Lightened-Up Chicken and Waffles

Most people are familiar with chicken and waffles, or at least heard of it.  I love chicken and waffles but I don’t really make it because it’s really not great for you...until now.  I was so happy with the way my OMG Oven Fried Chicken came out that I decided to give it a healthy re-vamp!  If you have never tried it you must give it a shot…if you have had it before you NEED to have this version.  It hits all the same sweet and savory spots but is much healthier.  Typically you would have this with maple syrup (the fake kind) but I prefer it with either 100% pure maple syrup or honey.  

• 1 Recipe of OMG Oven Fried Chicken (or your favorite fried chicken)
• ½ Cup 100% Pure Maple Syrup or Honey (I really love honey with this one!)

Cornbread Waffles:

• ¾ Cup Cornmeal
• ¾ Cup Flour
• 1 ½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 2 Large Eggs
• 1 ½ Cups Buttermilk

First: prepare the chicken and make the waffles while that is cooking.

Second: whisk together cornmeal, flour, baking powder, baking soda, salt, eggs, and buttermilk until just combined.

Third:  cook the waffles according to your waffle iron instructions

Finally: serve it up how you like, I am good with one waffle and one piece of chicken cut in half and stacked…drizzle with syrup or honey and EAT!

I like the OMG Oven Fried Chicken with breadcrumbs for this one.  I mentioned before that I make my own bread crumbs and this is one PERFECT use for them!  Just save your money and throw some aging bread in your food processor and pulse until you have crumbs! Works great and I prefer them over the stale crap in the store.  Anyway, try this recipe…it is so good!  That classic savory/sweet combination is the highlight and the texture of the crispy, juicy chicken and savory cornbread waffles…YUM!

OMG Oven Fried Chicken

So there are a million baked “fried” chicken recipes out there.  Some think the key is buttermilk, yogurt, etc.  The reality is that chicken breast has no flavor and the flavor comes from what is on it.  So the key is to make it stick to the chicken.  Most of what I’ve seen does not have the important first step of preparing the chicken for the wet stuff!  Corn starch is the best for this as it does not make it thick and pasty…in fact it makes the wet stuff stick amazingly which is what we want since that is where the flavor is.  Now, I know this is supposed to be healthy and you may be wondering about the mayonnaise.  I use the Olive Oil based mayonnaise for one and only a small amount for the whole recipe for two.  You need some fat so don’t worry…it’s all good!

• 1 Pound Chicken Breast, pounded to about ½ inch thick
• ¼ Cup Corn Starch
• 4 Egg Whites (or 2 Eggs)
• 2 Tablespoons Mayonnaise
• 1 Tablespoon Mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• 2 Cups Corn Flakes (crushed) or Bread Crumbs

Heat oven to 425 degrees.

First: coat the chicken breast in corn starch and shake it off making sure there are no lumps of corn starch on the chicken. (I find putting it in a large zipper bag works perfectly for this)

Second: whisk together the egg, mayonnaise, mustard, garlic powder, onion powder, paprika, salt, and pepper in a medium bowl; coat the chicken nicely in the mixture.

Third:  add the corn flakes or breadcrumbs into a shallow dish and coat the chicken completely. (The key here is to press the breading firmly onto the breast, especially if using corn flakes)

Finally: Place the chicken on a rack over a sheet pan and bake for about 20 minutes.

I have used both corn flakes (pictured) and regular bread crumbs (that I make) and it comes out amazing either way!  Just small things make a difference…use the corn starch in the beginning, bake it on a rack, and do not over cook it and you will have PERFECT chicken!  I call it OMG chicken because that is exactly what I said when I tried it. It is THAT good!  It actually led to another recipe that I am posting tomorrow!  Enjoy!

Chicken Cordon Bleu Mac'n'Cheese

I don’t think it’s possible to have too many mac’n’cheese recipes so here’s one of my absolute favorites!  Chicken Cordon Bleu is a great dish but not the quickest to put together.  Here is a pasta dish packed with flavor and all of the guilty pleasure you can handle.  What makes it better is it all comes together on the stovetop!

