Easy Peasy Chinese Chicken Salad

This morning. 5:30 a.m., the alarm goes off. We've switched to running in the morning because 100 degree heat + running = heat stroke + hot feet.

It was humid and cloudy, not really uncommon for the mornings. About 1.5 miles in it started to drizzle. About 2 miles away from the house, it started to pour. That's the great thing about running either away from your vehicle or your house: you have to come back.

Unluckily, my phone has paid the ultimate price. But, you won't find me moping around the AT&T store because we NEEDED THE RAIN!

Thank you Lord for you rain and the Chinese chicken salad (+raisins) we had for dinner!

Food for Life,

the SupperSmiths, forging one meal at a time

Wednesday- Chicken Chutney Sliders

Chef’s Notes: Aren’t my slider buns ADORABLE???? I don’t know what it is, but eating mini things is way more fun. I guess that if you’re really being honest with yourself, you’ll agree that you never outgrow the joy of the minis. But, don’t get too attached to my baby buns and hoard them, a person still has to eat! (and you could always make more)

Plan of Attack:

1. Bake Chicken*

2. Cook Onions

3. Create Sliders

Ingredients for 2:

4 sliders buns (homemade)

1 skinless chicken breast, shredded*

1 Tbsp BBQ Sauce

¼ tsp Chinese five spice

¼ C water, divided

½ C red onion rings

2 Tbsp mango chutney

2 servings Kale Chips

Instructions:

1. Heat skillet to medium heat. Add shredded chicken, BBQ sauce, five spice & 1/8 C water; cook until water is evaporated and chicken is fully coated. Remove chicken from skillet; set aside.
2. In the same skillet add onions and sauté for 5 minutes. Add other 1/8 C water and continue cooking for another 5 minutes or so until onions are browned.
3. Spread ½ Tbsp mango chutney on each bottom bun, top with onions, chicken & one bread & butter pickle; Repeat until all are completed
4. Enjoy!

*I made my chicken in the crockpot. Wrap breast in foil and cook on low for 6 hours.

Food for Life,

the SupperSmiths, forging one meal at a time

Wednesday- No Excuses Terkiyaki Chicken

Chef’s Notes: I’m a little scatterbrained this week, because mainly I’m excited about this weekend. My cousin, Katie, is getting married! I can’t wait! Although our menu is suffering this week from the lack of attention, I WAS going to make a different kind of chicken until I realized around dinner time it needed to marinate. Oops. So I slathered on some Teriyaki Sauce and called it a day! I also made a bulgar side dish, which SmithCale deemed as “terribly bland” unless mixed with the sauce. I guess he’s just prepping my feelings for when our kids constantly berate my food.

Plan of Attack:

1. Preheat oven

2. Bake

Ingredients for 2:

2 chicken leg/thigh combos or chicken cut of your choice

¼ C teriyaki sauce

Cooking Spray

Instructions:

1. Preheat oven to 350 degrees
2. Spray an 8x8 baking dish with cooking spray
3. Add chicken and top with teriyaki sauce
4. Bake for 45-50 minutes, basting the meat at about 25 minutes with the teriyaki sauce in the bottom of the dish
5. Enjoy!

Mother Nature's revenge hit East Texas at full force. I listen to poor Mark Scirto's voice from 4:30 until our electricity went out. Then I listen to him on my laptop.

Luckily our house and the garden made it intact! Can't say that for our neighbor's tree, which thankfully missed our fence.

Butters hunkering behind the toliet

Waiting to lose power

Wednesday: Chicken Salad (with GRAPES)**

Chef’s Notes: I have to admit, I’m pretty tough on myself. I expect a lot from me, and don’t like failure. Today was a continuation of yesterday’s crumminess. So, I decided to take the night off, which brings me a lot of anxiety. I LOVE schedules and rules, case-in-point: I usually work out 6 days a week, and my reasoning is why shouldn't I? We don't have kids yet and it's the only time I get to be selfish, I know when we have kid, 4-5 days a week (probably all in the a.m.) will have to do. But since I enjoy running so much outside these days I hate my workout DVDs. Today I just didn’t feel like it, so I skipped it. I made an easy dinner, got frozen yogurt then we worked in the garden until 8. Sometimes living life is the best activity.

