Salad Ingredients:
2 boneless skinless organic chicken breasts
2 ribs celery, diced
1 apple, cored and diced (or you can use 1 c of grapes, cut in half)
1/2 c pecans or walnuts (optional)
Dressing Ingredients:
3/4-1 cup full fat plain greek yogurt or plain non-dairy yogurt or avocado oil mayo
1 T dried cilantro or 2 T fresh chopped cilantro
1/2 T coconut oil, melted or avocado oil or extra virgin olive oil
dash garlic powder
1 t coconut sugar
juice of 1/2 lemon
lemon zest
dash sea salt
dash pepper
Directions:
1. Bake chicken breasts in oven or you can boil them. You can even use leftover chicken from a roasted chicken. Cut chicken into bite sized pieces.
2. Combine all salad ingredients in a large bowl.
3. In a shaker or medium bowl combine dressing ingredients and shake/stir well with a whisk.
3. Pour dressing ingredients over salad ingredients and toss well with a spatula or wooden spoon. You can serve right away or chill in the refrigerator for at least 2 hours for a better flavor.
4. Serve on a bed of lettuce or with your favorite crackers or bread.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, September 17, 2018
Barbecue Chicken and Apple Slaw
Barbecue Ingredients:
2 large boneless skinless chicken breasts, each cut in half (approx. 1 lb)
2 large organic apples, peeled and diced
1 vidalia onion, diced
4 slices bacon or turkey bacon, cooked and crumbled (optional)
1 cup BBQ sauce (I recommend Bone Suckin' Sauce. It is sugar free and all of the ingredients are healthy) or use your favorite sauce
Directions:
1. Put the chicken, apples, onion, bacon and BBQ sauce in a slow cooker and cook on low for 6-8 hours.
2. While the chicken is cooking, make the slaw OR make the slaw a day ahead of time (I think it is better if it sits in the fridge for a while before serving.)
2. After the chicken is cooked through, shred with 2 forks and stir the crockpot mixture together well.
Slaw Dressing Ingredients:
6 T non-dairy yogurt (unflavored and unsweetened) or you can use full fat coconut milk or you could use a healthy mayo, like avocado oil mayo
4 T apple cider vinegar
1T + 1t dijon mustard
1T + 1t pure maple syrup
2 cloves garlic, minced
salt and pepper to taste
Remaining Slaw Ingredients:
2 apples, cut into thin strips
2 cups cabbage, finely shredded
1 carrot, shredded
2 green onions, diced
Directions:
Combine dressing ingredients in a shaker or bowl and mix well. Pour over top of remaining slaw ingredients in a large bowl and toss well. Refrigerate until ready to use. Serve on top of barbecue.
This is a favorite among my nutrition clients. I saw the original recipe at closetcooking.com, but altered it and listed different alternatives for some of the ingredients. Enjoy!
2 large boneless skinless chicken breasts, each cut in half (approx. 1 lb)
2 large organic apples, peeled and diced
1 vidalia onion, diced
4 slices bacon or turkey bacon, cooked and crumbled (optional)
1 cup BBQ sauce (I recommend Bone Suckin' Sauce. It is sugar free and all of the ingredients are healthy) or use your favorite sauce
Directions:
1. Put the chicken, apples, onion, bacon and BBQ sauce in a slow cooker and cook on low for 6-8 hours.
2. While the chicken is cooking, make the slaw OR make the slaw a day ahead of time (I think it is better if it sits in the fridge for a while before serving.)
2. After the chicken is cooked through, shred with 2 forks and stir the crockpot mixture together well.
Slaw Dressing Ingredients:
6 T non-dairy yogurt (unflavored and unsweetened) or you can use full fat coconut milk or you could use a healthy mayo, like avocado oil mayo
4 T apple cider vinegar
1T + 1t dijon mustard
1T + 1t pure maple syrup
2 cloves garlic, minced
salt and pepper to taste
Remaining Slaw Ingredients:
2 apples, cut into thin strips
2 cups cabbage, finely shredded
1 carrot, shredded
2 green onions, diced
Directions:
Combine dressing ingredients in a shaker or bowl and mix well. Pour over top of remaining slaw ingredients in a large bowl and toss well. Refrigerate until ready to use. Serve on top of barbecue.
