Slow Cooker Honey Garlic Chicken

I made this recipe tonight for dinner. It was really good and I will definitely make it again. It calls for 3/4 cup of soya sauce, but I would decrease this next time to 1/2 cup. Also it called for canned pineapple and I didn't have any so I added some orange juice instead. I also used a package of 20 chicken thighs, and froze half of it.

Prep time: 20 minutes
Cook time: 4 hours on high

Ingredients:

1 tablespoon vegetable oil
10 boneless, skinless chicken thighs
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 (20 ounce) can pineapple tidbits, drained with juice

Directions:

1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

Source: Allrecipes.com

Coconut chicken fingers

For four servings you will need:

Ingredients:

about 1 pound of chicken breast cut into strips (tenderloins)

sea salt

pepper

2 eggs beaten

coconut flour (or finely shredded baking coconut. or another flour)

dried unsweetened coconut flakes

coconut oil

1. Season chicken pieces with salt and pepper.

2. Dunk chicken in egg bath and then dredge in coconut flour

3. Dunk chicken in egg again and then roll in coconut flakes

4. Cook in coconut oil on stove top until brown and cooked through.

Chicken Stew with Carrots, Chickpeas, and Raisins

This is my mother's recipe. She makes this stew or tajine slightly differently each time, so I asked her to write down the recipe for me. It's definitely one I make often.

8 skinless boneless chicken thighs

2 tsp salt
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
1 cinnamon stick
1 1/2 tbsp olive oil
1 small onion, chopped
6 medium carrots, cut diagonally into 1-inch pieces
2 medium sweet potatoes, sliced
1/2 cup raisins
1 tbsp honey
1 cup drained canned chickpeas, rinsed, skins removed
1/2 cup water

Couscous as a side dish

This is my mother's recipe. She makes it slightly differently every time, so I asked her to write it down for me.

Wash chicken, pat dry. Stir together 1 1/2 teaspoons salt with turmeric, cinnamon, ginger and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet or stock pot over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 10 minutes. Transfer chicken to a plate.

Add onion to skillet and stir until onion is softened. Then add chicken with its juices, carrots, sweet potatoes, chickpeas, raisins, cinnamon stick and 1/2 cup water. Sprinkle with remaining 1/2 teaspoon salt and mix gently with a large spoon to distribute flavours. Add 1 tablespoon of honey. Cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce. Serve with couscous, quinoa or white rice.

Makes 4 to 6 main-course servings.

Grilled Chicken Margherita Pizzas

1 TBSP olive oil
1 clove garlic, finely chopped
2 boneless, skinless chicken breasts (about 8 oz)
1/2 TSP seasoning salt
4 (8 inch) flour tortillas
1 1/2 C finely shredded mozzarella cheese (about 6 oz)
2 Roma tomatoes, thinly sliced
1/4 C sliced fresh basil leaves


Heat grill (or broiler). In a small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoning salt. Place on grill (or broiler) but not over direct flame. Cover grill; cook 12-18 minutes, or about 5-8 minutes under broiler, turning once, until juice of chicken is clear when center of thickest part is cut.

On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Sprinkle each with 1/4 cup of the cheese. Cut chicken into strips. Arrange chicken strips over cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.

With wide spatula, carefully slide pizzas onto grill over low flame. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and the crusts are crisp. Slide pizzas back onto cookie sheets.

Chicken and Roasted Vegetable Stew

Rating: 10/10
Servings: 6
Difficulty Level: Total time about 50 minutes, easy to prepare

4 cups unpeeled, cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary
1 tsp tarragon
1/2 tsp each salt and pepper
1 cup sliced green beans (I use frozen when in dire straits, it works)
1/2 cup dry white wine (I drink the rest with dinner : )
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 cups low-sodium, low-fat chicken broth
3 tbsp flour

1. Spray a roasting pan with non-stick spray. Combine potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp each thyme and rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° for 30 minutes, stirring after 15 minutes. Add green beans and roast 10 minutes more.

2. Meanwhile, pour wine and remaining thyme and rosemary into a large saucepan (I use a dutch oven). Bring to a boil, add chicken and reduce heat to med-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.

3. Add roasted veggies to chicken-wine mixture. Stir in 2-1/2 cups broth. Stir remaining broth and flour with a whisk until smooth. Incorporate into stew, cooking until bubbly and thick, about 3 minutes. Serve hot.

