Barbecue chicken/50 recipes

50 percent Reduced Fat Banana Nut Bread recipe

A refreshing change of pace from traditional chicken noodle soup. Using cheese tortellini instead of plain noodles makes for a pleasant and filling take on an old classic.

Very tasteful culinary adventure.. Something completely different than my everyday soups.. Thumb up..

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

A fantastic non-pork sausage packed with Asian flair.

Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.

Good for a low-fat diet or when you need to prepare cooked chicken for use in another recipe.

Made this recipe with some leftover turkey meat, and it worked well. Quite easy to put together, and it came out delicious. This is the kind of dish to make when you don't feel like cooking up a storm, and everyone at the dinner table will still be happily fed.

Juicy pineapple, sweet peppers, chicken breasts and carrots in a sweet and sour sauce. Easy slow cooker prep.

This is super quick, easy and simple chicken recipe to prepare - all in one pan to facilitate easy cleanup!

Looking for this thin brown rice noodles in Asian supermarket. The noodles are cooked with sauteed and browned mushrooms and chicken or vegetable stock. Serve it with some cucumber that adds some refreshing taste!

Reasonably easy to put together, and it came out quite tasty. A good weeknight meal if you have rice or noodle or bread on the side.

Spicy succulent strips of chicken, onion and peppers mixed with sweetcorn, rice and cheese served in a warm tortilla. A great sharing dish – help yourself to a couple of enchiladas and eat with a fresh green salad, scatter with the rest of the grated cheese.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.