Greek Skillet Chicken

1 package of chicken breast cutlets
1 can of artichokes, drained
1 yellow onion, sliced
6 cloves of chopped garlic
1 14 oz can of diced tomatoes, drained
Kalmata olives, pitted
Parsley, thyme, oregano and basil
White wine

Season chicken with salt and pepper. In a large oven proof skillet cook the chicken until it has a nice deep golden color, remove and drain the fat. Drizzle in some olive oil and sauté the garlic and onion and then deglaze with a healthy splash of white wine. Add in your herbs, salt and pepper then place the chicken back in. Spread your olives, artichokes, and tomatoes all around then place the skillet in a preheated 375F oven for around 45 minutes uncovered.

Serves 2+, could easily adjust for a larger crowd.

(adapted from Proud Italian Cook)


Pollo in Potacchio (aka Chicken with Tomato, Rosemary and White Wine Sauce)

(serves 5-10)

10 skinless chicken thighs (with bone)
kosher salt and fresh black pepper
1 T + 1 t olive oil
4 garlic cloves, chopped
1 large yellow onion, finely chopped
1 celery stalk, chopped
1 carrot, chopped
pinch red pepper flakes
2 c Imported crushed tomatoes (Tuttoroso)
1/4 t dried marjoram
1/4 c dry white wine (Pinot Grigio)
2 c low sodium, fat free chicken broth
3 – 4 small sprigs fresh rosemary
kosher salt and fresh black pepper

Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.

Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.

Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.

Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 – 30 minutes, stirring occasionally, adding water if needed.

For the crock pot:
Start with the same directions as the first two paragraphs up to adding the wine and half of the chicken broth listed (1 cup OR LESS instead of 2). Add the remaining ingredients to the crock pot and cook on low for 8 hours taking the lid off the last 30 minutes.

(courtesy of SkinnyTaste)

Spicy Black Bean Soup

3 T olive oil

2 large white onions, chopped

4 large jalapenos, minced

1 large shallot, minced

5 garlic cloves, minced

2 1/2 T cumin

2 T chili powder

2 t white pepper

2 t dried oregano

6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)

6 c water, plus 3 T Better Than Bouillon Vegetarian No Chicken Base (or vegetable stock)

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.
Add spices and mix until well combined. Cook for 3 minutes more.
Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.
Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Note: the recipe freezes well!

Pumpkin Bread

3 c sugar
1 c vegetable oil
4 large eggs
1 can pumpkin
2 c all-purpose flour
1 1/2 c whole wheat flour
1 t baking powder
2 t salt
2 t baking soda
1/2 t ground cloves
1 t ground allspice
1 t ground cinnamon
1 t ground nutmeg
2/3 c apple juice

Preheat oven to 350
Beat the first 3 ingredients at medium speed with an electric mixer until fluffy. Stir in pumpkin.
Combine all-purpose flour and next 8 ingredients; stir into pumpkin mixture. Stir in apple juice.
Pour mixture into 2 (9”x5”) or 5 (5”x3”) loaf pans.
Bake at 350 for 1 hour and 5-15 min (for large loafs) or 1 hour for small loaves.