BBQ Teriyaki Slow Cooker Chicken Thighs
Ingredients:
4 Organic skinless chicken thighs
3 cloves garlic minced
1/3 cup BBQ Sauce
1/3 cup Teriyaki Sauce.
Place chicken in 2qt Slow cooker, mix other ingredients
together, and cover chicken with it. Cook on low for 7
hours.
4 Organic skinless chicken thighs
3 cloves garlic minced
1/3 cup BBQ Sauce
1/3 cup Teriyaki Sauce.
Place chicken in 2qt Slow cooker, mix other ingredients
together, and cover chicken with it. Cook on low for 7
hours.
Roasted Beet, Blue Cheese, and Kale Frittata
from red if you do not want the color to bleed). Spread out in a single layer on
a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.
Once beets are close to being tender, whisk together eggs, milk, salt, pepper, and blue cheese. Using 1 tablespoon of oil sauté baby kale until tender.
Placed sautéed baby kale in pie dish. Take beets and layer them on top of the baby kale. Pour egg mixture over baby kale and beets.
Transfer pie dish to oven, still at 400˚, and continue to cook until set, 20 minutes.
Serve with extra blue cheese if desired.
Spicy Turkey Spinach Frittata
3-4 cups of raw spinach
1 small onion cut small
2 cloves of garlic minced
4 slices of cooked turkey bacon
Pickled sliced jalapenos (As many as you like)
6 eggs
1/2 tbs olive oil
Salt to taste
Pepper to taste
1. Preheat oven to 350 degrees. In a skillet over medium heat add onion, oil, and minced garlic. Cook about 5 minutes or until onions are tender. Add spinach. Sautee until spinach has shrunk down in size. Take off heat.
2. Beat eggs in a separate bowl, add salt and pepper to taste
3. Grease a glass pie dish with olive oil. Add spinach, onion, garlic mix. Follow this with eggs.
4. Add sliced jalapenos on top of the eggs. Cut turkey bacon into small pieces and spread evenly over the top of everything.
5. Bake in oven for 40-45 minutes. Oven times may vary based on make, model, and your elevation. Once done cooking, remove and let it cool for a few minutes before serving.
1 small onion cut small
2 cloves of garlic minced
4 slices of cooked turkey bacon
Pickled sliced jalapenos (As many as you like)
6 eggs
1/2 tbs olive oil
Salt to taste
Pepper to taste
1. Preheat oven to 350 degrees. In a skillet over medium heat add onion, oil, and minced garlic. Cook about 5 minutes or until onions are tender. Add spinach. Sautee until spinach has shrunk down in size. Take off heat.
2. Beat eggs in a separate bowl, add salt and pepper to taste
3. Grease a glass pie dish with olive oil. Add spinach, onion, garlic mix. Follow this with eggs.
4. Add sliced jalapenos on top of the eggs. Cut turkey bacon into small pieces and spread evenly over the top of everything.
5. Bake in oven for 40-45 minutes. Oven times may vary based on make, model, and your elevation. Once done cooking, remove and let it cool for a few minutes before serving.
Slow Cooker Chicken Tagine
1 3/4 lbs boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
2 large onions, thinly sliced
1/2 cup of dried apricots, coarsely chopped
1/3 cup of raisins
1 1/4 cup of low sodium chicken broth
2 tbsp tomato paste
2 tbsp lemon juice
2 tbsp flour
1 1/2 tsp ground cumin
1tsp ground ginger
1 tsp ground cinnamon
1/2 tsp black pepper
Place chicken, onions, apricots and raisins in slow cooker bowl.
In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon, and black pepper. Pour over chicken in slow cooker. Cover and cook on HIGH for 2 1/2 hrs or LOW for 5 hours.
2 large onions, thinly sliced
1/2 cup of dried apricots, coarsely chopped
1/3 cup of raisins
1 1/4 cup of low sodium chicken broth
2 tbsp tomato paste
2 tbsp lemon juice
2 tbsp flour
1 1/2 tsp ground cumin
1tsp ground ginger
1 tsp ground cinnamon
1/2 tsp black pepper
Place chicken, onions, apricots and raisins in slow cooker bowl.
In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon, and black pepper. Pour over chicken in slow cooker. Cover and cook on HIGH for 2 1/2 hrs or LOW for 5 hours.
