Baked Chicken Taquitos

Canned chicken? You've got to be kidding me! Somehow, in this recipe, it just works (plus, it's 98% fat free). Try this lighter version of a fried classic as an appetizer or main dish.

1 (large) can chunk white chicken in water, drained 

½ cup green salsa (Try: World Table’s Salsa Verde)

10-12 corn tortillas

1/3 cup fat-free cheddar cheese, shredded

½ tsp. dry taco seasoning

Fat free sour cream for dipping (optional)

Taco sauce for dipping (optional)

In a medium bowl, combine chicken and salsa; mix thoroughly to combine, shredding chicken in the process. Cover and refrigerate 15 minutes.

Preheat oven to 350 degrees. Drain any excess liquid from chicken and stir in cheese and taco seasoning. Cover tortillas with a damp paper towel and microwave for 60-80 seconds, until pliable. Spoon about 2-3 T. of chicken mixture into the center of a tortilla. Spread chicken length-wise and roll into a tight cigar shape; secure with a toothpick. Repeat with remaining tortillas. Line rolled taquitos on a cookie sheet in a single layer. Bake 14-16 minutes, until tortillas are crispy. Serve with sour cream and/or taco sauce for dipping. 

*Recipe modified from Hungry Girl's Exploding Chicken Taquitos

Dill Drumettes with Lemony Aritchokes

Great for an appetizer or main dish, try these drumettes in lieu of chicken breasts at your next BBQ! (The marinade would also go great with salmon!) Also check out the bonus recipe below for lemony artichokes that will delight even non-veggie lovers.

1-2 lbs. chicken drumettes 

Salt & pepper

¼ cup orange juice

1 T. lemon juice

1 T. dill

4 T. butter, melted

Preheat oven to 350 degrees. Spread drumettes on greased cookie sheet and season with salt and pepper. Stir orange juice, lemon juice, and dill into melted butter. Reserve ¼ cup of the marinade for serving. Brush marinade onto one side of the drumettes. Bake for 20 minutes, flip, and brush with remaining marinade; bake for an additional 20 minutes, until chicken is caramelized and cooked through. Serve with reserved marinade.

Lemony Artichokes

                             

1-4 whole artichokes

1 lemon, ½ quartered, the other half reserved

Salt

1 tsp. garlic powder

2 T. butter, melted

Boil a large pot of water; add salt and lemon quarters. Trim the top ¾-inches off of the artichokes; cut off stem and peel away any wilted leaves. Boil artichokes 30-40 minutes, covered, until leaves pull away easily.

Stir garlic powder and the juice of the remaining lemon half into melted butter; serve artichoke leaves with butter sauce for dipping.

Sweet & Tangy Pretzel Dip

The combination of sweet and savory flavors always makes my mouth water. This easy dip, especially when combined with salty pretzel sticks, is a winner in terms of flavor and cost. 

½ cup coarse ground mustard

½ cup honey

3 Tbs. raspberry preserves

1 bag pretzel sticks

Combine mustard, honey, and preserves in a small bowl. Cover and chill for at least 1 hour to thicken. Serve with pretzel sticks.