Baked Chicken & Veggies

Sometimes simple is the best, especially when it involves fresh vegetables. This is one of those recipes. Nothing spectacular, just a simple, easy meal. All of the main ingredients are either from the Farmer’s Market (zucchini & beans) or could be from the Farmer’s Market given the right time period (chicken & potatoes).

Baked Chicken & Veggies

2 thawed chicken legs
1 1/2 cup green beans
1 1/2 cup chopped zucchini
1 medium red potato sliced thinly
1 tsp butter
1 tsp olive oil
Fresh ground lemon pepper

Preheat your oven to 375 degrees.

Place thawed and rinsed chicken legs in a baking dish. Snap beans & chop zucchini. Fill in around the chicken. Sprinkle with lemon pepper.

Thinly slice potato and lay out over the other vegetables. Heat butter and oil to a liquid and pour evenly over the potatoes. Sprinkle with lemon pepper.

Bake for 45 minutes or until the chicken and potatoes are nicely browned.

Servings: 2

Crockpot Chicken Noodle

Before I headed off to Colorado for Interaction11 I had a nasty cold and what better for a cold than chicken noodle soup? Since I’ve given up a lot of canned soups (have you seen the amount of sodium?) and still had my mum’s crockpot at hand I decided to make up another batch of soup at home

Crockpot Chicken Noodle Soup

8 cups water
2 diced chicken breasts
3/4 cup diced fresh celery
1/4 cup diced fresh onion
1 cup diced carrots
8 oz egg noodles
1/8 teaspoon paprika
1 1/2 teaspoons kosher salt
2 teaspoons pepper
1/8 teaspoon mustard
2 teaspoon garlic powder

Slice, dice, etc. all of your ingredients. Put your chicken breast, celery, onion, carrots and spices into the crockpot.

Set to high and let cook for 3-4 hours or until the chicken appears to be cooked through. Add egg noodles. Let simmer for another hour. Serve warm or allow to refrigerate overnight for more taste.

This is a little on the bland side, so you may want to ramp up the spices a bit. Another option that I ended up preferring over the spice addition was to add a couple tablespoons of shredded sharp cheddar cheese on top. It added just that bit of tang I was looking for.

Estimated 12 1 cup servings @ 115 calories a serving (pre-cheese).

Stuffed Drumsticks

As a single twenty-something who prefers cooking in to eating out one of the most common issues I run into is that most food isn’t packaged for my eating needs (or if it is it’s not cost effective). Like meat, usually I take the time to break up and individually freeze packages of meat because there’s no way I can eat a full package in the week or so post cooking it without coming to detest it in that time. This works well for me.

There are occasionally times when for some reason this doesn’t happen and the whole pack gets frozen. Some things like ground beef or steak can easily be turned into a variety of meal options, but not that long ago I delved into my freezer and discovered a whole pack of chicken legs. Frozen.

These chicken legs had been on my periphery conscience for awhile, but I kept avoided them because I knew that at a chicken leg a day I just might grow feathers and bawk like my dad keeps saying is going to happen.

Yes, my father has been known to start bawking and bobbing his head in the middle of the chicken section whilst grocery shopping with my mother. This may explain a few things about me.

Anyway, I decided to do a little experimentation to make such vast chicken consumption doable. This was the result.

Sweet and Savory Stuffed Drumsticks

Good for three drumsticks in each variety.

Cherry Blue Stuffing

1/2 cup chopped fresh cherries

1/2 cup fresh blueberries

1/2 tsp cloves

1/4 tsp vanilla

1/2 tsp cinnamon

Dash of salt

Mushichoke Stuffing

Saute before stuffing the chicken

1/3 cup canned artichoke hearts

1/4 cup fresh onion

1/3 cup fresh sliced mushrooms

1/4 cup fresh spinach

Dash of salt

Dash of pepper

1) Set the oven to 400.

2) Prepare the stuffing mixutre (s) of your choice and clean the chicken. Since the stuffing is going under the skin run a finger or utensil in the pocket to make sure it is ready to be stuffed.

3) Stuff the legs. Since I did both varieties I cooked them in separate baking dishes.

4) Bake for approx. 40 minutes or until the skin is brown and the juices are clear.

Serves 6 (or refrigerates for multiple meals)

Leftover Suggestions

Shred chicken and use with stuffing as part of a salad

Cut the chicken off and stuff with stuffing in a pita