Chicken-Vegetable Kabobs with White BBQ Sauce (Southern Living)

Serves 4

Ingredients

4 (12-inch) wooden skewers
1 tablespoon coarsely chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon loosely packed orange zest (I didn't have this)
1/2 teaspoon ancho chile powder (didn't have this either)
1/2 teaspoon freshly ground black pepper
6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1 small summer squash, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces

White BBQ Sauce

3/4 cup mayonnaise
2 tablespoons white wine vinegar
1 garlic clove, pressed
1 1/2 teaspoons coarsely ground black pepper
1 1/2 teaspoons spicy brown mustard
1 teaspoon prepared horseradish
1/2 teaspoon sugar
1/2 teaspoon table salt


Directions

1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
.2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

White BBQ sauce
Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week.  Makes up to 1 cup.

***This is AMAZING!!!

Grilled Chicken with Lemon-Cucumber Relish (BetterHomesandGardensMag)

This was crazy easy and very good!  Perfect meal for Jack's low carb diet!

Ingredients

• 4skinless, boneless chicken breast halves
• 1 - 2tablespoons  olive oil
• 2teaspoons  ground cumin
• 1/2teaspoon  salt
• 1/4teaspoon  cracked black pepper
• 1medium seedless cucumber, chopped (2 1/2 cups)
• 1large tomato, chopped (1 cup)
• 1/4cup  finely chopped onion
• 1/2teaspoon  finely shredded lemon peel
• 2tablespoons  lemon juice
• 2cloves garlic, minced
• 1/3cup  nonfat plain Greek yogurt
• 1tablespoon  honey
• 1tablespoon  milk

Directions

1.Brush chicken breast halves with olive oil; sprinkle with ground cumin, salt, and pepper. Grill on a covered grill directly over medium heat for 12 to 15 minutes, until done (170 degrees F), turning once.

2.Meanwhile, for Lemon-Cucumber Relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice, and garlic; stir to combine. In a small bowl combine yogurt, honey, and milk; stir to combine.

3.To serve, top chicken with Lemon-Cucumber Relish. Drizzle with yogurt sauce. Makes 4 servings.

       nutrition facts (Grilled Chicken with Lemon-Cucumber Relish)

• Servings Per Recipe 4,
 
• cal. (kcal) 283,
 
• Fat, total (g) 8,
 
• chol. (mg) 109,
 
• sat. fat (g) 2,
 
• carb. (g) 12,
 
• Monosaturated fat (g) 4,
 
• Polyunsaturated fat (g) 1,
 
• Trans fatty acid (g) 0,
 
• fiber (g) 1,
• sugar (g) 8,
 
• pro. (g) 40,
 
• vit. A (IU) 528,
 
• vit. C (mg) 15,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
• Niacin (mg) 18,
 
• Pyridoxine (Vit. B6) (mg) 1,
 
• Folate (µg) 22,
 
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 503,
 
• Potassium (mg) 890,
 
• calcium (mg) 67,
 
• iron (mg) 2,
 
• Percent Daily Values are based on a 2,000 calorie diet

Creamy Tortilla Soup

4 tablespoons butter 
2 teaspoon minced garlic
1 medium onion, finely chopped
4 tablespoons all-purpose flour
Three 14-ounce cans chicken broth 
4 cups half-and-half
One 10.75-ounce can cream of chicken soup, plus about a half another can
1 cup prepared salsa, mild or spicy
6 boneless, skinless chicken breasts, boiled, drained and shredded
2 15-ounce can black beans, drained
2 15-ounce can kidney beans, drained
2 15-ounce can whole kernel corn, drained
4 tsp. ground cumin
One 1.27-ounce packet fajita seasoning, plus half of another
Some cut up cilantro, probably three tablespoons
Juice from one lime
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
1/2 cup sour cream
Avacado (optional)

Directions
Melt the butter in a LARGE pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
Serving suggestion:  Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.  We added the chips as a topping.  Avacado makes a delicious topping, also.

I adapted this recipe a little.
3T olive oil and 1T butter
2 cans of cream of chicken soup.  What do you do with a half-can of soup?
I reduced the amount of broth by 1/2 cup since I used 2 cans of soup.
I baked the chicken (4 large breasts was plenty) in foil and used the broth in the recipe.

This makes so much soup that I will probably half it next time.  I have frozen a large container for later.
Original recipe from Jennifer Henley who adapted it from Trisha Yearwood's recipe on Food Network.

