Keto Chicken Strips

Keto Chicken Strips
4 Servings

2 Chicken Breasts (cut in strips or nuggets)
1 cup Carbquick
1/2 cup grated Parmesan
salt to taste
pepper to taste
garlic powder to taste
1 egg
2-3 Tablespoons Oil to fry -- I used vegetable oil, but avocado oil would be more Keto

In one bowl add your egg and beat it with some salt, pepper, and garlic powder.

In a second bowl mix your Carbquick, Parmesan, salt, pepper, and garlic powder -- you could also add some parsley or whatever other spices you'd like depending on how you want to flavor it. **

In a large skillet, heat your oil while you bread your chicken.*** Dip your chicken into the egg mixture and then into the dry mixture. I pressed the dry mixture in really well until it was completely coated. Then place in the pan and let it fry until browned, then turn over to brown on the other side. I let flipped them a couple of times to make sure that the chicken was cooked through.

We served this with homemade ranch and zucchini fries that next time I'll cook in the same method. I will likely try to cook the zucchini fries in our air fryer.

** You could make these Italian and serve with a marinara or really the possibilities are endless.

*** This would also be a great breading on cube steak, veggies, and even fish sticks if you wanted to make those.Pin It Now!

Keto White Chicken Chili

Keto White Chicken Chili
Servings: 4

• 1 lb chicken
• 2 cups chicken stock
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

I adapted the cooking method on this recipe quite a bit, but here is what I did. In a soup pot, I browned the chicken that I had cut into small pieces - I added salt & pepper, oregano, and the cumin to the chicken before browning. Once the chicken was cooked, I removed it and set it aside. In the same pot, I put in the butter, onion, bell pepper, jalapeno, and green chilies and cooked them for a couple of minutes until they started to become translucent. I added the garlic close to the end of cooking the vegetables and then put the chicken back in the pot. I added in the chicken stock, and let the soup simmer for a few minutes. In a small bowl, add your cream cheese and put it in the microwave for about 30 seconds - you should be able to stir it when it is at the correct temp - then mix in the whipping cream with the cream cheese. Stirring the whole time mix the cream cheese/cream mixture into the soup and let it continue to simmer for another 15 minutes before serving. 

You can top it with any of your favorite keto friendly toppings: pepper jack cheese, cheddar cheese, sour cream, or cilantro.

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Chicken & Dumplings

Chicken & Dumplings

           Broth

12 cups of chicken broth

5 bay leaves

6 fresh thyme sprigs

4 garlic cloves peeled and crushed

Aromatics

1 cup chopped carrots

1 cup chopped celery

1 medium onion chopped

1 tbsp freshly minced garlic

3 tablespoons olive oil

2 tablespoons butter

3 tablespoons all-purpose flour

¼ cup of whipping cream

Dumplings

2 cups all-purpose flour

           ½ tsp baking powder

           1 tbsp dried parsley

           1 tsp salt

           1 tsp fresh cracked pepper

           1 cup buttermilk

           3 tbsp butter cubed

Directions:  In a large saucepan, combine the broth, bay leaves, thyme and garlic cloves.  Bring to a boil and then reduce heat to a simmer and cook uncovered for 30 minutes.  Strain broth or use slotted spoon to remove bay leaves, thyme sprigs, and garlic cloves.  Thyme leaves are not necessary to remove.

In a saute pan, add the 3 tbsp olive oil and heat.  Add the chopped carrots and saute for 2 minutes to give them a head start.  Add the chopped celery and onion and cook until the onion is translucent.  Add the garlic and saute for one minute.  Then add the 2 tbsp of butter and allow it to melt into the veggies.  Then add the 3 tbsp of flour to the pan and coat the veggies.  Add this mixture to your broth/stock that has been strained.  Add the ¼ c. heavy cream to the stock and stir with a whisk to incorporate the flour and cream into the mixture.

