Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans

Many of you know that we are sitting and waiting for our investment house to sell so we can move home. One of the things I DON’T want to do is move food cross country so I have been taking my recipe experiment nights and trying to use what we have on hand and use up ALL stock (packages and bottles that are space hogs and breakable especially). The result? I have actually developed some great new recipes that I don’t mind sharing and we will eat again and again. This week we have Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans. I hope you enjoy them.

4 boneless, skinless chicken breasts or 3 pounds of chicken wings
1/2 cup STRONG coffee
1/2 cup ketchup
1/4 cup minced green onion
2 teaspoons minced garlic, jar
1/8 cup Worcestershire sauce
1/8 cup apple cider vinegar
1 teaspoon chili powder
3/4 teaspoon salt
3 tablespoons brown sugar
Juice of 1 lime*
Juice of 1 orange*
1 7up
dash apple cider vinegar
dash Worcestershire sauce
salt & pepper

  • Pierce each piece of chicken a few times with a fork.
  • Whisk together the 7up, Juice of 1 orange, dash of apple cider vinegar and dash of Worcestershire sauce.
  • In an airtight container place chicken pieces side by side. Salt and pepper generously.
  • Pour the 7up mixture over top and marinade for several hours or overnight.
  • Preheat oven to 325 degrees.
  • In a small saucepan whisk together the first 11 ingredients and simmer for 30 minutes to meld flavors.
  • Add honey to thicken.
  • In a shallow baking dish place chicken pieces side by side. Pour BBQ sauce over top to cover and bake for 1 hour or until tender.

*I saved the pulp from each to simmer in the BBQ sauce.

1 large yam*, peeled and quartered
1 large russet potato*, peeled and quartered
1 cup sour cream
2 tablespoons melted butter
1 package KNORR vegetable recipe mix

  • Melt the butter and blend with the sour cream.
  • Add in the vegetable mix and blend well. Set aside while you prepare the yam and potato. This can also be done the day before and refrigerated until needed.
  • In boiling, salted water cook yam and potato until tender.
  • Add yam and potato to the sour cream mix and mash together until well blended.

*any combination of the two would work well

1 cup green beans, trimmed and cut into bite sized pieces
1 large bunch green onions, sliced
1/2 cup chopped fresh cherries
1 lime, juiced
2 teaspoons minced garlic, jar
2 tablespoons butter
2 tablespoons white balsamic vinegar
salt and pepper to taste
1 teaspoon soy sauce
1 tablespoon sugar

  • Melt butter. Saute’ green beans until tender.
  • Salt and pepper to taste.
  • Add garlic and onions and cook until translucent.
  • Whisk together the soy sauce, balsamic vinegar, lime juice and sugar until sugar is dissolved.
  • Pour over the bean mixture and simmer 2-3 minutes.
  • Add cherries and heat through.
Simple Supper Saturday – Easy hot and spicy chicken

On my menu plans last week I had an idea for easy hot and spicy chicken to try for Tuesday night along with some leftovers ideas. It was just something I came up with while searching the pantry for things I have on hand already. Everything turned out really good so I thought I’d share it here.

Season some chicken breasts with sea salt and fresh ground pepper, brown on each side in little olive oil in a large oven safe skillet – if you don’t have an oven safe skillet you can transfer the chicken to a baking dish – and really the browning is just for aesthetics. It isn’t required to brown it but it just looks more appetizing and it does help seal in the juices too.

Pour a can of the Hot Rotel over the browned chicken. If you don’t like hot, spicy foods you can just use a can of diced tomatoes instead. Any kind of salsa would work well for this too. Bake for about 20 minutes at 350 or until chicken is done.

I served this with Mexican rice and cheesy refried beans the first night – the rice was a packaged rice, Vigo Mexican rice. The refried beans were canned topped with shredded colby jack cheese and baked alongside the chicken – so sue me for using canned and packaged, this recipe meme is all about simple! 😉

For the second night I shredded the leftover chicken, heated and wrapped the leftoverrefried beans, rice and chicken in warm burrito shells – what a hit with the hubby and kids!

I still had a very small container left of the chicken and Rotel mix which went into to freezer to use another night for a Mexican pizza topping or a spicy chicken soup. This was a great meal stretching recipe.

