Cajun Chicken & Rice

  • 8 boneless chicken thighs, skins removed
  • 1 lb. boneless skinless chicken tenders
  • 4 t Cajun seasoning
  • 1 1/2 t salt
  • olive oil
  • 32 oz. chicken broth
  • 3 C uncooked brown rice
  • 2 green peppers, coarsely chopped
  • 2 red bell peppers, coarsely chopped
  • 1 C finely chopped green onions
  • 4 cloves garlic, minced
  • 1 t dried thyme
  • 1/2 t ground turmeric

Pat chicken dry. Sprinkle both sides with Cajun seasoning and salt. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned on both sides. Transfer to a plate.

Add chicken broth to skillet. Bring to a boil, scraping brown bits from the bottom of skillet. Pour into a greased roasting pan. Add broth, rice, peppers, onion, and spices. Stir well. Place browned chicken on top. Cover. Bake at 350 degrees for 80 minutes.

adapted from Incredibly Easy Gluten-Free Recipes

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Falafel Patties

  • 1 C chopped fresh parsley
  • 12 cloves garlic, minced
  • 4 t ground cumin
  • 1 t ground coriander
  • 1 t salt
  • 1 t baking soda
  • 4 (15 oz.) cans garbanzo beans, drained and rinsed
  • 1 C chopped sweet onion
  • 1/4 C flour
  • 4 eggs, beaten

Mix spices in a small bowl. Coarsely puree garbanzo beans one can at a time adding some of the spices to each batch. Combine the pureed beans in a large bowl.

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Add onion to the bean mix. Stir in the flour and egg. Shape mixture into 16 large patties and let stand for 15 minutes.

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3 minutes on each side. (Consider using an oven-safe skillet so you can transfer it to the oven.)

Bake the patties in the oven until heated through, about 10 minutes.

adapted from allrecipes.com

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Easy Chicken Shwarma

  • 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 t onion powder
  • 1/2 t cayenne pepper
  • 3 pounds boneless chicken
  • salt
  • 2 large lemons, juiced
  • 2/3 C olive oil

Preheat oven to 425 degrees.

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 lemon juice and olive oil. Toss again.

Place the chicken in a lightly-oiled roasting pan and bake for 30 minutes.

Serve on pitas with Rice and Spice and Mediterranean Salad.

based on recipe by The Mediterranean Dish

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Quinoa-crusted Chicken Tenders

  • 1/2 C uncooked quinoa
  • 2 1/2 pounds chicken tenders
  • 1/2 C flour of choice (chickpea)
  • 1 t salt
  • 1/4 t pepper
  • 2 eggs
  • 2 t water

Cook quinoa according to package directions. In a small bowl, combine the flour, salt, and pepper. In another small bowl, whisk together the egg and water. Coat chicken tenders with the flour mixture, then the egg mixture, and finally the quinoa. Flip until all sides are coated. Place onto a parchment covered baking sheet. Bake in a convection oven at 375 degrees for 40 minutes. Serve with your favorite dipping sauce. (Honey Mustard Dressing on this site.)

Recipe originally appeared on kosher.com

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Easy Yellow Split Peas Soup

  • 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
  • 3 big carrots, chopped in bite size pieces
  • 5 celery stalks, chopped in bite size pieces
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 t thyme
  • 3/4 t salt
  • 3/4 t pepper
  • pinch of paprika
  • 3 bay leaves
  • 12 C chicken broth
  • 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com

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Slow Cooker Turkey

  • 1 t minced garlic
  • 1 t salt
  • 1 t paprika
  • 1 t Italian seasoning
  • 1/2 t pepper

Place 1/2 C water in bottom of slow cooker. Mix the above ingredients and rub over a 6-7 pound turkey. Cook on low 5-7 hours. Enjoy!

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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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Black Bean Tacos with Butternut Squash Hummus

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This is one of my favorite meals!

Ingredients:

  • 1 small onion, chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can organic sweet corn, drained and rinsed
  • 1/4 cup olive oil
  • 2 Tbs lemon juice
  • 1 Tbs Cajun Seasoning
  • 3 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serve with:

Directions:

  1. Heat a few tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chopped onion, and saute until the onion is tender.
  3. Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
  4. Add the remaining ingredients and continue to cook until heated through.

To Serve:

Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!

From Blog of Joy

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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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