Yield: 1 3- or 4-pound roasted chicken feeds 4 This recipe is super simple. If you’ve never roasted a chicken, you must try it. Leftovers are great for soup, salads, or again for dinner! Lemon and thyme is a nice combination for seasoning, but not necessary. Simple salt and pepper will do just fine. Ingredients/equipment: […]
Tag Archives | poultry
Moroccan Chicken and Butternut Squash Soup
Yield: Serves 4 with a little leftover If you want to use pre-cooked chicken, simply skip Step 2 and add it to the pot along with the couscous and zucchini in Step 4. If you want to make this recipe gluten free, skip the couscous and use only 5 cups of chicken broth. I use […]
Green Apple Chicken Salad
Yield: 4-6 servings The original recipe called for mayonnaise as a dressing. I almost always substitute plain yogurt for mayonnaise in dressings and dips with great success. It works here too. See my post on how to poach chicken. Ingredients: 1/3 cup plain yogurt 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey […]
Curried Chicken with Ginger and Yogurt
Yield: 6 servings Unlike most slow cooker recipes whch require some pre-cooking, all of these ingredients get mixed right into the pot and then set to stew. It’s too easy – and delicious. Serve with brown rice or your favorite whole grain of choice. Ingredients: 1/3 cup tomato paste (I use 1 5-ounce can) 4 cloves garlic, chopped […]
Green Chili Stew
Yield: 6 servings This recipe calls for a crock pot, which is a great way to cook while you are otherwise occupied. To save time in the morning, simply saute the vegetables (see Step 1) the night before and refrigerate them. Take a few minutes in the morning to assemble the ingredients and you won’t be […]
Southwestern Turkey Soup
Yield: 4-6 servings This tasty soup comes together quickly. You may substitute cooked, cubed (leftover) turkey for the ground turkey. In this case, simply skip Step 1 and add the turkey in Step 3. If you have a turkey carcass, save it and use it to make a stock for the soup base. Ingredients: 1 1/4 […]
Chicken Madras Curry
Yield: 6 servings This dish is simple and tastes great. I often substitute a 14-ounce can of chickpeas for the potatoes. Enjoy this dish with brown rice. Ingredients: 4 chicken breasts, cut into bite-size pieces 1 cup of flour (for dredging) 1 large onion, chopped 2 teaspoons minced garlic 3-4 tablespoons curry powder 2 tablespoons ground cumin pinch […]
Grilled Chicken with Mango-Sesame Sauce
Yield: 4 servings This Mango-Sesame Sauce has become a family favorite. I especially like it because it relies on pantry staples. In a pinch, I have substituted apricot preserves for the mango chutney and it was equally as delicious. This sauce also works well with grilled vegetables and salmon. Pass any extra sauce at mealtime for dipping. […]
Turkey Meatballs with Pesto
Yield: 2 servings (about 8 meatballs) These tasty meatballs come together quickly; I consider this week-night material. The pesto packs such a flavor punch, you won’t miss the fat typically found in the beef version. I doubled everything in this recipe but used just one egg (or rather, flax meal/water substitute for a dairy-free version). It worked just fine. If […]
Chicken with Dijon, Sage, and Parmesan
Yield: 4 servings Dijon mustard is a common – and tastey! – pairing with meat, poultry, and fish. If you can’t find Panko bread crumbs with other bread crumbs at the grocery store, you will likely find them by other Asian foods. Otherwise, traditional breadcrumbs will do. Ingredients: 1 cup Panko bread crumbs 2 teaspoons dried rubbed sage 3/4 […]