Cooking

Marjoram Paprika Chicken

~ lindy

Marjoram Paprika Chicken

Serves 6

*3 pounds Chicken Tenders, I usually use frozen

*3 teaspoon Sweet Paprika, like Hungarian Paprika

*2 tablespoons Dried Marjoram

*1/4 teaspoon Sea Salt and 1/4 teaspoon Fresh Ground Black Pepper or to taste

*3 tablespoons Extra Light Olive Oil

*1 large Onion, sliced in strips (Julienned)

*5 Cloves Garlic, thinly sliced

*1 tablespoon Sugar

*2 tablespoons Flour

*1 (12 ounce) bottles sliced Roasted Red Peppers, drained

*5 ounces canned Tomato Paste

*2 cups Chicken Broth

*1 teaspoon Crushed Red Pepper Flakes

*1/2 cup Light Sour Cream

*1/2 cup Greek Yogurt or use all yogurt if you want less calorie dish

*Chopped Fresh Dill, 1/4 cup or to taste, topping

*3 to 4 cups Cooked Rice, like Basmati Brown Rice, optional

Heat a skillet with lid on medium heat with olive oil add the chicken tenders.

Add to the chicken 1 teaspoon Paprika, 1 tablespoon marjoram, salt and black pepper. Cover with lid. Cook the chicken 10 to 15 minutes.

While chicken cooks pour the chicken stock into a medium bowl and add the tomato paste, crushed red pepper flakes, flour, sugar, 1 tablespoon marjoram and 2 teaspoons paprika. Set aside.

Then remove lid and with kitchen shears cut the chicken tenders into cubes, continue cooking another 5 minutes and add the onions and cook another 5 minutes or until onions are translucent.

Add the garlic and continue cooking the chicken and onions until juices are evaporated and chicken begins to brown and stick a little to the bottom of the skillet.

Deglaze the pan with the chicken stock mixture.

Add the sliced roasted red peppers and allow the chicken mixture to simmer for 10 minutes or until sauce thickens. Remove from heat and stir in the yogurt/sour cream.

Serve over cooked rice of your choice, if desired. Add top with each serving with fresh dill.

Enjoy!

Lindy

Zuppa Toscana

~ lindy

Zuppa Toscana

Serves 12-16 people

*2 pounds Italian Turkey Sausage, cooked

*3 tablespoons Italian Seasoning, See our Homemade seasoning or use your favorite Italian seasoning

*1/4 cup Dried Onion Flakes

*1 teaspoon Garlic Powder

*1 teaspoon Onion Powder

*6 to 8 Yukon Gold Potatoes, sliced semi thin (place slices in bowl of cold water after slicing to keep from going brown and remove starch, then drain and add to crock pot)

*6 cups low-sodium Chicken Stock

*2 cups Frozen Chopped Kale

*1/2 to 1 teaspoon Red Pepper Flakes

*Sea Salt and Freshly Ground Pepper, to taste

*2 cups Heavy Cream or Half and Half (for fewer calories)

Cook the sausage, 1 tablespoon of the Italian seasoning, onions, garlic powder, onion powder salt and pepper, in a skillet on medium heat. Cook until browned and juices are clear.

Then in a Crock pot with liner for easy clean-up, add the meat mixture, potatoes, chicken stock and Red Pepper Flakes.

Cook in crock pot for about 6 hours on low 4 hours on high or cook according to your crock pot instructions. Add the kale, cream, salt and pepper the last 30 minutes. Serve.

See Three Cheese Italian Breadsticks

Enjoy!

Lindy