Quick Chicken and Dumplings

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Ingredients

1 1/2
cups milk
1
cup frozen green peas and carrots
1
cup cut-up cooked chicken 
1
can (10 3/4 ounces) condensed creamy chicken mushroom soup
1
cup Original Bisquick™ mix
1/3
cup milk
Paprika, if desired

Steps

  • 1
    Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
  • 2
    Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
  • 3
    Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Paleo Chicken One Pot Dish

paleo

Paleo Chicken & Sweet Potato Bake

You’ll need:

  • 2 chicken breasts (free-range organic is preferred)
  • 2 large sweet potatoes, washed and cut into wedges (I left the skin on)
  • 1 pint assorted grape tomatoes
  • 4 large cloves of garlic, minced (you can use more or less according to taste)
  • 2 Tbs. Italian seasoning
  • 1/2 tsp. red cracked pepper
  • sea salt
  • olive oil

Preheat your oven to 425 degrees

In a large Ziploc  bag, add potato wedges, a drizzle of olive oil, and half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated. Empty onto a baking sheet and bake for 10-15 minutes or until edges begin to turn slightly brown.

In the same large Ziploc  bag, add chicken breasts, a drizzle of olive oil, and the other half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated.

Then in a large skillet over med high heat, add a drizzle of olive oil and brown chicken on both sides (a splatter screen is very helpful for this step!). Once the chicken is browned on both sides, your sweet potatoes should be ready. Remove them from the oven and add them to the outer edges of the pan, along with your tomatoes. Cook uncovered (shaking the pan every so often  to prevent sticking) for another 7-10 minutes or until chicken is cooked through. This  dish will serve 2 and can easily be doubled or tripled to suit your needs.

© Linda Wagner All Rights Reserved

Cherry Topped Chicken

 

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  • Cherry-Topped Chicken Recipe

    TOTAL TIME: Prep/Total Time: 15 min.
    MAKES:4 servings
     Ingredients

    Directions

    1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
    2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
    Credit  Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home

Grilled Buttermilk Chicken

grilled chicken

Ingredients

  • 1 quart buttermilk
  • 1/2 cup chopped shallots
  • 2 tablespoons chopped garlic
  • 2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon pepper
  • 6 chicken thighs (about 2 1/2 lb. total)
  • 6 chicken drumsticks (about 1 3/4 lb. total)

Preparation

1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

Nutritional Information

Amount per serving

  • Protein 70.5 g
  • Fat 17.5 g
  • Saturated fat 6.4 g
  • Carbohydrate 16 g
  • Fiber 0.5 g
  • Sodium 396 mg
  • Cholesterol 282 mg
  • Copyright © 2016 Time Inc. Lifestyle Group. All Rights Reserved.

Light Chicken Wrap

Ingredients

◾1 container 2 % Greek yogurt
◾1/3 cup crumbled feta cheese
◾4 pita flatbreads
◾1/4 cup shredded rotissiere chicken
◾Shredded iceberg lettuce
◾Cucumber slices
◾1 tomato, sliced
◾Onion slices

Directions

Combine Greek yogurt and crumbled feta cheese. Cut 4 pita flatbreads into 8 halves. Spoon an equal amount of yogurt mixture into each half, 1/4 cup shredded rotissiere chicken, shredded iceberg lettuce and slices of cucumber, tomato and red onion.

Awesome Cooker Copyright © 2016.

Lime Chicken Soft Tacos

lime

Recipe By:Marissa Wright
“I was given this recipe by my mom when I went away to college, and it has become all of my friends’ favorite!”

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast meat – cubed
  • 1/8 cup red wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 10 (6 inch) flour tortillas
  • 1 tomato, diced
  • 1/4 cup shredded lettuce
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup salsa

Directions

  1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
  2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Cashew Chicken for Two

 

TOTAL TIME: Prep: 25 min. Cook: 15 min.CASHEW CHICKEN  2servings

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 celery ribs, sliced
  • 1 medium onion, halved and sliced
  • 5 teaspoons canola oil, divided
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup frozen peas
  • 1/2 cup chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup lightly salted cashews, toasted
  • 1 cup hot cooked rice

Directions

  • 1. In a small bowl, combine the first five ingredients until smooth; set aside.
  • 2. In a large skillet, saute celery and onion in 2 teaspoons oil until tender. Remove and keep warm.
  • 3. In the same skillet over medium heat, cook chicken in remaining oil for 5-6 minutes on each side or until chicken juices run clear. Stir cornstarch mixture and add to the pan. Add the peas, broth, mushrooms and celery mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews; serve with rice. Yield: 2 servings.

