Quick Moroccan Chicken Thighs with Chickpeas

I was craving something a bit exotic the night I made this dish... but, I was short on time.  So, I threw together this little gem ~ Quick Moroccan Chicken Thighs with Chickpeas ~ and was quite happy with the results!  To make this dish I just used ~ a can of fire roasted tomatoes with juice, 1/2 a can of drained chickpeas, 4 skinless chicken thighs, a small sliced onion and a sprinkling of traditional Moroccan spices ~  powdered ginger, cinnamon, cumin, paprika, salt and pepper.  I let it all simmer together until the chicken thighs were cooked through, about 20-25 minutes.  I added some steamed veggies on the side... and dinner was served.  Not too much effort, not too much time, low on carbs... but full of the exotic flavors I was looking for.  On-the-fly cooking inspired by a craving.  Cool.  :)

Easy Baked Chicken Tenderloins ~ Trader Joe's

When I want to make a simple and easy chicken dinner, I will often turn to frozen chicken breast tenderloins (chicken tenders) from Trader Joe's.  I try to always have a bag in my freezer, it just makes my life easier.  Nothing fancy about this meal. I just ~ put a layer of foil over my cast iron skillet (to make clean-up super quick); add the frozen tenders; spice them up; follow the baking directions on the back of the bag (you can bake them from frozen, so this is great for a last minute meal); and in about 20-25 minutes our chicken dinner is ready to put on the table.  Easy-peasy.

I almost always change up the type of seasonings/veggies/sauces I sprinkle/scatter/slather on the tenders before I pop them into the oven, so it never feels like the same meal twice.  For side dishes, I'll add whatever sounds good to me at the time, or I'll choose any leftovers that may be hanging around in the fridge that need using up.  I might serve the chicken with sides of ~ canned baked beans, steamed veggies, a whole grain salad, a green side salad, baked potato, mac 'n' cheese, etc.,  and we're good to go.  Sometimes it's nice to just go to an old favorite stand-by, you always know what you're gonna get...well, sorta.   :)  Minimum effort, maximum return.  Cool.

Homemade Chicken Stock

Whenever I make a roasted chicken, I like to save the bones and meat scraps (like the neck, that weird little packet of innards they sometimes include, wing tips and such) and make Homemade Chicken Stock. It's super simple to do, it creates a wonderfully flavored broth, and it's basically free since the bones were headed to the trash can anyway.  To make it I just ~ cover the chicken bones/scraps with water, add some fresh/dried herbs and/or veggie scraps, and let it all simmer away for about an hour, until the broth is reduced by about half. Then I strain it, let it cool, pop it in the fridge until the fat comes to the top, skim it off... and the stock is ready for the freezer or the soup pot. Cheap, cheerful, flavorful and frugal ~ Gotta love that!

BBQ Glazed Sweet Apple Chicken Sausages with Veggies

I didn't have a clue for what to make for dinner the night I threw together this tasty meal.  So, I dug around the fridge and found a pack of my favorite Trader Joe's chicken sausages...but only the Sweet Apple flavor, not the Sun-Dried Tomato that I usually use.  Hmmm...  I'd never used that flavor for dinner before, only at breakfast since the Sweet Apple is a bit, well, sweet (in a maple/apple-flavored breakfast-y sort of way).  I decided to try them since they're fully-cooked and just need to be heated through.  I rummaged around a bit more and came up with the rest of the ingredients, for this meal-on-the-fly.

So, into my hot wok went some ~ EVOO, chopped apple, onions and bell peppers.   When they were getting nice and caramelized, I threw in the large chunks of sliced sausage, and I cooked it all together until the sausages started to get a nice, golden brown caramel color too.  Then I drizzled in a little of my favorite Bull's-Eye BBQ Sauce and gave it a good toss,  just until it was all nicely glazed with the sauce.  Then I plonked it on a plate with a variety of steamed veggies...and dinner was served.  Dinner on the table in about 15 minutes...not too bad for not having a mealtime game plan when I walked into the kitchen that night.  When you can find enough stuff to throw a meal together quick, forget about takeout.   :)

Oven-Poached Chicken Breasts

Making poached chicken breasts is pretty easy to do and it's a low fat way to cook this kitchen staple.  I usually poach them on the stove top, but here is another method/recipe that is done in the oven.  Cooking it this way comes in handy if you want to free up some space on your stove top.  Roy likes his mashed potatoes and Bisto gravy, I like my broccoli and the low fat way of preparing the chicken, so we're both happy.  :)

Chicken & Veggie Stir-Fry with Hemp Hearts Seeds

Hemp Hearts Seeds were the perfect addition to my Chicken & Veggie Stir-Fry dinner.  I just sprinkled them over the dish, right before serving.

