Single Guy Chicken Strips and Fries

Ingredients

1/2 cup reduced-calorie or regular mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 tablespoon honey
1 pound skinless, boneless chicken thighs or breasts
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon poultry seasoning
1 slightly beaten egg
2 tablespoons milk
30 whole wheat or regular rich round crackers, finely crushed (1-1/4 cups)
1/8 teaspoon sea salt
Dash fresh cracked pepper

Directions

1.Stir together mayonnaise or salad dressing, mustard, and honey in a small bowl. Set aside to serve the dip warm or cold.
2.Cut chicken into 1-1/2-inch pieces. Combine flour, parsley, poultry seasoning, salt, and pepper in a plastic bag. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
3.Combine beaten egg and milk in a bowl. Place crushed crackers in another bowl. Dip flour-coated chicken pieces, one-fourth at a time, into the egg-and-milk mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
4.To serve the dip warm, cover with waxed paper and cook in a microwave oven on 100 percent power (high) for 30 seconds or until heated through. (Or, place dip in a saucepan, heat and stir over low heat, and spoon into a serving bowl.) Makes 8 servings.
5.Make-Ahead Tip: Prepare the coating mixtures; cover and set aside. Cut up chicken; cover and chill up to 12 hours. Assemble and bake before serving.
6.Chipotle Catsup: Combine 6 medium cored and quartered tomatoes, 1/4 cup chopped onion, and 1 dried chipotle chili pepper, crumbled, in saucepan. Bring to boiling; stir often. Reduce heat, cover, and simmer 15 minutes. Press through food mill or sieve; discard the seeds and skins. Return mixture to saucepan; stir in 1/4 cup sugar, 1/4 cup vinegar, 1/2 teaspoon dried marjoram, crushed, and 1/2 teaspoon salt. Simmer, uncovered, about 15 minutes, stirring often. Makes about 1 cup. Nutrition facts per tablespoon: 25 cal., 0 g. total fat, 0 mg cholesterol, 72 mg sodium, 6 g carb.
7.Blue Cheese Sauce: Stir together 1/2 cup plain yogurt or dairy sour cream and one 3-ounce package cream cheese, softened, in a small mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until fluffy. Stir in 1/3 cup crumbled blue cheese. Cover and chill in the refrigerator until serving time. To serve, if necessary, stir in 1 to 2 tablespoons milk to thin sauce to dipping consistency. Makes about 1 cup.

Nutrition facts per tablespoon: 33 cal., 3 g total fat (2 g sat. fat), 8 mg cholesterol, 60 mg sodium, 1 g carb

Single Guys Chicken Tortilla Soup

Ingredients

3-1/2 cups chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Directions

1.Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
2.Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
3.In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
4.Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
5.Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.