Tuesday, February 26, 2013

Crock Pot Chicken Teriyaki

Crock Pot Chicken Teriyaki


12 Boneless skinless chicken thighs, or about 6-8 boneless skinless chicken breasts (3 lbs)
3/4 cup of brown sugar
3/4 cup of soy sauce
6 Tablespoons of cider vinegar
3/4 teaspoons of garlic powder
3/4 teaspoons of ground ginger
1/4 teaspoon of black pepper

later:  4 teaspoons of corn starch mixed in 4 teaspoons of water

Place chicken in 4 Qt. slow cooker.  Combine all ingredients.  Mix well.  Pour over chicken.  Cook on low 4-5 hours.  Skim fat.  Remove chicken. Mix cornstarch and water,and  add all cooking liquid to pot on stove.  Stir till thickened.  Serve with rice.

Light Cajun Chicken and Pasta Alfredo

Light Cajun Chicken and Pasta Alfredo

1 15 oz. jar of Classico Lite Alfredo sauce
6 Boneless Skinless chicken thighs, or 4 boneless skinless chicken breast, cut in bite size pieces
Emeril's Bayou Blast
2-3 garlic cloves
olive oil
10 wheat or low carb pasta (angel hair)
1 bunch of broccoli florets
1 red pepper, sliced thin
Romano cheese
1 sliced green onion

I literally threw this together from items I had on hand.  Boil pasta, and add veggies for the last few minutes.  Drain.  Heat olive oil in an electric skillet, saute' garlic briefly.  Do not Burn.  Season chicken with Bayou Blast, then pan sear or saute'.  Add the Alfredo sauce, the pasta and veggies.  toss to coat well, and heat through.  Top with grated Romano cheese and 1 sliced green onion.