Serves 4

1 Tbsp oil 1 lb raw chicken, cut into bite-sized pieces ½ lb sausage, sliced or ground ¾ cup onion, chopped 2 cups baked beans 1 ½ cup cooked white beans 1 tsp garlic 1 tsp dried thyme ½ tsp salt ½ tsp ground black pepper

Heat oil in a large pot over medium-high heat. Add the chicken, sausage, and onions. Cook, stirring occasionally, for 8-10 minutes, until the chicken is golden on the outside and the onion is soft and a little golden.

Add the beans and seasoning. Cover, turn heat to low, and simmer low 15 min.

#bean #chicken #garlic #main #oil #onion #pepper #salt #sausage #soup #thyme

1 lb raw chicken, cut into small pieces 1 tsp ground cumin ½ tsp salt ½ tsp ground black pepper, or your preferred spice mix 2 Tbsp butter 2 tsp garlic, minced 2 Tbsp lemon juice 2 Tbsp cream cheese 3 cups chopped spinach, kale, orach, or whatever greens you like

Pour a small amount of oil into a skillet and place it over high heat.

Combine chicken pieces, cumin, salt, and pepper in a zipped plastic bag and mush them all around to coat the seasoning onto the chicken pieces. Dump them into the hot skillet and turn heat to medium, stirring occasionally, until the chicken is seared and cooked through. Remove the chicken from the pan.

If you are using frozen greens, microwave them for a minute or two, so they are thawed when you cook them.

Melt the butter in the pan. Add garlic and let it sizzle for 30 seconds, then add the lemon juice and cream cheese. Stir it all until the cream cheese and butter are totally melted and the chicken drippings are mixed in. Add the greens to the pan and stir until they are wilted and coated with the sauce.

#butter #chicken #creamcheese #cumin #garlic #glutenfree #kale #lemonjuice #main #orach #pepper #salt #spinach

Sauce: ¼ cup peanut butter (no sugar or salt added) 2 Tbsp soy sauce 1 Tbsp brown sugar or honey 1 Tbsp lime juice ¼ cup water or coconut milk Optional 1-2 Tbsp sriracha or other heat

Stir-fry: 16 oz raw chicken, cut into small pieces (or 12 oz cooked chicken) 8 oz broccoli 5 oz mukimame (shelled soy beans) ½ cup chopped frozen spinach 1 Tbsp minced garlic 2 tsp minced fresh ginger or ½ tsp ground ginger 1 tsp sesame seeds Chopped peanuts and cilantro leaves to garnish

In a small bowl, whisk together the sauce ingredients and set aside.

In one pan, cook the chicken over med-high heat with a little bit of oil. Stir occasionally to enable thorough cooking, but you also want the outsides to sear.

In another pan, cook the broccoli and mukimame over medium heat, with oil or water, until the broccoli is half soft. Add the garlic and ginger and stir for about thirty seconds, then add the sauce and spinach. Stir enough to distribute the spinach, then add the chicken, which should be completely cooked by now, and sesame seeds. Stir everything together and cook another 1-2 minutes for the sauce to slightly thicken.

Serve with rice or by itself, with additional peanuts and cilantro.

#broccoli #brownsugar #chicken #cilantro #coconutmilk #dairyfree #edamame #garlic #ginger #honey #limejuice #main #peanut #peanutbutter #sesameseed #soysauce #spinach

2 cups chopped tomatoes (can be fresh or canned) ¾ cup tomato pasta sauce ¾ cup evaporated milk or cream 2 Tbsp corn starch ½ cup shredded parmesan ¾ cup chopped onion 2 tsp minced garlic 1 tsp salt 2 Tbsp dried basil ¼ tsp black pepper 4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.

Serve over pasta, rice, or crusty bread.

#basil #cheese #chicken #cornstarch #cream #evaporatedmilk #garlic #glutenfree #main #onion #parmesan #pastasauce #pepper #salt #slowcooker #tomato

Filling: 1 lb. chicken meat 1 ½ tsp minced garlic 1 cup minced celery ¾ cup chopped onion 2 cups potato, cut into ½” cubes ½ cup grated parmesan (or other cheese) ½ tsp salt 1 tsp ground black pepper 2 tsp tomato powder ½ tsp dried thyme ½ tsp dried oregano ¼ tsp fennel seed ¼ cup cornstarch ½ cup water, soup stock, or cream

Crust: 2 ¾ cup flour 2 tsp baking powder 1 tsp salt 6 Tbsp oil 1 ½ cup milk or water

Preheat oven to 350° F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling.

Bake for 1 hour, or until the internal temperature reaches at least 165° F, checking in several spots.

