Chicken

Buffalo Chicken Stuffed Shells

I don't know what it is lately, but I've been on a buffalo chicken kick! I'm not usually one for spicy foods, but there's something about the tangy spice of Frank's Red Hot that I enjoy paired with chicken - even when it makes my nose runny, haha!

This recipe is simple enough, and has pasta too (Italian food is my favourite), so I figured the pairing of flavours and textures would be something enjoyable to share with you!

So here it is, compliments of AllRecipes.com - buon appetito (that's Italian for "have a nice meal" - look how fancy we are)!

Buffalo Chicken Stuffed Shells

Ingredients

Photo credit:  AllRecipes.com

Photo credit: AllRecipes.com

  • 1 pound ground chicken
  • 1/4 cup butter
  • 1 cup Frank's® RedHot® sauce
  • 1 (16 ounce) container whipped ricotta cheese
  • 1 (16 ounce) package jumbo pasta shells
  • 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
  • Salt and ground black pepper to taste

 Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  3. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
  4. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  5. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
  6. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
  7. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

 

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Chicken 'n Waffle Casserole

Chicken. Waffles. Maple syrup. This recipe is inspired by my husband, who loves chicken and waffles. And the best news it that it's so easy, anyone can make it - even me, haha!

Thanks to Delish, maybe I can give my husband a night off from cooking and step up my wife game by tackling this simple dish for him.

Is it healthy? Not really.

Will he love it? Yep!

Photo Credit:  Delish

Photo Credit: Delish

Chicken 'n Waffles Casserole

INGREDIENTS

  • 10 toaster waffles
  • 6 eggs
  • 3/4 c. milk
  • 1/4 c. maple syrup, plus more for drizzling
  • 2 tbsp. melted butter
  • kosher salt
  • Freshly ground black pepper
  • 2 c. chopped breaded chicken

 

DIRECTIONS

  1. Preheat oven to 350°. Divide waffles between two large baking sheets and bake until crispy, 7 to 10 minutes. Remove from heat and let cool slightly before cutting into big chunks.
  2. In a large bowl, whisk together eggs, milk, maple syrup, and butter. Season with salt and pepper.
  3. In a large casserole dish, combine waffles and breaded chicken, then pour the egg mixture on top. Grind pepper on top. Bake until the waffles are crispy, about 45 minutes.
  4. Serve warm with more maple syrup.

 

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The Most Delicious Recipe in the World

I was thinking about what what recipe to share with you, and thought it would be fun to simply Google "the most delicious recipe in the world" and see what came up. A link for Real Simple was the first search result, so I clicked on the link, and it took me to a list of the top 25 recipes their readers enjoy. This is the first recipe within that list.

Needless to say, I was pretty surprised that the number one recipe is Chicken and Vegetable Pot Pie. I definitely thought something with chocolate would have come up!

But here we are, and since I happen to be a fan of pot pie, and committed to sharing Google's result for the most delicious recipe in the world - here's your next meal idea!

Photo credit:  Real Simple

Photo credit: Real Simple

Chicken and Vegetable Pot Pie

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 4 carrots, diced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups 1 percent milk
  • 1 10-ounce package frozen peas
  • 1 tablespoon fresh thyme
  • kosher salt and black pepper
  • 1 9-inch store-bought piecrust (thawed, if frozen)

 

Directions

  1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
  3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½ - to 2-quart baking dish.
  4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

 

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Grilled Chicken Bruschetta

Bruschetta is one of my favourite appetizers, and it's one of the few things I can actually contribute to our home-cooked meals (even though my husband typically makes it himself anyway - but hey, at least I know HOW to make it, right?! Hehe...).

So when I found this delicious Grilled Chicken Bruschetta recipe from Skinny Taste, I was excited - it takes all the flavourful elements we love about bruschetta bread, and instead has them as toppings on grilled chicken - switching the carbs to protein, and the portion from appetizer to actual meal-sized.

All while showcasing fresh tomatoes, garlic, onion, and basil! 

Photo source:  skinnytaste.com

Photo source: skinnytaste.com

Grilled Chicken Bruschetta

INGREDIENTS:

  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced (omit for whole30, paleo)
  • 1.25 lbs (8 thin sliced) chicken cutlets

DIRECTIONS:

  1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
  3. Toss in the cheese when ready to serve. 
  4. Season chicken with salt and fresh pepper.
  5. Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
  6. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.


