Oh, Pinterest, how I love you! I've found several wonderful blogs to follow from the Pins on the site, which gave me even more stuff to pin! :D
This yummilicious - yet super-simple - chicken & rice soup came from the Picky Palate. I was a bit surprised at the Dijon mustard, but it just gives the soup a little depth. I used a lot more than 1/4 teaspoon of black pepper, and the soup has a nice, peppery, warm flavor. Otherwise, I pretty much followed the recipe as-is (except for the parsley. Too lazy to bother with it!). Good stuff, lemme tell ya!
Classic Chicken & Rice Soup
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 tbsp minced garlic
3 stalks celery, chopped
3 medium carrots, peeled & chopped
3 cups cooked, shredded chicken
7 cups chicken broth
2 cups cooked white rice
1 tbsp whole grain Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 c finely chopped fresh parsley
Heat oil in large Dutch oven or pot over medium heat. Add onions; cook until tender, about 5 minutes. Add garlic and cook, stirring for 1 minutes. Add celery and carrots, cooking and stirring until tender, about 5 minutes. Add remaining ingredients. Stir and reduce heat to low. Simmer until ready to serve.
Seres 8
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, October 28, 2011
Tuesday, October 4, 2011
Buffalo Chicken Pasta
This recipe was originally a pasta salad that I found on Pinterest. It evolved quite a bit after we realized how greasy the hot wing sauce made the dish (especially when you reheated the leftovers). It separates when it's heated and becomes rather icky. We solved the grease problem by holding the hot sauce until you're sitting down with a big bowl of the pasta. This also lets you control how much heat (and heartburn!) you want. Now it's just about perfect, and Jeff devoured the stuff. I don't like buffalo anything, and even I thought it was pretty good.
Buffalo Chicken Pasta
16 oz. penne
1 cup evaporated milk
1/4 cup milk
1 can cream of chicken soup, undiluted
1 tsp garlic powder
1 tsp onion powder
3 cups cubed cooked chicken
10 oz blue cheese crumbles (2 small containers)
1 cup shredded mozzarella
Frank's hot wing sauce
Ranch salad dressing
Preheat oven to 350. Cook pasta according to package directions. In a large bowl, whisk together evaporated milk, milk, soup, garlic powder, and onion powder until smooth. Stir in chicken, blue cheese, and mozzarella. When pasta is cooked, draine (do not rinse) and pour into chicken mixture. Carefully stir to combine. Transfer to a 9x11 or 1.5-qt casserole dish sprayed with cooking spray. Bake for 20 minutes, or until the top turns golden brown. Serve with hot sauce and Ranch dressing.
Serves 6
Buffalo Chicken Pasta
16 oz. penne
1 cup evaporated milk
1/4 cup milk
1 can cream of chicken soup, undiluted
1 tsp garlic powder
1 tsp onion powder
3 cups cubed cooked chicken
10 oz blue cheese crumbles (2 small containers)
1 cup shredded mozzarella
Frank's hot wing sauce
Ranch salad dressing
Preheat oven to 350. Cook pasta according to package directions. In a large bowl, whisk together evaporated milk, milk, soup, garlic powder, and onion powder until smooth. Stir in chicken, blue cheese, and mozzarella. When pasta is cooked, draine (do not rinse) and pour into chicken mixture. Carefully stir to combine. Transfer to a 9x11 or 1.5-qt casserole dish sprayed with cooking spray. Bake for 20 minutes, or until the top turns golden brown. Serve with hot sauce and Ranch dressing.
Serves 6
Monday, September 5, 2011
Crock Pot Chicken
I've been eating this since I was a kid. Mom edited a recipe from a book that (to me, at least) looked to be at least 100 years old. It's simple - both in content and preparation - and is one of the kid-friendliest meals I've ever made. Even Braeden eats it, and he doesn't like anything that isn't mac & cheese or peanut butter.
You can use reduced-fat soup and fat-free milk with no problem if you so choose.
One caveat - the milk in this will curdle if you cook it too long or too fast. It's a good idea to make it the first time on a day you can be home to keep an eye on it. My first slow cooker burned it if I cooked it longer than 4 hours, even on low. The one I have now does well on low for 6 hours. It's hit-or-miss, so give it a trial run before you leave it on all day while you're gone.
Crock Pot Chicken
4 boneless skinless chicken breasts
1 10-oz can cream of chicken soup, undiluted
1/2 c butter or margarine
1/2 c flour
salt & pepper to taste
2 c milk
cooked rice
Spray bottom of slow cooker with cooking spray. Cut chicken into large cubes (2 inches is good) and place in slow cooker. Pour soup over chicken and stir well to coat.
In a saucepan over medium heat, melt butter. Whisk in flour, salt, and pepper until smooth. Gradually whisk in milk, stirring constantly. Cook over medium heat until thickened, about 2 minutes (keep stirring!). Pour over chicken and stir to mix well. Cook on low 6 hours. Serve with rice.
Serves 6.
You can use reduced-fat soup and fat-free milk with no problem if you so choose.
One caveat - the milk in this will curdle if you cook it too long or too fast. It's a good idea to make it the first time on a day you can be home to keep an eye on it. My first slow cooker burned it if I cooked it longer than 4 hours, even on low. The one I have now does well on low for 6 hours. It's hit-or-miss, so give it a trial run before you leave it on all day while you're gone.
Crock Pot Chicken
4 boneless skinless chicken breasts
1 10-oz can cream of chicken soup, undiluted
1/2 c butter or margarine
1/2 c flour
salt & pepper to taste
2 c milk
cooked rice
Spray bottom of slow cooker with cooking spray. Cut chicken into large cubes (2 inches is good) and place in slow cooker. Pour soup over chicken and stir well to coat.
