Low-Calorie Recipes: Memorial Day Best BBQ Chicken Ever!

1/2 cup Worcestershire sauce1 teaspoon Cajun seasoning1 teaspoon garlic powder2 1/2 tablespoons brown sugar1 1/2 tablespoons ketchup6 skinless, boneless chicken breast halvesIn a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight. Heat an outdoor grill for medium heat, and lightly oil grate. Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear. Amount Per Serving  Calories: 176 | Total Fat: 2.9g | Cholesterol: 67mg Powered by ESHA Nutrient Database

Memorial Day Best BBQ Chicken Ever!

Servings Per Recipe: 6

Calories: 176

Total Fat: 2.9gCholesterol: 67mgSodium: 403mgTotal Carbs: 11.4g    Dietary Fiber: 0.1gProtein: 24.7g

Roast chicken with grapes

1 chicken roaster, about 4:56 pounds1 lemon, cut thin wedgesSalt and taste1 onion pepper, peeled, cut into eight large bunches of grape wedges1 seedless (about 3 cups) some sprigs of fresh rosemary, thyme, Sage and tarragon2 cups of white wine (can substitute chicken broth) olive oil
1 Let chicken rest at room temperature (70 F) for at least an hour so it is close to room temperature before roasting.
2 Preheat oven to 450 f. Pat dry chicken. Rub chicken inside and out with olive oil. Sprinkle inside and out with salt and pepper. Remove about a cup of grapes from their stems and cut in half. Insert the grapes in the cavity. Add a couple onion wedges into the cavity, along with a few sprigs of fresh herbs. It is not necessary to remove Rosemary from its stem. Add a few wedges of lemon to the cavity.

3 Lines to the bottom of a baking dish with sliced onion and lemon wedges. Place the chicken on a roasting rack on tray, on the top of the lemon wedges and onion, breast side down. (Alternatively you can place the chicken in the Pan, resting directly on onions, in which case the breast meat is stewing in fruit juices, roasting instead.)
Place the sprigs of herbs and lemon slices between the wings and body of chicken. Organize any remaining lemon wedges, grapes and herbs.

4 Roast to 450 F for 25 minutes. Then baste with a cup of wine and reduce the heat to 400 F. Bake for 30 minutes and baste with the 2° cup of wine. Cook for another 10-20 minutes (depending on the size of the chicken) until the juices Run clear (not pink) when a knife-tip is inserted into the thigh of chicken, or when the temperature reading to a meat thermometer inserted deep into the thigh, law 160 F.
5 Remove the roast from the oven and cover with foil. Let stand for 15 minutes. The internal temperature of the chicken will continue to rise.


6 Carve the chicken. Turn the chicken so that both maternal side on a carving Board. Before separating the leg (thigh and leg) from the body. Then cut the wings. Make a cut down the breast bone. Continue to cut on one side of the breast bone, the breasts away from the carcass, follow the curvature of the ribcage, as you cut cutting. Repeat the other side. Slice the breasts transversely to serve. Arrange the pieces on a platter, surrounded by grape and caramelized onions from the roasting pan. Pan sauce spoon over chicken pieces and serve.
Serve with rice or egg noodles.

Yield: Serves 4-5.

Chicken enchiladas with lime and avocado salsa

Photography by Rob Palmer

A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

1 tbs olive oil 6 chicken thigh fillets, coarsely chopped 1 red onion, thinly sliced 2 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika 12 small corn tortillas 1 cup (250ml) tomato passata 1/2 cup (40g) coarsely grated cheddar Sour cream, to serve Mixed salad leaves, to serve 1 ripe avocado, halved, stoned, peeled, finely chopped 2 ripe tomatoes, seeded, finely chopped 1/2 red onion, finely chopped 1 tbs finely chopped jalapeño chilli 1 tbs lime juice 1/4 cup coarsely chopped coriander

Preheat oven to 200°C. Heat the oil in a large frying pan over high heat. Add one-third of the chicken and cook, stirring, for 2-3 minutes or until browned and cooked through. Transfer to a bowl. Repeat with remaining chicken in 2 more batches. Return chicken to the pan with the onion, cumin, coriander and paprika. Cook, stirring, for 2-3 minutes or until heated through.

