White Cheese and Chicken Lasagna (Tasty Kitchen)

White Cheese and Chicken Lasagna

Source: Tasty Kitchen.

Paige's Recipe Notes: Skip the mozzarella cheese and just put sauce. Or sub cauliflower mash for the mozzarella. Zucchini would be good in this too.

Ingredients

• 9 whole Lasagna Noodles (not Oven-ready)
• ½ cups Butter
• 1 whole Onion, Chopped
• 1 clove Garlic, Minced
• ½ cups All-purpose Flour
• 1 teaspoon Salt
• 2 cups Chicken Broth
• 1-½ cup Milk
• 4 cups Shredded Mozzarella Cheese, Divided
• 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
• 1 teaspoon Each, Dried Basil And Oregano
• ½ teaspoons Ground Pepper
• 2 cups Ricotta Cheese
• 2 cups Cooked, Cubed Chicken
• 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
• 1 Tablespoon Chopped Fresh Parsley

Instructions

1. Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
3. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
4. Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
6. Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.

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20 Minute Vegan Alfredo (The Vegan 8)

20 Minute Vegan Alfredo

Source: The Vegan 8.

Paige's Recipe Notes: Delish. Use mirin for less tart taste. Add a tablespoon honey or maple syrup. 

Serves 1/4 cup sauce (not pasta).

Ingredients

For the Pasta

• 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
• 1/2 tablespoon fine sea salt

Alfredo Sauce

• 2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)
• 1/4 cup raw cashew butter or 3/4 cup raw cashews (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
• 2 teaspoons apple cider vinegar (10 mL)
• 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
• 2 tablespoons brown rice flour (20 g, really is magical in this)
• 3/4 teaspoon garlic powder
• 3/4-1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• optional: 1/2 teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
• optional: any veggies you may want to add

Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. Then just use 1/4 cup for the recipe as listed.

Instructions

1. Follow each step closely. To have this ready to eat in 20 minutes, you will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Mine took exactly 9 minutes. Yours may vary depending on the pasta you use.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients (including the dried Italian herbs if using) to a blender. Blend until very smooth and there is no lumps from the cashew butter or rice flour. It will be very runny, don't worry about that, it will thicken up a lot when cooking. You will notice that it tastes fairly salty straight out of the blender, this is necessary for it to stand out in the end result with the pasta (and any veggies you may add).
3. Check your water to see if boiling yet.
4. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it. I cooked mine about 4 minutes. I have a gas stovetop and this is how quick it was, yours may vary. You don't want to cook it too long because it will thicken up considerably as it cools off, because of the rice flour. The longer you cook it, the thicker it will become. You are basically just wanting it to thicken up to a light creamy consistency and then remove from the heat. If for some reason you slightly overcooked it and it gets too thick, just add a tiny amount of broth to thin it back out. Voila. Add any veggies if you like. I literally just threw in some peas and carrots from the freezer and let them cook a minute in the sauce. Your sauce should be done before your pasta, so just cover with a lid to keep warm.
5. Once your pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. I don't like to add it directly to the sauce or it thickens it up too much. I add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. If you used low-sodium broth and 3/4 tsp salt, it should not need any extra. Mine was perfect, but taste and add more if necessary as some broths vary. For reheating leftovers, heat over low and add a little broth to thin back out if necessary.

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Unprocessed Recipes (Chef AJ)

Unprocessed Recipes

Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ.

Paige's Recipe Notes: Salt free, oil free, sugar free recipes.

Lentil Tacos

Ingredients

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 cup dry lentils, rinsed
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 14 ounces water
• 1 cup salt-free salsa
• Salt-free seasoning, to taste

Instructions

1. Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and on salads. 

Quick Sun Dried Tomato Marinara

Ingredients

• 1 cup oil-free sun dried tomatoes, soaked in water
• 3-4 fresh Roma tomatoes (approximately 12 ounces)
• 1 red bell pepper, seeded (approximately 8 ounces)
• 1-2 cloves garlic, peeeled
• 3-4 pitted dates
• 1 shallot (approximately 1 ounce) or red onion equivalent 
• 1 Tablespoon sun-dried tomato powder
• 3-4 fresh basil leaves

Instructions

1. In a blender, blend all ingredients until smooth. If you prefer a chunkier consistency, use a food processor fitted with the "S" blade and process all ingredients until desired consistency is reached. Serve over your favorite healthy noodles such as those made from rice, tofu, sea vegetables or zucchini. To make zucchini noodles, peel zucchini and then make noodles using a Spiralizer, Saladacco or vegetable peeler. 

Chef's Note: If you have a high-powered blender, you can make this sauce hot right in the blender.

Aunt Melony's Caesar Salad Dressing

Ingredients

• 2 cups water
• 1x15-ounce can cannellini beans, drained and rinsed
• 3 cloves garlic
• 3/4 cup lemon juice
• 4 Tablespoons low sodium miso
• 6 Tablespoons nutritional yeast
• 1 Tablespoon rice vinegar
• 1/2 teaspoon xanthan gum

Instructions

1. Place all ingredients in blender and blend until smooth. Add xanthan gum and blend again briefly. 

Chef's Note: This dressing is delicious on baked potatoes and steamed veggies.

Ginger Slaw

Ingredients

Slaw:

• 2 cups shredded carrots
• 2 cups shredded purple cabbage
• 2 cups jicama (cut into long thin strips)
• Cilantro and pumpkin seeds for garnish (optional)

Dressing:

• 1/2 cup orange juice
• Juice of one lime, plus zest
• 1/2 ounce fresh ginger, pressed

Instructions

1. Combine vegetables in a large bowl. Whisk dressing ingredients together and pour over vegetables. Garnish with cilantro and/or pumpkin seeds if desired. 

