Saturday, May 22, 2010

Chicken and Roast Veggie Stew over Polenta

From Whole was delicious!!

Ingredients for Roasted Vegatables

3 packages (12 cups) pre-cut broccoli, cauliflower, bell peppers and red onion
3 tablespoons  Olive Oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh sage leaves


Heat oven to 450°F. Place vegetables on a large baking sheet and toss with olive oil, salt and pepper. Roast until vegetables are just beginning to brown, stirring occasionally, about 15 minutes. Stir in sage and cook 2 more minutes. Cut chicken into serving pieces, place on a platter, and surround with half the vegetables.

Chicken and Roast Veggie Stew over Polenta

This dish calls for sage-roasted vegetables, but you can also use your favorite roasted vegetable mix from our prepared foods department.


1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth or water
1 tablespoon balsamic vinegar
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 rotisserie chicken
4 cups sage-roasted vegetables, large pieces chopped
1 tube (1 pound) pre-cooked polenta, cut into 12 slices
Grated Parmesan Cheese


In a large saucepan, stir together tomatoes, broth, vinegar, garlic, pepper flakes and salt. Simmer 5 minutes.

Meanwhile, remove wings and drumsticks from chicken and set aside for lunch. Discard skin; pull meat from breast and thighs and chop it. Add to pan along with roasted vegetables. Stir and cook until heated through, 3 to 4 minutes.

Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes. Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan. Buon appetito!

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Vegetarian Tacos

These turned out yum!
1 package small corn tortillas
1 package Morning Star Crumbles
1 package taco seasoning mix
1 avacado sliced
1 can vegetarian re-fried beans
1 cup shredded cheese


I like to let the MS crumbles defrost a little before I heat them up with the taco seasoning.  In a small pan heat the beans.  After adding water to the mix according to package directions, heat the seasoning thru with the crumbles, in a saute pan.  Create your perfect taco and enjoy!  Buon appetito!

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Marinated Grilled Chicken

This is always a go-to favorite at our house!

In a ziplock bag:
1 tsp cumin
2 tbs minced garlic
1/2 cup of olive oil
1/4 cup of lime juice
as much chicken as you'd like ( mine is usually 6-8 thighs/breasts)


I leave it in the fridge at least 24 hours, sometimes 3 days if I've forgotten about it!  Throw it on the grill and serve with your favorite side.  Buon appetito!

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