Chicken & Corn Soup

Ingredients

1. Chicken Breast – 1
2. Finely Diced Onions – 1 medium
3. Cream Style Golden Corn – 1 can (14 oz approx)
4. Black Pepper Powder – 1/2 tsp
5. Garlic Powder – 1/2 tsp
6. Soy Sauce – 1 to 2 tsp
7. Vinegar – 1 to 2 tsp
8. Sugar – 1 tsp (optional)
9. Salt – to taste
10. Corn Starch/Flour – 1 tbsp (optional)
11. Water – as needed

Preparation Method

1. Wash the chicken breast and cut it into very small pieces.
2. Apply salt, garlic powder and black pepper on the chicken pieces.
3. Pressure cook the chicken and onions in 3 to 4 cups of water for around 10 minutes. This will make the chicken tender.
4. Allow the pressure to subside. Open the pan and add cream style golden corn. Simmer for 5 minutes.
5. Add Soy Sauce, Vinegar & Sugar (optional). Simmer for a few more minutes. Do a taste test and adjust the seasonings.
6. If you want to thicken your soup, dissolve a tablespoon of Corn Starch in half cup of water and stir it slowly into the soup. I usually avoid this step.
7. Enjoy your steaming Chicken & Corn Soup.

Chicken & Vegetable Sandwich

You can use the same filling to make Patties. I usually avoid Bread Crumbs & Deep Frying while making Patties to keep it healthy. Instead, I spray cooking oil on a non stick skillet and sear the patties. If you have Frozen Diced Vegetables, you can make this quickly. Serve this chunky filling on any Whole Grain Bread for a healthier version.

Chicken & Vegetable Patties

Ingredients

1. Boneless & Skinless Chicken Breast – 1 half
2. Diced Mixed Vegetables of your choice (Fresh/frozen) – 1.5 cups (I have used Frozen Beans, Carrots, Peas & Corn)
3. Diced Onions – 1 small
4. Red Chilly Powder – 1/2 tsp
5. Garlic Powder – 1/4 tsp
6. Pepper Powder – 1/2 tsp
7. Salt – to taste
8. Oil – 1 tbsp

For Marinating the Chicken

1. Pepper Powder – 1 tsp
2. Garlic Powder – 1/2 tsp
3. Ginger Powder – 1/2 tsp
4. Spicy Brown Mustard – 1 tbsp (optional)
5. Lemon Juice – 1 tbsp
6. Salt – to taste

For Patties

1. Egg – 1
2. Bread Crumbs – 1/2 cup
3. Oil – as needed

Preparation Method

1. Clean the chicken breast and trim any visible fat. Mince the chicken into small chunky pieces.
2. Marinate the chicken with the above ingredients.
3. Meanwhile, microwave the vegetables along with little water and salt for 3-4 minutes.
4. Heat oil in a non stick pan and saute onions until translucent.
5. Add the marinated chicken pieces and saute for around 5-7  minutes stirring occasionally.
6. Drain the water from the vegetables and add it to the pan.
7. Continue sauteing everything for 5 more minutes until the vegetables are cooked.
8. Reduce heat and add garlic powder, red chilly powder, pepper powder and salt to taste. Mix everything well.
9. Remove the mixture from heat and allow it to a cool.
10. Once cooled, grind everything coarsely in a food processor. Make sure you it remains a bit chunky.
11. Spread this chicken & vegetable filling on a slice of bread for making a sandwich. Serve the sandwich with ketchup.
12. You can also shape it into patties of desired size. Dip the patties in beaten egg and then coat it with bread crumbs. Deep fry the patties.
13. For a healthier version, mix 2 tbsp of bread crumbs into the filling and shape it into patties. Spray cooking oil on a non stick skillet and sear the patties for a few minutes on each side. Serve it on a bun topped with Tomato, Cucumber, Lettuce or any other toppings.

Crunchy Chicken & Vegetable Salad

Feel free to incorporate more veggies like Bell Peppers, Avocados, Olives and so on in your salad. Serve this Salad for lunch or dinner.

