Chicken Dinners!: Amazing Chicken Recipes that Everyone Will Love!

Table of contents :
Table of Contents
Dinner Wraps
Spicy Harissa Couscous
Kebabs Tunisiens
Spiced Orange Couscous
Tunisian Chicken Hot Pot
Pot Pies in Tunisia
Atlanta Deli Sandwiches
Hawaiian Chicken Salad Sandwiches
Albany Chicken Sandwiches
Beale Street Classic Sandwiches
Hawaiian Chicken Salad Sandwiches
Easy Souvlaki Wrap with White Sauce
Cayenne Chicken Wraps with Cilantro Sauce
Easy Lunch Caesar Wraps
Korean Chicken Cutlet Wraps
Chicken Teriyaki Wraps
Asian Fusion Wraps
Monroe Chicken Wraps
Honey Mustard Chicken Wraps
Organic Chicken Wraps
Classical Cobb Wraps
Chicken Sakong
5-Ingredient Honey Chicken
Terrific Teriyaki Burgers
Cambodian Chicken Griller
Thai Chicken Skillet
Garden Style Chicken Breasts
Cordoba One Pot
Occidental Paella
Paella Mexicana
Mediterranean Paella
Butter Bean Paella
Paella Americana
Venetian Paella
Baton Rouge Paella
Guyanese Paella
Traditional Paella in Portuguese Style
2 Brother’s Paella
Cajun Paella
Beacon Hill Paella
Baby Paella
Chinese Spaghetti
Sonoma Roasted Spaghetti and Spinach
Mexican Style Pasta Casserole
Nutty Chicken Pasta Salad
Italian Style Chicken Tenders and Farfalle Salad
Creamy Penn Pasta Salad
Prepared Pesto Gnocchi
Small Tomato Soup
October’s Oven Gnocchi
Caribbean Gnocchi Soup
Cast Iron Caprese Chicken
Chicken Gordon Caprese
Alternative Chicken Salad
Chicken Veronese
Italian Chicken Breast with Lemon Vinaigrette
Thursday’s Chicken Wraps
Fried Chicken Caprese
Chicken Soup 101
Southwest Chicken Soup
Chicken Soup Spicy Mexican Style
Classical Southern Italiana Chicken Soup
Zuppa Pollo
Southern Gumbo I
Yummy Honey Chicken Kabobs
Shoyu Chicken
Grill Master Chicken Wings
Chicken Salad
Kanas Style Fried Chicken Cutlets
Fried Chicken In A Japanese Style
Buttermilk Paprika Fried Chicken
6-Ingredient Fried Chicken
Chicken Kale Skillet
Cheesy Chicken Cream Pasta
Chicken from French Canada
Summer Chicken Stir Fry
Fried Teriyaki Chicken Rice
American Parsley Chicken Stir Fry
Creamy Canola Chicken Stir Fry
Chipotle Chicken Stir Fry
Cashew Chicken Breasts Stir Fry
Teriyaki Chicken Tortellini Stir Fry
Southern Chili
South Western Salad
Latin Salad

Citation preview

Chicken Dinners! Amazing Chicken Recipes that Everyone Will Love!

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Dinner Wraps 7 Spicy Harissa Couscous 8 Kebabs Tunisiens 10 Spiced Orange Couscous 11 Tunisian Chicken Hot Pot 12 Pot Pies in Tunisia 13 Atlanta Deli Sandwiches 14 Hawaiian Chicken Salad Sandwiches 15 Albany Chicken Sandwiches 16 Beale Street Classic Sandwiches 17 Hawaiian Chicken Salad Sandwiches 18 Easy Souvlaki Wrap with White Sauce 19 Cayenne Chicken Wraps with Cilantro Sauce 20 Easy Lunch Caesar Wraps 22 Korean Chicken Cutlet Wraps 23 Chicken Teriyaki Wraps 24 Asian Fusion Wraps 25 Monroe Chicken Wraps 26

Honey Mustard Chicken Wraps 27 Organic Chicken Wraps 28 Classical Cobb Wraps 29 Chicken Sakong 30 5-Ingredient Honey Chicken 31 Terrific Teriyaki Burgers 32 Cambodian Chicken Griller 33 Thai Chicken Skillet 34 Garden Style Chicken Breasts 35 Cordoba One Pot 36 Occidental Paella 37 Paella Mexicana 38 Mediterranean Paella 39 Butter Bean Paella 41 Paella Americana 42 Venetian Paella 43 Baton Rouge Paella 45 Guyanese Paella 46 Traditional Paella in Portuguese Style 47 2 Brother’s Paella 49

Cajun Paella 50 Beacon Hill Paella 51 Baby Paella 53 Chinese Spaghetti 54 Sonoma Roasted Spaghetti and Spinach 55 Mexican Style Pasta Casserole 56 Nutty Chicken Pasta Salad 57 Italian Style Chicken Tenders & Farfalle Salad 58 Creamy Penn Pasta Salad 59 Prepared Pesto Gnocchi 60 Small Tomato Soup 61 October’s Oven Gnocchi 62 Caribbean Gnocchi Soup 64 Cast Iron Caprese Chicken 65 Chicken Gordon Caprese 66 Alternative Chicken Salad 67 Chicken Veronese 68 Chicken Breast with Lemon Vinaigrette 69 Thursday’s Chicken Wraps 70 Fried Chicken Caprese 71

Chicken Soup 101 72 Southwest Chicken Soup 73 Chicken Soup Spicy Mexican Style 74 Classical Southern Italiana Chicken Soup 75 Zuppa Pollo 76 Southern Gumbo I 77 Yummy Honey Chicken Kabobs 78 Shoyu Chicken 79 Grill Master Chicken Wings 80 Chicken Salad 81 Kanas Style Fried Chicken Cutlets 82 Fried Chicken In A Japanese Style 83 Buttermilk Paprika Fried Chicken 84 6-Ingredient Fried Chicken 85 Chicken Kale Skillet 86 Cheesy Chicken Cream Pasta 87 Chicken from French Canada 88 Summer Chicken Stir Fry 89 Fried Teriyaki Chicken Rice 90 American Parsley Chicken Stir Fry 91

Creamy Canola Chicken Stir Fry 92 Chipotle Chicken Stir Fry 94 Cashew Chicken Breasts Stir Fry 95 Teriyaki Chicken Tortellini Stir Fry 96 Southern Chili 97 South Western Salad 98 Latin Salad 99

Dinner

Wraps (Ginger Chicken)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 172.6 Fat 6.9g Cholesterol 54.4mg Sodium 278.3mg Carbohydrates 6.9g Protein 20.7g

Ingredients 1 tsp olive oil 6 (4 oz.) boneless skinless chicken breast halves 1 C. chopped seeded peeled cucumber 3/4 C. chopped red bell pepper 1 1/2 tbsp sugar 1 tbsp minced peeled ginger 3 tbsp lime juice 1 tbsp low sodium soy sauce 1/4 tsp salt

1/4 tsp ground red pepper 1 garlic clove, crushed 1/4 C. creamy peanut butter 2 tbsp water 3 tbsp chopped cilantro 8 (8 inches) fat-free tortillas 4 C. chopped romaine lettuce

Directions 1. Place a large pan over medium heat. Heat in it the oil. Cook in it the chicken for 4 to 6 min on each side. 2. Drain them and shred them. 3. Get a large mixing bowl: Toss in it the chicken with cucumber and bell pepper. 4. Get a food processor: Combine in it the sugar with ginger, lime juice, soy sauce, salt, garlic, and pepper. Blend them smooth. 5. Mix in the water with peanut butter to make the sauce. Add it to the chicken mixture with cilantro and toss them to coat. 6. Heat the tortillas in a microwave. Place them on a cutting board. Spoon the chicken mixture into them. 7. Fold your tortillas tightly then serve them. 8. Enjoy.

Dinner Wraps

7

SPICY

Harissa Couscous

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 805.1 Fat 35.6g Cholesterol 82.2mg Sodium 564.5mg Carbohydrates 89.1g Protein 33.7g

Ingredients 2 cups couscous 4 medium potatoes, cubed 2 cups baby carrots 1 large turnip 2 -3 green peppers, cored and quartered 1 (10 ounce) cans tomato paste 1/2 cup olive oil, to cover pot bottom 1 large onion, chopped 2 whole boneless chicken breasts 2 tbsps ras el hanout spice mix,

1 tbsp turmeric 1 pinch saffron, ground 1/2 tsp chili powder 1/2 tsp harissa 1 (15 ounces) cans chickpeas, drained 1/4 cup salted butter salt and pepper water

Directions 1. Get a mixing bowl: Place in it the couscous and cover it with hot water. Place it aside. 2. Place a stew pot over medium heat. Heat in it the olive oil. Cook in it the onion with a pinch of salt for 2 min. 3. Stir in the chicken breasts and cook them for 3 min on each side. 4. Get a small mixing bowl: Stir in it the saffron with a splash of hot water. 5. Stir it into the pot with spices, a pinch of salt and pepper. 6. Cover the chicken with water then cook them until they start boiling. Stir in the tomato paste with veggies. 7. Stir in it the potatoes and cover the pot with a steamer. 8. Stir 1/2 cup water into the soaked couscous. Pour it in the steamer and let it cook for 28 min. 9. Transfer the couscous to a large serving plate. Add to it the butter with a pinch of salt. 8

Spicy Harissa Couscous

10. Mix it well with a fork. Place it aside. 11. Stir the chickpeas with harissa into the veggies stew. Spoon it over the couscous then serve it hot. 12. Enjoy.

9

KEBABS

Tunisiens

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 20 Calories 380.6 Fat 27.5g Cholesterol 100.9mg Sodium 96.0mg Carbohydrates 6.0g Protein 26.3g

Ingredients 2 medium red bell peppers 1 cup dried currant 14 ounces sweet peppadew peppers 1 cup extra-virgin olive oil kosher salt 3 lbs. chicken thighs, skinless boneless, trimmed and cut lengthwise into strips

3 lbs. chicken breasts, skinless boneless, lightly pounded and cut into lengthwise strips Tunisian relish

Directions 1. Before you do anything, preheat the oven broiler. 2. Place in it bell peppers and broil them until they become black. Peel them, seed and rinse them. 3. Get a mixing bowl: Place in it the currents with 1/2 cup of hot water. Let them sit for 6 min. Strain them. 4. Get a blender: Combine in it the currents with roasted peppers and pickled peppers with their juice, 1 cup of olive oil, and a pinch of salt. 5. Blend them smooth to make the marinade. 6. Press the chicken strips onto wooden or metal skewers. 7. Place them in a roasting pan and cover them with half of the marinade. Place it in the fridge for 5 h. 8. Before you do anything else, preheat the grill and grease it. 9. Drain the chicken skewers and grill them for 5 to 6 min on each side. 10. Serve them with the remaining pepper marinade and some pita bread. Enjoy.

10

Kebabs Tunisiens

Spiced

Orange Couscous

Prep Time: 1 hr 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 819.5 Fat 43.5g Cholesterol 175.6mg Sodium 1243.0mg Carbohydrates 60.3g Protein 46.1g

Ingredients 1 (3 lb.) whole chickens, cut in 8 pieces 1 large onion, cut crosswise in slices and separated into rings 1 cup celery, sliced 1 small garlic clove, crushed 1 1/2 tbsps all-purpose flour 1/2 tsp sugar 1 tbsp ground cumin 2 tsps paprika 1 tsp salt 1/4 tsp ground black pepper 1 large tomatoes, cored and chopped

1 cup orange juice 2 large navel oranges, peeled and cut crosswise into slices 1/2 cup small pitted ripe black olives 1 1/2 cups water 2 tbsps butter 1/2 tsp salt 1 cup couscous watercress leaf 1 navel orange, sliced

Directions 1. Place a large stew pot over medium heat. Heat in it the oil. 2. Brown in it the chicken pieces for 2 to 3 min on each side in batches. Drain them and place them aside. 3. Stir the onion, celery, and garlic into the same pot. Cook them for 6 min. Add the flour with sugar, cumin, paprika, salt, pepper, and cayenne pepper. Cook them for 1 min. 4. Stir in the orange juice with tomato. Turn the heat to high and cook them until they start boiling. 5. Stir in the browned chicken pieces back. Lower the heat and let them cook for 32 min with the lid on. Stir in the olives with orange slices. Cook them for 6 min. 6. Prepare the couscous by following the instructions on the package. 7. Place it on a serving plate. Spoon the chicken and orange stew on top. Serve it right away. Enjoy. Spiced Orange Couscous

11

TUNISIAN

Chicken Hot Pot

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 530.1 Fat 34.9g Cholesterol 315.1mg Sodium 249.6mg Carbohydrates 20.6g Protein 34.0g

Ingredients 1 large stewing chicken, cut into pieces 1 lemon, halved 6 tbsps lemon juice salt 3 onions, chopped 3 carrots, chopped 3 turnips, chopped 1 stalk celery, chopped 2 leeks, cleaned and chopped

1 tsp saffron thread, crushed 6 eggs 3 sprigs parsley 2 bay leaves 3 cloves pepper 1/2 tsp cinnamon, ground 1 tbsp mint

Directions 1. Massage the chicken pieces with the lemon halves then season them with salt. Place them in the fridge for overnight. 2. Place the chicken pieces in a large pot. Cover it with water and cook it until it starts boiling. Lower the heat and let them cook for 35 min while discarding the foam the rise on top. 3. Stir in the veggies with saffron, parsley, and a pinch of salt. 4. Once the time is up, strain the broth and place it aside. Let it cool down while discarding the fat the rise on top. 5. Drain the chicken pieces and veggies. Reserve them for later use. 6. Pour the broth in a soup pot. Cook it until it starts boiling. Stir into it the pepper and cinnamon. 7. Get a mixing bowl: Whisk in it the lemon juice with eggs. Stir the mixture into the hot broth and cook it for 9 min. 8. Serve your soup hot. Enjoy.

