Honey Chicken over Veggie Rice

For Rice:

• 1 T. olive oil
• 1 T. butter
• 1 1/2 c. white or brown rice
• salt & pepper, to taste
• 3 c. chicken stock
• 1 T. lemon zest
• 2 c. assorted veggies (I used 2 c. frozen stir-fry vegetables)

1. Heat oil and butter over medium-high heat in a medium pot until butter is melted. Add rice and season with salt and pepper. Cook rice, stirring often, until it is just beginning to turn brown, about 3-5 minutes.

2. Add chicken stock and lemon zest to rice. Bring to a boil, reduce heat, cover, and let simmer, 15-18 minutes for white rice; 40-45 minutes for brown rice. During the last 5 minutes of cooking, lift the lid and add the veggies on top of the rice. Do NOT stir. Return lid and let veggies steam while rice finishes cooking.

For Honey Chicken:

• 2 T. olive oil
• 1 pound chicken breasts, cut into bite-size pieces
• 1/2 t. crushed red pepper flakes
• 1/2 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 T. fresh grated ginger, or 1 t. ground ginger
• 1/4 c. honey
• 1 1/2 c. chicken stock
• 1 T. arrowroot powder or corn starch

1. Heat oil in a large skillet. Add the chicken to the pan and season with salt and pepper. Cook, stirring often, until chicken is done, about 5 minutes.

2. Add the red pepper flakes, onion, garlic, ginger and honey to the pan. Cook, stirring frequently, until the onions are translucent.

3. Add the chicken stock to the skillet, making sure to deglaze the bottom of the pan. Bring to a boil and let simmer.

4. When the chicken begins to simmer, mix together the arrowroot powder or cornstarch with a splash of water. Stir until smooth. Stir into chicken and continue simmering until sauce is thickened. Serve over rice.

Creamy Mushroom Chicken

• 2 T. Extra-Virgin Olive Oil
• 2 T. butter or margarine
• 4-6 cloves garlic, minced
• 1/2 onion, sliced thin
• Salt & pepper to taste
• 1 lb. chicken breasts, whole or cubed (I cubed ours to stretch the meat)
• 1 lb. mushrooms, sliced
• 3 T. flour
• 1 1/2 c. chicken stock (or 1 c. chicken stock & 1/2 c. white wine)
• 1/2 c. milk
• 1/2 c. sour cream
• 2 t. thyme
• Salt & pepper to taste

1. Heat the olive oil and butter or margarine in a large skillet over medium heat. Add the garlic and onion, season with salt & pepper to taste. Cook for 5 minutes.
2. Add the chicken to the skillet, pushing the onions and garlic to the side of the skillet. Brown for about 6 minutes on each side, or stir and flip for about 10 minutes total for cubed chicken. Be careful not to let the onions or garlic burn. Once fully cooked, remove chicken to a plate and set aside.
3. Add the mushrooms to the skillet and continue cooking for about 5 minutes, or until the mushrooms are fully cooked. Stir 3 T. flour into the skillet. Whisk in chicken stock and milk. Bring to a slow boil and boil until thickened to gravy consistency. Stir in sour cream, thyme, and salt & pepper to taste.
4. If you’re cooking this meal stolen moments style, let cool and place in a serving dish, plastic container, or keep in the skillet in the refrigerator. To reheat, warm on the stove, in the oven or in the microwave. Serve alongside or on top of brown rice pilaf.

Brown Rice Pilaf

• 1 1/2 c. brown rice
• 2 c. water
• 1 c. chicken stock
• 1 t. salt
• 1 T. butter, margarine, or olive oil (optional)
• 1 c. frozen peas
• 2 t. lemon juice
• 1 t. thyme

1. Bring rice, water, chicken stock, salt and optional butter, margarine or olive oil to a boil. Cover, reduce heat to low and simmer for 30 minutes.
2. Add the peas on top of the rice. Do not stir rice. Re-cover and finish cooking rice for 10-15 minutes, until all liquid is absorbed.
3. Fluff rice with a fork and stir in lemon juice and thyme.

Creamy Chicken Enchiladas

• 2 T. Extra-virgin olive oil
• 3 boneless, skinless chicken breasts or thighs (about 1/2 – 3/4 pound)
• salt & pepper, to taste
• 1/2 onion, diced
• 2 T. flour
• 1 c. chicken stock
• 1/2 c. sour cream
• 1 small can diced green chilies
• 2 t. cumin
• 1/2 t. salt
• 1/8 t. cayenne pepper
• 10 flour tortillas (homemade or packaged)
• 1 c. shredded cheese (cheddar or monterey jack are best)

1. Heat olive oil in a large skillet. Season chicken with salt and pepper to taste. Add to skillet, cover and cook for 20 minutes or until juices run clear, flipping over after 10 minutes. Remove from skillet and shred.
2. Add onion to the skillet and cook for 5 minutes. Stir in flour and cook 2 more minutes, stirring often. Whisk in chicken stock, bring to a boil and let simmer until thickened.
3. Remove skillet from heat. Stir in sour cream, green chilies and seasonings. Reserve 1 c. sauce. Stir chicken into skillet and fill tortillas with about 2 T. filling, roll up. Place rolled up enchiladas in a greased casserole dish. Cover with reserved sauce.
4. Bake at 350 degrees for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.