This is one of the first things I ever learned to make, and for some reason, I haven’t done it in years. So easy in the crock pot, and the leftovers are great. This is a recipe I got from Cooking Light, modified it a little bit, and served over whole wheat spaghetti. Definite make again – below is with my changes.
After traveling for two weeks and eating restaurant food (some of it not very good), I was dying to cook despite the study hours. This is a Cooking Light recipe I had been eyeing for a while, but never got around to making. We were very pleased with it. I cooked it a bit too long, so there was less sauce than I would have liked, but still a winner. I did sub golden raisins for apricots since that’s what I had on hand and it worked well. This might also do well with chicken breasts, though I prefer thighs in general.
We have a CSA dill plant that is flourishing when most of our other plants have kind of had it…went searching for an easy weeknight dill recipe and here’s what we found! This came from an old issue of Gourmet magazine. We enjoyed it and it was a pretty fast meal – the original recipe called for chicken legs, but I used chicken breasts and it was fine. Otherwise no changes. Definitely a make-again, but I do think I’d add more mustard next time.
Now that I’m juggling two horses after work on top of normal life and crazed studying, I’m suddenly becoming BFFs with our slow cooker. It’s so far allowing us to keep making healthy dinners even if neither one of us is home until after 7pm (and tired, who wants to cook after that?). This was a Cooking Light recipe that we liked, though it needed extra on all the seasoning – especially the salt and garlic. The only real change I made to the original (besides a heavier seasoning hand) was to use boneless, skinless chicken breast instead of bone-in…that’s just what we had. We’re mostly doing the low carb thing, so we did not server over pasta and it was just fine with a vegetable side. The below is with my changes to up the seasoning.
We were really happy with this tasty, easy baked chicken dish, which came from a recipe database called RecipeSource. I did halve the sugar in the recipe from 1/2 cup to a 1/4 cup, so the rub was more watery than intended. But lost no flavor and it stayed on the chicken without trouble. The sweet rub on the chicken paired really well with some spicy garlic roasted green beans as a side. It also made a lot – I used four split chicken breasts, but you could really use any chicken you liked – a whole cut up chicken would be great for leftovers.
Rosie the Corgi was a big fan of making sure that she gave Shawn a grilling cookbook for Father’s Day. She loves grilling, since it means occasional morsels for her. 😉 Since Rosie lacks in opposable thumbs, I picked out “Weber’s Real Grilling” on her behalf, and this was the first recipe we tried. All I can say is wow! Total winner. The only change we made from the as-printed version is that we cut back on the peppers a bit
We got a big, lovely bunch of kale in our CSA this week that needed a job. I was contemplating something to do with it besides a soup, and found this casserole on Serious Eats (originally Martha Stewart, I think). It’s nice for a summer casserole – lighter and very bright. It made a ton of course, which was my intent…lots of lunches! This was pretty easy to make a bit healthier with whole wheat pasta, part-skim cheeses, and Smart Balance instead of butter.
I saw this on a website, and I truly can’t remember where now. Either way, it seemed like a great, low cal idea – throw some chicken breasts in a slow cooker, dump a jar of salsa in, cook for a few hours and then shred the chicken. I went ahead and made some salsa verde for this, and it was a really easy, really tasty meal. It would be great in some tortillas, but we’re back on the eating lighter bandwagon, and it was actually delicious as is. We had this with black bean and corn salad on the side, and really loved it.
This is another recipe from the great magazine cleanup of 2013, and we liked it a lot…would definitely make it again. It came from Bon Apetit in 2011. I used a whole chicken already cut up, marinated overnight as the recipe suggested, and it was awesome. The only difficult part was grilling the breasts – they were *huge* and thus difficult to cook all the way through. I might do only thighs next time. We had this with an orzo/feta pilaf and an heirloom tomato salad. Great summer meal.
Another baked chicken recipe; I wish I could say I remember where I first saw this…Pinterest, maybe? Regardless, it’s on a lot of blogs now. We really liked it. The hummus coating kept the chicken very moist while it baked, and formed a nice crust. I think it will be even better with different types of hummus, but it was definitely worth repeating, and can’t beat the relatively low cal. I served this with roasted brussels sprouts, cauliflower, and yellow pepper, and a wild rice mix.
Om nom nom! 