One Pan Chicken, Chickpeas and Cabbage

Here's another recipe using protein rich chickpeas.  This dinner for two is a one pan wonder! A nice garnish of fresh chopped parsley would've been great but oops, c'est la vie!

Ingredients:

4 chicken thighs

a pinch of salt and pepper

2 tsps olive oil

1 small onion, sliced

4 oz mushrooms, sliced

1 small carrot, shredded

2 cups shredded cabbage

1 tbsp apple cider vinegar

2 tsps grainy Dijon mustard

1 cup canned chickpeas, drained and rinsed

3/4 cup chicken broth

1 tsp dry thyme

1 bay leaf

Preheat the oven to 350°F. Salt and pepper the chicken and heat the oil to medium in a large skillet. Sear the chicken for 7-8 minutes on each side then remove to a plate. Add the onion to the skillet and cook for 4 minutes then add the mushrooms, carrot and cabbage and cook another 4 minutes. Pour in the apple cider vinegar, mustard and chickpeas along with the chicken broth, thyme and bay leaf. Sit the chicken on top and roast uncovered in the 350°F oven for 35-40 minutes. Remove the bay leaf and serve.  (With chopped fresh parsley if you've got it!) Serves 2

You might like to try these Lightly Spiced Air Fryer Chickpeas:

https://www.hotandcoldrunningmom.ca/2025/04/lightly-spiced-air-fryer-chickpeas.html 

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Lightly Spiced Air Fryer Chickpeas

Super easy healthy protein snack or a crispy salad topper!

Ingredients:

14 oz can chickpeas, drain rinse and pat dry

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground cumin

1/4 tsp cayenne (optional)

salt and pepper to taste

First, make sure the chickpeas are well dried then mix them with the oil in a bowl, add the seasonings and coat well. Air fry at 400°F in a single layer (you may have to work in batches) for 13-15 minutes, shaking them around halfway through the cooking time. You may want to fry a little longer but just go 1 minute at a time and remember they will crisp up a little more while cooling. Once cooled store in an air tight container for a few days. 

Makes 4 snack servings

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Sautéed Asparagus and Mushrooms

A perfect light and flavourful spring side dish!  The addition of tahini gives it an earthy pungency, but if you prefer to not add tahini just increase the olive oil by 1 teaspoon.

Ingredients:

1/2 lb asparagus, cut in 2" lengths

1/2 lb mushrooms, sliced

1 tsp olive oil

2 tsps minced garlic

1 tsp tahini

1 tsp soy sauce

salt and pepper to taste

1/4 cup vegetable or chicken broth 

In a large skillet heat oil and tahini to medium heat. Add asparagus and sauté 4 minutes. Add the broth and heat for 2 minutes then add the mushrooms and soy. Sauté an additional 5 minutes before adding the garlic, salt and pepper for 1 more minute.

Serves 2-4

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Whipped Vanilla Frosting

This homemade frosting is super creamy and fluffy. Use it to frost a layer cake or pipe on top of cupcakes.

Ingredients:

1 cup unsalted room temperature butter

3 1/4 cups icing sugar, sifted

1/3 cup 35% whipping cream

2 tsps vanilla extract

pinch of salt

Whisk the butter in a mixer on high 3-5 minutes until creamy. Then on medium speed add the icing sugar in 2 or 3 additions and beat until fully mixed in. Then add the cream, vanilla and salt and whip on high for a full 5 minutes. This is how it looks after 5 minutes with a whisk attachment. If you want to get rid of the bubbles and have a more smooth frosting use the flat spatula attachment for 2 more minutes.

Makes enough frosting for a 2 layer 8" cake.

You might also like my Fluffy Whipped Chocolate Frosting:

https://www.hotandcoldrunningmom.ca/2025/03/fluffy-whipped-chocolate-frosting.html 

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Chicken Dump and Bake Casserole

Time saving easy dump and bake. Just throw uncooked chicken and penne in and have everything cook together for a nutritious, busy day dinner.

Ingredients:

2 cups penne

1 1/2 cups tomato sauce

1 1/2 cups water

A handful or 2 of chopped kale or spinach 

Salt, pepper, oregano and red pepper flakes to taste 

1/2 lb boneless, skinless chicken breast, cubed

3/4 cup shredded mozzarella 

1/4 cup parmesan 

1/4 cup peas

1/8 cup 35% whipping cream

Oil a 10 X 10" baking dish. Dump in the penne, tomato sauce, water, kale, peas, whipping cream, seasonings and chicken. Cover tightly with foil and bake in a 425°F oven for 30 minutes. Then uncover, top with mozzarella and parmesan and return to the oven for 10 minutes until golden and melty.

Serves 2-3

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Easter Nests

Jazz up your Easter table! If you've ever made Rice Krispie squares then you can make these easy Easter nests.

Ingredients:

2 cups mini marshmallows (or 3/4 bag large marshmallows)

1/4 cup butter

4 cups chow mein noodles

 

Spray muffin tin with cooking oil.

In a large pot melt the butter on medium heat, then add the marshmallows and stir until melted. Remove from heat and stir in the chow mein noodles to coat. Spoon some of the mixture into a muffin tin. Spray the back of an ice cream scoop with oil and use it to shape an indentation in the noodles. If you need to use your hands to help shape the nest either spray them with oil or just dampen them with a little water.

Place in the freezer for 45-60 minutes. Then, using a small plastic spatula or knife, pop them out of the tin. They can be filled with little goodies then wrapped as small gifts or table markers for your Easter dinner.

Makes 12

Adapted from gratefulprayerthankfulheart.com

 

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Cheesy Chicken Meatloaf

Lean chicken is used in this meatloaf giving it a savory twist to the traditional beef meatloaf. Parmesan and aged cheddar give it a sharp and cheesy flavour profile.

Ingredients:

3/4 lb ground chicken

1 cup breadcrumbs

1/2 cup Parmesan cheese

1/2 cup shredded sharp, old cheddar

1/3 cup chopped spinach

4 tsps minced garlic

1 small onion, finely chopped

1 egg

1/4 cup milk

1 tsp Worcestershire sauce

1 tsp dry oregano

1 tsp parsley

salt and pepper to taste

1/3 cup tomato sauce

Mix the ground chicken, breadcrumbs, Parmesan, cheddar, spinach, garlic and onion together. In a separate bowl mix the egg, milk, Worcestershire sauce, oregano, parsley, salt and pepper together then combine with the meat mixture. Form into a loaf shape and place in a baking dish larger than the meatloaf so that the sides can brown while cooking. Spoon the tomato sauce over the top and spread evenly. Bake at 350°F for 45-50 minutes or until internal temperature reads 165°F. Rest 10 minutes before slicing. Served here with a scoop of russet and sweet potato mash.

Serves 4

 

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