Browsed by
Tag: Chicken

Spinning with a Spiralizer

Spinning with a Spiralizer

Ever wonder what to do with those vegetables from the garden that seem to multiply when you’re not looking?

This summer I broke down and bought a spiralizer at Bed, Bath & Beyond. The first time I saw one I thought, what a stupid idea. Now that I have one I’m using it almost every day. I crank zucchini through it and it comes out looking like spaghetti (but without the carbs.) Potatoes become Suzie-Qs like we used to get at the local burger joint. Cucumbers become a yummy salad either hot or cold. Throw in some chicken and you’ve got the whole meal. More delicious recipes come in the box.

If you still have a lot of zucchini, run it through the spiralizer and put it in plastic bags in the freezer to use later.

Here’s a recipe I added chopped chicken to:

Lemon Butter Sauce

Ingredients:

1 lb. zucchini cut with the large spiral attachment
4 tablespoons butter
1/4 cup finely minced parsley
1 whole lemon
1 red pepper, seeded and thinly sliced (optional)
salt and Pepper, to taste

Directions:

Melt butter in a large skillet over medium-high heat. Add your favorite spiralized vegetable (I used zucchini), and red pepper and cook for a few minutes to your desired consistency. If you want to add cooked chicken, do so now.
Add the juice and zest of half a lemon. Salt and pepper to taste and mix thoroughly.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4

Chicken Veggie Noodle Soup

Chicken Veggie Noodle Soup

 

 

chicken-veggie-noodle-soup

With all we’ve eaten over Christmas, our insides would probably appreciate a nice rest. This might do.

Chicken Veggie Noodle Soup

Ingredients:

  • 1 large carrot, peeled and diced
  • 1 onion, peeled and chopped
  • 5 lasagna noodles cut up into small pieces (or noodles of choice, shell noodles would work great)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 1 pound of boneless and skinless chicken, cooked
  • 1/2 cup 15% cooking cream
  • 2 handfuls baby spinach
  • 19oz (1 can) cannellini beans
  • 1 cup shredded parmesan
  • 1/4 cup whole milk
  • 1/3 cup flour
  • 2 tbsp cornstarch
  • 1 tsp oregano
  • 1 tsp dried parsley
  • 1/2 tsp paprika powder
  • 4 tbsp unsalted butter
  • 1 tsp sea salt

 

Directions:

1: In a large pot, melt butter over medium-high heat. Add in onions, garlic, carrots and bell peppers. Cook and stir for approximately 5 minutes.

2: Add flour to the mixture and continue stirring for a couple of seconds.

3: Pour in the chicken broth and then cornstarch. Turn heat down to low. Continually stir and add in oregano, salt, paprika powder and parsley for approximately 5 minutes. Add in cooked chicken, noodles and beans. Turn the heat up to maximum and let mixture come to a boil.

4: Once the mixture has come to a boil, turn the heat down to low and let simmer for 35 minutes, continually stirring. Once you are done, test to see if the noodles are cooked. They should be completely soft.

5: Add in the spinach, followed by the cooking cream and parmesan. Stir for another 2 minutes. Pour in milk – you can pour in as much as you need for your desired consistency. Continue seasoning to your desire.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4

Skinny Cracker Barrel Grilled Chicken

Skinny Cracker Barrel Grilled Chicken

cracker barrel chicken

Skinny Cracker Barrel Grilled Chicken

Ingredients
1 pound chicken tenders or 3 large chicken breasts cut into strips
1/2 cup light Italian dressing
1 tbsp. honey
1.5 tsp. fresh lime juice

Instructions
Mix light Italian dressing, lime juice, and sugar-free honey.
Place chicken tenders in a ziploc freezer bag and pour marinade over chicken tenders to cover. Seal bag and give it a shake to cover the chicken completely.
Marinade chicken for 2-3 hours.
Cook chicken tenders in a non-stick pan or grill pan over medium heat until chicken is golden in color and cooked through.

To see my books visit here.
To view my other blog visit here.
qrcode.2

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup
Makes 10 servings

Ingedients:
• 2 Tablespoons olive or canola oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 (7 oz) can of chopped green chiles
• 1 (10 oz) can of beef broth
• 1 (10 oz) can of chicken broth
• 1 (10 oz) can of cream of chicken soup
• 1 (12 oz) can chicken breast
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/8 teaspoon pepper
• 1 can ro-tel tomatoes
• 1 can white corn
• 1 can black beans
• 6 corn tortillas cut into bite-sized pieces

Instructions:
1. Saute the onions and garlic in the oil until the onions are clear.
2. Add the mixture to a crock pot.
3. Add the rest of the ingredients EXCEPT the corn tortillas.
4. Cook on the high setting until the mixture boils (around 2 ½ hours).
5. Add the bite-sized pieces of corn tortillas and allow the soup to simmer at least one more hour.
6. The mixture becomes very thick.
7. Garnish with shredded cheese if desired when served.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2
I also maintain another blog: godslittlemiraclebook.wordpress.com

Chicken Rollups

Chicken Rollups

Chicken Rollups
Chicken-Rollups

Mix together:
1 cup cooked, cubed chicken breast
8 oz. cream cheese, softened
1 bunch of onions chopped with tops
2 Tbsp. butter, softened
1 cup chopped fresh spinach
2 teaspoons dried oregano
2 teaspoons dried basil

In a separate bowl combine:
1 cup toasted bread crumbs
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent roll dough from the freezer aisle

Mix together the softened cheese and 2 tablespoons of butter; add chicken, chopped onions and chopped spinach. Add the oregano and basil.

Toast the bread and break in pieces.
Add the pecans and pulse together in a food processor.
Set aside in a separate bowl.

Roll out crescent roll dough like a flat piecrust. Cut circles with the top of a large glass.
Put 2 tablespoons chicken mixture in each circle. Roll up and close edges.
Dip rolls in melted butter, then roll in bread crumb and nut mixture.
Bake in a greased Pyrex dish at 375 degrees for 15 to 20 minutes.

Makes about 5 rollups.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. Check it out here. 41KS+aVzQrL._BO2,204,203,200_PIsitb-sticker-v3-big,TopRight,0,-55_SX278_SY278_PIkin4,BottomRight,1,22_AA300_SH20_OU01_

Company Chicken Crescents

Company Chicken Crescents

Company Chicken Crescents

A friend recently shared this recipe with me. It sounded yummy. I tried it a couple of nights later. Oh my gosh! It was delicious! Let me know if you agree.

Company Chicken

1 cup cooked, cubed chicken breast
8 oz. cream cheese (onion with chives)
2 Tbsp. butter
½ cup mushroom slices (optional)
½ cup crushed Pepperidge Herbed Croutons
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent rolls

Mix together the softened cheese and 2 tablespoons of butter; add chicken and mushrooms.
In a separate bowl mix crushed croutons and pecans.
Roll out crescent rolls
Put 1 tablespoon chicken mixture in each roll. Roll up and close ends.
Dip rolls in melted butter, then roll in crouton and nut mixture.
Bake at 375 degrees for 15 to 20 minutes.