Barbecued Chicken

This was delicious and tasted like summer!!!  Found this gem in Better Homes and Garden magazine so had to make it up!!  It was yummy and didn't take long to make at all!!! 

Makes 6 servings

Ingredients:

1/4 cup butter

1/2 cup finely chopped onion

3 garlic cloves, minced

1 1/2 teaspoon paprika

1 1/2 teaspoon chili powder

1/2 teaspoon crushed red pepper

2/3 cup cider vinegar

1/2 cup packed brown sugar

1 tablespoon worcestershire sauce

1/2 cup tomato paste

2 tablespoons molasses

4lb meaty chicken pieces (bone in breasts, thighs, and/or drumsticks), skinned

For sauce, in a 2-qt saucepan melt butter over low.  Add onion, garlic, and 1 teaspoon kosher salt.  Cook until onion is tender.  Stir in paprika, chili powder, crushed red pepper, and 1/4 teaspoon ground black pepper; cook and stir 1 minute.  Stir in 1 cup cold water, the cider vinegar, brown sugar, and worcestershire; bring to simmering.  Whisk in tomato paste and molases until smooth.  Return to simmer.  Cook, uncovered, stirring occasionaly, until thickened, 10 to 15 minutes.

Meanwhile, prepare grill for indirect heat using a drip pan.  Place chicken, bone sides up, on greased rack ovre drip pan.

Grill, covered, over indirect medium heat until done (165 degrees), 50-60 minutes, turning once halfway through grilling and brushing with 1 cup sauce the last 15 miutes of grilling.  Heat and serve remaining sauce with chicken.

Juicy Marinated Air Fryer Chicken with No Breading

We are always looking for quick and yummy meals during the week nights before baseball and this was perfect!!!

Serves 6

Ingredients

• ½ cup mayonnaise
• 1 tablespoon Dijon Mustard
• 1 tablespoon lemon juice optional
• 1 tablespoon coconut aminos
• 1 teaspoon Italian seasoning
• 1 ½ teaspoons sea salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 ½ pounds boneless chicken breast or thighs

Instructions

• In a small bowl combine mayonnaise, mustard, lemon juice, coconut aminos, Italian seasoning, salt, pepper, and cayenne pepper.
• Place the chicken in a shallow dish or large zip top plastic bag.
• Add marinade and return to the refrigerator for 30 minutes or up to overnight. (Omit the lemon juice if you are marinating more than 4 hours.)
• Preheat your Air Fryer to 400 degrees.
• Arrange chicken in a single layer in the air fryer.
• Cook for 7 minutes.
• Flip and cook for about 7 more minutes, or until the internal temperature reaches 160 degrees Fahrenheit.

Oven Instructions

• Preheat the oven to 350 degrees.
• Place chicken on a parchment lined baking sheet and cook for 25 to 30 minutes, until the internal temperature reaches 160 degrees.

Sweet Chili Pineapple Chicken Skewers

These are delicious!!!  I love a meal I can prep and then cook time is under 20 minutes!!!  So happy it's back to yummy summer meals!!!

Makes 4 servings

Ingredients

Skewers

• 1 ½ pounds chicken thighs, boneless, skinless trimmed of excess fat and cut into bite-size pieces
• 1 20- ounce pineapple chunks, canned, in 100% pineapple juice drained, juice reserved
• ¼ cup soy sauce low-sodium
• ½ cup sweet chili sauce
• 2 tablespoons garlic, minced
• 1 ½ limes divided
• ½ teaspoon ground ginger
• 1 bunch green onions chopped

Peanut Sauce

• 1 teaspoon extra-virgin olive oil
• 1 clove garlic minced
• 1 teaspoon ginger, freshly minced or ginger powder
• ¼ cup soy sauce low-sodium
• ¼ cup brown sugar
• ¼ cup peanut butter creamy
• ¼ teaspoon red Thai curry paste
• ½ cup coconut milk light is fine

Instructions

Marinate

• Place the chicken pieces in a large zip-top bag and set aside. Juice one of the limes and reserve the other lime for later.
• In a small mixing bowl, whisk together the reserved pineapple juice, soy sauce, sweet chili sauce, garlic, reserved lime juice, and ginger. Reserve ¼ cup of the marinade. Pour the remaining marinade over the chicken pieces, seal, and refrigerate for at least 4 hours or up to 24 hours.

