Chicken Avocado Lime Soup

Saw this on a friends Facebook feed! So glad we checked it out! YUM!

Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

Directions:
In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

Even if the pic doesn't look exactly like the one we got the recipe from, it's still AMAZING! We love it!

Simple Chicken Salad

An old favorite.  My husband had this growing up and we love it!

Ingredients:
1 head of red leaf lettuce, washed and chopped
4 green onions, chopped
2 large tomatoes, chopped
1 can pinto beans, drained and rinsed
grated mozzarella cheese
1-2 chicken breasts, seasoned how you like it

Directions:
Cube up and cook your chicken, seasoning heavily (The heavy seasoning allows you to not to have to use any dressing! Great flavor! Win win!)
Chop up your veggies and grate your cheese
Toss everything together in a big bowl.
Voila! Dinner is served!

 

Simple, yet satisfying!

Oma's Curry

We are all in love with this curry recipe! Thanks Oma! 


Ingredients:
6 boneless, skinless chicken thighs
1/4 C whole wheat flour
1 tsp salt
1/4 tsp pepper
1/4 C butter
1 onion, sliced
1 28 oz can diced tomatoes
1 green pepper, sliced
2 cloves of garlic, crushed
1 1/2 tsp curry
1/4 C currants/ raisins (optional)

Directions:
Mix the flour, salt and pepper in a bowl.  Roll the thighs in it to coat.  In a large skillet, melt the butter and cook the thighs until browned on both sides. Pour in the can of tomatoes, liquid and all.  Add onions, peppers, garlic and curry.  Bring to a boil and simmer for 45 minutes.  Add currants and cook 2 more minutes. 
Serve over brown rice.

Honey Soy Sauce Chicken

This chicken was wonderful with brown rice, steamed veggies and pineapple!

Ingredients:
6 chicken thighs
1/2 C soy sauce
1/3 C honey
1 small can (8 oz) tomato sauce
3 cloves garlic, pressed
1 tsp white vinegar
1 tsp onion salt

Directions:
Whisk all the ingredients together and pour over the chicken in a crock pot.  Cook on low for 4 hours, or until chicken is done and falls apart easily.

Chicken Curry & Rice

Ingredients:
2 lbs boneless chicken thighs cut up
3 TBLS curry powder
2 tsp salt
4 TBLS coconut oil
1 large white onion, diced
1 red bell pepper, diced
3-4 cloves garlic, pressed
2 C water
1 1/2 C frozen green beans
1 can coconut milk
1/2 C Greek yogurt
2 C diced red potatoes
Brown Rice

Directions:
Heat oil in wok.  Mix chicken, curry powder and salt together in a bowl. Add to the hot oil on the stove along with the onions, peppers and garlic.  Cook until onions are browned (3-5 min) Add water and beans and bring to a boil.  Lower heat to medium and simmer for 15-25 minutes (until water is reduced by about a third) Add coconut milk, yogurt and potatoes.  Cook until potatoes are fork tender (20 minutes) Serve over rice.

Thai Nutty Chicken

We are in love with this recipe! My 6 year old made it last time we had it! No joke! Just told him what to do and he put it all together in the crock pot!  Comes together in 5 minutes, and makes your home smell amazing the rest of the day!

Ingredients:
2 boneless chicken breasts
1 can coconut milk
1 can tomatoes with diced green chilies
2 TBLS real Peanut Butter
1/2 tsp salt
1/2 tsp pepper
Brown rice

Directions:
Whisk all ingredients (except the rice) together in the crock pot and place the chicken in the sauce. (Chicken can be frozen too)
Cook on low for 6-8 hrs.  Shred chicken before serving over rice!

California Pizza Kitchen-Thai Chicken Pizza

No need to go to California Pizza Kitchen to enjoy their Thai chicken pizza!  Make one yourself!  Here's our version.  Thanks for getting us started Erin! :)

Ingredients:
Pizza dough:
     1 1/2 C very warm water
     1/2 TBLS yeast
     1/2 TBLS honey
     2 C whole wheat flour + maybe a bit more for kneading in to make it not stick
     1/2 tsp salt
Sauce:
     1/4 C creamy peanut butter
     1 TBLS molasses
     2 TBLS water
     1 TBLS tahini
     1 TBLS soy sauce
     1 clove garlic, pressed
     1/4-1/2 tsp red pepper flakes (depending on how much heat you like)
     1 thin slice of red onion, minced
     1 "thumb" fresh gingeroot, peeled and grated
     2 TBLS olive oil
     (Optional water...for thinning out the sauce to desired consistency)
Toppings:
     1 chicken breast (cooked in sauce), sliced thin
     mozzarella cheese, shredded
     2 green onions, chopped
     1/2 C bean sprouts, rinsed
     1/2 C carrots, grated
     2 TBLS cilantro, chopped
     1/4 C peanuts, chopped

