• Asian Chicken Pasta Salad

    Recipe adapted from No Biggie

    Ingredients:

    Salad

    • 1 lb. box bow tie pasta
    • 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
    • 1/4 cup green onions sliced & diced into oblivion
    • 1/2 pack sliced almonds toasted
    • 1 bag baby spinach stems removed
    • 1 small bag pea pods
    • 1 small can mandarin oranges drained
    • Crunch wonton strips

    Dressing

    • 2/3 c. red wine vinegar
    • 2/3 c. vegetable oil *or sesame oil is great here too
    • 2/3 c. soy sauce
    • 6 TBSP sugar
    • 2 TBSP ginger paste
    • 1 tsp. salt and pepper

    Directions:

    1. Shred the chicken breast meat from a rotisserie chicken.
    2. Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
    3. Cook the pasta until al dente, remove the pasta from the water.
    4. In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled.
    5. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
    6. Toast the sliced almonds in a dry pan, remove from pan.
    7. In a large bowl add the marinaded pasta and chicken and all the other salad ingredients.
    8. Toss with the salad dressing and serve. Refrigerate any leftover dressing.

    Asian Chicken Pasta Salad:

  • Chicken and Dumplings

    Recipe from The Novice Chef.

    Soup Ingredients:

    • 6 TBSP butter
    • 1 c. chopped yellow onion
    • 1 c. matchstick carrots
    • 1 c. diced celery
    • 4 cloves garlic, minced
    • 3 TBSP all purpose flour
    • 12 oz. (1 can) evaporated milk
    • 32 oz. (1 quart) chicken stock
    • 4 c. shredded cooked chicken
    • 1 TBSP fresh thyme (or 1 tsp. dried thyme)
    • 2 tsp. freshly cracked black pepper (or to taste)
    • salt, to taste

    Dumplings:

    • 2 c. all purpose flour
    • 1 TBSP plus 1 tsp. baking powder
    • 1 tsp. freshly cracked black pepper
    • 1 tsp. salt
    • 1 TBSP fresh thyme (or 1 tsp. dried thyme)
    • 3/4 c. (6 oz.) whole milk
    • 4 TBSP butter, melted

    Directions:

    1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. 
    2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
    3. Add flour and stir to combine. Cook for 1 minute.
    4. Add evaporated milk and chicken stock and quickly stir to combine. 
    5. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. 
    6. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 
    7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 
    8. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 
    9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
    10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 
    11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
    12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. 

    Chicken and Dumplings:

  • Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Greek Chicken Bowls

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken:

    • 1 TBSP olive oil
    • 1.5 lbs. chicken breast, bite size pieces
    • 1/2 c. fresh oregano, chopped
    • 2 tsp. smoked paprika
    • Pinch of salt and pepper
    • 2 TBSP balsamic vinegar
    • 4 garlic cloves, chopped

    Orzo:

    • 1 box of orzo, cooked according to package
    • 2-3 TBSP butter
    • 2 TBSP lemon juice
    • 2-3 TBSP fresh dill, chopped

    Whipped Feta:

    • 8 oz. feta cheese
    • 1c. sour cream
    • 2 TBSP olive oil

    Sun-dried Tomato Vinaigrette:

    • 1/4 c. olive oil
    • 2 TBSP lemon juice
    • 2 TBSP balsamic vinegar
    • 1/2 c. sun-dried tomatoes, chopped
    • 1 TBSP fresh dill, chopped (optional)
    • Salt and pepper to taste

    Salad:

    • Greens
    • Tomatoes, chopped
    • Red onion, sliced
    • Artichoke hearts
    • Chick peas
    • Cucumber, sliced
    • Kalamata olives

    Directions:

    1. For the Chicken: In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.
    2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
    3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
    4. For the Sun-dried Tomato Vinaigrette: In a mason jar add the olive oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, and season with salt and pepper, and shake to combine.
    5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the chicken, then add the salad. Drizzle with the vinaigrette.

    Greek Chicken Bowls:

  • Lemon Chicken Orzo

    This dish is the complete package of comfort food. The recipe below is doubled to be served as a main dish. If you want this as a side, halve the recipe below.

    Adapted from Salt & Lavender

    Ingredients:

    • 2 TBSP olive oil
    • 4 TBSP butter
    • 1 medium onion chopped
    • 6 garlic cloves, minced
    • 1/2 tsp. Italian seasoning
    • 2 c. uncooked orzo pasta
    • 4 c. chicken broth
    • 4 TBSP lemon juice
    • 2 c. heavy whipping cream
    • 1 rotisserie chicken, shredded
    • 1 c. freshly grated parmesan cheese
    • 6-10 oz. fresh baby spinach
    • Salt & pepper to taste

    Directions:

    1. Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
    2. Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
    3. Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don’t want the liquid to reduce too much before the pasta has cooked.
    4. Stir in the chicken.
    5. Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.

    Lemon Chicken Orzo:

  • Instant Pot Chicken Carnitas with Chipotle Peach Salsa

    Recipe from Half Baked Harvest.

