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!
2 cups celery
2 cups diced meat (chicken, beef, pork — whatever you have!)
2 cups water
3 Tbs. soy sauce
2 Tbs. molasses
3 Tbs corn starch dissolved in cold water
Brown onions & celery in 1 Tbs oil. Add meat, water, soy sauce, and molasses and simmer 15 minutes. Add bean sprouts. Heat and stir in corn starch. Cook until thick. Serve over rice.
This recipe is one of only a few that was passed down from my Grandma Shaw. She passed away before I was born, but if the rest of her cooking was anything like this recipe, she was a good cook. This is just the basic recipe, but pretty much any vegetable can be added – mushrooms, water chestnuts, snow peas, carrots, broccoli – would all be delicious.
8 oz bottle red Russian dressing*
1 envelope onion soup mix
1 jar apricot preserves
2 chickens, cut up
1 large can chunk pineapple, drained
Combine all ingredients and pour over chicken which has been placed in a single layer in large shallow baking dish, skin side up. Bake uncovered 1 1/2 hours in 350 degree oven basting occasionally. Check after 45 minutes and cover with foil before it crisps or burns.
*Can substitute Catalina or French dressing as Russian is very hard to find these days. Although I’ve read that these substitutes are not as good. I’ve also found homemade Russian recipes online, but these look like far too much work for me 🙂
This chicken recipe is from my mom although I believe it is originally from Linda Beals. So delicious! I think it is a pretty old school recipe. Best with bone-in chicken with skin on – nice and juicy.
chicken (I usually use 5 – 6 frozen chicken tenderloins as we usually have those on hand, but you could use any type of chicken)
16 oz bag frozen veggies
1 c. milk
1 can cream of chicken soup
1 c. milk
1 c. Bisquick
1 stick butter, melted
Boil chicken. Tear into pieces (or use your kitchen aid mixer to shred. Simply put cooked chicken in mixer and use regular mixing attachment. so easy!) Add chicken to 9×13 pan. Add veggies. Combine 1 c. milk and 1 c. cream of chicken soup and mix into veggies. Combine additional 1 c. milk, bisquick, and melted butter and pour evenly over top. Bake at 350 degrees for 1 hour.
This chicken pot pie recipe is neither super healthy or super fancy. But it is super easy and super tasty. In fact, Brian and I once had a cook-off in which I made an incredibly intricate lasagna with all sorts of expensive ingredients and he faced off with this chicken pot pie recipe and won. So, maybe its the preservatives or the stick of butter but people love this recipe. We don’t make it often as we try to eat healthy, but its a go-to when I need to feed a lot of people quickly and cheaply. Definitely a crowd pleaser!