3 lb chicken tendorloins
1/4 c salted butter (melted)
1 T. hot sauce
2 tsp siracha
breading:
1/2 c briana's baking mix
1/2 c grated parmesean
2 tsp garlic salt
1/2 tsp baking powder
1/2 tsp paprika
INSTRUCTIONS:
1. Combine the chicken, melted butter, hot sauce and sriracha in sealable plastic bag, toss and coat
2. Whisk breading ingredients together and dip each piece of chicken, coat both sides. Place on greased backing sheet and bake at 375 for about 25 minutes or unto cooked through.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Jalapeno Popper Chicken Casserole
main part:
8 oz cream cheese
1/2 c chicken broth
1/2 c mayo
1/2 c sour cream
top of 1/2 bunch of cilanto
1 tsp garlic poweder
1/2 tsp salt
1/2 c jalapeno
1/2 c shredded cheddar
2 lbs chicken breast cooked and chopped
topping:
1/4 c shredded cheddar
3/4 c crumbled bacon
1-2 thinly sliced and seeded jalapeno
INSTRUCTIONS:
1. Blend first 8 ingredients until smooth
2. Add cooked chicken
3. Pour mixture into greased casserole dish. Add topping
4. Bake at 350 for 35 minutes or until bubbly and hot
8 oz cream cheese
1/2 c chicken broth
1/2 c mayo
1/2 c sour cream
top of 1/2 bunch of cilanto
1 tsp garlic poweder
1/2 tsp salt
1/2 c jalapeno
1/2 c shredded cheddar
2 lbs chicken breast cooked and chopped
topping:
1/4 c shredded cheddar
3/4 c crumbled bacon
1-2 thinly sliced and seeded jalapeno
INSTRUCTIONS:
1. Blend first 8 ingredients until smooth
2. Add cooked chicken
3. Pour mixture into greased casserole dish. Add topping
4. Bake at 350 for 35 minutes or until bubbly and hot
Buttah Chicken
INGREDIENTS
2.5 lbs boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 T + 1 t garam masala
1 t onion powder
2.5 t mineral salt
1 doonk pure stevia extract
1/2 t cayenne pepper
3 T butter or coconut oil
1 large onion diced or 1.5 c seasoning blend
2 t minced garlic
1 (24.5 oz) can petite diced tomatoes, drained
1/2 cup plain 0% greek yogurt
1/4 c heavy cream
INSTRUCTIONS
1. Place chicken thighs in bottom of crockpot
2. Blend the crushed tomatoes and seasonings and butter, add to crockpot
3. Add the onion, garlic, and diced tomatoes
4. Cook on low heat all day or high heat for 5-6 hours
5. Just before serving, break up the chicken with 2 forks, and mix in yogurt and cream.
6. Serve with rice
2.5 lbs boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 T + 1 t garam masala
1 t onion powder
2.5 t mineral salt
1 doonk pure stevia extract
1/2 t cayenne pepper
3 T butter or coconut oil
1 large onion diced or 1.5 c seasoning blend
2 t minced garlic
1 (24.5 oz) can petite diced tomatoes, drained
1/2 cup plain 0% greek yogurt
1/4 c heavy cream
INSTRUCTIONS
1. Place chicken thighs in bottom of crockpot
2. Blend the crushed tomatoes and seasonings and butter, add to crockpot
3. Add the onion, garlic, and diced tomatoes
4. Cook on low heat all day or high heat for 5-6 hours
5. Just before serving, break up the chicken with 2 forks, and mix in yogurt and cream.
6. Serve with rice
Black Pepper Chicken
INGREDIENTS:
2.5 lbs boneless chicken breasts, cut into 1/2 inch pieces
1/4 cup plus 2 T soy sauce
1/2 t ground ginger
1 t onion powder
1 t garlic powder
2.5-3 t black pepper
1 T rice vinegar
2-4 T coconut oil
1 onion, sliced
6 celery stalks, finely slicked
1/2 large head cabbage or 16 oz bag coleslaw
INSTRUCTION:
1. Place the chicken pieces in a bowl, add 1/4 cup of the soy sauce, the ginger, onion powder, garlic powder, pepper and vinegar. Allow to marinate for 10 minutes.