Plan of Attack:

1. Combine in one bowl

Ingredients for 2:

1 boneless, skinless chicken breast (6 oz), cubed*

1/8 C mayo

1/8C greek yogurt

¼ jicama, peeled and diced

¼ C green grapes, chopped

1 Tbsp relish

1/8 C garlic roasted almonds, chopped (or regular almonds + ¼ tsp garlic powder)

Salt and pepper to taste

Instructions:

1. Combine ingredients in a bowl and chill for about 1 hour
2. Enjoy!

*I’ll share a secret with you. I cooked my chicken breast in the crockpot all day, then just cubed it when I got home. Spray a piece of foil with cooking spray, place chicken in the middle along with a little salt & pepper. Seal it up and set in crockpot for 6 hours on low. Came out perfect, not too dry and cooked through, and NO clean up*

**Monni is 10 weeks tomorrow, but up until now baby J has been the size of a GRAPE**

SmithCale made fun of my brownie bites. Word to the wise: Don't make fun of a PMSing woman's brownie bites.

Food for Life,

the SupperSmiths, forging one meal at a time

Friday In a Flash

I know you're all itching to know how our Run for the Red 5K went, but I have to get through Friday first. I made the BBQ sauce below the night before and marinated two chicken thighs and legs in 1/2 of it overnight.

Then heat your grill.

Wrap the marinated chicken in foil sprayed with cooking spray and fold into a packet. Grill for 35-40 minutes over direct heat, flipping half way.

What do you do while waiting for your chicken to cook?

Enjoy homemade sourdough with a glass of local wine

Watch Butters frolic in the grass

First Draft BBQ Sauce

Truly, I bow to the BBQ gods on how they make great sauce. This is my first attempt but SmithCale assured me it was at least good enough to share. This totally tasted delicious after letting the flavors marry for 24 hours. Enjoy!

Ingredients for 1C:

¾ C ketchup

½ C water

2 Tbsp red wine vinegar

¼ tsp garlic powder

¼ tsp onion powder

½ tsp chili powder

¼ tsp smoked paprika

¼ tsp dried mustard powder

Salt and pepper to taste

Instructions:

1. Heat ingredients in sauce pan over medium-high heat. Bring to a boil
2. Reduce heat and simmer 10-12 minutes or until it reaches desired consistency ( I like my fairly thick)
3. Allow to rest in refrigerator for at least 24 hours

Food for Life,

the SupperSmiths, forging one meal at a time

Thursday- Red Chicken O'Curry

In the Smith household we've really been on a Curry kick here lately. Well, that and I had leftover coconut milk I wanted to use so it doesn't go bad.

It is a great way to get those veggies in! Just look at that bowl full of color!

So we used the same recipe from last week's green O'curry, except we subbed red curry and added an Anaheim pepper, voila!

In other really not that exciting news, I've finally worked up the nerve to try to make authentic San Fran Sour Dough bread from my Organic Cookbook. I don't know how it will turn out, but fingers crossed!!

Sour, my little doughball, sour!

Food for Life,

the SupperSmiths, forging one meal at a time

Tuesday- Green Chicken O'Curry

I hear what you're thinking, "Curry isn't Irish." I realize that, but you can only plan on eating so much meat and cabbage in one week. This is America and I can interpret a holiday however I want! At least it's GREEN!

Adapted from Clean Eating

Chef’s Notes : We have finally done it! SmithCale said it is so! We have recreated authentic curry flavor found in a restaurant at home! I’ll tell you the secret, but you have to promise to not tell anyone. You should just send them to the blog to read it  . The secret: Using a Wok & Wok Oil. Don’t forget when other people ask your secret…I’m watching you! (Not really, I’m too busy working, training, cooking and drinking hot tea).

