Thursday, February 23, 2017

Coconut Curry Chicken Soup

Coconut Curry Chicken Soup

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 pound)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
lime wedges
Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Thursday, February 16, 2017

Chicken Scampi

We love pasta here and my house! This dish is a favorite of mine, I love the lemon and garlic combo that this recipe has. If I had garlic bread it would have been a perfect meal!

Chicken Scampi

2 boneless skinless chicken breast, cut into chunks or left whole

1/3 cup butter
1/3 cup olive oil
1/4 cup chopped scallions or onions
2 tablespoons parsley
3 tablespoons lemon juice
1/4 teaspoon pepper
2 teaspoons chopped garlic
Linguini cooked according to package directions
freshly grated Parmesan cheese to taste

In a large skillet, add butter and oil over medium heat
Add scallions or onions, garlic,and pepper
Sauté for a few minutes until onions start to get soft
Add chicken, lemon juice, and parsley
Sauté for 7 to 10 minutes or until the chicken is no longer pink
Add parmesan cheese to the linguini and mix well
Serve the chicken over the linguini and enjoy!

Tuesday, February 14, 2017

Enchilada Soup

This is one of those super easy soups to throw together on a busy night. It is delicious and can be made in a matter of minutes with ingredients that I usually have on hand most of the time.

When I take food to someone in need, I try to give things that can be readily made into meals. Since all the ingredients are canned, this is an easy one to give. Tuck in a small recipe card and you are good to go!

Enchilada Soup

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, OR a can of Rotel
1 (15 oz) can sweet corn, drained
1 (12.5 oz) can chicken breast, drained
1 (10 oz) can of cream of chicken soup
1 (10 oz) can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 oz) packet taco seasoning

Optional toppings:
chopped cilantro
shredded cheese
sour cream
jalapeño slices
tortilla chips

Mix all ingredients together and simmer until heated through.

Monday, February 13, 2017

Chicken Teriyaki over Rice

It has been a while since I have posted here, but I've missed it, so I am back! 

Tonight for dinner we had Chicken Teriyaki served over rice. When we started trying to eat healthier a couple of years ago, we decided to stop eating out so much. One of the first things that I did was to start looking for recipes that were similar to foods that we like to eat when we do go out. Some of the recipes found were okay, but needed to be tweaked here and there to meet the taste that we preferred. I do still enjoy the occasional Chinese delivery, but now if we are craving something specific I am more likely to prepare it at home rather than having it delivered. 

For this dish, I took a couple of chicken breasts and cubed them. The pieces were then cooked until browned and then I poured the teriyaki sauce over the chicken and let it simmer for a few minutes and then added the cornstarch/water combination. Chicken and sauce simmered until it was just thickened and then served over rice. Some sesame seeds were sprinkled over the top before serving.

Teriyaki Sauce

1/2 Cup Honey
1/2 Cup Low Sodium Soy Sauce
1/3 Cup Rice Wine Vinegar
1/4 cup finely chopped red onion,
2 cloves of Garlic, minced
1 Tablespoon fresh, minced Ginger

1/4 Cup Cold Water
3 Tablespoons Cornstarch