2. Melt 2 T of coconut oil in a large skillet over high heat. Once hot, add the marinated chicken. Allow the chicken cook for a couple of minutes on one side, then poss periodically in the hot oil for 3-4 minutes more until just done. Transfer the chicken to a plate
3. Add remaining 2 T (if desired) and all veggies to skillet. Add the remaining 2 T soy sauce and toss the veggies for 3-4 minutes or until slightly wilted but still crispy. Return the chicken to the pan, toss through, and serve.
2.5 lbs boneless chicken breasts, cut into 1/2 inch pieces
1/4 cup plus 2 T soy sauce
1/2 t ground ginger
1 t onion powder
1 t garlic powder
2.5-3 t black pepper
1 T rice vinegar
2-4 T coconut oil
1 onion, sliced
6 celery stalks, finely slicked
1/2 large head cabbage or 16 oz bag coleslaw
INSTRUCTION:
1. Place the chicken pieces in a bowl, add 1/4 cup of the soy sauce, the ginger, onion powder, garlic powder, pepper and vinegar. Allow to marinate for 10 minutes.
2. Melt 2 T of coconut oil in a large skillet over high heat. Once hot, add the marinated chicken. Allow the chicken cook for a couple of minutes on one side, then poss periodically in the hot oil for 3-4 minutes more until just done. Transfer the chicken to a plate
3. Add remaining 2 T (if desired) and all veggies to skillet. Add the remaining 2 T soy sauce and toss the veggies for 3-4 minutes or until slightly wilted but still crispy. Return the chicken to the pan, toss through, and serve.
Chicken Fried Double Rice
INGREDIENTS:
Coconut Oil cooking spray
1 1/2 cups eggs
Mineral salt and black pepper
2 T toasted sesame oil
1 c frozen peas
2 carrots, finely chopped
12-16 oz bag frozen riced cauliflower
6-8 green onions, finely diced
3-4 cloves garlic
1 1/2 lbs chicken breast cut into 1/4-inch pieces
3 1/2-4 cups cooked brown rice
1/4 to 1/3 cup soy sauce
Red Pepper flakes to taste
INSTRUCTIONS:
1. Heat a large skillet over medium-high heat and spray with coconut oil. Pour the egg into the pan and season with a sprinkle of salt and pepper. Let eggs sit for a couple minutes until they set. Once set, turn the whites over, then chop into pieces. Remove from the skillet and set aside.
2. Increase the heat under the skillet to high and add 1 T of the sesame oil. Add peas, carrots, cauliflower rice, green onions and garlic. Season with a sprinkle of salt and pepper and toss in the hot oil for 3-4 minutes.
3. Push all the veggies to one side of the pan, add the remaining 1 T sesame oil to the other side of the pad, and add the chicken pieces. Sprinkle lightly with salt and pepper and cook without stirring for 2 minutes, then flip and allow to cook the other side for another 1-2 minutes.
4. Return the eggs to the skillet and add brown rice and soy sauce. Reduced the heat to medium and toss all the ingredients for another couple minutes. Taste and add red pepper flakes.
Coconut Oil cooking spray
1 1/2 cups eggs
Mineral salt and black pepper
2 T toasted sesame oil
1 c frozen peas
2 carrots, finely chopped
12-16 oz bag frozen riced cauliflower
6-8 green onions, finely diced
3-4 cloves garlic
1 1/2 lbs chicken breast cut into 1/4-inch pieces
3 1/2-4 cups cooked brown rice
1/4 to 1/3 cup soy sauce
Red Pepper flakes to taste
INSTRUCTIONS:
1. Heat a large skillet over medium-high heat and spray with coconut oil. Pour the egg into the pan and season with a sprinkle of salt and pepper. Let eggs sit for a couple minutes until they set. Once set, turn the whites over, then chop into pieces. Remove from the skillet and set aside.
2. Increase the heat under the skillet to high and add 1 T of the sesame oil. Add peas, carrots, cauliflower rice, green onions and garlic. Season with a sprinkle of salt and pepper and toss in the hot oil for 3-4 minutes.
3. Push all the veggies to one side of the pan, add the remaining 1 T sesame oil to the other side of the pad, and add the chicken pieces. Sprinkle lightly with salt and pepper and cook without stirring for 2 minutes, then flip and allow to cook the other side for another 1-2 minutes.
