Rosemary Chicken

The Wheel of Meals landed on Light/Healthy

This recipe was fast, easy, and tasted great.

Rosemary Chicken
Recipe from Light & Delish Magazine
245 calories

Ingredients:
4 boneless chicken thighs
1&1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
olive oil cooking spray
juice from lemon
2/3 cup dry white wine

Directions:
Combine rosemary, zest, salt, and pepper; rub mixture over chicken.   Spray a large skillet with cooking spray and place over medium heat.  Add chicken, skin side up, and cook 5 minutes.  Turn chicken skin-side down.  Squeeze a little lemon juice over chicken.  Cover and continue to cook 10 minutes until chicken is cooked and skin is crisp.  Transfer to a warm plate.   Pour wine into skillet, raise heat to high, and boil 2 minutes, scraping up browned bits with a wooden spoon.  Spoon over chicken to serve.

Glazed Chicken and Szechuan Noodles with Sesame Broccoli

The Wheel of Meals landed on International

Yay!  The Wheel of Meals is back after a two-month hiatus while completing the March freezer meals (This makes Jeremy very happy).   Now I have some catching up to do with the Wheel.  Since we finally had a warm day, I decided to go for a recipe that included using the outdoor grill.  The glazed grilled chicken was moist and delicious.  The sesame broccoli was good too.  But those Szechuan noodles--ack!  My sensitive American palate couldn't handle the heat.  Jeremy didn't mind and ate his whole portion plus some, but I couldn't take more than two bites.  My tongue was on fire.   I plan to used the leftover glazed chicken and broccoli in a salad tomorrow.

Glazed Chicken and Szechuan Noodles with Sesame Broccoli
from Cooking Light Magazine July 2012
Serves 4;  480 calories

Ingredients:
1 tablespoon grated peeled fresh ginger
3 tablespoons hoisin sauce
1 teaspoon olive oil
1 teaspoon lower-sodium soy sauce
8 skinless, boneless chicken thighs
6 oz uncooked udon noodles (or whole wheat linguine)
1/4 cup Szechuan sauce
1 tablespoon reduced-fat creamy peanut butter
2 teaspoons lower-sodium soy sauce
2 teaspoons lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions
12 ounces broccoli florets
1 tablespoon toasted sesame seeds
1 tablespoon dark sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Combine first 4 ingredients in a medium bowl; stir well.  Add chicken and toss to coat.  Place chicken on preheated grill rack coated with cooking spray and cook over medium-high heat.  Grill 4 minutes on each side or until done.

Meanwhile, add 1 inch of water to a saucepan and set a vegetable steamer in the pan.  Add broccoli and steam, covered, for about 4 minutes or until crisp-tender.  Place broccoli in a medium bowl and toss with oil, salt, pepper, and sesame seeds.

Cook noodles according to package directions.  Drain.  Combine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl, stirring with a whisk.  Add noodles, carrots, and green onions; toss and serve immediately.

Slow-Cooker Tex-Mex Chicken

Finally... the last recipe from my March Freezer Meal Madness.  We liked this recipe--it had good flavor and it was easy to prepare and make.

Slow-Cooker Tex-Mex Chicken
Recipe from Kraftrecipes.com

Ingredients:
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons (1/2 package) Taco Seasoning Mix
2 tablespoons flour
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup frozen corn
1&1/2 cups thick & chunky salsa
cooked rice
shredded Mexican-style cheese
green onions, sliced

Directions:
Toss chicken with taco seasoning and flour and add to slow cooker.  Stir in veggies and salsa.  Cook on low 6-8 hours.  Serve over rice topped with cheese and onions.

Crockpot Hawaiian Chicken

This is another recipe from my March Freezer Meal Madness.   It was my least favorite of the ones I made.  Maybe it sat too long in the crockpot, but the chicken dried out and the pineapple was weird.

Crockpot Hawaiian Chicken

Ingredients:
4 chicken breasts
1/2 cup sugar
1/2 cup vinegar
3 garlic cloves
2 tablespoons soy sauce
1/2 cup pineapple juice
1/2 can pineapple chunks

Directions:
Cook 6-7 hours in slow cooker on low.  Serve over rice.