Chicken with Sun-Dried Tomatoes

Chicken with sun-dried tomatoes

ready is 4 to 6 hours. makes 4 servings

2oz sun-dried tomatoes (not packed in oil)

1lrg onion

8oz whole baby carrots

3 stalks celery, sliced

1tsp dried thyme

1/4tsp salt

1/8tsp black pepper

4 boneless, skinless chicken breast halves

1/4 cup fat-free chicken broth

2 cups cooked brown rice

1. Slice sun-dried tomatoes and place in the bottom of a slow cooker alone with the onion, carrots, celery and seasonings.

2.Place chicken breast on top of the veggies and pour the chicken broth on top over the top.

3.Cover slow cooker and cook on low or med for 4 to 6 hours or until chicken is no longer pink and carrots are tender. Serve with the rice.

Summer salad

Summer Salad

INGREDIENTS

spinach, rinsed and torn into bite-size pieces
sliced strawberries
warm morning star grilled chicken strips (or use real chicken if you wish )
soy nuts or almonds
dried cranberries, raisins or both ( i like cranberries best)
Ranch dressing or a vinaigrette one would also be good.


Toss all ingredients together and pour on dressing.

Chicken Stew

CHICKEN STEW

I just found this recipe again. I had lost it and we used to make it all the time. Its so yummy!!

Prep time: 12 minutes

3 Med potatoes, cut into 1 1/2-inch cubes

2 cups baby-cut carrots

1 package (8 ounces) fresh whole mushrooms,cut in half

12 boneless, skinless organic chicken thighs (about 2 1/2 pounds)

1/2 tsp sea salt

1 med chopped onion

3 cloves, chopped garlic

1 TBS tomato paste

1 jar (15 ounces) roasted chicken gravy

1/2 cup of dry white wine or water

Toss potatoes, carrots and mushrooms in 3 1/2 to 4 quart slow cooker.

Arrange chicken on top.

Add salt, onion and garlic.

Stir the tomato paste into jar of gravy.

pour gravy mixture and wine or water all over.

Cook on low for 8-10 hours or until veggies are tender.

Chicken Nuggets

Singing for her supper =D

Home Made Chicken Nuggets
(With spinach, squash or cauliflower)





When i make these nuggets i do two different kinds because my 6yr old wont eat the spinach ones because she See's green. For her i use pureed squash or pureed cauliflower instead. I also always seem to run out of the breadcrumb mixture before I'm done so i have to make more. You may wanna have more bread crumbs on hand just in case this happens to you. Its not fun stopping in the middle to make more.





1 cup whole-wheat breadcrumbs (i just grind up bread in my food processor instead of buying it)


1/2 cup flaxseed meal (this is cheap and i found it at Kroger by the flour)


1TBS grated Parmesan cheese


1/2 cup paprika


1/2 tsp of garlic powder or better yet use fresh :)


1/2 tsp of onion powder


1 cup of pureed spinach (again my food processor)


1 cup of pureed squash or cauliflower (food processor or blender works great)


1 large egg, lightly beaten


1LB of boneless, skinless organic chicken breast or chicken tenders, rinsed, dried, and cut into small chunks ( I always buy more for my family of 5 because that wouldn't feed us all)


1/2 tsp of sea salt


nonstick cooking spray (i use the olive oil kind)


1TBS olive oil (you may need more)





1 In a bowl, combine the breadcrumbs, flaxseed meal, parm cheese, paprika, salt,garlic, and onion powder and mix well with your fingers.





2. In a shallow bowl, mix the vegetable puree and the egg (if your doing more then one puree you will need separate bowls and another egg) with a fork and set the bowl next to the breadcrumbs mixture.





3. Dip the chunks into the egg and puree mixture and then toss them in the breadcrumbs until completely coated.





4. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until chicken is cooked through, golden brown, and crisp all over, 4 to 5 minutes longer. (cut into peaces to check that its cooked through.)


Serve warm.

Prep: 10 minutes---Total: 20 minutes-----Serves 4

Tarragon Chicken Pot Pie

TARRAGON CHICKEN POT PIE

Like Chicken soup, this pie BOOSTS YOUR ABILITY to ward off winter colds.