4. Return the eggs to the skillet and add brown rice and soy sauce. Reduced the heat to medium and toss all the ingredients for another couple minutes. Taste and add red pepper flakes.
One Pan Tex Mex Chicken and Zucchini
INGREDIENTS:
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
5 garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1" pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper, to taste
1 cup corn, frozen or fresh
14 oz can black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning
1 large zucchini, diced
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1 cup cilantro, chopped
INSTRUCTIONS:
1. Preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
2. Add corn, beans, tomatoes, taco seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.
NOTES:
Serving: 1 2/3 cup
Calories: 264
Protein: 26.9 g
WW Points+: 6
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
5 garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1" pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper, to taste
1 cup corn, frozen or fresh
14 oz can black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning
1 large zucchini, diced
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1 cup cilantro, chopped
INSTRUCTIONS:
1. Preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
2. Add corn, beans, tomatoes, taco seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.
NOTES:
Serving: 1 2/3 cup
Calories: 264
Protein: 26.9 g
WW Points+: 6
Chicken, Cauliflower Rice and Beans
INGREDIENTS:
2 lbs (7 - 8 inch in diameter) cauliflower head, separated into large florets (can also use cooked brown rice)
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
4 garlic cloves, minced
2 medium green bell peppers, chopped
1 lb chicken breasts, cubed
1 1/2 tsp salt, divided
Pinch ground black pepper
15 oz can tomato sauce
2 x 14 oz can black beans, drained & rinsed
2 tbsp Mina Harissa
3 tbsp green onions, chopped
Cooking spray
INSTRUCTIONS
1. In a food processor, add cauliflower in batches and process until "rice" forms. Just watch closely and do not over process into mush. Transfer to a bowl.
2. Preheat large and deep non-stick skillet on medium - high heat and spray with cooking spray. Add cauliflower "rice" and cook for 3 - 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper. Transfer to a bowl and set aside.
3. Return skillet on medium heat and swirl olive oil to coat (If necessary scrape off small bits of cauliflower "rice"). Add onion, garlic and green bell peppers; cook for 7 minutes or so, stirring occasionally. Increase heat to medium - high, add chicken and cook for 5 more minutes, stirring occasionally.
4. Add remaining salt, tomato sauce, black beans and Mina Harissa; stir and bring to a boil. Reduce heat to low, cover and simmer for 10 more minutes. Remove from heat, stir in rice and sprinkle with green onions. Serve hot on its own or with extra brown rice if desired.
NOTES:
Serving = 1 2/3 cup
Calories: 288.8
Protein: 28.9 g
WW Points+: 7
2 lbs (7 - 8 inch in diameter) cauliflower head, separated into large florets (can also use cooked brown rice)
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
4 garlic cloves, minced
2 medium green bell peppers, chopped
1 lb chicken breasts, cubed
1 1/2 tsp salt, divided
Pinch ground black pepper
15 oz can tomato sauce
2 x 14 oz can black beans, drained & rinsed
2 tbsp Mina Harissa
3 tbsp green onions, chopped
Cooking spray
INSTRUCTIONS
1. In a food processor, add cauliflower in batches and process until "rice" forms. Just watch closely and do not over process into mush. Transfer to a bowl.
2. Preheat large and deep non-stick skillet on medium - high heat and spray with cooking spray. Add cauliflower "rice" and cook for 3 - 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper. Transfer to a bowl and set aside.
3. Return skillet on medium heat and swirl olive oil to coat (If necessary scrape off small bits of cauliflower "rice"). Add onion, garlic and green bell peppers; cook for 7 minutes or so, stirring occasionally. Increase heat to medium - high, add chicken and cook for 5 more minutes, stirring occasionally.
4. Add remaining salt, tomato sauce, black beans and Mina Harissa; stir and bring to a boil. Reduce heat to low, cover and simmer for 10 more minutes. Remove from heat, stir in rice and sprinkle with green onions. Serve hot on its own or with extra brown rice if desired.
