Vietnamese Oven-Baked Cornish Game Hens

July 1, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Vietnamese Oven-Baked Cornish Game Hens. Some of the ingredients you’ll be needing to make this dish are Cornish Game Hens, Spices, White Wine, Shallots, MAGGI Seasoning Sauce, Sugar, Chinese Five Spice, Honey, Rice, 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 2020! https://www.cooksrecipes.com/index.html

Vietnamese Oven-Baked Cornish Game Hens
Cornish game hens seem so upscale. These require some effort in preparation, but the results are worth it.

Recipe Ingredients:
3 Cornish game hens
2 tablespoons salt
1 1/4 cups dry white wine
1 cup MAGGI Seasoning Sauce
1 cup peeled, finely chopped fresh ginger
2 shallots, finely chopped
8 cups water
1/2 cup granulated sugar
6 whole star anise pods
3 cinnamon sticks
3 tablespoons oyster sauce
1 tablespoon Chinese five spice
1 tablespoon ground black pepper
Juice from 1 lemon
2 tablespoons honey
2 tablespoons MAGGI Seasoning Sauce
Hot cooked rice

Cooking Directions:
1 – Cut hens into quarters and sprinkle both sides with salt. Let stand for 10 minutes in a sieve. Rinse thoroughly.
2 – Combine wine, 1 cup seasoning sauce, ginger and shallots in large bowl. Place hens in marinade; mix well. Cover; refrigerate for at least 2 hours or overnight.
3 – Combine water, sugar, star anise, cinnamon sticks, oyster sauce, Chinese five spice and pepper in large stockpot or Dutch oven. Bring to a boil over medium-high heat.
4 – Add hens to spice mixture; discard marinade. Cover; return to a boil. Turn off heat; let hens stand in hot liquid for 20 minutes to poach.
5 – Preheat oven to 375°F (190°C). Line large baking pan with foil; grease thoroughly.
6 Remove hens from pot and air dry on paper towels.
7 – Mix lemon juice, honey and 2 tablespoons seasoning sauce in small bowl until well combined. Brush mixture on both sides of hens. Place hens skin-side-up in prepared baking pan.
8 – Bake for 30 to 35 minutes or until golden brown and crispy.
9 – Serve with rice.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 450 Calories from Fat: 210 Total Fat: 24 g Saturated Fat: 7 g Cholesterol: 170 mg Sodium: 1380 mg Carbohydrates: 27 g Dietary Fiber: 0 g Sugars: 10 g Protein: 30 g.
https://www.cooksrecipes.com/game/vietnamese_oven-baked_cornish_game_hens_recipe.html

Greek Shrimp

March 10, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, seafood, shrimp | Leave a comment
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I’ve got a second Diabetic Friendly Dish featuring Shrimp for every one, Greek Shrimp. To prepare this dish you’ll be needing Olive Oil, Onion, Parsley, Garlic, Sugar Roma Tomatoes, White Wine, Cooked Shrimp, and Mizithra Cheese. It’s another 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/

Greek Shrimp

Ingredients
Preparation time: 40 minutes
1 tablespoon olive oil
1 large onion, chopped
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon sugar
1 1/2 pounds Roma tomatoes, peeled and chopped
1 cup dry white wine
1 pound cooked medium-size shrimp, peeled and deveined (frozen, fully cooked shrimp, thawed, may be used for convenience)
1/4 cup grated Mizithra cheese

Directions
Yield: 5 servings
Serving size: 1/5 of recipe

* Warm the oil in a large, nonstick skillet over medium heat. Add onion and sauté until tender, about 3–4 minutes. Stir in parsley, garlic, and sugar. Add tomatoes and cook uncovered until they soften and the liquid evaporates, about 8–10 minutes; stir frequently. Add wine and cook until liquid evaporates, about 10 minutes. Add shrimp and cook, stirring occasionally, for 2–3 minutes, or until shrimp are heated through. Transfer to a serving dish and top with cheese. Can be served over cooked brown rice.

