Chicken Broccoli Stirfry

Recipe from Whole Foods

Healthy, Filling, & Delicious!

Ingredients:
8 ounces whole wheat linguine
3/4 cup low-sodium chicken broth
3 tablespoons soy sauce
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons extra-virgin olive oil, divided
1 pound Boneless Skinless Chicken Breasts, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets
1 carrot, peeled and cut into thin strips

Directions:
Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve. I also threw in some chopped peanuts!

Slow Cooker Pulled Chicken Sandwiches

Recipe from: Eating Well & Apple A Day blog

Ingredients:
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 c. cider vinegar
3 TBSP honey
1 TBSP plus 2 tsp. sweet or smoked paprika
2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard
1 TBSP chili powder
1 tsp. salt
3 lbs. boneless/skinless chicken breasts, trimmed of fat
1 medium onion, chopped (I omitted)
3 cloves garlic, minced

Directions:
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 4 1/2 hours.
3. Shred with a fork and continue to cook for 1/2 hour. Stir well and serve. Serves 6-8.

(I topped my sandwiches with shredded cheddar and coleslaw!)

Pasta with Asparagus, Chicken, and Pine Nuts

Original recipe idea from Cooking Light, but I changed it drastically.

Ingredients:
8 ounces uncooked cavatappi pasta (or any pasta you have on hand)
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
3 tablespoons pine nuts
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Parmigiano-Reggiano cheese
1-2 cups grilled chicken, cut up into bite size pieces

Directions:
1. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

2. Arrange pine nuts in a single layer on a pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. (I didn't bake mine/you don't have to)

3. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, chicken, and cheese.

Ranch Style Chicken Chili

This was not as good as I expected, but not terrible. Lacking a little flavor and a little too watery in my opinion.

Recipe from Rachael Ray

Ingredients
4 poblano peppers
2 tablespoons EVOO – Extra Virgin Olive Oil
2 pounds ground chicken
Salt and pepper
1 large onion, finely chopped (I omitted)
4 cloves garlic, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful (I omitted)
2 cups chicken stock
1/4 cup dill, chopped
1/4 cup chives or scallions, finely chopped (I omitted)
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup sour cream
Fancy tortilla chips, for dipping

Directions
Char peppers over a gas flame or under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam. Let cool then peel, seed and finely chop.
Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat. Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.
Turn off heat and stir in sour cream to combine. Serve with chips alongside for dipping.