NOTES:
Serving = 1 2/3 cup
Calories: 288.8
Protein: 28.9 g
WW Points+: 7
Buffalo Chicken Tacos
Yield: 6 - 8 servings
INGREDIENTS:
2 lbs boneless & skinless chicken breasts, cut into 1” pieces
1/2 tbsp coconut or avocado oil
1/2 tbsp butter
1/4 cup buffalo sauce
3 oz blue cheese
1 cup plain yogurt
1/4 tsp salt + a pinch
Ground black pepper, to taste
1 head Romaine or iceberg lettuce, shredded
3 large carrots, coarsely shredded
12 small corn tortillas
INSTRUCTIONS:
1. Preheat large skillet on medium-high heat, add butter + oil and swirl to coat. Add chicken and sprinkle with a pinch of salt and black pepper. Cook for about 12 minutes, stirring occasionally and draining juices if necessary. Towards the end I reduce heat a bit and stir more frequently. Chicken should have nice golden brown crust and be cooked through.
2. Meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Set aside.
3. Pour cayenne pepper sauce over chicken in the skillet and stir to combine. Taste and adjust spiciness to your liking. My version is kid friendly.
4. Warm up tortillas on a platter covered with damp towel in a microwave for a few seconds or use your method. To assemble a taco, lay tortilla on a plate and place desired amount of lettuce, carrots and chicken in the middle. Drizzle with blue cheese sauce and enjoy warm.
INGREDIENTS:
2 lbs boneless & skinless chicken breasts, cut into 1” pieces
1/2 tbsp coconut or avocado oil
1/2 tbsp butter
1/4 cup buffalo sauce
3 oz blue cheese
1 cup plain yogurt
1/4 tsp salt + a pinch
Ground black pepper, to taste
1 head Romaine or iceberg lettuce, shredded
3 large carrots, coarsely shredded
12 small corn tortillas
INSTRUCTIONS:
1. Preheat large skillet on medium-high heat, add butter + oil and swirl to coat. Add chicken and sprinkle with a pinch of salt and black pepper. Cook for about 12 minutes, stirring occasionally and draining juices if necessary. Towards the end I reduce heat a bit and stir more frequently. Chicken should have nice golden brown crust and be cooked through.
2. Meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Set aside.
3. Pour cayenne pepper sauce over chicken in the skillet and stir to combine. Taste and adjust spiciness to your liking. My version is kid friendly.
4. Warm up tortillas on a platter covered with damp towel in a microwave for a few seconds or use your method. To assemble a taco, lay tortilla on a plate and place desired amount of lettuce, carrots and chicken in the middle. Drizzle with blue cheese sauce and enjoy warm.
Buffalo Chicken Stuffed Spaghetti Squash
1 1/4 lbs chicken breast- shredded
1 medium spaghetti squash, halved (about 3 lbs)
1 rib celery, thinly sliced
1-2 green onions, white and green part thinly sliced
1/4 c diced red bell pepper
1/2 c buffalo sauce
1/4 creamy ranch dressing (optional)
1/4 c crumbled blue cheese (optional)
Instructions:
To roast squash:
Preheat over to 350 degrees
Line a baking sheet with parchment paper and set aside
Slice both ends from squash and discard
Stand squash up on one of the cut ends and use a large knife to cut the squash in half lengthwise
Scoop seeds and stringy inside out using a large spoon
Place squash cut side down on the baking sheet
Bake for 30-40 minutes or until squash is tender (bigger squash will take longer)
Allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the shells.
While squash is roasting, cook the chicken
Chicken:
Place a medium skillet over medium-high heat. Add 1 tsp coconut oil and swirl pan to coat with the oil. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes ot until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks
Assembling:
Place squash shreds, chicken, celery, onions, peppers and buffalo sauce in a large bowl. Toss well to coat. Spoon mixture into shells. Return stuffed shells back to the baking sheet and place in oven (still at 350) for 10-15 minutes of until heated through.
Serve with dressing abd/or crumbled blue cheese if desired.
1 medium spaghetti squash, halved (about 3 lbs)
1 rib celery, thinly sliced
1-2 green onions, white and green part thinly sliced
1/4 c diced red bell pepper
1/2 c buffalo sauce
1/4 creamy ranch dressing (optional)
1/4 c crumbled blue cheese (optional)
Instructions:
To roast squash:
Preheat over to 350 degrees
Line a baking sheet with parchment paper and set aside
Slice both ends from squash and discard
Stand squash up on one of the cut ends and use a large knife to cut the squash in half lengthwise
Scoop seeds and stringy inside out using a large spoon
Place squash cut side down on the baking sheet
Bake for 30-40 minutes or until squash is tender (bigger squash will take longer)
Allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the shells.
