Tag Archives: chicken

Veggie Stir Fry with Chicken and Rice (Gluten Free)

IMG_20130701_163744_758I came up with this veggie stir fry on my gluten free quest.  I love the colors in this dish and the flavor was awesome.


2 chicken breasts cut into chuncks

orange, yellow and green bell peppers

1/2 cup shredded carrots

3 celery stalks chopped

1 medium size red onion thinly sliced

1/2 cup unsalted cashews

1 tablespoon gluten free soy sauce (yes there is such a thing – I was surprised too)

1 tablespoon canola oil – used for stir frying the whole thing

spices according to your liking: I used 1/4 teaspoon Asian Spice mix, 1/4 teaspoon garlic salt, 1/4 teaspoon season salt, 1/4 teaspoon ground ginger, a few dashes of crushed red pepper, 1/2 teaspoon sesame seeds

IMG_20130701_161207_246 1.  Put the canola oil in the pan over medium heat.  Cube the chicken and add to the pan.  Cook until the chicken is no longer pink but not quite done.

IMG_20130701_162209_7352.  Cut up the celery and add to the pan along with the spices.  Continue to fry – making sure to stir frequently.

IMG_20130701_162420_3973.  Next add the shredded carrot and the sliced red onion and continue to stir frequently.

IMG_20130701_162603_6344.  Add the thinly sliced bell peppers and the cashews, soy sauce and sesame seeds.  Cook until the veggies are cooked but not mushy – about 5 – 10 minutes more.

IMG_20130701_163304_657Serve over white rice – enjoy!!!!!!!


Green Chile and Chicken Enchiladas

Tonight’s menu was from the T.V. show “Cook Yourself Thin.”  Not only was it delicious, but it was low calorie as well. A win – win situation!


2 roasted poblano peppers, peeled ( I used 2 small jalapeno peppers as well as we like some heat)

1 bunch of  cilantro leaves, washed and stems disgarded

1 lime, juiced

2 cloves garlic

3/4 cup chicken broth

1 teaspoon salt

1/4 teaspoon freshly ground pepper

12 corn tortillas

1 cup canned nonfat refried beans

3 cups leftover roast chicken, shredded

3/4 cup reduced – fat shredded cheese, I used Mexican blend

2 scallions, thinly sliced

1.  Preheat oven to 425 degrees.

2.  Lightly spray a 9 x 13 inch baking dish with cooking spray.  In a food processor or a blender, combine the peppers, cilantro, garlic, lime juice, chicken stock, salt and pepper and puree until smooth.

Before pureeing

Before pureeing


After pureeing

3.  Spread 1/3 of the sauce in the prepared baking dish.  It will just barely coat the bottom.

IMG_20130627_165814_063Top with a layer of 6 overlapping tortillas.  I tore some of the tortillas in half so that I could get them to the edge.  Top with the refried beans.  I used the back of a spoon to spread them out.

IMG_20130627_170034_599Next add the shredded chicken and 1/2 of the sauce you have left.

IMG_20130627_170642_068Top with the remaining 6 tortillas then pour the rest of the sauce on top.  Cover with foil and bake the enchiladas until they begin to bubble on the sides, about 20 minutes.

This is how mine looked before they went into the oven for 20 min.

This is how mine looked before they went into the oven for 20 min.


4.  Remove the foil; sprinkle with the cheese and scallions.  Continue to bake – uncovered – until heated through and the cheese is melted, about 5 minutes more.

Here is how mine looked before going into the oven for the last 5 min.

Here is how mine looked before going into the oven for the last 5 min.

You can not even tell that these are low calorie enchiladas.  I think adding just a bit of cheese to the top instead of adding tones of cheese through out this dish is what really cuts the calories.  You will never miss the extra cheese!  Enjoy your meal!!!


Easy Chicken Alfredo


This has got to be one of my favorite dishes.  It is so good and so easy to make.  I don’t think there is anything more comforting than pasta, chicken and cream sauce.  Yummy!



2 chicken breasts

1 Jar Alfredo Sauce

1/4 teaspoon lemon pepper

1/4 teaspoon crushed garlic

1/2 teaspoon Italian seasoning

Salt to taste


Cut the chicken into bite size strips and place in a pan sprayed lightly with cooking spray.  Add the spices as well.


