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CrockPot Chicken Teriyaki
CrockPot Chicken Teriyaki

2 pounds chicken pieces
Frozen wings and drumettes.
If you don't want to mess around with bones, use chicken thighs.
Chicken breast just really doesn't have enough fat in it to hold up nicely in the slow cooker unless you decide to shred it completely.

if you have bottled teriyaki sauce, use about 3/4 of a cup, and then 2 tablespoons water in place of sauce.


1/2 cup soy sauce (La Choy is gluten free, and so is Tamari Wheat Free)
3 tablepoons brown sugar
1 tablespoon cooking or regular sherry (I think tequila would work, too)
3 cloves smashed and chopped garlic


--plop your chicken in the crockpot
--cover it up with the sauce

cook on low for 6-8 hours, or on high for 4-5.

If you are using frozen pieces, it will take longer than if you are using thawed or fresh chicken.
Different pieces of chicken also have different density, and that will also effect cooking time. If you are going to be out of the house, cook on low.

You can always switch it to high later.

Serve over cooked rice.
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Slow Cooker Black Bean Taco Chili

Slow Cooker Black Bean Taco Chili

Hearty slow cooker back bean chicken taco chili. Perfect cold weather comfort food!


1 1/2lb chicken breast, trimmed of fat*
15oz corn, drained
15oz black beans, drained and rinsed well
15oz petite diced tomatoes, drained
1C yellow onion, chopped
1C green bell pepper
1 jalapeño, diced
3 cloves garlic, minced
2 tsp salt
1 tsp ground black pepper
1/8 - 1/4 tsp red pepper flakes, optional
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
2 1/2 - 3C chicken broth

Monterey Jack cheese, shredded
Tortilla chips
Sour cream


To the bowl of a 5-6 quart slow cooker, add raw chicken breasts, beans, vegetables, spices and chicken broth.

Cook on high for 4 hours or low for 8.

Remove chicken breasts to shred, then return to slow cooker.

Serve with shredded cheese, tortilla chips and optional sour cream.

* substitute - browned ground beef
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S&S Hawaiian Chricken

Sweet & Sour Hawaiian Crockpot Chicken

Serves: 4

Ingredients :

2 lb. (.9kg) chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Veggies (optional) - carrots, green peppers, red peppers, onion, pineapple chunks

Directions :
Preparation:5min › Cook:8hours › Ready in:8 hours 5min

Combine all together, cook on low in Crock-pot 6-8 hours…that’s it! Done!


s&S chicken

Sweet and Sour Chicken

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red pepper
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
1/2 cup chopped green pepper
Cooked rice, for serving


In a large non-stick skillet, heat oil over medium high heat.

Season chicken strips and add to pan.

Brown chicken and remove to plate.

Add red and green peppers and cook for 1 minute.

Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.

Simmer until sauce begins to reduce.

Stir in cornstarch mixture and bring liquid to a simmer.

Stir in chicken strips and cook for 5 minutes.

Serve over rice.

Recipe Courtesy of Food Network Kitchens
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creamy pesto chicken

Creamy Pesto Chicken

Weight Watchers ..7 points!



1 pound boneless , skinless chicken breasts
salt and fresh ground pepper , to taste
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes , halved


1 tablespoon all-purpose flour
2 garlic cloves , minced
1/2 tablespoon basil pesto
1 cup fat free evaporated milk
salt and fresh ground pepper , to taste
freshly shaved Parmesan , for garnish, optional
fresh basil ribbons , for garnish, optional


Season chicken with salt and pepper, and rub chicken with the basil pesto.

Heat olive oil in a large nonstick skillet.

Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.

In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.

Remove chicken from skillet.

Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.

Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften

Add the prepared sauce to the skillet and bring to a boil.

Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.

Remove from heat.

Garnish with cheese and basil ribbons.

Serve with pasta, rice, and/or salad.