• ½ Pound of Rigatoni (or whatever pasta you like)
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• ½ Cup Ham, diced (I just get a ¼” slice from the deli)
• 3 Tablespoons All Purpose Flour
• 3 Cups Milk (I used 2%)
• 1 teaspoon Kosher Salt (or to taste)
• 2 Cups Swiss Cheese, Shredded
• 1 Cooked Chicken breast, diced small (or shredded)
• 2 Tablespoons Butter
• 1 Cup Breadcrumbs (I use whole wheat)

First: cook the rigatoni until it is just shy of al dente.

Second: heat the olive oil and butter in a medium pot, sauté ham for a minute, add flour and cook for a minute, and then slowly add milk. NOTE: I find a whisk makes easy work out of this process to keep the lumps out!

                                                                                                   

Third: once the milk begins to thicken add the cheese and salt; taste for seasoning at this point; add the pasta and stir to combine. 

Fourth: heat the 2 tablespoons of butter in a small sauté pan and add the breadcrumbs; cook until nice and toasted, about 1 – 2 minutes.

Finally: stir the chicken into to pasta; serve topped with some of the breadcrumbs. ENJOY!

Who is not going to love this?!  This is so decadent and perfect paired with some veggies on the side.  This is one of those dishes that I feel like just going all out and not worrying too much about calories!

BONUS TIP:  I make my own breadcrumbs at home.  I take bread and process it into crumbs in the food processor.  I often get the day old bread that they discount at the grocery store and stick it in the freezer.  This bread is good for toasting if you want to use it for sandwiches and even better as breadcrumbs.  I don’t bother toasting them; I just keep them on hand in the freezer and use them as I need them!

Creamy Buffalo Chicken Sandwiches

Okay, here is a sandwich you can sink your teeth into.  It’s creamy, spicy, and jam-packed with a lot of good-for-you things!  I love buffalo anything…well, anything spicy really.  If I want that flavor without the frying and the work this is the go to!  Make a batch for lunches, dinner sandwiches, have it on greens for a salad…whatever you like!

• 9 ounce Bag of Broccoli Slaw (or about 2 cups of regular coleslaw veggies)
• 2 cups Shredded Chicken (1 large breast)
• 1 Cup Plain Greek Yogurt
• ½ Cup Buffalo Sauce (more or less is fine depending on your taste)
• 5 Ounces Blue Cheese, crumbled (just shy of ½ cup)
• 2 Avocados
• Lettuce
• 4 Whole Wheat Sandwich Rolls

First: combine the yogurt, buffalo sauce, and blue cheese in a large bowl.

Second: add the slaw and chicken; stir to combine.

 
Finally: put some lettuce on the bottom of the sandwich rolls, top with ¼ of the buffalo mixture, top with a half of avocado, and top it all off with the top of the roll.  Eat up!

How easy is this sandwich?!  It takes no time to throw together and will be a huge hit with the family.  Have as a full-sized sandwich or make mini sandwiches for a party.  This is not one of those recipes you are soon to forget and you can feel good about serving it to your family! 

Chicken Tikka Masala Meatballs

Chicken Tikka Masala is one of my favorite Indian dishes.  I wanted my take to be much easier to put together.  It is a lot of ingredients but still super easy to make!  The key to getting that Tikka Masala taste is in the spices.  Here I wanted to make it as healthful as possible without sacrificing any flavor.  Tikka Masala sauce typically has cream but I opted to use light coconut milk which really has the same affect without changing the flavor.  I think this is definitely going to be a staple in my house and I know that if you try it, you will LOVE it!

Chicken Meatballs

• 1 Pound Ground Chicken
• ¼ Cup Ricotta Cheese
• ½ Cup Breadcrumbs
• 2 Scallions, chopped
• 1 teaspoon Fresh Grated Ginger
• 1 Garlic Clove, grated
• 1 teaspoon Kosher Salt
• 1 teaspoon Lemon Zest
• 1 teaspoon Cumin
• ¼ teaspoon Cinnamon
• ¼ teaspoon Cayenne Pepper

Tikka Masala Sauce

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Butter
• ½ Large Onion, diced
• 1 Jalapeño Pepper, diced
• 1 Garlic Clove, minced
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Garam Masala
• 1 teaspoon Paprika
• 1 teaspoon salt
• 1 Cup Tomato Puree
• 1-15 ounce Can Light Coconut Milk

Heat oven to 400 degrees.

