4 servings
Ingredients
12 ounces broad egg noodles
2 tablespoons butter
1/2 cup chopped onion
8 ounces sliced button mushrooms
1’2 teaspoon garlic powder
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups), or use 2 cups of leftover roasted chicken
1/2 cup dry white wine
1 cup reduced-sodium chicken broth plus 1 1/2 tablespoons cornstarch or use 1 pkg. Chicken gravy mix that makes 1 cup
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons freshly chopped chives
Directions
Cook egg noodles according to package directions.
Melt butter in a large skillet over medium-high heat. Add onion and cook for 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and garlic powder. Cook for 1 minute. Stir in chicken. Add wine and simmer for 1 minute.
In a small bowl, whisk together broth, cornstarch {or 1 cup chicken gravy}, and Worcestershire sauce. Add mixture to the pan and bring to a simmer. Simmer for 2 minutes, until the mixture thickens. Stir in cooked noodles and toss to combine. Gently fold on sour cream over low heat. Season to taste with salt and black pepper.
Transfer to a serving platter and top with chives. Serve with a green vegetable.
2 servings
Ingredients
1 large boneless, skinless chicken breast
¼ cup heavy cream
½ cup flour
1 cup plain panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
Salt and black pepper to taste
3 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
Salad
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cups Italian mixed lettuce, shredded
¼ of a small red onion, thinly sliced
2 medium tomatoes, each sliced into 4 slices
8 slices of fresh mozzarella
Italian assorted olives
Salt and black pepper to taste
Directions
Cut the chicken breast in half lengthwise. Place between pieces of plastic wrap and pound to about 1⁄4-inch thickness.
Place flour in a shallow dish. Cream in a second dish and breadcrumbs in a third dish. Add salt and pepper to each dish.
Dredge chicken in flour, shaking off excess, dip in cream, then dredge in panko; pat lightly.
Transfer to a plate for 15 minutes to set the coating.
Slice each tomato into 4 slices and place on paper towels. Sprinkle with salt and let sit for 20 minutes.
Heat 3 tablespoons oil in a large skillet over medium-high heat until hot. Add the cutlets and cook 2 minutes or until golden and crisp. Turn and cook for 2 minutes more. Transfer to a paper-lined plate and sprinkle each cutlet with grated cheese.
For the salad
In a medium bowl combine the olive oil, lemon juice, and salt and pepper to taste. Add the onion and lettuce, toss well/Spread the salad evenly over the two dinner plates. Arrange the tomato and mozzarella slices over one half of the plate and the cooked chicken cutlery on the other sice. Scatter some olives on the plate. Serve with sliced Italian bread.
Ingredients
2 cups diced cooked chicken
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 cup grapes, cut in half
1/2 cup chopped pecans, toasted
Salt and pepper to taste
Directions
Mix the mayonnaise and Dijon mustard together in a mixing bowl Add the celery and onion; stir. Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill until serving time.
Ingredients
1 box, two 9-inch refrigerated pie crusts, room temperature
2 tablespoons butter
Half onion chopped
2 large carrots, diced
2 celery stalks, diced
1 potato diced
2 cups chicken mushroom gravy
½ teaspoon salt
¼ teaspoon pepper
2 cups diced cooked chicken
1 cup frozen peas or green beans thawed
Directions
Heat oven to 425°F. Butter a 9-inch glass pie pan.
In a saucepan, melt butter over medium heat. Add vegetables and cook over low heat stirring frequently, until tender. Stir in salt and pepper. Gradually stir in chicken gravy
And chicken. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with
second crust; seal edge and flute. Cut slits in several places in the top crust.
Bake 45 minutes or until the crust is golden brown. Let stand 5 minutes before serving.
BROTH
1 leftover roast chicken carcass (skin, bones, and any meat stuck to the bones)
4 quarts water
1 carrot, halved
4 celery tops
1 small onion, halved
3 whole garlic cloves, peeled
2 bay leaves
Peppercorns to taste
In a soup pot, combine the chicken carcass, vegetables, and water. Bring to a boil. Lower the heat, cover the pot, and simmer the mixture for 2 hours.
Place a colander or strainer over a large bowl. Tip the contents of the pot into it. Let the mixture cool. Pour the strained broth back into the soup pot.
Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; set aside.
SOUP
2 medium onions, coarsely chopped
3 cloves garlic, finely chopped
4 stalks celery, cut into 1/2-inch slices
4 medium carrots, cut into 1/4-inch slices
6 oz thin spaghetti or any noodles you like. I use Chinese stir-fried noodles.
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
Directions
Return the broth to the soup pot. Add the vegetables, garlic, salt and pepper. Bring to a boil, reduce the heat to a simmer, and cook for about 20 minutes. Bring the soup to a low bowl and add the noodles. Cook for 15 -20 minutes until the noodles are cooked and the vegetables are tender. Add parsley and adjust salt to taste.