Hope you’ll join in and link your simple supper ideas!

Garlic Parmesan Stuffed Chicken with melted Strawberries

4 skinless, boneless chicken breasts
4 ounces grated Parmesan cheese
2 cloves minced garlic, jar
1 large bunch green onions sliced
1/4 cup seedless strawberry or raspberry jam*
3 1/2 cups strawberry pieces*
salt and pepper to taste
Juice of 1 lime
2 tablespoons white balsamic vinegar
1 tablespoon olive oil

  • Preheat oven to 375 degrees.
  • Whisk together the jam, lime juice and vinegar.
  • Pour over strawberries and onions toss together.
  • Sprinkle with salt and pepper. Spread into a 3 quart baking dish.
  • Toss garlic and Parmesan cheese together.
  • Cut a pocket in the side of each chicken breast and fill with garlic cheese mixture. Secure with toothpicks to close or use these cool loops or band! Salt and pepper each side.
  • In a skillet, heat olive oil and saute’ onions. Add chicken and brown on each side.
  • Transfer chicken to a baking dish and put into the oven for 10 minutes.
  • Add the strawberry baking dish to oven and bake both another 15-20 minutes until chicken is no longer pink, the berries have softened and the jam mixture has thickened.
  • Serve chicken with the berries over top and with Herb Rice Pilaf.
Chicken Apple Puff Bundles – Dinner and Dessert All in one

To eat is a necessity, but to eat intelligently is an art.
~La Rochefoucauld
Personally, I like to go a step farther and eat creatively which is what inspired this recipe!

3/4 pound chicken tenders
1/4 cup chopped Vidalia onions
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • In a skillet melt butter and saute’ chicken and onion until golden.
  • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  • Add apple pieces and raisins.
  • Add to chicken and onion mixture.
  • Simmer until moisture is absorbed.
  • Line baking sheet with silicone mat or parchment paper.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spoon 1/4 cup of apple mixture into center of square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the apple mixture and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Sprinkle with powdered sugar.
Healthy Helpings – Stuffed Chicken with Vegetables and Lemon Basil Pasta

I tried this recipe last week, and it got a thumbs up from my mom and my 12 year old. Tara had her pasta the “normal” way, but she loved the stuffed chicken.

Stuffed Chicken with Vegetables and Lemon Basil Pasta
From Clean Eating
Serves 4, Hands on Time: 20 min, Total Time – 1 hour


  • Olive oil cooking spray
  • 1/2 c onion, chopped
  • 1 c loosely packed spinach, chopped
  • 3 cloves garlic, minced, divided
  • 3 Roma tomatoes, seeded, cored & diced, divided
  • 2 tbps bread crumbs
  • 1/2 pkg whole wheat spagetti (I used Barilla Plus Angel Hair)
  • 4 4 oz boneless chicken breasts, pounded thin
  • 4 tbps fresh basil, finely minced
  • 1 tbsp extra virgin olive oil
  • 1 lemon, juice and zest
  • 1 1/2 tbsp parm cheese grated
  • Salt and pepper to taste… I found it needed salt when I served.

Heat a large non stick or cast iron skillet over medium-high heat for 2 minutes. Mist with cooking spary and add onion, spinach ONE garlic clove and ONE tomato. Saute for 5 min or until just cooked. Remove from heat, mix in bread crumbs, set aside.

Bring a pot of water to boil over high heat and cook pasta according to package directions.

To stuff chicken, place 1 1/2 to 2 tbsp vegetable-bread crumb mixture in the middle of each piece of chicken. Fold chicken over filling and secure with toothpicks.

Heat a large nonstick or cast iron skillet over medium high heat for 2 min. Mist with cooking spray. Place stuffed chicken into pan and cook until golden brown on each side (about 3-4 min per side)

Drain pasta when finished cooking, then put back in the pot and toss with basil, oil, lemon juice and zest, add remaining 3 cloves of garlic.

To serve garnish pasta with remaining tomatoes and parmesean cheese.

(my rolls are a little “messy”, I had picked up chicken tenders instead of breasts, so I was working with small pieces of chicken!)

Do you have a healthy recipe to share? Post it to your blog, and be sure to come back here and add it to Mcklinky! Thanks for stopping by!