Plan of Attack:

1. Cook rice

2. Prep veggies/ chicken

3. Wok & Roll

Ingredients for 2:

½ C jasmine rice, cooked according to package directions

2 tsp wok oil

3 tsp green curry paste

2 carrots, cut diagonally

½ C snow peas, trimmed

1 boneless, skinless chicken breast, cubed

½ C coconut milk

1/3 C chicken broth

Healthy squeeze of squeezy basil

1 tsp fish sauce

1 tsp brown sugar

1 green onion, cut diagonally

Instructions:

1. Heat wok oil in wok to medium-high heat
2. Add green curry paste and cook for 45 seconds, stirring constantly
3. Add coconut milk and chicken broth, stir until smooth, and bring to boil
4. Add chicken, reduce heat and cook 2 minutes
5. Add snow peas and carrots; cover and cook 4-5 minutes
6. Stir in basil; simmer 1 minute
7. Turn off heat and add brown sugar and fish sauce
8. Enjoy with jasmine rice!

Food for Life,

the SupperSmiths, forging one meal at a time

Friday- Punjabi Quesadillas

Adapted from Spice Goddess

Chef’s Notes : Have you ever watched the Cooking Channel? No? Well I’ll try to remember that not everyone likes to cook as much as I do and keep my disappointed look to myself. I digress, we found another show that we enjoy; “Spice Goddess”. Although I will admit that sometimes I even find her use of spices overwhelming, most of her recipes sound really good! We had looked for some of her mentioned spices at our local store and couldn’t find a few. So we ventured to our local Asian Grocer, and when I found garam masala I literally squealed with delight because I knew I could make these! So watch the Cooking Channel and visit an Asian Grocer, I promise you’ll enjoy both with no disappointed faces!

Plan of Attack:

1. Make quesadilla filling

2. Heat quesadillas

Ingredients for 2:

1 Tbsp olive oil

½ red onion, chopped

2 garlic cloves, minced

½ Tbsp coriander seeds

½ Tbsp garam masala

½ tsp paprika

½ tsp ground ginger

¼ tsp turmeric

Salt to taste

1 Tbsp tomato paste

½ lb boneless, skinless chicken breast, cubed

¼ C plain yogurt

2 whole wheat tortillas

1/3 C shredded mozzarella

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Then add onion and garlic and sauté 4 minutes
2. Add ground ginger, coriander seeds, garam masala, paprika, turmeric and salt and stir for 15 seconds
3. Add tomato paste, mashing to incorporate in
4. Add the chicken cubes and cook about 8 minutes until the chicken is cooked
5. Finally add the plain yogurt and cook a final 2 minutes
6. To the whole wheat tortilla add cheese, ½ the chicken mixture only covering ½ of the tortilla and top with more cheese. Fold over and brush with olive oil and cook.
7. Cooking options: Panini Press, Dry skillet heated to medium-high or bake in a 400 degree oven for 8-10 minutes.
8. Cut into wedges
9. Enjoy!

Friday- Spanish Spicy Chicken

Adapted from “Around the World in 450 Recipes”

Chef’s Notes : At my church we signed up in December for secret sisters, and my sweet secretive sister sent me an awesome cookbook with recipes separated by countries. So to calm my feeling of wanting to make everything, I just picked a Country and selected a recipe from that section. Ole!

Plan of Attack:

1. Mix spice mixture

2. Season and bake

Ingredients for 2:

2 chicken wings

2 chicken thighs

1 clove garlic, slivered

½ Tbsp olive oil

½ Tbsp paprika

½ tsp chili powder

½ tsp dried oregano

½ tsp salt

½ tsp black pepper

Cooking spray

Instructions:

1. Preheat oven to 375 degrees
2. In a small bowl combine garlic, paprika, chili powder, oregano, salt and pepper
3. Spray an 8x8 baking pan with cooking spray and add chicken pieces.
4. Sprinkle chicken with olive oil and sprinkle with paprika mixture until well coated
5. Bake for 40-50 minutes until chicken is cooked thoroughly. (I recommend a thermometer to check!)
6. Enjoy!