Nutritional Facts

1 chicken breast half with 1 cup vegetable mixture and 1/2 cup rice (prepared with reduced-sodium broth) equals 573 calories, 26 g fat (4 g saturated fat), 63 mg cholesterol, 1,425 mg sodium, 48 g carbohydrate, 6 g fiber, 36 g protein

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Sizzling Chicken Lo Mein Recipe

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Ingredients

  • 8 ounces uncooked linguine
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 2 tablespoons olive oil
  • 5 tablespoons stir-fry sauce, divided
  • 4 tablespoons teriyaki sauce, divided
  • 1 package (12 ounces) frozen stir-fry vegetable blend
  • © 2015 RDA Enthusiast Brands, LLC
  • Directions

    • Cook linguine according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil until no longer pink. Add 2 tablespoons each stir fry sauce and teriyaki sauce. Remove chicken from pan.
    • Stir-fry vegetables and 1 tablespoon each stir-fry sauce and teriyaki sauce in the same pan for 4-6 minutes or until vegetables are crisp-tender. Drain linguine. Add the linguine, chicken and remaining sauces to the pan; stir-fry for 2-3 minutes or until heated through. Yield: 4 servings.

Sesame Chicken Cucumber Noodle Salad

From EatingWell:  May/June 2011, July/August 2012

This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010).

12 servings, about 1 1/3 cups each Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

  • 8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried
  • 1 cup creamy peanut butter
  • 3/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons Shaoxing wine or dry sherry (see Notes)
  • 1 cup thinly sliced scallions
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 tablespoons naturally brewed reduced-sodium soy sauce
  • 1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
  • 2 heads baby romaine or 1 head regular romaine lettuce
  • 1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise into 1/4-inch slices and chilled
  • 2 medium red bell peppers, cut into 1/4-inch dice
  • 1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
  • Salt to taste
  • Freshly ground pepper to taste
  • Toasted sesame seeds for garnish (see Notes)

Preparation

  1. Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
  2. Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
  3. If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
  4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
  5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds.

Nutrition

Per serving : 242 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 34 mg Cholesterol; 17 g Carbohydrates; 18 g Protein; 3 g Fiber; 312 mg Sodium; 386 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 2 fat

Credit:  2015, Meredith Corporation. All Rights Reserved 

Chicken Vegetable Stir Fry

 

Ingredients

1 cup quinoa
2 cups + 1 cup vegetable broth
¼ teaspoon Kosher salt
2 teaspoons + 1 tablespoon vegetable oil
1 pound chicken breasts, patted dry and sliced thin
2 cups shredded carrots
3 cups broccoli florets
1 orange or red bell pepper, seeded, stemmed and sliced thin
2 tablespoons low-sodium soy sauce
1 tablespoon minced, peeled ginger
2 teaspoons honey
1 tablespoon corn starch
3 tablespoons rice vinegar

Directions

  1. To cook the quinoa: In a medium pot, combine the quinoa, 2 cups vegetable broth and salt. Set pot over medium-high heat and bring to a boil. Reduce heat and simmer, stirring occasionally until cooked and all of the liquid is absorbed, about 15-20 minutes.
  2. While the quinoa is cooking, prepare the stir-fry. Set a non-stick wok, cast-iron or deep-sided pan over medium-high heat. Add 1 teaspoon of the vegetable oil. Once hot, add half of the chicken. Cook, stirring frequently until no longer pink, about 5 minutes. Remove chicken from the pan and keep warm. Add another teaspoon of vegetable oil and cook remaining chicken. Remove from the pan and combine with other cooked chicken and keep warm.
  3. Add the remaining vegetable oil to the pan. Add the carrots, broccoli and red bell pepper and cook until vegetables are slightly softened, but still crunchy, about 3-4 minutes. Whisk together the remaining vegetable broth, soy sauce, ginger, honey, corn starch and vinegar; add to the pan and bring to boil, cooking until thickened, about 1 minute.
  4. Add the cooked chicken back to the pan and cook an additional 1-2 minutes. (Note: Chicken is done when internal temperature reaches 165°F.) Season with salt to taste.
  5. To serve, portion ½ cup quinoa on each plate and top with 1 cup stir fry mixture. Serve with optional sides such as crushed red peppers, thinly sliced scallions or toasted sesame seeds.

Cooking Notes

  • Reduce the sodium content of the recipe by substituting low-sodium vegetable broth.
  • Save time by purchasing pre-shredded carrots and bagged broccoli florets.
  • To slice chicken easily, freeze it first. Partially freezing the chicken allows the knife to cut through the chicken more efficiently. Allow it to thaw before cooking.
  • For more efficient cooking, cut chicken strips about the same size. If chicken breasts are on the larger side, cut the larger part in half and then cut into strips.

Nutrition Information

Serving size: 1 cup stir-fry and ½ cup quinoa
Serves 6

Calories: 272; Total fat: 8g; Saturated fat: 1g; Cholesterol: 42mg; Sodium: 816mg; Carbohydrates: 30g; Fiber: 5g; Sugars: 5g; Protein: 21g; Potassium: N/A; Phosphorus: N/A