This is a fairly quick meal that is sure to impress. I love the garlic-y roasted broccoli. I use the Very Hot Crushed Red Pepper from Penzeys and it definitely has a kick. The Parmesan Sauce makes this meal extra special. Serve it with a tossed salad.
Panko-Crusted Chicken and Roasted Broccoli with Parmesan Sauce
For the chicken:
2 chicken breasts
2 tablespoon butter, melted
1 tablespoon spicy brown mustard
salt and pepper
1/2 cup panko (Japanese bread crumbs)
1/4 cup Parmesan cheese, finely grated
For the broccoli:
1 bunch broccoli, cut into florets
2 tablespoons olive oil
3 cloves garlic, finely minced
1 teaspoon crushed red pepper flakes
salt and pepper
For the Parmesan Sauce:
2 tablespoon butter
2 tablespoons flour
1 cup milk
1/2 cup Parmesan cheese, finely grated
Preheat the oven to 400º F. Line a baking sheet with foil.
Combine the melted butter and mustard in a shallow dish. In another shallow dish, combine the panko and grated Parmesan cheese. Season the chicken breasts with salt and pepper. Dip the chicken in the butter-mustard mixture and then dredge in the panko-Parmesan mixture. Make sure the chicken is evenly coated. Place on one half of the foil-lined baking sheet. Set aside while you prepare the broccoli.
Place the broccoli florets in a large bowl. Drizzle with the olive oil. Add the minced garlic and crushed red pepper flakes and toss to coat. Season with salt and pepper and toss again. Place the seasoned broccoli on the other half of the baking sheet.
Place the baking sheet with the chicken and broccoli in the preheated oven for 20 minutes, or until the chicken and broccoli are browned. You want the chicken to be cooked through and the broccoli to be tender.
While the chicken and broccoli are in the oven, make the Parmesan sauce. Melt the butter in a saucepan. Whisk in the flour and cook for about a minute. Whisk in the milk, a little at a time. Bring to a boil and cook, whisking constantly, until thickened. Whisk in the grated Parmesan cheese. Season with salt and pepper. Keep warm until the chicken is ready.
Serve the chicken and broccoli with the Parmesan sauce.
This isn’t an exciting meal, but it’s simple and easy. Sometimes you just need simple and easy. Served with a side salad, it’s perfect for a lazy Sunday dinner.
Crockpot Chicken and Vegetables
1 large sweet onion, chopped
1 pound small new potatoes, halved
1/2 pound baby carrots
1/2 pound fresh green beans
2 – 4 boneless, skinless chicken breasts
2 tablespoon olive oil
salt and pepper, to taste
3/4 cup chicken broth
3 tablespoon cornstarch
1 tablespoon soy sauce
Layer the onions, new potatoes, carrots, green beans into the crockpot. Top with the chicken breasts. Drizzle the olive oil over the chicken and veggies. Season with salt and pepper.
Combine the chicken broth, cornstarch, and soy sauce. Pour over the chicken and veggies.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the chicken is cooked through and the veggies (especially the potatoes) are tender. Stir this dish occasionally while it’s cooking. If the sauce is getting too thick, add a little more chicken broth.
This is a great recipe when you are looking for something easy. It is comfort food.
I typically make enchilada sauce from scratch, but will grab a can of enchilada sauce from Aldi to make this recipe even easier. I was pleasantly surprised with the Pueblo Lindo Red Enchilada Sauce from Aldi. It’s pretty good for canned sauce. No shame.
Crockpot Chicken Enchilada Casserole
3 boneless, skinless chicken breasts
28 ounce can red enchilada sauce (or about 3 1/2 cups of homemade enchilada sauce)
1 teaspoon each: garlic powder, ground cumin, and chili powder
1 tablespoon corn starch and enough water to make a slurry
1 cup shredded cheese (cheddar, Monterrey jack, or a Mexican cheese blend are great)
10 corn tortillas
Place the chicken breasts in the crockpot. Add the spices to the canned enchilada sauce and then pour over the chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove the chicken breasts from the sauce and let cool slightly. Once cool enough to handle, shred the chicken with two forks.
