Sunday’s Chicken Dinner Recipe – Moroccan Lemon Chicken with Olives

June 23, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Moroccan Lemon Chicken with Olives. Made using Boneless Chicken Breasts along with Onion, Garlic, Whole Cinnamon Sticks,Cumin, Turmeric, Ground Pepper, Lemons, Plum Tomatoes, and Green Olives. This looks and sounds like one delicious Chicken Dish! The recipe comes from one of my favorite sites, the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetic news so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Moroccan Lemon Chicken with Olives
Preparation time: 20 minutes. Cooking time: 1 hour.

Ingredients
1 tablespoon olive oil
6 skinless, boneless chicken breasts (approximately 4 ounces per breast)
1 large onion, chopped
2 cloves garlic, minced
2 sticks whole cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
2 lemons
2 small plum tomatoes, chopped
1 cup water
18 large green olives

Directions
Heat olive oil in a large pan. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pan add onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper. Cook about 5 minutes, stirring, until onion is cooked. Return chicken to pan and cover. Squeeze the juice of two lemons, reserving lemon peels. Add lemon juice to pan. Slice lemon peels into strips and add to pan with chopped tomatoes, water, and olives. Cover the pan and bring contents to a boil, then reduce heat to low and allow the mixture to simmer for about 45 minutes, until chicken is tender, occasionally lifting the lid to stir mixture and check that liquid available in pot is adequate to avoid burning. When chicken is done, arrange contents on a platter, discarding cinnamon sticks. Serve immediately. (This dish is excellent served with couscous.)

Yield: 6 servings.

Serving size: 1 chicken breast with 3 green olives.

Nutrition Facts Per Serving:
Calories: 181 calories, Carbohydrates: 4 g, Protein: 28 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 194 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lemon-chicken-with-olives/

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Sunday’s Chicken Dinner Recipe – Diabetic Lemon Chicken Recipe

June 16, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Diabetic Lemon Chicken Recipe. Chicken Breasts, Lemon, Onion Powder, White Pepper, and Oregano are the ingredients for this week’s recipe. A really easy recipe to prepare. It’s from one of my favorite sites, the Diabetes Self Management website. Loads of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more can be found at the site so check it out today. Enjoy and Make 2019 a Health One! https://www.diabetesselfmanagement.com/

Diabetic Lemon Chicken Recipe
Preparation time: 5 minutes. Cooking time: 30 minutes.

Ingredients
Nonstick cooking spray
1 pound boneless, skinless chicken breast (4 pieces)
1 tablespoon olive oil
1 large lemon
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 teaspoons oregano

Directions
Preheat oven to 375˚F. Tear off a piece of aluminum foil that’s large enough wrap up all four pieces of chicken. Spray the aluminum foil with nonstick cooking spray (on one side only), and lay the chicken breasts on the sprayed foil. Drizzle with olive oil. Grate 1 tablespoon of lemon zest and set aside. Juice the lemon, removing the seeds. Pour lemon juice over chicken, then sprinkle chicken with lemon zest, onion powder, white pepper, and oregano. Fold the aluminum foil over the chicken and roll the edges of the foil together to make a sealed packet. Place packet on a jelly roll pan or in a large, shallow casserole dish. Bake 30 minutes. Remove from oven and carefully open foil, using tongs to remove chicken to serving plate.

Yield: 4 servings.

Serving size: One 4-ounce breast.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 3 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 96 mg, Sodium: 347 mg, Fiber: 0 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-lemon-chicken/

Sunday’s Chicken Dinner Recipe – Vietnamese Stir-Fried Chicken with Nuts and California Raisins

June 9, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Vietnamese Stir-Fried Chicken with Nuts and California Raisins. Made using Boneless and Skinless Chicken Breasts along with Chinese Dates, California Raisins, Cashews, Walnuts, Ginkgo Nuts, and Rice Wine. There will be no leftovers for this dish! You can find this recipe at the CooksRecipes website where you’ll find a huge selection of recipes for all cuisines, tastes, and diets. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Vietnamese Stir-Fried Chicken with Nuts and California Raisins

Recipe Ingredients:
Stir-Fry Sauce:
1 cup chicken stock
3/4 cup fish sauce
3/4 cup granulated sugar

Stir-Fry:
2 whole boneless, skinless chicken breast
Canola oil or peanut oil
Salt, to taste
1/2 cup Chinese dates
1/2 cup California raisins
1/2 cup cashews
1/2 cup walnuts
1/2 cup ginkgo nuts
2 tablespoons rice wine

Cooking Directions:
1 – For Stir-fry Sauce: Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to 1 month in advance.)
2 – For Stir-fry: Have all ingredients ready. Cut chicken into 3/4-inch cubes. Rub with 1 tablespoon oil to coat meat and salt to taste; set aside.
3 – Soak dates and raisins in warm water for 10 minutes; drain.
4 – Boil fresh ginkgo nuts in water until tender; then peel off the outer skin or purchase already peeled.
5 – Heat a couple tablespoons of oil in pan or wok. Add walnuts and cashews; fry until golden brown. (If the walnuts taste bitter, make a new batch. You probably overcooked them). Set aside.
6 – Add 2 tablespoons oil to preheated wok. Heat to smoking. Add chicken cubes. Sauté until lightly browned. Drain off any excess oil. Add dates, raisins and nuts. Stir in rice wine and 3 tablespoons stir-fry sauce. (You will have extra stir-fry sauce. Keep it refrigerated for future use). Cook until heated through. Serve over steamed rice.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 650; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 88g; Fiber: 6g; Protein: 38g; Sodium: 4380mg.
https://www.cooksrecipes.com/chicken/vietnamese_stir-fried_chicken_with_nuts_and_calif_raisins_recipe.html

Sunday’s Chicken Dinner Recipe – Cuban-Style Chicken

June 2, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for Cuban-Style Chicken. You’ll be using Chicken Drumsticks that will be in a Seasoned Citrus Sauce. Chicken Dinner with a Cuban flair! You cam find this recipe at the CooksRecipes website which has a huge selection of recipes to please everyone! Check it out today. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cuban-Style Chicken
A flavorful and economical dish made with chicken drumsticks simmered in a perfectly seasoned citrus sauce.

Recipe Ingredients:
1 small onion, quartered
5 cloves garlic
3 MAGGI Cumin Flavor Seasoning Cubes
1 teaspoon dried oregano
3/4 cup orange juice
1/4 cup lemon juice
1/4 cup plus 2 tablespoons vegetable or olive oil – divided use
10 chicken drumsticks
Hot, cooked rice
Chopped fresh cilantro or parsley

Cooking Directions:
1 – Place onion, garlic, seasoning cubes, oregano, orange juice, lemon juice and 1/4 cup oil in blender; cover. Blend until smooth.
2 – Combine chicken and sauce in plastic bag; close bag and marinate in refrigerator for about 4 hours. Remove chicken from marinade; reserve marinade.
3 – Heat remaining 2 tablespoons oil in large skillet over medium heat. Cook chicken, turning frequently, for 5 minutes or until golden. Add reserved marinade. Cook, stirring frequently, until it reaches a boil. Reduce heat to low; cover. Cook for 25 minutes or until chicken is cooked through and sauce has thickened. Serve with rice; sprinkle with cilantro.

Makes 5 (2 drumstick) servings.

https://www.cooksrecipes.com/chicken/cuban-style_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Garden Chicken

May 26, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Garden Chicken. Made using Chicken Breasts, Diced Tomatoes, White Wine, Italian Tomato Paste, Asparagus, and Seasoning. A Dish sure to Make the Perfect Sunday Dinner! You can find this recipe at the CooksRecipes website which has huge selection of recipes to please everyone! Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Garden Chicken
Chicken breasts are quick-braised in an Italian-seasoned tomato and white wine sauce with fresh asparagus.

Recipe Ingredients:
2 tablespoons olive oil
6 boneless, skinless chicken breast halves
1 3/4 cups (14.5-ounce can) recipe-ready diced tomatoes, undrained (1 3/4 cups)
1 cup chicken broth or dry white wine
1 (6-ounce) can Italian tomato paste (2/3 cup)
2 tablespoons chopped fresh flat-leaf parsley or 1 teaspoon dried parsley, crushed
1/4 teaspoon salt
1 pound fresh asparagus, stemmed and cut into 2-inch pieces

Cooking Directions:
1 – Heat olive oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until browned. Push chicken to side of skillet.
2 – Add tomatoes with juice, broth, tomato paste, parsley, and salt to skillet; stir. Add asparagus; spoon sauce over chicken and asparagus. Bring to a boil. Reduce heat to low; cover. Cook for 20 to 25 minutes or until chicken is no longer pink in center.
Makes 6 servings.
https://www.cooksrecipes.com/chicken/garden_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Roasted Chicken with Apple Stuffing

May 19, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for Roasted Chicken with Apple Stuffing. You’ll be Roasting a Whole Chicken with an Apple Stuffing. Included is a Garlic Butter Rub Recipe for the Chicken and the Apple Stuffing Recipe. The recipe is from one of my favorite recipe sites, the CooksRecipes website which has a massive selection of recipes to please all tastes, diets, and cuisines. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Roasted Chicken with Apple Stuffing