Grill

• When ready to cook, preheat grill over medium-high heat. Alternately thread the chicken pieces and pineapple onto skewers. Turn grill to medium, lightly oil the grates, and cook for 4 minutes. Turn the skewers and cook for another 4 minutes.
• While the chicken is cooking, prepare the peanut sauce. Heat the oil in a small saucepan over medium heat. When hot, add the minced garlic and cook for about 1 minute or until fragrant. Combine the remaining peanut sauce ingredients in the pan and heat, stirring frequently, until the mixture is smooth. Remove from heat.
• Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture.
• When the skewers are done, transfer to a serving platter and drizzle with reserved ¼ cup of marinade. Juice the remaining half lime over the skewers. If desired, drizzle the peanut sauce over the skewers; otherwise, you can serve it as a dipping sauce. Garnish with chopped green onions and serve immediately.

Notes

• If you'd like to serve these as appetizers, try preparing them on toothpicks or 6" skewers.

Chicken Stew (Zimbabwean Style)

Evan picked Zimbabwe for the country we "ate" tonight so I went hunting for a good meal!!  This was actually DELICIOUS!!!  I was nervous Evan wouldn't eat it but he gobbled it right up!!  Wouldn't eat it with sadza again but rice would be perfect!!!  It's not really what you think of a stew - but it does have a little sauce and would be great over rice!!!

Ingredients:

• 1.5 lbs boneless chicken thighs or drumsticks

• 1 onion, chopped

• 2 tomatoes, chopped (or 1 can diced tomatoes)

• 1–2 cloves garlic, minced

• 1 tsp paprika

• 1 tsp mild curry powder (optional)

• 1 tsp salt

• 2 tbsp oil

• 1 cup chicken broth or water

• 2 carrots, peeled and sliced

• Optional: a handful of peas for color

Instructions:

1. In a pot, heat oil and sauté onions until soft.

2. Add garlic and spices, cook for 1–2 minutes.

3. Add chicken and brown on all sides.

4. Stir in tomatoes and broth. Cover and simmer for 20–25 minutes.

5. Add carrots and peas; simmer another 10 minutes until everything is tender.

6. Serve with sadza or rice.

Grilled Chicken with Quinoa

Big week for B so had to keep him fueled for ALL the yards at state :)  This was good (but Evan wouldn't eat the Quinoa hahaha)

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or chicken broth (for extra flavor)
• Salt to taste
• 1 tablespoon olive oil (optional)
• Fresh herbs for garnish (like parsley or cilantro), optional

Instructions:

Marinate the Chicken:

• In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
• Add the chicken breasts to the marinade and coat them evenly.
• Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the fridge for maximum flavor.

Cook the Quinoa:

• Rinse the quinoa under cold water to remove its natural bitterness.
• In a medium saucepan, combine the quinoa and water (or chicken broth for extra flavor). Add a pinch of salt.
• Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
• Once cooked, fluff the quinoa with a fork and stir in the olive oil, if desired. You can also add fresh herbs like parsley or cilantro for extra flavor.

Grill the Chicken:

• Preheat your grill or grill pan to medium-high heat. If you're using a grill pan, lightly oil it to prevent sticking.
• Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
• Remove the chicken from the grill and let it rest for a few minutes before slicing.

Optional Add-Ins:

• Veggies: You can add sautéed vegetables like zucchini, bell peppers, or spinach to the quinoa for extra nutrition.
• Lemon Zest: Add some lemon zest to the quinoa for an extra citrusy punch.
• Feta or Avocado: Crumbled feta cheese or sliced avocado make a great topping for added richness.

Green Bean Casserole Crunch Bowls

Found this when I was looking for easy meals for lunch!!  This is single serving so prep as many bowls as you would like!!

