2 chicken breast diced into 1 inch cubes
1 small yellow onion diced
1 cup uncooked rice
1- 14.5 can diced tomatoes, drained
1- 15oz can of black beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
2 1/2 cups chicken broth
2 cups shredded cheese
salt and pepper
2 diced roma tomatoes
diced green onions
Dice chicken into 1 inch cubes. In a saute pan began to saute diced onions. Then add chicken and began to brown drizzle a little olive oil on bottom of pan and add a little salt and pepper. You don’t need to cook clear through but began to brown about 4-6 minutes.
Then push to side of pan and add in uncooked rice. Brown for 2 minute. Don’t SKIP this step. This takes out some of the starch content so you dont end up with mooshy rice.
Add in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a boil. Then cover and simmer on low heat for about 20 minutes or until rice is tender.
Add salt and pepper to taste.
Chop veggies for topping options and serve with sour cream and salsa.
4 chicken breast
1 tbsp oregano
1 tbsp basil
salt and pepper
olive oil (drizzling pan)
4-6 cups fresh spinach
1 pack strawberries 8-10 sliced
1/2 cup sliced almonds
1/4 cup feta cheese
1 avocado diced
Raspberry or strawberry vinaigrette
Season chicken evenly with oregano, basil and salt and pepper. Then heat a suate pan drizzled with olive oil and brown both sides about 4 minutes per side. Reduce heat and finish cooking chicken until it is cooked clear through.
For salad wash spinach and place into serving dish.
Was hand cut tops off of strawberries and slice.
Dice avocados and add to dish.
Add almonds and feta cheese.
When chicken is done let cook a few minutes then slice chicken and place on top of salad. When ready to serve pour dressing over salad and chicken then serve.
When ready to cook take out and place into baking dish and bake at 400 degrees for 45-60 minutes until chicken is cooked through. (You don’t need to thaw just throw in and bake! You can also do crock pot but this is best thawed. Cook on low for 4-6 hours or high for 3-4. Serve with green beans and rice for the perfect dinner!
Sesame Chicken drumsticks–
8-10 chicken drumsticks
2 inch piece ginger peeled and grated
4 green onions chopped
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup rice wine vinegar
1 tsp toasted sesame oil
1/2 tsp chili flakes
1/2 tsp sesame seeds
In a gallon freezer bag place chicken and add in each ingredient. Then seal bag and smoosh until mixed well and evenly distributed. Freeze in baking sheet.
To cook in crockpot thaw and cook on low for 6-8 hours or high for 3-4.
For baking place into baking dish and preheat oven to 400 degrees bake for 45-60 minutes until cooked through. Serve over rice with Asian veggies. Enjoy!
Cilantro lime chicken thighs
6-8 chicken thighs
4 garlic cloves minced
1/4 c. Chopped cilantro
3 tbsp lime juice
1 tsp cumin
1 tsp chili flakes
Pinch of salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. Add all ingredients into bag and seal. Mix until well distributed. Remove all air from bag and freeze.
To bake place into oven at 425 degrees 45-60 minutes until chicken is cooked through.
In crock pot place thawed chicken and cook on low for 4-5 hours or high for 6-8 until chicken is cooked through.
Herb chicken thighs
6-8 chicken thighs
1 tbsp oregano
1 tbsp basil
1 tbsp thyme
1 tsp garlic salt
6-8 garlic cloves
Salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. In bowl mix all ingredients then pour into bag. Seal and smoosh chicken until seasoning is well distributed. Place into baking sheet and freeze. To cook place into baking dish and bake at 425 degrees for 45-60 minutes until chicken is cooked clear through. At 30 mins make sure to pull chicken apart so it cooks evenly.
To make in crockpot thaw and place into crockpot. Cook on low for 6-8 hours or high for 4-6 hours until cooked clear through.
Sticky Orange Chicken
1/4 c. Balsamic vinegar
1/2 tsp grated ginger
2 tbsp brown sugar
1/2 cup orange marmalade
1 tsp salt and pepper
1 tsp sesame seeds
To bake place into baking dish and bake at 400 degrees for 45-60 minutes. At the 30 min mark make sure to arrange ch Ike. So they cook evenly.
In crockpot thaw and place into cooker. Cook on low for 6-8 hours or high for 3-4.
4 Chicken breast
1 tsp oregano
1 tsp basil
2 roma tomatoes
Fresh cilantro 4 tbsp
1 tsp lemon juice
salt and pepper
mixed greens (side salad)
1/2 balsamic dressing
1 box couscous
Place chicken into a pan to bake. Preheat oven to 375. Sprinkle both sides of chicken with salt, pepper, oregano and basil. Cover with foil and bake for 30 minutes or until chicken is cooked clear through.
Chop strawberries, tomatoes, avocado and cilantro. Place into a bowl and squeeze a half a lemon over top. Sprinkle with salt and pepper mix well.