Sweet Potato Soup with Cannelini Beans and Rainbow Chard

You can also make this soup with butternut squash or white potatoes in place of the sweet potatoes. 

Ingredients

• 8 cups water or low sodium vegetable broth
• 2 Tablespoons sun-dried tomato powder
• 2 leeks (approximately 6 ounces), thinly sliced
• 2-3 large sweet potatoes (2 pounds), peeled and cut into uniform cubes
• 2 cans cannellini beans, rinsed and drained
• 1 pound rainbow chard, chopped
• 1/4 cup fresh squeezed lemon juice (with zest from lemons) 

Instructions

1. In a large soup pot, bring the water or vegetable broth to a boil. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft. Add diced sweet potatoes and cook another 8-10 minutes until tender. Add the beans and cook for an additional 2 minutes. Remove soup pot from heat and stir in chard so that it wilts. Stir in lemon juice and sun-dried tomato powder. Sprinkle chopped Italian parsley on top, if desired, and garnish with a fresh lemon twist. The preparation for this soup can be done in advance. You can have the leeks sliced, the sweet potatoes diced, the beans rinsed, the chard chopped, the juice squeezed and the water measured out. Then it takes only 20 minutes to cook it. This recipe can easily be doubled. 

Chef's Note: With the bright orange sweet potatoes, white beans, and rainbow colored chard, this is a very pretty soup. But if you can't find rainbow chard, feel free to substitute Swiss chard or any greens such as collards, spinach or kale. 

Fruity Quinoa

Ingredients

• 1/2 cup quinoa
• 1 cup orange juice
• 1/2 teaspoon cinnamon
• 1 teaspoon alcohol-free vanilla
• 2 Tablespoons currants or unsweetened dried cranberries

Instructions

1. Place quinoa, orange juice, cinnamon and vanilla in a sauce pan and bring to a boil. Reduce to a simmer, cover, and cook 10-15 minutes, until all of the liquid is absorbed. Stir in dried fruit.

Holiday Baked Yams

Ingredients

• 4 large yams, peeled and diced
• 2 ripe pears, peeled and diced
• 1 cup unsweetened dried cranberries
• 1/2 cup fresh orange juice
• 1 Tablespoon alcohol-free vanilla

Instructions

1. Preheat oven to 350 degrees F. Mix all ingredients together and place in a baking dish that has a lid. Cover and bake for one hour (or until soft). You should easily be able to pierce the yams with a fork.

Maple Glazed Brussels Sprouts

Ingredients

• 1 and 1/2 pound Brussels spouts
• 1/4 cup finely minced shallot
• 1/4 cup maple syrup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon low sodium tamari
• 1 Tablespoon arrowroot powder
• Finely diced red bell pepper (optional)
• Chopped candied walnuts or spiced pecans (optional) 

Instructions

1. Cut off stems from Brussels sprouts and then cut in half. Cook for 2 minutes in boiling water. Drain and rinse in cold water. (This step can be done in advance.) In a heavy nonstick sauce pan, sauté shallots in vegetable broth or water for 2-3 minutes. Add Brussels sprouts and sauté for 4 minutes longer. Whisk together maple syrup, tamari, Dijon mustard and arrowroot. Pour over vegetables and cook 2 minutes longer until sauce is thickened. Garnish with red bell pepper or nuts, if desired. 

Chef's Note: If you don't want to use maple syrup, use date syrup and add 1/4 to 1/2 teaspoon of maple extract. 

Pineapple Unfried Rice

Ingredients

• 1 large can crushed unsweetened pineapple, drained (save the juice for sautéing without oil)
• 1 cup green peas
• 1 bunch scallions
• 1 red bell pepper, diced fine
• 4 ounces pea pods, sliced
• 1 bunch cilantro leaves, chopped
• 4 cups cooked brown rice, chilled
• 1/2 cup low sodium tamari  

Instructions

1. Heat 1/2 cup of the pineapple juice in a wok or non-stick skillet over medium-high heat. Add peppers and scallions and sauté 2-3 minutes. Add peas, pea pods and rice and cook for another 2-3 minutes. Add pineapple and tamari and cook for another minute or so. If mixture becomes too dry, add more pineapple juice as you are sautéing. Remove from heat, stir in cilantro, and serve. 

Chef's Note: For a spectacular presentation, serve in a hollowed out fresh pineapple half.

Quinoa Salad with Currants and Pistachios

Ingredients

• 1-16 ounce box of quinoa, cooked and cooled
• 1 cup lime juice and zest from limes (approximately 8)
• 1 ounce finely chopped scallions
• 1/2 ounce finely chopped Italian parsley
• 1/2 ounce finely chopped mint
• 2 cups currants
• 8 ounces raw pistachios

Instructions

1. Prepare quinoa according to the directions on the package. Place in large bowl and allow to cool. Juice and zest limes. Pour over quinoa. Add remaining ingredients and mix well. Chill. 

Chef's Note: Add pomegranate seeds when in season. Try substituting orange juice and zest for the lime, or unsweetened cherries for the currants. 

Spanish "Rice"

Ingredients

• 1 head of orange cauliflower
• 4 green onions, diced
• 2 tomatoes, diced
• 1 orange bell pepper, diced
• 2 Tablespoons fresh lemon juice
• 1/2 cup chopped cilantro
• 2 avocados, mashed
• 1 Tablespoon paprika
• 1 teaspoon chili powder
• 1 jalapeño pepper, diced (optional)

Instructions

1. In a food processor fitted with the grating blade, grate the cauliflower. Mix in the remainder of the ingredients by hand. 

Chef's Note: If you can't find an orange cauliflower, a white one is fine. If you want your dish less spicy, omit the seeds from the jalapeño. Make sure you wear gloves when cutting hot peppers and never touch your eyes!