Hemp Hearts ~ from Manitoba Harvest

I always wanted to try hemp seeds, but never had. Something about eating hemp seeds just didn't sound right to me.  But, I kept seeing articles about the benefits of this 'superfood'...and if it's good enough for Oprah to give it a thumbs-up, there must be something to them. They are a bit pricey, so I didn't want to commit to buying a big bag, just in case I didn't like them. Finally, I found a small packet of Hemp Hearts, raw shelled hemp seeds, over at Whole Foods, so I decided to give them a try. 

I must say, I'm so very happy that I did!  The flavor of the seeds is fantastic, they have a delicate, little 'crunch' and have a rich, 'nutty' quality that I really enjoy.  I think they're just as good eaten out of hand, as they are sprinkled over any recipe you are so inclined to add them to.  If you're like I was, on the fence about eating hemp seeds, why not give them a try?  I hope I come across a sample of Hemp Milk sometime...I'd like to try that hemp product, too.  At least for now, I've got a new tasty treat to add to my pantry staples.  Yay!!  :)

Warm Spinach & Sriracha Chicken Salad

Now that the holidays are over and most of the sweet treats are gone, I'm trying to eat a more low carb diet.  (I'm trying to get back to eating more Fat Flush Plan diet friendly) What with all the lack of motivation to leave the house, due to all this bitter cold winter weather, as well as all the indulging in extra rich holiday foods in December...it's now definitely time to change up my meals.   Yesterday, I threw together a wonderful lunch that included a spinach salad with chicken and a side of steamed baby bok choy.

Just by chance, I tried a new way of making my salad.  This method of tossing heated ingredients into spinach (which slightly 'wilts' it) has turned out to be my new favorite way to eat/enjoy a healthy spinach salad.  I'm thinking this will work just a well with other types of heated protein, too. Like ~ beans, quinoa or grilled tofu.  I'm so looking forward to trying it in all different ways.  :)

And, as an extra bonus, the dressing is spicy and fat free ~ yes!  This is the first time I've ever dressed a salad with Sriracha sauce, and it won't be the last...don't know why I've never thought of it before.   The combo of the hot chili, garlic-y, sweet/spicy Sriracha sauce and Bragg's soy sauce flavor was truly amazing.  It makes for a really lively dressing, that's also super low-cal.

I didn't measure anything as I was making my salad, I was just throwing stuff into the bowl as the inspiration came to me.  So, I don't have a recipe per se, but, here is what I tossed together...

Warm Spinach & Sriracha Chicken Salad

serves 1

Into a big salad bowl throw...

• 4-6 handfuls of washed spinach leaves
• 6 oz. of leftover shredded chicken, heated through until really hot
• 1/2 small white onion, cut into thin 1/2 rings
• 1/4 cucumber, sliced into 1/4's
• a couple spoonfuls of toasted slivered almonds

Then drizzle with...

• Sriracha sauce (to taste)
• Bragg's amino acids or soy sauce (to taste)

Then sprinkle on...

• favorite spice blend & pepper (to taste)

Then get ready to eat...

Once all has been assembled in the bowl, toss the salad.  The heat of the chicken will begin to lightly wilt the spinach...yum!  Taste and add more Sriracha sauce or Bragg's/soy sauce as desired. (I'm pretty heavy handed with the Sriracha, I like my food hot & spicy)  Enjoy! 

 

Sherry Wine Simmered Chicken ~ inspired by the classic dish Chicken Fricassee

For this dinner I was inspired by the classic, simmered Chicken Fricassee, a la Julia Child.  It's a pretty easy way to make chicken and I can make a lot of different meals with the leftovers.  From cold chicken, to sandwiches, to casseroles, to soup ~ it's all good!

