Kid’s love chicken strips, but not only do mom’s get tired of them, but sometimes they just don’t work with dieting.  I “healthied-up” the idea of fast food snack wraps , so mom’s can join the kids, and still stay on track. 

Mom’s Snack Wrap Recipe

Ingredients:

1/2 a Lavash bread (130 cal.) or light roll up option of choice

1 baked chicken strip

 jarred red pepper strips (I used Mezzetta brand, which were already sliced in strips)

handful of baby romaine

A light Honey Mustard  dressing ( I used Ken’s Healthy Options w/ Vidalia Onion)

Assembly:

1. Lay lettuce on wrap, then peppers and chicken. 
2. Drizzle with the minimum amount of dressing to moisten and flavor the wrap.
3. Roll on a slight angle, to create a semi-cone shape.

I’ve been using this crispy grilled chicken drumsticks recipe for some time now.  This is a basic recipe for a coating to grill your chicken in.  It it very thin, but locks the juices in and helps the skin crisp up nicely.  It also serves as a nice base to stick sauce to.  Baste the drumsticks in your sauce of choice at the end of cooking, it will stick well.  During poor weather, I use the same coating in the oven, just make sure to turn the chicken several times during cooking, so you won’t have dry spots.

Crispy Grilled Chicken Drumsticks Recipe:

Ingredients:

3 – 4  lbs. chicken drumsticks

1 cup seasoned breadcrumbs

1/2 cup flour

1 tsp salt free seasoning (ie. Mrs. Dash table blend)

1/2 tsp. Kosher salt

1/2 tsp white pepper

Method:

1. Whisk all dry ingredients together in a large deep lightweight bowl. (If you don’t have a bowl like this use what you have, and then pour it in a large plastic storage bag)
2. Drop the drumsticks in one or two at a time.  Toss until well coated.  Press coating on in spots that don’t look like they got sufficient coating. (If using a bag shake, then press)
3. Place chicken on preheated grill, turn down to low-med, and grill until you just start to see the meat pulling away from the bone in spots.

Serve the grilled chicken drumsticks as is, or with your favorite sauce.

Want to know how to make classic chicken soup that comes out perfect every time? This recipe makes a nice big pot of flavorful traditional chicken soup.  The pasta (or rice if you prefer) is cooked separately and added at serving time.

Classic Chicken Soup Recipe

1 whole fryer

1/2 – 3/4 lb. carrots

1/2 a bunch of celery

1 medium sweet onion

1 packets of powdered chicken bouillon

2 bay leaves

tsp dried parsley

salt

pepper

pasta or rice

1. Cut wings and legs off chicken, then cut the rear half of the back off (right through the backbone).  Leave the remaining chicken intact.
2. Heat a tbs. of oil in a large dutch oven or wide stockpot, on med-high heat.
3. Lightly salt & pepper the cut off pieces then toss  into the pan, and turn regularly until lightly browned.
4. Add 2 1/2 qts of water to the pan.
5. Nestle the chicken body into the pan using the remaining back like a stand.  Part of the breast should remain uncovered.
6. Add bay leaves to pot.
7. Cover tightly, and simmer for an 1 1/2 hours.
8. While chicken is simmering, dice up the vegetables.
9. Remove chicken pieces with tongs, and set aside.  The cut off pieces can be used in another recipe.  Only the breast meat will be going in the soup.
10. Strain the broth, into a large bowl, and skim the fat.
11. Return broth to pan, add vegetables, parsley, and chicken bouillon.
12. Simmer. While simmering cook al dente pasta or rice separately. (I use tubettini)
13. When chicken breast portion is cool enough to handle easily, cut off the breasts and dice, add to soup when vegetables are almost tender.
14. Simmer for approx. 15 more minutes.

Our family assembles the soup by the bowl, scooping in the amount of pasta we each want and topping with the stock filled broth.  If you are serving a large number of people the pasta can be mixed into the pot, shortly before serving.  The point to keeping the pasta separate is so it won’t get too soft, and left overs won’t have over swollen noodles.