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.
||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
||Either 3/4 lb. boneless skinless chicken breasts or
1 rotisserie chicken, skin and bones removed
|| 4 cups broccoli coleslaw mix
1/2 red onion, thinly sliced
1 teaspoon minced fresh gingerroot (jarred OK to use)
||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.
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 | Epicurious.com
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:
2 Tablespoons lower-sodium soy sauce
1 Tablespoon whole-grain Dijon mustard
1 Tablespoon honey
1 Tablespoon dried shallots
2 teaspoons dried parsley leaves
Cook’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
Cook’s notes: This recipe worked out really well for a weeknight dinner. The only change I made was remove the chicken from the skillet in order to cook the asparagus. Cover the chicken to keep it warm, and then return it to the pan when the vegetables are almost cooked. The asparagus had even more flavor than when you oven-roast it.
The garlic-lemon sauce is wonderful.
Get the details from Allrecipes.
15 oz. can no-salt tomato sauce, less half a cup
1 Tablespoon Mild Chili spice mix
1 cup barbecue sauce without fructose or high fructose corn syrup
1/2 cup chopped fresh tomatoes
3 cups cooked chicken (1 lb.), diced or shredded
15 oz. can black beans, rinsed and drained
1 cup corn
4 oz. can mild green chiles
2 scallions, diced
1 cup shredded cheese (cheddar or Mexican blend)
Combine the ingredients from tomato sauce to scallions in a large pan. Heat through. Add cheese and stir to melt.
Serve mixture in warm corn tortillas to make soft tacos.
Variation: Enchiladas; makes 12. Roll up 1/3 cup mixture in a corn tortilla, and place in a pan. Top with reserved 1/2 cup sauce and additional 1/2 cup shredded cheese. Bake at 350F for 15 to 20 minutes).