Mu Shu Chicken

I can't remember where I came across the original recipe...Cooking Light magazine maybe? Regardless, we love it. It's a quick and easy and delicious meal on a busy weeknight. Can't ask for more than that!

Mu Shu Chicken

2 T lower sodium soy sauce
1 T dry sherry (or Marsala)
1 T hoisin sauce
1 t rice vinegar
1 T dark sesame oil
1 T minced garlic
1 T fresh ginger, peeled and minced
1 14oz pkg coleslaw (about 4 cups)
 6 oz shredded rotisserie chicken
1/2 c sliced green onions
12 Bibb lettuce leaves
 Plum sauce

Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.

Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add garlic and ginger to pan; saute 30 seconds.

Add soy sauce mixture and coleslaw; cook one minute, stirring frequently. Add chicken and onions to pan; cook one minute or until coleslaw just begins to wilt.

Drizzle some plum sauce down the center of each leaf, and divide chicken mixture evenly among them. Roll up to eat. Enjoy!

*Note: I’ve been talking a lot about making large batches of soups and freezing the leftovers, but this one is NOT a good soup to freeze…the pasta and beans come out all mushy in the thawing process. You could, however, cook the soup without those two ingredients, and then throw them in when  you reheat.

This recipe is by far the soup that my husband requests most (and I make a LOT of soups!). Since it’s such an easy one to throw together-even on a tight schedule, I don’t mind one bit. Serve it with some crusty french bread to soak up the broth, and you’re good to go!

Tuscan Soup

4 Servings
Prep/Total Time: 30 min.
Ingredients
1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
1/4-1/2 teaspoon salt (if necessary)
1/4 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta – I use whole wheat
3 cups thinly sliced fresh escarole or spinach (or use a thawed/drained package of froz. spinach)
I season with marjoram,oregano, dill, red pepper flakes, garlic, and basil to taste
Parmesan cheese

Directions
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted. Sprinkle each serving with cheese. Yield: 4 servings.

Heart Healthy "Fried" Chicken

 This is a baked chicken with a delicious oatmeal and cheese crusting, and a taste you'll love. This recipe is one I grew up with (thanks mom!), and still love making whenever we get that fried chicken craving!

  

Heart Healthy "Fried" Chicken

Choose from: 6-8 broiler/fryer parts of chicken, 10-12 legs, or 8 boneless skinless breasts
1 cup uncooked oatmeal
1/3 cup grated Parmesan cheese
1/2 t salt
1/2 t paprika (or more to taste)
1/8 t pepper
2 cloves garlic (minced)
1/3 cup milk
1/4 cup margarine (melted)

Mix together oatmeal, cheese, salt, paprika, and pepper in a shallow dish. In a separate shallow dish mix garlic and milk together with a fork.

Dip and roll chicken, one piece at a time in oatmeal mixture; then dip into milk mixture, and back into the oatmeal.

Place finished pieces in a baking dish or jelly roll pan coated with non-stick cooking spray and drizzle with melted margarine. Bake in a preheated oven at 375 degrees for about an hour (broiler/fryer parts), or 35-45 minutes (for smaller pieces). You'll know they're done when a fork inserts easily and juices run clear.

Enjoy!

I LOVE this easy, delicious recipe! Please note that this is not "Bourbon Street" chicken, this stuff really does have bourbon in it. I've served it over rice, as well as in a bun - and it's equally yum both ways! For the sandwiches pictured below, I sprinkled one thinly sliced onion over the chicken and sauce mixture before turning the crock pot on.

Crockpot Bourbon Chicken

 

1 tbsp. ground ginger
1 tbsp. garlic powder
1/2 cup soy sauce
2 tsp. onion powder
1/2 c. (scant) sucanot or brown sugar
2 nip-sized bottles of bourbon (also known as sample or airplane-sized)
2 lbs boneless, skinless chicken thighs or breasts

Whisk together the first six ingredients. Place chicken in the bottom of the crockpot and pour sauce over top. Cook on low for 5-7 hours or on high for 4-6.

Soba Noodles With Asparagus

Soba Noodles with Asparagus

1 package buckwheat soba noodles, cooked to al dente, drained and rinsed
1/2 pound asparagus, trimmed, cut into 1 1/2″ lengths and blanched
1 cucumber, peeled, seeded and cut into 1/2″ pieces
1 c. cherry tomatoes, cut in half
1-2 spring onions, sliced
1 c. cooked chicken chopped or shredded
small handful cilantro leaves, minced
1/3 c. roasted peanuts, coarsely chopped

Dressing:

freshly squeezed juice of two limes
1 Tbs. fish sauce
1 Tbs. siracha (to taste)
1 Tbs. water
2 Tbs. sugar
2 Tbs. tamari sauce
2 Tbs. toasted sesame oil

Make dressing.  Place lime juice, fish sauce, chile sauce, sugar and tamari in a small bowl. Whisk in sesame oil until well blended.

Place all salad ingredients together in a large bowl, reserving a small amount of peanuts and cilantro for garnish.  Add dressing, toss well, garnish and serve.

