Creamy Tuscan Chicken

Ingredients

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving

Directions

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
4. Serve with lemon wedges.

Notes: This was really yummy! I took leftovers to work and got comments on how good it smelled. Will definitely have this one again.

Source: delish

One Pot Southwestern Alfredo Pasta

Ingredients
1 Tbsp olive oil
1 red pepper diced
3.4 oz can of diced green chiles
2 cups dry penne
1 cup frozen corn or the corn from two ears
2 cups cooked chicken
1 cup black beans rinsed and drained
14 oz jar alfredo
2 Tbsp taco seasoning

Optional toppings: sour cream, diced tomatoes, jalapeños 

Instructions

1. Heat a large saucepan over medium heat. Add 1 Tbsp of olive oil, and then the diced red pepper and green chiles. Cook until the red peppers are soft, remove from pan and set aside.
2. Add 4 cups of water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
3. Stir in the cooked pepper and chiles, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.
4. Serve, topping with sour cream, diced tomatoes, and jalapeños if you like!

Notes: I love southwestern flavors so this was a winner for me. Not at all difficult to make, either.

Source: Simple Joy

Southwestern Chicken Barley Soup

Ingredients

6 cups water

1/2 cup quick barley

2 Tbsp dried onion

2 tsp chicken bouillon

1   15 oz. can diced tomatoes, undrained

1   15 oz. can tomato sauce

1   15 oz. can corn, drained

2-3 tsp chili powder

1/2 tsp cumin

1/4 tsp garlic powder

1   10 oz. can chicken

Directions

1. Bring first four ingredients to boil, then simmer, covered, until barley is tender, about 10 minutes.
2. Add the rest of the ingredients, except chicken, and simmer 10 minutes to blend flavors.
3. Break up chicken with fork and add to soup. Heat through. Serves 6-8.

Notes: I found out Brittany needed me to make dinner last minute and found this while thumbing through our binder of recipes. It was easy to make and turned out well. We didn't have quick barley, and I ended up simmering the pearl barley I used for close to an hour to get it tender.

Source: printed on a piece of paper Brittany got at a Relief Society activity a long time ago.

Chicken and Sausage Jambalaya

 

 

Ingredients

1 1/2 c. uncooked rice

3 c. chicken broth

14-16 oz. smoked sausage, sliced

1/2 lb. chicken breast, diced

1-2 Tbsp. oil

1 small onion, diced

3 cloves garlic, minced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

2 stalks celery, diced

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. creole seasoning

14 oz. can diced tomatoes (undrained)

 

Directions

1.Bring 3 cups chicken broth to boil in a medium sauce pan. Add rice. Reduce heat to low, place lid on pan, and gently simmer for about 20 minutes, until rice is done. Remove from heat and allow to sit for 5 minutes before removing lid and fluffing rice with a fork.

2. Meanwhile, in a large skillet, heat oil. Add sausage and chicken and cook until sausage is browned and chicken is no longer pink. Remove from skillet and set aside.

3. If needed, add more oil to the skillet. Put onion, garlic, red and green bell peppers, celery, and seasonings. Saute until vegetables are tender. Stir in tomatoes and their liquid. Simmer for a couple minutes to heat through.

4. Once rice is finished cooking, add to skillet and stir until mixed in thoroughly with chicken, sausage, and vegetables. Ready to serve!

Notes: I was in the mood to try some jambalaya, so I went on the hunt for a good-looking recipe. We are not huge shrimp fans, so I opted for a combination of chicken and sausage. When looking for a recipe that called for both, what I found seemed a bit plain. So, I gathered ideas from several other recipes and made this up on the spot. It turned out really tasty! You could certainly make this with the traditional shrimp if you want. As I am posting this 5 months later, I think it's time to make it again.