In a medium bowl, combine 2 c. all-purpose flour, ½ tsp baking powder, salt, pepper and dried parsley.  Stir the mixture and then add cubes of butter and cut in with a fork or a pastry cutter.  Pour in the buttermilk and mix with a spoon until mixture becomes too thick to mix.  Abandon the spoon and use your hands to mix the dough the remainder of the way until it is a nice smooth ball.

Spread some flour onto a piece of butcher paper or wax paper and prepare to roll your dough.  Roll the dough to a thickness of 1/4”.   Make sure to keep flour on your surface and rolling pin and keep the dumplings floured well to alleviate sticking.  Using a sharp knife or a pizza cutter, cut the dumplings into the size you prefer.  I prefer 1 ½” wide X 2” long, but it’s whatever you want.  The smaller, the more dumplings you will have to deal with.

Bring your broth back up to a boil and once it is boiling, start adding your dumplings – one at a time to ensure they do not stick together.  Sometimes it helps to have someone helping you so that they can stir the dumplings are they added, so the new ones sink to the bottom.  Allow the dumplings to cook for 10-15 min.

Shred the rotisserie chicken and add the meat to the pot and allow it to cook for 15 min at medium heat to warm the chicken throughout.  Taste your broth and add salt and pepper to taste – enjoy!

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Chicken Lettuce Wraps with Dipping Sauce

Chicken Lettuce Wraps with Dipping Sauce

Marinade

1 tsp cornstarch
2 tsp sherry wine
2 tsp water
2 tsp soy sauce

Filling
1 1/2 lbs boneless skinless chicken breast, diced small
5 tbsp vegetable or peanut oil
1 tsp minced or grated fresh ginger
2 tsp minced garlic
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, diced (I found a can of them diced already)
1 (6 oz) package Chinese cellophane noodles, cooked to pkg directions (left these out)

Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sherry wine
2 tbsp oyster sauce
2 tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

1 head of iceberg lettuce

Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
1 tsp minced garlic
1 tsp red chile paste

-- To make the dipping sauce, we put it all in a mason jar and shook it up.

-- Mix the cooking sauce and set it aside.

-- Mince your chicken into small pieces, and add a bit of salt & pepper... then pour on the marinade and let it sit for 15-20 minutes.

-- Heat wok or large skillet over medium-high heat. Add 3 tbsp oil; add chicken and stir-fry for about 3-4 minutes. Set the chicken aside.

-- Add 2 tbsp oil to the pan. Add ginger, garlic, and onion - stir-fry for a minute or two.

-- Add mushrooms, bamboo shoots, and water chestnuts to the pan and stir-fry for an additional 2 minutes.

-- Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.

-- Break cooked cellophane noodles into small pieces to cover the bottom of a serving dish with them, then pour the chicken mixture on top of the noodles.

-- Serve along with lettuce leaves for everyone to serve themselves.

-- Spoon chicken mixture into the lettuce leaf and roll (like a burrito) individually.  Pin It Now!

Chicken Patties

Chicken Patties
Makes about 15 patties or muffins

2 Boneless Skinless Chicken Breasts** (read note below)
1 Medium Carrot
1 Medium Zucchini
Chives
2 cups Texmati or Basmati Rice
2 Eggs
1 cup shredded Mozzarella
Salt, Pepper, Garlic Powder, Onion Powder

*Preheat your oven to about 375 degrees

1) Finely grate the carrot and zucchini in the food processor, then set aside in a bowl
2) Chop the chicken breasts in the food processor until it looks like ground chicken
3) Put the chicken into a large mixing bowl - add salt, pepper, garlic powder, and onion powder. I eyeballed this part, but I'd say 1-2 tsp of each depending on your personal tastes. Mix well.
4) Add in the carrot, zucchini, chives, rice, eggs, and Mozzarella and mix well
5) Lightly grease regular muffin tins (Mine made 15) -- using a medium or large cookie scoop -- fill your muffin tins. I put in 2 scoops to with mine which filled the tins 90% full.
6) Bake for about 45 minutes or until the internal temp is about 160 degrees.

