Crock-pot Bone Broth (Chicken)...Made My Way!

A very dear friend sent me the cookbook, "Nourishing Traditions,"  I LOVE the book and have learned more than I can imagine.  One thing I now make regularly is Bone Broth.  It's incredibly easy and makes any soup or risotto or anything else I dream up taste much better than it would if I just used a boxed or canned broth.  When Sally Fallon makes a chicken bone broth her recipe uses chicken parts and not many herbs.  When I make the bone broth I use a whole chicken and add a bunch of things straight out of the herb patch I have, which gives the broth so much more flavor.  Here is my recipe based off of hers:

Here I made a Chicken soup for the boys out of the bone broth

 1 whole organic chicken, including neck, and chicken parts found in cavity

8 cups filtered water

1 onion, peeled and cut in half

1 cup carrots, cut into chunks

1 cup celery sticks (include the leaves, most of the flavor is in the leaves)

Handful fresh parsley (garden)

2 springs rosemary

Handful of fresh thyme (garden)

2 springs fresh sage (garden)

1 teaspoon Celtic sea salt

5 peppercorns

1 tablespoon of vinegar

  Place all ingredients in the crock- pot and set on low for as many hours as your crock-pot goes.  Making sure you're able to turn it back on when the timer stops.  My crock-pot goes for 15 hours.  So I put everything in the crock-pot early evening and let it go until morning and then turn it back on again so it runs another 10 hours until I get home.  With bone broth you want the bones to be almost disintegrating or liquifying (I use that term lightly because I've never seen it totally do that).  At this point you can strain it and use the meat for burritos or even make a quick chicken soup.  This is what I did for my boys and the rest of the broth I will freeze.  Yummy!  It's amazing how much better things taste when you start with a good quality broth.

Closeup of the bone broth!

Yes, I decorate the boys soup... It's always the first thing they take out of the soup!

You can see how different this broth looks...Amazing!

Out of the book Ageless Remedies from Mother's Kitchen I took this quick little excerpt:

"Why is chicken soup superior to all the things we have, even more relaxing than Tylenol?  It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine.  This inner lining is the beginning or ending of the nervous system.  It is easily pulled away from the intestine through too many laxatives, too many food additives...and parasites.  Chicken soup...heals the nerves, improves digestion, reduces allergies, relaxes and gives strength".     

 

 

Easy Sauteed Vegetables with Chicken...Products I LOVE

Everyone likes easy meals for nights that are consumed by kid sports...RIGHT?  This is when I start looking for food that's NOT full of preservatives, gluten free and can add flavor to my standby..."SAUTEED CHICKEN".   I always saute boneless chicken breasts on Sunday's and keep in the fridge to grab for quick meals.  Tonight, I added all "O" blood type vegetables that are on my highly beneficial list and made this in less than 10 minutes.  This is why I always keep an eye for interesting new products that come out.   This product is called Maya Kaimal Butter Masala, in Mild!  They have 5 different choices but I usually stick with mild because the kids become a little too picky when I try spicy things.

Easy Sauteed Vegetables with Chicken

2 tablespoons Olive oil

1 cup cut up celery

1 onion,cut in chunks

3 cloves garlic, sliced

1 yellow pepper, cut into chucks

1 red pepper, cut into chunks

1 1/2 cups broccoli, stemmed  

3 boneless chicken breasts, cut into chucks and sauteed

1 tablespoon fresh parsley

1/2 container of Butter Masala (Of your choice, pictured below)

1/2 cup water

Salt and Pepper to Taste

Serves 4

Saute vegetables in 2 tablespoons olive oil, add the cooked diced chicken and 1/2 container of Butter Masala and water.  Saute until sauce cooks down to half and a little thickened.  Add salt and pepper and sprinkle with parsley if you ave it! Perfect, quick and easy dinner for an O Blood type.  This would be a great meal for other blood types as well if you change out the meat and vegetables to suit your blood type.  Enjoy...it's REALLY yummy.

Product I LOVE

Gluten Free Ingredients and one container can last for 2 meals for a family of 4.