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Raw Meatballs and Sauce (Jennifer Cornbleet)

Raw Meatballs and Sauce

Source: Raw Food Made Easy, Jennifer Cornbleet.

Ingredients

• 1 cup soaked raw walnuts 
• 1 tablespoon fresh lemon juice 
• 1 teaspoon extra-virgin olive oil 
• 1 teaspoon tamari 
• 1/4 teaspoon garlic powder 
• Dash salt 
• 1 tablespoon minced fresh parsley 
• 1 tablespoon minced onion 

Instructions

1. Place the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S-blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl. Stir in the parsley and onion and mix well. 
2. Form the paté into balls and place on a serving plate, Cover each ball with a thin coating of Middle Eastern Marinara Sauce (see next recipe). 
3. Serve immediately. 

Marinara Sauce Ingredients

• 1 ripe tomato, chopped (about 1/2 cup) 
• 1/2 cup sun-dried tomatoes, soaked or oil-packed 
• 2 tablespoons extra-virgin olive oil 
• 1 tablespoon minced fresh basil, or 1 teaspoon dried 
• 1 teaspoon dried oregano 
• 1/2 teaspoon crushed garlic (1 clove) 
• 3/8 teaspoon salt 
• Dash black pepper 
• Dash cayenne, ground cardamom, ground cinnamon, ground cumin

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Raw Lasagna (Chef Stevie)

Raw Lasagna

Source: Chef Stevie's Fabulous Raw Lasagna.

Paige's title: Raw Mazing Lasagna

Cashew Ricotta

• 2 cups raw cashews soaked for 2 hours
• 1 small shallot
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon olive oil
• 1 teaspoon sea salt
• 3 tablespoons water

1. Blend all ingredients in the food processor until creamy.

Basil Pesto

• 2 cups basil leaves 
• 1 clove of garlic
• 1/4 cup olive oil
• 1/2 cup walnuts, pine nuts or cashews
• 2 tablespoons lemon juice
• Sea salt and pepper to taste 

Lasagna "Noodles"

• 2 zucchini

Instructions

1. Use a mandolin to thinly slice 2 zucchini for lasagna noodles. Place 3 zucchini noodles one slightly overlapping the other on a dehydrator sheet. Then spread 1 Tbsp. of the "ricotta cheese" over the noodles. Next spread about 1 Tbsp. of the pesto sauce over the cheese. Place 3 additional zucchini noodles on top of pesto. Spread a layer of cheese on top, then a layer of pesto and top with fresh tomatoes. Dehydrate for at least an hour at 115 degrees. 

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Raw Marinara Sauce (Doreen Meet-Up)

Raw Marinara Sauce

Paige's Recipe Notes: Really good.

Ingredients

• 3 cups spiralized zucchini (1 1/2 zucchinis)
• 6 medium Roma Tomatoes, chopped
• 1 cup sun dried tomatoes, oil packed
• 6 tablespoon exta-virgin olive oil
• 2 teaspoon coconut aminos
• 2 tablespoon minced basil (or 1 teaspoon dried)
• 2 teaspoon dried oregano
• 2 teaspoon crushed garlic (about 1 clove)
• 1 teaspoon salt
• Dash paprika

Instructions

1. Zucchini Pasta- Use spiralizer to make noodles.
2. Marinara Sauce: Place all ingredients for the sauce in a food processor with an S-blade
3. Process or pulse until chunky.

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Kelly's Minestone Soup

Minestone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil 
• 1 large onion, diced 
• 4 cloves garlic, minced 
• 2 stalks celery, diced 
• 1 large carrot, diced 
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups) 
• 1 teaspoon dried oregano 
• 1 teaspoon dried basil 
• kosher salt and freshly ground pepper 
• 1 28-ounce can no-salt-added diced tomatoes 
• 1 14-ounce can crushed tomatoes 
• 6 cups low-sodium chicken broth 
• 1 15-ounce can low-sodium kidney beans, drained and rinsed 
• 1 cup elbow pasta 
• 1/3 cup finely grated parmesan cheese 
• 2 tablespoons chopped fresh basil 

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes. 
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil. 

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Kelly's Lasagna

Kelly’s Recipes: Lasagna

Source: Found at Key Ingredient.

Paige's Recipe Notes: Add mushrooms, no sausage, and no cheese.

Ingredients

• 1 pound fresh Pasta Sheets (thinly rolled) - sub sliced zucchini 
• 2 medium zucchini (shaved) 
• 1 pound spicy Italian sausage (casings removed) 
• 1 large onion (halved and sliced) 
• 3 cloves garlic (sliced) 
• 1/2 bunch asparagus (cut into 1/4-inch thick coins) 
• 2 cups marinara 
• 2 cups basil pesto 
• 1 cup parmigiano reggiano (grated) 
• extra virgin olive oil
• salt and pepper 

Instructions

1. Preheat oven to 375F. Bring a large stock pot of water to a boil and season generously with salt. Prepare an ice bath in a large bowl. 
2. Blanch the pasta sheets, 3 to 4 at a time in the seasoned water for 2 to 3 minutes. Remove and cool in the ice bath. Lay onto a sheet tray with parchment in between the layers to prevent sticking. Repeat with the remaining pasta. 
3. Place zucchini ribbons in a colander and sprinkle lightly with salt. Set aside over a plate while making the sauce to allow the zucchini to release it's water. 
4. In a large sauté pan, add a few tablespoons of olive oil over medium heat. Add the sausage break up into small pieces with a wooden spoons. Sauté until dark brown, stirring occasionally. 
5. Remove the sausage to a plate and set aside. Add the sliced onions to the sausage drippings, cooking until soft. Add the asparagus and cook until slightly softened. Add the garlic and cook until fragrant, about 30 seconds. Add the marinara and the sausage back into the pan and stir to combine, cooking until warmed through. 
6. Begin to build lasagna by greasing a 9x9 baking dish with olive oil. Layer a few sheets of pasta to cover the bottom of the dish. Spread a layer of the sausage mixture and sprinkle with parmigiano reggiano. Layer zucchini strips over the sausage mixture, and spread a layer of pesto over the zucchini. Repeat layers until all of the ingredients have been used, ending with a layer of sprinkled parmigiano reggiano. 
7. Bake for 30 to 35 minutes or until melted and golden brown. Cool slightly before slicing and serving. Serve with freshly grated parmigiano reggiano.

