copyright © by christine pittman … yield: serves 3-4 prep time: 5 minutes cook time: 45 minutes...

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COPYRIGHT © BY CHRISTINE PITTMAN

PHOTOGRAPHS COPYRIGHT © BY CHRISTINE PITTMAN

ALL RIGHTS RESERVED

NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM

OR BY ANY MEANS, ELECTRONIC, MECHANICAL OR MANUAL, INCLUDING

PHOTOCOPYINg, OR BY ANY INFORMATION STORAGE OR RETRIEVAL SYSTEM,

WITHOUT EXPRESSED WRITTEN PERMISSION FROM THE AUTHOR.

THIS BOOK MENTIONS SOME FOOD BRANDS. THESE BRANDS HAVE NOT PAID IN

ANY WAY TO BE MENTIONED IN THIS BOOK. HOWEVER THE AUTHOR HAS BEEN

PAID BY THESE BRANDS FOR OTHER THINGS AT OTHER TIMES.

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TABLE OF CONTENTS

APPETIZERS 5

Crispy Indian Dry Wings with Yogurt Dipping Sauce 6

Boneless Chicken Wings 7

Breaded Chicken Wings, The Easy Way 8

Fancier Buffalo Wings 9

Buffalo Chicken Poutine 10

Flatbread Salad with Buffalo Chicken 11

Grilled Indian-Spiced Chicken with Yogurt Sauce 12

Buffalo Chicken Chili Dip 13

Tostadas with Homemade Roasted Corn Salsa

14

ENTREES 15

Quick Roasted Chicken with Potatoes, Asparagas and Lemon 16

Baked Chicken with Tomatoes, Basil and Red Chilies 17

Breaded Frozen Chicken Breasts 18

Buffalo Chicken Stuffed Peppers 19

Chicken and Cheddar Stuffed Peppers 20

Chicken Korma Pot Pie 21

One-Pan Chicken with Butternut Squash and Sage 22

Chicken Souvlaki Tacos with Tzatziki Sauce 23

Easiest Chicken Cordon Bleu 25

Grilled Chicken for a Crowd (The Easy make-Ahead Way) 26

Grilled Chicken Panini wth Pesto Greek Yogurt Spread 27

Grilled Chicken Parmesan 28

Lasagna Rolls with Chicken Cordon Bleu and Kale Filling 29

One-Pan Crunchy Chicken and Broccoli with Cheese 30

One-Pan Sausage and Chickpea Dinner 31

Oven-Fried Whole Chicken 32

BLT Chicken Dinner 33

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Roast Chicken with Lemon and Saffron 34

The Simplest Roast Chicken Dinner 35

Slow Cooker Chicken Parmesan 36

Slow Cooker Pulled Chicken Sandwiches 37

South of the Border Cheesy Chicken Casserole 38

Spicy Sweet Noodle Salad 39

Spinach and Artichoke Pasta Bake

40

SOUPS 41

Quick Homemade Chicken Noodle Soup 42

Quick Chicken and Dumpling Soup 43

15 Minute Chicken Enchilada Soup 44

Quick Chicken Tortilla Soup 45

Quickest Homemade Chili 46

Fettucine Alfredo Soup with Chicken 47

Mexican Lime Soup (Sopa de Lima) 48

Mulligatawny Soup 49

Moroccan Soup with Harissa, Chickpeas and Chicken 50

6

YIELD: SERVES 3-4

PREP TIME: 5 MINUTES COOK TIME: 45 MINUTES TOTAL TIME: 50 MINUTES

CRISPY INDIAN DRY WINGS WITH YOGURT DIPPING SAUCE

The baking method used in this recipe gets you super-crisp wings. You’ll never need to deep-fry again. The dry rub is a nice change from the usual Buffalo sauce.

INGREDIENTS

� 20 chicken wing pieces

� 1 Tbsp. baking powder

� Salt

� 1 cup Greek yogurt

� 2 Tbsp. chopped cilantro

� 2 garlic cloves, minced

� 1/8 tsp. pepper

� 2 tsp. curry powder

� 1 tsp. cumin

� 1/4 tsp ground ginger

� 1/2 tsp. cayenne

� 1/2 tsp. salt

� 1 Tbsp. lime juice

DIRECTIONS:

1) Preheat oven to 250°F. Put wings in a large bowl with baking powder and 1/2 teaspoon salt. Stir

well. Put wings on a rack on a pan. Bake for 30 minutes.

2) Increase oven to 425º F. Continue to bake wings until crisp and brown, 40-50 minutes.

3) Meanwhile, make yogurt dip by combining Greek yogurt, cilantro, garlic, 1/4 teaspoon salt and

pepper. Refrigerate.

4) Make dry rub by mixing together curry powder, cumin, ginger, cayenne and salt in a bowl.

5) While wings are still on the rack, sprinkle with lime juice. Then sprinkle with dry rub. It's fine if

some rub drops onto the pan. Serve with yogurt sauce for dipping.

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YIELD: 4 SERVINGS


BONELESS CHICKEN WINGS

Skip the pesky bone in your chicken wings. Dark thigh meat gives it the same juiciness as regular wings.

INGREDIENTS:

� 1 1/2 cups breadcrumbs

� 1 tsp. chili powder

� 1 tsp. salt

� 1 tsp. sugar

� 1/2 tsp. garlic powder

� 1/2 tsp. onion powder

� 1/4 tsp. cayenne powder

� 2 Tbsp. vegetable oil

� 8 boneless chicken thighs

DIRECTIONS:

1) Preheat oven to 425ºF. Combine breadcrumbs and seasonings in a large ziptop bag. Add oil.

(The oil is going to help brown the breadcrumbs during baking. Don't skip it!). Massage the

crumb mixture through the bag to make sure the oil is spread out well.

2) Put a boneless skinless chicken thigh on a cutting board. Unroll the thigh into a fillet shape. Cut

the thigh into three pieces. You will essentially cut along the folds from when the thigh was

rolled up. Repeat with remaining chicken thighs and then put them all into the ziptop bag with

the oiled breadcrumbs. Shake the bag all around to completely coat all of the chicken pieces.

3) Put the pieces of chicken thigh onto a foil-lined oiled baking sheet. Some of the pieces will

already have a wing-type shape to them. Leave those alone. Others benefit from a squeeze at

one end to give them a drumette shape, so give those a squeeze.

4) Bake until cooked through to 165ºF and well-browned, about 25-30 minutes.

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YIELD: 4 SERVINGS


BREADED CHICKEN WINGS, THE EASY WAY

This will forever change the way you bread chicken wings.

INGREDIENTS:

� 8 chicken wings, cut into flappers and drumettes

� 2 Tbsp. mustard

� Salt and pepper

� 1/2 cup panko crumbs

DIRECTIONS:

1) Preheat oven to 375ºF. Line a baking pan with foil and spray with cooking spray.

2) Put wings in a bowl and add mustard. Mix it all up.

3) Put the wings in a single layer on the pan. Season with salt and pepper. Sprinkle each wing

with panko breadcrumbs. Press down on the breadcrumbs so they stick and are evenly

distributed on each wing.

4) Spray each wing with baking spray. Bake until chicken is cooked through (use an instant read

thermometer and get it up to 165ºF) and breadcrumbs are nice and brown 45-50 minutes.

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YIELD: 25 WINGS


FANCIER BUFFALO WINGS

Traditional Buffalo sauce is basically just hot sauce with butter, maybe a bit of garlic. This version makes it special by using olive oil, adding lemon juice and lots of garlic. Serve the wings with ranch

dressing mixed with chopped fresh basil.

INGREDIENTS:

� 20 wing pieces

� 1 Tbsp. baking powder

� 1/2 tsp. salt

� 1/4 cup hot sauce

� 1/4 cup olive oil

� 2 Tbsp. lemon juice

� 2 cloves garlic, minced

DIRECTIONS:

1) Preheat oven to 250°F. Put wings in a large bowl with baking powder and 1/2 teaspoon salt. Stir

well. Put wings on a rack on a pan. Bake for 30 minutes.

2) Increase oven to 425º F. Continue to bake wings until crisp and brown, 40-50 minutes.

3) Meanwhile, in large bowl, combine hot sauce, olive oil, lemon juice and garlic.

4) When wings are done, add them to the bowl of sauce and use tongs to toss them. Use tongs to

transfer wings to a plate. Dot wings with any garlic remaining in the sauce.

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YIELD: 4 SERVINGS


BUFFALO CHICKEN POUTINE

Take poutine to a whole new level with ooey gooey spicy Buffalo Chicken Poutine. There's a ranch seasoning on the fries that adds a bit of flavor but also helps the fries brown more quickly. And

there's the most delicious beer, butter and wing sauce gravy. You're going to love this dish. I just know it! Note: You can use store-bought frozen fries in place of the fresh potatoes called for below. Simply cook the fries according to the package directions and then toss them with 2 tablespoons of

the ranch seasoning mix. The rest of the recipe is the same.

