Cashew Chicken Bake

This Cashew Chicken Bake is a simple, packed with protein, and gluten free.

Prep time Cook time Total time
20 mins 55 mins 1 hour 15 mins

Ingredients:

  • ½ cup UNCOOKED brown rice (use Minute Instant Brown Rice for this recipe, no other)***
  • 3 medium sized chicken breasts, cut into inch size pieces
  • 1 cup diced celery
  • 1 red bell pepper, chopped into bite size pieces
  • 1 green bell pepper, chopped into bite size pieces
  • 1 can sliced water chestnuts, rinsed & drained
  • ⅔ cup water
  • 2 tbsp gluten free soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic
  • ½ tbsp minced ginger
  • ½ tsp cumin
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 cup cashews
  • green onions for garnish

Directions

  1. Preheat oven to 375 F and spray a casserole dish** with nonstick cooking spray.
  2. Place brown rice on the bottom of the casserole dish then layer celery and bell pepper. Place chicken on top of veggies. RICE GOES IN THE CASSEROLE DISH UNCOOKED WITH CHICKEN & VEGGIES!*
  3. In a separate bowl, mix seasonings with soy sauce, rice vinegar, garlic & ginger then add mixture to casserole. Layer water chestnuts on top.
  4. Bake 45 minutes at 375 F uncovered.
  5. Remove from oven, add cashews & bake another 10 minutes.
  6. Add green onions for garnish & serve!

Notes
*Brown rice is used in the recipe and the RICE GOES IN THE CASSEROLE per the directions.
**VERY IMPORTANT! You need to ensure the baking dish you use is full when you bake. If there is open space in the dish, then the rice will not bake. A smaller baking dish is recommended.
***Use Minute Instant Brown Rice only for the recipe to ensure it cooks.

Nutritional Information
Serving size: 1
Calories: 277
Fat: 12.8g
Saturated fat: 2.8g
Unsaturated fat: 10g
Carbohydrates: 24.3g
Sugar: 3.3g
Fiber: 2.6g
Protein: 18.8g
Cholesterol: 36 mg

Lemony Chicken Saltimbocca

lemony-chicken-saltimbocca

Ingredients:

  • 4 (4-ounce) chicken cutlets
  • ⅛ teaspoon salt
  • 12 fresh sage leaves
  • 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅓ cup fat-free, lower-sodium chicken broth
  • ¼ cup fresh lemon juice
  • ½ teaspoon cornstarch
  • 4 lemon wedges (optional)

Directions

  1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Nutritional Value

Calories 202
Fat 7.5 g
Satfat 1.5 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 30.5
Carbohydrate 2.3 g
Fiber 0.2 g
Cholesterol 77 mg
Iron 1.1 mg
Sodium 560 mg
Calcium 18mg

Dutch Oven Sweet Potato and Black Bean Chili

sweet-potato-black-bean-chili

Ingredients:

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • ½ teaspoon ground chipotle chile
  • ¼ teaspoon salt
  • 2½ cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • ½ cup chopped fresh cilantro

Directions

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Slow Cooker Wine and Tomato Braised Chicken Thighs

braised-chicken-thighs

Ingredients:

  • 4 slices thick applewood smoked bacon
  • 1 large onion, thinly slice
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 28-ounce can whole tomatoes, with juice, coarsely chopped
  • 1 teaspoon salt
  • 10 bone-in chicken thighs (about 3¾ pounds), skin removed, trimmed
  • ¼ cup finely chopped fresh parsley

Directions

Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.

Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.

Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.

Parmesan Herb Roasted Cauliflower

parmesan-herb-roasted-cauliflower

Ingredients:

  • 1 head of cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried marjoram
  • ¼ teaspoon salt
  • pepper to taste
  • 2 tablespoons balsamic vinegar
  • ½ cup freshly grated Parmesan cheese

Directions

Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Line a baking sheet with foil. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.