Chicken Mushroom Ragu

Chicken Mushroom Ragu

  • Servings: 1
  • Time: 10 minutes
  • Difficulty: easy
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I been eating healthy for the past few months, and I been testing recipes as I go along on this journey.

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I made up this recipe for lunch today, its delicious, healthy and satisfying.

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1/2 cup tomato sauce
3 OZ cooked chicken breast marinated in 2 tbsp. of your favorite fat free BBQ sauce
3 cups raw mushroom
1/4 tsp. dry basil
1/3 tsp. sea salt
1/4 tsp. black pepper
pam original oil spray
1/4 cup of water
2 tsp. fat free sour cream
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/3 tsp. cayenne pepper (optional)

spray a large sauté pan with Pam original oil spray and on medium high heat cook the chicken until its fully cooked.

remove the chicken from the pan and set a side.

add the mushroom and cook for a minute, add all the spices and cook for additional minute, add half the water and cook for one more minute.

return the chicken to the pan, add tomato sauce, sour cream and the rest of the water, cook for one minute and serve.

Enjoy!

Chicken Pasta Helper

Chicken Pasta Helper

  • Servings: 4-6
  • Time: 25 minutes
  • Difficulty: easy
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Normally hamburger helper made with ground beef, but tonight I made it with ground Chicken since my husband cannot eat red meat.

I try as much as I can to stay away from ready made packaged food, they are full of sodium and preservatives.

I like cooking from scratch so I made up this recipe for tonight’s dinner for my husband. It turned out delicious and healthier version.

chicken helper

1 1/2 LB ground chicken breast
1 bag 24 OZ of Rotini pasta or any of your favorite dry pasta
2 tbsp. chopped dried onion
1 tbsp. garlic powder
1/4 tbsp. sea salt
1 tbsp. paprika
1 tbsp. onion powder
1 tbsp. chili powder (hot or sweet)
1 tbsp. taco seasoning mix
3 tbsp. olive oil
2 cups of fiesta blend cheese
1 cup reserved pasta water

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Cook the pasta according to the package instructions.

Over medium heat add olive oil to a large skillet, add ground chicken and sauté until fully cooked.

Add all the spices, sea salt and cook for 1 minute.

Add pasta, cheese, reserved pasta water and mix well until the cheese is melted.

Serve with simple green salad and garlic bread.

Enjoy!

Maqluba

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Maqluba

  • Servings: 6
  • Time: 35-60 minutes
  • Difficulty: easy
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Maqluba is the national dish of Israel / Palestine, The dish can include a variety of vegetables, such as tomatoes, potatoes, cauliflower, carrots and eggplant! my favorite way to make it  with eggplant and cauliflower, chicken or lamb are the meats of choice to be used in Maqluba.

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Maqluba latterly translates to “upside down” in Arabic, when the casserole is inverted, the top has the crusty layer of the rice, some chose to have the vegetable on the bottom instead of the rice, but my mom always made it with the rice on the bottom, I love it and so my family.

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4 LB boneless skinless chicken breast or chicken thighs.
8 cups cold water
1 stick of cinnamon
2 bay leaf
1 large onion thinly sliced
1 med cauliflower cut up to floweret OR
1 large eggplant cut up in to 3 inches circles
3 cloves of garlic minced
3 cups of Jasmin rice or long grain rice
1/2 tablespoon of black pepper
1 1/2 tablespoon of salt divided
1 1/4 tablespoon of cinnamon powder
1 tablespoon of curry powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon turmeric powder
2 teaspoon ground cardamom
6 cups reserved chicken broth
6 tablespoon olive oil divided
3 tablespoon butter

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Preheat oven to 425

In a large stockpot add water, chicken, cinnamon stick and bay leaf, bring to boil, lower the heat to medium low and simmer uncovered to avoid spells for about 25 minutes, making sure to skim off the foam every few minutes until the broth is clear.

In the main time, spread the eggplant on to nonstick or lined baking sheet in single layer, drizzle 3 tablespoon of olive oil and sprinkle 1/4 of tablespoon of salt, work the oil and the salt in to the eggplant, roast for 30 minutes.

Rinse the rice with cold water and drain, set a side.

In a medium size nonstick pot add the remaining olive oil, butter and Sauté the sliced onions until golden, add the garlic and sauté for 1 minute, make sure the pot is large enough in order to cook the entire meal in.

Add the sautéed onion and garlic to the rinsed rice, add all the spices, the remaining salt and pepper. mix well.