Directions:
First, make your dough.  Mix all ingredients in a bowl with a fork, then knead in any extra flour until it no longer sticks to your fingers.  Prepare your baking stone by smearing with butter and sprinkling with cornmeal.  Then plop your dough in the middle.  In can rise slightly while you make the sauce and prepare the toppings.
Press the dough out, being careful not to tear it.  When done, poke all over with a fork and pop into a preheated 475 degree oven for about 10 minutes. (Watch closely and bake until browned a bit)

The sauce is made by simply combining all ingredients in a small bowl and stirring until combined and smooth. (I use a fork) You'll use 1/3 of this sauce to cook with the sliced up chicken and save the other 2/3 to spread on the pizza after the dough has been cooked.

While the chicken is cooking in some of the sauce you just made, in a pan on the stovetop, you can chop up the rest of your veggies.  When the dough comes out of the oven, and is spread with the rest of the sauce, you place the toppings on.  We do some cheese, then the cooked chicken, bean sprouts, carrots, cilantro, peanuts and then a little more cheese, and throw it back into the oven for maybe 5 minutes.  Just enough to melt it all together.  Don't let the cheese burn.  Seriously YUM!

Chicken-Veggie Pockets

Ingredients:

     Homemade Whole Wheat Pitas

     Pita Filling:
     1 C walnut or pecan halves, chopped
     1-2 Carrots, peeled and chopped
     6 radishes, chopped
     1 zucchini squash, chopped
     1 chicken breast, cooked and shredded or chopped
     2 C spinach, chopped
     Ranch dressing (see below)

   
     Dressing:
     5 TBLS milk
     3 TBLS plain Greek yogurt
     1/2 TBLS vinegar
     1/4 tsp onion powder
     1/4 tsp dried dill
     1/2 tsp dried parsely
     1/2 tsp salt
     sprinkle of black pepper
     (Mix in a bowl with a fork until combined)

Directions:
Make your pitas.  I allowed mine to rise longer tonight (just over and hour) and they worked even better!
Chop your veggies, chicken and nuts and mix together in a bowl.
Pour on the Ranch and stir to incorporate.
Stuff the pitas with the chicken mixture and go to heaven!
(Pocket mixture)

Fajita Quesadillas

This is such a quick throw together meal, I don't know that it needs it's own post, but if I put it on here, then I'm more likely to remember it and add it to our rotation! :)  We've made them a bit different each time, but I'll give a recipe for a place to start. Sometimes instead of chicken we do black beans.

Ingredients:

1 Chicken breast

1 Red Pepper, sliced

1 Green pepper, sliced

1 yellow pepper, sliced

1 onion, sliced

Spinach, chopped

Whole wheat tortiallas

tomatoes, sliced

avocados, sliced

Cheese (cheddar, monteray jack, pepper jack, colby jack, mozzarella...basically whatever we have on hand!)

Sour cream

Directions:

Slice up veggies and chicken.  Place chicken with onions and peppers in a skillet with a lid on the stovetop. Cook over med-high heat stirring once in a while, and allow chicken to cook through while veggies soften.  Sometimes we'll add Garlic Lime Seasoning to it too.  

In a separate skillet heat a tortilla, with a little cheese.  Add some of the done chicken, and peppers mixture, sprinkle on some spinach, grate a bit more cheese and top with another tortilla.  Crisp up on one side then carefully flip it all over to crisp the other.  Slice into triangles and serve with tomatoes, sour cream, avocado, cilantro, and/ or salsa!

Chicken and Rice Chowder

Ingredients:
4 1/2 C chicken broth
1/2 C water
1-2 boneless chicken breasts, cooked and chopped
2 tsp thyme
1 1/2 C brown rice, cooked
1 TBLS olive oil
4 cloves, pressed garlic
1 large onion, diced
2 carrots, chopped
2 ribs celery, sliced
3 TBLS whole wheat flour
1 1/2 C milk

Directions:
In a large saucepan, bring chicken broth and water to a boil and add the cooked chicken.  Add the thyme and cooked rice and reduce the heat.
In a skillet, heat oil, add garlic, onion, carrots and celery.  Cook until onions are translucent.  Add flour and combine well.  Dump this whole mixture into the broth and chicken mixture.
Stir milk into everything, simmer and stir occasionally, until thickened about 20-30 minutes.

Chicken Stirfry

This is my, I-don't-feel-like-thinking-about-dinner/ cooking-tonight-but-I-still-want-to-have-something-healthy dinner! :)  And if I've got some leftover-already-cooked brown rice in the freezer...even better!:)

Ingredients:

Frozen Vegetable stir fry blend, your choice.

