5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups
cooked sliced chicken breast and / or thighs
Not exact matches
Slow -
Cooker French Onion
Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken
Chicken Print Prep time 15 mins
Cook time 3 hours Total time 3 hours 15 mins Boneless
chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken
chicken breasts are topped with gooey Swiss cheese on a bed of thinly
sliced onions in this crock - pot French onion
chicken chicken recipe.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if
cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2
chicken breasts -1 cup of blanched peas -4-6
slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
To serve the miso
chicken,
slice the
cooked breasts on the diagonal.
Simply take a juicy, grilled
chicken breast, two strips of thick
cooked bacon, and a
slice of mozzarella or provolone and slide between two 1/2» planks of watermelon cut right from the sweetest, ripest «heart» of the melon.
Fry the fennel in the bacon grease and then combine with all the rest of the ingredients excluding the
chicken breasts but including the two
slices of
cooked bacon
Slicing the
chicken breasts in half horizontally and pounding them flat means they
cook more quickly and stay extra tender, so that's a win - win.
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots,
sliced thinly 1 cup seasonal wild mushrooms,
sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups
chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups
cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless
chicken breasts
For the patties: 2 lbs ground
chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon,
cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Ingredients - 2 tablespoons of
cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly
sliced (white parts only)- 1 pound boneless skinless
chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
Ingredients: 2 Celery Stocks,
Sliced 1/2 Medium White Onion, Diced 2 Garlic Cloves, Minced 4 C. Unsalted
Chicken Stock 2 C. Water 2 C.
Cooked & Cubed
Chicken Breast 1 C. Peas (Fresh or Frozen) 1 C. Zucchini, Diced 1/4 C. Fresh Basil, Divided 2 Tbsp.
1 pound organic ground turkey or
chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado
slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices Tomato
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices or salsa Romaine lettuce leaves
Cooked Uncured Organic Bacon
Slices Organic virgin coconut oi
Slices Organic virgin coconut oil OVCO
Ingredients 2
chicken breasts,
cooked and shredded (I like to
cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
1) Cut the
chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated
chicken strips until
cooked through, the remove the
chicken from the pan and set aside 4) Using the same saucepan,
cook an omelet using the three beaten eggs, and remove from pan once
cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables,
cooking them over low heat 6) Meanwhile,
cook rice noodles according to package instructions, then drain well 7) Add
cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg,
chicken, stir well and then serve.
1/3 cup fat - free mayonnaise 1/3 cup fat - free plain yogurt 1 teaspoon lemon juice 3 cups chopped
cooked chicken breast 1 medium red apple, diced 1 cup red grapes, halved 1/2 cup
sliced celery 1/2 cup toasted pecans, chopped 1/4 teaspoon salt 1/4 teaspoon pepper
I also have
cooked and frozen
chicken breast sliced up that I can easily pull put and defrost for meals.
The preparation of the casserole is simple and easy:
cook the
chicken breast slices in a skillet until are white, then transfer them into a baking pan.
While the
chicken breast is
cooking,
slice the unpeeled zucchini and the peeled sweet potato into 1/4 inch - 1/2 cm
slices.
10
chicken breast tenders,
cooked and torn into small pieces 1/2 cup
sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled,
cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)
Heat 1 tablespoon olive oil in a large skillet and
cook the
chicken breast slices in it until the meat becomes white, 3 - 4 minutes on both sides.
6 ounces organic mozzarella cheese * 1 cup fresh
sliced spinach 2 tablespoons organic feta cheese 1 can (2.25 ounces)
sliced black olives 1/3 diced onion 1/2 cup quartered artichoke hearts 1 large mushroom (
sliced) 1
cooked chicken breast (Optional, non keto - friendly ingredient: 5
sliced sun - dried tomatoes)
ingredients CHEDDAR
CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped
cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional)
sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED
CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHICKEN: 2 skinless
chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro
Spicy
chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely
sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts,
sliced into strips 300g freshly
cooked basmati rice 200g small
cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
3 medium eggs 3 tbsp vegetable oil 6 shallots, finely
sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts,
sliced into strips 300g freshly
cooked basmati rice 200g small
cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
Dinner 6:00 - I
cooked up a couple of thinly
sliced chicken breasts, red pepper, zucchini, and mushrooms with marsala sauce... super quick, easy and tasty -LCB- recipe to come -RCB-.
ingredients
CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
CHICKEN BREAST MARINADE: 2 and 1/2 pounds
chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas
cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)
Only change I might make is that next time I might
slice the
chicken breasts in half lengthwise before
cooking as the ones I used were pretty thick and took a while to
cook.
3/4 cup coarsely chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless
chicken breast halves 1 teaspoon freshly ground black pepper
Cooking spray 1/4 cup finely
sliced onion (I added extra onion) 1 (8 - ounce) package
sliced baby bella or button mushrooms (I added 1/2 of another package) 4 cups
cooked whole wheat pasta Chopped parsley (optional)
1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 medium carrots,
sliced 1/4 inch thick 6 ounces small shiitake mushrooms, ends trimmed 6 cups turkey or
chicken stock 1/2 cup pearled farro or pearl barley 2 thyme sprigs or 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 2 cups shredded
cooked turkey or
chicken breast meat 2 tablespoons finely chopped Italian flat leaf parsley
Top each
chicken breast with the creamed spinach, chopped
cooked bacon,
cooked mushrooms and broken
slices of pepper jack cheese.
1 cup unsalted roasted peanuts 1 red chili, deseeded and roughly chopped 1 lime, zest and juice 3 garlic cloves, peeled 1 - inch piece ginger, peeled and
sliced 1 handful cilantro plus more for garnish 1/2 teaspoon salt 2 teaspoons canola oil 2 boneless skinless
chicken breasts,
sliced 8 ounces bok choi, stems
sliced and leaves roughly torn 1 red pepper, deseeded and
sliced 2 tablespoons low sodium soy sauce 8 ounces udon noodles,
cooked
You can purchase 2 large boneless
chicken breast and
slice them thin (to
cook a little faster) or you can buy a pound of
chicken breast cutlets from your grocer's meat department.
It's great for lunches — serve a
slice of pumpkin bread with vegetable sticks and a protein such as cold
cooked chicken breast.
2 tbsp
cooked, chopped
chicken 4 oz (1/2 cup) pumpkin 1/2 courgette (zucchini),
sliced 2 oz (1/4 cup) dried apricots 6 tbsp warm milk (I use
breast milk)
Ingredients 2 potatoes, washed, peeled and cubed 1/2 leek
sliced into rings 1/2 onion diced 1 litre of
chicken stock 2
chicken breast, skin off,
cooked whole 2 ripe tomatoes, chopped and deseeded 1 carrot cubed 1/4 celery
sliced 1 small zucchini diced 2 tbsp of fresh chopped parsley Fresh ground black pepper Spray olive oil
The
chicken breasts go on the pan whole, just take a few moments to
slice them into skinny strips after they're
cooked.
Note: Salad is delicious topped with
sliced grilled or roasted
chicken breast or salmon that has been seasoned with harissa paste prior to
cooking.
Save Print Thai Curry Soup Recipe type: Soup Serves: 3 servings Ingredients 1 onion, chopped 1 clove of garlic, minced 4 stalks celery, thinly
sliced 1/2 red pepper, chopped 1/2 green pepper, chopped 4 cups low sodium
chicken stock 12 ounces winter squash,
cooked and pureed 1/2 cup fresh cilantro, chopped 3 boneless skinless
chicken breasts, thinly
sliced 1 tablespoon Fat Flush Curry seasoning (Fat Flush Cookbook, pg.
Clean the
chicken by removing fat,
slice the
chicken breasts in half lengthwise to make them thinner and easier to
cook.
Added a little prepared pesto,
sliced mushrooms and
sliced tomatoes to my filling, thank you for simplifying an excellent way to
cook chicken breasts!
Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly
sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium
chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded
cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges
2 - 3 cups chopped purple cabbage 1 — 2 heads romaine lettuce 1/2 cup carrots, peeled and grated 1/2 cup broccoli stem, peeled and grated 4 green onions, thinly
sliced 1/2 cup chopped fresh cilantro 1 - 2 cups
cooked diced
chicken breast
Place the following ingredients into a bowl together... 2 Cups of
cooked quinoa 1 Steamed
chicken Breast sliced into bite...
3
chicken breast (skinless, boneless)-- cubed and
cooked 1Tbsp olive oil 2 cans coconut milk 1 medium onion, diced 2 cloves garlic, minced 8 medium mushrooms,
sliced 4 medium roma tomatoes 3 cups cauliflower florets 1 small — medium zucchini, peeled and cubed 1/2 tsp seal salt 3 tsp cumin 1 tsp ground ginger Black pepper
Ingredients 2 tablespoons olive oil 1 frozen pizza crust 1 can organic
chicken - broken into pieces (you could also use a
sliced,
cooked chicken breast) 1 jar sun dried tomatoes -
sliced 2 cups shredded mozzarella cheese 1 teaspoon cayenne...