Serves 1

Ingredients:

4oz rotisseries chicken

light laughing cow

1/3 cup green beans

1 Tablespoon parmesan cheese

1/2 cup blended cottage cheese

2 teaspoon onion soup mix

Fried onions

Put in a oven safe bowl - rotisserie chicken, laughing cow, green beans parmesan, cottage cheese, and soup mix.

Bake at 350 for 25 minutes.

Sprinkle with fried onions and serve!!

Fiesta Chicken Power Salad

B man doesn't like school lunch so I'm always on the hunt for high protein meals I can make him!!  This was quick and delicious!!  He loved it!!

Recipe from: Makayla Thomas Fit - Serves 4

Ingredients:

3 Potatoes, diced

1lb Ground chicken

Fajita seasoning

Lettuce, shredded

1 cup corn, cooked

2 roma tomatoes, cut

1/4 cup red onion, diced

Cilantro

Jalapeno, diced

Greek yogurt

Chic Filet Creamy Salsa Dressing

Cojita cheese

Dice, season potato in air fry at 400 degrees for 10 min - then shake - then 10 more min.

Cook ground chicken with fajita seasoning.

Make Pico de Gallo - tomatoes, red onion, cilantro, jalapeno.

Mix potato, chicken, pico, lettuce and corn.

Combine yogurt and Chic Filet sauce together and top.  

Top with cojita cheese and enjoy!!

Sheet Pan Greek Chicken and Vegetables

This was super good AND it was easy to make for a week night!!!  You could put on a pita too!!!  Boys liked just making it bowl style!!

OBB - Serves 6

Ingredients

• 1 red, yellow, or orange bell pepper cut into 1" squares
• 1 medium onion red or yellow, cut into 1/2"-1" squares
• 1 small-medium zucchini sliced into 1/3" pieces
• 1 cup cherry/grape tomatoes sliced in half, optional- see instructions
• 2 pounds boneless skinless chicken thighs about 6 thighs
• 4 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 ½ teaspoon lemon pepper or sub 1/2 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 1 ½ teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon freshly minced rosemary leaves, optional
• 1 lemon
• ⅓ cup feta cheese

Topping options

• additional feta Cheese
• Chopped Parsley
• Tzatziki, recommended
• Hummus
• Greek Salsa

Instructions

• Preheat oven to 425 degrees.
• Prepare pan: If desired, line pan with foil for easy clean up. Note- I like to use an extra large sheet pan for this recipe, but you can also make it on a standard sheet pan (which is what I'm using in the photos). The more crowded your food, the more moisture in the pan so it tends to have a bit more liquid. Sometimes depending on the size of your vegetables, this can get a bit crowded on a single standard pan, but if that's what you've got, it will work great!
• Place cut vegetables on the prepared baking sheet. You can include your small tomatoes whole, or if you have the time, I like to cut them in half and press the seeds and pulp into the sink just to get rid of a little more liquid.
• Pat chicken thighs dry with paper towels. Use a clean pair of kitchen sheers to trim off any excess pieces of large fat (no need to remove ALL fat). Slice chicken into ½-inch slices and add it to the vegetables on the pan.
• Drizzle with 4 tablespoons olive oil. Sprinkle on the salt, lemon pepper, oregano, basil, garlic, onion, and rosemary if using.
• Toss to evenly distribute all oil and spices over chicken and vegetables.  *I use food-safe gloves and do this with my hands massaging everything together.
• Place in oven and roast for 20 minutes.  Use a spatula to toss mixture and then return to oven for an additional 15 minutes. Finally, turn on the broiler and cook (watching carefully) until vegetables are slightly browned and caramelized and chicken has an internal temperature of 165 degrees or more. 
• Remove pan from oven and immediately toss with 1/3 cup feta cheese and a squeeze of fresh lemon juice. Add additional salt if needed. Serve in a grain bowl or in a wrap with desired condiments.

Some topping options:

• Tzatziki - tzatziki is a simple condiment sauce made from yogurt, cucumber, and some spices. It's super easy to make at home, or you can find some ready-made versions. If you don't use any other condiment, I recommend at the very least having this one.
• Feta - crumbled feta adds both a creaminess and a tanginess
• Lemon wedges - squeeze on a little fresh lemon juice before serving.
• Hummus - I love a little smear of hummus on a flatbread or a dollop in a bowl.
• Greek Salsa - If you want something cold and crunchy, this greek inspired salsa is a great choice.

