Here is a very simple, easy, casserole dish. Pasta and veggies topped with chicken and a cream of mushroom sauce.

Ingredients:
2 boneless, skinless chicken breast halves
¾ cup bread crumbs
1 egg beater
½ tablespoon olive oil
1 ½ cups broccoli
1 cup mushrooms
1 can low sodium cream of mushroom soup
½ cup milk
1 cup fat free mozzarella cheese
1 teaspoon garlic salt
1 tablespoon Italian seasoning
4 ounces whole wheat egg noodles (or 2 servings of any whole wheat pasta)

Directions:
1. Preheat oven to 375 degrees. Cook pasta according to package directions. Steam vegetables. Coat chicken in egg then in bread crumbs. Place in fry pan with ½ tablespoon olive oil and brown both sides.
2. In small bowl combine cream of mushroom, milk, cheese, garlic salt and Italian seasoning. Blend well.
3. Place pasta in small baking dish and top with vegetables. Cover with ¾ of the sauce and stir just to cover everything. Place chicken breast on top and cover with remaining sauce. Place in oven and bake for 25 to 30 minutes.
Servings: 2

If you just want a quick chicken dish this is a great alternative to shake and bake chicken.  The almonds are healthier and more flavorful.  Using the barbecue sauce mixture instead of egg adds some great flavor to this dish.

Ingredients:
4 skinless boneless chicken breast halves
1 2.25 ounce bag unsalted almonds or 2/3 cup
1 slices whole wheat bread
½ plain fat free yogurt
¼ barbecue sauce

Directions:
1. Preheat oven to 375. Lightly oil 9×13 baking dish.
2. Mix yogurt and barbecue sauce together and place on a plate. Place almonds and whole wheat bread into food processor and process for about 30 seconds. Place mixture on another plate.
3. Dip chicken breasts into yogurt mixture first then into bread and almond mixture. Place in baking pan and bake for about 30 minutes, turning once.
Servings: 4

Nutritional Facts (per serving):
244.87g Calories; 99.75g Calories from fat; 10.625g total fat; 1g saturated fat; 56025mg Cholesterol; 164.5mg Sodium; 10.125g Carbohydrates; 1.875g Fiber; 4.125g Sugar; 27g Protein.

Try this orange and maple glazed chicken served over brown rice with avacados, cucumber and tomatos.  If you have a sweet tooth this recipe is for you.

Ingredients:
4 boneless skinless chicken breast halves
¾ cup orange juice
½ cup maple syrup
¼ dry white wine
2 avacados
1 cup chopped cherry tomatoes
½ cup chopped cucumber
1 teaspoon cilantro
1 cup uncooked brown rice
2 ¼ cups water

Directions:
1. In large saucepan add rice and water. Bring to a boil then reduce to low, cover and simmer for about 45 minutes.
2. Cube chicken and place into large fry pan. Add a 3 tablespoons water and cover. In small sauce pan add orange juice, maple syrup and wine. Bring to boil then simmer. When chicken is almost cooked through drain any excess water and add maple-orange mixture to pan. Leave uncovered and cook for another 5 to 10 minutes.
3. Seed and peel avacado. Chop into small pieces and place in bowl with tomatoes, cucumber and cilantro. Stir to combine.
4.   On each plate place a serving of brown rice (about ¾ cup). Over rice spread ¼ of salsa on each plate and on top of that ¼ chicken. You can also add a little of the maple orange mixture on top for a little extra sweetness if you desire.
Servings: 4

Peanut sauce is a great alternative to pasta with regular tomato sauce and very tasty too.  This dish is low-calorie, high-protein and has all the major food groups combined.  Try this healthy combination you won’t be disappointed.