Recipe Ingredients:
1 whole (3 to 4-pound) chicken, trimmed of excess fat

Garlic Butter Rub:
2 cloves garlic, minced
2 tablespoons butter or margarine, softened
1/2 teaspoon lemon juice
Salt and freshly ground pepper to taste

Apple Stuffing:
2 cups firm white bread, cubed
1/2 to 3/4 cup chicken broth
1 large tart Michigan apple, peeled and chopped
1/4 cup dried cherries
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and ground black pepper to taste
3 tablespoons butter
1/2 cup minced onion
1/2 cup sliced celery
1/2 cup dry white wine
1 large tart Michigan apple, cored and cut into wedges
1 large sweet onion, cut into wedges

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – Rinse chicken with cold water and pat dry with paper towels inside and out. Place in roasting pan.
3 – In small bowl, combine garlic, butter, lemon juice, salt and pepper.
4 – Loosen skin of chicken wherever possible, and spread half of the butter/garlic mixture under skin. Sprinkle additional salt and pepper over skin. Put remaining butter in roasting pan.
5 – Place bread cubes in mixing bowl. Toss with apples, cherries, thyme, sage, salt and pepper. Moisten with chicken broth.
6 – Melt butter in large skillet; add onion and celery and sauté until softened, 3 to 4 minutes. Add to stuffing and toss. Stuff chicken loosely with mixture. Tie legs together and roast 40 minutes.
7 – Add white wine, to deglaze the pan along with apples and onions to pan and continue roasting about 40 minutes, until thermometer inserted into thickest part of thigh registers 160°F (71.1°C) to 165°F (73.8°C). Remove bird to platter and let rest 5 minutes before carving.
Makes 4 servings.

Note: Drippings from pan may be used as an excellent base for gravy.

Nutritional Information Per Serving (1/4 of recipe): Calories: 277; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 74mg; Total Carbs: 11g; Fiber: 1g; Protein: 22g; Sodium: 412mg.

https://www.cooksrecipes.com/chicken/roasted_chicken_with_apple_stuffing_recipe.html

Sunday’s Chicken Dinner Recipe – Golden Tuscan Chicken

May 12, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Golden Tuscan Chicken. You’ll be using Boneless and Skinless Chicken Breasts along with Thyme, Oregano, Cauliflower, Prosciutto, Pine Nuts, Green Beans, Olives, and Seasoning. You can find this recipe at the CooksRecipes website along with all the other many delicious recipes! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Golden Tuscan Chicken

Recipe Ingredients:
4 (6-ounce) boneless, skinless chicken breasts
1 tablespoon chopped thyme
1 tablespoon chopped oregano
3/4 teaspoon kosher salt
2 tablespoons olive oil
12 ounces (4 cups) cauliflowerets, quartered and blanched
1 ounce sliced prosciutto, chopped
2 tablespoons pine nuts
3 cloves garlic, thinly sliced
6 ounces green beans, trimmed and blanched
1 cup olives, whole, pitted
1 tablespoon lemon juice
1/4 teaspoon ground black pepper

Cooking Directions:
1 – Season chicken breasts with 2 teaspoon of thyme and oregano and 1/2 teaspoon of salt.
2 – Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat. Place chicken breasts in pan and brown for 2 to 3 minutes. Flip over and brown for 2 more minutes. Transfer chicken to a high sided baking sheet and cook in a 450°F (230°C) oven for 8 minutes or until cooked through.
3 – While chicken is roasting, heat remaining oil in sauté pan over medium-high heat. Add cauliflower and cook for 2 to 3 minutes until golden, stirring occasionally. Turn heat down to medium-low, add prosciutto, pine nuts and garlic and continue cooking for 1 to 2 minutes. Toss in green beans, olives, lemon juice and pepper. Cover and cook for 2 minutes until heated through.
4 – Place 5 to 6 ounces of vegetable mixture onto each serving plate. Top with chicken and serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/golden_tuscan_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Grilled Marinated Chicken

May 5, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a Grilled Marinated Chicken. Made using; Whole Chicken Legs, Lemonade Concentrate, White Vinegar, Lemon Peel, and Garlic. Combine your ingredients, Marinate the Chicken for 3 hours, and Grill your Chicken Legs! The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Marinated Chicken

Ingredients
8 whole chicken legs (thighs and drumsticks attached) (about 3 1/2 pounds)
6 ounces frozen lemonade concentrate, thawed
2 tablespoons white wine vinegar
1 tablespoon grated lemon peel
2 cloves garlic, minced

Directions
1 – Remove skin and all visible fat from chicken. Place chicken in 13×9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.

2 – To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.

3 – Place chicken on grill 4 inches from medium-hot coals. Grill 20 to 30 minutes or until cooked through (165°F), turning occasionally. Garnish as desired.

