Kristy's Kitchen

 Ingredients: 2 lbs. boneless, skinless chicken thighs (or breasts), chopped into 1 inch pieces 1/4 cup extra virgin olive oil 2 Tbsp. fresh squeezed lemon juice 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1/4 tsp. dried thyme 2 tsp. paprika 2 tsp. cumin 1 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Instructions: Prepare the chicken and place in a large resealable plastic bag. Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or overnight.  Heat the grill. Skewer the chicken on soaked bamboo skewers and grill for about 15 minutes or until cooked through, turning once or twice while grilling.  Remove chicken from the skewers and serve with zucchini hummus . Recipe from http://www.paleocupboard.com/chicken-shawarma.ht...

Ingredients: 2 TBSP EVOO 1 small onion, finely chopped 2 cloves garlic,  minced 1/4 cup sour cream 1 cup shredded monterrey jack cheese 2 cups salsa verde 2 cups shredded cooked chicken 3-4 TBSP chopped cilantro, plus extra 6 flour tortillas Instructions: Heat EVOO in skillet over medium high heat. Add the onion and garlic and simmer for 2-3 minutes. Reduce the heat to medium and add the sour cream, 1/2 cup of the cheese, salsa verde, chicken and 3-4 TBSP cilantro. Heat through for approximately 5 minutes to combine the flavors, stirring often. Save 1 cup of the sauce mixture, and add 2-3 TBSP of the sauce to the bottom of a glass baking dish. Place approximately 3 TBSP of the sauce in each tortilla. Wrap each tortilla tightly and place in the dish, seam side down. Top the tortillas with the remaining sauce and the other 1/2 cup cheese.  Bake at 350 degrees for 15-20 minutes. Top with extra cilantro and serve.

Ingredients: 3 medium sweet potatoes 3/4 lb boneless skinless chicken breasts (about 2 small breasts) 1/4 cup olive oil 2 TBSP fresh lime juice 2 cloves garlic, minced 3 whole chipotle peppers, minced 1 tsp dried oregano 1 tsp cumin 2 tsp chili powder salt & pepper 2 cups spinach 5 oz sharp white cheddar cheese, grated Instructions: 1. Preheat oven to 350 degrees. Wash sweet potatoes & prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place the chicken in a baking dish and rub with a TBSP of olive oil, salt & pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or with your hands. (You can also use a pre-cooked rotisserie chicken). When the sweet potatoes are done, cut in half and allow to cool for 5-10 minutes.  2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt & pepper. Set aside. 3. Hea...

  Ingredients: 16-oz thin spaghetti 2 eggs 1/3 cup grated parmesan cheese 5 Tbsp butter melted 1 tsp Italian seasoning 1 clove garlic, minced 1 (8-oz) package cream cheese, softened 1 cup sour cream 1 cooked rotisserie chicken, shredded 1 (24-oz) jar spaghetti sauce 2 cups shredded mozzarella cheese Instructions: Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese, and melted butter. Toss with pasta. Place in prepared pan. Combine Italian seasoning, garlic, cream cheese, and sour cream. Spread over pasta. Combined chicken and spaghetti sauce. Spread over cream cheese mixture. Top with 2 cups shredded mozzarella cheese. Bake for 45 minutes, or until cheese is melted and bubbly. Recipe adapted from   https://www.plainchicken.com/2015/09/the-ultimate-baked-spaghetti.html

Ingredients: 10 oz. cooked rice of your choice (my kids like saffron) 1 large chicken breast, cut into bite-sized pieces 1 TBSP sesame oil 1 clove garlic, minced 2 green onions, chopped Ground ginger 2 TBSP soy sauce 1 egg  Instructions: Heat the sesame oil in a frying pan. Add the garlic, scallions and a sprinkle of ground ginger. After about a minute, add the chicken and soy sauce. When chicken is cooked through, remove from heat and transfer to a plate. Using the oil left in the pan, scramble the egg.  Add chicken and rice to pan and stir until everything is heated through. 