This chicken will yield at least 3 leftover meals: soup, pot pie, and chicken salad. Recipes will follow throughout the week. If you plan to use some of the leftover chicken for a pot pie, triple the recipe for mushroom, chicken gravy.
The recipe requires advanced preparation.
Ingredients
5 lb whole chicken
2 teaspoons smoked paprika
1 Tablespoon salt
2 Tablespoons olive oil, divided
4 potatoes, Yukon Gold or red
1/2 teaspoon salt
1/4 teaspoon pepper
2 fresh thyme sprigs, divided
zest of 1 lemon
Directions
Mix the salt and smoked paprika together and rub the outside and inside of the chicken with the mixture.
Refrigerator overnight uncovered.
When ready to cook:
Quarter the potatoes and toss with 1 tablespoon oil, lemon zest, salt, pepper, and 1 thyme sprig.
Arrange potatoes around the chicken in the baking dish.
Cut a lemon in half and place inside the chicken with the remaining thyme sprig.
Tie the legs of the chicken legs together.
Drizzle 1 Tablespoon olive oil over chicken.
Preheat the oven to 425 Degrees F and toast the chicken for 60-75 minutes.
Rest the chicken for 20 min before cutting.
You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken.
After you remove the meat from the bones, use the bones to make Chicken Noodle Soup.
Make a mushroom chicken sauce to serve with the sliced chicken.
Easy Chicken Mushroom Gravy
Ingredients
2 tablespoons butter
8 oz sliced mushrooms
1 packet of Chicken gravy mix
1 cup cold water
Directions
Melt the butter in a small saucepan and add the mushrooms. Cook until the mushroom liquid has evaporated. Whisk the gravy packet with the cold water. Stir into the mushrooms and cook over medium heat until the mixture comes to a low boil. Lower heat and sinner, stirring, for 1 minute. Serve with the chicken.
Hearty Salad
Honey Mustard Dressing
Serves 4
Ingredients
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 tablespoon water
1 small garlic clove, grated or minced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Directions
In a small bowl, whisk together the mustard, olive oil, vinegar, honey, water, garlic, salt, and pepper.
Cover until serving time.
Salad
5-6 cups hearty salad greens, such as radicchio, escarole and romaine.
½ cup salad toppings that include fruit and nuts
A handful of croutons
Honey mustard dressing
Direction
Combine the lettuce mix, salad toppings, and croutons in a salad bowl. Add enough dressing to moisten the salad or to your taste.
Potato Chip Crusted Air- Fried Chicken
Ingredients
2 bone-in chicken thighs and 2 bone-in chicken breasts, skin removed
Marinade
1 cup buttermilk
1 teaspoon seasoned salt
1 teaspoon paprika
Chicken coating
1 cup Tempura flour
1 cup panko crumbs
1 cup salt and vinegar potato chips, crushed
1 large egg, beaten with 1 tablespoon water
Cooking spray
Directions
Combine the buttermilk, seasoned salt, and paprika in a ziplock bag. Mix well, add chicken, and marinate overnight.
For the breading
Place the Tempura flour in one shallow dish, the egg and water in a second, and the panko and crushed potato chips in a third dish.
Drain the chicken from the marinade. Dredge each piece on flour, egg, and then crumb mixture. Press the crumbs into the chicken and place the breaded pieces on a plate. Refrigerate until ready to cook
Preheat the Air fry to 375°F F for 15 minutes. Spray all sides of the chicken pieces with cooking spray and place the chicken in the air-fryer basket meaty side up. Cook for 10 minutes, turn the chicken pieces over, and cook for 8-10 more minutes or until the chicken is crispy and cooked to at least 165°F. Let rest 5 minutes before serving.
Sugat Snap Pea Salad
Ingredioents
1- 8 oz pkg sugar snap peas
Salt
½ cup chopped red onion
1 celery stalk finely diced
Half a package of salad toppings/add-ins, such as canned nuts and berries
Italian vinaigrette
Directions
Trim the ends of the peas and remove the strings. Cut each into thirds. Cook in boiling salted water until tender, about 6 minutes. Drain.
Place the peas in a serving bowl with the remaining salad ingredients and add enough vinaigrette to coat the salad. Chill for several hours.
Dill Pickle Potato Salad
Ingredients
2 lbs whole small unpeeled red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 a large sweet onion finely chopped
3 celery stalks, finely chopped
1 cup olive oil mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15-20 minutes.
Drain the potatoes and cool. When cool enough to handle, slice the potatoes into a storage bowl. Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time.