12

Tunisian Chicken Hot Pot

Pot Pies

in Tunisia

Prep Time: 1 hr Total Time: 2 hrs 15 mins Servings per Recipe: 6 Calories 565.1 Fat 39.5g Cholesterol 320.5mg Sodium 266.6mg Carbohydrates 7.1g Protein 43.1g

Ingredients 2 1/2 lbs. chicken thigh 3 medium brown onions, peeled and diced 1 -2 tsp crushed saffron threads mixed with a little water 1 cup water 12 large rounds phyllo pastry 3.5 oz. gruyere cheese, grated

4 large eggs, beaten salt & ground black pepper 9 oz. ricotta cheese, thinly sliced 2 egg yolks mixed with 1-2 tsp vegetable oil vegetable oil

Directions 1. Place a large skillet over medium heat. Heat in it some oil. 2. Cook in it the onion for 3 min. Stir in the water with chicken. Put on the lid and let them cook for 50 min. 3. Before you do anything else, preheat the oven to 375 F. 4. Drain the chicken thighs and discard their skin. Shred them and discard the bones. 5. Get a large mixing bowl: Combine in it the shredded chicken with saffron, cheese, 2 tbsp of water, beaten eggs, a pinch of salt and pepper well. Grease a round baking dish with oil. Lay in it 5 overlapped phyllo sheets to cover the bottom let them hang on the sides. Coat the sheets with oil. Cover the center with a phyllo sheet then top it with half of the chicken mixture. 6. Cover it with the slices ricotta cheese followed by the remaining chicken mixture. Pull the sheet hanging on the sides over the filling. Cover it with another 4 of sheets while tucking them on the sides. 7. Get a mixing bowl: Whisk in it the egg yolks with oil. Coat the whole pie with this mixture. 8. Place it in the oven and let it cook for 22 to 26 min. 9. Serve your crunchy chicken pie warm. Enjoy. Pot Pies in Tunisia

13

ATLANTA

Deli Sandwiches

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 517.0 Fat 28.7g Cholesterol 56.3mg Sodium 1203.5mg Carbohydrates 42.6g Protein 22.9g

Ingredients 2 boneless chicken breasts 2 tbsp lemon pepper seasoning 1 tbsp olive oil 8 slices tomatoes 4 lettuce leaves 4 deli rolls mayonnaise

1/2 C. ketchup 1/2 C. ranch dressing 1/4 C. prepared mustard

Directions 1. Get a mixing bowl: Whisk in it the ketchup, ranch dressing, and prepared mustard. 2. Place a large skillet over medium heat. Heat in it the oil. 3. Slice the chicken breasts in half lengthwise. Sprinkle on both sides lemon pepper seasonings. 4. Place them in the hot pan and cook them for 5 to 7 min on each side. 5. Coat the inside of the deli rolls with butter. Place them in a hot pan and toast them until they become golden. 6. Transfer them to a serving plate. Arrange over them the chicken breasts, lettuce, tomato, and ranch sauce. 7. Serve your sandwiches immediately. 8. Enjoy.

14

Atlanta Deli Sandwiches

Hawaiian

Chicken Salad Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 565.9 Fat 20.4g Cholesterol 89.8mg Sodium 557.8mg Carbohydrates 62.3g Protein 33.8g

Ingredients 8 toasted English muffins 1 (8 3/4 oz.) cans crushed pineapple, drained, syrup reserved 2 C. cooked chicken breasts, chopped 3 oz. cream cheese, softened 2 tbsp parsley, snipped

salt and pepper 1/4 C. sliced almonds, toasted 1 tbsp butter

Directions 1. Get a mixing bowl: Stir in it the pineapple with chopped chicken, cream cheese, parsley, almonds, a pinch of salt and pepper. 2. Slice the muffins in half lengthwise. Place the bottom halves on a serving plate. 3. Spoon the cream mixture on top of them. Cover them with the upper halves. 4. Serve your sandwiches immediately. 5. Enjoy.

Hawaiian Chicken Salad Sandwiches

15

ALBANY

Chicken Sandwiches

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 262.9 Fat 3.9g Cholesterol 47.6mg Sodium 715.8mg Carbohydrates 33.5g Protein 24.7g

Ingredients 4 boneless skinless chicken breast halves 1 (14 oz.) cans fat-free chicken broth 1/4 C. fat-free mayonnaise 1/4 C. nonfat sour cream 2 tsp orange zest, grated 3 tbsp orange juice

1 medium granny smith apple, peeled, cored, diced 2 celery ribs, diced 12 slices whole wheat bread, artisanstyle, sliced 6 Boston lettuce leaves

Directions 1. Place a saucepan over high heat. Put in it the chicken breasts with broth. 2. Bring them to a boil. lower the heat and cook them for 9 min. Drain them and cut them into bite size pieces. 3. Get a mixing bowl: Whisk in it mayonnaise, sour cream, orange zest, and juice to make the dressing. 4. Stir into them the chicken with apple, celery, a pinch of salt and pepper. 5. Lay 6 slices of bread on a serving plate. Top them with a lettuce leaf and the chicken mixture. 6. Cover them with the remaining slices of bread. Serve them. 7. Enjoy.

16

Albany Chicken Sandwiches

Beale Street

Classic Sandwiches (Memphis Pulled Chicken)

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 710.1 Fat 24.8g Cholesterol 122.9mg Sodium 1392.5mg Carbohydrates 72.9g Protein 45.7g

Ingredients 2 lbs. chicken breasts, and thighs skinless boneless, cooked and shredded 1 tsp dried basil salt and pepper 1 C. sweet onion, chopped 3/4 C. bell pepper, chopped 4 garlic cloves, chopped 19 oz. barbecue sauce, honey smoked 1/4 C. apple cider vinegar 1 tbsp hot chili sauce, siracha

1 tbsp Worcestershire sauce 1 tbsp paprika 1/2 tsp oregano 1 tbsp dried parsley 2 tbsp basil, chopped baby arugula 6 rolls 6 oz. swiss cheese, shredded

Directions 1. Sprinkle basil, some salt, and pepper all over the chicken breasts. 2. Place them in a heavy pot and cover them with 1 C. of water. Cook them until they start boiling. 3. Lower the heat and let them cook for 14 to 16 in. Drain it and shred it. Strain the cooking liquid and transfer it to a large saucepan. 4. Stir into it the onion, pepper, garlic, barbecue sauce, vinegar and siracha hot sauce, Worcestershire sauce and herbs and spices. 5. Cook them until they start boiling. 6. Lower the heat and stir in the chicken with fresh basil. Cook them for 50 min. 7. Place the rolls on a serving plate. Fill them with the chicken mixture and cheese. Serve your chicken rolls right away. 8. Enjoy.

Beale Street Classic Sandwiches

17

HAWAIIAN

Chicken Salad Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 565.9 Fat 20.4g Cholesterol 89.8mg Sodium 557.8mg Carbohydrates 62.3g Protein 33.8g

Ingredients 8 toasted English muffins 1 (8 3/4 oz.) cans crushed pineapple, drained, syrup reserved 2 C. cooked chicken breasts, chopped 3 oz. cream cheese, softened 2 tbsp parsley, snipped salt and pepper

1/4 C. sliced almonds, toasted 1 tbsp butter

Directions 1. Get a mixing bowl: Stir in it the pineapple with chopped chicken, cream cheese, parsley, almonds, a pinch of salt and pepper. 2. Slice the muffins in half lengthwise. Place the bottom halves on a serving plate. 3. Spoon the cream mixture on top of them. Cover them with the upper halves. 4. Serve your sandwiches immediately. 5. Enjoy.

18

Hawaiian Chicken Salad Sandwiches

Easy

Souvlaki Wrap with White Sauce

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 1 Calories 530.0 Fat 22.4g Cholesterol 104.4mg Sodium 972.9mg Carbohydrates 44.3g Protein 38.9g

Ingredients Chicken 3 tbsp lemon juice 1/2 tsp dried oregano 2 tsp olive oil 3 garlic cloves, minced 1 boneless skinless chicken breast Sauce 1/4 C. cucumber, shredded 1/4 C. plain low-fat yogurt 1/2 tbsp lemon juice

1 garlic clove, minced 1/2 small onion, minced Wrap 1 whole wheat tortilla tomatoes, slices 2 lettuce leaves 2 tbsp feta cheese

Directions 1. To prepare the chicken: 2. Get a zip lock bag, place in it all the ingredients. Place it in the fridge for 40 min. 3. Get a small mixing bowl: Stir in it all the tzatziki sauce ingredients. Place it in the fridge until ready to serve. 4. Before you do anything else, preheat the grill and grease it. Cook in it the chicken for 4 to 6 min on each side. 5. Slice it and arrange it over the tortilla. Top it with tomato, lettuce, tzatziki sauce and feta cheese. 6. Fold the tortilla burrito style then serve it with extra toppings of your choice. 7. Enjoy.

Easy Souvlaki Wrap with White Sauce

19

CAYENNE

Chicken Wraps with Cilantro Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 278.7 Fat 16.3g Cholesterol 87.5mg Sodium 99.4mg Carbohydrates 7.2g Protein 25.3g

Ingredients 1 lb. boneless chicken breast olive oil 1/2 tsp ground paprika 2 garlic cloves, minced 1 1/2 tsp fresh ginger, grated salt pepper 1 pinch cayenne 1 bell pepper, any color, seeded and sliced in strips 1 onion, sliced 1 tomatoes, seeded and diced 4 flatbread

Sauce 1/2 C. sour cream 1/8 C. chopped cilantro 1 green onion, chopped 2 tsp lime juice salt pepper

Directions 1. To prepare the sauce: 2. Get a mixing bowl: Whisk in it the sour cream with cilantro, onion, lime juice, a pinch of salt and pepper. 3. Place it in the fridge until ready to serve. 4. To prepare the wraps: 5. Flatten the chicken breasts until they become thin. 6. Get a mixing bowl: Stir in it the ginger, paprika and garlic powder together, salt, pepper, and cayenne. 7. Coat the chicken breasts with olive oil. Coat them with the spice mixture. 8. Before you do anything else, preheat the grill and grease it. 9. Cook in it the chicken breasts for 5 to 7 min on each side. Cut them into strips. 20

Cayenne Chicken Wraps with Cilantro Sauce

10. Place a large skillet over medium heat. Heat in it a swirl of olive oil. 11. Cook in it the onions with bell pepper, chicken strips and a pinch of salt for 4 min. 12. Divide the mixture between the tortillas then drizzle over them the cilantro sauce. 13. Fold your wraps tightly then serve them. 14. Enjoy.

21

EASY

Lunch Caesar Wraps

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 25.5 Fat 1.5g Cholesterol 4.4mg Sodium 78.3mg Carbohydrates 0.9g Protein 2.2g

Ingredients flour tortilla 1 C. shredded romaine lettuce creamy caesar salad dressing cooked chicken breast, chopped

2 tbsp grated parmesan cheese

Directions 1. Get a mixing bowl: Combine in it the lettuce with salad dressing, chicken breast, cheese, a pinch of salt and pepper. 2. Place the tortilla on a serving plate. Spoon the chicken mixture into the middle of it and wrap it. 3. Slice your tortilla in half then serve it. 4. Enjoy.

22

Easy Lunch Caesar Wraps

Korean

Chicken Cutlet Wraps

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 300.8 Fat 10.5g Cholesterol 72.6mg Sodium 702.3mg Carbohydrates 24.5g Protein 26.9g

Ingredients 1 lb. chicken tenders, sliced 2 tbsp vegetable oil 2 tbsp fresh ginger, minced 4 garlic cloves, minced 1 red bell pepper, seeded and sliced thin 1 C. shredded cabbage and carrot coleslaw mix 3 green onions, sliced at an angle 1/2 C. plum sauce 2 C. basil leaves

1 tbsp fish sauce 1/2 head iceberg lettuce, halved again 1/2 seedless cucumber, chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Place a large pan over high heat. Heat in it the oil. Cook in it the chicken tenders for 2 to 3 min on each side. Stir in the ginger, garlic, bell pepper, cabbage and carrot mix and green onions. Cook them for 2 to 3 min. Stir in the plum sauce and cook them for 2 min. Fold the basil into the mixture with fish sauce. Turn off the heat. Divide the mixture between lettuce leaves and place them on a serving plate. Top them with cucumber then serve them right away. Enjoy.

Korean Chicken Cutlet Wraps

23

CHICKEN

Teriyaki Wraps

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 2 Calories 633.8 Fat 32.1g Cholesterol 195.0mg Sodium 2912.9mg Carbohydrates 42.0g Protein 45.4g

Ingredients 1/4 C. water 1 tbsp cornstarch 1/2 C. teriyaki sauce, see appendix 1 lb. ground chicken 1 (8 oz.) can water chestnuts, chopped 2 tbsp vegetable oil rice noodles

shredded carrot iceberg lettuce leaves

Directions 1. Get a small mixing bowl: mix in it the water with cornstarch until no lumps are found. 2. Add the teriyaki sauce and mix them well. Stir in the chicken with chestnuts. Refrigerate it for 40 min. 3. Place a large pan over medium heat. Heat in it the oil. 4. Drop in it mounds of the mixture and cook them for 2 to 3 min on each side. 5. Place the chicken fritters in lettuce leaves then serve them. 6. Enjoy.

24

Chicken Teriyaki Wraps

Asian

Fusion Wraps

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 6 Calories 188.3 Fat 11.4g Cholesterol 25.4mg Sodium 555.5mg Carbohydrates 11.4g Protein 11.3g

Ingredients 1 head iceberg lettuce 3 tbsp hoisin sauce 2 tbsp rice vinegar 1 tbsp water 2 boneless skinless chicken breasts, cut into strips 1 tsp kosher salt 2 tbsp canola oil

1 tbsp fresh ginger, peeled and chopped 1 medium carrot, julienned 2 green onions, chopped 1/2 C. roasted salted cashews

Directions 1. 2. 3. 4. 5.

Get a mixing bowl: Whisk in it the hoisin, vinegar, and water. Place it aside. Sprinkle some salt and pepper all over the chicken breasts. Place a large skillet over medium heat. Heat in it the oil. Cook in it the ginger for 12 sec. Stir in the chicken and cook them for 2 min. Stir in the carrot and cook them for an extra 2 to 3 min. Stir in the vinegar mixture with green onion. 6. Cook them for 1 min. Turn off the heat and stir in the cashews. 7. Divide the chicken mixture between lettuce leaves. Serve your wraps immediately. 8. Enjoy.