Chicken Avocado & Tomato Salad

Can you believe the end of summer is here?  I'm not sure why summer seems to go by so quickly, but it's a reminder to LOVE every minute of it when you're able to!  Today, I decided to make a quick lunch and just "BE" outside.  I REALLY DID nothing!  I just sat out on the front lawn with my dog and just soaked in the sun.  I'm sure in a month or two I'll look back on this day and and dream about how wonderful the grass felt and how amazing the sun (Vitamin D) felt on my skin.  Here is a tasty end of summer treat to use up those amazing tomatoes you have in the garden.  Keep DREAMING...WE ONLY LIVE ONCE!
Oh... and if you're one of my O blood type friends this is great except for the Avocado, but you can always have a few things on your avoid list every once in a while.

1 boneless chicken breast, sauteed on stove-top in a bit of olive oil, diced

1 ripe avocado, sliced

1 vine ripe tomato

1 bunch of fresh basil

1 handful of spinach leaves

Salt and Pepper to taste (Salt with Iodine)

3/4 tablespoons of olive oil

1 teaspoon balsamic Vinegar

Method

1)  Saute 1 boneless breast on stove-top in a bit of olive oil... I add Salt and Pepper. (I usually do a package of chicken a week and keep the breasts in the refrigerator for easy food preparation on quick meals, this way I can make the kids quick burritos, salads, sandwiches, pasta dishes...or whatever).

2) Place handful of spinach in a bowl

3) Add diced tomato

4) Add sliced avocado

5) Drizzle olive oil and balsamic vinegar over top, sprinkle salt and pepper to taste and GO SIT IN THE SUN with your yummy salad:)     

 

Risotto with Chicken & Orange

Tonight in between tornado warnings and hail the size of golf balls I made a surprisingly good meal!  I'm surprised I even remember what I put in the dish considering the television was blaring, "WARNING, WARNING, WARNING"!  This meal took about 30 minutes to make and I didn't add prep time because I cut up the things I needed as I cooked.  Try this meal and let me know what you think!  I love comments!

INGREDIENTS:

1 tsp. saffron threads

1/2 cup water

2 cups chicken broth

4 boneless chicken breasts, cut into bite-size pieces

2 tbsp. sesame oil

1 cup Arborio rice

1 cup white wine

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. paprika

3 small orange sweet bell peppers, sliced

1/2 cup grape tomatoes, cut in half

1 tbsp. orange rind

1/4 cup orange juice

2 tbsp. Italian parsley, chopped, extra for garnish (optional)

Orange wedges, to garnish

METHOD

1) Put the saffron in 1/2 cup water and let infuse for a few minutes.

Saffron infused water

2) Warm the sesame oil in a risotto pan and add the chicken.  Cook until golden all over then transfer to a warm bowl.

3) Add onion to the pan you used to cook the chicken and saute for 2 minutes.  Add the garlic and rice and saute for another 2-3 minutes.   Add the wine and cook down.  Add the paprika and saffron with soaking liquid and cook stirring constantly, for 1 minute.  Add the sliced orange sweet bell peppers and orange rind, continue cooking. 

Sweet Multi-colored bell peppers (I used the orange ones for this recipe)

4)  Add a little chicken broth at a time and allow to cook down, stirring constantly.  Continue this pattern until rice is complete about 20 minutes (taste to make sure).  Just before rice is finished add the tomatoes, parsley, and orange juice, cook for another 2 minutes.  Add salt and pepper to taste.  Serve with parsley sprigs and orange wedges.  Enjoy!

Printable Version



Agave Nectar Chicken Fajitas...SO GOOD!

This is a crazy good idea!  I looked in the refrigerator and thought well... I have left over cilantro, 2 sweet peppers, half an avocado, left over flour tortillas, and a few green onions.  I could pull some chicken out of the freezer...hmmm!  I GOT IT!  I'll make a marinade for the chicken and see what happens.  I LOVE the mix of sweet and spicy so lets see what I can make happen!  HERE IT IS...A MUST TRY!    

