1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
1 onion, diced
4 cloves of garlic, diced
1 can of diced tomatoes
Handful of mushrooms, chopped
1 tablespoon freshly chopped parsley (you can swap for basil or cilantro if you like the taste of those better)
1/4 tsp. salt
1/4 tsp. black pepper
1 package of boneless, skinless chicken breasts
1/2 cup of bread crumbs plus more for topping
1 8oz. can of tomato sauce or 1 cup of honey mustard
1. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
5. In a large frying pan, saute the diced onion and 4 garlic cloves until tender. Add the can of diced tomatoes, chopped mushrooms, chopped parsley and salt and pepper. Cook for 5 minutes.
6. Remove from pan and put tomato mixture in a bowl. Add 1/2 cup of breadcrumbs, mix well. Add 1 cup of cooked quinoa. Mix well.
7. Take chicken breasts, and pound thin or cut in half so it’s thin
8. Place in a greased baking dish, and fill the center of each chicken cutlet with the quinoa mixture, then fold over in half so the quinoa mixture is covered.
9. Drizzle tomato sauce on top of stuffed chicken, or spread honey mustard on top of chicken, then sprinkle bread crumbs on top.
10. Bake, covered with foil in oven on 400′ for 30-45 minutes until cooked through.
Boneless, skinless chicken breasts, cut into pieces
2 tablespoons olive oil plus more for cooking
Spices such as salt, pepper, garlic, paprika
1 small onion, diced
Lettuce, chopped up
1/2 cup of mayo
1/2 cup of bbq sauce
Combine olive oil, spices and chicken breasts in a large zip lock bag. Shake well so all of the chicken is marinated in the olive oil mixture. Heat up a pan with some oil and saute onion until tender. Add chicken to and and cook until no longer pink. Place lettuce, tomatoes, pickles, carrots, sautéed onion and chicken pieces in a large bowl. Combine the mayo and bbq sauce, heat up and dress salad.
1 box of cooked pasta of your choice
1 pound of boneless, skinless chicken breast cut into strips or small pieces
1 tablespoon olive oil
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. salt
1 15oz. can of crushed tomatoes
1 6oz. package of sliced mushrooms
1 14oz. can of coconut milk
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped rosemary
Combine chicken pieces, olive oil, paprika, black pepper and salt in a large zip lock bag. Shake well. Saute the chicken in a large pan until no longer pink. Add crushed tomatoes and mushroom slices. Cook until mushrooms are slightly tender then add the prepared pasta with the coconut milk, oregano and rosemary and mix well. Cook several minutes before serving.
Today is National Chicken Cacciatore Day! I wasn’t aware until 12pm, however as soon as I found out I knew I had to honor the special food holiday by whipping up this tasty dish for dinner. “Chicken Cacciatore” means chicken prepared “hunter style” with tomatoes, onions, herbs and bell peppers. Some people use red wine, some throw in white wine. Once prepared, it’s served with warm crusty bread and pasta. I’m currently on a no carb, ok low carb, diet so I skipped the bread. (my husband doesn’t like to suffer with me when I diet so he gets the pasta!)
1 whole chicken cut into pieces
1/4 cup flour
2 tsp. black pepper
2 tsp. salt
1 tablespoon olive oil
1 onion diced
3 garlic cloves diced
1 red bell pepper diced
1 large can of crushed tomatoes
1/2 cup of red wine
1 tsp. of freshly chopped oregano
1 bay leaf
Rinse and pat dry chicken pieces. Combine 1/4 cup flour, 1 tsp black pepper, 1 tsp salt in large bowl. Dredge chicken in flour. Heat 1 tablespoon olive oil in large skillet. Brown chicken on all sides, about 5 minutes each side. Remove chicken from skillet and set aside. Add the onion, garlic, mushrooms and red bell pepper to the skillet and saute until tender. Then add the can of crushed tomatoes,red wine, chopped oregano and bay leaf. Season with remaining black pepper and salt. Stir and bring to a boil. Return chicken to sauce, lower flame and cook for about 45 minutes or until chicken is cooked through. Remove bay leaf and serve over cooked pasta or rice.
Apples and pears cook together to make this wholesome and nurturing dish that is full of flavor.
2 tablespoons olive oil
1 small onion, cut into small slices
4 pieces boneless, skinless chicken breasts
1 large apple, peeled and cut into thin slices
1 large pear, peeled and cut into thin slices
1 cup of apple cider
1 tablespoon of apple cider vinegar <!–more–>
Saute onions in 1 tablespoon olive oil until translucent. Add chicken pieces and cook until no longer pink. Remove from heat and set aside, wrapping in foil to keep warm. Add remaining olive oil to pan, and cook the pear and apple slices until tender. Combine the apple cider with the apple cider vinegar and add to the pan and bring to a boil. Lower heat and add the chicken back to the pan. Cook for an additional 5 minutes then serve with apple and pear slices.