July 2nd

theresa albert - my friend in food


Moroccan Chicken Tagine week

moroccan chicken

Tagine is just a fancy word for stew or braise and the technique couldn’t be easier. Marinate meat in sweet spices, add dried fruit and stir in some chick peas.  This dish does very well in a slow cooker but I like to make it on the stovetop and in the oven because browning the onions add a deeper element.  Either way, double the batch and freeze one half. Having a container of ready to go stew in the freezer is a gift.  Once cooked, this stew has a second life as Cream of Chicken Soup!

Served with Quinoa Tabouli Salad as a side dish, this week’s meal plan is easy, fast, low cal and tasty.

Moroccan Chicken Tagine


Quinoa Tabouli Salad


Cream of Chicken Soup


Quinoa Fritatta

Moroccan Chicken Week’s shopping list:





2 lb boneless, skinless chicken breasts 1 onion cumin a card for your mom?
6 eggs 2 stalks celery black pepper
grated cheese, any type 1 potato ground ginger
2 green onions turmeric
bunch parsley cinnamon
bunch mint
2 lemons 1 cup quinoa
3 plum tomatoes extra virgin olive oil
mixed greens 1 L chicken broth, low salt
1 c dried apricots or figs
4 tbsp pinenuts
Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


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