Moroccan Chicken Recipe

INGREDIENTS FOR THE CHICKEN 3 tablespoons of oil or ghee 2 onions, chopped 1 tablespoon of minced garlic 1 tablespoon freshly grated ginger 2 tablespoons of paprika 1½ teaspoons salt 2 teaspoons turmeric 2 teaspoons ground coriander 2 teaspoon fennel seeds, ground 1 teaspoon black pepper 1 teaspoon cumin 2 tomatoes, chopped 2 cups water ¼ cup fresh lemon juice 4 lbs chicken leg quarters, skinned and cut into about 3 pieces per leg quarter 1 large baked eggplant (bake 400° F for about 30-40 min) 2 tablespoons marjoram ½ cup slivered almonds FOR THE QUINOA 3 tablespoons butter 2 cups quinoa 4 cups chicken broth salt to taste ½ cup raisins slivered almonds INSTRUCTIONS MOROCCAN CHICKEN: Heat oil or […]

Chicken Avocado Salad

Ingredients Chicken Salad 4 oz. Grilled or Baked chicken, cubed 3 Cherry tomatoes, sliced ½ Avocado, cubed Salt to taste Lime Cilantro Vinaigrette 3 Tbsp Olive oil 2 Tbsp Lime Juice 1 Tbsp Red Wine Vinegar 1 Tbsp Cilantro Salt to taste Instructions Lime Cilantro Vinaigrette Whisk all ingredients together adding salt slowly until you reach the taste you like. Chicken Salad Combine the chicken and tomatoes and pour ½ of the vinaigrette over them. Mix together until well coated. Add avocado and the rest of the vinaigrette and toss gently so you don’t smash the avocado. Salt to taste. Eat as is or serve them in lettuce wraps.

Cheese Shell Tacos

Ingredients 1/2 lb Ground beef 1/2 lb Ground chorizo 1/2 packet Taco seasoning 10 oz RO*TEL 1/4 tsp Salt 2 c Cheddar cheese , shredded Toppings for taco: Sour cream , avocado, cheese, lettuce, etc. Instructions Preheat oven to 350F. On a baking sheet lined with parchment paper or a silicone mat place 2-3oz piles of cheese 2 inches apart. Press the cheese down lightly so it makes one layer. Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown. Let the cheese cool for 2-3 minutes then lift it up and place it over the handle of a spoon or other utensil that is balanced on two cups. Let cheese cool completely then remove. While you continue to bake your cheese taco shells […]

Philly Cheesesteak Sliders

Ingredients: 12 King’s Hawaiian rolls 1 box Thinly sliced steak (found in frozen food section) 1 Green pepper , diced 1 Onion , diced 6 slices Provolone cheese 2 tbsp Mayonnaise 3 tbsp Butter , melted Salt & Pepper to taste Instructions: Preheat oven to 350°F Separate the tops and bottoms of your rolls and place the bottoms in an 11″ x 7″ casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste. Place the steak aside, Saute the pepper and onions until they are tender. Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls. When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole […]

Taco Salad

Ingredients 1 1/2 cups diced tomatoes (from about 2 medium tomatoes) 1 16-ounce jar thick and chunky salsa, divided (we use mild) 1/3 cup chopped cilantro 1/4 cup thinly sliced green onions 2 cups diced, cooked, boneless, skinless chicken breast (see note) 1 cup nonfat plain Greek yogurt 1 1/2 teaspoons onion powder 1 teaspoon kosher salt 3/4 teaspoon garlic powder 8 cups of chopped Romaine lettuce, tough stems removed 1 cup cubed, reduced-fat, sharp cheddar cheese (see note) 1 15-ounce can black beans (preferably organic or reduced-sodium), rinsed and drained 1 1/2 cups corn (fresh or thawed, frozen kernels) 1 cup lightly crushed whole grain tortilla chips additional cilantro for garnish, if desired Instructions In a medium bowl, stir […]

Lemon & Garlic Grilled Chicken

Ingredients chicken (see note) 3 tablespoons olive oil 2 1/2 tablespoons lemon juice 3/4 teaspoon cumin 2-3 garlic cloves, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper lemon slices for garnish, if desired Instructions Pierce chicken several times with a fork, and place in a gallon zipper bag. In a medium bowl, combine olive oil, lemon juice, cumin, garlic, salt, and pepper, and mix well. Add marinade to zipper bag, coating chicken well. Seal bag, being sure to remove all air. Massage marinade into chicken. Refrigerate until ready to grill; we recommend 4-8 hours. Grill chicken (see note). Serve as desired (with sliced lemon for garnish, alongside vegetables, on top of a salad, in a sandwich or wrap, etc.)

Crock Pot Chicken Caesar Salad

Ingredients Chicken 1 1/2 pounds boneless, skinless chicken breasts 2 tablespoons water 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/8 teaspoon black pepper Dressing 2 5.3-ounce containers nonfat plain Greek yogurt (or about a scant 1 1/4 cups) 1/2 cup Parmesan cheese 2 tablespoons fresh lemon juice 1 1/2 tablespoons smooth Dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/16 teaspoon black pepper For Serving 1/3 cup chopped parsley 1/4 cup Parmesan cheese Whole wheat buns or whole wheat pita pockets Romaine lettuce Additional Parmesan cheese, if desired Instructions Place chicken in slow cooker and add water. Sprinkle 1 teaspoon salt, ½ teaspoon garlic powder, and ⅛ […]

Buffalo Chicken Pasta Salad

Ingredients 19 ounces cheese tortellini, cooked according to package directions, then rinsed and cooled (see note) 3 cups cubed, cooked, boneless, skinless chicken breast (see note) 2/3 cup diced, reduced-fat, sharp cheddar cheese 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1/3 cup finely chopped red onion DRESSING 1 cup nonfat plain Greek yogurt 1/4 cup nonfat milk 2 tablespoons hot sauce (such as Frank’s Red Hot) (see note) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1/4 teaspoon sugar FOR SERVING reduced-fat blue cheese crumbles, if desired (see note) additional hot sauce, if desired Instructions In a large bowl, combine tortellini, chicken, cheddar cheese, carrots, celery, and onion. In a medium bowl, whisk […]

Healthy Chicken Salad

Ingredients 2 cups diced, cooked, skinless chicken breasts (see note) 1 cup halved red grapes (or quartered if the grapes are large) 1 cup diced apple (we prefer crisp, sweet apples in this recipe) 1/2 cup chopped pecans 1/2 cup chopped celery 1/2 cup nonfat plain Greek yogurt 1/2 tablespoon cider vinegar 1 teaspoon dried tarragon 1 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon smooth Dijon mustard For serving: spinach or other leafy greens and whole grain wraps or toasted bread for sandwiches; greens as a base for a salad plate; or whole grain crackers or endive spears for serving as an appetizer Instructions In a medium bowl, combine chicken, grapes, apples, pecans, and celery, stirring gently to combine. […]

Crock Pot Chicken Burrito Bowls

Ingredients 1 1/2 pounds boneless, skinless chicken breasts 1 1.25-ounce packet low-sodium taco seasoning (see note) 1 1/2 cups fresh or frozen corn kernels (from about two ears of corn if using fresh) 1 15-ounce can black beans, rinsed and drained (preferably organic or reduced-sodium) 1/2 cup finely chopped onions 1 16-ounce jar of your favorite salsa 1 10-ounce can diced tomatoes and green chilies with juice (such as Ro-Tel) 1/2 cup finely chopped cilantro Brown rice, cooked and hot, for serving For serving: your choice of optional toppings such as shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce Instructions Place chicken in the […]