First: combine all ingredients for chicken meatballs thoroughly and form into 16 balls; Place on an oiled cookie sheet or in oiled casserole and bake for 15 minutes.

Second: heat the oil and butter over medium-high heat and sauté onions, jalapeño, garlic, spices and salt for about 1 minute – until onions are softened.

Third: add the tomato and coconut milk and simmer for 2 minutes. 

 
Finally: add the chicken meatballs to the sauce and combine; serve on rice, with veggies, or Naan bread.  Enjoy!

This is so easy!  It’s basically just a lot of dumping things into a bowl and pan.  I was pleased with how little clean up I had after doing this meal…well until I decided to makes some Naan bread!  Keep your eyes open for that recipe coming VERY soon…you will be HOOKED!    

Mediterranean Couscous Chicken Salad

This salad is inspired by Mediterranean flavors.  I love all of these flavors and they go together amazingly!  This salad is good for any time of the year.  I even like it during the colder months because it is just as good warm as it is cold.  Once you try this salad you will make it a million times!

• 2 Cups Cooked Couscous (I prefer Israeli but you can use whatever you like)
• 2 Cups Chicken Breast, diced
• 1 English Cucumber, diced
• 2 Celery Stalks, chopped
• ½ Cup Chopped Olives (a couple of handfuls)
• 8 ounces Cherry Tomatoes (I used heirloom but any kind will do)
• 6 ounces Feta Cheese

Dressing

• 1 Lime (juice and zest)
• ½ Cup Olive Oil
• ½ Cup Fresh Mint, minced (seems like a lot but it is amazing and mellowed by the lime juice)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Cumin
• 1 Clove Garlic, grated
• 1 teaspoon of salt
• Freshly Ground Black Pepper (I like a lot)

First: combine the couscous, chicken, cucumber, celery, olives, tomatoes, and feta in a large bowl.  I rinse the couscous with cold water if I’m serving it cold, otherwise just add it warm. 

Second: combine the lime juice and zest, olive oil, mint, mustard, cumin, garlic, salt, and pepper in a small bowl; whisk together. 

Finally: add the dressing to large bowl and combine.  Enjoy! 

This salad is so simple.  You can use whatever chicken you have on hand.  I always have poached chicken so that is what I used.  Rotisserie chicken is excellent in this and gives it another dimension of flavor.  The mint in this is my favorite part.  You could use Kalamata olives if you prefer, but I had pimento stuffed green olives on hand so that is what I used.  It’s a good throw together meal that fits into a weeknight schedule nicely.  A definite must try!    

South-of-the-border Stuffed Zucchini

This stuffed zucchini dish is inspired by some of the flavors of Oaxaca, Mexico…in particular their take on the popular Chile Rellenos.  Instead of just being stuffed with cheese it has a delicious savory mixture that is out of this world.  In an effort to keep the “naughty” factor to a minimum I decided to do a healthy recipe inspired by these flavors.  The salsa that accompanies this dish is more smoky than hot so definitely give it a try.  This salsa is also great on eggs, tacos, or whatever you like to put salsa on.

• 2 Large Zucchini
• 1 Pound Ground Beef (or 2 C. Chicken Meat*, chopped)
• 1 Small Onion, diced
• 1 Jalapeño Pepper, diced (remove seeds to lessen the heat)
• 2 Garlic Cloves, minced
• 2 Tablespoons Fresh Oregano, chopped (2 t. dried)
• 1 teaspoon dried Thyme
• 1 teaspoon dried Marjoram
• ¼ Cup Raisins, chopped
• ¼ Cup Green Olives, chopped
• 1 Cup Unseasoned Tomato Sauce (just tomato)
• 2 teaspoons Sea Salt

Smoky Salsa

• 5 Large Dried Guajillo Peppers (Any large dried chili will work)
• ½ Cup Unseasoned Tomato Sauce
• 1 Scallion
• 1 Garlic Clove
• 2 Tablespoons Lime Juice
• 1 teaspoon Sea Salt

Heat oven to 350 degrees.

