One Skillet Chicken Zucchini Stir Fry

Keeping it simple is important to healthy eating. The key is using organic, simple ingredients to make a healthy meal that takes only minutes to prepare. Enjoy!

One Skillet Chicken Zucchini Stir Fry
Created 2017

OneSkilletChickenZucchiniStirFry

This feeds 1 person, if feeding more adjust recipe accordingly

1 chicken breast sliced or cubed or 1/2 pound chicken tenders cubed
2 handfuls organic baby spinach
1 cup half moon slices organic zucchini (1 small zucchini)
1/2 to 1 cup of chicken bone broth
Optional kosher, salt, fresh cracked pepper, onion and garlic powder

In saute pan, over medium high heat saute chicken with 3 tablespoons of chicken bone broth, add tablespoons of broth when liquid evaporates until chicken is cooked. Remove from pan and set aside.

Add 2 tablespoons of chicken bone broth with sliced zucchini. Saute until desired consistency. For best results, keep the zucchini more on the crunchy side. Add cooked chicken back to the pan with rest of broth. Continue to saute for about 2 minutes. Turn off heat, add the baby spinach. The heat will wilt the spinach.

Put in a bowl and enjoy.

CLICK HERE TO PRINT THE RECIPE

 

Advertisements

One Skillet Chicken Broccoli Stir Fry

Keeping dinners simple and easy seems to be the rage these days. Healthy ingredients are a must when busy schedules do not allow for proper planning. Less than 20 minutes you can have a delicious meal. Enjoy!

One Skillet Chicken Broccoli Stir Fry

OneSkilletChickenBrocolliStirFry

This recipe feeds 1 person, if feeding more, adjust accordingly

1 Chicken Breast cubed or 1/2 pound chicken tenders cubed
1 cup shredded green cabbage
1 cup fresh broccoli cut to bite-size pieces
1/2 to 1 cup of chicken bone broth
Optional seasonings: salt, fresh cracked pepper, onion and garlic powder. Please feel free to add herbs or spices to your stir fry.

In saute pan, over medium high heat, add 2 tablespoons of chicken bone broth, heat to bubbly and then add the chicken. Saute for 8 – 10 minutes until the chicken is cooked and add the broth as needed to keep chicken tender and not dried out. Remove the chicken from the pan and set aside.

Add 3 tablespoons of chicken bone broth to saute pan, add the cabbage and cook over medium high heat until wilted, approximately 5 minutes, then, add the broccoli. Cook until heated through and crunchy to your taste.

Add the cooked chicken back into the skillet and use up the rest of the broth to create a natural sauce. Cook until the broth is almost evaporated. Serve and enjoy!

Notes: Try to keep the vegetables semi crunchy, this creates a nutritional meal without losing the vitamins.

CLICK HERE TO PRINT THE RECIPE

Chicken Enchiladas

A friend gave this recipe to me in Florida about 10 years ago and Karen and I just love this recipe!!! This also freezes very well individually and heats up great in the microwave.

Chicken Enchiladas
Created on 05/01/2008

1 Lemon-Pepper Rotessiere Chicken
shred all the white and dark meat take off skin
2 cans of Enchilada Sauce (I use Hot because it will cook off and give it the zing you need)
2 cans of refried beans (black or pink)
1 package of 10-12 Flour Toritillas
2 packages of 8 oz Sharp Cheddar Cheese shredded
1 can Campbell’s Cream of Chicken Soup
1 16 oz container of Sour Cream
Green Onions – optional
Black Olives – optional
Extra Sour Cream – optional

Mix Cream of Chicken Soup and Sour Cream together and then mix into the shredded chicken in a bowl – set aside.

To assemble the enchiladas:
1 Flour Tortilla
2 Tablespoons of Refried Beans in center of tortilla
2 Tablespoons of Chicken Mixture in Center of tortilla
2 Tablespoons of Shredded Cheese
Fold Sides and Roll Enchilada and put seam side down in a 9 x 13 dish
Repeat until you run out of all the ingredients except for the cheese

After all the enchiladas are assembled pour enchilada sauce and coat all the rolls use both cans.

Sprinkle with remaining cheddar cheese

Bake for 30 to 40 minutes until all cheese is melted and the enchilada sauce is really bubbling.

Serve with extra sour cream, black olives and minced green onions.