Helpful Tips:
1. Pour off some of the rendered fat from the sausage to trim extra calories.
2. Reduce some of the carbs by replacing a few of the pasta sheets with thinly sliced zucchini.

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Homemade Italian Dressing (George)

Italian Dressing (George)

Ingredients

• apple cider vinegar 
• olive oil
• Dijon mustard
• paprika
• oregano
• Italian seasonings

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Tat's Quinoa Minestrone Soup (PopSugar)

Quinoa Minestrone Soup

Source: Dara8182, PopSugar.

Prep Time: 15 minutes
Cook Time: 30-45 minutes

Ingredients

• 2 tbsp garlic, minced
• 1 large onion, diced
• 3 carrots, diced
• 4 stalks celery, diced
• 1 red bell pepper, diced
• 1 zucchini, chopped into chunks
• 3 bay leaves
• 1 tsp dried rosemary
• 1 cup quinoa, dry
• 6 cups low sodium vegetable broth
• 1 cup cannellini beans, soaked (or 1.5 cans)
• black pepper
• 2 tbsp extra virgin olive oil
• 1 can (28oz) peeled roma tomatoes, chopped into chunks
• 2 cups fresh spinach, chopped into thin slices
• parmesan cheese, grated

Instructions

1. Saute garlic, onion, carrots, and celery in oil oil until soft, 5-7 minutes 
2. Add pepper and zucchini, sauté another 3-5 minutes 
3. Add 4 cups veggie broth, bay leaves, rosemary and black pepper and simmer 5 minutes 
4. Add quinoa and 2 cups of water, cover and simmer 12 minutes, until quinoa is cooked 
5. Add tomatoes, tomato liquid and beans, cover and simmer 10 minutes
6. Stir in spinach
7. Serve with parmesan.

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Spaghetti Sauce - Slow Cooker (Bahamian St. Andrews Cookbook)

Spaghetti Sauce

Source: Bahamian St. Andrews Cookbook (Nancy Knowles)

Ingredients

• 1 chopped onion
• 1 lb ground chuck
• 3 tsps olive oil
• 12 oz tomato paste
• ½ tsp pepper
• 1 tbs sugar
• 11/2 tsp oregano
• 1 green pepper , chopped
• 1 clove garlic
• 1 32oz can tomatoes, chopped
• 1 cup water
• 1 bay leaf
• 1 ½ tsps. Salt

Instructions

1. In the oil, brown the meat, garlic, onion and green pepper in slow cooker. Mix together tomatoes, water and seasoning. Add to the meat. Set slow cooker to high for 3 hrs.

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Homemade Pizza Dough: Mini Make-It-Yourself Pizza

Mini Make-it-Yourself Pizza

Ingredients

• 2 3/4 to 3 1/4 cup flour
• 1 package active dry yeast
• ½ teaspoon salt
• 1 cup warm water
• 2 tbsp canola oil or olive
• parchment paper
• sauce and toppings 

Instructions

1. Combine 11/4 cup flour, the yeast and salt. Add warm water and oil. Now use an electric mixer. Beat low for 30s and then high for 3 mins. Use a spoon to sir in as much of the remaining flour as you can . Dump the dough onto a lightly floured surface. Use your hands to knead in enough remaining flour to make it smooth and stretchy( about 6-8 mins) Divide dough into 8 pieces. Cover and let rest 10 mins. Cut 8 inch squares from the paper, and flour them lightly. Roll out dough into circles. (4-6 inches on the paper. Top with sauce and toppings. Put parchment paper on baking sheet bake 15-20 mins at 425.

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Chicken Dishes

Instructions

Prep: 10 mins | Cook: 30 mins

1. Pre-heat oven to 375 degrees F.
2. Place the chicken breasts and vegetables on a baking sheet. Drizzle with about 1/2 cup of olive oil. 
3. Sprinkle all spices over the baking sheet, adding more to taste. 
4. Bake for about 30 minutes or so or until chicken is no longer pink in the middle and has reached an internal temperature of 165 degrees F. 

Baked Chicken Breast & Vegetables

You can find this recipe here at AllRecipes.

Lettuce Cups with Chicken and Peach Salsa

MAKES 8 SERVINGS

Per serving: 100 cal, 3 g fat (0.5 g sat), 7 g carbs, 75 m sodium, 1 g fiber, 12  protein

Instructions

In a bowl, whisk 2 tablespoons lime juice, 1 tablespoon vegetable oil, and 1/2 teaspoon smoked paprika. Season with sea salt and black pepper. Add 3 thinly sliced peaches, 1/2 cup thinly sliced red onion, 1 tablespoon minced jalapeño, and 2 cups cooked shredded chicken. Toss well. Divide among 8 leaves of butter lettuce and garnish with fresh cilantro. 

Chicken Breast with Mango Salsa

Ingredients

• 4 chicken breasts (boneless)
• 1 tsp. soy sauce
• 1 tsp. season salt
• 1 tsp. red pepper

Rinse chicken breasts and season with all ingredients. Set aside. 

Mango Salsa:

• 2 c. diced tomatoes
• 1 c. diced, peeled, ripe mango
• 1/2 c. diced onion
• 1/4 c. diced green pepper
• 1 Tbsp. lime juice
• 1 Tbsp. cider vinegar
• 1 tsp. sugar
• 2 garlic cloves, minced

Instructions

1. Mix all ingredients and marinate with chicken. Place into a baking dish, cover, and bake for 45 minutes at 350°F. Bake for an additional 15 minutes, uncovered. Spoon the juices over chicken as it cooks. Serve with wild or yellow rice and your favorite vegetables. 

Note: Grouper or snapper fillet can be substituted for chicken.

Jambalaya

Ingredients

• olive oil
• 1/2 lb (8 oz/225 g) boneless, skinless chicken breast, chopped
• 1 onion, diced
• 1/2 cup (2 1/2 oz/70 g) chopped celery
• 1/4 cup (1 1/2 oz/40 g) chopped red pepper (capsicum)
• 1/4 cup (1 1/2 oz/40 g) chopped yellow pepper (capsicum)
• 1/2 cup (2 3/4 oz/80 g) diced ham
• 1 teaspoon crushed garlic
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon sugar, or to taste
• 1 cup (7 oz/200 g) long-grain rice
• 1/2 teaspoon sweet Hungarian paprika
• 1 red cayenne pepper, seeded and finely chopped
• 14 oz (400 g) can peeled, diced tomatoes, drained
• 1 1/2 cups (13 fl oz/375 mL) chicken stock
• 1 cup (9 fl oz/250 mL) dry white wine
• 3/4 lb (400 g) raw shrimp (prawns), peeled, deveined and halved
• 1/4 cup (1/4 oz/7 g) chopped Italian (flat-leaf) parsley
• 2 scallions (spring onions), diced
• salt and pepper, to taste

Instructions

1. Heat the olive oil in a large deep frying pan and brown the chicken over high heat. Remove the chicken to a bowl, reduce the heat, and add the onion to the pan. Sauté until softened then add the celery, red and yellow peppers, ham, and garlic and stir for a few more minutes. Stir in the concentrated tomato paste, thyme, and sugar and mix well. 
2. Add the rice, paprika, cayenne, tomatoes, stock, and white wine, stir to combine, and bring to a boil. Reduce the heat and simmer, covered, for 15-20 minutes until the rice is almost cooked. Add the shrimp and cook for another 5 minutes or until the shrimp are pink and cooked. 
3. Return the chicken to the pan and heat through, mix in the parsley and scallions, and season with salt and pepper. 

Serves 4

Chicken Souvlaki with Tzatziki

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1/2 small red onion, diced
• 1 teaspoon dried oregano
• 2 double boneless, skinless chicken breasts, cut into large cubes
• skewers soaked in water

Tzatziki

• 1 short (Lebanese) cucumber
• 1 cup (9 oz/250 g) plain yogurt
• 1 teaspoon crushed garlic
• 1 teaspoon white wine vinegar
• 1 teaspoon chopped fresh dill
• 1/2 teaspoon salt

Instructions

1. In a glass or stainless steel bowl combine the olive oil, vinegar, lemon juice, onion, and oregano. Add the chicken and stir to coat, then cover and marinate in the refrigerator for a few hours or overnight. 
2. Remove the chicken pieces from the marinade and thread onto skewers. Grill or broil until cooked through, turning to brown evenly. 
3. Serve chicken souvlaki with Tzatziki and a Greek salad. 

Serves 4 

Tzatziki

1. Grate the cucumber and squeeze out the excess moisture. In a bowl combine the grated cucumber, yogurt, garlic, vinegar, dill, and salt and mix well. 

Chicken Mushroom Breasts

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 Tbsp. flour
• 1/2 tsp. season salt
• 1/4 tsp. red pepper
• 2 c. chicken broth
• 1/4 c. dry white wine
• 1 Tbsp. olive oil
• 1/2 tsp. minced garlic
• 1/2 lb. mushroom slices
• 1 c. whole spices

Instructions

1. Wash chicken and pat dry. On sheet of waxed paper, combine flour, salt, and pepper and coat chicken on the two sides, shaking off and reserving the excess. In bowl, combine leftover flour, lemon juice, wine, and chicken broth. Whisk until smooth and set aside. In a large nonstick skillet, heat the oil over medium; add chicken and saute until lightly brown. Remove chicken, add garlic and mushrooms, and cook until mushrooms are slightly softened, about 2 minutes. Remove mushrooms. Add lemon juice/broth mixture to drippings and bring to boil. Place chicken and mushrooms back into pan and cook until chicken is thoroughly cooked. 

Chicken with Black-Eyed Peas and Yellow Rice

START TO FINISH: 35 MINUTES

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 1/2 pounds chicken breast tenderloins
• 2 cloves garlic, minced
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup water
• 1/2 teaspoon poultry seasoning
• 1/4 to 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground turmeric
• 3/4 cup uncooked long grain rice
• 1 15-ounce can black-eyed peas, rinsed and drained
• 1 tablespoon snipped fresh thyme (optional)

Instructions

1. In a 12-inch skillet heat oil over medium heat. Add the 1 cup chopped onion; cook about 4 minutes or until tender. Add chicken (season chicken before) and garlic; cook about 4 minutes more or until chicken is browned, turning once. 
2. Stir in broth, water, poultry seasoning, black pepper, crushed red pepper, and turmeric. Bring mixture to a boil. 
3. Stir in uncooked rice. Reduce heat. Cover and simmer about 10 minutes or until rice is almost tender. 
4. Stir in black-eyed peas and the 1 tablespoon thyme. Cover and cook about 10 minutes or until heated through and liquid is absorbed. If desired, garnish with additional snipped thyme. Makes 6 servings.