    Ingredients:

    Crispy Chicken Carnitas:

    • 2 lbs. chicken breast
    • 5 garlic cloves, chopped
    • 1 TBSP chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 tsp. dried oregano
    • Salt and pepper
    • 1 12 oz. bottle of Negra Modelo beer
    • 1 TBSP honey
    • Juice of lime
    • Warm tortillas and toppings: crema, avocado, feta, cilantro, pickled onion

    Chipotle Peach Salsa:

    • 1/2 c. salsa verde
    • 1/4 c. (or less to taste) chipotle peppers in adobo, finely chopped
    • 1/2 c. chopped ripe peaches
    • Salt

    Directions:

    1. In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
    2. Preheat broiler. Remove meat from the Instant pot and shred. Add meat to a baking sheet and then add 1/4 c. of the cooking liquid and lime juice. Drizzle hone. Broil for 2-5 minutes, until crispy. Add more cooking liquid if necessary. Watch closely.
    3. For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
    4. To serve: add carnitas to tortilla and top with salsa and desired toppings.

    Instant Pot Chicken Carnitas with Chipotle Peach Salsa:

  • Lighter Creamy Cajun Chicken Pasta

    So flavorful and comes together in 30 minutes, so it’s perfect for a quick weeknight dinner.

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. spiral pasta or other short cut pasta
    • 4 TBSP olive oil
    • 1 lb. chicken, cut in bite size pieces
    • 1 TBSP plus 1-2 tsp. Cajun seasoning
    • Salt and pepper
    • 1 onion, sliced
    • 2 bell peppers, sliced
    • 3 garlic cloves, chopped
    • 1 c. chicken broth
    • 1 c. milk
    • 3-4 oz. cream cheese, at room temperature
    • 1/2 c. freshly grated parmesan cheese
    • 2 TBSP basil, chopped

    Directions:

    1. Cook pasta al dente according to the package, and then drain.
    2. Meanwhile, heat skillet to medium high and add 2 Tablespoons of olive oil, onion, chicken, and 1 Tablespoon of Cajun seasoning. Cook until browned, about 5 minutes, and then remove chicken from pan onto a plate.
    3. To the skillet, add 2 Tablespoons of olive oil, the bell peppers, and garlic. Cook another 5 minutes, until peppers are soft. Stir in 1-2 teaspoons of Cajun seasoning, salt, and pepper. Cook another minute, then add broth and milk. Then add the cream cheese and whisk until smooth. Bring sauce to a gentle simmer and cook for 5 minutes.
    4. Stir in parmesan, then add the pasta and cooked chicken and cook for 2 minutes. Remove from heat and add basil.

    Lighter Creamy Cajun Chicken Pasta:

  • Grilled Hawaiian Chicken

    Recipe adapted from Mel’s Kitchen Cafe.

    Ingredients:

    • 2-3 lbs. boneless chicken breasts
    • 1 c. pineapple juice
    • 1 c. soy sauce
    • 2/3 c. brown sugar
    • 1 TBSP of ginger paste
    • 1 tsp. garlic powder

    Directions:

    1. Place chicken breasts in a Ziploc bag.
    2. In a bowl, whisk pineapple juice through garlic powder together.
    3. Pour HALF of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 hours or up to 24 hours.
    4. Refrigerate the remaining marinade.
    5. When ready to cook, simmer the reserved marinade in a small saucepot, until sauce thickens to desired consistency.
    6. Grill chicken, slice, and drizzle with the reserved marinade.

    Grilled Hawaiian Chicken:

  • Sloppy Joes

    Recipe adapted from Lauren’s Latest.

    Ingredients:

    • Olive oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 lbs. ground chicken or turkey
    • salt and pepper, to taste
    • 2/3 c. baby carrots
    • 2 small zucchini, quartered
    • 2 1/2 c. ketchup
    • 1 1/2 TBSP Worcestershire sauce
    • 2 TBSP apple cider vinegar
    • 1/2 TBSP dried mustard
    • 1 TBSP chili powder
    • 2 tsp. cumin
    • 1/4 c. brown sugar
    • 1/4 c. water (or more) optional

    Directions:

    1. Heat olive oil in a skillet over medium high heat. Add the onions, bell peppers, and meat, and sauté until the meat is browned.
    2. Meanwhile, in a food processor add the carrots and zucchini and pulse until thick puree.
    3. Drain the meat. While meat is draining, in the same skillet used to brown the meat, add the pureed vegetables and cook for 2-3 minutes. Then add the ketchup through brown sugar and toss to combine. Add the meat back to skillet and toss to combine.
    4. If eating straight from skillet, add 1/4 c. water (or desired amount), taste and adjust seasoning.
    5. If adding to crockpot, add the mixture to the crockpot (don’t add the water), cover and cook on HIGH for 3-4 hours.

    Sloppy Joes:

  • Chicken and Noodles

    Ingredients:

    • 2 lb. chicken breast
    • 2 14 oz. cans of cream of chicken or celery soup (or 1 of each)
    • 32 oz. chicken broth (plus more if you want more of a soup)
    • Better than bullion, to taste (if using low or now sodium broth use about 1 TBSP)
    • 1 tsp. Thyme leaves
    • 3 celery stalks, chopped
    • 3 carrots, chopped
    • 2 TBSP butter, sliced (optional)
    • 1 24 oz. package of frozen Reames egg noodles
    • Salt and pepper, to taste

    Directions:

    1. Place chicken in the crockpot and season with salt and pepper.
    2. In a medium bowl, combine the cream soups, broth, bullion, and thyme leaves; then pour the soup mixture over the chicken.
    3. Add the celery and carrots, and then add the sliced butter.
    4. Cover and cook on low for 6 hours. After 6 hours, remove chicken and shred/chop and add back to the crockpot. Add the frozen egg noodles, cover and cook for an additional 2 hours. You may stir a few times during the 2 hours, and add more broth at this time if you want more of a soup.
    5. Taste and adjust seasoning.

    Chicken and Noodles: