Archive for Chicken

Guiltless BBQ Chicken Salad

January 24, 2012 · Filed under Chicken, Eat this - Not that, Salads, Veggies · Tagged , ,

There is something about the tangy flavor of BBQ Sauce, and the creamy, savory flavor of ranch dressing that, when combined, make me weak.  A few days ago I set out to create a “healthy” version of a BBQ Chicken Salad, and I was really expecting a so-so lunch.   Guess what?  I was WRONG!  This was one of the best MEALS I have had in a long time!  Fast. Simple. Healthy.  AND TASTED AWESOME!  You are not even going to believe what is in this (or should I say -not in this)…but I promise you will not be disappointed! WOW!

1.  Place Kale Salad in a bowl (Have as much as you want, and whatever brand, all the stores have them now.  I still like Harvest Sensations)

2.  Place a few spoonfuls of Hannah’s Tzatziki on the kale and mix throughly covering all of the kale. (This is a Costco product that is AWESOME!  Anywhere Ranch and/or sour cream previously went…this should go)

3.  Place Trader Joe’s Chickenless Pulled Chicken in the microwave for 2 min (following directions)

3.  Dump half the bag of BBQ Chicken onto the kale salad.  Using a fork and a knife chop/mix it all up

 

4.  I added these yummy peppers, but you could add black beans, corn…any veggie you want!  Chop/mix one more time

5.  Dump into a bowl, add 6-10 Blue Corn Chips and VOILA!  Heaven in a dish! 

There will not be a disappointed taste bud in your mouth!!!

Here is the 411 on my Guiltless BBQ Chicken Salad:  Calories 260/Fat (Total 9g/Saturated 2g)/ Sodium 690mg/ Carbs 27 g (3g sugar)/ protein 21g

Just to compare here is the 411 on a HALF BBQ Salad from CPK (from their website):   Calories 709/Fat (Total 100 g/Saturate 9g)/ Sodium 896 mg/ Carbs 57 g (sugar not disclosed would guess at least 30)/ protein 26g

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oldies but goodies

January 13, 2012 · Filed under Appetizers, Chicken, side dishes, Soups & Chilis · Tagged , ,

Here in the PNW we are gearing up for a long, COLD, Holiday weekend!  With the extra day off, and some fantastic football games on, we are heading to the Beach House to hunker down, bundle up and spend some fun family time!  Sitting inside by the fire is relaxing and comforting, but also leads to lots of snacking.  So besides stocking up on healthy snacks and I am pulling out some of my favorites, oldies…but goodies.

1)  Tortilla Soup http://thegoodstuff411.com/2010/10/28/tortilla-soup/

I love this because I can keep it warm in the crock pot and people can help themselves all weekend.  It is filling and tastes great!

2)  Healthy Seven-Layer Dip http://thegoodstuff411.com/2010/02/05/and-something-spicy-for-the-super-bowl/

This is a football day favorite at our house and it really is amazing how great it tastes!

Hope everyone enjoys their long weekend…stay warm, stay safe, and have fun!

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Rachael Ray’s Grilled Chicken Thighs with Rosemary White Beans and Tomato Onion Salad

May 29, 2011 · Filed under Chicken, Quick Dinner Ideas · Tagged , , ,

Ok, Ok…Rachel Ray!

Historically, I have not been a Rachael Ray fan. Long before I changed the way I eat I purchased her “30 min this” and “30 min that” books and just never loved any of it. Sure it was quick, but even I can throw a brick on a grilled cheese and call it a Panini! I also never felt it was very healthy. A lot of it was butter, cream, cheese…and lots of meat. I always finished a Rachael Ray meal and felt like I was getting fatter. (We all loved the Penne w/ Vodka Sauce, but who wouldn’t? Cream and cheese with some pasta thrown in? Oh and vodka! A given.)

Now I wonder if Rachael Ray had to step back and rethink her menu choices. Seeing her on Dr. Oz a few weeks ago she seemed like a “reinvented” chef. Not only had she lost 20 lbs (and looks great) but she was talking about minimal ingredients, lean proteins, and how to get the actual food to give you flavor verses dumping sauce over it.

Ok, Ok, Rachael Ray…I will try again. So earlier this week I made this recipe from the show and it was perfect, simple, and since my Husband loves any excuse to turn on the BBQ it worked for all of us (summer has yet to arrive where I live).

The kids loved the chicken and liked the white bean salad, the onion portion not so much. I loved it all! Overall it was a thumbs up and I think this was even considered a “budget meal”…added bonus!

Rachael Ray’s Grilled Chicken Thighs with Rosemary White Beans and Tomato Onion Salad

 

Ingredients

Makes 4 servings

8 boneless, skinless chicken thighs

Salt and pepper

4 tbsp extra virgin olive oil, divided

2 cloves garlic, grated or finely diced

1 sprig fresh rosemary, finely chopped

1 red Fresno chili pepper, seeded and finely chopped

2 (15 oz) cans white beans, rinsed and drained

2 lemons, 1 juiced and 1 cut into wedges

4 red plum tomatoes, cored and cut in half the long way and into 1/4-inch slices

1 small red onion, thinly sliced

A handful of flat leaf parsley, rough chopped

10 fresh basil leaves, torn or rough chopped

Directions

Preheat the grill or grill pan to medium-high heat.

Season the chicken thighs with salt and pepper and drizzle with 2 tablespoons extra virgin olive oil. Place the chicken on the grill and cook until marked and cooked through, about 4- 5 minutes per side. Let rest for a few minutes.

While the chicken is cooking, place a medium size pan over medium heat with a tablespoon of extra virgin olive oil. Add the garlic, rosemary and Fresno chili pepper and cook for a minute or two, or until fragrant. Add the beans, season with salt and pepper and stir to combine. Turn off the heat, add the lemon juice and mix.

In a separate serving dish, place the tomato slices, red onion, parsley and basil and season with salt and pepper. Drizzle with the remaining tablespoon of extra virgin olive oil.

Personal tip: If you have the time to let the red onions sit in a dish with a bit of lemon juice, it will take the bitterness out. I try to do this whenever I am serving raw onions.

To serve, place a portion of the white bean mixture on each of four plates. Place two chicken thighs on top of the beans and some tomato onion salad alongside (maybe just a green salad for the kiddos)!

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Oprah Recipe – Sautéed Chicken with Cherry Tomatoes

May 23, 2011 · Filed under Chicken, kids, Quick Dinner Ideas · Tagged , , , ,

Oprah is off the air this week, so it seems fitting to post an easy, healthy, and delicious find from her O Magazine.  Credit for this one goes to Linda, who over drinks mentioned her family LOVED it!  Well you all know I immediately asked for the 411!!!

I made the dish last night, and it is great!  You also know what a fan of “One Pan” meals I am and this is as close as it gets.  I can’t officially label it “One Pan” because you have to boil noodles in a separate one!

This could also be served over greens or brown rice.  I used whole grain noodles and we all gave it the thumbs up! 

 

Sautéed Chicken with Cherry Tomatoes

Servings: Serves 6
Ingredients
 
  • 3 tablespoons extra-virgin olive oil
  • 6 boneless skinless chicken breast halves (about 1 1/2 pounds)
  • 4 cloves garlic , smashed and coarsely chopped
  • 6 shallots , peeled and coarsely chopped
  • 2 pints cherry or grape tomatoes , rinsed and drained
  • 1 teaspoon dried oregano
  • 3/4 cup dry white wine
  • 1/2 teaspoon salt , plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound spinach angel hair pasta , cooked according to package directions
Directions
In a 12-inch skillet, a Dutch oven or a lidded casserole, heat oil over medium-high heat. Add half the chicken, and cook until golden brown, about 6 minutes total, turning midway through cooking time. Remove with tongs and brown remaining chicken breasts. Set aside.Reduce heat to medium. Add garlic and shallots, and sauté until fragrant, about 15 seconds. Add cherry tomatoes, oregano, white wine, salt and pepper, and sauté until wine reduces by a third, about 4 minutes, shaking the pan from time to time. Return chicken to pan, cover, and simmer until chicken is cooked through and no longer pink, 5 to 7 minutes. Adjust seasoning to taste. Serve chicken over angel hair pasta.
 
