Lentil, Swiss Chard, and Chicken Soup

Most people know that I love soup. It was probably in the 90s today and I made soup. I had my first bowl of this over a small organic sweet potato (Sarah Frankel bday girl style, just for you babe)! It was very yummy. Quality of pictures is poor because my batteries were going dear - and I think this directly effects the quality of zoom, lighting timing, and macro shooting.

Here you go: (and it is part of whole food month)

1 cup lentils, rinsed

4 cups water

4 cups homemade chicken broth (I cooked a whole chicken and used this)

pinch of sea salt

1 onion, chopped

4 large cloves garlic, chopped

evoo

1 bunch of swiss chard, stems removed, chopped

large pinch red pepper flakes

1/2 lemon (juice)

pepper

3 cups chopped chicken (from a whole raw chicken)

Cook lentils in broth, water, and salt until done but not mushy.

Saute onion in evoo for about 5 minutes, then add garlic and red pepper flakes. Add chard and cook for about 3 minutes. Add to lentils and cook for about 10 minutes. Add chicken, lemon, and pepper to taste. Enjoy!

Couscous Chicken Salad with Vegetables (2010.16)

I really like couscous and I like chicken and I like vegetables. Thought this would be good. That's about it - it was good.

Here you go:

This is from Easy Summer Meals (Cooking Light)

1 1/2 cup water

1 T evoo

3/4 tsp salt

1 cup couscous (uncooked)

1 yellow pepper, diced

1/2 finely chopped zuk

1/2 cup chopped mushroom

1 1/2 cup chopped chicken (I cooked mine and saved the broth for some soup I am going to make this wknd)

1/2 cup diced carrots

3 green onions, chopped

3 T dried currants

1 T dried chopped mint (or fresh)

pepper

Dressing:

1 cup plain ff yogurt

3 T lemon juice

1 T honey (less because it was really sweet, or Agave nectar)

1 T apple cider vinegar (or what you have)

Chop all veggies. Chop chicken. Cook couscous according to directions. Mix up dressing. Combine all. Best served over mixed greens for a light lunch.

1 1/2 cups: 368 cal, 8 fat, 4 fiber

Super Bowl Food

Wow, it seems like the Super Bowl was so long ago! And it was only Sunday (2 whole days). It is amazing how fleeting things in life are that are totally not important!

I went over to a friend's house and we both made some stuff we liked, but also picked conferences and made food for that team.

I had the NFC (Saints) and made bourbon chicken (it was sweeter than I wanted it to be, but I have leftovers). Lorrie had the AFC (Colts) and she had oreos (commercials) and Orville Redenbacher - because it is in IN.

The nachos and oreos were fave part for me.

Taste of a Chain Restaurant: Yang Kee Noodle

Sunday was more than just a day for Super Bowl food (coming later). It was also a day with a neat family at my church and me to go to Yang Kee Noodle.
I would compare this to a Moe's - for Asian food.
Many different options, gluten-free options, spicy, normal, salads, rice bowls, noodle bowls.
I had the general tso's chicken. It was good and filling, though not as good as some others I have eaten in the past! Chicken was decently spicy (not enough to make your eyes water or sweat pour down your face) and not heavily fried (which I appreciated).
I didn't think to ask for brown rice, so I ate half the white rice that was served with it.
For the price, I would rather have gone to PF Changs (my plate of General Tso's was 899 I think).
But, it was quick with different options. And they didn't rush you out because you wanted to sit and chat! :) Refillable drinks were also a plus!
Would I go again - yes. Would it become a regular place of mine - probably not. Thankful for the provision of lunch!

Oikos Chicken Pineapple Salad

A few weeks ago, I got some coupons for some Stonyfield Organic Oikos Greek Yogurt. Today was the first day I tried some in a recipe. If you a reader of this blog, you know I LOVE chicken salads. Here is another winner, with a great smooth, rich, healthy, tang, taste from the Oikos yogurt.

