Pineapple Chicken – Dinner Recipe

Pineapple Chicken

Pineapple ChickenI’ve been trying to get creative with our meals while doing the weight loss challenge, which isn’t always easy. But over the weekend I made a great meal and will probably have it this weekend again, because that’s how great it was!

PINEAPPLE CHICKEN WITH GRILLED ZUCCHINI

2 lbs chicken thighs w/ skin (I didn’t eat the skin, but used it to hold in flavor)
2 TBSP olive oil (divided)
1 TBSP soy sauce
2 c. diced pineapple
3 zucchini (quartered length wise)
1/2 tsp garlic powder
1 TBSP balsamic vinegar
Salt & pepper to taste

For the chicken, I placed the chicken thighs in large bowl, then covered it with 1 TBSP olive oil, soy sauce, and pineapple. Once everything was in the bowl, I mixed it well to ensure the chicken was covered. Place in the refrigerator for 2 hours. We BBQ’d the chicken after it marinaded, but you could also bake it if needed. For the zucchini, I cut the ends off then quartered lengthwise, laying them on a cutting board. I brushed both sides with 1 TBSP olive oil, garlic powder, salt, and pepper. We cooked these for about 4-5 minutes on each side, then brushed each piece with balsamic vinegar, cooking for another 1-2 minutes.

We had leftover chicken so we warmed that up the next day and used it as a great salad topper. YUM!

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MEXICAN STEWED CHICKEN #justonepot

MEXICAN STEWED CHICKEN

1 large pack of chicken thighs (2-4lbs worth – depending on how many you are feeding)
2 c. veggie broth
6oz green chiles
2 cans tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1/2 TBSP cumin
1 tsp oregano
1/2 TBSP parsley
1 tsp paprika

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Place all ingredients in a large pot, then cover with water. Bring to a boil. Once boiling, lower heat to a simmer and cook for an hour, stirring occasionally. Serve on top of rice, topped with cabbage and a tortilla on the side. We also served this with a side of steamed carrots for some extra veggies.

Easy One Pan Chicken with Gravy #justonepot

This is an easy and delicious meal, that goes well with the weather starting to cool down a bit. I like to serve it with a nice, warm bread on the side.

1 TBSP Olive Oil
1 1/2 lb chicken breast or thighs, boneless & skinless
1 med onion, cut into 6 pieces
4 cloves garlic, minced
7 medium red potatoes, sliced into 1 inch cubes
5 large carrots, peeled and sliced into 1 inch pieces
4 stalks celery, sliced into 1 inch pieces
2 c. chicken broth
1 tsp mustard powder
1 tsp red pepper flakes
2 tsp thyme
2 tsp oregano
1 tsp basil
1 TBSP parsley
Salt & pepper to taste
2-3 TBSP flour

Pour olive oil in a large pan and place over medium heat. Your pan should be pretty large because everything is getting cooked in one pan. When oil is warm, place chicken in the pan and cook until no longer pink. Remove chicken from pan and set aside. Add garlic, onions, potatoes, carrots, and celery. Cook for about 5 minutes, stirring occasionally. Add chicken broth, mustard powder, red pepper flakes, thyme, oregano, basil, and parsley. Bring to a boil. Once boiling add chicken back to pan and sprinkle with salt and pepper. Reduce heat to medium-low, and cook until vegetables are tender. Once vegetables are to your desired tenderness, remove chicken and vegetables from the pan, leaving only the liquid in the pan. Slowly whisk in flour, starting with 1 TBSP, working up to more if needed. Once the gravy is to your liking, pour on top of chicken. Serve with a side of bread and your favorite hot sauce.

Recipe Tuesday – Daily Tip #120

RecipeTuesdayHomemade Chicken Broth

I never knew how easy it was to make, but it’s so worth it!

Leftover bones from one whole chicken
**Whenever I cook a whole chicken, we remove all the meat and then freeze the bones for this reason.
1 TBSP rosemary
1 TBSP parsley
1 TBSP oregano
6 carrots, cut into 1 – 1 1/2 inch pieces
1 large onion, quartered
2 cloves garlic, minced
Add any other vegetables you’d like to add flavor, but don’t use any that would breakdown when boiled like potatoes. I like to throw kale, celery, spinach, or any other vegetables that may be too ripe to eat by themselves.

Place everything in an large pot. Fill pot with water until everything is covered. Bring to a boil, then simmer for 2-3 hours, stirring occasionally. When done, I like to place a large colander in a large bowl and strain the vegetables that way. Throw the vegetables away and pour the broth back into the large pot. Then I’ll take a fine mesh strainer and strain it again into a large bowl. I do this twice to get rid of any small chunks, spices, or vegetable that make their way through. I then measure out 2 cups of broth at a time, pour it into a sealable sandwich bag, and freeze. In the pot I used, I was able to make 9 cups of homemade chicken broth.

Recipe Tuesday – Daily Tip #71

RecipeTuesdayI am so excited posting this recipe! I made it last night and was so pleased when it turned out. Both of the kids LOVED it and our 5 year old even asked for seconds??? CRAZY GIRL! 🙂

MEXICAN STEWED CHICKEN

1 large pack of chicken thighs (2-4lbs worth – depending on how many you are feeding)
2 c. veggie broth
6oz green chiles
2 cans tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1/2 TBSP cumin
1 tsp oregano
1/2 TBSP parsley
1 tsp paprika

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Place all ingredients in a large pot, then cover with water. Bring to a boil. Once boiling, lower heat to a simmer and cook for an hour, stirring occasionally. Serve on top of rice, topped with cabbage and a tortilla on the side. We also served this with a side of steamed carrots for some extra veggies.

Recipe Tuesday – Daily Tip #64

RecipeTuesdayVEGGIE SPAGHETTI!

8oz spaghetti
1 c. frozen corn
1 c. frozen peas
1 c. carrots, diced
1 lb chicken, cubed (omit chicken if you’d like a vegetarian meal)
2 TBSP Italian seasoning
1 tsp lemon zest
2 TBSP lemon juice
Favorite spaghetti sauce

In a frying pan, add chicken, Italian seasoning, lemon juice and lemon zest. Cook chicken until no longer pink. In the meantime, start to cook the spaghetti. When there is about 5 minutes left for the pasta, add corn, peas and carrots. Cook until pasta is done and veggies are tender, then strain in a colander. Add pasta back to original pan, and add 1/4 c. of spaghetti sauce and chicken. Mix until sauce is covering all noodles. Then top with your favorite spaghetti sauce.

Recipe Tuesday – Daily Tip #57

RecipeTuesday

Lemon Chicken & Couscous

2 lb chicken thighs
1 1/2 tsp lemon zest
2 tsp oregano, divided
4 tsp olive oil, divided
Salt & pepper, to taste
1 lemon, thinly sliced
1 c. couscous
1 1/4 c. chicken broth
2 green onions, diced
1 carrot, peeled & grated

lemon-chicken-w-couscous

Preheat oven to 425. In a large bowl, mix together lemon zest, 1 tsp oregano, 2 tsp olive oil, salt, and pepper. Place chicken in the bowl and cover with seasonings and oil. Place chicken in a glass baking dish, sprayed with non-stick spray. Place lemon slices on top of chicken and cook until no longer pink, about 20 minutes. While the chicken is cooking, bring chicken broth, green onions, and carrots to a boil. Once boiling, stir in couscous and oregano. Cover, and set aside. Once chicken is done, serve with couscous and your favorite vegetable. We served this with steamed carrots.