Slow Cooker Chicken Quinoa Chili

Notes: So easy. Makes a lot so I should probably freeze it.

Servings: 8-10 | Prep Time: 5 minutes

Ingredients:

  • 1- 28 oz can diced tomatoes
  • 1-14 oz can diced tomatoes with green chilis
  • 1-15 oz can black beans, rinsed and drained
  • 1-15 oz can chili beans, rinsed and drained
  • 1-15 oz can corn (can omit) rinsed and drained
  • 2 cups chicken broth
  • 2 large boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2-3 tsp chili powder
  • 1 cup quinoa, rinsed
  • toppings (cheese, sour cream, avocados, etc)

Directions:

  1. Make sure you rinse quinoa and the add everything to a slow cooker.
  2. Cook for 6-8 hours on low or 4-6 hours on high.
  3. Remove chicken and shred with 2 forks, Return to slow cooker.
  4. Garnish with cheese, sour cream, avocados and tortilla strips.

 

THM Menu #2

Monday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Crispy Salmon (THM book, pg. 283) with steamed broccoli and a pat of butter
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (S) Egg Roll in a Bowl

Tuesday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: (E) Apple Spice Muffins – 2
  • Dinner: (S) Crockpot Creamy Chicken Tacos (Add lettuce wraps for adults and taco shells for kids)

Wednesday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Crispy Salmon (THM book, pg. 283) with steamed broccoli and a pat of butter
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (E) Chana Dahl Soup (THM book, pg 311) w toast, shredded mozzarella

Thursday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: (E) Apple Spice Muffins – 2
  • Dinner: (S) Leftovers Crockpot Creamy Chicken Tacos (Add lettuce wraps for adults and taco shells for kids)

Friday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Lettuce Wraps (THM pg. 297)
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (E) Leftovers Chana Dahl Soup (THM book, pg 311) w toast, shredded mozzarella

Saturday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: ???
  • Snack: Oikos Triple Zero Yogurt
  • Dinner: (S) Artichoke Chicken Thighs

Notes:

 

 

 

 

 

THM Menu #1

Sunday:

  • Breakfast: Protein Pancakes, Whipped Cream and Berry Sauce (handful frozen strawberries, blueberries and some water blended with 1/2 packet Truvia. Heat it up) *Review- so good. My kids never even realized they weren’t normal pancakes. This will be our go-to pancake recipe now. 
  • Lunch: Leftover Cheeseburger Pie (THM book), Salad
  • Snack: Fage greek yogurt, berry sauce, 1/2 packet Stevia *Review- as good or better as blended fruit yogurt from the store, with no chemicals and sugar.
  • Dinner: Oven Roasted Chicken Shawarma. *Review- Insanely good.

Monday:

  • Breakfast: (E) Cottage Blueberry Porridge (THM book, page 230) *Review- Surprisingly tolerable. I’d eat this a few times a week. I made it with leftover oatmeal that I warmed up and it was fine.
  • Lunch: (S) Crispy Salmon (THM book, pg. 282) and salad with avocado, walnuts and ranch dressing. (THM Book pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Frittata with side salad

Tuesday:

  • Breakfast: (S) Fried Eggs (THM pg. 215)
  • Lunch: (E) Warm Chicken Sandwich on Ezekiel bread (THM pg. 298)
  • Snack: Cottage cheese and berries or greek yogurt
  • Dinner: (E) Chicken and Brown Rice– Cook a whole chicken with the Crispy Chicken Recipe, then shred white meat. Add rice, and whatever you want. She suggests cucumbers, tomatoes, S&P, oregano, balsamic vinegar.

Wednesday:

  • Breakfast: (S) Cheesy Omelet (THM pg. 219)
  • Lunch: (E) Broiled Salmon & Salad w 3/4 cup cooked quinoa  (THM pg. 284)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Chicken Taco Pizza

Thursday:

  • Breakfast: (S) Protein Muffins (THM pg. 221)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: Greek Yogurt & Berries
  • Dinner: (S) Pearl’s Chili

Friday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Crispy Salmon and Salad with avocado, walnuts and ranch dressing (THM pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Velvet Scrambled Eggs with Green Salad

Saturday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Chicken Salad w/ Mayo, Celery & Walnuts on Ezekiel Bread (THM pg. 299)
  • Snack: Cottage Cheese and Berries
  • Dinner: (E) Turkey Tacos- Using the leftover 1 1/2 lbs cooked turkey, season it with taco seasoning and reheat it. For me, wrap it in lettuce. For DH and kids, use taco shells.
    • E: Brown rice, greek yogurt, tomato
    • S:Cheese, olives, sour cream, lettuce

Notes: For the dinners, I got inspired by this post. Since I’m just starting on the THM program, it is overwhelming and I feel like I need some guidance on the menu planning side of things. So I’ve added the dinners she suggested into the menu above. For the rest I’ve used recipes from the THM book.

