Tag Archives: Chicken

Meal Plan January 24-30, 2011

Week plan #4 = comfort for cold weather, these are a variety of warming meals, loads of carbs!

Meal plan January 24-30 2011

Monday
Lunch:  leftover pasta with snap peas
Dinner:  Ratatouile with pan fried tilapia and quinoa (had to make a last minute sub, but had almost everything for this recipe in house, just picked up some fresh tilapia, and the veggies were in need of getting consumed!)

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Grilled Chicken Taco Pizzas

This is an awesome recipe.  I made it in the summer while the BBQ was not under a ton of snow.  But this week, I am going to try it in the oven.  I asssume it will be just as good, minus the grill marks on the dough.  I had never put dough on the BBQ before, and after mustering up the courage I did it, and it was not scary at all, and it actually came out pretty good.  My advice is to oil the grill well, and don’t push down too hard on the dough while on the bbq, it will cause some of it to squeeze through the grates, and makes for a bumpy pizza.

This recipe also provides my new favorite home made taco seasoning mix.  I used to use one from all recipes, which is good too, but this one is yummier!  I use it for regular ground beef, turkey, or chicken tacos as well.

I use home made pizza dough, prepared in the bread maker, but store bought would work fine, or I would bet so would pocket-less pita!

This recipe is from the Food Network Magazine.

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Immune Boosting Chicken Soup

This is a fabulous recipe, especially as we are heading into the cold and flu season, or booger season, as I like to call it.  When everyone’s immune system can use a boost.  There are so many pluses to this recipe, among them are that if you are looking to clear out your fridge this is a great recipe, it has pretty much everything in it.

My kids will eat parts of this soup.  I can’t wait to make it again.  It’s from Chatelaine magazine.

I usually make my own stock, but if you are pressed for time, use store bought, but take a look at the recipe for the stock, you might want to give it a try too!  Honestly try it, it’s worth it!

Immune-Boosting Chicken Soup Recipe
2 tbsp extra-virgin olive oil
2 cups onion, chopped fine
2 inches ginger, chopped fine
2 cups leeks, chopped
2 cups shiitake mushrooms, chopped
2 cups carrots, cut into ¼-inch rounds
2 cups sweet potatoes, diced
1 cup celery, sliced
1/2 tsp grey or pink sea salt
8 cups chicken stock
1/2 cup parsley, freshly chopped
1/2 cup fresh basil, freshly chopped
1 tbsp of each oregano, thyme, and rosemary, chopped* (or 1 tsp dry)
2 bay leaf, whole
4 cups kale, washed and torn
1 cup snow peas or green beans, chopped
4 skinless chicken thighs, chopped into cubes
5 garlic cloves, sliced and divided

Directions

  1. Heat oil in a soup pot over medium heat. Add onions, 3 garlic cloves, ginger and leeks. Cook until softened—about 3 minutes.
  2. Add chopped vegetables, chicken, salt, chicken stock and bay leaf. Increase temperature to high, bring to a boil and reduce heat so soup simmers. Cook for approximately 25 minutes until vegetables soften, but aren’t mushy.
  3. Stir the kale, peas, fresh herbs, 2 cloves of fresh finely chopped garlic into the soup. Simmer for another few minutes to blend flavours and soften kale. Adding these ingredients at the end ensures that the veggies are bright green and the garlic is providing maximum immune benefit.

Easy Immune-Building Chicken Stock

This is a very simple stock recipe, and the best part is it use scraps, so it basically costs nothing to make.  You can freeze it like I do, just be sure to label the container, so you don’t sit in front of the freezer three months from now wondering what the mystery substance is.  Using the bones also releases calcium into the stock, so it’s  a win win win.

My suggestion would be to prep the veggies for the soup, take the scraps and make the stock out of them, and then use the stock for the soup, and store the leftovers.

Another tip, if you have a roast chicken carcass, and don’t feel like making stock right then and there, freeze it, and use it in the future, when you do want to make stock.

Whole chicken carcass (leftovers from roast chicken dinner)
12 cups (3 litres) of water
2 cups vegetable scraps- carrot skins, celery leaves, sweet potato peels ect.
Seasoning- parsley and basil stems,
Optional: unrefined sea salt to taste if desired

  1. Put the chicken, vegetable scraps and the water in a large pot and bring to the boil.
  2. Reduce to simmer and stir well. Cover and cook for 20 min.
  3. Remove any large bones or skin and either use to make the soup or cool before storing.

