Easy after work one dish meal.

Chicken Asparagus Skillet

1 lb. boneless skinless chicken, cut into 1 inch cubs
1 teaspoon salt free seasoning such as Mrs. Dash (R)

1 tablespoon olive oil
1 clove garlic minced
1 bunch green onions, trimmed and sliced
8 oz. white mushrooms, sliced
1 lb. asparagus trimmed of woody ends and cut into 1 inch pieces
1, 14.5 oz. can chicken broth
1/2 dry white wine

2 cups fine no yolk egg noodles

1/4 minced fresh parsley optional

Coat chicken cubes with salt free seasoning. Set aside

In a large deep skillet, heat oil over medium heat. Saute garlic, onions and mushrooms until soft. Add asparagus and stir fry for 30 seconds. Add chicken, broth and wine. Bring to a boil over high heat. Cover, lower heat to a simmer and simmer 5 minutes or until chicken is opaque. Stir in noodles, cover and simmer 10 minutes or until noodles are cooked. Sprinkle with parsley before serving if desired. Serves 4.

Summertime Chicken Dinner

Orange Thyme Grilled Chicken


4 bone in chicken breasts
1/2 cup orange juice
1/2 dry white wine
1/4 cup olive or vegetable oil
2 tablespoons minced fresh thyme plus 8 sprigs of fresh thyme
2 tablespoons minced orange zest, (usually enough from one medium orange)


Combine orange juice, wine, oil and minced thyme in a shallow, non reactive dish. Place chicken breasts in dish and turn to coat. Marinate in refrigerator 2  hours to overnight, turning occasionally. When ready to grill, remove chicken from marinade. Discard marinade. Place thyme sprigs and orange peel under chicken skin. Prepare a hot grill to cook by indirect heat method. Place chicken breasts on grill skin side up. Grill, covered, 20  minutes. Turn chicken skin side down for 15 minutes. Turn chicken again grill skin side up until juices run clear and internal temperature is 165 degress F., about 15 additional minutes. Serves 4.

Colorful Rice Salad

• 1/2 cup frozen peas thawed
• 1/2 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup thinly sliced celery
• 1/4 cup grated carrot
• 1/4 cup salad olives drained
• 1/4 cup sliced pitted black olives
• 2 cups cold cooked rice
• 1/4 cup mayonnaise
• 1/4 bottled or home prepared Italian dressing
• 2 tablespoons mince fresh parsley or 2 teaspoons dried parsley
• Toss vegetables with cold rice in mixing bowl. In a small bowl, whisk Italian dressing into mayonnaise. Stir in parsley. Toss dressing mixture gently with vegetables and rice. Cover and chill in refrigerator at least 4 hours before serving. Yield: serves 4

  Notes: 

  This dish is especially good with cold cooked brown rice. I've only recently discovered that ingredient works well. Green bell pepper can be substituted for the red but the red adds to the colorful appearance of this salad. I frequently use reduced fat mayonnaise or whipped salad dressing. I just make sure I prepare the dish the morning of the day I'm going to serve it. I find the reduced fat product gets a little watery after 24 to 48 hours. To make this salad with even more eye appeal, line serving bowl with dark green kale leaves to set off the white of the rice.

Serve a favorite steamed vegetable for this meal. I like to accompany the above with garden or farm fresh tomato slices. Watermelon is a light and refreshing dessert for this meal.

Chicken with Olives

CHICKEN WITH OLIVES

1 lb. boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
1 clove garlic, minced
1 large onion sliced
3 plum tomatoes, diced
1/2 cup sliced, pitted black olives
1/2 cup small pimento stuffed olives
2 tablespoons minced fresh basil or 2 teaspoons dried

Hot cooked rice

Sprinkle chicken breasts with salt and pepper to your taste. Heat oil in heavy deep skillet over medium high heat.  Brown chicken on both sides, about a minute each. Push chicken to the side and saute onion and garlic until soft about 3 minutes. Stir in tomatoes and olives. Cover and simmer over low heat 15 to 20 minutes or until chicken juices run clear and chicken meat is no longer pink inside. Uncover and stir in basil. Simmer uncovered a minute or two to thicken slightly. Serve over hot cooked rice. Serves 4.