In a saucepan over medium heat, melt butter. Whisk in flour, salt, and pepper until smooth. Gradually whisk in milk, stirring constantly. Cook over medium heat until thickened, about 2 minutes (keep stirring!). Pour over chicken and stir to mix well. Cook on low 6 hours. Serve with rice.
Serves 6.
Friday, September 2, 2011
Chicken Enchilada Pasta
Make this Pinterest Recipe #2 - tried and approved. (See, I am doing more than just look!) The recipe came from Pearls, Handcuffs, and Happy Hour (how hysterical is that?). I tweaked it ever so slightly - leaving out the pepper because I didn't have one, adding a can of kidney beans, and using the whole can of enchilada sauce - and ooooh, it was tasty! Super filling, too, especially since I used whole-wheat pasta. I also used a reduced-fat sour cream without any problem. You could try low-fat cheese, but it probably won't melt as well. I might give it a go next time, though. This is not the spiciest dish I've ever had, but you could use chipotle chili powder or cayenne to crank up the heat a notch or two.
For the record, this stuff makes a ton, but it sure is good!
Chicken Enchilada Pasta
2 tbsp canola oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 tbsp cumin
2 tbsp chili powder
2-3 chicken breasts, cooked and shredded
1 10-oz can red enchilada sauce
2 10-oz cans green enchilada sauce
1 15-oz can beans, rinsed & drained (your choice - I used kidney but black or pinto would work too)
2 c shredded cheese (I used a Mexican blend)
1 c sour cream
16 oz penne
tomatoes, sour cream, avocado, and/or green onion for garnish
Cook penne according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Cook onions in hot oil until nearly translucent. Add garlic and bell pepper; continue cooking until tender. Stir in cumin, chili powder, chicken, enchilada sauce, and beans. Bring just to a boil and stir in cheese until melted. Remove from heat and stir in sour cream. Add pasta. Garnish as desired.
Serves: at least 6, maybe 8.
For the record, this stuff makes a ton, but it sure is good!
Chicken Enchilada Pasta
2 tbsp canola oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 tbsp cumin
2 tbsp chili powder
2-3 chicken breasts, cooked and shredded
1 10-oz can red enchilada sauce
2 10-oz cans green enchilada sauce
1 15-oz can beans, rinsed & drained (your choice - I used kidney but black or pinto would work too)
2 c shredded cheese (I used a Mexican blend)
1 c sour cream
16 oz penne
tomatoes, sour cream, avocado, and/or green onion for garnish
Cook penne according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Cook onions in hot oil until nearly translucent. Add garlic and bell pepper; continue cooking until tender. Stir in cumin, chili powder, chicken, enchilada sauce, and beans. Bring just to a boil and stir in cheese until melted. Remove from heat and stir in sour cream. Add pasta. Garnish as desired.
Serves: at least 6, maybe 8.
Monday, August 8, 2011
Crispy Coated Chicken
This is a quick & easy recipe - but leftovers aren't great, so only make as much as you need.
Crispy Coated Chicken
1 pkg. onion soup mix, crushed
2/3 c. fine dry bread crumbs
dash pepper
1 egg or 2 egg whites
2 T water
6 boneless skinless chicken breasts
2 T margarine, melted (optional)
Preheat oven to 400. Combine soup mix, bread crumbs, and pepper in a small bowl. In a second bowl, beat together egg and water. Dip chicken into egg, then coat with crumbs. Transfer to ungreased baking sheet. Drizzle with margarine. Bake 30 minutes, or until juices run clear.
Crispy Coated Chicken
1 pkg. onion soup mix, crushed
2/3 c. fine dry bread crumbs
dash pepper
1 egg or 2 egg whites
2 T water
6 boneless skinless chicken breasts
2 T margarine, melted (optional)
Preheat oven to 400. Combine soup mix, bread crumbs, and pepper in a small bowl. In a second bowl, beat together egg and water. Dip chicken into egg, then coat with crumbs. Transfer to ungreased baking sheet. Drizzle with margarine. Bake 30 minutes, or until juices run clear.
Sunday, March 6, 2011
Asian Broccoli Slaw
This is really good, easy to put together, and refreshing for hot summer days! You can sprinkle on chopped cashews right before serving, if you like.
Asian Broccoli Slaw
1 16-oz bag broccoli slaw
1 lb cooked chicken, shredded
1 red pepper, julienned
1 cup sliced scallions
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp sugar (or 3 pkts splenda)
2 garlic cloves, minced
1 tsp freshly grated gingerroot
2 tbsp olive oil
1 tsp sesame oil
In a large bowl, combine first four ingredients. In a medium bowl, combine all other ingredients and whisk until well-mixed. Stir into broccoli mixture until coated. Serves about 6.
Asian Broccoli Slaw
1 16-oz bag broccoli slaw
1 lb cooked chicken, shredded
1 red pepper, julienned
1 cup sliced scallions
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp sugar (or 3 pkts splenda)
2 garlic cloves, minced
1 tsp freshly grated gingerroot
2 tbsp olive oil
1 tsp sesame oil
In a large bowl, combine first four ingredients. In a medium bowl, combine all other ingredients and whisk until well-mixed. Stir into broccoli mixture until coated. Serves about 6.
Tuesday, March 1, 2011
Chicken with Sausage and Capers
I bought my first-ever jar of capers for this dish. I had no idea the little buds were so salty! Be sure you rinse them well, or it will overpower the meal - which, by the way, is quite delicious. I added a bit more tomatoes than originally indicated, mostly because I looooove tomatoes, and I absolutely believe you can never have too many. I also couldn't find hot Italian sausage, so I used sweet sausage and added some cayenne. This reheats well, and although I ate it as is, it would be good with roasted potatoes or rice.