I’ve never kept this website for anyone but myself and my husband, so we will know what we are eating every night for dinner. I don’t expect that anyone will visit it, but if you have somehow happened upon it, please feel free to tell me anything about the THM diet that you feel I need to know.

 

 

 

 

 

Oven Roasted Chicken Shawarma

Servings: 4-6 | Prep Time: 45 minutes cook time, 12-14 hours marinating time

Ingredients:

  • 4 lemons, juiced
  • 1 cup plus 2 TBSP olive oil
  • 12 cloves garlic, minced
  • 2 tsp salt
  • 4 tsp ground black pepper
  • 4 tsp ground cumin
  • 4 tsp paprika
  • 1 tsp turmeric
  • 2 pinches ground cinnamon
  • big pinch red pepper flakes, or to taste
  • 4 lbs boneless, skinless chicken thighs
  • 2 large red onions, peeled and quartered
  • 1/2 cup chopped fresh parsley

Directions:

  1. MARINADE: Combine lemon juice, 1 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in large bowl. Whisk to combine and pour into gallon Ziploc bag. Add chicken and toss. Zip up Ziplock and place inside a bowl in your fridge. I like to marinate it 18-24 hours.
  2. COOK: Preheat oven to 425F. Pour 2 TBSP olive oil on a rimmed sheet pan. Add onions to chicken and mix well. Remove chicken and onion from marinade and place on pan, spreading evenly.
  3. Roast until brown and crisp at edges, about 40-45 minutes. Remove from oven, allow to rest for 2 minutes. Slice into strips. Place a clean rimmed sheet pan on top of oven, set burners to high and add 1 TBSP olive oil. Add strips and saute until crispy.
  4. Scatter parsley on top. Serve with pita bread, chopped tomatoes, chopped cucumber, olives, feta, rice, white sauce, hot sauce or anything else you want.
  5. White sauce recipe: mix mayonnaise, plain yogurt, minced garlic and lemon juice until smooth.

Notes:

Recipe Origin: New York Times with our modifications

Voula’s Chicken Pita with Tzatziki

Servings: 4 | Time: 20 minutes, even quicker if your chicken is already cooked

Ingredients:

  • 2 TBSP olive oil
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1/4 tsp cayenne pepper
  •  salt and pepper
  • 1 cup Greek yogurt
  • 1 cucumber, seeded and grated (about 1 1/4 cups) (use food processor if you want)
  • 1/4 cup fresh mint, chopped
  • 4 flat breads or pitas, warmed
  • 1 small romaine heart, leaves torn
  • 8 cherry tomatoes, quartered

Directions:

  1. Heat the oil in a large skillet over medium-high heat. 
  2. Season chicken with cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 6-7 minutes on each side. Cut into bite sized pieces.
  3. Mix together yogurt, cucumber, mint, garlic, 1/2 tsp salt and 1/8 tsp black pepper in medium bowl.
  4. Top flat breads/ pitas with romaine, chicken, tomatoes and tzatziki.

Notes:

Recipe Origin: Real Simple recipe originally but modified by our Greek friend Voula.

Chicken Cacciatore

Notes: Toughest part of this is browning the chicken. After that it’s easy.

Servings: 6-8 | Prep Time: 20 minutes

Ingredients:

  • 1/3 cup flour
  • 3 lbs chicken pieces (I used thighs and drumsticks). Skinned, but the drumsticks I used had a little skin on them and I left them that way.
  • 2 TBSP olive oil
  • 2 cups sliced button mushrooms
  • 1- 14.5 oz can diced tomatoes, drained (I use Muir Glen because they are BPA free)
  • 1-1/4 cups chopped yellow bell pepper
  • 1 cup chopped onion
  • 1 cup chopped carrots (about 2 medium)
  • 1/2 cup dry white wine
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 TBSP fresh basil, cut in ribbons
  • 2 TBSP fresh Italian parsley
  • 1 tsp fresh thyme leaves

Directions:

  1. Put flour in a large Ziploc bag. Add 3-4 chicken pieces at a time, shaking. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken in hot oil about 12 minutes or until browned, turning a few times. Transfer chicken to 5 to 6 quart slow cooker.
  2. Add mushrooms to skillet. Cook and stir over medium-high heat for 3 minutes. Pour in slow cooker.
  3. Add drained tomatoes, pepper, onion, carrots, wine, salt and pepper to slow cooker.
  4. Cover and cook on high for 3- 1/2 hours. Right before serving, stir in basil, parsley and thyme.

Recipe Origin: Adapted from this recipe.

Marinated Meat and Veggie Packs

Notes: Prep work chopping veggies will take up most of your time. After that it’s super easy. Food for days!

Servings: 4-6 | Prep Time: 20 minutes

Ingredients:

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 4 cloves garlic, minced
  • 1¼ teaspoon dried Italian seasoning
  • ½ teaspoon salt + extra for sprinkling
  • 1½ pounds meat (chicken, beef, or combination), cut into 1½” to 2″ dice
  • 1 bell pepper (any color), cut into 1″ dice
  • 1 yellow onion, cut into 1″ dice
  • 2 small zucchini, cut into 1″ dice
  • 1 medium sweet potato, cut into ¼” to ½” dice
  • 8 oz baby bella or white button mushrooms, left whole if they are small. Sliced in half if not.
  • pepper, to taste
  • note: requires aluminum foil
  • Seasoning: Sprouts seasoning, Breakfast Klub, Tony Cachere’s, or whatever you like.

Directions:

  1. In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.
  2. Cut 8 large pieces (about 12-14″ long each) of foil and lay them out double stacked to start 4 grill packets.
  3. Evenly distribute the diced meat and veggies onto each stack of foil and somewhat “flatten” out the contents for even cooking.
  4. Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled right on top.
  5. Carefully bring up the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. Fold up the edges on the open sides at least two to three times and crimp those together with your fingers as well. 
  6. Let the food marinate for a minimum of 1 to 2 hours.
  7. Directions for Grill: Grill the packets flipping them once until the meat is cooked to desired doneness, about 20 to 25 minutes total.
  8. Directions for Oven: Cook on 375F for 25 minutes.
  9. Carefully open each foil packet to let steam release before eating. Serve with pasta or rice.

Recipe Origin:

Oven Chicken Fajitas

Notes: Super Easy. I also make Crock Pot Chicken Fajitas, which come out with a shredded texture. These are not shredded. Delicious flavor!

Servings: 4-6 | Prep Time: 15 minutes

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 TBSP vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a yellow and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole

Directions:

  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Add the tomatoes, peppers, and onions to the casserole dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with whatever toppings you like.

Recipe Origin:

Slow Cooker Chicken with Biscuits

Notes: Easy and delicious. The biscuits are very easy to make.

Servings: 6 | Prep Time: 15 minutes | Total Time: 2:45

Ingredients:

  • 4-5 carrots, cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 1 small onion, chopped finely
  • 1/3 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 1/2 teaspoon poultry seasoning
  • kosher salt and black pepper
  • 1/2 cup dry white wine (you can skip this and increase chicken broth by 1/2 cup)
  • 2/3 cup low-sodium chicken broth or homemade chicken broth
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1 recipe, Drop Biscuits

Directions:

  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on high for 2 1⁄2 hours  (my preference) or on low for 5 to 6 hours.
  3. Thirty minutes before serving, prepare the Drop Biscuits.
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Recipe Origin: Adapted from Real Simple recipe. Increased broth from 1/2 cup to 2/3 cup, increased flour from 1/4 to 1/2 cup, increased celery and carrots, decreased salt.

Chicken Crock Pot Pie

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 8 oz. mushrooms, sliced, or cut up more if you are hiding them from your kids…
  • 4 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour (I like White Lily)
  • 4 sprigs fresh thyme (don’t skip this)
  • 2 bay leaves
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1 sheet puff pastry, thawed first
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup heavy cream

Directions:

  1. Thaw your puff pastry sheet before you do anything else.
  2. In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaves, and 1/2 cup water.
  3. Place chicken on top. Season with 1 tsp salt and 1/4 tsp pepper.
  4. Cover and cook until chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  5. 30 minutes before you serve it, heat oven to 425F. Using a large circle cutter or a glass, cut out 4 circles (or more if you want to use the other pastry puff sheet too). Place on a baking sheet and bake until golden, 8-10 minutes. Don’t let the little leftover bits go to waste. Let your kids cut them into whatever shapes they want and bake those too. The smallest bits puff up the most!
  6. 20 minutes before serving, add the peas, green beans, cream and 1/2 tsp salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, about 15 minutes more. To serve, place chicken mixture in bowls and top with the pastry rounds.