Slow Cooker Cassoulet
Makes 8 servings
Ingredients
1 Onion, chopped
2 cloves garlic, crushed
1 can (14.5oz) tomatoes, drained
1 1/2 cups low-sodium chicken broth
1 cup white wine
2lb chicken thighs, skin and excess fat removed
1lb boneless pork shoulder, trimmed and cut into 1 inch pieces
1 tbsp tomato paste
2 Sprigs fresh thyme
1 Bay Leaf
1 cup bread crumbs
2 can (15oz each) cannellini beans, drained and rinsed
1/2lb turkey kielbasa, halved lengthwise and cut into 1/2 inch slices
1/2 tsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp black pepper
In a 5-6qt slow cooker, comnine onion, garlic, tomatoes, brother, wine, chicken, pork, tomato paste, thyme sprigs, and bay leaf. Cook on HIGH for 4 hours or LOW for 7.5 hours.
Stir in 3/4 cup of bread crumbs, the beans, kielbasa, chopped thyme, salt and pepper. Remove thyme sprigs and bay leaf, discard.
Ingredients
1 Onion, chopped
2 cloves garlic, crushed
1 can (14.5oz) tomatoes, drained
1 1/2 cups low-sodium chicken broth
1 cup white wine
2lb chicken thighs, skin and excess fat removed
1lb boneless pork shoulder, trimmed and cut into 1 inch pieces
1 tbsp tomato paste
2 Sprigs fresh thyme
1 Bay Leaf
1 cup bread crumbs
2 can (15oz each) cannellini beans, drained and rinsed
1/2lb turkey kielbasa, halved lengthwise and cut into 1/2 inch slices
1/2 tsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp black pepper
In a 5-6qt slow cooker, comnine onion, garlic, tomatoes, brother, wine, chicken, pork, tomato paste, thyme sprigs, and bay leaf. Cook on HIGH for 4 hours or LOW for 7.5 hours.
Stir in 3/4 cup of bread crumbs, the beans, kielbasa, chopped thyme, salt and pepper. Remove thyme sprigs and bay leaf, discard.
Turkey Sliders with Honey Dijon Mayo
To make these even healthier, use lettuce instead of buns
20 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic - minced
1/2 teaspoon basil, dried
1/2 teaspoon oregano,, dried
1 teaspoon salt
freshly ground black pepper
1-2 tomatoes thinlysliced
16 Leaves of Green or Red Leaf lettuce
1-2 large Pickles Sliced into medallions
16 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard
Combine ground turkey, cheese and all seasonings. Mix together well.
Shape turkey into 16 small patties.
Place patties on a greased baking sheet.
Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
Combine mayonnaise with honey Dijon mustard and stir until well blended.
Place on rolls and top with honey Dijon mayo, lettuce, tomato, and pickles.
20 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic - minced
1/2 teaspoon basil, dried
1/2 teaspoon oregano,, dried
1 teaspoon salt
freshly ground black pepper
1-2 tomatoes thinlysliced
16 Leaves of Green or Red Leaf lettuce
1-2 large Pickles Sliced into medallions
16 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard
Combine ground turkey, cheese and all seasonings. Mix together well.
Shape turkey into 16 small patties.
Place patties on a greased baking sheet.
Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
Combine mayonnaise with honey Dijon mustard and stir until well blended.
Place on rolls and top with honey Dijon mayo, lettuce, tomato, and pickles.
Easy Chicken Lo Mein
- 1 tablespoon oil-sesame or peanut oil
1 lb boneless skinless chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons soy sauce or teriyaki sauce
2 teaspoons freshly grated ginger or 1 teaspoon powder
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed vegetables ( you may substitute these fresh ingredients: 2 carrots peeled & cut, 1 head of broccoli, florets cut small, and stalk peeled and cut into small pieces, 1/2 lb green beans trimmed & cut)
1/4 cup water
Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.
Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.
Baked Eggs in Chunky Tomato Sauce
Technically eggs are not chicken, but which came first? The chicken or the egg???
2 teaspoons extra -virgin Olive Oil
2 large Bell Peppers (red, yellow, orange), stemmed, seeded, and diced small
1 large yellow onion, diced small
3 garlic cloves, minced
1 can (28 oz) diced tomatoes or 2-3 large tomatoes
3 cups baby spinach
red-pepper flakes
Corse salt and ground pepper
8 large eggs
4 ounces goat cheese, crumbled (1/2 cup) or Parmesean Cheese
2 tablespoons chopped fresh cilantro
1. Preheat oven to 400. In a large non-stick skillet, heat oil over medium. Add bell peppers and onion and cook, stirring, until softened, 8-10 minutes.
2. Add garlic and cook until fragrant, 1 minute. Stir in tomatoes and cook 3 minutes. Stir in spinach and pinch of red-pepper flakes (more to taste). Season with salt and pepper
3. Transfer sauce to four 14 oz gratin dishes or a 2-qt shallow baking dish. With the back of a large spoon, make 4 wells in sauce and crack 2 eggs into each.
