Not exact matches
While noodles are cooking, remove casings
from al fresco Sun Dried Tomato
Chicken Sausage and
dice meat.
We did the carrots, peas, onion, and then added in leftover
chicken from making broth, and
diced zucchini.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion,
diced 1 leek, white and light green parts, sliced medium 2 large celery stocks,
diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium
chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles
from the market or 2 - 12 oz packages
from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Shredded meat
from 2 cooked
chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and
diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
Ingredients: 1 tbs margarine 3 cups
diced onions 3/4 cup crumbs (
from unsalted oyster crackers) 1/4 cup flour 2 cups water 1 cup clam juice 2 cups
chicken, beef or ham broth 3 cups
diced potatoes 2 cups half and half 2 cups frozen corn kernels, defrosted
Meanwhile, discard the skin
from the
chicken and
dice the meat.
I was thinking about
dicing up leftover
chicken from the yakitori to add but am doing Meatless Monday so skipped it.
Ingredients: -3 peppers -1 / 2 can cream of
chicken (original recipe called for cream of mushroom, but I already had an open can of cream of
chicken from the
chicken bake)-2 cups frozen veggies,
diced / thawed - half a can of black beans -1 cup quinoa, cooked -1 tsp paprika -1 tsp cayenne pepper - slices of pepper jack cheese, quartered
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.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch
dice 1 small rutabaga, peeled, cut in 1/4 inch
dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch
dice 1 small zucchini, cut in 1/4 inch
dice 6 cups
chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind
from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
The sauce in this Garlic Chili
Chicken recipe is made
from fire roasted
diced tomatoes.
Cool
chicken slightly; remove
chicken from the bone and
dice.
Approx. 8 cups homemade
chicken stock 2 cups cooked
chicken meat (I use meat left over
from making stock) 1 large onion,
diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and
diced 2 - 3 other root vegetables (eg.
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium
chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 cups
diced or shredded
chicken breast (I used the foolproof method, but feel free to use the meat
from a store - bough rotisserie bird.)
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion,
diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups
chicken stock 2 cups
diced chicken (roasted, grilled, or leftover
from your
chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
3 tablespoons butter 1 chopped onion 3
diced peeled carrots 5
diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded
chicken (like
from leftover BBQ
chicken) 10 ish cups
chicken stock
2 cups
diced or shredded
chicken breast (I used the foolproof method, but feel free to use the meat
from a store - bough rotisserie bird.)
8 ounce package sharp cheddar, shredded 1/4 cup flour plus 2 tablespoons, divided 1/2 pounds (about two large) russet potatoes 1 tablespoon butter 2 carrots, peeled and
diced 1 onion,
diced 2 teaspoons salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground bison (ground beef works too) 3 cups
chicken broth 1 (12 ounce) bottle beer 1 teaspoon dried parsley 2 cups milk 1/4 cup sour cream 1/4 cup jarred jalapenos,
diced 2 tablespoons liquid
from jalapeño jar 1/2 pound crispy cooked bacon, chopped 1.
Ingredients: 2 tsp of olive oil 1 lb of lean ground turkey 1 yellow pepper, chopped 1 red pepper, chopped 1 medium sized yellow onion, chopped 1 jalapeño,
diced 1 28 oz can of chopped tomatoes 2 c of
chicken broth 1/2 c of water 1 can of red beans, with liquid 1 c of corn, frozen or drained
from a can 2 tsp of cumin 1/2 tsp of smoked paprika Salt and pepper to taste
-LSB-...] and others don't, some people add
diced bell pepper as well, so I've decided to start with my bbq
chicken recipe as a base for this recipe and go
from there.
For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice
From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup
Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup Toasted Blanched Almonds To Garnish: 1/4 Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons
Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery,
diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package
chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (
from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
This light soup (traditionally made with
chicken and
chicken broth) gets its body
from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
Remove the
chicken, onions, and celery
from the skillet and place on the cutting board you used to
dice the vegetables (saves dishes!)
ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled, finely
diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved
from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups
chicken stock Kosher salt and freshly ground pepper (to taste)
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves
from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No -
Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand
diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
2 Tablespoons Olive Oil 1 Medium Onion, Peeled &
Diced 2 Carrots, Trimmed &
Diced 2 Celery Stalks,
Diced 4 Links Italian Turkey Sausage, Meat Removed
From Casings 3 Garlic Cloves, Peeled &
Diced 1 (1 Pound) Bag Green or Beige Lentils 2 Cups
Chicken Broth 1 Tablespoon Chopped Fresh Thyme 1 Tablespoon Chopped Fresh Oregano 1/3 Cup Chopped Fresh Parsley Salt & Pepper 1 Can Black Beans 1 Can Chickpeas Lemon Wedges Herb Pesto: 1 Cup Fresh Basil 1/3 Cup Fresh Parsley 1/4 Cup Fresh Mint 2 Cloves Garlic, Peeled Salt & Pepper 1 Tablespoon Lemon Juice Extra Virgin Olive Oil
Add 1/2 cup of the sauce
from the pan to the
chicken along with the shredded cheese,
diced celery and a tablespoon of the blue cheese dressing.