First, cook the ground beef (if using chicken just skip this part) until browned.  Add the onion, jalapeño pepper, garlic, oregano, thyme, and marjoram; cook for another two minutes (until onions are softened).

Second, add the raisins, olives, tomato sauce, and salt; combine thoroughly and remove from heat.

Third, cut the zucchini in half horizontally and hollow out fleshy center (where the seeds are) with a spoon.  Fill each half generously with stuffing, using all of it.  Place in casserole and bake for 30 – 35 minutes; until the zucchini is just barely tender.

Fourth, while the zucchini cooks, place the chilies in a small saucepan and just cover with water.  Heat to a boil and let stand for 10 – 15 minutes.  Place softened chilies in a blender with tomato sauce, scallion, garlic, lime juice, salt, and about 1 Cup of chili water; blend thoroughly. 

Fifth, dump the rest of the soaking water and put the salsa into the saucepan.  Heat to a boil and let it go for about a minute.  Turn the heat off.  Salsa is done!

Finally, when the zucchini is done spoon a little salsa onto plates, place one stuffed zucchini half on top and spoon a little more over the top.  Enjoy!

I know it looks like it can be a lot of work but it really is SUPER easy!  The salsa is great for many things and will be good for about 2 – 3 weeks in the refrigerator—though it doesn’t usually last that long in my house.  If you prefer a little more tamed flavor you can use tomato sauce instead of salsa.  One more note on dried chilies for those who aren’t familiar.  Check the label on the bag because it will usually indicate which are hot and which are not.      

Asian-Style Honey Barbecue Chicken

I made this chicken when I was in culinary school.  I had to come up with something that was complex in flavor but didn’t take forever.  It was inspired by this Asian Chili Sauce that I LOVE!  It is so easy and comes together in no time.  I like it on rice but you can do it however you like really.  If you do the rice pilaf, the Cardamom Scented Rice Pilaf is a perfect compliment and won’t over-power the chicken. 

• 6 – 8 Boneless Chicken Thighs, grilled (about 5 – 7 minutes, turning once)
• ¼ Cup 100% Pure Honey
• ¼ Cup Soy Sauce
• Juice of 1 Lime (about 1 ½ - 2 Tablespoons)
• 1 teaspoon Crushed Red Pepper Flakes
• ¼ teaspoon Curry Powder
• 3 Garlic Cloves, minced

Cardamom Scented Rice Pilaf

• 1 Tablespoon Olive Oil
• ½ Cup Vermicelli (or broken angel hair pasta)
• 1 Cup Long Grain Rice
• 1 ¾ Cup Chicken Stock
• 4 Cardamom Pods, lightly crushed
• ¼ Cup Sun-Dried Tomatoes, chopped
• 1 teaspoon Sea Salt

First, cook the rice by heating the oil, toasting the vermicelli until dark brown, add the rice, cardamom, sun-dried tomatoes, salt, rice, and chicken stock; bring to a boil, cover and simmer on low heat for 15 minutes, and remove from heat and let sit COVERED for about 10 – 15 minutes.

Second, combine honey, soy sauce, lime juice, red pepper, curry, and garlic in a sauté pan and bring to bubble over medium-high heat.  Use this to coat the chicken; if it gets too hot just add a splash of water or chicken stock. 

Finally, serve the chicken up on top of the rice and give it a little drizzle of the sauce. Amazing!  This is so easy and it is excellent with some steamed veggies!

I love any excuse to use my cast iron grill.  If you don’t have one – GET ONE!  It’s so worth it and it makes a huge difference with grilling chicken, steak, sausages, etc.  Give it a try and let me know what you think!      

Coconut Chicken Meatball Bake

Calling all coconut lovers!  Coconut is one of my favorite flavors that work for sweet and savory dishes.  I found ground chicken on sale at the store and this is what I decided to try.  This is so rich and satisfying I can’t believe it!  If you decide to make one thing new make this the one!