3Tbsp all-purpose flour
1 can (141/2oz) organic chicken broth, warmed
1 1/2 tsp dried tarragon
3/4 tsp sea salt
1 can (12oz) fat-free evaporated milk
1 med yellow onion, sliced
2 garlic cloves, chopped
30 sm baby carrots, chopped
1 cup frozen peas, thawed
10 drops hot-pepper sauce, or to taste
1 1/2LB roasted boneless, skinless, ORGANIC chicken breasts, cubed--approx 2lb raw (leftovers work great)
3/4 sheet frozen phyllo dough, thawed
2lg egg whites, lightly beaten
3Tbsp sliced almonds


1. Preheat oven to 400. In a large saucepan, melt 2 Tbsp of the butter over medium heat. When sizzling, add the flour, whisking to make a paste.

2. Vigorously whisk in the broth, 1 or 2 Tbsp at a time, until smooth. Whisk in the tarragon and salt. Increase the heat to medium-high. Whisking continuously, cook the sauce for 5 to 7 minutes, or until slightly thickened. Add the milk while continuing to whisk. Cook for 5 to 7 minutes longer, reducing heat if necessary.

3. Melt 1Tbsp of the butter in a nonstick skillet. Add the onion, garlic and carrots. Saute for 15 minutes, or until the onion begins to caramelize. Stir in the peas and hot-pepper sauce.

4. In a 9"x9" baking dish, mix the chicken and vegetables. Pour warm sauce evenly over all.

5. Roll out the phyllo to the desired shape. Fit it over the baking dish, and seal it well around the edges with the egg white.

6. Brush the entire phyllo surface with egg white. Sprinkle the almonds over the top. Dab the egg white on top of the almonds. Cut slits in the phyllo.

7. Bake for 35 minutes, or until the crust is golden. Remove from the oven and cool for 20 minutes.

Makes 6 servings
Per serving: 372 cal, 43 g pro, 20 carb, 12 g fat, 5 g sat fat, 110 mg chol, 3 g fiber, 854 mg sodium (use sea salt and its healthier)

THE PAYOFF. A great source of vit A, folate and potassium. Yellow onions, garlic and hot pepper help to fight off colds.

Chicken Noodle soup with sweet potato & cauliflower

I make this soup in the crock pot and let it simmer all day. Its perfect for sick days and the garlic and onion really help to fight colds. Sweet potato and cauliflower purees provide you with vitamins A and C--good for vision, skin, and healthy immune system.

~CHICKEN NOODLE SOUP~

3 quarts reduced-fat low-sodium chicken broth or you can use the broth you boiled the chicken in if you want.

As much chicken breast as you want to add to the soup

1/2tsp sea salt

1 yellow onion

3 garlic cloves

diced carrots

celery

1 large package of noodles

1/2-1 cup of cauliflower puree

1/2-1 cup of sweet potato puree

Boil your chicken till cooked all the way through. Let chicken cool and pour broth into crock pot or a big pot.

Shred cooled chicken and add to the pot.

Add chopped garlic, onions, celery and carrots to soup.

Pour in your pureed sweet potato and cauliflower

cook on high till boiling and then turn to med till one hour before time to eat.

THEN ADD the noodles to the soup and let cook till they are soft but not mushy. If you add them to early they get mushy.

BBQ Crockpot Chicken

BBQ CHICKEN

This recipe is so easy and taste to great. I miss it now that we are almost vegetarian :(


I just toss chicken ( i even threw in frozen thighs before) in the crockpot and pour our favorite BBQ sauce all over the top and add a tiny bit of water in the bottom of the pot. Then i cook it on high all day until it just falls apart.

I always serve with mashed potatoes and steamed veggies. Its such a hearty meal yet so easy.

Chicken Rotel

~CHICKEN ROTEL~

Nacho chips
Boneless, skinless chicken breast (organic)
1 can rotel tomatoes
little box of velveeta cheese ( we use most of a big box though)
1 can Campbells cream of chicken soup

melt in a bowl the cheese, cream of chicken and tomatoes all together in the microwave.
Boil the chicken till done and tear into strips
smash the chips up in the bag

Get a handful of chips and spread on the bottom of a dish.
Then spread some of the chicken on top of that.
Next pour some of the cheese over the chicken.
Do this until you run out of ingredients.

Serve while hot and crunchy. YUMMM!!!

We have been eating this since Mckenzie was the size of Moriah and still love it.