Special Advertising Section
Enter the What’s in your Basket Challenge for your chance TO win

Submissions

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Most Recent

Most Recent

Showing 1 - 12 of 166

Chicken Stuffed, Spicy Corn Bread Muffins w/Creamy Grilled Avocado, Creamy Grilled Avocado
2 Avocados (halved and pit removed)
Juice of two freshly squeezed limes
1 6-oz cup fat free sour cream, plain (I use Green Valley)
1 tablespoon olive oil
1/2 of small-medium onion, rough chopped
3 cloves of garlic peeled and rough chopped
Kosher salt

Brush the avocado halves with olive oil, sprinkle 1 tsp of salt and lastly some of the lime juice, reserving rest.  Grill avocados (or use plain) until well marked about 7 minutes.  Let cool.  In food processor, add onion and garlic and pulse to very fine chop.  Scoop avocado into food processor with remaining lime juice, sour cream and salt to taste.  Process until smooth and creamy.  Fold in finely chopped cherry tomatoes.  Put into quart or gallon bag for piping later.

Stuffing for Spicy Corn Bread Muffins

2 cups of Fully Cooked Breast Chunks, Grilled and Ready Tyson Chicken, rough but even chop
1 cup roasted green chili's (fresh preferred but canned if you can't get)
1-1/2 cups fresh roasted corn (can or frozen can be substituted)
1 cup freshly grated reduced fat Monterey Jack cheese
1 clove garlic, peeled and chopped
1/2 of medium onion, peeled and chopped
Olive Oil

Heat 1-2 tablespoons of olive oil in medium skillet over medium low heat.  Add onion and garlic and saute for 3-4 minutes or until soft.  Add in chicken, green chile and 1 cup of corn (reserving 1/2 cup) and just warm through.  Remove from heat and set aside.

Make Spicy Corn Bread
1 cup yellow corn meal
1 cup all purpose flour
1/4 cup sugar
2 tsps baking powder
1/2 tsp salt
1 cup skim milk
2 eggs, slightly beaten
1/4 cup olive oil
1 small-to medium diced jalapeno pepper
Pureed Pinto Beans

Spray muffin 12-cup muffin tin.  Blend all dry ingredients.  Stir in remaining ingredients including reserved 1/2 cup of corn -- blend until ingredients are moist.  Pour just of enough of batter into each cup of tin to cover bottom.  Spoon about 1 tablespoon of filling into each cup.  Top with cheese and enough batter to cover filling.  Bake at 400 degrees for about 20-25 minutes until brown and toothpick comes out clean.

Cool, remove and serve atop a bed of the beans, pipe avocado on top (or serve on side) and garnish with halved cherry tomato

Chicken Stuffed, Spicy Corn...

Created: May 31, 2013

Views: 35

Total Ratings: 0

Votes: 0

Grilled Chicken Crepes, Tyson Grilled and Ready Chicken Breast
Season 8 chicken strips with lemon pepper seasoning and cumin to taste
Add 1 TBSP of olive oil in a warm skillet for 2 to 3 minutes 

Crepes: 
2 large eggs, 1/2 cup of all-purpose flour, 1/4 cup of 2% milk, 1/4 cup of water, 1.5 TBSPS of melted butter, 2 tsps of sugar (optional), 1/4 tsps of sea salt.   
Whisk all ingredients together in a medium size bowl. Cover with plastic warp and chill for at least one hour. 
Heat a medium size skillet on medium heat, lightly oil pan.  Add 2 TBSPS of batter in pan and tilt to coat most of the bottom of the pan. When you can shake the crepe lose, flip and lightly brown the other side.

Caramalized Onions: 
slice 1/2 of a large onion in 2 TBSPS of olive oil until onions are caramlized but not burnt. set aside. 

Portabella Mushrooms - 
Add 1.5 TBSPS of olive oil to a medium sauce pan and saute until slighlty soft- season with salt 

Garlic and Herb Sauce 
Use your favorite brand of ready made sauce.  I am using Knorr Garlic and Herb Mix.   Follow the package directions- substitute 1/4 cup of 2% milk for 1/4 cup of fresh squeezed lemon juice and 2 tsps of lemon zest. 