One of my favorite ways to cook a whole chicken is to simmer it in a big pot on the stove. It's done simply ~ I just use water with a variety of herbs and spices.  Sometimes I'll include a little wine or veggies, just to up the flavor-ante and change-it-up a bit.  I'll make it with a whole chicken or with chicken parts, just depends on what's for sale at the market that week...or what's in my freezer on the day I want to make it.

This time I simmered the whole chicken with ~ a big glug of sherry, sliced onions, celery stalks with leaves, fresh parsley sprigs, garlic cloves, whole pepper corns, cloves, and a few bay leaves.

The chicken goes into a big pot; I add enough cold water to cover the bird; toss in whatever ingredients I'm using that day; bring it up to a boil; then reduce back down to a simmer; and let it gently bubble away.  When simmering chicken, I just wing it (heehee, no pun untended:) in regards to the amount of ingredients that I throw in, mostly going with how much I have on hand and what I think will taste good.

I let the chicken simmer for about an hour, carefully turning it over every 15 minutes.  How long I cook it really depends on how big the bird is and if I'm using a whole chicken or just parts. (I wrote about how much I like to make poached/simmered chicken thighs on this blog post)  I like to use the Perdue Chicken site for a handy reference for the correct cooking temperature for cooking/eating chicken.  I use my instant read thermometer to check the bird and when it's at the correct temp, we're good to go.  :)

We just cut it up in the pot and serve it with veggie sides.  I usually like to serve the breast the first night and then I make different dishes from the leftovers ~ the next night or later in the week.

I served this meal with a mushroom gravy and steamed veggies ~ YUM!

I can get a lot of meals out of preparing a chicken like this.  The remaining chicken might be cut into pieces and coated with BBQ sauce for another dinner; or maybe I'll shred it for chicken sandwiches or for use in a casserole; I save the broth and make soup; and you can't beat eating a cold chicken leg for lunch.  :)

Of all the ways I cook chicken, I think this has become my favorite way of preparing it.  I can really make my food budget go so much farther when I make chicken this way instead of baking it.  The meat seems more tender, there is less shrinkage and I get the added bonus of having a pot of flavorful chicken broth when I'm done.  I routinely get 12+ meals out of one bird this way ~ from the first slices of breast meat, to using the last bits in a chicken soup ~  chicken made this way just keeps giving.  A $6 bird becomes a cheap way to feed my family when I make it this way, and I'm all for that!

Creamy Chicken & Veggie Pasta

I went out shopping late this afternoon, to take advantage of the Labor Day sales, and I got back home a little bit later than I thought I would.  Oops... It was just about dinnertime, we were all hungry and we were definitely ready to eat.  I threw together a quick and really delicious meal ~ Creamy Chicken & Veggie Pasta ~ using some leftovers, some pantry staples and a few frozen/fresh veggies.

While the pasta was boiling (a mix of fettuccine and spaghetti, since I didn't have enough of either) I nuked some frozen Trader Joe's tri-color bell pepper strips, fresh sliced mushrooms and chopped white onion.  Then I heated up a can of condensed Cream of Chicken Soup, added some leftover roasted chicken (from last night's dinner), a couple chopped homegrown tomatoes, a spoonful of real bacon bits, dried basil and some frozen peas.  When the nuked veggies were done, I added them to the condensed soup mixture and then thinned it with a bit of water, just until it was a nice 'sauce' consistency  When the pasta was drained, I tossed it with some EVOO, garlic powder, salt and pepper.  The Creamy Chicken & Veggie Sauce came out perfect and was ready in the time it took to boil the pasta.  I love it when a meal comes together as quickly and easily as this one did!  A sprinkling of Parmesan cheese & crushed red pepper flakes topped it all off.  Real-time cooking in my kitchen tonight. :) 

   

Mushroom Smothered Chicken Tenders

I rely on frozen chicken tenders when I want to make a quick and tasty meal.  I like them because they are easy to keep on hand and because I can cook them either when thawed or still frozen.  I sometimes smother them with various gravies or sauces to give them a different feel, for hardly any extra effort.  This time I smothered the tenders with sauteed mushrooms combined with undiluted condensed mushroom soup.  Looks and tastes impressive, but it's still quick and easy ~ I like it!