Slow Cooker Challenge – Week 2 – Crockpot Curried Chicken

For week 2 of the Slow Cooker Challenge, I decided to try Curried Chicken.  My preference for using the slow-cooker are recipes where I basically throw everything in, mix it with a spoon, turn on the slow-cooker and forget about it till dinner time – I don’t want to have to fry up the veggies or brown the meat before-hand.  In my mind, this is a simple requirement that embodies the essence of the slow-cooker.  This recipe, from Canadian Family Magazine, met that requirement, and is perfect for a great meal after a hectic day.

Crockpot Curried Chicken

  • 1 1/2 lbs boneless, skinless chicken chopped into chunks (breast or thigh)
  • 1 C chopped onion
  • 3 C cubed potatoes (about 5 medium)
  • 1 chopped apple (I was out of apples, so I used a pear – worked fine)
  • 2 tbsp Curry Powder (at least)
  • 2 C chicken broth
  • 2 C uncooked Minute Rice
  • 2 C frozen peas
  1. Place Meat, Onions, Potatoes, Apple, Curry powder and Chicken Broth into the slowcooker.
  2. Cover with lid and cook for 8 hrs. on low, or 5 hrs on high
  3. Stir in rice and peas.  Cook for an additional 20 min.

How can you not like a recipe that comes with only 3 steps!  I served mine with some lovely warm Naan bread – lovely.  Next time I will try it with regular rice, or make the rice on the side, as it was a fluke that I had minute rice in my pantry this time.


Turkish Grilled Chicken

This recipe is from Chatelaine, and when I saw the name I couldn’t resist. Plus it requires no marinating, and that’s good when you are starting dinner at the last minute. Notice the burn or “grill” marks. That’s my nemesis. I just cant’ seem to bbq with flare ups!

Turkish Grilled Chicken
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) cumin
11/2 tsp (7 mL) each paprika and cinnamon
1 tsp (5 mL) coarse salt
3/4 tsp (4 mL) turmeric
12 chicken drumsticks

  1. Oil grill. Heat barbecue to medium. In a bowl, stir oil with seasonings.
  2. Rub with spice mix.
  3. Grill until chicken is firm when pressed or an instant-read reaches 170F (77C), 15 to 25 more min.

Homemade BBQ Sauce

Ok, we are back from vacation, and time to share a recipe.

This is a staple recipe in my house during the summer BBQ season. I say it’s homemade but many of the ingredients are prepared. I make my own chili sauce, but one day I may make my own ketchup too, not sure I would commit to soy sauce, I have no idea where to even start. This recipe makes more than what is required for one dinner, so feel free to halve it.  Or it can sit in the fridge for a week of two.
The recipe is from Epicurious.

Homemade BBQ Sauce
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup bottled chili sauce
1/2 cup bottled hickory-flavor barbecue sauce
1/2 cup (packed) golden brown sugar
6 tbsp fresh lemon juice
3 garlic cloves, crushed
2 tsp onion powder
1 tsp hot pepper sauce
1/2 tsp dry mustard


Sweet Potato Quesadillas

I found this recipe on the Taste and Tell blog’s Saturdays with Rachel Ray, not sure what that’s all about, but I do like it.  I am a fan of something fast for lunch, and next year when I have only 55 minutes to pick up my kids, walk them home, nag them to walk faster, feed them, nag them to eat faster, walk them back, nag them to walk faster, I will have to be very organized.

So I am training now for September.  And this lovely creation will be on my menus for sure!

  • 2 small sweet potatoes
  • One can of black beans, drained and rinsed
  • flour tortillas
  • cooked, shredded chicken (use as much you like, Rachel say 1.5 cups, I used less)
  • shredded Monteray jack, Cheddar or Mozzarella cheese (about 2 cups, but again, to taste more or less either will do)

  1. Poke holes in the sweet potato with a fork.  Cook in the microwave until softened, about 5 minutes, when cool enough to handle, peel.
  2. In a bowl mash the beans and sweet potatoes and mash; spread onto tortillas.
  3. Spread chicken and cheese and top with a second tortilla; press to flatten.
  4. In a skillet, cook each quesadilla over medium-high heat until the cheese is melted.
  5. Cut into wedges, tip here, use a pizza cutter, makes cutting so much easier.
  6. Serve with hot sauce for a hit of heat!

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