Per serving: 298 cals, 4.6 g fat, 3.8 g fiber

Chicken pot pie

1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts

Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!

Chicken Cacciatore

4 chicken breasts with the bone, cubed
flour
salt
pepper
olive oil
one red pepper, diced
one green pepper, diced
one large onion, diced
two cloves garlic, finely chopped
can of diced tomatoes with herbs
tomato paste (about 2 Tbsp)
1 cup of chicken broth (I used chicken boullion)
1 tsp italian seasoning (a mix of basil, oregano and rosemary)
1 cup white wine

Directions:

1) Toss chicken in flour and season with salt and pepper
2) Fry chicken in olive oil until golden, and remove
3) Fry peppers, onion and garlic in the pan the chicken was cooked in. Fry until onion goes clear
4) Add remaining ingredients to the pan, stir and bring to a boil.
5) Add chicken and reduce heat.
6) Simmer partially covered for a few hours, until sauce becomes relatively thick.
7) Adjust seasonings prior to serving.

Tuskinny chicken

1 tbsp olive oil
12 boneless, skinless chicken thighs (about 21/4 lbs/1kg)
1 1/2 cups coarsely chopped red onions
2 tsp minced garlic
3 cups sliced mushrooms
1 medium zucchini, sliced
1 large yellow bell pepper, sliced
2 tbsp each minced fresh basil leaves, fesh oregano leaves, and fresh rosemary (1 1/2 tsp dry)
1 jar (22 oz) your favorite tomate pasta sauce
1/2 cup dry white wine
1 cup canned chickpeas or white kidney beans, drained and rinsed
1/4 tsp freshly ground black pepper
1/4 cup grate romano or parmesan chese

- heat olive oil in a large (14 inch), deep, non-stick skillet over medium-high heat. Add chicken thighs. Cook until chicken is lightly browned, 2 to 3 minutes on each side. Remove chicken from skillet and keep warm.
- add onions and garlic to the same skillet. cook and stir until onions begin to soften, about 3 minutes. Be careful not to burn them. Ad dmushrooms, zucchini, and yellow pepper. Cook and stir until vegetables are tender-crisp, about 6 more minutes. Stir in chopped herbs and cook for 1 more minute.
- Add pasta sauce, wine, chickpeas, and black pepper. Bring mixture to a boil. Reduce heat to medium-low. Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes (this will help sauce to thicken). Remove from heat and, i fyou have the patience, let dish stand, uncovered, for another 5 minutes to cool slightly.
- serve in shallow bowls, topped witha sprinkling of cheese.

Makes 6 servings

8 points

Thai noodles with Chicken and Vegetables

1/4 pound rice-stick noodles
1 tsp canola oil
1 lb skinless boneless chicken breasts
2 cloves of garlic
1 tsp minced peeled fresh ginger
1 tsp hot chili paste
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lime juice
2 tbsp packed light brown sugar
1/2 tsp fish sauce
1 cup fresh snow peas, trimmed
3 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1.4 cup fresh cilantro

1. place the noodles in a large bowl and add enough hot water to cover; let stand until the noodles are soft, about ten minutes. drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.
2. Meanwhile, heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the chicken. Cook until the chicken is browned, 8 minutes. Transfer the chicken to a cutting board; let stand 5 minutes. Slice chicken into 1/4 inch thick slices; set aside.
3. Heat the same skillet over low heat. Add the garlic, ginger, and chili paste. Cook, stirring until fragrant, about 1 minute. Add the broth, lime juice, brown sugar and fish sauce; cook stirring until the sugar dissolves about 30 seconds.
4. Add the snow peas, scallions, and carrots; cook 1 minute. Stir in the chicken and the drained noodles; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Stir in the cilantro. serve at once.

4 points per 1 cup serving

Double Chicken Dumpling Stoup

This is a Rachael Ray recipe and can be made in 30 minutes. It makes a nice meal for a cold winter night!

2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
1 onion, chopped
4 carrots, shredded (1 1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano (I did not put this in)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)- I used the frozen cubes of parsley
Crusty bread, for dunkinh

1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

Coconut Chicken

1 C. flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder
1 1/2 lbs. boneless skinless chicken breast halves
1 egg, lightly beaten
1/3 C. butter or margarine, melted
1 C. apricot preserves, optional
2 T. Dijon mustard, optional

Heat oven to 400° F. Wash your hands. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F. Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.