Nutrition Facts per serving: 293 cal., 4 g total fat (1 g sat. fat), 66 mg chol., 438 mg sodium, 31 g carbo., 3 g dietary fiber, 31 g protein. 

Paige's notes: - Brown Rice. - Cook longer.

Chinese-Style Poached Chicken with Pear and Orange

TOTAL: 1 HR - 4 SERVINGS

Ingredients

• Kosher salt
• 1/4 pound fresh ginger, thinly sliced and crushed, plus 1/2 teaspoon finely grated ginger
• 8 scallions, halved, plus 1/3 cup thinly sliced scallions, white and light green parts only
• Four 12-ounce bone-in chicken breast halves, with skin
• 3 tablespoons vegetable oil
• 3 large garlic cloves, minced
• 1 teaspoon crushed red pepper
• 1/4 teaspoon Chinese five-spice powder
• 1 1/4 cups chicken stock or broth
• 2 tablespoons Chinese black-bean-garlic salt
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 1 tablespoon of water
• 2 teaspoons toasted sesame oil
• 1 tablespoon plus 1 teaspoon unseasoned rice wine vinegar
• 1 firm, ripe Bartlett pear, cut into 1/4-inch wedges
• 4 mandarins, separated into sections
• 1 cup lightly packed basil leaves, torn
• 1/4 cup roasted cashews, chopped

Instructions

1. In a large pot, bring 16 cups of water and 1/2 cup of salt to a boil with the crushed ginger and halved scallions. Add the chicken and remove from the heat. Cover and let stand until cooked through, 35 minutes. 
2. Meanwhile, in a saucepan, heat 2 tablespoons of the oil until shimmering. Add the garlic and cook over moderately high heat, stirring, until golden, 2 minutes. Add the red pepper, five-spice powder and sliced scallions and cook, stirring, until softened, 3 minutes. Add the stock, black-bean and soy sauces and bring just to a boil. Whisk in the cornstarch mixture and cook until the sauce is thickened, 2 minutes. Stir in the 1/2 teaspoon of grated ginger with the sesame oil and the 1 teaspoon of vinegar; keep warm.
3. In a bowl, toss the pear, mandarins, basil and cashews with the remaining 1 tablespoon each of oil and vinegar and season with salt. 
4. Transfer the chicken to a carving board and discard the skin and bones. Slice the breasts crosswise, transfer to plates and drizzle with some of the sauce. Serve with the salad, passing additional sauce at the table. - Mark Fuller, Ma'ono, Seattle

Citrus-Salt Rub

Stir together 1/3 cup kosher salt; 2 Tbsp. each chopped fresh oregano, lemon zest, orange zest, and minced garlic; and 1 Tbsp. freshly ground black pepper. Makes 3/4 cup. 

Coconut Chicken with Pineapple Fried Rice

Ingredients

• 4 (6-oz.) skinned and boned chicken breasts
• 1/4 cup cornstarch
• 1 tablespoon Caribbean jerk seasoning
• 2 large egg whites
• 1 cup sweetened flaked coconut
• 1 cup panko (Japanese breadcrumbs)
• 3 tablespoons canola oil
• Pineapple fried rice

Instructions

1. Preheat oven to 325°. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
2. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.
3. Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.
4. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325° for 15 to 20 minutes or until chicken is done. Sprinkle with salt and black pepper to taste. Serve with fried rice.

Pineapple Fried Rice

Ingredients

• 3 tablespoons butter
• 1 cup diced fresh pineapple
• 3/4 cup diced sweet onion
• 1 teaspoon Asian chili-garlic sauce
• 3 cups cold cooked basmati rice
• 1/2 cup diced red bell pepper
• 3 tablespoons chopped fresh cilantro
• 2 teaspoons lime zest
• 1/2 cup loosely packed cilantro leaves
• Salt to taste

Instructions

1. Melt butter in a large nonstick skillet over medium-high heat; add pineapple, onion, and chili-garlic sauce, and sauté 6 to 8 minutes or until onions are lightly caramelized. Add rice, red bell pepper, cilantro, and lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in cilantro leaves. Add salt to taste.

Curry Chicken Rice

Ingredients

• 2 c. uncooked rice
• 3 c. water
• 1/2 c. chicken seasoned long grain rice
• 2 Tbsp. curry powder
• 1 onion
• 1 celery stalk
• 1/2 green pepper
• 2 garlic cloves
• 1/4 tsp. red pepper (optional) 

Instructions

In a food processor, grind onion, celery, green pepper, and garlic cloves. In a large pot, combine all ingredients and cook on medium for about fifteen minutes or until all water has boiled out. Stir constantly to avoid rice from sticking to pot. Turn stove to simmer for another twenty minutes until rice is done. 

Caramelized Ginger Chicken with Sticky Rice

Ingredients

• 1/2 cup plus 2 tablespoons light brown sugar
• 1/3 cup plus 2 tablespoons Asian fish sauce, such as nuoc mam (See Note)
• 4 whole chicken legs
• 1/4 cup vegetable oil
• 6 scallions, white and green parts, thinly sliced
• 3 tablespoons soy sauce
• 1 1/2 tablespoons white vinegar
• 1 tablespoon honey
• 4 medium shallots, very finely chopped
• 4 garlic cloves, very finely chopped
• 1/2 cup minced peeled fresh ginger
• 3 Thai chiles, very finely chopped
• 1/2 cup sliced pickled daikon (See Note)
• 2 1/2 cups Chinese sticky rice (about 18 ounces), soaked overnight in water and drained (See Note)
• Salt