Stack the 10 corn tortillas. Cut into 4 strips and then turn a quarter turn and cut the strips into fourths to make bite-size pieces.
Stir the cornstarch slurry into the enchilada sauce. Add the cheese, shredded chicken, and corn tortilla pieces to the sauce. Mix well to combine and cook 30 minutes more or until the cheese is melted and the casserole is heated through.
I stopped at a Hispanic market Friday night and bought a bag of minature tomatillos (Tomatillo Milpero) and some beautiful serranos. The Tomatillo Milpero were so cute. There was no noticeable taste difference compared to regular tomatillos.
I do like to cook in the crockpot in the summer to avoid heating up the kitchen. I based this recipe on my favorite Salsa Verde recipe. It’s great served with Cilantro Lime Rice and black beans.
I made enchiladas with the leftover chicken and sauce. They were fantastic too. To make the enchiladas: Spread a little of the leftover tomatillos sauce in the both of a baking dish. Shred the chicken and mix it with shredded cheese and a little of the tomatillo sauce. Divide the mixture between 8 warmed corn tortillas and place them in the baking dish. Cover the enchiladas with the remaining tomatillo sauce and bake in a 350º oven for 15 – 20 minutes, or until bubbly and hot. You can sprinkle some shredded cheese on top the last 5 minutes or so of baking, if you would like.
You can complain about getting two different meals out of one.
Crockpot Tomatillo Chicken
4 boneless, skinless chicken breasts (about 2.5 pounds)
2 pounds tomatillos, husks removed, cut in half (also remove the stem if still attached)
1 onion, roughly chopped
2 cloves garlic, chopped
2 – 4 whole serranos, stems removed
1 tablespoon white vinegar
salt and pepper
1 tablespoon olive oil
Place the tomatillos, onion, garlic, and serranos in the crockpot. Season with the vinegar, salt, and pepper. Place the chicken breasts on top of the tomatillo mixture. Season with salt and pepper. Drizzle the olive oil over the top of the chicken breasts.
Cook on low for 6 – 8 hours or on high for 3 – 4 hours until the chicken is tender. Before serving, remove the chicken from the crockpot. Using a hand blender, puree the tomatillo mixture in the crockpot. Serve the tomatillo sauce over the chicken breasts.
This is one of my all-time favorite meals. It’s easy, delicious, comforting, and makes a big batch that ensures leftovers for future meals.
If you like your posole a little more on the brothy side, feel free to add an additional cup of water (or chicken broth) to the recipe.
Easy Chicken Posole
5 cups chicken broth
2 chicken breasts
2 poblano peppers, roasted, seeded, and chopped (or a 4 ounce can diced green chiles, drained or 3 jalapenos, seeded and chopped)
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes (and their juices)
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
salt and pepper, to taste
handful of fresh cilantro, chopped
grated cheese (I like cheddar)
shredded green cabbage
thinly sliced radishes
Bring 5 cups of chicken broth and the chicken breasts to boil in soup pot. Reduce heat slightly and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a cutting board and reserve the cooking liquid in the pot. Let the chicken cool.
Add the chopped roasted poblanos (or canned green chiles or chopped jalapenos), drained hominy, diced tomatoes (and their juices), Mexican oregano, and ground cumin to the reserved chicken broth. Bring to a boil over medium-high heat. Shred the chicken while the posole is coming to a boil. Once it does, added the shredded chicken and cook until the chicken is heated through, about 5 minutes. Season the posole to taste with salt and pepper. Stir in the chopped cilantro and serve in bowls. Let everyone top their posole with cheese, shredded cabbage, and sliced radishes.
I really like this flavorful, brothy soup. The gnocchi, Italian dumplings, and chicken make this soup more substantial. You can find packages of pre-made gnocchi by the dried pasta in the grocery store.
This soup is pretty quick to fix, but you can save time by using part of a rotisserie chicken (just add at the same time as the gnocchi) or leftover cooked chicken in the soup.