Serves 4

3 tablespoons olive oil

2 tablespoons Agave Nectar

1 tablespoon Sherry vinegar

1 clove garlic, minced

2 green onions, cut up including the tops

1 teaspoon dried cilantro

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon pepper

4 skinless, boneless chicken breasts, cut into 1 inch pieces

1/2 red bell pepper, seeded and cut into 1 inch pieces

1 yellow bell pepper, seeded and cut into 1 inch pieces

4-6 flour tortillas, warmed in the oven (I used a wheat free version for me)

Suggestions To Serve along side:

2 cups cut or torn lettuce of your choice, I used romaine

1/2 avocado, optional

2 tablespoons sour cream, per fajita, optional

2 tablespoons salsa of your choice, per fajita, optional

METHOD:

1) Place 2 tablespoons olive oil, Agave nectar, sherry vinegar, garlic, green onions, dried cilantro, oregano, pepper flakes, salt and pepper in a mixing bowl large enough to hold the chicken as well. Mix the ingredients together and allow to marinate with the chicken for 20 minutes or so.  You could make well in advance and allow to marinate for a day or so.

2) Heat skillet with the remaining 1 tablespoon of olive oil, place all ingredients in the pan including the marinade.  Saute on high until the marinade cooks down and all sides are light brown in color. 

3) Push the chicken to one side of the pan and add the bell peppers, cook them until they soften a little.  Transfer all to a warm serving platter.

4) Serve at once with the warmed tortillas and sides of your choice, I gave some examples above.

Printable Version

Chicken with Wheat Free Noodles and Vegetables

Hello everyone!  Sorry I haven't been making all kinds of yummy food!  But, I made a dish tonight that was worth writing about and sharing with you!  So... here it is!

Ingredients:

6oz. bag broccoli florets
2 tablespoons peanut oil
1 inch piece fresh ginger root, chopped
2 cloves garlic, minced
1/2 yellow onion, diced
3 carrots, cut into 2 inch sticks
1 lb skinless, boneless chicken breast, cut into chunks
2 cups sugar snap peas
1 tablespoon cilantro, chopped
2 tablespoons roasted red chili paste
1/4 bag. Rice Stick Noodles (Made with rice flour and water, product of Thailand)
1 tablespoon Hoisin Sauce
1 tablespoon soy sauce
1/4 cup peanuts, optional

Method:

1) Boil broccoli in a pan of lightly salted water for 3 minutes.  Drain and set aside.
2) Heat a wok over high heat until almost smoking, add the oil, and then add the ginger root and garlic.  Stir-fry for 1 minute.  Add the onion and chicken and stir-fry for an additional 3-4 minutes, or until the chicken is sealed on all sides.
3) Add the remaining vegetables to the wok, including the broccoli, and stir fry for another 3-4 minutes.
4) Meanwhile, in a separate pan of boiling water place the rice sticks and boil according to package directions, 3-4 minutes.  Drain the noodles and add to the stir-fry pan.
5) Add the soy and Hoisin sauce to the wok and stir-fry an additional 1-2 minutes, then add the peanuts and cilantro and serve at once.  Enjoy!

Printable Version

Wine and Rosemary Infused Chicken with Baby Tomatoes and Kalamata Olives

This wonderful amalgamation of chicken, wine, rosemary, tomatoes and olives is one of my favorites!  Adapted from one of my favorite cooks, Marcella Hazan.  It's a beautiful combination that is incredible served over rice or with potatoes.  It's fantastic for dinner parties too, because of the ease of the recipe.  Enjoy!

2 Tablespoons olive oil
6 pieces of bone in chicken breasts
1 tablespoon kosher salt
3 garlic cloves, chopped
1 tablespoons rosemary leaves, chopped
1/4 teaspoon crushed red pepper
3/4 cup white wine
1 jar of kalamata olives, drained
1 container cherry tomatoes
Salt and Pepper to taste

Method

1) Wash chicken and sprinkle with salt over the pieces evenly! 

2) Add olive oil and garlic to a pan that can hold the chicken without over crowding, warm the pan to medium high heat.  Add the rosemary and chicken to the pan and brown the chicken on both sides, 5-10 minutes. 

3) Once browned add the crushed red pepper and continue to cook for 2-3 minutes. Add the wine, scraping the brown bits for another 2 minutes and cover with a tight lid or foil immediately.  Continue to cook on medium temperature, flipping occasionally,  for 25-35 minutes depending on the size of your chicken breasts. If the juices in the pan seem to evaporate to quickly add an even combination of water and wine (2-3 tablespoons), to replenish the liquid.