Monday- Cheddar Chicken

Adapted from recipe submitted to AllRecipes.com by Baylor66

Chef’s Notes: I made this chicken a couple of Saturdays ago, and it was so great that I had to make it on a weekday so that I could share! The best part is the cheddar and breadcrumb crisps that form around the chicken. I mean, it’s so good that insanity might ensure! If that happens, don’t tell me I didn’t warn you!

Plan of Attack:

1. Preheat oven

2. Brown garlic in butter

3. Coat chicken & bake

Ingredients for 2:

1 boneless, skinless chicken breast

1 Tbsp unsalted butter

2-3 cloves of garlic, minced

1/3 C panko breadcrumbs

¼ C grated parmesan

½ C grated cheddar cheese

1/8 tsp dried parsley

1/8 tsp dried oregano

1/8 tsp black pepper

Pinch of salt

Instructions:

1. Preheat oven to 350 degrees
2. In a small saucepan melt butter over medium-low heat. Then add the garlic and cook for about 5 minutes. Remove from heat.
3. In a shallow bowl mix the breadcrumbs, parmesan cheese, cheddar cheese, parsley, oregano, salt and pepper
4. Spray an 8x8 baking dish with cooking spray; set aside
5. Dip the chicken breast in the garlic/butter mixture on both sides, and then dredge in the cheese mixture. Place in the prepped baking dish and sprinkle the remaining garlic/butter mixture and cheese mixture around the chicken.
6. Bake for 35-40 minutes or until chicken is fully cooked and no longer pink
7. Enjoy!

Side Options:

Bacon & Collard Greens

Tuesday- Curried Chicken Pot Pie

Adapted from Nadia G.

Chef’s Notes: I told you that Nadia G. from Bleepin’ Kitchen would be back. This recipe is so good, it spurned us to work on create a Hall of Fall among our recipes just so this one could stand above the rest. It was AWESOME. Make.It.Now!

Plan of Attack:

1. Prepare Pie Dough

2. Create curry

3. Assemble pot pies

4. Bake

Ingredients for 2:

½ recipe pie dough or ½ package store bought

1 Tbsp olive oil

1 chicken breast, skin removed, cubed

1/8 C all-purpose flour

1 onion, diced

2 carrots, diced

2 C chicken stock

1/8 C raisins

1 Tbsp brown sugar

½ Tbsp curry powder

½ tsp turmeric

¼ C coconut milk

1 Tbsp lemon juice

1 tsp corn starch

¼ C slivered almonds, toasted

Handful fresh cilantro, chopped

1 egg white

½ Tbsp water

Instructions:

1. Prepare pie dough, if desired
2. Preheat oven to 450 degrees
3. Heat olive oil in a large pot to medium-high heat. In a small bowl toss chicken cubes with flour until well coated.
4. Add onions, carrots and chicken cubes to pot and sauté for 8-10 minutes
5. Pour in chicken stock to deglaze the pot. Then add the raisins, brown sugar, curry powder, turmeric, coconut milk and lemon juice. Reduce heat and simmer for 20 minutes
6. While curry simmers, heat a small saucepan to high heat. Toast the almonds for a few minutes until fragrant, be careful not to burn.
7. Also while the curry simmers, mix together the egg white and water; set aside
8. Stir in toasted almonds, cornstarch and cilantro.
9. Ladle into 2 oven-proof ramekins (or other single-serving oven-proof dishes).
10. Roll out pie crust to 1/4" thick and using a small bowl (or other round object a little larger than the mouth of your ramekins) cut two circles. Pierce the rounds with a fork and carefully move them on top of the ramekins and pinch the sides together to close.
11. Brush tops with egg white mixture
12. Place ramekins onto a cookie sheet and bake for 30 minutes
13. Oh, you will enjoy!

Thursday: Chicken ‘N Biscuits

Adapted from crockpot365.blogspot.com

Chef’s Notes: I have to admit this is the first recipe I’ve put on here that includes a cream of chicken soup. Of course, I didn’t buy the soup, I made it. Feel free to buy a can, and try to forget the guilt; because really it’s very easy to make at home. Promise it only takes 5 minutes. The original recipe that I changed called her recipe Chicken and Dumplings. I believe she was horribly mistaken. So I changed the name and some of the recipe.