I got this from sweetnicks I think. It was surprisingly yummy. Nice because it was really different than what I usually make. I made it dairy free by just omitting the butter. I also found there was way too much coating and so I used most of it and didn't need to. Maybe use a bit less flour than called for. The sauce was really yummy. I used twice the fruit apricot jam from President's Choice.

Caribbean Salsa Chicken

I made this last night and it was very tasty! A nice citrus fruity taste- but not for those who don't like fruit with their meat.

1 cup uncooked white rice
2 cups water
1 Tbsp. oil (or butter)
2 chicken breasts, chopped into chunks
1 cup salsa (I used about half a jar of medium)

½ cup mandarin oranges
1 Tbsp. brown sugar
2 Tbsp. lemon juice
½ tsp Cinnamon
½ tsp Nutmeg

Cook rice as directed.
Heat oil (or butter) in large skillet over medium-high heat until hot. Add chicken; cook and stir for 7 minutes, or until no longer pink.
In a medium-sized bowl, combine salsa, oranges, brown sugar, lemon juice, and spices; mix well.
Add salsa mix to chicken, stirring well. Bring to boil. Reduce heat to low; cover and simmer for 5 to 10 minutes, stirring occasionally.
Serve over hot cooked rice.

Coconut Thai Chicken

2 green onion stalks, chopped
2 tbsp oil
2 red peppers, chopped
juice of 1/2 a lime
1/2 tsp red curry paste
1/2 cup chicken broth
1 can coconut milk
2 chicken breasts, chopped
pinch of salt
1-2 tbsp cilantro, chopped
sliced cucumber and tomato (optional)

Cook onion in oil on medium heat. Add red peppers and curry paste, and cook for 1-2 mins. Add chicken broth, coconut milk and lime juice and continue to cook for a few more minutes. Add chopped chicken and simmer for 20 minutes or until chicken is tender. Add cilantro 5 minutes before serving, and salt to taste. Serve on jasmine rice with sliced cucumber and tomato.

Lemon Chicken

Lately I've made a lot of new recipes trying to find things to add to my repertoire and most have been duds. This one wasn't bad but I think I'll make a few changes when I make it next. I will post the recipe as I found it, then make my comments at the end :)

Chinese Lemon Chicken

Courtesy of Fresh magazine ( I found it on the sweetnicks blog)
Serves 4

This is many people's choice when they go to a Chinese restaurant. It's clean, fresh and very easy to make.

2 tablespoons vegetable oil (not olive oil)
3 cloves garlic, peeled and finely sliced (I used minced)
2 skinless chicken breasts
1 egg, beaten
flour, for dipping
freshly ground black pepper
Noodles, to serve

For the lemon sauce:
Zest and juice of 1 lemon
1/2 cup chicken stock
1 teaspoon flour
1 tablespoon brown sugar

First, make the sauce by adding all of the ingredients to a small pan and simmering until the sugar has dissolved. Meanwhile, heat the oil in a wok or large frying pan, then add the garlic and fry for 1-2 minutes until softened. Meanwhile, dip the chicken in the egg, then the flour so they're coated in a very basic, light batter. Fry them for 2-3 minutes. Add the lemon sauce and stir in. Fry for 6-8 minutes until chicken is cooked. Season and serve on a bed of noodles.

- Serves 4 my ass :)
- The garlic taste seemed wrong. I wouldn't put in garlic if I made it again.
- We served it with rice.

It was easy, pretty fast, and tasty. And soy and milk protein free :)

Bruchetta Chicken Bake

Prep: 10 minutes
Total cooking time: 40 mins

1 can (540 mL) stewed tomatoes, undrained
1 package (120 g) Stove Top stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil
1 cup mozzarella cheese, shredded

Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix and garlic, stir until stuffing mix is moistened. Set aside.

Place chicken in a 13x9 inch baking dish, sprinkle with basil and cheese. Top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through. Serve with cooked green beans, and salad. Makes 6 servings, 1 cup each.

9 pts per serving.
Freezes well.
Very easy to make.