4) Five minutes prior to the chicken being complete add the olives and continue to cook.  Before serving, add the tomatoes and cook another 2-3 minutes (just until the color of the tomatoes brightens and they become plump).  Serve at once!

Printable Version

Sesame Chicken with Wheat Free Pasta

Tonight was one of those night's in which I was extremely busy after work!  I needed to make a dinner fast!  One boy had Basketball and another wanted to go to Church with a friend.  So, I used my Vita-mix mixer to make a sauce with some ingredients I had in the refrigerator, it was so good.   Here is the simple recipe!  P.S.  I used the wonderful chopsticks our exchange student (Jack) from China gave us when he stayed with us last year.  We all can't wait to see him this summer when he and his parents come to meet us!

Serves 4

To make the Chicken:
1 1/2 cups Chicken or Vegetable broth
2 green onions including green tops, sliced (Use an extra one for decor if you have it)
3-4 boneless skinless chicken breasts, diced into chunks

Sauce:
1 tablespoon fresh ginger, peeled
4 cloves garlic, peeled
2 tablespoons tahini, (the bottled sauce which was purchased for the Kale Salad, we need to use it up!)
1 tablespoon sesame oil
2 tablespoons sugar
1 1/2 tablespoons olive oil
1/4 teaspoon red pepper flakes (less if you prefer not to have it spicy)
3 tablespoons soy sauce

Pasta:
3/4 box of Jovial wheat free pasta, or brand of your choice (This brand has great consistency)

For Topping:
Toasted Sesame Seeds and extra green onions (Optional)

Method:
1) Boil a pot of water to cook the pasta until just done according to directions on the box. Drain.
2) Meanwhile, In a separate pot place all but three tablespoons of the chicken broth, green onions and chicken in and bring to a boil.  Cook until chicken is just done, 6-8 minutes (depending on how big of chunks you cut your chicken).  Take the chicken out of the chicken broth to cool while you make the sauce.
3) Place all the sauce ingredients listed above along with the leftover 3 tablespoons of chicken broth into a high power mixer.  Blend until no lumps appear.
4) To Serve, place pasta in individual bowls, shred the chicken over top (evenly distributing among the bowls), and pour the sauce over each bowl as well, dust with toasted sesame seeds .  Serve with salt and pepper at the table!

Printable Version

Homestyle Orange Chicken

After picking my boys up from school today I informed them we needed to stop by the store for a few things.  I explained I was really in the "mood" for a garlic soup with an authentic crusty bread (Wheat Free) for dipping.  My oldest son responded, "MOM, I just want Chinese food tonight!"   Well, I guess I'll have to experiment with the garlic soup another night and make them something they are in the mood for.  So here it is...kid friendly orange chicken!

Marinade:
2 Tablespoons Dry Sherry
1 Tablespoon Corn Starch


Sauce:
1/3 cup orange juice
2 Tablespoons soy sauce
1 1/2 teaspoons light brown sugar
1/2 teaspoon chile paste
1 teaspoon Sesame oil

Ingredients:
4 boneless chicken breast, cut into 1 inch cubes
1 clove garlic, minced
1 1/2 teaspoon ginger, minced
Oil of your choice for stir frying
1/4 cup dry sherry, for deglazing the pan


Method:

1) Make the marinade, and allow chicken to saute for 30 minutes.
2) Meanwhile, combine all ingredients for the sauce, mix well and set aside.
3) Add oil of your choice to a wok and when heated add the minced ginger and garlic, stir for 2-3 minutes.
4) Add the marinaded chicken and saute until browned on all sides, deglaze the pan with the 1/4 cup of dry sherry and once it disappears add the sauce and stir for a minute or so.  Serve over sticky rice and add a green vegetable on the side (Let's get these kids eating more greens:)  Enjoy!