Chicken, Sausage, and Capers
2 tsp olive oil
3/4 lb boneless skinless chicken breasts, cut in 1-inch pieces
1/4 lb hot Italian turkey sausage, cut in 1/2-inch slices
2 tbsp red wine vinegar
2 bell peppers, any color, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 15-oz cans fire-roasted diced tomatoes
1/2 c low-sodium chicken broth
2 tbsp capers, rinsed and drained
2 tbsp grated Parmesan cheese, optional
In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through. Transfer to a bowl with a slotted spoon. In the skillet, cook the sausage, stirring frequently, until cooked through and browned. Pour in vinegar and cook until liquid evaporates. Add bell peppers, onion, garlic, and oregano; cook, stirring, until peppers are tender.
Stir in tomatoes, broth, and capers; bring to a boil. Return chicken to skillet and sprinkle in cheese. Reduce heat and simmer until sauce thickens slightly.
Serves 4.
220 Cal, 8g fat, 13g carb, 2g fiber, 24g protein.
Chicken, Sausage, and Capers
2 tsp olive oil
3/4 lb boneless skinless chicken breasts, cut in 1-inch pieces
1/4 lb hot Italian turkey sausage, cut in 1/2-inch slices
2 tbsp red wine vinegar
2 bell peppers, any color, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 15-oz cans fire-roasted diced tomatoes
1/2 c low-sodium chicken broth
2 tbsp capers, rinsed and drained
2 tbsp grated Parmesan cheese, optional
In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through. Transfer to a bowl with a slotted spoon. In the skillet, cook the sausage, stirring frequently, until cooked through and browned. Pour in vinegar and cook until liquid evaporates. Add bell peppers, onion, garlic, and oregano; cook, stirring, until peppers are tender.
Stir in tomatoes, broth, and capers; bring to a boil. Return chicken to skillet and sprinkle in cheese. Reduce heat and simmer until sauce thickens slightly.
Serves 4.
220 Cal, 8g fat, 13g carb, 2g fiber, 24g protein.
Friday, February 4, 2011
Chicken & Wild Rice Soup
I made some serious adaptations to a recipe I found online, and came up with a healthier, delicious, major comfort food soup. The flavors are mild but the soup is wonderful. The original called for turkey, which I didn't have, but chicken worked nicely, too.
Chicken & Wild Rice Soup
1 32-oz carton fat-free chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
2 tbsp butter
1/4 cup flour
1/2 tsp salt, optional
1/4 tsp poultry seasoning
black pepper to taste
1 10-oz can evaporated skin milk
1 1/2 cups shredded chicken or turkey breast
cooked bacon strips, optional
In a large pot over medium heat, combine broth, water, green onions, and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35-40 minutes. When rice is tender, melt the butter in a small saucepan over medium-low heat. Stir in flour, salt, poultry seasoning, and pepper all at once. Cook, stirring constantly, until smooth and bubbly. Stir in evaporated milk and cook until thickened. Add milk mixture and chicken to rice; heat through. If desired, serve with crumbled bacon.
Serves 6
Chicken & Wild Rice Soup
1 32-oz carton fat-free chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
2 tbsp butter
1/4 cup flour
1/2 tsp salt, optional
1/4 tsp poultry seasoning
black pepper to taste
1 10-oz can evaporated skin milk
1 1/2 cups shredded chicken or turkey breast
cooked bacon strips, optional
In a large pot over medium heat, combine broth, water, green onions, and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35-40 minutes. When rice is tender, melt the butter in a small saucepan over medium-low heat. Stir in flour, salt, poultry seasoning, and pepper all at once. Cook, stirring constantly, until smooth and bubbly. Stir in evaporated milk and cook until thickened. Add milk mixture and chicken to rice; heat through. If desired, serve with crumbled bacon.
Serves 6
Saturday, November 6, 2010
Italian Chicken Soup
The original recipe for this elegant soup called for the cook to make her own broth. I did that - once. After that I decided to make the recipe considerably easier on myself, and started using vegetable broth instead. The chicken in this recipe is a good candidate for the slow-cooked Just Chicken, but I have used rotisserie with good success, too. It reheats and freezes quite well.
Italian Chicken Soup
1 carton (4 cups) vegetable broth
2 cups water
2 tsp low-sodium chicken bouillon granules
2 bay leaves
1 15-oz can diced tomatoes, undrained
6 green onions, sliced thin
1/2 c. chopped fresh parsley or 1-2 tbsp. dried parsley
1/4 c. ketchup
1 tsp. crushed rosemary
1/2 tsp basil
2 garlic cloves, minced
1/2 tsp black pepper
2 5-oz cans kidney beans, rinsed and drained
3 c. shredded cooked chicken
Parmesan or Romano cheese, optional
Combine all ingredients except beans and chicken in a large soup pan.Bring to a boil. reduce heat; cover and simmer for 30 minutes. Add beans and chicken, heat through. If desired, garnish with cheese. Serves 6-8.
Italian Chicken Soup
1 carton (4 cups) vegetable broth
2 cups water
2 tsp low-sodium chicken bouillon granules
2 bay leaves
1 15-oz can diced tomatoes, undrained
6 green onions, sliced thin
1/2 c. chopped fresh parsley or 1-2 tbsp. dried parsley
1/4 c. ketchup
1 tsp. crushed rosemary
1/2 tsp basil
2 garlic cloves, minced
1/2 tsp black pepper
2 5-oz cans kidney beans, rinsed and drained
3 c. shredded cooked chicken
Parmesan or Romano cheese, optional
Combine all ingredients except beans and chicken in a large soup pan.Bring to a boil. reduce heat; cover and simmer for 30 minutes. Add beans and chicken, heat through. If desired, garnish with cheese. Serves 6-8.
