Bev's Recipe Collection

• 1 1/2 t ground cumin
• 1 1/2 t turmeric powder
• 1 1/2 t ground coriander
• 1 1/2 t garlic powder
• 1 1/2 t paprika
• 1 t ground cloves
• 1/2 t cayenne pepper
• 3 pounds boneless chicken
• salt
• 2 large onions, halved and thinly sliced
• 2 large lemons, juiced
• 2/3 C olive oil

In a small bowl, mix the cumin through cayenne pepper. Set aside.

Cut chicken into chunks; sprinkle with salt in large bowl. Add the spice mixture and toss to coat. Add the onions, lemon juice, and olive oil. Toss again. Cover and refrigerate for 3 hours or overnight.

When ready, preheat oven to 425 degrees. Place the chicken in a lightly-oiled roasting pan and bake for 30 minutes.

Serve on pitas with seasoned yellow rice and Mediterranean Salad.

based on recipe by The Mediterranean Dish

• 1/4 C olive oil
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 1/2 pounds ground chicken, turkey, or beef
• 1 t cumin
• 1 t pepper
• 2 t salt
• 4 t chili powder
• 1 1/2 T minced garlic
• 2 C long-grain rice
• 3 C water
• 1 (15 oz.) can tomato sauce
• 2 (15 oz.) cans diced tomatoes

In a large pot, heat the oil over medium heat. Add the onion and saute 3 minutes. Add the peppers and saute until soft. Add the meat and cook until no longer pink. Drain grease; return to pot. Stir spices in with the meat and then add the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer 40 minutes or until rice is tender.

Adapted from “The Mr. Food Cookbook”

• 4-6 chicken breasts (boneless and skinless)
• 2 cans organic corn
• 2 cans mild chili beans
• 2 cans black beans
• 1 jar salsa
• 2 packages taco seasoning mix

Place chicken in the bottom of the crock pot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve with sour cream, shredded cheese, green onions, lettuce, tomatoes, tortillas or chips. Also good as a soup.

Love this, Bec! Thanks for sharing!

• 1 1/2 t salt
• 1/2 t black pepper
• 1/2 t garlic powder
• 1/2 t dried thyme
• 1/2 t dried parsley
• 1/2 t cayenne pepper
• 1/4 t onion powder
• 1/8 t paprika
• 2 T butter
• 2 T olive oil
• 2 3/4 pounds chicken breasts
• 1 T garlic powder
• juice of one lime

In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.

Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Serve with brown rice.

2 1/2 lb chicken tenders
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper

In a bowl, combine all the seasonings. Dip both sides of the chicken pieces into the spice mix, and place on a parchment lined jelly roll pan. Bake at 350 for 45 minutes.

recipe from Andie Mitchell

1 can (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1 tsp dried oregano
1 1/2 lbs boneless, skinless chicken breasts
1 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

In a 9″ x 13″ baking dish, add the spaghetti sauce, quinoa, water, garlic, and oregano. Stir slightly to combine. Slice the chicken into tenderloins, and place in the sauce. Bake at 400 for 30 minutes. Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked for 30 minutes, take out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture. Bake for another 20-25 minutes, or until the quinoa is absorbed in the liquid and the chicken is completely cooked through. Serve & garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

• 8 boneless skinless chicken breast (2 1/2 to 3 pounds)
• garlic salt (or garlic and salt)
• lemon pepper seasoning
• 20 cups yellow squash (or zucchini), sliced 1/4″ thick (cut large slices in half as well)
• 3 T olive oil
• 12 oz fresh spinach
• shredded cheddar cheese

Place chicken in two 9″ x 13″ baking dishes lined with parchment paper. Sprinkle the chicken liberally with garlic salt and lemon pepper. Bake at 350 for 1 hour.

After the chicken has been cooking for about 30 minutes, heat olive oil in a large pan. Saute the squash (or zucchini) until tender. Add the spinach. Cook just until the spinach is wilted. Remove from heat.

Once the chicken is done cooking, take it out of the oven and top with the warm squash and spinach.  Sprinkle with cheese. Broil for 5 minutes to melt the cheese, then serve.

Great with Greek potatoes.

recipe from Tammy’s Recipes

This is a family favorite!

Teriyaki Chicken

• 2 lbs chicken breasts, chopped
• 1 lb frozen crinkle cut carrots
• 1 lb frozen peas
• 2 cups teriyaki sauce (recipe below)
• 4 cups cooked rice

Cook the chicken in a large skillet with a few tablespoons of olive oil. Drain the greese. Return chicken to the skillet and add the frozen vegetables and teriyaki sauce. Cook over medium-high heat until carrots are mostly warmed. Stir in the rice and continue cooking until warmed and ready to serve.

Adapted from Wine & Glue

Teriyaki Sauce (recipe makes about 2 cups)

• 1/4 c + 2 Tbs soy sauce
• 1 1/2 cups water
• 1/2 tsp ground ginger
• heaping 1/4 tsp garlic powder
• 1/2 cup sucanat (or brown sugar)
• 3 Tbs honey
• 3 Tbs corn starch or arrowroot flour
• 1/4 c + 2 Tbs cold water

Mix all but the cornstarch and cold water in a sauce pan and begin heating over medium-high heat. In a separate bowl, mix the cornstarch and cold water until dissolved. (The mixture in the sauce pan should be warm by now, but not bubbling yet.) Stir the cornstarch mixture to the heated sauce. Continue cooking, stirring frequently, until the sauce thickens to desired thickness (this will take several minutes).

Adapted from Food.com

• 1/2 C flour or 1/3 C tapioca starch
• 2 eggs
• 2 1/2 pounds chicken tenders
• 2/3 C grated Parmesan cheese
• 2/3 C bread crumbs
• 2 1/2 T butter or coconut oil
• 2 tomatoes, seeded and chopped
• 1 1/2 T dried basil
• 5 garlic cloves
• 2 T olive oil
• 1 t salt
• 1/2 t pepper

Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.

Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes (convection). Uncover and bake 10 more minutes.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.

Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

• 1.5 lbs chopped cooked chicken breast (4 cups)
• 3 (32 oz) containers of chicken broth
• 2 cups chopped carrots, (about 6 small whole carrots)
• 1 1/2 cups finely chopped celery (about 6 small celery sticks)
• 1 large onion, diced
• 1 T minced garlic
• 2 tsp dried thyme leaves
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 1/3 C chopped fresh parsley
• 2 large bay leaves
• 1 (13.25 oz) box whole wheat rotini noodles

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.

based on recipe from Blog of Joy