Instructions

1. In a large, shallow baking dish, stir 2 tablespoons of the brown sugar with 2 tablespoons of the fish sauce until the sugar is dissolved. Add the chicken legs and coat them thoroughly with the marinade. Let the chicken stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat the oven to 450°. In a small saucepan, heat the vegetable oil. Add the scallions and cook over high heat until they sizzle, about 30 seconds. Remove from the heat.
3. Meanwhile, in a medium enameled cast-iron casserole, combine the remaining 1/2 cup of brown sugar with 1 tablespoon of water and cook over moderately high heat, stirring a few times, until bubbling, about 3 minutes. Gradually stir in 1 1/2 cups of water, then stir in the remaining 1/3 cup of fish sauce along with the soy sauce, vinegar, honey and half of the scallion oil. Bring to a boil and simmer over moderately high heat until slightly reduced, about 5 minutes. Add the shallots, garlic, ginger and chiles and simmer over moderately low heat for 5 minutes.
4. Roast the chicken legs in the upper third of the oven for about 15 minutes, until they are browned.
5. Discard the chicken skin and nestle the legs in the sauce in the casserole. Tuck in the pickled daikon slices. Cover and simmer over low heat for about 15 minutes, basting the chicken a few times, until cooked through; add a few tablespoons of water if the sauce gets too thick and dark.
6. Meanwhile, in a wide stainless steel or bamboo steamer, bring 1 1/2 inches of water to a boil. Moisten a double layer of cheesecloth that is large enough to cover the steamer basket and reach part of the way up the side; line the steamer basket with it. Add the drained rice to the basket and pat into an even layer. Cover and steam the rice over moderate heat for about 15 minutes, until tender.
7. Uncover the rice and season lightly with salt. Spoon the remaining scallion oil over the rice and stir gently. Serve the chicken with the sticky rice.

Notes: Nuoc mam is the word for fish sauce in Vietnamese. Some brands we like are Flying Lion, Three Crabs and Squid. Pickled daikon and Chinese sticky rice are available online or at Asian markets.

Lightened-Up Chicken Parm

Ingredients

• 4 boneless, skinless chicken breasts (4 oz each)
• Garlic salt
• Vegetable oil cooking spray
• 1/4 cup all-purpose flour
• 1 egg plus 1 egg white
• 4 cups cornflakes, finely crushed
• 1 tsp Italian seasoning
• 1 cup homemade or jarred marinara
• 4 tbsp grated Parmesan
• 1 cup shredded part-skim mozzarella 

Instructions

1. Heat oven to 375°. Place chicken breasts between two sheets of plastic wrap; pound until 1/4 inch thick. Unwrap and lightly season with garlic salt. Coat a baking sheet with cooking spray. In a bowl, place flour. In a second bowl, place egg and egg white and beat lightly. In a third bowl, combine cornflakes and Italian seasoning. Working one at a time, dredge chicken breasts in flour; dip in egg mixture; press both sides into cornflake mixture to coat evenly. Place chicken breasts on baking sheet and bake, 8 minutes. Top each breast with 1/4 cup marinara, 1 tbsp parmesan and 1/4 cup mozzarella. Continue baking until cheese is bubbly, 5 minutes. 

THE SKINNY: 430 calories per serving, 13 g fat (6 g saturated), 36 g carbs, 2 g fiber, 39 g protein

Hurricane Wilma (Barbeque Cornish Hen)

Ingredients

• 1 Cornish hen
• 1/4 c. barbeque sauce
• 1 c. water
• 1 small onion
• 1/4 green pepper
• 1/2 celery stalk
• 1 garlic clove
• 1/2 tsp. season salt
• 1/4 tsp. goat pepper
• 1 lemon

Instructions

1. Wash and cut Cornish hen into four quarters and season with season salt, pepper, and juice from the lemon. Dice all vegetables. Combine them with Cornish hen and all other ingredients and cook until meat is tender.

Jerk Chicken Thighs

Ingredients

• 4 chicken thighs
• 1 Tbsp. goat pepper
• 3 tsp. jerk seasoning
• 2 garlic cloves, crushed
• 1/2 tsp. season salt
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice

Instructions

1. Rinse chicken; pat dry. Season chicken with goat pepper and season salt. Place in a single layer in a baking dish. In a small bowl, combine jerk seasoning, garlic, cinnamon, and allspice and sprinkle on both sides of the chicken pieces. Bake in oven at 400°F., basting with pan juices, for 45 to 50 minutes or until chicken is fork tender. 

Alternatives: Any part of the chicken (drumsticks, breast, or wings). Can be served with Papaya Salsa. 

Papaya Salsa Ingredients:

• 1 ripe papaya, peeled, seeded, and cubed
• 1/4 c. diced onion
• 1/4 c. diced green pepper
• 3 Tbsp. lemon juice
• 2 Tbsp. chopped cilantro
• Salt and pepper to taste

Lemony Chicken Pan Roast with Zucchini and Feta

Ingredients

1/4 cup extra-virgin olive oil
8 bone-in chicken thighs (2 1/2 pounds)
Salt and freshly ground pepper
1 1/2 pounds small zucchini, halved lengthwise and cut into 1/2-inch pieces
1 large lemon, cut into eighths
1/2 cup pitted kalamata olives (about 2 ounces)
2 garlic cloves, thinly sliced
1 tablespoon chopped oregano
1/4 pound feta cheese, cut into 3/4-inch cubes

Instructions

1. Preheat the oven to 450°. In a large nonstick skillet, heat the oil. Season the chicken with salt and pepper, add it to the skillet, skin side down, and cook over high heat, turning once, until golden and crisp, about 6 minutes.
2. Transfer the chicken to a large roasting pan, skin side up. Pour off half of the fat in the skillet. Add the zucchini, lemon and olives to the skillet and cook over high heat, stirring once, until the zucchini and lemon are lightly browned, about 3 minutes. Stir in the garlic and oregano and season with salt and pepper.
3. Transfer the contents of the skillet to the roasting pan, spreading the vegetables around the chicken. Roast for 25 minutes, or until the juices run clear when the chicken is pierced with a knife.
4. Preheat the broiler. Scatter the feta on top of the chicken and zucchini and broil for 1 to 2 minutes, until lightly browned.

