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Apricot Chicken with Quinoa by Jes Mostek	No ratings Rating Details Rate this meal Printable View

***Either cook extra chicken for tomorrow's meal, or buy a fully cooked chicken and serve a portion of it with the apricot sauce.

Recipes:

apricot chicken by Susan (Jes' mom) Eisenbacher serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Yummy chicken with an apricot sauce.

Ingredients:

4 med

Chicken Breast

4 med

Apricot, fresh

3/4 c.

Apricot Jam

1 1/4 c.

Orange Juice (split)

pepper to taste

1 clove

garlic, minced

Directions:

Simmer Apricot jam, apricots and 1/4 cup orange juice in a slow cooker for 2 hours. Or in a saucepan on low for 20 minutes.

Marinate Chicken Breasts overnight in garlic and 1 cup orange juice. Grill.

Sever hot with sauce over chicken breasts.

Categories:

Dairy Free
Low Fat
Low Sodium
Peanut/Nut Free
Poultry
Spring/Summer
Wheat Gluten Free

Moroccan Quinoa Salad by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A delicious way to eat this "superfood." This is fantastic hot or cold. This "grain," which is actually a seed, is nutritionally like a starch, packs a big protein punch and is actually gluten free!

Ingredients:

2 T.

Olive Oil

1/2 c.

onion, diced

1 clove

garlic (or ½ tsp. garlic powder per clove)

red bell pepper, diced

3 c.

chicken or vegetable stock

1/2 c.

dried currants (like mini raisins)

1/2 c.

dried apricots, finely chopped

1 tsp.

turmeric

1/2 tsp.

cumin

1/2 tsp.

salt (optional)

1/4 tsp.

pepper

1 1/2 c.

quinoa

1 tsp.

Balsamic vinegar

1/4 c.

maple syrup or honey (optional)

Directions:

Plump dried fruit by placing currants (or raisins) and chopped apricots in a medium bowl and covering with very hot water. Set aside while cooking quinoa and onion.

Place a large skillet over medium flame, and heat oil until you see “ripples.” Sauté onion and bell pepper in oil, stirring constantly, until soft (about 5 minutes). About half-way through cooking, add garlic. Remove from heat. Drain currants and apricots and stir fruit into onion mixture.

Combine chicken or vegetable stock, optional salt, pepper and other spices, and quinoa in a medium sauce pan. Place on stove over high flame, stirring occasionally, until mixture reaches a boil. Reduce heat, cover, and simmer until liquid is absorbed (about 20 minutes). Do not disturb or stir while quinoa is simmering. When all of the liquid has been absorbed, toss with onion-fruit mixture, vinegar, and maple syrup or honey before serving. Serve either hot or cold.

Categories:

Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Fat
Low Sodium
Pasta/Rice/Potatoes
Peanut/Nut Free
Side Dishes
Smart Budget Foods
Spring/Summer
Vegetarian/Vegan
Wheat Gluten Free