Combine a pre-baked pizza crust with fresh vegetables, a rich mix of three cheeses, and
sliced chicken for a well - balanced meal that's ready in minutes.
Not exact matches
At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (
for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with
slices of cooked
chicken and I also add toasted sunflower and pumpkin seeds.
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)
Who wouldn't want to eat fajitas
for lunch all week!?! Seasoned
chicken,
sliced peppers, onions: our mouths are watering!
Wrap it up with some shrimp salad or
chicken and slaw, or break out the
sliced bread and go
for the Ham and Pepper Stack.
Let cool
for about 10 minutes and cut the
chicken in about 1/2 inch
slices.
I made a new weight watchers recipe
for pecan crusted
chicken and
sliced it and put it on top.
All you need
for a simple salad is chopped romaine lettuce, mandarins,
sliced almonds, grilled
chicken and carrots.
FOR THE FILLING 4 cups
chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked
chicken (the meat from around a 3 pound
chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
1 boneless skinless
chicken breast 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons
sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (
for the salad) 2 tablespoons Caesar dressing (
for inside the wrap) 2 large flour tortillas
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
Ingredients 6 Boneless, Skinless
Chicken Breast salt and pepper to taste
For the Jalapeno Popper Layer 5
slices of bacon, d...
Pour marinade over
chicken pieces, top with
sliced onions, cover and refrigerate
for at least 3 hours or overnight.
My mods: added crushed red pepper because I love it, no celery, parmesan reggiano and asaigo cheese because that's what I had, did a
chicken stock / water mix because that's what I had, added half a zucchini, pieces thinly
sliced then quartered just
for fun
I've made this multiple times, but care must be taken to
slice the potatoes thinner
for smaller
chicken legs to avoid drying out
chicken before potatoes are tender.
Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call
for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into
Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash
for dinner; and end the day with a
slice of fruitcake - like Kentucky Bourbon Cake.
Add
sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute
for about 2 more minutes (or a little bit more), until
chicken is cooked through and mushrooms are softened.
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
For the Rest: 1 lb boneless, skinless
chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup
sliced scallions (green onions) 1/4 teaspoon crushed red pepper flakes (or more if you like it spicy!)
She would
slice up buckets of onions while making her
chicken chukka and still it wouldn't be enough
for us.
After the
chicken has cooled
for 5 minutes,
slice up each breast into thin strips and place on top of the cheese.
Just brown thinly
sliced chicken breast pieces
for a few minutes and set them aside, then continue with the rest of the recipe.
3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin olive oil 1 cup
chicken broth 1/2 cup buttermilk 1 package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped fresh parsley,
for garnish
Stir in cooked beans, tomatoes, and grilled
chicken slices and warm through
for a minute or two.
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add
sliced chicken thighs, season
chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat
for 5 - 10 minutes, flipping a couple of times, until the
chicken is completely cooked through.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil,
for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper
chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
I used white meat
chicken sliced into thin strips in place of the saugage
for a more diet - conscious version and I had no complaints.
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
- Next, add in the
sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the
chicken stock and stir to combine, then push the
sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat
for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer
for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.
Transfer the
chicken to a cooling rack, rest
for five minutes, then
slice into strips.
Feel free the swap the shrimp
for cubed pieces of
chicken or thin
slices of beef, or if making plant - based, cubes of extra-firm tofu.You can use fresh or frozen shrimp in this recipe, just make sure to look
for the peeled and deveined kind free of additives (like STP).
1 1/2 pounds boneless skinless
chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces
sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium
chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives
for garnish, optional
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or
chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves
for garnish,
sliced (optional)
FOR THE
CHICKEN 2 cloves garlic, minced Juice of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts,
CHICKEN 2 cloves garlic, minced Juice of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless, skinless
chicken breasts,
chicken breasts,
sliced
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 topping, I made quick baked tofu
slices, but you could also use
chicken, salmon or marinated tempeh.
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.
For example, in Mexico they add
sliced avocado to
chicken soup after it is cooked.
Serve your
chicken salad alone, on a bed of greens, or
for a real sandwich - like meal, in between two
slices of coconut flour biscuits or almond flour bread.
500 gm
chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly
sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water
for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves
for garnish Salt to taste
This
chicken is
sliced and filled with basil, balsamic vinegar, and tomatoes, perfect
for meal prep.
55 grams of couscous was 5 points, I sauteed the zucchini and mushrooms in 1 teaspoon of oil
for a point, and just did a quick Pam fry on the
sliced chicken to warm it up.
Pour the marinade over the
chicken pieces, top with the
sliced onions, and refrigerate, covered,
for at least 3 hours or overnight.
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.
fresh pork, turkey, or
chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions,
sliced 1/4 cup fresh cilantro, chopped + extra
for garnish salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3
slices bacon 6 to 8 cloves garlic, thinly
sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups
chicken broth 10 baguette bread
slices, crusts removed,
sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges
for garnish
Keith Richards has come a long way from frying
chicken,
slicing tomatoes and making salad when he was 18 years old working
for a café in the local Kmart.
Grill the
chicken over indirect heat, basting every 15 to 20 minutes,
for 1 hour or until a meat thermometer in the thigh registers 175 ° F. Allow the
chicken to rest 10 minutes before
slicing.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water
for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds
chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
i cut the squash in 4, removed the seeds and steamed it
for 15 minutes, i then scraped the flesh off the skin and then boiled it in half water half
chicken broth with the 2
sliced pears
for 10 more minutes.