Chicken Noodle Soup

Ingredients:
2 1/2 lbs bone-in chicken thighs (or use precooked rotisserie chicken)
1 1/4 tsp pepper
1/2 tsp salt
1 Tbsp canola oil
1 onion, chopped
1 garlic clove, minced
10 cups chicken broth (use homemade or good quality, I like Pacific Foods)
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 tsp fresh thyme, minced (or 1/4 tsp dried thyme)
3 cups (about 8 oz) good quality egg noodles


Directions:
1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.


Source: Taste of Home

Asian Chicken Strips

Ingredients:
1/4 cup tightly packed cilantro leaves
1/4 cup vegetable oil
1 tablespoon Asian hot chili sauce, such as Sriracha
1 tablespoon light brown sugar
2 teaspoons soy sauce
1 to 2 cloves garlic
One 2-inch chunk fresh ginger, peeled and roughly chopped
1/2 small onion, roughly chopped
Kosher salt
1 pound chicken breasts, cut into strips
1/2 cup prepared dipping sauce, such as cilantro chutney, sweet chili sauce or ponzu sauce (opt)

Directions:
1.Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.

2. Marinate chicken in the refrigerator 1 to 2 hours.

3. Preheat a grill or grill pan over medium-high heat. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce.

Source: Food Network

Thai Chicken Salad

Ingredients:
Chicken marinade
1/4 C vegetable oil
1 Tbsp rice vinegar
1 Tbsp sugar
1 clove garlic, minced
1/4 cup cilantro, chopped
1/2 lime, juiced
dash of salt and pepper
2 boneless, skinless chicken breasts
Salad
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1/2 red bell pepper, chopped
2 green onions, chopped
1/2 C cilantro, chopped
1/2 C salted peanuts
Dressing
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper
Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

Directions:
1. In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken on a hot grill, 6-8 minutes a side.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2.  Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.
3.  Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

Source: mykitchenescapades.com (pinterest)

Curry Chicken Salad

Ingredients:
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise

Directions:
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Source: allrecipes.com

Lettuce Wraps

Ingredients:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 zucchini, diced
mushrooms, diced (optional)
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
1/4 cup chopped peanuts, optional
For the sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry
1 tablespoon chili garlic sauce
1 tablespoon brown sugar
2 teaspoons rice vinegar
2 teaspoons cornstarch
1 teaspoon sesame oil
* I like to double the sauce and leave half for drizzling over lettuce wraps

Directions:
1. In a small bowl, whisk together soy sauce, dry sherry, chili garlic sauce, brown sugar, rice vinegar, cornstarch, sesame oil and 1/4 cup water; set aside.
2. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
3. Stir in garlic and zucchini (and mushrooms)until softened, about 1-2 minutes. Stir in the soy sauce mixture until slightly thickened, about 1 minute. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with peanuts, if desired.

Source: damndelicious.net (adapted from Iowa Girl Eats)

Grilled Teriyaki Pineapple Sandwiches

Ingredients:
3 (2-3 lbs.) boneless, skinless chicken breasts
1 cup teriyaki sauce, divided
1/2 cup mayonnaise
1 teaspoon garlic chili sauce
Zest of 1/2 lime
1 pineapple, skin removed, cored and cut into 1/4-inch slices
6 deli slices of provolone cheese
Romaine leaves
6 sliced buns

Directions:
1. Pound chicken breasts and marinate in 3/4 cup teriyaki sauce for 2-3 hours.
2. Prepare the aioli by mixing together mayonnaise, garlic chili sauce and lime zest.
3. Grill chicken breasts and pineapple slices. Top each chicken breast with a slice of provolone and close the lid for 1 minute, or until the cheese is melted.
4. Spread a thin layer of aioli on each slice of bun and top with romaine lettuce, grilled chicken and a slice of pineapple.