INGREDIENTS:

� 3 medium russet potatoes

� 3 Tbsp. vegetable oil

� 1 (1 oz.) package of ranch salad dressing seasoning mix

� 4 Tbsp. butter

� 3 Tbsp. flour

� 1/2 cup beer

� 1/2 cup buffalo wing sauce (such as Frank's Red Hot Buffalo Wing Sauce)

� 1 cup chicken broth

� 1/4 tsp. salt

� 1/4 tsp. black pepper

� 2 cups shredded cooked chicken

� 2 cups shredded mozzarella cheese

DIRECTIONS:

1) Preheat oven to 450°.

2) Cut the potatoes into 1/4-1/2-inch strips. Put in a large bowl with the oil and 2 tablespoons of

the ranch seasoning mix. Toss to coat. Transfer to a large baking sheet making sure no fries

are overlapping. Put into the oven even if it has not yet finished preheating. Cook for 15

minutes. Use a metal spatula to scrape under fries and flip them. Cook for another 10 minutes.

Sprinkle fries with remaining ranch seasoning.

3) While the fries cook, melt the butter in a medium saucepan over low heat. Whisk in the flour.

While whisking constantly, slowly drizzle in the beer. Make sure it's smooth. Continue to whisk

as you add the wing sauce and then the broth. Add the salt and pepper. Increase heat to

medium and stir frequently until it reaches a simmer. Reduce heat to low and stir occasionally

until the fries are ready. Taste and add more salt and pepper if desired.

4) Just before the fries are ready, put the chicken on a microwave-safe plate and heat in the

microwave until very hot, 1-2 minutes.

5) Assemble the poutine by dividing the fries among 4 plates. Top each serving of fries with 1/2

cup cheese and 1/2 cup chicken and 1/3 cup of the beer sauce. Let sit for 30 seconds to allow

the hot fries and sauce to melt the cheese. (Note that you will have sauce leftover. Cover and

refrigerate so that you have an excuse to make more poutine tomorrow!).

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YIELD: 2 SERVINGS


FLATBREAD SALAD WITH BUFFALO CHICKEN

A flatbread salad is a grilled flatbread with melted cheese that is topped with fresh crisp salad. This flatbread salad has grilled buffalo chicken and grilled Vidalia onions. A perfect

summer recipe!

INGREDIENTS:

� 1 medium Vidalia onion

� 5 Tbsp. Buffalo Wing Sauce, divided

� 2 boneless skinless chicken breasts (1/2 lb. total)

� 2 naan breads (9-inch) or pre-baked pizza crusts

� 1 tsp. olive oil

� 1/2 cup shredded cheddar cheese

� 4 cups salad greens

� 1 carrot, peeled and then shredded using a potato peeler

� 1 stalk celery, thinly sliced

� 4 Tbsp. ranch dressing

DIRECTIONS:

1) Preheat grill to medium-high heat.

2) Trim the ends off of the Vidalia onion and peel it. Slice onion into three thick slices. Keep rings

intact. Brush onion slices with 1 tablespoon of the wing sauce.

3) Brush each chicken breast with 1 tablespoon of wing sauce.

4) Grill the three onion slices and the chicken breasts over direct heat, flipping occasionally, until

chicken is cooked through and onion slices are blackened, 12-15 minutes. Do not turn off grill.

5) Use the remaining 2 tablespoons of wing sauce to brush the chicken and onions again. Let rest

while preparing flatbreads.

6) Oil one side of each flatbread with ½ teaspoon of olive oil. Put flatbreads oil side down on the

grill. Top each with ¼ cup cheese. Grill just until bottom is starting to brown and cheese is

melted, 3-4 minutes.

7) Cut each flatbread into 8 wedges and arrange each set of 8 on a plate.

8) Slice chicken into ½ inch slices. Separate onions into rings, discarding outer rings if they are

very blackened. Top each plate of flatbread wedges with 2 cups of salad greens, half of the

carrot, half of the celery, 2 tablespoons of ranch dressing and half of the chicken and onion

rings.

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YIELD: 6 SERVINGS


INDIAN-SPICED GRILLED CHICKEN WITH YOGURT SAUCE

These easy Indian-spiced grilled chicken kebabs are marinated in yogurt and have a spicy, creamy yogurt dipping sauce to serve on the side. I like to grill some naan bread and cut it into wedges to

serve with it as well.

INGREDIENTS:

� 12- 6" skewers

� 1 1/2 cup Greek yogurt, such as Stonyfield organic, divided

� 1 small onion, peeled and cut into 4 pieces

� 1 red chili, seeded and cut into a few pieces

� 2 cloves garlic

� 1 tsp. ground cumin

� 1/2 tsp. curry powder

� 6 boneless skinless chicken thighs (about 1 and 3/4 lbs.)

� 1 medium tomato, cut into a few pieces

� 1/3 cup cilantro leaves

� Salt

DIRECTIONS:

1) Fill a large pot or sink with warm water. Add the skewers.

2) Into a food processor put 1 cup of the Greek yogurt and the onion pieces, red chili, garlic,

cumin and curry powder. Puree until smooth.

3) Poke each chicken thigh all over with a fork. Unroll a thigh on a cutting board. Cut it in half

lengthwise so that you have two long strips of chicken meat. Thread a strip onto a wet skewer

and put it into a 9"x11"pan. Repeat with the remaining chicken thighs.

4) Pour HALF of the yogurt and onion mixture from the food processor over the chicken skewers

(set the remaining mixture in the food processor aside. It will be used to make a sauce later).

Turn the chicken skewers to coat them. Cover and refrigerate for at least an hour but up to 12

hours.

5) Meanwhile, squeeze some of the juice out of the tomato pieces. Discard the juice. Add the

tomatoes to the yogurt and onion mixture in the food processor. Also add the cilantro and 1/2

teaspoon of salt. Puree until smooth. Gently stir in the remaining 1/2 cup of yogurt. Cover and

refrigerate the sauce.

6) When ready to cook the chicken, preheat grill for medium direct-heat grilling. Sprinkle the

chicken on all sides with salt. Put chicken skewers on the grill and let them sit until nice grill

marks appear on the undersides, about 3-5 minutes. Flip. Continue to cook the chicken,

flipping occasionally, until cooked through, about another 5-7 minutes.

7) Remove from grill and serve with the chilled yogurt sauce.

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YIELD: 6 SERVINGS


BUFFALO CHICKEN CHILI DIP

This easy dip is just as delicious as regular Buffalo Chicken Dip but it's lighter because it uses chili as

a base instead of cream cheese. There’s a quick and easy chili recipe on Page

46.

INGREDIENTS:

� 1 cup chicken chili (leftover or canned), strain a bit if it's liquidy

� 2 Tbsp. Buffalo Wing Sauce (or more to taste)


� 1/4 cup shredded cheddar cheese (plus a bit more for garnish)

DIRECTIONS:

1) Preheat oven to 400ºF.

2) Spoon the chili into a small baking dish. Use a fork to break up any big pieces, if any. Stir in 2

tablespoons of Buffalo Wing Sauce, the ranch dressing and the cheddar cheese. Taste it. You

may need more wing sauce depending on how spicy the original chili was and on how hot you

like your dip. Add more wing sauce to taste.

3) Top with a sprinkle more of shredded cheese and then bake until heated through and cheese

on top is just starting to brown at the edges, about 15-20 minutes.

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YIELD: 4 SERVINGS


TOSTADAS WITH HOMEMADE ROASTED CORN SALSA

This quick recipe is fresh, fast, and flavorful!

INGREDIENTS:

� vegetable oil

� 1 and ½ cups frozen corn, defrosted

� kosher salt

� 1 (14.5 oz.) can petite dice tomatoes, drained

� 1/4 cup chopped fresh cilantro

� 1 tsp. finely chopped chipotle in adobo (find small cans of this near the refried beans at your grocery

story)

� 1 lb. ground chicken

� 1 tsp. chili powder

� 8 soft corn tortillas

� 1/2 cup sour cream

DIRECTIONS:

1) Preheat the oven to 400ºF.

2) Warm 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the corn and 1

teaspoon of kosher salt. Be careful as you do this because the corn can sometimes go

spattering around as it heats up. Leave it alone for a minute or two until the undersides have

browned. Give it a stir and leave it for another minute, letting the kernels brown a bit more.

3) In a small bowl combine the corn with the drained tomatoes. If your kids are picky eaters who

don't like spicy food or flecks of green, remove some of the tomato and corn mixture to a

separate bowl for them. To the adult bowl add the chipotle and the cilantro. Stir and taste. If

you'd like more heat, add a teaspoon or so of the adobo sauce that the peppers were canned

in. Set aside.

4) In a large skillet warm 1 teaspoon of vegetable oil over medium-high heat. Add the ground

chicken, chili powder and 1 teaspoon of salt. Stir to break up the chicken. Stir occasionally until

the chicken is lightly browned and larger pieces are no longer pink inside.

5) Meanwhile, pour 2 tablespoons of vegetable oil into a small bowl. Place the corn tortillas in a

single layer on a large baking pan (or use two pans if necessary so that the tortillas do not

overlap). Brush the tops with a light coating of oil and sprinkle each tortilla with a small pinch of

salt. Flip the tortillas over and brush the tops with oil and sprinkle again with salt. Put the

pan(s) in the oven for 9-12 minutes, until the tortillas are lightly browned (some will be puffy,

others not as much. No worries). Remove the tortillas from the oven and use tongs to transfer

them to a plate.

