Sweet Love and Ginger

Chicken/Turkey

Chicken Teriyaki Meatball Skillet

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Chicken Teriyaki Meatball Skillet
If you have been around here for a while you may notice a recipe that keeps popping up when I talk about eating clean eating, it’s my Southwest Meatball Skillet. I originally got the recipe from Clean Eating Magazine, and over the years have developed it to a tried and true recipe that we love and eat often.

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One Pot Chicken Broccoli Alfredo

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This is the time of year when one pot meals are like the
best thing ever. It’s because we are all running around like chickens, with no
heads, on no sleep, and with all the stress of the holidays (the fun too).
These meals are lifesavers. It’s especially great when it feed 4 or more. I mean 4
people out of one pan! Yeah it’s a pretty big pan, and it’s a pretty wonderful
pan. I probably should also mention that it takes about 30 minutes from start
to finish.
Do I sound a bit crazy? It’s probably because I am. That
whole book writing frenzy set me a bit behind on the holidays so I’m trying desperately
to catch up now. Eeekgatz!
Anyway you’re here for the recipe so I’ll just get on with
it.

One Pot Chicken Broccoli Alfredo (Serves 4)
4 cloves of garlic, minced
2 tbsp olive oil
1 lb of chicken, cut into strips
1 lb of pasta
3 cups of water
2 small heads of broccoli (or 1 large), cut into florets
1 cup of cream
½ cup grated Parmesan cheese

In a large pan or Dutch oven heat oil over medium high heat
and sauté the garlic for 1 to 2 minutes or until it begins to brown. Add the chicken
and cook until it becomes opaque on all sides, 3 to 5 minutes. Add pasta and
water and bring to a simmer. Cover and cook for 10 minutes. Add the broccoli
and cream and cook for another 5 to 10 minutes. The pasta should be aldente,
and the broccoli tender. Stir in the Parmesan cheese and serve.

Maple Chipotle Turkey Chili

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Maple Chipotle Turkey Chili

Thanksgiving is on its way and of course I’m already thinking about what I can do with the leftovers. My priorities are on point.

Lately I have been in a love triangle with chipotle and maple.
What is it about maple in the fall? We typically make this stuff by the gallons in the spring, but I’m all jazzed up to use it in the fall. I don’t know what the deal is with that, but the combination of maple and chipotle is seriously holding the reins around here.
I’m putting it in everything, even my tea. Ok that was a lie, but you see where my obsession is going here. It’s an awesome combination that I think you should try soon and preferably with this recipe or this one. There may be more similar recipes coming soon, I know you’re as excited as I am.
This recipe is a pretty simple recipe you can make for a different twist on leftover turkey. Don’t get me wrong I love a good, hot turkey sandwich, pot pie or soup, but sometimes you just need a little something different.
Maple Chipotle Turkey Chili

 

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Cream of Chicken & Wild Rice Soup

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Cream of Chicken & Wild Rice Soup

I have made Cream of Chicken and Rice before, so you already know I love it. However since cutting back on processed foods I have found myself actually craving more rice, specifically wild rice. Right now I see no issues with this.

What I like most about this recipe is that it’s super simple, and while it takes a while to cook, the flavors are so in depth and the texture so spot on that it’s totally worth the wait. I still dropped some blended spinach in this one mostly to boost the health factor, but you could probably add the spinach without blending or not at all if you so choose. I like to get the biggest bang for my buck however, so blending it is. I also added corn, because I felt it was needed.
It was well received and gobbled up in two eye blinks. Then I made it again a couple weeks later, just to make sure the recipe was right. It was. This time it was one eye blink. I think the one eye blink was due to the cooler temperature, something about warm soup and cool, rainy nights;  they just go.
Cream of Chicken & Wild Rice Soup

 

Cream of Chicken & Wild Rice Soup
Cook time:
Total time:
Serves: 4 to 6 servings
Ingredients
  • 2 tbsp extra virgin olive oil
  • 4 medium carrots, diced
  • 2 celery ribs diced
  • 1 onion, diced
  • 6 cups of low sodium chicken broth
  • 1 cup of wild rice
  • 1 bay leaf
  • ¼ tsp curry powder
  • 1 tsp pepper
  • 1 lb chicken, cooked & shredded
  • 2 cups of spinach blended
  • 1 cup of corn (frozen or fresh)
  • ½ cup heavy cream
Instructions
  1. Saute garlic, carrot, celery, onion in oil.
  2. Add rice & broth, bay leaf, curry, & pepper. Cook stirring regularly until rice is aldente about 40 minutes.
  3. Add chicken and stir.
  4. Add spinach and corn cook for an additional minute.
  5. Remove from heat and add cream, stirring well to incorporate
  6. Serve immediately.

Crock Pot Apple Barbecue Pulled Chicken Sandwiches

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Apple season is starting to wind down over here as the frost starts to creep in so I’m trying to get the last of my favorite fair weather recipes out while I can.
Unfortunately I have been super busy lately trying to get all of these big ideas out of my head and into effect, as well as prepare for the impending holidays. I think I’m almost there I’m almost ready to let you guys in on what I have been doing/am going to be doing. You might already have some ideas, however we are moving on now.
What I meant to say there was that this recipe is great for the super busy. It’s one of those prepare it and leave it types, and when it’s done you just need to grab your buns and choose your toppings. I served it with some shredded cabbage, and a side of carrot sticks. Did I mention that I’ve been busy? Carrot sticks come in a lot around here when we lack time, or the energy to cook.
It’s also one of those recipes that is great for football season, since apples are around for pretty much its entirety and you can doubleor triple it easily. It could also be served over rice or pasta pretty easily if
you are looking for something different.
Crock Pot Apple Barbeque Pulled Chicken Sandwiches
Crock Pot Apple Barbecue Pulled Chicken Sandwiches (Serves 6-8)
1 Apple, peeled, cored and sliced
1 large onion, sliced thin
2 lbs boneless, skinless chicken breasts
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
2 cups apple cider
1 cup ketchup
½ cup apple cider vinegar
½ cup apple cider
½ cup packed brown sugar
2 tsp ground mustard
¼ cup Worcestershire sauce
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried onion
 

Place the first 7 ingredients in a large crock pot and cook
on low for 6-8 hours. Once the chicken is done use two forks to shred the
chicken. In a large saucepan combine the ketchup, vinegar, cider, brown sugar,
mustard, Worcestershire sauce, garlic, paprika and onion, and stir until well
combined. Bring to a boil and then reduced to a simmer. Cook uncovered for 10
to 15 minutes until the sauce has thickened. Stir the sauce into the chicken
until well combined. Serve immediately.