3/4 cup all-purpose flour
1 tsp salt
1 tsp poultry seasoning
1 chicken cut into serving pieces and skinned
3 Tbsp olive oil
1 yellow onion, finely chopped
4 cloves of garlic minced
3 Tbsp coarsely chopped sun-dried tomatoes (can be dry or oil packed)
1 cup dry wine
2 sprigs of sage
2 sprigs of rosemary
Pinch of red pepper flakes
Freshly ground black pepper
Combine flour, salt and poultry seasoning in a resealable bag. Add the chicken to the bag and shake to coat completely.
Heat a large iron skillet or saute pan over medium-high heat and add the oil. Add the chicken and cook for 5 minutes a side or until browned; remove chicken and place in the slow cooker.
Add the onion to the skillet and saute - stirring frequently - until translucent. Add the garlic and saute until lightly browned. Add the wine and sun-dried tomatoes to the skillet and be sure to scrape the remaining bits from the chicken. Pour the mixture over the chicken in the slow cooker and add pinch of crushed red pepper and crushed red pepper.
Tie the sage and the rosemary sprigs with a bit of twine or in some cheese cloth and submerge in the broth in the slow-cooker.
Turn the slow cooker on low and cook for 4 hours - 8 Hours (at 6-8 hours the meat will fall off the bone). Remove sage and rosemary just before serving.
2 cups of white or brown rice
1 tablespoon of olive oil
1 tablespoon of butter
1 package of Pork Keilbasa
1 cooked chicken breast, cubed
1 onion, chopped
2 ribs of celery, chopped
1 tablespoon flour
1 bay leaf
Hot Sauce or Cayenne Pepper to taste
1 14 ounce can of diced tomatoes
1 14 ounce can of low sodium chicken broth
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon poultry seasoning
1 teaspoon Worchestershire Sauce
In a large non-stick skillet over medium heat with olive oil and butter, cook chicken until brown and cube, about 3 minutes. Add sausage and cook 3 more minutes. Add onion, celery and cayenne and cook for 2 minutes. Sprinkle flour over the mixture and stir constantly for 2 minutes. Stir in tomatoes and broth. Season with cumin, chili powder, poultry seasoning and Worchestershire sauce. Bring to a boil, then remove from heat. Stir until thickened.
Serve over rice or with rice on the side.
1 teaspoon ground cumin
1/4 teaspoon each of salt and pepper
2 teaspoons of canola oil
12 ounces of chicken tenders
1 cup of chopped red onion
1 can of whole corn kernels
1 cup of chopped zucchini and/or yellow squash
1/2 cup of salsa verde (such as Herdez)
3 tablespoons of chopped cilantro, divided
1 cup of shredded Monterey Jack or Jalapeno Pepper Jack Cheese
Rub chicken with cumin, salt and pepper and grill on BBQ or cook on stove top in a large non-stick pan over medium high heat. In another large non-stick pan, cook onion, corn, and zucchini/squash mixture. Saute for 3 minutes or until soft. Add cubed chicken from grill or pan. Stir in salsa and cilantro and cook until water evaporates, about 5 minutes. Stir frequently.
Preheat broiler. Layer two tortillas at a time on a pan. Spray with cooking spray and broil for 3 minutes or until lightly brown. When all the tortillas are broiled, spoon chicken mixture and a handful of cheese in the center of the tortilla and return to broiler for 2 more minutes or until cheese melts. Continue with all of the tortillas. Sprinkle tostadas with cilantro and serve immediately.
1 1/2 cans refrigerated crescent rolls
2 tsp dijon mustard
1/4 cup butter or margarine
1 1/2 lbs of yellow squash and/or zucchini
1 medium onion
1 garlic clove, pressed
1 Tbsp fresh basil or 1 tsp dried basil
2 tsp chopped fresh oregano or 1/2 tsp dried oregano
2 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp fresh ground pepper
2 large eggs
1/4 cup lowfat milk
2 cups shredded part skim mozzarella cheese
2 links of chicken sausage
Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations. Bake at 375 for 6 minutes or until lightly browned.
Remove from oven and gently press down dough with wooden spoon. Spread crust with mustard and set aside.
Melt butter in a large skillet over medium-high heat. Add squash, onion and garlic; saute 7 minutes or until tender. Remove from heat; stir in next 5 ingredients (basil through salt and pepper).
Sear sausage for 3-4 minutes and then chop and add to the vegetable mixture. Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust. Bake at 375 for 20 04 25 minutes. Test by inserting a knife into the center, the tart is ready if the knife comes out clean.
Note: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy. You cannot taste the mustard but can add more to taste if desired. Chicken sausage can be subbed for regular sausage or soy based sausage for a vegetarian option.