Poached Chicken Soup With Coconut Milk and Chunky Vegetables

Ingredients

1. 4 cups low-sodium chicken broth
2. 2 8-ounce boneless, skinless chicken breasts
3. 1 2-pound squash (such as kabocha or acorn), seeded and cut into wedges
4. 1 large sweet potato (about 1 pound), cut into chunks
5. 1 teaspoon grated fresh ginger
6. 1 1-inch strip lime zest, plus lime wedges for serving
7. 1 stalk lemongrass, crushed (optional)
8. 1 14-ounce can coconut milk
9. 1 tablespoon Asian fish sauce
10. Asian chili oil (found in the international aisle of the supermarket)
11. Fresh cilantro, for serving

Directions

1. Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted in the thickest breast registers 165° F and the vegetables are tender, 18 to 22 minutes.
2. Transfer the chicken to a plate and let rest for 5 minutes.
3. Using 2 forks, shred the chicken into large pieces. 
4. Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass. 
5. Serve topped with the chili oil and cilantro and with the lime wedges on the side.

http://www.realsimple.com/food-recipes/browse-all-recipes/skinless-breasts-poached-chicken-soup-coconut-milk

Cashew Chicken and Greens Stir-Fry

Ingredients

1. 3 tablespoons canola oil
2. 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
3. 2 tablespoons cornstarch
4. Kosher salt
5. 1 bunch scallions, sliced, white and green parts separated
6. 4 cloves garlic, sliced
7. 1 1/2 tablespoons finely chopped fresh ginger
8. 2 bunches collard greens, stems discarded and leaves cut into strips (10 cups)
9. 3 tablespoons soy sauce
10. 1/2 cup roasted cashews
11. White rice, for serving

Directions

1. Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
2. Toss the chicken with the cornstarch and ¾ teaspoon salt. Cook, in batches, turning the pieces once, until well browned (but not cooked through), 3 to 4 minutes. Transfer the chicken to a plate; reserve the skillet. Reduce heat to medium.
3. Add the remaining tablespoon of oil to the reserved skillet. Add the scallion whites, garlic, and ginger. Cook, stirring occasionally, until the scallions are slightly soft, 1 to 2 minutes.
4. Add as many collard greens to the skillet as will fit. Cook, tossing frequently and adding more greens when there is room, until crisp-tender, 5 to 7 minutes.
5. Add the soy sauce, cashews, chicken, and 2 tablespoons water to the skillet. Cook, tossing frequently, until the chicken is cooked through and everything is coated with the sauce, 2 to 3 minutes.
6. Serve over the rice, topped with the scallion greens.

http://www.realsimple.com/food-recipes/browse-all-recipes/boneless-skinless-thighs-cashew-chicken-greens-stir-fry

Chicken Stew with Couscous, Spinach, and Parmesan

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, sliced
3. 1/2 cup pearl couscous (also called Israeli couscous)
4. 4 cloves garlic, chopped
5. 1 sprig fresh rosemary
6. 4 cups low-sodium chicken broth
7. 6 boneless, skinless chicken thighs (about 1 1/2 pounds total)
8. Kosher salt and black
9. 1 bunch spinach, stems discarded and roughly chopped
10. grated Parmesan, for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. 
2. Add the broth, chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach.
3. Serve topped with the Parmesan. 

http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/chicken-stew-couscous-spinach-parmesan

Classic Chicken and Dumplings

Ingredients

1. 1 tablespoon olive oil
2. 6 bone-in, skin-on chicken thighs (about 2 pounds)
3. kosher salt and black pepper
4. 4 stalks celery, chopped
5. 4 carrots, chopped
6. 2 onions, chopped
7. 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
8. 2 cloves garlic, chopped
9. 2 bay leaves
10. 2 1/2 cups all-purpose flour
11. 1 tablespoon baking powder
12. 1/2 teaspoon baking soda
13. 6 tablespoons (3/4 stick) unsalted butter, melted
14. 3/4 cup buttermilk
15. 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Baked Chicken Parmesan

Ingredients

1. 8 thin chicken cutlets (1 1/2 pounds total)
2. kosher salt and black pepper
3. 1/4 cup all-purpose flour
4. 2 large eggs, beaten
5. 2/3 cup bread crumbs
6. 1/4 cup grated Parmesan cheese
7. 3 tablespoons olive oil
8. 1 24-ounce jar marinara sauce
9. 1 pound fresh mozzarella, sliced

Directions

1. Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere.
3. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side.
4. Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella.
5. Bake until bubbling and golden brown, 20 to 25 minutes.