4. Bake until whites are set but yolks are still runny, about 25 minutes, rotating dishes halfway through.
5. To serve, top with cheese and cilantro
2 teaspoons extra -virgin Olive Oil
2 large Bell Peppers (red, yellow, orange), stemmed, seeded, and diced small
1 large yellow onion, diced small
3 garlic cloves, minced
1 can (28 oz) diced tomatoes or 2-3 large tomatoes
3 cups baby spinach
red-pepper flakes
Corse salt and ground pepper
8 large eggs
4 ounces goat cheese, crumbled (1/2 cup) or Parmesean Cheese
2 tablespoons chopped fresh cilantro
1. Preheat oven to 400. In a large non-stick skillet, heat oil over medium. Add bell peppers and onion and cook, stirring, until softened, 8-10 minutes.
2. Add garlic and cook until fragrant, 1 minute. Stir in tomatoes and cook 3 minutes. Stir in spinach and pinch of red-pepper flakes (more to taste). Season with salt and pepper
3. Transfer sauce to four 14 oz gratin dishes or a 2-qt shallow baking dish. With the back of a large spoon, make 4 wells in sauce and crack 2 eggs into each.
4. Bake until whites are set but yolks are still runny, about 25 minutes, rotating dishes halfway through.
5. To serve, top with cheese and cilantro
Grilled Chicken Salad with Cherries
Chicken:
- 2 teaspoons olive oil
- 6 (4-ounce) skinned, boned chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- Vinaigrette:
- 1/3 cup water
- 1/4 cup red wine vinegar
- 2 tablespoons minced shallots
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cups gourmet salad greens
- 1 1/2 cups coarsely chopped pitted sweet cherries
- 6 whole cherries (optional)
- To prepare chicken, rub 2 teaspoons oil over chicken. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Prepare grill.
- Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.
- To prepare vinaigrette, combine water and next 8 ingredients (water through 1/8 teaspoon pepper) in a small bowl; stir with a whisk.
- Arrange salad greens on plates, and top with sliced chicken, chopped cherries, and vinaigrette. Garnish with whole cherries, if desired.
Turkey and Mashed Potato Potpies
Serves 8
6 slices bacon, cut crosswide into 1-inch pieces
3 leeks (white and light-green parts only),halved lengthwise,rinced well,and sliced (3 cups)
10 ounces button mushrooms,sliced (4 cups)
1 tablespoon chopped fresh thyme leaves
coase salt and ground pepper
3 tablespoons all-purpose flour
1 3/4 cus low-sodium chicken broth
3/4 pound leftover turkey meat,skin removed,cut into bite-size pieces (3 cups)
1 cup frozen peas
4 cups leftover mashed potatoes
Preheat oven to 400,with rack in upper thrid. In a large skillet, cook bacon over medium,stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms,and thyme to skillet and season with salt and pepper. Cook,stirring often,until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook,stirring,until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
Transfer turkey mixture to eight broiler-proof 8-once ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes. Heat broiler, with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.
6 slices bacon, cut crosswide into 1-inch pieces
3 leeks (white and light-green parts only),halved lengthwise,rinced well,and sliced (3 cups)
10 ounces button mushrooms,sliced (4 cups)
1 tablespoon chopped fresh thyme leaves
coase salt and ground pepper
3 tablespoons all-purpose flour
1 3/4 cus low-sodium chicken broth
3/4 pound leftover turkey meat,skin removed,cut into bite-size pieces (3 cups)
1 cup frozen peas
4 cups leftover mashed potatoes
Preheat oven to 400,with rack in upper thrid. In a large skillet, cook bacon over medium,stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms,and thyme to skillet and season with salt and pepper. Cook,stirring often,until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook,stirring,until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
Transfer turkey mixture to eight broiler-proof 8-once ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes. Heat broiler, with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.
Spiced Roasted Chicken
Serves 4
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 whole chicken (3 1/4 to 4 pounds),rinsed and patted dry,legs tied
coarse salt and ground pepper
2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
2 midium carrots,cut into 2-inch pieces
1 orange, unpeeled, cut into 8 wedges
Preheat oven to 450, In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instantread thermometer inserted in thickest part of a thigh, avoiding bone,should read 165), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 whole chicken (3 1/4 to 4 pounds),rinsed and patted dry,legs tied
coarse salt and ground pepper
2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
2 midium carrots,cut into 2-inch pieces
1 orange, unpeeled, cut into 8 wedges
Preheat oven to 450, In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instantread thermometer inserted in thickest part of a thigh, avoiding bone,should read 165), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.