2 1/2 cups cooked diced chicken
1/4 cup diced celery
1/2 cup diced carrots
scant 1/4 cup scallions (the green part of the green onion)
1/3 cup light mayonnaise
1/3 cup Oikos Greek Plain Yogurt
1 T worcestershire sauce
1/2 tsp fresh ground pepper
1 8 oz can pineapple tidbits (well drained)

Mix everything.
To make this even more yummy - you could add some cashews (goes great with pineapple). Serve on greens or in pitas (to go with the Greek Yogurt).
I look forward to trying many new recipes with the Greek Yogurt. The only thing in this yogurt is nonfat organic milk - with live active cultures. And, unlike many other yogurts - this only has 9 sugars (most are at least 19).
Thank you Stonyfield!

Sweet Potato Chicken Indian Curry (2009.43)

Wow - where did the month go? It is starting to be cold and rainy here in the KY. Oh well, the fall is almost behind us.
Perfect time for Crockpot recipes - BH&G Biggest Book of Slow Cooker Recipes. This one was good - not great. I will eat it, but not serve it to other people. Funny thing is - I set it on high instead of low last night. So, this thing cooked on high for 5.25 hours instead of just 4. Thankful it wasn't burnt to a crisp!
And it is healthy. 250, 2 fat, 6 fiber. I used sweet potatoes so it may have even more fiber!

1 1/2 lbs sweet potatoes, chunked
1 red pepper, big dices
1 onion, sliced
1 lb chicken - cubed
1 can diced tomatoes
1 T coriander
1 1/2 tsp paprika
1/4 tsp ginger
3/4 tsp salt
1/3 tsp red pepper
1/2 tsp garam masala (or turmeric, but I didn't have it, so I substituted)
1/4 tsp cinnamon
1/8 tsp cloves
1 cup chicken broth

Layer in up to the chicken in a crockpot. Mix the tomatoes, broth, and spices. Pour over. Cook on low for 8 or high for 4.

Product Review: Kashi Southwest Style Chicken

There are some days when all you want to do is grab a freezer meal. Today was it. I got back in from a trip away (all wknd) at 11pm last night. I had tried to clean out the fridge before I left - so I had nothing.
I received a coupon for a free Kashi meal a few months ago and picked out the Southwest Style Chicken. I grabbed it.
So yummy! It took me a while to eat it because work life was crazy. But the chicken wasn't rubbery, good flavor from just the right amount of cilantro, very filling because of the black beans and the mixture of oats, brown rice, and other grains. So good! All for 240 cal, 5 fat, 6 fiber. The sauce kinda broke down as it sat and then it went into the pilaf - that made it even better. And this was definitely a bigger portion than a regular Lean Cuisine or something. Very good - and only 28% of my daily sodium, so not as bad as other frozen entrees.
Kashi - anytime you want to send me more coupons - bring it on! :)

Comfort Food: Chicken Pot Pie

For dinner on a great fall evening - chicken pot pie. And with everything in the cupboard - its even easier! :) Thank you Tina for a great and yummy dinner.

2 pie crusts

2 cans cream of potato soup (chunky)

2 cups chopped chicken

1 can veg-all, drained

1/2 cup milk

1/2 tsp each thyme and black pepper

1 egg

Mix all together. Pour into pie shell. Top with other pie shell. Egg wash the top. Bake at 350 for 40 minutes. Oh, and poke holes with fork in top of pie shell before putting egg wash on.

Let sit for about 5 minutes before serving so it stays together (the yummy gooeyness inside).

Bean Cuisine's White Bean Provencal Soup Mix

I NEVER use a soup mix - meaning I can't remember the last time I did. I got this as a gift more than a year ago and found it in my Kitchn Cure - knowing I need to use it up. So, I bought some chicken and decided to go for it.

This makes a TON, so I'm sharing it and will have it for a while. That is good because it is cheap, flavorful, healthy, and perfect for Fall. I love how easy it is to shred the chicken once is has poached in the liquid. So very good.

