Appetizer of the Week – Chicken, Mushroom and Tofu Dumplings

January 23, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Chicken, Mushroom and Tofu Dumplings. Some of the ingredients that you’ll be needing are Chicken Breast, Shiitake Mushrooms, Portabella Mushrooms, Tofu, Green Onions, Spices, Package of Dumpling Skins and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chicken, Mushroom and Tofu Dumplings
Recipe Ingredients:

1 pound minced chicken breast
5 ounces fresh shiitake mushrooms
12 ounces fresh portabella mushrooms
3 1/2 ounces firm tofu, drained and crumbled
4 to 5 green onions, finely sliced
1 large large egg
3 cloves garlic, minced
1/3-inch piece of fresh ginger, grated
1 tablespoon corn starch
Salt and ground black pepper, to taste
1 package dumpling skins
1 large egg white, lightly whipped

Cooking Directions:
1 – Place the chicken mince, mushrooms and tofu into a food processor and pulse till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)
2 – Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.
3 – Take a dumpling skin and place a teaspoon of filling in the center. Dip your finger in the large egg white and lightly run it around the edge of the wrapper, then fold the sides together. (Feel free to get a little creative and experiment with different dumpling shapes!)
4 – Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.
5 – Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1/3-inch layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.
6 – Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chili and garnish the dish with some freshly chopped spring onion.

Makes 24 appetizer servings.
https://www.cooksrecipes.com/appetizer/chicken_mushroom_and_tofu_dumplings_recipe.html

Whole-Grain Rotini with Asparagus and Chicken

December 8, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Whole-Grain Rotini with Asparagus and Chicken to pass along. Some of the ingredients you’ll be needing are Red Bell Pepper, Whole Grain Rotini Pasta, Olive Oil, Asparagus, Chicken Breast, Mushrooms, Fat-Free Low-Sodium Chicken Broth, Romano Cheese and more! Another Delicious and Healthy recipe from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Whole-Grain Rotini with Asparagus and Chicken
In-season, fresh asparagus, bite-size chicken breast, red bell peppers and mushrooms are the stars of this nutritious and satisfying meal. Whole-grain rotini adds an extra boost of fiber — and flavor!

Ingredients
Preparation time: 15 minutes
Cooking time: 18 minutes.

1 large red bell pepper
8 ounces whole-grain rotini pasta
2 tablespoons extra-virgin olive oil
1 pound fresh asparagus, ends trimmed, cut into 2–2 1/2-inch pieces
1 pound cooked chicken breast (skinless and boneless), cut into bite-size pieces
1 teaspoon minced garlic
1/2 pound fresh mushrooms, sliced
1 1/4 cups fat-free low-sodium chicken broth
1 1/2 teaspoons fresh thyme
1/4 cup grated Romano cheese
Black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 1/2 cups

1 – Cut bell pepper into approximately 2 1/2-inch pieces and arrange pieces on a broiler-safe pan. Place in broiler, and broil until flesh is soft and skin has some browning. Remove and let cool. Once cool, cut into strips. Bring at least 2 quarts of water to a boil, add rotini, and cook for about 8–10 minutes. Drain and reserve in a bowl. Heat olive oil in a large nonstick skillet on medium heat. Add asparagus and sauté for 2 minutes. Add chicken breast and garlic and stir constantly for about 1 minute more to heat (if sticking occurs, add 2 tablespoons of the chicken broth rather than more oil). Quickly add mushrooms, red pepper, chicken broth, and thyme. Heat until just about boiling then quickly add reserved pasta and combine with a slotted spoon or spatula. Carefully transfer mixture into a large pasta or serving dish and top with Romano cheese and black pepper.

Nutrition Information:
Calories: 448 calories, Carbohydrates: 50 g, Protein: 35 g, Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 690 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/whole-grain-rotini-with-asparagus-and-chicken/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Healthy BBQ and Grilled Chicken Recipes

October 7, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy BBQ and Grilled Chicken Recipes. Find some Delicious and Healthy BBQ and Grilled Chicken Recipes with recipes like Butterflied Grilled Chicken with a Chile-Lime Rub, Spice-Rubbed Grilled Whole Chicken, and Grilled Chicken Wings with Carrots and Celery. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy BBQ and Grilled Chicken Recipes
Find healthy, delicious BBQ and grilled chicken recipes, from the food and nutrition experts at EatingWell.

Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly, or “spatchcock” it. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling–chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa…………………………

Spice-Rubbed Grilled Whole Chicken
Crispy skin, tender meat and charred skin make for a delicious dinner main. Plus, the blend of paprika, cumin and cinnamon match deliciously with the chicken. You can eat this grilled chicken as-is–perhaps with a side of grilled vegetables and roasted potatoes–or shred it and put it in a salad……………………………

Grilled Chicken Wings with Carrots and Celery
These grilled chicken wings get that wonderful mix of sweet and spicy flavors from honey and harissa. Most grills cook unevenly, so it’s important to keep these wings moving around to ensure crispy skin without burning. Traditional chicken wing sides–carrots and celery–cook right alongside the chicken for a quick dinner on the grill…………………………….

