Peach BBQ Grilled Chicken

INGREDIENTS:

·                     6 boneless, skinless chicken breasts

·                     3 Tbsp BBQ seasoning (McCormick's has a version in the spice aisle)

·                     1 cup peach preserves

·                     1-1/2 Tbsp soy sauce

·                     1 Tbsp dry mustard

·                     1 clove garlic, minced

·                     1/4 tsp cayenne pepper

·                     3/4 tsp salt

·                     1/2 tsp black pepper

INSTRUCTIONS:

1.            Season chicken with BBQ seasoning on both sides.

2.            Whisk together peach preserves, soy sauce, dry mustard, garlic, cayenne pepper, salt and black pepper.

3.            Cook chicken on grill until almost done, approximately 6 minutes per side.

4.            Brush chicken generously on both sides with peach mixture during final minutes of cooking. Serve leftover sauce on the side with the chicken.

(This would also be great on pork!)

Easy Homemade Pad Thai

Prep: 10m

Cook: 15m

Yield: 4- 6 servings

FOR THE SAUCE

2/3 cup chicken stock

2 tablespoons soy sauce

2 tablespoons fish sauce (if you don't have this, just use 4 tablespoons of soy and omit the fish sauce)

6 tablespoons brown sugar

6 tablespoons peanut butter

2 tablespoons freshly squeezed lime juice

2 tablespoon rice wine vinegar (if you don't have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)

2 teaspoons to 2 tablespoons Thai chili sauce (depending on your spice tolerance...if you know you're not into spicy, go with only 1 teaspoon)

2 teaspoons minced or grated fresh ginger

2 teaspoons minced garlic

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• FOR THE PAD THAI
• 10 ounces of rice noodles, cooked to package directions and rinsed
• 2 teaspoons olive oil
• 2 large eggs, beaten
• 2 chicken breasts, cubed (you can change this to shrimp if desired)
• 1 cup bean sprouts
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• FOR THE GARNISH
• Chopped cilantro
• Chopped peanuts
• Lime wedges
• Sriracha

Directions

1. Whisk together sauce ingredients and set aside.
2. Cook noodles according to package direction. Rinse and set aside in a colander.
3. Preheat a skillet over medium heat and add oil. Add chicken breasts and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten eggs into the skillet in the space you've created and use your cooking spatula to scramble the eggs in the skillet. 
4. Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
5. Top with desired toppings

Chicken Parmesan with Creamy Lemon Garlic Pasta

This is so delicious!!

From the Recipecritic

Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!

Serves: 4

Ingredients

·      2 Chicken Breasts, sliced in half

·      6 Tablespoons butter, divided

·      ½ cup Italian Bread Crumbs

·      ½ cup grated parmesan

·      ¼ cup flour

  Creamy Lemon Garlic Pasta

·      8 ounce pasta of choice, I used spaghetti

·      ½ cup heavy whipping cream (to lighten things up, try fat free half & half!)

·      ½ cup grated parmesan cheese

·      Juice of one lemon

·      1 teaspoon garlic powder

·      ½ teaspoon salt

·      ¼ teaspoon pepper

Instructions

1.    In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.

2.    Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).

3.    Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.

4.    Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

Chicken Chili

• From Panning the Globe blog.  This is amazing!  The chicken roasted with the spices is so good!  I saved extra to make chicken tacos.

INGREDIENTS

• 3 pounds boneless skinless chicken breast halves
• 3 tablespoon olive oil, divided
• 2 tablespoons plus 2 teaspoons chile powder, divided
• 3 tablespoons cumin, divided
• 1 teaspoon salt, divided, plus more, to taste
• ½ teaspoon cayenne pepper or to taste
• 3 cups chopped onion (2 medium)
• 3 tablespoons minced garlic or more if you love garlic (4-5 large cloves)
• 3 15-ounce cans white beans, drained
• 2 4-ounce cans chopped green chiles (hot or mild, depending on your preference)
• 2 teaspoons oregano
• 4-6 cups low-salt chicken broth
• 6 cups shredded cheese, divided (half Monterrey Jack, half cheddar)
• 2 cups sour cream, divided
• Garnish:
• Chopped scallions
• Chopped cilantro leaves
• Your favorite hot sauce
• Sour cream
• Shredded cheddar or Monterrey Jack cheese

1. Spice and Roast the Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, ½ teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
2. Cook the Chili: In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, ½ teaspoon salt, and ¼ teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)
3. Remove the pot from the heat and let it cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot, 1 cup at a time. Then stir in 1 cup of sour cream. (Or for Dean's richer, creamier version, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bring the pot back to a gentle simmer over low heat (to keep the dairy products from separating, don't boil). Simmer the chili for 15-20 minutes, adjusting with additional chicken broth, if you like. A method I like to use for great added texture is to use a potato-masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
4. Serve chili in bowls with garnishes on top or on the side

Roast Chicken and Vegetables

Ingredients

• 2 tablespoons olive oil
• 4 red potatoes, cut into large cubes
• 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
• 1 stalk celery, cut diagonally into bite-size pieces
• 1 sweet onion, sliced - divided
• 1 (4.5 pound) whole chicken
• salt and ground black pepper to taste

 

• garlic powder, or to taste
• 1/4 cup margarine
• 1 large lemon, sliced
• 1 teaspoon minced garlic
• 1 stalk celery, cut into 3 pieces
• 1/4 cup margarine, cut into pieces
• 1 2/3 tablespoons minced garlic
• Chicken broth (for basting)