White Chili
I adapted this recipe from one I found on the internet, and YUM! This uses chicken from the Just Chicken recipe, but you can use whatever you happen to have. It's a nice change from traditional chili, and if you want to kick up the heat, just add more cayenne and chipotle seasonings.
White Chili
1 tsp. canola oil
1 medium onion, chopped
3 cups shredded cooked chicken
2 cups chicken broth
1 7-oz can diced green chilies, undrained
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp cilantrao
1/2 tsp. chipotle chili powder
1/8 tsp cayenne
2 15-oz cans cannelinni beans (great northern), rinsed and drained
8 oz block pepper jack cheese, divided
sour cream, optional
Heat oil over medium-high heat in a large saucepan. Add onions and cook until tender. Add chicken, broth, and spices. Bring to a boil; reduce heat, cover and simmer for 15 minutes.
Cut block of cheese in half. Shred one half and set aside for garnish. Cut the other half into small cubes. Add cheese cubes and beans to chili. Stir well. Cover and simmer 5 minutes, or until cheese is melted and can be stirred thoroughly into chili.
Stir in beans and cook until warmed through. Garnish with sour cream and shredded cheese. Serves 6-8.
White Chili
1 tsp. canola oil
1 medium onion, chopped
3 cups shredded cooked chicken
2 cups chicken broth
1 7-oz can diced green chilies, undrained
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp cilantrao
1/2 tsp. chipotle chili powder
1/8 tsp cayenne
2 15-oz cans cannelinni beans (great northern), rinsed and drained
8 oz block pepper jack cheese, divided
sour cream, optional
Heat oil over medium-high heat in a large saucepan. Add onions and cook until tender. Add chicken, broth, and spices. Bring to a boil; reduce heat, cover and simmer for 15 minutes.
Cut block of cheese in half. Shred one half and set aside for garnish. Cut the other half into small cubes. Add cheese cubes and beans to chili. Stir well. Cover and simmer 5 minutes, or until cheese is melted and can be stirred thoroughly into chili.
Stir in beans and cook until warmed through. Garnish with sour cream and shredded cheese. Serves 6-8.
Just Chicken
I enjoy chicken dishes, but I hate to cut and handle raw chicken. Gross. Recently I discovered a couple of tricks for cooking it that are a) relatively mess-free; b) super-duper easy; and c) produce jaw-droppingly tender chicken that falls apart when you touch it.
So... Tip One: freeze your chicken, and only thaw it enough to get a sharp knife through it. It's so much easier to handle this way, and considerly less slimy. (Though I will admit that your hands get pretty cold by the time you're finished!)
Tip Two: Cook that sucker in the crock pot! I have a 3-qt pot that will hold about 6 boneless skinless chicken breasts (cut up in big chunks). I drop it in the cooker just before bed. In the morning, it's nice and tender, and I pull out the chicken to cool just to the point that I can handle it without burning my fingers, and shred it in a large bowl. This will produce enough shredded meat for 3-4 recipes, or it will make burritos for a crowd of 20 or so. You always want some kind of liquid, but there doesn't have to be a lot of it, either.
Here are a few options for seasonings and liquids. For each one, cut the chicken in big chunks, mix up into the liquid, and cook on low for about 8 hours:
Spicy Chicken
1 jar salsa, your choice
1/2 c. chicken broth or water
chili powder to taste
(You can reserve the liquid if you want, or you can chunk it. I use about a cup and mix it back into the shredded chicken if I am using it for burritos or tacos.)
Generic Chicken (suitable for most any recipe)
1 1/2 c. chicken broth
pepper to taste
pinch garlic powder
salt, optional
(This makes delicious broth. Strain out the gook that floats to the top and save it for a later recipe.)
Italian Chicken
1 1/2 c. chicken broth
1 tsp. oregano
1 tsp. basil
1/2 tsp. crushed rosemary
1 bay leaf
black pepper to taste
(Another good one for broth, but make sure you use it in a dish it will complement)
FYI: one boneless skinless chicken breast will shred into about 3/4 cup of meat.
So... Tip One: freeze your chicken, and only thaw it enough to get a sharp knife through it. It's so much easier to handle this way, and considerly less slimy. (Though I will admit that your hands get pretty cold by the time you're finished!)
Tip Two: Cook that sucker in the crock pot! I have a 3-qt pot that will hold about 6 boneless skinless chicken breasts (cut up in big chunks). I drop it in the cooker just before bed. In the morning, it's nice and tender, and I pull out the chicken to cool just to the point that I can handle it without burning my fingers, and shred it in a large bowl. This will produce enough shredded meat for 3-4 recipes, or it will make burritos for a crowd of 20 or so. You always want some kind of liquid, but there doesn't have to be a lot of it, either.
Here are a few options for seasonings and liquids. For each one, cut the chicken in big chunks, mix up into the liquid, and cook on low for about 8 hours:
Spicy Chicken
1 jar salsa, your choice
1/2 c. chicken broth or water
chili powder to taste
(You can reserve the liquid if you want, or you can chunk it. I use about a cup and mix it back into the shredded chicken if I am using it for burritos or tacos.)
Generic Chicken (suitable for most any recipe)
1 1/2 c. chicken broth
pepper to taste
pinch garlic powder
salt, optional
(This makes delicious broth. Strain out the gook that floats to the top and save it for a later recipe.)
