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Turkey Chili

Ingredients

  • 1 cup red onion, diced
  • 1/3 cup poblano pepper (about 1), seeded and diced
  • 1 teaspoon minced garlic
  • 1 1/4 pounds ground turkey
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1/2 cup chopped fresh cilantro
  • 6 lime wedges

Directions

Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.

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Monday Night Lemon Chicken Pasta

Ingredients

* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine

Directions

Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.

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Lemon Herb Chicken

Ingredients

* 1 can chicken broth
* 3 tablespoons lemon juice
* 1 teaspoon basil
* 1 teaspoon thyme leaves
* 1/8 teaspoon pepper
* 4 chicken breasts

Directions

Mix broth, lemon juice, basil, thyme and pepper. Set aside. Place chicken on rack in broiler pan. Broil for 30 minutes, turning and brushing often with mixture often.

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Spicy Chicken and Basil Stir Fry

Ingredients

* 6 tablespoons chicken broth
* 2 tablespoons teryaki sauce
* 2 teaspoons brown sugar
* 1/2 teaspoon cornstarch
* 2 tablespoons vegetable oil
* 1 red bell pepper, cut into strips
* 1 or 2 thai or jalapeno chilies, cut into small rounds
* 2 cloves garlic, minced
* 4 boneless, skinless chicken breasts
* 3/4 cup fresh basil, sliced
* 3 green onions, cut into 3 inch pieces

Directions

In a medium bowl, whisk together chicken broth, teryaki sauce and brown sugar. Add cornstarch and whisk until corn starch and sugar are dissolved. Set aside.

Cut chicken breasts into one inch cubes.

In a saute pan on medium-high heat, saute bell pepper in vegetable oil for 1 minute. Add chili to taste and garlic, saute for 1 minute. Add chicken pieces, saute until cooked through. Stir in basil and green onions, saute for 1 minute until onions are barely wilted. Whisk sauce mixture and pour into pan. Cook just until liquid comes to a boil. Serve with rice.

Williams-Sonoma Collection Series, Chicken by Rick Rodgers

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Sam’s Chicken

Ingredients

* 4 boneless, skinless chicken breasts
* 2 teaspoons olive oil
* 2 tablespoons balsamic vinegar
* 2 teaspoons honey

Directions

Pan sear chicken over medium-high heat in a saute pan. Mix honey, vinegar and oil in a small bowl. Pour the honey mixture over the chicken. Turn chicken once or twice to fully coat.

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Pork Chops in White Wine Sauce

Ingredients

* 2 pork chops
* 2 tablespoons olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 2 teaspoons rosemary
* 1/2 cup white wine
* 1 cup chicken broth
* 1 tablespoon butter, melted
* 1 tablespoon flour

Directions

Season pork chops with salt, pepper and rosemary on one side. Lay the pork chop, seasoned side down, in a saute pan over medium high heat. While the first side is browning, season the other side. Turn the pork chop after 3 minutes. After browning both sides, add white wine and chicken broth. Bring to a boil. Cover and simmer until liquid is reduced by about half and pork chops are cooked. Remove the pork chops. Mix together the melted butter and flour. Pour the roue into the sauce and mix until sauce thickens. Pour the sauce over the pork chops and serve.

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Pork Chop Casserole

Ingredients

* 3 pork chops
* 2 tablespoons olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 tablespoon rosemary
* 1 cup uncooked rice
* 1 1/2 cups chicken broth
* 1/2 onion, chopped
* 1/2 cup bell pepper, seeded, deveined and chopped (optional)
* 1 can tomatoes (optional)

Directions

Preheat oven to 350?.

Season pork chops with salt, pepper and rosemary. In a saute pan on medium-high heat, brown chops on both sides (4 minutes each side). Put rice, chicken broth, onions, salt and pepper in a casserole dish. Layer pork chops on top. Cover and bake for 60 minutes.

ALTERNATIVE METHOD:
Season pork chops with salt and pepper. In a saute pan on medium-high heat, brown chops on both sides (4 minutes each side). Remove pork chops. Saute rice in the pan with olive oil until browned, stirring often. Add chicken broth, onions, bell pepper, tomatoes, salt and pepper. Remove rice mixture from pan and place in a casserole dish. Layer pork chops on top. Cover and bake for 60 minutes.

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Chicken Chili

Ingredients

* 4 boneless, skinless chicken breasts, cut into bite size pieces
* 1 medium onion, diced
* 2 cloves garlic, minced
* 2 teaspoons cumin
* 1/2 teaspoon oregano
* 1 teaspoon coriander
* 2 4.5 ounce cans chopped mild chilis, undrained
* 1/2 4.5 ounce can chopped jalapenos, undrained
* 1 cup water
* 2-3 cans canelli beans (S&W small white beans are good)
* 1-2 cans chicken broth
* 1 can diced tomatoes, undrained (optional)

Directions

Spray large skillet with PAM and heat over medium heat. Cook chicken 10 minutes, or until browned.

Spray large dutch oven with PAM and heat over medium-high heat. Saute onion approximately 6 minutes. Add garlic and saute 2 minutes more. Stir in spices, saute 1 minute. Stir in chiles and jalapenos, reduce heat to low, and cook ten minutes, partially covered. Add chicken, water, beans, tomatoes and broth. Simmer covered about 10 minutes.

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Cajun Blackened Chicken Breasts

Ingredients

* 6 boneless, skinless chicken breasts
* 4 tablespoons butter
* 3 tablespoons cajun seasoning

Cajun Seasoning
* 1 teaspoon garlic powder
* 1 teaspoon basil
* 1 teaspoon thyme
* 1/4 teaspoon oregano
* 1 tablespoon paprika
* 1 teaspoon celery salt
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon white pepper
* 1/2 teaspoon onion powder

Directions

Add all ingredients for the cajun seasoning together in a small bowl and mix well. Place butter in a flat bowl. Dip chicken in butter and place on a plate. Season on both sides with seasoning.

Brown chicken on both sides in a cast-iron skillet over high heat. Drizzle remaining butter over chicken and continue cooking until chicken is cooked through.

What’s For Dinner, by Maryana Vollstedt

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Beef and Bean Burritos

Ingredients

  • 1 1/2 pounds ground beef
  • 1 can refried beans
  • 1 cup salsa

Directions

In a large saute pan on medium-high heat, brown ground beef about 5 minutes. Drain fat from pan. Add the can of beans and salsa to pan, mixing well with the beef.