Chicken Curry

2 TBSP olive oil

3-9 garlic cloves, minced

3 small onions, minced

1-2 tsp ground ginger

5 TBSP curry powder

5 TBSP water

1 cup plain yogurt

1 can coconut milk

1 cup milk

4 lbs chicken, cut into bite-sized pieces

salt to taste

3-4 TBSP green curry paste

Mix together curry powder and water to form a paste, then set aside. Saute garlic, onions, and ginger in oil over medium-high heat until browned. Add curry paste and sauté until smell is strong and fragrant, then stir in yogurt, coconut milk, and milk. Add chicken and bring to a boil, then reduce heat and simmer until chicken is cooked through (about 20-25 minutes). Season with salt to taste, and stir in green curry paste. Simmer for a few more minutes, then serve over rice.

Adapted from Debbie H's recipe

Thoughts on Roasting a Turkey (or Chicken)

*Use a stainless steel roasting pan with rack insert and tight fitting lid.
*Fill with 4-8 cups of chicken stock
*Place bird breast-side down on rack
*Brush all exposed skin with coconut oil or butter
*Put the lid on and put it in the oven

*Bake at 425˚ for 1 hour
*Then lower temperature to 350˚ and bake for 15 minutes per pound (including 4 pounds for that first hour!)
*Brush on more butter or oil every hour or so (optional)
*Check with meat thermometer when you think it should be done
*For crispy skin, broil uncovered for a few minutes when done (optional)

Crock-Pot Chicken Torture*

*So-called because my kids think it's torture smelling it cooking and having to wait for hours and hours before they can eat it!

6 chicken thighs (or more)
1 onion, diced
3-8 cloves garlic, minced
1 1/2 tsp thyme
1/2 cup balsamic vinegar
2 cups diced tomatoes
1/4 cup red wine
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
1 lb fresh spinach, rinsed and chopped

Place chicken in Crock-Pot. Combine all other ingredients except spinach and pour over chicken. Cook on low 4-6 hours. About 1 hour before it is done, stir in the spinach and allow to continue cooking. Serve over couscous or rice.

"Dump" Chicken and Dumplings

2 bags frozen mixed vegetables (corn, peas, carrots, green beans)
1 onion, chopped
2 cups chicken broth or stock
2-3 cups chopped cooked chicken
2 tsp garlic powder
2 tsp thyme
2 tsp salt
1 cup milk, water, or chicken broth

Saute vegetables and spices in oil for about 5 minutes. Add broth, heat to a boil, then simmer for 10 minutes, adding in chicken and additional 1 cup liquid for the last 5 minutes. Pour into 11x13 baking dish (or 2 9x13 pans) and top with dumplings.

For dumplings, combine:

2 1/4 cup spelt flour
1 cup kefir (or milk or buttermilk)
5 TBSP butter or coconut oil
1 TBSP baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Bake at 425˚ for 20-25 minutes, until dumplings are cooked through.

Chicken Diablo

1/4 cup butter
1/4 cup Dijon mustard
1/4 cup honey
1 tsp curry powder
12 chicken thighs or drumsticks

In a small sauce pan, melt butter over medium heat. Add mustard, honey, and curry powder and stir until smooth and well blended.

Arrange chicken in a large baking pan, and pour sauce over it. Bake at 350 for 45-50 minutes. Halfway through, turn chicken pieces over and baste them with the sauce.

(Perfect with Roasted Asparagus and Wild Rice and Mushrooms, or even just brown rice.)

(Adapted from Six O'Clock Scramble)

"Thai" Rice Pot

1 TBSP sesame oil
4 different colored bell peppers, cut into 1/4 inch strips
1 lb sliced mushrooms
2 cups shredded cooked chicken
1 1/2 cups sprouted brown rice
4 cups chicken broth
6 TBSP tamari soy sauce
1 1/2 tsp salt
1/2 tsp pepper
2 TBSP green curry paste
2 cups grated carrots
1/2 cup cilantro, chopped
2 TBSP lime juice

Saute bell peppers and mushrooms in oil until they are soft. In a large stockpot, combine chicken, rice, broth, soy sauce, salt, and pepper, then add sauteed peppers and mushrooms. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked (15-45 minutes). Stir in curry paste, carrots, cilantro, and lime juice and serve.

(Adapted from Six O'Clock Scramble)

Lemon Feta Chicken

3 pounds chicken pieces
2 TBSP lemon juice
1/2 tsp oregano
1/4 tsp pepper
1 cup crumbled feta cheese

Preheat oven to 350. Place chicken in a baking dish and drizzle with 1 TBSP lemon juice. Sprinkle oregano, pepper, and feta evenly over the chicken, then drizzle the rest of the lemon juice over it. Bake for 30-45 minutes until chicken is done.