Source: mountainmamacooks.com

Chicken Satay Burgers with Peanut-Coconut Sauce

Ingredients:
(for the burgers)
1 lb. ground chicken
1/3 c chopped fresh cilantro
1 small garlic clove, minced
1 tsp minced fresh ginger
2 tsp soy sauce
2 scallions (both white and green parts), chopped
1 Tbsp fresh lime juice
1 Tbsp canola oil
(for the peanut-coconut sauce)
1 cup coconut milk
1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
(toppings)
lettuce
cucumber
red onion
burger buns

Directions:
1. Bring coconut milk, curry powder, peanut butter, chicken stock, and brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
2. Place the chicken, cilantro, garlic, ginger, soy sauce, scallions, and lime juice in a bowl.  Use your hands or a spatula to combine thoroughly.
3. Shape the mixture into 4 patties.  Moisten your hands to avoid sticking.
4. Grill (on a sheet of foil) or cook in cast iron skillet and serve on buns topped with peanut-coconut sauce and desired toppings!

Source: Weelicious cookbook (substitute different peanut sauce)

Soba Noodle Salad

Ingredients:
15 ounces dried soba noodles
1 1/2 teaspoons dark sesame oil
1/3 cup rice vinegar
1/3 cup soy sauce
juice from one lime
zest of one lime
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon red pepper flakes, or to taste (optional)
1 cup diced cooked chicken (rotisserie chicken works well)
1 cup finely grated carrot
1/2 -1 red pepper, thinly sliced
2 green onions, thinly sliced
1/2 can water chestnuts, sliced
1/4 cup coarsely chopped salted peanuts
1/2 cup chopped fresh cilantro

Directions:
1. In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
2. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in chicken, carrots, red pepper, water chestnuts, peanuts, and cilantro.
3. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
4. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

Source: allrecipes.com (adapted)

Grilled Beer Can Chicken

Ingredients:
1 tablespoon onion powder
 1 tablespoon salt
 1 tablespoon smoked paprika
 1 1/2 teaspoons ground cumin
 1 1/2 teaspoons ground cayenne pepper
 1 teaspoon garlic powder
 1 teaspoon dried oregano
 1 teaspoon dried thyme
 1 teaspoon brown sugar

 1 (4 pound) whole chicken, rinsed and dried
 1 tablespoon vegetable oil, or more as needed
 1/2 (12 ounce) can beer (such as Budweiser®)

Directions:
1. Combine onion powder, salt, smoked paprika, cumin, cayenne pepper, garlic powder, oregano, thyme, and brown sugar in a small resealable plastic bag and shake the bag to mix the spices. Pour spice mix into a small bowl.
2. Make 2 cuts in the chicken skin, on front and back of chicken; insert your hand underneath the skin in front and back and loosen and separate skin without tearing it. Rub the chicken skin and cavity with vegetable oil, and rub the spice rub over the chicken skin, inside the cavity, and beneath the loosened skin.
3. Preheat grill for medium heat.
4. Place the beer can on the preheated grill and sit the chicken onto the beer can. Grill until chicken is thoroughly browned, the juices run clear, and an instant-read meat thermometer inserted into the breast, not touching bone, reads at least 165 degrees F (75 degrees C), 1 to 1 1/2 hours.

Source: allrecipes.com

Mediterranean Turkey Wrap

Ingredients:
1 flour tortilla
2-3 Tablespoons Roasted Garlic Hummus
2-3 slices low-sodium roasted deli turkey
sliced cucumbers
sliced tomatoes
sliced red onions
2-3 Tablespoons chopped pitted black olives
feta cheese

Directions:
Spread hummus over tortilla then layer on turkey, cucumbers, tomatoes, red onions, and kalamata olives. Roll from one end to another then slice in half.

Source: Iowa Girl Eats

Curry-glazed Chicken

Ingredients:
3 lb. chicken pieces
4 Tbsp butter
4 Tbsp dijon mustard
4 tsp curry powder
1/2 c. honey
1/4 tsp salt

Directions:
1. Put butter in a baking pan in oven to melt.  Add honey, mustard, curry and salt to butter and mix.  Arrange chicken in pan; coat all sides with glaze.
2. Bake at 375 for 45 to 60 minutes, turning once.  Serve with pearl couscous and roasted vegetables.

