Poultry
Greek Style BBQ Chicken
Labor Day in the United States is a public holiday celebrated on the first Monday in September. It honors the American labor movement and the contributions that workers have made to the strength, prosperity, and well-being of the country.
We like to have theme dinners in our family. A fun meal to serve at a Labor Day picnic is a Greek style barbeque. I mixed up this marinate and whipped up a big Greek salad, bought some pita bread and hummus and we are ready for a party.
Greek Style BBQ Chicken
4-5 pounds of boneless skinless chicken breasts and thighs
½ cup fresh squeezed lemon juice
1/3 cup olive oil
1 ½ teaspoon oregano
10 leaves fresh basil or 2 teaspoons dried basil
1 teaspoon sea salt
1-2 teaspoon lemon pepper
Mix all ingredients and pour over chicken. Let marinate for 2-3 hours or overnight.
Barbeque until chicken is cooked through.
Serve with a big Greek salad. Another fun option is to shred chicken and make pita sandwiches with hummus, shredded lettuce, tomatoes and avocado.
- 4-5 pounds of boneless skinless chicken breasts and thighs
- ½ cup fresh squeezed lemon juice
- ⅓ cup olive oil
- 1 ½ teaspoon oregano
- 10 leaves fresh basil or 2 teaspoons dried basil
- 1 teaspoon sea salt
- 1-2 teaspoon lemon pepper
- Mix all ingredients and pour over chicken. Let marinate for 2-3 hours
Shredded Barbecue Chicken in a Crockpot
Ever had one of those busy weeks….a busy month…..tons of fun things planned and a big gang of family and friends coming for dinner during a “hot spell”? This BBQ shredded chicken recipe is made in the crockpot…so no hot kitchen, no messing with the BBQ outside (although I absolutely love bbq chicken-this is a close second). You can serve it up on toasted ciabatta rolls with melted cheese, a side of succotash and a side salad or mound a big pile of this delicious shredded chicken on top of a bed of lettuce, add some chopped cucumbers, fresh tomatoes and a spoonful of succotash for a delicious summer salad.
Ingredients
8 large chicken breasts (skinless and boneless)
2 cups catsup (check labels so you have a no high fructose corn syrup brand)
¼ cup olive oil
½ cup red wine vinegar
½ cup light soy sauce (I used Bragg’s liquid aminos)
4 large garlic cloves crushed
2 teaspoon worchestershire sauce
2-3 Tablespoons fresh ginger root grated
3 Tablespoons brown sugar
8 ciabatta rolls
sliced cheese
lettuce
cucumbers
tomatoes
Succotash
Place the chicken breasts in a 5 or 6 quart Crockpot. Mix all remaining ingredients in a medium bowl and stir until well blended. Pour sauce over chicken. Cover crockpot and turn onto LOW for 8 hours. At hour 6 or 7 when the chicken is thoroughly cooked take chicken breasts out of crockpot and place in a large bowl and shred with two forks until meat is in small bite sized shreds. Place chicken back into crockpot so it absorbs more sauce and let it cook for the remaining few hours. Cook up a batch of succotash or make a big bowl of coleslaw. When ready for dinner slice open your ciabatta rolls and toast with cheese on one …
Read MoreWhite Chicken Chili-Slow Cooker Method
During the month of March, our theme has been PEACE. As we approach one of the most significant days of the year, Easter Sunday or Resurrection Sunday, I wanted to share a recipe with you that can help you maintain peace in your home, in a practical way. I know it can get very hectic preparing for Easter gatherings, parties and community events as we plan to get together with family and friends. So I decided to post this delicious recipe that you can make this week in your Crockpot or slow cooker. You can grab these 5 simple ingredients (plus any toppings that sound good to you) at the store, run home and throw everything in the crockpot and have a wonderful meal prepared for your family without adding extra stress to your week.
Ingredients
6 cups chicken broth
4 large boneless skinless raw chicken breasts (4 cups cooked shredded chicken for stovetop method)
4 (15-oz) cans Great Northern beans, drained
2 cups salsa verde (store-bought or homemade http://www.gimmesomeoven.com/tomatillo-salsa-verde/)
3 tsp. ground cumin
optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream/greek plain yogurt, crumbled tortilla chips
Add chicken broth, 4 large boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken.
Serve warm in large bowls with desired toppings.