* Click the link to get all the Healthy BBQ and Grilled Chicken Recipes
http://www.eatingwell.com/recipes/18928/ingredients/meat-poultry/chicken/bbq-grilled/*

Wild Idea Buffalo Recipe of the Week – PRAIRIE HARVEST GREEN CHILI STEW

September 23, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is – PRAIRIE HARVEST GREEN CHILI STEW. With the Fall Season almost here what better meal than PRAIRIE HARVEST GREEN CHILI STEW! Comfort Food at it’s best. Made using Wild Idea Buffalo Stew Meat along with your choice of Pheasant, Grouse or Chicken Breast. You’ll also need Hatch Green Chilies and lots of Spices. Just imagine the aroma of this while its cooking! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.
https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

Wild Idea Buffalo Stew Meat
Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

1 lb. packages.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Healthy Buffalo Chicken Recipes

June 10, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine it’s Healthy Buffalo Chicken Recipes. The heat is on with these recipes! Find some Delicious and Healthy Buffalo Chicken Recipes with recipes including Boneless Buffalo Chicken Wings, Buffalo Chicken Pasta Salad, and Buffalo Chicken Meatballs. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Buffalo Chicken Recipes
Find healthy, delicious Buffalo chicken recipes, from the food and nutrition experts at EatingWell.

Boneless Buffalo Chicken Wings
Don’t save these wings for game night–they’re easy enough to make that you can feel comfortable preparing them whenever you’re having friends over. And since they’re made with pieces of boneless chicken breast, you can eat them with a fork and eliminate messy fingers!…………………

Buffalo Chicken Pasta Salad
This creamy crowd-pleasing pasta salad features the tantalizing flavors of Buffalo chicken with a healthy dose of vegetables. Bring it to your next potluck or picnic, or whip it up for game day……………………

Buffalo Chicken Meatballs
Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Buffalo chicken meatball recipe. Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping, or make them into a Buffalo chicken sandwich……………………………..

* Click the link below to get all the Healthy Buffalo Chicken Recipes
http://www.eatingwell.com/recipes/18944/ingredients/meat-poultry/chicken/main-dish/buffalo/

It’s Chili, Chowder, or Stew Saturday – Chicken Gumbo SATURDAY

February 22, 2020 at 6:02 AM | Posted in chicken, Diabetes Self Management, gumbo, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chicken Gumbo. You’ll be needing Cooked and Diced Chicken Breast, Okra, 1 can No Sodium Diced Tomatoes, Onion, Garlic, Salt and Pepper, Cayenne Pepper, Reduced Sodium Fat Free Chicken Broth, and Brown Rice. It’s Gumbo time! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chicken Gumbo
Ingredients
Preparation time: 15 minutes
Cooking time: 45–55 minutes.

Cooking spray
3/4 pound fresh okra or frozen, thawed okra, cut in 1/2-inch slices
1 tablespoon corn oil
2 tablespoons all-purpose flour
1 can (14 1/2 ounces) no-salt-added diced tomatoes, drained
1 medium onion, chopped
1 teaspoon (or 1 clove) minced garlic
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
2 cans (14 1/2 ounces each) 50%-reduced-sodium, fat-free chicken broth
1 cup water
1 pound cooked, diced, chicken breast (for convenience, thaw fully-cooked, frozen, diced chicken, such as Tyson)
3 2/3 cups cooked hot brown rice

Directions
Yield: 11 servings
Serving size: 1 cup gumbo over 1/3 cup rice

* Coat a nonstick skillet with cooking spray, warm over medium heat, add okra, and cook until slightly softened, about 6–8 minutes. Remove okra to a plate and set aside. Add oil to the skillet and warm over medium-high heat. Gradually add flour, stirring constantly. Reduce heat to medium-low and continue cooking and stirring until the flour-oil mixture turns golden brown, about 3–5 minutes. Increase heat to medium-high then stir in tomatoes, onion, garlic, black pepper, cayenne pepper, and salt. Cook until onion becomes translucent, about 5 minutes. Meanwhile combine broth and water in a stockpot, cover, and warm over medium heat. Stir tomato mixture into hot broth, mixing well. Bring to a boil over high heat, then reduce heat to low and stir in okra and chicken. Cover and simmer 30–40 minutes. Serve 1 cup gumbo over 1/3 cup cooked rice.

Nutrition Information:
Calories: 163 calories, Carbohydrates: 22 g, Protein: 12 g, Fat: 3 g, Saturated Fat: <1 g, Cholesterol: 22 mg, Sodium: 391 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-gumbo/

 

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

It’s Chili, Chowder, or Stew Saturday – Vegetable-Chicken Noodle Soup

October 12, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is Vegetable-Chicken Noodle Soup. Made using Boneless Skinless Chicken Breast, Celery, Leeks, Carrots, Turnips, Fat-Free Reduced-Sodium Chicken Broth, Yolk-Free Wide Noodles, and Herbs and Spices. One Hearty Soup! The recipe is from the Diabetes Self Management website where you’ll also find a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Management Tips. You can also subscribe to the Diabetes Self Management Magazine while at the site. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 aHappy One! https://www.diabetesselfmanagement.com/

Vegetable-Chicken Noodle Soup
Ingredients
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup boneless skinless chicken breast, cooked and diced

Directions
1 – Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.

