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Posts Tagged ‘vegetarian chicken’

This was like a fancy lower fat mac and cheese.

Serves 2:

2 servings whole wheat pasta

2 “chicken patties” microwaved half way

3/4 tbs butter

3/4 tbs flour

3/4 cup skim milk

1 oz low fat cheese

8 baby bella or similar mushrooms

1 medium onion

1 clove garlic

1/3 cup white wine

salt, pepper, rosemary

Everything can be prepared in the time it takes to boil water and cook the pasta.

1. Chop and saute the onion and garlic in a large pan with a little olive oil or cooking spray.

2. Chop the mushrooms and add to the pan.

3. Cook until the mushrooms are soft then add cubed “chicken” and wine.

4. When the chicken is cooked empty everything from the pan and set aside.

5. Melt the butter in the pan and then add the flour. Mix together and cook until it becomes a light caramel color.

6. Whisk in the milk and season with salt, pepper, and crushed rosemary. Whisk until it thickens.

7. Add the vegetables and chicken back into the pan and cook for a couple of minutes to get the mushroom flavor into the sauce.

8. Add the cooked pasta and cheese and mix until everything is coated with the sauce.

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This looks fancy, but if you’ve already prepared the pomegranate it only takes about 5 minutes!

Serves 2

2 un-breaded vegetarian chicken cutlets

2 oz goat cheese

1/2 cup cous cous (the cous cous pictured is Isralei cous cous so it’s large)

1/4 cup pomegranate seeds

olive oil

black pepper

1. Microwave the chicken patty for half of the time specified in the package’s cooking directions.

2. Microwave the cous cous with an equal amount of water in a covered bowl for about 2 minutes.

3. While the cous cous is cooking, cut each chicken in half so you have two thin pieces and spread the goat cheese in between the two pieces.

4. Take the cous cous out and let it stand covered while microwaving the chicken/goat cheese for the rest of the cooking time.

5. Assemble the chicken on top of a bed of cous cous, season with pepper, drizzle with olive oil, and sprinkle with pomegranate seeds.

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We’ve continued to get great beets and carrots from our CSA so here’s another recipe that uses both of those ingredients.  Yesterday we got amazing garlic so that’s in here too.

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This serves 4:

2 frozen pie crusts

2-3 servings unbreaded vegetarian chicken, cut into bite sized pieces

2 medium carrots, roughly chopped

4 cloves garlic, unpeeled

1/2 onion, slices

1 lb beets

1 tbs butter

1 tbs flour

1/2 cup milk

1 tbs balsamic vinegar

salt and pepper

 

1. Pre heat the oven to 350

2. Put the carrots, beets, onions, and garlic on a baking sheet, spray with cooking spray or drizzle with olive oil and season with salt and pepper and roast in the oven for 15 -20 minutes.

3. When the vegetables are out of the oven start to defrost the pie crusts, peel garlic and beets, and chop the beets.

4. Heat the “chicken” in a large pan coated with cooking spray, add the vegetables and balsamic vinegar.

5. Push the veggies and chicken to one side of the pan and melt the butter in the empty side. Add the flour and combine with a fork. Add the milk and stir everything together.

6. Allow the sauce to thicken and pour the mixture into one pie crust. Cover with the other pie crust leaving a few holes.

7. Bake in the oven at 350 for about 25 minutes. The crust should brown and you should be able to see the filling bubbling.

 

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We’ve been getting these amazing yellow cherry tomatoes from our CSA. I usually am not a fan of tomatoes, I still don’t like eating them raw, but it’s kind of like a challenge every week to use as many of the vegetables as we can. I’ve discovered that I really do like cooking with tomatoes, who knew!

We were hungry so I made 2 pieces of chicken for each of us. I can’t always find Quorn chicken cutlets but when I do I love them. My husband prefers the breaded chick patties. So I tried this with both types and they worked well.