6) Serve the homemade chips with the chicken, salsa and sour cream in bowls on the side.

7) How you eat them is a personal preference. I cover my chip with a layer of meat, one of sour

cream and one of salsa, as pictured. My husband prefers to scoop toppings onto his plate and

then use the chips to dip in here and there. My son nibbles at the chip and dips the chicken in

the sour cream. Our daughter throws the corn on the floor, eats the tomatoes and smears sour

cream in her hair. There really no rules when it comes to tostados

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YIELD: 4 SERVINGS


QUICK ROASTED CHICKEN WITH POTATOES, ASPARAGUS AND LEMON

The chicken in this recipe is spatchcocked (cut a specific way) to speed up cooking. You won’t believe how quickly this one-pan meal comes together.

INGREDIENTS:

� olive oil

� 2 lemons, sliced 1/4-inch thick

� Salt

� Coarse black pepper

� 1- 4lb. chicken

� 28 oz. small red potatoes (if any are larger than 11/2 inches, cut those ones in half)

� 1/2 tsp. dried thyme leaves

� 1 lb. asparagus, trimmed

DIRECTIONS:

1) Preheat oven to 425°F.

2) Rub a large (18"x 12") rimmed pan with 1 teaspoon olive oil. Add the lemon slices in a single

non-overlapping layer. Sprinkle with 1/4 teaspoon salt and

1/4 teaspoon coarse black pepper.

3) Take your chicken and flip it so that it's breast-side-down. Locate the backbone. Use kitchen

shears to cut all along one side of the backbone (you'll be going through some little ribs so

press hard to cut). Then cut along the other side of the backbone to remove it completely.

Discard the backbone or save it for making stock. Unroll the chicken so that it is now butterflied

and flip it breast-side-up. Push down on it all over with the palms of your hands to flatten it to a

more even thickness. Transfer the chicken to the middle of the pan, lying it over some of the

lemon slices.

4) In a medium bowl toss together the potatoes with 2 teaspoons of olive oil, the thyme, 1/2

teaspoon of salt and 1/4 teaspoon of coarse pepper. Scatter the potatoes on the pan around the

chicken. Put the pan into the preheated oven for 30 minutes.

5) Meanwhile, put the asparagus into the bowl that the potatoes were in. Add 1/2 teaspoon olive

oil, 1/4 teaspoon salt and

1/4 teaspoon pepper. Once the chicken and potatoes have roasted for

30 minutes remove the pan from the oven and tuck the asparagus in around the potatoes and

chicken. You want everything to still be in a single layer over the lemon slices. Put the pan

back into the oven until an instant read thermometer placed into the middle of a breast and into

the middle of a thigh reads 165°F, 20-30 minutes more. Let rest for 10 minutes before serving.

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YIELD: 4 SERVINGS


BAKED CHICKEN WITH TOMATOES, BASIL AND RED CHILLIES

There’s nothing as easy as a big pan of baked chicken and veggies for a delicious weeknight dinner. And this recipe is so good you’ll be making it for all your guests too!

INGREDIENTS:

� 3.5 lbs. skinless bone-in chicken thighs (about 8)

� 1 pint grape tomatoes

� 1-2 red chillies, sliced (don't remove the seeds)

� 15 large basil leaves (torn up a bit) plus 10-12 smaller ones for garnish

� 1 Tbsp. olive oil

� 1 tsp. salt

� 1/2 tsp. coarse black pepper

DIRECTIONS:


2) Arrange chicken pieces in a single layer in a large rimmed pan or baking dish (I use my 12"

cast iron skillet). Topple in the tomatoes. Scatter everything with the chilli slices and the 15

large basil leaves. Drizzle with the olive oil and sprinkle with salt and pepper.

3) Bake until chicken is cooked through, about 45 minutes to an hour. The chillies and basil

leaves will be blackened. But they taste good, don't worry. Scatter the remaining 10-12 basil

leaves over top before serving.

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YIELD: 4 SERVINGS


BREADED FROZEN CHICKEN BREASTS

This is a great way to make delicious chicken breasts straight from the freezer. They're breaded using a really quick and simple method and then baked until cooked through and browned.

INGREDIENTS:

� 1/3 cup panko breadcrumbs

� 1 Tbsp. cooking oil

� 1/2 tsp. salt



� 4 frozen boneless skinless chicken breasts that have been frozen individually

� 4 tsp. mustard (yellow or dijon)

DIRECTIONS:

1) Preheat oven to 425°F. Lightly oil a baking sheet.

2) In a small bowl combine the breadcrumbs, oil, salt, pepper and garlic powder. Set aside.

3) Put the chicken breasts on the prepared baking sheet. Spread or brush 1 teaspoon of mustard

onto each breast. Sprinkle with the breadcrumbs, pushing down to help them adhere to the

mustard.

4) Bake until chicken is 165°F according to an instant read thermometer, 30-40 minutes.

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YIELD: 4 SERVINGS


BUFFALO CHICKEN STUFFED PEPPERS

The filling for these stuffed peppers takes only minutes to make. Then the stuffed peppers go into the oven to bake. Dinner is served!

INGREDIENTS:

� 1 lb. raw chicken breast, chopped into 1/2-inch pieces

� 3 tsp. flour

� 1/2 tsp. salt

� 2 carrots, shredded

� 2 ribs celery, thinly sliced

� 1 cup shredded cheddar cheese, divided

� 3 Tbsp. buffalo wing sauce


� 4 bell peppers, each cut in half from stem to base, seeds removed

DIRECTIONS:


2) In a medium bowl toss the chicken with the flour and salt. Add the carrots, celery, 1/2 cup of

the cheese, the wing sauce and the ranch dressing.

3) Place the pepper halves on a large rimmed baking sheet. Divide the chicken mixture among

the peppers. Top each pepper with 1 tablespoon of the remaining cheese.

4) Bake until chicken is cooked through and peppers have achieved desired softness, 30-40

minutes.

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YIELD: 4 SERVINGS


CHICKEN AND CHEDDAR STUFFED PEPPERS

These stuffed peppers are a breeze to make because the filling doesn't have to be cooked before the peppers are stuffed.

INGREDIENTS:



� salt

� black pepper

� olive oil

� 1 cup shredded cheddar cheese, divided

� ¾ lb. chicken breast cutlets, roughly chopped

� 1 Tbsp. chopped fresh thyme leaves (1 tsp. dried leaves)

� 2 tsp. all-purpose white flour

� 4 red bell peppers, each cut in half from stem to base, seeds removed

DIRECTIONS:


2) In a small bowl combine the panko, garlic powder, 1/8 teaspoon of salt, 1/8 teaspoon of black

pepper, 1 teaspoon of olive oil and 1/3 cup of the shredded cheese. Use your fingers to rub the

crumbs and cheese together until the bits of cheese are about the size of the larger crumbs.

Set aside.

3) In a second bowl combine the chicken, thyme, 1/4 teaspoon of salt the remaining 2/3 cup

cheese and the flour.

4) Brush the outsides of the peppers lightly with olive oil (about 1 tablespoon will be enough for

them all) and sprinkle lightly with salt. Arrange them on a baking sheet cup-side-up. Fill each

half of pepper with approximately 1/4 cup of the chicken filling and then top each with about 1

tablespoon of the crumbs.

5) Bake until the chicken is cooked through and the crumbs on top are golden brown, 22-25

minutes.

21

YIELD: 4 SERVINGS


CHICKEN KORMA POT PIE

I always love recipes that call for cooked chicken because I know that I can use the leftovers from a previous night. But if you don't have leftovers, rotisserie chicken or some quickly poached chicken breasts work perfectly. You need to defrost the puff pastry before making this recipe but not for as

long as the package requires. Since you're going to slice it into strips, it's ok if it breaks on its folds as you unfold it. The puff pastry I use is folded into thirds so I break off each third and slice each one

into 2 strips. If they're still frozen and hard when you go to make your lattice, that's fine. You can still weave them easily.

INGREDIENTS:

� 1 (7 oz.) package of Saffron Road Korma Simmer Sauce

� 4 cups cubed cooked chicken meat

� 1 1/2 cups frozen green peas, defrosted

� 1/4 cup fresh cilantro leaves, roughly chopped

� 1 (½ lb.) sheet of puff pastry, defrosted according to package directions

DIRECTIONS:


2) In a large bowl combine the Saffron Road Simmer Sauce, chicken peas and cilantro. Transfer

it to a 9" pie plate.

3) Cut the puff pastry into 6 (1 and 1/2 inch) strips. Lay three parallel equally spaced over the

korma mixture. Lay the other three perpendicular and weave them over and under the first

three.

4) Bake until the korma mixture is bubbling and the pastry is browned, 30-35 minutes.

22

YIELD: 4 SERVINGS

PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES TOTAL TIME: 1 HOUR

ONE-PAN CHICKEN WITH SAGE AND BUTTERNUT SQUASH

There's nothing better than a one-pan dinner. Put everything in the pan, put it in the oven and walk away. With this one, you'll come back 45 minutes later to a pan full of juicy chicken and sweet soft

butternut squash, perfect for a fall evening.