• 1 Pound Ground Chicken
• ½ Cup Breadcrumbs (I make my own)
• ¼ Cup Part Skim Ricotta Cheese
• 1 Egg, beaten
• ¼ Cup Parmesan Cheese
• 1 Scallion, Chopped
• 1 Garlic Clove, minced
• ½ teaspoon Sea Salt
• ¼ teaspoon Cayenne Pepper
• 1 Package Gnocchi
• ¼ Cup diced Pancetta (or bacon)
• 2 Tablespoons All Purpose Flour
• 1 15 ounce Can of Coconut Milk
• 1 Cup Chicken Stock
• 2 Cups Shredded Mozzarella
• 1 Cup Peas
• Salt and Pepper, to taste

Topping:

• ¼ Cup Breadcrumbs
• ¼ Cup Parmesan
• ¼ Cup Shredded Coconut, unsweetened

Heat oven to 375 degrees

First, combine chicken, breadcrumbs, ricotta, egg, cheese, basil, scallion, garlic, salt, and pepper.  Make into golf ball sized balls and put on a nonstick cookie sheet.  Bake for 15 minutes and set aside.

Second, boil some water, add the gnocchi, and cook until they float to the top; remove and set aside.

Third, cook the pancetta over medium high heat until crisp, add flour, and heat until bubbly.  Gradually whisk in coconut milk and chicken stock.  Bring to a bubble and add cheese.  Season the cheese sauce with salt and pepper to taste. Throw in the peas (I just throw some frozen so they don't get overcooked).

Finally, combine chicken meatballs, gnocchi, and cheese sauce and put in a casserole dish.  Combine topping ingredients and spread evenly over the top.  Bake for about 45 minutes, checking towards the end to make sure it doesn't brown too much.  Let it sit for about 10 – 15 minutes before serving.  Eat up and enjoy!!

This dish isn't the quickest ever created but it is truly delicious.  I plan to make this recipe again and again!  It really doesn't dirty too many pans as I just used one pan to cook the gnocchi and cheese sauce and a couple of bowls!  I love it and I KNOW if you try this recipe you will as well!  

Lightened Up Chicken Parmesan

Chicken Parmesan is one of my favorite dishes.  I love it with all of the flavor and textures involved.  This version is MUCH healthier and hits all the same spots.  I like to use polenta instead of pasta to keep it a little lighter along with not breading and frying the chicken.  I don’t feel like I’m missing out…in fact, I feel like I’m treating myself!

• 4 Boneless, Skinless Chicken Breasts, pounded to about ½” thick
• Salt and Pepper, to taste
• 2 Tablespoons Olive Oil
• 2 Large Tomatoes, diced (or 1 can of diced tomatoes)
• 1 small or ½ Large Onion
• 1 Large Garlic Clove, minced
• 1 Tablespoon Fresh Oregano
• 4 Tablespoons shredded Mozzarella
• 4 Tablespoons Parmesan Cheese
• 1 Tube Prepared Polenta

First, heat the oil in a nonstick pan on high.  Slice the polenta into 1” slices and cook both sides until crisp and lightly golden; set aside.

Second, cook the chicken for about 2 – 3 minutes per side, or until cooked through.  Set the chicken aside, turn the heat down to medium-high, and sauté the onion and garlic until softened.  Add the tomatoes and season with salt and pepper to taste.    

Finally, stir in the oregano and place the chicken back in the pan.  Top each piece of chicken with 1 Tablespoon of each cheese.  Place 2 slices of polenta on each plate, top with chicken, and spoon sauces over.  Finish off with an extra sprinkle of Parmesan cheese, if desired.  Enjoy!

Not bad, right?  How often can you make Chicken Parmesan in one pan?!  This version tastes so fresh and light but amazingly satisfying.  This is exactly what I strive for when I want to lighten up a favorite dish but not sacrifice flavor.  I hope you give it a try…you will be happy you did!

Chipotle Chicken Soup

Of the many ways you can make chicken soup, this is one of my favorites.  I love the kick of chipotle in this soup and its spicy notes make this more filling than you can imagine.  I load up on veggies and eliminate the noodles.  Have it alone or with a whole wheat roll…fantastic meal!  I am one of the crazy people that love soups and stews all year round (including the height of summer).  Now that the weather is cooling down a bit I thought it would be the perfect time to share!