Brush a tortilla with a little of the tomato passata. Top with chicken mixture and roll to enclose filling. Place enchilada, seam-side down, in the base of a 6-cup capacity baking dish. Repeat with remaining tortillas and chicken mixture. Spoon the remaining tomato passata over the enchiladas and sprinkle with cheese. Bake in preheated oven for 15 minutes or until heated through.

Meanwhile, to make the avocado salsa, combine the avocado, tomato, onion, chilli, lime juice and coriander in a medium bowl. Taste and season with salt and pepper.

Divide enchiladas among serving plates and top with salsa. Dollop with sour cream. Serve immediately with salad leaves, if desired.

Notebook: - September 2010, Page 150
Recipe by Sarah Hobbs

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Free Recipe: Impossible Chicken Pot Pie

1 Pie
2 c Cut-up cooked chicken
1 1/2 c Frozen peas and carrots,
Thawed and drained.
1/4 c Chopped mushrooms
1/4 c Chopped onion
1 1/3 c Milk
4 Eggs
3/4 c Bisquick
1/2 ts Salt
1/4 ts Pepper

Heat oven to 400 F.

Grease pie plate, 10x 1/2". Mix chicken, peas and carrots, mushrooms
and onion in plate. Beat remaining ingredients until smooth, 15
seconds in blender on high or 1 minute with hand beater. Pour into
plate. Bake until knife inserted in center comes out clean, 30-35
mintues. Cool 5 mintues.

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Free Recipe: Williamsburg Chicken, as served at London Town Publik Hou

10 Servings
1 ea Envelope unflavored gelatin
2 c Celery, diced
4 c Chicken, cooked, diced
1/2 c Stuffed olives, sliced
1 c Canned peas, drained
2 T Lemon juice
1 1/2 c Mayonnaise
1 x Salt & pepper to taste
1/3 c Pecans, chopped
1/4 t Leaf thyme
2 ea Eggs, hard cooked, chopped
1 1/2 c Chicken broth
1 x Green grapes for garnish
1 x Oil

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.
Mrs. Harold Cook

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AFRICAN CHICKEN WINGS

AFRICAN CHICKEN WINGS

                        FOR THE WINGS
   4                    Garlic cloves
   2                    Shallots
   1 1/2  teaspoons     Salt
   1      tablespoon    Chinese 5 spice
   2      teaspoons     Paprika
   1      teaspoon      Dried rosemary -- crumbled
     1/2  teaspoon      Cayenne -- or to taste
   2      tablespoons   Vegetable oil
   4      pounds        Chicken wings -- about 20-24
                        Tips removed
                        FOR THE SAUCE
     1/3  cup           Natural style peanut butter
     1/4  cup           Canned cream of coconut --
                        Well stirred
   2                    Garlic cloves -- chopped
     1/4  cup           Water
     1/4  cup           Red bell pepper -- chopped
     1/8  teaspoon      Dried hot red pepper flakes
                        Or to taste
   1      teaspoon      Soy sauce
                        Coriander sprigs

THE WINGS: Prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix
well. Add the chicken wings. Toss and stir them until they are completely
covered with the marinade. Let them marinate, covered and chilled for 4
hours or over night. Arrange the wings, skin side up, on the rack of a
foil lined large broiler pan and bake them in the upper third of a
preheated 425F oven for 25 to 30 minutes or until they are golden. The
wings may be prepared one day in advance, kept covered and chilled and
then reheated before serving. THE SAUCE: In a blender, blend together the
peanut butter, cream of coconut, garlic, water, bell pepper, red pepper
flakes and the soy sauce until the mixture is smooth, season the sauce
with salt, to taste. THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.