Yield: 8 servings.

Serving size: 1 leg piece.

Nutrition Facts Per Serving:
Calories: 169 calories, Carbohydrates: 3 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 77 mg, Sodium: 75 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-marinated-chicken/

Sunday’s Chicken Dinner Recipe – JILL’S ROAST HERITAGE CHICKEN

April 28, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner, Wild Idea Buffalo | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – JILL’S ROAST HERITAGE CHICKEN. The recipe is from the Wild Idea Buffalo website, that’s right Chicken not Buffalo! Wild Idea also sells Heritage Chicken from Emmer and Co. And they have one delicious and healthy Chicken Recipe for Chicken! This is a Dutch Oven Recipe, so how easy is that to prepare! You can find this recipe and purchase the Emmer & Co. Heritage Chicken along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

JILL’S ROAST HERITAGE CHICKEN
After testing a few methods of roasting a Heritage Chicken, this method was hands down the winner. Although the flavor was always very good with other methods, I was looking for the method that would keep the meat juicy, but also get it close to fall off the bone tender.

Ingredients:

1 – 3# Emmer & Co. Heritage Chicken

1 – tablespoon + 1 teaspoon salt

1 – tablespoon baking powder (a tip from Emmer & Co.)

4 – tablespoons salted butter

1 – teaspoon black pepper

1 – teaspoon thyme leaves

1 – onion, orange, apple, or other sweet or savory food to fill the cavity

4 – stalks celery, halved

1 – onion, sliced

salt and pepper

1½ – cups water

Enameled Dutch Oven

Preparation:

1 – Rinse chicken and remove neck from cavity. (Reserve neck, adding to the pot for additional flavor or give to your favorite pet!) Blot the chicken dry with paper towels.
2 – Mix salt and baking powder together and gently rub all over the chicken. Refrigerate uncovered for 4 to 24 hours.
3 – Position top oven rack in the middle of the oven and preheat to 500°.
4 – Remove chicken from the refrigerator. Melt butter and add pepper, thyme and remaining teaspoon salt. Rub seasoned butter into the chicken skin and cavity. *The butter will adhere to the cold chicken without running off.
5 – Fill the cavity of the chicken with coarse chopped onion or orange halves, or other savory or sweet foods. This adds additional flavor and helps chicken cook more evenly.
6 – Place celery and onions in the bottom of the Dutch oven and place chicken breast side up on top of vegetables. Place the chicken in the oven and roast for 15 minutes.
7 – Add the water to the pot and cover and continue to cook at 500° for another 10 minutes.
*Optional: Before continuing with this step you can also turn your chicken over after initial roasting, so the breast is facing down. For the best browning, pile your vegetables to the center or add a few more to keep the breast out of the liquid.
8 – After 10 minutes, shut your oven off and leave the chicken in the oven for two hours. Do not open the door during this time.
9 – Remove chicken from the oven and transfer to a platter or cutting board. Chicken segments will release fairly easily or carve as desired. Season with a little salt and pepper.
10 – Strain juices from the pot and serve with the chicken or thicken to your liking for gravy.

https://wildideabuffalo.com/blogs/recipes/jills-roasted-braised-heritage-chicken

Sunday’s Chicken Dinner Recipe – Sweet ‘n’ Smoky Oven Barbecued Chicken

April 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Sweet ‘n’ Smoky Oven Barbecued Chicken. Broiler-Fryer Chicken with a Sweet ‘n’ Smoky Oven Barbecue Sauce! Fillthat Sunday Dinner Table with this delicipus Chicken Recipe. Includes the recipe for the BBQ Sauce also. The recipe is from the CooksRecipes website which has a huge selection of recipes tp please all tastes, diets, and cuisines so check it out today! Enjoy and 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Sweet ‘n’ Smoky Oven Barbecued Chicken

Recipe Ingredients:
1 broiler-fryer chicken, cut in serving pieces
1/2 cup water
1 teaspoon hickory smoked salt
1 large onion sliced
1/4 teaspoon ground black pepper

Barbecue Sauce:
1/2 cup ketchup
1/2 cup vegetable oil
1/2 cup maple syrup
2 tablespoons prepared mustard
1/4 cup white distilled or cider vinegar

Cooking Directions:
1 – Place chicken skin side up, in baking pan. Pour water around chicken. Tuck onion slices in and around the chicken. Sprinkle with hickory smoked salt and pepper.
2 – Bake chicken, uncovered, for 30 minutes in 375°F (190°C) oven.
3 – Combine ingredients for barbecue sauce and pour over chicken, bake 30 minutes longer.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/sweet_%27n_smoky_oven_barbecued_chicken_recipe.html

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