Healthy Recipes for Moms

Minimize your dinnertime craziness!

Red Wine and Chicken Thighs in a Crockpot

Ingredients:

3 tablespoons flour

1/4 tsp salt

1/4 tsp black pepper

8 skinless chicken thighs (about 3 pounds)

5 garlic cloves thinly sliced, or 2 tsp jarred minced garlic

1/2 cup pitted prunes (sounds unappetizing, but it’s good)

1/4 cup green olives, with or without pimentos

2 tsp dried thyme

1 tablespoon grated lemon rind (optional)

1 bay leaf

1 cup orange juice

1 cup dry red wine

2 tablespoons honey

1/2 cup chopped fresh parsley (optional)

2 cups cooked brown rice or whole wheat couscous if you don’t have time for rice

Directions: Combine flour, salt, and pepper on a plate, and dredge chicken thighs in the flour mixture. Place garlic in the bottom of crockpot. Arrange chicken over garlic. Add prunes, olives, thyme, lemon rind, and bay leaf. In separate bowl, mix orange juice, wine, and honey together. Pour over chicken. Cover and cook on high for 1 hour, then on low for 7 hours; or on high for 2 hours, then on low for 4 hours. Serve over rice. Sprinkle with parsley if desired. Serves 4.

This recipe is from Cooking Light 1998.

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November 18, 2007 Posted by | Chicken, Entree-Crockpot or Stockpot | , , , , , , , , | 2 Comments

Mexican Chicken Casserole

Ingredients:

1 large onion, chopped

3 medium tomatoes, peeled and chopped

3/4 pound to 1 pound chicken

1/2 cup fat-free low-sodium chicken broth

2 tsp chili powder

pinch of salt

1 tsp ground cumin

1 tsp dried oregano

6 corn tortillas, cut into fourths

1 cup shredded low-fat cheddar cheese

Directions: Preheat oven to 350. Spray and 11 x 7 baking dish with cooking spray. In a large skillet, saute chicken and onions until chicken is done. Chop or shred the chicken and return it to skillet. Add tomatoes, broth, chili powder, salt, cumin, and oregano. Bring to a boil, reduce heat, and simmer for 5 minutes. Layer half the mixture, half the tortillas, and half the cheese in baking dish, and repeat with remaining chicken mixture and tortillas. Reserve the remaining cheese. Cover the casserole and bake for 25 to 30 minutes. Uncover and sprinkle evenly with the remaining 1/2 cup cheese. Bake an additional 5 minutes, or until cheese is bubbly.

This recipe is from southernfood.com

October 28, 2007 Posted by | Chicken, Entree-Casserole | , , | Leave a comment