Chicken Chipotle With Rice

Recipe from Food Nanny Cookbook

serves 4 |  time: 30mins


Ingedients:

3/4 lb bacon, cooked and torn/cut into pieces

4 small boneless/skinless chicken breasts

Fresh ground black pepper

2 Tbs olive oil

2 cups sour cream

1/4 cup milk

1 7oz can of Chipotles in Adobo Sauce


Directions:

1. Start frying bacon.  If you are like me and have a hard time doing multiple things in the kitchen at once. Or if you are also like me and hate bacon grease popping on you and hide behind a screen then cooking bacon in the oven may be a better option. 🙂 lay bacon on a baking sheet that is lined with foil. Bake at 400 for 10-15mins, or until bacon reaches desired crunchiness.

2. Pound chicken breasts with meat mallet.

3. sprinkle generously with black pepper

4. In a large frying pan over medium heat add the olive oil. Saute the chicken for about 3 min. per side. Remove from heat.

5. Place the sour cream, bacon pieces, 1 to 2 chipotles from the can and 1/4 cup milk in a food processor or blender and blend well.

6. Pour the sauce over the cooked chicken and return to medium heat and bring to a boil. Stir the sauce into the chicken juices. Cover and let simmer until the chicken is fully cooked and sauce is like gravy.


Serve with rice and corn tortillas.

southwestern cobb salad

Recipe from Cooking Light

For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.
Vinaigrette:
3 Tbs white wine vinegar

1 tsp honey

3/4 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp ground red pepper

2 tablespoons canola oil

Salad:

3 slices bacon,cooked and crumbled.

cooking spray

8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces

1/4 tsp salt

8 cups torn romaine lettuce

1/2 C pico de gallo

1/2 C diced avocado

1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack)

1/4 C chopped green onions

1 (15oz) can black beans, rinsed and drained

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake. Set aside.
To prepare salad, heat a skillet to medium high heat. Spray with cooking spray. Sprinkle turkey or chicken with salt and add to pan. Saute until done, about 4 minutes.
Arrange 2 C lettuce on each of 4 plates and divide ingredients among them. If you want to be specific, each serving should have about: 2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.
Drizzle vinaigrette evenly over salads. Serves 4.

Black Bean and Corn Chicken Quinoa Bowl

Ingredients:

1 c. of quinoa

2 c. of chicken stock or broth

2 Chicken Breasts

Taco Seasoning

Shake of Garlic Powder

1 can of black beans

1 can of corn

Lime Juice (optional)

Sliced Avocado


Add quinoa and chicken broth to pot to boil.

Coat chicken with taco seasoning and grill. once cooked cut into slices or chunks.

Once quinoa is fully cooked, add black beans and corn to quinoa ( I personally don’t add the full cans, but it is up to preference). I also like to add a squirt of lime juice as well as the garlic powder now.  Mix all together.

Place individual servings of quinoa mixture in bowls. Add to it chicken and avocado. Top with dressing such as a cilantro lime dressing , southwest ranch or ranch. serve.

I also like to use this recipe for meal prep of lunches for the week. Dividing the meal equally between lunch containers.

Lettuce Wraps

Ingredients:

1 lb ground turkey
2-inch piece peeled carrots, diced into tiny squares
3 cloves garlic, chopped finely or a shake of garlic powder
2 Tbs cooking oil
1 Tbs soy sauce
1 Tbs oyster sauce
1/4 tsp salt or to taste
1/2 tsp sugar
1 tsp cornstarch
1 stalk scallion, finely chopped
1 fresh and cold iceberg lettuce or butter lettuce


Mix all ingredients, other than garlic (unless using garlic powder) and lettuce, together and let sit for 15 minutes to marinade.

Place chopped garlic cloves in a pan with oil, lightly brown. Add the turkey to the pan. Stir fry, breaking up lumps so that the turkey becomes small little pieces. Stir fry until cooked.

Carefully peel off lettuce leaves, being careful to not tear leaves. Scoop spoonfuls of the turkey into the lettuce leaves.

You can top the turkey with or dip the wrap in different condiments such as: sriracha or sweet chili sauce.

 

This recipe was adapted from http://rasamalaysia.com/lettuce-wraps/2/

easy chicken-bacon-ranch

ingredients-

Chicken breasts

Ranch dressing

Bacon

Cheese

—————————————

directions-

Preheat oven 400

Place chicken breasts in sprayed baking pan, cover in ranch, wrap bacon around them. 

Bake for 30 mins, or until chicken is cooked

Remove dish from oven and cover chicken in cheese, put back in the oven for an additional 5 mins, or until cheese is melted to your satisfaction. 

Chicken Coconut Curry

I found this recipe on Food52’s website under a section of cheap meals. Supposedly the cost per person for this meal is around $2.50. Sara and I like Indian cuisine a lot, and normally this would be like $10 per plate, so it’s a pretty good deal to make it at home. The original recipe was not very spicy and we like some kick to our food, so it’s been adapted for that reason, if you want more or less spice, adjust accordingly.


2 T Vegetable Oil

2 cloves garlic, minced

1 Yellow Onion, chopped

2 1/2 tsp Curry Powder, divided 1 tsp into spice mix, 1 1/2 tsp into a bag with the chicken

2 tsp Ground Cumin

1 tsp Crushed Red Pepper Flakes (original recipe called for 1/4 tsp)

1 tsp Ground Turmeric

A Pinch of Chili Powder (original recipe didn’t call for this, so leave it out for less spicy, bigger pinch for more spicy)

2 Chicken Breasts, cubed

1 1/2 tsp tomato paste

1 cup Coconut Milk

1 tsp Salt


1. Prep everything, because the cooking part goes pretty fast and you don’t want stuff to burn, so mince your garlic, chop your onions, and measure your spices out (I mix all of the spices into a small cup or bowl since they all get added at the same time. Put chicken into ziploc bag with remaining curry powder and use salt and pepper to taste.

2. Heat your oil in a wok or large fry pan on medium-high heat. Start with onions for a few minutes then add garlic for a minute or so.

3. Add spice mix and tomato paste.

4. Add chicken and brown for about 5 minutes.

5. Add coconut milk, the fat will make it creamy so if it has separated be sure to get some of the fat in there. Simmer for another 7 minutes or until the chicken is cooked through. Usually a can of coconut milk is about 13 oz, so if your liquid has cooked down too much add some more.

6. Serve over rice, you’re done!

Chicken Coconut Curry