Once the vegetables have softened, add 1 1/2 pounds
of diced chicken breasts, lots of chicken broth, and orzo pasta.
Add pieces
of diced chicken breast to white bean chili to rev up its protein and nutritional content.
You take 4 cups of cooked quinoa, 4 cups
of diced chicken, 4 cans of beans, 4 cups of salsa.
I often like to include diced up smoked tofu, which makes for a nice replacement for the traditional Cobb salad components
of diced chicken and bacon.
Toss together the spinach and Alfredo sauce, then stir in half of the shredded mozzarella cheese along with 2/3
of the diced chicken and 2/3 of the sun - dried tomatoes.
A cup
of diced chicken breast will give you a massive 43g of protein and just 5g of fat.
Sprinkle 3 tablespoons
of diced chicken on the cheese followed by 1 tablespoon of bacon and 1 tablespoon of sausage.
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups
chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small
dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2 cups low - sodium
chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
6 boneless skinless
chicken breasts 1 packet taco seasoning
of your choice 1 small can (4.5 oz) mild
diced green chiles, drained 1.5 cups salsa
of your choice (I typically use Private Selection Restaurant Style Salsa)
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk,
diced 1 small onion,
diced 3 1/2 cups
diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts
chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
Keep your pantry filled with canned beans, cans
of diced tomatoes, rice, pasta,
chicken broth and spices.
5 cups
chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion,
diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
Yep, all
of it — grilling and prepping the poblanos, the
chicken and
dicing all
of the vegetables.
My pantry is always packed full
of canned goods like
chicken broth,
diced tomatoes, tuna, a few types
of beans, and corn just to name a few.
4
Chicken Drumsticks 4
Chicken Thighs 2 Tomatoes 1 Potato,
diced into large pieces 1/2 Yellow Onion 1 Garlic Clove 1 Cup
of Spanish Olives 5 Capers
For the salad: 2 pounds
chicken, cooked and
diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons
of water
A few hours before cooking, combine the cubed
chicken,
diced red onion, 1/2 c.
of the sauce, and pepper.
Process it coarsely (not puree - some chunks left) and put it in a pot with
diced fresh pumpkin (not puree), 26oz can
of petite
diced tomatoes,
chicken stock and some shredded
chicken or pork; bring to a simmer and throw a little minced cilantro in right at the end.
I just made this, replacing the Sherry with
chicken broth, the ham with
diced pancetta, and with a dash
of cayenne, and I must tell you, it's the best soup I've ever made!
Ingredients: 2 small, cooked
chicken breast halves (about 1 cup),
diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2
of a small apple, peeled and
diced (about 1/3 a cup) 2 small handfuls
of roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
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
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless
chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can
diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch
of cayenne pepper 6 Cups
Chicken broth 3 Medium Potatoes,
diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup
diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Sauté onions, garlic, veggies,
chicken broth, can
of diced tomatoes, spices, rice or pasta or beans.
Pour the
chicken broth and
diced tomatoes with their liquid over the top
of the rice.
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
Chicken and Dumplings 4 skinless, boneless
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream
of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken soup 1 onion, finely
diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
I saute a
diced onion & a cup or so
of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c
chicken stock, 1/2 c water, one cup
diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.
Richard: Thanks to the bright red
diced - up tomatoes topping the
chicken taco, Pinches Tacos had some
of the prettiest tacos at the festival, and they tasted just as good.
Note: If you're adding small pieces
of diced raw
chicken or fish, add
chicken 15 minutes into cooking and cook for 10 — 15 minutes; add fish near the end and cook for only 5 or 6 minutes.
Step 2:
Dice boneless, skinless chicken breast into bite - sized pieces and carefully dice 1/2 of a small on
Dice boneless, skinless
chicken breast into bite - sized pieces and carefully
dice 1/2 of a small on
dice 1/2
of a small onion.
6
chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices
of bacon, crumbled and fat reserved 2 tbsp red onion, finely
diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns
of fresh black pepper
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained
of juice 1 cup beef (or
chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups
chicken, cooked and
diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream
of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix
chicken, jack cheese, chilis, sour cream, soup, and salsa.
1/2 c
of tomato sauce 5 cloves
of garlic, chopped 1.5 tbl
of curry powder 2 tbl
of freshly grated ginger 1 - 2 tsp
of cumin (I added more but I just love it) 3/4 c
of water 1 onion, medium sized,
diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp
of freshly ground pepper
1 large onion,
diced 2 - 4 cloves garlic,
diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper,
diced 1 - 3 jalapenos,
diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes,
diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
I added finely
diced onions, sliced garlic, a bay leaf, and a big dose
of fresh lemon juice to the
chicken stock.
I like to eat it with vegetables instead
of chicken (cauliflower, peas and
diced potato or a little spinach thrown in).
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper,
diced 1/2 green bell pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup
chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2
diced white onion About 20 edamame 2
chicken breasts 2 tablespoons
of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash
of pepper Optional: Add a few dashes
of chili flakes
Bruschetta
chicken cutlets are just what they sound like: thin cuts
of chicken breast, seared and topped with
diced tomatoes and lots
of melty cheese.
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
What's in it: 1 lb hot turkey (or
chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans
diced tomatoes (I used fire roasted) 3 cups low sodium
chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use in soups.
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground
chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and
diced 1 cup
of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds
of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
Spread the top
of 16
of the tortillas with guacamole, then top with some black beans and
diced chicken.
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.
So you just used
diced tomatoes and
chicken broth instead
of tomato sauce, correct?
1 Sweet onion —
Diced 1 Carrot —
Diced 3 Sticks Celery —
Diced 3 - 5 Cloves Garlic — Crushed 3 Cups
Chicken Bouillon 2 Italian
Chicken sausages —
Diced small 2 Bay Leaves 1 Tbs Olive Oil Sprinkle
of Parmesan Cheese Freshly Ground Sea Salt and Black Pepper
Scoop 1/4 to 1/3 cup
of chicken into each lettuce wrap, top with grated carrots and
diced celery if desired.