Caribbean Chicken Burger with Red Gold Tomatoes


I love tomatoes.  In fact, you can often find me eating one like many eat an apple!  When I can’t have fresh tomatoes, I always buy Red Gold canned tomatoes.  I love the different flavors they offer.  Tomatoes on this Caribbean chicken burger sound amazing!

Caribbean Chicken Burger


  • 1lb Ground Chicken
  • One 14.5 ounce can Red Gold Petite Diced Tomatoes with Lime Juice and Cilantro, drain well
  • 1 egg, beaten
  • 1/4 cup bread crumbs
  • Salt and pepper to taste


  1. Combine ground chicken, Red Gold Tomatoes, egg and bread crumbs in a bowl.
  2. Form patties and season with salt and pepper.
  3. Grill.
caribbean chicken burger

Recipe and image posted with permission.

For more great recipes, check out Red Gold Tomatoes online!

What’s your favorite kind of burger?

Noodle-less Chicken Soup Recipe

A few months ago, I looked into doing the Paleo diet.  I felt amazing when I stuck to the diet.  I’ve kind of fell off that wagon because I’ve been dealing with being on and off sick.  But I’m back and I’m ready to fully commit to this diet again.  It’s still cold here, so I decided to make chicken soup…normally I put rice or noodles in my soup, but since that is not part of the Paleo plan, I added a bunch of vegetables instead!

Noodle-less Chicken Soup


  • 4 Boneless, Skinless Chicken Breasts
  • 2 Celery Stalks, cut into pieces
  • 4 Carrots, peeled and cut into chunks
  • 1 onion, cut into pieces
  • 1 Zucchini Squash, cut into pieces 
  • 1/2 Fresh Basil, rip into pieces
  • 2 14 oz cans of Diced Tomatoes
  • 3 tsp Minced Garlic
  • 2 32 oz containers of Chicken Stock
  • Salt and Pepper to taste


  1. Boil the chicken breasts for about 30 minutes with salt and pepper.  Let the chicken cool and cut in small chunks (I run cold water over the chicken for a couple minutes).  Place chicken into the stock pot.
  2. Cut up the celery, carrots, onion, zucchini and fresh basil and put in the stock pot.
  3. Add the diced tomatoes, minced garlic and the chicken stock.
  4. Stir everything together and add salt and pepper to taste.
  5. Bring the soup to a boil and then turn down the heat and simmer for about 1 hour.

This soup turned out absolutely delicious!  I did add a little bit of dried red pepper before heating it up and it was so good!

noodleless-chicken-soupDoesn’t it look good?!?  If you make this be sure to leave me a comment and let me know how much you like it.  I also froze some to have at a later time!


The Best Chicken Recipe EVER!

(and it gets you some extra fiber too)!

My kids are like any other kid on this planet…they’re picky eaters.  Although, my son’s favorite food is calamari and he is ALWAYS asking to have it…go figure the kid likes the expensive appetizer!  So unless it’s calamari or it comes in the shape of a nugget, they fight me on eating it.  Until I decided to try something new.

A friend of mine told me to try breading my chicken with crushed Fiber One cereal.  I was skeptical.  Fiber One?  The cereal that looks like rabbit pellets?  But she assured me that it really was a great breading option for chicken.  So I decided to give it a whirl.  My son loves salad and was dying for me to buy the “red dressing” (Catalina) when we were at the grocery store so I got an idea.  What if I dip the chicken in the Catalina dressing and then bread it with the rabbit pellets Fiber One cereal?

So that’s exactly what I did.  What happened that night at dinner was truly amazing.  BOTH, yes I just said both, of my kids devoured their food.  I didn’t have to threaten to take away their DSI or the computer.  They ate their food.  And let me tell you, it was good.  It has not become one of our favorite ways to make chicken.  It’s good baked in the oven, on the Foreman grill or on the BBQ.

What are your favorite, go-to chicken recipes?  I’d love to add other non-nugget recipes to my arsenal of dinnertime recipes.  Although, cutting your chicken into strips or nugget bites and breading it with the Fiber One is another good option and WAY better for you and your kids than store bought chicken nuggets.  Plus you’re getting some much needed fiber!

