Category: Chicken


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Filling:

2 lb. chicken feta spinach sausage, cooked and crumbled

1 large onion, caramelized

1/2 c. spinach (I used longevity spinach from Daniel’s garden)

Olive oil to caramelize onions and cook spinach

1 c. vegan mozzarella shreds

1/4 C. chopped kalamata olives

1 can drained garbanzo beans.

3/4 c. tomato sauce

1 Tbsp. tandoori seasoning

1 tsp. seasoned salt

Caramelize onions and wilt spinach with olive oil and seasonings.

Pulse sausage, olives, garbanzo beans, and sauce in food processor until well combined.

Blend with cooked onions and spinach and place on defrosted empanada dough.

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Seal with water, press edge with fork and place on baking sheet sprayed with coconut oil.

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Brush with beaten egg and bake at 375F for 20 minutes or until golden.

I intended to use Greek dressing, but had none, so I substituted the tomato sauce.  Yummy.

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I’m always on the lookout for sauces to try that are somewhat healthy.  I marinated boneless skinless chicken  thighs in Sharwood’s Thai Green Curry Sauce.  We loved it!!

Bake at 350F for 40-45minutes.  Perfect timing to make brown and wild rice in the rice cooker.

 

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I bought some Hidden Valley Lime Cilantro Ranch dressing that was not a hit.  It languished in my fridge not appealing to anyone.  Imagine my surprise that a dish made for tonight’s dinner transported that off-the-mark dressing into an amazing marinade!  I came home from the market with some bone-in chicken thighs, wondering what marinade to create.  I took the Hidden Valley dressing and, since there was not quite enough of it to coat all the thighs, mixed it with a little balsamic vinaigrette I had on hand, and the result was one of the most delicious chicken dishes we’ve had in a while!

Lime Cilantro Ranch Chicken Thighs

8 Chicken Thighs

1/2 c. cilantro lime ranch dressing

1/2 c. balsamic vinaigrette dressing

Combine dressings and pour over thighs.  Refrigerate 30 minutes to overnight or freeze for future use.

Bake in 425F oven for 45 minutes.

I cooked baked potatoes next to the chicken, and put in the broccoli and squash for the last 20 minutes.  Yum Yum Yum.

There was a bit of juice left from cooking the chicken.  I saved it and am using it to make tomorrow’s chili by cooking the meat and veggies in it for the cilantro lime flavorings.  It smells amazing and hopefully will be perfect!

 

The Saffron Road sauces are amazing. We love coconut curry which is what we had tonight. We are also really in love with lemongrass basil. I simply marinade boneless chicken breasts or thighs in the sauce. Sometimes I freeze it and sometimes I cook it fresh. Either way the sauces are amazing.

5 boneless skinless chicken breasts

2 pouches Saffron Road Coconut Curry Sauce

6 c. Cooked Brown rice

1 bag veggies

Place Chicken in marinade and bake at 350 for 40 minutes.

Meanwhile cook rice in the rice cooker.

Saute veggies in Olive oil and butter.

Super Bowl Sunday would be more exciting if my team (The Steelers) were in it.  However, I decided to watch the game, and commercials, and half time, while food preparing for the week ahead.  Tonight’s dinner was inspired by a BOGO sale on chicken cutlets.  We loved stuffed chicken, but the old days (before Donnie’s non-dairy days) consisted of chicken stuffed with cheese.  This no cheese version is amazingly cheesy tasting!

Chicken and cous cous

The prep plan:

Food Prep Sunday

“Cheesy” Stuffed Chicken

12 Chicken Cutlets

1 Container Tofutti Better Than Cream Cheese

4 oz.  Vegan Mozzarella Shreds

2 Tbsp. olive oil

1 onion, finely chopped

2 stalks celery, finely chopped

1 carrot, finely chopped

4 oz. hard salami, finely chopped

Ranch Dressing (I used Cilantro Lime) – any dressing will do though.

Balsamic Glaze

Pound chicken cutlets flat and dry.

Cook onion, celery, and carrots in a little olive oil until softened.

Cheesy Chicken filling

Add in Tofutti cream cheese, and melt.  Stir in salami and vegan shreds.

Fill each cutlet with some of the cream cheese mixture and roll.