Lemon Chicken Tenders

Ingredients

½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
½ cup sugar (see notes below - I used less)
½ cup lemon juice
1 ½ teaspoons curry powder

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
3. Bake in preheated oven for 15 minutes, turning once.
4. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Notes: I had a 4-year old assisting me with this recipe and so mistakes were made. Also 1/2 cup of sugar seemed excessive, so I tried 2 tablespoons. With the smaller amount it wasn't too sweet, but I also didn't get the consistency of a glaze. So I was mostly "drizzling" a mix of lemon juice and curry powder and overdid it a bit: the tenders turned out very lemony. Still edible, but not something I'd want again without modifications. I'd maybe use slightly more sugar to get a glaze or just use less of the lower sugar mixture. Or maybe use something like honey instead of sugar?

Source: All Recipes

Creamy Chicken and Wild Rice Soup (Panera Bread Copy Cat)

Ingredients

2 large chicken breasts
32 oz chicken broth
1 4.3 oz box rice a roni wild rice
1 cup chopped celery
1 cup chopped carrots
1 onion chopped
1 cup heavy cream or milk
1 clove garlic
1 tsp basil
1 tsp oregano
2 tbs olive oil

Directions

1. Place the instant pot on saute add oil, garlic, onion, and veggies in the instant pot. 
2. Add Chicken ( mine was frozen). 
3. Add chicken broth, rice a roni, and packet of seasoning. 
4. Add basil and oregano. 
5. Place the pot on 30 minutes manual high pressure or just use your soup button
6. Do a quick release. 
7. Remove chicken and shred. 
8. Add to your soup.
9. Place pot on saute.
10. Mix 1 cup of your broth with 2 tbs cornstarch to make a slurry. 
11. Pour in heavy cream and slurry, continue to saute until it thickens.
12. Note it does thicken more as it stands. Enjoy!

Notes: Super delicious!

Source: Adventures of a Nurse

Chicken Tinga Tacos

Ingredients

1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
3⁄4 cup canned crushed fire-roasted tomatoes
1⁄4 cup chicken stock
1⁄2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion (we left this out this time)
crumbled cotija
1 lime, cut into wedges

 Directions

1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
4. Serving: Prepare the garnishes. Char the corn tortillas directly over a gas flame (or in a pan if using electric range), place on a plate and cover with a towel. To keep avocados from sliding off the tacos, it is recommended to make a mash. Mash the avocados in a bowl, add a splash of lime juice, and season with salt and a little garlic powder. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Notes: Very delicious!! We have eaten this twice since my brother Brian shared the recipe with us. I highly recommend charring the corn tortillas and mashing the avocados!!

Almond, Berry, and Chicken Spinach Salad

Ingredients
1 large boneless skinless chicken breast
Olive oil
 4 cups baby spinach, remove stems if desired 
1/2 cup fresh blueberries 
1/2 cup fresh strawberries 
1/2 cup clementine or mandarin oranges 
2-3 tablespoons feta cheese 
2-3 tablespoons slivered almonds 
Salt and pepper to taste

Dressing
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Optional: squeeze of lemon, Mrs. Dash chicken grilling blends seasoning, salt

Directions

1. Prepare the fruits and lettuce by washing and completely drying. If the spinach is still wet it won't absorb the dressing very well.
2. Remove strawberry stems and slice them. Remove clementine skins and separate into sections. OR drain a can of mandarin oranges.
3. Remove fat from chicken. Sprinkle both sides of the chicken breast with salt, pepper, and Mrs. Dash chicken grilling blends to taste.
4. Lightly coat a large skillet with 2 to 3 teaspoons olive oil.
5. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, or about 8 to 12 minutes.
6. As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.
7. Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) into an airtight jar. Add some salt to taste. Shake until well combined. Toss the dressing with the spinach in a large bowl. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad.
8. Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.
9. Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.
10. If not enjoying immediately do not toss with the dressing or feta cheese!
    Notes: I remember enjoying this fresh and tasty salad. 
    