Lola's Roast Chicken with Sambal Chimichurri

Ingredients
CHICKEN

• 1 cup vegetable oil
• 3/4 cup distilled white vinegar
• 9 garlic cloves, minced
• 1/3 cup oregano leaves, finely chopped
• 3 tablespoons sweet paprika
• 3 tablespoons chile powder
• 1 tablespoon curry powder
• Kosher salt
• Three 3 1/2-pound chickens

CHIMICHURRI

• 2 cups parsley leaves
• 1/2 cup cilantro leaves
• 1 garlic clove, smashed
• 1 cup vegetable oil
• 1/2 cup distilled white vinegar
• 1 tablespoon sambal oelek (Indonesian chile paste)
• 1 tablespoon mirin
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh oregano
• Kosher salt

Instructions

1. In a bowl, whisk the oil, vinegar, garlic, oregano, paprika, chile powder, curry and 3 tablespoons of salt. Arrange the chickens in a dish and pour the marinade over the chickens, rubbing it all over the birds. Cover and refrigerate overnight.
2. Preheat the oven to 400°. Set a rack on a rimmed baking sheet lined with foil. Remove the chickens from the marinade, scraping off any excess. Twist the wings of the chickens behind the backs and tie the legs together with kitchen string. Lightly season the chickens with salt and arrange them on the rack.
3. Roast the chickens for about 1 hour, until an instant-read thermometer inserted in the inner thigh reaches 160, rotating the baking sheet halfway through. Transfer the chickens to a carving board and let rest for 10 minutes.
4. In a food processor, combine the parsley, cilantro and garlic and pulse until finely chopped. Add the oil, vinegar, sambal, mirin, lemon juice and oregano and pulse to combine. Season with salt and transfer the chimichurri to a bowl.
5. Cut each chicken into 8 pieces and serve with the chimichurri sauce.

Roasted Cornish Hen

Ingredients

• 2 Cornish hens
• 1/2 c. honey
• 1/2 c. soy sauce
• 1/2 c. olive oil
• 2 garlic cloves, crushed
• 1 Tbsp. orange juice
• 1/4 tsp. orange rind
• Season salt and pepper to taste

Instructions

1. Wash and season hens with salt and pepper. Mix all other ingredients and pour over hens. Bake at 350°F. for 1 hour or until done. Using a spoon, pour juice from the drippings over hens as they bake to allow them to remain moist.

Sour-Orange Yucatán Chickens

Ingredients

• 20 garlic cloves, halved
• 1/4 cup vegetable oil
• 1 1/3 cups fresh orange juice
• 1/2 cup fresh lemon juice
• 1/4 cup pure ancho chile powder
• 2 tablespoons hot paprika
• 4 teaspoons kosher salt, plus more for seasoning
• 2 teaspoons ground cumin
• Two 3 1/2-pound chickens
• 1/4 cup plus 1 tablespoon honey

Instructions

1. In a food processor, mince the garlic with the vegetable oil. Add the orange and lemon juices, chile powder, paprika, salt and cumin and blend well.
2. Loosen the skin on the chicken breasts and around the legs. Put each chicken in a bowl and cover with the marinade. Rub the marinade under the skin and in the cavity. Turn the chickens breast side up and refrigerate overnight.
3. Preheat the oven to 350°. Set the chickens breast side up in a large roasting pan and season with salt. Add the marinade to the pan, along with 1 cup of water. Bake for 1 hour. Spoon 1/4 cup of the pan juices into a small bowl and stir in 3 tablespoons of the honey; pour over the chickens and bake for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the inner thighs registers 160°.
4. Drain the cavity juices into the roasting pan. Transfer the chickens to a carving board to rest for 10 minutes. Pour the pan juices into a saucepan. Add the remaining 2 tablespoons of honey, bring to a boil and season with salt. Carve the chickens and serve with the sauce.

Spicy Chicken Milanese

Ingredients

• 2 large eggs
• 3 tablespoons Dijon mustard
• 1 1/2 teaspoons cayenne pepper
• Kosher salt
• Ground pepper
• 1 1/2 cups panko
• Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
• 1/3 cup plus 1 tablespoon olive oil
• 2 cups grape tomatoes, halved
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped parsley
• Shaved Parmigiano-Reggiano cheese

Instructions

1. In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper. Spread the panko in another pie plate. Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.
2. In a large skillet, heat 1/3 cup of the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once, until browned and white throughout, 4 to 6 minutes. Transfer the chicken to plates.
3. Meanwhile, in a bowl, toss the tomatoes, lemon juice and parsley with the remaining 1 tablespoon of oil; season with salt and pepper. Spoon the tomatoes over the chicken and garnish with the cheese. Serve immediately.

Thai Chicken Bowl

Ingredients

• Grilled chicken
• Napa cabbage
• Lettuce
• Scallions
• Cilantro
• Carrots
• Mango
• Crispy wontons
• Thai chicken sauce (or Teriyaki sauce)
• Spaghetti squash

Instructions

1. Roast spaghetti squash in oven at 350 degrees for about 45 minutes. Allow to cool at room temperature and peel into deep bowl. Season squash with olive oil, garlic, a tablespoon of butter, and salt and pepper. 
2. Grill one chicken breast and season with your favorite Thai sauce (chef's note: you can also use teriyaki-marinated chicken). Chop chicken into bite-size strips. 
3. Toss chopped mango, cabbage, scallions, diced carrots and cilantro in a separate bowl. After topping squash with lettuce, add vegetable mixture and chicken. Top with a handful of crispy wonton noodles. Garnish with lime wedge and serve. 

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