Pour dressing of choice in two 13 x 9 baking dishes – just enough to coat the bottom.

Place rolled cutlets in baking dishes.

Spoon remaining filling over the chicken.

Drizzle with balsamic glaze.

Cheesy Chicken before baking

Bake at 325 for 35 minutes.

Meanwhile, I cooked frozen chard and garbanzo’s on the stovetop over low heat.

Chard and Garbanzos

I cooked some pearl cous cous in the rice cooker, and combined it with the chard and garbanzos for serving.

Totally yummy and cheesy tasting with NO CHEESE!!

 

 

 

General Tso Chicken

Still on my Asian kick. Tonight’s super easy dinner was also yummy!  Boneless chicken breast baked in General Tso sauce while veggies cooked on the stovetop and rice cooked in the rice cooker.

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For the sauce (most jarred sauce have tomatoes so are a no-no for me):

2 Tbsp. oil

6 Tbsp. minced garlic

1/4 c. minced ginger

1 c. sugar

3/4 c. soy sauce

1/2 c. rice wine vinegar

1/2 chicken stock

Cook garlic and ginger until fragrant.  Add in remaining ingredients and simmer over low heat until slightly thickened.  Pour over boneless chicken breasts and refrigerate up to 24 hours.

Bake 350F 40- 45 minutes meanwhile cooking rice and sauteeing stir fry vegetables.  I used chop salad, my go to for stir fry.

When chicken is done, cut into bite size pieces and toss in sauce.  Add rice to sauteed stir fry.  Serve chicken over rice.

 

 

I ran across a killer sale on some Asian sauces and chicken at Target.  Jackpot!  Super easy dinner in no time.  My grandsons got a kick out of eating the chicken off the skewers.

I marinated the chicken in store bought sauce and then baked in a jelly roll pan while rice cooked in the rice cooker.  Since the rice takes about 45 minutes,  I cooked the chicken at 300F and turned it off after 30 minutes.

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I am crazy about Asian food.  Last night we had Korean Barbecue Chicken and a Rice Melange.  It was delish!

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3 large boneless skinless chicken breasts marinated in Korean BBQ sauce

Sauce:

1 C. soy sauce

3/4 c. brown sugar

2 Tbsp. minced garlic

1 Tbsp. rice wine vinegar

1 tsp. each ginger and sesame oil

1 Tbsp. each water and corn starch (in a slurry to thicken)

Bring to a boil in a small saucepan.  Add slurry and turn down to low.  Slowly simmer till it thickens.  Pour over chicken in 13 x 9 baking dish sprayed with coconut oil.  (I have bought a bottled Korean BBQ Sauce (Kalbi Bulgogi) from a company called Ajumma Republic and it is really good).  You can marinade the chicken overnight or even freeze it in the sauce for future use.  Once defrosted, bake for 35-40 minutes.  Chop into bite-size pieces with kitchen shears, stir around in sauce, and bake for another 5 – 10 minutes.

Rice Melange:

1 box Near East rosemary garlic brown rice and quinoa (I have found that one packet of seasoning from these boxed rice mixes goes a long way, so no additional seasoning was added to the rice)

1 c. Lundberg Wild Blend Rice

1 c. brown rice

3 c. broth (I used unsalted chicken)

2 1/2 c. water

3 Tbsp. butter

Place in rice cooker.  The rice cooker knows its done when it runs out of liquid, so unplug and remove from heat as soon as the rice cooker clicks over to warm.  Add into the cooked veggies to serve.

Veggies for Rice Melange:

Heat oil of choice in large pot with a little butter.

Saute veggies of choice over low heat.  I used what I had on hand:

1 bag riced cauliflower

1 carrot, chopped

2 stalks celery, chopped

1 yellow squash, diced finely.

1 can Cannelloni beans, low sodium

1 tsp. seasoning blend of choice.  I used an Asian inspired one to stay on theme.

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After about 25-30 minutes over low heat, add in one can of beans.  I added Cannelloni because they are our favorite and I always have them on hand.  This way, anyone wanting to stay vegetarian (if you use veggie broth instead of chicken) can eat the rice melange.