Cook chicken until no longer pink, stirring often to avoid sticking.

2013-03-06_16-51-49_418 (1)Add the alfredo sauce and cook on low until warmed through.


Serve over your favorite pasta.  We used cheese filled tortellini and had a side green salad.  We even have enough leftovers for lunches tomorrow.

Hope you enjoy this recipe! Happy Cooking!!

Crockpot Chicken Noodle Soup

Tonight’s menu consisted of Chicken Noodle Soup and homemade bread.  The bread was from an Artisan Bread Cookbook I had purchased some time ago, and was so simple and delicious   I promise to post the recipe in another post as I will be baking bread again real soon.

Now for the chicken soup.  Here is a photo of the basic ingredients that I used.



2 chicken breasts

2 cans of chicken stock/broth

2 ribs of celery chopped

1 carrot chopped (I used about 15 baby carrots and chopped them because that is what I happened to have on hand)

1/2 onion chopped

Soup noodles (I used the small star shaped noodles)

Spices to taste: salt, pepper, minced garlic, parsley


Chop the onion, carrot and celery and put in the crockpot.  (I normally spray my crockpot with cooking spray for easier clean up, but in this case it is not necessary).

2013-02-26_05-50-28_373Next add the chicken broth and the chicken.  I normally chop the chicken up and put it in but mine was still a bit frozen so I just put it on top and cut it up later.


Next I added the spices and the cover.  Cook on high for about 7-8 hours.


During the last hour of cook time, I added the noodles. Since they were small they cooked rather quickly.  You don’t need much – maybe 1/2 cup of noodles.  Serve with warm, fresh  baked bread as I did or rolls.  

2013-02-26_17-14-41_482Excuse my 1/2 eaten slice of bread – I almost forgot to take a photo.  Hope you enjoy this recipe as much as we did.

Angel Chicken


Tonight’s menu was Angel Chicken served over penne pasta.  The recipe came from the Crockin’ Girls website.  If you have not yet checked out this website you are really missing out on some fabulous crock pot meals.  You can visit their site here.

The best part of this meal is it is a dump and go recipe – the best there is!


4 – 6 chicken breasts

1/4 cup butter

1/2 package of dry Italian salad dressing mix

1 can cream of mushroom soup

1/2 cup of dry white wine

4 ounces of cream cheese with onions and chives

pepper to taste


Put all ingredients into the crock pot.  Cook on low for 7-8 hours.  That is it!  It doesn’t get any easier.  Cook penne pasta to serve with your Angel Chicken – it’s heavenly!!!!!

Chicken – Schnitzel Style

005When I lived in Germany one of my favorite meals was Schnitzel.  Tonight’s menu was Chicken Schnitzel, Mashed Potatoes and Green Bean Salad.


Flour – about 1/2 cup

one egg – slightly beaten with about 1 tablespoon of water

1 cup -Seasoned Bread Crumbs (I used Panko Bread Crumbs and seasoned them with a bit of salt, pepper, paprika, and Italian Seasoning)

Chicken Breast (I used two chicken breasts and cut off the chicken tender and breaded those for my son)

2 tablespoons olive oil


Place the flour on a plate, the beaten egg on a plate, and the breadcrumbs on a plate.  These are the dredging items.


To tenderize the chicken breast I pounded it out with a meat tenderizer (hammer thing not sure of the name).  I place the chicken breast on my cutting board and cover it with a piece of plastic wrap and then pound away until the chicken is thin about 1/4 – 1/2 inch.  Using the plastic wrap keeps the chicken pieces from flying all over the place.

002Put the olive oil in a fry pan on medium high heat.  While the oil is heating up it is time to dredge the chicken.  First put the chicken in the flour and turn until coated well.  Next dip the chicken in the egg and coat well.  Lastly dip the chicken in the breadcrumbs and coat well.  Put the chicken in the pan and cook 7 minutes on each side being careful not to dislodge the breading.

003Here is a photo of my chicken after flipping it –

004Once the chicken has cooked on both sides.  Serve with a slice of lemon wedge.  Guten Appetite!

Creamy Lemon Linguine

011Tonight’s menu included: Creamy Lemon Linguine, Grilled Chicken and a large green salad with homemade croutons. The recipe for the Creamy Lemon Linguine came from the cookbook “Cooking with T.”


