Sunday, April 10, 2022

Blackened Chicken with Avocado Cream Sauce

I cannot say enough good things about this recipe!  I would happily eat it every week!

4 (4 ounce) boneless, skinless chicken breasts

2 tablespoons blackened seasoning

For the sauce:

1/3 cup plain 0% Greek yogurt

1/2 avocado

1 teaspoon lemon juice

1/2 teaspoon garlic powder

1/8 teaspoon salt

1. Place the chicken breasts and blackened seasoning in a large resealable bag.  Seal and shake a few times to evenly coat the chicken.

2. Lightly coat a large skillet with cooking spray and heat over medium-high heat.  Add the chicken and cook until cooked through, 4 to 6 minutes per side.

3. In a food processor, combine the yogurt, avocado, lemon juice, garlic powder, and salt and pulse until smooth and creamy.

4. To serve, top each chicken breast with 2 tablespoons of the creamy avocado sauce,

From Skinny Suppers cookbook.

Thursday, April 7, 2022

Turkey (Chicken) Wild Rice Casserole

 When I recently went home to visit my mom, I "stole" many of her cookbooks, with her permission of course.  The first thing I made from those cookbooks was turkey with wild rice casserole.  We used chicken though because it is easier to find!  This recipe was probably more of a comfort food and less of the healthier foods I am going for.

4 slices of bacon, cut into 1/2 inch pieces

1 lb turkey breast tenderloins, cut into 1/2-1 inch pieces

1 cup coarsely chopped carrots

1/2 cup coarsely chopped onion

1/2 cup sliced celery

1 cup uncooked wild rice

1 can (10 3/4 oz) condensed cream of chicken soup

2 1/2 cups water

2 tablespoons soy sauce

1/4 - 1/2 teaspoon dried marjoram leaves

1/8 teaspoon pepper

1. In 10 inch skillet, cook bacon over medium heat, stirring occasionally, until almost crisp.  Add turkey, carrots, onion, and celery; cook about 2 minutes, stirring frequently, until turkey is browned.

2. Spray 3 1/2 to 4 quart slow cooker with cooking spray.  Spoon turkey mixture into cooker.  Add remaining ingredients; stir to combine.

3. Cover; cook on low heat setting 5 to 6 hours.

From Pillsbury Pot Pies & Casseroles.

Monday, February 21, 2022

Chicken and Tarragon Pesto Pasta

 10 oz dried penne pasta

1/2 cup olive oil

1 cup freshly grated Parmesan cheese

1/2 cup pan-toasted pine nuts

1 large bunch of fresh tarragon, leaves stripped from the stem and chopped

1 unwaxed lemon, grated zest and freshly squeezed juice

1 garlic clove, chopped

3 cooked chicken breasts, sliced

4 oz arugula

sea salt and freshly ground black pepper

1) Cook the pasta for 8-9 minutes, until al dente.  Drain and refresh the pasta in cold water, then drain again and toss in half the olive oil.

2) To make the pesto, put the parmesan, pine nuts, tarragon, lemon zest and juice, garlic, and remaining oil in a bowl and puree until smooth with a stick blender.

3) Put the pasta, pesto, chicken, and arugula in a serving bowl, season, and toss well, coasting the pasta and chicken evenly with the pesto.

4) If you're taking this on a picnic, don't add the arugula until just before eating or the oil will make it wilt.

This pesto didn't really seem to come out how it should have, but it was decent anyway.

Recipe slightly adapted from Lazy Days and Beach Blankets.

Sunday, February 20, 2022

Sheet Pan Chicken and Broccoli and Mushrooms with Rice

 1 (3.5-4 lb) whole chicken, cut into pieces

1/3 cup olive oil

3 teaspoons kosher salt

2 teaspoons freshly ground pepper

2 (8.5 ounce) pouches microwavable ready to serve rice (We used cheese flavored rice)

1 pound fresh broccoli

2 (8 ounce) packages fresh cremini mushrooms, sliced (We only used one package)

1) Preheat oven to 425F

2) Rub the chicken pieces with 1 tablespoon of the olive oil; sprinkle with 2 teaspoons of the salt and 1 teaspoon of the pepper

3) Spread the rice in an even layer on a heavy duty aluminum foil lined baking sheet, breaking up the clumps of rice

4) Cut the broccoli into florets.  Toss together the florets, 2 tablespoons of the oil, and 1/2 teaspoon each of salt and pepper in a medium bowl; spread in an even layer over the rice.  Toss together the mushrooms and the remaining oil, salt, and pepper, and spread over the broccoli and rice.

5) Place the chicken pieces, skin side up, 1.5 inches apart on the broccoli and mushrooms.

6) Bake at 425F until a meat thermometer inserted in the thickest part of the chicken registers 165F, about 1 hour.

7) Let stand 5 minutes before serving.

Recipe slightly adapted from One Sheet Eats cookbook.