• 4 Cups Chicken Stock
• 1 – 2 Tablespoons of Chipotle puree (usually in the Mexican section)
• 1 Jalapeño Pepper, sliced
• 1 Head of Broccoli, cut into florets (or a small bag of florets)
• 1 Cup of Carrot slices (pre-cut or 2 medium  carrots)
• 1 Pound of Shredded Chicken
• 1 teaspoon Salt, or to taste

First, add chicken stock and chipotle to a soup pot.  Bring to a simmer.

Second, add the jalapeño, broccoli, and carrots and simmer until desired doneness (I like the veggies to have a little bit of a bite).  Season with sea salt to taste.

Finally, add the chicken until heated through.  Ladle into bowls and serve!  Enjoy!

As you can see this is amazingly easy, especially if you use the shortcuts of buying veggies already cut.  Use some leftover rotisserie chicken or poach some chicken, whatever you want to use will work perfectly.  Delicious and healthy!

Basil-Almond Pesto Chicken Salad

How about a lot of flavor and NONE of the guilt?  Pesto is an incredibly versatile way to pack a lot of punch without all of the bad stuff.  Traditionally pesto contains cheese and a lot of oil; however, my version has no cheese and about half (or less) oil than traditional versions.  This recipe is a good use up for chicken you may have on hand.  It is also very healthful with a lot of veggies…but you definitely won’t feel deprived!

• ½ Pound Orrechiete or other small pasta, cooked
• 1 Cup Basil (packed, about 2 ounces)
• ½ Cup Natural Almonds (reserve a couple of tablespoons)
• ¼ Extra Virgin Olive Oil
• 1 teaspoon Sea Salt
• 1 Clove of Garlic, crushed
• 2 – 3 Tablespoons of water or stock
• 1 Pound Chicken, shredded or cubed (I used grilled)
• ½ Cup Carrot slices or 1 Large Carrot, sliced
• 2 Large Celery Stalks, sliced
• 4 – 6 Radishes, sliced
• 1 Bell Pepper, diced (reserve a couple of tablespoons)
• 3 Scallions, sliced (reserve a couple of tablespoons)
• Mixed Greens

First, add basil, almonds, olive oil, salt, and garlic to a food processor and blend.  Use just enough water or stock to get things moving.  You want a pourable paste consistency.

Second, put the pasta, chicken, carrots, celery, radishes, bell pepper, and scallions in a large bowl.  Add the pesto to the bowl and toss to coat everything. 

Finally, put as many greens as you like on a plate and top with a generous helping of salad.  About 1 – 1 ½ Cups is usually good. Enjoy!

This meal comes together so quickly…the longest part is waiting for the pasta to cook!  I like just a little pasta so everything in the dish has a starring role, not just the pasta.  I have to say I do love veggies but they MUST have flavor or it just gets boring.  This hits all the right spots for me and I think you will agree!  If you miss the mayonnaise feel free to add it...but I feel like it's just wonderful as is!

Pineapple Chicken

Chicken, chicken, chicken….am I right?  It seems so boring sometimes.  Well, I love chicken and I love the fact that I am not loading up on fat by eating chicken breast more often.  The problem is that people tend to overcook chicken breast which makes it dry and tasteless.  For me the key is thinner pieces cooked just right!  I was playing with flavors and thought “I love orange chicken when I have Chinese food so why not something similar yet different”…here is my take that hits all the same taste buds! 

• 4 Boneless Skinless Chicken Breasts or Thighs
• 2 Tablespoons of Olive Oil
• 1 – 2 Tablespoons of Flour
• 1 Cup of Pineapple Juice (100% juice)
• 1 Cup of Chicken Stock
• 1 teaspoon of Cumin
• 1 teaspoon of Salt (or to taste)
• ¼ teaspoon of Cayenne Pepper
• 1 Cup of Pineapple Tidbits
• 2 Tablespoons Flat Leaf Parsley, minced

First, grill or sauté the chicken until it is JUST done.  Remove from pan and set aside to rest. 

