Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

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

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


Archive