Elaine's Lemon Chicken

LEMON GARLIC CHICKEN WITH PASTA

 

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PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

1 hour

 

This Lemon Garlic Chicken with Pasta is an easy weeknight meal that uses ingredients you probably already have in your pantry.

Author: Flavour & Savour

Recipe type: Entree/Main Dish

Serves: 4

INGREDIENTS

• 8 bone-in, skin-on chicken thighs
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 medium onions (red or white)
• 6 - 8 cloves garlic
• ½ to 1 teaspoon crushed red pepper
• ½ cup lemon juice
• 1 sliced lemon
• 1½ cups chicken stock
• 400 grams dried pasta
• 2 tablespoons butter
• ¼ - ½ cup fresh basil, parsley or herbs of your choice

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Heat an ovenproof skillet on stove top. When hot, add a high-heat tolerant oil like grapeseed to the skillet.
3. Rinse chicken thighs and pat dry. Mix flour, salt and pepper in a bowl and dredge chicken pieces.
4. When the oil in the pan is rippling, carefully add the chicken, skin side down. Shake the pan gently to prevent sticking.
5. Brown on one side for 5-6 minutes, turn and brown on the other. Remove from skillet and set aside.
6. Meanwhile, slice onions very thinly and mince garlic. Slice lemon and measure lemon juice and chicken stock.
7. Add onions to hot skillet and cook until limp and transparent but not browned. Add minced garlic and cook 1 minute more. Add the crushed red pepper, lemon juice and chicken stock. Bring to a simmer, put chicken thighs back in on top of the onions and garlic, cover the skillet tightly (use foil if you don't have a lid) and place it in the oven.
8. Bake for 20 minutes. Uncover and bake 15 minutes more.
9. Meanwhile, heat water for pasta. Cook pasta according to package directions. Drain, toss with butter and fresh herbs. Mound in center of plate, place 2 thighs on top and spoon the lemon garlic sauce over all. Garnish with more fresh herbs and serve.

NOTES

To make this a freezer meal, prepare the chicken and sauce, cool and pack in a tightly sealed freezer container. When ready to serve, defrost, reheat, and serve with freshly cooked pasta.

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You might also like:

Chicken Cabbage Stirfry

CHICKEN CABBAGE STIR FRY ... DO NOT LOSE THIS!
Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

~

Elaine's Biscotti

NEVER-FAIL CRANBERRY PECAN BISCOTTI

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A basic biscotti recipe that consistently turns out perfectly.Add your choice of nuts and dried fruit.

Author: Flavour & Savour

Recipe type: Cookies and Bars

Serves: 48

INGREDIENTS

• ½ cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• 1 cup finely chopped pecans
• 1 cup finely chopped dried cranberries
• 2 teaspoons lemon zest, finely grated
• 1 egg white, beaten with 2 teaspoons water (for brushing top of dough)
• Glaze:
• ½ cup powdered sugar
• 1 Tablespoon lemon juice (or just enough to make a spreadable consistency.

INSTRUCTIONS

1. In a large bowl, beat butter with sugar until fluffy.
2. Beat in eggs, 1 at a time.
3. Beat in vanilla.
4. Whisk together flour, baking powder and salt and stir into butter mixture in 2 additions, until just combined.
5. Form into a ball by pressing together with your hands. Transfer to a lightly floured board. Divide in half and form into two logs, 12 inches long. Place on ungreased baking sheet. Brush with egg white.
6. Bake at 325°F for 35 minutes.
7. Remove from oven and let cool for 15 minutes.
8. With a sharp knife, slice the logs into ½ inch slices on a slight diagonal.
9. Stand the slices upright on the baking sheet, spaced slightly apart.
10. Reduce oven heat to 300°F and bake for an additional 30 minutes. Cookies will be slightly soft in the center but will harden as they cool.
11. Cool completely, then drizzle with lemon glaze. Let glaze harden completely before storing in airtight containers or packaging as gifts.

Elaine's Dark Chocolate Coconut bites

ARK CHOCOLATE COCONUT BITES

 

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PREP TIME

15 mins

TOTAL TIME

15 mins

 

A healthy treat that takes only minutes to prepare. Naturally sweetened coconut topped with decadent dark chocolate and sprinkled with flaky sea salt and nuts.

Author: Flavour & Savour

Recipe type: Cookies and Bars

Serves: 22

INGREDIENTS

• 3 cups unsweetened shredded coconut
• 6 Tablespoons honey
• 1½ Tablespoons melted coconut oil
• 1 teaspoon pure almond extract (or vanilla)
• Coating:
• 1½ cups dark chocolate chips (for coating)
• ½ cup finely chopped nuts
• 1 teaspoon flaky sea salt*

INSTRUCTIONS

1. Line a mini muffin tin with paper liners (or grease it very well)
2. Whir coconut in a blender or food processor until very finely ground.
3. Add honey, coconut oil, and extract.
4. Process until well mixed.
5. Remove from processor bowl and press 1 Tablespoon into the bottom of each mini muffin cup. Refrigerate.
6. Melt chocolate chips over, not in, boiling water.
7. Spread evenly over the coconut layer. Sprinkle with chopped nuts and flaky sea salt or coconut. Return to refrigerator to chill.

