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Archive for the ‘Poultry’ Category

Slow Cooker Chicken Pad Thai



5 Chicken breasts, boneless, skinless, sliced, bite sized pieces (you can use boneless skinless thighs)
2 medium zucchini, (spiraled, using spiral veggie slicer)
1 large carrot (spiraled, using spiral veggie slicer)
1 handful of bean sprouts (optional)
1 small bunch of green onions
1 cup of coconut milk
1 cup of chicken stock
2 tablespoons of all natural unsweetened peanut butter
1 tablespoon of soy sauce
1/2 tsp freshly minced ginger, (if you like ginger add more, I like just a hint of ginger)
1 tsp of garlic powder
dash of cayenne pepper
dash of red pepper flakes
Salt & Pepper for seasoning the chicken
Chopped cashews for garnish (optional)
Chopped cilantro for garnish (optional)


Turn slow cooker on low and add the coconut milk, chicken stock, peanut butter, soy sauce, ginger, garlic powder, 2 green onions chopped including the whites, cayenne, and red pepper.

Whisk until the peanut butter is completely melted.

Season the chicken with salt and pepper.  I like to saute any meat before it goes into the slow cooker but you can skip this step if you don’t have time.  If you have time, brown your chicken in a skillet to get the flavors going.

By now the sauce is warm, place your chicken breasts into the slow cooker.

Cook for 4 hours on low.

While that’s cooking you can make your zucchini noodles and shred the carrot , wash the bean sprouts.  Place each veggie into 3 separate bowls so you can pick your veggies later, or toss them all together if desired.

To serve, choose your veggies and place the zucchini noodles, shredded carrots and bean sprouts in a soup bowl, add the chicken and sauce over the noodles, and garnish with green onions, chopped cilantro and chopped cashews.

Here’s my new favorite kitchen gadget, it’s a spiral vegetable slicer.


buon appetito 1


My Thanksgiving Dinner

 Hello everyone,

We celebrated our Thanksgiving on Oct 11, we had 20 family members come in from out of town and stay the weekend.  I did my best to prep ahead of time since I like to enjoy my company and not be stuck in the kitchen all day.  The day before I made a Tiramisu cake, peeled and diced, beets, butternut squash, 10 lbs of potaotes, celery sticks, cauliflower.


Here was my menu:


Veggie platter and ranch dip
Hummus dip & crackers
Cheese platter


Stuffed & deboned 18lb turkey
Tortellini Al Forno
Mashed potaotes
Roasted butternut squash & beets
French green beans
Cranberry Sauce
Grape leaves
Tabouli salad


Cherry crostata
Tiramisu cake
Fruit platter
Ice cream
Apple pie
Pumpkin pie

Veggies & Ranch Dip                                                      Hummus & Crackers

Cheese Platter                                                                Stuffed Deboned Turkey

Thanksgiving Dinner Buffet                             Upside-down Tiramisu Cake
(I flip it out onto a cake plate before serving, it’s 2 layered dome shaped )

wpid-wp-1413811339691.jpegThis is my pretty kitty named Miss Pearl, she’s just 3 months old and is begging for a piece of turkey.

How to debone a turkey for Thanksgiving

Saturday October 11, 2014 I will be hosting my 2nd family thanksgiving dinner for 20 people.  It all started last year since my parents & sibling & my husbands parents and siblings all live out of town from us and we are in the middle of everyone.  We decided it would be a great way for all of us to get together one last time before the ugly snow arrives.    Last year went really well, food turned out good and even though I vowed not to make turkey this year since there was way too much leftovers that we ate for a week 😦

Well guess what!!!  I’m making turkey again this year…hahaha  but I’m going to do it differently.  Ever since I was a little girl my mom would make deboned stuffed whole chicken for very special occasions and it was always delicious.  So for this Thanksgiving I’m going to do my best and debone and stuff a whole turkey.  I have only ever deboned a few chickens over the years so this will be interesting to do.  I bought a 18 pound fresh turkey that I deboned and froze, then defrost and stuff with my stuffing (Italian sausage, veggies, rice, stuffing)

I found a website of a butcher who’s shown step-by-step on how to debone a turkey, so if any of you would like to give it a try for your Thanksgiving dinner.  Trust me when I say it’s a memorable dish to serve to your guests, since when it’s stuffed with your favorite stuffing and roasted to perfection, then sliced with an electric knife for even sliced turkey with stuffing, you’re guests will have seconds and possible thirds, which will leave you with very little leftovers…heehee 🙂

Below is a step-by-step on how to debone a turkey.



Turkey deboned

This is the back of the turkey, once stuffed and sewn & closed, I will turn the turkey over breasts facing up.