This is a favorite among my nutrition clients. I saw the original recipe at closetcooking.com, but altered it and listed different alternatives for some of the ingredients. Enjoy!
North Carolina Chicken Fingers
When we lived in NC I had a friend that made these for my family after I had surgery. Of course everyone loved them. For a healthier version, try using gluten-free crackers or gluten-free bread crumbs.
Ingredients:
1 stick real butter
2 boneless chicken breasts, trimmed and cut into small tenders or nuggets
1 sleeve Club or Ritz crackers, mashed into crumbs
1/4 c parmesan cheese
1/4 t garlic powder
1/2 t salt
1/2 t pepper
Directions:
Preheat oven to 375 degrees F.
Melt butter in a shallow dish. Combine remaining ingredients in a bowl and stir well.
Dip chicken fingers in butter and then roll in cracker crumb mixture. Set on a cookie sheet lined with parchment paper. Bake for 30 minutes or until brown.
Ingredients:
1 stick real butter
2 boneless chicken breasts, trimmed and cut into small tenders or nuggets
1 sleeve Club or Ritz crackers, mashed into crumbs
1/4 c parmesan cheese
1/4 t garlic powder
1/2 t salt
1/2 t pepper
Directions:
Preheat oven to 375 degrees F.
Melt butter in a shallow dish. Combine remaining ingredients in a bowl and stir well.
Dip chicken fingers in butter and then roll in cracker crumb mixture. Set on a cookie sheet lined with parchment paper. Bake for 30 minutes or until brown.
Monday, June 29, 2015
Pecan Stuffed Chicken Breasts
This is a great dish for company. It only uses 4 chicken breasts, but will serve 8 people. Original recipe from Daphne Brogdon.
Ingredients:
2 T olive oil, plus for drizzling
4 boneless skinless chicken breast halves (6 to 7 ounces each), butterflied
1 T molasses, mixed with 2 teaspoons hot water
1 t ground fennel
Salt and fresh ground pepper
1 medium onion, diced
2 cloves garlic, chopped
1 cup pecans, toasted, roughly chopped
2 T chopped fresh tarragon
3 T canola oil or olive oil
1 cup white wine
1 cup chicken broth
Half 15-ounce can crushed tomatoes or 1 cup
1/4 t crushed red pepper
Directions:
Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
Heat the canola or olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side. I served this with mashed potatoes and roasted zucchini and yellow squash.
Ingredients:
2 T olive oil, plus for drizzling
4 boneless skinless chicken breast halves (6 to 7 ounces each), butterflied
1 T molasses, mixed with 2 teaspoons hot water
1 t ground fennel
Salt and fresh ground pepper
1 medium onion, diced
2 cloves garlic, chopped
1 cup pecans, toasted, roughly chopped
2 T chopped fresh tarragon
3 T canola oil or olive oil
1 cup white wine
1 cup chicken broth
Half 15-ounce can crushed tomatoes or 1 cup
1/4 t crushed red pepper
Directions:
Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
Heat the canola or olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side. I served this with mashed potatoes and roasted zucchini and yellow squash.
Monday, March 16, 2015
Roasted Chicken
Ingredients:
1 whole chicken, rinsed and patted dry
1/2 c butter (I use Earth Balance)
2 lemons
thyme
rosemary
salt and pepper
Directions:
Preheat oven to 425 degrees F.
In a small glass bowl, melt butter.
Zest 1 of the lemons.
Add zest and sprinkle in some thyme, rosemary, salt and pepper. Stir together.
Place chicken in 13x9" pan lined with foil, breast side up.
Rub butter mixture on outside of chicken and between the skin and the breasts.
Cut the lemon you zested in half. Squeeze the juice over the chicken.
Cut the other lemon in half and stuff it inside the cavity of the chicken.
If you have cooking twine (make sure you have soaked it in water for at least 5 minutes) tie the legs of the chicken together. Place the pan in the oven and bake for 1 hour and 30 minutes.