Notes: Family loved this. Leftovers were excellent. I might double this recipe next time in order to have more leftovers!

Recipe Origin:  Real Simple, modified with more spices and changed timing around a little.

Crispy Roasted Chicken with Sauce

Servings: 4-6 | Prep Time: 5 minutes | Total Time: 50-60 minutes

Ingredients:

  • 1 3-5 lb chicken, preferably organic or free-range
  • Salt and pepper
  • 1/3 cup olive oil
  • 1 TBSP butter
  • 2 large sprigs thyme (or not, if you don’t have them)
  • 2 garlic cloves, peeled and smashed (you could use more)
  • 1/4 cup white wine

Directions:

  1. Preheat oven to 480F. Pat chicken with paper towels inside and out. 
  2. Put chicken inside cast iron skillet big enough to hold it. Season inside and outside of chicken with salt and pepper. Drizzle a little oil inside chicken.
  3. Rub rest of oil all over outside of chicken. Salt chicken all over, rubbing into crevices. (Your hands will be exfoliated and feel good afterwards from all the olive oil and salt!)
  4. Put in oven. Don’t open door for at least 45  minutes, or 55 minutes for a 5 pound chicken. Chicken is cooked when you pierce the thickest part of the thigh with a knife, and the juices run clear. Totally clear. Don’t take it out if juices are pink.
  5. Remove chicken to a carving board and let it rest while you make the sauce.
  6. Put the skillet on the stove over medium high heat.  Add butter to the pan, and once it melts add thyme and garlic. Cook for about a minute.
  7. Add wine and scrape all the brown bits with a wooden spoon. Let wine cook down for 1-2 minutes.
  8. Add 1 cup boiling water, stir well, and let the sauce cook down for about 5 minutes. Taste and add salt if needed.

Notes:

Recipe Origin: Food52

Stuffed Chicken with Roasted Broccoli and Potatoes

Servings: 2 | Prep Time: 20 minutes

Ingredients:

  • 1 bunch broccoli, cut into florets
  • 1 lb red new potatoes (about 10), cut into quarters
  • 4  TBSP olive oil
  • salt and black pepper
  • 1 roasted red pepper, finely chopped (get from the deli counter)
  • 2 ounces Feta, crumbled or diced finely
  • 2 chicken breasts
  • 1 TBSP chopped flat-leaf parsley

Directions:

  1. Heat oven to 400F. Put one rack on the top and one on the bottom. 
  2. On a rimmed baking sheet,  toss the broccoli and potatoes with 2-3 TBSP of the oil, 1/2 tsp salt and 1/4 tsp pepper.
  3. Roast on the bottom rack, tossing once, for 20 minutes.
  4. Meanwhile, slice your 2 chicken breasts into thin cutlets. You want them to be thin and flat. You should be able to get 8 cutlets out of 2 chicken breasts.
  5. Mix together the red peppers and feta in a small bowl.
  6. Season chicken cutlets with salt and pepper. Place about 1 TBSP of mixture on each cutlet and roll up. Fasten with toothpick. Do not overfill or it will spill out.
  7. Heat remaining TBSP of oil in a large ovenproof skillet over medium high heat. Cook the chicken seam side up, until browned, 3-4 minutes. Turn the chicken and transfer the skillet to the top rack in your oven, and roast until cooked through, approximately 14 minutes.
  8. Serve chicken with roasted veggies and sprinkle with parsley.

Notes:

Recipe Origin: Real Simple recipe. I changed some amounts and times based on us having this for dinner last night. It was a hit with our kids, which was a surprise to me!

