Recipes: Tiffany Chicken


This recipe was submitted by Mama Tiffany from the Mama In Motion Facebook page! Thank you Tiffany! Send others our way too!!!

TIFFANY CHICKEN

Tiffany says: “Easiest ever. The entire meal depending on serving size is 300-500 cal, LOADED in protein and fiber, low in simple carbs. It is *REALLY HARD* TO SCREW IT UP LOL.”

Ingredients:

  • Alexia Saute Sweets Chipotle red
  • 1 bag of the Seapointe farms single-serve edamame
  • 1/2 – 1c black beans, rinsed
  • 1/2 – 1c frozen corn
  • Chicken breast cut into 1″ cubes or mango chorizo (other sweet/spicy mexican-ey flavor organic lowfat chicken sausage).
  • Avocado or 100 cal packs of Wholly Guacamole (optional)
  • spices: 1 T mango or peach salsa (if using sausage); cumin, chipotle, garlic, adobo, other mexican spices (if using chicken)

Photo credit: www.alexiafoods.com


Directions:

  1. Follow the instructions on the Alexia (heat the oil, throw in the ingredients in the bag).
  2. Meanwhile, if cooking the chicken sausage you don’t really need oil; just brown it in a pan. Once it’s browned, add 1T mango or peach salsa to it to coat, and let it entirely cook in/bubble away and it will season instead of make a sauce. If chicken breast, heat about 1T olive oil in a separate pan, add cumin, chipotle, garlic, adobo etc (mexican spices) to the oil and warm on low/med so you see the oil “season” (turn color a bit from the spices). Add the chicken, stir to coat, and cook thoroughly.
  3. This should be about 6 min in. You’ll see the onions and peppers are thawed and cooked but the sweet potatoes are probably firm.
  4. Add the black beans, corn, and edamame. Stir to coat in the spices. THIS CAN COOK FOR 12 MIN TO 20 ON MED-LOW WITHOUT BEING RUINED, AS LONG AS YOU STIR EVERY FEW MIN.
  5. Once the chicken (either format is cooked through), check the biggest sweet potato – if it is soft, you’re ready to combine the chicken (or you can serve on top).
  6. Either add the chicken and stir (better when not the sausage) or put the mix in a bowl, add the chicken and sliced avocado or 1/2 pack guac on top.

Time: Start to finish is 15 min if chicken sausage, about 20 if chicken breast.

 

THANK YOU TIFFANY!!!!!

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Recipe: Honey Mustard Grilled Chicken


I recently found this recipe on All Recipes.com and think that it could work for a working mother. It calls for grilling — I’m big on grilling indoors, with a grill pan ontop of the stove-top. But now that it’s Spring you can try it outdoors too!!! Enjoy!

Makes 4 servings

Ingredients
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Prep time: 10 minutes

Cook time: 20 minutes

Nutritional Information open nutritional information

Amount Per Serving Calories: 266 | Total Fat: 8.3g | Cholesterol: 70mgPowered by ESHA Nutrient Database

source: AllRecipes.com

http://allrecipes.com/Recipe/Honey-Mustard-Grilled-Chicken/Detail.aspx?ms=1&prop25=82203295&prop26=DailyDish&prop27=2012-04-23&prop28=DailyRecipe&prop29=FullRecipeLink&me=1

Slow Recipe: O’Sullivan Chicken


I know this one isn’t quick but it is EASY. Slow-cooker easy. I’m going to add slow-cooker recipes here now too, since this one sounds awesome and since I have many myself that are super good.

This recipe was submitted by Mama K O’Sullivan – sounds SUPER easy and yummy! Thank you Mama K!

“Easiest recipe ever…. My children, 9 and 10 love this one”

O’Sullivan Chicken

Ingredients:

  • 4 chicken breasts
  • 24 oz. jar of salsa
  • 1 can of black beans
  • 1 can of corn (drained)
  • Directions:

  • Put everything in a slow cooker
  • Cook on low for 4 – 6 hours
  • Shred chicken
  • Serve in or with corn tortillas
  • Prep time: 5 min
    Cook time: 4 – 6 hours

    Recipe: Chicken thighs with mushroom and wine sauce


    This recipe was submitted by fellow Mama Jeanette from Long Island, NY.   Thank you Jeanette!!!   I miss NYC!!!

    Chicken thighs with mushroom and wine sauce

    “I got this from the internet awhile ago and it is delicious! Easy too, not many ingredients and quick. Recipe says to serve with rice or potatoes. I usually use egg noodles.  Recipe serves 4.  Hope you like it!”