(Because I was making this primarily for the kids as we were headed out to see a show, I added the noodles back to the pan, and diced it all up, more of a “kid prep”.  I find it is always easier to get kids to eat, and try new things when the food is easy to eat)
 
The original presentation looked more like this:
 
 

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Sausage and Apple Kebabs

January 25, 2011 · Filed under Chicken, kids, Quick Dinner Ideas, Turkey · Tagged , , ,

You know you are on to something when your kids walk in and say “YUMMY!” before it has even gone into the oven!  Can’t go wrong with this one, super easy, fast, and DELISH!

You can use any sausage or kielbasa you like.  I purchase a lot of Garret County Products (owned by Wellshire Farms) when I am doing sausages or kielbasa because their products are 100% free of nitrates, nitrites, antibiotics, hormones, preservatives and artificial ingredients.  If you and/or your kids eat a lot of hot dogs or other processed meats with nitrites it might be a good idea to find a brand you like that is Nitrite Free.  Studies are showing a direct link between some childhood cancers and high intake of nitrites.)

 

Sausage and Apple Kebabs

  • 18 ounces fully cooked chicken sausage links or kielbasa (you can find cooked sausage in packages in the meat section of the supermarket)
  • 2 apples (preferably Fuji or Braeburn, which hold their shape in the oven)
  • ¼ cup maple syrup
  • 8 small wooden skewers, soaked for 15 minutes. (I made more, leftovers never hurt)

I did some regular turkey kielbasa for the kids and some spicy chorizo for us

Heat oven to 400°F and line a rimmed baking sheet with foil. Cut the sausage on the diagonal into small chunks. Core and cut the apples into chunks. Thread the sausage and apples on to skewers and place on baking sheet. Brush the skewers with 2 tablespoons of the maple syrup and roast for 10 minutes. Brush with the remaining tablespoons of maple syrup and continue to roast until the apples are tender but still hold their shape, 10 to 15 minutes more.

Print this recipe from DALS (click this link)

I added some different colored carrots baked with a touch of brown sugar. This could go with any veggie, over some brown rice, with a nice big salad, or simply as is!

And one last bonus, James wanted leftovers in his fuel bowl for lunch!  Score, lunch is done! 

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Peanut Butter Noodles

June 8, 2010 · Filed under Chicken, kids, Recipes, Trader Joe's · Tagged , , ,

From the Trader Joe’s Cookbook

PB Moodoos! (Peanut Butter Noodles)

Posted in Eating In
10/08/09

“Here are my ingredients.  I usually just use cucumber and carrots but I saw broccoli slaw today and decided to change it up a little bit.

IMG_0650

2. Cook the noodles, grill the chicken breast ( I dont put salt or pepper on it since the sauce is salty already), cut the cucumber into discs and then sliver, cut the green onion.

3. The SAUCE –

1/4 cups of peanut butter (I like unsalted TJ’s peanut butter)

1/4 cups Trader Joes soyaki ( the island version works too)

1/4 cups water

2 teaspoons of sesame oil

whisk together!

4.  Put the noodles in a bowl, chicken, cucumbers, carrots, sesame seeds and the sauce on top!”

photo

 

Thanks Christina for sharing that!  I didn’t have all the fresh veggies and I went more a Hot Thai dish route, but it was yummy and gobbled up by all!

I made the sauce in the bowl, tinkered with it a bit til the taste was where I liked it, (added a splash of soy milk, a bit more PB and a splash of soy)

(I also poured a little of the sauce over the raw chicken pieces before cooking.)

Strained the noodles and threw them into the sauce bowl hot and all, got all the noodles covered in sauce and then placed the coated noodles in a pretty serving bowl and added the chicken on top with some green onion.