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz) *I didn't measure this out.  Just eyeball it!
1 c frozen spinach, thawed & drained  *Didn't measure this either.  I just cooked up some fresh spinach!
2 tbsp vegetable oil
2 tbsp Cajun seasoning
1 tbsp breadcrumbs *I did a mix of regular and panko
Sea salt, to taste
Freshly ground black pepper, to taste

Cajun Seasoning Mix
3/4 tbsp paprika
3/4 tsp onion salt
3/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp cumin
1/4 tsp thyme
1/8 tsp oregano

Directions

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.

Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving!

Enjoy!

*** This was a delicious dinner!  Super easy!

Orange Chicken

I got this recipe from the Extreme Makeover Weight Loss Edition show.

Serves 4

Ingredients

1/2 cup water
1/3 cup OJ
 2 Tbsp. lemon juice
2 Tbsp. rice vinegar
2 Tbsp. lite soy sauce
1/3 cup brown sugar
1/2 tsp. ginger, chopped
1 tsp. garlic, chopped
1/4 tsp. red pepper flakes
2 tsp. cornstarch
1 Tbsp. water
2 tsp. orange zest
4 grilled chicken breast cut into strips or bite size piece
2 cups broccoli floretsm, stemmed
2 cups cooked brown rice (optional)

Directions

1.Combine water, juices, rice vinegar, soy sauce, brown sugar, ginger, garlic, and red pepper flakes in sauce pan.  Bring to a boil over medium heat.
2.Mix cornstarch with water to form a paste.  Turn heat to low on sauce, add cornstarch paste and whisk until smooth.  Add orange zest.  Simmer for 5 more minute over very low heat.
3.Pour over grilled or stir fried chicken strips and broccoli. toss well.
4.Serve over brown rice

***Made this last night and I turned out really well!  Very filling with the brown rice and broccoli.  It was a quick and easy dish to make during the week.

Key West Grilled Chicken

Ingredients

 3 tablespoons soy sauce
 2 Tbs. honey
 1 tablespoon vegetable oil
 Juice of 1 Lime
 1 teaspoon minced garlic
 4 skinless, boneless chicken breast halves

Directions

In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.

If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.

For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)

*** Very moist and we really liked the marinade!

Cashew Chicken Lettuce Wraps

Makes 6-8 lettuce wraps.

Ingredients

For stir fry sauce:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground ginger
• 1 teaspoon sesame oil
For Cashew Chicken:
• 2 chicken breasts (about 3/4 lb. total), diced
• 8 leaves of greenleaf or iceburg lettuce
• 3 tablespoons canola oil (or oil of choice)
• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• 1/4 cup cashews, chopped
• Salt and pepper to taste

Instructions

For stir fry sauce:
1. Mix all ingredients making sure to dissolve brown sugar. Set aside.
For Cashew Chicken:
2. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
3. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

*** These are really easy and tasty!  Try Them!

Herbed Chicken Breasts with a Crispy Black Olive & Parmigiano Crust (finecooking.com)

Ingredients

4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
2 Tbs. extra-virgin olive oil
2 Tbs. whole-grain mustard
4 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 cups Toasted Breadcrumbs *I just just used a mix of Italian breadcrumbs and Panko
1 cup pitted Kalamata olives, rinsed, patted dry, and chopped
3/4 cup freshly grated Parmigiano-Reggiano
3 Tbs. chopped oil-packed sun-dried tomatoes (about 3 large tomato halves; pat dry before chopping)
1 lemon, cut into wedges

Directions

Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil.

With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts.


In a large bowl, mix the oil and mustard with half of the thyme, half of the rosemary, and the salt and pepper. Add the chicken and toss to coat well. You can proceed directly to coating the chicken breasts with crumbs, or let them marinate in the fridge for up to 24 hours.

Put the breadcrumbs in a large shallow dish and toss with the olives, Parmigiano, sun-dried tomatoes, and the remaining thyme and rosemary. Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well a couple of times so the crumbs adhere to both sides (these crumbs will be a little wet, so really press them on). Transfer to the rack on the baking sheet.

Serves 4

*Yum! This chicken was very moist! I cooked 2 chicken breasts and Jack and I halved one and saved the other for our lunch the next day.

Cajun Chicken Pasta - Thepioneerwoman.com

Prep Time: 10 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

** I used 12oz of penne pasta instead of the fettuccine and also I didn't have any cajun seasoning so I used Tony Chachere's. It wasn't too spicy....I think it was just right!