Remove the chicken from the broth on to a plate and let it cool for a minute, discard the cinnamon stick and bay leaf, reserve the broth.

Shred the chicken in to large bite size.

line the bottom of the pot with a layer of the rice and onion mixture, add a layer of eggplant or the vegetable you chose to use, repeat until all of the eggplant used and end up with a top layer of the rice.

Add chicken broth, cover and bring to boil, lower heat to simmer and cook for 25-30 minutes.

Let the rice stand in the pot covered for about 10 minutes.

Hold a large serving platter over the pot and invert the rice carefully and serve.

Some recipes have toasted nuts on top but i love this simple one! 

Served with plain yogurt or middle eastern salad

Cheese sauce

Cheese sauce

  • Servings: 8-12
  • Time: 25 minutes
  • Difficulty: easy
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I tested a cheese sauce last night and it turned out delicious, hearty,
and cheesy goodness… And the meat added an extra delicious flavor.

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I also used the same sauce to test my homemade Nachos and it turned out as
delicious as the Penne dish.

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Also tested this sauce with steamed vegetables and there are no words to
describe the flavor, all I could say that it is absolutely delicious.

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I am still in the testing stages with this sauce; I have to try and work on
it few more time, so I won’t post it just yet.

I promise I will once I get it perfect and up to standard to post.

Apple-Pecan Cupcakes

Apple pecan

  • Servings: 6-12
  • Time: 45mins
  • Difficulty: easy
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 These delicious cupcakes have the taste of apple pie but in a cupcakes shape for an easy eat on the go!

.2 cups chopped Apples, any kind

.1 tbsp fresh Lemon juice

.2 cups All purpose flour

.2 tsp. Baking powder

.½ cup Light brown sugar substitutes

.1 cup Pecan chopped and divided

.2/3 cup low fat Milk

.1 stick of Butter room temperature

.1 large Egg

.1 tsp Cinnamon

.½ tsp grated Nutmeg

.¼ tsp Salt

.1 tsp Vanilla

Preheat oven 375

Peel and chop the apples to small bite sizes, add lemon juice and set aside.

Line a muffin pan with baking paper and set aside.

In a stand mixer bowl beat brown sugar and butter until it is soft, add egg, vanilla and mix well for about a minute.

Sift flour; add salt, cinnamon, nutmeg, baking powder, chopped apples and half the chopped pecans.

On a low speed add the flour mixture and alternate with the milk starting and ending with the flour, making sure not to over mix.

With ice cream scope, adds the batter to the lined muffin pan, sprinkle the top with the remaining chopped pecans.

Bake for 25-30 minutes or until toothpick comes out clean.

It makes 12 cupcakes.

Brown Rice

 

  • Servings: 6
  • Time: 30-45 mins
  • Difficulty: easy
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This is the first time I make Brown Rice and I think I will be making it a lot from now on, very testy and healthy.Brown Rice

4 Cups of Brown Basmati rice
9 Cups of Homemade Chicken stock
1 TBS olive oil
1 TBS butter

In a large non-stick pot add olive oil, butter, rice and toast for two minutes, add Chicken stock and bring to boil, reduce to simmer until the rice fully cooked. It will take about 45 minutes.

Chicken Tortillas soup

Chicken soup

  • Servings: 6
  • Time: 30 mins
  • Difficulty: easy
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This soup does not need any introductions, so here is the recipe!

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.3 Cups Cooked Chicken cut to bite size

.1 large Onion finally chopped

.3 Glove of Garlic minced

.1 Tbsp. Salt

.1/2 Tbsp. Black Pepper

.10 Cups of water or chicken stock

.15 Corn Tortilla cut to strips

.1/2 Chili Paper

.1 TBS Maggie seasoning

.1/4 Cup lime juice

.1/2 Tbsp. Cumin powder

.1/2 Tbsp. Coriander powder

.1 Can 14.5 oz. chopped tomato

.4 Tbsp. Chopped fresh cilantro

.2 Tbsp. Butter

.1 Tbsp. Olive oil

In a large pot add butter, olive oil, onion, black pepper, salt, and saute until its soft, add garlic and cook for 1-2 minutes.

Add Cooked Chicken and the rest of the ingredient except Tortilla, lime juice and Cilantro. Bring to boil, reduce heat, and let it simmer for 15-20 minutes.

Add fresh Cilantro, lime juice and cut up Tortillas and cook for 2 minutes.

Serve with sour cream and avocado. Enjoy!