Kristen's Recipes

4 all-purpose potatoes, such as russets, peeled and cut into quarters

4 carrots, peeled and cut into large pieces on a diagonal

3 ribs celery, cut into large pieces on an angle

1 large onion, cut into large chunks

1 C. dry white wine

2 tsp. sugar

1 tsp. salt

1 T. extra-virgin olive oil, eyeball it

2 C. chicken broth

3/4 pound chorizo, cut into 1 1/2 inch slices on an angle

4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips

1 C. tomato sauce

1/4 C. chopped flat-leaf parsley

Crusty Portuguese bread or other chewy, farm bread, for passing at the table

 

Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 C. of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

 

2 T. extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8 ounces dried wide egg noodles

1 1/2 C. shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

 

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

4 C. frozen vegetable mix, peas, carrots

1 to 2 T. canola oil

3 T. butter

1 C. chopped onion

1 C. chopped celery

1 1/2 C. low sodium chicken broth

1/2 C. milk

3 T. flour

1 tsp. curry powder

2 T. dried parsley

1 tsp. salt

1/2 tsp. fresh ground pepper

2 C. cubed cooked chicken

1 package puff pastry

 

 

Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 T. of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more T. of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Spice Blend:

1 T. garam masala seasoning

1 1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. cayenne

Sauce:

3 T. butter

1 large onion, chopped (about 1 C.)

2 tsp. jarred minced garlic

1 T. tomato paste

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can diced tomatoes in juice

1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks

1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw

1/3 C. heavy whipping cream

 

Hot basmati rice, for serving

Pita bread, warmed according to package directions, for serving

 

To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread. Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.

2 T. vegetable oil

1 medium yellow onion, finely diced

1 can diced green chiles

1/2 jalapeno, seeded and finely diced, optional

2 garlic cloves, minced

1/2 tsp. ground cumin

1 rotisserie chicken, picked and finely chopped

2 T. fresh lime juice

1/4 C. chopped fresh cilantro leaves

2 C. grated pepper jack cheese

Salt and freshly ground black pepper

Prepared pie dough

1 egg mixed with 1 T. water, for egg wash

Peanut oil, for fryer

Orange Salsa Verde dipping sauce, recipe follows

 

Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapenos, garlic and cumin and sauté until onions are translucent. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 T. of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce. Cook’s Note: Make sure to flip so both sides cook evenly.

 

Orange Salsa Verde:

 

1 jar prepared salsa verde

1/4 C. fresh orange juice

1/8 tsp. cayenne pepper or 1/2 tsp. hot sauce (recommended: Tabasco)

 

In a large bowl combine all ingredients.

6 jumbo pasta shells (conchiglioni)

2 1/2 C. ricotta cheese

1/2 C. grated Parmesan

1 T. olive oil

2 cloves garlic, minced

2 C. arugula

2 C. chopped cooked chicken (rotisserie chicken works well)

1/2 tsp. salt

1/4 tsp. ground black pepper

4 T. butter

1 clove garlic, minced

2 T. all-purpose flour

2 C. heavy cream

1/2 C. milk

3 T. chopped fresh chives

1 C. plus 3 T. grated Parmesan

1 C. grape tomato halved

Italian parsley for garnish

 

Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside. Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside. Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 C. of the cheese filling and place in prepared baking dish. For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 C. Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 T. of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley. FNK Notes: Recipe makes too much filling

2 C. honey

1 C. mango juice

1/2 C. light brown sugar

1/2 lemon, juiced

1 (3 to 4-pound) whole rotisserie chicken

2 mangos, peeled and sliced 1-inch thick

Toothpicks, soaked in water for 10 minutes

1 bunch basil, for garnish

 

Preheat oven to 450 degrees F. For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes. Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken. Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.