Asian Fusion Wraps

25

MONROE

Chicken Wraps

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 141.0 Fat 5.1g Cholesterol 36.5mg Sodium 43.9mg Carbohydrates 9.4g Protein 13.9g

Ingredients 1/4 C. raspberry preserves 2 tbsp olive oil 1 tbsp white vinegar 1 tsp Dijon mustard salt & ground pepper 2 tbsp minced scallions 1 C. fresh raspberry

4 cooked chicken breast halves, cut into pieces 4 C. chopped Bibb lettuce

Directions 1. 2. 3. 4. 5.

26

Get a mixing bowl: Mix in it the preserves, oil, vinegar, Dijon mustard and salt and pepper. Stir in the scallions with raspberries and chicken. Arrange the chopped lettuce on a serving plate. Spoon the chicken mixture over it. Serve your loose chicken wrap right now. Enjoy.

Monroe Chicken Wraps

Honey

Mustard Chicken Wraps

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 460.7 Fat 10.9g Cholesterol 48.9mg Sodium 781.3mg Carbohydrates 66.3g Protein 32.0g

Ingredients 2 boneless skinless chicken breasts 1 tbsp olive oil 2 tbsp garlic salt 2 tbsp parsley 2 tbsp basil 1 tsp chicken bouillon 6 (3/4 oz.) wedges Laughing Cow light swiss cheese 1 -2 tbsp cilantro leaf, chopped 1/3 C. honey

1/3 C. Dijon mustard 4 flour tortillas 4 romaine leaves 1 cucumber, peeled and sliced lengthwise into strips 1 small red onion, sliced 1 tomatoes, sliced

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the oven to 350 F. Coat a baking sheet with a cooking spray. Place it aside. Coat the chicken breasts with olive oil. Get a small mixing bowl: Mix in it the garlic salt, parsley, basil and chicken bouillon. Massage the mixture into the chicken breasts. Place them on the greased sheet and bake them for 40 min. 6. Place them aside to rest for 5 min then cut them into strips. 7. Get a mixing bowl: Whisk in it the honey with mustard. 8. Lay the tortillas on a baking pan. 9. Top them with the cilantro cheese mix followed 1 tbsp of honey and mustard sauce, romaine leaf, and chicken strips. 10. Add cucumber with onion and tomato. Fold your tortillas tightly then serve them with extra toppings of your choice. 11. Enjoy. Honey Mustard Chicken Wraps

27

ORGANIC

Chicken Wraps

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 116.6 Fat 3.2g Cholesterol 36.5mg Sodium 94.6mg Carbohydrates 6.7g Protein 15.7g

Ingredients 2 tbsp hummus, see appendix 4 small organic whole wheat tortillas 1 large grilled or pan fried chicken breast, cut into strips 1/2 small cucumber, cut into strips 4 medium romaine lettuce leaves, shredded

4 tsp chili oil kosher sea salt ground pepper

Directions 1. Place the tortillas on a cutting board. Coat each one of them with 1/2 tbsp of hummus. 2. Top them with chicken strips, cucumber, lettuce, 1 tsp of chili oil, a pinch of salt and pepper. 3. Wrap the tortillas then serve them. 4. Enjoy.

28

Organic Chicken Wraps

Classical

Cobb Wraps

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 428.9 Fat 31.8g Cholesterol 51.4mg Sodium 874.2mg Carbohydrates 21.5g Protein 14.3g

Ingredients 1 boneless skinless chicken breast, cooked and chopped 12 slices turkey bacon 4 flour tortillas, burrito size 4 C. mixed salad greens 1 1/3 C. grape tomatoes, halved 1 C. cucumber, sliced 1/4 C. red onion, thinly sliced

4 tbsp blue cheese, crumbled 1/2 C. ranch dressing 2 hard-boiled eggs, chopped avocado, sliced

Directions 1. Place a large pan over medium heat. Fry in it the bacon until it becomes crunchy. Drain it and chop it. 2. Warm the tortillas for few seconds in the microwave. 3. Place them on serving plates. Top them with salad greens, tomatoes, cucumbers, onion, eggs, chicken, dressing and blue cheese. 4. Roll your tortillas tightly then serve them. 5. Enjoy.

Classical Cobb Wraps

29

CHICKEN

Sakong

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 174.2 Fat 3.2g Cholesterol 75.5mg Sodium 180.8mg Carbohydrates 9.9g Protein 25.4g

Ingredients 4 large boneless skinless chicken breasts 2 tbsps honey 1 -2 tbsp Dijon mustard 4 tbsps water 2 -3 tsps ground ginger 2 -4 garlic cloves, peeled & crushed

salt ground black pepper

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Get a mixing bowl: Whisk in it the honey, mustard, water, ginger & crushed garlic. Season the chicken breasts with some salt and pepper. Place them in a baking pan. Pour over them the honey sauce and coat them with it. Place it in the oven and let it cook for 1 h. 5. Serve your honey chicken hot with some rice or grilled veggies. 6. Enjoy.

30

Chicken Sakong

5-Ingredient

Honey Chicken

Prep Time: 24 hrs Total Time: 25 hrs Servings per Recipe: 4 Calories 350.2 Fat 0.5g Cholesterol 0.0mg Sodium 3025.5mg Carbohydrates 85.9g Protein 7.9g

Ingredients 8 -9 chicken pieces, skin on 1 C. honey 3/4 C. soy sauce 1/2 C. minced ginger

1/2 C. minced garlic

Directions 1. 2. 3. 4. 5. 6.

Place a saucepan over medium heat. Stir in it the honey, soy sauce, garlic and ginger. Lower the heat and let them cook for 6 min. Place the chicken pieces in a greased pan. Pour the sauce over it. Lay a piece of foil over it to cover it. Place it in the oven and let it cook for 32 min. Once the time is up, discard the foil and turn the heat to 375 F. Flip the chicken pieces and cook them for an extra 35 min. Serve your glazed chicken with some rice. 7. Enjoy.

5-Ingredient Honey Chicken

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TERRIFIC

Teriyaki Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 633.0 Fat 28.8g Cholesterol 176.0mg Sodium 2815.4mg Carbohydrates 58.1g Protein 36.2g

Ingredients 1 1/4 lbs. ground chicken 2/3 C. panko breadcrumbs 1 egg, lightly beaten 2 green onions, sliced 3 tbsps chopped cilantro 1 clove garlic, minced 1 tsp Asian hot chili sauce 1 tsp salt 1 tbsp vegetable oil 1/2 C. bottled teriyaki sauce 4 tsps honey 4 hamburger buns with sesame seeds,

split and toasted 4 leaves red leaf lettuce 1 cucumber, peeled, seeded, halved and sliced lengthwise Cream 1/2 C. mayonnaise 2 tsps sweet pickle relish 2 tsps minced ginger 2 tsps lime juice 1 clove garlic, minced 1/4 tsp salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 32

To prepare the ginger cream: Get a mixing bowl: Whisk in it all the ginger cream ingredients. Place the cream in the fridge until ready to serve. To prepare the chicken: Get a mixing bowl: Combine in it the chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt. Shape the mixture into 4 burgers. Get a small mixing bowl: Whisk in it the honey with teriyaki glaze. Coat the burgers with the mixture. Place a large pan over medium heat. Heat in it 1 tbsp of oil. Cook in it the burgers for 4 to 6 min on each side. Assemble your burgers and place the way you desire with the ginger cream. Serve your burgers right away. Enjoy. Terrific Teriyaki Burgers

Cambodian

Chicken Griller

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 358.7 Fat 11.8g Cholesterol 69.6mg Sodium 2081.7mg Carbohydrates 38.1g Protein 27.2g

Ingredients 1/2 C. soy sauce 1/2 C. honey 1 tbsp roasted sesame seeds 3 tsps ginger, minced

3 -4 chicken breasts

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it the soy sauce, honey, sesame seeds, and ginger. Coat the chicken breasts with the ginger mixture. Place them on the grill. Cook the chicken breasts for 7 to 9 min on each side. Serve them warm. Enjoy.

Cambodian Chicken Griller

33

THAI

Chicken Skillet

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 336.1 Fat 14.8g Cholesterol 108.9mg Sodium 1416.0mg Carbohydrates 10.6g Protein 39.4g

Ingredients 3 tbsps peanut oil 1 onion, cut into slivers 6 cloves garlic, minced 1 1/2 lbs. boneless skinless chicken breasts, cubed 2 tbsps soy sauce 2 tbsps chopped gingerroot 2 tbsps chopped mint leaves 8 shiitake mushrooms, stemmed and sliced

5 green onions, chopped into pieces Thai red chili pepper, slivered 2 tbsps rice vinegar 1 tsp brown sugar 2 tbsps fish sauce steamed jasmine rice

Directions 1. Get a mixing bowl: Whisk in it the vinegar, fish sauce and brown sugar. 2. Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with chicken and garlic for 3 min. 3. Stir in the soy sauce, ginger, mint, mushrooms, green onions, and chilies. Cook them for 5 min. 4. Stir in the vinegar mixture. Turn off the heat then serve your sweet chicken hot with rice. 5. Enjoy.

34

Thai Chicken Skillet

Garden Style

Chicken Breasts

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 157.0 Fat 5.3g Cholesterol 72.6mg Sodium 133.1mg Carbohydrates 1.6g Protein 24.3g

Ingredients 1 lb. boneless skinless chicken breast 2 tbsps lemon juice 2 tsps ginger, minced 3 garlic cloves, minced

2 tsps lite olive oil 1 tsp cumin salt and pepper

Directions 1. 2. 3. 4. 5. 6. 7.

Before you do anything, preheat the grill and grease it. Place the chicken breasts between 2 wax sheets. Flatten them with a kitchen hammer or pan until they become 1/2 inch thick. Get a mixing bowl: Whisk in it the lemon juice, ginger, garlic, oil and cumin. Coat the chicken breasts with the mixture. Let them sit for 15 min. Grill the chicken breasts for 3 to 5 min on each side. Serve them hot. Enjoy.

Garden Style Chicken Breasts

35

CORDOBA

One Pot

Prep Time: 45 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 524 Fat 18.2 Cholesterol 106 Sodium 1162 Carbohydrates 56.6 Protein 28.8

Ingredients 4 tbsp. olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 4 ounces Spanish cured spiced beef sausage, diced and casing discarded 2 skinless, boneless chicken breast halves, cubed 1 (12 ounce) package uncooked Arborio rice 5 C. chicken broth 1/2 C. vegetable broth

1 sprig thyme 1 pinch saffron salt ground black pepper 2 squid, cleaned and cut into pieces 2 tomatoes, seeded and chopped 1/2 C. frozen green peas 12 large shrimp, peeled and deveined 1 pound mussels, cleaned and debearded 1/4 C. chopped Italian flat leaf parsley 8 slices lemon

Directions 1. Pour olive oil into a skillet and heat well. Sauté garlic, onion and pepper for about 3 minutes. Stir in sausage, rice and chicken and cook for 4 minutes. Fold in 3 1/2 C. of stock, thyme, vegetable broth and saffron. Adjust seasonings with salt and pepper. Allow the mixture to boil, reduce heat and allow to simmer for 16 minutes. 2. Check the rice and see whether it is cooked adequately. If the rice is not cooked properly add about half a C. of stock. Combine well and continue to cook. Add more stock if required: add up to 5 C. in total. 3. Add the tomatoes, squid and peas and leave for 3 minutes. Spread mussels and prawns on top. Use a foil to cover and leave for 6 minutes. 4. Take out the foil cover and sprinkle parsley on top. Serve garnished with wedges of lemon. 5. Enjoy.

36

Cordoba One Pot

Occidental Paella

Prep Time: 50 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 591 Fat 21.8 Cholesterol 153 Sodium 1032 Carbohydrates 54 Protein 42

Ingredients 2 1/2 C. uncooked white rice 6 C. chicken stock, divided 3 cloves garlic 1 tsp. chopped parsley 1/2 tsp. curry powder 5 saffron threads salt and ground black pepper 1/4 C. olive oil 1 onion, diced

1 (3 pound) whole chicken, cut into pieces 2 C. peeled and deveined small shrimp, diced 6 small lobster tails 1/2 pound clams in shell, scrubbed 1 (8 ounce) jar mushrooms, drained 1 C. green peas 1 (2 ounce) can mussels

Directions 1. Wash the rice with cold water; drain using a colander and leave aside. Pour chicken stock into a pot and allow the mixture to boil, lower the heat, cover with lid to maintain the warmth. 2. Place the garlic, curry powder, parsley, salt, saffron threads, 1/2 C. of hot chicken stock and black pepper in a mortar and pestle and pound until a liquid is formed; set the liquid aside. 3. Pour olive oil into a skillet and heat well. Sauté the onion in the warm oil until a slight brown in color. 4. Fold in the chicken, lobster, shrimp and clams; leave to cook for 12 minutes until the chicken is cooked. Add the kept aside liquid to the chicken mixture. 5. Toss in the rice and the hot chicken stock and allow the mixture to simmer for 16 minutes. 6. Stir in the peas, mushrooms and mussels, combine twice and leave to simmer for 12 minutes. Transfer from heat; cover with lid and leave for 8 minutes until rice is flaky and soft. Enjoy. Occidental Paella

37

PAELLA

Mexicana

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 368 Fat 22.7 Cholesterol 74 Sodium 1244 Carbohydrates 12.2 Protein 28.6

Ingredients 1 pound beef sausage 1 skinless, boneless chicken breast 3 C. cauliflower rice, divided 1 medium onion, diced 1 large yellow bell pepper, seeded and chopped 1 pinch salt ground black pepper 3 cloves garlic, minced 1 (14.5 ounce) can Hunt's Diced Tomatoes

2 bay leaves 1 1/2 tsps. thyme leaves 1/2 tsp. crushed saffron threads 1/2 tsp. dried basil 1/2 C. water 2 tbsp. tomato paste 2 cubes chicken bouillon 1 C. frozen peas 3 frozen tilapia fillets