Waldorf Chicken Salad ~ from America's Test Kitchen

When I was on the treadmill at the gym the other day,  I watched this episode clip from America's Test Kitchen (it's available for viewing for a limited time, so check it out soon).  They shared a recipe for a spin on a classic chicken salad.  They called their version ~ Waldorf Chicken Salad.  It looked so good, I came home and made it for my dinner.  The recipe was easy to follow and made for a great tasting chicken salad.  The thing that really caught my attention, was them cooking the chicken breasts in a homemade version of sous-vide cooker.  Interesting concept...  I'm not fully convinced that it was worth the extra effort, but I was glad that I tried preparing it that way. 

I made a simple, throw-it-all-in-the-pot ~ Chicken & Vegetable Miso Soup ~ using the leftover water/broth.  What a great way to use up leftover veggies in the fridge.  There's no waste is this kitchen!!

Since you have to sign-up over at America's Test Kitchen before they will let you see the actual recipe, and some might not want to do that, here is another great sounding Waldof Chicken Salad recipe that has similar flavors. ((this recipe has no Let-us-send-you-a-Cooks-Illustrated-magazine-to-review-&-then-write-'cancel'-on-the-invoice-we-send-to-you-,-even-if-you-don't-want-to-pay-$24.99-a-year-for-a-subscription catch to it.))    :)  teehee  

Eating on The Overnight Diet ~ my one week diet update

Grilled Tuna with Edamame & Oriental Veggies ~ Using my George Foreman Grill made this meal extra easy to make.

Egg Beater Omelet w/Veggie Chorizo

Well, it's been one week since I said I was going to try The Overnight Diet ~ here is my post from last week where I talked about trying it.  This is my verdict on The Overnight Diet ~ I think the variety of the food is fine, lots to choose from, no sense of deprivation and having a 200 calorie 'treat' once a day was nice.  Here are some of the meals I've enjoyed last week, making them up using the food guidelines.  The meals were easy to make and there is enough variety to keep you interested...

Sautéed Spinach with Walnuts

Steak & Spinach Salad

But, I've got to say, I only lost 2 pounds. Completely respectable as far as dieting goes and if I were to keep up with it over a few weeks, assuming I continue to have the same results, I'll arrive at my goal.  But I must say, The Overnight Diet (at least for me) did not have the 'lose it quick' potential that was mentioned in the Woman's World article that I was hoping for.  

When I did the Fat Flush Plan diet in the past, I lost 8 pounds in 10 days, so that diet does (at least for me) give me the ~ Wow! ~ factor I was looking for.  All that being said, the Fat Flush Plan diet does have much stricter diet/food guidelines, but for me, that works better for my body type and I get the fast results I'm looking for.  So, now I'm back to my old stand-by, the Fat Flush Plan way of eating for the next few weeks, gotta get ready for that beach vacation!  Hope you enjoyed my little diet experiment, I had fun doing it and reporting back on the blog.  :)

Chicken Tenders with Sweet Potato & Steamed Spinach

Tipsy Lemon Pepper Chicken

The other night I made an old favorite of ours ~ Tipsy Chicken.  This time I included some sliced Meyer lemons and cracked black pepper under the skin before I put the chicken in to roast.  It 'perfumed' the chicken (Roy's word, not mine :) with the lovely citrus aroma and flavor of my go-to lemon.  I used a crisp white wine and a classic dry chicken rub, it was a wonderful combo.  I love cooking chicken this way ~ it's easy, it's tasty, it's tender, the chicken cooks up moist and since it's sitting up, all the fat drains as it bakes.  I make it with beer, red wine, soda or whatever liquid strikes my fancy ~ same goes for the herbs and spices.  Check out the simple recipe ~ HERE.

