I made this tonight
Moroccan-Spiced Tomato Chicken with Almonds
4 boneless, skinless chicken thighs (can also use chicken breasts, just cut into half or so)
1 cup tomato salsa (Newman's Own recommended) (I used regular ol' Tostito salsa)
2 tablespoons dried currants
4 teaspoons honey
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
2 tablespoons slivered almonds, optional
1 cup whole-wheat couscous (I just used white rice, I think my sister uses brown rice)
Spray the inside of the slow cooker with nonstick cooking spray. Place chicken inside. Combine salsa, currants, honey, cumin and cinnamon, and pour over chicken. Cover and cook on low for 2 to 2½ hours, until the chicken is cooked. (I cooked mine on high for 3 hours... I didn't have boneless thighs though so that may have made a difference)
Toast slivered almonds in dry skillet on stove-top until brown and fragrant. Cook couscous according to package directions. Serve chicken over couscous and top with toasted almonds.
**I got this one from my sister who got it somewhere online... dh really liked it... I thought it was pretty good too, a slightly different flavour than I'm used to, but good... though Culin was not impressed with the almonds on top LOL I'm not a fan of currants (or anything raisin-ish) so I did pick them out LOL I doubled everything (except the currants for the aforementioned reason) and we've got leftovers for tomorrow.**
We just ate this and it was GREAT.
Rice with Lentils
1/2 cup jasmine rice
1/2 cup lentils
1 1/2 cups vegetable broth (or any kind of broth)
1/2 cup soy sauce/water or Bragg's amino acids/water mix - Use just 1/2 cup straight soy or Braggs amino acids if you like it salty
Rinse the rice and lentils until water runs clear. Put everything into your rice cooker. I chopped up some celery and threw that in as well. I think an onion and/or a leek would have been awesome.
Chicken in a Pot
2-3 lb chicken
1 onion, chopped
3 celery ribs, chopped
2 carrots, peeled and chopped
3 small potatoes, peeled and chopped
(my addition: 4 cloves of garlic and 2 T parsley)
1 c chicken broth or chicken boullion
salt and pepper
Chop veggies and put them in the bottom of the pot. (I added salt and pepper here, even though the recipe didn't call for it) Put the chicken over the veggies, making sure that it doesn't touch the bottom. Add chicken broth. Put salt and pepper on top of the chicken.
Cook 8-10 hours on high.
I'm too lazy to type this out so I'm posting the link. Looks yummy!
Greek Spaghetti Squash
1 medium spaghetti squash
1 boneless skinless chicken breast half, cut into 1/2-inch pieces (3-4)
1/2 cup chopped onion
1/2 cup chopped sweet red pepper (1-2 peppers)
2 garlic cloves, minced (4)
1/4 tsp dried oregano (1 tsp)
1/4 tsp dried basil (1 tsp)
1/8 tsp salt
1/8 tsp pepper
1 tbsp olive oil
1 cup fresh baby spinach (2 cups)
1/2 cup marinated artichoke hearts, drained (I only had 2 small jars, so probably ended up with a little less than 1 cup)
1/3 cup chopped pitted Greek olives (2/3 cup)
2 tbsp crumbled feta cheese (I just crumbled up a chunk of it LOL)
Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender. It stunk! LOL I did it about 25 minutes or so, normally I'd use the oven but I was short on time today
Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt, pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes, and olives; cook until spinach is wilted.
When squash is cooled enough to handle, use a fork to separate the strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. I didn't measure the squash, just put however much I figured each would eat
**This was YUMMMMMMY! Came from the Taste of Home website. Recipe is for 2 servings, so my measurements are in the brackets, mostly just eyeballed doubling everything though**
This was on the back of a soup can label I had...
Thai Mango Chicken
1 can (1 1/4 cup) chicken broth
2 tbsp cornstarch
1 lb boneless skinless chicken breast, cut into strips
1 tbsp oil
1 1/2 cup each cubed red pepper and broccoli florets (I did about 2 cups or so of the broccoli)
1 cup cubed fresh mango
1/3 cup coconut milk
1/4 cup hoisin sauce
2 tbsp peanut butter
1 tbsp Thai green curry paste (I only had red curry paste so I used that... and if green curry paste is anywhere near as spicy as the red, I very STRONGLY recommend NOT using 1 tbsp!! Maybe 1/2 tbsp... or maybe even less!)
