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Slow Cooker Chicken

12 Sep

Slow Cooker Chicken - easy and delicious!

Start by placing foil balls in the bottom of the slow cooker. This step is not absolutely necessary. The benefit is that it is easier to remove from the slow cooker in one piece if the bottom of the chicken hasn’t been simmering away in the juices all day. It’s really delicious either way, but creating a foil ball rack in the slow cooker makes it more like a traditional roasted chicken you can carve

Ingredients

1 whole chicken around 5 pounds, insides removed and washed and patted dry

1 tablespoon of paprika – more or less to taste

3 Tablespoons of steak seasoning – more or less to taste

Salt and Pepper

Directions

Remove any insides and rinse chicken well. Pat dry with paper towels. Season the entire chicken, inside and out. I use salt, pepper, paprika and all-purpose steak seasoning.

Cook chicken on high for 4 to 4 1/2 hours depending on size of chicken and strength of your slow cooker. Times will vary, so use a food thermometer to ensure the chicken has reached 165 degrees. Let your chicken rest on a cutting board for about 20 minutes before carving..

Chicken and Shrimp Fusilli with Corn

6 Apr

2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tsp sweet smoked or regular paprika
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
10 oz boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
8 oz uncooked extra-large shrimp, peeled and deveined
12 oz brown rice fusilli or whole-wheat fusilli
1/2 sweet or red onion, thinly sliced
1 sweet green pepper, seeded, quartered then sliced crosswise into thin strips
2 cups cherry tomatoes or grape tomatoes, halved
1 cup fresh or frozen, thawed sweet corn
1 tsp dried basil
1 cup crumbled low-fat ricotta cheese

In large bowl, toss half the oil, garlic, paprika, salt and pepper.  Add chicken and shrimp, toss to coat.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. 8-10 minutes, drain and return to pot, reserving 1/2 cup cooking liquid.

In large deep skillet over medium-high heat, fry chicken and shrimp, stirring, until golden and just cooked through, 4-5 minutes.  Transfer to a clean bowl and return skillet to stove top.

Heat remaining oil in skillet over medium heat; fry onion, green pepper, tomatoes, corn and basil, stirring occasionally, until softened, about 5 minutes.  Return chicken, shrimp and any accumulated juices to skillet, along with pasta, ricotta cheese, and the reserved cooking liquid; heat through, tossing to coat, about 1 or 2 minutes.

Eat Up !!!!

NUTRITIONAL INFORMATION

CALORIES PER SERVING: 631
PROTEIN: 41 g
CARBS: 85 g
GRAMS OF FAT: 15 g
SAT FAT: 4 g
CHOLESTEROL: 139 mg
FIBER: 6 g
SUGARS: 5 g

Mexican Chicken Lime Soup

27 Mar

2 teaspoons olive oil
1 medium onion , chopped
2 cloves garlic , smashed
2 boneless skinless chicken breast half , diced in half inch pieces
4  cups low sodium chicken broth
1 medium avocado , diced
1 large tomato , diced
1 zucchini, half moon chop
2 lime, juiced
1/4 cup fresh cilantro , rough chopped
1/2 cup cooked rice

In a large saucepan, heat oil over medium low heat.

Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.

Add stock and bring to boil.

Stir chicken in and reduce heat to low.

Partially cover and simmer very gently for about 10 minutes.

In a small bowl, gently combine zucchini, tomato, avocado, lime juice, hot sauce and cilantro; set aside.

Just before serving, stir in cooked rice, tomato/avocado mixture; serve immediately.

NUTRITIONAL INFORMATION

CALORIES: 392
PROTEIN: 27 g
CARBOHYDRATES: 26 g
DIETARY FIBER: 9 g
SUGARS: 6.4 g
FAT: 23 g
SATURATED FAT: 3.8 g
CHOLESTEROL: 34.2 mg
SODIUM: 219.9 mg

Spring Chicken Pasta Soup

27 Mar

1 Tbsp Extra-Virgin Olive Oil
1 Tbsp Minced garlic
1/2 cup diced onion
5-6 oz boness skinless chicken breast, sliced
1 tsp Italian Seasoning
1/8 tsp salt
1/8 tsp pepper
2 cups low-sodium chicken broth
1 cup  large cell  pasta (2 oz)
1 cup frozen peas and carrots  mix,  thawed
2 cups fresh spinach leaves
1 lemon juiced

Heat oil in a medium saucepan or  small pot over medium heat.
When oil is hot, saute garlic and onionuntil soft, about  1 minute.
Season the sliced chicken with italian seasoning, salt and pepper.  Add chicken strips to pot; saute until lightly browned, 1-2 minutes.
Stir in  broth; bring to a simmer.
Stir pasta into soupalong  with  peas and carrots mix.
Return to  a simmer.
When pasta is tender (according to package directions), remove pot from heat and stir in spinach and lemon juice.
Transfer to  a  large bowl.
Serve while hot.

NUTRITIONAL INFORMATION

CALORIES: 587
PROTEIN: 51 g
CARBOHYDRATES: 55 g
DIETARY FIBER: 7 g
SUGARS: 9 g
FAT: 19 g
SATURATED FAT: 3 g
CHOLESTEROL: 81 mg
SODIUM: 388 mg
VITAMIN A: 192% DV
VITAMIN C: 94% DV
CALCIUM: 15% DV
IRON: 32% DV

(Daily Value based on a diet of 2000 calories per day.)