Tiffany's Kick-Ass Chicken and Rice Soup with Brandy and Saffron

Ah, the snow is back!  Another night for a warm bowl of soup, right?  This one is a keeper!  It's not only warm, but definitely hardy, I hope your able to enjoy this.  It's a mix of chicken, rice, vegetables and a little kick of brandy and saffron, for good measure!  Enjoy

2 tablespoons extra virgin olive oil

2 boneless chicken breasts, cut into bite size pieces

1 large sweet onion, cut into 1/2 inch pieces

3 small cloves garlic, sliced

6 carrots, peeled and cut into 1/2 inch pieces

4 celery stalks, sliced into 1/4 inch pieces

1/2 carton portabella mushrooms, sliced

1/4 cup edamame, shelled (frozen works fine)

3/4 cup corn (frozen works fine)

1 tablespoon Italian parsley, cut fine (also a few full leaves for serving)

1 cup Basmati rice

6 cups good quality chicken broth

1/2 cup brandy

1 teaspoon saffron, plus a dusting for serving

Salt and Pepper to taste

Method

1) In a pan large enough to hold all the ingredients, add olive oil.  Place the heat to medium high and add onions, carrots, celery and garlic.  Saute for 5 minutes and add the chicken, continue to saute until chicken is cooked. 

2) Next, stir in the mushrooms, edamame, and corn.  Continue to saute for 3 to 6 minutes.  Add the brandy and broth and bring to a boil.  Once at a boil add the rice and cook until rice is finished about 15 minutes. 

3) Lastly, add parsley, saffron and salt and pepper.  You can add an extra splash of brandy and saffron for serving.



Stuffed Butternut Squash with Chicken and Apple Risotto

I was at work a couple of weeks ago when the nurse surprised me with a bag full of squash from her farm.  It contained butternut and acorn squash galore.  I was so happy because I love squash!  We have been eating this squash for weeks now in a bunch of different concoctions I have made, but none of which were worthy of the blog except for this one.  The Chicken and Apple Risotto is worthy of eating on its own accord, so if you don't have the squash you can still make the risotto and eat it as the main course. Enjoy!

Squash

2 butternut squash, cut in two and seeded

1)  Place squash upside down on a cookie sheet covered with parchment paper (so the squash doesn't stick). 

2)  Place in a preheated 350 oven for 1 hour.

 Chicken

2  boneless chicken breasts

2 tablespoons olive oil

Lightly salt and pepper

1)  Lightly salt and pepper the chicken breasts and saute in olive oil on medium high heat until the internal temperature reaches 180 degrees.

2)  Set breasts on a plate to allow to cool.  Once cooled you can dice into 1/2 inch cubes.

Risotto

1 small yellow onion, diced

3 tablespoons olive oil

3/4 cup Arborio rice

1/4 cup white wine

1 cup chicken broth

1) Saute onion in 2 tablespoons olive oil until golden brown. 

2) Next, add the Arborio rice and saute with the onions until opaque (add the extra tablespoon of olive oil if the pan seems dry.

3) Next, add the white wine and cook, stirring constantly for 1 minute until reduced.

4) Next, add the chicken broth 1/4 cup at a time until the Arborio rice is at a creamy texture- this should take 20-25 minutes.

5) Meanwhile, make the mixture below and add to the risotto before it is finished and also add the cut up sauted chicken.

Mixture to add to Risotto

1 Granny Smith apple, diced

1/4 cup oats

4 Tablespoons Earth Balance butter, (you can use regular butter if you wish)

1/4 cup packed light brown sugar

2 teaspoons ground Cinnamon

1) Place diced apples in small oven proof container.

2) Place the following ingredients in a food processor and blend,  Place this mixture on top of the apples.

3) Bake this until mixture melts and begins to blend with the apples (10 minutes).

4) When completed take out of oven and mix into the risotto.

Lastly:

Optional:

Add walnut pieces to the risotto at this point if you have no nut alergies.

Fill each baked butternut squash with the completed risotto mixture and place in oven (the temprature should be on broil).  Allow to brown slightly (about 3-5 minutes) and serve at once. 



Mexican Chicken and Aduki Bean Wraps

Today I was at home for lunch so I decided to use up a leftover piece of boneless chicken breast which I had cooked up earlier in the week.   I had only applied salt and pepper during the intital cooking of the chicken breast so I needed to add some mexican flavor to it.  I also needed more than 1 small chicken breast to make 2 meals so this is what I came up with!

Completed:  Mexican Chicken and Aduki Bean Wraps...so GOOD!

