Servings: 6

2 lbs. boneless, skinless (6) chicken thighs
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 tsp. coconut oil
Nonstick cooking spray
1 cup pineapple juice
3 Tbsp. raw sugar
2 Tbsp. lower-sodium soy sauce
3 Tbsp. cold water
2 Tbsp. cornstarch
3 cups cooked Jasmine Rice (kept warm)
Pineapple tidbits

Sprinkle chicken thighs with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add coconut oil to pan; swirl to coat. Add chicken to pan. Cook 2 to 3 minutes on each side or until browned.

Transfer chicken to a 4-quart electric slow cooker coated with nonstick cooking spray. Stir pineapple juice into drippings; scraping pan to loosen browned bits. Remove from heat; stir in raw sugar and low-sodium soy sauce. Pour juice mixture over chicken. Cover and cook on LOW for 2 1/2 hours.

Transfer cooked chicken thighs to a serving platter with a slotted spoon. Increase heat to HIGH. Combine the 3 tablespoons cold water and 2 tablespoons cornstarch in a small bowl; add to sauce in slow cooker, stirring with a whisk. Cook 2 minutes or until sauce thickens, stirring constantly with whisk.

Place 1/2 cup of rice on each of 6 dinner plates. Top rice with chicken thighs and spoon with sauce. Sprinkle each serving with pineapple tidbits and enjoy.

​Karen’s note: You can also sprinkle on top of each serving a little bit of sliced green onions, a pinch of toasted coconut and/or a few roasted almond slices and enjoy!

Makes 6 delicious servings

You’ll need:
8 thawed from frozen or pre-made corn tortillas
8 oz. pre-cooked chicken breast (already diced or torn into bite-sized pieces)
Enchilada Sauce (see Karen’s “How To” recipe, using only 1/2)
1 small can sliced black olives (rinsed and drained)
1 small can chopped green chilies
1/2 of a very small sweet onion diced into 1/4 cup
1/2 cup low fat shredded mild cheddar or Colby/Monterey Jack cheese (optional)

Pre-heat oven to 350 degrees. Spray an 8 x 8 glass bake ware with non-stick cooking spray. Layer bottom of pan with 4 torn in half corn tortillas.

In a medium bowl mix the diced chicken with 1/2 of the drained sliced olives, 1/8 cup of the diced onions, all of the green chilies and 1/2 of the enchilada sauce (already completely cooled or refrigerated).

Pour the entire mixture on top of the corn tortillas layer. Tear the remaining 4 corn tortillas in half and layer on top of the chicken enchilada mixture. Top with the remaining enchilada sauce, all of the (optional) shredded cheese, diced onions and sliced drained olives.

Completely cover dish with aluminum foil and bake for 25-30 minutes on the top rack of the oven, until it is bubbly and (optional) cheese is completely melted.

Carefully uncover the dish (CAUTION – This Enchilada Casserole will be very hot and steamy!) Let dish sit (uncovered) for at least 5-10 minutes. Serve up to 6 servings and enjoy with your favorite rice, such as my Spanish Rice or vegetable.

Karen’s Note: You can use a large can of pre-cooked chicken breast (drained) for this recipe, but the sodium content may be increased significantly, however if you decrease or omit the (optional) shredded mild cheddar or Colby/Monterey Jack cheese then this dish would contain even less sodium content.  This recipe can easily be doubled in a larger 9 x 13 rectangle glass pan or into two 8 x 8 glass pans to make 12 servings.

Too hot to cook? Make these Easy Summertime Chicken Tacos for something quick to make and cooler to eat!

Servings*: 2 soft corn tacos per person

You’ll need:
8 thin corn tortillas, fresh or thawed
8 oz. grilled chicken breast strips “bite-size”
1 small bunch green onions, sliced
1/4 small red pepper, sliced thin and chopped into 1 inch pieces
1 cup shredded romaine lettuce
2 Tbsp. light soft cream cheese
2 Tbsp. light sour cream
1/2 tsp. taco seasoning
1/2 cup salsa for serving on the side

For Mexican Spread:

In a small bowl, using a small whisk, mix together thoroughly the Soft Cream Cheese, Sour Cream and taco seasoning.

On a plate assemble the Chicken Soft Tacos:

Using a silicone spatula carefully cover 1-1/2 tsp. of Mexican Spread on each corn tortilla. Put 2 corn tortillas together by layering with spread on one side and not on the other side. There should be Mexican Spread in between the corn tortilla layers and on top, but no spread on the bottom of the soft taco. Next, top with pre-cooked “bite-size” chicken breast meat, red pepper pieces and shredded lettuce. Then top with a sprinkle or two of chopped green onion. Roll and thread with a toothpick or two. I used a plastic cocktail sword.

Repeat the above process for the other 3 Chicken Soft Tacos.

Karen’s Serving Suggestion: Serve immediately with 6-7 baked blue corn tortilla chips and a 1/4 cup side of salsa on one plate to share or 2 separate serving plates. A couple of sliced lime wedges can be put on plates for a hint-of-lime. Also, a 1/4 cup serving of fresh sliced chilled strawberries, watermelon or applesauce can be served with these Easy Summertime Chicken Tacos, but not absolutely necessary.

​*Servings can be increased up to 6  for a 2 dozen package of fresh or thawed thin corn tortillas.