Plan of Attack:

1. Prepare homemade cream of chicken

2. Cook soup

3. Add drop biscuits, cook final hour

Ingredients for 3:

Soup-

1 C shredded chicken, cubed chicken or frozen chicken or any kind to be shredded when cooked

1 yellow onion, chopped

1 package button mushrooms, stems removed and sliced

1 package frozen mixed vegetables

1 ½ tsp salt

1/3 C chicken broth

Pepper to taste

Cream of Chicken Soup-

4 T unsalted butter

6 T flour

1 C milk

1 C chicken broth

½ tsp salt

¼ tsp pepper

1 tsp poultry seasoning

Biscuits-

1 ½ C bisquick

2/3 C milk

Instructions:

1. Melt butter in a skillet heated to medium. Once melted, add flour one tablespoon at a time whisking with each addition. Whisk in salt, pepper and poultry seasoning.
2. Add chicken broth then milk, and whisk until smooth and mixture has thickened, about 3-4 minutes.
3. Stir together chicken, cream of chicken soup, onion, mixed veggies, mushrooms, chicken broth and salt in the slow cooker. Cover and cook 6-8 hours on low.
4. An hour before serving, mix together bisquick and milk in a small bowl. Spoon biscuits on top of soup. Cover again and cook for a final hour on HIGH.
5. Enjoy!

Tuesday- Pimiento Cheese Stuffed Chicken

Adapted from Cooking Light

Chef’s Notes: When I was a kid I loathed pimiento cheese. I have no idea why, but I think like most kids I thought that it looked terrifying. When I became an adult and realized that it’s made from cheddar, we became close friends!

Plan of Attack:

1. Make pimiento cheese mixture

2. Stuff chicken breast

3. Brown outside of chicken

4. Bake for 12-14 minutes

Ingredients for 2:

1 large boneless, skinless chicken breast

1 slice bacon, cooked and roughly chopped

½ C shredded cheddar cheese

2 small green onions, minced

1 Tbsp diced pimientos

1 Tbsp mayo

1 tsp lemon juice

Dash of hot sauce (like Sriachi or Tabasco)

Salt and pepper to taste

Cooking spray

Instructions:

1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray; set aside
2. Heat a skillet to medium-high heat
3. Cook bacon until crispy. Remove from heat , roughly chop and set aside
4. In a small bowl combine cheddar, green onions, pimientos, mayo, lemon juice, and hot sauce.
5. Cut the chicken breast from the side as if to butterfly it, creating a pocket. Stuff the middle of the breast with the pimiento mixture. Fold the chicken over the mixture to cover completely and secure with toothpicks
6. Reheat the same skillet used for the bacon to medium-high heat
7. Sprinkle chicken with salt and pepper, then brown on all sides in the skillet. About 3-4 minutes on each side
8. Move chicken to baking dish and bake for 12-14 minutes or until chicken is thoroughly cooked
9. Let stand 5 minutes
10. Enjoy!

Side Options:

Roasted Butternut Squash

Wednesday- Chicken Thighs with Winter Vegetables

Inspired by recipe from Organic Cookbook by Ysanne Spevack

Chef’s Notes: I really like it when SmithCale picks something he’d like to try. I found it hilarious that he picked a recipe with lentils! He normally tolerates them, but he proclaimed that this was the best lentil dish he’s had (so far)! And don’t be scared of the rutabagas, they resemble potatoes in this dish, so try with gusto.

