Crockpot Cashew Chicken

Serves 2  

Ingredients:

2 chicken breasts, cut into smaller pieces 1-2 cups frozen or fresh broccoli, cut into bite-size pieces 1 cup carrots, sliced 1/2 cup unsalted cashews 1 tablespoon olive oil 1/2 cup soy sauce or liquid aminos 4 tablespoons rice wine vinegar 3 tablespoons tomato paste 1 tablespoon brown sugar 1 garlic clove, minced 1 tablespoon ginger paste 1/4 teaspoon red pepper flakes salt and pepper to taste 1/2 cup water or chicken broth

-L ayer chicken, cashews and vegetables in the crockpot - Combine remaining ingredients except water and pour over chicken in crockpot -Add water or broth if necessary so mixture is almost completely covered -Cook for 2-4 hours on high or 4-8 hours on low

Chicken n' Bean Balls

 

I got semi-creative last night and ended up with these very yummy, kinda different, very easy chicken meatballs of sorts. Enjoy!

Ingredients:

Olive oil

1 lb ground chicken

1 15 oz can of cannellini beans, drained

Salt, Pepper, Garlic (and any other seasoning to taste. I was thinking curry powder could be delicious.)

- Heat pan over medium heat

- Mash chicken, beans, and seasonings together in a bowl

- Coat bottom of pan with swig of olive oil, heat until it feels hot

- Shape chicken mixture into ball shapes and place in pan

- Cook for about 6 minutes on each side or until cooked thoroughly

We had these last night with sauteed brussel sprouts and onions. Try them out and let me know what you think!

Chicken and Veggie Red Curry

Serves 4 (with leftovers)

Ingredients:

1 lb skinless boneless chicken breast sliced in strips

Red curry paste

Coconut oil

Chopped garlic (liberal amount)

1/2 tblsp fresh grated ginger or store bought ginger paste

1 small onion sliced thin

2 julienne sliced peppers (2 different colors)

1 yellow squash, cut into bite size pieces

1 1/2 cup sliced mushrooms

2 cans coconut milk

1 can water chestnuts

1 can bamboo shoots

1 packet of Truvia or Stevia (sugar)

All natural chili garlic sauce or sirracha (optional for some spicy heat)

-Heat large skillet (w/ lid)

-Heat 1 - 2 tblsp coconut oil in the pan

-Brown chicken strips in skillet.

-While browning, add ½ tblsp red curry paste to chicken and stir

-Dump out cooked chicken into bowl

-Add another 1-2 Tbls. Coconut Oil

-Place onion with chopped garlic and ½ tblsp ginger paste to pan and stir up brown bits of chicken

-Add peppers, yellow squash and mushrooms. Cover w/lid and cook until tender

-When veggies are close to done add 1 can water chestnuts and 1 can

bamboo shoots. Cook until warm

-Dump veggies into bowl w/chicken

-Put 2 tblsp red curry paste in pan and mix 2 cans coconut milk (you can add more coconut milk or some chicken stock if you prefer more broth) and mix thoroughly with a whisk

-Add 1 pack of Truvia or other natural sweetener and ½ tblsp of chili garlic sauce and stir

-Put chicken and veggies back in skillet and mix with sauce

-Simmer and serve hot over rice or rice noodles.

Tandoori Chicken

Ingredients:

8-10 pieces of chicken (breasts, thighs, drumsticks, whatever you like)

1 box of Tandoori spice mix - You can find this at any Indian market. I bought Shan brand from the Indian Bazaar off 28th and Arapahoe in Boulder.

1 1/2 cups of plain yogurt (goat or cow)

-  Remove skin from chicken and cut a few slits in each piece

- In a mixing bowl, add yogurt and contents of spice packet. For a less spicy flavor, use more yogurt

- Add chicken to bowl and mix thorougly, marinade in refrigerator for 24 hrs

- Cook on medium-high on oiled (Pam, etc) grill for about 10 minutes on each side or until internal temperature reaches 165 degress

I like to serve this with a curry quinoa salad and fried spinach. The quinoa recipe will be posted as next week's recipe. Hope you enjoy!

Chicken and Veggie Fried Rice

Ingredients: 3 tbsp olive oil 1 lb chicken, cut into thin strips 1/2 onion, finely chopped 1/2 tbsp chopped garlic 1/2 tbsp shredded ginger 1 zucchini, finely chopped 1 yellow squash, finely chopped 1 cup broccoli florets 1/2 cup carrots, finely chopped 1/2 cup peas (I used frozen) 4 cups cooked brown rice 3 eggs, scrambled Bragg's liquid amino acids to taste, throughout whole process

-Heat oil in a large pan to medium-high heat, add onion, garlic and ginger. Sautee for 2 mins, stirring -Add chicken strips and cook until browned and cooked through. Flavor with liquid aminos. Remove from pan -Add zucchini, yellow squash, broccoli, carrots and peas. Sauté and flavor with aminos until softened. Remove from pan -Add brown rice to pan and stir for 2 mins, again adding liquid aminos -Push rice aside in pan leaving an empty space. Pour eggs into this space and mix quickly until scrambled. They will cook quickly, make sure to scramble until small pieces. -Place chicken and veggies back into pan and mix thoroughly -Add more liquid aminos if desired

Jerk Chicken Wings

Ingredients: 1/4 cup minced red onion 1 tablespoon brown sugar 1 tablespoon finely chopped seeded jalapeño pepper 2 teaspoons cider vinegar 2 teaspoons low-sodium soy sauce 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon dried thyme 1/2 teaspoon black pepper 1/4 teaspoon ground red pepper 1/2 cup chicken stock 1 1/2 lbs chicken drummettes (you can also use chicken thighs, breast, even tofu)

-Combine first 11 ingredients in a large bowl; add chicken and liquid to a ziploc bag and marinade overnight. -My preferred method of cooking these is on the grill for about 6 minutes on each side or until golden brown and cooked through. -You could also cook them on a pre-heated medium-high heat pan on the stove.

These are so delicious and easy to make! We usually grill up a couple plantains and some asparagus to go with it. To grill a plantain, make sure it's black and ripe, cut it in half lengthwise. Brush them with olive oil and a sprinkle of brown sugar if desired and grill about 8 minutes on each side. Try this recipe out, I guarantee you won't regret it!

Aunt Ronna's Go-To Chicken

Ingredients: 6 large skinless breasts, cut up in into big (about 2-3 inch) chunks Can of pitted black olives, drained Can of chickpeas, drained Jar of spaghetti sauce or 1 28 oz can of diced tomatoes Pepper, Salt, Garlic to taste

- Preheat oven to 350 degrees - Place all ingredients in a foil lined (easy cleanup) baking dish - Bake 1 hr-1hr 15 min until chicken is done

My aunt usually serves this over pasta or potatoes with spinach or broccoli. It makes for great leftovers too. So easy and so yummy, thanks Aunt Ronna!