I like to serve this chicken with roasted carrots and cooked green beans.
1/2 c butter (I use Earth Balance)
2 lemons
thyme
rosemary
salt and pepper
Directions:
Preheat oven to 425 degrees F.
In a small glass bowl, melt butter.
Zest 1 of the lemons.
Add zest and sprinkle in some thyme, rosemary, salt and pepper. Stir together.
Place chicken in 13x9" pan lined with foil, breast side up.
Rub butter mixture on outside of chicken and between the skin and the breasts.
Cut the lemon you zested in half. Squeeze the juice over the chicken.
Cut the other lemon in half and stuff it inside the cavity of the chicken.
If you have cooking twine (make sure you have soaked it in water for at least 5 minutes) tie the legs of the chicken together. Place the pan in the oven and bake for 1 hour and 30 minutes.
I like to serve this chicken with roasted carrots and cooked green beans.
Saturday, February 7, 2015
Kung Pao Shrimp
I've made this with shrimp and chicken and both are delicious. This serves about 4. You can very easily double the recipe for more. I doubled the sauce and cooked a batch of chicken and a batch of shrimp. Serve over rice or cauliflower rice.
Ingredients:
4 T soy sauce or Bragg's Liquid Aminos
1\2 t corn starch or tapioca starch
4 T water
1/4 t sesame oil
1/2 balsamic vinegar
1/2 t sugar or Truvia
pepper to taste
3 T hot chili oil or oil of your choice
3 cloves minced garlic
1/4 onion, diced
15 large, peeled and deveined, shrimp or 2 chicken breasts
1/4 cup roasted peanuts (optional)
5 scallions, chopped
Directions:
Mix soy sauce, starch, water, sesame oil, balsamic vinegar, sugar or Truvia and pepper together in a small bowl. Set next to the stove.
Pour your hot chili oil into your frying pan or wok.
I didn't have hot chili oil on hand, so I used 3 T of olive oil and sprinkled in 1/4 t of red pepper flakes.
Place the minced garlic and diced onion into the oil. Saute on medium until they start to brown. Add the shrimp and cook for 5 minutes, stirring. Add your sauce mix and stir the shrimp around. (If you're using chicken, cook until no longer pink - it will take a little longer than the shrimp.)
Continue to cook for 5-10 minutes or until sauce is thick, coating the shrimp.
*original recipe from www.feedminiandme.com
Ingredients:
4 T soy sauce or Bragg's Liquid Aminos
1\2 t corn starch or tapioca starch
4 T water
1/4 t sesame oil
1/2 balsamic vinegar
1/2 t sugar or Truvia
pepper to taste
3 T hot chili oil or oil of your choice
3 cloves minced garlic
1/4 onion, diced
15 large, peeled and deveined, shrimp or 2 chicken breasts
1/4 cup roasted peanuts (optional)
5 scallions, chopped
Directions:
Mix soy sauce, starch, water, sesame oil, balsamic vinegar, sugar or Truvia and pepper together in a small bowl. Set next to the stove.
Pour your hot chili oil into your frying pan or wok.
I didn't have hot chili oil on hand, so I used 3 T of olive oil and sprinkled in 1/4 t of red pepper flakes.
Place the minced garlic and diced onion into the oil. Saute on medium until they start to brown. Add the shrimp and cook for 5 minutes, stirring. Add your sauce mix and stir the shrimp around. (If you're using chicken, cook until no longer pink - it will take a little longer than the shrimp.)
Continue to cook for 5-10 minutes or until sauce is thick, coating the shrimp.
*original recipe from www.feedminiandme.com
Monday, February 2, 2015
Sweet and Spicy Roasted Chicken
 |
| Before Roasting |
Ingredients:
1 lemon, plus 3 T freshly squeezed lemon juice (1 1/2-2 lemons)
2 ½ t kosher salt, more for pot
3 T freshly squeezed orange juice
4 T olive oil
1 ½ T whole grain mustard
3 T honey
1 bay leaf
½ t crushed red pepper flakes
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces or 4 chicken breasts
3 cups sliced carrots (1/4-inch thick) or 1 cup baby carrots
1 onion, halved and thinly sliced
1/2 cup sliced dates (you can make this without the dates, but in my opinion they are the best part of the meal)
1 t dried thyme leaves or 1 T fresh thyme leaves
Directions:
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Boil for 2 minutes and drain. Reserve slices, discard water.
In saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
 |
| After roasting - ready to eat! |
Heat oven to 425 degrees. Cover dish with aluminum foil and bake for 30 minutes. Remove foil and roast an additional 15-20 minutes or until carrots are tender. If the pan looks dry add 2 to 3 tablespoons of water.
Serve with rice or quinoa or mashed potatoes and steamed broccoli or brussels sprouts.
*I adapted this recipe from one I found in The New York Times.
Saturday, November 29, 2014
Turkey or Chicken Pot Pie
Ingredients:1 whole chicken or 3 large chicken breasts
1 onion, cut in fourths
1 stalk celery or celery tops, roughly chopped
OR leftover turkey or chicken (2-3 cups cooked, chopped)
-----------------------------------------
6 T butter
2 stalks celery finely chopped
1 small onion finely chopped
1 cup chopped carrots
1 cup frozen or fresh peas (optional)
2 cups chicken broth
1 c half & half or milk
flour
salt and pepper
dash turmeric
Directions:
Place chicken in a pot of water with some celery and onions and some pepper.
Cook until chicken is done and no longer pink. Remove chicken and set aside to cook a bit. Drain broth, tossing the chunks of celery and onion. Set broth aside.
*You can also use leftover turkey or chicken instead cooking more. I like to use leftover turkey from Thanksgiving.
In a large skillet or pan, melt butter. Add onion, celery and carrots. Cook until carrots are almost done. Begin adding flour to the skillet, stirring it as you add. The mixture should be thick. When it reaches a paste consistency, stop adding flour.
Add chicken broth, 1 cup at a time, and stir. Continue to cook for 5 minutes or until mixture begins to boil.
If you are using peas, add them here.
Add milk, stirring as you pour it in.
Mixture will thicken. Add salt and pepper to season and a dash of turmeric. Add in diced chicken or turkey and simmer for 5 more minutes, or just until heated.
Remove from heat and pour into a dish with your pie crust. You can cut some pieces of crust and put on top or put a complete crust on top.
Bake at 350 degrees F for 45 minutes or until crust begins to brown.
*Click here for a great Gluten Free version.
Thursday, November 6, 2014
Coconut Chicken Nuggets
My daughter Molly found this recipe (link below). We tweeked it a bit and it was delicious. I felt like I was eating something I shouldn't be eating. Yes, it tasted that good and it is good for you!
Ingredients:
1 pound chicken, cut into small pieces
1 egg yolk or 1/4 c unsweetened coconut milk
1 t onion powder
1/4 t garlic powder
1/4 t paprika
1/4 t sea salt
1/4 t fresh ground black pepper
1/2 cup + 1/3 cup almond flour or flax seed meal
1/2 cup unsweetened shredded coconut
1/2 cup coconut oil
Salt & Pepper
Directions:
Preheat oven to 375 degrees. In a bowl combine 1/4 cup almond flour or flax seed meal, 1/2 cup coconut and salt & pepper (about 1/4 teaspoon each). Mix to combine.
In a separate bowl, combine 1/3 cup almond flour or flax seed meal, onion powder, garlic powder, paprika, sea salt, pepper, and egg yolk or coconut milk. Mix well until everything is incorporated. Then add chicken chunks and stir to coat.
In a sauté pan, melt coconut oil on medium heat. Roll chicken chunks in coconut mixture to coat. In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined baking sheet and place in oven for 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets. Allow nuggets to cool and serve with Paleo Barbecue Sauce.