INGREDIENTS:

� 1 (2 lb.) butternut squash

� 14 medium-sized fresh sage leaves, divided

� 2 Tbsp. butter, melted

� 8 chicken drumsticks

� 1 tsp. neutral-flavored oil (like grape seed or vegetable oil)

� 1/2 tsp. salt


DIRECTIONS:


2) Peel the squash and trim ¼ inch off of the top and bottom. Discard. Cut squash in half

lengthwise. Scoop out seeds and discard (or you can set them aside to wash and roast

separately as you would pumpkin seeds). Cut into cubes (roughly ½ to ¾ inches each).

Transfer squash cubes to a large bowl. Tear 10 sage leaves in half and add them along with

the butter. Toss to coat.

3) Put the chicken in a single layer in a large pan. Drizzle it with the oil and rub it around to coat.

4) Arrange squash and sage around the chicken pieces (not over the chicken) trying to keep the

sage up on top so that it will toast nicely. Sprinkle everything with the salt and pepper.

5) Bake until chicken is cooked through and squash is soft, about 45 minutes. Garnish with

remaining 4 sage leaves.

23

YIELD: 4 SERVINGS


CHICKEN SOUVLAKI TACOS WITH TZATZIKI SAUCE

This quick and easy dinner uses leftover cooked chicken (or store-bought rotisserie chicken) but you

can grill up some just for the purpose using a marinade with lots of garlic, oregano, olive oil and

lemon juice.

INGREDIENTS:

� 3 cups cubed cooked chicken meat

� 8 small soft corn tortillas

� vegetable oil

� 1 cup quick and easy tzatziki (recipe below)

� about 1 tsp. dried oregano leaves

� 1 medium tomato, seeded and chopped

� 1/2 of a small red onion, chopped

� 1/2 cup crumbled feta cheese

� 1/4 cup fresh parsley leaves

For the Tzatziki Sauce*

� 3 inches of cucumber, peeled and minced

� salt

� 1 clove of garlic (or 2 if you really like garlicky tzatziki. I use 2!)

� 1 cup Greek yogurt, such as Stonyfield Organic

� 2 Tbsp. chopped chives

� 1 tsp. lemon juice

DIRECTIONS:

1) Heat up the chicken meat in the microwave or in the oven.

2) Warm a large frying pan over medium heat. Brush both sides of all of the tortillas lightly with

vegetable oil. Put as many as will fit in a single layer into the warmed frying pan. Cook just until

the undersides have some brown spots (2-3 minutes) and then flip them over and cook for

another minute, just until some brown spots appear. Transfer the cooked tortillas to dinner

plates and start cooking another round.

3) As successive rounds of tortillas are cooked, fill those that are ready. Start by smearing 1

tablepoon of tzatziki along the diameter of the tortilla (a line along the center of the circle). Top

with 1/3 of a cup of the warm chicken meat. Add a pinch of oregano, about 2 tablespoons of

diced tomato, 1 tablespoon of red onion, another tablespoon of tzatziki, 1 tablespoon of feta

cheese and a few leaves of parsley. Fold the taco shell in half over the filling and move onto

the next warm tortilla.

24

For the Tzatziki Sauce

4) Line a plate with several layers of paper towel. Put the minced cucumber on it and sprinkle with

a pinch of salt. Toss it around to mix it in.

5) Wrap the towel around the cucumber and press down gently. Leave it there, wrapped the

dampening towel until you're ready for it.

6) Onto a cutting board, mince the garlic. Add a good pinch of pinch of salt to the garlic and then

use the side of your knife to mash the salt and garlic together. This extracts juices from the

garlic and makes it easier for the flavors to spread around. Scrape the garlic into a medium-

sized bowl.

7) Add the yogurt, the slightly-dried cucumber, the chives and the lemon juice. Stir to combine.

Taste and add more salt if desired.

*The tzatziki is fine made the day ahead. Just drain off any liquid that has accumulated on the top and

give it a good stir before serving.

25

YIELD: 4 SERVINGS


EASIEST CHICKEN CORDON BLEU RECIPE

This is an easy weeknight version of Chicken Cordon Bleu. Instead of stuffing the chicken pieces, you lay everything on top of the chicken, which really saves time.

INGREDIENTS:

� 2 tsp. olive oil, divided

� 1/2 cup panko bread crumbs

� 1/8 tsp. salt



� 4 (1 oz.) slices baked or honey ham

� 4 boneless skinless chicken thighs

� 4 (1 oz.) slices Swiss cheese

� 1 large tomato, sliced

DIRECTIONS:

1) Preheat the oven to 400º F. Rub a medium-sized baking sheet with 1 teaspoon of the olive oil.

2) In a medium sized bowl combine the breadcrumbs, salt, pepper, garlic powder and the

remaining teaspoon of olive oil. Set aside.

3) Lay the 4 slices of ham out on the baking sheet in a non-overlapping layer. Take a chicken

thigh and unroll it so that it is a flat single-layered piece. Put it on top of one of the slices of

ham. Repeat with the remaining chicken thighs.

4) Top each chicken thigh with a slice of cheese. Overlap tomato slices over each piece of

cheese and then top each set of tomatoes with one quarter of the breadcrumb mixture.

5) Bake until chicken is cooked through and bread crumbs are browned, about 20-25 minutes.

26

YIELD: 8 SERVINGS


GRILLED CHICKEN FOR A CROWD (THE EASY MAKE-AHEAD WAY)

For this grilled chicken, you bake the chicken pieces low and slow ahead of time. When guests arrive, pop the chicken on the grill to heat through. Use a bottled sauce or make your own. This

recipe can be halved or doubled, tripled, quadrupled, etc. depending on the size of your party. If we make a massive batch, I tend to send small batches out to the grill at a time so that the grill doesn't

get too crowded.

INGREDIENTS:

� 2 tsp. salt

� 1 tsp. pepper

� 1 tsp. garlic powder

� 2 Tbsp. brown sugar

� 6 lbs. skinless bone-in dark meat chicken (drumsticks and/or thighs)

� BBQ sauce

DIRECTIONS:


2) In a small bowl combine the salt, pepper, garlic powder and brown sugar. Rub it all over the

chicken pieces and then arrange chicken in a single layer on a large baking sheet. Bake for 1

hour.

3) Let cool for 15 minutes on the counter. Brush each piece with about 2 tablespoons of BBQ

sauce. Cover and refrigerate until guests arrive.

4) Minutes before eating, prepare grill for direct cooking over medium-high heat. Add chicken

pieces and cook until grill marks appear on underside, 4-5 minutes. Flip and cook until heated

through, another 4-5 minutes. You can baste with more sauce halfway through but we find that

this isn't necessary and all it really does is hide your beautiful grill marks.

27

YIELD: 4 SERVINGS


GRILLED CHICKEN PANINI WITH PESTO GREEK YOGURT SPREAD

This chicken panini is cooked on the grill (no need for a panini press!). And it's full of delicious tomatoes, basil and mozzarella all tied together with a simple Greek yogurt pesto

spread.

INGREDIENTS:

� 1/4 cup Greek yogurt, such as Stonyfield Organic

� 2 Tbsp. pesto (homemade or store-bought)

� Salt

� Pepper

� 4 whole wheat naan breads (or large pitas)


� 8 oz. mozzarella, shredded

� 2 cups cooked chicken, sliced

� 2 medium tomatoes, sliced

� 10 basil leaves

DIRECTIONS:

1) Preheat grill to medium heat.

2) In a small bowl combine the yogurt, pesto and a pinch of salt and of pepper.

3) Lay the naan breads out in a single layer. Brush the tops with the olive oil. Flip them over and

spread tops with the yogurt mixture.

4) Put one quarter of the mozzarella on 1 naan. Top with half of the chicken, half of the tomatoes

and half of the basil. Sprinkle with another quarter of the cheese. Top with a naan, spread-

side-down. Repeat this step to make a second panini.

5) Transfer sandwiches to the grill. Press down slightly as they cook, just until grill marks appear

and sandwich fillings are beginning to warm, 3-5 minutes. Use a spatula (the kind you'd use to

flip pancakes) to slide a sandwich onto a plate. Then carefully flip it over back onto the grill.

Repeat with second sandwich. Cook until lightly browned on the bottom, another 3-5 minutes.

Use the spatula to slide the sandwiches off the grill. Cut each sandwich in half and serve.

28

YIELD: 4 SERVINGS


GRILLED CHICKEN PARMESAN

If you don't want cozy oven-baked meals in the summer, try this grilled version of a classic entree.

INGREDIENTS:

� 4 boneless skinless chicken breasts (about 2 lbs. total)

� olive oil

� 2 Tbsp. lemon juice


� 1/2 cup finely shredded parmesan cheese

� salt


� coarse black pepper

� 1 large tomato, sliced into 8 slices

� 1 cup shredded mozzarella cheese

� 8-12 fresh basil leaves

DIRECTIONS:

1) Flatten the chicken breasts: Put one breast into a large ziptop bag but keep it unzipped. Use a

flat mallet or heavy rolling pin to hit the chicken breast at the thickest part. Continue to do so,

moving around a bit, until the chicken is of an even thickness of approximately 3/4-inch.