CLICK HERE TO PRINT THE RECIPE

The LOST Video of Simply Healthy Cooking with Pam– 3 Healthy Ways to Cook Chicken

This was a DEMO for Simply Healthy Cooking with Pam back in September 2009. Carrie Montoney, video editor & videographer, and Pam Groth, founder of Simply Healthy Cooking with Pam and Deaf Positive Attitude Health, got together and to test out their collaboration in filming a cooking episode. Again, this was just a trial test, so Pam did not dress up– just being herself in very comfortable, casual clothing, and Carrie was just testing on her videotaping. It came out great! 🙂 Enjoy! 🙂

How-To Video “3 Healthy Ways to Cook Chicken” (Subtitles)
Edited on 09/2009

This is a short How-To video on 3 Healthy Ways to Cook Chicken

Roasted Sweet Potato and Butternut Squash Chicken Pot Pie

Comfort food sounded good on this dreary November day. It was a cold, windy and rainy day and I was in the mood to make something that was stick-to-the-ribs kind of filling. I wanted to try and keep the dish more geared to healthy and I think I succeeded to a degree. There is still some carbs in the crust and I used meat in this Pot Pie because I was craving it after not having meat for a few days. I did a different twist to this Pot Pie – using roasted sweet potatoes and butternut squash, baby spinach, chicken and mushrooms and the flavors really came through. Serve this Pot Pie with a nice green salad and you have an awesome meal. Enjoy!

Roasted Sweet Potato and Butternut Squash Chicken Pot Pie
Created on 11/09/11

Click on the image to see a larger picture

 

Pot Pie Filling

1 Organic Rotisserie Chicken, meat removed from the bone (use the dark and light meat, no skin) cut in chunks

Half of butternut squash (the bottom part) seeded and chopped

1 large sweet potato, peeled and chopped

10 oz of button and baby Bella Mushrooms (5 oz of each) dirt brushed off and sliced

1 medium onion, chopped

10 oz of organic fresh baby spinach

4 cloves of garlic, minced

1 cup of organic chicken broth

1 cup of organic mushroom broth

4 tablespoons olive oil

1/16 cup of flour

1 egg

Salt / Pepper

Pie Crust (this makes 2 pie crusts)

2 cups of flour

½ cup of olive oil

1 teaspoon of salt

3 to 4 tablespoons of ice cold water

2 teaspoons of fresh Rosemary chopped

Prep Roasted Sweet Potato and Butternut Squash

Preheat oven to 400 degrees. Single layer chopped butternut squash and sweet potato on a cookie sheet or stone and coat pieces with 2 tablespoons of olive oil and season with kosher salt and fresh cracked pepper. Toss and coat well.  Put in oven and cook for about 20 to 25 minutes until squash and sweet potato is cooked through. Remove from oven and set aside.

Prep the Pie Crust – (while the squash and sweet potatoes are roasting)

In a food processor, add the flour, salt, olive oil and olive oil. Pulsate in food processor until mixture resembles coarse crumbs. Add ice cold water 1 tablespoon at a time until the mixture comes together looking like a semi ball / crumbs. On a hard surface, dump out the flour mixture and push mixture gently with hands until a large disc forms. Cut disc in 2 and wrap with saran wrap and put in refrigerator for a good hour until pie crust is cold and chilled well.

Make the Pot Pie Filling (while crush is in refrigerator being chilled)

Turn down the oven heat from 400 degrees to 350 degrees. In a large skillet or sauté pan, heat up 2 tablespoons of olive oil. Add the onions, mushrooms and sauté for a good five minutes. Mushrooms will have a caramelized look. Add the garlic and sauté for a minute more.  

Click on the image to see a larger picture

Add the chicken and sauté for two or three minutes allowing the cooked chicken to heat through. Add the flour to the mixture to create a roux and absorb all the liquid from the onions and mushrooms.

Click on image to see a larger view

Add the chicken and mushroom stock and continue to cook until the stock has thickened. Add the baby spinach and sauté for 2 minutes. The heat will wilt the spinach. When done, add the roasted Sweet Potatoes and Butternut Squash and mix gently with rest of ingredients in the pan.

Click on image to see a larger picture

 Season the pot pie filling with kosher salt and cracked pepper to taste.

Roll out pie crust and line the pie plate with rosemary crust. Prick the crust with a fork.

Click on image to see a larger picture

Pour the pot pie filling in the pie crust. Roll out the 2nd crust and cover the pot pie filling. Roll the edge of the pie crust with your fingers underneath around the pie plate edge to give it a rustic look. Make a slit in the pie crust to allow the steam to escape. Crack an egg in a bowl add about 1 tablespoon of water and beat well. Brush the top of the pie crust with egg wash.

Bake for 30 to 40 minutes until golden brown and the filling seeps through the slit in the crust and bubbles. Let the pot pie sit for 10 minutes before serving. 

Click on image to see larger picture

Serve with a fresh garden salad.