    
    Source: Chelsea's Messy Apron

Italian Chicken Roll-Ups

Ingredients

3 large boneless skinless chicken breasts
kosher salt and freshly ground black pepper
1 cup spinach leaves
8 ounces ricotta cheese
1 tablespoon + 1 teaspoon garlic bread seasoning
1 cup shredded mozzarella cheese
4 tablespoons butter, melted
1 cup Italian seasoned bread crumbs
Pizza sauce (or your favorite marinara sauce)

Directions

1. Preheat oven to 350. Mix together the ricotta cheese and garlic bread seasoning and set aside. Line a baking sheet with parchment paper and set aside.
2. Place a chicken breast flat on a plastic cutting board and cover the entire board with a piece of plastic wrap. Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will have spread considerably). Cut the pounded chicken breast in half. Repeat with remaining chicken breasts.
3. Line a chicken breast with spinach leaves. Spread about 2 tablespoons of the ricotta mixture over the spinach leaves, leaving about a 1/2″ margin from each edge, then sprinkle with mozarella. Starting at on one end, carefully roll up each chicken breast and secure with 2 toothpicks. Repeat with the remaining chicken breasts.
4. Roll each stuffed chicken breast in melted butter, then roll in the Italian seasoned bread crumbs and place on the prepared baking sheet. Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to  keep an eye on it–burning things at this point would be very sad). Makes 6 servings.

Notes: I seem to remember this being tasty. We made this a year and half ago.

Source: Our Best Bites

Italian Chicken and Vegetable Skewers

Ingredients
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 bottle of high-quality Italian dressing, like Berstein's or Newman's Own, divided
1 medium zuchhini, cut into 1/2 inch slices, and halved if the zuchhini is thick
1 medium yellow summer squash, cut into 1/2 inch slices, and halved if the squash is thick
1 yellow, red, or orange bell pepper, cut into bite-sized pieces (we used mini bell peppers instead)
1 small red onion, carefully cut into bite-sized chunks. Try to keep as much of the onion intact as possible, but don't worry if pieces start coming apart.
Sweet cherry or grape tomatoes
8 ounces white mushrooms, washed and stems removed

Directions

1. Place cut-up chicken in a shallow dish and pour about 1/2 of the dressing over the chicken. Cover, refrigerate, and marinate for 2-3 hours.
2. Gently toss the vegetables in the remaining dressing. Set aside. 
3. If using bamboo skewers, soak them in a pan of water for at least 30 minutes so they don't burn while the food is cooking on the grill.
4. Thread the meat and vegetables onto the skewers, keeping in mind that you'll have far more vegetables than chicken; you'll probably have around 3 pieces of chicken per skewer but as many veggies as you can fit.
5. Preheat grill to medium-high heat or around 400 degrees F. Cook skewers, turning at least once, for 10-12 minutes or until chicken is cooked through and the veggies are tender-crisp.

Notes: A great summer meal. We don't have a grill yet, so we cooked these on our indoor grill. We ended up making some skewers that were just chicken and some just veggies to better regulate cooking time.

Source: Our Best Bites Cookbook

Creamed Spinach Chicken

Ingredients

4 boneless skinless chicken breasts
2 tsp. paprika 

Kosher salt 

Freshly ground black pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
10 oz. baby spinach
1 c. heavy cream
3/4 c. low-sodium chicken broth
1 c. shredded mozzarella
1/2 c. freshly grated parmesan

Crusty bread for serving, optional

Directions

1. In a large skillet over medium heat, heat 1 tablespoon oil. Season chicken with paprika, salt, and pepper and cook in skillet until golden and no longer pink, 8 minutes per side. Transfer to a plate. 
2. Heat remaining tablespoon oil. Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more. Add spinach, in batches, until wilted.  
3. Pour heavy cream and chicken broth over spinach and simmer 3 minutes. Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer 5 minutes. 
4. Serve creamed spinach spooned over chicken with bread, if using.

Notes: This was a tasty and easy meal! Thanks to my sister, Kimberly, for recommending this dish.