Nutrition Information:
Calories: 189 calories, Carbohydrates: 15 g, Protein: 21 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 528 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/greek-shrimp/

 

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Sunday’s Chicken Dinner Recipe – Chicken Bourbon

December 22, 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 Chicken Bourbon. Made using Boneless and Skinless Chicken Breast Fillets, Shallots, Pear, Oyster Mushrooms, Bourbon, White Wine, Chicken Broth, Toasted Walnuts, and Seasonings. You can find this recipe along with all the other delicious recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Bourbon
Chicken BourbonAn elegant chicken breast, shallot, pear and oyster mushroom sauté served with a bourbon-wine pan sauce and garnished with chopped toasted walnuts.

Recipe Ingredients:
4 boneless, skinless chicken breast fillets, about 3 pounds
Salt and freshly ground pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons shallots, minced
1 medium pear, finely chopped
4 cups oyster mushrooms, chopped
2 tablespoons bourbon or whiskey
2 cup dry white wine, such as Chardonnay
1 cup chicken broth
3 tablespoons toasted walnuts, chopped

Cooking Directions:
1 – Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness, if thin breast fillets were not purchased. Season salt and pepper. Dredge chicken in flour, patting off excess.
2 – In large skillet over medium heat, melt butter. Add chicken and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
3 – Reduce heat to low, add shallots and pear, sauté for 2 minutes. Add mushrooms and sauté for 2 minutes.
4 – Add bourbon, Chardonnay and chicken broth, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
5 – Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season salt and pepper to taste.
6 – Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/chicken_bourbon_recipe.html

Jennie – O Turkey Recipe of the Week – Roast Pepper and Turkey Stroganoff

December 20, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Roast Pepper and Turkey Stroganoff. This one is made using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with a Creamy Garlic and Wine Sauce and Egg Noodles. Dinner is served! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Roast Pepper and Turkey Stroganoff
Who knew you could have comfort food without the guilt? This home cooked meal features a creamy garlic and wine sauce over lean turkey tenderloins and thick egg noodles—all for under 300 calories per serving!

INGREDIENTS
2 tablespoons vegetable oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
¼ cup tomato paste
2 roasted red peppers, cut into strips
¼ cup chopped fresh parsley
16 ounces thick egg noodles, cooked

DIRECTIONS
1) In large skillet, heat 1 tablespoon oil over medium-high heat. Cook tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from pan; keep warm.
2) Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
3) Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
4) Stir in parsley. Serve over hot cooked noodles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 27g
Carbohydrates 33g
Fiber 2g
Sugars 4g
Fat 7g
Cholesterol 50mg
Sodium 900mg
Saturated Fat 1g
https://www.jennieo.com/recipes/15-roast-pepper-and-turkey-stroganoff

Jennie – O Turkey Recipe of the Week – Pasta with Pumpkin and Turkey Sausage

October 4, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Pasta with Pumpkin and Turkey Sausage. This week’s recipe is made using JENNIE-O® Lean Sweet Italian Turkey Sausage, Chicken Broth, White Wine, Pumpkin, Spices, Penne Rigate, and Grated Parmesan Cheese. Start October off with a Delicious and Healthy Recipe! You can find this Recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Pasta with Pumpkin and Turkey Sausage
A hearty, delicious skillet pasta recipe that’s tailor-made for fall. Toss sweet Italian turkey sausage with a savory mix of chicken broth, white wine and pumpkin. Ready in under 30 minutes.

INGREDIENTS
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 tablespoon olive oil
4 cloves garlic, chopped
1 medium onion, finely chopped
1 bay leaf
1 cup dry white wine
1 cup chicken broth
1 (14½-ounce) can pumpkin
½ cup heavy cream
⅛ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pound penne rigate, cooked al dente, drained
grated Parmesan cheese and sage leaves, if desired