 

So as you can see a cold/veggie/summer salad version and a warm, Thai dish all in one!  The adults all added red pepper flakes to ours for the full HOT & SPICY deal!

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Perfect Transition to Summer

May 13, 2010 · Filed under Chicken, kids, Recipes · Tagged , ,

If you are looking for the perfect “The Sun’s Out” recipe, but are not quite ready to give up a little of the warmth I have the recipe for you!  

This is also a VERY kid friendly recipe, not only for eating, but for HELPING!  Measure out the spices, and put them in different little dishes.  Then dice up the veggies and put in different bowls, same with chicken and raisins.   

As the dish comes together let your kids take turns dumping in the ingredients!  My Daughter took off with the raisins, so keep an eye on those! LOL!  

Remember the chicken is already cooked, so make it the day before, or use leftovers from another recipe, like the chicken you make on Sunday nights!  

Chicken Picadillo by Tosca Reno is DELICIOUS!  My kids inhaled it and maybe part of that was they helped me make it!  I will say I had skipped over this one a few times because it has raisins in it.  Now I LOVE raisins, but in a chicken dish with spices like cumin????  But I was WRONG!  Please don’t let the raisins scare you, and use them…they add a little somethin’ somethin’!  

Chicken Picadillo

by Tosca Reno (makes 8, 1 cup servings)

Voila! Dinner is served!

 

Ingredients:  

  • 4 T olive oil
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 1 1/2 t chili powder
  • 2 cups tomatoes or can of diced tomatoes
  • 5 cloves garlic
  • 1/2 t cumin
  • 1 t dried oregano
  • 1 t salt
  • 2 chicken breasts cooked, diced up
  • 1/2 c raisins
  • Pinch of pepper
  • 1 bunch of green onion for garnish
  • Fresh cilantro for garnish

Directions:  

1. Heat olive oil in a large skillet and add onion and pepper. Cook until onion is soft for 5 minutes.  

2. Add chili powder, tomatoes, garlic, cumin, oregano and salt. Cook for several minutes until mix becomes fragrant.  

3. Add chicken and raisins. Heat for 10 minutes and season with salt and pepper.  

4. Serve over rice or beans. Garnish with cilantro and green onions.  

I served mine over a bunch of mixed greens and added lots of hot sauce because I like my food HOT HOT!  Michael and the kids ate theirs over brown rice, everyone wanted 2nd’s and given the calories per 1 cup, we all could have a HUGE amount and still be in a healthy range for dinner.  

The 411 on Chicken Picadillo: Calories 151/ Protein 8g/ Fat 8g/ Fiber 2g/ Sodium 237mg  

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Sassy Satay!

May 7, 2010 · Filed under Beef, Chicken · Tagged

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Chicken Licken

March 29, 2010 · Filed under Chicken · Tagged

There are so many great recipes that call for shredded chicken.  Enchiladas, tortilla soup, casseroles, chicken salad, pasta dishes…the list goes on and on.  This is my favorite Roasted Chicken Recipe.  The recipe calls for two chickens which is so smart!  The reason being is the first one can be a meal in itself, preferable on a Sunday evening.  I serve it hot out of the oven with a yummy rice dish, and a big green salad.  After dinner I take the leftovers and shred them with the 2nd chicken I baked.  Placing the shredded chicken in a ziplock I am set for any number of recipes I may want to make that week!
 
This recipe comes from Cristina Ferrare’s Family Entertaining and I have been using it for a few years now…it is easy, and FLAVORFUL!
 
 

Ingredients:

Roasted Chicken:
  • 2 chickens , 4 1/2 to 5 pounds each
  • 6 lemons
  • A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well

Marinade for one chicken:

  • 1 cup Dijon mustard
  • 1/2 cup soy sauce
  • 1/2 cup juice from fresh lemon (don’t discard lemon rinds)

Directions:

To make marinade: Place all ingredients in a nonreactive bowl.  Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, every 15 minutes until the thermometer reads 180°.

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