Remove chicken from bag and repeat one at a time with remaining breasts.

2) If the bag is in good shape (no holes) measure 1/4 cup of olive oil and the lemon juice into the

bag (or use a new bag or a baking dish). Add the flattened chicken breasts and turn to coat.

Seal and refrigerate while preparing the rest of the ingredients.

3) Into a small skillet measure the panko, parmesan, 1 tablespoon of olive oil, 1/4 teaspoon of salt

and 1/4 teaspoon of garlic powder. Put over medium-low heat and stir frequently so that the

parmesan doesn't clump up as it melts. Stir and cook until toasted to a golden crunchy brown,

about 3-4 minutes. Transfer immediately to a large plate so that the crumbs stop cooking and

cool. Set aside.

4) Prepare the grill for direct cooking on medium-high heat.

5) Drain the liquid off of the chicken breasts and discard. Sprinkle chicken lightly with salt and

pepper on both sides. Transfer breasts to prepared grill. Cover and cook until there are nice

dark grill marks, 3-4 minutes. Flip the breasts over. Top each one with 2 slightly overlapping

slices of tomato, 1/4 cup of the shredded mozzarella and 1/4 of the bread crumbs. Cover and

cook just until breasts are cooked through to 165°F and cheese is melted, 3-4 minutes longer.

Transfer to serving plate and top each breast with 2-3 basil leaves.

29

YIELD: 6 SERVINGS


LASAGNA ROLLS WITH CHICKEN CORDON BLEU AND KALE FILLING

When I have friends over for dinner, I like to make something a bit decadent that’s still healthy. These Lasagna Roll Ups have chicken, Swiss cheese and ham inside for decadence and kale inside for health. You can fill, roll and sauce these ahead of time. Cover and refrigerate. Bake until heated

through to serve.

INGREDIENTS:

� 12 lasagna noodles (I usually cook a few extra as well in case some break or

rip)


� 21/2 cups finely chopped kale leaves

� 11/2 cups chopped cooked chicken

� 7 oz. black forest ham, chopped

� 7 oz. Swiss cheese, shredded

� 4 oz. reduced-fat cream cheese

� 1/4 tsp. salt


� 2 cups tomato sauce, divided

DIRECTIONS:

1) Cook lasagna noodles according to package directions. Drain. Toss with olive oil.

2) Meanwhile, in a large bowl combine kale, chicken, ham, Swiss cheese, cream cheese, salt and

pepper. Spread 1 cup of tomato sauce in bottom of a 9”x11” baking dish. Preheat oven to

400°F.

3) Place a noodle in front of you. Spread evenly with 3 tablespoons chicken mixture. Starting at

narrow end, roll jelly-roll style. Place seam-side-down in baking dish. Repeat with all noodles,

arranging them in single layer in dish. Drizzle with remaining 1 cup tomato sauce.

4) Bake uncovered until sauce is bubbling and roll ups are heated through, about 30 minutes.

30

YIELD: 4 SERVINGS


ONE-PAN CRUNCHY CHICKEN AND BROCCOLI WITH CHEESE

This one pan chicken recipe has ever-healthy broccoli topped with crunchy cheddar bread crumbs. You get to indulge and feel good about it at the same time!

INGREDIENTS:

� 8 skinless chicken thighs

� Salt

� Pepper

� 4 sprigs of fresh thyme (or 1/2 tsp. dried thyme leaves)

� 1 head of broccoli (approx 11/2 lbs.)


� 1 cup shredded cheddar cheese


DIRECTIONS:


2) Lightly oil a large skillet or rimmed baking dish. Arrange the chicken thighs in the skillet in a

single layer. Sprinkle lightly with salt and pepper. Put 1/2 of a sprig of thyme on each chicken

piece (or use a pinch of dried thyme leaves per piece).

3) Break the florets off of the broccoli. If you'd like, peel and chop the stalks to include. Arrange

broccoli florets and chopped peeled stalks around chicken pieces.

4) In a medium bowl toss together the breadcrumbs, cheddar, olive oil, 1/4 teaspoon salt and

1/4

teaspoon coarse pepper. Arrange crumb mixture over the broccoli in the pan. It's ok if some

gets on the chicken but concentrate on the broccoli. Bake until chicken is cooked through

(165°F), 40-50 minutes.

31

YIELD: 4 SERVINGS


ONE-PAN SAUSAGE AND CHICKPEA DINNER

Black beans and chickpeas are cooked up with fully-cooked organic chicken sausages and spices for a delicious, easy, and quick weeknight meal.

INGREDIENTS:

� 2-15 oz. cans of chick peas (reduced sodium if possible)

� 1-15 oz. can black beans (reduced sodium of possible)

� 1-14 oz. can diced tomatoes

� 1 small onion, chopped

� 2 bell peppers (whatever colors you have), chopped

� 12 oz. (about 4 links) organic smoked chicken sausage in 1/4 inch slices


� 1 tsp. ground cumin

� 1/2 tsp ground coriander seed

� 1/4 cup chopped fresh parsley (optional)

DIRECTIONS:


2) Place a strainer into the (hopefully empty and clean) kitchen sink. Tip in the chickpeas, black

beans and tomatoes. Rinse them well, removing the salty bean liquid and the tomato juices.

Transfer to a 9"x13" baking dish.

3) Add the remaining ingredients to the pan and stir to combine.

4) Cover with a tight-fitting lid or with foil and place pan into the preheated oven and bake for 30

minutes. Serve. Optionally sprinkle with parsley before serving.

32

YIELD: 6 SERVINGS


OVEN-FRIED CHICKEN RECIPE

Here a spatchcock chicken is breaded and oven "fried" to crispy goodness. Less mess than a regular fried chicken recipe, and much healthier, too.

INGREDIENTS:

� 2 Tbsp. butter

� 1 cup panko breadcrumbs


� 3/4 tsp. kosher salt, divided

� 1/2 tsp. coarse black pepper, divided

� 1-4 lb. chicken

DIRECTIONS:

1) Preheat oven to 400ºF. Get a broiling pan ready (alternatively, you can use an oven-safe

cookie-cooling rack placed on a large rimmed cookie sheet).

2) Melt the butter in a large pan over medium-low heat. Add the panko rumbs, garlic powder, 1/4

teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Stir to combine. Allow the

crumbs to get a slight tan, stirring occasionally for around 10 minutes. Some crumbs will be

darker than others. The darkest should be the color of cinnamon, the lightest as pale as straw.

Scrape the crumbs into a bowl so that they stop cooking.

3) Meanwhile, Use kitchen shears to cut all along one side of the backbone (you'll be going

through some little ribs so press hard to cut). Then cut along the other side of the backbone to

remove it completely. Discard the backbone or save it for making stock. Turn the chicken

breast side up and push down on the breasts to flatten the bird so that it will cook more evenly.

4) Turn the chicken breast-side down and sprinkle the skinless top with 1/2 teaspoon of the kosher

salt and 1/4 teaspoon of the black pepper. Flip it over. Scoop the breadcrumbs onto the skin

side of the bird, one spoonful at a time. Smoosh them down with your fingers after each

addition so that they spread out covering the whole skin and so that their butteriness makes

them stick to the bird and to each other. You may not need all the crumbs.

5) Slide both hands under the bird and carefully lift it onto your broiling pan. Don’t worry if some

crumbs fall off: You can add a few more if you have some left. If not, no worries.

6) Put the chicken in the oven for 15 minutes. Reduce heat to 350º F. and cook until a

thermometer in the thickest part of the chicken reads 165ºF, 30-45 minutes more. If the crumbs

start to get too brown towards the end of the cooking time, tent the bird with foil.

33

YIELD: 4-5 SERVINGS

PREP TIME: 5 MINUTES COOK TIME: 40 MINUTES TOTAL TIME 45 MINUTES

BLT CHICKEN DINNER

Like my favorite sandwich but you eat it with a fork and knife.

INGREDIENTS:

� 8-10 skinless chicken thighs

� Salt and pepper

� 8-10 tomato slices, sliced 1/4-inch thick (about 2 tomatoes will be needed)

� 4-5 bacon slices, cut in half

� 1 head of iceberg lettuce, shredded

� 1/4 cup mayonnaise

DIRECTIONS:


2) Lightly oil a rimmed baking sheet. Put in chicken thighs. Season with salt and pepper. Top

each with a tomato slice and half slice of bacon.

3) Bake for 40-45 minutes, until bacon is crisp and chicken is cooked through.

4) Meanwhile, pile lettuce on dinner plates.

5) Put mayonnaise in a zip-top bag. Cut corner off of the bag. Drizzle over lettuce. Top with the

cooked chicken.

34

YIELD: 4 SERVINGS

PREP TIME: 15 MINUTES COOK TIME: 90 MINUTES TOTAL TIME: 1 HOUR 45 MINUTES

ROAST CHICKEN WITH LEMON AND SAFFRON

The method of stuffing butter between the chicken meat and the skin adds flavor. It also separates the skin from the meat which helps to crisp the skin. The lemon zest added to the butter gives the whole chicken a mild citrus flavor while the saffron adds richness and a remarkable daffodil hue to

the meat. It’s pretty special.

