Category Archives: Chicken

Coconut Chicken Salad with Warm Honey Mustard Dressing

My obsession with my new Skinnytaste cookbook continues!  And even more amazing…all 4 of us ate it.  Yes – I got 2 teen boys to eat salad for dinner!!  Okay – they had a scoop of mac-n-cheese on the side…but they ate salad.  Main dish size salads.  WINNER!

I used the cookbook – but also found the recipe on her blog.  The amounts are different – but the proportions are the same.  The cookbook version said it was enough for 4 servings.  Pretty accurate – although we wanted more dressing than listed.  Speaking of the dressing – my 13 year old liked it so much, he asked if I could just make this instead of buying his usual thick-chemical laden honey mustard dressing that he loves.  One less processed food in the house – SCORE!

Here’s my place – my kids complimented me on how close it looked to the picture in the cookbook:

IMG_2924  recipe here.

Turkey Pot Pie Soup

In my last post, I told you about a delicious roasted turkey breast that I made.  The turkey breast gave us quite a few leftovers (bonus!).  So even after a few sandwiches, I decided to make some soup – came across this one and it’s pretty tasty!


A few notes…I didn’t put the half-and-half in until the end because I think it tends to get a little funny when you simmer half-and-half for too long.  I also think that the turkey could benefit from some more simmering in the soup – so I would put that in with the carrots.  I used all chicken broth instead of broth and water since I was opening a carton – so why not use it.  Definitely taste before adding the salt at the end.  Makes a nice lunch!

Mustard Crusted Turkey Breast

Another emeals success!  This one definitely takes a little longer – thankful that I have a hubby that works earlier hours and could get this in the oven for me.


  • 1 (5-to 6-lb) whole bone-in turkey breast
  • ⅓ cup whole-grain mustard
  • 1 Tbsp dried thyme
  • 1 tsp salt,
  • 1 tsp pepper
  • 1 (14.5-oz) can reduced-sodium chicken broth
  • 2 cups dried cranberries
  • Grated rind and juice from 1 orange


  • Preheat oven to 325°F.
  • Place turkey breast on a rack in a roasting pan; loosen skin from turkey.
  • Combine mustard, thyme, salt and pepper; rub underneath and over skin of turkey.
  • Pour broth in bottom of pan.
  • Bake 1½ hours or until a thermometer registers 165°F when inserted in thickest part; shield with foil, if necessary.
  • Meanwhile, combine cranberries, orange rind and juice and 1 cup water in a saucepan.
  • Bring to a boil; reduce heat, and simmer 20 minutes or until mixture thickens to a syrupy consistency.
  • Chill cranberry relish, if desired.
  • Serve with sliced turkey.
  • Note: Let turkey rest on a platter, covered with foil, up to 45 minutes after baking.

My notes:  Our turkey breast took longer to get to 165 degrees than 90 minutes – at least 2 hours…maybe even a little more.  So make sure you check with a thermometer.  Also – I made my cranberry relish with fresh cranberries (bought them by mistake!).  I combined 1 bag of cranberries and 1 orange in a food processor.  Then added 2/3C sugar and pulsed to combine.

Chicken Kale Pasta

My mom made this as part of a Christmas party buffet item.  It was so good!  Don’t be afraid to put lots of kale in – it shrinks to almost nothing.

dsc_21231  Recipe here.

I’m not always a fan of the Pioneer Woman – she makes tasty stuff, but not always all that healthy.  This one she scores a home run with me with all the good ingredients and lack of bad ones.

Healthy Grilled Chicken Parm

I made a delicious grilled chicken parm tonight!  And that is saying a lot – because I’m practically known for my traditional chicken parm.  It is fantastic.  But it’s breaded and fried…and not what I wanted to eat after being so good for 21 days.


  • Chicken Breasts (I used thin cut)
  • Olive Oil
  • Italian Seasoning
  • Sliced Mozzarella cheese
  • Pesto (optional)
  • Tomato sauce (I love Victoria – all good ingredients)


  • Drizzle a little olive oil on the chicken – rub it around.
  • Sprinkle with a little Italian Seasoning (to taste).
  • Grill chicken until just about done.
  • Before taking off the grill, top with sliced mozzarella cheese.  Close grill lid and let cheese get melty.
  • Before serving, spread a little pesto on top (if desired) and spoon tomato sauce on top.

I served the above with garlicky broccolini (recipe here).

The kids missed my traditional guilt-ridden parm, but all agreed this was an acceptable alternative.  Hubby and I thought it was more than acceptable – it was super quick and DELISH!.


Chicken Corn Chowder

I love soup.  Especially when it’s getting cold outside.  But honestly, I can eat soup even when it’s 100 degrees out.  I make lots of different one (hopefully will post some more soon!!).  But this was delicious.  I made a few changes – I used fresh herbs (parsley and thyme) instead of dried.  I used the suggested substitution of a can of creamed corn and some frozen corn.  Using a store bought rotisserie chicken (one of my favorite short cuts!!) made this come together really fast.  And I didn’t think it needed cheese – which is weird because I love cheese.  But the flavors just didn’t call for cheese to me.  YUM.