BEST Roasted Chicken (Sara Foster)

Sara Foster is the WOMAN!!! I love this. It will be my go to roast chicken recipe. I may never buy a rotisserie chicken again. This is AMAZING! I really could eat the whole thing. It is juicy and full of flavor!
Make it tonight. Enjoy!

1 whole chicken - about 4 lbs.
6 sprigs marjoram
1 lemon
1/2 onion (depending on the size of your chicken, 1/2 large fit in mine, not the whole thing)
1/4 cup good balsamic vinegar (the flavor is going to concentrate)
1/2 cup apple juice (or dry white wine)
2 tsp olive oil
1 1/2 T italian seasoning

Remove innerds of chicken. Pat dry. Preheat oven to 400. 9x13 pan or roasting pan (w/rack). Stuff sprigs into chicken. With breast side up - squeeze lemon. Stuff lemon and onion into cavity. Mix vinegar and juice (or wine) and pour over top. Rub down with olive oil and italian seasoning. Flip over. Cook for 30 minutes with butt up. Basting some with juices. Flip over and cook for another 40 minutes or until done (depending on the size of your girlie bird).
EAT! This is amazing. I can now throw out every other roasted chicken recipe!

Chili Lime Roasted Chicken

Ok - yeah for meat. I wanted to cook my favorite way to eat chicken to begin my rest of my summer o meat eating! So, I took out the whole chicken in my freezer and decided to roast it. Oh yum! I couldn't wait. Now, what flavor do I give it?

Then, I wanted to try something new - oh my goodness - no recipe...ack! It was so juice and flavorful and yummy. I ate some of it as I was pulling it off the bone.

Preheat oven to 400.

1 whole chicken

2 tsp chili powder

2 limes - zest - and use the juice of one lime.

Stir together the seasonings. Rub all over the chicken. Yes - get your hands dirty!

Stuff the cavity with the limes, 1/2 large white onion, and some cilantro.

Put it in there, turn the oven down to 375. Cook for about 40 minutes, turn to 350. Cook till juices run clear - about 90 minutes.

Enjoy!

Curry Chicken (2009.16)

I love chicken - and its healthy - so I usually try it many different ways so I don't get tired of it.
Well, Saturday, Rayann and I had Simply Thai - red curry with chicken - good stuff though a bit hot at a 3 for my liking.
So, I made some curry. Not the best, not even in the top 10, needed some other stuff - don't know what - coconut milk, thai basil, something, garlic, but it is healthy...

1 large apple, chopped (I used an American Cameo because they were on sale at Kroger)
1/4 cup chopped green onions
1 T curry powder (I used Jamaican curry, and there is not any heat in it, note for next time)
1 T water
1 cup skim milk
2 T chopped fresh parsley (from my newly planted herb window box)
1/2 can cream of mushroom soup (do not dilute it)
2 cups chopped cooked chicken
1/2 ff plain yogurt

Cook first 4 covered over medium heat till onions are tender. Add milk-chicken - stirring well and cook for 10 minutes. Take off heat and add in the yogurt.
I used the healthier mushroom soup, but then used 1% milk, so the count should be about the same:
118 cal, 1 fiber, 3 fat, 13 protein, 209 sodium, 28 cholesterol - in 1/2 cup. Serve over sticky rice or a whole grain.

Menu Week: April 20

This week's menu is a day late because my computer decided to quit working (again) and I can't get it fixed till tonight. Really - I just want a new one - and this one is new - just a lemon I guess!
Anyway, I digress. Here you go:
Monday: leftover mustard chicken on salad with FL cherry tomatoes, grapes, pear, hummus from Shiraz and carrots. Dinner will be an egg white omelette and vegetables - probably some low-fat ice cream and baked cheetos.
Tuesday: yogurt, fruit and granola for lunch and fazolis for dinner with friends.
Wednesday: Making cinnamon roll cookies for small group and the Man-cube. Lunch is chicken curry (recipe of the week from a diabetic cookbook), dinner is salmon on a salad.
Thursday: yogurt, granola, fruit for lunch and pbj (travels well) while I get my bib for the Mini-Derby on Saturday!
Friday: Chickfila sandwich (chicken only), fruit. Dinner is whole wheat pasta with roasted broccoli and walnuts. Birthday cake at Laura's (happy birthday Laura) and going to bed early!
Saturday: pbj pre-race. Havana Rumba with Tracy after race.