    Ingredients:

    • 1 1/2 pounds boneless,chicken thighs
    • salt and pepper
    • 1 TBS. olive oil
    • 2 TBS. butter
    • 8 oz. sliced mushrooms
    • 1 clove garlic, minced
    • 3 tablespoons flour
    • 1 cup chicken broth
    • 1/3 cup dry white wine such as chardonay
    • 1/2 cup of cream or half and half
    • 1-2 TBS. chopped fresh parsley

    Directions:

    • Wash chicken, pat dry and sprinkle with salt and pepper.
    • In a large skillet over medium heat, heat the oil and butter.
    • Add chicken and cook, turning until browned. Remove to plate and set aside.
    • Add mushrooms to the skillet and cook, stirring until mushrooms are tender and browned.
    • Add the garlic and cook for 1 minute longer.
    • Stir in flour until blended.
    • Stir in chicken broth and wine until blended.
    • Add chicken back to the skillet, cover, reduce heat to low and cook for 20-30 minutes, or until chicken is cooked through and tender.
    • Stir in the cream and parsley and heat through.

    Preparation Time: 10 minutes

    Cooking Time: 45 minutes total

    February 7: Rain on our Faces


    Chocolate Tuesday! It is raining. But it’s a soft kind of gray rain so it’s not that bad. It’s the kind of rain that feels good on your face as you walk through it. Especially when you haven’t put on your makeup yet.

    Highlights of the Morning and Commute:

    • We had crying children in the early morning hours while it was still dark and both wound up in my bed. So I’m a bit tired this morning. Although it was great to wake up with them so close.
    • Chocolate Tuesday! Twin Crazy and Twin Husky are full-fledged Nutella-lovers. Red and Big Bro happily joined them. We had tortillas, bread, and bagels galore with the chocolaty-goodness.
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    • Twin Crazy and Twin Husky turn TWO this Sunday – we’ve been having fun with them talking up their birthday and getting excited. Red and Big Bro want to go out and buy presents for them (I think just a ploy to lobby for stuff for them too). I had fun saying “If it’s your birthday this weekend, raise your hand.” Unfortunately I couldn’t get both of them to raise their hands at the same time…. I will keep working on that for a photo. It was so cute to see Twin Husky’s smiling face with his chocolaty hand raised in the air, and Twin Crazy’s face holding back a smile with her hand in the air. I catch them singing Happy Birthday every now and then so they are getting ready.
    • I helped wash hands – everyone was so sticky. My favorite is still diaper changes. I get to talk to each kid and focus on them. Dressing with Big Bro and Red went without a problem. But Red REJECTED her new shoes this morning and opted for her Dora sneakers – the ones she kept saying hurt her feet!! Unpredictable.
    • I caught both Twin Husky and Twin Crazy each taking turns putting on Red’s new shoes and walking around the house laughing. Then Twin Husky found his favorite silver sparkly shoe so was walking around with them too.
    • The three drop offs were quick and efficient. I talked with Big Bro’s teacher about how Big Bro read his ENTIRE book last night with very little help… he just plowed through the thing and wouldn’t stop! He was excited to pick up a new book.
    • Red was excited that I was dropping her off this morning. She was all smiles. We ran through the parking lot with the rain on our faces and talking about the rain. We talked about how it feels good on your face and how it wakes you up in the morning. We skipped over puddles.

    Now I’m on the ferry, knowing that today will be busy. But if I can just hunker down and focus on what I need to do, I should be OK. I can’t afford to get too many out-of-the-blue emails that distract me. I might just take 2 hours off email so I can plow through some things. I need to finish our kickoff deck, start planning the meetings in April, and possibly start the outreach for our extra meeting. This plan is aggressive.

    Highlights of the Working Day:

    I had a great day at work. Very busy, very productive:

    • I met with my team related to a new project we are starting next week, to debrief them on what we need to do for the project, what we learned the last time we worked with this client 2 years ago, and what we need to do differently for this project versus the last. They understand the budget in terms of time, and understand their roles in the project. I shared immediate next steps for them to do to prepare for next week.
    • I completed the Kick-off presentation and shared with the team and the Director-in-charge for his review.
    • I completed the go-to-market materials for the new initiative that we are trying to launch – a meeting in April. I feel good about the selling message and forwarded everything to the team for their review to see if the message could be made more compelling. I plan to distribute everything tomorrow and see what kind of response we get.
    • I also started to think about the planning for the other two meetings we will have in April. I need to make this my main focus next week.
    • I also responded to my thoughts on another project sold from another office but needing our time; I have some questions as to scope and also reservations on time commitment.

    I am now on the ferry home and it is still gray outside. But not raining. Someone sitting next to me smells like Ass. I have chicken defrosted in the refrigerator and we also have cherry tomatoes so I think I’m going to try the Chicken and Tomato recipe I featured previously. I’ll let you know how it goes.