Chicken Caesar Salad Wrap with Avocado ~ Low Carb

Today, the ~ Ides of March ~ are upon us.  Every March 15th, I feel the need to eat a meal that includes the name, Caesar, in it.  Don't know why, I just do...call it a quirk.  :) 

Last year I shared my healthy and good-for-you ~ Kale Caesar Salad with Homemade Vegetarian Caesar Salad Dressing.  This year I'm going for a low carb ~ Chicken Caesar Salad Wrap with Avocado.  Using my favorite precooked, packaged chicken strips & low calorie Caesar dressing  makes it a snap to throw together.  A salad, all wrapped up, nice and snug.  (I think of it as a toga for food :)  Caesar, all hail!  teehee


Chicken Caesar Salad Wrap with Avocado ~ Low Carb

Gather it together ~

• low carb tortillas (I use La Banderita)
• fully cooked sliced chicken strips (like John Soules brand) heated or chilled ~ your call
• chopped lettuce ~ romaine or whatever is in the fridge
• sliced avocado
• chopped tomatoes
• thin sliced onion
• Caesar dressing
• grated Parmesan cheese
• salt/pepper, to taste

Wrap it up ~ 

• layer a bit of all the above ingredients on the low carb tortilla and then roll it up, sandwich wrap-style (OR toss all the chopped ingredients together with the Caesar dressing, just as you would a tossed salad, then fill/wrap the toga...Oops, I mean tortilla.  :)   Enjoy!

Quick Chicken-Cilantro Wonton Soup ~ ready in minutes

Quick Chicken-Cilantro Wonton Soup ~ Using Trader Joe's Frozen Chicken-Cilantro Wontons makes creating this soup a pleasure!

The Chinese New Year is being celebrated today ~ Sunday, February 10th.  The year 2013, is the ~ Year of the Snake.  I thought I'd share my really quick and super easy version of the ever-popular Chinese Wonton Soup.   I use frozen wontons in my spin and call it ~ Quick Chicken-Cilantro Wonton Soup.  I love making it because it tastes so good, I can get it on the table in minutes and it makes me feel like I'm enjoying a meal in a Chinese restaurant.

Spiced Chicken Cacciatore

Since it's the New Year, I'm back to looking for healthier recipes that have a lot of flavor, but go light on the calories.  This Weight Watchers recipe for ~ Spiced Chicken Cacciatore ~ fits the bill.  I really liked the addition of the curry powder in this dish.  It's an unexpected spice, not one you would find in a classic Chicken Carriatore recipe, but, it's one that I really like.  Its flavors (minus the curry) are similar to the French inspired ~ Hunters Chicken / Chicken Chasseur ~ post that I did last year. (check out that recipe post ~ here)

I decided to serve it with rice, since I already had some on hand and used skinless legs for the same reason.   I also used sliced/frozen, 3-color bell peppers from Trader Joes, I've always got some in my freezer, I just love 'em!  This turned out to be a really tasty dish and one that I'll be making again.  So, if you're looking for a new way to cook your chicken, that's not quite traditional, that's lower in calories and is pretty quick and easy to get to the table ~ than give this one a try.  Check out the recipe for the Spiced Chicken Cacciatore over on the Weight Watchers site.  Enjoy!  

Simply Prepared Poached Chicken Thighs

Simply Prepared Poached Chicken Thighs ~ This is one of my go-to ways to make chicken since it's so easy to cook, tastes so good, is pretty quick and is so versatile.  I pull the skin off before eating, so it cuts down on the calories.  The stock/broth has all of the full chicken flavor, so I use it/save it for making soup another day.  I let the stock sit overnight in the fridge, so the fat is super easy to remove.

I'm a huge fan of simply prepared, poached/simmered chicken ~ either a whole bird or cut-up parts.  It makes for a pretty cheap meal, especially when chicken is on sale or when you can find them marked down on, or just before, their 'sell by' date.  When I find a good deal, I'll buy a few packs ~ one to cook that same day and the rest to go straight into the freezer.  We eat the thighs all different ways ~ as-is; with gravy; with BBQ sauce; with teriyaki sauce; added to salads; Mexican food... the list just goes on and on.  Sometimes I'll bone it before serving, sometimes not.  Sometimes we eat it hot ~ sometimes cold.  It's all good.