1 (16 ounce) box or bag of linguine (I used spaghetti)

1 cup heavy cream

1/2 cup freshly shredded Parmesan Cheese

Juice of 1 lemon (about 2 tablespoons)

2 teaspoons Lemon Pepper

2 tablespoons butter, unsalted

1 (10 ounce) container sliced white mushrooms


Prepare the linguine according to package directions.  While the linguine cooks, prepare the sauce.  In a small saucepan over medium heat pour in the cream and add the Parmesan cheese.  Stir until the cheese is melted into the cream.  Stir in the lemon juice and the lemon pepper.


Turn the heat to low setting and prepare the mushrooms.  In a hot skillet, melt the butter and add mushrooms.  Cook for 1 minute, stirring constantly and take off heat before mushrooms give of any water.  You want them plump when you add them to the sauce.  (I left them out of the sauce and served them on the side as my son is not a huge fan of mushrooms)  Drain the pasta when done and place in a large bowl.  Pour sauce over pasta (add the mushrooms if you like) and toss together until sauce is evenly distributed.  Enjoy!



Mexican Tortilla Soup

Here is another recipe I tried from the “Chicken Soup for the Soul – Recipes for Busy Moms”  cookbook I checked out from the library.


1 tablespoon vegetable oil

1 pound boneless, skinless chicken breasts cut into 1/2 inch chunks (I used a chicken breast we had leftover from our weekend BBQ and three of the chicken strips leftover from dinner last night)

1 red bell pepper, coarsely chopped

3 garlic cloves, minced

3 cans (14 ounces each) ready to serve reduced sodium chicken broth

1 package (10 ounces) frozen whole kernel corn

1/2 cup salsa

1/4 cup chopped fresh cilantro

1 cup broken up baked tortilla chips

In a pot, heat the oil over medium heat.  Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned, stirring frequently.

016Stir in the chicken broth, corn and salsa; bring to a boil.  Reduce heat to low and cover.  Simmer for 5 minutes, or until no pink remains in the chicken.  I added the cilantro at this point as well.

017Ladle into bowls and serve topped with the tortilla chips.  I also served cheese quesadillas with the soup.  Enjoy!

Monday Night Dinner: Farmer’s Chicken Fingers, Skillet Potatoes, Weight Watcher Friendly Cucumber salad with yogurt dressing

As promised I will share the recipes here for the Farmer’s Chicken Fingers and the Cucumber Salad with yogurt dressing.  The skillet potato recipe came from the Frugal By Choice Cheap by Necessity Blog.

Farmer’s Chicken Fingers

A photo of the recipe in the book Chicken Soup for the Soul - Recipes for Busy Moms

A photo of the recipe in the book Chicken Soup for the Soul – Recipes for Busy Moms

This recipe came from a book I checked out at the local library – it was a hit!  My son went back for seconds which is always a good sign.


1 bag (6oz) potato chips, crushed

1/2 cup of ranch dressing

1 pound boneless, skinless chicken breast cut into 1/2 inch strips


Crushed potato chips


Ranch dressing



Preheat oven to 400 degrees.  Coat a baking sheet with nonstick cooking spray.  Place the crushed potato chips in a shallow bowl; place the dressing in another shallow bowl.  Dip the chicken into the dressing and coat completely.  Next coat the chicken with the crushed potato chips then place on the baking sheet and bake for 15-18 minutes, or until cooked through.

Chicken before baking

Chicken before baking

Chicken after baking

Chicken after baking


One small container of non-fat plain Greek yogurt



salt, pepper, dill to taste

2 medium cucumbers, peeled and sliced

Empty the Greek yogurt into a bowl and add vinegar (about 2 tablespoons but more or less depending on how sour you wish the dressing to taste) mix with a wisk.  Add water to thin out to a creamy dressing consistency. See photo below –


Add the spices and mix well.  You can add a little oil if you like but it is not necessary.  Put the peeled and sliced cucumbers into the bowl and stir until all the cucumbers are coated.


In addition to being very delicious, this salad recipe is very Weight Watcher friendly ad you would only need to count the points plus for the yogurt and my guess is you would not be eating the entire bowl by yourself so the points value would be very, very low.  This dressing can also be used on other salads or as a dip.