(Adapted from The Six O'Clock Scramble)

Faux Flautas

1 can black beans, slightly drained
1 can refried beans
1 cup cooked, shredded chicken
2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
12 soft-taco sized tortillas
2 chopped tomatoes
1 cup grated cheddar cheese

Preheat oven to 400 degrees. In a medium saucepan, combine the beans, chicken, and spices. Simmer for 5 minutes. Mash together until it is thick.

Place bean mixture off-center on each tortilla, top with cheese and tomatoes, and roll. Place seam side down in a 9x13 pan. Bake for about 15 minutes, until lightly browned. Top with salsa and sour cream.

(Adapted from The Six O'Clock Scramble)

Moroccan Chicken and Lentils

1 TBSP paprika

2 tsp cumin

2 tsp coriander

1 tsp ground ginger

1/2 tsp turmeric

1/2 tsp black pepper

2 TBSP butter or extra virgin olive oil

1 large onion, thinly sliced

5 cloves garlic, minced

1 to 1 1/2 lbs chicken thighs

4-8 sliced carrots

1 1/4 cup chicken broth

1/2 cup dried lentils

1 1/2 cup chicken broth

1 cup whole wheat couscous

Combine spices in a small bowl and set aside. Heat butter or olive oil in a large skillet, add onions and garlic and cook for about 5 minutes over medium heat. Stir in spice mixture, then add carrots, chicken, lentils, and 1 1/4 cup chicken broth. Bring to a boil, cover, reduce heat and simmer for 40-45 minutes, until lentils are fully cooked. Bring 1 1/2 cup chicken broth to a boil, then stir in couscous. Cover and remove from heat. Allow to sit for 5 minutes, then fluff with a fork. Serve chicken and lentil mixture over couscous.

Betsey's Burrito Casserole

1 lb ground beef or shredded chicken, cooked

4-6 flour tortillas

1 can (or 1 1/2 cups homemade) refried beans

1 cup salsa, divided

1 1/2 cups cheese, divided

1/2 recipe (or 1 can) Cream of Mushroom Soup

In a 9x13 pan, place a layer of tortillas, followed by the refried beans, meat, 1/2 cup salsa, and half of the cheese. Then place another layer of tortillas, followed by the Cream of Mushroom Soup, the rest of the salsa, and the rest of the cheese. Cook at 350˚ for 25-35 minutes, until heated through and bubbly.

Lemony Chicken and Spinach Couscous

2 chicken breasts, chopped into bite-sized pieces

1/2 chopped onion

3 minced garlic cloves

1 1/2 cups chicken broth

1 cup whole wheat couscous

3 diced tomatoes

a few handfuls of fresh spinach, sliced thinly

1/4 cup lemon juice

Saute onion and garlic together, then set aside. Cook chicken, then add to onion and garlic mixture. Bring chicken broth to a boil and stir in couscous. Cover and remove from heat; set aside for five minutes, or until liquid is absorbed. Fluff with a fork, then add chicken, onion, and garlic mixture. Stir in tomatoes, spinach, and lemon juice. Serve warm or chilled.

Crock-Pot Adobo Chicken

2 lbs chicken (thighs are best, but any combination of cuts, or a whole chicken, will work)

8 minced garlic cloves

1/2 onion, chopped

6 bay leaves

12 peppercorns

Place in a 4 quart crock-pot. Add enough liquid to cover the meat (liquid should consist of 3/4 part soy sauce, 1 part water, and 1/2 part apple cider vinegar).

Cook on low 4-6 hours or until chicken is done. Serve over rice.

Mushroom Cranberry Chicken

3 cups fresh cranberries, rinsed and picked over

2/3 cup evaporated cane juice

1 1/2 cups water

whole chicken

2-4 cups water

salt and pepper

6 minced garlic cloves

1 chopped onion

2 tsp dried rosemary

1 cup dry white wine

1 lb mushrooms, whole or sliced

Combine the cranberries, sugar and water in a small saucepan. Cover and cook on medium-low, stirring occasionally, until the berries have broken and the mixture begins to thicken (10-15 minutes). Remove from heat and allow to cool to room temperature.

Place chicken in crock-pot with the appropriate amount of water (according to chicken size) and add remaining ingredients, except mushrooms. Cook until chicken is done, and add mushrooms to the crock-pot about 30 minutes before dinner time.

Serve over couscous, with cranberry sauce on top.

Chicken, Corn, and Tomato Salad

3 cups corn

4 cups chopped cooked chicken

2 cups halved cherry tomatoes

1 cup sliced green onions

4 TBSP red wine vinegar

3 TBSP extra virgin olive oil

4 tsp lemon juice

2 tsp chopped fresh thyme (or 2/3 tsp dried)

4 minced garlic cloves

1 tsp Dijon mustard

1/2 tsp salt

Saute corn over medium-high heat for about 3 minutes, or until tender. Remove from heat and stir in chicken, tomatoes, and green onions.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over chicken and corn mixture, tossing gently to coat.

