Chicken Cacciatore

The other week Rachel decided to experiment with this and made it in the crock pot.  She wasn’t sure how it would turn out but it was really good.

What you need is:

Chicken:  Boneless and skinless would be the best, but she made it with legs and thighs
Spaghetti Sauce:  You can use any jar of sauce that you like.
Green Peppers:  Cube into pieces
Mushrooms:  Fresh mushrooms would be the best but you can use canned if you want
Onion:  Finely dice or chop the onion
Garlic:  About 2 Tablespoons but you can add to taste.

This is really simple.  Just add the chicken to the crock pot.  Then pour in the sauce.  Then add the green peppers, mushrooms, onions, and garlic to the top.

Cook on low for 7-8 hours.

Then serve over rice or spaghetti, with garlic bread and a salad.

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Chicken Salad

Now that the weather is getting warm, it’s time to make some of my favorite summer dishes.  This one is simple to make and I could eat it every day.

Chicken salad can be enjoyed many ways:  As a sandwich, over a salad, on crackers, ect…

Here is the way I make my chicken salad.

What you will need:

Chicken Breast:  About 2 cups of boneless skinless
Purple Grapes:  Seedless About 1 cup
Celery:  About 1 cup
Almonds:  Sliced or diced:  About 1/2-3/4 cup depending on taste
Mayo:  1 cup of Mayo (I use the Walden Farms brand to cut down on the fat)
Fresh Lemon:  Squeeze the juice from 1/2 of the lemon
Salt & Pepper:  To taste.  (I use either Sea Salt or Mrs Dash)

Boil the chicken till done, then shred into small pieces.   (If you have left over chicken from last nights dinner you can use that)  Cut the grapes into pieces, and dice the celery.  Mix all the ingredients in a large mixing bowl until well mixed.  Sometimes I add a small amount of onion also. Chill for at least an hour before serving.

Serve as a sandwich, or over salad, or with crackers.  Enjoy.  Let me know what you think of this.

Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

Now that I have been watching what I eat, and cutting down on the fat and carbs, I was looking for ideas on Pinterest.

I found this great recipe that was posted by Rock Recipes.  The great taste of Chicken Parm without all the carbs of traditional spaghetti.  Also very easy to make within an hour.

In place of spaghetti you will use a spaghetti squash. Cut the squash in half and remove the seeds and pulp from the center.  After you have the squash cleaned out, brush the inside with olive oil and season with salt and pepper (I used one of the McCormick chicken grinders to season).  Place the cut side down on a parchment lined baking sheet until the squash is fork tender.  Bake at 350 degrees for about 40 minutes (can vary a little depending on your oven).

While this was baking I grilled the chicken breast on my counter top grill (and added a little of the McCormick season).

Once the squash is done baking, you will remove the insides with a fork onto a serving plate.  I used a half for each plate of the squash.  Top with the grilled chicken, and tomato sauce, and then thin slices of fresh mozzarella.

For the sauce I just used my favorite sauce I normally use, but you can find a great recipe on Rock Recipes site if you want to use theirs.

Also, they suggest putting the plates in the broiler for a minute or two to melt the cheese.  My plates are not oven safe so I just covered each one with a lid from my pots and pans for a minute or two and the cheese melted nicely.

Hope you enjoy this as much as I did.

The picture used is from Rock Recipes site.

Suggestions:  You can also make this vegetarian either by using Boca Chicken or no Chicken at all.

Roasted Vegetables and Chicken with Balsamic

Here’s a nice quick and healthy dinner idea.  I found this one on www.skinnytaste.com and have made this a few times.   For a quick meal it’s very tastey and healthy.

 

For the most part I have keep most of it the same but have changed a few things.

What you will need:

Boneless chicken:  I use 5 boneless skinless chicken breast and cut them up into strips.  Or you can use the boneless skinless thighs like they recommend.

Asparagus:  20 medium asparagus (I usually throw in extra)

Carrots:  1 Cup (Peel and slice long ways into strips)  I have used the baby carrots a few times but they do take a little longer to cook.

Bell Peppers:   3 ( I usually try and get the larger peppers so I get more and I will usually do a red, a yellow and a green, just to add color)

Mushrooms:  Sliced.  1 to 2 packages depending on the size (they say about 10 oz)

Snow Peas or Snap Peas:  I also added one of these (not called for in the original)

Balsamic Vinegar:   They say a 1/2 cup and 2 tbsps, but I usually do 3/4 cups just to make sure everything has the flavor

Olive Oil:  Extra Virgin 1/4 cup

Sugar:  1 tsp is what they suggest.  I have made it both with or without the sugar

Rosemary:  3 tbsp fresh rosemary but I have also used the package rosemary from the spice section.  I usually only add 2 tbsp

Garlic:  2 cloves is what they suggest, I usually add only 1 at the most, because I’m not big on garlic.

Oregano or Thyme:  2 tbsp  I have only used the oregano since that is what I have on hand

Sage:  2 leaves fresh and chopped  is what they suggest.  I have also used 1 tbsp of the package sage if I don’t have fresh on hand

Salt and Pepper to taste:  I use sea salt, and usually just add 2 grinds of both pepper and salt from my grinders

Preheat Oven at 425.

Wash and dry chicken.  Use a paper towel to dry.

In a large mixing bowl (make sure large enough to be able to mix) add all the ingredients together.  I usually put in all my veggies and chicken.  Then in another bowl i put the olive oil, balsamic vingar, and all the spices and whisk together well.  After I make sure it is mixed well then i slowly pour it over the chicken and veggies in the other bowl, mixing as I go to make sure everything is coated well.  (They say you can mix it all in the one bowl if you want)

Then take either a roasting pan or I have used a cookie sheet covered with foil.  Lay the chicken and veggies out on the pan in a single layer.  You might need 2 pans to lay out in a single layer.  Bake for 35-40 mins depending on your oven.  Then serve.  I have served it over a bed of brown rice once.

Enjoy and let me know what you think