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Ingredients Archives: Chicken Thighs

Healthy Remake: Gluten-Free Pumpkin Soup with Apple Relish

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A few weeks ago I was more stressed than usual. I decided the thing that would decrease my stress would be to organize my pantry. I know this doesn’t make a ton of sense, but you people like me (Type A and slightly OCD) understand how a well-organized pantry can lower stress.

In my organization, I stacked 13 cans of pumpkin puree. Thirteen!! That’s when I knew I had a problem. But since it is fall, I decided to put that pumpkin to good use and not just for pumpkin bread, pumpkin pie, pumpkin pancakes… I really want some pumpkin right now.

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I immediately thought of this amazing pumpkin soup I had a few weeks ago. My friend had a pumpkin party (best idea ever, right?) and made this amazing pumpkin soup from Rachael Ray (click here for original recipe). But I was sad when I saw the recipe and realized it included flour and diary. The soup is actually pretty healthy in its original version but if you are like me and swell up in your joints and gut if you eat gluten or dairy, you’ll appreciate my dilemma.

I decided to make the soup but change the ingredients and adjust them to still get the same creamy consistency without the flour.  I also wanted to up the protein with some chicken. I’m pleased to report I was very successful. My whole family loved this soup.

The best part is that it comes together in one pan. Start by sauteing the vegetables in the butter.

The bulk of this soup comes from three cans. How easy is that?! Just a can of chicken stock, a can of pumpkin and a can of coconut milk.

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Then it gets some great flavor from the nutmeg and bay leaves.

After this simmers together, just add some cooked chicken pieces. We use thighs because we like them better than breasts,  but any chicken will work great.

As far as the relish goes, I left it completely the same as the original recipe but replaced the Craisins with raisins. It’s close to impossible to find dried cranberries without added sugar, so I opted for the raisins. The flavor was still amazing. I also left out the chili as I knew that would not impress my 5-year-old.

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Now I have 12 cans left of pumpkin in my pantry. Guess I’ll have to try one of these (click here for a link to some great pumpkin recipes).

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One Pan Autumn Chicken and Veggie Dinner

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I recently got a new set of knives. I didn’t exactly need them, but they were at Costco and they came in different colors. They were so pretty I couldn’t resist. I’m kind of like a fish drawn to shiny things. I brought my lovely knives home and unpacked them (which was quite an accomplishment since the package was pretty much welded together) and selected which knife to use based on color. The massacre began when I was slicing an onion. My new, very sharp knife slipped and I cut my pointer and middle finger. Luckily we have a rather extensive collection of Star Wars band-aids, so I wrapped up my hands and went back to making dinner. The next cut was to my knuckle. I’m still not totally sure how that one happened, but there it was. Another R2D2 bandaid and I was set to go.

A few days later I was making something with coconut milk and cut my other knuckle on the can. It’s been so bad lately that my 8-year-old who is as oblivious to what’s going on around him as any 8-year-old said, “Mom. Why do you keep cutting your hands? Maybe you shouldn’t use knives anymore.” Seriously! Am I the only one who is a total spaz in the kitchen? Am I the only one who goes through more band-aids than their children?

To make my story relevant, I have a recipe for you that requires a lot of chopping. One thing it doesn’t require though is a lot of is dishes. I wanted a complete meat and veggie meal that could be made with one pan. Done!

Not only does this dish come together in one pan, but it’s a savory dish that has all the delicious flavors of fall.

To make things easier, chop all your veggies and add them to a large plastic bag with the oil, salt and pepper. Then shake it up to coat the veggies.

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Here’s where the fall flavors come in. We get to make a fabulous spice blend that has slightly sweet flavors like cinnamon and orange, and warm flavors like paprika and cumin.

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Using the same bag you tossed the veggies in, toss some chicken thighs with the seasoning mix. Remember that commercial back in the 80’s/90’s with the little girl who helped make the chicken? “It’s shake and bake and I helped.” Funny. I don’t remember freshman science, but I remember that commercial. That’s basically what we’re going to do here.

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So if the veggies and chicken covered in delicious flavors isn’t enough, we up the flavor with the ingredient that improves anything: Bacon! I ended up using 8 slices of bacon to wrap all 6 thighs but use however many you need/want based on the size of thighs you have.

The chicken goes on the same pan as the veggies and it all goes in the oven together.

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I like to eat mine over spinach, but my husband thinks that’s a terrible idea. You choose.

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However you eat it, be careful cutting those veggies.

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