 

 

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Roasted Brussel Sprouts

Preheat oven to 425. Line baking sheet with foil. Cut in Half 1 1/2 lbs of Brussels - toss in a bowl with a tbsp of evoo and sprinkle with S&P. Roast for 20 min. Remove from oven and place back in bowl - toss well with 2 tbsp evoo, 2 tbsp balsamic vinegar & 2 tbsp honey. Coat evenly and enjoy.

Caramel Apple Sheet Cake

CARAMEL APPLE SHEET CAKE

 

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This delicious apple cake is perfectly moist and has caramel frosting infused in each and every bite! It is heavenly!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

• 2 cups flour plus 2 Tablespoons flour
• 2 cups sugar
• 1 teaspoon cinnamon
• ½ cup butter
• 1 cup water
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 2 cups peeled and chopped green apples

Frosting

• ½ cup butter
• 6 Tablespoons milk
• 3½ cups powdered sugar
• ½ teaspoon vanilla
• ⅛ cup caramel sauce (I use caramel ice cream topping)

INSTRUCTIONS

1. In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
2. In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
3. Pour into a 15x13 inch greased jelly roll pan.
4. Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
5. While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Elaine's Smoky Sweet Potato Wedges

SMOKY SWEET POTATO WEDGES

 

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PREP TIME

10 mins

COOK TIME

40 mins

TOTAL TIME

50 mins

 

Use this method to make Smoky Sweet Potato Wedges that won't stick to the pan! Serve with creamy dairy-free Avocado Aioli.

Author: Flavour & Savour

Recipe type: Sides

Serves: 4

INGREDIENTS

• for the potatoes
• 4 large sweet potatoes
• 2 tablespoons olive oil
• 2 teaspoons (or more) smoked paprika, depending on how spicy you like them
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• for the Avocado Aioli
• 1 large avocado
• 2 tablespoons light mayonnaise
• 1 clove garlic, minced
• 2 teaspoons freshly squeezed lemon juice
• ½ teaspoon sea salt

INSTRUCTIONS

1. Heat oven to 400°F.
2. Scrub potatoes under running water. It's not necessary to peel them.
3. Cut in half lengthwise, then in half again, and then again so that each potato yields 8 thick wedges.
4. Put in a large bowl and toss with olive oil.
5. Sprinkle with smoked paprika, salt and pepper.
6. Position baking racks on top of baking sheets. Spread in a single layer on one or two baking sheets.
7. Bake at 400°F for 20 min.
8. Flip and bake for another 15 to 20 minutes or until crispy.
9. While the potatoes are baking, prepare the Avocado Aioli. Mix the avocado flesh with the remaining ingredients in a small food processor until smooth. Serve with the smoky sweet potato wedges.

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Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

2 tablespoons olive oil
1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
3 garlic cloves
dried basil
crushed red pepper flakes
paprika
8 oz mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup Mozzarella cheese, shredded
cooked pasta water
8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)
Instructions

Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

Chicken Cabbage Stir Fry

CHICKEN CABBAGE STIR FRY ... DO NOT LOSE THIS!
FOLLOW ME for more great recipes--> Eden Lynn

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

Looking for more low cal or low carb options? Join our amazing getting healthy group on Facebook. Recipes, Diet Tips, Support and Encouragement.
https://www.facebook.com/groups/slimmingdownwitheden

Crispy Balsamic Honey Brussel Sprouts

 Crispy Balsamic Honey Brussel Sprouts -

Preheat oven to 425. Line baking sheet with foil. Cut in Half 1 1/2 lbs of Brussels - toss in a bowl with a tbsp of evoo and sprinkle with S&P. Roast for 20 min. Remove from oven and place back in bowl - toss well with 2 tbsp evoo, 2 tbsp balsamic vinegar & 2 tbsp honey. Coat evenly and enjoy.

EVOO= extra virgin Olive Oil

Marinated Chicken for the BBQ

Ingredients

• Marinade:
• Olive Oil - 1/3 Cup
• Soy Sauce - 1/3 Cup
• Basalmic Vinegar - 1/3 Cup
• Garlic Cloves, Minced - 4 Large
• Good Seasons Italian Dressing - 1 Package
• Boneless, Skinless Breast Halves, Trimmed - 6
• Yellow Onions, Thickly Sliced - 2

Instructions

1. Add the olive oil, soy sauce, balsamic vinegar, minced garlic and the Good Seasons Italian Dressing package to a 1 gallon Ziploc bag and carefully seal it then swish everything together well.  Add chicken breasts and onion.  Press out as much of the air from the bag as possible and reseal it.  Place on a rimmed dish or plate in case bag leaks.  Refrigerate until ready to grill.  Flip bag halfway through marinating time.

2.  When you're ready to grill, prepare grill by heating and lightly oiling.  Remove chicken and onion from marinade and shake off excess marinade.  Discard marinade.  Grill chicken on high for about 4-6 minutes, depending on the temperature of your grill.  Flip and repeat until done.  Grill onions with a foil pan over them, flipping as they brown, for about 15-20 minutes.

3. When chicken is cooked, remove to a platter to allow chicken to rest for about 7 minutes.