I use lots of different goodies in my poaching liquid ~ dried/fresh herbs, spices, wine, fruit juice, beer, lemons, onions, garlic, etc. ~ so it's never the same way twice.  I tend to mix-and-match, depending on my mood, or what's available in the kitchen and what I'm thinking of serving it with.  Check out this recipe that gives you a step-by-step on how to do this simplest of ways to prepare chicken thighs.  Since it's only the three of us, I usually cook the smaller amount, just look for the 'Notes' on how to make the smaller portion.  Enjoy! 

Homemade Chicken & Dumplings ~ just like Grandma & Cracker Barrel make!

Homemade Chicken & Dumplings ~ Honestly one of the easiest and most satisfying homestyle meals I've ever made.  Why has it taken me so long to discover this classic recipe?  The traditional 'noodle-style' dumplings are so different from the biscuit dumplings I normally make.  Two versions of the same meal & both outstanding!

I found this amazing sounding recipe for making old fashioned ~ Homemade Chicken & Dumplings.  It said it was easy to make, quick to get to the dinner table & that it tastes like the Cracker Barrel version.  Ooooo, that got my attention.  I just love Cracker Barrel's Chicken & Dumplings!

I made it for our dinner & was truly impressed, as was my entire family.  Using leftover chicken makes this recipe so easy.  Not much to it ~ flour, broth, cooked chicken & a couple of spoonfuls of other on-hand pantry ingredients.  Even though the ingredient list is small, the flavor is BIG & so very comforting!  The recipe is simple to follow, quick to get to the dinner table & is just as good (if not better) than the one I've ordered countless times at my favorite 'country-style' restaurant.  We demolished the first batch I made and I've had requests to make it again ~ soon, very, very soon.  It was THAT good.

So, if you're looking for a meal that tastes like ~ something your grandma might make... that is comforting & makes you think of simpler times, when food wasn't fancy ~ just rustic, flavorful & perfect for large or small gatherings... just everyone sitting around the kitchen table, enjoying each others company... or when you'd like to order chicken & dumplings in your favorite 'country-style' restaurant, but want to make it cheaper at home, using leftover chicken & few other ingredients... or maybe even for a potluck ~ consider giving this recipe a try.  I think you'll be glad you did.  :)

P.S. ~ Since I'm posting this after Thanksgiving, I was thinking this might be a perfect way to use up some of the leftover turkey we all have hanging around the fridge.  Same meal / preparation, just a different type of bird...  I think I'll be making this again, just turning it into ~ Homemade Turkey & Dumplings ~ the next time around.  Maybe throw in a few frozen peas/carrots. Or maybe not.  Depends on my mood. : )

Honey Dijon Chicken Tenders ~ Lovin' my George Foreman Grill

I'm loving my George Foreman Grill for helping me get meals on the table quickly.  I'll often start my cooking by steaming a mix of chopped, fresh veggies in the microwave.  While that's cooking, I'll make a quick side garden salad.  Once that's finished, I'll get the chicken tenders and onions cooking on the George Foreman Grill.  They only take around 5 minutes and about a minute before they're done, I'll pour some Honey Dijon Mustard salad dressing on them ~ it gives them a nice flavor.  If I've thought about what I'm making in advance, I'll even let them marinate in the dressing ahead of time.  While the chicken tenders are cooking, I'll set the table.  Dinner's ready in about 20 minutes, start to finish.  Quick cooking meals are great for days when I'm short on time.  Thanks, George Foreman!

Rustic Chicken Enchiladas

Chicken Enchiladas made with Trader Joe's Corn & Wheat Tortillas ~ the taste & texture of these unique tortillas really make this dish special!

Trader Joe's has a really wonderful tortilla that is made with a combo of corn and wheat.  It's thick, slightly chewy and makes for a wonderful, rustic textuted enchilada.  I simply followed the directions on the back of the green enchilada sauce can & came up with a fantastic dinner that we all enjoyed.  I added some traditional Mexican sides & we all dined well.  I'll be making this enjoyable meal again, with these unique tortillas, every time I get the craving for enchiladas...or quesadillas, or soft tacos, or...  :)