One pot meal Chicken and Brown Rice Instant Pot

http://www.superhealthykids.com/all-in-one-instant-pot-chicken-and-brown-rice/
One pot meal Chicken and Brown Rice Instant Pot

This was great. It made a huge amount though. I'd say 1 cup of rice would have been more than enough for our needs. I made this with 2 huge chicken breasts and cut them in thirds. They shredded easily after 28 minutes + natural release.

note: my kids hardly ate this at all. They don't like their dinner mixed together I guess. Too bad.

Turbo Soup

https://www.ibreatheimhungry.com/2016/01/ibih-turbo-atkins-diet-soup-low-carb-paleo.html

This soup is so delicious. It's got a long scary name but the flavor is phenomenal. Definitely a keeper. The broth is amazing, Ila had 3 bowls of it. I swapped radishes for the celeriac, only because celeriac was too expensive. I'll have to make this again when I get celeriac from my CSA.

Mayo and parmesan chicken

I cooked two giant chicken breasts in the pressure cooker, based on this method, but did 15+10 because I only thawed them enough to separate them and they were frozen through the middle still.  Afterward, i placed them in a glass pyrex dish, sliced them into a fallen domino pattern, put some homemade mayo on top (a modest amount) and then put shredded parmesan on top of the chicken.
Then put under the broiler for ~5 minutes until cheese is golden. It was so delicious. David and I both loved it.

Baked Skinless Chicken Thighs

http://www.thekitchn.com/how-to-cook-boneless-skinless-chicken-thighs-in-the-oven-180140

I have used bone-in chicken thighs/legs (removed the skin) also and baked it for 30 minutes and it was done.

Pressure cooker chicken breasts

2 chicken breasts, one weighing 380 grams (big!).
1 jar simmer sauce. I used tikka masala. Save the runny sauce for a curry soup. Water from the chicken made it runny.

Pressure cook on high for 10 minutes + 10 minutes natural release. I adjusted this recipe to get that mount. The breasts were moist and great with a temp about 170. https://www.pressurecookrecipes.com/make-moist-chicken-breast-pressure-cooker/

Tarragon Chicken and Rice Soup

http://allrecipes.com/recipe/231509/tarragon-chicken-and-rice-soup

I used 2 quarts broth. It was quite a thick soup after it sat for a few minutes cooling. Could have used even more broth. This would have been fine with half the rice too. I cooked an entire cauliflower in the broth first and pureed it so the soup would be more creamy.

Enchilada Soup

http://thepioneerwoman.com/food-and-friends/easy-enchilada-soup/

I made this recipe with the following alterations: Added 1 15 oz can of diced tomatoes, did not include the fresh salsa. Used a large 32-oz can of red enchilada sauce instead of 2 10-oz ones. Used 15 oz can corn instead of frozen. Added ~1 cup leftover refried beans to thicken. Did not add garlic. Added ~ 2 tbsp lime juice.

And this was a great soup and easy since it utilized leftovers and food from cans. It was definitely spicy, the leftover shredded chicken I used was already seasoned with taco seasoning and so made it even spicier. But with sour cream, cheese, and old broken chips on top, it mellowed and Ila loved it when she has rejected spicy things in the past. Clyde did not eat any. :)

Pesto Cream Sauce

http://www.food.com/recipe/pesto-cream-sauce-287975
Pesto Cream Sauce

We ate this over chicken and rice. Very delicious.

Chicken Waldorf Salad

http://www.foodnetwork.com/recipes/chicken-waldorf-salad-recipe
Chicken Waldorf Salad

This recipe was great. I did use 2 chicken breasts making 3 cups of chicken and added some chopped green onions. Ila loved it especially, even the lettuce.

Chinese Napa Cabbage Salad

http://allrecipes.com/recipe/14321/chinese-napa-cabbage-salad

Alterations: Do not add seasoning packet, add in shredded or chopped chicken. (2 breasts.) Use half the butter. Add only 2 Tbsp sugar, and 1.5 Tbsp soy sauce. And add 3/4 tsp salt and pepper.

This was very good!