White Bean Chicken Chili

• Makes: 6 servings
• Yield: servings
• Prep: 15 mins
• Slow Cook: on HIGH for 3 hours or LOW for 5 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 cups chicken broth
• 2 Cubanelle peppers, seeded and sliced
• 1 jalapeno, seeded and chopped
• 2 teaspoons ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (15 oz each) white shoepeg corn, drained
• 2 tablespoons lime juice
• 1/2 cup cilantro leaves
• Cornbread (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large skillet over medium-high heat. Add chicken, onion and garlic. Cook 10 minutes, stirring occasionally, until lightly browned. Add to slow cooker.
3. Stir in broth, Cubanelle peppers, jalapeno, ancho chile powder, oregano, cumin and salt. Mash 1 can of the beans and stir in with remaining can of beans and the corn.
4. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
5. Stir in lime juice and cilantro. Serve with cornbread, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for White Bean Chicken Chili

Servings Per Recipe: 6
PER SERVING: 440 cal., 15 g total fat (3 g sat. fat), 147 mg chol., 1020 mg sodium, 39 g carb. (11 g fiber), 40 g pro.

Slow Cooker Chicken Tikka Masala

Ingredients

1. 1 15-ounce can crushed tomatoes
2. 1 medium onion, chopped
3. 2 cloves garlic, chopped
4. 2 tablespoons tomato paste
5. 2 teaspoons garam masala (Indian spice blend)
6. kosher salt and black pepper
7. 1 1/2 pounds boneless, skinless chicken thighs (about 8)
8. 1/2 English cucumber, halved and thinly sliced
9. 1/4 cup fresh cilantro leaves
10. 1 tablespoon fresh lemon juice
11. 1 cup basmati or some other long-grain white rice
12. 1/2 cup heavy cream

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

* Total Time ranges from 4 hours, 10 minutes to 8 hours, 10 minutes

Triple-Cheese Chicken Enchiladas

• Makes: 10 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: 4 hrs on low

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds ground chicken
• 1 cup chopped onion
• 2 Cubanelle peppers, seeded and chopped
• 3 cloves garlic, chopped
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cups shredded Monterey Jack
• 2 cups shredded cheddar
• 1 cup shredded Swiss cheese
• 13 corn tortillas

Directions

1. Heat oil in a large skillet over medium-high heat. Add chicken, onion, peppers and garlic. Cook 8 minutes, stirring occasionally.
2. Stir in tomato sauce, beans, chili powder, cumin and salt. Simmer 2 minutes. In a large bowl, combine cheeses.
3. Line a round 4-quart slow cooker bowl with a slow cooker liner. Coat liner with nonstick cooking spray.
4. Fit 2 1/2 tortillas into bottom of slow cooker; top with 1 1/2 cups of the chicken mixture and 3/4 cup of the cheese mixture. Repeat layering three times. For the final layer, fit 3 tortillas into slow cooker. Top with remaining chicken mixture and cheese.
5. Cook on LOW for 4 hours. Let cool at least 30 minutes before cutting into wedges.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Triple-Cheese Chicken Enchiladas

Servings Per Recipe: 10
PER SERVING: 468 cal., 26 g total fat (11 g sat. fat), 94 mg chol., 1002 mg sodium, 30 g carb. (7 g fiber), 30 g pro.

Couscous with Summer Pesto

 

 

 

 

 

 

 

 

Ingredients

• 1 3/4 cups pearl couscous
• 2 cups packed basil leaves
• 2 tablespoons pine nuts, toasted
• 1 clove garlic, halved
• 1 tablespoon lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tablespoons grated Parmesan
• 3/4 teaspoon salt
• 4 cups shredded chicken breast
• 1 pkg (10.5 oz) cherry tomatoes, halved
• 4 ounces smoked mozzarella, cubed

Directions

1. In a medium pot, bring 2 1/2 cups water to a boil. Add couscous, cover and cook 10 minutes. Drain and rinse under cold water.
2. Meanwhile, make pesto. In a blender or food processor, combine basil, pine nuts, garlic and lemon juice. Process, slowly streaming in oil until smooth. Remove to a large bowl and stir in Parmesan and 1/4 tsp of the salt.
3. Mix couscous, chicken, tomatoes, mozzarella and remaining 1/2 tsp salt into pesto. Stir well to combine.

Nutrition Information for Couscous with Summer Pesto

Servings Per Recipe: 6
PER SERVING: 500 cal., 22 g total fat (5 g sat. fat), 95 mg chol., 520 mg sodium, 36 g carb. (3 g fiber), 39 g pro.

Mexican Tortilla Chicken Soup

Servings: 4 to 6 

 Prep 30 mins 

Total Time 40 mins

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil
• 2 medium-size onions, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pure chile powder
• 1 14 1/2 ounce can crushed tomatoes
• 6 cups chicken broth, preferably low-sodium
• Kosher or coarse salt and freshly ground black pepper, to taste
• 3 skinless, boneless chicken breasts, trimmed of fat (about 1 1/2 lbs.)
• Canola or vegetable oil, for pan frying
• 6 corn tortillas, halved and cut crosswise into thin strips
• Juice of 1 lime

To Serve (optional, pick and choose):

• 1 - 2 avocados, peeled and diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• Salsa or pico de gallo
• 1 lime, cut into wedges

Make It

1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and saute until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and reduce the heat to medium-low. Simmer uncovered (don't let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.

2. Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.

3. Shred the cooled chicken, and stir it and the lime juice into the soup.

4. Ladle the soup into bowls and top with the fried tortilla strips, along with your choice of avocado, shredded cheese, cilantro, and salsa. Serve with lime wedges. 

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Chicken and Spinach Soup

 

• Serving size: 2 cups
• Prep: 15 mins
• Cook: 26 mins
• Makes: 5 servings 

•   2 tablespoons olive oil
• 2 cups diced carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) reduced-sodium chicken broth
• 1 pkg (5 oz) Hodgson Mill garlic and herb quinoa and brown rice blend
• 2 cups yellow and red cherry or grape tomatoes
• 1/2 rotisserie chicken
• 1 bunch spinach, trimmed and rinsed well
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1/2 cup fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons shredded Parmesan
• Whole-grain crackers (optional)

Directions

1. Heat oil in a large lidded stockpot over medium heat. Add carrots and onion and cook 5 minutes. Stir in garlic and cook 1 additional minute. Add chicken broth and 3 cups water. Bring to a boil over high heat.
2. Stir in quinoa-rice blend. Cover and reduce heat to medium-low. Simmer 15 minutes.
3. Meanwhile, quarter tomatoes and remove meat from chicken bones; discard skin and bones. Cut into bite-size pieces (you should have about 2 cups). Stir into soup along with spinach, garbanzo beans, basil, salt and pepper. Cook 5 minutes.
4. Ladle soup into bowls and top each serving with 1 tbsp shredded Parmesan. Serve with crackers, if using.

Nutrition Information for Chicken and Spinach Soup

Servings Per Recipe: 5
PER SERVING: 391 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 797 mg sodium, 46 g carb. (9 g fiber), 27 g pro.

http://www.familycircle.com/recipe/chicken-and-spinach-soup/

 

African Chicken and Peanut Stew

• Makes: 8 servings
• Prep: 15 mins
• Slow Cook: on HIGH for 4 hours or LOW for 6 hours

 

Ingredients

• 2 cloves garlic, chopped
• 2 1/4 pounds bone-in chicken thighs, skin removed
• 2 pounds sweet potatoes, peeled and diced
• 1 3-inch piece ginger, peeled and chopped
• 1 1/2 cups unsalted chicken stock
• 1/2 cup natural chunky peanut butter
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cider vinegar
• Cilantro and Peanuts (optional)

Directions

1. Place chicken, sweet potatoes, ginger and garlic in bottom of slow cooker. In a bowl, whisk stock and peanut butter until blended. Stir in tomatoes, coriander, 1/2 tsp of the salt and the black pepper. Pour into slow cooker. Press down until chicken and potatoes are mostly submerged. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Carefully remove chicken to a cutting board. Shred chicken, discarding bones. Stir vinegar and remaining 1/4 tsp salt into liquid. Stir in shredded chicken.
3. Ladle into bowls and garnish with cilantro and peanuts, if using.

Nutrition Information for African Chicken and Peanut StewServings Per Recipe: 8

PER SERVING: 320 cal., 14 g total fat (3 g sat. fat), 100 mg chol., 520 mg sodium, 22 g carb. (4 g fiber), 24 g pro. 

 

http://www.familycircle.com/recipe/african-chicken-and-peanut-stew/ 

Slow Cooker Pumpkin Coconut Curry

 

Prep time

5 mins

Cook time

6 hours

Total time

6 hours 5 mins

 

Author: Julie Wampler

Recipe type: Main Entree, Slow Cooker

Cuisine: Indian

Serves: 6

 

 

 

 

 

Ingredients:

• 1 15-ounce can of unsweetened coconut milk (full fat, not light)
• 2 cups pumpkin puree (not pumpkin pie filling)
• 1 cup chicken stock
• ½ tablespoon curry powder
• ¼ teaspoon tumeric powder
• 2 teaspoon garam masala
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• ½ large onion, diced
• 1 garlic clove, minced
• 3 carrots, cut into 1-inch pieces
• 3 cups 1-inch cubed sweet potatoes
• 2 chicken breasts, cut into 1-inch cubes
• Juice of 1 lime

Instructions:

1. In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
2. Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
3. Cook on low for 6 hours.
4. Serve over rice!
5. Refrigerate leftovers in an airtight container for up to seven days.

Notes:

Do not omit any of the spices as they are essential for this curry to taste just as made.

Recipe by Table for Two at http://www.tablefortwoblog.com/slow-cooker-pumpkin-coconut-curry/