Mozzarella-Stuffed Turkey and Tomato Kebabs
Serves 4
Cut 1 pound turkey breast cutlets into twelve 3-inch squares.
Tear 1/4 pound fresh mozzarella into 12 small strips.
Peel and quarter 3 shallots.
Working on a cutting board, use 2 overlapping basil leaves (from 1 bunch) to enclose a cheese strip and place on a piece of turkey.
Roll turkey around filling and thread onto an 8-inch skewer to hold the roll-up closed.
Follow with 1 shallot wedge and 1 cherry tomato (from 1 pint)
Add 2 more roll-ups to skewer, alternating with shallot and tomato.
Repeat to make 3 more kebabs.
Heat a grill to medium-high. Clean and lightly oil hot grill. Season kebabs with coarse salt and ground pepper and grill, turning and brushing with 1/2 cup italian dressing occasionally, until turkey is cooked through and cheese is melted, 10 to 12 minutes.
Cut 1 pound turkey breast cutlets into twelve 3-inch squares.
Tear 1/4 pound fresh mozzarella into 12 small strips.
Peel and quarter 3 shallots.
Working on a cutting board, use 2 overlapping basil leaves (from 1 bunch) to enclose a cheese strip and place on a piece of turkey.
Roll turkey around filling and thread onto an 8-inch skewer to hold the roll-up closed.
Follow with 1 shallot wedge and 1 cherry tomato (from 1 pint)
Add 2 more roll-ups to skewer, alternating with shallot and tomato.
Repeat to make 3 more kebabs.
Heat a grill to medium-high. Clean and lightly oil hot grill. Season kebabs with coarse salt and ground pepper and grill, turning and brushing with 1/2 cup italian dressing occasionally, until turkey is cooked through and cheese is melted, 10 to 12 minutes.
Khalil's Turkey and White-Bean Chili
Serves 6
3 tablespoons vegetable oil.
1 large white onion, chopped.
3 garlic cloves, minced.
1 to 2 serrano chiles, seeded and minced.
4 tablespoons chopped fresh rosemary leaves.
1 1/2 teaspoon cayenne pepper. Coaser salt.
1 pound ground white-meat turkey or chicken.
5 cups low-sodium chicken broth.
1 can (15 ounces) white hominy, rinsed and drained.
3 tablespoons cornmeal.
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary,cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes.
Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.
What is Hominy?
Huminy is the hulled,dried white or yellow kernels of field (not sweet) corn.
Canned white hominy is available at Latin markets and most supermarkests.
3 tablespoons vegetable oil.
1 large white onion, chopped.
3 garlic cloves, minced.
1 to 2 serrano chiles, seeded and minced.
4 tablespoons chopped fresh rosemary leaves.
1 1/2 teaspoon cayenne pepper. Coaser salt.
1 pound ground white-meat turkey or chicken.
5 cups low-sodium chicken broth.
1 can (15 ounces) white hominy, rinsed and drained.
3 tablespoons cornmeal.
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, chiles, rosemary,cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes.
Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes. Stir in cornmeal and cook 15 minutes. Season to taste with salt.
What is Hominy?
Huminy is the hulled,dried white or yellow kernels of field (not sweet) corn.
Canned white hominy is available at Latin markets and most supermarkests.
Chicken Enchilada Casserole
Serves 6
2 pounds tomatillos (husks removed),washed coarsely chopped
2 tablespoons vegetable oil
1 white onion, diced small
2 jalapenos,seeded and small
3 garlic cloves,minced
coase salt and ground pepper
12 corn tortillas
2 boneless,skinless chicken breasts (3/4 pound total),cooked and shredded (about 2 1/4 cups)
3 tablespoons sour cream
2 ounces cotija cheese, crumbled (1/2 cup)
1/3 cup chopped fresh cilantro
Preheat oven to 400. In a blender,puree tomatillos until smooth. In a large skillet,heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper.
Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken, fold in half,and arrange in a 9-by-13-inch baking dish,overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.
In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.
2 pounds tomatillos (husks removed),washed coarsely chopped
2 tablespoons vegetable oil
1 white onion, diced small
2 jalapenos,seeded and small
3 garlic cloves,minced
coase salt and ground pepper
12 corn tortillas
2 boneless,skinless chicken breasts (3/4 pound total),cooked and shredded (about 2 1/4 cups)
3 tablespoons sour cream
2 ounces cotija cheese, crumbled (1/2 cup)
1/3 cup chopped fresh cilantro
Preheat oven to 400. In a blender,puree tomatillos until smooth. In a large skillet,heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper.
Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken, fold in half,and arrange in a 9-by-13-inch baking dish,overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.
In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.