(use a very sharp knife but be careful since I almost lost a finger in the process, the bones are much harder than a chicken so you’ll really have to put some muscle into it.) 

Below is a picture of a deboned stuffed turkey before it goes in the oven.

Turkey Raw Deboned

Stay tuned for pictures of my Thanksgiving turkey dinner. 🙂

Gobble Gobble!!!

Coconut Chicken Strips

imageDry ingredients 

imageCoated chicken.
I made these ahead of time and put them on a cookie sheet with wax paper and froze them.

imageDefrosted the chicken and lightly pan fried them.

imageTransferred the chicken to a parchment lined cookie sheet and baked for about 10 minutes.


1 1/2 lbs chicken tenders or breast (cut into strips)
1 cup dried unsweetened shredded coconut
1/2 cup coconut flour
1/2 tsp Celtic Sea Salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/3 cup coconut oil
1/2 cup sour cream or 1 egg, beaten


Preheat oven to 400 degrees.

Beat egg in a medium bowl. Mix coconut, coconut flour, and spices in a separate flat pan.

Dip chicken strips one at a time in sour cream or egg, then dredge in coconut mixture making sure there is a nice thick coating.

In a large skillet, heat coconut oil over medium high heat. Place chicken strips in the oil and fry until browned on both sides. Transfer the strips to a cookie sheet and place in the oven. Cook until chicken is cooked through (about 5 to 7 minutes, depending on the size of your strips)

Mix dijon mustard and honey (2 parts mustard to 1 part honey, but do it to taste). Dip the strips in the honey-mustard and enjoy!

Wheat-Free Low Carb Chicken Parmesan

This was so yummy.


Wheat-Free Low Carb Chicken Parmesan

8 boneless skinless chicken breasts, sliced in half to make cutlets
1 cup no-sugar-added spaghetti sauce ( Classico Basil & Tomato Sauce)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
garlic powder, to taste
onion powder, to taste
1 tsp oregano
2 TB olive oil
Salt & pepper, to taste

Preheat oven to 375 degrees.
In a fry pan add oil, season both sides of chicken with salt, pepper, garlic powder, onion powder and saute for 10 min.  Transfer to a shallow or small baking dish with non-stick cooking spray or (I used parchment paper on a cookie sheet).
Spoon tomato sauce equally over top of each chicken cutlet.
Bake for about 45 minutes, sprinkle with mozzarella, Parmesan cheese and oregano, bake for an additional 5 minutes or until cheese is melted.

Bacon Wrapped Blue Cheese Stuffed Chicken

I made this dinner for my family on Valentine’s Day.  It was the first time I made this and it was a huge hit, everyone had two pieces of chicken just as I expected.  It’s going to be a keeper that’s for sure.

Bacon Wrapped Blue Cheese Stuffed Chicken

8 boneless, skinless chicken breasts

Black pepper
½ cup blue cheese crumbles
16 slices bacon
Roasted garlic spice
Salt & pepper

Using a small sharp knife cut into the thick end of the chicken and butterfly the breast.  Season the chicken with pepper, add the blue cheese and stuff the breasts. Spiral-wrap the breasts with 2 slices of bacon tightly to cover the meat evenly. Place chicken in a nonstick fry pan cook on low to medium heat for 40-55 minutes until bacon is crispy and chicken is firm.

Blue cheese and stuff the breasts

Chicken in a non stick pan

I served this with steamed asparagus and Caesar salad (no croutons).

Greek Style Chicken Breasts

Greek Style Chicken Breasts

Serves: 6


10 pitted kalamata olives, halved
2 Tablespoons extra virgin olive oil
1 Teaspoon salt
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh oregano
4 oz crumbled Feta cheese
4 medium lemons, thinly sliced
3 Pounds chicken breasts
8 garlic cloves, peeled
1 Tablespoon fresh lemon juice
1 Teaspoon pepper


Arrange rack in center of oven. Heat oven to 350°F. Layer lemon slices on the bottom of a 13×9 baking dish; set aside. Gently run your fingers between chicken breast and the skin to loosen skin.

Press 2 garlic cloves through a garlic press. Lift the skin from 1 breast and rub garlic between skin and breast. Repeat process with remaining chicken breasts and garlic cloves. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and rub into skin. Place chicken breasts over the lemon slices in prepared pan.

Combine mint and oregano in a small bowl; evenly sprinkle over chicken breasts. Sprinkle olives over chicken and bake for 45 minutes, until juices run clear when chicken is pricked with a fork. Remove from oven and sprinkle with feta. Bake 5 minutes more. Serve with pan juices.

Net Carbs:   5
Fiber:   1.5
Protein:   50.5
Fat:   31.5
Calories:   516

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