While squash is roasting, cook the chicken
Chicken:
Place a medium skillet over medium-high heat. Add 1 tsp coconut oil and swirl pan to coat with the oil. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes ot until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks
Assembling:
Place squash shreds, chicken, celery, onions, peppers and buffalo sauce in a large bowl. Toss well to coat. Spoon mixture into shells. Return stuffed shells back to the baking sheet and place in oven (still at 350) for 10-15 minutes of until heated through.
Serve with dressing abd/or crumbled blue cheese if desired.
Chicken Salad Sandwiches
16 oz MINI Farfalle (bowtie) pasta - cooker
6 c chicken
4 green onions
2 c celery
1 c slivered almonds
4 c red grapes
3 c gala apples
Dressing
16 oz Kraft Coleslaw Dressing
2 tsp salt
3 tsp pepper
2 dashes thyme (I do about 1/2 tsp)
2 pinches ginger (again I do about 1/2 tsp but I like ginger)
2 c mayo
Dice chicken, green onions, and celery. Cut red grapes in half and thinly slice gala apples. Mix in large bowl and then top with dressing. Chill and serve on rolls. Serves "20" (I use "" because it makes a HUGE tupperware... we made 3 for Lucy's blessing and only used 1 with 38 of us)
6 c chicken
4 green onions
2 c celery
1 c slivered almonds
4 c red grapes
3 c gala apples
Dressing
16 oz Kraft Coleslaw Dressing
2 tsp salt
3 tsp pepper
2 dashes thyme (I do about 1/2 tsp)
2 pinches ginger (again I do about 1/2 tsp but I like ginger)
2 c mayo
Dice chicken, green onions, and celery. Cut red grapes in half and thinly slice gala apples. Mix in large bowl and then top with dressing. Chill and serve on rolls. Serves "20" (I use "" because it makes a HUGE tupperware... we made 3 for Lucy's blessing and only used 1 with 38 of us)
Cajun Chicken Pasta
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6
INGREDIENTS:
Blackened Seasoning
2 tsp paprika (smoked or sweet)
½ tsp garlic powder
¼ tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
¾ tsp salt
freshly cracked pepper
For the Pasta
1 large (3/4 lb.) chicken breast
1 Tbsp butter
1 green bell pepper
1 red bell pepper
1 yellow onion
1 (15 oz.) can fire roasted tomatoes
1 oz. cream cheese
12 oz. fettuccine
3 whole green onions
INSTRUCTIONS:
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6
INGREDIENTS:
Blackened Seasoning
2 tsp paprika (smoked or sweet)
½ tsp garlic powder
¼ tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
¾ tsp salt
freshly cracked pepper
For the Pasta
1 large (3/4 lb.) chicken breast
1 Tbsp butter
1 green bell pepper
1 red bell pepper
1 yellow onion
1 (15 oz.) can fire roasted tomatoes
1 oz. cream cheese
12 oz. fettuccine
3 whole green onions
INSTRUCTIONS:
- Combine the herbs and spices for the blackened seasoning in a bowl. Slice the chicken breast into very thin, two inch long strips. Place the chicken strips in a second bowl, pour half of the blackened seasoning over top and toss the chicken to coat in the spices.
- Prepare a large pot of water for the pasta. Bring it to a boil over high heat and then add the pasta. Cook the pasta until tender and then drain in a colander.
- Meanwhile, thinly slice the bell peppers and onion. In a large skillet, melt the butter over medium heat. Once the skillet is hot and the butter is melted, add the chicken and sauté until cooked through. Remove the cooked chicken from the skillet, add the sliced vegetables, and sauté until they are tender and slightly wilted. Remove the vegetables from the skillet.
- Turn the heat under the skillet down to medium low. Add the can of fire roasted tomatoes and the second half of the blackened seasoning. Cut the cream cheese into small pieces and add it to the skillet. Whisk the mixture until the cream cheese has melted into the tomatoes and created a creamy sauce.
