Pesto Turkey (or Chicken) Burger

I pretty much only cooked on our grill for the entire Summer – it was just too hot in the kitchen!   Also the main reason I haven’t been doing any baking either!   But these pesto turkey (or chicken) burgers are just too good to pass up.  I liked that the pesto was a mix of spinach and basil – so it wasn’t overpowering and provided even more nutrients.   Enjoy this for the rest of Summer while it lasts!

Ingredients

• 1 cup fresh basil leaves
• 1 cup baby spinach
• 1 clove garlic
• 1/4 cup walnuts
• 4 Tbsp. olive oil
• salt and pepper
• 1 lb. ground turkey or chicken
• fresh tomato slices
• sliced fresh mozzarella
• burger buns

Directions 

1. In a food processor, combine the basil, spinach, garlic and walnuts.   Add in the oil while the machine is running.  Add in 1 Tbsp. of water and season with salt and pepper.  Scrape down sides of the bowl until pesto is all combined.

2. Heat grill over medium-high.   Combine 1 Tbsp. pesto, 3/4 tsp. salt, 1/4 tsp. pepper and chicken or turkey and form into 4-5 patties. 

3. Grill patties, covered for about 4 –6 minutes.  Flip patties and top with cheese.  Add tomatoes to the grill and grill until lightly charred.  Toast buns.

4.  Assemble burgers with tomatoes and extra pesto.  

Source: Everyday Food July/Aug 2012

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Mediterranean Chicken and Rice

We had a very unusual winter this year for Buffalo, NY.  You know – the place that people think is buried in feet of snow every day in the winter.   Well, we barely had any this year – and if we did it melted right away.   I think we did snowblow the driveway one time the entire winter – which is unheard of.   So this Summer when I was inspecting my herb garden – I was shocked to see that so many things that usually don’t survive the winter were growing – parsley, sage, rosemary. 

So I was excited to have my summer stash of fresh herbs for cooking ready and available without a trip to the market for plants.  

This was a really flavorful, easy one dish meal. We love Mediterranean flavors so this was definitely a keeper.  The only caveat was that it was not that great as leftovers – something about olives being re-heated in the microwave just threw this off for me when I was eating it the next day.  Otherwise – enjoy!  

Ingredients

• 1/3 cup of pitted kalamata olives, chopped plus 1/4 cup of olive brine reserved
• 1/4 cup olive oil
• 2 Tbsp. minced fresh oregano
• 4 garlic cloves, minced
• 1 Tbsp. grated lemon zest
• salt and pepper
• 4 boneless, skinless chicken breasts
• 2 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 1 onion, diced
• 4 oz. cherry or grape tomatoes, halved
• 1/4 cup minced fresh parsley

Directions

1. Combine olive brine, 3 Tbsp. oil, 1 Tbsp. oregano, 2 minced garlic cloves, 2 tsp. lemon zest, 1 1/2 tsp. salt and 1/2 tsp. pepper in a ziploc bag.  Pat chicken dry and place in bag – shake to coat.  Refrigerate for 1 to 2 hours, turning occasionally.

2. Remove chicken from bag and pat dry.  Heat 1 1/2 tsp. oil in 12-inch nonstick skillet over medium-high heat.  Cook chicken until browned – about 3-5 minutes per side.  Transfer to plate and set aside.

3. Microwave 1 1/4 cups broth and rice in a covered large bowl until liquid is absorbed – 6 to 8 minutes, stirring halfway through cooking.

4. Add remaining 1 1/2 tsp. oil and onion to now-empty skillet and cook over medium heat until softened – about 5 minutes.  Stir in 2 tsp. oregano and remaining garlic.  Add in remaining 3/4 cup of broth and rice and bring to a boil, scraping up any browned bits.

5. Return chicken to skillet and cook, covered over medium-low until the meat registers 160 degrees F and the rice is tender – about 8 to 12 minutes.   Transfer chicken to cutting board, tent with foil and let rest for 10 minutes.

6. Off heat, stir in olives, tomatoes, and 2 Tbsp. parsley into rice.  Slice chicken into 1/2 inch slices and sprinkle with a mixture of remaining 2 Tbsp. parsley, 1 tsp. oregano and 1 tsp. lemon zest.  Season with salt and pepper and serve. 

Source: Cooks Country Feb/Mar 2012

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Greek Pizza

This was one of those meals that I kept moving around on my menu plan for one reason or another.   And then when I finally made it I regretted every second that I didn’t make it sooner. 

Even though it looks complex – this pizza was actually a really easy dinner.  I had a ball of pizza dough already in the freezer to use – or you could use store bought.  The base is a simple olive oil and some spices.  The toppings included some diced artichoke hearts, katamala olives, sliced red onion, sun-dried tomatoes, cooked chicken (plan ahead and have this already cooked!), feta and mozzarella cheeses.  Just a bit of rough chopping and the prep was complete and this pizza was ready to be baked. 

The combination was as close to perfection as you can get.   I don’t know if they even eat pizza like this in Greece – but it doesn’t even matter – it is delicious just the way it is. 

Enjoy! 

