Chicken à la King

Yield

8 servings

Preparation time

15 minutes

Cooking time

25 minutes

Total time

40 minutes

Ingredients

2 pounds chicken breast

1 teaspoon salt

1⁄2 teaspoon peppercorns

4 cloves garlic (peeled and sliced)

2 bay leaves

3 slices sprigs fresh thyme

1⁄4 cup unsalted butter

1 medium onion (diced)

1⁄4 cup flour

2 red bell peppers (diced)

8 ounces mushrooms (sliced)

1 teaspoon paprika

1 teaspoon salt

1⁄2 teaspoon black pepper

1 cup heavy cream

3 cups chicken broth (reserved from poaching chicken)

1 1⁄2 cups frozen green peas

Instructions

In a large pot, arrange chicken in a single layer. Add 1 teaspoon salt, peppercorns, half the garlic, bay leaves, and thyme. Add enough water to cover chicken by 1 inch. Bring to a boil, then simmer on medium-low for 15 minutes or until chicken is cooked through. Set chicken breasts aside to cool and reserve remaining broth, straining out the whole herbs.

Cut chicken into small pieces. In a large skillet over medium-high heat, melt butter. Add onions and remaining garlic; cook until soft. Add flour. Stir constantly for 2 to 3 minutes, until flour mixture is lightly browned.

Mix in red peppers, mushrooms, paprika, 1 teaspoon salt, and pepper; cook another 2 minutes. Turn heat to medium-low.

Slowly add heavy cream, then 2 cups of broth, stirring until smooth. Bring to a low simmer, cook 4 to 5 minutes, stirring often. If sauce becomes too thick, stir in more broth. Add diced chicken and peas, cooking until warmed through.

Serve over egg noodles, biscuits, rice, or bread.

Notes

Per serving: 292 calories, 14 grams fat (7 grams saturated fat), 13 grams total carbs, 2.5 grams fiber, 28 grams protein.

Ambrosia Salad

Yield

8 servings

Preparation time

15 minutes

Ingredients

1 cup green grapes (cut in half)

1 10-ounce jar maraschino cherries (drained and cut in half)

1 15-ounce can mandarin oranges (drained)

1 20-ounce can pineapple tidbits (drained)

1⁄2 cup sour cream

1 cup shredded sweetened coconut

1 1⁄2 cups fruit-flavored mini marshmallows

Instructions

Reserve some fruit and marshmallows for garnish.

In a large bowl, mix together fruit. Fold in sour cream, then coconut and marshmallows. Garnish with reserved pieces. Salad can be refrigerated for up to 3 days in an air-tight container.

Notes

Per serving: 173 calories, 6.5 grams fat (5 grams saturated fat), 30 grams total carbs, 3 grams fiber, 2 grams protein.

Classic Cheese Ball

Yield

10 servings

Preparation time

15 minutes

Ingredients

8 ounces cream cheese (softened)

3 tablespoons sour cream

1 teaspoon Worcestershire sauce

1⁄4 teaspoon garlic powder

1⁄4 teaspoon onion powder

1⁄2 teaspoon dried parsley

4 ounces freshly grated sharp cheddar cheese

1⁄2 cup unsalted pecans (chopped small)

Instructions

Place cream cheese, sour cream, Worcestershire sauce, garlic powder, onion powder, and parsley in a large mixing bowl. Blend with an electric mixer until well incorporated.

Add shredded cheddar and mix until cheddar is evenly distributed. Scrape sides of bowl and gather mixture into one lump. Cover and chill 30 minutes.

Shape into a ball using a spatula and greased hands. Place pecans on a wide plate. Pressing gently, roll cheese ball through pecans to cover entirely.

Cover and refrigerate until ready to eat. Let rest at room temperature for 20 minutes before serving.

Notes

Per serving: 256 calories, 26 grams fat (7 grams saturated fat), 3 grams total carbs, 2 grams fiber, 4 grams protein.

Succotash

Yield

8 servings

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Ingredients

16 ounces lima beans

1 tablespoon olive oil

1 small onion

8 ounces okra

garlic clove (minced)

1⁄2 cup red pepper (finely diced)

3 cups corn

1 teaspoon salt

1⁄4 teaspoon pepper

1 teaspoon paprika

1⁄2 teaspoon garlic powder

1 teaspoon thyme

3 teaspoons chives

3 tablespoons unsalted butter

10 ounces cherry tomatoes (halved)

Instructions

Place lima beans in a small pot and cover with water. Bring to a boil, then reduce to medium, cooking 7 minutes. Drain beans and set aside.

In a large skillet with olive oil, sauté onion, okra, and garlic over medium heat until tender, about 6 minutes. If the mixture starts to stick, add a little water to the pan.

Stir in lima beans, red pepper, corn, and herbs. Cook another 2 to 3 minutes. Add cherry tomatoes and stir in butter until melted. Serve hot.

Notes

Lots of herbs work well in this dish. Switch out the thyme and chives for tarragon, parsley, or basil. As a summer dish, take advantage of fresh ingredients. Frozen and dried ingredients work equally well in winter. For a more modern version, swap the lima beans for edamame and omit the okra. Pairs well with meatloaf, grilled chicken, pulled pork, or tofu tacos.

Per serving: 193 calories, 7 grams fat (3 grams saturated fat), 27 grams total carbs, 6 grams fiber, 7 grams protein.

noodles

Tried and true

Tried and true

Featured Recipes:

Chicken à la King

Ambrosia Salad

Classic Cheese Ball

Succotash