Brown Rice

Chicken, cubed

1/3 C Soy sauce

1/3 C Chicken broth

1/2 C-1 C Peanuts (optional)

Directions:

In a wok I cook the chicken first.  When it's done I put it in a bowl to stay warm in the microwave while I cook the veggies.  Pour in more veggies than you think.  They really cook down.  When the veggies are done to your liking, add the chicken back to the wok, throw in the peanuts.  Add the soy sauce and chicken broth. (If you want a thicker sauce stir these two together in another bowl with 1 TBLS cornstarch before adding it to the wok)  Toss everything and heat through, then serve over rice.  Voila, dinner is ready!

Chicken Artichoke, Red Pepper Pasta

I love it when I happen on "lost" recipes.  We haven't had this one in a long time.  Way overdue!  So yummy!

Ingredients:

1 box whole wheat pasta

1 jar marinated artichoke hearts, undrained

2-3 boneless skinless chicken breasts, diced

1 clove garlic, pressed

1-2 C mushrooms, chopped

1 jar roasted red peppers

3/4 C chicken broth

1/2 C dry white wine (substitute apple juice if not using wine)

1 TBLS cornstarch

salt and pepper to taste

Directions:

Cook and drain pasta according to package directions.  Drain the liquid from the artichokes into a large skillet.  Heat over medium-high heat.  Cook chicken in liquid, stirring occasionally for about 3 minutes.  Stir in the mushrooms and garlic, and cook until chicken is done.  Stir in artichokes and peppers.

In a medium bowl, mix broth, wine and cornstarch together until well blended.  Gradually stir the broth mixture into the chicken mixture.  Heat to boiling, stirring constantly.  Boil until thickened slightly.  Toss with the pasta, salt and pepper to taste.

(This picture is while it's thickening on the stovetop.)

Greek Flench Roll-ups

Ingredients:

Flenches (AKA Crepes)

2 C whole wheat flour

4 eggs

1 t salt

2 ½ to 3 Cup milk

1/4 Cup unsweetened applesauce

Toppings:

boneless skinless chicken breasts- cubed or strips, whichever you prefer

7 TBLS of olive oil, divided

1 TBLS butter

1 TBLS lemon juice

1 TBLS Thyme & 1 TBLS Rosemary OR 1 TBLS Basil & 1 TBLS Oregano

salt and pepper to taste

3 TBLS Balsamic vinegar

2 garlic cloves, pressed

1 cup mixed salad greens

1 red onion, sliced into long strips

½ cup of feta cheese crumbles

Directions:

Lay chicken in a shallow dish. Pour 1 TBLS of olive oil and lemon juice over chicken. Mix well to coat. Then sprinkle thyme, rosemary, (or basil and oregano) salt and pepper over chicken, turning with thongs to coat all sides. Cover and let stand 10 minutes.

Meanwhile, melt butter and 2 tablespoons of olive oil in a large skillet over medium heat. Sauté chicken tenders until golden brown.  Set chicken aside; keep warm by covering with tin foil.

Add garlic to the same pan. Stir and cook for 30 seconds. Add balsamic vinegar and remaining 4 tablespoons of olive oil, stirring together for 30 seconds more. Remove from heat.

Assemble flenches: Place a flench on your plate, and start adding toppings. This one was chicken, spinach, red onions and feta.

Top with 1 tablespoon of the warm balsamic vinegar dressing. Roll up and use a fork to enjoy.  Just make one at a time and eat as you go!
This one was chicken with spinach, sauted red peppers and asparagus, and romano cheese sprinkled on top!

 

Chicken Stroganuff

I love how light, yet filling this awesome dinner is!  I don't feel heavy and greasy like I used to after the "normal" stroganuff I was used to having. (made with condensed cream soups and sour cream alone)  Excellent find!


Ingredients:
3 TBLS butter
4 cloves garlic, pressed
1 lb boneless, skinless chicken breasts, cubed up
5 green onions, sliced
1/2 lb mushrooms, sliced
1/2 can diced tomatoes, drained
1 lb whole wheat egg noodles
1/2 C sour cream

Directions:
In a skillet over medium heat, melt butter.  Add garlic and saute. Add chicken, green onions and mushrooms. Cook until chicken is cooked and add the tomatoes.  Meanwhile, cook pasta according to package directions.
When chicken is done, add sour cream, salt and pepper to taste.  Spoon chicken over pasta and serve.

Chicken Noodle Soup

I LOVE this recipe from my friend Michelle.  The lemon juice flavor makes it different than all the other chicken noodle soups I have ever had and I love it!  Jaden always has at least 2 bowls!  This is a hit in our home!