Plan of Attack:

1. Brown chicken

2. Brown vegetables

3. Simmer for 1 hour

Ingredients for 3:

½ yellow onion, chopped

1 leek, sliced

3 medium carrots, chopped

1 rutabaga, cubed

1 Tbsp olive oil

2 chicken legs/thighs

½ C lentils

3 ¼ C chicken stock

1 tsp dried Italian seasoning

1 tsp dried rosemary

1 Tbsp dried sage

2 tsp cornstarch

1 Tbsp water

1 Tbsp whipping cream

1 Tbsp buttermilk

1 tsp kosher salt

½ tsp pepper

Instructions:

1. Heat large pot to medium-high heat, sprinkle chicken pieces with salt and pepper. Brown chicken on all sides; about 2-3 minutes on each side. Remove from pan
2. In a small bowl add whipping cream and buttermilk, allow to sit at room temperature until added at end.
3. Reheat the same pot, adding the oil, to medium-high heat. Add onions and cook for 5 minutes until browned
4. Add leeks, carrots and rutabaga and cook for 2 additional minutes
5. Return chicken to pan, add the lentils, stock, Italian seasoning, rosemary and sage. Bring to a boil, reduce heat to medium and simmer for 1 hour.
6. In another small bowl mix water and cornstarch. Add to pot along with buttermilk mixture, stir gently into the vegetables and chicken and simmer a last 2 minutes
7. Try the broth, and adjust seasonings to taste
8. Enjoy!

Friday- Thai Chicken Soup

Adapted from Food Network Magazine

Personal Note: We’re back to thai again, and this time I agreed to try the full-fat version of coconut milk. It was less milky and more cream. I had punched holes in the top of the can to pour it into the soup, but had a rather scoop it out of the can, but SmithCale swears it made the biggest difference. And, I have to admit, it was very filling and comforting. I hate it when he’s right. Also, this would be a great way to use up left over turkey!

Plan of Attack:

1. Cook in stages in one pot for 30 minutes

Ingredients for 3 servings:

½ Tbsp vegetable oil

½ onion, chopped

1 garlic clove, minced

1 Tbsp green curry paste

3 C chicken broth

2/3 C coconut milk

½ Tbsp fish sauce

1 red bell pepper, sliced

2 ounces thai rice noodles, cooked according to package directions

2 small chicken thighs, cooked and shredded

½ Tbsp lime juice

½ C fresh cilantro, chopped

Instructions:

1. Add oil in a large pot over medium-high heat. Then add the onion and cooking for 6-8 minutes until browned
2. Then add the garlic and green curry paste, cook another 1-2 minutes
3. Add chicken broth, coconut milk and fish sauce; cover pot and bring to a boil
4. Remove lid and add red bell pepper and cooked noodles, continue cooking uncovered for 3 minutes
5. Finally add the chicken and simmer for 3 additional minutes
6. Remove from heat and stir in lime juice and cilantro
7. Enjoy!

Thursday: Greek Feta Stuffed Chicken

Adapted from the recipe Cousin Cosmo’s Greek Chicken submitted by OAKLEY at AllRecipes.com

Personal Note: The competitive side of me is envious of the original name of the recipe I adapted. I love a good original name! Smithcale LOOOOOVES cheese, and one of his many loves is feta. Now his cheesy mistress feta and I had a rough start. I thought she was too salty and not smooth and creamy like my extra love, gouda. But, we have come to a mutual agreement and I use her IN dishes as to hide her salty nature.

Plan of Attack:

1. Prepare chicken

2. Brown chicken

3. Cook with spinach and tomatoes in one pan

Ingredients for 2 servings:

Chicken ingredients-

1 large boneless, skinless chicken breast split horizontally (or 2 smaller breasts)

1 Tbsp all-purpose flour

¼ tsp salt

1/8 tsp black pepper

Chicken stuffing-

¼ C feta cheese, crumbled

½ Tbsp lemon juice

½ tsp dried oregano

¾ C water (for the tomatoes)

3 sundried tomatoes (rehydrated), roughly chopped

Other Ingredients-

1 Tbsp flour

1 Tbsp olive oil

1 cube chicken bouillon, crumbled

2 C spinach

1 roma tomatoes, chopped

Instructions:

1. In a small pot add the water and bring to boil. Add sundried tomatoes and allow to sit for 3-5 minutes. After rehydrated chop the tomatoes and save the water
2. Combine flour, salt and pepper on a large plate; set aside
3. In a small bowl combine feta cheese, lemon juice, chopped sundried tomatoes and oregano
4. With a mallet or construction grade rubber mallet (like we use…fancy, I know), cover the chicken breast with plastic wrap and beat until ½ inch thickness
5. Then, in the middle of each breast place ½ of the feta mixture leaving ½ inch on each side. Fold the sides of the chicken breast together making sure that the feta mixture won’t come out, secure with toothpicks
6. Heat oil in a nonstick skillet to medium-high heat. Brown the chicken on each side for 1-2 minutes
7. While chicken is browning whisk together saved tomato water, bouillon cube and flour
8. Pour above mixture over the browned chicken along with the roma tomato and spinach. Bring to a boil, reduce heat to medium-low, cover and simmer for 8-10 minutes
9. Watch out for toothpicks
10. Enjoy!

Tuesday: Slow Cooker Chicken Cassoulet

Personal Note: Once again, California Kate has found a good one! I wanted to make it the like she did, but I failed to read the instructions and just shoved everything in my slow cooker…oops! So be sure to check her version out, I’m sure it was good too!

Plan of Attack:

1. The day before: cook chicken thighs in slow cooker

2. Chop, toss and slowly cook

Ingredients for 3:

1 chicken thigh, cooked, deboned and shredded or your choice of cooked chicken

1 can (15 oz) black-eyed peas (or navy beans or pinto beans), rinsed and drained

Salt and pepper to taste

½ + 1/3 C chicken broth

1 small onion, chopped

2 celery stalks, chopped

2 garlic cloves, minced

2 small carrots or 1 and a stub of a carrot, chopped (I left mine unpeeled, I know, living on the edge)

4 sun-dried tomatoes, not packed in oil

1/8 C dried basil

½ Tbsp thyme

1 Tbsp fresh parsley, minced

Instructions:

1. The day before, make the chicken: Place thighs in a cooking sprayed Crockpot. Sprinkle with salt and pepper. Cook for 6-7 hours on low. Remove skin, debone and shred
2. Add all other ingredients the desired day of cooking, stir, cover and cook for 7 hours on low. Before serving chop the tomatoes into chunks
3. Enjoy!

Maybe with a little No Knead Bread on the side?

Thursday- Chicken, Celery and Leek Soup

Adapted from Organic Cookbook by Ysanne Spevack

Personal Note: WARNING! This recipe is not for the novice cook! I get amazed easily, but I was speechless when I made this soup. I made an error by not reading the recipe thoroughly at first, and so when it came time to make dinner I almost opted out of making this. I had to make some huge adaptations, but was literally astonished when this soup turned out to be really rich, hearty and complex. Please have an open mind, and if your mind isn’t opened, just think of all the green veggies you’ll be getting!

Plan of Attack:

1. Prep veggies

2. Simmer and blend

Ingredients for 4:

1 ½ Tbsp unsalted butter

2 large leeks, chopped

5 celery stalks, chopped

1 bay leaf

Handful of fresh parsley, chopped

½ tsp dried tarragon

5 C chicken broth

2 potatoes, chopped (no need to peel)

1 C shredded chicken (from my Crockpot)

2/3 C red cooking wine

1 ½ tsp salt

1 tsp pepper

Toppings:

1 slice bacon, cooked crispy and roughly chopped

1 green onion, chopped

Instructions:

1. Melt butter in a large pot over medium heat. Add leeks and celery and cook for 10 minutes (do not let brown, turn down the heat if needed)
2. Add the potatoes, cooking wine, chicken stock, shredded chicken, parsley, tarragon, bay leaf, salt and pepper. Partly cover the pot and allow to simmer for 17-20 minutes, or until the potatoes are fully cooked
3. Heat a nonstick skillet on medium-high heat and then cook the bacon strip until crispy. Roughly chop and set aside
4. After the soup has simmered, remove the bay leaf and either use a food processor or blender to process the soup until smooth
5. Ladle into bowls and top with bacon and green onions
6. Enjoy!