Italian Chicken
1 1/2 c. chicken broth
1 tsp. oregano
1 tsp. basil
1/2 tsp. crushed rosemary
1 bay leaf
black pepper to taste
(Another good one for broth, but make sure you use it in a dish it will complement)
FYI: one boneless skinless chicken breast will shred into about 3/4 cup of meat.
Thursday, June 3, 2010
Honey-Lime Chipotle Chicken
It's been a bit too long since my last post. However, I have started Weight Watchers again for the umpteenth time, and decided to do a little experiment on the grill. The first recipe is for the marinade; I daresay it would be delicious on pork as well as chicken. The second is one version of a salad; and let me assure you that it's divine. I used some of the reserved marinade as a dressing, but a simple vinegar-and-oil treatment would also be tasty.
Chipotle powder adds a smoky heat; use more or less to suit your personal preferences.
Honey-Lime Chipotle Marinade
2/3 c. lime juice
1/4 c. honey
2 tbsp. olive oil
1 tbsp. chipotle pepper powder
In a small bowl, whisk all ingredients until well blended.
To marinate chicken, trim 3 lbs. boneless skinless chicken breasts and put them in a gallon-size ziploc bag. Pour in half of the marinade. Seal the bag and spread chicken evenly. Refrigerate two hours to overnight, and turn at least once to ensure marinade spreads evenly. Grill over medium-high heat, basting frequently with half the remaining marinade, until juices run clear.
Honey-Lime Chipotle Chicken Salad
1 boneless skinless chicken breast, grilled and marinated
2 tbsp. Honey-Lime Chipotle Marinade
1 medium tomato, diced
1 kiwifruit, diced
1 scallion, chopped
2 c. baby spinach or other greens
Combine all vegetables. Top with chicken and marinade. Serves 1.
Chipotle powder adds a smoky heat; use more or less to suit your personal preferences.
Honey-Lime Chipotle Marinade
2/3 c. lime juice
1/4 c. honey
2 tbsp. olive oil
1 tbsp. chipotle pepper powder
In a small bowl, whisk all ingredients until well blended.
To marinate chicken, trim 3 lbs. boneless skinless chicken breasts and put them in a gallon-size ziploc bag. Pour in half of the marinade. Seal the bag and spread chicken evenly. Refrigerate two hours to overnight, and turn at least once to ensure marinade spreads evenly. Grill over medium-high heat, basting frequently with half the remaining marinade, until juices run clear.
Honey-Lime Chipotle Chicken Salad
1 boneless skinless chicken breast, grilled and marinated
2 tbsp. Honey-Lime Chipotle Marinade
1 medium tomato, diced
1 kiwifruit, diced
1 scallion, chopped
2 c. baby spinach or other greens
Combine all vegetables. Top with chicken and marinade. Serves 1.
Saturday, June 6, 2009
Spicy Chicken Heck-Yeah Soup
I occasionally have one of those days when I'm hungry, and I know I planned menus, but can't remember where I left the list, so I just start throwing stuff in a pan, hoping for the best. Today was one of those days. What came out of the skillet was so delicious that Jeff can't quit ranting about it. I asked him what I should call it, and "Chicken Heck-Yeah" is what he came up with. Goofy as it is, I can't think of a more original name than that, so Chicken Heck-Yeah soup it is.
By the way, this is a Weight Watchers Core (or Filling Foods) recipe.
Spicy Chicken Heck-Yeah Soup
2 chicken breasts, cut into 1/2 inch pieces
1 tsp salt-free southwest seasoning (i.e., Mrs. Dash)
1 14-oz can petite diced tomatoes
1 14-oz can tomato sauce
1 4-oz can diced green chilies
2/3 cup frozen corn
1 15-oz can black beans, rinsed & drained
2 cups water
1 tsp black pepper
1 tsp chili powder
1/2 tsp oregano
3/4 cup uncooked instant brown rice
for garnish
lime juice, tortilla chip, shredded cheese, sour cream, etc.
In a very large skillet sprayed with cooking spray, brown chicken until juices run clear. Add tomatoes, tomato sauce, corn, beans, water, and spices. Bring to a boil. Add rice; reduce heat. Cover and simmer for 10-15 minutes. Serve with garnishes as desired.
By the way, this is a Weight Watchers Core (or Filling Foods) recipe.
Spicy Chicken Heck-Yeah Soup
2 chicken breasts, cut into 1/2 inch pieces
1 tsp salt-free southwest seasoning (i.e., Mrs. Dash)
1 14-oz can petite diced tomatoes
1 14-oz can tomato sauce
1 4-oz can diced green chilies
2/3 cup frozen corn
1 15-oz can black beans, rinsed & drained
2 cups water
1 tsp black pepper
1 tsp chili powder
1/2 tsp oregano
3/4 cup uncooked instant brown rice
for garnish
lime juice, tortilla chip, shredded cheese, sour cream, etc.
In a very large skillet sprayed with cooking spray, brown chicken until juices run clear. Add tomatoes, tomato sauce, corn, beans, water, and spices. Bring to a boil. Add rice; reduce heat. Cover and simmer for 10-15 minutes. Serve with garnishes as desired.
Saturday, May 2, 2009
Sweet & Sour Chicken Stir-Fry
This delish concoction came from the Biggest Loser Family Cookbook. I added carrots and extra peppers for color, and think the result is yummy!