Roasted Red Pepper Chicken Pasta

Starting with a rotisserie chicken makes this meal a snap to throw together, yet the flavor blend is complex, unusual, and delicious. - If you want even more control over what's in your food, you can, of course, season and roast your own chicken. -

Favorite sides for this meal? Although it is a great all-in-one dish... I recommend green beans and onion buns. :-)

 

Roasted Red Pepper Chicken Pasta

 

13 oz whole wheat pasta (I like rotini)
Rotisserie chicken - de-boned and roughly chopped
12 oz jar roasted red peppers
2 cans (11 oz each) white shoepeg corn (drained)
1 c Parmesan cheese
1 c feta cheese
2 t garlic powder
2 t dried basil
Balsamic vinaigrette

Cook pasta according to package directions and drain. Combine all of the ingredients, adding just enough balsamic vinaigrette to moisten the pasta. Toss well. Serve immediately, or heat through in a warm oven to blend flavors. Serves 8

Looking for a wonderful summer salad that's a breeze to make ahead, keeps well, and is super easy to double or triple for a crowd? This could be your answer! I love to serve these with pecan muffinettes and when I do, I omit the walnuts from the recipe.-

Wild Rice Chicken Salad

 

1 6 oz box of long grain wild rice mix (Uncle Ben's is fine)
2 cups cooked chicken, chopped
1/2 cup dried cranberries or raisins
1/4 cup chopped sweet onion
1/2 cup chopped celery (opt)
1/2 cup frozen corn thawed
1/2 cup chopped toasted walnuts (opt)

Dressing: 1/3 cup olive oil, 1/3 cup raspberry wine vinegar (or 1/2 cup prepared raspberry or cranberry vinaigrette - I like Newman's Own)

Prepare rice according to instructions on package (I only add 1/2 or less of the seasoning pack to save on sodium). Mix all ingredients together except dressing. Combine dressing ingredients and toss with salad to coat. Chill until serving. -

Crockpot BBQ Pulled Chicken Sandwiches

We love this recipe, and I make it fairly often! It's great for days when you're busy with projects - you can throw this together before you dive in to your to-do list, and it's done by dinnertime! You just can't beat homemade BBQ sauce, and any leftovers freeze perfectly...

 

Crockpot BBQ Pulled Chicken Sandwiches

1 package (1-2 lb.) boneless, skinless chicken breasts

Sauce:

3 cloves of garlic, minced

1 c tomato puree

1/4 c dark molasses

2 T dijon mustard

2 T white wine vinegar

1 t chili powder

Whisk all ingredients for sauce together. Place chicken in bottom of crockpot, and cover with sauce. Cook on High for 2 hours, then turn to Low for 3-4 hours. Shred chicken with 2 forks (it will fall apart very easily), and serve on your favorite hamburger buns. Great w/ slaw too!

Curried Coconut Chicken Salad

 

Curried Coconut Chicken Salad

 

1/4 + 1/8 cup flakes coconut (unsweetened)
1/2 cup lowfat sour cream
1/2 cup mayo
1 t (scant)  dry ground ginger - or 1 T fresh grated
2 t curry powder
4 cups cooked chicken, chopped
1/2 cup golden raisins
1/4 c sweet onions, minced
1/3 c honey roasted peanuts, coarsely chopped

Preheat oven to 350. Bake coconut in a single layer in a shallow pan for 5-7 minutes or until lightly toasted, stirring halfway through.

Whisk together sour cream, mayo, ginger, and curry. Stir in chicken, raisins, onion, and coconut. Sprinkle with peanuts. Serve on a bed of lettuce, or as a sandwich filling. Enjoy!

Date Stuffed Chicken Breast

This was a recent discovery in BHG All-Time Favorites publication that has a pleasant, surprising medley of flavors in the filling. It will definitely be making its way into our regular rotation!

 

Date Stuffed Chicken Breast

 

2 T pitted whole dates, chopped
4 small boneless/skinless chicken breast halves
2 oz goat cheese, softened
2 T almonds, toasted, and finely chopped
1 t snipped fresh rosemary or thyme
Pinch of salt
1/4 t black pepper
1 T honey
1 T lemon juice

Preheat oven to 375. Place the dates into a small bowl; add just enough boiling water to cover. Let stand for 5 minutes to soften. Meanwhile, using a sharp knife, cut a pocket into each chicken breast by cutting horizontally through the thickest portion - taking care not to go all the way through to the other side.

Drain liquid off dates. Add goat cheese, almonds, and herbs to dates and stir to combine. Spoon cheese mixture into pockets of chicken. If necessary, you can secure with wooden toothpicks. Sprinkle with salt and pepper.

Coat an oven-safe large pan with non-stick spray. Heat skillet over medium, and add chicken pieces, meaty side down. Cook for 3-4 minutes or until brown. Turn chicken. Bake for 15-18 minutes or until chicken is no longer pink (170 degrees F). Meanwhile, in a small bowl combine honey and lemon juice. Brush over chicken the last 2-3 minutes of baking, and again just before serving.

Prep: 20min. Bake 15min. Serves 4.