Broccoli and Almond Chicken

 This recipe is healthy, easy, gluten free and really good.  Promise - no sarcasm with that statement!

Here is what you will need: 

3 chicken breasts, 4-6 cups fresh broccoli florets, 1 small bag of sliced almonds, 3 cups dry white or brown rice, 2 tablespoons olive oil, 2 cloves garlic chopped, red pepper flakes to taste, 1 teaspoon dark sesame oil, salt and pepper to taste.  Feeds 4 people

I cut my chicken breasts into strips to get more char on the pieces. It's good to get this going first because it will take the longest. If you don't want to grill it you can cook it however you choose.

Put your water on to boil while the chicken is grilling and flash cook your broccoli.  You don't want it to be soggy and you will 'cook' it again later.  So, once you drop it in the boiling water,  keep it in there for about 30 seconds. (Drain and set aside) Start your rice using the same pot.

Place your almonds evenly on a baking sheet and place in a cool oven.  Start oven to reach 300 degrees and when it reaches that temperature, remove the almonds.  They will be perfectly toasted.

Get your chicken off the grill when it is done and dice.  It can be a little pink as you are going to cook it a little with the other ingredients. Heat your chopped garlic in a pan with olive oil; and when it is tender, add chopped chicken, broccoli and almonds. Drizzle with sesame oil and toss. Then add your seasonings to taste.  The red pepper really adds a great flavor and you would have to use a lot to make it hot.  Serve over rice when heated thoroughly. 

So quick and easy!  Your family is going to love it so much (and you will too) 

In other news, Jennifer Aniston got a bad haircut today.  I can't image her pain.

Gluten Free Broccoli and Walnut

This recipe is really great with any meat you may fix for the family and best of all...it's Gluten Free

 

You are going to need, two bunches of washed broccoli, a few tablespoons of parmesan, a small bag of walnuts, the juice of 1/2 lemon, 1 -2 cloves of garlic, 2 tablespoon of olive oil, and salt and pepper to taste

Place your oil in a skillet on a medium heat and add, salt pepper, garlic for about 2 minutes

I usually don't measure, and I use coarse salt for most of my recipes.  I have no idea why....preference I guess.

Next add your broccoli and walnuts,  lower the heat, & squeeze lemon on top.  Mix.

When your broccoli is a nice bright green color, and tossed with all of the seasonings, juice and oil, top it with parmesan & serve. 

And maybe you don't like broccoli.....well, 

Chicken Broccoli Bake

This recipe is so easy and so good, even your kids will eat the broccoli in it!  

I won't give you measurements, because I want you to decide how much you need/want

in each serving. 

No recipe can ever be bad if it starts with bacon.  This one does!  I counted on 2 pieces per chicken breast, but you can use more if you so desire. 

Next you need to get shredded cheese and ranch dressing.  (again, I did about 1/2 cup on each breast except for my daughter who wanted more!) 

I used one large bunch of fresh broccoli and 1 chicken breast per person.  As you can see these breasts were HUGE so I cut them in half; placing the 'toppings' in the middle instead.

So, salt and pepper your chicken, cut into if you so desire and top with broccoli, bacon, cheese and how ever much Ranch dressing you want.  About a tablespoon is what I used.  Then I placed the other half of the chicken on top of the mixture and wrapped it up in foil.  Each person had their own foil packet.

This is what it looked like before putting it in the oven at 400 Degrees for 30-40 minutes...

This is what is looked like after I removed it from the foil and slid it on the plate.  It was such a great meal.  Easy and here comes the sarcasm....next time I won't use bacon.  HA (I'll use more)

 In the words of my son, "bacon is fairy dust for food".

Creamy Chicken Pockets and Baked Broccoli

Ingredients:  

2 cups cooked chicken, 3 oz softened cream cheese, 3 T melted butter, 4 T cream of chicken soup, 1/4 cup of chives, salt and pepper to taste.  (I am cooking for boys so I added a medium cooked potato)  & 2 cans of crescent rolls 

Directions:  

Chop the chicken into small bits, add remaining ingredients and get ready to load the crescents!  I have a magic way to roll them that I will share with ONLY you...

So, you lay out your crescent and place some of the mixture at the wide end.  Then take that little point and wrap it around the mixture toward you. Then...

Take the edge furthest away from you and place it over the mixture so that you only have the one point left closest to you.  Then....

Close that bad boys up and lay it folded side down on a greased cookie sheet.

 

This is the best broccoli ever...

All you do is pull it apart, lay it on a piece of foil.  Sprinkle with olive oil,

and some lemon juice and salt and pepper. 

Bake both at 375 degrees for 20 minutes or until your pockets are golden brown.

(Serve with a little fresh corn and you have a great and well rounded meal)

Sarcasm Note:  I love it when I have a meal planned and something is gone because one of my boys ate it.  I mean I LOVE IT when that happens.  **Notice there are only 8 pockets and NOT 16 for lack of crescents!