Petit Bites, Poultry, Salads

Chicken Salad

Mains, Poultry

Turkey Cabbage Rolls

Ok. I know cabbage rolls never look appetizing, but they are still worth making. And like meatloaf, you can change the recipe as you like and still have a great result 🙂


  • 1 green cabbage/savoy cabbage, boiled for 5 minutes
  • 1/2 lb ground turkey
  • 3/4 cup rice
  • 1 onion, minced in the food processor
  • 2 tbsp red pepper paste or one red bell pepper minced in the food processor
  • 1 small red chili pepper, minced
  • Worcestershire sauce
  • garlic or garlic powder (optional)
  • salt & pepper, red chili flakes
  • 3 tbsp olive oil
  • lemon juice (optional)


  • 2-4 tbsp crushed tomatoes or one diced tomato
  • olive oil
  • water


Mix everything (except the cabbage) in a bowl.  Pull apart the boiled and cooled cabbage leaves keeping them as intact as possible.  Put ~ 1/2 tbsp of filling at the base of each leaf and roll like a subway sandwich.  Arrange them tightly in the bottom of a pot (open side down).  Top with crushed tomatoes, a drizzle of olive oil, and enough water to cover the rolls.  Place a plate or something heavy on the rolls to keep them from floating to the top and coming undone.  Boil for 25 minutes. Remove from the cooking liquid and let rest for 5 minutes before serving, seriously!

Poultry, Soups & Stews

Chicken-Corn Soup

This is my cheapo version of Pennsylvania Dutch Chicken Corn Soup. It was very easy, probably because I didn’t have all of the ingredients.  It’s also one of the less messy recipes that I’ve tried involving batter.

  • 1 chicken breast
  • 1/2 a white onion, finely chopped
  • water
  • 1 tsp bouillon (Chicken Better than Bouillon)
  • dash of celery seed ( or chop up some real celery, I didn’t have any on hand)
  • 3/4 package of frozen corn
  • 2 eggs
  • 2/3 cup flour
  • 1/3 cup milk
  • parsley & chive flakes
  • salt & pepper


  1. My chicken was frozen, so I baked it from frozen at 350 for an hour. Then I chopped it into small pieces.
  2. Saute the  finely chopped onion in some oil, add salt and celery seed. Cook until translucent.
  3. Add 5-6 cups water, bouillon, chicken, and corn. Simmer for a few minutes.
  4. Meanwhile, hard boil one egg; peel and chop it.  This will garnish the soup.
  5. In a medium-sized bowl, whisk the egg until it’s a shade lighter in color, stir in the flour and milk.  I also crushed a pinch of parsley and chive flakes into the mix. Drop by teaspoonfuls into the simmering soup, they are done when they separate and rise to the top of the water (about 2-3 minutes).
  6. Garnish with boiled egg and hot sauce!

I think it would also go well with a fried garlic and mint (or something sour), but then, it would be a totally different soup!

Mains, Poultry, Soups & Stews

Tomatillo Chicken

This is an experimental recipe, inspired by Tommy’s Restaurant special : Steak Ranchero.  It turned out deliciously well!  I think it would be best with steak strips (but all I had was chicken–c’est la vie).  You can also use this recipe just for the salsa, serve it alongside fajitas or as taco sauce. You’ll breathe fire afterward 🙂

  • 5 hot wax peppers
  • 1 bunch cilantro, chopped
  • 8 small tomatillo peppers, diced
  • 1 green bell pepper, sliced
  • 1/2 large yellow onion, thinly sliced
  • 2 cloves of garlic, chopped
  • 2 bone-in chicken breasts
  • juice of 1 lime
  • 1/2 tsp chicken bouillon paste + 1 cup of water
  • 1 tbsp oregano
  • 1 tsp cumin
  • salt & pepper
  • oil


  1. Char broil the wax peppers.  Remove the seeds and chop.
  2. Blend in a blender/food processor: cilantro, tomatillos, wax peppers, garlic, and lime juice.  (at this point you can mix in some avocado and you’ve got an awesome [very] spicy green salsa)
  3. In a large pot, brown the chicken in oil.  Add the green salsa, oregano, cumin, salt, pepper. Add water and chicken bouillon.  Bring to a boil. Cover and simmer on low heat for ~1/2 hour ( or until the chicken is done).
  4. You don’t have to do this, but I remove the chicken from the pot, de-bone, chop into edible pieces.  I’m also going to add cornstarch to the sauce to make it thicker, then adjust seasonings after.  If it’s too edgy or spicy, add some sugar.
  5. In a saute pan, saute onion and bell pepper on medium high heat until just slightly softened.  Toss with chicken and sauce.
  6. Serve with  rice, beans, tortillas, etc.
diet dishes, Mains, Poultry, Vegetables

Summer Squash Stew

I invented this stew tonight, it went great with the homemade bread I made.


  • 2 green Mexican Squashes, chopped
  • 2 yellow squashes, chopped
  • 1/2  onion, chopped
  • 3 cloves garlic, minced
  • 2-3  Roma tomatoes, chopped
  • 1/2 tbsp paprika
  • 1/2 tsp thyme
  • 2 chicken thighs (or use chicken stock)
  • 2 bay leaves
  • oil
  • salt & pepper


  1. Brown the chicken in a few tbsp oil and remove from the pan.
  2. Saute the onion with some salt until soft. Add chopped squash, garlic, bay leaves & spices, and tomatoes.  Saute for a few minutes.
  3. Add the chicken back to the pan and cover with water (or chicken broth).  Simmer for 15 minutes.
  4. Serve with crusty bread.

You can also serve this over rice pilaf or mashed potatoes.

I’m using the leftovers to make soup:  Add carrots and a bit more yellow squash boiled with chicken bones/stock and topped with parsley-mint pistou (summer squash soup/pistou recipe & image below from smittenkitchen)

diet dishes, Mains, Petit Bites, Poultry, Salads

Buffalo Chicken Salad, low cal style!

I LOVE Buffalo wings to death!  But they are SO messy and they never come with enough veggies (plus I hate carrots, why are there always more carrots than celery?).  I’ve often dreamed of the day when buffalo wings could be made into a salad, and I don’t mean topping a ranch salad with buffalo coated chicken fingers–yum, but no! I JUST DON’T WANT TO FEEL GUILTY ANYMORE! Hence, this recipe 🙂


  • a few handfuls shredded green cabbage*
  • a thinly sliced celery spear (mimic the cabbage)
  • a few tbsp Blue cheese dressing
  • 1 chicken breast (boneless skinless)
  • 1-2 tbsp butter
  • 2-3 tbsp hot sauce, or cayenne pepper

* tip: to get the cabbage shredded, use the horizontal slits on your cheese grater.  You can use a mandolin, but I sliced off the tip of my finger the last time I used one. 😦


  1. Heat you oven to 350 degrees and bake the chicken for 40-50 minutes.
  2. Heat the butter until it melts, add hot sauce or cayenne.
  3. Chop the chicken into bite-sized slices and toss with the hot sauce-butter.
  4. Toss the celery and cabbage with the blue cheese dressing.  Top with the buffalo chicken.

I know I didn’t reinvent the wheel here, but I found a way to eat my favorite food and not feel guilty about it!