Teriyaki Chicken

What You'll Need

• 2 chicken breasts
• 1/4 cup brown sugar
• 1/4 cup Soy Sauce
• 1/2 tsp ground Ginger
• 1 garlic clove, minced

What To Do

1. Preheat your oven to 375 degrees.
2. In a small bowl combine brown sugar, Soy Sauce, Ginger, and garlic, stirring well to combine.
3. Place chicken breasts in 8x8 baking dish and pour marinade over top.
4. Bake for 30-45 minutes, or until chicken is cooked through, making sure to baste every 10-15 minutes.

** For extra yummy flavor, place chicken and marinade into a Ziploc bag and refrigerate for several hours. When done marinating simply pour the chicken and marinade into the baking dish. **


Dish Info

This recipe will serve 2 hungry adults and was adapted from this recipe on AllRecipes.com.

Cuban Chicken Pizza

What You'll Need

• 4 tortillas
• 1 can of corn, drained
• 1/2 tsp Cumin
• 2 cups chicken, cooked & diced
• 1 can of black beans, rinsed & drained
• 1 garlic clove, minced
• 2 tbsp lime juice
• 3/4 cup Monterrey Jack cheese, shredded
• 4 tsp Cilantro, chopped

What To Do

1. Preheat your oven to 350 degrees.
2. Place tortillas on a baking sheet and bake for 10 minutes. When you remove the tortillas, stack them and press down to flatten.
3. Heat a skillet coated with cooking spray and cook corn until it is lightly charred.
4. Add Cumin, chicken, black beans, and garlic to corn and cook until thoroughly heated.
5. Remove skillet from heat and stir in the lime juice.
6. Place the tortillas back on a baking sheet and spoon the chicken mixture onto each tortilla, topping with cheese and Cilantro.
7. Bake until cheese is melted, about 2 minutes.

Dish Info

This recipe serves 4 people. The Chicken mixture also keeps well to use the following day.

Roasted Chicken & Portobello Risotto

What You'll Need

• 4 tsp butter
• 2 bacon slices
• 3 cups Portobello Mushrooms, chopped
• 1/2 tsp salt
• 1 1/2 cups cooked chicken, shredded
• 6 tbsp Parsley, chopped
• 1/4 cup shallots, minced
• 1 1/2 cup Arborio
• 1/2 cup dry white wine
• 2 cans chicken broth (14-oz each)
• 1/4 tsp pepper
• 1/2 cup Parmesan cheese, grated

What To Do

1. Cook the bacon in a skillet until crispy, then remove and crumble into a small bowl.
2. To the bacon drippings in your pan add 1 tsp of butter and the chopped mushrooms and saute for 5 minutes.
3. Sprinkle into skillet 1/ 4 tsp salt and stir in your shredded chicken and 4 tbsp of Parsley and set aside.
4. In a large skillet melt 3 tsp of butter, adding shallots and cooking for 3 minutes.
5. To shallots add your rice, cooking for 1 minute and stirring constantly.
6. Stir wine into rice and cook until nearly all of the liquid is absorbed, then add chicken broth 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next.
7. Remove your skillet from the heat and stir in the mushroom mixture, cheese, 1/4 tsp salt and your pepper.
8. Sprinkle the dish with your reserved bacon crumbles and 2 tbsp Parsley.

Dish Info

This recipe serves 6, depending on your appetite. A cooked Rotisserie chicken from the grocery store is a great time saver for this dish! It also stores and re-heats well for left-overs.

Chicken Pot Pie

What You'll Need

• package of 2 pie crusts
• 2 chicken breasts, boneless and skinless, diced and uncooked
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup celery, diced
• 1/3 cup butter
• 1/3 cup onion, chopped
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp Thyme
• 2 cups chicken broth
• 2/3 cup milk

What To Do

1. Preheat your oven to 425 degrees.
2. In a medium sauce pan combine chicken, carrots, peas, celery, and chicken broth, making sure the broth covers the meat and vegetables. Bring to a boil and cook for 15 minutes.
3. Drain the cooked meat and vegetables, reserving the chicken broth and set both aside. 
4. In same sauce pan saute your onions and butter until soft, about 5 minutes. 
5. Stir in flour, salt, pepper, and Thyme to onion and butter. Then slowly add in 1 3/4 cups of reserved chicken broth and the milk, simmering until thick.
6. Place the chicken and vegetable mixture in pie pan prepared with your pie crust and pour the hot liquid over top.
7. Cover the pie with the second pie crust, sealing the edges and cutting away any excess dough. Cut several slits in top of the dough to allow steam to escape.
8. Bake for 30-35 minutes.

**  Using a bag of frozen carrots and peas is a great way to save time on this recipe. I also recommend baking the bottom pie crust in the pie dish for 5 minutes prior to adding the filling; this will ensure that it gets fully cooked. **


Dish Info

This recipe serves 8 hungry appetites.

Braised Chicken with Carrots & Potatoes

What You'll Need

• 1 medium onion, sliced
• 1 lb new potatoes, cut into 1/4 inch chunks
• 2 cups baby carrots
• 1 1/4 tsp salt
• 1 1/4 tsp pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 1 tsp garlic, minced
• 1/2 tsp dried Thyme
• 1 tsp Paprika
• 6 chicken thighs, bonless and skinned

What To Do

1. Slightly grease your slow-cooker and place sliced onions in the bottom, followed by the cut potatoes and baby carrots.
2. Combine 3/4 ts
3. Combine 3/4 tsp salt, 1/4 tsp pepper, chicken broth, white wine, garlic and Thyme and pour into the slow-cooker.
4. Mix together the remaining salt and pepper as well as the Paprika and run the spices evenly over the chicken thighs, arrange them on top of the vegetables when finished.
5. Cover and cook on low for 8 hours.

** If you prefer not to cook with alcohol, feel free to replace the wine with 1/4 cup of chicken stock **

Dish Info

This recipe serves 6 people, depending on your appetite.

Rosemary Chicken & White Beans

What You'll Need

• 2 tsp olive oil
• 1 1/2 tsp dried Rosemary
• 1/4 tsp salt
• 1/4 tsp pepper
• 8 skinless, boneless chicken thighs
• 1 can stewed tomatoes, drained (14.5-oz)
• 1 can Navy Beans, rinsed & drained (15-oz)

What To Do

1. While you heat your olive oil in a large skillet, combine the Rosemary, salt, and pepper and sprinkle over one side of the chicken.
2.  Place the chicken in the heated skillet, seasoned side down and cook for about 3 minutes.
3. Turn the chicken over and add the tomatoes and beans to the skillet, cover and simmer until the chicken is cooked through.

Dish Info

This dish contains about 4 servings, depending on your appetite, at 316 calories each. It was also adapted from a recipe on MyRecipes.com.