2 servings
Ingredients
Heated Italian bread
For the Chicken
2 large chicken breasts,
½ cup flour1/2 teaspoon garlic powder
2 teaspoons Italian or Greek seasoning
1/2 teaspoon kosher salt
Olive oil
For the Salad
2 large, ripe tomatoes, sliced thin
8 ounces fresh mozzarella slices
1 cup Kalamata olives
¼ cup sliced red onion
2 tablespoons Extra virgin olive oil
Fresh basil leaves, to taste
Cracked black pepper
Make the chicken: Take the chicken breast and slice them in half horizontally so you have four thin chicken cutlets. Combine the flour with the seasonings and dredge the chicken in the flour mixture.
n the large skillet heat enough olive oil to cover the bottom of the skillet and set over medium heat. When the oil begins to shimmer, add the chicken cutlets. Cook for 3 minutes, then turn over and cook the other side for another 3 minutes.
Assemble the salad: Layer the tomato slices evenly between two pasta bowls and sprinkle lightly with salt. Add the red onion, mozzarella slices, then the olives and basil. Place the cooked chicken cutlets on top and drizzle with olive and sprinkle with cracked black pepper. Serve with slices of crispy Italian bread.
Chicken Saltimbocca with Artichoke Sauce
2 Servings
Ingredients
2 boneless, skinless chicken breast halves
6 large fresh sage or basil leaves
4 thinly sliced prosciutto di Parma
1/4 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
2 tablespoons extra virgin olive oil
Half of a 14-oz can of artichoke hearts drained
½ cup Chicken Stock
1 tablespoon unsalted butter
¼ cup chopped fresh parsley
Directions
Place the chicken breast halves between two pieces of plastic wrap. Pound them with a rolling pin or meat pounder until the breasts are about ¼ inch thick; set aside.
Put 2 sage leaves on the less smooth side of each pounded chicken breast. Cover them with the 2 prosciutto slices and press until they adhere. Cover the breasts and chill them for 10 minutes.
Spread out the four on a pie plate and add salt and pepper to taste. Working with one piece at a time, coat the chicken with the flour and shake off the excess flour.
Heat the olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 5 minutes per side, or until the pieces are golden and just cooked through.
Coarsely chop the artichoke hearts (about 1/2 cup). Add them to the skillet along with the chicken stock and butter. Simmer until the liquid is slightly reduced, about 5 minutes.
Place the chicken dinner plates; spoon the sauce over the chicken to serve.
Lemon Rice
Make the whole recipe, leftovers heat easily and you can save time.
Servings 6
Ingredients
4 tablespoons unsalted butter
1 small onion diced
3 cloves garlic finely minced
2 cups Long Grain White Rice
1 teaspoon salt
3 ½ cups Low Sodium Chicken Broth
1 large lemon juiced
Directions
Heat the butter in a deep pot over medium heat then add the onion and cook until slightly translucent.
Add the garlic and cook for an additional minute or until fragrant.
Add the rice and salt, stir, and fry for 6-7 minutes or until the rice turns an opaque white color, stirring the entire time to prevent burning.
Add the broth and lemon juice and stir to combine.
Bring the rice to a simmer then reduce the heat to low-medium and cover.
Cook for 18-20 minutes, or until the rice has cooked completely.
Remove the pan from the heat and leave the lid on the pan.
Let the rice rest for 10-15 minutes before fluffing and serving.
Garden Peas with Chopped Onion
Ingredients
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Directions
Saute butter and onion in a small saucepan over low heat for about 5 minutes. Add the peas and heat over low until hot.
Serve with a green vegetable, such as sauteed spinach.
Ingredients
Sauce
2 tablespoons cornstarch
1/4 cup soy sauce
2 tablespoons chicken broth
2 tablespoons honey
Stir-fry
3 tablespoons sesame oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 garlic cloves, minced
4 green onions, thinly sliced
1 tablespoon sesame seeds
Hot cooked rice
Directions
Make the cornstarch mixture:
In a small bowl, whisk the cornstarch, soy sauce, broth, and honey until blended.
In a large skillet, heat a tablespoon of sesame oil over medium-high heat. Add the chicken, and cook and stir until no longer pink, 4 to 5 minutes. Remove the chicken from the pan.
In the same pan, heat the remaining 1 tablespoon sesame oil over medium-high heat. Add the sliced red peppers, and cook and stir until crisp-tender, 2 to 4 minutes. Add the minced garlic and cook and stir for 1 minute longer.
Whisk the cornstarch mixture, and then add it into the pan, stirring as constantly. Bring the sauce to a boil. Cook and stir until thickened, 1 to 2 minutes.
Add the chicken back to the pan. Stir and heat through.
Sprinkle the green onions and sesame seeds over the Garlic Chicken. Serve with rice.