*original recipe from multiplydelicious.com
Ingredients:
1 egg yolk or 1/4 c unsweetened coconut milk
1 t onion powder
1/4 t garlic powder
1/4 t paprika
1/4 t sea salt
1/4 t fresh ground black pepper
1/2 cup + 1/3 cup almond flour or flax seed meal
1/2 cup unsweetened shredded coconut
1/2 cup coconut oil
Salt & Pepper
Directions:
Preheat oven to 375 degrees. In a bowl combine 1/4 cup almond flour or flax seed meal, 1/2 cup coconut and salt & pepper (about 1/4 teaspoon each). Mix to combine.
In a separate bowl, combine 1/3 cup almond flour or flax seed meal, onion powder, garlic powder, paprika, sea salt, pepper, and egg yolk or coconut milk. Mix well until everything is incorporated. Then add chicken chunks and stir to coat.
In a sauté pan, melt coconut oil on medium heat. Roll chicken chunks in coconut mixture to coat. In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined baking sheet and place in oven for 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets. Allow nuggets to cool and serve with Paleo Barbecue Sauce.
*original recipe from multiplydelicious.com
Monday, July 28, 2014
Best Ever Grilled Chicken!
 |
| I forgot to take a pic until after dinner and this is all that was left. |
6-8 chicken breasts
1 cup extra virgin olive oil
1/2 cup apple cider vinegar
2 T mayo or vegenaise
3 T worcestershire sauce
1 T sea salt
1 T lemon pepper seasoning
1 t lemon juice
3 garlic cloves, minced
Directions:
Place all ingredients in a bowl and whisk together.
Place marinade in 13x9" with chicken breasts.
Place in fridge and marinade for 4-8 hours.
Turn chicken breasts over after 4 hours.
Grill until chicken is cooked through.
I served it with roasted yellow squash and roasted potatoes and a salad.
I saw the original recipe on www.lilluna.com
Wednesday, June 25, 2014
Sesame Stir Fry
This is a family favorite! It's also a quick meal to fix after working all day.
Ingredients:
3 ckn breasts cut into pieces or you can use steak
1/2 c Bragg's Liquid Aminos
3 packets Truvia or Stevia or 3 T sugar
1/2-1 c chicken broth, divided
2 t arrowroot or tapioca starch or corn starch
3 T Sesame oil, divided
1 whole medium onion
1 whole red or orange bell pepper, cut into chunks
2 medium zucchini, sliced in circles or sticks
or 2 cups snow peas or yellow squash or whatever veggies you want
2 cloves garlic
1 t rice vinegar
1/4 c roughly chopped cilantro
1 t Sesame seeds, optional
Directions:
Wash and prepare vegetables. Mix 1/2 c Bragg's with Truvia. Stir together and set aside. Mix 1/4 c chicken broth with arrowroot. Stir together and set aside. Measure an additional 1/4 c chicken broth set aside.
Heat skillet or wok over high heat. When it's hot, drizzle in 1T sesame oil. Add meat to skillet and fry quickly, stirring as it cooks. When brown and just cooked through, remove to a separate bowl.
Add an additional 1T of sesame oil. Throw in onions and cook for 1 minute. Add bell pepper and garlic and zucchini. Cook and stir until soft.
Pour in 1/4 c chicken broth and Bragg's/Truvia mixture. Drizzle in 1 t rice vinegar and 1/2 t sesame oil. Dump in cooked chicken and sesame seeds and stir together. Pour in chicken broth/starch mixture and stir. Sauce should be thick. Turn off heat and serve over rice or quinoa. (my husband likes a lot of sauce, so I use 1 cup of chicken broth)
Ingredients:
1/2 c Bragg's Liquid Aminos
3 packets Truvia or Stevia or 3 T sugar
1/2-1 c chicken broth, divided
2 t arrowroot or tapioca starch or corn starch
3 T Sesame oil, divided
1 whole medium onion
1 whole red or orange bell pepper, cut into chunks
2 medium zucchini, sliced in circles or sticks
or 2 cups snow peas or yellow squash or whatever veggies you want
2 cloves garlic
1 t rice vinegar
1/4 c roughly chopped cilantro
1 t Sesame seeds, optional
Directions:
Wash and prepare vegetables. Mix 1/2 c Bragg's with Truvia. Stir together and set aside. Mix 1/4 c chicken broth with arrowroot. Stir together and set aside. Measure an additional 1/4 c chicken broth set aside.