Assemble Crepe with 3 to 4 stips of chicken, add mushrooms and onions on top and drizzle a small amoun to sauce on top. 

Serve with Succostash: 
Saute 1/2 shallot and 2 tsps of minced garlic in olive oil unitl fragant but not burnt
2 cups of frozen baby lima beans- thawed, 1 cup of frozen corn thawed, 1/2 cup of grape tomatoes - cut in half.   Add the vegetables and saute for a 1 to 2 minutses.  Add a TBSP of rice wine vinegar and your favorite herbs.    Serve warm or cold.

Grilled Chicken Crepes 

Created: May 31, 2013

Views: 33

Total Ratings: 0

Votes: 0

Chicken nacho salad, 1 lb Tyson grilled and Ready Chicken, diced
2 avocados diced
1 15oz fiesta/mexican corn
1 15oz black beans, drained and rinsed
1 C dices tomatoes
1/2t garlic powder
1/2 C italian salad dressing
2 C chopped romaine
Spread chopped romaine on a plate.
Mix all other ingredients.
Spoon 1/6 of mixture over the plate of romaine.
ENJOY the best Chicken Nacho salad EVER!!

Chicken nacho salad 

Created: May 31, 2013

Views: 36

Total Ratings: 0

Votes: 0

Blackened Chicken & Southwestern Quinoa stuffed Omelet, 2 strips Tyson Grilled & Ready Chicken strips
1 teaspoon Blackened seasoning
2 eggs
Salt & pepper to taste
1 tablespoon butter
� cup cooked quinoa
� cup black bean/corn salsa*
2 slices roasted red bell pepper strips

Place frozen chicken strips on a microwave safe plate.  Sprinkle with blackened seasoning. Heat in microwave for 2-3 minutes on high, until warm. Do not overcook.  Tent with foil & keep in a warm place.

Crack 2 eggs into a bowl & season with salt and pepper. Whisk eggs until well blended.  Heat a non-stick saut� pan to medium heat.  Melt butter & add in eggs.  Allow eggs to cook for 4-5 minutes.  Using a spatula, flip omelet. Cook for an additional 1-2 minutes.  Top with quinoa, black bean/corn relish, chicken & bell pepper. 

*Black bean Corn Salsa recipe
1/4 cup black beans
1/4 cup corn
1 roasted poblano pepper
1/2 roasted red bell pepper
2 green onions, diced
1 jalapeno, diced
1 tablespoon cilantro, chopped

Blackened Chicken & Southwe...

Created: May 31, 2013

Views: 22

Total Ratings: 0

Votes: 0

Bombay Curried Chicken Salad in Lettuce Wraps, Makes 4 Servings

12 oz. Tyson Grilled and Ready Chicken Breast Strips, thawed and cut into cubes
1 large stalk of celery, diced
3 Tablespoons Major Grey's Mango Chutney
1/4 cup red onion, diced
1/2 cup nonfat plain greek yogurt
1 teaspoon curry powder
1 Tablespoon dried currants
1/4 cup toasted cashews, coarsely chopped
4 large butter lettuce leaves
salt and freshly ground pepper to taste
Garnish: fresh mango and red onion slices, optional

Combine chicken, celery, chutney, red onion, yogurt, curry powder, and currants in a bowl and stir to combine. Place 1/4 of mixture in each lettuce leaf. Top each serving with 1 tablespoon of cashews. Serve cold or at room temperature. Garnish plates with fresh mango and red onion slices if desired.

Bombay Curried Chicken Sala...