1 previously cooked boneless chicken breast, sliced thin

1 can Aduki Beans (I only used 1/2 cup so you'll be seeing another recipe using this ingredient)

2 green onions, sliced

1/4 cup white shoe peg corn (I used freezer variety)

1 teaspoon ground cumin plus a dusting for the sliced chicken

1/2 cup shredded Cheddar cheese, divided between the 2 wraps

2 whole grain burritos

1/2 large tomato, diced

1 1/2 cups lettuce of your choice (I used a mixture of romaine, baby lettuces, and parsley)

1 1/2 teaspoons of fresh lime juice

2 1/2 tablespoons of olive oil

Salt and Pepper to taste

Toppings: Light sour cream and slices of lime rind for food decor

Method:

1) Preheat oven at 425.  Take a piece of foil lined with parchment paper and lay out burrito in the center (obviously do this twice)!

2) Take the sliced chicken and add a dusting of ground cumin to the chicken.



As you can see, just a light dusting was used on the sliced chicken breasts.

  

3) Next, in a small bowl mix together corn, green onions, Aduki beans, 1 tablespoon olive oil, cumin, and a grind of salt and pepper.

4) Then place the chicken on the burritos and layer Aduki bean mixture then 1/2 of the cheddar cheese.

I used these Organic beans to try a different flavor, they have a mild sweet flavor and are traditionally eaten at New Years for well being.  I figured Bob and I could use the "well being NOW" lol!

5) Wrap burritos tightly and place in preheated oven for 10 minutes.



Yep, I labeled these before putting in the oven!  Aren't they CUTE????



6)  While you are waiting for the burritos to bake make a small little lettuce mixture to go on top!  Take lettuce of your choice and place in a bowl you can mix in.  Add tomatoes, remaining olive oil, lime juice, salt and pepper to taste and toss together. You could also add some of the green stems from the green onions sliced (Only if you HATE throwing things away...just like me:)

7)  Take burritos out of the oven, place on plate and top with lettuce mixture, a dab of sour cream and little slices of lime rind for decor (I LOVE that part)!  Enjoy!

Sunday Chicken Pot Pie

Sunday's are for family and meals.  These don't need to be expensive meals either!  I'm all about frugal these days with my husband being out of work for over a year!  Here is a meal using what I had both in the house and out in the garden!  Enjoy!

I served this meal with Dinosaur Kale and Romaine Garlic Salad!

Pastry:

1 cup flour

4 tablespoons butter, diced

2/3 cup cream cheese, diced

1/2 tsp. salt

1 tablespoon water

Filling:

2 boneless chicken breasts, sauteed and diced

6 large carrots, peeled and cut into disks

1 large onion, diced

3 celery stalks, diced

4 tablespoons fresh parsley, minced

3 tablespoons corn starch, mixed with 5 tablespoons cold water

1 tablespoon flour, mixed with 3 tablespoons cold water

1 1/2 cup chicken stock

1/4 cup brandy (from my husbands liqueur cabinet...don't tell) 

Salt and Pepper to taste

Egg White mixture:

1 tablespoon egg white
1 teaspoon water
Mix the two together!

To Make Pastry:

Toss together flour and salt.  Place flour mixture in Cuisinart food processor and add butter and cream cheese pulse until resembles course crumbs.  Add the water to make dough stick together.  Make into a ball, wrap and place in the refrigerator until ready to use.

To Make Filling:

1)  Saute chicken until just done and place on a plate to cool.  Use the same saute pan and saute onion, carrots, and celery about minutes.  Move completed sauteed vegetables to a bowl add the parsley and mix.  Dice up the chicken and place in the same bowl with the vegetables.

2)  Next,  place the brandy in the saute pan and cook down, scraping brown bits until the liqued is cooked down to around two tablespoons.

3) Then add the chicken stock to the pan.  When warm add the cornstarch, flour mixtures and salt and pepper to taste.  Cook until gravy thickens, and adjust seasonings.

4)  Divide the vegetable/chicken mixture between the individual oven safe bowls.  Pour the gravy into the bowls over the vegetable/chicken mixture.  Preheat the oven to 425.

5) Lastly, roll the out dough and cut into circles to place over each bowl.  Cut the remainding dough into preferred shapes and place on top of covered bowls.  Brush egg white mixture over the completed pot pies and place in the preheated oven.  Pot pie is done in 20 minutes or so depending on the size of your bowls.

Enjoy!



