Thai-Style Soft Chicken Tacos

Cook’s notes: Use a cut-up rotisserie chicken for an even faster weeknight meal. I reduced the sugar by a great deal and switched out soy sauce for coconut aminos to bring down the sodium.

Serves 6.

Sauce 1 Tablespoon sugar
1/4 cup creamy peanut butter
3 Tablespoons coconut aminos (or low-sodium soy sauce)
2 to 3 Tablespoons water
2 garlic cloves, minced
Chicken Either 3/4 lb. boneless skinless chicken breasts or

1 rotisserie chicken, skin and bones removed

Stir-fry vegetables  4 cups broccoli coleslaw mix
1/2 red onion, thinly sliced
1 teaspoon minced fresh gingerroot (jarred OK to use)
Tacos 6 soft flour or corn tortillas (8-inch size), any flavor
Lime wedges for garnish.

Whisk the sauce ingredients together.

Prepare the chicken. Set cooked chicken aside.

  • If you are cooking chicken, cut chicken breasts into strips. Season with garlic salt and pepper to taste. Heat olive oil in skillet, and stir-fry chicken strips over medium heat until no longer pink, 3 to 4 minutes.
  • If you are using rotisserie chicken, cut the chicken breast meat into strips. Save the dark meat for another meal.

Stir fry the vegetables in the same skillet you cooked the chicken in. Cook until vegetables are tender, about 3 minutes.

Warm the tortillas. Stir in peanut butter sauce into the broccoli mixture. Spoon into warm flour tortillas and top with cooked chicken. Squeeze fresh limes onto tacos.

Source: Adapted from a recipe by Trudy Williams in Taste of Home Simple & Delicious, February/March 2017.


Chicken Casserole with Tortilla Chips

Cook’s notes: My sweetheart made a huge batch of Mexican-style slow cooker stew with chicken, black beans, corn, red pepper, and cilantro. We had a 4-quart cooking pot full of delicious stew, but there are only two of us in the house. I turned the leftovers into a casserole for a potluck dinner with friends.

Heat oven to 350°F. Coat a 13×9-inch baking dish evenly with cooking spray, then scatter 1.5 cups of crushed tortilla chips evenly on the bottom.

Cook 1 bag frozen brown rice, and spread cooked rice over the tortilla chip pieces.

Spoon leftover chicken and sweet potato stew in a thick layer over the rice.

Sprinkle about 3/4 cup (6 oz.) shredded Mexican cheese over the top.

Bake for 30 minutes. Let stand for 5 minutes before serving.

Adapted from My Favorite Mexican Casserole recipe |

Zucchini Noodles with Pesto

IMG_0747Cook’s notes: Another wonderful spiralized zucchini recipe inspired by Two Peas and Their Pod. We sauteed the cherry tomatoes with the zucchini.

2 Tablespoons (1 oz) olive oil
16 oz cherry tomatoes
3 to 4 zucchinis, ends trimmed and spiralized (or cut into thin strips)
Olive oil for sautéing
Salt and freshly ground black pepper
Basil pesto, to taste

Heat a large skillet over a medium-high burner. Add the oil and tomatoes, stirring frequently, until the tomato skins start to split and release their juices. Add the zucchini and gently cook until zucchini is tender, about 2 to 3 minutes. Season with salt and freshly ground black pepper, to taste. Toss with pesto (about 1/4 cup, stir and add more if desired).

Tuna Zucchini Noodles

Cook’s notes: Adapted from several recipes to make a quick weeknight dinner. You could increase the vegetable content by adding baby spinach to the zucchini. Top with Feta cheese, if desired.


3 zucchinis, spiralized (or cut into thin strips)
Olive oil for sautéing
Salt and freshly ground black pepper

1 can (6 ounces) light tuna, packed in oil
1 can (15 ounces) chickpeas, drained
2 teaspoons dried parsley
1 large lemon (zest and juice [3 Tablespoons])
2 Tablespoons olive oil

Heat a large skillet over a medium-high burner. Gently cook the zucchini noodles until tender, about 2 to 3 minutes. Season with salt and freshly ground black pepper, to taste.

In a large bowl, combine the cooked zucchini, tuna, chickpeas, parsley, lemon juice and zest, 2 Tablespoons olive oil, salt and pepper to taste. Stir to combine. Serve immediately, or cover tightly and refrigerate up to 2 days.

Review: Chicken with Honey-Beer Sauce


Not just for husbands

Cook’s notes: I was looking for an easy dinner that uses chicken breasts and a pan sauce. It’s way too hot to grill outside. This recipe fit the bill: the chicken breasts cooked perfectly at 6 minutes per side, and the sauce had a lot of flavor. Use a good-flavored beer, such as white ale, for this recipe.

Served with green beans and brown rice.

Source: Follow the recipe posted to myrecipes, with these changes: 1 Tablespoon dried shallots instead of 3 Tablespoons fresh, 2 teaspoons dried parsley, and omit the salt:

1/2 cup white ale
2 Tablespoons lower-sodium soy sauce
1 Tablespoon whole-grain Dijon mustard
1 Tablespoon honey
1 Tablespoon dried shallots
2 teaspoons dried parsley leaves


Broth Sauce for Pasta

Cook’s notes: This simple sauce was wonderful on pasta. It’s a great way to add veggies to your main dish. It would be really good on squash noodles (or “zoodles”) made with a spiralizer.

  • Whisk together 2 to 3 Tablespoons of flour into 3 cups of broth until flour is dissolved.
  • Sauté 2 to 3 minced cloves of garlic in olive oil or butter in a skillet over medium-low heat for a few minutes.
  • Add fresh vegetables of choice (broccoli, green beans, mushrooms, onions, sliced red pepper, etc.) to the skillet with the garlic. Season with salt and pepper to taste and cook until vegetables are tender, but not mushy.
  • Pour the broth-flour mixture over the vegetables in the skillet. Stir over medium heat until sauce thickens.

Serve the veggie and broth sauce over pasta.

Source: Eryn Lynum (link)

Review: Roasted Chicken Thighs

IMG_0680Cook’s notes: Boneless skinless chicken thighs were on sale recently. The Kitchn (link) has an excellent article on how to cook these thighs in the oven. It was so easy, although it did take longer than 20 minutes in our oven to get the chicken to the right temperature.

The only change I made was a slight variation on the baking sauce:

2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon Dijon mustard
4 garlic cloves
1/2 teaspoon Italian Herb blend
1/4 teaspoon brown sugar