Fried Chicken Breasts

These breaded and fried chicken breasts are delicious and great for a quick sandwich. I freeze them in sandwich size ziplock bags ready to thaw for a quick sandwich.

I make this recipe using half of a 10 pound bag of Costco’s frozen chicken breasts. I like to season and bake the other half to cut up and freeze in individual salad size portions. I’ll try to post the recipe for that, soon.

If you are following Trim Healthy Mama these would be an S.

Fried Chicken Breasts

Ingredients:
5 pounds of thawed chicken breasts
3/4 cup oat fiber
1 Tablespoon glucomannan
1 Tablespoon salt
1 Tablespoon smoked paprika
1 Tablespoon granulated garlic
1 teaspoon black pepper
Coconut oil for frying

Instructions: Slice chicken breasts in half, lengthwise, through the middle.

Pound the chicken pieces horizontally and vertically on both sides with a knife.

Add about 1/8 to 1/4 ” oil to your skillet and start heating it. Don’t forget it and burn down the kitchen! (I did this once. 😳)

Mix oat fiber, glucomannan and all of the spices together. Coat each piece of chicken in the flour mix.

Check to see if your oil is hot enough. A drop of water flicked into it should spit and sizzle!

Fry the chicken breast pieces on one side till nicely golden browned. Then turn and fry on the other side till also brown and thoroughly done inside. Add oil when and if needed.

That’s it!

These are great used on chicken sandwiches.

Here are some ready for the freezer.

Red Curry

Red Curry

A very easy and simple, but extra delicious crockpot meal.

This was created by accident some months back. And I could not believe how delicious it was. I have repeated it quite a bit!

The aroma from this cooking in the crockpot is almost the best part! I have had visitors ask about what is cooking!

I buy a 10 pound bag of boneless, skinless chicken thighs from Costco. I use about 1/3 of the bag in this recipe – which ended up being about 8 chicken thighs, for me.

Here is the vegetable stir fry blend, also from Costco, that I use. If this is not available, you can sub a similar blend from what your store has available.

If you follow Trim Healthy Mama, you could enjoy this as a soup, or over mashed cauliflower for an S meal. I give my kids rice… but in this instance, they are missing out on the cauliflower! It seems to be the perfect compliment for this dish.

Red Curry
8 small boneless, skinless chicken thighs (or about 3 – 3 1/2 pounds).
1 large onion, chopped
3 – 13.5 oz cans full fat coconut milk
2 – 14.5 ounce cans chicken broth
2 cans tomato paste
6 cloves garlic, thinly sliced
2 Tablespoons salt
2 Tablespoons cumin
1/4 teaspoon red pepper
1/2 bag frozen stir fry vegetables

Instructions: Assemble all of the ingredients in your crockpot, except for the frozen stir fry vegetables. Let cook in the crockpot all day. About 1-2 hours before serving, break the chicken up with a fork and add the frozen vegetables. Continue cooking till the vegetables are just done and hot all the way through.

I will repeat that this is absolutely wonderful over mashed cauliflower! I’ll post my variation of that soon!

A

Broccoli Noodle Soup

A good, warm soup for lunch, or even supper. Originally, I tried to make this just a small individual ‘diet’ soup for a quick supper for myself, while my kids had more ‘regular’ food. They were unhappy about this arrangement, thinking my soup, and my ‘diet’ noodles better than theirs. Konjac noodles can be very different at first. Rather chewy. I was not impressed the first time I tried them. But now, I love them. And so do my kids, I guess. What’s to complain about them liking my food, and liking healthy food. ❤️ Although they don’t need 0 calorie noodles, and eat whole grain rice noodles more often, this soup is a perfect one to be able to share a few of them with the kids.

If you are following THM this would be an S.

If you are really in a hurry you can substitute canned chicken for the chicken breasts.

You can also leave out the noodles. Thicken the soup with glucomannan, and serve it over the noodles.

Konjac noodles, or shiritake noodles can be found in the produce department at some Wal-Marts, from health food stores, or on line. I try to get the ones without soy or other ingredients. If you’d like to order them from me, I’ll show you which ones I sell and used in this soup. Make sure to take advantage of my flat rate shipping and stock up on some other items at the same time! 😉

Miracle Noodle Angel Hair

Broccoli Noodle Soup
2 bags angel hair konjac noodles
2 small or 1 large onions
1/4 cup coconut oil
2 14.5 ounce cans chicken broth
2 quarts water
2 large chicken breasts
1/2-2 teaspoons red pepper flakes (how hot do you like things?)
2 Tablespoons mineral salt
1/2 teaspoon black pepper
2 13.5 ounce cans coconut milk
2 pounds frozen broccoli

Instructions:
Drain and rinse the konjac noodles. They will smell funny. Fishy, maybe. Cover them with water in a small pot and boil them for awhile. Maybe 10 minutes to 1/2 hour.

While they are boiling, cut the onion and sauté it in the coconut oil.