Directions 1. Heat a non-stick skillet and cook the sausage for 6 minutes breaking up into pieces. Stir in the chicken and leave until nicely browned. Remove the mixture and place on a serving dish. 2. Lower the heat and mix in 2 C. of cauliflower rice; cook for 6 minutes until slightly brown. Stir in the onion and bell pepper. Adjust seasoning by adding a bit of salt and pepper. Toss in the garlic and cook for 3 minutes. 3. Add the canned tomatoes into the skillet. Fold in the thyme leaves, bay leaves, basil and saffron and combine well. Place the chicken and sausage mixture once again in the skillet. Pour water, bouillon and tomato paste; mix all ingredients together. Allow the mixture to boil, lower the heat, cover with lid and allow to simmer for 16 minutes. 4. Take out the lid and add the peas and the balance C. of cauliflower rice. Lay the tilapia filets on top of the rice mix, cover and allow to cook for another 12 minutes. With a spatula gently break the fillets and combine with the paella. 5. Enjoy. 38

Paella Mexicana

Mediterranean Paella

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 814 Fat 38.1 Cholesterol 98 Sodium 1150 Carbohydrates 80.1 Protein 37.4

Ingredients 4 C. chicken stock 20 saffron threads, crushed 3/4 C. olive oil 4 chicken thighs 1 C. chopped onion 4 cloves garlic, minced 4 links spicy Spanish semi-cured beef sausage 2 C. Spanish paella rice 2 tsps. Spanish sweet paprika 1/2 C. grated peeled roma tomatoes

8 clams in shell, scrubbed, or more 8 mussels, cleaned and debearded 8 prawns, peeled and deveined 3 red bell peppers, cut into strips 10 ounces peas salt and ground black pepper 1/2 C. chopped fresh Italian parsley 8 wedges lemon 1 baguette, sliced

Directions 1. Pour the stock into a saucepan and heat well. Add saffron into the hot stock. 2. Pour olive oil into a skillet and heat well. Sauté the chicken pieces for 6 minutes on each side until a slight brown in color. Toss in garlic and onion and cook for 8 minutes until the onion becomes tender. Lay the sausage around the chicken into the skillet and cook for 6 minutes on each side. 3. Fold in the rice into the skillet and allow to coat with the olive oil; adjust seasonings by adding paprika. Add the tomato and cook for 4 minutes. 4. Drizzle the chicken stock into the skillet and allow the mixture to boil. Ensure to scrape off any food stuck to the bottom of the skillet. Flatten the rice mixture with the use of a wooden spatula. 5. Lower the heat; continue cooking without combining until the rice becomes soft for about 35 minutes. 6. Fold in the mussels and clams with hinged side facing downwards on the rice; continue Mediterranean Paella

39

to cook until the clams and mussels open for 8 minutes. 7. Add the prawns, peas and bell pepper into the rice. Cook the rice until fragrant for about 12 minutes. Transfer from heat and allow to cool for 12 minutes. Adjust seasonings by adding salt and pepper. Serve garnished with chopped parsley and wedges of lemon. Can be served with slices of baguette. 8. Enjoy.

40

Butter

Bean Paella

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 31.3 Fat 82 Cholesterol 328 Sodium 87.3 Carbohydrates 34.2 Protein 31.3

Ingredients 1 tbsp. olive oil 1/2 (4 pound) whole chicken, cut into 6 pieces 1/2 (2 pound) rabbit, cleaned and cut into pieces 1 head garlic, cloves separated and peeled 1 tomato, chopped 1 (15.5 ounce) can butter beans 1/2 (10 ounce) package frozen green peas 1/2 (10 ounce) package frozen green beans

salt 1 tsp. mild paprika 1 pinch saffron threads dried thyme dried rosemary 4 C. uncooked white rice

Directions 1. Pour olive oil into a skillet and heat well. Toss in the rabbit, chicken and garlic and cook until a slight brown in color. Transfer the slightly browned meat into a side of the skillet; add tomato, peas and butter beans. Adjust seasonings with paprika and combine the mixture well. 2. Measure the water and pour into the skillet. Allow the mixture to boil, reduce heat and allow the mixture to simmer for about 1 hour and 10 minutes. 3. Add a pinch of salt and saffron for color yellow. If required add rosemary and thyme. 4. Fold in the rice, cover with lid, lower the heat and allow the mixture to simmer until the liquid dries up for about 22 minutes. 5. Enjoy.

Butter Bean Paella

41

PAELLA

Americana

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 381 Fat 8.2 Cholesterol 144 Sodium 1161 Carbohydrates 40.7 Protein 32.9

Ingredients 1 tbsp. vegetable oil 2 C. uncooked regular long-grain white rice 4 C. Chicken Stock, heated 1 C. Thick & Chunky Salsa 1 tsp. ground turmeric 1 (16 ounce) package turkey kielbasa, sliced

12 ounces frozen peeled and deveined cooked shrimp, thawed 1 (10 ounce) package refrigerated cooked chicken breast strips

Directions 1. Pour oil into a pan and heat well. Fold in the rice, stir constantly and allow to cook for 32 seconds. Add the salsa, stock and turmeric and allow the mixture to boil. Lower the heat, cover with lid and allow to cook for 16 minutes. 2. Fold in the turkey, chicken and shrimp. Replace the lid and cook for 6 minutes until the liquid becomes dry and the rice becomes tender. 3. Enjoy.

42

Paella Americana

Venetian Paella

Prep Time: 1 hr 5 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 908 Fat 38.9 Cholesterol 260 Sodium 832 Carbohydrates 78.2 Protein 59.9

Ingredients 1/2 pound green beans, trimmed 1/2 C. minced parsley 2 cloves garlic, minced 1 saffron thread sea salt 1/2 C. extra-virgin olive oil 1 1/4 pounds beef ribs, cut into pieces 1/2 pound rabbit, cut into pieces 1 (2.5 pound) whole chicken, cut into pieces 1/2 pound squid, cut into pieces 2 large tomatoes, peeled and chopped 1 onion, chopped

1 red bell pepper, seeded and sliced into strips 2 1/2 C. short-grain rice 1/2 pound frozen peas 1 lemon, juiced 4 C. hot chicken stock 1 pound medium shrimp, peeled and deveined 1 pound mussels, cleaned and debearded ground pepper 1 lemon wedges 4 sprigs flat-leaf parsley

Directions 1. Pour water to a saucepan, add a pinch of salt and allow the liquid to boil. Toss in fresh green beans and cook without a lid for 4 minutes. Drain the excess liquid with the use of a colander and insert the green beans into ice water. Drain again with the use of a colander. 2. Place garlic, parsley, salt and saffron in a bowl and form into a smooth paste. 3. Pour oil into a pan and heat well. Toss in rabbit and beef and cook for 17 minutes until both sides are nicely browned. Remove the meat and place in a serving plate. 4. Add the chicken for a few minutes and remove from the pan. Toss in squid into the pan and allow to cook for 6 minutes. Remove the squid and place the squid in the serving dish. 5. Toss in onion, tomato and red pepper into the pan, and allow to cook until tender for 4 minutes. Add the beef, chicken, rabbit and squid to the pan once again. Venetian Paella

43

6. Fold in the garlic paste, rice peas, green beans and lemon juice into the pan. Cook for 4 minutes until the peas become soft. 7. Stir in the chicken stock into the pan and allow the mixture to boil. Lower the heat and allow to simmer for about 12 minutes until the rice is tender and cooked. Add the mussels and shrimp and leave for 12 minutes until the shrimp is no longer pink. 8. Remove the mussels which do not open during the cooking process. Adjust seasonings with pepper. 9. Transfer from heat and leave covered with lid for 12 minutes for the rice to absorb the excess liquid. Serve garnished with parsley sprigs and lemon wedges. 10. Enjoy.

44

Baton Rouge Paella

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 757 Fat 30.5 Cholesterol 277 Sodium 1867 Carbohydrates 62.8 Protein 54.6

Ingredients 2 tbsp. olive oil 4 chicken leg quarters 2 (8 ounce) packages dirty rice mix 5 C. water 2 pounds whole cooked crawfish, peeled 3/4 medium shrimp, peeled and deveined 1/2 pound beef sausage, sliced into rounds

2 C. sliced mushrooms 1 large green bell pepper, chopped 1 large sweet onion, chopped 3 cloves garlic, minced

Directions 1. Pour olive oil into a skillet and heat well. Sauté the chicken legs until both sides are nicely browned. 2. Toss in rice mix, water, shrimp, crawfish, mushrooms, sausage, onion, bell pepper and garlic. 3. Allow the mixture to boil, and combine the mixture well. 4. Lower the heat, cover with lid and cook for 32 minutes until the rice becomes cooked and tender. 5. Enjoy.

Baton Rouge Paella

45

GUYANESE

Paella

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 555.9 Fat 15.0g Cholesterol 139.4mg Sodium 860.0mg Carbohydrates 61.0g Protein 42.1g

Ingredients 2 tsps. sesame oil 125 g shallots, peeled and sliced 20 g gingerroot, grated 2 garlic cloves, chopped 400 g chicken breasts salt and pepper 250 g orzo pasta 1 1/2 tsps. smoked paprika

600 ml chicken stock 225 -250 g prawns, cooked 1/4 C. lemon juice 3 tsps. soy sauce 1/3 C. coriander leaves, chopped

Directions 1. 2. 3. 4.

Slice the chicken into 3cm pieces. Pour sesame oil into a skillet and heat well. Sauté shallots, garlic and ginger until soft for a few minutes. Toss in the chicken pieces to the skillet, adjust seasonings by adding salt and pepper and cook until nicely browned on each side. 5. Stir in orzo and allow to coat with sesame oil. 6. Adjust seasonings with paprika and pour the stock over the ingredients. All the stock may not be required at once. 7. Leave to simmer for about 16 minutes. Add more stock if necessary. 8. Stir in the prawns, soy and lemon juice and combine well. Adjust seasonings if required. 9. Leave for 6 minutes in the skillet, cover and allow the chicken to become tender. 10. Add the chopped coriander and serve with more leaves. 11. Enjoy.

46

Guyanese Paella

Traditional

Paella in Portuguese Style

Prep Time: 12 mins Total Time: 57 mins Servings per Recipe: 6 Calories 607.4 Fat 18.4g Cholesterol 193.6mg Sodium 1314.2mg Carbohydrates 65.4g Protein 42.0g

Ingredients 1/4 C. olive oil 3 chicken breasts, cubed 1/2 tsp. salt 1/4 tsp. pepper 1 large Spanish onion, chopped 1 green pepper, diced into pieces 4 cloves garlic, chopped 2 tsps. Spanish paprika 1 tbsp. fresh thyme 1 lb. shrimp, shelled and deveined 2 C. Arborio rice

1 C. chopped tomatoes 5 C. chicken broth 1/2 tsp. saffron thread 1 C. lima beans 1/2 C. roasted red pepper, strips 1/4 C. chopped parsley 12 clams in shell lemon wedge green onion

Directions 1. Pour 3 tbsp oil into a pan and heat well. 2. Toss in the chicken and sauté for 5 minutes on each side until a slight brown in color. 3. Transfer the chicken into a dish and adjust seasonings with salt and pepper. 4. Fold in peppers and onions into the pan and temper for 3 minutes. 5. Add paprika, garlic and thyme and leave for 1 minute. 6. Toss in shrimp and leave until pink in color. 7. Pour 1 tbsp oil if required. 8. Add rice into the pan; stir and temper for 4 minutes until evenly coated in oil. 9. Add the tomatoes. 10. Pour the saffron and stock into the rice mixture and allow the mixture to boil for 3 minutes. 11. Lower the heat to medium. 12. Transfer the chicken once again into the pan with rice. Traditional Paella in Portuguese Style

47

13. Remove lid and leave to cook for 16 minutes. 14. Allow the mixture to bubble. 15. Add lima beans, shrimp, clams and red peppers and cook for 12 minutes. 16. Transfer from heat and keep covered for 12 minutes. 17. Sprinkle parsley on top and serve garnished with green onions and lemon wedges. 18. Enjoy.

48

2 Brother’s Paella

Prep Time: 1 hr Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 887.3 Fat 28.6g Cholesterol 344.9mg Sodium 1820.9mg Carbohydrates 76.8g Protein 74.1g

Ingredients 2 1/2 lbs. chicken parts 1/4 C. olive oil 1 medium onion, diced 4 garlic cloves, minced 2 tsps. salt ground pepper 1/2 tsp. paprika 1 large red bell pepper, roasted, peeled, seeded, and diced

1/2 C. sliced green onion 1 lb. squid, cleaned, sacs cut into rings 1/2 tsp. saffron thread 1 lb. large raw shrimp, peeled and deveined 3 C. short-grain rice 6 C. warm chicken stock 1 1/2 lbs. small live clams 1 C. frozen peas

Directions 1. 2. 3. 4. 5.