I dig ground
chicken in this pasta for its texture and the fact that it cooks in about 5 minutes, but you could easily sub two
diced idiotproof
chicken breasts or shredded meat
from a store - bought rotisserie
chicken.
With this Loaded Potato and
Chicken Casserole recipe, it has a touch of spicy kick
from the hot sauce, but this definitely will appeal to chileheads because I've added
diced jalapeno chiles to the recipe.
can
diced green chiles 2 + 1/2 cups
chicken broth 1 cup + 1/2 corn kernels (
from about 4 corn cobs) 3/4 teaspoon of salt, divided 1/4 tsp ground pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked
chicken breasts, boneless, skinless, shredded 3/4 cup shredded Cheddar cheese fresh cilantro leaves
1 whole
chicken, about 4 pounds 1 large onion, roughly
diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks of celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water salt and pepper
chicken stock / broth 1 stick of unsalted butter about 1/4 cup of flour 1 cup fresh grated Parmesan cheese (not that dust
from the green can) 1 1/2 cups of bow - tie pasta or cheese tortellini (uncooked) About a cup of heavy cream Canola oil
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded
chicken (leftover or
from a rotisserie
chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely
diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
Both bright
from the fresh limes and buttery
from the
diced avocados, this sauce adds color and flavor to broiled fish, roast
chicken, or huevos rancheros.
about 200 g of left over
chicken meat 1 liter of
chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper,
diced juice
from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Mojito
Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
Chicken from Envious Edibles 1/2 onion,
diced 2 cloves of garlic,
diced 2
chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper
chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of olive oil.
1 tablespoon olive oil 8 ounces raw chorizo, removed
from casings 1 large white onion,
diced small 2 large cloves garlic, minced 2 15 ounce cans pinto beans, drained and rinsed 1/2 teaspoon ground cumin 1 1/3 cup
chicken stock Kosher or sea salt to taste, optional 1 - 2 ounces Monterey Jack cheese, shredded
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium
chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 cups
diced or shredded
chicken breast (I used the foolproof method, but feel free to use the meat
from a store - bough rotisserie bird.)
Corn Chowder with Chilies
from Pioneer Woman Ingredients: 2 slices Bacon, Cut Into 1 / 2 - inch Pieces (or Smaller) 2 Tablespoons Butter 1-1/2 whole Yellow Onion,
Diced 5 ears Corn, Shucked (about 4 Cups) 2 whole Chipotle Peppers In Adobo Sauce, Finely
Diced 1 whole 4 - ounce Can
Diced Green Chilies 32 ounces, fluid Low Sodium
Chicken Broth 1-1/2 cup Heavy Whipping Cream 1/2 teaspoon Kosher Salt -LSB-...]
Most of the time you'll clock in comes
from prep, but buying
diced peppers and
chicken strips at the store will cut your time down significantly.
From vegan hot dogs, vegetarian beef cutlets and breakfast sausages, to vegetarian diced chicken, vegan taco meat and hamburgers made from plant - based protein, we've got the selection of veggie meat that fits your needs and your ta
From vegan hot dogs, vegetarian beef cutlets and breakfast sausages, to vegetarian
diced chicken, vegan taco meat and hamburgers made
from plant - based protein, we've got the selection of veggie meat that fits your needs and your ta
from plant - based protein, we've got the selection of veggie meat that fits your needs and your taste.
Slow - Cooker
Chicken Alfredo Stew 1 jar -LRB-(16 oz) Alfredo pasta sauce) 3/4 cup water 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 4 cups refrigerated cooked
diced potatoes with onions -LRB-(
from 20 - oz bag)-RRB- 1 1/4 lb boneless
Skirt steak - 1 1/2 to 2 lbs Boneless
chicken breasts 2 - 3 Tbsp olive oil 1 Tbsp butter Salt and pepper 3 - 4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra 1 red and yellow pepper, sliced in thin strips One large Vidalia onion, sliced in thin strips 2 Anaheim peppers and 2 Poblano peppers, seeds removed and julienned 3 portabello mushrooms, gills removed, sliced 1/4» thick 2 green onions / scallions,
diced Soft Tortilla shells (store bought or made
from scratch)
This soup is simply made
from pantry staples including vegetable or
chicken broth,
diced tomatoes, canned beans and dried pasta.
9 pm: Large Classic Cobb salad
from Smashburger with grilled
chicken (sometimes double
chicken), dressing and blue cheese crumbles on side, no bacon, add avocado (4 - 6 cups spring mix, 1/4 cup red onion, 1/4 cup
diced tomato, 1/4 avocado, 2 TBSP shredded cheddar, 1 fried egg, 5 oz.
rice pastas canned beans (black, pinto, kidney) canned corn canned tuna & canned wild salmon canned mandarin oranges vinegars: red & white wine, balsamic extra-virgin olive oil soy sauce Dijon mustard salsa baked corn or black chips taco shells capers fresh garlic dried herbs peanut butter
chicken and vegetable broths mustard vinegars whole and
diced canned tomatoes canned crushed stewed tomatoes tomato paste & sauces Organic soups
from Trader Joes (we love roasted red pepper!)