Chicken Corn Soup

1 small can cream of corn
1 chicken breast, diced
1/2 white wine
1 cube of bouillon
1 tbsp olive oil
Salt & pepper

In a sauce pan on medium high heat. Add oil and sautee diced chicken till lightly browned. Deglaze the pan with white wine. Scraping the browned bits from the pan. Those are the yummy caramelized flavours. Add can of corn and mix well. Bring to a simmer and then add bouillon cube. Mix and incorporate well. Bouillon cube will slowly melt into the liquid.

Remove from heat and season with salt & pepper. Serve hot with garlic toast. Makes 2 bowls.

Slow Cooker Chicken & Vegetable Stew

An easy and healthy meal for the family.

Ingredients:
6 pieces bone in chicken thighs
4 cups your choice of chopped veggies
[In this recipe I used celery, carrot, cherry tomatoes, onion, cauliflower, garlic]
1 can diced tomatoes with juice
2 cups water
2 tbsp Montreal steak spice
1 cup cooked pasta [macaroni, bows, shells or use fancy character pastas to make it fun for the kids]

Place all the ingredients except for the pasta in your slow cooker. Turn the temperature to high. If it doesn't all fit. You can either cook the chicken or the vegetables till they're soften first. Then everything should shrink and it will fit in a 6 quart slow cooker.

Once the chicken is cooked and the liquid is simmering. Turn the heat down to low and let it cook for 2-3 hours. The vegetables and liquid should thicken into a chunky sauce. Chicken should fall apart now. Remove the bones and add the precooked pasta. Mix well and warm up the pasta for about 30 minutes in the stew.

Serve hot with garlic toast or on its own.

Bon appetit!

Chicken Tamale Pie GF

Chicken Tamale Pie

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 8

Ingredients

1/3 cup warm water or rice milk
1/4 cup egg substitute
1 1/2 tablespoon Mrs. Dash Fiesta Lime seasoning, divided
1/4 teaspoon ground cayenne
1 (14 3/4 ounce) can cream-style corn
1 1/4 cup corn flour
1 handful fresh chopped cilantro
1 cup tomato sauce
4 tbsps Picante Bufalo Salsa Clasica
2 tbsps Picante Bufalo Salsa Chilpotle
2 cups shredded cooked chicken breast
3/4 cup shredded Jalapeño Almond Cheese

Instructions

Preheat oven to 400°.

Combine the first 7 ingredients (water/rice milk through cilantro), using just 1/2 tablespoon of the Mrs. Dash seasoning, in a large bowl, stirring just until moist. Pour tamale mixture into a round pie plate coated with cooking spray.

Bake at 400° for 20-30 minutes. While the tamale pie is baking, toss the chicken in the remaining 1 tablespoon Mrs. Dash seasoning.

When the tamale pie is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork).

Pour tomato & Picante Bufalo sauce over top chicken and mix well, pour this mixture on top of the tamale pie and sprinkle with cheese.

Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.

5 Fabulous Leftover Meals

Shhhh don't tell them, they won't even know it's leftovers.

L/O BBQ Chicken on the bone:
Skin it and shred it.
Use the meat in a lettuce wrap with hoisin sauce and crisp veggies or a taco shell with greens and honey mustard sauce.

L/O Steak:
Cube it and marinate in 3 tbsp lemon juice, 1 tsp of dried oregano, some diced onion. Serve with organic mixed greens for a steak salad.

L/O Veggie Kebabs:
De-skewer it and blend it up with 1/2 cup of sour cream for a roasted veggie dip. Great for chips, bread or veggie dip.

L/O Salmon:
Mash it and mix with 1/2 cup of plain yogurt, a pinch of dried dill, couple shavings of lemon zest, 1/4 cup finely chopped celery. Makes a great salmon spread for sandwiches or crackers.

L/O Corn on the Cob:
Shave it off with a knife and mix it into some freshly cooked rice with some butter. Voila you got yourself a new side.

Portugese Style Grilled Chicken

Ingredients:
6 Chicken legs/thighs
Marinate
Juice of 1 lemon
Zest of 1 lemon
6 tbsp EVOO
1 tbsp sea salt
1 tbsp fresh ground black pepper
1/2 tbsp chilli flakes
2 tbsp thyme
1 tbsp garlic granules
1/4 tsp cayenne (for a spicy version)

1 lemon (wedged) for garnish and extra lemon flavour

Mix all the dry and wet ingredients together in a deep dish, submerge the chicken legs/thighs into the mixture. Let marinate for 30 minutes to overnight (for optimal flavours).


Barbecue over medium high heat until nicely browned and cooked thoroughly, serve with rice pilaf, veggies and wedged lemons.

Enjoy! Tell me how you like this recipe in the comment box below!