Sweet & Sour Chicken Stir-Fry
1 tbsp. cornstarch
1 tsp. garlic powder
1/4 salt
ground black pepper to taste
1 lb boneless, skinless chicken breasts, trimmed and cut into bite-size cubes
1 tbsp. toasted sesame oil, divided
1/2 each red, green, and yellow bell pepper, cut in half-inch pieces
1/2 onion, cut into half-inch pieces
3 carrots, cut into matchstick-size pieces
2 tbsp freshly minced garlic
1/2 cup bottled sweet & sour sauce
Heat half of the sesame oil in a large nonstick skillet over medium-high heat. Add peppers, carrots, and onion. Stir frequently until tender. Transfer to a bowl and keep warm.
Meanwhile, combine cornstarch, garlic powder, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Transfer to skillet. Spread into a single layer and cook until juices run clear, about 5 minutes. Stir vegetables back in to reheat. Remove from heat; stir in sweet & sour sauce. Serve with rice.
Serves 4.
223 calories, 5g fat, 1g fiber, 283 mg sodium (does not include rice)
Monday, March 16, 2009
Pasta Supreme
I adapted a Quick Cooking recipe to add a lot more veggies and yummy goodness. It looks like a lot of ingredients, but it's actually not difficult to put together. I will often cook all the onion/pepper I need for multiple recipes at once. When I get a bag of chicken, I boil the whole thing and cut it up for future use. Same thing with the bacon - so most everything was already cooked and I just had to assemble it.
Pasta Supreme
2 cups uncooked penne pasta
1/2 each onion, green pepper, red pepper, orange pepper, and yellow pepper, chopped
2 garlic cloves, minced
1 tsp each dried basil, oregano, and parsley flakes
1/2 tsp salt
1/2 tsp crushed red pepper flakes
2 boneless skinless chicken breasts, cooked and cut in 1-in pieces
8 turkey bacon strips, cooked and crumbled
1 10-oz package frozen spinach, thawed and pressed dry
cooking spray
2 14-oz cans diced tomatoes, undrained
1 6-oz can tomato paste
2 cups shredded part-skim mozzarella
1/2 cup grated Parmesan
Cook pasta according to package directions. Preheat oven to 350 and spray a 9x13 casserole dish with cooking spray.
In a large skillet sprayed with cooking spray, saute onion, peppers, garlic and seasoning until almost tender. Add chicken, bacon and spinach, stirring until heated through.
In a blender, combine tomatoes and tomato paste, process until well blended. Stir into chicken mixture. Simmer until slightly thickened.
Toss drained pasta with chicken mixture. Spoon half into casserole dish. Sprinkle with half of mozzarella. Repeat layers, topping with remaining mozzarella and all the Parmesan. Cover and bake at 350 for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through.
Pasta Supreme
2 cups uncooked penne pasta
1/2 each onion, green pepper, red pepper, orange pepper, and yellow pepper, chopped
2 garlic cloves, minced
1 tsp each dried basil, oregano, and parsley flakes
1/2 tsp salt
1/2 tsp crushed red pepper flakes
2 boneless skinless chicken breasts, cooked and cut in 1-in pieces
8 turkey bacon strips, cooked and crumbled
1 10-oz package frozen spinach, thawed and pressed dry
cooking spray
2 14-oz cans diced tomatoes, undrained
1 6-oz can tomato paste
2 cups shredded part-skim mozzarella
1/2 cup grated Parmesan
Cook pasta according to package directions. Preheat oven to 350 and spray a 9x13 casserole dish with cooking spray.
In a large skillet sprayed with cooking spray, saute onion, peppers, garlic and seasoning until almost tender. Add chicken, bacon and spinach, stirring until heated through.
In a blender, combine tomatoes and tomato paste, process until well blended. Stir into chicken mixture. Simmer until slightly thickened.
Toss drained pasta with chicken mixture. Spoon half into casserole dish. Sprinkle with half of mozzarella. Repeat layers, topping with remaining mozzarella and all the Parmesan. Cover and bake at 350 for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through.
Tuesday, March 10, 2009
Tarragon Chicken Casserole
This is a nicely mild dish that is easy to put together. It's would be an excellent choice for a potluck, because the taste should appeal to most everyone and it makes enough for 12 people. If you just don't like tarragon, feel free to substitute any of your favorite spices. One piece of advice - skip the grated parmesan that sits in the pasta aisle. Parmesan is a highly flavorful cheese, and since a little goes a long way, it's well worth it to splurge on a block and grate it yourself. There is simply no comparison in the flavor.
Tarragon Chicken Casserole
2 cans low-fat condensed cream of chicken soup
2 cups evaporated skim milk
4 tsp dried tarragon
1/2 tsp pepper
16 oz linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken breast
1/3 cup Parmesan cheese
paprika, optional
Preheat oven to 350. In a large bowl, combine soup, evaporated milk, tarragon and pepper. Stir in pasta and chicken. Transfer to a 4-qt casserole dish sprayed with cooking spray. Sprinkle with Parmesan and paprika. Bake, uncovered, for 30 minutes or until heated through.
248 calories, 5gm fat, 50mg cholesterol, 373 mg sodium, 31 gm carbohydrate
Tarragon Chicken Casserole
2 cans low-fat condensed cream of chicken soup
2 cups evaporated skim milk
4 tsp dried tarragon
1/2 tsp pepper
16 oz linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken breast
1/3 cup Parmesan cheese
paprika, optional
Preheat oven to 350. In a large bowl, combine soup, evaporated milk, tarragon and pepper. Stir in pasta and chicken. Transfer to a 4-qt casserole dish sprayed with cooking spray. Sprinkle with Parmesan and paprika. Bake, uncovered, for 30 minutes or until heated through.