 

My cousin and her father were coming over for dinner tonight, and she wanted to contribute some frozen shrimp, butternut squash, and sugar snap peas, so I trolled all my favorite sources for recipes and came up with a recipe for Ginataang Sitaw Kalabasa, a Filipino stew that called for green beans instead of the sugar snap peas.  Since it contains no nightshades, it was perfect! I had some boneless skinless chicken thighs on hand, so I adapted the recipe.  It was a huge success!

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1 lb. frozen shrimp, thawed

5 boneless skinless chicken thighs cut into strips

1 large butternut squash, roasted

1 package sugar snap peas

1 medium onion, chopped

1 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

2 Tbsp. oil (I used a sunflower avocado blend)

1 can coconut milk (14 oz)

2 Tbsp. eel sauce (or fish sauce)

1 Tbsp. red chili paste (okay, this is not nightshade free, but I grabbed the wrong jar! I meant to get curry paste)

1 C. chicken broth

1/2 C. chopped carrots

1/2 C. sliced celery

Saute onions, celery and carrots in oil.  Add in ginger, garlic, and chili paste, and stir a few minutes until fragrant.

Add in chicken.  Brown.

Stir in coconut milk, eel sauce, and chicken broth.  Simmer to reduce.  Add in sugar snap peas and cover until they are crisp tender.  Stir in shrimp and cook a few minutes until pink.

Thicken with bread crumbs, if necessary.  Gently fold in butternut squash, and heat through.

Serve over rice.  I used quinoa, brown rice, pineapple, and coconut with thai curry broth in the rice cooker.

The flavors of this dish were amazing.  Loved it!

 

I’ve been fighting a cold, and with Thanksgiving coming up, don’t want to wear myself down with meals requiring a lot of prep.  This meal definitely fits the bill of a meal that practically makes itself!

I was watching the television show Sunday Morning yesterday, and there happened to be an interview with the daughter of the man who invented the crock pot!  He was named Irving Naxon and he invented it in 1936, perfecting it to a “Beanery” by 1940, for the purpose of cooking a Jewish bean stew called cholent.   In the days before Naxon’s invention, they would heat the oven and place a dutch oven in it, so that they could turn off the oven during the Sabbath and have a meal ready to go that had cooked in the residual heat of the oven.  Rival bought the rights to his invention in the early 70’s.  Thank you Irving Naxon for making our lives easier!

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8 Skinless bone in chicken thighs

1/2 bottle Italian dressing (I used Drew’s – lower sodium and less sugar than most)

1 can low sodium Cannelloni Beans, drained and rinsed

1 Package frozen Swiss chard (I used Cascadian Farms)

1/2 c. seasoned Panko bread crumbs

Rice cooked in the rice cooker.

I pour the dressing over the chicken as soon as I get it from the market.  Sometimes I refrigerate it.  Sometimes I freeze it and then thaw it in the refrigerator (which takes longer than you think, depending on how you pack it in the tupperware).  This batch was laid out in a single layer, so it took about a day and a half to defrost in the fridge.  This way the marinade really flavors it well.

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Put chicken in the crock pot on low for 7-8 hours, until it’s literally falling off the bones.  Remove the bones using tongs, being sure to pick out those pesky knuckles too.  Shredding up the meat as you go along.  It’s a good idea to have a count on how many pieces there are, so you don’t miss any of the bones.

At this point, put on the rice cooker with rice of choice.  I had some yellow rice on hand, so I used it, and it was delicious with this.

Back to the crock pot – add in beans, and chard.  cook on high for about 10 minutes.  Add in bread crumbs to thicken, and place a paper towel under the crock pot lit to help absorb some of the moisture from the frozen chard, and cook until rice is done.

When the rice was done, not everyone was ready to eat, so I pulled the chicken aside in my crock and put the rice in with it, and set it to warm.  That way everyone could decide on their own rice/chicken ratio and eat at their own leisure.

Obviously, the variations are as voluminous as there are bottled dressings on the shelf!  Also, black beans and garbanzos work well.  Kale in the place of chard?  Add ins of onion, mushrooms, carrots, squash, etc.  You get the idea!  Great use of leftovers.  Eat it over noodles or quinoa instead of rice.  The list of what can be made this way is endless.

I’m thinking of trying a ginger miso inspired version of this and stir fry veggies for an Asian flair!

 

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