Mustard-Crusted Chicken Thighs (2009.15)

I will readily admit I am not the best meat-cooker. I reserve that in our family for Alan. He makes a mean steak.
But, I wanted to try this recipe for this week. Chicken thighs and mustard - it can't be bad. Weight Watchers Take 5 was simple and easy ang great.

1 1/4 lb skinless boneless chicken thighs (pounded thin)
3 T stone ground mustard
1 1/5 T packed brown sugar
juice of half large lemon
fresh ground pepper
2 slices of bread - pulsed to crumbs

Dip chicken in mustard mixture to coat. Then in bread crumbs. Put on greased broiler pan. Cook under the broiler (about 8 inches from it). Cook about 8 minutes on each side till done.
This is great for leftovers as well. I'll have it on a salad tomorrow.

Chicken and Rice Casserole - Family Favorite

I love family favorite recipes. I would say - that during my middle school and high school - we had this at least 2-3 times on Sundays per month. This casserole was definitely easy and great for after church because we could set the oven timer and have it hot when we got home. It is a recipe in the first Plant City Primitive Baptist Cookbook, my copy is all stained and everything - actually it is Mom's copy.
I made it this evening to take to a family, who just lost their mom. I'll head it over there tomorrow after church.

Chicken and Rice Casserole

1 1/2 cup cooked rice (I used regular rice)
3 hard boiled eggs, chopped
4 stalks celery, halved, sliced
2 cups diced chicken
1 can healthy request cream of chicken soup
1/2 cup light mayo
1/2 medium onion
pinch of sea salt
pepper to taste
fried onion rings

Mix all together. Let sit overnight covered. Bake at 325 for 30 minutes, uncover, bake 15 more minutes with fried onions on top. Enjoy!

Taco Chicken and Mojito Black Beans

I love my lunches with Brandi. We partner to make a quick, healthy, great meal between the two of us!
Today is was my turn to make the bulk of the dish. I made Taco Chicken and Mojito Black Beans.

Mojito Black Beans: 1 cup dry beans, rinsed overnight, boiled for an hour, 1/2 small onion, 1/2 cup Trader Joes Mojito Sauce (I have heard from a reliable Trader Joes source that they don't make it anymore). Yummy!

Taco Chicken (crockpot)
1 pkg (20oz) chicken tenderloins
1/2 pkg low-sodium Taco Bell seasoning packet
1/2 small onion
1/2 large green pepper
1 bottle Chichi's medium salsa.

Put the seasoning on both sides of the chicken, put the rest in the crockpot. Cover with the salsa. Cook on high for 3.5 hours. Shred. Enjoy!
We had them on tortillas. Brandi brought all of our taco toppings. It was yummy. No tip required, and we didn't have to drive anywhere. The makings of a great lunch! Can't wait to taste lunch next time!

Mushroom Chicken Soup

Yes, it is 95 degrees outside, no A/C inside and I am making soup. I love soup!
Anyway, I got the idea for this from Cooking Light. But, ended up changing it quite a bit - and absolutely love it. It will become one of my favorite soups to make - right behind the WhitePlains Chili and White Chicken Chili. Enjoy!