Ingredients:
6 TBLS butter
1/2 C Whole Wheat flour
6 C chicken broth
carrots (we counted 40 baby ones) sliced
celery (we used 4, sliced)
6 oz Harvest Healthy multi-grain egg noodles
2 C cooked chicken,shredded
6 TBLS lemon juice
4 tsp dried tarragon

Directions:
Cook noodles according to package directions.  Drain and set aside.  In a soup pot melt butter, and whisk in flour.  Cook on medium heat until the mixture starts to bubble.  Add chicken broth, celery and carrots.  Stir until mixture boils and thickens slightly. (and the celery and carrots are done to your liking.)  Add noodles, chicken, lemon juice and tarragon.  Stir until heated through.

Lemon Herb Chicken

Ingredients:
3 Tbls butter
1/3 C lemon juice
3 cloves garlic, pressed
Chicken breasts
fresh (or dried) thyme

Directions:
Melt butter in a 9X13 pan.  Pour in the lemon juice and add in the garlic.  Place chicken breasts in the pan.  lay fresh thyme over the chicken (or sprinkle some on if you don't have fresh.)  Bake it in the oven at 350 for 30 or so minutes, depending on the thickness of the breasts.

This chicken is simple to make and in flavor, but leftover chicken is great for salads, tacos, enchiladas, soup.  Just about anything....very versatile.  When pressed for time this is something quick to throw in the oven and I usually have all the ingredients on hand.

Chicken Artichoke Casserole

Ingredients:
4 chicken breasts
4 TBLS butter
2 cloves garlic, pressed
1 C mushrooms, sliced
1 jar marinated artichoke hearts, drained
2 TBLS whole wheat flour
1 can chicken broth (14 oz)
Brown Rice

Directions:
Preheat oven to 350.
In a skillet, over medium heat, cook chicken in 2 TBLS butter, add garlic and mushrooms.  Cook a few more minutes.
In a 7X11 baking dish, add the browned chicken mixture.  Break up the artichoke hearts over the chicken.
In the skillet, melt the remaining butter and add the flour.  Whisk together, add the chicken broth and cook until thickened, then pour over the chicken mixture.  Bake 30 minutes.  Serve over brown rice.

FAJITAS

Ingredients:
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Green Pepper
1 Onion
Chicken, sliced into strips or cubed.  However you like it!
Olive Oil

Whole wheat Tortillas
Sour Cream
Avocados
Tomatoes
Spinach
Cheese

Directions:
Cook the chicken in a pan on the stove until just done.  Salt and pepper to taste. We like with lots of Paprika too.  Add the onions and peppers an cook until veggies are crisp-tender, or done to your liking.

You really can't mess these up.  You can do, 2 onions and 1 red, 1 green pepper, or what I have pictured here.  It all turns out great!
When done, layer everything on your tortilla with all the fixin's you like.  Roll it up and enjoy as the juices drip out all over your hand and plate! :)  Pretty messy, but totally yummy!

Grilled Asian Chicken

Ingredients:
1/2 C soy sauce
1/4 C lemon juice
1/4 C orange juice
1/4 C olive oil
3 green onions, minced
1 TBLS curry powder
2 tsp chili powder
1 tsp garlic powder
6 boneless skinless chicken breasts

Directions:
In a large Ziploc bag combine all ingredients except the chicken and squish around to mix.  Next add the chicken, seal the bag, and squish it around again, this time to completely coat the chicken.  Allow chicken to marinate 8 hours.
Light the BBQ and allow grill to heat to medium-low heat.  Remove chicken from marinade and place on the grill.  Grill chicken, turning and basting with marinade frequently.  Cook about 10 minutes or until done.

Green Chile Chicken Casserole

Ingredients:
2 boneless, skinless chicken breast halves, filleted (just so they are thinner and will bake more quickly :))
cumin
garlic powder
onion powder
12 corn tortillas (we like white corn)
shredded cheddar cheese (depends on how much you wanna do. We do about 3/4 C per layer)
1 C sour cream
1 16oz can HERDEZ salsa Verde (works great like enchilada sauce, but with no added sugars!)

Directions:
Preheat oven to 350 degrees.  In a baking dish arrange chicken and sprinkle with cumin, onion and garlic powder.  Bake until chicken is cooked. (30 min or more depending on the thickness of the chicken.)  When cooled, shred chicken for casserole.
Pour about 1 C of green enchilada sauce on the bottom of a 9X13 pan.  Then break up 6 of the corn tortillas and line bottom of pan.  Doesn't matter the shape or size, just tear them up!  Top with half of the chicken, a third of the cheese, half of the sour cream and a third of the enchilada sauce.  Once I do this I just use a rubber spatula to smear it all around. Repeat layers, smear again.  Top with remaining sauce and cheese.
Cover with foil and bake for 45 min or until hot and bubbly.  Let stand for 5 minutes before digging in.