For balsamic dressing place into a pan and bring to a boil reduce heat and let slowly boil and stir. Do not leave it will burn to pan and its not fun to clean (i have done a few times) Once it begins to reduce remove from pan and place into a serving bowl.
Make 1 box cous cous
To assemble place chicken onto plate and top with the strawberry mix. Drizzle the balsamic over the top. Serve with a side salad with cucumber, tomatoes and red onion. Drizzle with balsamic YUM!
1-2 Cajun style flavor cube McCormick (in seasoning isle)
6 cups water
1/4 cup flour
1/4 cup butter
Green onions chopped
2 cups uncooked brown rice
First chop all veggies and slice meats. In a Dutch oven add in chopped onions and minced garlic and drizzle with olive oil. Sauté until soft the. Add in chopped pepper and celery. Cook for a few minutes until they are soft then remove and place into bowl. Add in butter and melt and then slowly add in the flour and make a past. As soon as paste forms add in water slowly stirring until you have all water in. Add flavor cube and stir. Start with one cub and once gets boiling taste of you need to add a second one do that after it has been boiling for at least 10 minutes. Add in all veggies, seasoning, can tomatoes, cubed chicken and sliced smoked sausage. (Don’t add shrimp at this time) Bring everything to a boil and let boil for 12-15 minutes stirring occasionally. Cook rice as directed separately. After boiling for 15 minutes add in shrimp and boil another 3-5 minutes remove from heat. If it doesn’t have enough spice you can add some Cayenne pepper and salt and pepper to taste. Then to serve place rice in bowl and top with gumbo sprinkle on chopped fresh green onions and enjoy!!!
First in a Dutch oven drizzle pan with olive oil. Dice up the onions, carrots, celery and garlic cloves. Add these to pot and began to sauté in medium heat, until they become fragrant and began to soften. About 6 minutes or so. Then add in watch and uncooked chicken. Cover and bring to a boil. Let boil for 20 minutes or until the chicken is falling off the bone. Cut lemon in quarters and squeeze into pot. Drop lemons into pot also. Add chicken bouillon, and stir. Last add in kale and cover and boil another few minutes until kale is wilted. To serve place a lemon slice in each bowl. That’s it enjoy. It’s a nice light bright soup.
Make sure your chicken breast are thin enough so they cook fairly quick. About as think as chicken tenders, you can use chicken tenders if you would like! Then all you do is salt and pepper both sides of chicken then coat one side chicken with a coat of hummus. In skilled heat oil so it’s sizzling then drop in chicken with hummus side down let cook for 3 minutes so it vegans to crust. Smear other side of chicken with hummus then turn over and seat other side another 3 minutes. Place into ore heated oven at 400 for 4 minutes to make sure chicken is cooked clear through. That’s is! How easy! Serve hot or cold! Enjoy!
Preheat oven to 275. Then get chicken in either a glass baking pan or a cast iron pan. Then salt and pepper the “skin” side up. Then in a bowl or measuring cup add oil, mustard, lemon juice, thyme, and dill. Mix well and then spoon over the top of each chicken piece. Add sliced lemons around in pan and sprinkle capers around evenly. Then place into oven uncovered for an hour. If you want a crispier skin you can leave a little longer but you don’t over cook and dry out chicken either so maybe 15 minutes longer max to avoid dry chicken. Then remove chicken and place into serving bowl. Sprinkle with fresh dill and serve with a lemon wedge.
I like to make a lemon sauce so I pour out the juice that has cooked off the chicken. Add 4 tbsp butter to pan and 2 tbsp flour and make a rue. As soon as in a paste form add back a little of the chicken drippings about a half cup at a time and stirring until flour mix smoothies into the juice then add a little more. Do this for about a cup of broth. Then add in 1/2 cup heavy cream and 1 tbsp lemon juice and bring to a simmer. As salt and pepper to taste and enjoy! I serve pasta with this.
To assemble place cooked pasta a pound, and place into serving bowl, pour sauce over top and mix. Sprinkle with fresh parsley and then top with a piece of chicken a lemon wedge and Enjoy!! 😉
First cook and shredded chicken. Then dice and chop veggies. Drizzle sauté pan with olive oil and add 2 tbsp butter. Add in veggies and sauté until they become fragrant and soften. Pour in chicken stock and bring to a boil. Let boil about 10-15 minutes until carrots and veggies are soft. Make sure cover is tight so that you don’t boil down liquid (If to much stock boils off make sure to add a cup of water and bring back to a boil)
In a bowl add all ingredients for dumplings and mix. Dough should be thick and a tad sticky but not wet. Drop dough into boiling pot a tbsp and a pinch more. Do not stir, cover and leave on a low boil for about 7-10 minutes until dumplings are puffy and cooked through. Keep warm and serve! Enjoy!