Created: May 31, 2013

Views: 35

Total Ratings: 0

Votes: 0

Don't Knock It 'Til You Try It Healthy Summer Salad, List of ingredients:

2 tbsp. Apple Cider Vinegar
2 tbsp. Extra Virgin Olive Oil
3 tbsp. Fresh Orange Juice
1/4 cup dried Cranberries
12 oz. package of Penne Pasta (I used Tri-color Penne enriched with carrot, tomato and spinach)
1/2 cup Kale (torn into pieces) (or can substitute fresh Spinach if you can't find Kale)
1/2 cup chopped Asparagus
1/2 cup frozen Peas (thawed)
1/4 cup chopped Red Onion
1 pint (6 oz.) fresh Blueberries
1 can Mandarin Oranges drained (11 oz.)
1/4 cup Reduced-Fat Feta Cheese (crumbled)
1/4 cup Sunflower Seeds


Recipe instructions:

Step One...Prepare Vinaigrette:

Mix 1st Three ingredients and a dash of salt and pepper in small bowl and add Dried Cranberries to soften and set aside.

Step Two...Cook pasta (according to package instructions)...drain and return to pot while still hot...add Kale and Asparagus, stir and cover for 10 minutes to slightly steam. Transfer to large serving bowl.

Step Three...Add Peas, Onion, Blueberries, Mandarin Oranges, Feta Cheese and Sunflower Seeds.

Step Four...Pour Vinaigrette with Cranberries over the top and serve!!!

Has all of the food groups in one healthy and delicious dish.

Makes 4 servings.

Don't Knock It 'Til...

Created: May 31, 2013

Views: 25

Total Ratings: 0

Votes: 0

Charred Romaine & Asian Wasabi Chicken Platter with Tangy Jicama-Radish Slaw, 12 ounces TYSON grilled chicken strips
1 large head Romaine Lettuce, sliced lengthways in half
6 Tablespoons Hoisin sauce
2 Tablespoons lite soy sauce
2 Tablespoons  Mirin
2 Tablespoon minced garlic
1 Tablespoon  Hot Wasabi paste
6 Tablespoons Seasoned Rice vinegar
6 Tablespoons white sugar
1 medium jicama, peeled and julienned ( about 2 cups)
1 bunch red radishes, stemmed, washed and thinly sliced
1 medium cucumber, deseeded and finely chopped
� cup grated carrot
4 Tablespoons or about 8 large fresh  leaves Basil, chopped
4 Tablespoons fresh Cilantro, chopped
2 Tablespoons Hot Wasabi peas, coarsely chopped leaving some whole
� cup Asian Hot Chili Sauce to serve on side (optional)
In a microwave safe dish put the 6 tablespoons rice vinegar and the 6 tablespoons sugar. Put in the microwave for 3 minutes until sugar is dissolved. In a medium bowl put the jicama, radishes, cucumber, carrots, basil leaves and cilantro and toss. Pour over the vinegar/sugar mixture and toss well. Set aside.
In a medium sauce pan put the Hoisin sauce, soy sauce, Mirin, garlic and Wababi paste and blend well. Heat and bring to a simmer. Add the Tyson  Grilled Chicken Strips and carefully mix covering all the chicken. Turn off heat and cover. 
Put a large heavy cast iron skillet on stove and heat to just smoking. NOTE: Can use a gas or charcoal grill and heat to medium-high.) Put romaine halves cut side down in pan or on grill and cook for just a minute or two for more and until well charred. (I press down the tops with my hands) and  If desired turn over and char on other side. Do NOT overcook or will get slimy.  Remove to a pan. On two large platters or large plates lay one half of the charred romaine in the center. Repeat with the other plate. Drain well the jicama slaw and divide into four parts and spoon some of the slaw on the sides of the charred romaine of both plates. Divide chicken into fours parts and put divided chicken on slaw on each side of the romaine. Sprinkle hot wasabi peas over the slaw and chicken pieces. Brush some of the leftover Asian sauce used for the chicken on to the tops of the romaine. Put Hot Asian chili Sauce into two small dishes and put one on each platter.  Each platter serves two. Makes 2 platters and 4 servings. TO SERVE: Cut each romaine lengthwise & self serve half of romaine and half of chicken and slaw. ENJOY!