#bakingpowder #celery #cheese #chicken #cornstarch #cream #fennel #garlic #main #milk #oil #onion #oregano #parmesan #pepper #pie #potato #salt #soupstock #thyme #tomatopowder #wheatflour

4 chicken breasts 3 Tbsp butter 1/3 cup soup stock or water ½ cup lemon juice 1 ½ Tbsp corn starch 1 Tbsp honey 2 tsp minced garlic ½ tsp dried basil ½ tsp dried oregano 1 tsp salt ¼ tsp pepper optional: 4 small potatoes

Preheat oven to 400° F.

Melt butter in a skillet. Add the chicken and optional potatoes, chopped into large pieces. Cook chicken pieces for 3 minutes on each side, over medium-high heat. It is ok if the chicken is frozen. If the chicken is too large for all pieces to fit in the skillet, use 2 skillets or cook the pieces in batches.

Whisk the other ingredients together in a small bowl. Transfer the chicken and all its drippings into a baking dish. Pour the lemon sauce over it. Cover the dish with foil and bake for 20-30 minutes, until the meat is at least 165° F inside. Larger pieces take longer to cook.

#basil #butter #chicken #cornstarch #garlic #glutenfree #honey #lemonjuice #main #oregano #pepper #potato #salt #soupstock

6 chicken breasts, fresh or frozen 1 ½ – 2 pounds small potatoes ½ pound string beans 3 Tbsp olive oil 1 Tbsp minced garlic 1 tsp dried basil 1 tsp dried oregano ½ tsp fennel seed ½ tsp ground paprika ½ tsp salt

Place all ingredients in a crock pot. If using frozen chicken, it does not need to be thawed. Stir everything with a large spoon to distribute the seasoning. Cook on low heat for 4 hours.

#basil #chicken #dairyfree #fennel #garlic #glutenfree #main #oliveoil #oregano #paprika #potato #salt #slowcooker #stringbean

1 pound raw chicken, fresh or frozen 10 oz dry pasta 2 tsp minced garlic ½ tsp salt 1 Tbsp olive oil 2 cups diced tomatoes (or a 15 oz can) ½ tsp dried oregano ½ tsp dried basil ½ tsp ground black pepper 2 Tbsp tomato paste ¼ cup cream cheese ¼ cup grated mozzarella 1 cup chopped spinach or orach, fresh or frozen & thawed

Boil the chicken in a pot of salted water until it is completely cooked. Prepare the other ingredients during this time.

When the chicken is cooked, remove from the water and set aside. Add more water to the pot, bring to a boil, and cook the pasta. Shred the chicken while the pasta is cooking.

When the pasta is done, drain the water and add all the other ingredients to the pot. Cook over medium heat, stirring, until the cheese is melted and everything is mixed.

#basil #cheese #chicken #creamcheese #garlic #main #mozzarella #oliveoil #orach #oregano #pasta #pepper #salt #spinach #tomato #tomatopaste

Pie crust for double-crust 9” deep dish pie 4 lb raw chicken 2 leeks salt, pepper, nutmeg or mace; or whatever your preferred seasoning mix is 1 ¼ cups chicken stock, made with bones so there is some collagen content ½ cup cream

Preheat oven to 350° F. Prepare the bottom crust in the pie pan.

Cut the chicken into small pieces, removing bones and fat. Thinly slice the leeks from the bottom, up through about halfway of the green part (until there is no more yellow core).

Make layers in the pie: first chicken, then leeks, then a sprinkling of salt and seasoning, repeating until the pie is full. I used a Moroccan spice mix for medieval flavor. Pour the chicken stock into the pie.

Place the top crust. Cut a small circular hole in the middle, then make a pastry flower to form a lid on the hole.

Bake for 60-70 minutes, until the top is golden brown and the inside of the pie measures 165° F or higher.

Gently heat the cream until hot, not steaming. Remove flower lid from the pie, pour the cream into the hole, and replace the flower.

#chicken #cream #leek #main #pepper #pie #salt #soupstock

3 lbs. chicken meat, cut into chunks 1 large onion, diced 1 Tbsp minced garlic 2 Tbsp minced fresh ginger 4 cups pureed tomato 1 ½ cups plain yogurt 2 Tbsp olive oil 2 Tbsp garam masala, or a curry spice mix 1 tsp turmeric powder 1 Tbsp cumin ½ Tbsp paprika 2 tsp salt ¾ tsp cinnamon ¾ tsp black pepper 1 tsp cayenne pepper 1 cup half-and-half 3 Tbsp corn starch 2 Tbsp lemon juice

Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper into the crock pot. With a spatula, stir to combine everything and make sure the chicken is coated well.

Cover and cook for 8 hours on low (or 4 hours on high).

At the last 20 minutes, whisk the corn starch and half-and-half together, then pour into the crock pot and cook for the remaining time. Stir in the lemon juice just before serving.

Serve over cooked rice.

#cayenne #chicken #cinnamon #cornstarch #cumin #curry #garammasala #garlic #ginger #glutenfree #halfandhalf #lemonjuice #main #oliveoil #onion #paprika #pepper #salt #slowcooker #tomato #turmeric #yogurt