Archive for ‘not yet attempted’

February 24, 2016

Crock pot chicken musakhan

Well, I’m getting ready to take over most of the weeknight suppers (or at least that’s the plan). This means I’m on the hunt for crock pot meals, as my husband is pretty undeniably the better cook (and definitely the one who enjoys it more – anything more than zero would be more, ha!) but I can usually not screw up something in the crock pot. We’ve got a couple that we like already, but I decided to hunt around for new ones to try as well. This one caught my eye – already gluten & dairy free. Stage 2 for Feingold because of the cloves, but those are okay for us. Original recipe found here: http://blog.stuffimakemyhusband.com/2013/07/crock-pot-chicken-musakhan.html

Update: Tried this one. It was weird dumping smells that reminded me of holiday baking in a pot with chicken and onions. I was sure I would end up not liking it. Uh.. wrong. I LOVED it. And so did everyone else, with the exception of maybe Elliot (who is always hit or miss. One day he’ll love something, the next it’s dead to him.)

CROCK POT CHICKEN MUSAKHAN
Serves about 6

INGREDIENTS

  • 2.5 lbs boneless skinless chicken (she used thighs, we’ll use breasts)
  • 2 onions, halved lengthwise and thinly sliced
  • 1.5 Tbs olive oil
  • 0.5 oz (weight) ground sumac
  • 1 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • Big pinch saffron (optional, but nice)
  • Handful of pine nuts
  • Fresh mint for garnish (optional)
  • Salt and pepper

DIRECTIONS

  1. In a large microwave safe bowl, combine the onions, olive oil, sumac, cinnamon, allspice, cloves, and saffron. Microwave for 2.5 minutes, stir, then microwave for another 2.5 minutes. If you don’t mind dirtying a pan, you can of course saute the onion and add the spices, I just like this shortcut when I’m using the slow cooker. (This is copied from the link above. I really like this lady. She speaks my language. Easier dishes and not turning on the stove? Sold.)
  2. Dump the chicken into the slow cooker. Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.
  3. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. (And now we have to saute. Well.. it can’t all be perfect.) Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.
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August 16, 2015

White Chicken Chili

Original recipe can be found here: http://moneysavingmom.com/2013/12/white-chicken-chili.html It sounded pretty intriguing, is gluten-free, and with approved brands is stage 2 Feingold friendly, but I needed to adapt it to make it able to be non-dairy. Fortunately, the first note in the comments section mentioned that they made a similar recipe but without the cheese, and with the addition of corn and lime juice. Both are well liked in our house, so I’m thinking that’s the way to go.

White Chicken Chili

  • 3 cups cooked, diced chicken
  • 3 16-ounce cans Great Northern beans, drained
  • 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
  • 4 cups chicken broth or stock
  • 16 ounces grated Monterey Jack cheese, divided (less works too J)
  • 1 Tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 can corn, drained
  • ? lime juice
  • Salt and pepper to taste, if needed

In a large sauce pan, heat oil over medium heat. Add onions and cook until translucent. Stir in garlic and remaining spices except salt and pepper.

Saute for 2-3 minutes. Add chicken, beans, chilies, broth, corn, and lime juice. Simmer over low heat for 15 minutes, stirring occasionally. Dish up dairy-free versions now, then add cheese and cook a few more minutes to melt.. or just serve with cheese on top.

Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with remaining cheese.

August 16, 2015

Slow cooker chicken curry

First found here: https://www.newleafwellness.biz/2013/03/11/slow-cooker-chicken-curry-recipe/ Piqued my interest because it’s already safe for all of us (gluten-free, dairy-free, and Feingold stage 2 friendly). I would love the peas to stay, but hubby is morally opposed, so they’ll likely go. Maybe I can sub something else vaguely healthy in. (Diced carrots? Zucchini?)

Slow Cooker Chicken Curry

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1, 6oz can of tomato paste
  • 1, 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

My directions are a little different than the link above in order to dirty as few dishes as possible:
-Dump everything but the chicken in the crockpot & stir it well.
-Add the chicken, making sure it gets fully coated/covered by the sauce.
-Cook on low for 7-8 hours, shred chicken, cook another half an hour. (Because no way am I chopping raw chicken into bite size pieces. Raw chicken feels gross.)

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

April 27, 2015

Chicken with Onion-Mustard Sauce

Came across this recipe here: http://paleoleap.com/chicken-onion-mustard-sauce/ and it intrigued me. I love mushrooms, but I’m sure they’ll end up being made on the side rather than mixed in, since the (amazing) cook can’t stand them and I’m happy to have them however I can get. Ha! Other than that, we wouldn’t need to tweak the recipe much to suit our various diets.

Chicken with Onion-Mustard Sauce Recipe
SERVES: 4 PREP: 15 min COOK: 35 min
Ingredients

4 boneless chicken breasts
¼ cup tapioca starch
4 cups button mushrooms, sliced
1 onion, sliced
2 tbsp. fresh rosemary
1 tbsp. whole grain mustard (would have to check this out..making our own, or just getting stone ground. Dietz & Watsonhas one.)
2 tbsp. Dijon mustard (Annie’s Organic is okay for Rowan, others have wine)
2 tbsp. fresh parsley, chopped
¼ cup chicken stock (Pacific is our typical brand)
¼ cup coconut milk
¼ cup white wine (optional)
4 tbsp. ghee Earth Balance butter substitute
Sea salt and freshly ground black pepper

Preparation

  1. Mix the tapioca starch and some salt and pepper to taste in a bowl.
  2. Dredge the chicken in the seasoned tapioca starch.
  3. Heat a large skillet over a medium-high heat and add the ghee butter sub.
  4. Add the chicken breasts to the skillet. Cook for 4 minutes per side, until browned, and set aside.
  5. Add the mushrooms to the skillet and cook for about 4 minutes. (Might saute these in a separate pan simultaneously).
  6. Add the onion and rosemary and cook for another 2 minutes.
  7. Pour in the Dijon mustard, whole grain mustard, and wine, and use a spatula to scrape any browned bits from the bottom of the pan.
  8. Add the parsley, chicken stock, and coconut milk.
  9. Return chicken to the skillet, reduce the heat to a simmer, and cook until the chicken is cooked through.