    Dinner and Bedtime:

    • I picked up all the kids and enjoyed their smiles and hugs. Twin Husky was wearing silvery-glittery shoes.
    • The kids played while I made dinner – the Chicken and Tomato recipe — it was quick, easy, and DELICIOUS!!!!! Seriously. It was very good. I made a side of pasta and put the sauce in there too – along with some veggies and left over quinoa. Dinner wasn’t a big hit for the kids but I enjoyed it!
    • The Twins were tired and the older kids were dirty (no baths over the weekend) so Big Bro and Red bathed while Twin Crazy and Twin Husky got ready for bed. Twin Crazy went pee-pee in the potty!!!
    • Big Bro read along with me his new book from school. He is trying really hard and I am so proud of him and how well he’s doing.
    • Red had a difficult time going to sleep again tonight. She fights it. She props herself up to keep from going to sleep. I rocked with her and she eventually gave in.

    It is quiet in the house now. Too quiet. I have a 1/2 day of work tomorrow so I’m looking forward to that. I’d like to take Big Bro and Red out to buy Twin Crazy and Twin Husky their birthday presents – there won’t be much of an opportunity for me to do this alone with them between now and Sunday.

    Til tomorrow,

    – Mama K

    Recipe: Chicken Breasts with Tomato-Herb Pan Sauce


    I was going through an old Bon Appetit magazine and I came across a recipe that I must confess, I have not tried, but I think it has potential in the homes of busy working mamas.  See what you think and let me know!

    *****

    “2 servings.  They key to this saute:  cook the tomatoes with the bits of chicken left over after you’ve seared it in the pan.  When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.”

    Ingredients:

    • 2 Tbsp. (1/4 stick) unsalted butter, room temperature
    • 1 garlic clove, minced
    • 1.5 tsp. chopped fresh marjoram or oregano
    • 1/2 tsp. sweet paprika
    • Kosher salt and freshly ground black pepper
    • 2 skinless, boneless chicken breasts
    • 2 cups mixed cherry tomatoes (11 – 12 oz)
    • 1 Tbsp. chopped fresh flat-leaf parsley

    Directions:

    • Mash butter, garlic, marjoram, and paprika in a small bowl to blend.  Season marjoram butter to taste with salt and pepper.
    • Melt 1 Tbsp. marjoram butter in a medium heavy skillet over medium heat.
    • Season chicken with salt and pepper.
    • Add chicken to skillet, cover, and cook until no longer pink in the center, about 5 minutes per side.
    • Transfer chicken to a plate.  Tent chicken with foil to keep warm.
    • Increase heat to high.  Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes.
    • Add remaining marjoram butter to skillet.  Crush tomatoes slightly to release juices; stir 1 minute
    • Season sauce to taste with salt and pepper.  Spoon over chicken.  Garnish with parsley.
    Prep time:  10 min
    Cook time:  20 minutes

    source:  Bon Appetite, July 2011

    Recipe: Tandoori chicken with yogurt sauce


    This recipe was submitted from a Mama all the way in India!!!! So you know this one will be exotic… sounds great! Thank you so much Mama S!!! Keep them coming and post some pics on the Mama In Motion Facebook page!

    You can find this recipe at her own blog “What I Eat”. Check it out!

    “I first mentioned this recipe from Everyday Food a few weeks ago because it inspired the apple yogurt slaw I like to serve with other dishes. Sometimes though we like to do this complete recipe.”

    Ingredients:

    • 1 cup plain low-fat yogurt
    • 2 garlic cloves, minced

    [Mama K comment: I use jarred minced garlic, to save time]

    • 1 teaspoon ground turmeric
    • 1 teaspoon ground ginger

    [Mama K comment: you can also find ground ginger in small jars that keep in the refrigerator, to save time]

    • Coarse salt and ground pepper
    • 4 bone-in, skinless chicken breasts halves (10 to 12 ounces each)
    • 2 Granny Smith apples
    • 1 tablespoon chopped fresh cilantro [Mama K comment: you can also try Trader Joe’s spice cubes of cilantro – they are in the freezer section of the store and essentially are little cubes of real spices already chopped up real fine – saves time]

    20111228-210315.jpg

    Directions:

    1. Preheat oven to 475°. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.

    2. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.

    3. Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

    “I like to use 2 boneless chicken breasts instead, for faster, easier cooking. Also, I use whatever apples I have on-hand and I like to add lime juice to the apple slaw. And we always make rice for the side.”