2 cloves garlic, chopped
1 med onion, chopped
3/4 cup carrots
3/4 cup celery
1 regular can of sliced mushrooms (not the small can)
olive oil
1/4 cup flour
1 tsp each oregano, celery seed
2 cups water
32 oz homemade chicken broth (much more flavor)
scant 1/4 cup cooking sherry wine
1 6 oz box Uncle Ben's Whole Grain and Wild Rice, mushroom version
3 cups chopped cooked (boiled) chicken

Saute veggies in oil about 5 minutes. Add flour and seasoning, coat. Add in liquid and rice (and flavor packet). Cover and let cook until rice is almost done. Add the chicken. Cook until rice is done and chicken is heated.
This is so yummy - even at the beginning of August! :)

My Favorite Chicken

I love this! Give me one of these and I am happy for a good bit. Not to mention I have the broth to use for later soups and stews - but I love the taste of boiled chicken - it is probably my favorite way to have it.
So - I have one that has just finished boiling. I am going to freeze the broth. And then for the next 11 days before I leave for TN I'm going to have chicken stuff. I'm going to make: lemon basil chicken salad, chicken salads (with greens), and I'll probably make another dish with it as well.
The best key to boiling chicken is to keep the flavoring simple. Today I just put some Lowry's season salt in mine. That way the chicken goes with anything.
Simple, cheap, multiple uses! :) Go for it!

Curry Chicken Salad

I have a lot of diced chicken to use up, so this is one of the recipes I printed out a long time ago and finally decided to use. It was real good. I like the golden raisins in rather than the regular raisins and the recipe calls for. Just for color purposes.

Curry Chicken Salad
(scant) 1/2 cup low fat mayo
2 tsp curry powder
4 tsp water
2 cups diced cooked chicken
1 apple (I used a pink lady), diced
1/2 cup chopped celery
1/2 cup golden raisins

Mix mayo, curry and water - mix with the rest. I didn't put any salt in mine (as the recipe called for). My chicken had salt in it when cooked and I can always add it to the salad when I eat it. It will be served with either a whole wheat pita or on top of some mixed greens I have. The curry added just a bit of kick to the chicken salad.

First times with Chicken

I love the smell of a chicken cooking (boiling) on the stove. It is such a home-y smell! Today was a day like that - kinda rainy and dreary outside (but at least warmer) and basketball on the tv (reminds me of a Shenandoah song).

But, I made some Gumbo (from the April Everyday Food), some Chicken and Dumplins with peas, Chicken salad (and some hummus, but it didn't have chicken in it).

Chicken Gumbo (I will have to make some rice for it, because right now it is a little too oil-y for me because there was no rice in it to drink up the roux)

1/4 cup canola oil

1/3 cup flour

2 red peppers, chopped

1 onion, chopped

4 cloves garlic, chopped

1 tsp oregano

1 frozen bag cut okra

1 pkg fully cooked andouille sausage

4 cups cooked chicken

4 cups water or broth

Heat oil and stir together flour till milky consistency. Add veggies (not yet for the okra) and saute till softened, about 10 minutes. Then add the broth (I did 2 cups broth, 2 cups water), okra, and sausage. Bring to boil and then add chicken. Warm through. Very easy for a 30 minute gumbo recipe. I added some red pepper flakes and hot sauce (because gumbo is supposed to be spicy).

Chicken and Dumplins (Healthy style) Can you believe I was raised in the south and never made chicken and dumplins - I was so deprived! But on the suggestion - I had to make it to see if I could do it! The gravy part it makes is so yummy and comfort food! :)

Chicken broth with bones, chicken chunks

1 1/2 cups flour (1 cup whole wheat, 1/2 cup ap)

2 tsp baking powder

1/2 tsp salt

large pinch of parm cheese

3 T cold butter

3/4 cup milk

mix dry, cut in butter, add milk and parm cheese. Drop into boiling broth by little pinches (I rolled mine into balls). Boil for 10 minutes, then cover and boil for 15 more. I added about 1 cup frozen peas into mine as well. First time making them and I thought they were pretty tasty! You can definitely tell I used whole wheat flour - but they were filling! Oh, I got the basic dumplin recipe out of Betty Crocker's cookbook (I experimented with the flour, parm cheese, and peas).