INGREDIENTS:

� 1 lemon

� 6 Tbsp. unsalted butter, softened (soften on the counter or in the microwave on

defrost 5 seconds at a time until soft)

� 1 clove garlic, finely minced

� 1 tsp. unpacked saffron, crumbled

� 1/4 tsp. salt

� 1/4 coarse black pepper

� 1-5lb. chicken

DIRECTIONS:


2) Grate 1 teaspoon of zest from the lemon. Combine it in a small bowl with the butter, garlic,

saffron, salt and pepper.

3) With the chicken breast-side-up on a large plate locate the wide neck cavity of the chicken.

Beginning at that edge of the chicken and using your index fingers, gently separate the skin

from the breast meat a little bit. Take 1/3 of the butter mixture and stuff it between the skin and

the meat of one breast. Crook your index finger and coax a bit of the butter under the skin of

the drumstick. Repeat by smearing another 1/3 of the butter under the skin of the second breast

and drumstick. Rub the remaining butter all over the top side of the chicken, flavoring the tops

of the wings as well as adding more to the breasts and drumsticks. Tuck the wing tips under

the bird and place it into a roasting pan.

4) Roast for approximately 1.5 hours or until the chicken is at 165°F on at its thickest point on an

instant read thermometer. Remove the chicken to a carving board and allow to rest for 10-15

minutes before carving and serving.

35

YIELD: 4 SERVINGS

PREP TIME: 15 MINUTES COOK TIME: 90 MINUTES TOTAL TIME: 1 HOUR 45 MINUTES

THE SIMPLEST ROAST CHICKEN DINNER

When I don’t know what to make for dinner, I grab a chicken, a loaf of bread and a bag of salad. Nothing simpler, nothing better.

INGREDIENTS:

� 1-5lb. chicken

� Olive oil

� Coarse Salt

� Coarse black pepper

� salad fixings (greens, tomatoes, cucumber, red onion)

� olive oil (a teaspoon or two per person)

� 1 lemon, cut into quarters

� grainy bread, sliced

� salted butter, softened

DIRECTIONS:

1) Place the chicken breast-side-up in a roasting pan that is just a bit bigger than the chicken.

Tuck the wings under the body of the chicken (pull the wing tips toward the front of the chicken

and then down and under the bird). Rub the chicken with 1 tablespoon of olive oil and sprinkle

with 1/4 teaspoon salt and

1/4 teaspoon pepper.

2) Put the chicken into the preheated oven. Cook for 1.5 hours or until the chicken is fully cooked

(165° at the thickest part of the meat on an instant read thermometer).

3) If you'd like the skin crisper, turn on your broiler and pop the chicken under it. But don't walk

away. Depending on your broiler, if you let it go at your bird for more than 3 minutes it might

get a bit dark. Take chicken out when it has attained a desirable crispness.

4) Remove chicken to a carving board. Pour the juices from the roasting pan into a gravy

separator or gravy boat. Pour off the fat that rises to the top. Allow the chicken to rest while you

make the salad and butter the bread.

5) Divide salad fixings onto plates. Drizzle each serving with 1/4 teaspoon olive oil and then

squeeze a lemon quarter over top. Sprinkle with a pinch of the coarse salt and some pepper.

Butter the bread.

6) Carve the chicken. Drizzle the carved chicken with the juices before serving.

36

YIELD: 4 SERVINGS

PREP TIME: 5 MINUTES COOK TIME: 4 HOURS TOTAL TIME: 4 HOURS 5 MINUTES

SLOW COOKER CHICKEN PARMESAN

Chicken Parmesan done in the slow cooker has all the flavors of a traditional version with much less work. The secret is a crunchy Panko breadcrumb topping that you add before serving.

INGREDIENTS:

� 3 Tbsp. cornstarch

� 3 Tbsp. water

� 1 (24 oz.) jar tomato sauce

� 1.75 lbs. boneless skinless chicken thighs (about 6-8 thighs)

� Salt and pepper

� 6 oz. part-skim mozzarella cheese, shredded (divided)

� 2 oz. parmesan cheese, grated (divided)

� 1/2 cup Panko breadcrumbs


DIRECTIONS:

1) In a medium bowl combine cornstarch and water until smooth. Add tomato sauce and stir to

combine.

2) Add enough of the sauce to just cover the bottom of the slow cooker. Keeping the chicken

thighs rolled up just as they are in the package, arrange them in the slow cooker over the

tomato sauce in a single layer. Sprinkle lightly with salt and pepper. Top with half of the

mozzarella cheese and half of the parmesan cheese.

3) Drizzle with remaining tomato sauce and cook until chicken is cook through, 3-4 hours on high,

6-8 hours on low.

4) Once the chicken is cooked, preheat the broiler (you're going to use it to quickly toast

breadcrumbs to make a crunchy topping for your slow cooker chicken). Remove the lid from

the slow cooker. Spoon off any fat that has accumulated at the top of the sauce. Discard.

Sprinkle contents of slow cooker with remaining mozzarella. Put lid back on and cook just until

cheese has melted.

5) On a baking sheet combine the panko breadcrumbs, olive oil and a pinch each of salt and

pepper. Put under the broiler just until browned a bit, 2-3 minutes.

6) Serve the chicken and sauce topped with the breadcrumbs and with the remaining parmesan

cheese.

37

YIELD: 8 SERVINGS

PREP TIME: 25 MINUTES COOK TIME: 4 HOURS TOTAL TIME: 4 HOURS 25 MINUTES

PULLED CHICKEN SANDWICH

This slow cooker pulled chicken only takes a few minutes to get ready in the morning. When you come home it's only a few minutes more to turn it into gooey cheesy saucy pulled chicken

sandwiches.

INGREDIENTS:

� 1 cup ketchup

� 1/2 cup brown sugar

� 1 Tbsp. Worcestershire sauce

� 1 tsp. tabasco

� 2 Tbsp. vinegar (white or cider)

� 1/2 tsp. salt

� 5 pounds skinless bone-in chicken thighs

� 2 Tbsp. dijon mustard

� 1 cup shredded cheddar cheese

� 8 burger buns

DIRECTIONS:

1) Put the ketchup, brown sugar, Worchestershire, tabasco, vinegar and salt in the slow cooker.

Stir well.

2) Add the chicken thighs. Stir until well-coated.

3) Cook until chicken is falling off the bone, 4 hours on high or 6-8 on low.

4) Preheat broiler.

5) Remove chicken pieces from the sauce. Whisk the dijon mustard into the sauce. Use 2 forks to

shred the chicken, removing and discarding bones. Return chicken to sauce.

6) Split open the burger buns. Put them cut side up on a large pan and broil until toasted. 2-4

minutes. Remove bun tops from pan and set aside. Pile chicken onto bun bottoms. Top each

with 2 Tbsp. shredded cheese and return to broiler until cheese is melted, 2-3 minutes. Put the

bun tops on top. Serve with lots of napkins!

38

YIELD: 6 SERVINGS


SOUTH-OF-THE-BORDER CHEESY CHICKEN PASTA CASSEROLE

This is a Mexican take on macaroni and cheese, with chicken added for extra protein.

INGREDIENTS:

� 1 lb. cavatelli or elbow macaroni

� 21/2 cups milk

� 3 Tbsp. butter

� 3 Tbsp. flour

� 11/2 cups Pepper Jack Cheese

� 1/2 tsp. salt

� 1/4 tsp coarse black pepper

� 3/4 lb. chopped chicken lunchmeat (a spicy one, ideally)

� 40 tortilla chips

� 2 medium tomatoes, chopped

� 1/2 cup chopped green onions

DIRECTIONS:

1) Preheat the oven to 400ºF. Cook the pasta according to package directions.

2) While the pasta cooks, measure the milk into a microwave-safe measuring cup. Warm it in the

microwave until really steamy, 3-4 minutes. While it’s heating, put the tortilla chips into a

resealable plastic bag. Remove the air from the bag, seal it and smash the chips until all

pieces are smaller than 1/2". Set chips aside.

3) Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until it

forms a smooth paste. Cook, stirring continuously, for 1 minute. Remove from the heat.

4) Splash in about 1/4 cup of the warmed milk and whisk until smooth. Add a little more milk and

whisk, then a little more milk and whisk. One more time before drizzling in the remaining milk.

Stir well. Place the saucepan over medium heat. Cook stirring continuously until the milk

begins to bubble. Remove from the heat. Add the Pepper Jack. Stir until it has melted in and

the sauce is an even color.

5) Transfer the cooked pasta to a 9”x13” inch baking dish. Pour on the sauce and add the

chicken, if using. Stir to combine. Sprinkle the crushed tortillas over top and bake for 15

minutes. Top with the tomatoes and green onions before serving.

39

YIELD: 4 SERVINGS

PREP TIME: 10 MINUTES TOTAL TIME: 10 MINUTES

SPICY SWEET NOODLE SALAD

If you've never used Sriracha or Sesame Oil before, you're in for a treat! Both flavors are unique and wonderful and can easily transform a dish. They're also easy to find at your local grocery store. Have

a peek near the soy sauce. You'll be very happy that you did.

