Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Stovetop Chicken and Broccoli Casserole

8 ounces whole-wheat egg noodles
1 14-ounce can chicken broth
1 pound boneless, skinless chicken breasts, trimmed, cut into ¾-inch pieces

1 14- to 16-ounce package frozen broccoli florets, thawed and chopped if desired
1½ cups milk
½ cup mayonnaise
3 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups shredded Colby-Jacl cheese or Cheddar Cheese









  Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.

Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.

Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.

Meanwhile, position rack in upper third of oven; preheat broiler.
When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.


Recipe Courtesy of EatingWell Test Kitchen





Chicken and Broccoli Stir-Fry

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice




  In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Recipe courtesy of Food Network





Lemon Chicken

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
4 teaspoons lemon zest (about zest from 2 lemons)
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon Kosher salt
1 teaspoon black pepper
2 Tbsp melted butter
Lemon slices for garnish

  Prep time: 10 minutes

Cook time: 45 minutes

Marinating time: 1 hour

Yield: Serves 4-6

Recipe courtesy of Simply Recipes


Recent Posts


Tags

Kiwi Giada's Herbed Quinoa Salmon chili pumpkin olive oil cheese Easy Frittata vanilla bean Organic 3-Bean & Vegetable Soup eggplant garlic ACV apple thyme peaches croutons pomegranate molasses Chicken pasta carrots Shallot sugar pecans chard leaves fresh sage pomegranate hash browns almond milk Zucchini Parmesan Crisps protein powder scallops cucumber white wine vinegar ham cloves lime pastry cream spicy salmon garlic ghee croissants berries beets Lemon juice black bean yogurt sweet potato hoisin sauce green beans bacon parsley red wine vinegar dr axe Arugula lemon zest paprika Southwestern Salsa sandwiches oranges tomatoes blueberries kalamata olives salad strawberries Bartlett pears avocado white beans Cauliflower Pizza chicken salad cranberries cashew bell peppers stir-fry mushrooms sweet potatoes garbanzo beans roasted carrots Lemon Sage Tilapia summer clove macaroni salad cambozola MACA chia seeds Roast Chicken hummus pie crust Ginger Honey Chipotle zucchini goat cheese dressing cucumbers casserole potato Carrot quinoa Broccoli grapes Gazpacho apricots Chicken and Broccoli Stir-Fry sage leaves pear bruschetta tilapia breakfast butter roasted beets spinach bell pepper Almonds avocados cauliflower crust curry powder tomato paste broccoli salad cumin onion apple cider vinegar breakfast nachos lemon Guacamole walnuts Squash oregano rosemary tahini cashews Citrus Roasted Shrimp Gruyère cheese Glaze honey horseradish peppers greek yogurt roasted Roasted Brussels Sprouts chicken broth heavy cream gorgonzola soup brussel sprouts Budda Bowl gnocchi Salsa Beet-and-Apple Salad sourdough bread Fruit Smoothie Reggiano Cheese pumpkin puree eggs quesadillas raisins almond butter Cinnamon vegetables Italian seasonings Wraps tomato juice sunflower seeds pistachios Guacamole Toast banana split medjool dates cannellini roasted veggies mayo banana coconut gluten free


Archive