Ingredients

1. Finely Chopped Romaine Lettuce – 1 Bunch
2. Diced Sun Dried Tomatoes – 3 pieces
3. Diced Baby/Salad Cucumbers – 1
4. Finely Chopped Carrots – 1
5. Finely Chopped Celery – 1 stalk
6. Finely Chopped Roasted Walnuts/Pecans  – A handful
7. Cooked Chicken Breast Pieces (boneless & skinless) – 1 Cup
8. Pickled Relish – 2 tbsp
9. Salt – to taste
10. Pepper – to taste
11. Olive Oil – 1 tbsp
12. Lemon Juice – 1 tsp
13. Ranch/Mayonnaise/Any dressing of your choice – 2 tbsp (optional)

Preparation Method

1. Combine all the ingredients from 1 to 8 in a large bowl along with salt and pepper and mix thoroughly. Use your hands or a salad spinner for mixing everything. You may use any dressing of your choice. I used 2 tbsp of ranch dressing.
2. Serve the salad at room temperature or you may refrigerate it before serving.

Cooking Chicken Breasts

1. You can buy frozen/canned cooked chicken breasts from your grocery store. Many brands are available like Perdue, Tyson etc.
2. If you are cooking chicken breasts at home, you can poach, saute, boil, bake, grill or roast it.
3. Here is how I prepared Chicken Breasts.
4. Wash and clean the chicken breasts. Pound the breasts to make it thin and keep aside.
5. Heat a non stick skillet and coat with 1 tbsp olive oil. Place the chicken breasts on the skillet. Season with salt, pepper & lemon juice.
6. Lightly fry the chicken breast pieces on high heat for 5-6 minutes on each side, till it is cooked and no longer pink. Allow it to cool.
7. Shred the cooked chicken breasts or mince it into small pieces.

Sausage Tacos

I have used Pork Sausages in this recipe. You can use Beef or Pork Sausages.

Ingredients

1. Flour Tortillas – 6
2. Sausage Links – 4 (I used Frozen Sausage links)
3. Diced Tomatoes – 1 medium
4. Onion Powder – 1 tsp
5. Garlic Powder – 1/2 tsp
6. Cumin Powder – 1/4 tsp
7. Red Chilly Powder – 1/2 tsp (Alternatively, you can use 1/2 tbsp of Mexican Red Chili Sauce)
8. Black Pepper Powder – 1/2 tsp
9. Mayonnaise – 2 tbsp
10. Salt – to taste

Preparation Method

1. Heat a non stick pan and cook the sausage links for around 5-7 minutes turning occasionally, until browned on each side.
2. Drain the browned sausages onto paper towels. Dice it into bite sized pieces. You can also mince it in a food processor.
3. Mix mayonnaise, black pepper powder, red chilly sauce, onion powder, garlic powder and cumin powder in a bowl.
4. Add tomatoes and sausages along with salt to taste and toss everything together.
5. Heat a non stick pan and cook each tortilla for a few minutes until softened and golden brown spots start appearing. Flip and cook the other side and remove to a plate.
6. Spoon the mixture into each tortilla and roll up.

Note

• You can also add other ingredients like shredded lettuce and grated cheese to suit your taste.

Spicy Grilled Chicken Sandwich

You can make a sandwich or salad using this Spicy Grilled Chicken. If you don’t grill chicken at home, then you can use store bought Grilled Chicken like Perdue Shortcuts. I used this delicious filling to make Croissant Sandwiches.

Spicy Grilled Chicken

Ingredients

1. Shredded Grilled Chicken – 1 cup
2. Tomato Ketchup – 2 tbsp
3. Red Chilly Sauce – 1 tbsp
4. Pepper – 1/2 tsp
5. Salt – to taste
6. Cooking Spray

Preparation Method

1. Heat a non stick pan and spray cooking oil.
2. Shred the grilled chicken into small pieces and add it to the pan.
3. Saute for a few minutes until it begins to brown.
4. Add tomato ketchup and red chilly sauce.
5. Sprinkle salt and pepper. Saute the chicken until the sauces are absorbed by the chicken.
6. Apply Mayonnaise on a sandwich bun, bread or croissant.
7. Place the chicken pieces inside and top with lettuce, tomatoes and so on. Serve with chips or fries.

Grilled Chicken Croissant Sandwich