Chicken Stir Fry

This recipe is an easy way to enjoy in veggies and a great way to use up leftover cooked chicken.

You’ll Need

  • 2 medium onions, thinly sliced
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced water chestnuts
  • 28 ounces drained bean sprouts
  • 1/2 cup bamboo shoots
  • 2 tablespoons cornstarch
  • 2 cups cooked chicken cut in large bite sized pieces
  • 4 large celery stalks cut diagonally into 1 inch pieces
  • 2 tablespoons cooking oil
  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • Ground pepper
  • Cooked rice or noodles

Directions 

  • In a large skillet, heat oil and cook onions until slightly soft.
  • Add celery, mushrooms and 1 1/2 cup chicken broth.
  • Cook over low heat for 10 minutes, stirring a few times.
  • Add water chestnuts, bean sprouts and bamboo shoots.
  • In a small bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and stir until smooth.
  • Add mixture to the large skillet, along with the cooked meat.
  • Add freshly ground pepper and mix well.
  • Simmer for 10 minutes.
  • Serve over rice or noodles
  • Switch up the vegetables as you see fit.

Tuscany Stuffed Chicken Breast

If you have any recipes that you would like to share please email them to nutrition@willclower.com
Submitted by Linda at Eckert Seamans Thank you Linda!

 

You’ll Need
  • 2 skinless, boneless chicken breast halves (about 4 ounces each)
  • 2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
  • 2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper
    halves from a jar, drained
  • 6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)
Directions
  • Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap.
  • Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
  • Remove plastic wrap.
  • Sprinkle chicken with black pepper.
  • Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast.
  • Fold in edges; roll up into a spiral, pressing the edges to seal.
  • Roll in flour.
  • In an 8-inch skillet heat the oil over medium heat.
  • Cook chicken in hot oil about 5 minutes, turning to brown all sides.
  • Remove from skillet.
  • In the same skillet bring wine or broth to boiling; reduce heat.
  • Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains.
  • Return chicken to skillet.
  • Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink.
  • Plate the chicken and spoon the sauce over it.

 

Crockpot Chili

Chili works well for a afternoon meal while the football games are on and family and friends have gathered.

You’ll Need

  • 1 ½ pounds ground beef
  • ½ cup chopped celery
  • ½ cup chopped mushrooms
  • ¾ cup chopped onion
  • 1 bay leaf
  • 2 Tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ cup BBQ sauce
  • 16 ounces tomato sauce
  • 28 ounces stewed tomatoes
  • 15 ½ ounces kidney beans, cooked
  • 1 teaspoon red cayenne pepper

Directions:

  • Brown beef, drain fat and put in Crockpot.
  • Add rest of ingredients, except kidney beans.
  • Cook on low 8-10 hours or on high for 5-6 hours.
  • Stir occasionally.
  • Add beans about 1 1/2 hours before you serve.

Greek Lamb and Orzo

 The flavors of the Mediterranean are quite delicious. This is an easy way to prepare lamb on a busy weeknight. Enjoy this main dish with a glass of red wine.

You’ll Need

  • 1 pound ground lamb
  • 16 ounces canned stewed tomatoes, undrained
  • 1 stalk celery, cut into ½ inch pieces
  • ½ cup orzo
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • Plain yogurt

Directions

  • Cook and stir ground lamb in 10-inch skillet until lamb is light brown; drain.
  • Stir in tomatoes, celery, orzo, salt and red pepper.
  • Heat to boiling; reduce heat.
  • Cover and simmer about 12 minutes, stirring frequently until tomato liquid is absorbed and orzo is tender.
  • Serve with yogurt.

 

Chicken Caesar

As we move into spring, Caesar Salads are a perfect base for a meal and quite easy to make. This specific one is topped with chicken. For a substitute you could try a blackened fish or shrimp.
You’ll Need
  • 3 to 4 ounces of chicken per person cooked
  • 1 head romaine lettuce, chopped
  • Generous handful of crouton
  • 2 cloves garlic, pressed
  • 2 teaspoons lemon juice
  • 1/ 2 teaspoon Dijon mustard
  • 1 can (2 oz.) anchovy fillets, drain oil off
  • 1/4 cup grated Romano cheese
  • 2 tablespoon red wine vinegar
  • 1/ 3 cup olive oil
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
For the Croutons:
Chop up stale bread, brush with olive oil and sprinkle with garlic powder.
Toast in 350° oven till brown. No more than 10 minutes.
For the Salad:
Wash romaine and chop into bite-sized pieces.
For the Dressing:
In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. In a large bowl, toss lettuce and dressing and half the cheese together, along with croutons.
Serve on individual plates and top with chicken and remaining cheese.

 

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Baked Halibut with Lemon Paprika Butter

 

Submitted by Linda B. at Westinghouse. Thank you, Linda B.!
 
You’ll Need:
  • 3 tbsp. Butter at room temperature
  • 2 tbsp. Sweet Paprika
  • 2 tbsp. Fresh Italian Parsley Chopped
  • 1 tbsp. Fresh Lemon Juice
  • 1 tsp. Grated lemon Peel
  • ½ tsp. Salt
  • ½ tsp. Ground Black Pepper
  • 4 (5 oz) Halibut Fillets
  • Lemon Wedges
Directions:
  • Preheat oven to 400°F.
  • Butter 13 x 9 x 2 inch glass baking dish.
  • Combine butter, sweet paprika, 1-tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend.
  • Spread seasoned butter mixture over both sides of the fish fillets.
  • Sprinkle each with additional salt and pepper.
  • Transfer fish to prepared baking dish.
  • Bake fish until just opaque in the center about 10 minutes.
  • Transfer fish to a platter and sprinkle with the remaining 1 tablespoon of parsley.
  • Garnish platter with lemon wedges and serve.
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Salmon in Dill Sauce

Herbs make meals come to life and they are also super for our health too! Dill is one of those special ones that works wonderfully with salmon.
You’ll Need
  • 2 pounds of salmon steaks
  • Salt
  • Pepper
  • 1 Tablespoon butter
  • 1 cup sour cream
  • ½ teaspoon dill
Directions
  • Melt the butter in skillet on low heat.
  • Cook salmon 10 minutes per inch of thickness.
  • Turn twice, salt and pepper to taste.
  • When salmon is done remove to hot platter.
  • Put sour cream and dill in skillet and turn heat off.
  • Sour cream should be warm after a few minutes.
  • Pour over salmon and serve.

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