Sheet Pan nachos

http://thebakermama.com/recipes/sheet-pan-chicken-and-black-bean-nachos/
Sheet Pan nachos

I made this with blue corn chips, but they got a little soggy. I think it was probably from the refried beans spread on each chip. I used some shredded chicken I had in the freezer.  David liked it but I wouldn't make this again unless I could figure out how to avoid the chips softening. I served it with guacamole.

Easy Chicken Nuggets

http://wholenewmom.com/recipes/recipe-for-chicken-nuggets-easy-chicken-recipe/

Easy Chicken Nuggets

I made this with a pound of chicken and it was enough for us along with some mashed potatoes and vegetables. The breading was not too spicy for the kids, but I may try and coat in egg first next time to see if that makes a thicker coat. I sprayed the breaded chicken with coconut oil spray and then it coated a bit more with the rest of the flour.

Even Clyde ate this, which was my goal. It was his birthday dinner.

Chicken Wings

http://allrecipes.com/recipe/187822/baked-chicken-wings/
Chicken Wings

The wings were not crispy in the hour specified. I had 12 wings in the pan, and there should have been enough circulation around them but I guess not. Also the seasoning here left much to be desired. I would not do it that way again. Also, the wings need at least 10 minutes to cool before eating.

Chicken Souvlaki with Tzatziki sauce

This recipe is from Libby with my modifications. I have served this with pitas and flatbread. Flatbread works fine, just put meat on top with tzatziki sauce on top of that.

A very delicious meal, if a little time consuming. This takes about an hour. I served with tomatoes and tzatziki sauce, and the chicken/pepper mixture, and feta (but feta not really necessary).  I served with a feta and tomato green salad. It was very complimentary.

Chicken Souvlaki

INGREDIENTS

1 recipe Chicken and vegetables

6 whole wheat pitas, warmed (or flatbread and serve chicken and sauce on top)

Roma tomato, thinly sliced

red onion, thinly sliced

cucumber, thinly sliced (optional)

feta, crumbled (optional)

Tzatziki sauce

DIRECTIONS

1. Prepare chicken and vegetables according to recipe directions. (see below)

2. Prepare tzatziki sauce according to recipe directions. (see below). Refrigerate until ready to use.

3. Fill warmed pitas with grilled chicken, cucumber, tomato, onion, feta, and tzatziki and serve.

chicken and vegetables

Serves 4-6.

INGREDIENTS

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces (works fine with more chicken, I've done with 3 lb)

3-4 Tbsp. extra virgin olive oil, divided

4 garlic cloves, crushed

1-2 tsp. dried oregano

1 tsp. salt

1 tsp. ground black pepper

2 Tbsp. freshly squeezed lemon juice

1 red onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

DIRECTIONS

1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes.

2. Sauteed onion and peppers in remaining 1-2 Tbsp oil. Remove from skillet when soft and put in marinated chicken and cook. Let the pieces sit in the same spot for a few minutes to get a nice crust, then flip the pieces. After chicken is done, put vegetables back in along with 2 Tbsp lemon juice. Cook a little more if needed, if dry add more olive oil if needed.

Tzatziki - (from about.com)

Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. vinegar
• 2 cloves garlic, minced finely (or 2 t minced garlic from the jar) (if cloves are very large just use one)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup greek yogurt
• 1 cup sour cream (or 1/2 cup sour cream and 1.5 c yogurt)
• 2 cucumbers, peeled, seeded and diced (no need to peel if using persian cucumbers
• 1 tsp. chopped fresh dill (i used dried)

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil/vinegar mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Chicken and Broccoli Stir-fry

I made this with chicken I had sauteed in advance and used a green bell pepper.  It worked fine that way too. I really liked this.

Chicken and Broccoli Stir-Fry

Source: www.bhg.com

Course: Main Course

Total Time: 30 min

Serves: 4

Ingredients

• ¹⁄₂ cup water
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons cornstarch
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 pound broccoli
• 1 yellow sweet pepper
• 1 tablespoons cooking oil
• 1 pound skinless, boneless chicken cut into bite-size pieces
• 2 cups rice

Directions

1. For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
2. Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.
3. In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
4. Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce. Makes 4 servings, 5 cups total.
5. Calories include 1/2 cup rice per serving.