Directions

1. Preheat oven to 385 degrees F (196 degrees C).
2. Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
3. Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
4. Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
5. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Baste with chicken broth every 20 - 30 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Baked Chicken and Rice Chimichangas

Ingredients

1 1/2 c. cooked shredded chicken (or be easy on yourself and buy a rotisserie chicken)
1/3 c. salsa
1 1 /2 t. ground cumin
1 t. dried oregano
2 T. canola oil
1 package Knorr Fiesta Sides Spanish Rice (or any boxed Spanish Rice)
1 1/4 c. shredded Monterrey Jack cheese
4 burrito sized flour tortillas

Instructions

1. Combine the cooked shredded chicken with salsa, cumin and oregano; set aside
2. Prepare rice according to package directions
3. Stir in the chicken mixture and cheeses.  Divide the mixture between flour tortillas, wrap and place seam side down on a lined baking sheet.  Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees.  Serve, if desired, with your favorite toppings, like guacamole, salsa, sour cream, etc.

Chicken Satay

This makes a great appetizer or meal!  Dip in Thai Peanut Sauce and enjoy.

1/2 c. coconut milk
4 t. fresh lime juice
1 T. dark brown sugar
1 T. fish sauce
2 t. minced peeled fresh ginger
1/2 t. curry powder
2 garlic cloves, crushed
1 lb. chicken thighs cut into strips
skewers
1 lime, cut into small wedges

1. Combine sauce (coconut milk through garlic) and put in resealable freezer bag
2. Add chicken and marinate 2 hours
3. Remove chicken from marinade and put on skewers
4. Grill
5. Serve with peanut dipping sauce, cucumber and lime wedge

Chicken Pot Pie

Before the days of microwaves, we got a Stouffer's Chicken Pot Pie when a babysitter came over.  It took like an hour to bake and never tasted good.  Now I know REAL Chicken Pot Pie requires a roux and a nice pastry crust.  This is my son's favorite!

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 or 2 9" pie crusts*

Directions

• Preheat oven to 425 degrees F 
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust*. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. I recommend putting a cookie sheet on the shelf below to catch any overflow. Cool for 10 minutes before serving.

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*I like putting the filling in the pan and using only one pie crust for the top.  Let calories/fat and more filling!

End of Summer Pasta

Ingredients:

2/3 cup olive oil
1/3 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
3 tablespoons Dijon mustard
6 cloves garlic, peeled and minced
1 1/2 pounds boned, skinned chicken breast halves or thighs, rinsed
1 pound zucchini
2 red bell peppers (12 oz. total)
2 portabella mushroom caps (7 oz. total)
1 red onion (12 oz.)

grape or cherry tomatoes (add to grill near the end)

1 package (1 lb.) dried penne pasta
1 1/2 cups freshly grated parmesan cheese
Salt and fresh-ground pepper
1/2 cup slivered fresh basil leaves

Preparation:

1. In a bowl, whisk together 2/3 cup olive oil, soy sauce, vinegar, mustard, and garlic. 
Reserve 1/2 cup marinade for basting vegetables; pour remaining into a 1-gallon zip-lock
 plastic bag. Cut chicken lengthwise into 1-inch-wide strips and add to bag. Seal bag and 
turn to coat. Chill about 45 minutes.
2. Meanwhile, rinse zucchini, bell peppers, and mushroom caps. Slice zucchini lengthwise 
into 1/4-inch-thick strips. Stem and seed bell peppers; quarter lengthwise. Peel onion and
 slice crosswise into 1/4-inch-thick rounds. Brush vegetables with reserved marinade.
3. Cooking in batches if necessary, lay vegetables and chicken (discard marinade) on a
barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your 
hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until
 vegetables are slightly charred and chicken is no longer pink in center of thickest part 
(cut to test), 6 to 10 minutes total. Let cool a few minutes. Chop vegetables and chicken
 into 1-inch pieces.
4. Meanwhile, in a 6- to 8-quart pan over high heat, bring 4 quarts water to a boil. Add
 pasta, stir, and cook, uncovered, until barely tender to bite, 9 to 13 minutes. Drain.
5. In a large bowl, mix pasta parmesan cheese, half the chopped vegetables and chicken, 
and salt and pepper to taste. Top with remaining vegetables and chicken. Garnish with 
sliced basil and a balsamic glaze (optional).

Garlic Cashew Chicken Casserole

Ingredients

· Nonstick cooking spray

· 1 cup reduced-sodium chicken broth

· 1/4 cup hoisin sauce

· 2 tablespoons grated fresh ginger

· 4 teaspoons cornstarch

· 1/2 teaspoon crushed red pepper

· 1/8 teaspoon ground black pepper

· 1 pound skinless, boneless chicken breast halves, cut into 1-inch strips

· 2 medium onions, cut into thin wedges

· 2 cups sliced bok choy

· 1 cup sliced celery (2 stalks)

· 1 cup sliced carrots (2 medium)

· 3/4 cup chopped red sweet pepper (1 medium)

· 6 cloves garlic, minced

· 2 cups cooked brown or white rice

· 1 cup chow mein noodles, coarsely broken

· 1/2 cup cashews

· 1/4 cup thinly sliced green onions (2)

Directions

1.       Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.

2.       For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper, and black pepper; set aside.

3.       Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots, and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.

4.       Spoon chicken-rice mixture into the prepared baking dish. Cover and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle chow mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 340 cal., 10 g total fat (2 g sat. fat), 49 mg chol., 480 mg sodium, 40 g carb. (4 g fiber, 8 g sugars), 23 g pro.