Ingredients:
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
¼ cup water
½ cup zucchini
½ cup summer squash
½ cup broccoli
½ cup mushrooms
½ cup asparagus
8 ounces whole wheat spaghetti or any whole wheat pasta

Peanut Sauce:
½ cup organic chicken broth
1/3 cup hoisen sauce
1/3 cup all natural creamy peanut butter (I use Smuckers)
2 tablespoons organic ketchup
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon ginger
¼ teaspoon cayenne pepper (optional)

Directions:
1. Place vegetables in steamer. Steam until cooked through. Takes about 20 minutes.
2. Fill medium sized pot with water for pasta. Bring to boil, add pasta and boil for 10-12 minutes or according to package directions.
3. Dice chicken into small pieces and place into large frying pan. Add one tablespoon olive oil and ¼ cup water to pan. Cover and fry for about five minutes then remove cover and fry until cook through and lightly browned.
4. Peanut sauce: In small sauce pan add garlic and ginger cook over medium heat. Saute for about one minute. In small bowl combine all other ingredients, mix well and add to sauce pan. Cook over medium to high heat until sauce bubbles then reduce heat to low. Cook for about 4 or 5 minutes.
5. Put 1 serving of pasta on each plate. Top with vegetables and chicken. Add peanut sauce and mix to cover all the food.
Servings: 4

Nutritional Facts (per serving):
513.62 Total Calories; 138.87 calories from fat; 15.5g total fat; 2.75g Saturated fat; 55mg Cholesterol; 744.12mg Sodium; 62.575g Carbohydrates; 1.875g Fiber; 14.5g Sugar; 34.375g Protein.

I have always been a huge pizza fan, I cannot live with out it. My husband is very picky though and will not eat anything made with all-purpose flour. I tried several different dough recipes and this is the best I have come up with. The wheat dough is delicious and topped with protein and veggies. It is nutritious and tastes good as well.

Ingredients:
Pizza Dough
2 ½ cups whole wheat flour
1 tablespoon Italian seasoning
1 teaspoon garlic salt
1 tablespoon honey
1 cup very warm water (70 to 80 degrees F)
2 ½ teaspoons active dry yeast
1 ½ tablespoon olive oil seperated

1 boneless skinless chicken breast half (steamed and chopped)
1 cup tomato sauce of your choice
4 ounces fresh mozzarella cheese
1 cup fat free shredded mozarella cheese
1 cup chopped steamed asparagus
1 cup chopped cherry tomatos
1 teaspoon oregano
1 teaspoon garlic powder

Directions:
1. In large bowl sift whole wheat flour then add Italian seasoning and garlic salt, mix well. In center of flour mixture make a well. Add 1 tablespoon honey to the well first and then water. Sprinkle yeast on top of water. Let sit for 5 to 10 minutes or until yeast starts to act. There will be a foamy layer on the top of the water. Add 1 tablespoon of the olive oil to the well and start mixing from the center out until dough is formed. Need for 5 to 10 minutes until there is a good consistency. In another large bowl add ½ tablespoon olive oil. Place dough in bowl and turn to coat all sides. Cover with damp towel until dough doubles in size (1 to 1 ½ hours). After doubled need for 5 to 10 minutes and stretch into one large pizza (approximately 14 inches) and place on baking stone. Preheat oven to 400 degrees F.
2. Evenly spread tomato sauce on pizza dough. Use around 1 cup but add more or less depending on how you like it. Next put steamed asparagus and cherry tomatos. Cut fresh mozzarella into thin slices and place on pizza leaving gaps in between pieces. Top with shredded mozzarella cheese and chicken. Lastly sprinkle with 1 teaspoon oregano and 1 teaspoon garlic powder. Bake in preheated oven for 15 to 20 minutes or until desired crispiness. Enjoy!

Try this nice and easy chicken recipes. It is simple but has great flavor. Tastes great served over brown rice and with a side of black beans.

Ingredients:
4 skinless, boneless chicken breast halves cut into strips or smaller pieces.
¼ diced onion
¼ cup diced zucchini
¼ cup diced summer squash
½ cup mushrooms
2 cans diced tomatoes
1 lemon
¼ cup olive oil
1 teaspoon minced garlic

Directions:
1. Heat large skillet over medium heat. Add olive oil, squeezed lemon, garlic and vegetables to pan. Sautee until vegetables are tender. Add diced tomatoes and chicken.. Cook for about ten minutes or until chicken is cooked through.
Servings: 4