Heat large, non-stick skillet, lightly coated with vegetable oil cooking spray over medium-high heat. Add chicken and cook until browned on all sides. Set chicken aside. Add pepper and broccoli and stir fry until tender-crisp. Reduce heat to medium.
Add mango to skillet. Mix together broth, cornstarch, coconut milk, hoisin sauce, peanut butter, and curry paste to skillet. Heat to a boil, stirring often. Return chicken to skillet. Reduce heat to low.
Simmer covered, until chicken is cooked through – about 10 minutes. Serve over rice or noodles.
I got this from the Food Network website, its a Paula Deen recipe. I haven't tried it yet but it sounds really good.
* 1 (8-ounce) package linguine
* 1/4 cup minced onion or shallot
* 3 cloves garlic, crushed
* 1 tablespoon butter, melted
* 1 (8-ounce) carton sour cream
* 4 tablespoons freshly grated Parmesan, divided
* 1 tablespoon milk
* 1 3/4 teaspoons lemon-pepper seasoning
* 1/4 teaspoon salt
* 1 tablespoon fresh lemon juice (about 1/2 medium lemon)
* 1 whole lemon, zested
* 2 tablespoons freshly chopped parsley leaves
* 2 tablespoons freshly chopped chives
Cook linguine according to package directions. Drain and keep warm.
In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes.
Remove from heat and pour over linguine. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.
From the Taste of Home website... I didn't tell dh anything other than I used a recipe for the sauce instead of jarred sauce... after 2 bites he told me "this is really good sauce, eh?"... then I told him it was lentils Guess I'll be making it again... eh?
Hearty Lentil Spaghetti Sauce
3/4 cup chopped onion
2 garlic cloves, minced (I used 4 or 5... could use more)
1 tbsp olive oil
1 1/2 cups dried lentils, rinsed
4 cups vegetable broth (I used beef broth)
1/2 tsp pepper
1/4 tsp cayenne pepper
1 can (14 1/2 oz) Italian diced tomatoes (I used a whole 28 oz can)
1 can (6 oz) tomato paste
1 tsp white vinegar
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
I also chopped up a yellow pepper and shredded a carrot and added those to the sauce... as well as probably a couple teaspoonfuls (didn't measure, just shook) of Italian seasoning
In a large saucepan, coated with cooking spray, cook onion and garlic in oil until tender. (I added the pepper and shredded carrot with the onion and garlic) Stir in the lentils, broth, pepper, and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender.
Stir in tomatoes, tomato paste, vinegar, basil, and oregano (and the Italian seasoning I used). Return to a boil. Reduce heat; cover and simmer 40-45 minutes.
**I use red lentils and they cooked a little faster, so I probably could've reduced the cooking times a bit**
Kelly sent me this recipe from the Shoestring Chef. I just made it for lunch and it was pretty good. The only thing I would do differently is use fresh peppers and corn!
Vegetarian Tex-Mex Pasta
8 oz rotelle or wagon wheel pasta
1 pkg frozen pepper stir fry, thawed
1 jar salsa
1 can corn kernels, drained
1 can black beans, rinsed and drained
1 1/2 cups shredded cheese
Cook the pasta and set aside, reserving 1/2 cup of the pasta water. Cook peppers over medium-high heat until just browned. Add salsa, corn, beans, and reserved pasta water. Cook until bubbly (2-3 minutes). Stir in pasta and heat through. Remove from heat and stir in 1 cup cheese. Sprinkle remaining cheese over pasta. Serve with sour cream and cilantro to garnish.
Cilantro and Lime Rice
1 tbs olive oil
1 cup long grain rice (rinsed until water runs clear)
1 1/2 cups broth (I used vegetable it was great, recipe called for chicken?)
2 tbs lime juice, freshly squeezed
zest of one lime
1/2 cup cilantro, chopped
1 tsp salt
Heat oil over medium high heat, add rice and allow to cook for 2 minutes. Add other ingredients and bring to boil. Cover and reduce heat to medium low or low, and cook until rice is done.
This got rave reviews. It was excellent. You could probably mix some black beans in with the rice after it has been cooked.