Charred Romaine & Asian Was...

Created: May 31, 2013

Views: 31

Total Ratings: 0

Votes: 0

Veg-n-Chicken Fried Rice, 2 cups cooked, chilled rice
1 Tablespoon extra virgin olive oil
1/2 cup chopped carrots
1/2 cup chopped mushroom
1/4 cup chopped onion
1/4 cup chopped roasted red bell pepper
12 oz Tyson's Grilled & Ready Chicken, small bite-size chunks
1 Tablespoon light soy sauce
8 cups washed baby spinach
1 sliced medium cucumber
1/4 cup raw grated carrots
1/4 cup sliced red bell pepper (roasted or raw)

Cook rice according to package, cool. For best results use leftover rice.
In a skillet or wok over medium-high heat add oil.
Add carrots, cook for 2 minutes.
Add onion, cook for 2 minutes longer.
Add mushroom, roasted red pepper and Tyson's chicken. Stir well and heat through.
Add rice and light soy sauce to the chicken mixture and stir well.
Once heated through, remove from heat.
Firmly pack rice into 10 ounce ramekin while assembling the spinach.

On each plate lay 2 cups spinach
Carefully but firmly tap the ramekin bottom to release the rice in the center of the plate on the bed of spinach.
Place sliced cucumbers, grated carrots and red bell pepper around the plate.

This meal is very easy to make and because leftover rice is used it goes from start to table in less than 15 minutes.

Veg-n-Chicken Fried Rice 

Created: May 31, 2013

Views: 34

Total Ratings: 0

Votes: 0

Balsamic Chicken With Cauliflower Three Ways, Serves 4-6

INGREDIENTS:
4-6 pieces Tyson Grilled And Ready Chicken Breast Fillets 
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup brown sugar
1/4 cup ponzu or soy sauce
1 head cauliflower
1/2 cup water
1/2-3/4 cup milk
1-2 tbsp butter
3-4 cloves of garlic
2-3 tbsp olive oil
1 lemon, zest and juice
1/2 cup red seedless grapes
1/2 cup green seedless grapes
1/2 cup roasted salted Marcona almonds
flat leaf parsley for garnish 
salt and pepper

For the cauliflower three ways (roasted, pureed, raw sliced):

Preheat oven to 425F. 

Slice cauliflower into individual florets. Reserve two florets for slicing later. Place half of the florets in a pot with garlic cloves and water, simmer covered for 3-4 minutes, add milk and cook until cauliflower is fork tender, another 3-4 minutes. Melt in 1-2 tbsp butter, season with salt to taste. Using a blender or immersion blender, puree cauliflower until smooth. Add more milk if the mixture is too thick.

Take the other half of the florets and toss with 1/8 cup of the ponzu or soy sauce, lemon zest and juice, olive oil, and salt and pepper to taste. Lay florets out in a single layer on a baking sheet and roast in oven until cauliflower turns golden brown, 10-15 minutes. Keep the marinade on the side. Toss the roasted cauliflower through the marinade once more.

Using a mandolin, thinly slice the two reserved raw florets. Slice grapes in half lengthwise.

For the chicken: prepare breast fillets according to package instructions. In a sauce pot, simmer the balsamic vinegar, honey, brown sugar and remaining 1/8 cup of ponzu or soy sauce until slightly reduced and thickened. Be careful not to over-reduce the sauce. Spoon or brush over heated chicken.

To plate, spoon out cauliflower puree. Place the roasted cauliflower on the plate with red and green grapes, Marcona almonds and raw sliced cauliflower. Top puree with the glazed chicken. Garnish with flat leaf parsley.

Balsamic Chicken With Caul...

