I’m sure you’ve heard of ramen noodles. In the US, it seems like ramen noodles and mac & cheese are college student staples, or at least that’s the stereotype (I never did like macaroni and cheese out of a box). But ramen noodles aren’t just for broke college kids. Growing up, my mom always had ramen noodles on hand for chicken soup. Of course, she pitched the sauce packet and used real (homemade) chicken broth instead, then we added shredded chicken, onions, hard boiled eggs and other steamed veggies to make a chicken noodle soup. It was one of my favorite meals growing up, and I think it was one of hers too. She knew we all loved it, it was easy and it was healthy. I used carrots, bell pepper and green onions in mine, but you can add any vegetables you want to it, or serve your steamed vegetables on the side. Give it a try with some leftover roast chicken, it’s simple, quick and delicious and the whole family will love it.
I was craving some Oriental inspired food the other day, and this cashew chicken fit the bill perfectly. The chicken breast is coated with just a dusting of cornstarch (you can also use arrowroot starch or tapioca starch if you can’t have cornstarch). This gives it a crisp coating and helps to thicken the sauce. Since the chicken is cut into small pieces, it’s easy and fast to cook in a skillet. In order to keep the amount of oil down, I just added a little water (a couple of tablespoons) and a lid to the chicken to keep it from sticking. I also stirred it frequently. If you like your sauce to be a little spicier, add some more red pepper flakes, or omit them if you like it mild. You’ll fall in love with this tasty and easy cashew chicken. Serve it with some marinated cucumbers and a side of stir fried vegetables for a filling, delicious and beautiful meal.
Fall is a perfect time to enjoy rich and delicious soups and stews. This wild rice and chicken soup is hearty and creamy, it’s perfect to finish a cool fall day. I love creamy chicken and rice soups, they have such a rich and wholesome flavor. This one is no exception, the wild rice adds a wonderful color and texture to the soup that makes it’s a delightful meal. It’s an easy one to stick in the crockpot too. Just saute the veggies, thicken the broth and stick it all in the crockpot. Add the milk 20 to 30 minutes before serving. This warm soup is comforting, delicious, simple and beautiful. And the leftovers are perfect for lunch the next day. [Read more…]
Next to grilling, I like baking chicken the best. It’s a great way to keep it moist and tender, not to mention easy. I like having my main dish baking, since I can get the rest of dinner finished while my main dish is baking. This honey Dijon chicken is fabulous. The glaze is just enough to give some flavor to the chicken and it helps to keep the juices in the breasts while baking them. The red pepper flakes are really optional, but add a delicious spice to the chicken. It’s a great main dish to serve with a side of brown rice pilaf filled with vegetables. If you’re not a big fan of spicy foods, just leave the red pepper flakes out, or use less. It’ll still be delicious, but it won’t be spicy. You can also grill the chicken, just spread the glaze on chicken once it’s been grilled. We’ll sometimes grill extra chicken breast, just to have it on hand (and because grill marks on chicken are pretty to photograph). Then all I have to do is add the glaze and pop it in the oven, covered, until it’s hot through. It’s a great way to have lean protein on hand that I can just chop up and add to a salad for lunch. This delicious chicken breast is perfect for a weeknight, since it takes less than 30 minutes to have tender, juicy and flavorful chicken ready to eat.
It’s officially fall, folks, and I love getting in the kitchen and whipping up some hearty, soul-warming soups! My husband’s personal favorite is this Healthy Jambalaya Recipe. It is packed with 3 tasty proteins – chicken, shrimp, and sausage. You can choose to make this a tad lighter by subbing out the andouille sausage with some light turkey or chicken sausage, but I’m such a fan of the spicy and flavorful andouille, I’m willing to sacrifice a Point or two for that fantastic flavor. Each ample serving is certain to fill your stomach and and your soul, at just 8 Points +. The easy to follow recipe will have you wanting to make this jambalaya again and again. Enjoy!
Chicken satay with peanut dipping sauce is a really delicious meal. But since it has to marinate, it’s something that I’m not usually going to make. This chicken satay salad is so easy and quick, it’s something that is a delight to make. I typically use smooth peanut butter, but this last time I used powdered peanut butter. I just mixed it up with water and added it like normal. It’s a great way to cut calories while still enjoying peanut butter. If you’re not a fan of bean sprouts, you can use a cup of shredded cabbage instead (with no significant nutritional change), or get creative and add cucumbers and bell peppers.
There’s little I love more than a meal that delivers wonderful presentation and flavor but with very little effort and prep. This Roasted Chicken Breasts with Tomatoes and Garbanzo Beans dish is such an amazing and healthy Weight Watchers recipe that boasts tender, juicy chicken that is wonderfully seasoned, and yet it is incredibly simple to make. The fresh tomatoes add a nice touch of acidity while the garbanzo beans add a nice earthy flavor. I chose to cook this with bone-in and skin on chicken breasts because it really helps to keep the chicken moist. Just make sure to remove the chicken skin before eating if you are watching your Weight Watchers Points.
I love to grill this time of year. Well, actually, I love to have my husband grill this time of year. The “dog days of August” might technically be over, but we’ve not quite gotten to fall here in the Midwest. It’s still hot and humid, so the last thing that I want to do is to heat up the house by using the oven. With these delicious chicken fajitas, I don’t have to. I like to double my seasonings, the marinate the chicken breast in the seasonings for about 30 minutes, just to add extra flavor. Then, while my husband grills the chicken breast, I saute the onions, peppers and garlic. The chicken and peppers can be served with a tortilla, but they’re just as good by themselves – not to mention you don’t have as many points. I like to serve my chicken fajitas with a side salad, and maybe some salsa too.
These delicious little empanadas are perfect for appetizers, snacks or even lunches. They’re so easy to make with leftover chicken (or pork or turkey). Everything gets tossed into the bowl and mixed up, then put in refrigerated pie crust – how easy is that? I like to make them up when I have the leftover chicken on hand and then I can freeze them if I want and use them later. I’ll also make up mini empanadas (making about 30 from one recipe instead of 12) and use them for appetizers – they’re always a hit. If you’d like to do a vegetarian option, use black beans and corn in place of the chicken. They’ll be just as good, but without the meat. No matter how you make them – everyone in the family will love them!
This past weekend I got to have a really delicious lettuce and cabbage salad. I just had to find the dressing recipe – it was amazing. I got the dressing recipe and had this today for supper. It was really wonderful. The dressing is oriental with rice vinegar and sesame oil. I used leftover roast chicken, since it was already cooked and just had to be chopped up. I also have some dressing leftover, so it’s going to be lunch tomorrow as well. I would definitely let the cabbage sit for a few minutes to soften a bit. I just immediately dug in and by the end of the salad, it was much better. This dressing recipe is really wonderful and will definitely have a permanent place in my fridge!
I love quick and simple meals that look beautiful and taste great. I also love meals that make use of foods that you can make ahead of time. Take the chicken breast in this pita, for example. You can grill a couple of extra chicken breasts one night and have lunch for the next couple of days. Or, just use leftover chopped chicken from a roasted chicken. It tastes the same, but make the meal that much quicker to prepare. Tzatziki sauce is a wonderful light and refreshing sauce that goes well on salads and in wraps. It’s easy to make ahead of time, and it’ll keep for a few days in the refrigerator. These Greek Chicken Pitas are wonderful for a weekday lunch or a quick supper. And they’re so tasty and beautiful – it’s a no brainer for your next meal.