Ingredients: 3 boneless, skinless chicken breasts 3 TBSP soy sauce 1 TBSP sesame oil 1/4 tsp garlic powder 1/8 tsp ground ginger 1 tsp sriracha sauce 8 oz rice noodles 1 TBSP curry powder 2 cloves garlic, minced 1 inch fresh ginger, minced 3 TBSP vegetable oil  1 bunch bok choy, chopped 2 medium carrots, sliced thinly 12 oz bean sprouts 2 bunches green onions, minced 1 tsp sriracha sauce Instructions: Cut the chicken into thin strips. Mix together the 3 TBSP soy sauce, 1 TBSP sesame oil, 1/4 tsp garlic powder, 1/8 tsp ground ginger and 1 tsp sriracha sauce. Place in a plastic bag with the chicken and allow to marinate.  Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15+ minutes. Drain in a colander after they are softened. Place on a cutting board and cut noodles into pieces (about 6" in length). Sprinkle the noodles with curry powder and toss to coat. Set aside. Mix together 2 TBSP soy sauce and 1/2 tsp sri...

Ingredients: 2 large boneless, skinless chicken breasts 2 TBSP coconut aminos   (or soy sauce) 2 tsp sherry 2 TBSP sesame oil 3 stalks green onion 1 TBSP fresh ginger, minced 4 cloves garlic, minced 1 bag Angel Hair Miracle Noodles (www.miraclenoodle.com) 3.2 oz Enoki mushrooms 4 TBSP coconut aminos (or soy sauce) 1 tsp rice vinegar 2 TBSP Sriracha Lettuce leaves (I recommend Bibb or Romaine) Instructions: Slice the chicken breasts into tiny, thin, bite-sized pieces. In a small bowl combine 2 TBSP soy sauce and sherry. Combine the chicken, soy sauce and sherry in a plastic bag and marinate for at least 2 hours. Drain and rise the miracle noodles. Cut them into 1-2 inch pieces. Heat in a skillet and cook until the water evaporates, stirring often. Continue to cook until the noodles reach your desired crispiness. Heat sesame oil in a pan. Add the onion, ginger and garlic and stir fry for 1 minute. Add the chicken and stir fry until fully cooked. Mix 4 TBSP ...

Ingredients: 9 ounces chicken breast, cut into strips  6 ounces rice noodles  2 1/2 tablespoon sesame oil  1 onion, finely sliced 1/4 teaspoon sugar  1 clove garlic, minced  10 ounces bean sprouts  2 eggs, lightly beaten 2 tablespoons rice vinegar 2 tablespoons soy sauce  2 tablespoons oyster sauce  2 tablespoons chili garlic paste Marinade Ingredients: 1 tablespoon soy sauce  1 tablespoon dry sherry   1 1/2 teaspoon sugar  1 1/2 teaspoon cornstarch  Instructions: Combine the ingredients for the marinade and marinate the chicken for 30 minutes. Cook the noodles according to the packet instructions. Rinse with cold water and stir in a drop of oil to prevent them from sticking. Heat 1 TBSP of the oil in a wok or large frying pan. Stir fry the onions for about 3-4 minutes. Sprinkle with a generous pinch of sugar then stir fry for 1 more minute. Add the garlic and cook for a further minute. Add the marinated chick...

Ingredients: 2 lbs boneless skinless chicken breasts 1/4 cup dill pickle juice 1 egg 2 tbsp buttermilk  1/4 cup arrowroot starch 1 tbsp paprika 1 tsp each salt & black pepper 1/2 tsp garlic powder 1 dash ground cayenne pepper 1/2 cup coconut oil for frying Instructions: Cut the boneless skinless chicken breasts in to little chunks (about 1 inch). Throw the chicken pieces in to a ziplog bag and add the 1/4 cup of pickle juice.  Marinate it in the fridge for an hour.   After an hour, take out your marinated chicken and pour out any excess pickle juice from the bag. Beat the egg and the buttermilk together and add it to the bag.  Let it sit for about 5 minutes. After 5 minutes, open the bag to let out excess liquids again.  (There might not be much of it at this point.) Grab your dry ingredients and stir them all together in a bowl. Heat up your cooking oil of choice at medium fire, and while you wait for that to heat up, g...

Ingredients: 1 teaspoon sesame oil  2 boneless, skinless chicken breasts, sliced 1 tablespoon vegetable oil  1 bunch spring onions, chopped 2 cloves garlic, chopped  1/2 cup chicken broth  2 bunches pea shoots 1-2 dashes teriyaki sauce  3 ounces rice noodles chili sauce, to taste  Instructions: Heat sesame oil in a pan, add chicken and cook thoroughly. Set chicken aside. Heat vegetable oil in pan, and add the garlic and green onions. Cook for 2-3 minute, stirring, then add the chicken and pea shoots. Cook until the pea shoots start to wilt. Add the chicken broth and teriyaki (and chili garlic sauce if desired to spice it up a bit) and cook until liquid has evaporated and everything is heated through.