Slice each breast half into 3 parts and each thigh into 4 parts. Pour the oil into a skillet and heat well. Sauté the onion and garlic for a few minutes. Increase the heat when the onions begin to sizzle. Stir in the chicken and allow to cook until slightly browned; sprinkle paprika, salt and pepper on the chicken. 6. Once the chicken is cooked transfer the pieces towards the outside of the skillet making room in the middle of the skillet. 7. Stir in the squid, green onion, peppers and the balance salt; crumble the saffron and add to the chicken. Fold in the rice and leave for 2 minutes to coat evenly with oil. 8. Pour the hot stock to within 1" of the rim of the skillet. You may not require all the stock. 9. Spread the shrimp on top; place the clams and mussels in a circle around the edge, hinged side facing downwards. 10. Allow the mixture to simmer for about 22 minutes until the rice becomes tender; sprinkle the peas on top midway during the cooking time. Enjoy. 2 Brother’s Paella

49

CAJUN

Paella

Prep Time: 1 hr 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 809.6 Fat 47.1g Cholesterol 235.1mg Sodium 1305.5mg Carbohydrates 40.1g Protein 52.0g

Ingredients 1/4 C. olive oil 3 lbs. chicken, cut-up, bone-in 1/4 C. water 1 tsp. oregano 1 large onion, chopped 2 garlic cloves, minced 1/2 tbsp. parsley, minced 1 seeded jalapeno, minced 2 C. long-grain rice 1/2 tsp. turmeric

3 tbsp. butter 4 C. chicken broth scant 1/2 tsp. salt 1 lb. shrimp, cooked and cleaned 1/2 lb. smoked beef sausage, sliced 1/4 lb. turkey bacon, diced, optional salt and pepper

Directions 1. Rub the chicken with salt and pepper. 2. Pour olive oil into a skillet and heat well; toss in the chicken and keep until a slight brown in color. 3. Stir in oregano and 1/4 C. water; cover with lid and leave for 35 minutes until the chicken becomes tender. 4. Take out the cooked chicken and leave aside. 5. Add the onion and garlic to the skillet and sauté until soft. Add the jalapeno and the parsley. 6. Heat the butter and allow to melt in a separate saucepan with lid; cover and leave on a low heat for 18 minutes. 7. Stir in garlic and onion and combine well. 8. Arrange the rice, shrimp, chicken, turkey bacon and sausage in layers in an ovenproof dish. 9. Bake for 32 minutes at a temperature of 350F. Enjoy. 50

Cajun Paella

Beacon Hill Paella

Prep Time: 45 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 290.3 Fat 4.5g Cholesterol 21.7mg Sodium 220.5mg Carbohydrates 47.6g Protein 13.8g

Ingredients 1 white onion, medium dice 1 red bell pepper, medium dice 2 C. long grain rice 2 -3 beef sausage links, cut across into rounds 1 (8 ounce) packages chicken tenders, cut across into pieces 15 -20 medium shrimp, cleaned, uncooked 3 green onions, sliced across 1 C. frozen peas, steamed, drained 1 (32 ounce) boxes chicken stock

1 bay leaf 1 tbsp. saffron 2 -3 garlic cloves, chopped 2 tsps. red pepper flakes 1 tbsp. paprika 1 -3 tbsp. olive oil 1 -2 tsp. salt and pepper 1 lemon wedges

Directions 1. Add the bay leaf and saffron into a saucepan and pour in the chicken stock. Allow the mixture to simmer. 2. Rub the chicken with salt, pepper and paprika, 3. Pour 1 1/2 tbsp olive oil into a skillet and temper the chicken until a slight brown on all sides. Remove the ingredients and transfer into a platter. 4. Toss in sausage to the skillet and allow to brown on all sides. Combine the sausage with the chicken whilst keeping any oil in the skillet. 5. Toss in onion, garlic, red bell pepper, salt and pepper into the skillet and temper for a few minutes until soft. Add more oil if required. 6. Stir in the rice and stir fry for 5 minutes. 7. Pour the chicken stock to the skillet, combine, lower the heat, cover with lid and allow to simmer for 12 minutes. 8. Add the chicken, shrimp and sausage. Sprinkle peas on top, keep the lid on and allow the Beacon Hill Paella

51

mixture to simmer for 12 more minutes. 9. Transfer from heat, sprinkle green onions on top. 10. Serve with wedges of lemon. 11. Enjoy.

52

Baby

Paella

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 702.4 Fat 24.8g Cholesterol 218.0mg Sodium 1918.2mg Carbohydrates 70.5g Protein 45.6g

Ingredients 1 whole chicken breasts, boned 1/4 lb. chicken livers 1/4 lb. lean beef, diced 1/4 C. olive oil 1 garlic clove, minced 1 pimiento, drained and diced 1 tomatoes, peeled and chopped 4 ounces frozen baby lima beans

1 1/2 C. rice 2 3/4 C. broth 1 1/2 tsps. salt 1/4 tsp. saffron 7 -8 ounces clams 4 1/2 ounces large shrimp

Directions 1. Slice the chicken into 1" chunks. Pour olive oil into a skillet and sauté the beef and chicken livers until a light brown in color. 2. Toss in pimiento, garlic and tomato and cook for 2 minutes. Stir in the defrosted limas and rice and allow to coat evenly with oil. 3. Mix saffron with broth or water, add clams and juice and allow the mixture to boil. Pour the hot liquid over the rice. 4. Allow the mixture to boil and leave for 17 minutes. 5. Toss in shrimp, cover with lid and maintain the warmth or place in a hot oven of 300F. 6. Leave for 12 minutes until the rice is tender and fluffy. 7. Enjoy.

Baby Paella

53

CHINESE

Spaghetti

Prep Time: 20 mins Total Time: 38 mins Servings per Recipe: 6 Calories 337.1 Fat 9.5g Cholesterol 48.4mg Sodium 477.5mg Carbohydrates 38.9g Protein 22.7g

Ingredients 8 oz. spaghetti, uncooked 1 tbsp cornstarch 4 tbsp reduced sodium soy sauce, divided 2 tbsp sesame oil, divided 1 lb. boneless skinless chicken breast, cut into pieces 2 tbsp white vinegar

1 tbsp sugar 1 tbsp canola oil 2 C. fresh snow peas 2 C. carrots, shredded 3 green onions, chopped 3/8 tsp ground ginger, minced 1/2 tsp crushed red pepper flakes

Directions 1. Prepare the pasta by following the instructions on the package. 2. Get a mixing bowl: Mix in it the cornstarch and 1 tbsp soy sauce. Stir in 1 tbsp of sesame oil to make the marinade. 3. Place the chicken in a zip lock bag. Pour over it the sesame oil sauce. Press the bag to seal it and shake it to coat. 4. Place it aside and let it absorb the flavors for 12 min. 5. Get a mixing bowl: Mix in it vinegar, sugar, remaining soy sauce and sesame oil to make the sauce. 6. Place a large pan over medium heat. Heat in it the canola oil. Add the marinated chicken and cook it for 7 to 10 min until it is done. 7. Drain the chicken and place it aside. Add the carrots with peas then cook them for 6 min. 8. Stir in the green onions, ginger, and pepper flakes. Let them cook for 6 to 7 min until they are done to your liking. 9. Stir in the cooked chicken with vinegar sauce and spaghetti. Cook them for 2 min. 10. Serve your chicken and spaghetti stir fry warm. 11. Enjoy. 54

Chinese Spaghetti

Sonoma

Roasted Spaghetti and Spinach

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 774.3 Fat 31.4g Cholesterol 138.1mg Sodium 1469.3mg Carbohydrates 65.6g Protein 57.9g

Ingredients 4 oz. spaghetti 2 boneless skinless chicken breast halves, cut in pieces 1 tbsp olive oil 3 garlic cloves, smashed 1/2 C. red onion, chopped 2 C. packed fresh spinach Base 1 (14 oz.) cans stewed tomatoes ( Italian style) 1/2 tsp dried basil

1/2 tsp dried tarragon 1 dash salt 1/4 tsp crushed red pepper flakes 2 tbsp fresh parsley 2 garlic cloves 1/2 C. grated parmesan cheese Garnishings 1/4 C. parmesan cheese 1/2 C. sharp cheddar cheese

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the oven to 400 F. Prepare the spaghetti by following the instructions on the package. Drain it. Place a pot over medium heat. Heat in it the oil. Cook in it the onion with garlic for 3 min. Stir in the chicken and cook them for 5 min. Get a blender: Combine in it the stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese. Blend them until they become chunky. 6. Stir the mixture into the chicken pan. Cook them over low medium heat for 16 min. 7. Lay the spinach in the bottom of a baking dish. Top it with the spaghetti. Spread over them the chicken mixture followed by cheese. 8. Season the spaghetti casserole with a pinch of chili flakes. Cook it in the oven for 25 to 32 min. 9. Allow the spaghetti dish to rest for 5 min then serve it. 10. Enjoy. Sonoma Roasted Spaghetti and Spinach

55

MEXICAN STYLE

Pasta Casserole

Prep Time: 40 mins Total Time: 1 hr 25 mins Servings per Recipe: 10 Calories 549.1 Fat 27.0g Cholesterol 103.4mg Sodium 1702.2mg Carbohydrates 41.0g Protein 35.6g

Ingredients

Directions

4 -5 C. cooked chicken, cut into pieces 1 C. yellow onion, chopped 1/2 C. red sweet bell pepper, chopped 1/2 C. green bell pepper, chopped 6 -8 garlic cloves, minced 1 tbsp butter 2 (10 oz.) cans Rotel Tomatoes 1 (8 oz.) cans tomato sauce 6 oz. sliced fresh mushrooms 1 (4 oz.) cans sliced ripe olives, drained 1 1/2 tbsp dried basil 1 1/2 tbsp dried oregano 12 oz. spaghetti, cooked, drained and coated with olive oil 2 C. shredded Mexican blend cheese 1 1/4 C. shredded cheddar cheese 1 C. parmesan cheese, shredded 1 (10 3/4 oz.) cans cream of mushroom soup 1 (10 3/4 oz.) cans cream of chicken soup 1 (10 3/4 oz.) cans milk 1/4 C. water 1 tsp salt 1/8 tsp fresh ground pepper paprika

1. Before you do anything, preheat the oven to 350 F. 2. Place a pan over medium heat. Heat in it 1 tbsp of butter. Cook in it the onion, peppers and garlic for 3 min. 3. Stir in the tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper. Cook them for 12 to 16 min to make the sauce. 4. Lay half of the pasta in the bottom of a casserole dish. Spread over it half of the meat sauce followed by 2 C. of cheese blend. 5. Repeat the process to make another layer. Sprinkle the parmesan and cheddar cheese on top. 6. Get a mixing bowl: Stir in it the milk with water and soups. Pour it all over the spaghetti casserole. 7. Place the pan in the oven and let it cook for 36 to 46 min. Serve it warm with some garlic bread. 8. Enjoy.

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Mexican Style Pasta Casserole

Nutty

Chicken Pasta Salad

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 475 kcal Fat 17.4 g Carbohydrates 57.6g Protein 23.7 g Cholesterol 36 mg Sodium 644 mg

Ingredients 6 slices turkey bacon 10 asparagus spears, ends trimmed 1/2 (16 oz) package rotini, elbow, or penne pasta 3 tbsp low fat mayonnaise 3 tbsp balsamic vinaigrette salad dressing 2 tsp lemon juice 1 tsp Worcestershire sauce 1 (6 oz) jar marinated artichoke hearts, drained and coarsely chopped

1 cooked chicken breast, cubed 1/4 C. dried cranberries 1/4 C. toasted sliced almonds salt and pepper to taste

Directions 1. Place a large pan over medium heat. Cook in it the bacon until it becomes crisp. Remove it from the excess grease. Crumble it and place it aside. 2. Cook the pasta according to the directions on the package. 3. Get a small mixing bowl: Combine in it the mayo, balsamic vinaigrette, lemon juice, and Worcestershire sauce. Mix them well. 4. Get a large mixing bowl: Toss in it the pasta with dressing. Add the artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus, a pinch of salt and pepper. 5. Stir them well. Chill the salad in the fridge for 1 h 10 min then serve it. 6. Enjoy.

Nutty Chicken Pasta Salad

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ITALIAN STYLE

Chicken Tenders and Farfalle Salad

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 542 kcal Fat 18.4 g Carbohydrates 67.7g Protein 29.4 g Cholesterol 195 mg Sodium 733 mg

Ingredients 6 eggs 1 (16 oz) package farfalle (bow tie) pasta 6 chicken tenders 1 cucumber, sliced 1 bunch radishes, trimmed and sliced 2 carrots, peeled and sliced 3 green onions, thinly sliced

1/2 red onion, chopped 1/2 (16 oz) bottle Italian-style salad dressing 4 romaine lettuce hearts, thinly sliced

Directions 1. Place the eggs in a large saucepan and cover them with water. Cook the eggs over medium heat until they start boiling. 2. Turn off the heat and let the eggs sit for 16 min. Rinse the eggs with some cold water to make them lose heat. 3. Peel the eggs and slice them then place them aside. 4. Place the chicken tenders in a large saucepan. Cover them with 1/4 C. of water. Cook them over medium heat until the chicken is done. 5. Drain the chicken tenders and cut them into small pieces. 6. Get a large mixing bowl: Toss in it the pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion. Add the Italian dressing and mix them again. 7. Place the salad in the fridge for 1 h 15 min. 8. Place lettuce hearts in serving plates. Divide the salad between them. Serve them right away. 9. Enjoy.

58

Italian Style Chicken Tenders and Farfalle Salad

Creamy

Penn Pasta Salad

Prep Time: 20 mins Total Time: 2 hrs 27 mins Servings per Recipe: 10 Calories 381 kcal Fat 15.5 g Carbohydrates 34.1g Protein 25.5 g Cholesterol 102 mg Sodium 210 mg

Ingredients 1 (16 oz) box mini penne pasta 1 1/2 lb chopped cooked chicken 1/2 C. diced green bell pepper 2 hard-boiled eggs, chopped 1/3 C. grated Parmesan cheese 1/3 C. chopped red onion

1/2 (8 oz) bottle creamy Caesar salad dressing, or to taste

Directions 1. Cook the pasta according to the directions on the package. 2. Get a large mixing bowl: Toss in it the pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion. 3. Add the dressing and stir them well. Cover the bowl and place it in the fridge for 2 h 15 min. Adjust the seasoning of the salad and serve it. 4. Enjoy.

Creamy Penn Pasta Salad

59

PREPARED

Pesto Gnocchi

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 570 kcal Fat 44 g Carbohydrates 20.1g Protein 24.5 g Cholesterol 75 mg Sodium 614 mg

Ingredients 1 tbsp olive oil 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes salt and ground black pepper to taste 2 tbsp chicken broth 1 8 oz. jar prepared pesto

1 12 oz. package potato gnocchi 4 oz. small fresh mozzarella balls

Directions 1. 2. 3. 4.

Season the chicken pieces with the salt and pepper evenly. In a pan, heat the olive oil and cook for about 7-10 minutes. With a slotted spoon, transfer the chicken into a bowl, reserving the drippings in the pan. In the same pan, add the chicken broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. 5. Cook for about 7-10 minutes. 6. Stir in the cooked chicken and pesto and remove from the heat. 7. In a large pan of lightly salted boiling water, cook the gnocchi on high heat for about 3 minutes. 8. With a slotted spoon, transfer the gnocchi, reserving the water in the pan. 9. Arrange the pan of the chicken mixture over the boiling water and cook for about 5 minutes, stirring occasionally. 10. Transfer the gnocchi into the serving plates and top with the chicken mixture. 11. Add the mozzarella and stir till well combined.

