#lowfatrecipes

ORANGE CHICKEN This chicken dish is fantastic over cauliflower fried rice.  It’s also delicious left over for the next day.

Servings: 2 IP Supper Proteins

Ingredients: -14 oz. chicken breast, diced (season chicken with black pepper, IP salt, garlic and onion powder)

-1 tbsp olive oil, to brown chicken -½ cup Walden Farms orange marmalade -½ cup Walden Farms BBQ Sauce -2 tbsp low sodium soy sauce -1 tbsp minced dried onions or chopped green onions -2 cloves of garlic, minced -Crushed red pepper flakes, to taste (optional for heat)

Directions: 1. Brown diced seasoned chicken in fry pan with olive oil 2. When browned and juices run clear, drain all liquid off. 3. Mix the orange marmalade, BBQ sauce, minced garlic, onions and soy sauce. 4. Pour over chicken and cook on low for 30mins. 5. Serve over cauliflower fried rice.

A foolproof recipe for tasty and wholesome Black Bean and Quinoa Tacos. Packed with protein and flavor, these tacos make for a satisfying and easy-to-prepare meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red onion, finely chopped. 1 bell pepper, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 tablespoon olive oil. 8 small taco shells. Toppings: shredded lettuce, diced tomatoes, avocado slices, cilantro, salsa, lime wedges.

Instructions: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. In a large skillet, heat olive oil over medium heat. Add chopped onion, bell pepper, and garlic. Saut until vegetables are softened. Add black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes. Fold the cooked quinoa into the black bean mixture, ensuring all ingredients are well combined and heated through. Warm the taco shells according to package instructions. Assemble tacos by spooning the quinoa and black bean mixture into each taco shell. Top with shredded lettuce, diced tomatoes, avocado slices, cilantro, and salsa. Serve the Black Bean and Quinoa Tacos with lime wedges on the side for squeezing over the tacos. Enjoy your delicious and nutritious Foolproof Living Black Bean and Quinoa Tacos!

Prep Time: 15 minutes

Cook Time: 25 minutes

But these white chicken enchiladas with less fat are still very tasty, even though they are made with lower-fat ingredients. They're rich, creamy, and cheesy, but they don't make you feel bad!

Ingredients: 2 cups shredded cooked chicken breast. 1 cup reduced-fat shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 8 small whole wheat tortillas. 2 cups reduced-fat sour cream. 1 10.75 ounce can condensed reduced-fat cream of chicken soup. 1/4 cup water. 1 4 ounce can diced green chiles.

Instructions: Preheat oven to 350 degrees F 175 degrees C. In a large bowl, combine chicken, 1/2 cup Monterey Jack cheese, cilantro, green onions, cumin, garlic powder, and onion powder. Divide chicken mixture evenly among tortillas; roll up each tortilla tightly and place seam-side down in a 9x13-inch baking dish. In a medium bowl, mix together sour cream, cream of chicken soup, water, and green chiles. Spread sour cream mixture evenly over enchiladas. Sprinkle remaining Monterey Jack cheese over the top. Bake uncovered in preheated oven until bubbly and lightly browned, about 30 minutes. Garnish with additional cilantro and green onions if desired before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the crispy, flavorful taste of fried chicken without all the extra fat and calories. This skinny crockpot fried chicken is a healthier alternative that doesn't sacrifice on taste!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup whole wheat flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 2 egg whites. 1/4 cup skim milk. Cooking spray.

Instructions: Blend flour, paprika, garlic powder, onion powder, black pepper, and salt in a bowl that is not too deep. In a different small bowl, mix egg whites and skim milk together with a whisk. Dip each chicken breast into the egg mix, and then coat it with the mix of spices and flour. Use cooking spray on the bottom of the slow cooker. Cover the chicken breasts and put them in the slow cooker. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the chicken is fully cooked and the outside is golden brown.

Prep Time: 15 minutes

Cook Time: 240 minutes