- Add the cooked chicken and vegetables back to the skillet with the sauce and stir to combine. If your skillet is extra large, add the cooked pasta to the skillet and toss to combine with the chicken, vegetables, and sauce. If your skillet is smaller, you can add the drained pasta back to the large pot it was cooked in (with the heat turned off), then add the chicken, vegetables, and sauce to the pot and stir to combine.
- Slice the green onions and sprinkle over top before serving.
LINK:
https://www.budgetbytes.com/2013/09/cajun-chicken-pasta/
Chicken Gnocchi Soup
INGREDIENTS:
4 T butter
1 large yellow onion, diced
1 C celery, diced
2 garlic cloves, minced
¼ cup flour
1 quart half and half (or heavy cream)
3 cups chicken broth
1½ cup shredded carrots (I just slice them really thin)
1 cup roughly chopped fresh spinach
¼ teaspoon thyme
½ teaspoon parsley
1 cup chicken, cooked and diced
Freshly grated Parmesan cheese – for garnish
1 pound package gnocchi
Salt & pepper to taste
INSTRUCTIONS:
In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds. Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes. Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through. Season with salt and pepper, serve.
LINK:
http://foodfolksandfun.net/2011/01/chicken-and-gnocchi-soup-olive-garden/#_a5y_p=2375278
4 T butter
1 large yellow onion, diced
1 C celery, diced
2 garlic cloves, minced
¼ cup flour
1 quart half and half (or heavy cream)
3 cups chicken broth
1½ cup shredded carrots (I just slice them really thin)
1 cup roughly chopped fresh spinach
¼ teaspoon thyme
½ teaspoon parsley
1 cup chicken, cooked and diced
Freshly grated Parmesan cheese – for garnish
1 pound package gnocchi
Salt & pepper to taste
INSTRUCTIONS:
In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds. Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes. Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through. Season with salt and pepper, serve.
LINK:
http://foodfolksandfun.net/2011/01/chicken-and-gnocchi-soup-olive-garden/#_a5y_p=2375278
Chicken Enchilada Soup
INGREDIENTS:
1 pound frozen chicken breasts
1 teaspoon cumin
3 tablespoons chili powder
1 (4 ounce) can diced green chilies
1 tablespoon minced garlic
1 small (10-oz) can green enchilada sauce
1 small (10-oz) can red enchilada sauce
1 can black beans, rinsed
1 (15 oz) can tomato sauce
2 cups water
2 tablespoons butter
2 tablespoons flour
1 (15 oz) can evaporated milk salt and pepper to taste
Toppings- chips, cheese, cilantro and/or avocado
INSTRUCTIONS:
Place the first 10 ingredients in crock pot. Cook on low for 6 hours. Pull out chicken, shred, and put back in the crock pot. In a small sauce pan, melt butter on medium heat. Add flour until it forms a paste. Add evaporated milk and stir until it begins to boil and thicken. Pour the mixture into the crock pot, mix and cook for 1 more hour. Serve with tortilla chips, cheese, cilantro, and avocado.
LINK:
http://foodapparel.com/crockpot-chicken-enchilada-soup/
Alfredo
INGREDIENTS:
1 quart heavy whipping cream
1 package cream cheese
Garlic salt
Grated parmesan cheese
Meat (shrimp, chicken..)
Spinach (optional)
Noodles
INSTRUCTION:
Place whipping cream and cream cheese in large pan and heat until cream cheese is melted, continuously whisking (will burn).
Add garlic salt and parmesan cheese.
The more cheese added the thicker the sauce will be.
Keep heating, stirring, and adding cheese until it is the proper consistency.
Add cooked meat and serve with noodles.
Tikka Masala
INGREDIENTS:
2 lbs chicken breasts or pork, cut into 3/4-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup / 250 ml heavy cream
2 tablespoons arrowroot powder (or cornstarch)
Juice of ½ lemon
INSTRUCTIONS:
Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm.
*We just cook it in a pan usually- saute the onion, garlic and ginger. Then add the meat, cook until basically done. Add the everything but the bottom section and let simmer for about 10 minutes then add the last few ingredients*
LINK:http://www.theironyou.com/2015/01/easy-creamy-crock-pot-chicken-tikka.htm
2 lbs chicken breasts or pork, cut into 3/4-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup / 250 ml heavy cream
2 tablespoons arrowroot powder (or cornstarch)
Juice of ½ lemon
INSTRUCTIONS:
Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm.