To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free

To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free

on October 27, 2010
Recipe #440614

As you know REAL chicken pot pie is one of the absolute WORST foods you could EVER, ever eat. It's loaded with artery clogging Fat, and sooooo many calories - and it doesn't matter which frozen brand you buy - they're all just as bad. BUT - THIS RECIPE FOLKS IS THE SOLUTION! Yes - you can have your cake and eat it too. (or in this cake your pot pie) This recipe is SO LEAN, SO LOW IN CALORIES, but HIGH in VITAMINS, FLAVOR, FIBER, PROTEIN - you will NOT believe it's good for you. AND..... It tastes 1,000 times better than the heart-attack frozen versions in the freezer section

Serving Size: 1 (530 g)

Servings Per Recipe: 1

The following items or measurements
are not included below:

vegetarian chicken strips

vegetable stock

Amount Per Serving% Daily ValueCalories 109.2 Calories from Fat 3128%Total Fat 3.4 g5%Saturated Fat 0.5 g2%Monounsaturated Fat 0.7 g3%Polyunsaturated Fat 1.9 g9%Trans Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium 96.3 mg4%Potassium 494.3 mg14%Magnesium 69.2 mg2%Total Carbohydrate 14.5 g4%Dietary Fiber 2.8 g11%Sugars 0.8 g3%Protein 8.0 g16%

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Healthy Salads: Chicken Caesar Pasta | Submitted By: bsteimle

1 pound dry penne pasta1 tablespoon butter6 skinless, boneless chicken breast halves - cut into 1 inch cubes1/2 teaspoon ground black pepper1/4 teaspoon salt1 (8 ounce) bottle Caesar salad dressing1/4 cup red wine vinegar1/2 cup grated Parmesan cheese1 head romaine lettuce - rinsed, dried and shredded1 large tomato, choppedBring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired. Amount Per Serving  Calories: 443 | Total Fat: 15g | Cholesterol: 59mg

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Low-Calorie Recipes: Steve's Chicken Korma | Submitted By: Stephen

2 tablespoons cooking oil1/2 teaspoon ground ginger1/2 teaspoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon ground turmeric1/2 teaspoon ground white pepper1 large onion, chopped1 clove garlic, minced1 cup chopped canned tomatoes2 skinless, boneless chicken breast halves - cubed1/4 cup chicken stock2 tablespoons ground almonds1/4 cup heavy cream1/4 cup plain yogurtHeat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes. Amount Per Serving  Calories: 244 | Total Fat: 16.2g | Cholesterol: 57mg

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This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore! Was this review helpful? [ YES ]
12 users found this review helpful This is my second time making this dish and with my modifications, it is absolutely delicious!...

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Spinach, Alfredo, Chicken & Tomato Pizza

Spinach, Alfredo, Chicken & Tomato Pizza

on October 07, 2010
Recipe #438981

Inspired by take out I once had, this is an easy change to your typical pizza!

Serving Size: 1 (248 g)

Servings Per Recipe: 6

The following items or measurements
are not included below:

alfredo sauce

Amount Per Serving% Daily ValueCalories 702.3 Calories from Fat 23132%Total Fat 25.6 g39%Saturated Fat 10.9 g54%Monounsaturated Fat 10.5 g52%Polyunsaturated Fat 2.4 g12%Trans Fat 0.0 g0%Cholesterol 59.3 mg19%Sodium 897.0 mg37%Potassium 781.9 mg22%Magnesium 127.7 mg5%Total Carbohydrate 87.1 g29%Dietary Fiber 8.4 g33%Sugars 4.8 g19%Protein 32.9 g65%

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Wellness Complete Health Chicken Recipe Cat Food (Pack of 24, 5.5-Ounce Cans)

Wellness Adult Canned Cat FoodMade with 100% Human Grade Ingredients. Provides sources of high quality protein and essential fatty acids, made with meats free of added growth hormones and steroids. USDA ingredients provide a delicious, digestible protein source. This recipe also includes ingredients that are an excellent source of vitamins, minerals and beta-carotene. Fresh fruits and vegetables are added to help maintain proper urinary tract health. Created with exceptional palatability, alternate or mix with Wellness Dry food to create a special treat, offer a variety for your cat or supplement additional nutritional needs. No other cat diet has a better taste.

Price: $35.76

Click here to buy from Amazon

Chicken tikka with couscous & mint yoghurt

Photography by Steve Brown

Quicker than takeaway, this delicious dish is served with a cooling mint-yoghurt dressing.