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Prepared Pesto Gnocchi

Small

Tomato Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 3 Calories 275 kcal Fat 9.4 g Carbohydrates 33.2g Protein 18.1 g Cholesterol 42 mg Sodium 491 mg

Ingredients 3 C. water 1 1/4 C. potato gnocchi 1 chopped cooked chicken breast 1 small tomato, diced 1/3 onion, diced 1/2 C. corn 1 green onion, chopped 2 tsp chicken bouillon granules

3 broccoli stalks 1/4 tsp dried thyme 1/8 tsp ground black pepper 1/8 tsp salt 1 pinch dried basil

Directions 1. In a large pan, add the water, gnocchi, chicken, tomato, onion, corn, green onion, chicken bouillon, broccoli, thyme, pepper, salt and basil and bring a boil. 2. Reduce the heat and simmer for about 15 minutes.

Small Tomato Soup

61

OCTOBER’S

Oven Gnocchi

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 493 kcal Fat 23.4 g Carbohydrates 38g Protein 32.1 g Cholesterol 107 mg Sodium 1329 mg

Ingredients 1 lb. potato gnocchi, uncooked 1 egg 3/4 C. Italian bread crumbs 1/4 C. freshly grated ParmigianoReggiano cheese 2 medium skinless, boneless chicken breast halves 1 tbsp vegetable oil for frying 2 C. shredded mozzarella cheese 1 C. freshly grated Parmigiano-

Reggiano cheese 1 24 oz. jar Ragu Chunky Tomato, Garlic & Onion Sauce 6 oz. baby Bella Crimini mushrooms, thinly sliced Salt and pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 3-quart baking dish. 2. Prepare the gnocchi according to package's instructions but drain well before they are completely cooked. 3. In a shallow bowl, mix together the Italian bread crumbs, 1/4 C. of the grated ParmigianoReggiano cheese, salt and pepper. 4. In another shallow bowl, add the egg, a pinch of salt and pepper and beat well. 5. Butterfly the chicken breasts. 6. Coat each chicken breast with the bread crumb mixture and then dip into egg mixture and finally, coat with the bread crumb mixture. 7. In a large skillet, heat the oil on medium heat and cook the breaded chicken for about 5 minutes per side. 8. Transfer the chicken into a plate and cut into bite sized pieces. 9. In the same skillet, sauté the gnocchi for about 2 minutes. 62

October’s Oven Gnocchi

10. In the bottom of the prepared baking dish, spread a layer of Ragu Sauce, top with the gnocchi evenly, followed by some mozzarella, Parmigiano cheese, sliced mushrooms, half of the remaining sauce. 11. Sprinkle with some more cheeses, salt and pepper. 12. Now, place chicken pieces over the cheese and top with the remaining sauce evenly. 13. Sprinkle with the remaining cheeses, salt and pepper. 14. Cook in the oven for about 15-20 minutes.

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CARIBBEAN

Gnocchi Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 311 kcal Fat 18.2 g Carbohydrates 25.8g Protein 10.4 g Cholesterol 35 mg Sodium 830 mg

Ingredients 4 tbsp olive oil 1 C. finely diced onion 2 garlic cloves, minced 4 tbsp all-purpose flour 1 32 oz. carton chicken broth 1 C. finely shredded carrots 1/2 C. finely diced celery 1 C. diced, cooked chicken breast meat 1 C. fresh or frozen spinach, coarsely chopped

1 lb. fresh or frozen store-bought gnocchi 2 C. Silk Original Coconut milk 1/2 tsp dried thyme 1/2 tsp dried parsley Salt and pepper, to taste Freshly grated dairy-free Parmesan cheese optional

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Cook the gnocchi according to package's instructions. In a large skillet, heat the oil and sauté the onion till tender. Add the flour and cook till a roux is formed, stirring continuously. Stir in the chicken broth. Add the carrots, celery and chicken and simmer till the vegetables become tender. Stir in the spinach. Add the coconut milk and cook till desired thickness. Stir in the cooked gnocchi and seasonings and remove from the heat. Serve immediately with a topping of the Parmesan.

Caribbean Gnocchi Soup

Cast Iron

Caprese Chicken

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 278.6 Fat 14.0g Cholesterol 97.9mg Sodium 319.7mg Carbohydrates 4.5g Protein 32.1g

Ingredients 2 tsp olive oil 2 boneless skinless chicken breasts salt and pepper 1 C. grape tomatoes 1/4 C. packed basil, chopped

2 slices mozzarella cheese 2 tsp good balsamic vinegar

Directions 1. Season the chicken breasts with salt and pepper evenly. 2. In a nonstick skillet, add the oil over medium-high heat and cook until heated. 3. Add the chicken and cook for about 2-3 minutes on both sides. 4. Set the broiler of your oven. 5. Divide the tomatoes in 2 portions. 6. Cut each tomato of 1 portion in half. 7. Add all tomatoes into the skillet and stir to combine. 8. Set the heat to medium and cook, covered for about 3 minutes on both sides. 9. Uncover and stir in the basil. 10. Cook until desired doneness of the chicken. 11. Transfer the chicken mixture into a baking dish and to each breast with 1 mozzarella slice. 12. Cook under the broiler until cheese just start to melt. 13. Remove from the oven and enjoy with a drizzling of vinegar.

Cast Iron Caprese Chicken

65

CHICKEN

Gordon Caprese

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 241.6 Fat 10.0g Cholesterol 93.7mg Sodium 462.0mg Carbohydrates 3.9g Protein 32.8g

Ingredients 4 boneless skinless chicken breast halves 4 oz. reduced-fat mozzarella cheese, sliced 8 large basil leaves 1/4 tsp salt, divided

1/8 tsp pepper 2 tsp olive oil 2 C. cherry tomatoes, halved 1/2 C. basil, torn

Directions 1. With a knife, make a slit in each chicken breast horizontally to create pockets. (Don't cut all the way through). 2. Cover each cheese slice with 2 basil leaves. 3. Stuff each chicken pocket with covered cheese slices and secure with toothpicks. 4. Season each stuffed chicken breast with 1/8 tsp of salt and pepper. 5. In a wok, heat the oil over medium-high heat and cook chicken breasts for about 4-5 minutes. 6. Flip the side of each chicken breast. 7. Place the halved tomatoes over each chicken breast and season with the remaining salt. 8. Set the heat to medium-low. 9. Cover the wok and cook for about 4-5 minutes. 10. Remove from heat and carefully, discard the toothpicks. 11. Enjoy hot with a garnishing of torn basil.

66

Chicken Gordon Caprese

Alternative

Chicken Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 407.6 Fat 30.3g Cholesterol 73.1mg Sodium 2396.4mg Carbohydrates 5.8g Protein 28.0g

Ingredients 1 grilled chicken breast, cubed 1 -2 vine ripened tomatoes, diced with juice 1 garlic clove, minced 4 -5 leaves basil, chopped 1 tsp sea salt

fresh ground black pepper 2 tbsp extra virgin olive oil

Directions 1. 2. 3. 4. 5.

In a bowl, add the tomatoes, garlic, basil, oil and salt and mix well. Keep aside for about 6 minutes. Add the chicken and black pepper and mix well. Place in the fridge until cold. Enjoy.

Alternative Chicken Salad

67

CHICKEN

Veronese

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 3 Calories 370.5 Fat 21.8g Cholesterol 122.2mg Sodium 327.7mg Carbohydrates 2.6g Protein 39.1g

Ingredients 3 chicken breasts, trimmed and pounded 2 Roma tomatoes 1 C. shredded mozzarella cheese

1/2 C. balsamic syrup 1/2 C. basil

Directions 1. Season the chicken breasts with salt and black pepper evenly. 2. Place a nonstick skillet over medium-high heat until heated. 3. Add the chicken breasts and cook for about 8 minutes, flipping once in the half way through. 4. Top the chicken with the balsamic syrup, followed by the mozzarella and tomato. 5. Immediately, cover the pan and remove from heat. 6. Keep aside for about 1-2 minutes. 7. Enjoy hot.

68

Chicken Veronese

Italian

Chicken Breast with Lemon Vinaigrette

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 564.4 Fat 41.3g Cholesterol 113.2mg Sodium 1200.9mg Carbohydrates 7.2g Protein 40.8g

Ingredients 4 boneless skinless chicken breast halves 6 medium Roma tomatoes, quartered lengthwise 1 tsp sugar 1 tsp kosher salt 1/4 C. olive oil 8 oz. mozzarella cheese, cut in pieces 1/4 C. chopped basil leaf

1/2 tsp pepper Vinaigrette 1/4 C. olive oil 2 tbsp fresh lemon juice 1 garlic clove, minced 3/4 tsp kosher salt 1/2 tsp pepper

Directions 1. For the lemon vinaigrette: in a bowl, add all the ingredients and beat until well combined. In a bowl, add chicken and vinaigrette and mix well. Cover the bowl and place in the fridge for about 35-40 minutes. 2. Set your oven to 375 degrees F. 3. In a bowl, add the tomatoes, oil, sugar and salt and toss to coat well. 4. In the bottom of a baking sheet, arrange the tomato quarters in a single layer. 5. Cook in the oven for about 30 minutes. 6. Remove from the oven and place the tomatoes with all accumulated juices into a bowl. 7. Add the basil, cheese and pepper and gently, toss to coat. 8. Keep aside until using. 9. Now, set your oven to 350 degrees F. 10. Remove chicken from the bowl and discard the marinade. 11. Arrange the chicken breast halves onto the same baking sheet. 12. Cook in the oven for about 30 minutes, flipping once half way through. 13. Enjoy chicken hot with a topping of tomato mixture. Italian Chicken Breast with Lemon Vinaigrette

69

THURSDAY’S

Chicken Wraps

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 154.9 Fat 11.9g Cholesterol 16.5mg Sodium 252.4mg Carbohydrates 6.9g Protein 6.7g

Ingredients 2 tbsp olive oil 2 tbsp white vinegar 1/4 tsp kosher salt 1/4 tsp black pepper 4 C. chopped romaine lettuce hearts 1 1/2 C. shredded chicken breasts 3/4 C. mozzarella cheese, chopped 1/2 C. basil leaf, torn

1 pint cherry tomatoes, quartered cooking spray 4 (2 7/8 oz.) multi-grain flat bread 1 large garlic clove, halved

Directions 1. In a bowl, add the oil, vinegar, salt and pepper and beat until well combined. 2. Add the lettuce, shredded chicken, mozzarella cheese, basil and tomatoes and toss to coat well. 3. Grease a nonstick skillet with the cooking spray and heat over medium-high heat. 4. Place the flat breads, 1 at a time and cook for about 2 minutes, flipping once in the half way through. 5. With the cut sides of garlic, rub 1 side of each toasted flat bread evenly. 6. Place the chicken mixture in the middle of each flat bread evenly. 7. Carefully, roll each flat bread and enjoy.

70

Thursday’s Chicken Wraps

Fried

Chicken Caprese

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 529.7 Fat 34.1g Cholesterol 144.8mg Sodium 822.8mg Carbohydrates 16.3g Protein 38.8g

Ingredients 1 cut up broiler-fryer chicken (small chicken) 1/4 C. flour 1/2 tsp salt 1/2 tsp pepper 1 tbsp oil 1 C. chopped onion 1 tbsp minced garlic

1 (28 oz.) cans fire-roasted crushed tomatoes 8 oz. diced mozzarella cheese sliced basil

Directions 1. 2. 3. 4.

In a re-sealable bag, add the chicken, flour, salt and pepper. Seal the bag and shake to coat well. In a skillet, heat the oil and cook the chicken pieces for about 9-10 minutes. With a slotted spoon, transfer the chicken pieces onto a plate and cover with a piece of foil to keep warm. 5. In the same skillet, add the onion and stir fry for about 4 minutes. 6. Add the garlic and stir fry for about 1 minute. 7. Add the tomatoes and cook until just boiling. 8. Stir in the cooked chicken pieces and cook until boiling. 9. Set the heat to low and cook, covered for about 13-15 minutes, flipping the chicken pieces often. 10. Enjoy with a garnishing of basil.

Fried Chicken Caprese

71

CHICKEN

Soup 101

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 150 kcal Fat 4.6 g Carbohydrates 10.8g Protein 17.1 g Cholesterol 41 mg Sodium 289 mg

Ingredients 1 boneless chicken breast half, cooked and diced 2 C. water 2 carrots, chopped 1 zucchini, diced

1 clove garlic, minced 1/2 tsp chicken broth base

Directions 1. 2. 3. 4.

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In a large pan, add cooked chicken meat and water and bring to a boil. Add the carrots, zucchini and garlic and simmer for about 5-10 minutes. Add the chicken broth and simmer for an about 5 minutes. Serve hot.

Chicken Soup 101

Southwest

Chicken Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 486 kcal Fat 19.8 g Carbohydrates 55.2g Protein 25.2 g Cholesterol 51 mg Sodium 1618 mg

Ingredients 2 skinless, boneless chicken breasts cut into cubes 1/2 tsp olive oil 1/2 tsp minced garlic 1/4 tsp ground cumin 2 (14.5 oz.) cans chicken broth 1 C. frozen corn kernels 1 C. chopped onion

1/2 tsp chili powder 1 tbsp lemon juice 1 C. chunky salsa 8 oz. corn tortilla chips 1/2 C. shredded Monterey Jack cheese

Directions 1. 2. 3. 4. 5.

In a large pan, heat oil on medium heat and sear the chicken for about 5 minutes. Stir in the garlic, cumin, broth, corn, onion, chili powder, lemon juice and salsa. Reduce the heat to low and simmer for about 20-30 minutes. Break up some tortilla chips into serving bowls and top with the hot soup. Serve with a topping of the Monterey Jack cheese and a little sour cream.