Source: Delish

Instant Pot Chicken Noodle Soup

Ingredients

1 Tablespoon olive oil
2 garlic cloves minced
1/2 cup chopped yellow onion
1 boneless skinless chicken breast cut into 1" cubes
1 cup diced carrots
2 celery ribs diced
1 and 1/2 cup wide egg noddles dry, not yet cooked
2 cups chicken stock or broth
1 and 1/2 cup water
1 teaspoon Italian seasoning or fresh poultry herb blend
1/2 teaspoon dried oregano
salt and pepper to taste

Directions

1. On Instant Pot, press "saute" button. After 1 minute, add olive oil to IP insert. Wait 1 minute, then add garlic. Saute, stirring often, for a few seconds. Add diced chicken and cook, stirring often, until almost done.
2. Add remaining ingredients, making sure the noodles are just covered with liquid.
3. Cover the IP with lid and set the pressure valve to "sealing" position. Press "manual" and set the timer to 6 minutes. Make sure your Instant Pot is set to high pressure. The pressure cooker will beep and start cooking.
4. When the time is up, press "cancel/off" button. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
5. Carefully open the lid, away from your face. Stir the soup. Let cool and serve.

Notes: I was worried about the noodles getting overcooked, but they, along with the vegetables, were cooked quite well. I found the chicken to be a little dry, so maybe I sauteed it too long. I really like the concept of quickly and easily making a pot of chicken noodle soup. That being said, I think all members of our family are chicken noodle soup snobs. Nothing compares to my mom's homemade chicken noodle soup recipe, complete with homemade noodles and the addition of evaporated milk. I may try to adapt her recipe to work in an instant pot, and this recipe most likely will not be one I make often.


Source: Crunchy Creamy Sweet

Sheet Pan Lemon Parmesan Garlic Chicken & Veggies

Ingredients

For The Chicken:

1 large egg
2 tablespoons lemon juice (or juice of 1/2 a lemon)
2 teaspoons minced garlic
1/2 tablespoon fresh chopped parsley
1/2 teaspoon each salt and pepper , to season
1/2 cup breadcrumbs
1/3 cup fresh grated parmesan cheese
4 skinless , boneless chicken breasts (or thighs)

 

For The Veggies:

8-10 (1 pound | 500 g) baby potatoes, quartered
1/2 cup butter , melted
2 teaspoons minced garlic
salt to taste
1 pound | 500 g green beans , cut into thirds

 

Instructions

1. Preheat oven to 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
2. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour, if time allows. The chicken is more flavorful when marinated, but if you don't have time, to marinate, still make it!
4. In another bowl, combine the breadcrumbs with the parmesan cheese.
5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
6. Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
7. Bake in preheated oven for 15 minutes.
8. Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
9. Sprinkle with fresh chopped parsley (optional), and serve immediately.

Notes: This was really enjoyable. My kids love the roasted veggies and the chicken went over well. I enjoyed having everything cooked on one pan. I will make this again, and will probably look for more sheet pan dinners to make.

Source: Cafe Delites

Noodles and Zoodles with Pesto

Ingredients

1/2 lb. spaghetti
1 large zucchini, spiralized, cut with a julienne peeler or sliced with a peeler into long, thin strips
1/3 cup homemade or prepared pesto
1 cup grape tomatoes, halved, divided
Parmesan cheese, for garnishing

Directions

1. Bring a large pot of salted water to a boil. Add spaghetti. During the last 2 minutes of the pasta's cooking time, add the zucchini. Reserve about 1/2 cup of the pasta cooking liquid. Drain well, and return the pasta-zucchini mixture to the hot, dry pot.
2. Add the pesto and half of the tomatoes. Toss to coat, adding reserved pasta cooking liquid 1 tablespoon at a time if it seems dry. Top with remaining grape tomatoes and Parmesan cheese, and serve.

Notes: Quick, easy, and tasty.

Source: Kroger MyMagazine we received in the mail.