4 C. chicken broth

1 bouillon cube

1/2 C. (1 stick) butter

1 onion, finely chopped

2 large carrots cut in 1/2-inch rounds

1 rib celery, sliced

3 T. chopped chives

2 cloves garlic, chopped fine

Salt and freshly ground black pepper

1/2 C. all-purpose flour

1/4 C. heavy cream

3 T. dry sherry

1 store-bought 2-pound rotisserie chicken, shredded

1 (7-ounce) bag frozen pearl onions

1 (9-ounce) box frozen peas

2 (9-ounce) packages store-bought rolled out pie dough

1 egg beaten with 1 T. water

 

Preheat your oven to 375 degrees F. In a large saucepan heat chicken broth and bouillon cube over medium heat until hot. In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer. With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet. Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

12 ounces soba noodles

1 jalapeno, seeds removed

1/3 C. honey

1/4 C. chopped fresh cilantro leaves

1/2 tsp. salt

1/2 tsp. ground black pepper

2 to 3 T. water

2 tsp. olive oil

1/2 rotisserie chicken, shredded or sliced

3 T. soy sauce

2 tsp. sesame oil

1/4 C. chopped scallions, green part only

2 T. pickled ginger, minced

 

Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week). In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 tsp. each salt and black pepper and puree until smooth. Add 2 to 3 T. of water to the mixture until desired consistency is achieved. Pour the 2 tsp. of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through. In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles.

2 tsp. olive oil

4 ounces thinly sliced pancetta, chopped

2 tsp. minced garlic

2 1/2 C. whipping cream

1 C. freshly grated Parmesan

8 large egg yolks

1/4 C. chopped fresh basil leaves

1/4 C. chopped fresh Italian parsley leaves

Salt

1 pound spaghetti

4 C. coarsely shredded chicken (from 1 roasted rotisserie chicken)

Freshly ground black pepper

1/2 C. chopped walnuts, toasted

1 T. finely grated lemon peel

 

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain. Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

1/2 lb. shredded or diced cooked chicken (I used one large boneless, skinless chicken breast, cooked in the oven)

3/4 C. barbecue sauce (bottled or homemade)

1/2 lb. bacon

1 onion, thinly sliced

2 C. shredded cheese (I use Monterrey Jack, but anything would work)

6 burrito-sized flour tortillas

Butter

 

Combine chicken and barbecue sauce. Set aside. Dice the bacon and add to a small skillet. Cook until desired crispness. Remove bacon from skillet with a slotted spoon to drain. Add the sliced onion to the bacon grease in the skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon and drain. Build quesadillas – on a tortilla layer cheese, chicken, bacon, onion, more cheese and top with a second tortilla. Cook quesadillas in a large skillet with melted butter.

3 large eggs

Salt and freshly ground pepper

Vegetable oil for frying

4 boneless, skinless chicken breast halves, cut into thin strips

1 teaspoon sesame oil

1 large onion, finely chopped

2 garlic cloves, finely minced

4 cups cold, cooked rice

6 green (spring) onions, thinly sliced

2 tablespoons soy sauce

Additional sliced green onions for garnish

 

Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelet with half the beaten eggs. Turn on to a plate to cool (do not fold omelet). Repeat process with remaining beaten eggs. Place one omelet on top of the other, fold and coarsely chop. Set aside.  In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste.  Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with additional sliced green onions.

11 lb. chicken (4 medium fryers) cut up or 12 to 14 whole boneless chicken breasts instead of fryers

4 qt. cold water

3 T parsley flakes

4 carrots, peeled and chopped

4 t salt

1/2 t pepper

2 t dried basil leaves

 

Combine all ingredients in a large pot or Dutch oven. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. (Less time is required if you are using Chicken Breasts). Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label with date and contents. Freeze. Use within 3 months. Makes 6 pints of Chicken Mix. Makes 6 pints of chicken broth.

1 tsp. margarine or butter
Cooking spray
2 C. chopped onion
1/2 C. chopped green bell pepper
1/3 C. diced, seeded poblano chile or 1 (4.5-oz.) can chopped green chiles, drained
1 small garlic clove, minced
1 1/2 tsp. cumin seeds
1 tsp. ground coriander
1/4 C. cider vinegar
4 C. shredded cooked chicken breast (about 1 1/2 lb.)
2 T. brown sugar
1 oz. unsweetened chocolate, grated
1 (12-oz.) bottle chili sauce
1 (10 1/2-oz.) can low-salt chicken broth
1 (11.5-oz.) can refrigerated corn bread twists

Preheat oven to 375�. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saut� 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375� for 25 minutes or until golden brown; let stand 15 minutes before serving.

