Category Archives: Meals

One-pot BBQ pulled chicken sandwiches

BBQ chickenNothing beats good BBQ. Present me with a plate of smoky goodness, and I just.cannot.resist.

But the fact that the average person eats more than 3,000 calories in a single BBQ sitting? That’s not nearly as appealing.

So when my husband came up with this tangy take on a classic pulled pork sandwich, my heart (and stomach) skipped a beat.

Sure, he swaps in chicken to cut fat and calories – but I’ll vouch that there’s no shortage of finger-lickin’ flavor!

One-Pot BBQ Pulled Chicken Sandwiches

Ingredients:

  • 4 boneless chicken breasts
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1.5 cups water
  • 1.5 cups BBQ sauce (your favorite brand)
  • .5 cup apple cider vinegar
  • Package King’s Hawaiian sweet rolls
  • Monterey Jack cheese slices
  • Salt and pepper, to taste
  • Hot sauce, optional
  • Pepperoncini, optional

Directions:

  1. Season raw chicken with salt and pepper.
  2. In large pot (a dutch oven works best), add chicken, onion, garlic, BBQ sauce and apple cider vinegar. Cover with water, and bring to a boil.
  3. Reduce heat, simmer on low for 45-60 minutes to cook.
  4. Remove chicken, reduce liquid by half (to sauce-like consistency) by slowly bringing heat up. Stir often to keep from burning.
  5. Shred cooked chicken, adding meat into sauce and stirring to combine.
  6. Assemble sandwiches using sweet rolls, meat and cheese. Add hot sauce and/or pepperoncini, as desired.

Wok this way: Seven-veggie stir fry

StirFry2

Cook with a wok, and not only will you have a healthy, vegetable-dense dinner on the table in minutes, but kitchen clean-up will also be a breeze.

The first step on your way to the wonderful world of wok cooking? Pay a visit to Tane Chan, owner of The Wok Shop in San Francisco’s Chinatown.

The Wok Shop is not only known as the best store in the country for woks, but Chan just so happens to be the authority on Chinese cookware. In fact, she’s been selling woks for more than 35 years and takes great care in matching each customer with the perfect pan for his/her needs.

Step two? Find a wok-friendly recipe and start experimenting. Below is a deliciously-simple stir-fry to get you started!

Seven-Veggie Stir Fry

Ingredients:

  • 4 boneless, skinless chicken breasts, cubed
  • 3 Tbsp corn starch
  • 3 Tbsp peanut or canola oil, divided
  • 1/4 cup soy sauce
  • 2 Tbsp mirin
  • 2 Tbsp sweet chili sauce
  • 1/4 tsp garlic powder
  • 1 medium yellow or red onion, diced
  • 2 bell peppers (one red, one yellow), sliced thinly
  • 1/2 head broccoli, broken into small florets
  • 1 cup pea pods
  • 3 carrots, peeled and sliced
  • 1/2 head cauliflower, broken into small florets
  • 3 stalks celery, thinly sliced

Directions:

  1. Place cubed, raw chicken in a resealable plastic bag with corn starch and toss to coat
  2. Heat a large wok before coating with 2 tablespoons oil (you’ll know it’s ready when you flick a drop of water on the surface and it evaporates)
  3. Add chicken, stirring with paddle until no longer pink, about 3-5 minutes
  4. Add veggies, stirring constantly while pouring in remaining oil, plus soy sauce, mirin, sweet chili sauce and garlic powder
  5. Cover for 4-5 minutes to cook vegetables until crisp-tender
  6. Continue to cook uncovered for another 2-3 minutes before removing from heat
  7. Serve alone or atop a bed of steamed brown or white rice

A few helpful hints: 

Prepare veggies ahead of time to make quick work of this easy weeknight meal (we made extra for multiple nights).

StirFry4

Don’t forget to season your wok to create a non-stick finish that will add extra flavor as well as protect it.

StirFry1

And there you have it…there’s simply no better fun, fast (and yummy) way to get food on the table. Happy wokking!

StirFry3

Sweet and sour summer quinoa salad

QuinoaSalad

It was love at first taste with this light and tangy salad at my local grocery store.

But paying $9.00 per pound for it from the self-serve section? That’s when I decided to take matters into my own hands.

After cooking, chopping and swapping some ingredients, I’m pretty pleased with the result, which makes a delicious midsummer dinner or side dish to share.

Sweet & Sour Summer Quinoa Salad

Ingredients: 

  • 2 cups uncooked quinoa
  • 1 green bell pepper, diced
  • 2 mangoes, peeled, pitted and diced
  • 1/2 red onion, diced
  • 1 can black beans, rinsed
  • 1 handful parsley, roughly chopped
  • 1 cup dried cranberries
  • 1/2 cup balsamic vinegar
  • Salt and pepper, to taste

Directions: 

  1. Cook quinoa according to directions on package, set aside
  2. Prep veggies while cooked quinoa is cooling, combining bell pepper, mango, onion, beans, parsley and cranberries in a large bowl
  3. Add quinoa, then balsamic vinegar, salt and pepper, mixing to incorporate
  4. Chill in refrigerator for a few hours (or overnight) before serving

Recipe redux: Edamame-Kale Succotash Salad

SoyKaleSuccotash

Just look at all that leafy green goodness…

Growing up in the Midwest, I always equated ‘succotash‘ with those bags of soggy, cubed veggies from the freezer section of the grocery store.

