Taken From add a pinch
Ingredients
6 skinless, boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced (I substituted with Turkey Bacon)
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese
For the topping:
½ cup crushed butter crackers (I used the whole wheat ritz crackers)
½ cup Parmesan cheese
4 tablespoons butter, melted
Instructions
Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.
Serve warm.
Showing posts with label main course. Show all posts
Showing posts with label main course. Show all posts
Friday, July 26, 2013
Wednesday, April 10, 2013
Southwest Quinoa Bites
INGREDIENTS*yields 12 regular muffin sized bites
2 cups cooked Quinoa
1 cup shredded, cooked chicken
1/2 cup bread crumbs
1 cup cheddar cheese
1/2 cup pepper jack cheese
1 tablespoon olive oil
1/2 cup black beans
1/2 cup canned corn
1 medium red pepper, chopped
2 garlic cloves, minced
3-4 scallions, chopped small
1 tablespoon cumin
1 tablespoon chili powder
3 eggs, lightly beaten
salt & pepper to taste
ranch dressing for dipping
1) Preheat oven to 350 degrees.
2) Place your Quinoa, bread crumbs, cooked chicken and cheeses in a large mixing bowl and set aside.
3) Heat your olive oil in a medium saucepan over medium heat. Once the oil is heated, add your black beans, corn, red pepper, garlic, scallions, cumin and chili powder and saute for 3-5 minutes. The goal here isn’t to cook the vegetables through, but simply allow the flavor of everything to combine a bit before adding it to the rest of the mixture.
4) Add the veggie/spice mixture to the quinoa/chicken/bread crumbs/cheese and allow it to cool for a few minutes before adding the eggs (about 5 minutes). You can then add the beaten eggs and combine the mixture. Season with salt and pepper to taste.
5) Take a regular sized muffin tin (12 muffins) and spray with non-stick cooking spray. Add about 1/3 cup of the mixture to each muffin slot.
4) Bake in your preheated oven for 30 minutes. Serve with a side of Ranch dressing for dipping!
Since this was dinner, I decided to use a regular sized muffin tin vs. the mini-muffin tin, but these would certainly be great bite sized as well! Served with a nice side salad, it was a perfect, healthy and scrumptious dinner. If you wanted to add a little kick to these, you could always toss some crushed red pepper flakes in with the cumin and chili powder!
We had this for dinner tonight and loved it! Well, Gary and I did. The kids didn't seem to care for it, strangely enough. I actually never made or ate quinoa before this week, but this week we've had it 3 times. I LOVE it!! It's a great alternative to brown rice, which I don't care for and this cooks ten times faster! Yea for healthy eating!
Recipe from And They Cooked Happily Ever After
We ate this with a yummy Fiesta Bean Salad found here. We served it on top of spinach because it seemed like it needed a little something else. Both delicious recipes, but probably a little excessive on the beans all in one meal!!!
Sunday, February 10, 2013
CAJUN CHICKEN PASTA
This recipe is from my friend's recipe blog, Leesh & Lu's Recipe Box
Ingredients:
For the blackened chicken:
4 boneless, skinless chicken breasts
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon onion powder
For the sauce:
1- 14.5 ounce can crushed tomatoes
2-3 teaspoons cajun/creole seasoning (some brands are spicier than others, so season gradually and taste as you go)
1- 15 ounce jar alfredo sauce (or make your own- This is a good recipe to make, but you only need about 1/2 of it for this particular recipe....I used the rest for my kids since they don't do spicy. Also, I found it to be a little salty, so I suggest adding a little salt at a time, to taste)
1/2 pound linguini, or other pasta, cooked and drained (we like whole wheat or the vegetable pasta)
Directions:
Preheat oven to 350. Heat a cast iron skillet or grill pan over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer skillet to oven and bake in the preheated oven until no longer pink in the center and the juices run clear, about 5-10 minutes depending on the thickness. When the internal temperature of the chicken reaches 165, remove chicken breasts from skillet and allow to rest for 5-10 minutes before slicing. While chicken is resting, cook your pasta and prepare sauce.
* I'm lazy, so I actually just cubed my chicken and cooked it in a frying pan with a little bit of EVOO and added my spices to it
In a medium saucepan, combine crushed tomatoes, alfredo sauce, and cajun/creole seasoning. Heat over med-low, until hot and bubbly. Slice chicken and serve with sauce over hot pasta. .