** My family of 4 ate 13 muffins between us -- so larger families will need to adjust the recipe accordingly.

John and I had this with a salad for dinner, and the boys had some corn. My roasted veggies would be a great addition for this meal as well. Pin It Now!

Chicken and Dumplings

 Chicken and Dumplings

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 medium onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
10 cups of water

Dumplings: 
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons butter, cut into small pieces
1 cup buttermilk
2 tablespoons chopped fresh flat leaf parsley, plus more for serving

1) Heat olive oil in large pot or dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper. Brown in batches, 4-6 minutes per side. Transfer to a plate, reserve the pot.
2) Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften. (About 5-7 minutes) Add the chicken, bay leaves, and 10 cups of water. Bring to a simmer and cook until the chicken is cooked through, 25-30 minutes. Discard the bay leaves and transfer the chicken to a plate; let it cool. Shred the chicken with two forks and return it to the pot. Discard the skin and bones.
3) Whisk together 1/2 cup of the flour, and 2 cups of the cooking liquid, and 1/4 teaspoon each of salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, about 8-10 minutes. Add the chicken back to the pot.
4) Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, 1/4 teaspoon salt and pepper in a medium bowl. Cut in butter with a pastry cutter. Add buttermilk and mix with fork. Add flour as needed, and kneed dough.
5) Roll & cut dumplings into squares. Place dumplings in simmering pot, stir to submerge as needed. The dumplings will float to the top when they are cooked.
6) Serve with chopped parsley on top for garnish, if desired. Pin It Now!

Italian Chicken Pasta with a Smoked Mozzarella and Tomato Cream Sauce

 

2 pounds chicken tenders

3 teaspoons Wildtree Italian Salad Dressing Mix

2 Tablespoon Wildtree Roasted Garlic Grapeseed Oil

OR

1 Tablespoon Wildtree Zesty Lemon Grapeseed Oil (if you have both the Garlic and Lemon)

Mix all ingredients in a freezer bag and either marinate for 2 hours or throw it in the freezer for a later time.

At cooking time: 

1 bag thin spaghetti or linguini

1 14oz can of fire roasted tomatoes

1 teaspoon Wildtree Italian Dressing Mix 

2 teaspoons Wildtree Smoked Mozarella & Tomato Blend

1 Tablespoon Wildtree Roasted Garlic Grapeseed Oil

1/2 cup of heavy cream

Cook your pasta according to the package directions. In a separate skillet (preferably one with sides), add the 1 Tablespoon of the Roasted Garlic Grapeseed Oil - brown and cook your chicken tenders completely over medium-low heat. After your chicken is cooked through, remove it from the pan and set aside. In the same pan, build the sauce by adding your remaining ingredients and letting them cook down together to combine the flavors. After a few minutes, I threw in the pasta and mixed everything together -- allowing the pasta to soak up the sauce as much as possible. 

It wasn't very liquid sauce, which was what I was going for. Serve with a nice Caesar Salad and some garlic bread.

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Mexican Chicken Lime Soup

Mexican Chicken Lime Soup

Makes 4 servings

3 Split Chicken Breasts with the skin

1 Medium Onion, diced

1 Minced Garlic Clove or the equivalent of the jarred kind

1 can of Green Chiles

1 can of Fire Roasted Tomatoes

2-3 Limes

4 cups of Chicken Stock

1 tablespoon of Wildtree Roasted Garlic Grapeseed Oil

2 1/4 teaspoons of Wildtree Chiplote Lime Rub

1 teaspoon of Wildtree Taco Seasoning

1-2 teaspoon(s) Kosher Salt

Cilantro (optional)

Toppings: Lime Tortilla Chips, Plain Tortilla Chips, Cubed Avocado, Cliantro

Start by preheating your oven to 400 degrees. I gently lifted the skin off of the chicken to season it. Under the skin I sprinkled some salt and 1/4 teaspoon of the Wildtree Chile Lime Rub replace the skin on the meat - then repeat the same seasonings on the bottom side of the chicken. You can sprinkle some of the Garlic Grapeseed Oil on the chicken before you roast it. Roast for 20 minutes or until the internal temp is 160 degrees. Set it aside to cool. Once it is cooled, discard the skin and bones. Then shred the meat or cut it into cubes.

