In my neverending quest to find ways to spice up chicken, I found this tasty gem from the folks over at footfit.com. I adjusted a few of the ingredients to
make them just a but healthier. Be sure to use as many organic ingredients as possible. We
want to try to get as much natural and good food in our system, whenever possible.

The following recipe serves 4. Just make sure you invite me over when you make this ; -)

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients

Organic olive oil cooking spray
1 pound skinless, boneless cage-free chicken thighs
sea salt to taste
freshly ground black pepper
1/2 cup white wine
1 large yellow onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced into rounds
1 bay leaf
2 cups organic chopped, canned Italian tomatoes with their juice

Cooking Instructions

1. Spray generous amount of cooking spray in large skillet and heat over medium-high heat.
While the skillet heats, season the chicken with sea salt and pepper.
Add the chicken to the pan and brown on all sides.
As the chicken pieces finish browning, transfer them to a plate and set aside.

2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon
to remove any browned bits that may be stuck to the pan.

3. Turn the heat to medium and add the onion and celery.
Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
Add the garlic and cook for 2 more minutes.

4. Return the chicken to the skillet and add the carrots, parsnips,
bay leaf and canned tomatoes with juice.
Adjust the heat so that the mixture simmers slowly and place a lid,
slightly ajar, over the skillet. Cook until the chicken is completely tender,
about 25 minutes. Taste the cooking liquid and adjust the sea salt and pepper.

5. Serve the chicken and vegetables in warm bowls.

Nutrition Facts

Serving Size 1 bowl with chicken and vegetables

Amount Per Serving

Calories 335
Protein 23 g
Total Carbohydrate 26 g
Dietary Fiber 5 g
Sugar 10 g
Total Fat 16 g
Saturated Fat 3 g

What are your favorite chicken recipes? Share them below in the comments section.

It’s Friday, and this is the day I like to cook. In fact, Friday is the perfect time for me to cook, as the hustle and bustle of the week has come to a close. Plus, Friday’s get me in the mood to cook during the weekend, so I can have food readily prepared for the upcoming week.

If you are like so many others who consume meat, and are trying to eat healthier, you are probably getting bored with chicken. Believe me, I know how you feel. I have had a love-hate relationship with the yard bird for years. Thus, I am always looking for new and creative ways to spice up my chicken.

The following is one of my favorite ways to prepare el pollo loco (the crazy chicken). This recipe is low in fat, calories, and high in nutrients. It also serves 6, which provides more to share, or better yet, provides you with more ready-made meals for the following week.

Ok, crank up the stove, and let’s get our grub on!

Preparation time : 10 minutes
Cooking time : 10 minutes

Ingredients
3 boneless, skinless chicken breasts,
about 6 ounces each, sliced into strips
sea salt to taste
freshly ground black pepper
Vegetable oil cooking spray
3 cups broccoli florets
1 tablespoon sesame oil
4 cloves garlic, peeled
2 tablespoon freshly grated ginger
2 cups sliced carrots
2 cups snow peas
1 large red bell pepper, sliced into strips
1/8 teaspoon (or to taste) hot pepper flakes
2 tablespoons rice vinegar or sherry vinegar
1 tablespoon low-sodium soy sauce

Cooking Instructions
1. Bring a medium pot of salted water to a boil.

2. Meanwhile, season the chicken with salt and pepper. Generously spray vegetable cooking spray on a nonstick wok or large nonstick skillet over high heat. When the cooking spray is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown. Turn off the heat and transfer the chicken to a plate.

3. Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes. Drain and set aside.

4. Add the sesame oil and garlic cloves to the wok. Turn the heat to medium and cook until the garlic is fragrant and lightly golden. Remove the garlic, add the ginger and cook for another minute.

5. Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes. Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more. Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more. Serve immediately over a bed of brown rice.

Nutrition Facts

Serving Size about 2 1/2 cups of chicken and vegetables
Amount Per Serving

Calories 200
Protein 22 g
Total Carbohydrate 13 g
Dietary Fiber 4 g
Sugar 4 g
Total Fat 7 g
Saturated Fat 1 g
Monounsaturated Fat 3 g

What are some of your favorite chicken recipes? I am sure most fo you all are looking for new ways to prepare this little clucker. So, please share your favorite chicken recipes below, in the comments section. I’m running low on ideas, so help your boy out : )

I loooove soup…..no reallly…I really, really, loooooove soup. What I love even more is finding new soup recipes. I ran across this one, while checking my email today, and thought I would share it. I think my vegetarian and vegan readers will really enjoy this recipe as well, especially if you love edamame as much as I do. What’s your favorite soup and/or soup recipe? Please share it with us in the comments section.

EDAMAME SOUP

1 medium onion, finely chopped

1 teaspoon olive oil 1 potato, peeled and cut into small cubes

750g frozen edamame beans, defrosted

2 tablespoon crème fraîche Salt and pepper to season

1.2 litres/2 pints of vegetable stock

In a pan, saute the onion and potato on a medium heat, stirring frequently. Cover and allow it to soften for about four minutes, till they are both softened. Stir and make sure it doesn’t burn. Add the beans and the vegetable stock. Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender. Liquidise in a food blender or with a handheld blender. Stir in the cream and serve. Don’t forget to share your favorite soup recipes and, let us know what you favorite soup is, below in the comments section.

I came across this tasty little number on foodfit.com, and had to share it with you all.

Grilled Chicken with Tomato-Avocado Salsa

Ingredients For the salsa

4 ripe plum tomatoes, chopped or 12 cherry tomatoes
halved 1/2 small red onion
finely chopped 1 jalapeño chili pepper seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro 4 boneless, skinless chicken breasts,
about 4 to 6 ounces each salt to taste freshly ground black pepper

1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning.

Add the avocado and remaining lime juice to the bowl and toss to combine. (This can be made in advance and stored in the refrigerator for up to 1 day.)

1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.
3. Preheat the grill to medium-high.
4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
5. Serve the chicken with tomato-avocado salsa.

This dish serves 4. What are your favorite healthy dishes? Please share them in the comments section below