Created: May 31, 2013

Views: 37

Total Ratings: 0

Votes: 0

Grilled Chicken Swiss "Get Ur Veggies" Pizza, Ingredients:
1 flatbread-whole grain (store bought), about 4 ounces
Nonstick pan spray
1/4 cup pizza sauce
1 tsp olive oil
1/4 cup broccoli-chopped
1/4 cup cremini mushrooms-sliced
3 oz Tyson grilled & ready chicken strips
2 TB Swiss cheese, shredded
1 TB fresh basil, chiffonade

Preparation:
1.  Preheat BBQ to high heat or oven to broil.
2.  Spray flatbread with nonstick spray and grill both sides on BBQ or heat in oven untl toasted. Remove from heat and hold aside.
3.  Heat pizza sauce in microwave for 20 seconds. Hold aside.
4.  Add 1 tsp olive oil to skillet over medium heat.  Add broccoli, mushroom and chicken.  Add 2 TB water and cover skillet with lid.  Heat until chicken is heated and veggies are soft (about 5 minutes).
5.  Top flatbread with pizza sauce, chicken-broccoli-mushroom mixture and cheese.
6.  Melt cheese on BBQ with lid closed or under oven broiler, about 3 minutes.
7.  Remove from heat and top with fresh basil.

Grilled Chicken Swiss "...

Created: May 31, 2013

Views: 28

Total Ratings: 0

Votes: 0

Quick and Spicy Southwest Chicken and Rice, 3 cups of Tyson Southwest chicken (thawed), 12 oz pack of Birdseye Recipe Ready Southwestern Blend, 3/4 cup of uncooked rice, 1/2 cup of Rotel's Chili Fixins, 2 1/2 cup of water, 1 tablespoon of cooking oil, 1 clove garlic(minced), 1 teaspoon of Zat. Creole Seasoning, 1/2 teaspoon of chili powder

Combine all ingredients in a large saucepan and bring to a boil, once boiling, stir, reduce to simmer and cook for 25 mins. Stirring occasionally. Serve, garnish with grape tomatoes and cheese(optional) makes six servings

Quick and Spicy Southwest C...

Created: May 31, 2013

Views: 20

Total Ratings: 0

Votes: 0

Chicken & Veggie Pizzadilla, A great mix between Pizza and Quesadillas.
Serves 4

1 large wheat tortilla
1 medium zucchini, washed and diced, raw or cooked
1/4 cup onion, diced
1 t olive oil
1 cup carrots cut into thin circles
1/2 cup shredded pepper-jack cheese
12 ounces Tyson's Grilled & Ready Chicken Breast Strips

Place tortilla on a baking sheet, set aside.
Heat oil in pan, add carrots, cook 2 minutes, add onion cook until tender.

Arrange Tyson chicken, carrots and onions on the tortilla.

Diced zucchini can be used raw or sauted depending on your likes. (we like it raw)
If using it raw, add to the tortilla, if cooking add to pan and cook for 1-3 minute then add to tortilla- removing as much of the liquid as possible.
Top with shredded cheese.
Bake at 350 for about 6 minutes,until cheese melts or
Broil on high for under 2 minutes if you like your veggies crispy.

Remove from oven, cut into 4 equal parts to serve.

Individual pizzas can be made using small tortillas or these can be individualized by adding things to each quarter. Use mushrooms, jalape�os, fresh baby spinach or any other favorite topping.

Chicken & Veggie Pizzadilla 

Created: May 31, 2013

Views: 38

Total Ratings: 0

Votes: 0

« Previous

1 2 3 4 5 6 7 8 9 10 ... 14

NO PURCHASE NECESSARY. Open to legal residents of the 50 United States and D.C., age 18 and legal age of majority in your state of residence. Void where prohibited. Odds of winning depend on number of entries received. Contest ends at 5:00 p.m. ET on May 31, 2013. For full official rules, click here. Sponsored by Tyson Foods, Inc.

Judging Criteria

40% Healthiness of recipe

40% Overall taste

20% Presentation

How to Enter

  1. Create an original healthy recipe using Tyson® Grilled & Ready® chicken. Make sure your recipe is under 600 calories per serving.

  2. Take a digital photo of your prepared dish and post it to our gallery.

  3. Browse the other entries, and come back in July to see if you’re a winner!