Quinoa Chicken Parmesan Casserole

Quinoa Casserole

1 jar (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp paprika (optional)
1 1/2 lbs boneless, skinless chicken breasts

1/2 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, combine the spaghetti sauce, quinoa, water, garlic, and spices. Slice the chicken into tenderloins and submerge in the sauce.

Bake at 400 for 30 minutes (23 minutes in a convection oven).

Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked, take it out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture.

Bake for another 20-25 minutes (15+ convection). Garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

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Chicken Squash Bake

  • 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

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Teriyaki Chicken

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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

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Bruschetta Chicken

  • 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.

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Slow Cooker Chicken Noodle Soup

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

Ingredients:

  • 1.5 lbs chopped cooked chicken breast (4 cups)
  • 2 (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, cooked

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 4-5 hours. Remove the bay leaves and serve over noodles.

based on recipe from Blog of Joy

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Cajun Chicken

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This spicy chicken is delicious and easy to make with only 5 ingredients!

Ingredients:

  • 1.5 lbs chicken breasts
  • 3/4 cup breadcrumbs
  • 1 Tbs Cajun Seasoning
  • pinch of salt
  • 3 Tbs melted butter (optional)

Directions:

In a small bowl, stir together the breadcrumbs, Cajun Seasoning, and salt. Dip each chicken breast in the melted butter (if using) and then coat it in the seasoned breadcrumbs. Place in a parchment lined 8″ by 11″ baking dish. Bake at 350 degrees for 1 hour.

From Blog of Joy

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Chopped Thai Chicken Salad

Salad:

  • 2 cups chopped cooked chicken
  • 4 cups roughly chopped cabbage
  • 3 cups shredded carrots
  • 3 cups shredded papaya
  • 1/2 cup roughly chopped fresh cilantro
  • 5 green onion, diced
  • 1/2 jalapeno pepper, finely diced
  • 1 cup chopped peanuts

Dressing:

  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup sucanat (or brown sugar)
  • 2 Tbs lime juice
  • 2 Tbs olive oil
  • 1/2 tsp sesame oil
  • 1/2 cup peanut butter
  • 1/2 cup water

Directions:

Combine the salad ingredients except for the chopped peanuts in a large bowl.Whisk together the dressing ingredients and pour over the salad. Sprinkle with chopped peanuts and serve fresh or chilled.

Adapted from www.pinchofyum.com

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Coconut-Crusted Chicken with Mango Salsa

  • 1/2 pound mango, chopped (about 1 1/2 C)
  • 1/2 C red bell pepper, chopped
  • 1/3 C onion
  • 2 T chopped cilantro
  • 1 T rice vinegar
  • salt and pepper
  • 1 egg
  • 1/3 C shredded unsweetened coconut
  • 3 pounds  boneless chicken breasts
  • 3 T coconut oil

In a small bowl, combine the the first six ingredients.

In a shallow bowl, beat the egg with 1 t water and 1/2 t salt. Heat coconut oil in a large skillet over medium-high heat. Cut the chicken into strips and dip in the egg mix before placing in the skillet. Cook, turning once, until golden brown.  Transfer the chicken to a parchment lined jelly roll pan. Sprinkle coconut over the chicken and bake at 350 degrees until cooked through, about 12 minutes.  Serve over brown rice, and top with the mango sauce.

adapted from http://www.rachaelraymag.com

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Sweet Chicken Chilli

  • 2 T olive oil
  • 2 pounds ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/4 C finely chopped green pepper
  • 4 cans (15 oz.) diced tomatoes
  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 2 cans (15 oz.) kidney beans, drained and rinsed
  • 6 T yellow mustard
  • 4 T chili powder
  • 2 T cumin
  • 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

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Chicken Soup with Rice


10 cups chicken broth
2 cups (uncooked) basmati or jasmine rice
2 tablespoons olive oil
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
6 carrots, diced

1 T salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
4 cups cooked cubed chicken*

Instructions:
1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Enjoy!


*If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).


I prefer to saute the onion in the olive oil, adding the garlic halfway through. Then I place all of the ingredients (except the rice) into a roaster for 4 hours at 225 degrees. I add the rice for the last hour.

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