Slow Cooker Chicken Tuscan Style

Servings: 6-8 | Prep Time: ? minutes | Cooking Time: 4 hours

Ingredients:

  • 3 lbs. bone-in chicken thighs, skin removed (can use boneless)
  • 1 large onion, thinly sliced
  • 1/4 cup red or white wine vinegar
  • 1/4 cup chicken stock or white wine
  • 1 small can tomato paste
  • 3 Tablespoons brown sugar
  • 3 Tablespoons olive oil
  • 3 Tablespoons minced fresh garlic
  • 1/4-1/2 cup chopped, pitted kalamata olives
  • 5 large pitted dates, chopped
  • 2 Tablespoons fresh oregano (or 1-2 teaspoons dried)
  • Salt and pepper, to taste
  • 2 zucchini cut into 1/2″ rounds
  • 6 whole roma tomatoes
  • Fresh parsley, for garnish

Directions:

  1. Combine all ingredients except zucchini and roma tomatoes in a gallon Zip top plastic bag or large bowl covered with plastic wrap. Refrigerate 1 hour or more until ready to cook. (You can do this a day ahead if you like).
  2. Spray slow cooker with canola or olive oil. Place the entire contents of the bag into the slow cooker. Arrange the chicken with a spoon or spatula so it is in an even layer. Place the Roma tomatoes evenly around. Place the lid on top.
  3. Cook 3 hours on high. Add zucchini and cook for 1 more hour on high.
  4. Sauce should be thickened and chicken should be falling off bone. Serve with french bread, couscous, rice or pasta.

Notes:

Recipe Origin: My iteration for slow cooker adapted from Design Mom, who adapted it from Big Girls/Small Kitchen.

The Best Ever Chicken Salad

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: Serves 4-6

Ingredients:

  • 3½ cups boiled, shredded chicken (about 2 boneless skinless chicken breast halves)
  • 3 stalks celery, diced
  • ⅔ cup pecans, chopped
  • ½ cup dried cranberries, roughly chopped
  • 2 Tbsp finely grated Parmesan cheese
  • Sliced bread, or lettuce, for serving

Dressing

  • ⅔ cup mayonnaise
  • ¼ cup apple juice
  • 3 Tbsp honey
  • 2 tsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 Tbsp poppy seeds
  • ½ tsp onion powder
  • 1/4 tsp Salt
  • freshly ground black pepper to taste

Directions:

  1. Boil chicken for 15 minutes on medium high, 10 minutes more on medium. Take off eye and let cool in pot. Shred chicken with 2 forks.
  2. Combine the first five (5) ingredients in a large bowl.
  3. Whisk the dressing ingredients together. Pour dressing over chicken in large bowl. Toss gently.
  4. Serve as a sandwich, or on top of a lettuce leaf.

Notes: Recipe Origin: Adapted from this recipe.

Roasted Chicken with Leeks and Apples

Prep Time: 10 minutes | Cook Time: 60- 70 minutes | Total Time: 1 hour 10- 20 minutes | Yield: Serves 4-6

Ingredients:

  • 4 small crisp apples (Empire or Braeburn)
  • 1 to 2 bunches leeks (white and light green parts), halved crosswise and lengthwise
  • 6 small sprigs fresh rosemary
  • 3 TBSP olive oil
  • Salt and black pepper
  • 8 small chicken thighs and/or drumsticks (about 2 1/2 lbs total)

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl, toss the apples, leeks, rosemary, oil, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Pour onto a roasting pan with a rack in it.
  4. Season the chicken with 1/2 tsp each salt and pepper, and place skin-side up, into the pan with the vegetables.
  5. Roast until the chicken is cooked through and the apples and leeks are tender. 50-60 minutes.

Notes: Original recipe says to cook it for 40 to 45 minutes. That wasn’t long enough for me.

Recipe Origin: I got the recipe from Real Simple originally. I added more leeks and increased the cooking time.

Onion Butt Chicken

Prep Time: 5 minutes | Cook Time: 60-75 minutes | Total Time: 1 hour 5 to 1 hour 20 minutes | Yield: Serves 4-6

Ingredients:

  • 1 chicken, about 4 pounds
  • One small onion
  • A lot of celery salt
  • pepper and salt to taste

Directions:

  1. Preheat oven to 350°F.
  2. Wash chicken and pat dry.
  3. Fold wings back.
  4. Sprinkle salt, pepper and celery salt on chicken liberally. I mean an OBSCENE amount of celery salt. Like 1/4 of one of the containers you buy celery salt in.
  5. Stick the onion up into the cavity. You don’t want it too tight, where air can’t circulate. Cut it up in smaller pieces if you need to.
  6. Bake for approximately 1 hour, or until legs are easily wiggled.

Notes: Cook time for 4 lb chicken is 1 hour. For 5 lb up it to 1 hr 20 minutes.

Recipe Origin:  My mother. I used to think it was the funniest thing she made, and one of the  most delicious.