Serve as a side salad or in pita bread halves.

Oven-Baked Chicken Chimichangas

2 1/2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese

1/4 cup chopped green onions

1 tsp dried oregano

1/4 tsp cumin

1 minced garlic clove

1 can chopped green chiles, drained

1 1/2 cups refried beans (or one can)

6 8-inch whole wheat tortillas

cooking spray

Combine first 8 ingredients. Divide evenly among the tortillas, then roll up into chimichangas. Place seam-sides down on a greased baking sheet and spray lightly with cooking spray. Bake at 500˚ for 7 minutes, or until tops are golden brown.

Coconut Chicken and Quinoa

1 1/2 cups quinoa

2 TBSP whey

filtered water to cover

2 chicken breasts, cut up into bite-size pieces

1 bag frozen peas

1 can coconut milk

1 red onion, chopped

salt to taste

Combine quinoa and whey in a glass bowl and add just enough warm filtered water to cover it. Cover the bowl with a plate or towel, and soak for 12-24 hours. When ready to cook, rinse the quinoa and place in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.

Saute chicken in butter until still slightly pink, then remove from pan and set aside. Saute onion in butter until translucent, then add coconut milk, cover and simmer for about 3 minutes. Return chicken to pan, cover and simmer for about 3 more minutes, then add peas and simmer until heated through. Serve over quinoa, and salt to taste.

Quick version:

Place quinoa in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.

Combine coconut milk, frozen cooked chicken pieces, and peas in a pan and heat together until heated through. Mix together with cooked quinoa and serve. Salt to taste.

Honey-Garlic Chicken

6 chicken breasts

garlic powder

salt and pepper

1 egg yolk

2 TBSP honey

4 TBSP melted butter

Rub garlic powder, salt and pepper into both sides of each chicken breast.  Mix together egg yolk, honey, and butter and brush onto the tops.  Place on racks on a rimmed baking sheet.  Bake at 350˚ for 30 minutes, then turn breasts over and brush with remaining egg mixture.  Bake at 400˚ for 10 more minutes, or until done.

Turkey Tetrazzini

2/3 cup skim milk

1/2 recipe Cream of Mushroom soup (or one can)

1 16 oz. jar Alfredo sauce

3 1/2 - 4 cups chopped cooked turkey, or chicken

12 - 16 oz. thin spaghetti

1 pkg frozen petite peas, thawed

1 8 oz. pkg sliced fresh mushrooms

1 1/2 cups shredded baby Swiss cheese

1 cup shredded Parmesan cheese, divided

1/4 tsp. paprika

Cook spaghetti noodles.  Whisk together soup and milk, then whisk in Alfredo sauce.  Stir in chopped meat, cooked spaghetti noodles, peas, mushrooms, Swiss cheese and 1/2 cup Parmesan cheese.  Pour into a lightly greased 10x15 baking dish.  Sprinkle remaining Parmesan and paprika over the top.  Bake, covered, at 375˚ for 30 minutes.  Uncover and bake 15 more minutes or until golden brown and bubbly.  Let stand 10 minutes before serving.

Adapted from Emily Lu's recipe

Crunchy Chicken With Bones

3/4 cup cornmeal

1/4 cup whole wheat flour

1/4 cup grated Parmesan cheese

1/2 tsp salt

1 tsp Italian seasoning

1/4 tsp garlic powder

1/2 cup milk (or buttermilk)

pkg chicken drumsticks

Preheat oven to 400˚.  Set greased wire racks on a rimmed baking sheet.  (If you don't have wire racks, be sure to turn the drumsticks over half-way through the cooking time.)  Pour the milk into a large bowl, and combine the dry ingredients in another.  Roll each drumstick around in the milk, then in the dry mixture, enough to coat it.  Bake for about 50 minutes at 400˚ until they are golden brown.

Adapted from The Six O'Clock Scramble

Crockpot Ajiaco

2 boneless, skinless chicken breasts

2 c. no-salt chicken stock

4 tsp minced garlic

1 TBSP sea salt

2 TBSP onion flakes

2-3 diced unpeeled potatoes

Cook on high for about 2 ½ hours, then remove chicken, cut it into bite-size pieces and return it to crock-pot. Add:

4 c. no-salt chicken stock

2 cups green beans

2 cups corn

1 ½ tsp basil

¾ tsp pepper

¾ tsp paprika

Cook until potatoes and chicken are cooked through. Mash some of the potatoes and stir to distribute, and add additional salt (to taste) if needed. Add ½ c. fresh cilantro just before serving.

Optional toppings per individual serving: capers, sliced avocados, sour cream