But after drooling over this recipe for Succotash Salad with Buttermilk Avocado Dressing in the June 2013 issue of Better Homes & Gardens, I decided it was worth another shot.

That’s right; you heard it here first, folks: Succotash is making a comeback! 

I did make a few tweaks to the recipe – based partly on personal preference (I’m not a huge fan of the texture of Butter lettuce) and partly on sheer laziness (I couldn’t find lima beans at my store, so I opted for edamame and called it a day).

The result was pretty tasty, though, so if you try it yourself, be sure to let me know what you think!

Kinetic Fix Edamame-Kale Succotash Salad

Ingredients:

  • 2 ears fresh sweet corn, shucked and kernels cut off
  • 1 package frozen edamame, cooked and cooled
  • 1 cup low-fat buttermilk
  • 1 avocado, halved, seeded and peeled
  • 1 tbsp fresh parsley, roughly chopped
  • 1/2 tsp garlic salt
  • 1 tsp dry mustard
  • 1/4 tsp ground black pepper
  • 1 bunch kale, washed and finely chopped
  • 2 cups grilled chicken breast, cooled and diced
  • 1/2 cup finely chopped red onion
  • 1 package cherry tomatoes, washed and halved
  • 1/2 cup crumbled feta cheese

Directions:

  1. To make the dressing, blend buttermilk, avocado, parsley, garlic salt, dry mustard and black pepper in a blender or food processor until smooth.
  2. Combine remaining ingredients (kale, corn edamame, chicken, onion, tomatoes and cheese) in a large bowl.
  3. Pour dressing over salad mixture, tossing until it’s fully coated. Serve immediately.

My favorite protein-packed, one-pot chili

Let’s get one thing straight: A pot of chili shouldn’t be a dumping ground for leftovers.

The best bowls contain a range of fresh and flavorful ingredients – beyond the traditional beef and beans – for a healthy, one-dish dinner.

My favorite take on this comforting weeknight meal is power-packed and delicious with a surprising ingredient (cinnamon!) that adds just the right kick to round out the flavors.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced 
  • 1 1/2 pounds lean ground beef or turkey
  • 1 can (28 ounces) diced tomatoes
  • 1 can (15 ounces) red kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) whole corn kernels, rinsed and drained
  • 2 tablespoons chili powder to taste
  • 1 teaspoon ground cumin
  • Pinch cinnamon
  • Salt and pepper, to taste
  • 1/2 cup Greek yogurt
  • 1/2 cup shredded Cheddar cheese
  • Diced green onions (optional)
  • Tabasco sauce (optional)
  • Pickled jalapeno slices (optional)

Directions:

  1. Add olive oil to a frying pan, and saute the onion and garlic over medium-high heat. Dump in the meat, breaking it up with a wooden spoon while cooking for 5-10 minutes, or until all the turkey turns white or beef turns brown (no longer pink). Drain excess fat from the pan, and put cooked mixture into crock-pot.
  2. Stir in the tomatoes with their juice, plus kidney beans, black beans, corn kernels, chili powder, cumin, cinnamon, salt and pepper. Cover and bring to a simmer on low, cooking for 1-2 hours (or longer if you want to prepare before work and come home to a hot meal!).
  3. Ladle into bowls, topping each serving with 1 tablespoon of Greek yogurt and 1 tablespoon of the shredded cheese. Add a few dashes of Tabasco sauce, a sprinkle of diced green onions and some pickled jalapeno slices, if desired.

Quick & easy crock-pot chicken bake

While it’s generally good to stay away from a lot of processed foods, there are some days where – for whatever reason – you just need a break from the kitchen.

In that case, it becomes a matter of choosing between the lesser of two evils (i.e. a meal with some pre-made components versus fast food).

To that, I say: “Resist the drive-through!”

Yes, there’s definitely a time and a place for In-N-Out, but this recipe is just too simple (and tasty) to pass up on a busy weeknight.

Tastes like 'Thanksgiving on a spoon!'

Tastes like ‘Thanksgiving on a spoon!’

Quick & Easy Crock-Pot Chicken Bake (serves 4)

Ingredients: 

  • 4 chicken breasts (cubed, if desired)
  • Box of stuffing mix
  • 1/2 cup Greek yogurt
  • 1 can cream of chicken soup
  • 1/4 cup Parmesan cheese
  • Salt and pepper, to taste

Directions:

  1. Season chicken and place in the bottom of the crock-pot
  2. Dump entire box of (dry) stuffing over chicken
  3. Mix Greek yogurt and cream of chicken soup in separate bowl
  4. Pour yogurt/soup mixture into crock-pot (do not mix)
  5. Sprinkle cheese on top, if desired
  6. Cook on low for 4 hours, or until chicken is cooked through

Note: I found that there’s plenty of salt in the stuffing mix and soup, so go easy on any extra salt the first time around.