Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, February 20, 2012
Sunday, February 19, 2012
Chicken & Broccoli with Sauteed Greens
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| Chicken & Broccoli with Sauteed Greens |
Dinner tonight was leftovers kicked up with an added side. The other day, I made my take on Chinese Chicken & Broccoli, and still had some left over today. I had some fresh greens that I needed to do something with before they started to wilt, and inspiration hit. One of the last times I was at Stephanie's, I made greens sauteed in sesame oil, and it was a hit for both of us. So I decided to saute these greens the same way, and then stirred in the leftover chicken and broccoli. Turned out to be good enough that I'll have to keep track of how I make it all next time so I can post the recipe!
Dinner Tomorrow
Catherine's Spicy Chicken Soup
From AllRecipes.com
Ingredients
2 qt water
4 B/S Chicken Breasts
1/2 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
2 tbsp Dried Parsley
1 tbsp Onion Powder
5 cubes Chicken Bouillon
3 tbsp EVOO
1 Onion, chopped
3 Garlic cloves, chopped
16 oz Salsa, chunky
1 can (14.5 oz) Tomatoes, Diced
1 can (14.5 oz) Tomatoes, whole peeled
1 can (10/.75 oz) Condensed Tomato Soup
3 tbsp Chili Powder
1 can (15 oz) Whole Kernel Corn, drained
2 cans (16 oz) Chili Beans, undrained
8 oz Sour Cream
Directions
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder,and bouillon cubes.
2. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken juices run clear.
3. Remove chicken, reserving the broth. Shred the chicken.
4. In a separate large pot, heat EVOO over medium heat, then saute onion and garlic until they are slightly browned and fragrant.
5. To the second pot, stir in the remaining ingredients, as well as the shredded chicken and 5 cups of the broth from the first pot. Simmer 30 minutes.
NerdNotes
I think instead of using bouillon, I will figure out how much reduced sodium chicken broth would be needed to make up for them. I might just omit the bouillon and water all together and just use 2 quarts of chicken broth.
I'll probably omit the canned corn to reduce the amount of calories. Corn is crazy high in sugar.
This recipe looks like it can use some extra spice (3 tbsp of chili powder? Not enough!). I think I'll add a diced jalapeno when I'm sauteing the onion and garlic.
From AllRecipes.com
Ingredients
2 qt water
4 B/S Chicken Breasts
1/2 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
2 tbsp Dried Parsley
1 tbsp Onion Powder
5 cubes Chicken Bouillon
3 tbsp EVOO
1 Onion, chopped
3 Garlic cloves, chopped
16 oz Salsa, chunky
1 can (14.5 oz) Tomatoes, Diced
1 can (14.5 oz) Tomatoes, whole peeled
1 can (10/.75 oz) Condensed Tomato Soup
3 tbsp Chili Powder
1 can (15 oz) Whole Kernel Corn, drained
2 cans (16 oz) Chili Beans, undrained
8 oz Sour Cream
Directions
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder,and bouillon cubes.
2. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken juices run clear.
3. Remove chicken, reserving the broth. Shred the chicken.
4. In a separate large pot, heat EVOO over medium heat, then saute onion and garlic until they are slightly browned and fragrant.
5. To the second pot, stir in the remaining ingredients, as well as the shredded chicken and 5 cups of the broth from the first pot. Simmer 30 minutes.
NerdNotes
I think instead of using bouillon, I will figure out how much reduced sodium chicken broth would be needed to make up for them. I might just omit the bouillon and water all together and just use 2 quarts of chicken broth.
I'll probably omit the canned corn to reduce the amount of calories. Corn is crazy high in sugar.
This recipe looks like it can use some extra spice (3 tbsp of chili powder? Not enough!). I think I'll add a diced jalapeno when I'm sauteing the onion and garlic.
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