Tangy Chicken Tenders

Ingredients:

2 pounds boneless, skinless, chicken breast, sliced into tenders

½ cup bbq sauce (I used Jack Daniels Spicy)

1 tbsp. Franks Red Hot sauce

½ an onion, diced

¼ cup minced garlic

¼ cup brown sugar

A few dashes of Cajun seasoning and/or hickory smoke salt

Place all ingredients in a plastic bag and make sure all chicken pieces are coated.  Refrigerate for 2 hours so that flavors can meld together.  Grill over medium heat until chicken is done and juices run clear.  If it’s not grilling season, bake in oven for 25 minutes at 350. 

These are great as is but I love to make slider sandwiches with them! All you need to do is cover with a piece of pepper jack cheese and serve on a sweet Hawaiian roll.  Yum!

Cajun chicken alfredo lasagna (reduced fat)

Review by Lyndee:

Ingredients:

2 cans of 97% fat free diced chicken breast (10 oz)

1 jar Ragu light alfredo sauce

2 tbsp reduced fat cream cheese

6 lasagna noodles

1 cup shredded Italian cheese (or 2% mozzarella)

1 tbsp Cajun seasoning

1 tsp Italian seasoning

Black pepper to taste

Preheat oven to 350 degrees.  Boil 6 noodles per the directions on the box.  Meanwhile, drain chicken and add to a skillet with Cajun seasoning and black pepper. Break up the chunks while it warms through.  Add alfredo sauce and cream cheese.  Melt together, stirring occasionally. 

When noodles are done, drain and set three on the bottom of an 8x8 or 9x9 pan.  Layer with the chicken and alfredo sauce, shredded cheese and repeat.  Bake uncovered for 30 minutes. Let set for a few minutes before serving.  Add parmesan cheese and red pepper flakes if desired. 

The kids even liked this! Of course, I didn't tell them it was reduced fat. I just let them eat away!