    Prep time: 5 minutes, 10 minutes for slaw while chicken is cooking

    Cook time: 30 minutes

    THANK YOU MAMA S!!!!!!!!!!!!!!
    Let us know how you are doing over in India! And post some pics!
    Mama K

     

    Update on 12/28/2011:   I made this dinner tonight.  It was sooooooooooooo simple, and simply amazing.  A good amount of flavor for the kids.  My boys loved it but the girls, not so much.  Me and Hubby were raving about it.   And seriously, very, very, very simple.  I used jarred garlic, dried turmeric and ginger, and also cubes of cilantro from Trader Joes.   It was FAST FAST FAST and YUMMY.

    Thank you again Mama S!!!!

    Recipe: Chicken over Brown Rice with Steamed Vegetables


    This recipe was submitted by Justine Orona from Los Angeles — sounds yummy – and good for you too. I’m also thinking that this recipe might work with a stacking pan set — for example starting the rice in bottom pot and then steaming the vegetables in a steamer pan that fits on top…. I think I have something like this. This would save on some pan space. I’m also wondering if there’s a way to cook the rice with the vegetables thrown in there? Would this work?

    Thank you Jusine!!!

    
    

    Ingredients:

    • Any vegetables you like, I use broccoli, carrots cabbage and squash — cut into bite size pieces
    • chicken, preferably breast
    • seasoning: i use Lawreys
    • brown rice

    Directions:

    • Follow brown rice directions
    • As that is starting cut all the vegetables in bite size pieces
    • Steam vegetables
    • Prepare chicken by cleaning off all the fat, polk holes and apply seasoning. Then cut chicken into slices not so thick and put them in the pan or toaster oven. If it is on a pan than add a little bit of oil or butter and put the heat on med to low. If you put it in a toaster oven wrap in tinfoil for 15-20 min.
    • Once everything is finished put rice on the bottom vegetables on the side and chicken on top of the rice so it will have some flavor.

    Preparation Time: 10min
    Cooking Time: 20min

    Recipe: Schmidt Chicken


    This recipe was submitted by a friend, Mama J from Seattle, WA. “OK, here is my recipe. I think it was published in a magazine WAY long time ago, but I don’t know which one or how to credit. We call it “Schmidt chicken” and it’s been a family favorite for 3 generations. We do this probably once a week. If you grill breasts and have leftovers, slicing them makes for a great addition to salad the next day. One recipe can make quite a bit of chicken, but if you have a crowd, you can just double it! Easy peasy.” Sounds amazing! Thank you Mama J!!!
    Schmidt Chicken
    Ingredients:
    • 1 cup apple cider vinegar
    • 1/2 cup vegetable oil
    • 1 Tbs seasoned salt
    • 1 tsp poultry seasoning
    • 1 egg
    • Chicken (can use any kind of chicken, bone-in, skin on, or bone-less skinless, light or dark meat)
    Preparation:
    Whisk together marinade. Turn on grill. Put chicken in marinade. Let stand for 5-10 minutes, at the most. Too much time in the marinade makes rubbery chicken. Grill chicken, dunking it in the marinade periodically as it cooks.
    Prep time: 10 minutes
    Cook time: 15 minutes

    Enjoy!

    Recipe: “Quick” Chicken Cacciatore


    My mother makes this for us when she visits since it is something she can make in bulk and it freezes really well.   However, it usually is an all-day process since she makes enough for like 50 people (think Italian heritage), she lets it stew for a while, and also uses up all these different pans and huge pots.   I’ve adapted her recipe to be working-mom friendly — so this may be hit or miss (would like your opinion please).   Ideally you would like to get all the ingredients together and chop/slice the night before.   This takes some time and best for you to start with the prepared ingredients while your kids are screaming and hanging on your work clothes.   This recipe adapted from one submitted by Mama L from Bensalem, PA (thanks Mom).

    “Quick” Chicken Cacciatore

    Ingredients:

    • boneless chicken breasts (cut into bite-sized pieces)
    • green peppers, red peppers — seeded and cut into strips [best to do night before]
    • onions – cut into strips [best to do night before]
    • garlic
    • tomato sauce
    • olive oil
    • seasonings to taste – basil, oregano, salt, pepper
    • grated parmesan or loccatelli cheese
    • tomatoes (optional)
    We do this recipe by eye and don’t really use measurements — I guess a good rule of thumb is for every chicken breast use two peppers and one small onion.    Use enough tomato sauce to get the consistency that will work best for  your family
    Cooking:
    In a large high-walled skillet over medium-high heat, heat olive oil and saute the onions and garlic until the onions are soft.  Add the boneless chicken breasts and seasonings and saute until chicken browns.   Add peppers and saute until soft.   Add tomatoes/tomato sauce last.   Turn down heat and let simmer together for 10 – 15 min.   Serve with grated cheese.  You can serve on its own or it also goes well over pasta or rice.
    Prep time:   15 min
    Cook time:  20 – 30 min
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