Amount Per Serving
Calories: 323
Fat: 7 g
Cholesterol: 61 mg
Sodium: 958 mg
Sugar: 5 g
Carbohydrate: 36 g
Fiber: 4 g
Protein: 30 g

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Thai Peanut Sauce Pasta w/chicken and vegetables

http://www.betternpeanutbutter.com/recipes.php?page=3

Thai Peanut Sauce

1/3 cup Better 'n Peanut Butter
4 tsp. reduced sodium soy sauce
4 tsp. fresh lime juice
1 Tbsp. red curry paste (perfect for adults, but Ila refused to eat it. Try a half Tbsp next time.
2 tsp. minced garlic
1 tsp. grated ginger root
1 tsp. cornstarch
2/3 cup vegetable broth

Before you mix up the sauce, pound out a couple chicken breasts and let them cook in the skillet so they have a little crust. Flip, and then set on plates while done. 

Mix up all ingredients in sauce except broth, then slowly stir in broth at the end.

Saute onions, peppers, green onions, small cut greens (like kale), and whatever other veggie you wish after the chicken is removed from pan (on in a second skillet depending on timing). Once cooked, add the peanut sauce and let it thicken and bubble. Add chopped cilantro last.

Cut up chicken and mix into sauce/veg mixture. Serve over rotini noodles

Chinese Chicken Salad

Chinese Chicken Salad

2 cups shredded leftover chicken, or pieces.
1 small napa cabbage (aka chinese cabbage)
soy sauce
2 T black bean sauce
1/2 tsp chili garlic sauce/paste
a few peanuts thrown in (I had chili-lime peanuts so it worked well)
sesame seeds
cilantro
sesame seed oil to saute chicken
green onions
garlic
ginger

Mince garlic and ginger (large clove of garlic and equal amount of ginger), saute in 1/2 tsp sesame oil. Add chicken and soy sauce (a couple tablespoons maybe?), then the other sauces, both of which are in the asian aisle. Mix it up. If you have other veg you want to add that needs to be cooked/softened, put it in.

When done with saute, add to thinly sliced napa cabbage, and mix in cilantro, chopped green onions, sesame seeds, and peanuts. Toss together in a large bowl.

I really loved this meal. DH seemed to like it too.

I also put in some spiralized gold beet, that I sauteed with the chicken, but that was just because I needed to use it up. It just took on the flavors of the dish.

Notes: The last two times I made this the flavor has been a little too strong/salty. I'm not sure which seasoning is overpowering it, so I may try a different recipe next time.

Barbeque Chicken

http://allrecipes.com/recipe/barbeque-chicken-2/?mxt=t06dda

I roughly followed the method outlined in this recipe for cooking.  I filled up a cookie sheet with 11 legs and 11 thighs. I basted bbq sauce on before covering with tin foil. It was 1h20 minutes total baking time (20 minutes at 500, or nearly 500, and 1 hr at 300), plus two 4 minute high broil sessions after basting on more bbq sauce twice. I used the sauce recipe from the Nourish cookbook.  After the baking session, I poured off excess liquid before basting on sauce.

Paleo Pad Thai

http://theclothesmakethegirl.com/2011/05/08/paleo-pad-thai/
Paley Pad Thai

I adored this dinner. Love. I doubled the egg portion (and the thing mixed in it), and used 4 chicken thighs, and a whole sweet onion. I cooked them over 4/10 heat slowly over almost an hour. I had to put the lid on for the last 20 since they were still red next to bone. That made a nice texture to the chicken. Also, I baked spaghetti squash for 40 minutes on a small half, and 50 min. on the larger half (see this http://theclothesmakethegirl.com/2008/09/30/eat-your-vegetables-spaghetti-squash/)

Also, I used peanut butter in the sauce. It was great, and there was more than enough for us all. I would add more snap peas next time. Use a 10 inch skillet for the eggs. A 12 inch was too big.

slow cooker sesame-orange chicken

slow cooker sesame-orange chicken from page 130 of Against All Grain.

This recipe was so so so good. I loved it. And it worked perfectly in my instant pot (on low). This is one to make frequently!

Notes: this is great also if you substitute the honey with 2-3 TBSP of Swerve.