Chicken Chili

Take some chicken broth and put it in a pot.
Add some rice or quinoa or both or neither. I used a half cup of red quinoa and a half cup of brown rice.
Take whatever vegetables you have in the fridge and chop and put them in the pot. I used a large sweet onion, three small red peppers, three heads of broccoli, and about five carrots.
Take whatever meat you have in the house and throw it in the pot. I used three large chicken breasts, chopped up.
Take whatever beans you have in the house and put it in the pot. I used a can of each: black, cannelloni, garbanzo, and pinto.
Add a jar of salsa. I used some fresh salsa verde and corn salsa that my friend Holly had made and canned for me. I usually just use a jar of store bought, though.
Spice as desired.
Cook until everything is nice and soft and smells delicious. Then eat!

Chick Pea Masala (or Chicken)

Ingredients:

2 tsp parprika

1 tsp minced garlic

1 tsp garam masala

1/2 tsp cumin

1/2 tsp crushed red pepper (optional)

2 tsp butter

1 1/2 lbs boneless skinless chicken breast cut into 1 inch cubes (not sure how to subsitute the chick peas - maybe 1 16 oz can drained?)

1 cup chopped onion

2 tbsp lemon juice

1 can (14 1/2 oz) diced tomatoes, undrained

1/3 cup heavy cream

1 tbsp cornstarch

1/2 tsp salt

 

1. Melt butter in large nonstick skillet on medium heat.  Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink.  Add all of the spice except the crushed red pepper; cook and stir 1 minute.

 

2. Stir in tomatoes until well mixed.  Stir cream into cornstarch and salt until smooth.  Gradually stir into skillet.  Stir in the red pepper to desired spice level.  Bring to boil.  Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.

 

Serve with rice and/or naan bread.  

 

Baked Chicken Nuggets

Ingredients

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Nutritional Information

Amount Per Serving Calories: 280 | Total Fat: 17.2g | Cholesterol: 75mg