Garlic and Lemon Chicken w/Green Beans and Red Potatoes

~GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES~

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- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 tsp. Sea salt
- 1/2 tsp. freshly ground black pepper
- 3/4 lb. trimmed green beans
- 8 small red potatoes, quartered
- 4 Large skinless chicken breasts

DIRECTIONS:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. 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. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm , Enjoy !!

Crispy Rosemary Sriracha Chicken

I'm going to make the sriracha chicken the same way I do bbq chicken thighs.. I'm going to marinate, cook in the crockpot then put them on a baking sheet and run them under thr broiler to crisp the skin. It works great.

Crispy Rosemary Sriracha Chicken Thighs 1/4 cup plain yogurt 2 tbsp olive oil 2 tbsp fresh lemon juice 2 tbsp chopped fresh rosemary 2 tbsp Sriracha 2 cloves garlic 1/2 tsp salt 1/4 tsp pepper 4 to 5 large bone-in, skin-on chicken thighs In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour. Preheat oven to 375F. Arrange chicken thighs in a single layer in a baking dish or broiler pan. Spread any marinade remaining in the bag over the thighs. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until skin is crispy and golden brown. Serves 4. Each serving has 4.5 g of carbs.
Read more at http://alldayidreamaboutfood.com/2012/01/crispy-rosemary-sriracha-chicken-thighs-low-carb-and-gluten-free.html#tez5DRPkV3zxp7kF.99

Chicken and Dumplings

gailv83 · Pass a Note! 
Posted 2 minutes ago

This was really delicious and easy to make.  I followed the recipe exactly.  Recipe courtesy Martha Stewart

Chicken and Dumplings 
Halfway between a soup and a stew, this one-pot wonder makes a belly-filling family dinner thanks to plump, herb-flecked dumplings. 

Prep time: 30 minutes 
Total time: 1 hour 
Serves 4 

Ingredients 
3 tablespoons butter 
1 medium onion, cut into 1-inch pieces 
5 medium carrots, cut crosswise into 1 1/2-inch pieces 
1/2 teaspoon dried thyme 
1 cup (spooned and leveled) all-purpose flour 
1 can (14.5 ounces) reduced-sodium chicken broth 
Coarse salt and freshly ground pepper 
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed 
1 3/4 teaspoons baking powder 
1/2 cup plus 2 tablespoons milk 
1 package (10 ounces) frozen peas 

Directions 
1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes. 

2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside. 

3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serv

Mu Shu Chicken Wraps

Mu Shu Chicken Wraps
Amy - amylz
Family Fun Magazine

1 onion, diced 
1 1/2 to 2 pounds boneless, skinless chicken thighs 
Salt and pepper to taste 
1 cup hoisin sauce 
2 tablespoons honey 
1/4 teaspoon ground ginger 
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings 
Flour tortillas or flatbread 

Step 1 Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.

Step 2 With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.

Step 3 In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.

Step 4 Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

Chicken Noodle Soup

Chicken Noodle Soup
(Jennifer)

1-2 T. canola or olive oil
1-2 cloves garlic, minced (or may use garlic powder to taste)
1 onion, diced
2 celery ribs, chopped
3-4 carrots, peeled and sliced thin
1 medium potato, diced (optional)
8 C. low sodium chicken stock (or just use water and about 1 T. chicken base or bullion)
6 oz. homestyle noodles (dry, found in the pasta section of the store)
1 C. frozen peas
12 oz. canned chicken (or use leftover cooked chicken or turkey if you have it)
1 t. poultry seasoning (or to taste)
fresh ground pepper and salt to taste

In a large stock pot, saute onion, celery and garlic in oil till they are soft.  Add carrots and potato if desired and satue a couple minutes.  Add chicken stock (if you preheat this while the veggies are cooking it saves time) and bring to a boil.   Add peas, poultry seasoning and pepper.   If your noodles take more than 10 minutes to cook (the ones I buy need about 20 - the label will tell you) add the noodles immediately, if they only need 8-10 minutes, simmer veggies for 10-15 minutes before adding noodles.    Just before soup is done, add canned chicken, and stir well.   (total simmer time about 20-25  minutes)

Asian Glazed Drumsticks

I use them for this (blsl chicken thighs)

Asian Glazed Drumsticks skinnytaste.com 
JDTMamma

8 medium chicken drumsticks, skin removed 
Pam spray oil 
1 cup water 
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar 
1/2 cup soy sauce 
4 tsp agave nectar (or sugar) 
3 cloves garlic 
1 tsp ginger, grated 
2 tbsp chives or scallions, chopped 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

Maureen’s Notes: I used thighs so I increased the cooking time a bit before reducing the sauce.

Pecan Crusted Chicken

The original recipe called for Nutmeg but warned that it's so strong that some may not like it.  I used a dash of Cinnamon instead and really liked that flavor!  This was an easy dinner on a weeknight & done in less than 30 minutes!

Pecan Crusted Chicken
mom2brs via navywifecook

Ingredients:
8 boneless skinless chicken thighs
1 egg
1 cup finely chopped pecans
1 cup crushed up saltine crackers
Salt & Pepper
1/4 tsp Cinnamon (or Nutmeg)
1-2 tbsp olive oil

Directions:
Pound chicken to slightly flatten.  Season with a little Salt & Pepper
In a shallow dish, beat egg.  In a separate shallow dish, combine pecans, saltines & cinnamon. 
Dip chicken in egg then into pecan mixture.  Be sure to coat both sides.
Heat olive oil in a large skillet over medium heat.  Cook chicken for 5-6 minutes per side until crispy.