To start the soup, add 1 tablespoon of the Wildtree Garlic Grapeseed Oil to a large stock pot. Heat it over medium low heat, and add in the onion. Let the onion sautee lightly to get translucent - it'll take about 8 minutes. Add in the can of Garlic, Green Chiles, Fire Roasted Tomatoes, Chicken Stock, remaining 1 teaspoon of the Wildtree Chile Lime Rub, Taco Seasoning, Lime juice, 1-2 teaspoons Kosher salt, and Cilantro if you are using it. We put in 2 halves of the lime into the soup for an extra punch of flavor. Let it all simmer covered for about 30-45 minutes. 

My husband, John, and I served ours differently. My version was the picture at the top -- with Plain Tortilla Chips and Cubed Avocado. John's is to add in Cilantro and Lime Tortilla Chips.

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Ginger Soy Chicken

Ginger Soy Chicken
Adapted from: EMeals

2 chicken breasts (we split ours down the middle length wise so that they are more like cutlets)
2 teaspoons sesame oil
1 tablespoon shredded ginger
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 cup rice wine vinegar
2 cups prepared Mahatma Jasmine rice
4-6 stalks baby bok choy

** next time, I would use broccoli florets instead of the bok choy

Combine sesame oil, ginger, soy sauce, brown sugar, and rice wine vinegar into a large saute pan and bring to a simmer over medium heat. Place the broccoli & chicken in the pan and cook 6-7 minutes on each side or until the juices run clear. Serve over the rice with the sauce from the pan.
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Chicken & Wild Rice Casserole

Chicken & Wild Rice Casserole
Inspired by: Better Homes & Gardens

2 packages long grain and wild rice mix 
1 medium onion, chopped
2 stalks celery, chopped
2 tablespoons butter 
1 can condensed chicken rice soup
1/2 cup sour cream
1/3 cup dry white wine or chicken broth
2 tablespoons fresh basil or 1/2 teaspoon dried basil
3-4 chicken breasts, cooked and chopped
1/3 cup shredded Parmesan cheese

I roasted my chicken wrapped in heavy duty foil on 425 for about 20 minutes. Then cooled this until I was ready to prepare the rest of the meal.

Prepare the long grain & wild rice according to the package directions. Chop your celery and onions, and sautee in a pan with the butter until they are slightly soft. I didn't cook mine much longer than the time it took me to get the rice going and chop up my cooked chicken. This left our veggies with a tiny bit of texture and crunch that we really enjoyed in the finished dish.

While the rice finishes cooking, mix in a LARGE bowl - chicken, onion, celery, soup, sour cream, wine, and basil. I mixed all these ingredients together - and had cooked my rice in a large enough pan that when the rice was finished - I could pour all the ingredients into the pan and mix it together until well combined.

Pour the entire mixture until a 2 qt (or 2 liter) pan - cover the top with the Parmesan cheese and bake at 350 for about 30 minutes. We then turned on the broiler to brown our cheese for a minute or two.Pin It Now!

Momma Bird Pasta

Momma Bird Pasta
Courtesy of: My little brain thinking of ways to fix things with lots of veggies for my kids to eat

3-4 Chicken Breasts, cut in bite sized pieces
2 Zucchini
1 Onion
1 bag Baby Spinach
1/4 cup shredded Parmesan
1 lb Pasta (use your favorite shape)
1 jar Pasta Sauce (I used Classico Tomato Basil)
1 jar Alfredo Sauce (I used Classico)
1-2 cups shredded Mozzarella

Bring a large pot of water to boil, and cook your pasta according to the package directions. Drain and mix in both of the pasta sauces. (I mixed it in the same large pot I boiled the pasta in) Set aside until the other mixture is finished.

