Team Crockpot forever.
3.5 pounds boneless skinless chicken breast or thighs
2 cups BBQ sauce, dealer’s choice
1/4 cup brown sugar
2 tbs apple cider vinegar
1 tbs olive oil
1 tsp garlic powder
1/2 tsp each onion powder, paprika, black pepper, and crushed red pepper
Combine all ingredients except for the chicken in the Crockpot. Once combined, add the chicken and stir to coat. Cook for 6-7 hours on low or 3-4 hours on high, and shred with forks or using a mixer once done.
just trust me.
meatballs:
1 pound ground chicken
2 cloves minced garlic
fresh parsley, salt, and black pepper to taste
cooking oil
soup:
1 tbs olive oil
1 onion, diced
1 medium carrot, diced
1 red bell pepper, diced
2 cloves minced garlic
salt and black pepper to taste
1 tsp paprika
1/2 tsp each cayenne pepper, basil, thyme, and parsley
14 ounces canned tomatoes
3 tbs tomato paste
6 cups chicken stock (or broth + bouillon)
8 ounces orzo pasta, uncooked
1/2 cup dairy of your choice: Greek yogurt, blended cottage cheese, cream cheese, or heavy cream
Combine all ingredients for meatballs, and form into 1/2” balls. Brown in a large saucepan, and set aside.
In a large pot, add the olive oil, onion, carrot, bell pepper, and garlic. Saute over medium heat until softened. Add the seasonings.
Add the canned tomatoes and paste. If you want, pause here and add everything to a blender/combine with an immersion blender. Return to the pot and add the stock. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.
Add the meatballs, orzo, and dairy until the pasta is cooked through - 12-15 minutes.
can also serve over rice and steamed veggies if you aren’t feeling wraps.
1 pound ground chicken or turkey
1 small onion, diced
1 tbs sesame oil
1 tbs fresh ginger or powdered equivalent
2 tbs minced garlic
2 tbs rice wine vinegar
4 tbs hoisin sauce
soy sauce to taste
oil to cook
butter lettuce to serve
scallions to garnish
In a medium pan, cook the chicken/turkey. When halfway cooked, add the onion and garlic.
Stir together all other ingredients and combine with chicken just before serving. Plate in lettuce wraps or over rice, and top with scallions.
the food of my people. makes ~6 servings.
1 tbs olive oil
6 cloves of garlic, minced
1 onion, diced
2 large carrots, peeled and sliced
2 celery stalks, chopped
1 tsp each ginger, turmeric, black pepper, thyme
10 cups low-sodium chicken broth
1 pound chicken breasts
1 tbs fresh chopped rosemary
1 cup pearl/Israeli couscous
salt to taste
1 box matzo meal and ingredients (usually eggs and oil)
Prepare the matzo ball mix according to package directions and let the mixture sit while you prepare the soup.
In a Dutch oven or soup pot, heat the oil over medium heat. Saute the onion, carrot, and celery until the onion is translucent. Add the garlic and spices, and saute for another minute.
Add the broth, chicken breast (yes, raw), and fresh rosemary. Cover and bring to a boil.
Once boiling, add the couscous and the matzo balls. I use a small cookie scoop and then roll them firm. Simmer for 20 minutes. Shred the chicken and return to pot just before serving,