Chicken in a Sack

The main course for a protein rich meal shared by Michelle at the South Arm Women Community Kitchen was Chicken in a Sack.

This is an easy dish to clean up and you will never over-cooked the chicken breast as the chicken is steamed in the sack.


  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 12 ounces green beans (a,k.a haricots verts)
  • 2 cups cherry tomatoes or grape tomatoes, halved
  • 3 tablespoons olive oil
  • 3 tablespoons fresh tarragon (we omitted this)
  • 3 cloves garlic, thinly sliced
  • 3 large shallots, thinly sliced
  • white wine (we omitted this)
  • 4 tablespoons butter
  • 2 tablespoons fresh parsley leaves, chopped
  • parchment paper


Source: Rachel Ray

If you like this recipe, click here for similar recipe with fish.

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Beef Stew with Noodles

The South Arm Women Community Kitchen is back in action after Christmas break.


For the first kitchen, Michelle prepared 3 simple recipes for some old and some new participants. The main course is a Beef Stew with Noodles. This is a hearty one pot complete meal.


  • Use affordable chuck roast for stews because it becomes tender and flavourful as it simmers. Cutting the meat into smaller pieces shortens the cooking time.
  • Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.


  • 1 tablespoon vegetable oil
  • 2 pounds boneless beef chuck, cut into 1/2-inch cubes
  • salt and ground pepper
  • 1 large onion, diced
  • 2 tablespoons all-purpose flour
  • 3 cans (14.5 ounces each) chicken broth (preferably reduced-sodium)
  • 1/2 pound carrots, cut into 1-inch chunks
  • 2 medium russet potatoes, peeled and cut into 1-inch dice
  • 2 cups egg noodles (or more)
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon red-wine vinegar


Source: This recipe is adapted from

Serves about 6, depending on serving size

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Chicken Souvlaki

You can roast this Chicken Souvlaki in the oven or cook over a BBQ, just be sure to soak wooden skewers in water beforehand if you are using wooden ones.


This is also a great marinade if you want to prepare a few batches of these ahead of time and throw in the freezer. Just defrost overnight in the fridge when you are ready to use them.


  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 3/4 teaspoon each salt and pepper
  • 2 chicken breasts, cut into large cubes



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“Its Greek to Me” Chicken

The South Arm Older Adults Cooking Club met again at the South Arm Community Center.


Michelle prepared the above menu for a heart smart cooking session.


The main dish is “Its Greek to Me”  Chicken.


  • 1 pound chicken tenders (we substitute with chicken breast, cut into 3 strips as Michelle cannot find chicken tenders)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder (we substitute with garlic powder as onion powder is not in the pantry)
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 2 teaspoon olive oil
  • 2 garlic cloves, minced


Source: Healthy Family Meals, American Heart Association

Serves 4

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Sticky Chicken Thighs

Minoo shared a chicken recipe from for the main dish at the South Arm Multicultural Community Kitchen.


Minoo served the Sticky Chicken Thighs with steamed basmati rice. The sweetish sauce is great on steamed rice.


  • 1/2 cup orange juice
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegetable oil (we used canola oil)
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 to 10 chicken thighs, skin removed (if preferred)



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Michelle’s Easy Butter Chicken

The main course for the Indian inspired meal that Michelle prepared for the South Arm Older Adults Kitchen is non other than the popular North American Indian dish, Butter Chicken.


This may not be traditional, but it is easy and delicious. It can be a time-saving dinner when the chicken is marinated overnight.

Michelle served the Butter Chicken with Cumin Basmati Rice.



  • 1/2 cup plain Greek yogurt
  • 2 garlic cloves, crushed
  • 1/8 teaspoon ground ginger
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/8 teaspoon cayenne pepper (or more to taste)
  • 1/8 teaspoon salt
  • 3 to 4 medium chicken breast or equivalent in chicken thighs, cut into 3 cm pieces

To Cook

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/2 small can tomato paste, add more if desired (freeze any remaining in ziploc bag)
  • 1/2 cup water, or more
  • 1/2 cup whipping cream


Source: Michelle

Serves 4 to 6

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Ben’s Favourite Chicken Wings

Ben asked for his favourite Baked Chicken Wings. He loves whole chicken wing instead of just drummet or winglet.


These Baked Chicken Wings are really good. Luckily, Arkensen does like bones, so we have less a person to fight for them.


  • 12 whole chicken wings
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Rose wine
  • 5 tablespoons seafood soy sauce
  • 3 tablespoons sugar
  • 2 garlic cloves, sliced or 4 slices of ginger


I did not plan to blog this recipe when I made it. So, I only took the picture of the 2 not so common ingredients when I decided to post this recipe.

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Parmesan Chicken

The main course for this South Arm Older Adults Cooking session is a chicken dish.


This simple recipe is easy to make and kids will love it. We cut each of the chicken breast into 3 portions which is the recommended serving size. You can cut it into strips for easy handling for the kids.


  • 4 to 6 boneless, skinless chicken fillets or tenders (we used chicken breast)
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 tablespoon water
  • 1 1/2 cups bread crumbs
  • 1/2 cup Parmesan cheese
  • olive oil


This 3-bowl breading system works well for any meat or vegetable that you want to bread and cook on stove top or bake in oven.


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Rosemary Chicken

Michelle incorporated a chicken dish in this week’s kitchen at the South Arm Cooking Club for Seniors.


This Rosemary Chicken is quick to prepare as it needs as little as 5 to 10 minutes to marinate in a yogurt marinate.


  • 1/2 cup low fat plain yogurt
  • 1 teaspoon fresh minced rosemary
  • 1 lemon, rind grated finely
  • 1 clove garlic, crushed and minced
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup or more bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breasts
  • olive oil
Yogurt Dip
  • 1/2 cup yogurt
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • pinch of cayenne
  • 1/4 teaspoon salt
  • minced parsley, optional


Source: South Arm Cooking Club for Seniors

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Beef Burgers

For the BBQ theme, the South Arm Seniors’ Kitchen had some Beef Burgers for lunch.


We made small patties of Beef Burgers for portion control purpose and served them on slider thins from President’s Choice.


  • 1 pound good quality ground beef
  • 12 plain crackers
  • 8 sprigs fresh Italian parsley, finely chopped, including the stalks
  • 2 heaped teaspoons Dijon mustard
  • 1 egg
  • salt and pepper to taste
  • olive oil


Source: via Colleen

Yield 6 to 7 burgers

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