White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini

This recipe is amazing! It is fresh, tasty and healthy! You can switch up the taste by using different flavors of chicken sausage. I like the spicy Italian sausage. Also, if you have never tried kale, this dish would be a great introduction!

White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini
Adapted from Cooking Light: Cooking Through the Seasons

1 tbs olive oil
1/2 cup chopped onion
4-5 links chicken sausage, cut into slices
1 zucchini, quartered and cut into (1/2 inch) slices
3 garlic cloves, peeled and crushed
6 cups chopped trimmed kale (about 1/2 lb.)
1/2 cup water (I use about 1 cup chicken stock)
2 cans cannellini beans or other white beans, rinsed and drained
1 can diced tomatoes, undrained
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat oil in a large skillet over medium-high heat. Suate onion and sausage 4 minutes or until sausage is browned . (If using uncooked sausage, cook sausage before slicing and then saute with onion.) Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

Artichoke Chicken

If you like balsamic vinegar and artichokes, you will love this recipe! It is a quick recipe to throw together and goes over great with company.

Artichoke Chicken
Recipe adapted from The South Beach Diet Cookbook.

4 tbs extra virgin olive oil
4 boneless. skinless chicken breast halves, pounded to 1/2" thickness
1 bag (16 oz) frozen small whole onions (I have also used fresh pearl onions)
1 can (14 oz) chicken broth
1 tbs balsamic vinegar
1 package (10 oz) frozen artichoke hearts (I use canned artichoke hearts)

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and cook for 10 minutes, turning once, or until browned on both sides. Carefully remove the chicken to a large bowl.

Heat the remaining 2 tablespoons oil in the skillet. Add the onions and cook, stirring occasionally, for 5 minutes, or until lightly browned. Return the chicken to the pan and add the chicken broth and vinegar, and season with salt and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the artichoke hearts and cook for 10 minutes, or until the artichoke hearts are tender and a thermometer inserted in the thickest portion of a chicken breast registers 170F and the juices run clear.

Honey Citrus Enchiladas

This recipe is one of Bubba's favorite meals. Bubba's exact quote about these enchiladas is that "they are freaking amazing." It is different form any other enchiladas that I have ever had. It has a hint of sweetness with the honey and they are delicious! I found this recipe on another food blog that I like to follow (mcconkiemenu.blogspot.com).
Honey Citrus Enchiladas

Ingredients:
6 tbs honey
5 tbs fresh lime juice
1 tbs chili powder
4 cups chicken, cooked and shredded
1 can black beans, rinsed
Tortillas
Green Enchilada Sauce Shredded
Cheddar Cheese

Directions: Mix honey, lime juice, chili powder and chicken together and marinate for at least 1 hour. Cover bottom of baking dish with a small amount of enchilada sauce. Assembel enchilada by placing a heaping spoonful of chicken , a spoonful of beans and cheese in tortillas. Roll up and place in baking dish. Top with remaining sauce and cheese. Bake at 350F for 20-30 minutes or until warmed through and cheese is melted.

Roast Chicken with Garbanzo Beans, Tomatoes and Paprika

This is such a simple and fantastic recipe! It is one of those no-worries recipes where you put it together, stick it the oven and less than an hour later, you have a yummy dinner! Make sure you don't skip the yogurt sauce...it really makes the dish!

Roast Chicken with Garbanzo Beans, Tomatoes and Paprika

Ingredients
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tbs smoked paprika (I used regular paprika)
1 tsp ground cumin
1/2 tsp dried crushed red pepper
4 chicken breasts
1 15-ounce can garbanzo beans, drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
1/2 cup plain or Greek yogurt

Directions

Preheat oven to 450F. Mix first 5 ingredients in medium bowl to make spiced oil. Pour 1 tsp spiced oil into small bowl; whisk in yogurt and set aside for sauce.

Place chicken on a large rimmed baking sheet. Rub 2 tbs spiced oil over chicken. Add beans, tomatoes and 1/2 cup chopped cilantro to remaining spiced mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20-30 minutes. When done, sprinkle chicken with remaining cilantro. Transfer chicken to plates. Spoon bean mixture over chicken. Serve with yogurt sauce.