Chicken and Gnocchi Soup
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
8 cups chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 14.5 oz. can diced tomatoes with juices
1 16 oz. package of potato gnocchi
2 cups fresh baby spinach
5 leaves fresh basil, chopped
salt and pepper, to taste
Parmesan cheese, grated
Heat the olive oil in a soup pot over medium-high heat. Add the onion and saute until just softened, about 5 minutes. Add the garlic and saute 1 minute more. Add the chicken broth, chicken pieces, and diced tomatoes and their juices. Increase the heat to high and bring the soup to a boil. When the soup comes to a boil, add the gnocchi. Cook until the gnocchi rises to the top, about 3 – 5 minutes. Stir in the spinach and fresh basil and take the soup off the heat. Season to taste with salt and pepper and serve. Grated Parmesan cheese can be sprinkled on top just before eating, if desired.
This is a recipe I posted on my other blog last night. I’m on a low iodine diet for 2 1/2 weeks to prepare my body for a tracer dose of radioactive iodine and a nuclear whole body scan to check for possible recurrence of thyroid cancer. I’m looking forward to a clear scan.
The thyroid is gland that absorbs iodine from one’s diet and uses it to make hormones that are used by the rest of the body. Certain types of thyroid cancers mimic healthy thyroid tissue and also absorb iodine. Because of that characteristic, certain thyroid cancers can be treated successfully with radioactive iodine. By eating a low iodine diet, the thyroid and certain thyroid cancers are starved of iodine. When the radioactive iodine is ingested, the thyroid/thyroid cancer tissues gobble up the iodine with radiation attached. In a large, therapeutic dose the thyroid/thyroid cancer tissue is killed. In lower, tracer doses it allows for a scan that shows where the radioactive iodine was taken up. They are able to see if there is a recurrence of thyroid cancer (or regrowth of healthy thyroid tissue).
On the low iodine diet (LID), you can not eat iodized salt, sea salt, dairy, egg yolks, soy (soy oil and soy lecithin are fine), seafood, sea products (seaweed, carrageenan), certain dough conditioners, and red dye #3 or any foods that contain these ingredients. You can only have 5 – 6 ounces of meat per day. This diet is a challenge, but each time I have to do it, it gets easier. Only 12 more days to go.
When I am on LID, I eat these Baked Chicken Taquitos with LID-safe salsa and avocado “cream” (avocado blended with lime juice and kosher salt until smooth).
If you are not on LID, you can add cheese to the chicken mixture. You can also add other ingredients such as roasted chile peppers, kale, spinach, etc…
These taquitos freeze really well, but they have to be reheated in the oven (or toaster oven) to maintain crispiness. They get soft and chewy when reheated in the microwave.
Baked Chicken Taquitos
1 whole chicken
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 cup salsa
Season the chicken with kosher salt and black pepper. Place in the crockpot and cook on low for 6 – 8 hours or on high for 3 -4 hour until the meat is tender and falling off the bones. Remove the chicken from the crockpot and let cool. Remove the chicken meat from the bones, discarding the skin and bones (unless you plan to make chicken stock.…in that case, reserve). Shred the chicken. You should have about 6 cups of shredded chicken meat.
Preheat the oven to 400º F.
Add the ground cumin, garlic powder, and salsa to the shredded chicken. Season with more kosher salt and black pepper, if needed. Mix to combine.
Place 4 corn tortillas on a large microwave safe plate. Microwave on high for about 30 seconds to soften tortillas. Place about 2 tablespoons of the chicken mixture on bottom third of the warmed corn tortilla. Roll up and secure with a toothpick. Don’t roll too tight. Place the taquito on a baking sheet. Repeat until all of the chicken mixture is used. You will have approximately 18 taquitos. Use two baking sheets if you need to. Spray the taquitos with cooking spray and place in the oven. Cook for 20 minutes, turning after the 10 minutes, until crispy and golden brown. Remove the toothpick before serving.