Cut your chicken breast into bite sized pieces, coat with salt, pepper, and garlic powder; and begin browning in a large skillet with a tiny bit of olive oil. Add in your onion once the chicken is just about done cooking. (You could add in some sliced Baby Bella Mushrooms at this stage too) Grate your zucchini and add to the pan. Cook until the liquid is evaporated. Add in the baby spinach and wilt. As the spinach is wilting, add in the Parmesan cheese to the mixture. Mix the chicken and vegetable mixture in with the pasta and sauce until well combined.

** Note, it was perfectly yummy and fine to serve it just like it is at this point. I made it at nap time though, so I took it to another level.

Pour the entire mixture into a casserole dish of your choice and sprinkle with Mozzarella cheese. Then bake until bubbly and cheese is browned at about 350. Ours was cold when I baked it so it took about 30 minutes or so, but if yours is hot when you add the cheese - it should only take you another few minutes to wait for the cheese to melt.Pin It Now!

TGI Fridays Jack Daniels Chicken

TGI Fridays Jack Daniels Chicken
Courtesy of: Big Oven

This sauce can be used on chicken, pork chops, steak, shrimp, fish, chicken wings, and even on burgers! It is versatile and very very tasty!

1 1/3 cup dark brown sugar
1 tablespoon Jack Daniels Wiskey
2/3 cup water
1 cup pineapple juice
3 tablespoons white onion, minced
1 tablespoon crushed pineapple
1/4 cup Kikkoman Teriyaki Sauce
1 tablespoon soy sauce
1 head garlic
1 tablespoon olive oil
3 tablespoons lemon juice
1/4 teaspoon Cayenne pepper

Take your garlic, cut about 1/2 an inch off of the top, and a bit off of the bottom so that it will stand up flat on the pan. Place the garlic on a piece of foil, drizzle olive oil, wrap the foil over the garlic and bake it on 325 for an hour. Once roasted, remove the foil and let it cool until you're able to handle it.

In a large sauce pan, combine: water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar. Turn the heat to medium high, and stir occasionally until the mixture boils then reduce heat to a simmer. Add remaining ingredients to the pan. Squeeze the sides of the garlic and let the roasted paste come out on to a pan or plate. Add about 2 teaspoons of the paste to the simmering liquid.

Let mixture simmer for 35-45 minutes or until it is reduced by 1/2. We had to turn up the heat to reduce ours a bit more at the end. You want it to be thick and syrupy. Make sure it doesn't boil over. You will end up with about 1 cup of sauce after everything is reduced.

We used the sauce with grilled chicken, but like I said - you can put it on ANYTHING!Pin It Now!

Slow Cooker Jambalaya

Slow Cooker Jambalaya
Adapted from: Plain Chicken

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound smoked sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 medium green bell pepper (diced)
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper (I left this out, but if you like spicy - go for it)
1/2 teaspoon dried thyme
white rice or instant rice

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, bell pepper, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. 

I sometimes do this the night before and put it in the fridge.  Just pop it in the slow cooker in the morning before you leave for the day... or just for ease of prep. For me it helps to not have to spend some of nap time putting the meal together - I can just throw it in there the night before. Win!

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. You can mix in the cooked rice about 15 minutes before serving - or we like to just put the rice in the bottom of our bowl and spoon the Jambalaya on top.
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Chicken Pesto Pasta Bake

Chicken Pesto Pasta Bake
Inspired by: Taste of Home
Yield: 1 casserole for dinner and 1 for the freezer!