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Honey Sesame Chicken Lunch Bowl

I'm not a huge meat eater. When I lived on my own, I pretty much only made chicken once a week, if that. I didn't eat any pork and I didn't eat red meat either. Even to this day (now that my carnivore husband cooks the majority of our dinners), I only eat half a portion of meat. While I'm a lover of animals, my lack of meat eating doesn't really stem from animal rights - it more comes from a place of not enjoying the texture of meat... and then it makes me think about how it used to be a cute little animal, and then I lose my appetite for it, haha! But when I did make myself chicken, I always had it with rice, broccoli and a sesame sauce - just like this recipe from The Everygirl. And the best part - this recipe will give you four lunches, so you can basically consider your lunch meal prep done for the week - enjoy!

Honey Sesame Chicken Lunch Bowl

Honey Sesame Chicken Lunch Bowls.jpg

INGREDIENTS: Honey Sesame Sauce

    • 1/4 cup chicken stock or water
    • 1/4 cup soy sauce (reduced sodium)
    • 1/4 cup honey
    • 1 tablespoon sesame oil
    • 1/2 teaspoon red pepper flakes (optional)
    • 1 teaspoon cornstarch

    INGREDIENTS: Chicken Bowl

    • 3/4 cup uncooked rice
    • 1 tablespoon olive oil
    • 3 cups broccoli, chopped into small pieces
    • 3 cups snap peas, cut into small pieces
    • 2 large chicken breasts, cut into small pieces
    • salt & pepper
    • red pepper flakes (optional)
    • sesame seeds (garnish)

    DIRECTIONS

    1. Shake together all honey sesame sauce ingredients and set aside.
    2. Cook rice according to package instructions. Divide between 4 storage containers.
    3. Heat olive oil in a large pan. Add broccoli and snap peas. Cook for 5 or so minutes, until bright green and tender. Add to the rice in the storage containers.
    4. Add additional olive oil if necessary. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7 or so minutes, until cooked through.
    5. Add the sauce to the pan and simmer for 2 minutes, until thickened.
    6. Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
    7. Store in the fridge for up to 4 days. Reheat to serve.

     

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    Mexican Chicken Chili

    Mmmm... I do love me a good chili! But since I'm a baby when it comes to heat, I appreciate that homemade chili really gives you the flexibility to make it as spicy (or in my case, as mild) as you'd like. This Mexican Chicken Chili recipe from Jamie Oliver has all the delicious traditional flavours - as well as an easy tomato salsa to top off the stuffed tortillas. Huh? Stuffed tortillas?! Yes, that's right - you stuff the chicken chili right inside some grilled tortillas for a more authentic Mexican experience. You're going to love it!

    Mexican Chicken Chili

    WITH A SUPER-FRESH TOMATO SALSA

    Photo Source: jamieoliver.com

    Photo Source: jamieoliver.com

    Chili Ingredients

    • 2 onions
    • 4 cloves of garlic
    • ½ a bunch of fresh coriander
    • 2 free-range chicken breasts
    • 1 tablespoon olive oil
    • 1 teaspoon ground cumin
    • ½ teaspoon ground coriander
    • 1 whole dried chipotle chili
    • 1 pinch of dried chili flakes
    • 2 x 400 g cans of diced tomatoes
    • 1 x 410 g tin of black beans
    • 4-6 flour tortillas
    • 2 gem lettuces
    • 0% fat Greek–style yoghurt
    • 1 lime

    Tomato Salsa Ingredients

    • 1 red pepper
    • 1 red chili
    • 4 ripe tomatoes
    • 3-4 spring onions
    • ½ a bunch of fresh coriander
    • 1 lime

    Directions

    1. Peel and slice the onions, peel and finely chop the garlic. Pick the coriander leaves and finely chop the stalks. Slice the chicken into 1 cm strips.
    2. Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chili for 5 minutes, until the onion is soft, but not coloured.
    3. Add the chicken strips and cook for a couple of minutes, then add the canned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
    4. Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with cling wrap and set aside to cool.
    5. Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
    6. Peel the skins from the pepper and chili and discard along with the seeds, then place them on a board with the spring onions and chop.
    7. Add the tomatoes, pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
    8. Shred the chicken using two forks, then drain and stir the black beans into the chili. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
    9. Chop the lettuce, then serve the chili in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yogurt, with lime wedges on the side.

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