248 calories, 5gm fat, 50mg cholesterol, 373 mg sodium, 31 gm carbohydrate
Monday, March 2, 2009
Cheesy Peppered Crock Pot Chicken
A slow cooker is a beautiful thing in terms of convenience. Prep time for this simple recipe is about 10 minutes, and then you're on to something else. I adapted this from the 2009 Quick Cooking book. Use pepper jack soup if you can find it, but fiesta nacho cheese will also work. You can also vary the amount of salsa to suit your tastes.
ETA: After this sat for a while, I wasn't so impressed. The taste is okay, but if I make it again, I will definitely saute the peppers to soften them before transferring to the slower cooker, because they just don't get soft enough to suit me in the crockpot. I'll probably add onions, too. It did help to add shredded cheese after reheating.
Cheesy Peppered Crock Pot Chicken
1 can condensed pepper jack soup
1/2 cup salsa
3 boneless skinless chicken breasts, uncooked
1 each red, green, and yellow bell pepper
1 small onion, halved & thinly sliced
Cut chicken into 1/2-in chunks. In a 3-qt slow cooker, combine soup, salsa, and chicken. Stir in pepper and onion. Cook on low for 4-5 hours, or until chicken juices run clear. Serve with hot cooked rice.
Serves 6.
ETA: After this sat for a while, I wasn't so impressed. The taste is okay, but if I make it again, I will definitely saute the peppers to soften them before transferring to the slower cooker, because they just don't get soft enough to suit me in the crockpot. I'll probably add onions, too. It did help to add shredded cheese after reheating.
Cheesy Peppered Crock Pot Chicken
1 can condensed pepper jack soup
1/2 cup salsa
3 boneless skinless chicken breasts, uncooked
1 each red, green, and yellow bell pepper
1 small onion, halved & thinly sliced
Cut chicken into 1/2-in chunks. In a 3-qt slow cooker, combine soup, salsa, and chicken. Stir in pepper and onion. Cook on low for 4-5 hours, or until chicken juices run clear. Serve with hot cooked rice.
Serves 6.
Saturday, February 28, 2009
(Un)Stuffed Cabbage Strata
I picked up the Biggest Loser Family Cookbook this week, and I must admit, I am totally impressed - I will likely try 80% or more of the recipes in the book, which is a lot for me. This one had such a yummilicious picture that I wanted to try it, and even though I'm not normally a fan of cooked cabbage, this gets two thumbs up. It is absolutely outstanding. I'd like to try it with the ground chicken, but since I can't buy it locally, I used ground beef - which was fine. I also used turkey bacon instead of center-cut. I also cheated and used prepackaged coleslaw mix instead of shredding the cabbage myself.
Stuffed Cabbage Strata
Olive oil spray
8 slices center-cut bacon, cut into 2-in pieces
1 1/4 c. minced yellow onion
1 cup uncooked instant brown rice
6 cups shredded green cabbage
1 1/2 lb. extra-lean ground chicken bread (or ground beef)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 8-oz cans no-salt added tomato sauce
3/4 cup hot water
hot sauce, to taste (optional)
Preheat oven to 400. Spray an 8x8 casserole dish (at least 3 inches deep) with olive oil spray.
Over medium-high heat, cook bacon until cooked and crisping on edges. Transfer to paper towels to cool. Discard all but 1 tbsp. of bacon fat from the skillet.
Add onions and rice to skillet. Over medium heat, cook in bacon fat, stirring, until onions are tender and rice is starting to brown, about 3-5 minutes.
Spread 3 cups of cabbage in an even layer on bottom of baking dish. Top with rice mixture, spreading evenly.
Add the chicken, salt, and pepper to skillet. Cook until no longer pink, 3-5 minutes. Transfer to baking dish with a slotted spoon. Spread remaining 3 cups cabbage over chicken.
Discard any liquid from the skillet and add tomato sauce and water. Bring to a boil over high heat. Spoon sauce evenly over casserole. Do not let dish overflow. Lay bacon pieces evenly on top of cabbage. Cover tightly with aluminum foil and bake for 45 minutes. Uncover and bake 10 minutes longer, or until the cabbage and rice and tender and the strata is heated through. Let stand 5 minutes before serving.
Serves 6.
271 calories, 32 g protein, 25 g carbohydrates, 5 g fat (2 g saturated fat), 75 mg cholesterol, 5 g fiber, 462 mg sodium
Stuffed Cabbage Strata
Olive oil spray
8 slices center-cut bacon, cut into 2-in pieces
1 1/4 c. minced yellow onion
1 cup uncooked instant brown rice
6 cups shredded green cabbage
1 1/2 lb. extra-lean ground chicken bread (or ground beef)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 8-oz cans no-salt added tomato sauce
3/4 cup hot water
hot sauce, to taste (optional)
Preheat oven to 400. Spray an 8x8 casserole dish (at least 3 inches deep) with olive oil spray.
Over medium-high heat, cook bacon until cooked and crisping on edges. Transfer to paper towels to cool. Discard all but 1 tbsp. of bacon fat from the skillet.
Add onions and rice to skillet. Over medium heat, cook in bacon fat, stirring, until onions are tender and rice is starting to brown, about 3-5 minutes.
Spread 3 cups of cabbage in an even layer on bottom of baking dish. Top with rice mixture, spreading evenly.
Add the chicken, salt, and pepper to skillet. Cook until no longer pink, 3-5 minutes. Transfer to baking dish with a slotted spoon. Spread remaining 3 cups cabbage over chicken.
Discard any liquid from the skillet and add tomato sauce and water. Bring to a boil over high heat. Spoon sauce evenly over casserole. Do not let dish overflow. Lay bacon pieces evenly on top of cabbage. Cover tightly with aluminum foil and bake for 45 minutes. Uncover and bake 10 minutes longer, or until the cabbage and rice and tender and the strata is heated through. Let stand 5 minutes before serving.