Source: Calvin Christian cookbook

Cashew Chicken Mango Salad

Ingredients:

1lb chicken breasts
extra virgin olive oil
salt & pepper
3 Ataulfo mangoes (or 2 regular mangoes,) peeled & chopped
2 avocados, peeled & chopped
1/2 cup cashews
12 cups mixed lettuce
For the Honey-Lime Vinaigrette:
1/4 cup lime juice
2 Tablespoons honey
salt & pepper
2 Tablespoons extra virgin olive oil

Directions:

1. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Remove from heat and let cool slightly, then chop into bite-sized pieces.
2. For the Honey-Lime Vinaigrette: Combine lime juice, honey, salt, and pepper in a food processor or bowl. Stream in olive oil while processing, or slowly add while whisking. Taste and adjust seasonings if necessary.
3. Divide lettuce between plates then top with cooked chicken, mangoes, avocados, and 2 Tablespoons cashews each. Drizzle with dressing and then serve.

Source: iowagirleats.com

Greek Chicken & Lemon Soup

Ingredients:

8 cups chicken stock (make stock from rotisserie chicken?)
3/4 cup orzo pasta
1/2 pound boneless skinless chicken breasts (or rotisserie chicken)
3 eggs
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
salt and white pepper to taste
2 tablespoons finely chopped parsley

Directions:

1. In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Five minutes before pasta is done, add chicken.
2. Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper.
3. Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.

Source: allrecipes.com

Pesto Pasta

Ingredients:

Cooked chicken breast

Spaghetti

Pine nuts

Sun dried tomato

Pesto sauce (see recipe)

Directions:

Cook pasta and top with pesto sauce, chicken, pine nuts and sun dried tomatoes.

Pesto Chicken Sandwiches

Ingredients:

Chicken breasts

Sliced tomato

Romaine lettuce

Good roll/bun

Pesto sauce (see recipe)

Directions:

Grill chicken and layer toppings in the roll.

Pizza dough

Ingredients:
1 3/4 cups warm water
1 envelope active dry yeast (2 1/4 tsp)
2 tsp sugar
3 Tbsp olive oil
4-5 cups flour (half wheat, half white)
2 tsp salt
cornmeal

Directions:
1. In a liquid measuring cup, combine warm water, yeast, and sugar.  Allow the yeast to dissolve and bloom, about 5 minutes.  Add the olive oil.
2. In a large bowl, combine the flour and salt.  Add liquid mixture and mix well.  Knead dough on a floured surface.  Form the dough into a round ball and place it in a large bowl sprayed with nonstick spray.  Cover with a clean towel and let the dough rise until it doubles in size, about 90 minutes.
3.  Top with desired toppings (thai chicken, bbq chicken, veggie, sausage & pepper, pear gorgonzola & arugula, etc.) and cook on a heated pizza stone.

Source: Cooking Channel

Notes: This makes dough for two pizzas.  Thai chicken pizza is a great use of leftover peanut sauce.

Chicken Satay

Ingredients:
(for the marinade)
1/2 cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips
(for the peanut sauce)
1 cup coconut milk
1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Directions:

1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3. Preheat a grill for medium-high heat.
4. Thread marinated chicken onto skewers (or just slice into strips) then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Source: allrecipes.com

Turkey Lentil Chili

Ingredients:

2 cups dry lentils
2 quarts vegetable broth
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 pound turkey sausage
2 tomatoes, peeled, seeded, and chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1 pinch crushed red pepper flakes
sea salt to taste
1 (8 ounce) container plain lowfat yogurt
1/4 cup chopped fresh parsley for garnish

Directions:

1. Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
3. Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

Source: allrecipes.com