8 chicken thigh cutlets 60g (1/4 cup) tikka masala curry paste 1 x 165g can coconut milk 250ml (1 cup) natural yoghurt 1 cup firmly packed mint leaves 1/4 cup firmly packed coriander leaves 2 shallots, ends trimmed, thinly sliced 1 small garlic clove, crushed 1 tsp finely grated fresh ginger 1 x 200g pkt Ainsley Harriott Spice Sensation Cous Cous Fresh mint leaves, extra, to serve

Preheat oven to 210°C. Line a baking tray with foil. Place a wire rack on the tray.

Cut four 1cm-deep slashes in the top of each chicken thigh, almost to the bone. Combine the chicken, curry paste and coconut milk in a bowl. Place the chicken on the wire rack. Bake in oven for 20 minutes or until the chicken is cooked through.

Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.

Prepare the couscous following packet directions.

Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately.

Tip: To help the chicken cook faster, make the slashes in the chicken thigh cutlets about 1cm deep. This will also let the marinade soak right into the chicken and give a more intense flavour.

Barbecued lamb with couscous & tzatziki: Omit curry paste, coconut milk, coriander and ginger. Replace the chicken with 4 (about 150g each) lamb rump steaks. Reduce the mint to 2 tbs chopped fresh mint. Reduce yoghurt to 125g (1/2 cup) natural yoghurt. Preheat a barbecue flat plate or frying pan on medium-high. Cook the lamb for 4-5 minutes each side for medium. Combine the shallot, 1 Lebanese cucumber, coarsely grated, excess moisture removed, yoghurt, mint and garlic in a bowl. Serve with the lamb, extra mint leaves and couscous.

Chicken schnitzel with avocado cream: Omit curry paste, coconut milk, yoghurt, mint, shallot, garlic, ginger and couscous. Replace chicken with 4 (about 150g each) crumbed chicken schnitzels. Reduce coriander to 2 tbs chopped coriander. Heat 2 tbs olive oil in a frying pan over medium heat. Cook chicken for 3 minutes each side. Combine coriander, 1 avocado, halved, stone removed, peeled, finely chopped, 1 tbs fresh lemon juice, 2 tsp sweet chilli sauce and 2 tbs light sour cream in a bowl. Season with salt and pepper. Serve with chicken, mixed salad leaves and grape tomatoes.

Piri piri prawns with mango salsa: Omit the coconut milk, yoghurt and garlic. Replace chicken with 24 large peeled green prawns. Replace the curry paste with 1-2 tsp piri piri seasoning. Replace the shallots with 1/4 red onion, finely chopped. Reduce mint to 2 tbs chopped fresh mint. Reduce coriander to 1 tbs chopped coriander. Reduce the ginger to 1/2 tsp finely grated fresh ginger. Combine the mint, coriander, shallot, ginger, 1 mango, peeled, finely chopped, 2 tsp brown sugar and 2 tsp fresh lemon juice in a bowl. Heat 1 tbs oil in a frying pan over medium-high heat. Cook prawns for 2-3 minutes each side or until prawns curl and change colour. Serve with mint mixture and couscous.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Good Taste - February 2008, Page 41
Recipe by Kathy Knudson

6 members have rated this recipe. Grab your copy of our HEALTHY October issue for the free BBQ cook book; our pizza masterclass; and find the perfect menus for a weekend getaway or a picnic in the park; your chance to WIN great prizes.
ON SALE NOW
australiangoodtaste.com.au

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The Chicken Crusader

Chicken recipes

Check it out!

Healthy Main Dish Recipes: Quick Chicken Marsala | Submitted By: Susan

1 tablespoon butter6 skinless, boneless chicken breasts1 (10.75 ounce) can condensed golden mushroom soup1 1/4 cups Marsala wineIn a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve! Amount Per Serving  Calories: 262 | Total Fat: 4.8g | Cholesterol: 76mg

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Healthy Main Dish Recipes: Quick Chicken Marsala | Submitted By: Susan

1 tablespoon butter6 skinless, boneless chicken breasts1 (10.75 ounce) can condensed golden mushroom soup1 1/4 cups Marsala wineIn a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve! Amount Per Serving  Calories: 262 | Total Fat: 4.8g | Cholesterol: 76mg

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Wellness CORE Chicken, Turkey and Chicken Liver Recipe Cat Food (Pack of 24, 5.5-Ounce Cans)

