Spicy Chicken Curry

Ingredients

* 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
* 2 onions, chopped
* 4 green chile peppers, chopped
* 4 tablespoons vegetable oil
* 2 tablespoons ginger garlic paste
* 1 tablespoon poppy seeds
* 2 tablespoons chili powder
* 2 cups water
* 1 tablespoon garam masala
* 1 pinch ground turmeric
* salt to taste

Directions

Rinse chicken pieces and pat dry. Set aside.

In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the ‘gravy’, add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.

After chicken is ‘well-boiled’ (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

Chicken with Spinach Ziti

Ingredients

* 4 boneless, skinless chicken breasts
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 1 tablespoon olive oil
* 3/4 cup onion, diced
* 1 garlic clove, diced
* 1 1/2 cup chicken broth
* 2 cans diced tomatoes with onions and peppers, drained
* 4 cups spinach
* 1 tablespoon fresh basil
* 1 tablespoon butter
* 4 cups cooked ziti
* 1/4 cups parmesian cheese, grated

Directions

Cook ziti according to directions on package. Drain.

Cut chicken into 1 inch pieces and sprinkle with salt and pepper.

Heat oil in a large non-stick pan over medium-high heat. Add chicken, onion and garlic. Saute 5 minutes. Stir in broth and tomatoes. Bring to a boil, reduce heat and cook for 5 minutes. Add spinach, basil and butter. Cook 2 minutes. Toss chicken mixture with pasta, and top with cheese.

Cooking Light Magazine

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.

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

Black Bean Burritos

Ingredients

* 2 teaspoons olive oil
* 3/4 cup bell pepper, diced
* 1 teaspoon cumin
* 1 teaspoon oregano
* 2 cloves garlic, minced
* 1 tablespoon red wine vinegar
* 1 can diced tomatoes and green chiles, undrained
* 1 can black beans, rinsed and drained
* 4 flour tortillas
* 1 cup cheddar cheese, shredded

Directions

Heat oil in a large sauce pan over medium-high heat. Add the bell pepper, cumin, oregano and garlic. Cook for 3 minutes, stirring frequently. Stir in vinegar and tomatoes. Reduce heat to medium and cook for 10 minutes. Stir in beans. Cook 5 minutes.

Warm the tortillas. Spoon bean mixture on each tortilla, sprinkle with cheese and roll.

Cooking Light Magazine

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.

Baked Dijon Chicken

Ingredients

* 2 tablespoons dijon mustard
* 2 tablespoons vegetable oil
* 1 teaspoon garlic powder
* 1/2 teaspoon italian seasoning
* 1 pound boneless, skinless chicken breasts

Directions

Preheat oven to 375°.

Mix mustard, oil, garlic powder and italian seasoning in a large bowl. Add chicken, coating both sides. Bake chicken in a casserole dish, covered, for 20 minutes.