Chicken Debb, Chicken Debb. . .

. . . A woo hoo if you can tell me the song reference!

After Day-5, down 5.3. Can I get a woop woop?!?!

OK--I've embraced the fact that I love chicken. This fact hit me on Thursday when I had the baked chicken at school and really really wanted more. And I started thinking chicken. . . hmmmm. . . .chicken. So I cooked it last night and tonight, flipped through my pictures and found a yummy recipe I made about two weeks ago. So I figured I do and CHICKEN EDITION!! Yay!! Let's move on, shall we?

First of all. I'm a flinger. I come from a long line of flingers. (Ok, maybe just my mom.) What is a flinger, you ask? A flinger is someone who does not have a problem to fling some chicken in a pan to cook it for the night's dinner. The rest of my family groans when Mom says she's going to fling chicken. It's not their favorite. Afterall, it isn't all that excited. You put chicken in a pan with some seasoning, spices, herbs, etc. I think she does it sometimes so they'll offer to go pick something up, so she doesn't have to cook. And in their defense, sometimes Mom's flung chicken is a bit dry. Sorry Mom, but you try! (Mom can make some mean tacos, though. See an earlier post from January 2013.) Before you fuss at me, Mom will enjoy this blog in the spirit in which it was written.

So, I offer to you--Debb's Flung Chicken

Before I start, I will admit that I rarely measure anything. Because it's just me, I dump, pour and sprinkle.

This was so simple. I diced about a pound and a quarter of chicken breast tenderloin. While I was dicing, I was heating up about a tablespoon of EVOO in a wok-pan. I sprinkled Mrs. Dash Chicken Blend on the chicken while it was still on the cutting board. I thinly covered it with the spice mix. Then I turned it over and sprinkled more. I tossed the pieces around for distribution. Next, I placed them in the pan to brown on one side. While that side was browning, I covered the topside with chili powder. I gave the chicken a few minutes to cook, and then I flung it around. I used more chili powder--a good cover on the top--and continued flinging. After about 7-10 minutes of cooking and flinging, the chicken was finished. For you Xyngers out there, I sprinkled Cheat on the chicken and tossed it around. It was delicious and easy. You should try it!

Next--Healthier Chicken Satay

This one, I started with a recipe, but altered it. I got the original recipe from food.com, and will share it here. Then I will explain how I altered.

• 1 cup onion, finely chopped
• 2 garlic cloves, crushed
• 1/4 cup soy sauce, low sodium
• 1/4 cup extra virgin olive oil
• 2 teaspoons extra virgin olive oil
• 1/3 cup PB2 powdered peanut butter
• 2 tablespoons brown sugar
• 3 tablespoons lemon juice
• 1/4 teaspoon cayenne
• 1 teaspoon coriander
• 1 lb boneless skinless chicken
• 2 cups cooked brown rice

Directions:

1. Blend all ingredients except chicken in a food processor until smooth
2. Heat 2 tsp olive oil over medium high heat in a large skillet or stir fry pan. Add chicken and stir fry until browned on all sides and cooked most of the through
3. Add blended sauce to pan and bring to a boil. Reduce heat and simmer until sauce is reduced and thickened and the chicken is cooked through
4. Serve chicken and sauce over rice

My alterations:
I didn't process the onions with the sauce because I forgot to. I left them big and cooked them with the chicken a bit because I wasn't eating rice. It kind of gave more substance. I used garlic powder, instead of crushed cloves because I was out. It was fine, but I like fresh and will use it next time. I used 1 oz. of soy sauce and 1 oz. of water to cut the salt down further. Next time I will use Tamari because it's yummier. I used all of the EVOO in the sauce, but will cut back on it next time. If you see on the pic, there was some oil floating on the top, and I don't like that. I used 1/2 packet of Truvia instead of brown sugar and about 1/4 cup of lemon juice. I didn't have cayenne, so I used chili powder. Cayenne would've given it a little more heat, so if you don't like heat, use the chili powder. I accidentally used too much coriander, but it didn't ruin it.

Other than the changes I mentioned above, next time I will use scallions in the chicken and scallion tops sprinkled on top. I might also use some chopped peanuts on the top. As I cannot even cook Minute Rice correctly, I will buy the frozen Minute Brown Rice. So easy! And the PB2? I love it!

Mexican Chicken Roll-Ups

This is based on a recipe I saw somewhere, but can't remember right now. When I do, I'll credit it!

• Boil 1 1/2 pounds of chicken, seasoned with Mrs. Dash chicken spice and lime juice until cooked and tender to shred with a fork.
• While chicken is cooking blend an 8 oz block of cream cheese with a can of Rotel tomatoes and chilis and a splash of lime.
• In a food processor mince green peppers, onion, and a can of pitted black olives.
• When chicken is shredded, mix a packet of taco seasoning according to directions. Simmer until the water is cooked off.

Next is the assembly

• Lay out on a flat surface a Flat-Out whole wheat wrap.
• Spread a thin layer of the cream cheese mixture on the wrap, leaving about an inch on one end. (When you roll it, it will squish to the end.)
• Spread 1/6 of the chicken mixture next, again leaving 1 inch at the end.
• Sprinkle cheese of choice next. (optional)
• Sprinkle some of the green pepper-onion-olive mixture. (optional) Save 2 tbsp aside.
• Then roll the wrap, making sure that the end without the cheese/chicken/etc. is the last part to roll.

Guacamole Dip

When I make regular guacamole, I leave the avocados and other veggies in larger pieces. For this I wanted it smooth.

• Combine in a food processor
• 1 avocado
• 2 tbs light sour cream
• 1 tsp of lime juice
• 2 tbsp of green pepper-onion-olive mixture from roll-up.
• Mix in the processor until smooth.
• Serve along side of the roll-up for dipping.

I sure am glad I wrote this post after I ate supper because I'd be hungry for sure! Please let me know if you have questions. Happy flinging!