Sour Cream Chicken Enchiliadas

Ingredients

Ingredients for the filling:

4 boneless, skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil

Ingredients for the sour cream sauce:

2 tablespoons unsalted butter
2 Serrano chiles, seeded and diced (I used jalapenos instead)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
2 cups sour cream
1 teaspoon ground cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husked and cut in half or one (10-ounce) can tomatillos
Dash of cayenne
Salt
Pepper

Ingredients for the enchiladas:

1 tablespoon canola oil
12 corn tortillas
1/2 medium-sized onion, diced
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup chopped cilantro, for serving

Directions

1. Preheat the oven to 350° F and lightly grease a 9×13 baking dish.
2. Sprinkle the chicken breasts on each side with the salt and black pepper. Heat the oil a large cast-iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side in the oil for 3 minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on, as you’ll be using it again.
3. Meanwhile, to make the sauce, in a saucepot on medium-low, melt the butter. Throw in the diced Serrano chiles and cook until soft, about 3 or 4 minutes. Add the minced garlic and cook for 30 seconds. Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Stir in the sour cream, cumin, cayenne, and cilantro. Remove from heat.
4. If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about 4 minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
5. To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.
6. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese.
7. Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling. Serve warm topped with chopped cilantro.

 Notes: Heaven on a plate! John and I had to control ourselves to not eat more. The amount of effort required to make this dish is well worth it, and I will make this again!

Source: My brother, Brian, shared this recipe with us.

Copycat Cheesecake Factory Lettuce Wraps

Ingredients:

Thai Chicken Satays

1 lb chicken breast (Bamboo skewers, 10-12 inches)
¹⁄₄ cup soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon gingeroot, grated
³⁄₄ teaspoon red pepper flakes
2 tablespoons water
4 green onions, cut into 1 inch pieces

Bean Sprouts

1 ¹⁄₂ cups bean sprouts
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon sesame seeds, roasted

Thai Coconut Curry Noodles

12 ounces egg noodles, fresh best
1 tablespoon garlic clove, minced
1 tablespoon red curry paste
1 cup coconut milk
1 cup chicken broth
1 tablespoon curry powder
1 pinch turmeric powder
1 tablespoon fish sauce
1 tablespoon lime juice

Thai Marinated Cucumbers

¹⁄₃ cup rice vinegar
¹⁄₄ cup sugar
¹⁄₄ cup water
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper
1 cucumber, seeded

Directions

Chicken Satays:

1. Cut chicken into 3/4 inch strips. Place in a shallow glass dish.
2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water and mix thoroughly. Pour over chicken. Toss to coat all of the chicken pieces. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
3. Soak bamboo skewers 20 minutes in cold water to keep them from burning.
4. Drain the chicken and reserve the marinade.
5. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer. Brush chicken and onions with reserved marinade.
6. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

 Bean Sprouts:

1. Heat the oil in a frying pan. Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender. Chill in the refrigerator until ready to serve.

Thai Coconut Curry Noodles:

1. Place the noodles in hot water, separating with a fork. Let the noodles soak until tender or according to the directions on the package. Drain and keep warm.
2. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for approximately 2 minutes. Stir in the noodles and serve.

Thai Marinated Cucumbers:

1. Combine the vinegar, sugar, water and salt in a small pan. Cook over a medium heat, stirring until it boils and the sugar is dissolved. Remove from heat and let it cool to room temperature.
2. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices. Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours.

Putting it All Together:

1. Remove the hard stems from the bottom of each leaf of lettuce. Wash and dry the leaves and arrange in a group on a larger platter.
2. Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
3. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
4. Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce. (We used this cilantro sauce, peanut sauce, and sweet and sour sauce.)
5. Fold the leaf in half and enjoy!

Notes: These were good, but we were missing a couple elements. Apparently, bean sprouts aren't sold in our area due to salmonella. Also, I cut back on the seasoning for the noodles, which was a mistake. They weren't very flavorful. Also, for the noodles, I just used the dried Thai rice noodles and cooked them according to the package instructions. That being said, it was a fresh meal.