INGREDIENTS:

� 21/2 Tbsp. lime juice

� 2 Tbsp. honey

� 1 Tbsp. sriracha (Thai hot sauce)

� 1 Tbsp. soy sauce

� 1 tsp. sesame oil

� 4 cups spinach leaves

� 4 cups cooked spaghetti

� 1 mango, cubed

� 1 red bell pepper, sliced

� 2 cups cooked chicken, diced

DIRECTIONS:

1) Measure lime juice, honey, sriracha, soy sauce and sesame oil into a jar or container with a

tight-fitting lid. Shake until combined.

2) Pile 1 cup of spinach onto each of four dinner plates. Top each pile of spinach with 1/4 of each

of the following: the spaghetti, mango, red bell pepper and chicken.

3) Drizzle each with the desired amount of dressing.

40

YIELD: 6 SERVINGS


SPINACH AND ARTICHOKE PASTA BAKE

Do you love Spinach and Artichoke Dip? Well now you're gonna have to love Spinach and Artichoke Pasta Bake too. Love away. It's inevitable.

INGREDIENTS:

� 12 oz. uncooked penne pasta

� 2 (10 oz.) boxes of frozen spinach

� 8 oz. cream cheese

� 1/2 cup mayonnaise (low-fat or regular)

� 1 tsp. garlic powder

� 1/2 tsp. salt


� 11/2 cup shredded mozzarella cheese, divided

� 1 lb. diced cooked chicken (about 2 breasts)

� 2 (14oz.) cans baby artichoke hearts, drained

� 1/4 cup shredded Parmesan cheese

DIRECTIONS:

1) Cook penne pasta according to package directions. Drain and set aside.

2) Preheat oven to 350ºF

3) Put spinach in a large microwave-safe bowl and defrost in the microwave. Add cream cheese

and warm 30 seconds. Stir. Heat for another 30 seconds. Stir until smoothly combined with the

spinach. Add mayonnaise, garlic powder, salt and pepper.

4) Return drained pasta to pot along with spinach sauce, 1 cup of the shredded mozzarella, diced

chicken, and baby artichoke hearts. Stir until all the pasta is coated. Turn into a 3-quart, 13x9"

baking dish. Top with the remaining 1/2 cup mozzarella and with the Parmesan cheese.

5) Bake until heated through and browned a bit on top, about 30 minutes.

42

YIELD: 4 SERVINGS


QUICK HOMEMADE CHICKEN NOODLE SOUP

This homemade chicken noodle soup is ready in under 15 minutes. The key to the quick soup is to microwave the broth to get it up to cooking temperature quickly, buy carrots that are already cut into matchsticks, cut the chicken into small pieces so that it cooks quickly and make sure to use noodles

with a short cooking time (3-4 minutes, like fine egg noodles). (Makes 10 cups)

INGREDIENTS:

� 7 cups no-sodium or low-sodium chicken broth

� 1 Tbsp. neutral oil (vegetable or grape seed)

� 1 Tbsp. butter

� 2 cups carrot matchsticks

� 1 small onion

� 1 clove garlic

� ½ tsp. salt

� ¼ tsp. coarse black pepper

� 1 bay leaf

� ¾ lb. boneless skinless chicken thighs (about 3)

� 2 cups uncooked fine egg noodles (or other noodles with very short required cooking time)

DIRECTIONS:

1) Pour the chicken broth into a large microwave-safe bowl and microwave it on high for 6

minutes.

2) Put a large pot or Dutch oven over medium heat. Add the oil and butter. Roughly chop the

carrot matchsticks and add them to the butter.

3) Stir. Chop the onion and add it. Stir. Peel and mince the garlic and add it along with the salt,

pepper and bay leaf. Stir and cook for 30 seconds.

4) The broth in the microwaves should be finished around now. Carefully add the hot broth to the

pot. Stir. Cover and increase heat to high.

5) Chop the chicken into ½ inch pieces. When the broth comes to a boil, stir in the chicken. Bring

it back to a boil and then reduce heat to a simmer. Cook until chicken is cooked through, about

1 minute.

6) Increase the heat to high and add the fine egg noodles. When it comes back to a boil, reduce

to a simmer and cook until noodles are al dente, about 3 minutes. Remove bay leaf. Taste and

add more salt and pepper if desired.

43

YIELD: 5-6 SERVINGS

COOK TIME: 15 MINUTES TOTAL TIME: 15 MINUTES

QUICK CHICKEN AND DUMPLING SOUP

This Chicken and Dumpling Soup has the dumplings that I grew up eating. They're somewhere between noodle and spatzle, but bigger. It's pure comfort in a bowl. (Makes 10 cups).

INGREDIENTS:

� 6 cups low or no-sodium chicken broth


� 1 Tbsp. butter

� 2 cups carrot matchsticks (sometimes packaged as shredded carrots)

� 1 medium onion

� A small handful of fresh parsley leaves

� 3 boneless skinless chicken thighs

� Salt

� 1 cup flour

� 1/4 tsp. baking powder

� 2 eggs

� 4-6 Tbsp. milk

� 6 Tbsp. heavy cream

DIRECTIONS:

1) Pour the broth into a large microwave-safe bowl and microwave on high for 6 minutes.

2) Meanwhile, warm the olive oil and butter in a large pot or Dutch oven over medium-high heat.

While it heats, roughly chop the carrot matchsticks and add them to the pot. Peel and chop the

onion and add it as well. Chop the parsley and set it aside. Cut the chicken into 1 inch pieces.

Set aside.

3) When the microwave is done, add the broth to the pot along with the chicken and 1/2 teaspoon

of salt. Stir and cover. Increase heat to high. When it comes to a boil, reduce to a simmer.

4) While the broth is coming to a boil, in a small bowl combine the flour with the baking powder

and 1/4 teaspoon of salt. Add the eggs and whisk to combine. Add the parsley and then enough

of the milk to make a stiff wet dough. Stir the soup and get it to a really low simmer. Drop the

dough into the soup by the teaspoonful, dropping them all around the pot so they're far apart

and less likely to stick together. Don't stir for 30 seconds. Stir gently. Increase heat to a

stronger simmer, cover and cook, stirring occasionally until dumplings are cooked through, 3-4

minutes. Turn off the heat and add the whipping cream. Stir and serve.

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YIELD: 4-5 SERVINGS


15 MINUTE CHICKEN ENCHILADA SOUP

This easy soup tastes just like the one from Chili's. Yee haw! (Makes 8 cups).

INGREDIENTS:


� 1 Tbsp. vegetable or grape seed oil

� 1 medium onion

� 2 boneless skinless chicken breasts

� 1 tsp. salt

� 1/2 tsp. ground cumin

� 2 green onions

� 1 (14. oz) can crushed tomatoes

� 1 (10 oz.) can enchilada sauce

� 1 (4 oz.) can diced green chilies (optional)

� 1/2 cup masa harina (corn flour)

� 2 cups shredded cheddar cheese, divided


DIRECTIONS:

1) Measure the broth into a microwave-safe bowl and put it in the microwave on high for 6

minutes.

2) Pour the oil into a large pot or Dutch oven and put it over medium heat. Chop the onion and

add it to the pot. Stir.

3) Chop the chicken breasts into 1/2 inch cubes. Increase the heat under the pot to medium-high

and add the chicken along with the cumin and salt. Stir and cover. Cook until white on all sides,

stirring occasionally, about 2 minutes. While the chicken cooks, chop the green onions and

open the cans of crushed tomatoes, enchilada sauce and green chilies (if using). Drain the

green chilies.

4) Once the chicken has whitened all over, add the masa and stir. Slowly stir in the hot broth.

Increase heat to high and stir well. Add the crushed tomatoes, enchilada sauce and green

chilies. Stir. When it comes to a simmer, remove it from the heat and add 11/2 cups of the

cheese. Stir. Ladle into bowls. Top with the remaining cheese, tortilla chips and green onions.

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YIELD: 5-6 SERVINGS

TOTAL TIME: 15 MINUTES

QUICK CHICKEN TORTILLA SOUP

This quick chicken tortilla soup recipe uses salsa to deepen the flavor instantly. (Makes 10 cups)

INGREDIENTS:

� 4 cups low-sodium chicken stock

� 1 (28oz.) can petite diced tomatoes

� 1 cup medium-heat low-sodium chunky salsa

� 3/4 lb. thin chicken breast cutlets

� 1 (15.25 oz.) can low-sodium black beans

� 4 oz. cheddar cheese

� 2 green onions

� 1 avocado

� fresh cilantro


DIRECTIONS:

1) Put a large pot or Dutch oven on the stove over high heat. Pour in the chicken stock, diced

tomatoes and salsa. Cover and let it come to a boil.

2) Meanwhile, shred the cheese, chop the green onions, chop the avocado and pluck about 20

cilantro leaves. Put each ingredient into its own little bowl.

3) Slice the chicken cutlets into 1/4" slices. When the stock comes to a boil, add the chicken.

Reduce heat to a low simmer until the chicken is cooked through, 2-3 minutes.

4) Drain the black beans and add them to the soup. Let them heat through for 30 seconds or so.

5) To serve: Get out 5 bowls and crunch 2 tortillas into each one. Ladle soup into the bowls.

Crunch another 2 tortillas onto the top of each. Let people add their own other toppings from

the small bowls as desired.