Southwest Chicken Soup

73

CHICKEN SOUP

Spicy Mexican Style

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 377 kcal Fat 19.1 g Carbohydrates 30.9g Protein 23.1 g Cholesterol 46 mg Sodium 943 mg

Ingredients 1 onion, chopped 3 cloves garlic, minced 1 tbsp olive oil 2 tsp chili powder 1 tsp dried oregano 1 (28 oz.) can crushed tomatoes 1 (10.5 oz.) can condensed chicken broth 1 1/4 C. water 1 C. whole corn kernels, cooked 1 C. white hominy 1 (4 oz.) can chopped green chili peppers

1 (15 oz.) can black beans, rinsed and drained 1/4 C. chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces Crushed tortilla chips Sliced avocado Shredded Monterey Jack cheese Chopped green onions

Directions 1. 2. 3. 4.

In a large pan, heat the oil on medium heat and sauté the onion and garlic till soft. Stir in the chili powder, oregano, tomatoes, broth and water and bring to a boil. Simmer for about 5-10 minutes. Stir in the corn, hominy, chilis, beans, cilantro, and chicken and simmer for about 10 minutes. 5. Transfer the soup into serving bowls and serve with a topping of the crushed tortilla chips, avocado slices, cheese and chopped green onion.

74

Chicken Soup Spicy Mexican Style

Classical

Southern Italiana Chicken Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 398 kcal Fat 20.1 g Carbohydrates 23.9g Protein 29.8 g Cholesterol 112 mg Sodium 839 mg

Ingredients 1 tbsp olive oil 1 small onion, diced 3 stalks celery, diced 3 cloves garlic, minced 2 carrots, shredded 1 lb. cooked, cubed chicken breast 4 C. chicken broth 1 (16 oz.) package mini potato gnocchi

1 (6 oz.) bag baby spinach leaves 1 tbsp cornstarch 2 tbsp cold water 2 C. half-and-half cream Salt and ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, celery, garlic and carrots for about 5 minutes. 2. Stir in the cubed chicken and chicken broth and bring to a gentle boil. 3. Stir in the gnocchi and cook for about 3-4 minutes. 4. Stir in the spinach and simmer for about 3 minutes. 5. Meanwhile in a small bowl, dissolve the cornstarch in the cold water. 6. Add the cornstarch mixture and half-and-half in the simmering soup and stir to combine. 7. Simmer for about 5 minutes. 8. Stir in the salt and black pepper and serve.

Classical Southern Italiana Chicken Soup

75

ZUPPA

Pollo

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 10 Calories 227 kcal Fat 8.1 g Carbohydrates 18.2g Protein 19.2 g Cholesterol 74 mg Sodium 1124 mg

Ingredients 4 C. chopped, cooked chicken meat 1 C. chopped celery 1/4 C. chopped carrots 1/4 C. chopped onion 1/4 C. butter 8 oz. egg noodles 12 C. water 9 cubes chicken bouillon 1/2 tsp dried marjoram

1/2 tsp ground black pepper 1 bay leaf 1 tbsp dried parsley

Directions 1. In a large pan, melt the butter and sauté the celery and onion till tender. 2. Add the chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf and parsley and simmer for about 30 minutes. 3. Add the noodles and simmer for about 10 minutes.

76

Zuppa Pollo

Southern

Gumbo I

Prep Time: 20 mins Total Time: 3 hrs 55 mins Servings per Recipe: 10 Calories 437 kcal Fat 32.2 g Carbohydrates 14.5g Protein 21.4 g Cholesterol 67 mg Sodium 873 mg

Ingredients 1 (3 lb) whole chicken 1/2 C. all-purpose flour 1/2 C. vegetable oil 1 (10 oz.) package frozen chopped onions 1 (10 oz.) package frozen green bell peppers 5 stalks celery, finely chopped 1 tbsp Cajun seasoning (such as Tony Chachere's), or to taste

2 whole bay leaves 1 (28 oz.) can diced tomatoes 1 lb fully-cooked smoked beef sausage (such as Hillshire Farm(R)), sliced 1 (10 oz.) package frozen sliced okra salt and black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Boil your water and salt, then simmer your chicken in it for 1 hour until fully cooked. Take the chicken out from the water and cut it in half to cool faster. Keep the water the chicken was cooked in. Once the chicken is no longer hot take off the meat from the bones. Now get a big pan and mix: veggie oil and flour together to form a roux. Make this roux with a low level of heat and constantly stir it for about 22 mins until it becomes brown. 7. Once it is brown add in: bay leaves, onions, Cajun seasoning, celery and bell peppers. 8. Again with a low heat let the veggies simmer for 40 mins. 9. Now add the chicken broth (the boiled water), sausage, and diced tomatoes. 10. Let the contents simmer for 1 more hour. 11. Now add in your meat from the chicken and your okra and let everything simmer for 50 more mins. 12. Enjoy your gumbo. Southern Gumbo I

77

YUMMY

Honey Chicken Kabobs

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 12 Calories 178 kcal Carbohydrates 12.4 g Cholesterol 45 mg Fat 6.6 g Protein 17.4 g Sodium 442 mg

Ingredients 1/4 cup vegetable oil 1/3 cup honey 1/3 cup soy sauce 1/4 tsp ground black pepper 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 cloves garlic

5 small onions, cut into 2 inch pieces 2 red bell peppers, cut into 2 inch pieces skewers

Directions 1. Combine oil, pepper, soy sauce and honey in a bowl, and add chicken, peppers, garlic and onions into it, reserve some of this mixture for future use. 2. Refrigerate everything for at least two hours. 3. You need to set grill at high heat and put oil over it. 4. Now remove every bit of marinade that you can from the chicken and put it on the skewers before grilling it for 15 minutes. 5. Serve.

78

Yummy Honey Chicken Kabobs

Shoyu

Chicken

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 549 kcal Carbohydrates 7g Cholesterol 67 mg Fat 46.1 g Protein 27.5 g Sodium 1574 mg

Ingredients 1 cup soy sauce 1 cup brown sugar 1 cup water 4 cloves garlic, minced 1 onion, chopped 1 tbsp grated fresh ginger root 1 tbsp ground black pepper 1 tbsp dried oregano

1 tsp crushed red pepper flakes (optional) 1 tsp ground cayenne pepper (optional) 1 tsp ground paprika(optional) 5 pounds skinless chicken thighs

Directions 1. At first you need to set grill at high heat and put oil before continuing. 2. Combine soy sauce, water, garlic, onion, ginger, black pepper, brown sugar, oregano, red pepper flakes, ginger, cayenne pepper, and paprika in a bowl of your choice before putting chicken thighs into it. 3. Coat it well and refrigerate for at least one hour. 4. Cook these chicken thighs on the preheated grill for about 15 minutes each side or until tender.

Shoyu Chicken

79

GRILL

Master Chicken Wings

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 181 kcal Carbohydrates 2.3 g Cholesterol 41 mg Fat 14.6 g Protein 10.1 g Sodium 1154 mg

Ingredients Wings: 1/2 cup soy sauce 1/2 cup Italian-style salad dressing 3 pounds chicken wings, cut apart at joints, wing tips discarded Sauce: 1/4 cup butter

1 tsp soy sauce 1/4 cup hot pepper sauce to taste

Directions 1. At first you need to set grill at high heat and put oil before continuing. 2. Mix chicken wings, Italian dressing and soy sauce in sealable plastic bag and refrigerate for at least 4 hours. 3. Melt some butter and add soy sauce in a saucepan, and set it aside. 4. Cook these chicken wings on the preheated grill for about 25 minutes or until tender, while turning every now and then. 5. Pour butter sauce that you prepared over these wings. 6. Serve.

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Grill Master Chicken Wings

Chicken Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 315 kcal Fat 23.1 g Carbohydrates 15.2g Protein 13.9 g Cholesterol 42 mg Sodium 213 mg

Ingredients 4 C. cubed, cooked chicken meat 1 C. mayonnaise 1 tsp paprika 1 1/2 C. dried cranberries 1 C. diced celery 2 green onions, diced

1/2 C. minced green bell pepper 1 C. diced pecans 1 tsp seasoning salt ground black pepper to taste

Directions 1. Get a bowl, combine: seasoned salt, paprika, and mayo. Get this mix smooth then add in: the nuts, celery, onion, bell peppers, and cranberries. 2. Mix everything again then add the chicken and black pepper. 3. Place the contents in the fridge for 65 mins then serve. 4. Enjoy.

Chicken Salad

81

KANAS STYLE

Fried Chicken Cutlets

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients 3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour

1 tsp black pepper 1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. In a large bowl, add the water, honey and salt and mix till the honey is dissolved. 2. Add the chicken breast halves and coat with the honey mixture generously and place a heavy plate over the chicken to submerge it completely. 3. Cover and refrigerate everything to marinate for about 1 hour. 4. Remove the chicken breast halves from the marinade and pat it dry with a paper towel and transfer the meat to a bowl. 5. Add the buttermilk and keep it aside for about 15 minutes. 6. In a shallow dish, place the flour, onion salt, garlic salt, cayenne pepper, salt and black pepper. 7. Coat the chicken breast halves with the flour mixture evenly and arrange everything on a wire rack for about 15 minutes. 8. In a large skillet, heat the oil to 350 degrees F and fry the chicken breast halves for about 15-20 minutes. 9. Transfer the chicken onto paper towel lined plates to drain.

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Kanas Style Fried Chicken Cutlets

Fried Chicken

In A Japanese Style

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 256 kcal Fat 16.7 g Carbohydrates 4.8g Protein 20.9 g Cholesterol 98 mg Sodium 327 mg

Ingredients 2 eggs, lightly beaten 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp white sugar 1 tbsp minced garlic 1 tbsp grated fresh ginger root 1 tbsp sesame oil 1 tbsp soy sauce

1/8 tsp chicken bouillon granules 1 1/2 lb. skinless, boneless chicken breast halves - cut into 1 inch cubes 3 tbsp potato starch 1 tbsp rice flour oil for frying

Directions 1. In a large bowl, add the eggs, gingerroot, garlic, soy sauce, sesame oil, bouillon granules, sugar, salt and black pepper and mix well. 2. Add the chicken cubes and coat them with the mixture generously and refrigerate, covered for about 30 minutes. 3. In a large skillet, heat the oil to 365 degrees F and fry the chicken cubes till golden brown. 4. Transfer the chicken onto paper towel lined plates to drain.

Fried Chicken In A Japanese Style

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BUTTERMILK

Paprika Fried Chicken

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 489 kcal Fat 21.8 g Carbohydrates 29.5g Protein 40.7 g Cholesterol 116 mg Sodium 140 mg

Ingredients 1 (4 lb.) chicken, cut into pieces 1 C. buttermilk 2 C. all-purpose flour for coating 1 tsp paprika

salt and pepper to taste 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a shallow dish, place the buttermilk. In another shallow dish, place the flour, salt, black pepper and paprika. Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture. Arrange the chicken pieces on a baking dish and cover with wax paper and keep aside till flour becomes pasty. In a large cast iron skillet, heat the vegetable oil and fry the chicken pieces till browned. Reduce the heat and cook, covered for about 30 minutes. Uncover and increase the heat and cook till crispy. Transfer the chicken pieces onto paper towel lined plates to drain.

Buttermilk Paprika Fried Chicken

6-Ingredient

Fried Chicken

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 491 kcal Fat 32 g Carbohydrates 16.1g Protein 32.8 g Cholesterol 97 mg Sodium 94 mg

Ingredients 1 (3 lb.) whole chicken, cut into pieces 1 C. all-purpose flour salt to taste ground black pepper to taste

1 tsp paprika 1 quart vegetable oil for frying

Directions 1. In a shallow dish, place the flour. 2. Sprinkle the chicken pieces with salt, paprika and black pepper and roll them in the flour evenly. 3. In a large skillet, heat the oil to 365 degrees F. 4. Add the chicken pieces and cook, covered for about 15-20 minutes, flipping once half way. 5. Transfer the chicken pieces onto paper towel lined plates to drain.

6-Ingredient Fried Chicken

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CHICKEN

Kale Skillet

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 355 kcal Fat 10.1 g Cholesterol 19.3g Sodium 28.9 g Carbohydrates 59 mg Protein 164 mg

Ingredients 1 lb boneless, skinless chicken breasts, sliced 2 tbsps I Can't Believe It's Not Butter!(R) Spread, divided 4 C. LIGHTLY packed chopped kale leaves 2 cloves garlic, finely chopped

1 package Knorr(R) Rice Sides(TM) Cheddar Broccoli 1/4 C. sun-dried tomatoes, thinly sliced Lemon wedges

Directions 1. Place a large skillet on medium heat. Add to it 1 tbsp of spread and cook it until it melts. 2. Season the chicken with some salt and pepper then cook it in the skillet for 5 min. Drain it and set it aside. 3. Add the remaining spread to the skillet and cook it unit it melts. Add the garlic with kale and cook them for 4 min. 4. Stir in the water and coo them until they start boiling. Add the knorr rice with sun-dried tomatoes and prepare then cook them according the manufacturer’s instructions. 5. Add the chicken and combine them completely. Serve your chicken kale skillet warm and enjoy.

