Tag Archives: chicken

Curried Chicken Sauté

Either you like curry or you don’t.  I didn’t use to and I admit it was because I didn’t like the smell.  I just assumed I wouldn’t like the spice until I tried it a few years ago.  Now, I crave Indian food and when I’m not sure what to eat, sometimes I’ll just have pasta and vegetables with a red curry sauce.  

This recipe for Curried Chicken Sauté seemed simple enough to make so I was eager to try it.  Chicken breasts are cooked with a simple rub of salt, pepper, and curry powder and then mixed with soft peppers and a creamy curry-coconut milk sauce.  This can either be eaten as a meal itself or over a little bit of rice.  The curry here isn’t overbearing and provides such a pleasant flavor to chicken and vegetables.  If you don’t want to try it, I won’t be offended.  But you never know, if you try it, you just might like it.

The ingredients:

Sprinkle curry powder, salt, and black pepper over chicken (I just put it on one side).

Cook the chicken breasts in a non-stick skillet over medium-high heat until thoroughly cooked.

Remove chicken from the pan and set aside.  In the same pan, sauté bell peppers and curry powder for 1 minute.

Add coconut milk and bring to a boil.  Reduce heat and simmer for four minutes until slightly thickened.  Add in juice from half of a lime.

Cut chicken into thin slices and add to the peppers and sauce.

Additions:  None

Omissions:  None

Substitutions:

  • Fresh whole peppers for pre-sliced packaged peppers

Overall Rating:  Like It

Apricot-Glazed Grilled Chicken

Here is a simple chicken dish that can be made pretty quickly even when the weather is cold.  Apricot-Glazed Grilled Chicken probably tastes better in the summer when you can prepare this over an outdoor grill but it’s still a pretty good dish on an indoor grill.  I used my beloved Griddler by Cuisinart but any grill pan will work.  (And let’s be real – if you don’t have a grill pan, a skillet will work just fine!)

A mixture of apricot preserves, vinegar, olive oil, and garlic is brushed over chicken as it cooks making for a tasty, slightly sweet glaze.  I used chicken tenderloins but you can use any chicken you like (the recipe uses chicken breasts, thighs, and drumsticks).  Serve this with any vegetable, starch, or salad greens you like to make for a light and healthy meal.

The ingredients:

Combine apricot preserves, vinegar, olive oil, and garlic in a small bowl and mix well.

Cook one side of the chicken on a grill pan and turn over.  Coat the cooked side with apricot glaze.  When opposite side has cooked, flip the chicken over and apply glaze to the other side.  I flipped the chicken over one more time to make sure all sides with glaze were cooked.

Consider using this glaze with bite-sized chicken or on skewers for the little ones or as an appetizer.

Additions:  None

Omissions:  None

Substitutions:

  • White wine vinegar for red wine vinegar

Overall Rating:  Like It

Source:  Cooking Light Magazine

Waldorf Chicken Salad

I went a little crazy at the grocery store this weekend and bought nearly every fruit and vegetable I could get my hands on. So, this week’s recipes will be full of healthy ideas. (I hope you don’t mind!)

This recipe for Waldorf Chicken Salad was buried in a cancer-fighting meal plan on Self Magazine’s website. Don’t pass by meal plans like these in magazines when you see them because they are usually very easy, healthy and full of great ideas. I don’t normally eat Waldorf salads even though they are full of all kinds of things that I love like apples, grapes, celery, and walnuts. I suppose it is because they are dressed in mayonaisse, making them a wanna-be healthy girl’s enemy.

This version has a teeny-weeny bit of mayo but also uses plain yogurt which cuts the calories. I used non-fat Greek yogurt which is tangy but is complemented by the sweetness of the grapes and apple. This is a great use for any leftover chicken you might have on hand or if you’re in a hurry, use precooked chicken strips like I did (I love Perdue Short Cuts). I didn’t use walnuts this time (even though they are one of my faves) but instead used chopped pecans because I had them on hand. Since chicken salad usually just tastes better as flavors meld, make this over the weekend and keep it in the fridge for a few quick workday lunches.

The ingredients:

In a bowl, mix yogurt, low-fat mayonaisse, mustard, lemon juice, salt, and pepper.

Add in chicken, apple, celery, grapes, and onions and mix well. (I put the pecans in here too but you can wait and sprinkle them over the salad just before serving if you prefer.)

Serve over your favorite greens.

Additions: None

Omissions: None

Substitutions:

  • Dijon mustard for yellow mustard
  • Pecans for walnuts
  • Non-fat plain Greek yogurt for low-fat plain yogurt
  • Light mayonaisse
  • Scallions for onion

Overall Rating: Like It

Source: Self Magazine

1 … 22 23 24 … 29
Blog at WordPress.com.