Every Sunday, I take time to prepare 2 dishes to last me throughout the week. It’s a great strategy for busy people to eat healthfully. Here’s what I’m cooking today (click the links to get the recipe):
This recipe turned out great. I love finding highly rated recipes on Allrecipes.com. I substituted olive oil for the butter and evaporated skim milk for the heavy cream to make this recipe healthier. I also threw in some spices like garlic, basil and poultry seasoning to jazz it up.
This dish also turned out delightful. I used chicken breasts instead of chicken thighs, doubled the spice recommendations and threw in some diced zucchini and a can of diced tomatoes to add some color and nutrients.
Here’s how my revised preparation steps looked:
Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté for 3 minutes or until tender. Dice chicken into 1-inch cubes and add to onions. Add ginger and next 6 ingredients (through garlic); sauté until chicken is lightly browned, about 4-5 minutes. Stir in broth, scraping pan to loosen browned bits. Bring to a simmer. Add chicken, chickpeas, apricots, zucchini and tomatoes. Cover, reduce heat, and simmer 40 minutes or until chicken is tender. Serve with whole wheat couscous or quinoa. (Note: Quinoa is a whole grain that is also a complete protein! It cooks just like rice and tastes delicious.)