2 – Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.

3 – Stir in chicken. Reduce heat to medium; simmer until heated through.

Yield: 6 servings.

Serving size: about 1 cup soup.

Nutrition Facts Per Serving:
Calories: 98 calories, Carbohydrates: 12 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 73 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/vegetable-chicken-noodle-soup/

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It’s Chili, Chowder, or Stew Saturday – Chicken Enchilada Soup

August 31, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken Enchilada Soup. You’ll be using Chicken Breast, Black Beans, Cilantro, Mexican-Style Corn, Red Pepper, Fire-Roasted Diced Green Chiles, Ortega Taco Sauce, Shredded Cheddar Cheese, and Tortillia Chips. Start the Party! You can find this recipe at the CooksRecipes website along with all the other delicious and healthy recipe! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Enchilada Soup
This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flavor of diced green chiles for a hearty soup. Topped with colorful red and blue tortilla chips and shredded cheese, this dish has a vibrant look and unique texture.

Recipe Ingredients:
2 tablespoons cornstarch
2 tablespoons water
1 (32-ounce) can chicken broth
2 cups chopped cooked chicken breast meat
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can Mexican-style corn
1 (8-ounce) bottle ORTEGA Taco Sauce – Mild
1 cup chopped red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons finely chopped fresh cilantro
Tortilla chips (red and blue), and/or shredded cheddar cheese for garnish

Cooking Directions:
1 – Combine cornstarch and water in small bowl.
2 – Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/chicken_enchilada_soup_recipe.html

Sunday’s Chicken Dinner Recipe – Spicy Apricot Glazed Chicken

February 17, 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 – Spicy Apricot Glazed Chicken. Just the name gets the mouth watering! Chicken Breasts topped with a mixture of ginger, apricot spread, vinegar, pepper flakes, and olive oil and then baked. The dish is only 215 calories and 15 net carbs. You can find this recipe at the Diabetes Self Management website which has a fantastic selection of Diabetic Friendly Recipes to please all! So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Spicy Apricot Glazed Chicken

Preparation time: 5 minutes. Cooking time: 25 minutes.
Ingredients
Nonstick cooking spray
2 four-ounce boneless, skinless chicken breasts
1/2 teaspoon grated fresh ginger
2 tablespoons Smuckers Simply Fruit Apricot Spreadable Fruit
1 tablespoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon extra-virgin olive oil
Black pepper

Directions
* Preheat oven to 375°F. Spray a small baking sheet with nonstick cooking spray. Place the chicken breasts on the sheet. Combine the ginger, apricot spread, vinegar, pepper flakes, and olive oil in a small bowl with a fork or small whisk. Using a pastry brush or small spoon, spread the mixture evenly on the tops of the chicken breasts. Place in the oven, and bake for approximately 25 minutes until chicken is cooked through. Sprinkle with black pepper before serving.

Yield: 2 servings. Serving size: 1 breast.

Nutrition Facts Per Serving:
Calories: 215 calories, Carbohydrates: 19 g, Protein: 19 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 45 mg, Sodium: 493 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spicy-apricot-glazed-chicken/

Healthy Chicken Recipes

February 3, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chicken Recipes. Delicious and Healthy Chicken Recipes like; Huli Huli Chicken with Pineapple-Ginger Sauce, Basic Whole Roast Chicken, and Sweet and Sour Chicken. Find these recipes and more all at the EatingWell website. Plus if you’re looking for a good Cooking and Recipe Magazine subscribe to the EatingWell Magazine, one of my favorites! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Chicken Recipes
Find healthy, delicious chicken recipes including chicken and pasta, easy chicken casseroles, low-calorie chicken recipes, and chicken pot pie. Healthier recipes, from the food and nutrition experts at EatingWell.

Huli Huli Chicken with Pineapple-Ginger Sauce
“Huli” is a Hawaiian word that means to turn over. Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would. This easy recipe is made in the oven to save you time and elbow grease. Recipe adapted from Chef Greg Harrison, Pacific’O Restaurant…….

Basic Whole Roast Chicken
This roasted chicken recipe may be the most useful recipe you’ll ever find. It’s a meal on its own or the start of any recipe that calls for cooked chicken—perfect for meal-prepping lunches or dinners to have throughout the week……….

Sweet and Sour Chicken
This 20-minute meal delivers a faster, lighter and more flavorful takeout alternative. It’s chock-full of fresh, crispy veggies and juicy chicken pieces, and it reheats well for meal-prep lunches. If you like heat, sub Sriracha for some of the ketchup……..

* Click the link below to get all the Healthy Chicken Recipes
http://www.eatingwell.com/recipes/18241/ingredients/meat-poultry/chicken/

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