DIRECTIONS
1) Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice sausage into ¼-inch slices and set aside.
2) In skillet, add oil, garlic and onion; sauté 3 to 5 minutes or until onion is tender. Add bay leaf and wine. Cook until wine reduces by half; about 2 minutes. Add chicken broth and pumpkin; cook, stirring, until sauce bubbles. Add sausage and reduce heat and stir in cream. Season with cinnamon and nutmeg. Simmer 5 to 10 minutes to thicken sauce.
3) Place cooked penne rigate in large pot or saucepan. Remove bay leaf from sauce and pour sauce over pasta. Toss together over low heat 1 minute. Garnish with grated cheese and sage leaves, if desired.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 20g
Carbohydrates 53g
Fiber 4g
Sugars 5g
Fat 15g
Cholesterol 60mg
Sodium 450mg
Saturated Fat 6g
https://www.jennieo.com/recipes/288-pasta-with-pumpkin-and-turkey-sausage

Lighter Chicken Pot Pie

September 1, 2019 at 6:01 AM | Posted in chicken, CooksRecipes | 2 Comments
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I’ve got a second Chicken Recipe to pass along that would also be perfect for your Sunday Chicken Dinner, Lighter Chicken Pot Pie.m A Comfort Food Recipe that makes that Chicken Pot Pie a little healthier while keeping that delicious test! Made using Rotisserie Chicken (skin removed), Carrots, Celery, Onion, NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk, Green Peas, Seasoning. All this and its in a Buttermilk Biscuit Crust! You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Lighter Chicken Pot Pie
Say hello to an updated culinary classic! A buttermilk biscuit crust, shredded rotisserie chicken and a savory vegetable filling make for a heart-warming supper.

Recipe Ingredients:
Filling:
4 medium carrots, peeled and sliced 1/4-inch thick
3 celery ribs, sliced 1/4-inch thick
1 medium onion, chopped
2 large cloves garlic, finely chopped
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon vegetable oil
Fine sea salt
1/4 cup dry white wine or sherry (optional)
3 cups water
2 teaspoons MAGGI Instant Chicken Flavor Bouillon
1/4 cup cornstarch
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1 (3 1/2 to 4-pound) rotisserie chicken, skin removed and meat shredded (about 4 cups)*
1 cup frozen green peas
2 tablespoons chopped fresh Italian parsley

Biscuit Crust:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup reduced-fat buttermilk
4 tablespoons unsalted butter, melted

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – For Filling: Combine carrots, celery, onion, garlic, thyme, oil and ½ teaspoon salt in a large Dutch oven or saucepan. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened.
3 – Stir in wine; cook for 1 minute or until almost evaporated. Stir in water and bouillon; bring to a boil. Reduce heat to low.
4 – Whisk cornstarch and evaporated milk together; stir into sauce. Cook for about 1 minute or until sauce thickens slightly. Remove from heat; stir in chicken, peas and parsley. Season with salt and ground black pepper to taste.
5 – Divide mixture between eight 8-ounce ramekins or spoon into 13x9x2-inch baking dish.
6 – For Biscuits: Whisk flour, baking powder, sugar, baking soda and salt together in a large bowl. In a separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with a rubber spatula until just combined and no pockets of flour remain.
7 – Drop dough into equal mounds over ramekins, spreading out slightly. Place ramekins on baking sheet. If using 13x9x2-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.
8 – Bake for 20 to 25 minutes or until the biscuits are golden and the filling is bubbly. Cool for 5 to 10 minutes before serving.
Makes 8 servings.

*Or substitute with leftover turkey.

Nutritional Information Per Serving (1/8 of recipe): 370 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 6 g Cholesterol: 85 mg Sodium: 880 mg Carbohydrates: 36 g Dietary Fiber: 3 g Sugars: 9 g Protein: 28 g.
https://www.cooksrecipes.com/chicken/lighter_chicken_pot_pie_recipe.html

Wild Idea Buffalo Recipe of the Week – BUFFALO STEAK WITH BLISTERED TOMATO SAUCE

August 21, 2019 at 6:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO STEAK WITH BLISTERED TOMATO SAUCE. Made using the always delicious Wild Idea Buffalo Hanging Tender Steak. Seasoned with Olive Oil, Garlic, Anchovy Fillets, White Wine, and Herbs. You can find this recipe or purchase the Wild Idea Buffalo Hanging Tender Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO STEAK WITH BLISTERED TOMATO SAUCE
Many food items can stand on their own, but sometimes you hit a trifecta, where the equal balance of each emulsifies with the other and creates a party in your mouth.
You are going to love this dish. Simple. Delicious. And… easy. Note: I used the Hanger Steak/ Hanging Tender for this recipe, but any of our premium steaks would work as well.
Ingredients:

1 – 1 lb. Wild Idea Hanging Tender

3 – tablespoons olive oil.

1 – teaspoon salt & pepper

12 – ounces cherry tomatoes, halved

1 – teaspoon fresh thyme leaves or ½ dry

½ – teaspoon fresh oregano or ¼ dry

2 – cloves garlic, chopped or 1½ tablespoons

2 – anchovy filets

1 – tablespoon capers

½ – cup white wine

salt and black pepper to taste

Squeeze of fresh lemon

Preparation:

1 – Using a filet knife remove sinew piece that runs down the center of the hanging tender. This will give you two long strips of meat , one will be smaller in size than the other. Or, you can leave whole.
2 – Rub the steak pieces with 1 tablespoon olive oil and a teaspoon of salt and pepper. Allow to rest while you prepare the Blistered Tomatoes.
3 – For the tomatoes, heat two tablespoons of olive oil in a pan over medium high heat, and add the halved tomatoes spreading them evenly over the pan. . Allow them to cook for about 7 minutes.
4 – Add the herbs and garlic and stir to incorporate.
5 – Reduce heat to medium and continue to cook for 5 minutes.
6 – Remove the tomatoes form the heat while you prepare the steaks.
7 – Over a high heat, 500* grill – grill the prepped steaks for one and a half minutes on each side (smaller half of steak for just a minute on each side.
8 – Remove form the grill, cover and rest while finishing the tomatoes.
9 – Add the anchovies, breaking up with a spoon and add the capers and wine. Stir to incorporate and continue to cook until wine is reduced to half.
10 – Taste and season with salt & pepper and fresh squeeze of lemon before serving.
11 – Carve the steak into desired pieces and serve with Blistered Tomato Sauce and Risotto. So good!
https://wildideabuffalo.com/blogs/recipes/buffalo-steak-with-blistered-toamto-sauce

 

 

 

 

Wild Idea Buffalo – HANGING TENDER STEAK 16 OZ.

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs.

https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Sunday’s Chicken Dinner Recipe – Chicken Cacciatore

June 30, 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 – Chicken Cacciatore. Chicken Breasts and Chicken Thighs are featured in this week’s recipe. Along with Red Bell Pepper Tomatoes, Mushrooms, Spices, Herbs, and White Wine it s one Comfort Food Sunday Meal! Keep the recipes coming! Enjoy and Make 2019 a Healthy One!

Chicken Cacciatore
Ingredients
2 cups All-Purpose Flour for coating
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
2 Chicken Breasts and 4 Chicken Thighs, cut into pieces
2 tablespoons Extra Light Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
1 Red Bell Pepper, chopped
1 (14.5 ounce) can Diced Italian Tomatoes
1/2 teaspoon dried Oregano
1 teaspoon dried Rosemary, crushed
1/4 cup coarsely chopped fresh Basil Leaves
1/2 cup White Wine
2 cups fresh Mushrooms, quartered
Sea Salt and Pepper to taste

Directions
1 – Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2 – Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano, rosemary, basil, and wine. Cover and simmer for 30 minutes over medium low heat.
3 – Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes. Dinner is served!

It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Stew

June 8, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Vegetable Stew. This week’s recipe comes from the Jennie – O Turkey website. To make the Turkey Vegetable Stew you’ll be using the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Vegetables, Herbs, and Spices. You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make 2019 a Healthy One! https://www.jennieo.com/

Turkey Vegetable Stew
Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

INGREDIENTS
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest

DIRECTIONS
1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
3) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 17g
Carbohydrates 14g
Fiber 2g
Sugars 3g
Fat 2.5g
Cholesterol 40mg
Sodium 320mg
Saturated Fat 0.5g

https://www.jennieo.com/recipes/555-turkey-vegetable-stew

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

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