Quick Tip:
Go ahead and make up several small serving of this and freeze. Whenever you are short on time, instead of eating out, just pop one in the microwave and serve over a bed of lettuce or pasta.

Photo and recipe courtesy of Katerina of Diethood
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chicken soup and dumplings

Homemade Chicken and Dumplings – It’s Easy. Really.


3 cups cooked chicken
6-8 cups chicken broth
carrots - diced
onions - sliced
celery - diced

2 cups flour
2 Tbs. butter
½ tsp. baking powder
salt to taste (I just shake some in)
about a cup of milk, maybe a bit less


In a bowl, combine the flour, baking powder and salt.

Cut the butter into the dry ingredients with a fork or pastry blender.

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2″x 2″. It’s okay for them not to be exact. Just eye ball it.

Use the floured spatula to put them on a heavily floured plate.

Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil.

Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15-20 minutes or until they not doughy tasting.

Add the cooked chicken to the pot and you’re done!

Quick Tip: If dumplings are going to be cooked later in the day, layer on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.
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Baked chicken nuggets

Baked Chicken Nuggets

A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

Prep 20 min Cook 20 min Total 40 min
6 servings 308 cals


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


Preheat oven to 400 degrees F (200 degrees C).

Cut chicken breasts into 1 1/2-inch sized pieces.

In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well.

Put melted butter in a bowl or dish for dipping.

Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.

Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Chicken Salad

Chicken Salad

This chicken salad is great by itself, but if you like, you can serve it over lettuce to make more of a “true” salad, between toasted slices of bread for a great sandwich, or even along with some tortilla chips or slices of toasted baguette as a great, meaty dip. Enjoy!


4 cups of cooked chicken (usually boiled) / or tuna

1 cup celery, minced

½ cup mayonnaise

¼ cup Vlasic sweet pickle relish / or dill

1 teaspoon mustard (I used Grey Poupon Dijon, for a softer flavor.)

1 Best boiled egg, chopped fine.

½ cup onion, minced

¼ teaspoon Morton salt

¼ teaspoon black pepper

1 teaspoon sugar, optional


Chop the chicken and place in a medium size mixing bowl.

Wash celery stalks under cool water, chop very fine. Add to mixing bowl.

Add the chopped onions and sweet pickle relish, then add mayonnaise. You can also add a little sugar if desired.

Add salt and pepper to taste and mix in the mustard. Add the chopped boiled egg.

Stir mixture until well combined, cover and refrigerate for at least one hour prior to serving.
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One Pan Roasted Chicken

One-Pan Roasted Chicken Thighs with Potatoes and Tarragon
By Alexandra Stafford

This dish was inspired by a recipe in the March 2017 Bon Appetit that calls for marinating chicken thighs in mayonnaise (and a few other ingredients I did not have on hand), which encourages browning while keeping the meat juicy — it works! There's no marinating here, however — everything gets thrown into the pan at once, and 45 minutes later it emerges beautifully golden. A shower of herbs at the end adds some welcomed color and freshness. Re: potatoes, I've been using a 1.5-ib bag of "Honey Golds—One Bite" that I find at my local grocery store. You can use fingerlings, too, but you should halve them lengthwise to ensure they cook through.

Serves 4
1.5 pounds small potatoes, see notes above
1 medium onion, thinly sliced, to yield about a cup
2 tablespoons olive oil
1/2 cup water
kosher salt and fresh cracked pepper to taste
1/4 cup mayonnaise
2 tablespoons Dijon mustard
4 bone-in, skin-on chicken thighs
a few tablespoons finely chopped herbs, such as tarragon, chives, or parsley

Place a rack in the middle of the oven and preheat it to 450ºF.

Place the potatoes, onion, olive oil, and water in a large skillet. Season all over with salt. Crack pepper over top to taste. Toss to combine.

In a medium bowl, stir together the mayonnaise and the mustard. Add the chicken thighs and toss to coat on all sides.

