1 lb chicken thighs
1 red pepper, cut in to pieces
3/4 cup sour cream
northwest fire
paprika
noddles
mushrooms - 5 large, quartered
spray pan with pam
season chicken thighs with salt and northwest seasoning
put chicken and peppers in pan and drizzle with olive oil
cook at 350 for about an hour - until chicken is cooked and peppers are roasted and soft
steam mushrooms
take out of oven and allow to cool slightly
add mushrooms,sour cream and paprika - mix
serve over noodles
Showing posts with label chicken thighs. Show all posts
Showing posts with label chicken thighs. Show all posts
Monday, June 27, 2011
Tuesday, February 12, 2008
Chicken Thighs and Peppers with Quinoa
1 pkg boneless, skinless chicken thighs
1 jar roasted red peppers
1 cup Quinoa
parmeasan cheese
dry milk
frozen chopped spinach
garlic powder
italian seasonings
salt
clean and cut chicken into bite size pieces
cook with peppers and juice
when almost cooked add enough water to bring it up to about 2 cups
add 1 cup quinoa, parm cheese, seasonings, some dry milk
cook until quinoa is cooked
1 jar roasted red peppers
1 cup Quinoa
parmeasan cheese
dry milk
frozen chopped spinach
garlic powder
italian seasonings
salt
clean and cut chicken into bite size pieces
cook with peppers and juice
when almost cooked add enough water to bring it up to about 2 cups
add 1 cup quinoa, parm cheese, seasonings, some dry milk
cook until quinoa is cooked
Thursday, March 29, 2007
Chicken Alfredo
This was so good I had to enter it in the blog right away before I forget how I did it.
First I put water on to boil. Then I sprayed a large saute pan with the new pan olive oil mist. I sauteed about a tablespoon of chopped garlic - i buy the jar of prechopped garlic - for a few minutes. Then I added 1 pkg (6 pieces) boneless/skinless chicken thighs cut into bit sized pieces and seasoned with salt. This could also be done with 4 frozen chicken breasts - the would have to be cooked in some water until defrosted enough to cut into bite sized pieces and then cooked through and until liquid was reduced. While those are cooking I added 2 cups of whole wheat rotini to the boiling water. When the chicken is cooked through turn the heat down to low. After 5 minutes add about 3 TB of margarine (I use smart balance) and 1/3 of a package of low fat cream cheese and stir into chicken as it melts. Add 1/2 cup Parmesan cheese and 2 tablespoons of light sour cream.
When pasta is cooked mix it into chicken mixture right in the pan. I also added some cooked frozen broccoli to mine - but the BF wasn't havin' it. This is low-fat - except for the cheese - and you could probably use less.
First I put water on to boil. Then I sprayed a large saute pan with the new pan olive oil mist. I sauteed about a tablespoon of chopped garlic - i buy the jar of prechopped garlic - for a few minutes. Then I added 1 pkg (6 pieces) boneless/skinless chicken thighs cut into bit sized pieces and seasoned with salt. This could also be done with 4 frozen chicken breasts - the would have to be cooked in some water until defrosted enough to cut into bite sized pieces and then cooked through and until liquid was reduced. While those are cooking I added 2 cups of whole wheat rotini to the boiling water. When the chicken is cooked through turn the heat down to low. After 5 minutes add about 3 TB of margarine (I use smart balance) and 1/3 of a package of low fat cream cheese and stir into chicken as it melts. Add 1/2 cup Parmesan cheese and 2 tablespoons of light sour cream.
When pasta is cooked mix it into chicken mixture right in the pan. I also added some cooked frozen broccoli to mine - but the BF wasn't havin' it. This is low-fat - except for the cheese - and you could probably use less.
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