Yield: 8 servings
Calories: 394
Fat: 12g
Fiber: 1.7g

18 jumbo pasta shells
1 8-ounce package light cream cheese
3/4 C. skim milk
1/2 C. roasted sweet red peppers drained, chopped or one 4-ounce jar diced pimiento, drained (no oil pack)
3 T. grated Parmesan cheese
2 C. diced cooked chicken breast
1 10-ounce package frozen chopped broccoli, thawed and drained
2 T. green onion, thinly sliced
1/4 tsp. fresh ground black pepper

Cook pasta shells according to package directions. Rinse with cold water; drain well. In a heavy small saucepan stir light cream cheese and 1/4 C. of the milk over medium-low heat until smooth. Stir in remaining milk. Stir in sweet peppers or pimiento and Parmesan cheese; heat through. In a large bowl stir together 3/4 C. of the sauce (place remaining sauce aside), the chicken, broccoli, onion, and black pepper. Using a small spoon, stuff shells with 2 to 3 T. filling. Place in a 3-quart rectangular baking dish. Bake, covered, in a 350 degree F oven for 30 minutes or until heated through. To serve, cook and stir remaining sauce over low heat until heated through. Put 3 shells on each serving plate. Spoon sauce over shells. Garnish with fresh parsley sprigs.

Yield: 6 servings
Calories: 341
Fat: 9g
Fiber: 3g

1 T. olive oil
1 C. thinly sliced onions
1 C. julienned red bell pepper
1 C. julienned zucchini
1 medium jalapeno pepper, seeded, deveined and minced
1 garlic clove, minced
2 T. red-wine vinegar
1/2 tsp. mild or hot chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
4 ounces skinless boneless cooked chicken breast, shredded
3 T. chopped fresh flat-leaf parsley
Twelve 6″ flour tortillas
3 ounces sharp cheddar cheese, finely shredded
1/4 C. egg substitute
1/3 C. + 2 tsp. nonfat sour cream

Preheat oven to 400oF. Spray baking sheet with nonstick cooking spray. To prepare filling, in medium nonstick skillet, heat oil; add onions. Cook over
medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell pepper, zucchini, jalapeno pepper, garlic and 1/4 C. water; bring liquid to a boil. Cook over medium heat, stirring frequently, 7 minutes, until vegetables are tender. Add vinegar, chili powder, cumin and salt; cook, stirring frequently, 3 minutes longer. Stir in chicken and parsley; remove from heat. Onto bottom third of each tortilla, spoon an equal amount of filling and cheese; fold tortillas envelope-fashion to enclose. Place filled tortillas, seam-side down and 2″ apart, on prepared baking sheet; brush evenly with egg substitute and spray
lightly with nonstick cooking spray. Bake 20 minutes, until tortillas are golden
brown. Serve each filled tortilla topped with 1 1/2 tsp. sour cream.

Makes 6 servings
Calories: 282
Fat: 12g
Fiber: 2g

1 1/3 C. Chicken Broth
1 C. canned chopped Green Chilis, drained
1 C. chopped Onion
1 C. fat free Sour Cream
3/4 tsp. Salt
1/2 tsp. Cumin
1/2 tsp. Pepper
2 10.5oz. cans 98% fat free Cream of Chicken Soup, undiluted
1 clove Garlic, minced
Cooking Spray
24 6″ Corn Tortillas
4 C. shredded Cooked Chicken Breast (sub cooked turkey, if desired)
2 C. (8oz) finely shredded reduced fat Cheddar Cheese (sharp if you can find it)

Preheat oven to 350 degrees. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil; stirring constantly, remove from heat. Spread 1 cup soup mixture in a 13 x 9 inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with cheese. Spread remaining soup mixture over cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Yield: 12 servings
Serving Size: 3/4 cup

Calories: 315
Fat: 7.5
Fiber: 3.2g
Points: 6

1 small spaghetti squash, cooked and separated into strands
2 T olive oil
1/2 C minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked chicken or turkey meat
2 C canned crushed tomatoes
1/4 C dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper, more to taste
3 T Italian parsley, finely chopped

Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.

Yield: 6 Servings