SAUTEED KALE WITH APPLES
The stems can be tough on kale, so remove as much of the stem as possible.
Provided by suzanne
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 87 mg, Sugar 9.6 g
SHEET-PAN PASTA BAKE WITH CHICKEN AND KALE
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Provided by Anna Stockwell
Categories Chicken Quick & Easy Kale Tomato Mozzarella Pasta 30 Days of Groceries Cheese Dinner Sheet-Pan Dinner
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
- Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
- Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
- Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
- Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.
CHICKEN APPLE SAUSAGE
Make and share this Chicken Apple Sausage recipe from Food.com.
Provided by adopt a greyhound
Categories Breakfast
Time 40m
Yield 7-8 pkg,, 16-20 serving(s)
Number Of Ingredients 11
Steps:
- In a non reactive saucepan, boil down the cider almost to a syrup(about 2-3 T.) Cool and reserve.
- Grind the dried apple or chop into small pieces.
- Grind chicken through KitchenAid grinder or food processor.
- Add the apple cider and remaining ingredient to the ground chicken in a large bowl.
- Blend thoroughly with clean hands.
- Divide the sausage into 7-8 portions(about 1/2 lb. each) place in freezer bags and freeze for later. May also stuff the sausage into casings if you desire to make 20 links.
- Use for breakfast or in salads.
Nutrition Facts : Calories 185, Fat 9.2, SaturatedFat 2.7, Cholesterol 63.6, Sodium 505.4, Carbohydrate 3.8, Fiber 0.6, Sugar 3.1, Protein 20.8
CHICKEN APPLE SAUSAGE, KALE, AND RICE SOUP
I had some leftovers in my fridge and needed to make a quick, nutritious lunch for my son who was not feeling well. I managed to get enough mileage from these ingredients for a family of four to eat lunch off of..woohoo! It was very yummy, soothing, healthful, economical, and low in Weight Watcher points (2 points per serving to be exact, 10 points for the whole pot)..double yay!
Provided by hollygollygee
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though.
- Meanwhile, heat the oil in a soup pot over medium high heat.
- Add the veggies to the oil and stir. Cook until veggies are softened.
- Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking.
- Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix.
- Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil.
- While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.
OTTO'S CHICKEN APPLE SAUSAGE
Provided by Food Network
Time 1h35m
Yield 5 pounds sausage
Number Of Ingredients 9
Steps:
- Par-freeze meat for 30 minutes. Have a meat grinder and stuffing attachments ready and assembled.
- In a small bowl, combine the salt, cinnamon, cloves, coriander, ginger and granulated onion so they will evenly disperse when adding to the ground meat. Slice the meat into 1-inch cubes. Grind the meat and apples together using the coarse disc on your grinder.
- In a large bowl, combine meat and apple mixture with the seasonings. Using your hands, mix the meat and seasonings well. This process may take a few minutes to get the seasonings well dispersed. Stuff the forcemeat firmly into the casings. Twist the finished sausage into 6-inch links.
- Poach the sausages in in 160 degree F water for 20 minutes. Cooked sausages keep, refrigerated, for up to 3 days.
CHICKEN AND APPLE SAUSAGE
Provided by Food Network
Categories main-dish
Yield seven or eight 1/2-pound porti
Number Of Ingredients 11
Steps:
- In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
- If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
- Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.
CRISPY CHICKEN THIGHS WITH KALE, APRICOTS, AND OLIVES
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Provided by Anna Stockwell
Categories Chicken Apricot Vinegar Garlic Kale Olive White Wine Dinner Winter Braise Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12-15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.
- Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.
- Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)
- Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.
SAVORY APPLE-CHICKEN SAUSAGE
These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. -Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Time 25m
Yield 8 patties.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties. , In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
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