Basil Mozzarella Chicken
It has been a while since I have tried a new recipe. We have plenty of healthy “go-to” meals that we primarily filter through every couple of weeks, but when I found this recipe, I knew I had to try it! IT IS DELICIOUS!!! I also have been loving that it is asparagus season and asparagus is the perfect side to this meal! And, maybe the best part, this meal is a healthy, man-approved dish!! My husband loved it!
INGREDIENTS:
2 Boneless Skinless Chicken Breasts
1-2 Cups Shredded Mozzarella Cheese
1 Red Pepper
1 Bunch of Basil (Whole leaves)
1 Bunch of Spinach
1 TBS Italian Seasoning
Salt and Pepper for Seasoning
DIRECTIONS
Preheat oven to 400 degrees. Grease a small casserole dish (Pyrex or Revol – use closer to 9×13 if you double the recipe). Cut the pepper into thin slices. Saute until soft. Filet the chicken stopping about a 1/4 inch from the opposite side. Add the Italian Seasoning, Salt and Pepper to the inside of the chicken breast. Layer on the chicken with the peppers, spinach, and basil and cover with the sprinkled mozzarella. Fold the chicken flap over and tuck the insides in if necessary. Sprinkle Italian seasoning on top of the chicken breasts. Place any remaining peppers slices in the dish around the chicken. Bake the chicken for about 35 minutes. Pull the dish out, turn the oven to broil, and top each chicken piece with more mozzarella cheese. Place back into the oven and broil about 5 minutes or until cheese is browned and bubbly.
SIDE of Asparagus:
Wash and trim asparagus. Lay out on a pan. Drizzle with olive oil and top with garlic salt and pepper. Roast in the oven for 10-12 minutes at 425 degrees.
Splash of Summer Creamy Chicken Salad with Blueberries
We have had a stretch of long hot days. Preparing dinner can be a challenge when you do not want to heat up your house anymore than necessary. I created this salad a few days ago and it was delicious. If you are not a curry fan, just use another seasoning like tarragon or basil on your chicken as you sauté it and follow the rest of the recipe as is. I love curry and it is so good for you (full of Tumeric) so give this salad a try. It is healthy and light and a wonderful summer salad.
Ingredients
½ cup thinly sliced red onion
1/3 cup diced celery
¼ cup torn fresh basil
4 cups washed and torn spinach leaves
2 cups fresh blueberries
1 cup fresh small tomatoes
½ cup diced cucumber
1 avocado diced
1 Tablespoon olive oil
1 clove garlic smashed
2 chicken breasts
1-2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
Dressing
2 Tablespoons fresh lemon juice
½ cup plain greek yogurt
1-2 Tablespoon honey
1 Tablespoon balsamic vinegar
Wash and cut up all vegetables and blueberries and place into a salad bowl.
Heat oil in small pan and add garlic, curry powder, salt and pepper and stir until garlic is soft. Cut chicken breasts in half length-wise, add to oil and sauté in the garlic curry oil until cooked through. Shred chicken or cut into bite-sized pieces.
While chicken cools a bit, mix yogurt, lemon juice balsamic vinegar and honey. Stir and adjust to taste. Toss chicken into salad and pour dressing over all. Toss to coat vegetables, blueberries and chicken. Serve with crusty French bread or crispy crackers.
Have you tried a new yummy salad this summer?
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Read MoreEasy Chicken Parmesan Casserole With Homemade Sauce
I found a great dinner recipe this week on Pinterest (of course) from the blog, “Thriving Home.” It was so simple I had to try it!
You can find the original recipe here.
Easy Chicken Parmesan Casserole with Homemade Sauce
Ingredients for Chicken Parmesan Casserole:
- about 4 cups of diced, cooked chicken
- 1 serving of Growing Weisser “Pizza Sauce with Pizzaz“
- 1-2 cups shredded mozzarella cheese
- about 1 cup panko or whole wheat bread crumbs
- 1-2 tablespoons olive oil
- fresh, chopped herbs (parsley, basil, oregano, etc) or 1 tsp each dried herbs
- salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Grease an 8×8 casserole dish with cooking spray.
3. Layer the chicken in the bottom. Dump in the pizza sauce and mix with the chicken. Next, top with cheese until all the chicken is covered.
4. In a small bowl, mix the breadcrumbs, olive oil, herbs and a dash of salt and pepper together.
5. Sprinkle the breadcrumb mixture on top.
6. Bake for 20-25 minutes or until golden on top and bubbling on the sides.
7. Serve on top of your favorite pasta or rice.
The sauce will need to cook for 1 hour, so be sure to allow for that time in your planning and preparing. This sauce can be made ahead of time and stored for up to 1-2 weeks in a mason jar in the refrigerator.
Both the sauce and the casserole were so easy to make I will definitely be making this again. I ate my serving on a bed of spinach and the rest of the family ate theirs with pasta. I would also try this with noddles made from zucchini.
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Ground Turkey Sloppy Joes
I love ground turkey… but some people think it gets boring. So I have been challenging myself to find new recipes and try them out to switch it up and spice it up! Here’s one I actually really liked.
Ground Turkey Sloppy Joes
- 1 large yellow onion, chopped (about 1½ cups)
- 4 garlic cloves, minced
- 1 cup spinach finely chopped
- 1 cup chopped bell pepper (red, yellow, or orange)
- 1 (20-ounce) container lean ground turkey (93/7) (such as Jennie-O)
- 4 tablespoons tomato paste
- 1 (14.5-ounce) can fire roasted crusted tomatoes
- 1 large zucchini, grated
- 1 tablespoon red wine vinegar or apple cider vinegar works
- 1 tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon crushed red pepper flake
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Topping
- 1 cup shredded reduced fat sharp cheddar cheese
- 8 whole wheat hamburger buns, split
- BBQ sauce if needed
- In a large non-stick skillet, heat olive oil on medium high heat.
- Add in onion, spinach, peppers, and garlic. Saute until onion is just softened, about 4 minutes.
- Crumble in turkey. Cook until ground turkey turns light brown
- Add tomato paste and stir around. Make sure it spreads throughout
- Next, stir in crushed tomatoes, grated zucchini, vinegar, brown sugar, Worcestershire sauce, red pepper, salt, and pepper.
- Bring to a low boil; cover and reduce heat- simmer for 10 minutes, stirring occasionally.
- Spoon ¾ cup turkey mixture onto each bun half; top with 2 tablespoons cheese.
- Enjoy open-faced or top with the other half of the bun.
Chicken White Bean Tomato Casserole
Chicken White Bean Tomato Casserole
Ingredients
1 tablespoon olive oil
6 chicken breasts(about 2-1/4 pounds total)
2 Tbsp lemon pepper
2 medium carrots, thinly sliced
1 medium onion, cut into thin wedges
3 stalks celery, sliced
3 cloves garlic, minced
1 can Great Northern beans
1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
6 ounces light, cooked smoked sausage, cut into bite-size pieces (optional)
1 teaspoon oregano
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1. Preheat oven to 350 degrees F. In a large skillet, heat oil over
medium-high heat. Add chicken; season with lemon pepper, and reduce heat to medium-low. Brown chicken about 10 minutes, turning once to brown both sides. Remove chicken from skillet, but leave drippings.
2. Add carrots, onion, celery, and garlic to drippings in skillet. Cover
and cook about 10 minutes or until vegetables are just tender, stirring
occasionally. Stir in beans, undrained tomatoes, sausage (optional),
thyme, oregano, salt, and, if desired, cayenne pepper. Bring to boiling.
Transfer mixture to a 2-quart rectangular baking dish. Arrange chicken
on top. Try to put some of liquid mixture on top of chicken to keep chicken moist.
3. Bake, uncovered, about 25 minutes or until chicken is no longer pink
(180 degrees F). Makes about 6 servings
4. Enjoy
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Crock Pot “Coq Au Vin”-French Chicken Stew
When I was growing up, one of my favorite fall dinners was a simple french chicken stew that my mom made. Before the invention of the wonderful and convenient Crock Pot, we made one pot meals in big metal stew/stock pots and they simmered on the stove for hours. I took our family favorite Coq Au Vin and modified it for a crock pot and it was fantastic. The same delectable aromas filled our home and the savory flavor was just as I remembered it.
Ingredients …
Curried Chick Pea and Chicken Slow Cooker Stew
While I was visiting Bekah and Ashkon in Grenada we had the opportunity to experience food from many different cultures. My favorite was the Indian food we enjoyed one day for lunch made by a local family that sells delicious meals every day on the campus at SGU (St. George’s University). Bekah found a recipe that reminded us of those delicious lunches and I added extra vegetables and changed the spice mix to make it my own. Hope you enjoy this meal as much as my hubby and I did!
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