CLICK HERE TO PRINT THE RECIPE

Sweet Potato Baby Spinach Chicken Stir Fry

I think this recipe was an unusual twist for me. I wanted rice that day but settled for Quinoa, which is a much healthier grain for me. It was so late in the day and I just threw some things together that I already had on hand. Sometimes I find that putting the simplest things together for a dish can create some amazing results. I sautéed the onions until they were caramelized a deep brown and then added the sweet potatoes to the mixture and created this sweet, warm, satisfying dish that just hit the spot.

Sweet Potato Baby Spinach Chicken Quinoa Stir-Fry

Sweet Potato, Spinach, Chicken Stir-Fry, created on 10/21/2010

1 package of organic chicken tenderloins, cut into chunks
1 large sweet potato cut into 1-1/2” cubes
1 large red onion, halved and cut into half-moon slices
½ package of organic baby spinach
2 cups of vegetable broth
3 cloves of garlic, minced
Salt / Pepper to taste
4 tablespoons of olive oil

Sauté the chicken in 2 tablespoons of olive oil over medium high heat until cooked thoroughly and is no longer pink. Remove the chicken from the pan and place in a bowl – set aside.

Heat the rest of the 2 tablespoons of olive oil in the same pan, and add the onions. Cook until the onions are a deep brown color. This will take about 5 to 7 minutes. Add the cubed sweet potatoes and minced garlic. Sauté for about 3 to 4 minutes and then add the vegetable broth. Simmer over medium low heat until 3/4 ‘s of the vegetable broth is absorbed and the sweet potatoes are soft but not mushy. Stir constantly and gently not to break the sweet potatoes so that they turn into a mash. This will take about another 7 to 10 minutes. Add the chicken back to the pan and stir well. Cook for an additional 3 to 4 minutes until the chicken is thoroughly heated and meshed well with the ingredients. Remove from the heat, add the baby spinach, and cover for about 2 minutes. The spinach will wilt. Stir once or twice to blend the spinach with the rest of the ingredients. Serve over cooked Quinoa.

CLICK HERE TO PRINT THE RECIPE

Balsamic Vinegar Chicken Stir-Fry

I have always felt that dinner meals should be simple with just basic ingredients that have minimal fat and full of things that you love. Sometimes things in our lives can be complicated, hectic and feel overwhelming. I think I used enough verbs in this sentence to stress me out. On that thought, I created this recipe from reading one of Rachel Ray’s meals on the internet, and saw the recipe blooming to another one of my cooking concept as I analyzed the recipe to death. I decided to tweak the recipe to make it my own. Balsamic Vinegar is one of the most wonderful things that you can add to a dish and it changes the flavor to appealing when cooked. It is also asparagus season here in Michigan so I try and take advantage of using this vegetable as much as I can because it is absolutely delicious, helps regulate my blood sugars, and is one of the vegetables that helps clean all the bad toxins out of your body. I wish that asparagus grows all year around and life would be just so good.

Balsamic Vinegar Chicken, created on 05/02/10


1 pound of fresh asparagus
1 medium onion
1 pint of baby Bella mushrooms
2 cloves of garlic, minced
6 tablespoons of olive oil
1 lb bag of Penne Brown Rice Pasta
4 to 5 tablespoons of balsamic vinegar
6 ounces of chicken tenderloin cut into 1” cubes
Salt and Pepper to taste

Cut the chicken tenderloins in 1 to 1-1/2” cubes. Put into a glass bowl and pour in the balsamic vinegar and toss the chicken well. Let the chicken marinate for about half an hour to an hour.

Prepare the brown rice pasta according to the package directions, drain and set aside in a colander. In a large skillet, heat 3 tablespoons of olive oil on medium high heat, and then add the chicken with the marinade and cook until done. Take out of the skillet and put in a bowl and set aside.

Cut the onion in half and then again into half moon slices. Clean and cut up the asparagus into 1 to 1-1/2 inch pieces. Heat the rest of the olive oil in the pan over medium high heat and cook the onions for about 15 minutes until a deep brown and caramelized. Add the mushrooms and cook for about 5 minutes more and add the asparagus. Add the cooked chicken with any juices with the vegetables and cook for about 2 to 3 minutes. I tasted the dish and thought it needed a couple more tablespoons of balsamic vinegar. Once that was added the dish improved to a WOW! Season the dish with salt and pepper, if needed.

Put the pasta in a pretty polka dotted bowl – that always looks cheerful and top with the chicken mixture. My roommate sprinkled her favorite Parmesan Cheese over the dish and sighed. But I thought it was fine by itself. Let me know what your thoughts are. Serve immediately, serves about 3 to 4 if you are lucky. Enjoy!

CLICK HERE TO PRINT THE RECIPE

%d bloggers like this: