Angry Bird Bar-B-Cue Chicken And Sausage

 I tried this recipe when daughter was home from college.  She doesn’t eat beef or pork so I am always looking for new recipes for chicken and turkey.  This was a hit with her and her brother as well. I used chicken andouille sausage and Sweet Baby Ray’s barbecue sauce.  I left out the cilantro.

1 pound andouille sausage 

1 red onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 3lb. rotisserie chicken, boned and shredded

1 20oz. bottle barbecue sauce

1/4 C. water

1 C. chopped fresh cilantro 

Brown the sausage in a skillet over medium heat. Place the cooked sausage in a bowl and set aside. 

Return the skillet to the stove and stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.  Stir in the peppers, chicken, sausage, and barbecue sauce.  Pour in the water and simmer for 20 minutes.  Add he cilantro just before serving.  

Per serving: 538 calories, 33.7g. protein, 31.6g. carbohydrates, 29.7g. fat, 117.2mg. cholesterol

Chicken with Mushrooms, Carrots and Thyme

 This looks like an easy, delicious winter evening meal.  I am sure it would pair nicely with mashed potatoes, noodles, or rice.

1 1/2 C. unsalted chicken broth

3 tbsp. all purpose flour 

12oz. carrots, peeled and cut diagonally into 1/2 inch thick slices

1 8oz. pkg. cremini mushrooms quartered

4 fresh thyme sprigs plus 2 tsp. thyme leaves

1 tbsp. minced fresh garlic

4 boneless skinless chicken breast halves

3/4 tsp. salt, divided 

3/4 tsp. pepper, divided 

1 tbsp. olive oil

1 tbsp. sherry vinegar 

Whisk together broth and flour in a 5-6 quart oval slow cooker.  Add carrots, mushrooms, thyme sprigs, and garlic.

Sprinkle chicken with 1/4 tsp. each of salt and pepper.  Heat oil in a large nonstick skillet over medium high heat. Add chicken to skillet, cook until golden, about 3 minutes per side.  Transfer chicken to cooker. Cover and cook on low until chicken is tender and cooked through, 3 to 3 1/2 hours.

Remove chicken from cooker.  Stir in sherry vinegar and remaining salt and pepper.  Serve chicken with vegetables and sprinkle with thyme leaves.

Serves 4–316 calories, 8g. fat, 43g. protein, 17g. carbohydrates, 638g. sodium

Turkey Alfredo Pizza

 I have pizza on the brain.  We had pizza for dinner.  I enjoy making homemade pizza.  We’ve tried many differ combinations but this one is new.

1prebaked 12 inch pizza crust

1 garlic clove, peeled and halved

3/4 C. reduced fat Alfredo sauce, divided

1 10oz. pkg. frozen chopped spinach, thawed and squeezed dry

2 tsp. lemon juice

1/4 tsp. salt

1/8 tsp. pepper

2 C. shredded cooked turkey breast

3/4 C. shredded Parmesan cheese

1/2 tsp. crushed red pepper flakes 

Place the crust on a baking sheet; rub with the cut side of garlic.  Spread 1/2 cup Alfredo sauce over crust.

In a small bowl, combine the spinach, lemon juice, salt and pepper; spoon evenly over sauce.  Top with turkey; drizzle with remaining Alfredo sauce. Sprinkle with Parmesan cheese and red pepper flakes.

Bake at 425 degrees until heated through and cheese is melted. 11-13 minutes.

1pc—300 calories, 9g. fat, 60mg. cholesterol, 823mg. sodium, 27g.carbohydrates, 25g. protein 

Meatball Flatbread

 We eat a lot of pizza and flatbreads.  I also make homemade meatballs which I may use in this recipe.  I found this recipe in the Aug/Sept issue of Taste of Home.

1 can Italian tomato sauce

1 medium carrot, coarsely chopped

3 fresh basil leaves 

1 garlic clove, halved

4 naan flatbreads

2 C. shredded mozzarella cheese

14 fully cooked frozen Italian meatballs, thawed and halved

Dash each of salt and pepper, dried parsley flakes and dried oregano

Preheat oven to 400 degrees.  Place tomato sauce carrot, basil, and garlic in food processor until puréed.

Place flatbreads on ungreased baking sheet.  Spread with tomato sauce mixture; top with cheese and meatballs.  Sprinkle with seasoning.

Bake on lower rack of the oven until cheese is melted; 12 to 15 minutes.

1/2 flatbread—228 calories, 10g. fat, 46mg. cholesterol, 835mg. sodium, 21g. carbohydrates, 14g. protein