Notes:
The chicken is a bit spicy, if you want to reduce the spiciness, cut back on the cayenne pepper.
This is also really yummy using shrimp instead of chicken.
If you have leftover chicken and sauce--use them on a pizza! :)
Ingredients:
For the blackened chicken:
4 boneless, skinless chicken breasts
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon onion powder
For the sauce:
1- 14.5 ounce can crushed tomatoes
2-3 teaspoons cajun/creole seasoning (some brands are spicier than others, so season gradually and taste as you go)
1- 15 ounce jar alfredo sauce (or make your own- This is a good recipe to make, but you only need about 1/2 of it for this particular recipe....I used the rest for my kids since they don't do spicy. Also, I found it to be a little salty, so I suggest adding a little salt at a time, to taste)
1/2 pound linguini, or other pasta, cooked and drained (we like whole wheat or the vegetable pasta)
Directions:
Preheat oven to 350. Heat a cast iron skillet or grill pan over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer skillet to oven and bake in the preheated oven until no longer pink in the center and the juices run clear, about 5-10 minutes depending on the thickness. When the internal temperature of the chicken reaches 165, remove chicken breasts from skillet and allow to rest for 5-10 minutes before slicing. While chicken is resting, cook your pasta and prepare sauce.
* I'm lazy, so I actually just cubed my chicken and cooked it in a frying pan with a little bit of EVOO and added my spices to it
In a medium saucepan, combine crushed tomatoes, alfredo sauce, and cajun/creole seasoning. Heat over med-low, until hot and bubbly. Slice chicken and serve with sauce over hot pasta. .
Notes:
The chicken is a bit spicy, if you want to reduce the spiciness, cut back on the cayenne pepper.
This is also really yummy using shrimp instead of chicken.
If you have leftover chicken and sauce--use them on a pizza! :)
Monday, January 14, 2013
Black Bean Chicken
2 cans black beans (I usually just use 1)
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast
- Place frozen chicken breast in sprayed crock pot. Pour beans, rice and salsa over chicken. Cook low 8-10 hours (my crockpot cooks hotter and faster) and serve.
- If you thaw the chicken just a bit, you can cut the cooking time in half.
-This is a low fat, low carb meal.
Saturday, November 3, 2012
Moroccan Chicken Stew
1 Tbsp olive oil
1 small onion, chopped
2 cloves minced garlic
½ tsp turmeric
¼ tsp cinnamon
Dash of ground cloves
2 bay leaves
2 cups chicken broth
2 boneless, skinless chicken thighs
1 14.5 oz can diced tomatoes
1 large carrot, sliced
1 cup green peas
½ small butternut or acorn squash, peeled and diced
1 can chickpeas, drained and rinsed
½ cup raisins
Salt to taste
In a Dutch oven or large pot, heat the oil over medium heat. Add the onion and saute until it is translucent, about 2 minutes. Stir in the garlic, turmeric, cinnamon, cloves, and bay leaves and cook the mixture for 2 to 3 minutes.
Add the chicken broth, chicken thighs, and tomatoes and bring the stew to a boil. Then reduce the heat and simmer the stew with the pot covered for 25 minutes.
Stir in the carrots and squash. Cook, covered, for 10 minutes, stirring occasionally and using the edge of the spoon to break the chicken chunks into smaller pieces.
Add the green peas, chickpeas and raisins. Turn the heat back up to medium and continue simmering the covered stew until the vegetables are tender (10 or so minutes more). Add salt to taste. Ladle the stew into bowls around a mound of cooked jasmine rice or couscous. Serves 4 to 6.
Add the chicken broth, chicken thighs, and tomatoes and bring the stew to a boil. Then reduce the heat and simmer the stew with the pot covered for 25 minutes.
Stir in the carrots and squash. Cook, covered, for 10 minutes, stirring occasionally and using the edge of the spoon to break the chicken chunks into smaller pieces.
Add the green peas, chickpeas and raisins. Turn the heat back up to medium and continue simmering the covered stew until the vegetables are tender (10 or so minutes more). Add salt to taste. Ladle the stew into bowls around a mound of cooked jasmine rice or couscous. Serves 4 to 6.