Source: My sister, Kimberly, who found the recipe here.  

Tomato Tortellini Soup

Ingredients

1 package (9 ounces) refrigerated cheese tortellini (I used chicken and cheese tortellini for added protein)
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Directions

1. Cook tortellini according to package directions.
2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
3. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts). 

Notes: This was tasty. Not something we will have often, but it is nice to have a super quick and easy soup option.

Source: Taste of Home

Instant Pot Indian Butter Chicken

 

 

Ingredients 

1 14- ounce can diced tomatoes

5-6 cloves garlic
1-2 teaspoon minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time) **I double the chicken to match the amount of sauce
 

To finish 4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

 

Directions

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside
4. Blend together all the ingredients, preferably using an immersion blender.
5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days (or double the chicken to match the amount of sauce).
8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
9. Serve over rice or zucchini noodles

Using leftover sauce

1. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Notes:  This was SO yummy!! The whole family enjoyed this dish. I toned down the cayenne pepper just a tad and it was not spicy at all. We will definitely be making this again. And like I mentioned above, I doubled the chicken instead of reserving half the sauce.

Source: Two Sleevers

Braised Italian Chicken

Ingredients

1 1/2-2 lbs boneless, skinless chicken thighs (6-8 thighs)
1/2 teaspoon kosher salt, divided
fresh cracked black pepper
2 teaspoons olive oil
1 cup diced onion
1/4 cup shredded carrot
5-6 cloves garlic, minced
1 14.5 oz can diced tomatoes (not drained)
1 14.5 oz can tomato sauce
2 teaspoons Italian Seasoning
1 tablespoon balsamic vinegar, divided
2-3 tablespoons chopped fresh basil
freshly shaved Parmesan cheese

Directions

1. Preheat oven to 350.
2. To prepare chicken, rinse all pieces in cold water and use a pair of kitchen shears (or clean scissors) to snip off any remaining fat.  Blot dry on paper towels.  Season one side of chicken with 1/4 teaspoon kosher salt and several cracks of black pepper.
3. Heat a large Dutch oven to medium heat.  When hot, add olive oil and make sure it spreads across bottom of pot.  Place chicken salt side down and cook for 2-3 minutes.  While it’s cooking, sprinkle remaining 1/4 teaspoon salt plus a few cracks black pepper on other side of chicken.  Flip chicken pieces and cook for 2-3 minutes.  Remove chicken and place on a plate.
4. Add onions and carrots to pot and cook for 2-3 minutes, add garlic and cook for an additional 30 seconds, or until fragrant.  Add can of diced tomato (with all the juices), tomato sauce, Italian seasoning, and 1/2 tablespoon balsamic vinegar.  Stir ingredients and bring to a simmer.  Add chicken and all accumulated juices from plate.  Cover chicken with sauce and cover pot with lid.
5. Bake for 1 hour. Remove from oven and remove lid.  Use 2 forks to gently shred shred chicken into large chunks.  Add remaining 1/2 tablespoon balsamic vinegar and chopped basil.  Add additional kosher salt and pepper to taste.  Serve over pasta, rice, quinoa, or steamed vegetables, or on french rolls or slider buns and garnish with fresh Parmesan cheese. Serves 6.

Notes: Tasty. This recipe was recommended by Brittany's sister, Kim. We tried it with quinoa, just for something different. Next time we would like to try it with pasta.

Source: Our Best Bites

Chicken Fajita Pasta

Ingredients:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1 envelope (3 tablespoons) taco or fajita seasoning
2 cups diced onion (about 1 whole onion)
2 cups diced bell peppers (2-3 bell peppers)
3-4 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
8 oz (about 3 cups) penne pasta
1/2 teaspoon salt

Directions:

1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

Notes: Quick, easy, and tasty! Another recipe from 2016 that we need to try again.

Source: Kevin and Amanda