46

YIELD: 6 SERVINGS


QUICKEST HOMEMADE CHILI

This homemade chili recipe tastes like it's been simmering all day even though it only takes 10 minutes to make. The secret ingredient is a jar of salsa that brings a slow-cooked flavor to the whole

pot. (Makes 11 cups)

INGREDIENTS:

� 1 tsp. olive oil

� 2 lbs. ground chicken

� 1 Tbsp. garlic powder

� 2 Tbsp. chili powder, divided

� 1 tsp. salt

� 2 cups salsa, homemade or store-bought (that's 1-16 oz. jar)

� 1 (28oz.) can diced tomatoes

� 2 (15oz.) cans reduced-sodium kidney beans, drained and rinsed

DIRECTIONS:

1) Warm the olive oil in a large skillet over medium heat. Add the ground chicken, garlic powder,

1 tablespoon of the chili powder and the salt. Stir often to crumble up the meat until cooked

through, 5-7 minutes.

2) While the meat cooks, combine the remaining 1 tablespoon of chili powder, the salsa, diced

tomatoes and kidney beans in a Dutch oven or soup pot set on the stove over medium-high

heat. Cover. Cook, stirring occasionally, until heated through and bubbling, 6-8 minutes.

3) Add the cooked crumbled meat to the tomatoes. Stir. Serve.

47

YIELD: 4 SERVINGS

PREP TIME: 0 MINUTES COOK TIME 15 MINUTES TOTAL TIME: 15 MINUTES

FETTUCCINE ALFREDO SOUP WITH CHICKEN

This soup has all the creamy, rich flavors of Fettuccine Alfredo, but in a soup. And it's ready in under 15 minutes. Butter, Parmesan, mozzarella and chicken make this a hearty meal. Serve with raw

crunchy vegetables (Hint: Dip them in the soup!). (Makes 9 cups)

INGREDIENTS:


� 4 Tbsp. unsalted butter

� 2 boneless skinless chicken breasts

� 4 Tbps. All purpose flour

� 2 cloves garlic

� 1/2 tsp. salt


� 1 (9oz) package of fresh fettuccine noodles

� 5 oz. shredded Parmesan cheese, divided

� 1 cup mozzarella cheese

DIRECTIONS:

1) Measure broth into a large microwave-safe bowl. Microwave on high for 5 minutes.

2) Meanwhile, put the butter in a large pot or Dutch oven over medium heat to melt. While it

melts, slice the chicken breasts into 1/4-inch slices. Add the chicken to the melted butter. Stir.

Mince garlic. Add to the chicken. Stir. Add flour to the chicken and stir.

3) When the broth is done heating, add 1/4 cup slowly to the chicken mixture. Stir. Add another

1/4 cup and stir. Repeat until you’ve added about half of it. Then stir in the rest of the broth at

once and add salt and pepper.

4) Increase heat to high and bring the soup up to a boil. Add the fettuccine noodles and reduce

heat to a simmer. Cook noodles until cooked through (read package directions. It’s usually 2-3

minutes), stirring occasionally.

5) Remove pot from heat. Stir in three-quarters of the Parmesan cheese and all of the

mozzarella. Ladle soup into bowls and garnish with remaining

Parmesan cheese.

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YIELD: 4 SERVINGS


MEXICAN LIME SOUP (SOPA DE LIMA) IN 15 MINUTES

This soup is a bit like Tortilla Soup but with a big blast of lime. But it also has the warm flavors of cinnamon and cumin. A must try if you love authentic Mexican food. (Makes 8 cups)

INGREDIENTS:


� 1 Tbsp. vegetable or grape seed oil

� 1 small onion

� 1 habanero pepper

� 2 cloves garlic

� 1 tsp. oregano

� 1/2 tsp. salt

� 1/4 tsp. cinnamon

� A pinch of ground cloves

� 3/4 lb. tomatoes (about 2 medium)

� 3/4 lbs. boneless skinless chicken thighs (about 3)

� 2-3 limes

� A big handful of fresh cilantro

� 1 avocado

� tortilla chips

DIRECTIONS:

1) Pour the chicken broth into a large microwave-safe bowl and microwave it on high power for 6

minutes.

2) Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil. Peel and chop the

onion and add it to the pot and stir. Seed and then mince the habanero. Add it to the pot and

stir. Peel and mince the garlic. Add it to the pot along with the oregano, salt, cinnamon and

cloves. Stir. Cook for 30 seconds and then add the hot broth. Cover and increase heat to high.

When soup reaches a boil, reduce it to a simmer.

3) While the soup is heating, finely chop the tomatoes and thinly slice the chicken (about 1/4 inch

slices). Add the tomatoes and chicken to the soup. Cover and cook until the chicken is no

longer pink inside.

4) While the chicken cooks, juice 1-2 limes to get 1/4 cup of juice. Cut the remaining lime(s) into

wedges. Roughly chop the cilantro. Pit, peel and chop the avocado.

5) Once the chicken is cooked, remove the soup from the heat. Stir in the lime juice. Ladle soup

into bowls and serve garnished with the lime wedges, cilantro, avocado and tortilla chips.

49

YIELD: 4 SERVINGS


MULLIGATAWNY SOUP

Sweet, tart, mildly spiced. You're going to love this quick, easy and unique soup. (Makes 7 cups)

INGREDIENTS:


� 2 Tbsp. butter

� 2 medium onions

� 4 cloves garlic

� 2 Tbsp. all-purpose flour

� 1 Tbsp. curry powder

� 1/2 tsp. salt

� 1 large boneless skinless chicken breast (about 3/4 lb.)

� 1 large granny smith apple

� 1 (8.8 oz. package) cooked rice (about 2 cups cooked rice)

� 1 tsp. sugar

� 1/2 cup half and half

� 1/4 cup fresh cilantro leaves for garnish

DIRECTIONS:

1) Measure the broth into a large microwave-safe bowl. Microwave it on high for 5 minutes.

2) Meanwhile, put the butter in a large pot or Dutch oven over medium-low heat to melt. While it

melts, peel and chop an onion. Add it to the butter, increase heat to medium and stir. Peel and

chop the other onion, add it to the pot and stir. Peel and mince the garlic. Add it to the onions

along with the flour, curry powder and salt. Stir.

3) When the broth is done heating, add half to the onion mixture. Stir. Add then stir in the rest of

the broth. Increase the heat to high, cover the pot and bring the soup up to a boil. Reduce heat

to a simmer.

4) While the broth is reaching a boil, chop the chicken into 1/2 inch cubes. Once the soup is

simmering, add the chicken to the pot. Cook for 2 minutes. Add the apple, the rice and the

sugar. Cook for 1 minute. Check that the chicken is no longer pink in the middle. Remove from

heat and add the half and half. Serve the soup garnished with cilantro leaves.

50

YIELD: 5-6 SERVINGS


MOROCCAN SOUP WITH HARISSA, CHICKPEAS AND CHICKEN

Harissa is a northern African chili paste that also includes garlic, cumin and cinnamon. It adds rich and spicy flavor to this soup. (Makes 11 cups)

INGREDIENTS:


� 1 cup carrot matchsticks (sometimes packaged as shredded carrots)

� 2 ribs of celery

� 1 small onion

� 1/2 tsp. cumin

� 1/2 tsp. cinnamon

� 1/4 tsp. ground coriander

� 7 oz. Saffron Road Harissa Simmer Sauce (or 1-2 Tbsp. harissa paste, to taste)

� 1 (28oz.) can petite diced tomatoes


� 1/2 tsp. salt

� 1 lb. chicken breast cutlets

� 1 (16 oz.) can reduced-sodium chickpeas (garbanzo beans)

� 1 lemon

� a handful of flat-leaf parsley

DIRECTIONS:

1) Put a large pot or Dutch oven over medium-high heat. Add the olive oil. Roughly chop the

carrot matchsticks and add them to the oil. Stir. Chop the celery and add to the pot. Stir. Chop

the onion and add it along with the cumin, cinnamon and coriander. Stir and cook for 30

seconds. Add the harissa and stir it in. Then add the diced tomatoes, broth and salt. Cover and

heat on high until it reaches a boil. Reduce heat to a simmer.

2) While the soup heats, open and drain the cans of chick peas, zest and juice the lemon, chop

the parsley and cut the chicken cutlets into 1/4-inch slices.

3) Once the soup is simmering, add the chicken and stir. Cook stirring occasionally until chicken

is no longer pink inside, about 2 minutes. Add the chick peas and heat through. Add the lemon

juice and scoop into bowls. Garnish each portion with about 1/2 teaspoon of lemon zest and a

few leaves of parsley.

51

Christine Pittman is a published recipe developer and food photographer. Her work has been

featured in numerous publications including The Huffington Post and Today.com. She is the

author of COOKtheSTORY.com a food blog specializing in homemade recipes that fit into our

busy everyday lives. She is also the founder and senior editor of TheCookful.com, a site that

dives into your favorite food topics and gives you everything you wanted and more than you

knew you needed. You can find Christine in the social media world at @cookthestory, pretty

much everywhere.

copyright © by christine pittman … yield: serves 3-4 prep time: 5 minutes cook time: 45 minutes...

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