* I made this in a pumpkin instead of using the squash and it turned out really good
Saturday, October 27, 2012
Chicken Pot Pie Soup with Biscuits
Recipe from Skinnytaste
1/4 cup flour (use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt
Directions:
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Garlic Cheddar Biscuits
2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz shredded sharp Cheddar cheese
2/3 cup fat free milk
Directions:
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
1/4 cup flour (use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt
Directions:
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Garlic Cheddar Biscuits
2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz shredded sharp Cheddar cheese
2/3 cup fat free milk
Directions:
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
Coconut Shrimp and Fried Rice
Recipe from Skinnytaste
Coconut Shrimp:
1 lb (24) large shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
2 tbsp all purpose flour (I used whole wheat flour)
1 large egg
pinch salt
non-stick spray
Directions:
Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
Sweet and Spicy Dipping Sauce:
1/2 cup apricot preserves (I used my peach jam that didn't set up)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes
For the sauce, combine all the ingredients and place in a small bowl.
Fried Rice:
3 cups cooked brown rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
Coconut Shrimp:
1 lb (24) large shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
2 tbsp all purpose flour (I used whole wheat flour)
1 large egg
pinch salt
non-stick spray
Directions:
Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
Sweet and Spicy Dipping Sauce:
1/2 cup apricot preserves (I used my peach jam that didn't set up)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes
For the sauce, combine all the ingredients and place in a small bowl.
Fried Rice:
3 cups cooked brown rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
Baked Potato Nachos
Recipe from How Sweet It Is
8 medium to large yukon gold potatoes
3 tablespoons olive oil
salt & pepper
Preheat oven to 450 degrees. Wash potatoes, peel off any bad parts, and slice into wedges (however thick of thin you would like). Toss with olive oil and sprinkle with salt and pepper. Lay on a non-stick baking sheet and bake for 45 minutes, flipping once. Remove potatoes and top with whatever toppings you would like. Stick back in the oven to melt cheese.
Toppings: black beans, refried beans, cheese, sour cream, greek yogurt, salsa, green chilis, avocado, enchilada sauce, jalepenos, chicken, tomatoes, guacamole.
8 medium to large yukon gold potatoes
3 tablespoons olive oil
salt & pepper
Preheat oven to 450 degrees. Wash potatoes, peel off any bad parts, and slice into wedges (however thick of thin you would like). Toss with olive oil and sprinkle with salt and pepper. Lay on a non-stick baking sheet and bake for 45 minutes, flipping once. Remove potatoes and top with whatever toppings you would like. Stick back in the oven to melt cheese.
Toppings: black beans, refried beans, cheese, sour cream, greek yogurt, salsa, green chilis, avocado, enchilada sauce, jalepenos, chicken, tomatoes, guacamole.
Thursday, November 17, 2011
Honey Baked Chicken
I am ALL about EASY recipes...not only is this simple, but really yummy!
about 2 lbs. boneless skinless chicken breast
1/2 cup butter, melted
1/2 cup honey
1/4 cup yellow mustard
1 tsp curry (LOVE curry!!)
In a medium bowl, combine butter, honey, mustard, and curry. Mix well to blend.
Pour over chicken* in an ungreased baking dish.
Bake at 350 degrees for about 40 minutes, until chicken is done, turning chicken halfway through.
*I found this recipe at momswhothink.com but changed slightly---> original recipe called for "chicken parts" Also, I like to cut the width of my chicken breasts in half, then flatten them (cover with wax paper and pound until about 1/4 inch in thickness). Then, I dredged them in flour and pan seared before adding to the baking dish.*
Tuesday, July 12, 2011
Monterey Jack Chicken
1 lb chicken breasts
1 lb bacon
2 tomatoes, diced
BBQ sauce (Big Al’s BBQ Sauce)
Favorite cheese, we use cheddar and swiss
Marinade chicken in your favorite BBQ sauce over night. Then BBQ the chicken. While the chicken is on the grill cook bacon. I usually do mine in the microwave. Then when the chicken is done grilling, place on a cookie sheet. Place pieces of bacon on top of each chicken breasts, then tomatoes and your favorite cheese. We usually do Swiss on some and cheddar for the boys. Broil until cheese is melted. Serve.