Chicken Pesto Bakes

 Always looking for new meals and quick ones are even better!!!  This was great -- not enough food for dinner for my crew BUT works great to prep, bake, and then have the next day for lunch!!!

Equipment

• 5 Glass Bowls 4 cup capacity
• 1 Half Sheet Pan

Ingredients

• 10 tablespoons rice uncooked (Basmati)
• 25 ounces boneless skinless chicken breast diced
• 5 tablespoons pesto Classico
• 5 tablespoons plain nonfat Greek yogurt
• 1 & 1/4 cups chicken broth
• 10 ounces cherry tomatoes
• 1 & 1/4 cup mozzarella cheese
• salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
• To each container add 2 tablespoons rice, 5 ounces chicken, 1 tablespoon of both pesto and yogurt, and 1/4 cup of broth. Stir well.
• Top each with 2 ounces of tomatoes and 1/4 cup of the cheese.
• Bake in the oven for about 40 minutes, or until the chicken reaches 165 degrees and the rice is cooked.
• Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.

Notes

• Search the Myfitnesspal or MacrosFirst app food databases for Stay Fit Mom Pesto Chicken Bakes to log in your food diary.
• Bulk up with some extra rice. For every extra tablespoon of uncooked rice you add to your bowl, add an additonal 8.8g of carbs and 0.8g of protein. Don’t forget to keep the 2:1 ratio of rice to broth.
• Add extra veggies to get in some extra micronutrients!
• Freeze a few if you won’t eat them in time. Store in the freezer up to 30 days. 

Buffalo Chicken Rice Bowls

 This was super yummy!!!  Love finding new meals that everyone eats!!  This was sort of build your own bowl so works perfect for picky eaters -- EVAN!!!  hahah

Ingredients

Buffalo Chicken

• 1.5 lbs boneless, skinless chicken breasts
• ½ cup Hot sauce I like Frank's Red Hot
• ¼ cup melted ghee or butter
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt

Ranch Dressing

• 1 cup plain non-fat Greek yogurt sub mayo for dairy free
• ⅓ cup unsweetened almond milk
• 1 tbsp fresh chopped dill
• 1 tsp dried chives
• 1 tsp garlic powder
• 1 tsp dried parsley
• ½ tsp onion powder
• 2 tsp lemon juice
• ½ tsp salt + more to taste

Remaining Ingredients:

• 1 cup brown or white rice uncooked
• 1 cup diced cucumber
• 1 cup matchstick carrots
• ½ cup diced red onion
• ½ cup Blue Cheese crumbles optional
• ¼ cup chopped green onions

Instructions

Slow Cooker Buffalo Chicken Instructions:

• Add the chicken breasts to the bottom of your slow cooker. Add the buffalo sauce, melted ghee, and spices on top. Toss everything gently to coat the chicken. Cook on low for 6-7 hours, or high for 2-3 hours. Shred and keep on warm until ready to serve.

Instant Pot Buffalo Chicken Instructions:

• Add the chicken breasts to the bottom of the Instant Pot. Add the hot sauce, melted ghee, and spices. Use tongs to rotate the chicken pieces so they get coated in the sauce. You want a layer of sauce on the bottom of the Instant Pot to ensure you don't get the burn notice.
• Cook on Manual High Pressure for 13 minutes, then quick release. Shred the chicken using 2 forks, then add it back to the pot with the sauce and toss to combine. Keep on warm until ready to serve.

Remaining Instructions:

• Cook the rice according to package directions.
• Make the ranch dressing: Combine all of the ingredients in a bowl and whisk well until combined. Store in the fridge until ready to serve.
• Assemble your bowls: Add some rice, shredded buffalo chicken, cucumbers, carrots, tomatoes, and red onion to a bowl. Drizzle with the ranch dressing and top with blue cheese crumbles and green onions. Enjoy!