That one sounds really good, Lauren!

I also want to try this one by Rebecca Katz...video in the New Healthy You series. Chicken Gone Wild, a healthy chicken-rice casserole that sounds like it's on the spicy side. (Uses low-fat, low-sodium cream of chicken soup and a wild rice blend.)

I really like Rebecca's idea of using boxed rice blends, but without the seasoning packet, which gives it a high sodium content.

Hi Allison,

I haven't tried this one out yet- but it looks like its a great healthy spin on chicken fingers. You might want to give it a shot!

Cut lean skinless chicken breast into finger-food-size pieces. Smash a cup of corn flakes and mix with Parmesan cheese, garlic powder, and salt and pepper to taste. Dredge the chicken in whole-wheat flour, dip in a beaten egg, then coat with cereal mix. Place on a baking sheet coated with cooking spray and pop it in a 400°F oven for 15 minutes.

Wow, those sound great! I love stir-frying, and the three-bean salad in your second recipe really sounds tasty. (Been trying to get more beans into my diet -- the fiber is supposed to help keep you full.)

Oh my dear I know the feeling so I have searched and compiled a few that I like to use adn I'll share them with you!
Ginger Chicken

Ingredients
1 teaspoons olive oil
3 ounces boneless, skinless chicken breast, cut lengthwise into thin strips
2 cups broccoli florets, washed
1 ½ cups snow peas, washed
¾ cup yellow onion, peeled and chopped
1 teaspoon fresh ginger, grated
In a wok or large nonstick pan, heat oil over medium-high heat. Add chicken and sauté, turning frequently, until lightly browned, about 5 minutes. Add broccoli, snow peas, onion, ginger, and ¼ cup water. Continue cooking, stirring often, until the chicken is done, water is reduced to a glaze, and vegetables are tender, about 20 minutes. If the pan dries out during cooking, add water in tablespoon increments to keep moist.

Chicken Marinara with Three-Bean Salad*

Ingredients
1 ½ cup green beans, washed, ends removed, and cut in half
¼ cup canned chick peas, drained
¼ cup canned kidney beans, drained
1 teaspoon olive oil
2 tablespoons cider vinegar, or to taste
1 teaspoon dried chives
1 teaspoon dried parsley
½ teaspoon freshly ground pepper, or to taste
1 ½ teaspoons dried basil
2 ounces boneless, skinless chicken breast cutlets
2 tablespoons prepared tomato sauce
¼ teaspoon garlic powder, or to taste
1 ounce low-fat mozzarella cheese, shredded
Preheat oven to 450 degrees. In a large pot fitted with a steaming basket, bring 1 inch water to boil. Add green beans to the basket and steam until crisp-tender, 10 minutes. Remove from basket, drain, and combine with chickpeas and kidney beans. In a small mixing bowl, combine olive oil, vinegar, chives, parsley, pepper, and 1 teaspoon of the basil; experiment with the oil-vinegar ratio to taste. Toss with beans, cover, and refrigerate for 30 minutes. Place chicken in a large piece of foil. Top chicken with tomato sauce and sprinkle with the remaining ½ teaspoon basil, garlic powder, and cheese. Fold foil loosely over chicken, leaving ample space for air. Carefully turn up and seal the ends and the middle so that juices won't leak out. Bake in the preheated oven for 20 minutes. Remove from oven and carefully open foil to prevent steam burns. Serve with bean salad.

These are two of my favorites!! :-)