Artisan Boars Head Chicken Salad Sandwich

This was lunch today, but could easily be a dinner as well.  This was very easy to make... Enjoy!

3 slices of boars head chicken (you could use a different brand)
3 Artisan lettuce leafs
1 tomato, sliced
1 avocado, sliced
1 tablespoon of smart balance mayonnaise, spread onto the bread
2 slices of 15 grain bread
Salt and Pepper to taste

Method:

Place sandwich together how you would like and enjoy!

   

Organic Sprouted Wheat Pea and Chicken Fettuccine

Tonight was my son Graham's favorite meal...Fettuccine!  He loves this and would most likely eat it every night if I let him.  In this recipe I added a bit of a twist by using sprouted wheat pasta.  It makes the meal have a little more of a peppery taste which is a delicious alternative to the basic fettuccine pasta.  Much healthier too!  Enjoy!

1 8 oz. package of Trader Joes sprouted wheat pasta
4 tablespoons butter or Earth Balance butter
1/2 cup heavy cream
1/2 cup skim milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese, plus more for serving
1 small package of frozen peas
3 boneless chicken breasts
3 tablespoons olive oil

Method:

1) Saute boneless chicken breasts in small pan in olive oil until they reach a internal temperature of 180. Remove and set aside to cool.

2) Meanwhile, in a large pot of boiling water add salt and cook fettuccine according to the directions on the package.

3) Place the peas in the microwave or make according to directions on the package.
4) Simultaneously, warm the butter and cream, add the skim milk and keep at a low temperature (do not allow to boil)!  Add the peas once they are warmed in the microwave and continue to warm on stove top until fettuccine is finished.

5) Add the sliced chicken, cream sauce with peas, Parmesan cheese, and fettuccine pasta in a bowl toss to combine and serve at once.

Dried Fig & Apple Stuffed Chicken

So tonight I get home from work and I see a note that says, "I took chicken breasts out for dinner tonight!"  "Wow," I thought to myself, "that is wonderful but what am I going to do with those?"  I took a look in the pantry and noticed I had dried fruits, that should work great!  Here we go...Yum!

The stuffed chicken served with acorn squash and creamed corn!

4 boneless chicken breasts
1/4 cup dried figs diced
1/4 cup dried apples, diced
1/4 cup dried cranraisins
1 tablespoon dry sherry
2 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon dried sage
Salt and Pepper to taste

Method

1) Slice chicken breast to make a small cavity in each chicken breast.
2) Mix figs, dried apples, dried cranraisins, dry sherry, olive oil, onion and sage in a small bowl.

3) Stuff each chicken breast with the mixture and place on a pan.  Run a little olive oil on the outside of the chicken and salt and pepper.  Place stuffed chicken breasts in a preheated 350 oven for 30 minutes.  This might take longer depending on the thickness of your chicken breasts.

Stuffed Chicken breasts before they are placed in the oven!

Warm Sage Chicken Crockpot

4 Chicken Breasts bone in
2 tablespoons olive oil
1/4 cup white wine
1 small bag carrots cut into chucks
8 small red potatoes
1/2 cup maple syrup
 2 tablespoons fresh sage chopped
salt and pepper to taste

Method:

1) Heat a saute pan on stove top.  Rub olive oil on chicken breasts, salt, pepper and rub 1 tablespoon of the sage on the chicken breasts.  Place in saute pan with the remaining 1 tablespoon olive oil and brown meat. Do not cook all the way through you only need to brown.  Once all chicken is browned move the meat to a crock pot with the cut carrots and potatoes.  After meat has been transferred out of the saute pan use the 1/4 cup white wine to deglaze the pan. Once it reduces to 2 tablespoons pour over meat in crock pot. Then add the 1/2 cup maple syrup and last tablespoon of chopped sage.
2) Next, cook on high for 6 hours.

3) Once finished, use the juice from the crock pot to make a gravy.  Move the juice to a small sauce pan and mix in corn starch or flour to thicken.  I use corn starch (2 tablespoons of corn starch mixed with 2 tablespoons cold water).

4)  Lastly, arrange meat, vegetables, potaotes, and if you want add you can always make egg noodles to accompany the meal.  They taste wonderful in the gravy! (My kids always request noodles)  Serve!