Ingredients: 2 cornish game hens  (you can also use a whole chicken) 1 onion, cut into strips  3 teaspoon salt  2 teaspoon paprika  1 teaspoon cayenne pepper  1 teaspoon onion powder  1 teaspoon thyme  1/2 teaspoon garlic powder  1/2 teaspoon black pepper  Instructions:  Line a baking dish with aluminum foil. Grease foil with cooking spray and place onions in pan.  Combine all spices in a small bowl. Remove giblets from hens and place on greased roasting rack. Cover both sides of hen with spices.  Bake at 350 until the hen temperatures reach at least 180 degrees.

Ingredients: 2 chicken breasts cooked with southwest seasoning & shredded 1 Can (5 oz) black beans, rinsed and drained 2 green onions, finely sliced  12 cherry tomatoes, diced  1 tablespoon lime juice  1 teaspoon ground cumin  4 ounces diced green chiles 2 cups shredded cheese  8 ounces sour cream  6 flour tortilla (burrito sized)  1/4 cup cilantro, chopped  1/2 tablespoon chili powder  1/2 teaspoon garlic salt  Instructions: Mix together all ingredients from chicken through green chiles. Stir in 6 TBSP of the cheese and 4 TBSP of the sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. Dollop little bits of sour cream over the cheese. Arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open and slightly flatten the wroaps with the palm of your hand. Spray seam-side down of the wrap lightly with cooking spray.  Heat a large non-stick skillet or grid...

Ingredients: 4 clove(s) garlic, chopped  6 scallions, sliced  3 tablespoon peanut oil  2 tablespoon dry sherry  3 tablespoon hoisin sauce  1/2 teaspoon ground ginger  2 teaspoons sesame oil  15 asparagus, cut into thin 1-inch pieces  3 ounces rice noodles, cooked as directed on package 1 pound boneless skinless chicken breast cut into strips Instructions:  Heat wok until hot. Add oil, let it get hot. Add garlic and let sizzle for a few seconds. Add chicken and stir fry for 2 minutes. Add sherry and hoisin sauce. Sprinkle ginger into wok and stir well. Stir fry the chicken mixture until the chicken is tender and glazed. Add the sesame oil, scallions and asparagus. Cook for one more minute. Serve over rice sticks.

Ingredients: 2 13 oz cans coconut milk 2 large chicken breasts 1 15 oz can straw mushrooms 1 cup water 3 TBSP lemon juice 3 TBSP fish sauce 1 stalk lemon grass 2 medium-large chili peppers 1 tsp sugar 2 large bunches scallions 2 tsp Sriracha sauce Instructions: Cut chicken into thin strips. Cut lemon grass into 4 pieces and bruise with the flat side of a cleaver. Cut the chilis in half lengthwise and remove the seeds. Heat one can of coconut milk and bring to a boil. Reduce heat to medium low. Add the lemon grass, chicken and fish sauce. Stir until the chicken is cooked through. Add the remaining coconut milk, water and mushrooms and bring to a boil. Add the lemon juice, sugar, sriracha, chili peppers and scallions. Bring to a boil then simmer until flavors are well combined. Remove lemon grass and peppers, and serve.

Ingredients: 1 can cream of chicken soup 1 tsp lemon juice 2 ½ cups grated cheddar cheese 1 TBSP butter, melted ¼ tsp garlic powder ¼ tsp salt ⅛ tsp pepper 4 cooked chicken breasts, cut into bite-sized pieces 1 package frozen broccoli, cooked until just tender 8 pieces of bacon, cooked crisp and crumbled (optional) Instructions: Mix together soup, salt, pepper, lemon juice, 1 ½ cup cheese, butter and garlic powder. Mix in chicken and broccoli and place everything in greased baking dish. Top with bacon crumbles and bake at 350 for 30 minutes. Add remaining cheese and bake until cheese melts.

Ingredients:  2 cooked chicken breasts, shredded   1 can   cream of mushroom soup   10 oz chopped spinach 8 oz  white  cheddar cheese, shredded 1 can   artichoke hearts, drained & chopped 1/4 teaspoon   white pepper   Large dash garlic powder 8 oz   sour cream   6 lasagna noodles, cooked & drained   1 cup   parmesan cheese, shredded Instructions: Stir together chicken and next 6 ingredients. Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese. Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly. Let lasagna stand for 15 minutes before serving.