Roasted Vegetable Pasta

Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes | Yield: Serves: 6

Ingredients:

  • 3/4 pound strozapretti pasta (Montebello is great), or spaghetti or linguine
  • 1 medium eggplant, cut into 3/4-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 8 cloves garlic
  • 1/2 cup olive oil
  • kosher salt and black pepper
  • 1 pound cherry tomatoes, halved or quartered if large
  • 1/4 cup fresh thyme or oregano (I like thyme) leaves
  • grated Parmesan, for serving

Directions:

  1. Heat oven to 450° F.
  2. Cook the pasta according to the package directions. DON’T POUR ALL WATER OUT! Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  3. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
  4. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes.
  5. Add the thyme or oregano and toss to combine.
  6. Sprinkle with the Parmesan.

Notes: Add sliced grilled chicken to the top. The first time I made this I forgot to save the pasta water. It was fine. I cooked the tomatoes with the other veggies instead of adding them to the end. It was fine. I forgot to add the oregano and “toss to combine” at the end. I just threw a few oregano leaves on the top. I don’t think it matters, really. It was delicious! Easy, good and enough leftovers for another meal. Original recipe calls for spaghetti, which I don’t like, so I used this excellent strozapretti I found from Whole Foods.

Recipe Origin:  Real Simple.

Chicken with Green Beans and New Potatoes

Prep Time: 10 minutes | Cook Time: 60 minutes | Total Time: 1 hour 10 minutes | Yield: Serves 4-6

Ingredients:

  • 6 tablespoons olive oil
  • 1 lemon, juiced, or 2 TBSP store-bought lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 3-4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:

  1. Preheat oven to 450°F. Coat a large rectangular baking dish with 1 tablespoon of the olive oil.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices.
  3. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.
  4. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  5. Roast for 50 minutes.
  6. Remove the chicken from the dish. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.

Notes: Use real garlic, instead of the pre-minced stuff in a jar (which under normal circumstances, I am a huge fan of)  In this dish, I believe it makes a difference. This is such an incredibly easy dish to make. My kids loved it and wanted seconds, and that is saying something!

Recipe Origin: I got the recipe from Pinterest, but it came from Real Simple originally. The original recipe called for a sliced lemon to go at the bottom of the pan, but I don’t like that.

Crockpot Fajitas

Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours 10 minutes | Yield: Serves 4-6

Ingredients:

  • 1 yellow onion, sliced
  • 3 red, yellow or orange bell peppers, sliced
  • 1 ½ pounds boneless chicken breast
  • ½ to 1 cup chicken broth, depending on how juicy you want the fajitas
  • ½ teaspoon salt
  • 1 TBSP cumin
  • 1 ½ tablespoons chili powder
  • Squirt of lime juice
  • Flour Tortillas
  • Sour cream, Salsa, Cheeese

Directions:

  1. Spray crockpot with Pam. Put sliced onion and peppers in the bottom. If using frozen chicken stock, put this in now. If not, pour it over before step 3.
  2. Lay chicken on top of veggies.
  3. Sprinkle everything with cumin, salt, and chili powder.
  4. Pour lime juice over the top.
  5. Cover and cook on High for 4 hours or Low for 8 hours. I like to cook it on High for 4 hrs.
  6. When meat is done, shred with two forks and stir back into juices.
  7. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

Notes: This is so good it is UNBELIEVABLE. When my husband ate it he said he was going to start crying. I used homemade chicken broth.

Recipe Origin: Adapted from a recipe on a blog called Stacy Makes Cents.

Chicken Salad

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Yield: Serves 4

Ingredients:

  • 2 chicken breasts, cooked
  • 1/2 cup yogurt – whole milk or Greek style
  • 1/4 cup mayonnaise
  • 1/2 shallot
  • 1/2 cup dill (after chopping) OR 3 TBSP dried dill
  • 1 teaspoon salt, or to taste
  • Fresh black pepper

Directions:

  1. Get chicken breasts from Breakfast Klub Chicken, or just boil them according to step 1 of this recipe.
  2. Shred the chicken off the bone with two forks then chop the resulting shreds finely. Peel and chop the shallot finely and toss with the chicken.
  3. Whisk the yogurt, mayonnaise and dill together and season with salt and pepper. Pour over the chicken and toss. Refrigerate for an hour to let the flavors come together.

Notes: Use chicken breasts from Breakfast Klub Crockpot Chicken or any others you have.

Recipe Origin: Adapted from this recipe.