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Chicken Kale Skillet

Cheesy

Chicken Cream Pasta

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 1081.4 Fat 48.5 g Cholesterol 241.6 mg Sodium 1738.5 mg Carbohydrates 91.5 g Protein 66.3 g

Ingredients 1 1⁄2 C. flour, plus 1 tbsp flour 1 tbsp salt 2 tsps black pepper 2 tsps Italian herb seasoning 3 lbs boneless skinless chicken breasts 3 fluid oz vegetable oil, divided 1 lb penne pasta

1 tbsp garlic, chopped 1 red pepper, julienne cut 1⁄2 C. chicken broth 1⁄2 lb whole spinach leaves, stemmed 12 fluid oz heavy cream 1 C. parmesan cheese, grated

Directions 1. Before you do anything set the oven to 350 F. 2. Get a shallow dish: Mix in it 1 1/2 C. flour, salt, black pepper and Italian herb seasoning. Place a large oven proof skillet on medium heat then heat in it some oil. 3. Coat the chicken breasts with the flour mix then brown it in the skillet for 4 min on each side. Transfer the skillet with chicken to the oven and cook it for 17 min. 4. Cook the penne pasta by following the directions on the package until it becomes dente. Drain it and place it aside. 5. To make the sauce: 6. Place a large saucepan on medium heat. Add to it 1 oz of oil. Cook in it the red pepper with garlic for 1 min. Stir in the flour. 7. Stir in the broth and coo them for 1 min. Add the cream and spinach then cook them until they start boiling. Stir in the cheese until it melts. 8. Get a large mixing bowl: Toss the pasta with 1/2 of the sauce. Serve the pasta warm with chicken then drizzle the remaining sauce on top. 9. Enjoy. Cheesy Chicken Cream Pasta

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CHICKEN

from French Canada (Rochester)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 405 kcal Fat 22.8 g Carbohydrates 15g Protein 32.7 g Cholesterol 194 mg Sodium 416 mg

Ingredients 1/4 C. all-purpose flour, or as needed salt and black pepper to taste 2 eggs, beaten 1 tbsp white sugar 1 tbsp grated Parmesan cheese 2 tbsps olive oil 4 skinless, boneless chicken breast halves

1/4 C. butter 2 tsps minced garlic 1/4 C. apple cider 1/4 C. lemon juice 2 tsps low-chicken base

Directions 1. Add your olive oil to a frying pan and get it hot. 2. Get a bowl, combine: pepper, flour, and salt. 3. Get a 2nd bowl, combine: parmesan, whisked eggs, and sugar. 4. Coat your chicken first with four then with the parmesan mix. 5. Cook the meat in the olive oil for 7 mins per side. Then remove the chicken from the pan. 6. Add in the butter to the pan, the chicken base, garlic, lemon juice, and apple cider. 7. Stir the mix until it is smooth then get everything boiling. 8. Once the mix is boiling set the heat to a lower level so everything is gently simmering. 9. Let the mix gently cook for 7 mins. 10. Now scrape the bottom of the pan then add the chicken to the mix. 11. Let everything cook for 17 mins. 12. Place your chicken on a serving dish and liberally top the pieces with the butter sauce in the pan. 13. Enjoy.

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Chicken from French Canada

Summer

Chicken Stir Fry

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 164 kcal Fat 8.2 g Carbohydrates 15.2g Protein 9.7 g Cholesterol 21 mg Sodium 95 mg

Ingredients 1 tbsp olive oil 1 small onion, chopped 1 red bell pepper, chopped 2 ears corn, kernels cut from cob 1 large zucchini, chopped 1/2 C. chopped cooked chicken

1/4 C. chopped fresh parsley 1/4 C. shredded Colby-Monterey Jack cheese, divided salt and ground black pepper to taste

Directions 1. Place a large pan over medium heat. Heat the oil in it. Cook in it the red pepper with onion for 4 min. 2. Add the corn, zucchini, and chicken. Cook them for 7 min while stirring often. 3. Top the chicken stir fry with half of the cheese and all the parsley, a pinch of salt and pepper. Stir them and cook them for 2 min until the cheese melts. 4. Serve your stir fry hot with the remaining cheese on top. 5. Enjoy.

Summer Chicken Stir Fry

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FRIED

Teriyaki Chicken Rice

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 4 Calories 506 kcal Fat 16.5 g Carbohydrates 55.3g Protein 32 g Cholesterol 65 mg Sodium 800 mg

Ingredients 1 lb skinless, boneless chicken breasts, cut into thin strips 1/4 C. teriyaki sauce, divided 3 tbsp vegetable oil, divided 3 scallions, thinly sliced 2 cloves garlic, minced 1 tbsp minced fresh ginger root 8 oz snow peas, trimmed

1/4 C. low-sodium chicken broth 4 C. cooked white rice 3 tbsp chopped roasted cashews

Directions 1. Get a large mixing bowl: Toss in it the chicken and 2 tbsp teriyaki sauce. 2. Place a large pan over medium heat. Heat 1 1/2 tbsp of oil in it. Cook in it the chicken for 6 min. Drain and place it aside. 3. Add the scallions, garlic, ginger, and remaining vegetable oil to the same pan. Cook them for 2 min. Add the broth with snow peas. Cook them for 4 min. 4. Add the rice, cooked chicken, and remaining teriyaki sauce. Cook them for 4 min. Fold in the cashews. Serve your stir fry warm. 5. Enjoy.

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Fried Teriyaki Chicken Rice

American

Parsley Chicken Stir Fry

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 425 kcal Fat 9.4 g Carbohydrates 61.2g Protein 21.2 g Cholesterol 44 mg Sodium 786 mg

Ingredients 2 C. uncooked white rice 4 C. water 1 tbsp olive oil 1 tsp garlic salt 1 tsp black pepper 1 tsp dried parsley 3 skinless, boneless chicken breast halves, cut into strips

2 C. chopped broccoli 1 C. sliced carrots 1 C. sugar snap peas 1 (10.75 oz) can condensed cheddar cheese soup, such as Campbell's(R) 1/2 C. shredded Cheddar cheese

Directions 1. Cook the rice according to the directions on the package. 2. Place a large skillet over medium heat. Heat the oil in it. Add the garlic salt, black pepper, chicken and parsley. Cook them for 8 min. 3. Add the broccoli, carrots, and snap peas. Put on the lid and cook them for 7 min. 4. Add the condensed Cheddar cheese soup. Stir them well. Cook them until they start simmering while stirring them often. 5. Serve your stir fry hot with rice. 6. Enjoy.

American Parsley Chicken Stir Fry

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CREAMY

Canola Chicken Stir Fry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 299 kcal Fat 17.4 g Carbohydrates 14.8g Protein 21.2 g Cholesterol 64 mg Sodium 1341 mg

Ingredients 1/4 C. water 3 tbsp light soy sauce 2 tbsp canola oil 2 tbsp cornstarch 1 tbsp sesame oil 1 1/2 tsp white sugar 3/4 tsp salt 1/2 tsp garlic powder 1 (20 oz) package skinless, boneless chicken thighs, sliced 1 head cauliflower, cut into florets 4 cloves garlic, smashed

1/4 C. canola oil for frying, or as needed 1 C. water, or to taste, divided 1 (10.75 oz) can cream of mushroom soup (such as Campbell's(R)) 1/4 C. oyster sauce 3/4 tsp white sugar 3/4 tsp salt

Directions 1. Get a large mixing bowl: Whisk in it 1/4 C. water, soy sauce, 2 tbsp canola oil, cornstarch, sesame oil, 1 1/2 tsp sugar, 3/4 tsp salt, and garlic powder. 2. Add the chicken and coat it with the marinade. Wrap a plastic foil on the bowl and place it in the fridge for 40 min to an overnight. 3. Fill a large pot of water. Cook it until it starts boiling. Cook in it the cauliflower for 6 min. Remove it from the water and place it in an ice bath right away. 4. Allow it lose heat completely fro few minutes. Drain it and place it aside. 5. Place a large pan over medium heat. Heat the oil in it. Cook in it the garlic with a pinch of salt for 2 min 30 sec while pressing it with the back of the spatula. 6. Drain the garlic and discard it. 7. Remove the chicken from the marinade and discard it. Add it to the hot pan and cook it for 6 min. Add 1/2 C. of water and scrap the bottom of the pan. 92

Creamy Canola Chicken Stir Fry

8. Stir in the cream of mushroom soup and remaining 1/2 C. water, oyster sauce, 3/4 tsp sugar, cauliflower, and 3/4 tsp salt. 9. Cook them for 8 min until the sauce becomes thick. Serve your stir fry hot. 10. Enjoy.

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CHIPOTLE

Chicken Stir Fry

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 427 kcal Fat 26 g Carbohydrates 14.6g Protein 29.9 g Cholesterol 96 mg Sodium 653 mg

Ingredients 1 1/2 lb boneless chicken thighs, cut into bite-size pieces 2 tbsp chipotle chile-flavored olive oil 2 tbsp soy sauce 1/2 tsp red pepper flakes 1 tbsp garlic-flavored olive oil, or more as needed 1 C. sugar snap peas 1 C. chopped onion 1/2 C. chopped red bell pepper 1/2 C. chopped orange bell pepper 1 tbsp minced garlic

1/4 C. chicken broth 1 tsp garlic pepper seasoning 1/2 tsp ground ginger 1 tbsp cornstarch 1 tbsp water, or as needed 1 C. sliced fresh mushrooms

Directions 1. Get a small mixing bowl: Whisk in it the chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes. 2. Place a large pan over medium heat. Heat the garlic flavored oil. Sauté in it the snap peas, onion, red bell pepper, orange bell pepper, and garlic for 7 min. 3. Stir in the broth, garlic pepper seasoning, and ground ginger. Cook them for 6 min. 4. Get a small mixing bowl: Mix in it the cornstarch with water. Stir the mix into the pan with mushroom. Cook them for 6 min until the sauce becomes thick. 5. Serve your stir fry hot with some white rice. 6. Enjoy.

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Chipotle Chicken Stir Fry

Cashew

Chicken Breasts Stir Fry

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 4 Calories 501 kcal Fat 24.6 g Carbohydrates 38g Protein 36.9 g Cholesterol 66 mg Sodium 783 mg

Ingredients 2 (8 oz) skinless, boneless chicken breast halves, cut into thin strips 3 tbsp light soy sauce 1 (2 inch) piece fresh ginger, peeled and finely chopped 1 tbsp chopped fresh tarragon 1 tbsp brown sugar salt and ground black pepper to taste

1 tbsp vegetable oil 1 C. unsalted cashews 2 large carrots, peeled and cut into matchstick-size pieces 1 head cabbage, sliced 1 C. baby kale 1 tbsp sesame oil

Directions 1. Get a large mixing bowl: Whisk in it the soy sauce, ginger, tarragon, and brown sugar. Add the chicken and stir them to coat. 2. Place a piece of plastic on the bowl to cover it. Place it in the fridge for 3 h. 3. Place a large pan or wok over medium heat. Heat the oil in it. Remove the chicken from the marinade it add it to the pan. Cook it for 6 min. 4. Stir in the chicken marinade. Cook them until they start boiling for 4 min. Add the carrots with cashews. Cook them for 2 min. 5. Divide the cabbage and kale on 4 serving plates then drizzle the sesame oil over them. Top them with the chicken stir fry. Serve them right away. 6. Enjoy.

Cashew Chicken Breasts Stir Fry

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TERIYAKI

Chicken Tortellini Stir Fry

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 455 kcal Fat 21.4 g Carbohydrates 40.1g Protein 24.9 g Cholesterol 88 mg Sodium 719 mg

Ingredients 1/4 lb refrigerated cheese tortellini 1 tbsp sesame oil 1 (12 oz) package teriyaki ginger chicken meatballs 1/2 C. pineapple chunks, drained 1 tbsp hoisin sauce 2 tbsp extra-virgin olive oil 1 C. chopped broccoli florets 1 C. chopped cauliflower florets 2 carrots, chopped 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped

1/2 small zucchini, peeled and sliced 1/2 C. chopped celery 4 green onions, chopped 1/8 tsp sea salt 1/8 tsp ground black pepper 1 tbsp chopped fresh parsley (optional) 1 tbsp grated Parmesan cheese (optional)

Directions 1. Cook the tortellini according to the directions on the package. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the meatballs, pineapple chunks, and hoisin sauce for 9 min. Drain the mix and place them aside. 3. Place another pan over medium heat. Heat the oil in it. 4. Cook in it the broccoli, cauliflower, carrots, green bell pepper, red bell pepper, zucchini, celery, and green onions with a pinch of salt and pepper. 5. Cook them for 7 min. Fold in the cooked meatballs mix with tortellini and cook them the for 2 min. Serve your stir fry hot. 6. Enjoy.

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Teriyaki Chicken Tortellini Stir Fry

Southern Chili

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 310 kcal Fat 6.4 g Carbohydrates 27.9g Protein 35 g Cholesterol 68 mg Sodium 863 mg

Ingredients 1 tbsp vegetable oil 4 skinless, boneless chicken breast halves 1 (10 oz.) can diced tomatoes with green chili peppers 1 (15 oz.) can black beans, rinsed and drained

1 (8.75 oz.) can whole kernel corn, drained 1 pinch ground cumin

Directions 1. Place a large skillet on medium to high heat. Add the chicken and cook it for 4 min on each side. 2. Stir in the tomatoes with green chili peppers, beans and corn, cumin, salt and pepper. Simmer the stew for 28 min. 3. Serve your stew warm. 4. Enjoy.

Southern Chili

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SOUTH WESTERN

Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 408 kcal Fat 23.7 g Carbohydrates 23.2g Protein 26.5 g Cholesterol 62 mg Sodium 398 mg

Ingredients 1/4 C. lime juice 1/4 C. olive oil 1/4 tsp salt 1 clove garlic, minced 3 tbsps chopped cilantro 1/2 tsp chili powder 1/2 tsp ground cumin 4 C. shredded romaine lettuce 4 cooked skinless, boneless chicken breast halves, cut into strips 1 (15 oz.) can black beans, drained and rinsed

1/2 small red onion, sliced into RINGS 1 large tomato, chopped 1/2 C. grated Parmesan cheese 6 oz. tortilla chips

Directions 1. Get a small mixing bowl: Add the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin then whisk them well. 2. Get a large mixing bowl: Toss the lettuce with chicken, black beans, onion, and tomato, dressing and parmesan cheese. Serve your salad right away. 3. Enjoy.

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South Western Salad

Latin

Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 441 kcal Fat 18.8 g Carbohydrates 38.6g Protein 33.2 g Cholesterol 65 mg Sodium 987 mg

Ingredients 1/2 C. Italian dressing, divided 1/4 tsp ground chipotle chili pepper 1 lb. boneless, skinless chicken breast halves 1 small onion, cut into 1/2-inch-thick slices

8 C. spring salad mix 1 (15 oz.) can black beans, rinsed and drained 1 medium mango, cut into bite-size pieces 1 medium avocado, cut into bite-size pieces

Directions 1. Get a small mixing bowl: Mix 1/4 C. salad dressing with chipotle chili pepper. Coat the chicken breasts and onion slices with it. 2. Preheat the grill and grease it. Grill the chicken breasts and onion for 10 min while flipping them every once in a while until they become tender. Cut the chicken breasts into thick slices. 3. Place the salad mix on a serving bowl or plate then top it with the black bean, chicken, mango, avocado and onion. Drizzle the chipotle dressing on top then serve it. 4. Enjoy.

Latin Salad

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