So leave me a comment with your favorite way to make chicken!  I’d love to give your recipe a try!

Tasty Tuesday: Recipe Courtesy of Robin Miller

Last week I posted some excellent cooking tips, money saving ideas, etc. all courtesy of Robin Miller of Food Network. As promised, here is another recipe using the Tysons Fully Cooked Chicken Breast Strips and let me tell you…IT IS EXCELLENT! It is rare that every member of my family will eat what is put on the table at the same time. I usually have one child that won’t eat it. Well not this time!

Chicken Parmesan Casserole
Recipe Courtesy of Robin Miller and Tyson Foods

Recipe serves 4
Preparation Time: 30 minutes
Time Savings: 30 minutes compared to traditional recipe
  • 1 pound whole wheat pasta
  • 2 packets (6 ounces each) Tyson® Fully Cooked Grilled Chicken Breast Strips
  • ¾ cup prepared no-salt added tomato sauce (pasta sauce or pizza sauce)
  • 1 cup shredded mozzarella cheese, regular or part-skim
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons Panko bread crumbs
  • Pinch salt and ground black pepper

Preparation Instructions

  1. Cook whole wheat pasta according to package directions. Drain and set aside.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Arrange chicken breast strips in the bottom of a shallow baking dish. Pour tomato sauce over the chicken and sprinkle mozzarella cheese over the tomato sauce.
  4. In a small bowl, combine the parmesan cheese and bread crumbs. Mix well and sprinkle the mixture over the mozzarella cheese.
  5. Bake for 20 minutes, or until the top of the casserole is golden brown and the cheese is bubbly, and season to taste with salt and black pepper. Let stand 5 minutes before serving.
  6. Divide whole wheat pasta among four individual bowls, spoon casserole mixture over the top and serve.


Tasty Tuesday: Robin Millers, Chicken Pot Pie

Chicken Pot Pie
Recipe Courtesy of Robin Miller and Tyson Foods

Recipe serves 6
Preparation Time: 30-35 minutes
Time Savings: 30 minutes compared to traditional recipe

  • 2 teaspoons olive or vegetable oil
  • ½ cup chopped yellow or white onion
  • 2 carrots, peeled and sliced into rounds
  • 2 cans (12.5 ounces each) Tyson® Fully Cooked Premium Chunk White Chicken
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 15 ounce can no-salt added tomato sauce
  • 1 Idaho or russet potato, peeled and cut into 1/2 inch cubes
  • 1 teaspoon Dijon mustard
  • ½ cup frozen corn kernels
  • ½ cup frozen peas
  • Pinch salt and ground black pepper
  • 11 ounce container refrigerated bread sticks

Preparation Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. To make the filling: heat the oil in a large skillet over medium-high heat. Add onions and carrots and sauté for 2 minutes. Add chicken and flour and stir well to coat everything with flour. Add broth, tomato sauce, potato and Dijon mustard and bring mixture to a boil. Reduce the heat to medium-low, partially cover and simmer for 8 minutes, or until potato cubes are fork-tender. Stir in corn and peas and remove from heat. Season to taste with salt and black pepper.
  3. Spoon mixture into a 2-quart casserole dish.
  4. To make the crust: unwrap breadsticks and separate into 12 pieces. Place (stretch if necessary) 6 of the breadstick strips (flat) on top of the casserole dish from one side of the dish to the other. Arrange the remaining breadsticks over the top, either on a diagonal or perpendicular crisscross pattern. Pinch around the edges of the casserole dish to seal the ends and secure the breadsticks to the dish.
  5. Bake 10-13 minutes or until the breadsticks are puffed and golden brown.

To form a woven lattice top: Place 6 of the breadsticks on top of the casserole dish. Fold every other breadstick back, making ends meet, and then place one breadstick crosswise just beyond the folded edge. Return the folded breadsticks to their original flat position. Fold back the strips that were just left flat and repeat the procedure. Repeat until all 6 breadsticks are woven into the breadsticks on the surface of the casserole dish.