Heat skillet or wok over high heat. When it's hot, drizzle in 1T sesame oil. Add meat to skillet and fry quickly, stirring as it cooks. When brown and just cooked through, remove to a separate bowl.
Add an additional 1T of sesame oil. Throw in onions and cook for 1 minute. Add bell pepper and garlic and zucchini. Cook and stir until soft.
Pour in 1/4 c chicken broth and Bragg's/Truvia mixture. Drizzle in 1 t rice vinegar and 1/2 t sesame oil. Dump in cooked chicken and sesame seeds and stir together. Pour in chicken broth/starch mixture and stir. Sauce should be thick. Turn off heat and serve over rice or quinoa. (my husband likes a lot of sauce, so I use 1 cup of chicken broth)
Monday, April 21, 2014
White Chicken Enchiladas
This is another one of Pioneer Woman's recipes that we love.
Ingredients:
1 can green enchilada sauce
2-1/2 cups cooked, shredded chicken
1/2-1 cup chicken broth
2 T canola oil
1 T olive oil
12 whole corn or flour tortillas
1 medium onion, diced
1 - 4oz Cans green chilies, diced
1/2 whole jalapeno, seeded and finely diced
1/2 t paprika
2 cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Directions:
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large plate with paper towels in between.
Heat 1 tablespoon olive oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and the green chilies and paprika. Stir together. Add 1/2 cup chicken broth and stir. Turn off heat and set aside.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour enchilada sauce all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Ingredients:
2-1/2 cups cooked, shredded chicken
1/2-1 cup chicken broth
2 T canola oil
1 T olive oil
12 whole corn or flour tortillas
1 medium onion, diced
1 - 4oz Cans green chilies, diced
1/2 whole jalapeno, seeded and finely diced
1/2 t paprika
2 cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Directions:
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large plate with paper towels in between.
Heat 1 tablespoon olive oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken and the green chilies and paprika. Stir together. Add 1/2 cup chicken broth and stir. Turn off heat and set aside.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour enchilada sauce all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Monday, January 13, 2014
Thai Coconut Chicken
I saw this on Diners, Drive-Ins and Dives and thought it looked so good. They didn't give the recipe but I tried to recreate it. Everyone loved it!
Ingredients:
a whole chicken; cut up and remove skin and bones
2-3 chopped green onions
1/2 medium chopped yellow onion
2 T thai chili sauce
1/4 c grated coconut, unsweetened
1 lemon, juiced
Marinade Ingredients:
1/4 c soy sauce
1/4 c cane vinegar
1 small onion, sliced
1/8 t ground pepper
1/2 c water
Directions:
Marinate chicken overnight in soy sauce, cane vinegar, onions, ground pepper, water.
Remove chicken from marinate and discard marinade.
Grill chicken for 30 minutes, turning every 10 minutes.
Let chicken cool. Slice and dice chicken. Add remaining ingredients and stir to mix.
Serve on a bed of rice or wrap in a flour tortilla or eat with flatbread or corn chips.
Ingredients:
a whole chicken; cut up and remove skin and bones
2-3 chopped green onions
1/2 medium chopped yellow onion
2 T thai chili sauce
1/4 c grated coconut, unsweetened
1 lemon, juiced
Marinade Ingredients:
1/4 c soy sauce
1/4 c cane vinegar
1 small onion, sliced
1/8 t ground pepper
1/2 c water
Directions:
Marinate chicken overnight in soy sauce, cane vinegar, onions, ground pepper, water.
Remove chicken from marinate and discard marinade.
Grill chicken for 30 minutes, turning every 10 minutes.
Let chicken cool. Slice and dice chicken. Add remaining ingredients and stir to mix.
Serve on a bed of rice or wrap in a flour tortilla or eat with flatbread or corn chips.