Add the chicken broth, water, chicken and spices. Drain the noodles and add them, too.

At least bring it to a boil if you are in a hurry, and make sure the chicken is done. But it is better to cook it longer. Up to an hour on low is good. This allows the konjac noodles to absorb the flavors and to be more tender. When the chicken is done, remove it and let it cool for a few minutes before dicing it and adding it back to the soup.

Just before serving add the coconut milk and broccoli. Continue simmering just till the broccoli is done and while it is still bright green.

Hearty Chicken Soup

This is a yummy,warm for your tummy, full of chicken and veggies type of soup. Flavorful, and satisfying!

Hearty Chicken Soup
1 whole chicken (5-6 pounds)
1/2 to 1 whole bunch celery, sliced
3 carrots, thinly sliced
2 onions, chopped
1-2 Tbs minced ginger, or 1-2 teaspoons ginger powder
1 whole bulb (about 13-20 cloves) of garlic, minced
1-2 packages frozen cauliflower (or 1 fresh cauliflower, chopped)
3 cans full fat coconut milk
4 teaspoons xanthum gum
2 Tablespoons trim boulion mix (page 491 of trim healthy mama cookbook)
Salt
Black pepper
Red pepper flakes

Instructions: Cover the chicken with water and boil just till tender and cooked through. Remove and cool the chicken, reserving the broth. Then, pick off all the meat discarding the skin and etc. If you wish, return the bones to the broth and simmer several more hours or even all night, replenishing the water as necessary. If you decide to do this, be sure to refrigerate the chicken. I prefer not to leave the chicken on the bones for this longer boiling time, becaused it will become mushy and stringy.

Add the chopped veggies, except for the cauliflower, into the chicken broth. Add the ginger and garlic, too. (All bones and junk should first be removed). Simmer till the veggies are tender.

Add the cauliflower. Make the white sauce: Put the 3 cans of full fat coconut milk into your blender. Blend, adding the 4 teaspoons of xanthum gum. Add this to the pot of soup as well.

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Add the spices: 2 Tablespoons of trim boullion mix. And the salt, black pepper and red pepper flakes to taste.

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Simmer for a few minutes, till all is hot and cooked through, and the spices release their flavors.

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My kids love this soup, too!

It is also very good rewarmed the next day! 🙂

Chicken Apple Salad

This is a really quick, easy salad to whip up and take along if you need to leave quickly and bring food! I only used 1 apple in this, because I am trying to stay within the limits of an E meal while following THM (Trim Healthy Mama). And I could, at the time I first made this, eat the whole jar. Well, the contents of the jar, that is. I am sometimes one hungry mama… 🙂 But if you plan to feed 2 or more with this, you could use 2 apples, if you prefer. 🙂

Chicken Apple Salad
1-12.5 ounce can chicken breast (drain, save broth if you like for use in another dish).
1 cup 0% or non-fat Greek yogurt
1/2 to 1 cup chopped celery (with the leaves, if you like them!)
A few Tablespoons of diced onion
1 diced apple
1-2 Tablespoons goji berries
Salt and pepper, to taste

Measure, chop or dice ingredients as called for. Mix all together! This fits nicely into a quart canning jar. I like to use a wide mouth one for this, as it doubles nicely for my bowl, later! 🙂

Serving ideas: Besides just eating this straight from the jar.. 🙂 This would be good in a wonder wrap (recipe from THM cookbook) or any low carb wrap. Or you can eat this over a bed of lettuce.

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Eggplant Salad

This is one of my favorite lunches, when I don’t mind spending a little time in the kitchen. It does take a bit of work, with all the chopping of the vegetables, but it is so worth it!

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Are we ready to start? It’s nice if you can have everything layed out and ready to work.

Eggplant Salad
1/2 cup butter (or coconut oil, for dairy free)
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3 large boneless chicken breasts
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1 large eggplant
1 huge onion
1 bag mini peppers
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About 10 Roma tomatoes
Balsamic Vinegar
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Salt and Black pepper
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Mozzarella cheese and/or avocado
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Start by cooking the chicken breast in the butter or coconut oil. I am using coconut oil, here. I have a HUGE cast iron skillet, I like to use for this dish. (And lots of others). It takes up two burners on the stove!

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Meanwhile chop the vegetables.

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When the chicken breasts are cooked through, and nicely browned, remove from the skillet and dice.

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Add the chopped vegetables and cook, stirring often, till they are nicely sauteed.

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Chop the Roma tomatoes and divide between 5 plates. Use oven safe plates, if you intend to broil this later. I like to use enamelware. Sprinkle with balsamic vinegar.

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Divide the sauteed veggies between the plates.

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Now, divide the chicken between the plates and sprinkle with salt and pepper.

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Add grated cheese. This is optional if you are dairy free.

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If you used cheese, you can now place the plate of salad in the oven and broil the cheese.

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I just top mine with 1/2 a diced avocado and skip the broiling, for a dairy free option.

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If you want, use cheese and avocado!

I hope you love this dish as much as I do!