Second, heat olive oil until hot and add flour to make a roux.  Let it bubble for a few seconds and then slowly whisk in the juice and chicken broth.  Mix in the cumin, salt, and cayenne pepper.  Bring to a bubble for a minute, add pineapple tidbits and chicken to heat through and coat chicken.    

Finally, plate chicken and then top with desired amount of pineapple sauce with tidbits included.  I prefer to serve this along side a nice salad that is lightly and simply dressed with vinaigrette.  Bon appétit!

As you can see this dish takes not time at all and is very tasty.  Adding chicken stock to the pineapple keeps the sweetness level down.  I like my sauce thick but you can also cut back on the flour to make a little thinner sauce if you like.    

Curried Chicken Chowder

I love chicken as do most people.  Variety is probably rather important to anyone who eats a lot of it!  One of my favorite things growing up was Corn Chowder which is kind of a thicker sort of cream soup for anyone who is not really familiar with chowders.  Think Clam Chowder with corn instead of clams.  Here I decided to do chowder with chicken and lots of veggies…with a curry twist!

• 6 slices Turkey Bacon
• 3 Tablespoons of Olive Oil
• 3 Tablespoons of All Purpose Flour
• 2 Cans Evaporated Milk
• 2 Cups Chicken Stock
• 2 Tablespoons Curry Powder (or to taste)
• Salt to taste
• 9 – 10 ounces Mixed Veggies (I used Broccoli, Cauliflower, and Carrots)
• 1 large Onion, Chopped
• 1 large Red Bell Pepper, diced (reserve ½)
• 2 Scallions, sliced (reserve 1)
• 1 Pound Shredded or Diced Chicken

First, slice the turkey bacon so you end up with pieces.  Heat olive oil in a large soup pot and cook the turkey bacon until crisp, remove with slotted spoon onto paper towel and set aside. 

Second, sprinkle the flour in the bacon-flavored oil and whisk to combine.  Slowly whisk in evaporated milk to make a nice smooth consistency.  Add the chicken stock, curry powder, and salt to taste.  As the chowder cooks it will be slightly thickened. 

Third, add mixed veggies, onion, ½ of the bell pepper, and one of the scallions.  Simmer until the veggies are just about done.  Add chicken and simmer just a couple of minutes so the chicken is heated through.

Finally, ladle into bowls, garnish with the reserved bacon, bell pepper, and scallion.  Enjoy!

I find this particular meal extremely easy to put together on any night.  The best part is that it is a one-pot meal that is filling, tastes good, and won’t break the bank!  I use olive oil and turkey bacon to keep it on the healthier side without sacrificing texture or flavor.  I hope you love this as much as I do!  

Spicy Curry Chicken Salad Sandwiches

To start this blog off I figured I would keep it simple, yet spicy.  I love sandwiches...I mean who doesn't...but the challenge is to keep it somewhat healthy.  This Curry Chicken Salad Sandwich is one of my favorites.  The chicken salad is simple and has a little bit of kick with jalapeño peppers and jalapeño mustard (feel free to use regular mustard).  To feel even better about it I use whole wheat rolls and lots of lettuce.  You can cook your own chicken or buy it cooked to make your life that much easier.  I poach a bunch of chicken on the weekend to have for the week so that is what I use.  Let me know what you think...I look forward to sharing my recipes with everyone.  Cheers! 

• ½ Cup Greek Yogurt
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Curry Powder
• 1 teaspoon Sea Salt
• ¼ teaspoon Cayenne Pepper
• 1 Pound Shredded Chicken
• 2 Stalks Celery, sliced
• 1 or 2 Jalapeño Peppers, sliced into half moons (remove seeds to reduce heat, if desired)
• 2 Scallions, sliced
• Lettuce of choice
• 4 Whole Wheat Rolls or 8 slices Whole Wheat Bread
• Jalapeño Mustard

First, mix the Greek yogurt, mayonnaise, curry, sea salt, and cayenne pepper.

Second, add the chicken, celery, jalapeños, and scallions.

Finally, divide the chicken salad between four sandwiches, load up the lettuce, and dress with jalapeño mustard.

Simple but amazing sandwich you can enjoy alone or with a bowl of soup!  Enjoy!