(Stage 2 of Feingold because the Annie’s Dijon has cloves in it.)

October 6, 2014

Chipotle Yam & Zucchini fritters

Found here: http://www.averiecooks.com/2012/09/baked-chipotle-sweet-potato-and-zucchini-fritters.html

Elliot loves all things spicy, so maybe these would work for getting some veggies in us?

1/4 cup unsalted butter, melted (Enjoy Life dairy-free sub)
1 large egg
2 teaspoons chipotle seasoning*
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons flour (almond or gluten-free flour blend)*
about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

*for stage 1, we’d have to figure something else out for the seasoning, as no paprika, red pepper, or chili powder. Also, no almond flour.

January 22, 2013

Pesto Ranch Crockpot Chicken

I want this. http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/ I want it bad. Pesto AND ranch? My tastebuds cry out in yearning…and then just cry when figuring out that while gluten-free, the jarred pesto and the ranch packet both have dairy. I COULD just make a separate supper for the little man, but then I’ve lost the point of tossing stuff in the crockpot and having supper prep done before lunch. Plus I really want him to expand those horizons, which means being offered the same food as the rest of us. So.. off to google some fixes. I think what we’ll be trying is this:

8 boneless skinless chicken thighs breasts (Joshua won’t eat thighs, and I love it all)
6 ounce jar of homemade dairy-free pesto
1 package Ranch Dressing Seasoning Mix this ranch seasoning recipe
1/2 cup chicken broth (Swanson’s is what we generally use)

This will be tried, hopefully within the next couple weeks. Fingers crossed that it’s everything my tastebuds dream it will be. (We may shrink it down, since it serves 8, and we just need 5.. or maybe I’ll bank on it being good and wanting leftovers.)

January 16, 2012

Lemon Garlic Tuna Burgers

This sounds like a new twist on tuna, so we’re going to try it.. with a few changes. (Bun instead of muffin, gluten-free bread crumbs, upping from 4 servings to 6, etc.) Here’s the recipe as I found it though..

Tuna Burgers
(makes 4)

2, 6 oz cans tuna fish, drained and flaked 1.98
1/2 cup panko bread crumbs 0.30
1/4 cup finely chopped green onions 0.20
3 tablespoons minced fresh parsley 0.20
2 cloves garlic, minced 0.10
1/4 teaspoon each, salt and pepper 0.02
juice of half a lemon 0.35
3 tablespoons sour cream 0.30
1 egg 0.15
4 English muffins 1.25
4 leaves romaine 0.50
1 small tomato, sliced 0.99
___________________________
Total: $6.34, or $1.59 per burger

Combine tuna, bread crumbs, green onion, parsley, garlic, salt, pepper, lemon, sour cream, and egg, and mix well with your hands. Form into 4 patties (they will be wet), place on a greased baking sheet and bake for 20 minutes at 400 degrees F. Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.

Nutrition info for 1 burger (not including bun):

Calories: 175.3, Fat: 3.7g, Sodium: 323.4mg, Carb: 9.7g, Fiber 0.4g, Sugars: 0.4g, Protein: 24.2g

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January 16, 2012

Cafe Rio Crockpot Chicken

Haven’t tried this yet, but it does sound wonderful.. http://life-as-a-lofthouse.blogspot.com/2010/09/yummy-version-of-cafe-rio-chicken.html

Cafe Rio Chicken

2 lbs chicken breasts
1/2 a small bottle of zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

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November 3, 2011

Curried Quinoa with Chicken & Peas

From here: http://www.onedishdinners.com/2011/04/curried-quinoa-chicken-recipe.html

Curried Chicken Quinoa with Peas
Ingredients

1 Tbsp olive oil
About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
1 small red onion, chopped
2 garlic cloves, crushed
1 15 oz. can petite diced tomatoes
1 Tbsp curry powder
1/2 Tbsp chili powder
1 tsp nutmeg
2 cups water or chicken broth
1 cup quinoa
1 12 oz. bag frozen peas
Salt and pepper to taste

Directions

Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked.
Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.
Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas.
Turn heat to low and keep warm until ready to serve.
Makes 4 adult portions.

November 3, 2011

Bacon Ranch Slowcooker Chicken

Copy-pasted from this blog: We’ll like unhealthify it. LOL

Bacon Ranch Slowcooker Chicken
4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams.

Review: This tasted like it was SO bad for me! I loved how creamy it came out – it almost tasted cheesy even though I didn’t have cheese. I’m going to make this again immediately – wonderful comfort food! Edited to add 9/20/11: I’ve gathered some feedback via Pinterest and wanted to share: one reviewer mentioned that unless you really like ranch, the ranch flavor could be a bit overwhelming – she suggested not using the entire packet. Another mentioned that for them it was too salty, so using less of the packet may make a difference. We love it as is, but I saw these and thought they may help! And please, if you try it and have recommendations for making it better/changes for next time, feel free to post in the comments below. Thanks!

My own notes: Only 2 bacon strips? Craziness. Use the cream of mix recipe. Regular sour cream. GF pasta.