Saturday, January 4, 2014
Spicy Honey Orange Chicken
Ingredients:2 lb. boneless, skinless chicken breasts,
cut into bite-sized pieces
4 T corn starch or arrowroot starch
salt and pepper to taste
3 T olive oil or sesame oil
1 red and 1 orange pepper, sliced
1 medium onion, sliced
Sauce Ingredients:
3 cloves garlic, minced
1/2 cup orange juice
1/2 cup honey
1/3 c water
1/3 cup soy sauce or Bragg's Liquid Aminos or Coconut Aminos
1/4 cup French wine vinegar or rice wine vinegar
1 teaspoon Sriracha, or more to taste
3 T arrowroot starch or cornstarch or tapioca starch
1/2 t ground ginger
1/2 t white pepper
zest of one half of an orange (optional)
toppings: thinly-sliced green onions
Directions:
Place starch and salt and pepper in a ziploc bag. Put chicken in bag, seal and shake. Cook half of chicken about 4 minutes in 2 T hot sesame oil. Remove and set aside. Cook the rest of the chicken and remove from pan.
Heat 1T oil in a large saute pan over medium-high heat. Add peppers and onions and sauté until they start to get soft, but not squishy. They will cook some more in the sauce.
While the chicken and veggies are cooking combine all of your sauce ingredients in a bowl and whisk together. After removing chicken, and veggies begin to get soft, pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then add chicken back to pan and boil for an additional minute or two until thickened. Remove from heat and serve over quinoa or rice. Garnish with green onions and/or sesame seeds.
Serve over cooked rice or quinoa. (I like to cook mine in chicken broth instead of water.)
Thursday, November 14, 2013
Sloppy Buffalo Chicken Sandwiches
Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles (optional)
2 large dill pickles, chopped (optional)
Directions:
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, honey, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto a bun or go bunless.
*I revised Rachel Ray's Sloppy Buffalo Joes recipe.
2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles (optional)
2 large dill pickles, chopped (optional)
Directions:
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, honey, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto a bun or go bunless.
*I revised Rachel Ray's Sloppy Buffalo Joes recipe.
Grilled Chicken with Spinach Pesto
Ingredients:
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 lemons
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
Directions:
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Squeeze lemon juice from one lemon onto chicken. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice from the other lemon and 1-2 t grated lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 lemons
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
Directions:
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Squeeze lemon juice from one lemon onto chicken. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice from the other lemon and 1-2 t grated lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
Sunday, October 27, 2013
Chicken Salad
Ingredients:
1 whole chicken cooked,
skin and bones removed
1 or 2 stalks celery, diced
*1/2 - 1 cup mayo or Vegan Mayo
1/2 cup sour cream
**(non-dairy version below)
3 T prepared mustard or 1 t dry mustard
juice from 1 lemon (1T juice)
1/2 t dried basil
1 t coconut sugar or brown sugar
1/2 cup pecans, finely chopped
1/2 cup dried cranberries or fresh grapes
salt and pepper to taste
Directions:
Add chicken, pecans, cranberries, celery ad nuts to a bowl and stir.
In a separate bowl, mix together mustard, lemon juice, basil, sugar and mayo/sour cream. Then stir wet ingredients into bowl of chicken ingredients.
Mix together well and serve on a piece of lettuce or on toast.
*I would start with 1/2 cup mayo and 1/2 cup sour cream and adjust according to how much chicken you have and how juicy you like your chicken salad. If you like it dry, then go light on the mayo.
**If you are going non-dairy, then you can use all Vegen Mayo or you can use plain coconut yogurt or a combination of both. I like using Vegan mayo instead of regular mayo and the plain yogurt instead of sour cream.
skin and bones removed
1 or 2 stalks celery, diced
*1/2 - 1 cup mayo or Vegan Mayo
1/2 cup sour cream
**(non-dairy version below)
3 T prepared mustard or 1 t dry mustard
juice from 1 lemon (1T juice)
1/2 t dried basil
1 t coconut sugar or brown sugar
1/2 cup pecans, finely chopped
1/2 cup dried cranberries or fresh grapes
salt and pepper to taste
Directions:
Add chicken, pecans, cranberries, celery ad nuts to a bowl and stir.
In a separate bowl, mix together mustard, lemon juice, basil, sugar and mayo/sour cream. Then stir wet ingredients into bowl of chicken ingredients.
