Chicken and Rice Bowls

Today was filled with running errands and getting things done! Lots of things were checked off the list but it seems dinner got pushed to the back burner. It didn't even cross my mind until I drug myself into the grocery late this afternoon. I knew I had brown rice at home (oops we ate that last night), and I knew I wanted to be lazy, so rotisserie chicken was quickly added to the my grocery list. 

I decided on chicken and rice bowls. They are so simple, full of flavor, and cooks in one dish! (well minus cooking the rice). If you wanted to make this recipe even more simple, you could use quick cooking rice. This recipe is healthy, delicious, and easy! 

If corn is in season, you are welcome to nix the canned and opt for fresh kernels cut off the ear. Hubs added a little sour cream and salsa on top of his bowl. 

When you are using canned black beans, always, I repeat, ALWAYS rinse them! Canned black beans can have lots of hidden sodium. I buy no salt added beans, but always rinse to remove any extra sodium that may be lingering. 

Printable Recipe Here!!

Chicken and Rice Bowls 

GF/DF

Ingredients:

about 2 cups cooked, shredded chicken (I used rotisserie)

1 cup uncooked rice (or 3-4 cups cooked rice)

1 1/2 T olive oil

1/2 red onion

1 can corn

1 can black beans

2 T soy sauce

3/4 cup chicken broth

1/2 t ground ginger

1 T agave nectar or honey

1/2 t dried cilantro 

avocado slices (optional topping)

salsa (optional topping)

What to do:

Lets start by cooking your rice according to package directions.

While your rice is cooking, dice your onion. 

Drain and rinse your corn and black beans.

Heat olive oil over medium heat.

Add in your onions and sauté until slightly translucent.

While your onions are cooking, whisk soy sauce, chicken broth, ground ginger, and cilantro together.  I like to do this step in a mixing cup to make it easier to pour out. 

Add your corn and black beans into the pan with the onions and stir together.

Pour in your soy sauce mixture and stir together. Scraping any bits off the bottom of the pan.

Allow to cook for about 10 minutes.

Add in your chicken and give it all a stir.

In a bowl, layer your cooked rice, then your chicken mixture, and then your toppings of choice!

Thanks Y'all!

-Wise Wife

Salmon Croquettes

One of Hubs' all time favorite things to eat is salmon croquettes. His housekeeper, Gussie, use to make them when he was growing up and it is to this day the only way he will eat salmon. After talking to my mother-in-law about how to make them, I concluded if you treat them as you would a crab cake, you can't go wrong. 

Traditionally salmon croquettes are pain fried in a small amount of oil. In an attempt to lighten them up, I decided to bake them. By the end of the meal I got the ultimate compliment. "Gussie would be proud!" I wasn't lucky enough to know Gussie, but have learned all about her through many stories told by the Hubs and my in-law family. 

Even if you aren't a salmon fan, I highly suggest you give these a try! I have a feeling these might persuade you to jump on the salmon train. This recipe makes about a dozen croquettes. You can make them in any shape or size. I chose my shape because "that's how Gussie made them." Hubs and I devoured these (with two left over for breakfast) Yes, they are just as good the next day! You will want to double the recipe if you plan to serve more than 2. 

These can easily be gluten free. All you have to do is use GF breadcrumbs and check your labels for sauce ingredients! 

Printable Recipe Here!

Salmon Croquettes

DF

Ingredients:

2, 5 oz cans boneless, skinless pink salmon in water

1/2 cup breadcrumbs

1/4 t garlic powder

1/4 t salt

pinch of black pepper

1 egg

2 green onions

Sauce Ingredients:

1/3 cup mayonaise

1/3 cup ketchup

1 T worcestershire sauce

What to do:

Preheat your oven to 425°.

Although you buy boneless, skinless salmon, there may still be bones and skin throughout the salmon. Drain your salmon and pick through the fish, removing any bones or skin that may still be present and hard to spot. 

This is what the bones will look like.

Add the cleaned salmon to a large bowl.

Chop your green onions.

Add remaining ingredients into the bowl with the salmon.

Stir everything together until combined.

Using your hands, form your croquettes into desired shape.

Place on a parchment lined baking sheet. 

Bake for about 15-20 minutes, depending on the size of your croquettes. 

While your croquettes are cooking, it is time to make that super difficult sauce. I am kidding, this is ridiculously easy. Just add sauce ingredients into a small bowl and and stir to combine. That's it! It appears I forgot to take a picture once I stirred, SORRY!!

Serve your croquettes topped with your sauce. 

Thanks Y'all!

-Wise Wife 

Light and Creamy Chicken Pasta

When you think of creamy pasta, I am sure you don't think of healthy, or dairy free. Well my friends, today you would be incorrect. Tonight's dinner is easy, healthy, dairy free, and has the option to easily be gluten free or not. That is the great thing about pasta! You can either use gluten free pasta or use whole wheat pasta, whatever your need is. 

This isn't a super "saucy" pasta. It has just enough sauce to give it excellent flavor without growing your pasta in a thick sauce.

Most of the ingredients in this dish I always have in my pantry/fridge so it makes for a last minute, use what you have, meal. If you don't have asparagus, you can simply eliminate, or substitute with peppers, broccoli, or really any veggie you have on hand.

Printable Recipe Here!!

Light and Creamy Chicken Pasta

DF/GF

Ingredients:

2 T olive oil

2 boneless, skinless chicken breast 

2 cloves garlic

2 cups chicken broth (check label for gluten)

2 1/12 T DF/GF cream cheese substitute 

1 t dried basil

1 t dried oregano

pinch of salt and pepper

8-10 oz rotini pasta

What to do:

Cook your pasta according to package directions. Drain and set aside.

While your pasta is cooking, mince your garlic, dice your onion, chop your asparagus into 2-3 inch pieces (ends removed), and chop your chicken into bite sized pieces.

Heat olive oil in a large saucepan over medium heat. 

Add in your garlic and sauté for one minute or until fragrant.

Add in your chicken, onions, and asparagus. Sprinkle with salt and pepper.

 Sauté for about 7 minutes. The chicken will be almost done and the onions will be slightly translucent.

Add your broth, basil, and oregano and bring to a simmer.

Add in your cream cheese and cook for an additional 8-10 minutes, stirring periodically, allowing the sauce to reduce slightly.

Toss your pasta with the sauce and serve. Hubs topped his with a little parmesan. 

Thanks Y'all!

-Wise WIfe