1 (16 oz) package of penne pasta
6 cups cooked chicken, cubed
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 oz) crushed tomatoes - *I used diced Fire Roasted tomatoes instead
1 jar (15 oz) Classico Alfredo sauce
1 jar (8 oz) Classico Pesto sauce
1 1/2 cups milk

topping:
1/2 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1 tablespoon olive oil

Bake your chicken in the oven - I season mine and bake it on 400-425 for about 20 minutes. Cool and then cube it. Cook the pasta according to package directions. Meanwhile, in a large bowl, combine: chicken, cheese, spinach, tomatoes, alfredo sauce, milk, and pesto. Drain the pasta and add to the chicken mixture; toss to coat.

Transfer to two greased 9x13 inch baking dishes. In a small bowl, combine the topping ingredients and sprinkle over the casseroles.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly.

To reheat the frozen casserole; thaw in the refrigerator overnight. Remove from refrigerator about 30 minutes before baking cover and bake at 350 for 40-45 minutes or until bubbly.Pin It Now!

Slow Cooker Italian Mushroom Chicken

Slow Cooker Italian Mushroom Chicken
Inspired by: Cleverly Inspired's Angel Chicken

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, sliced
1 8-oz. pkg. fresh baby bella mushrooms, sliced

1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup (I used regular cream of mushroom)
1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion (I used Roasted Garlic Cooking Creme)
1/2 package of egg noodles, cooked

* I added some minced onion because I didn't have the chive and onion cream cheese

Layer your crock pot with the mushrooms on the bottom, lay the chicken on top of the mushrooms, and I sprinkled my minced onion on top of the chicken. In a small sauce pan, melt the butter - once melted add in the Italian dressing mix, mushroom soup, wine, and cream cheese. Pour the combined sauce over the chicken, and cook on low setting for 6-8 hours. 

Before serving, I shredded the chicken and put it back in the sauce. I boiled my noodles, and once they were ready - I mixed them into the crock pot and let it sit in the sauce for about 20 minutes or so to soak up some of the sauce and flavor. I did this because the sauce is rather thin, and I thought this would be a good way to not waste it - if it soaked up in to the pasta.

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Chicken with Olives, Tomatoes and Orzo

Chicken with Olives, Tomatoes and Orzo
Modified from: My Recipes.com

YIELD: 6 servings (serving size: 2 chicken thighs and about 1/3 cup sauce)

Ingredients
12 chicken thighs (about 4 pounds), skinned -- (I used 3 thighs for us)
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil (I skipped this)
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper (I skipped this)
1 (28-ounce) can diced tomatoes, drained (I used a 14 oz can)
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley (I used dried parsley)
 ** I added minced onion, some Italian seasoning, and mixed in Orzo

I'm going to tell you how I made this dish here - and the original recipe is below in case you want to compare. I put the chicken in the crock pot raw... I knew I was going to cook it all day - so it was easier for me. I then put the tomato paste in a bowl and whisked it with the white wine. I mixed that in the crock pot with the chicken and tomatoes. I added the rest of the ingredients: salt, pepper, garlic, dried parsley, minced onion, Italian seasoning, and olives. Put everything on low for 5-6 hours.

I then boiled 1 cup of dry orzo in water, and once it was cooked - I added it to the crock pot and put it on the warm setting. I did it for ease of cooking with the kids - that was when I tested it and took the photo above. When I served it to my family - the sauce had completely soaked into the orzo... so if you have the ability - I'd add the orzo and mix it in just before eating.

You could serve it over rice or something else if you'd prefer. It does change the nutritional values below... but I think it's worth it to balance out the meal.


Original Preparation

Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine,
scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.
 
Nutritional Information: Amount per serving
Calories: 270
Fat: 12.9g
Saturated fat: 3.3g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 2.8g
Protein: 29.1g
Carbohydrate: 8.7g
Fiber: 2.2g
Cholesterol: 99mg
Iron: 2.4mg
Sodium: 658mg
Calcium: 44mg
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Slow Cooker Chicken Marsala

I made this last Sunday, but completely forgot to take a picture of mine - because I wasn't feeling very well. 