4 vegetarian chicken patties
1/2 pint yellow cherry tomatoes
1 large red tomato
4 basil leaves or 2 cubes of frozen chopped basil.  (If you are using the frozen basil pop out two cubes into a little prep bowl with some olive oil and put on top of the oven while it preheats)
8 Tbs ricotta cheese
Olive oil, salt, and pepper

1. Preheat the oven to 350 then partially microwave the frozen “chicken” just enough to be able to cut through it. I put all 4 at once for a minute and a half.

2. Butterfly the chicken.
3. Drizzle the inside of each piece of chicken with olive oil and stuff with 2 Tbs of ricotta, halved cherry tomatoes, and a sprinkling of parmesan cheese. Season with salt and pepper. If you are using fresh basil add chopped basil leaves too.
4. Place in a greased casserole dish in the oven for 20 mins.
5. While the chicken is in the oven chop the rest of the cherry tomatoes and  the large tomato and sautee in olive oil with salt and pepper.
6. After about 15 mins in the oven brush the top of the chicken with the olive oil/frozen basil mixture (if that’s what you’re using). Cover with the tomatoes and cook another 5 minutes.P1010255

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2 unbreaded vegetarian chicken patties

1 carrot

2 radishes

1 handful green beans

1 cup baby spinach

1/4 cup balsmaic vinegar

1/4 cup papaya pulp, I used this. Juice would work too.

chili flakes

4 spring roll wrappers

1. Microwave the “chicken” patties half way.

2. Blend the balsamic and papaya pulp and add chili flakes to taste.

3. Use about 3/4 of this liquid to marinate the “chicken patties”. Allow to marinate for at least a half hour.

4. Julienne the carrots, radishes, and green beans and cut the “chicken” into thin strips.

5. Prepare the wrappers according to the instructions on the package. This will involve soaking them for about 25 seconds.

6. Use the baby spinach as a bottom layer for the filling. Arrange the carrots, radishes, and “chicken” strips on top and fold the spring rolls. Mine did not come out skinny like the ones you get at a Thai restaurant. They were almost burrito shaped.

7. Pan fry the spring rolls in a a pan coated with cooking spray. Lightly brown on each side.

8. Use the remaining balsamic/papaya liquid for a dipping sauce.

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This serves 2

2 servings whole wheat penne

2 unbreaded “chicken” patties cut into cubes. (if they start out frozen, microwave them just enough to be able to cut up)

1 garlic clove, finely chopped

1/2 onion, finely diced

1 1/2 cups shredded baby spinach

1/2 can white beans

olive oil

salt and pepper

chili flakes

1. Cook the onions in a heated pan coated with olive oil. Add the garlic when the onions become translucent.

2. Add the “chicken” and allow to brown.

3. Add the beans and spinach and cook until the spinach has wilted.

4. Add salt and pepper to taste. I used a lot of pepper.

5. Add the cooked pasta to the pan and mix everything together before serving.

Sorry there’s no picture today, we were really hungry and ate this before I got a chance to take a picture!

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This serves 2:

2 “grilled chicken” patties, microwaved until half cooked. I like these.

1 1/2 cups cooked brown rice

1/2 cup steamed baby carrots cut into bite sized pieces

1/2 cup cooked peas

1/4 cup teriyaki marinade. I used this one

2 tsp sesame oil, or cooking spray

1/2 cup bread crumbs

1 tbspn sesame seeds

1.  After cooking the “chicken” patties half way in the microwave, place them in a covered container or plastic bag and cover with the marinade. Let sit for at least 20 minutes. (I used this time to get the rice ready).

2. Mix the breadcrumbs and sesame seeds in a medium shallow bowl and dredge the marinated “chicken” so that it is coated in a thin layer of breading.

3. Cook the “chicken” in a pan with the oil until it is browned and remove from the pan. Replace it with the carrots and peas and add a small dash of teriyaki marinade to quickly flavor the veggies. Be careful because this burns very quickly.

4. Mix the flavored veggies in with the rice and serve with the “chicken”.  I drizzled a little more marinade on top of the final dish.

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