1 lb Chicken (or chickpeas for vegetarian version)
1 cup onion
1 bell pepper
1 cup snap peas
2-3 carrots, sliced small/thin
1.5 cups kale or spinach
1 can coconut milk
2 T Thai Red Curry Paste
1/2 c water
2 cloves garlic
1 T ginger
1 T soy sauce
1.5 t brown sugar or honey
2 t rice vinegar or lime juice
salt to taste
In a wok, cook chicken through, then add veggies and stirfry. Or if using chickpeas, stirfry the veggies and then add chickpeas. Mix sauce ingredients together, pour over cooked chicken/veggies and cook for a few minutes more. Serve over rice.
This recipe is slightly adapted from the always delicious Cookie & Kate.
4 cups chopped kale
4 slices bacon, cooked and crumbled
1/2 cup chopped walnuts
1.5 cups leftover (or cooked) chicken breast, sliced
1/4 cup balsamic dressing
1/4 cup poppyseed dressing
Salt & Pepper
Toss all of the salad ingredients together in a bowl. Combine the balsamic and poppyseed dressings together in a jar, and either dress the salad to taste, or serve dressing on the side for people to dress their own. Season with S+P.
I found this recipe via Pinterest on the blog Neighbor Food and it has been a hit! It is a hearty enough salad that you can have it for dinner and actually feel full. Its great for the fall and winter when you are craving something more filling. Even people that don’t like kale will like this salad. Serve with some fresh baked bread.
1 pound boneless skinless chicken thighs
1/4 t salt
1/4 t pepper
2 T olive oil
1 jalapeno pepper
4 garlic cloves
2 t dried oregano
1 t ground cumin
2 (15-ounce) cans cannellini beans
2.5 cups chicken broth or water
Optional toppings: shredded cheese, avocado, tomatoes, cilantro, tortilla chips
Cube the chicken, season with S+P, and cook through in large pot with a bit of olive oil. Add chopped onion, garlic, and jalapeno, oregano, and cumin. Drain & rinse cannellini beans. Reserve 1 cup of beans and add the rest to the pot. Add chicken broth to the pot. Next, mash up the remaining 1 cup of beans into a paste. Add this to the pot and stir to thicken the broth. Simmer 20 minutes or so to let the flavors combine. Enjoy!
I found this recipe on Taste of Home. It is written as a crock-pot recipe, which works well too! One benefit is that it has a creamy consistency without any cream, thanks to the mashed up beans. It also doesn’t have too many ingredients, so can be put together pretty quickly. We first tried this recipe when vacation with Brian’s parents on the Sunshine Coast in Seshelt, BC. Enjoy!
3 T olive oil
salt & pepper to taste
4 -6 chicken pieces (I usually use thighs) with bones
1 bulb garlic, peeled
1 cup white wine
3 T chopped fresh parsley or 1 T dried
1 fresh spring rosemary or 1-2 T dried
Pasta of choice (linguine or shells work well; you can also use rice if preferred)
Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper. Cooking over medium heat, brown the chicken on both sides. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. Slowly add wine to the skillet. Stir in parsley and add rosemary. Cover and continue to cook over medium-low heat for 15- 20 minutes. Add more wine if needed. While chicken is cooking, boil water for pasta and cook according to package directions. Drain pasta and place in large dish. Place chicken on top of pasta and pour sauce over chicken & pasta.
I found this recipe via pinterest and it quickly became a favorite. It is very easy to make, and the sauce has a great flavor without any dairy.The flavors would also pair well with mushrooms. From the DietHood blog. Check it out for lots of other tasty recipes!
1 lb chicken breast tenders
1 8 oz package fresh sugar snap peas
1 cup fresh sliced mushrooms
1 10 oz package shelled edamame
1/4 cup horseradish sauce
1 8 oz package pre-cooked brown rice, or 1 cup brown cooked rice
1/2 cup peanut satay sauce (usually comes in a jar)
1/4 cup mirin or white wine
2 TBS soy sauce
2 TBS oil
1/2 teaspoon salt
Cook rice. Season chicken with salt and pepper and coat with 1/4 cup peanut satay sauce. Marinate for 10 minutes. While chicken is marinating, heat pan on medium heat with oil. Add sugar snap peas, mushrooms, and edamame. Cook for 2-3 minutes. Turn heat to low. Combine horseradish, mirin, and soy sauce. Add cooked rice to vegetables, add horseradish sauce, and cook on low for 5 minutes. Meanwhile, in separate grill pan or on grill, grill chicken. Once chicken is cooked, place chicken over rice-veggie mixture, and coat with remaining 1/4 cup peanut sauce. Serve!
For anyone who has spent time in the south, you know Publix. In addition to their weekly BOGOs (buy one get one free!) they have great recipes (Aprons recipes). This is a Publix Aprons recipe that my mother-in-law made on a trip to Florida. It was a big hit, and is delicious in addition to being pretty healthy.
1 onion, chopped
1 (16 ounce) cans chili beans
1 (15 ounce) cans black beans
1 (15 ounce) cans whole kernel corn, drained
1 (8 ounce) cans tomato sauce
1 (12 fluid ounce) cans or bottles beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) packages taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Combine all ingredients in slow cooker and cook on low for 7 hours. From Allrecipes.com
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat – cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds
Combine marinade ingredients until smooth. Coat chicken and refrigerate 15-20 minutes.
Meanwhile, bring sauce ingredients (minus cornstarch and water) to boil in saucepot. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
Fry marinated chicken in wok or fry pan in oil. Drain on a paper towel lined plate.
Pour the sauce overtop. Sprinkle with toasted sesame seeds.
I don’t make this recipe very often, but every now and then I have a craving for some American Chinese food, and this hits the spot without making me feel too guilty about putting who-knows-what into my body. It’s a bit more work than my standard mid-week meal, but is great for a weekend or dinner with close friends. I found this recipe on All-Recipes, aptly titled “Perfect Sesame Chicken” and they were right. The original recipe calls for deep-fry, but I just use a fry pan and its still delicious. The beef and broccoli is another great make-at-home Chinese food meal.
This recipe goes great with a side of steamed veggies and spring rolls!