Season all over with salt and pepper. Nestle the thighs on top of/in between the potatoes. Crack more pepper over top if you wish.

Transfer pan to the oven uncovered and cook for 45 minutes or until evenly golden, checking after 30 minutes to ensure everything is browning evenly — if the onions are getting too dark, add a few more tablespoons of water to the pan.

Sprinkle tarragon or herb of choice all over the roasted chicken and potatoes.

Transfer chicken to a platter. Toss potatoes with herbs and remaining juices in the pan. Taste. Adjust with more salt or pepper if necessary.

Spoon potatoes around chicken on the platter.

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Chicken Parmigiana

2 boneless, skinless chicken breasts
Salt and pepper
2 eggs, beaten
1 cup Italian breadcrumbs
½ cup vegetable oil
1 cup onion, chopped
2 cloves garlic, minced
3 cups tomato sauce
1 sprig basil
½ cup freshly grated Parmesan cheese
4 oz mozzarella cheese
¼ cup fresh parsley, chopped
200g (about ½ lb) thin linguine, cooked

Let's get Cooking...
Pound chicken until ⅓-inch thick. Season with salt and pepper.

Dip the chicken in the beaten eggs, then roll in breadcrumbs.

Heat oil in a large oven-safe skillet. Brown chicken on all sides. Remove and set aside.
Preheat oven to 350°F.

Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet.
Sauté chopped onion and garlic until onions are slightly translucent.

Stir in tomato sauce, drop in a sprig of basil and bring to simmer for 10 minutes. Remove the basil.

Place chicken in the sauce. Sprinkle the Parmesan over the chicken and place a round of mozzarella on top of each chicken breast.

Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.

Serve with linguine, and garnish with parsley.
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Weight Watchers Chicken Pot Pie
1 cup Bisquick reduced-fat baking mix
1/2 cup skim milk
1/4 cup egg substitute

2 cups frozen mixed vegetables
*chopped pimentos &/or green peppers, finely chopped onions
2 cups cooked chicken breasts, chopped/shredded
2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup
Preheat oven to 400.
Spray 8x8 casserole dish with cooking spray.
Mix together veggies, chicken and soup. Pour into casserole dish.
In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
Bake for 30 minutes, or until crust is golden.

6 servings=4.5 points. (probably not Smart Point values)
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Chicken Pot Pie for Two
From Cook's Country | February/March 2012

To simplify our Chicken Pot Pie for Two, we opted to make two individual pies inside of ramekins. A single boneless, skinless chicken breast was super easy to work with and substantial enough for two pies when combined with the rest of the ingredients. Cooking the chicken right in the sauce imparted layers of flavor and also saved time on cleanup. A little soy sauce added complex flavor that would normally require hours of simmering to achieve. For the crust, we turned to a store-bought option, which we parcooked on a baking sheet to ensure it didn’t collapse into the filling.

We use two oven safe 12-ounce ramekins or bowls to make this dish. If you don't own any, you can use 14-ounce disposable mini loaf pans, cutting the crust to fit.


1 Pillsbury Just Unroll! Pie Crust
2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 small celery rib, sliced 1/4 inch thick
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh thyme
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1/3 cup heavy cream
1/2 teaspoon soy sauce
1 (8-ounce) boneless, skinless chicken breast, trimmed
1/4 cup frozen peas
2 teaspoons minced fresh parsley
1/4 teaspoon lemon juice

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 rounds of dough about ½ inch larger than mouth of ramekin. Fold under and crimp outer ½ inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.

2. Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and ½ teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme, and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.

4. Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juice to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.

5. Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

We use 12-ounce ramekins to make pot pies for two. If you don't own any, you can make our pot pies in 14-ounce disposable mini loaf pans, cutting the crust to fit.
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Not sure about this one.