**We served this at the Allen Family Reunion at Danny and Amber's house.
1 lb bacon
2 tomatoes, diced
BBQ sauce (Big Al’s BBQ Sauce)
Favorite cheese, we use cheddar and swiss
Marinade chicken in your favorite BBQ sauce over night. Then BBQ the chicken. While the chicken is on the grill cook bacon. I usually do mine in the microwave. Then when the chicken is done grilling, place on a cookie sheet. Place pieces of bacon on top of each chicken breasts, then tomatoes and your favorite cheese. We usually do Swiss on some and cheddar for the boys. Broil until cheese is melted. Serve.
**We served this at the Allen Family Reunion at Danny and Amber's house.
Monday, June 27, 2011
Red and White Pasta
I am a huge pasta fan, and I love this recipe!! This is a new favorite of mine and if you like pasta, you should give it a try.
1 box Penne pasta
1 (26 oz) meatless spaghetti sauce
1 (16 oz) alfredo sauce
3 cups shredded mozzerella cheese
Directions: Preheat oven to 375*. Boil and cook pasta according to package directions. Drain. In a 9X13 baking dish, spread 1/2 cup (enough to coat the bottom of pan) of spaghetti sauce. Then layer half of the cooked pasta on top of sauce, half alfredo sauce on noodles, top that with more spaghetti sauce and then half the cheese. Repeat til pan is full. Bake for 30 minutes.
1 box Penne pasta
1 (26 oz) meatless spaghetti sauce
1 (16 oz) alfredo sauce
3 cups shredded mozzerella cheese
Directions: Preheat oven to 375*. Boil and cook pasta according to package directions. Drain. In a 9X13 baking dish, spread 1/2 cup (enough to coat the bottom of pan) of spaghetti sauce. Then layer half of the cooked pasta on top of sauce, half alfredo sauce on noodles, top that with more spaghetti sauce and then half the cheese. Repeat til pan is full. Bake for 30 minutes.
BBQ Chicken Pizza
Jimmy really enjoyed this pizza, very easy and really yummy!!
1 can pizza dough
2 chicken breasts(cooked and cut up)
Bacon(cooked and cut up)
BBQ sauce
Mozzerella cheese
Red onion(as much as you like)
Cilantro
Directions: Roll out pizza dough onto cookie sheet. Cover with BBQ sauce and cheese. Add chicken, bacon, red onions, cilantro and then top with more cheese. Cook 425* for 10-20 minutes.
1 can pizza dough
2 chicken breasts(cooked and cut up)
Bacon(cooked and cut up)
BBQ sauce
Mozzerella cheese
Red onion(as much as you like)
Cilantro
Directions: Roll out pizza dough onto cookie sheet. Cover with BBQ sauce and cheese. Add chicken, bacon, red onions, cilantro and then top with more cheese. Cook 425* for 10-20 minutes.
Cheesy Pesto Chicken
This is a very great recipe if you like pesto sauce!! The flavors work great together, and with the chicken, make sure to either get thin chicken breasts or to pound them til about 2 in. thick.
3-4 Chicken Breast
Pesto sauce
Mozzarella cheese
Marinara sauce
Direction: Pound out chicken til about 2in. thick, then cut in half. In the middle of chicken, add pesto sauce, and mozzarella cheese. Cover with the top of the chicken breast and then add marinara sauce, cheese, salt and pepper. Bake at 350* for 35-45 minutes.
3-4 Chicken Breast
Pesto sauce
Mozzarella cheese
Marinara sauce
Direction: Pound out chicken til about 2in. thick, then cut in half. In the middle of chicken, add pesto sauce, and mozzarella cheese. Cover with the top of the chicken breast and then add marinara sauce, cheese, salt and pepper. Bake at 350* for 35-45 minutes.
Monterey chicken
Jimmy loves this recipe and its really yummy!!
4-6 Chicken breast
BBQ sauce(whatever brand you prefer)
Zesty Italian Dressing
1/2 c. Green onions
1/2 pkg cooked bacon
Shredded cheese
Directions: Marinate chicken in Zesty italian dressing for 12-24 hrs. Grill Chicken breast til done. Place chicken in pan and coat with BBQ sauce on both sides. Top with bacon, cheese and green onions. Bake at 350* til cheese is melted. ENJOY!!
4-6 Chicken breast
BBQ sauce(whatever brand you prefer)
Zesty Italian Dressing
1/2 c. Green onions
1/2 pkg cooked bacon
Shredded cheese
Directions: Marinate chicken in Zesty italian dressing for 12-24 hrs. Grill Chicken breast til done. Place chicken in pan and coat with BBQ sauce on both sides. Top with bacon, cheese and green onions. Bake at 350* til cheese is melted. ENJOY!!
