chicken egg roll bowl

 

My family really enjoyed this!  The additions I made were to add 3 scrambled eggs and some chili garlic sauce for some heat I really liked those additions.  We'll be having this dish again!

chicken egg roll bowl (skinnytaste)

1 pound 93% lean ground chicken

3 tablespoons less sodium soy sauce, divided (or more to taste)

3 medium scallions, sliced, dark green parts separated for garnish

2 cloves garlic, minced

1/2 teaspsoon fresh ground ginger

3 cups slaw mix with cabbage, carrots and/or broccoli slaw 

2 cups baby bok choy, chopped and trimmed

1/2 tablespoon Chinese rice wine (I used rice vinegar)

1/2 tablespoon sesame oil

2 cups cooked white rice for serving

Note:  I added 3 scrambled eggs to the dish

In a large nonstick skillet, cook the chicken over medium-high heat with 1/2 tablespoon of the soy sauce until browned and cooked through, breaking it up into smaller pieces as it cooks, about 5 minutes.

Add the scallion whites and light green parts, garlic and ginger, stir well and cook until soft, 2 to 3 minutes.  Add the veggies, pour the remaining 2 1/2 tablespoons soy sauce, rice vinegar and sesame oil and cook stirring occasionally until the veggies are wilted but still crunchy, about 4 minutes.

Add the eggs and heat for a minute.

Remove from heat and finish with scallions.  Serve with rice.

quick-baked spinach artichoke chicken

 

This was delicious!  My youngest daughter said it tasted like the yummy spinach artichoke dip on top of chicken...and that's exactly what it tasted like.

quick-baked spinach artichoke chicken (adapted from wholesomlicious)

2 pounds chicken breast, boneless & skinless, fileted then pounded thin

4 ounces light cream cheese, softened

1/2 cup light mayonnaise

1 tablespoon dijon mustard

2 cloves garlic, minced

1/2 cup freshly grated parmesan cheese

2/3 cup mozzarella cheese

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces marinated artichokes, drained and chopped

3 cups fresh spinach (I used more like 4-5 cups)

Preheat the oven to 375 degrees.  Lightly grease a 9x13 casserole dish with cooking spray or oil.  Place the chicken breast inside the dish.

In a large bowl, mix the cream cheese, mayo, dijon mustard, garlic, salt and pepper.  Stir in most of the parmesan and mozzarella cheese, reserving a little top top the casserole.

Fold in the artichoke hearts and spinach and mix until well combined.  Spoon the mixture on top of the chicken breast.  Sprinkle with the remaining cheeses.  Transfer the casserole to the oven.

Bake for 30-35 minutes or until the chicken is cooked through and the cheese is lightly browned and bubbly.

molasses crinkles with white chocolate chips

 

My husband said these are the best cookies I've ever made.  I don't know how that is possible since I have made a lot of cookies over the past almost 25 years...but great!  My youngest daughter also LOVES these cookies.  My son didn't say anything about them but he's eaten the most.

molasses crinkles with white chocolate chips

1 1/2 cups shortening

2 cups packed brown sugar

1/2 cup milk-flavor molasses

2 eggs

4 1/2 cups all-purpose flour

4 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

1 (12 ounce) package white chocolate chips

granulated sugar for rolling

Mix shortening, brown sugar, molasses and egg thoroughly in a large bowl.  Stir in remaining ingredients except granulated sugar.  Stir in white chocolate chips.

Heat oven to 375 degrees.  Grease cookie sheet.

Shape dough into 1 1/4" balls.  Roll in granulated sugar.  Place balls 3 inches apart on a cookie sheet.  Using the palm of your hand or the bottom of a glass, press the balls down a little bit.

Bake 10 to 12 minutes or just until set.

Remove form cookie sheet to wire rack.

creamy caesar chicken

 

My friend shared this recipe and I already had everything I needed to make it.  It was really good!  I love how simple it is and it was a hit with my family.

creamy caesar chicken (my friend Dee-Anna)

2 large chicken breasts, fileted

several tablespoons creamy caesar dressing (my favorite is Ken's light creamy caesar)

salt, pepper and garlic powder

provolone cheese (I used mozzarella)

optional:  croutons and butter as a topping to add just before baking

Spread a little bit of creamy caesar dressing on the bottom of a 9x13 baking dish.

Place chicken in the baking dish.

Lightly sprinkle salt, pepper and garlic powder over the chicken.

Spread a little more caesar dressing over the top.

Cover with cheese.

Optional: crush croutons and mix with melted butter and sprinkle over the chicken.

Bake at 350 degrees for 20-30 minutes.  If you did not use croutons, broil the chicken the last few minutes so the cheese is golden brown.

slow cooker indian butter chicken

 

Instant favorite and it's so easy to make!

slow cooker indian butter chicken (damn delicious)

1/2 cup chicken stock

1 (6 ounce) can tomato paste

2 teaspoons yellow curry powder

1 teaspoon garam masala

1 teaspoon ground turmeric

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless skinless chicken thighs, cut into 1-inch chunks

1/2 sweet onion, diced

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1/2 cup heavy cream (I used half and half)

2 tablespoons freshly squeezed lime juice

1 1/2 teaspoons brown sugar (I omitted)

In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

Place chicken, onion, garlic and ginger into a 4-quart slow cooker.  Stir in chicken stock mixture.

Cover and cook on low heat for 4 hours.  Stir in heavy cream, lime juice and brown sugar; season with salt and pepper to taste.

Serve with rice.

easy chicken shawarma

 

We had a chicken shawarma platter from a food cart in Kauai recently and it was SO good.  We made our own platter at home which was just as good!  The original recipe for this chicken called that the chicken be cooked on a grill pan but we grilled it on an outdoor barbeque instead.

easy chicken shawarma (damn delicious)

2 tablespoons olive oil

1 tablespoon water

1 tablespoon lemon zest

1 tablespoon freshly squeezed lemon juice

3 cloves garlic, minced

2 teaspoons ground coriander

2 teaspoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

1 teaspoon salt

1/2 teaspoon pepper

2 pounds boneless, skinless chicken thighs

In a medium bowl, whisk together oil, water, lemon zest, lemon juice...and spices.

Add the chicken and marinate for at least 2 hours to overnight.

Drain the chicken from the marinade.

Preheat grill.

Grill until cooked through.

Serve with yellow rice, veggies, hummus and tzatziki sauce.

yellow shawarma rice

I looked for a yellow rice recipe to go with our chicken shawarma for dinner tonight.  This recipe was delicious!  I had run out of white jasmine rice so it was half white and half brown jasmine rice.  It just needed a little more time on the stove but worked out very well!

yellow shawarma rice (the sassy foodie) 

1 cup jasmine rice

2 cups water

1 tablespoon bouillon concentrate

1 teaspoon garlic powder

1/2 tablespoon salted butter 

1/4 teaspoon turmeric

1 lemon

1 teaspoon sea salt

Boil the water over medium heat.

Add the bouillon concentrate to the boiling water.  Stir to dissolve the bouillon into the water.  Add the spices to the water.

Add the rice to the pot, and top with the butter.  Turn the heat to medium low, cover, and cook for 15 minutes.  After 15 minutes, turn the heat off and keep the rice covered for another 5 minutes.

Once the rice has cooked, take off the lid and squeeze the juice of a lemon into the rice.  Fluff with a fork.