1/2 cup (125 ml) olive oil
5 garlic cloves, minced
1 tablespoon (15 ml) ground cinnamon
2 teaspoons (10 ml) caraway seeds, crushed
2 teaspoons (10 ml) ground cumin
1/4 teaspoon (1.5 ml) cayenne pepper
4 pounds (1.5 kg) skinless bone-in chicken thighs
1 14.5-ounce (425 ml) can chicken broth
1 cup (250 ml) dried apricots, quartered
1/2 cup (125 ml) dried cranberries
2 teaspoons (10 ml) ground ginger
1 teaspoon (5 ml) turmeric
1 eggplant, cubed
1/3 cup (75 ml) cilantro, chopped
2 cups (500 ml) slivered almonds, toasted

In a large resealable bag, combine the following: olive oil, garlic, cinnamon, caraway seeds, cumin, and cayenne pepper. Shake to thoroughly incorporate all ingredients and then place chicken thighs inside. Place in the fridge and marinate for 4 hours or overnight.
In a large bowl combine the chicken broth, apricots, cranberries, ginger, and turmeric. Remove chicken thighs from marinade and place in the bottom of a 6-quart slow cooker. Pour chicken broth mixture over top. Place lid on slow cooker, set heat to low, and cook for 8 hours (or on high for 4 hours).
Add the eggplant to the slow cooker, place the lid back on, and turn heat to high (if it had been on low). Cook for another 30 - 45 minutes, until the eggplant is cooked through.
When chicken and eggplant are finished cooking, sprinkle cilantro and toasted almonds over the entire dish.

Pro tip: Chicken tagine is a hearty dish that can be eaten all on its own as a complete meal. If you want to make it even more filling, serve with a side of couscous or steamed rice.
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Am hoping that this translates to Tuna Pot Pie which I can not find any more. And honestly I love the doughy crust on the bottom of the pot pie. *whines*

Slow Cooker Chicken Pot Pie

Preparation Time: 10 minutes Total Time: 6 hours, 40 minutes
Serves: 8

4 large boneless, skinless chicken breast, cubed
1 cup carrots, round slices
1 cup celery, chopped
1 small onion, diced
1 can corn, drained (or 1 bag frozen corn)
1 bag (16 oz) frozen mixed vegetables (carrots, corn, peas, green beans)
2 10.5-oz condensed cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
1 teaspoon black pepper
1 tube biscuit dough

1. Put cubed chicken into a greased 6-quart slow cooker, then top with cut vegetables.
2. Pour over chicken soup and milk, then sprinkle in garlic powder, thyme, salt and pepper. Stir to combine well.
3. Cover and cook on high for 5 hours.
4. Add in frozen vegetables. Stir into soup, then cover and cook on high for 1 more hour.
5. Pop open tube of biscuit dough and place biscuits gently on top of soup.
6. Remove slow cooker insert and place uncovered in a preheated oven. Bake per package directions on biscuit dough, or until tops of biscuits are golden brown.
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8 whole chicken thighs (with skin and bone in)
1-lb baby red potatoes
1 bag baby carrots (16 oz)
1 pound green beans, cleaned and trimmed
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper

Combine honey, soy sauce, lemon juice, garlic and spices in bowl and whisk together
Place 4 thighs in bottom of 6-quart slow cooker and pour over half of the sauce.
Add potatoes and carrots, then rest of thighs. Pour over remaining sauce
Cover and cook on low 8 hours or on high 4 hours
30 minutes before cook time finishes, add green beans.
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Balsamic Glazed Chicken
This sweet, tangy chicken is the perfect weeknight dinner.


1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
1 tbsp. chopped fresh rosemary
2 tbsp. extra-virgin olive oil
3-4 rosemary sprigs, for skillet

Preheat oven to 425 degrees F.

In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined.

Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.

Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.

In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.

Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

Serve chicken and potatoes with pan drippings.
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chicken and rice casserole in video below

Chicken and Rice Casserole

- 1 cup of raw rice (185 grams) - Arborio or Bomba rice are idoneous for baking, but they may be expensive where you live. Try regular white or brown rice instead.
- 3 boneless and skinless chicken breasts.
- 1 package of dry onion soup mix - If you cannot easily find it where you live, try preparing your own with this recipe.
- 1 can of cream of mushroom soup - If you cannot find it where you live, it's basically an easy bechamel with mushrooms and evaporated milk. Try to make your own and freeze it so you can use it whenever you need!
- 3/4 onion, roughly chopped
- 1 package of mushrooms, chopped (optional)
- 1 bundle of spinach, chopped (optional)
- 2 cups of water
- Salt and pepper to taste

1. Preheat your oven to 320 F (160 C). Lightly grease a casserole and place your raw rice evenly on it. Slice the chicken and place it over the rice.

2. Add the chopped onion. If you're going to use the mushrooms and the spinach, now it's the time to add them too. It'll add some extra vitamins to the mixture! If you're not a fan of this combination, try other veggies instead. Just remember that when baking tomato or zucchini, you have to be careful because they add more liquids to the mix.

3. Mix the cream of mushroom soup, the dry soup mix and the 2 cups of water. Season to taste and pour the mixture over the rest of the ingredients.
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Egg Rolls With Sweet & Sour Cranberry
Mashed potatoes
Wonton wrappers

Cranberry gelatin version
Apple cider vinegar

Redneck Eggrolls (Pulled Pork, sweet sauce, coleslaw, pepper jack cheese)
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Slow cooker chicken teriyaki

Preparation Time: 15 minutes
Total Time: 5 hours, 15 minutes
Serves: 6-8

3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped

1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Whisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if yours has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.
Serve over rice with freshly chopped green onion on top.
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2 pounds boneless skinless chicken breasts
1/3 cup brown sugar
1/4 cup soy sauce
1 cup orange juice
1 cup pineapple juice
1/4 teaspoon ginger
1 teaspoon garlic salt
1 large sweet potato-diced
6 carrots cut up
1 onion-chopped (optional)
1 small can pineapple chunks
optional: water chestnuts, edamame, red bell pepper (diced)

Place cut up carrots, sweet potatoes in bottom of crock pot then add chicken breasts. In a large bowl add, brown sugar, pineapple juice, orange juice, soy sauce, ginger and garlic salt pour over chicken, sweet potatoes and carrots in crock pot.

About one hour before done add the small can of pineapple chunks so they can heat up with rest of food.

Cook on low until chicken is tender maybe 6 hours
High for maybe four depends on your crock pot.

In the picture a chopped up onion was added.
Of course if you want to cut down on the sugar in this you can get no sugar added juices and pineapple chunks.

FB - Melanie Beth Kerwin
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Garlic Margherita Chicken & Zucchini
FB - Cleanfoodcrush sept 27

(Serves 4-6)
1 lb chicken breast, or tenders cut into 1" pieces
1 tsp olive, coconut or avocado oil
1 large garlic clove, crushed
1/4 tsp sea salt
Ground black pepper, to taste

Zucchini & Tomatoes:
1.5 lbs zucchini, cut into half moon shapes
1.5 cups fresh, halved grape tomatoes
1 tsp olive, coconut or avocado oil
1 large garlic clove, crushed
1/2 tsp sea salt
Ground black pepper, to taste

1/4 cup fresh chopped Basil
A sprinkle of Italian (high-quality) cheese such as natural parmesean (optional)

Chicken: Preheat (cast iron) skillet on medium heat add oil to coat. Add garlic and cook for just 10 seconds. Then add chicken, sprinkle with sea salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a plate and set aside.

Zucchini and Tomatoes: Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3 minutes of cooking time.

Add chicken back to skillet and stir just to warm. Remove from heat, sprinkle with fresh Basil.

Refrigerate in a glass airtight container for up to 5 days.


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