Slow Cooker Chicken Marsala

Courtesy of Pillsbury.com

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 ounces) sliced mushrooms, drained
1 cup sweet Marsala wine or chicken broth (I used 1/2 a cup of each)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

Spray 4-5 quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over everything.

Cover; cook on low heat setting about 5-6 hours.

Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to high; cover and cook about 10 minutes or until sauce is thickened slightly.

Return chicken to cooker. Cover and cook on high heat setting 5 minutes longer or until chicken is hot.

To serve, spoon mushrooms mixture over chicken breasts and sprinkle with parsley.

In the photo - they served it over white rice, but we chose to have ours over egg noodles instead. This makes a simple easy dinner when served with a salad.

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Chicken & Spinach Casserole

Chicken & Spinach Casserole

Unknown source

1 whole rotisserie chicken, shredded (I used 2 chicken breasts that I pre-roasted instead)

2 packages frozen spinach, thawed

1 cup sour cream

1 cup mayonnaise

1/4 cup Parmesan, shredded or grated

1/2 cup bread crumbs

1/2 cup mozzarella cheese, shredded

1 whole onion, diced

1 head garlic, minced (I used about 5-6 cloves)

1 box pasta shells, cooked (I used spirals instead because I had them)

Preheat oven to 420 degrees. Saute onion and garlic until translucent. Add spinach and cook until all liquid has evaporated. Mix chicken, pasta, spinach, sour cream, mayonnaise, mozzarella, and season to taste with salt & pepper. Pour into ovenproof casserole dish. Mix Parmesan and breadcrumbs and sprinkle on top of casserole. Bake 25-30 minutes.

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Honey Lemon Chicken

Honey Lemon Chicken
Courtesy of My Recipes.com

4 (4 ounce) boneless, skinless chicken breast halves
2 tablespoons butter
2 tablespoons honey
1 lemon, thinly sliced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
Salt and Pepper

Preheat oven to 375 degrees. Place chicken breast half between two sheets of wax paper. Pound the meat until evenly flattened. Repeat on all remaining chicken breasts.

Melt butter with honey in a small saucepan over medium-low heat. Stir until melted and blended. (I did mine in the microwave.)

Arrange chicken in a baking dish large enough to hold all chicken in a single layer. Season with salt and pepper to taste on both sides. Pour warmed honey mixture over chicken and place lemon slices on top.

Cover baking dish loosely with foil and bake until chicken is opaque and firm to the touch, about 20 minutes.

Spoon juices from bottom of baking dish over chicken and lemon several times. Sprinkle chicken with rosemary.Pin It Now!

Chicken Marsala Pasta Toss

Chicken Marsala Pasta Toss
Courtesy of Lauren's Kitchen

Half a box of rotini
2 tsps olive oil
1/2 cup sliced green onions
1 1/2 cups sliced button mushrooms
1 1/2 cups cooked chicken, cut into cubes
Salt & Pepper to taste
2 tbs. butter
2 tbs. flour
3/4 cup low-sodium chicken broth
1/2 cup dry marsala wine

Bring a pot of water to a boil and cook pasta to al dente. Drain and set aside.

Heat 1 tsp. olive oil in a large skillet, cook green onions and mushrooms until tender, about five minutes. Season with a pinch of salt. Remove from skillet and set aside.

Add remaining olive oil to skillet and add chicken. Season with salt and pepper, stirring until just warmed through, about 3 minutes. Remove chicken from pan and set aside.

Note: John thinks that this would be good with some olives added to the dish... and I think that some sauteed spinach would be really good too.
Melt butter in skillet and add flour, stirring to form a roux. Cook for one minute. Slowly add chicken broth and wine, stirring constantly. Simmer sauce until bubbly and thickened. Add chicken and veggies to the sauce and heat through. Add sauce mixture to pasta and toss to combine. Garnish with additional green onion strips, if desired.

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