*We just cook it in a pan usually- saute the onion, garlic and ginger. Then add the meat, cook until basically done. Add the everything but the bottom section and let simmer for about 10 minutes then add the last few ingredients*
LINK:http://www.theironyou.com/2015/01/easy-creamy-crock-pot-chicken-tikka.htm
Thai Peanut Noodles
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
INGREDIENTS
- 1 lb. whole wheat linguine or soba
- 1 recipe thai peanut sauce
- ½ oz. sesame seeds (optional)
- ½ bunch green onions, sliced
- *we cook with chicken*
- INSTRUCTIONS
- Cook the pasta according to the directions on the box (boil for 10 minutes or until al dente). Meanwhile, slice the green onions.
- Drain the pasta in a colander and then toss with Thai Peanut Sauce, sesame seeds and green onions while still warm.
LINK: https://www.budgetbytes.com/2010/01/thai-peanut-noodles/
THAI PEANUT SAUCE:
INGREDIENTS
- ¾ cup natural style peanut butter
- ¼ cup coconut milk (optional)
- juice from ½ a lime
- 1 inch fresh ginger, peeled, grated (optional)
- 1 clove garlic, minced
- 1 tsp sriracha sauce (rooster hot sauce) $
- 1 Tbsp soy sauce
- ½ tsp sesame oil (optional)
- 1 Tbsp brown sugar
- ¼ bunch cilantro
- ¼ – ½ cup water
- INSTRUCTIONS
- Make sure your natural style peanut butter is thoroughly mixed before measuring (you don’t want to get all oil or all solids). In a blender or food processor combine all of the ingredients except the sriracha sauce. Begin with only ¼ cup of water and add more until you get the consistency you want (I used ½ cup total). Add the sriracha sauce a little at a time (blending between) until it is to your desired heat (I used about ½ tsp).
Slow Cooker White Chicken Chili
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15 minutes
INGREDIENTS
- 1 yellow onion
- 2 cloves garlic
- 1 jalapeño (optional)
- 1 boneless, skinless chicken breast (about ¾ lb.)
- 1- 16oz. jar salsa verde
- 2 -15oz. cans cannellini beans
- 1- 15oz. can pinto beans
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp freshly ground black pepper
- 2 cups chicken broth
- 4 oz. Monterrey Jack cheese, shredded
- INSTRUCTIONS
- Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
- Drain and rinse the beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.
- Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours.
- After four hours, the chicken should be tender and easily shreddable (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.
- Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.
One-Pot Chicken Burrito Bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-5
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-5
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
- 3 tablespoon of olive oil
- 1/4 cup of diced yellow onion
- 1 cup of uncooked extra-long grain rice
- 1 14.5 oz can of diced tomatoes, drained
- 1 15oz can of black beans, drained and rinsed
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili powder
- 1 teaspoon of cumin
- 2 1/2 cups of low-sodium chicken broth
- 2 cups of colby jack, monterey jack or cheddar cheese
- kosher salt and pepper
- freshly diced tomatoes
- diced green onions
- sour cream
- guacamole
INSTRUCTIONS
- Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.
- Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
- Add chicken to pan and cook over medium-high heat until chicken has started to brown.
- Move chicken to one side of the pan, on the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
- Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, and cumin.
- Bring to a simmer, cover and reduce heat to low.
- Cook about 20 minutes or until rice is tender.
- Season with additional salt and pepper as needed.
- Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
- Garnish with fresh tomatoes, green onions, sour cream, and guacamole.
NOTES:
Recipe variations: Try sautéing diced bell peppers or jalapeños along with onions. Mix in frozen corn in the last 5 minutes of cooking. Substitute ground beef or ground turkey for chicken. Skip the cheese for a lighter version.
LINK: http://www.number-2-pencil.com/2014/05/22/one-pan-chicken-burrito-bowls/
Recipe variations: Try sautéing diced bell peppers or jalapeños along with onions. Mix in frozen corn in the last 5 minutes of cooking. Substitute ground beef or ground turkey for chicken. Skip the cheese for a lighter version.
LINK: http://www.number-2-pencil.com/2014/05/22/one-pan-chicken-burrito-bowls/
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