Serves 6.
271 calories, 32 g protein, 25 g carbohydrates, 5 g fat (2 g saturated fat), 75 mg cholesterol, 5 g fiber, 462 mg sodium
Saturday, November 15, 2008
Chicken Roasted over Squash
Lately I have discovered the joys of winter squash, and have been searching for recipes that feature it. This Weight Watchers Core bake was a simple but yummy option. You can use any winter squash you like in this recipe. I used Golden Nugget, but butternut, acorn, or kabocha would work just as well.
Chicken Roasted over Squash
1 onion, chopped
1 red bell pepper, chopped
1 medium winter squash, peeled, seeded, and cut in 1/2-in pieces
2 tsp. chopped fresh thyme (or 1 tsp. dried)
1/2 tsp. salt
ground pepper to taste
4 boneless skinless chicken breasts
2 tbsp. Dijon mustard
1 tbsp. unsweetened applesauce
Preheat oven to 350. Spray a large skillet with canola spray. Over medium-high heat, cook onion, bell pepper, and squash, stirring until slightly softened, about 7-8 minutes. Stir in thyme, salt and pepper, until mixed. Mound mixture in center of 9x13 baking pan.
Place chicken over vegetables, covering them as much as possible. Stir together mustard and applesauce; brush over chicken. Bake until chicken is golden, about 50 minutes. Cut chicken and serve with vegetables.
Serves 8.
224 Cal, 7g Fat, 2g Sat Fat, 78mg chool, 320mg sodium, 14g carb, 2g fib, 27g protein, 51mg calcium
Chicken Roasted over Squash
1 onion, chopped
1 red bell pepper, chopped
1 medium winter squash, peeled, seeded, and cut in 1/2-in pieces
2 tsp. chopped fresh thyme (or 1 tsp. dried)
1/2 tsp. salt
ground pepper to taste
4 boneless skinless chicken breasts
2 tbsp. Dijon mustard
1 tbsp. unsweetened applesauce
Preheat oven to 350. Spray a large skillet with canola spray. Over medium-high heat, cook onion, bell pepper, and squash, stirring until slightly softened, about 7-8 minutes. Stir in thyme, salt and pepper, until mixed. Mound mixture in center of 9x13 baking pan.
Place chicken over vegetables, covering them as much as possible. Stir together mustard and applesauce; brush over chicken. Bake until chicken is golden, about 50 minutes. Cut chicken and serve with vegetables.
Serves 8.
224 Cal, 7g Fat, 2g Sat Fat, 78mg chool, 320mg sodium, 14g carb, 2g fib, 27g protein, 51mg calcium
Chililicious
You've got to love the name of this recipe I hijacked from Cathy Zielske's blog. And if you don't know who that is, don't worry - it just means you aren't a scrapbooker. But I digress.
The ingredient list is long, but don't stress. It's pretty easy to put together, and can simmer while you're doing other things. Just make sure your pot is large enough - I used the biggest one I own and it was a squeeze to get everything in there.
This broth-based soup will freeze well. It is loaded with fiber, and is great for chilly winter afternoons.
Chililicious
2 tbsp. olive oil
2 onions, chopped
1 4-oz can chopped green chilies
4-5 cloves garlic, minced
2 tsp. cumin
1 tsp. ground coriander
1 tbsp. chili powder
salt & pepper to taste
3 c. cooked, shredded chicken
2 cartons chicken broth
1 1/2 c. frozen corn
3 15-oz cans navy beans, rinsed & drained
1 15-oz can black beans, rinsed & drained
juice of 1-2 limes
1/2 c. chopped fresh cilantro (or 2 tbsp dried)
1 c. shredded Monterey Jack cheese
lime wedges, tortilla chips (optional)
In a large pot, saute onions and green chilies in oil until soft, about 5 minutes. Add garlic, cook one minute longer. Add dry spices, stirring until mixed well.
Add chicken, broth, corn, beans, lime juice and cilantro. Bring to a boil; reduce heat and simmer for 2-3 hours. Before serving, add cheese. Stir until melted.
Serve with cheese, lime juice/wedges, and tortilla chips.
Serves 12.
The ingredient list is long, but don't stress. It's pretty easy to put together, and can simmer while you're doing other things. Just make sure your pot is large enough - I used the biggest one I own and it was a squeeze to get everything in there.
This broth-based soup will freeze well. It is loaded with fiber, and is great for chilly winter afternoons.
Chililicious
2 tbsp. olive oil
2 onions, chopped
1 4-oz can chopped green chilies
4-5 cloves garlic, minced
2 tsp. cumin
1 tsp. ground coriander
1 tbsp. chili powder
salt & pepper to taste
3 c. cooked, shredded chicken
2 cartons chicken broth
1 1/2 c. frozen corn
3 15-oz cans navy beans, rinsed & drained
1 15-oz can black beans, rinsed & drained
juice of 1-2 limes
1/2 c. chopped fresh cilantro (or 2 tbsp dried)
1 c. shredded Monterey Jack cheese
lime wedges, tortilla chips (optional)
In a large pot, saute onions and green chilies in oil until soft, about 5 minutes. Add garlic, cook one minute longer. Add dry spices, stirring until mixed well.
Add chicken, broth, corn, beans, lime juice and cilantro. Bring to a boil; reduce heat and simmer for 2-3 hours. Before serving, add cheese. Stir until melted.
Serve with cheese, lime juice/wedges, and tortilla chips.
Serves 12.
Subscribe to:
Posts (Atom)
