Barbecue Chicken

Barbecue Chicken

Makes: 6 servings

Utensil: 11" Large Skillet with Cover

Ingredients

6 pieces boneless, skinless chicken breast halves

1⁄2 teaspoon seasoned salt, or to taste

1⁄2 teaspoon garlic powder

1⁄2 teaspoon lemon pepper or lemon herb seasoning

1 1⁄2 cups prepared barbecue sauce

INSTRUCTIONS:

Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 2 to 3 minutes, add chicken and arrange in a single layer.

Cook 8 - 10 minutes until browned and meat loosens from pan.

Turn chicken and sprinkle with seasoned salt, garlic powder and lemon pepper. Pour barbecue sauce over chicken and cover.

When Vapo-Valve™ clicks, reduce heat to low and cook for 15 - 20 minutes or until chicken is done.

To thicken sauce, remove chicken from skillet. Set heat to medium and let sauce cook in uncovered skillet until thickened. Pour sauce over chicken and serve.

*Make it a one dish meal by adding 1 ½ cups of instant rice and frozen vegetables into skillet with chicken. Then blend 1 cup of water with barbecue sauce before pouring over chicken and rice.

Recipe from the Saladmaster website: https://recipes.saladmaster.com/recipe/barbecue-chicken

Zucchini Casserole

Serves: 4 

INGREDIENTS

§ ½ tablespoon butter (or nonstick spray)
§ 3 and ½ cups grated zucchini
§ 2 eggs, beaten
§ ½ teaspoon salt
§ 1 teaspoon ground black pepper (I added 2x as much and it was GREAT!)
§ 4 tablespoons grated parmesan cheese
§ (3 tablespoons breadcrumbs, optional) OR crumbled French onions (Tip: French onions are really tasty on top)

FOR SALADMASTER USERS:

1. Grease medium skillet with nonstick spray.
2. Squeeze as much liquid as you can out of the zucchini. 

3. In a large bowl, whisk eggs. Add in the zucchini, black pepper and salt. Stir until combined well. Add in cheese and give it a good stir. Bread crumbs can be added during this step instead of on top.
4. Pour this mixture into the skillet and spread evenly, press down on top to make it firm.
5. Sprinkle breadcrumbs OR crumbled French onions and cook on medium-low for 20 minutes (or until middle does not jiggle). 

6. Serve warm.


FOR OVEN USERS:

INSTRUCTIONS

1. Preheat the oven to 375C.
2. Grease a baking pan with butter.
3. Place the grated zucchini on a cheesecloth and squeeze as much liquid as you can.
4. In a large bowl, whisk eggs. Add in the zucchini, black pepper and salt. Stir until combined well. Add in 1 tablespoon cheese and give it a good stir.
5. Pour this mixture into the baking pan and spread evenly.
6. Sprinkle breadcrumbs OR crumbled French onions and bake for 30 minutes. 

7. Remove it from oven, top with the remaining cheese. Make small holes with a knife and bake for another 5 minutes or until the cheese melts.
8. Serve warm.

KALE CHICKEN AND GNOCCHI SOUP

Basic chicken noodle soup gets an upgrade with the addition of kale, gnocchi, and cream. This Kale Chicken and Gnocchi Soup is warm and comforting.

INGREDIENTS

·         1 Tbsp olive oil 

·         4 cloves garlic 

·         1 yellow onion 

·         2 carrots 

·         1 bunch kale 

·         1 rotisserie chicken breast (about 1-1.5 cups) 

·         5 cups chicken broth (reduced sodium preferred)

·         1/4 tsp nutmeg

·         1/2 tsp basil 

·         Freshly cracked pepper

·         Pinch red pepper flakes (optional)

·         1 lb. gnocchi 

·         1/2 cup half and half or cream (optional) 

INSTRUCTIONS

1.      Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large pot over medium heat for 3-5 minutes, or until the onion are soft and transparent. While the onion and garlic are sautéing, peel and slice the carrots. Add the carrots to the pot and continue to sauté for 3-5 minutes more.

2.      While the onion, garlic, and carrots are sautéing, pull the kale leaves from the woody stems and then rip or cut them into thin strips. Rinse the kale well under cool water in a colander. Add the rinsed kale to the pot and sauté until the kale has wilted down to half its volume (3-5 minutes).

3.      Chop or shred the chicken into bite sized pieces then add it to the pot along with the broth, nutmeg, basil, a generous does of freshly cracked pepper (about 20 cranks of a pepper mill), and a pinch of red pepper flakes.

4.      Bring the pot up to a boil over medium-high heat, then add the gnocchi. Let the gnocchi simmer in the soup for 3-5 minutes, or until they are light and tender. Turn the heat off.

5.      Serve the soup as is, or add 1/2 cup half and half or cream. Taste the broth and adjust the salt or pepper as needed.

https://www.budgetbytes.com/2016/01/kale-chicken-and-gnocchi-soup/

Vegetable and Cilantro Orzo Salad

Utensils: 3 qt saucepan, colander, large skillet, food processor

Salad:
3/4 cup dried whole wheat orzo
2 cups sliced fresh button mushrooms
1 medium red or yellow bell pepper, cut into bite sized strips
1/2 cup chopped onion (cone #3)
1 tbsp. olive oil
2 cups of fresh chopped spinach, arugula or watercress (4-5 oz.)

Pesto:
3/4 cup firmly packed cilantro
1/4 cup firmly packed mint
3 cloves of garlic
Salt and pepper to taste
2 tbsp. olive oil
1 tbsp water

DIRECTIONS:
1. A) Cook orzo for about 10 minutes in water. Drain and rinse with cold water and set aside.
1. B) Meanwhile, in a large skillet, cook mushrooms, pepper and onion over medium heat for 5-8 minutes, then set aside.

2. For pesto: blend in a food processor the cilantro, mint, garlic, salt and pepper. Then add the oil and water. Process until nearly smooth.

3. Combine all the ingredients including the leafy greens.

This dish would make a great addition to salmon or halibut.

This photo includes Brussels sprouts

Black Bean and Quinoa One-Pot meal

This easy one-pot recipe can be vegan or vegetarian depending on broth and desired toppings. Pair with a large salad (and tortilla chips if desired).

Utensils: 5 qt saucepan

Ingredients
-1 tsp. olive oil
-1 onion (diced or cone #3)
-3 cloves of garlic, minced
-1 bell pepper (orange or red) (diced)
-3/4 cup raw quinoa
-1.5 cups broth (vegetable or chicken)
-1/4 tsp. cayenne pepper
-1-2 tsp. cumin
-Salt and pepper to taste
-1 cup of water
-1 cup frozen corn
-2 cans of black beans, rinsed
-1/2 cup of chopped cilantro

Optional Toppings: Plain Greek yogurt, sour cream, shredded cheese, red onion, green onion


1. Preheat saucepan and cook onion, garlic, and bell pepper until lightly browned, about 10 minutes.
2. Add quinoa and broth; add the seasonings (cumin, cayenne pepper, salt, and pepper). 

3. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
4. Stir water and frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.