Wellness CORE Chicken, Turkey, & Chicken Liver Canned Cat Food is a grain-free, high protein formula that delivers a nutrient-rich, high-quality meat to a dog's diet. The CORE dog food contains more meat from only the highest quality, human-grade foods. Inside CORE is 80% more meat than the traditional dog food that contain the grains, while still controlling mineral and fat levels. Also you will find 5 different protein sources, Chicken, Turkey, Chicken Liver, Chicken Meal & Turkey Liver

Price: $40.56

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Quiche and Savory Pies: Old Fashioned Chicken Pot Pie | Submitted By: PINK ROSES

2 pounds cooked chicken, chopped1 (15 ounce) can mixed vegetables1 (10.75 ounce) can condensed cream of potato soup1/4 cup milk1/4 teaspoon black pepper1/4 teaspoon dried thyme1/4 teaspoon dried parsleysalt to taste1 recipe pastry for a 9 inch double crust piePreheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape. Bake in the preheated oven for 25 to 30 minutes, or until golden brown. Amount Per Serving  Calories: 702 | Total Fat: 40.1g | Cholesterol: 121mg

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High-Fiber Recipes: Chicken Tortilla Soup IV | Submitted By: Taseia Armstrong

2 1/2 teaspoons vegetable oil6 (6 inch) corn tortillas, cut into 1/2 inch strips3 cups chicken broth1/2 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon dried oregano1 (15 ounce) can black beans, rinsed and drained1 (15 ounce) can whole kernel corn, drained2 skinless, boneless chicken breast halves, cut into bite size pieces1/2 cup salsa1/2 cup chopped fresh cilantroHeat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips. Amount Per Serving  Calories: 257 | Total Fat: 5.5g | Cholesterol: 20mg

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Low-Carb Recipes: KJ's Mushroom Chicken | Submitted By: Jerri

1/2 cup butter8 skinless, boneless chicken breastssalt and pepper to taste1/4 cup all-purpose flour2 1/2 cups chicken broth1/2 lemon, juiced1 pound fresh mushrooms, sliced1 (14 ounce) can artichoke hearts in water1 tablespoon Worcestershire sauceIn large skillet melt butter or margarine. Season chicken with salt and pepper to taste. Add chicken to skillet and brown on both sides. Remove from platter and keep warm in oven. Reduce heat under skillet to medium low. Add flour to pan drippings, stirring constantly for 2 minutes to form a roux that is golden brown. Stir in broth gradually; continue to stir until thickened. Stir in the lemon juice, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes. Return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally. Amount Per Serving  Calories: 293 | Total Fat: 13.4g | Cholesterol: 101mg

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Reviewed on Mar. 3, 2010 by AndrewP    I thought that this was a relatively easy meal to cook considering how delicious and gourmet it turned out. The recipe is good as it is written, though I did halve it to 4 pieces of chicken, added garlic and fresh chopped tomatoes, and added some white wine to the sauce, as suggested by other reviews. Oh yeah, I also used baby bella mushrooms, as they cost the same as regular white mushrooms and I prefer the flavor. I served this over angel hair pasta with a side of asparagus sauteed in oil, soy sauce, garlic, jalapenos, and sesame seeds. Overall, the dinner was delicious! My lovely lady enjoyed it so much that I renamed it "Stepher's Chicken." (sorry KJ :) Thanks for the great recipe! Was this review helpful? [ YES ]
2 users found this review helpful I thought that this was a relatively easy meal to cook considering how delicious and gourmet...

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Wellness Complete Health Canned Cat Food, Chicken Recipe (Pack of 12 12.5-Ounce Cans)

Made with 100% Human Grade Ingredients. Wellness Canned Chicken Formula is an excellent source of high quality protein and essential fatty acids, made with chicken free of added growth hormones and steroids. We use USDA chicken as our most plentiful ingredient because it is a delicious, digestible protein source. This recipe also includes delicious sweet potatoes and carrots as an excellent source of vitamins, minerals and beta-carotene. Fresh, whole cranberries and blueberries are added to help maintain proper urinary tract health. Created with exceptional palatability, alternate or mix Chicken Formula with Wellness Dry food to create a special treat, offer a variety for your cat or supplement additional nutritional needs. No other cat diet has a better taste.

Price: $29.99

Click here to buy from Amazon