Nutritional Info:

253 calories

14.7g total fat

48mg cholesterol

10.3 carbohydrates

2g fiber

16.5g protein

Thursday: Marinated Thighs with Bell Peppers

Adapted from Cooking Light

Personal Note: So I was peaking in my freezer the other day and noticed I had two rouge chicken thighs waiting at the front of the cooking line looking very irritated; like an older woman giving a discerning look to a passing goth teenager. So I whipped up this marinade and let them cool their angry, uneaten thighs in the fridge while infusing them with awesome flavor!

Plan of Attack:

1. Marinade thighs overnight

2. Bake

3. Make Bell Pepper side

Ingredients for 2:

2 chicken thighs with legs attached

Marinade:

1 ½ Tbsp soy sauce

¾ Tbsp honey

¾ Tbsp peeled, fresh ginger, minced

1/8 tsp Chinese five-spice powder

1 clove garlic, minced

½ Tbsp cooking red wine

Bell Pepper Side:

Olive oil or wok oil

½ medium yellow onion, vertically sliced

½ red bell pepper strips

1 small yellow bell pepper, cut into strips

1 ½ Tbsp tomato sauce

½ tsp white wine vinegar

2 green onions, thinly sliced

Instructions:

1. The Night before: mix marinade and place in a ziplock bag along with chicken thighs. Shake well to coat and place in fridge overnight.
2. Heat oven to 375 degrees and place chicken thighs in an oven proof dish sprayed with cooking spray along with marinade. Bake for 45 minutes
3. When chicken is 5 minutes from being finished: heat oil in a nonstick skillet (or a wok) to high heat.
4. Add yellow onion; stir fry 1 minute
5. Add both red and yellow bell peppers; stir fry 2 minutes.
6. Finally stir in tomato sauce and vinegar; cook an additional minute. Top with green onions
7. Plate Chicken thighs and serve along with bell peppers
8. Enjoy!

Additional Side Options:

Roasted Butternut Squash

Friday: Chicken Stir-Fry with Mushrooms & Bok Choy

Adapted from Family Circle

Personal Note: While in San Fran we also bought some Whole Wheat Udon noodles, so of course we had to try them out! We have an affinity for loads of mushrooms, so you can definitely cut down on the ‘shrooms if you so desire. If you don’t want to use rotisserie chicken then just cook your chicken in the wok before adding any other ingredients (besides oil, of course) and cook until done (3-4 minutes). Another aside, we also bought awesome reusable chopsticks! We have literally been looking for months for better quality ones that we could keep and that wouldn’t warp. We found them in a gift shop of all places. We figure if the Chinese own us, we better get our taste buds and table skills ready!

Plan of Attack:

1. Mix sauce/ prep veggies

2. WOK!

Ingredients for 2:

For Sauce:

¼ + 1/8 C chicken broth

1 ½ Tbsp teriyaki sauce

1 ½ Tbsp rice vinegar

1 Tbsp cornstarch

½ + ¼ tsp sugar

Dash of red pepper flakes or to taste

1 tsp wok oil

1 tsp sesame oil

¼ pound rotisserie chicken or 1 boneless, skinless chicken breast, cubed

1 package (3.5 oz) shitake mushrooms, if dehydrated follow package directions to rehydrate before use

2 oz soba noodles/ thai rice noodles/ udon noodles cooked to package directions

1 medium bok choy, trimmed and cut into smallish pieces

1 red bell pepper cut into strips

Instructions:

1. In a small bowl whisk together sauce ingredients; set aside
2. Heat both oils in a large nonstick skillet or wok to high heat
3. If cooking raw chicken, add to wok and cook for 4 minutes until done; set aside
4. Add mushrooms to the wok; cook 2 minutes
5. Add bok choy and red pepper strips; cook another 2 minutes
6. Finally add sauce mixture along with the chicken back to the wok; cook 2-3 minutes
7. Gently stir in your cooked noodle of choice
8. Enjoy!

Nutritional Info:

325 calories

5g total fat (1g saturated)

26g protein

45g carbohydrates

2g fiber

44mg cholesterol