Mix together well and serve on a piece of lettuce or on toast.
*I would start with 1/2 cup mayo and 1/2 cup sour cream and adjust according to how much chicken you have and how juicy you like your chicken salad. If you like it dry, then go light on the mayo.
**If you are going non-dairy, then you can use all Vegen Mayo or you can use plain coconut yogurt or a combination of both. I like using Vegan mayo instead of regular mayo and the plain yogurt instead of sour cream.
Monday, September 23, 2013
Coconut Chicken
Ingredients:
1 cup Gluten Free Flour
1/2 cup toasted coconut flakes
1/4 t Sea Salt
2 Organic Chicken Breasts
1/2 c coconut milk
4 T Organic Virgin Coconut Oil
Directions:
Combine coconut, flour and sea salt. Put coconut milk in a separate bowl. Dip chicken breasts in milk and then in flour. Melt oil in a skillet over medium heat. Place chicken breasts in skillet and lower heat to medium low. Cook for approximately 8 minutes per side repeatedly turning to create even browning. Cook until chicken is firm and no longer pink inside.
1 cup Gluten Free Flour
1/2 cup toasted coconut flakes
1/4 t Sea Salt
2 Organic Chicken Breasts
1/2 c coconut milk
4 T Organic Virgin Coconut Oil
Directions:
Combine coconut, flour and sea salt. Put coconut milk in a separate bowl. Dip chicken breasts in milk and then in flour. Melt oil in a skillet over medium heat. Place chicken breasts in skillet and lower heat to medium low. Cook for approximately 8 minutes per side repeatedly turning to create even browning. Cook until chicken is firm and no longer pink inside.
Apple, Chicken Sausage and Cabbage Saute
Ingredients:
2T butter, ghee or avocado oil; divided
1 large onion (for 1 cup thin slices)
4 links smoked chicken, sausage (12 oz, or any smoked sausage or kielbasa)
2 apples (about 1 1/2 lb, for 2 1/2 cup chopped apple)
1 1/2 lbs green cabbage (for 8 cup thinly sliced, loosely packed)
1 cup water
2 T honey
1/4 t ground black pepper
2 T red wine vinegar (optional)
Directions:
In a 12", extra deep skillet or dutch oven with a lid, heat 1 T butter over medium heat.
Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
Meanwhile, slice each sausage unto 1/2" pieces; set aside.
Core (but do not peel) the apples; chop into bite sized pieces.
Add apples and sausage to the skillet; stir well and cook over medium heat.
Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
Add water, 1T butter, and honey; stir to mix well.
Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender,
approx 30-45 minutes.
Uncover the skillet and serve as is or sprinkle with pepper and vinegar; toss to mix.
Taste and add more vinegar if desired.
Serve immediately.
1 large onion (for 1 cup thin slices)
4 links smoked chicken, sausage (12 oz, or any smoked sausage or kielbasa)
2 apples (about 1 1/2 lb, for 2 1/2 cup chopped apple)
1 1/2 lbs green cabbage (for 8 cup thinly sliced, loosely packed)
1 cup water
2 T honey
1/4 t ground black pepper
2 T red wine vinegar (optional)
Directions:
In a 12", extra deep skillet or dutch oven with a lid, heat 1 T butter over medium heat.
Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
Meanwhile, slice each sausage unto 1/2" pieces; set aside.
Core (but do not peel) the apples; chop into bite sized pieces.
Add apples and sausage to the skillet; stir well and cook over medium heat.
Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
Add water, 1T butter, and honey; stir to mix well.
Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender,
approx 30-45 minutes.
Uncover the skillet and serve as is or sprinkle with pepper and vinegar; toss to mix.
Taste and add more vinegar if desired.
Serve immediately.
Sunday, September 22, 2013
Grilled Chicken w/Spinach and Pine Nut Pesto
Ingredients:
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan (optional)
Directions:
Heat a grill or grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. If using Parmesan, stir it in now. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan (optional)
Directions:
Heat a grill or grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. If using Parmesan, stir it in now. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
Subscribe to:
Posts (Atom)