Sunday, June 26, 2011
Broiled Tilapia with Thai Coconut Curry Sauce
One thing I have loved lately is that Gary is home early enough that he does all the cooking :) (too bad that won't last forever) And he has done an AMAZING job!! So far this has been our favorite recipe from http://www.skinnytaste.com/ We think it would also be good with chicken...or even just the sauce over rice would be delicious. Gary doesn't love "Indian" curry, but really loves "Thai" curry. To me curry is curry and it's all delicious, but I'm just happy we have found a curry dish that Gary is happy with and willing to have again....and again...and again :)
This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For you Thai lovers, this recipe is a keeper. Prep all your ingredients before you start cooking, I used my mini food processor to save time (love this!). This dish is quick, easy, took less than 30 minutes start to finish. Perfect over jasmine rice. (You can substitute basil for cilantro if you don't care for cilantro)
Adapted from Cooking Light
Servings: 6 • Serving Size: 1 piece fish plus sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Adapted from Cooking Light
Servings: 6 • Serving Size: 1 piece fish plus sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g
- 1 tsp dark sesame oil, divided
- 1 tbsp minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped scallions
- 1 tsp curry powder
- 2 tsp red curry paste
- 1/2 tsp ground cumin
- 4 tsp low-sodium soy sauce
- 1 tbsp brown sugar
- 2 tsp Asian fish sauce
- 1 (14-ounce) can light coconut milk
- 1/4 cup chopped fresh cilantro
- 6 (6-ounce) tilapia fillets
- salt
- Cooking spray
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Chicken Rollatini with Spinach alla Parmigiana
This is super yummy! And while we may not be the best photographers at least you have a little idea of the yummy-ness :)
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese, divided
- 6 tablespoons egg whites or egg beaters
- 5 oz frozen spinach, squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella (I used Polly-O)
- olive oil non-stick spray (I use my Misto
)
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt and pepper to taste
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray
with olive oil.Bake 25 minutes. Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.
Recipe from http://www.skinnytaste.com/
Zesty Lime Shrimp and Avocado Salad
I really loved this salad and decided it's perfect for summer!! We ate it as a main dish. We will definitely be having it again...soon :)
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg
- 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
- 1 medium tomato, diced
- 1 hass avocado, diced
- 1 jalapeno, seeds removed, diced fine
- 1/4 cup chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- 1 tbsp chopped cilantro
- salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Makes 3 1/2 cups.
*Weight after shrimp has been peeled.
*Weight after shrimp has been peeled.
Recipe from http://www.skinnytaste.com/
Chicken and Mushrooms in a Garlic White Wine Sauce
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g
Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g
- 8 chicken tenderloins, 16 oz total
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup all purpose flour* (use rice flour if gluten free)
- 3-4 cloves garlic, minced
- 12 oz sliced mushrooms
- 1/4 cup white wine
- 1/3 cup fat free chicken broth
- salt and fresh pepper to taste
- 1/4 cup chopped fresh parsley
Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.
Again this recipe is from http://www.skinnytaste.com/
We substituted chicken broth with a little vinegar for the white wine
Friday, May 27, 2011
Grilled Chicken Bruschetta
This recipe is also from http://www.skinnytaste.com
Servings: 4 • Serving Size: 4 oz chicken + tomatoes • Old Points: 5 pts • Points+: 6
Calories: 236.8 • Fat: 8.5 g • Protein: 32.4 g • Carb: 6.8 g • Fiber: 1.3 g • Sugar: 0.5 g
Sodium: 182.9 mg (without the salt)
Ingredients:
· 3 medium vine ripe tomatoes
· 2 small cloves garlic, minced
· 1/4 cup chopped red onion
· 2 tbsp fresh basil leaves, chopped
· 1 tbsp extra virgin oil
· 1 tbsp balsamic vinegar
· kosher salt and fresh cracked pepper to taste
· 3 oz part skim mozzarella, diced
· 1.25 lbs (8 thin sliced) chicken cutlets
Directions:
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.
We REALLY liked this recipe. We used store bought tomatoes, but we can't wait to try it with someone's garden tomatoes....assuming they'll share some with us :)
We did not go buy the part skim cheese we just used the shredded mozzarella that we already had and that worked just fine.
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