We Eat A Lot Of Chicken

Blog post #299 of 365

Sweet & Sour Chicken

What you'll need:
3 large boneless skinless chicken breasts cubed
1/3 cup ketchup
1/3 cup Dijon mustard
1/4 cup apple cider vinegar
1 bell pepper diced
1 can diced pineapple in juice (not heavy syrup)

What you'll do:
Brown your chicken. While it cooks mix in the ketchup, mustard and vinegar. Stir into cooking chicken. Cut up and add bell pepper. Simmer until chicken is cooked through. mix in pineapple. (If you live with a diabetic do not add juice but adding the juice makes more sauce.

Serve over prepared rice. (I always serve with brown rice and steamed broccoli because I like it that way.)

Honey Lime Chicken

What you'll need:
3 large boneless skinless chicken breasts cubed
1 & 1/2 tsp garlic powder
1/4 cup honey
1/4 cup lime juice
Zest of one lime
2 tablespoons low sodium soy sauce
1 20 ounce can diced pineapple in juice (not in heavy syrup)

What you'll do:
Brown cubed chicken. While it cooks mix in the honey, soy sauce, lime (juice and zest) and garlic powder. Add pineapple (This isn't too diabetic friendly so just add the juice too.)

Serve over prepared brown rice.

Both meals can be cooked in a crock pot by mixing the ingredients into the pot and cooking on low for 4 to 6 hours. If planning to crock pot both can be made ahead and placed in a Ziplock bag. Squeeze out as much air as you can to prevent freezer burn. Just thaw in the fridge overnight before cooking and pour it in as suggested before.

One more...

California Chicken Pizza (on a cauliflower crust, no really, stop laughing.)

The Crust

What you'll need:
1/2 head cauliflower
1/4 mozzarella
1 egg beaten
a little Parmesan cheese
1/2 tsp Italian seasoning
1/2 tsp onion powder (more if you love it)
1/8 tsp garlic powder (more if you love it)

Rough chop your cauliflower to tiny bits (I toss it in the blender until it is as tiny as bits of rice or smaller. It will look fluffy when it is perfect. Put it in the microwave for about 3 or four minutes to partially cook. It should be soft but not mushy. Let it cool a bit. (You can speed up the process by sticking it in the fridge or freezer if you're really in a hurry.) It needs to be cool so your egg wont cook instantly. Now squeeze out as much moisture as you can. Wrap it in a cheese cloth or if you don't have any use a paper towel. Now mix in the egg, seasonings, and mozzarella cheese. Spread it out thinly on a stone. (I have my favorite Pampered Chef stone if you don't have a stone use parchment over a baking sheet. Now press out as evenly as you can in the shape you want. The thinner it is the the crispier the crust. Cook in a 350 degree preheated oven for 20 to 40 minutes depending on the thickness and your oven. Mine is fickle! (Make sure your oven is hot or it won't turn out well.) If you can lift the corner with a spatula and it keeps its shape you have a crust!

Now top it. I used a thin layer barbecue sauce, some cooked chicken (chopped or shredded. I cooked it while the crust was baking.) some drained pineapple bits, and more mozzarella (because I love cheese). Stick it in your broiler until the cheese is all melted, for about 3 to 6 minutes also depending on your oven. (Keep your eye on it so it won't burn.)