Soup with Chicken, Vegetables, Quina and Flaxseed Oil

Ingredients

6 cups low-sodium chicken or vegetable broth
1 bone-in, skinless organic chicken breast
6 radishes, halved
2 carrots, cut into thin rounds
1 leek, well washed and thinly sliced
2 garlic cloves, smashed
1/2 cup uncooked quinoa
1 cup sugar snap peas, halved
1 Tbsp chopped fresh dill, plus more for garnish
1 Tbsp lemon juice
2 Tbsp flaxseed oil

Method

1. Add all ingredients except peas, dill, lemon juice, and oil to large pot. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes, until chicken and quinoa are cooked through.
2. Remove chicken from pot and shred. Discard bone and divide meat among 4 serving bowls.
3. Stir remaining ingredients into pot and cook for about 3 minutes.
4. Ladle broth, vegetables, and quinoa over chicken. Top with additional dill, if desired. Serve warm.

Makes 4 servings.

Source: Alive magazine

Asian-style Rice-stick Noodle with Chicken

Ingredients

1/3 (450-g pkg) rice-stick noodles
200 g snow peas
2 tbsp grated ginger
1 tbsp dark sesame oil
1 tbsp granulated sugar
1 tsp Dijon mustard
generous pinches salt
3 tbsp vegetable oil
1/2 English cucumber
6 small radishes
1 ripe mango, peeled
1 cup coarsely chopped cilantro
4 thin turkey or chicken cutlets
generous pinches of pepper
sesame seeds, optional

Method

1. Cook noodles following package directions, from 2 to 3 min. Or soak noodles by separating and placing in a large bowl. Cover completely with boiling water. Let stand until tender, 5 to 10 min. Stir frequently.
2. Add snow peas for the last 2 min of cooking or soaking.
3. In a medium bowl, whisk vinegar with ginger, sesame oil, sugar, Dijon and pinches of salt. Slowly whisk in 2 tbsp vegetable oil.
4. Cut cucumber in half lengthwise, then thinly slice into half moons. Slice radishes into thin rounds and mango into bite-sized strips. Prepare cilantro. Combine all in a large bowl.
5. Drain noodles and peas and add. Drizzle with 3/4 of the dressing and toss to coat.
6. Heat remaining 1 tbsp oil in a large frying pan over medium heat. Sprinkle chicken with pinches of salt and pepper. Sauté until light golden and springy when pressed, 3 to 4 min per side.
7. Remove to a cutting board and slice into thick strips.
8. To serve, place noodle mixture on plates. Lay chicken on top. Drizzle chicken with remaining dressing. Sprinkle with sesame seeds.

Makes 4 servings.

Source: Chatelaine magazine

Thai-style Spaghetti with Ground Chicken Sauce

Ingredients

1/2 lb ground chicken
1/3 lb spaghetti
1 tsp preserved cabbage
1 tsp minced garlic
6 shredded chilies
total of 2 cups onion, green bell pepper, tomato
20 Thai basil leaves

Sauce

1-1/2 Tbsp fish sauce
1 tsp sweet soy sauce
1 tsp sugar
1 tsp vinegar

Thickening

2/3 cup chicken stock
2 tsp cornstarch

Method

1. Cook spaghetti in boiling salted water until al dente. Remove and drain. Set aside.
2. Heat 2 tbsp oil in a wok. Saute preserved cabbage, garlic and chilies until fragrant. Add chicken and stir-fry until chicken is no longer pink.
3. Add vegetables, basil and sauce ingredients. Stir-fry briefly. Add thickening ingredients. Cook until the sauce thickens.
4. Mix spaghetti with 1 Tbsp oil and transfer to the serving platter. Pour meat sauce over the spaghetti and serve.

Makes 4 servings.

Source: Thai Cooking Made Easy

Braised Chicken with Butternut Squash, Walnuts and Sage

Ingredients

2 tablespoons olive oil or vegetable oil
3 tablespoons unsalted butter
one 3-1/2-pound chicken, cut into 8 pieces (2 breasts, 2 wings, 2 legs, 2 thighs)
fine sea salt and freshly ground black pepper
1/2 small onion, diced
1 carrot, diced
2 cups butternut squash, peeled and cut into 1-inch dice (about 2 pounds squash)
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1-1/2 cups homemade chicken stock or low-sodium, store-bought chicken broth, simmering in a pot
1/2 cup finely chopped walnuts, plus more for serving
2 tablespoons chopped sage, plus more for serving

Method

1. Heat the oil and melt 1 tablespoon of the butter in a high-sided saute pan over medium heat. Season the chicken parts generously with salt and pepper. Add the chicken pieces to the pan, skin side down, without crowding and cook slowly until golden brown, about 8 minutes.
2. Turn the pieces over and brown the other side, about 8 more minutes.
3. Transfer the chicken pieces to a plate and cover loosely with foil to keep warm. Set aside.
4. Add the onion, carrot, and squash to the pan and saute until softened but still holding their shape, 6 to 8 minutes.
5. Stir in the cinnamon, cloves, and ginger. Pour in the hot stock, return the chicken to the pan, raise the heat to high, and bring the liquid to a boil. Lower the heat and let simmer until the chicken shows no pink when pierced at the joint, about 20 minutes.
6. Taste the sauce and season it with salt and pepper.
7. Remove the chicken from the pan and arrange the pieces on a serving platter.
8. Add the walnuts and sage leaves to the pan and cook for 2 minutes.
9. Add the remaining 2 tablespoons butter, stirring it in to give the sauce a smooth finish.
10. Spoon the vegetables around the chicken and pour any extra sauce over the chicken. Sprinkle more sage and walnuts over the dish and serve.

Makes 4 servings.

Source: Nightly Specials

Pizza with Mushrooms and Broccoli

Ingredients

208 grams frozen gluten-free pizza dough, defrosted but chilled
olive oil cooking spray
2 patties chicken breakfast sausage, broken into bite-size pieces
4 cups chopped broccoli
2 teaspoons chopped garlic
2 cups sliced mushrooms
1/2 cup fresh basil leaves, torn into small bite-size pieces
2 cups chopped fresh tomatoes
salt
crushed red pepper flakes

Method

1. Preheat the oven to 400°F.
2. Roll out the dough between two sheets of plastic wrap to a thickness of 1/4 inch. Remove the top sheet and flip the dough onto a large baking sheet. Transfer to the oven and bake until the dough is set, 3 to 5 minutes. Remove from the oven and set aside. Leave the oven on.
3. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the sausage and cook until lightly browned, then transfer to a bowl.
4. Add the broccoli to the skillet and cook until tender, about 2 minutes. Transfer to the bowl.
5. Add the garlic to the skillet and cook until golden, about 1 minute. Add the mushrooms and cook until softened.
6. Transfer to the bowl. Add the basil and half the chopped tomatoes to the skillet. Simmer until the tomatoes have thickened.
7. Return the broccoli, sausage, and mushrooms to the skillet to warm. Season with salt and red pepper flakes.
8. Spread the sauce mixture over the pizza dough and return it to the oven. Bake until the edges of the pizza are brown.
9. Remove from the oven and top with the remaining tomatoes. Serve immediately.

Makes 4 servings.

Source: The Negative Calorie Diet