Ingredients

• 1 batch pizza dough, homemade or store-bought
• ~2 Tbsp. Olive oil
• ~1/2 tsp. Garlic powder
• ~1/2 tsp. dried oregano
• 1 1/2 cups shredded mozzarella cheese
• 6 oz. grilled chicken breast strips, chopped
• 1/4 cup thinly sliced red onion
• 6 sun-dried tomatoes, diced
• 1/4 cup canned quartered artichoke hearts, chopped
• 1/4 cup pitted kalamata olives, sliced in half
• 1/4 cup crumbled feta cheese
• ~1 tsp. dried parsley

Directions

1. Preheat the oven to 450 degrees F.

2. Roll dough out to form a large round. Brush with olive oil and sprinkle with garlic and oregano.

3. Spread half of the mozzarella evenly over the top, then add the rest of the toppings, ending with the other half of the mozzarella, then the feta cheese and parsley.

4. Bake in the preheated oven for about 12 minutes, or until the crust is baked through and golden brown.

Source: adapted from Pennies on a Platter

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Chicken Parmesan Baked Pasta

I tend to gravitate towards any meal that is called “chicken parmesan”. Something about the combination of breaded chicken, pasta, tomato sauce and lots of cheese gets me every time.   The combination is usually a multi-step process involving at least two or three pots or pans and lots of time.  But this dish is one pot (as long as your skillet if oven-proof) and way easier than it looks. 

The end result tastes so good you would hardly know how easy this really was to make! 

Enjoy!  

p.s. I’ll be on vacation to the great foodie city of Seattle all next week – so have a great week! 

Ingredients

• 1 (28-oz.) can crushed fire-roasted tomatoes
• 1 Tbsp. olive oil
• 6 garlic cloves, minced
• 1/4 tsp. dried oregano 
• 1/8-1/4 tsp. crushed red pepper flakes
• kosher salt and freshly ground black pepper
• 2 cups water
• 1 - 1 1/2 cups low-sodium chicken broth
• 12 oz. pasta shapes (ziti, penne, fusilli etc.)
• 1 cup grated Parmesan cheese 
• 1 cup shredded mozzarella cheese
• 1 lb. cooked chicken tenders, chopped into bite-sized pieces
• 1/4 cup chopped fresh basil

Directions

1. Cook the oil, garlic, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch oven-proof skillet over medium-high heat until fragrant, about 1 minute. 

2. Stir in the tomatoes, water, 1 cup of the broth, and the pasta.  Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.

3. Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, and the chopped chicken. If the pasta seems dry, stir in the remaining 1/2 cup of broth.  Sprinkle with mozzarella and remaining Parmesan.

4. Preheat the oven to 475 degrees.  Bake 5 to 10 minutes, or until the cheese is melted and bubbly.  Sprinkle with basil and serve.

Source: Pink Parsley, originally from America's Test Kitchen, Pasta Revolution

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Crockpot Honey Sesame Chicken

I’ve said this time and time again – but there is nothing better than coming home from work and having dinner practically ready for you.   Unfortunately there are not tons of crockpot meals that I love.  I find that the texture of whatever you make is usually the same – mushy.  But this dish was great because all you had to do was shred the chicken and cook some rice and some green beans (if you desire).  The texture of the chicken was what you would expect from the crockpot – but the sauce and the rice made this dish complete. 

Enjoy!

Ingredients (I made half of this recipe for the two of us)

• 4 boneless skinless chicken breasts
• salt and pepper
• 3/4 cup honey
• 1/4 cup soy sauce
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 Tbsp. canola oil
• 2 cloves garlic, minced, pressed or grated
• 1/4 tsp. red pepper flakes
• 4 tsp. cornstarch
• sesame seeds
• sliced green onions

Directions

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.

2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce.
Dissolve cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

4. Shred chicken or cut into bite size pieces, then return to pot and toss with sauce. Serve chicken over rice, garnish with sesame seeds and green onions.

Source: The Balanced Baker

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Chicken and Spinach Flautas

My husband is a fan of ordering flautas when we go out for Mexican food (although it is rare that we do – excluding Chipolte, of course!).  So I was happy when I found this recipe – my husband was sad because he wanted me to fry them. But they are baked for a reason – its healthier and easier this way.  I’m not going to say it tastes better – because I’m not going to lie a fried tortilla is pretty darn good.   But the ooey gooey cheese and spinach and chicken tasted great!

I also wouldn’t say this is a great weeknight meal – since you have to cook the chicken, spinach and then roll and bake the flautas – which all in all takes a while.  It didn’t help that I also made my own guacamole and mexican rice – so I was definitely beat when I finished cooking these.  Thank goodness for margaritas!  Enjoy!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 1/2 cups chicken broth
• 2 cups water
• 1 tsp. Kosher salt
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 Jalapeno pepper, ribs and seeds removed, minced
• 2 cups baby spinach, chopped
• 12 flour tortillas (8 inch)
• 6 ounces shredded Colby jack cheese
• cooking spray

Directions

1. Preheat the oven to 450 degrees F.

2. In a large saucepan, combine the chicken broth, water, salt, garlic powder, cumin, chili powder and half of the jalapeno. Add the chicken to the pan and bring to a boil, reduce the heat and simmer for 20 minutes.  Remove the chicken and shred with two forks once cooled a bit.

3. Pour out all but 1/4 cup of the cooking liquid. Add the remaining jalapeno and spinach; cook over low heat for a couple minutes, until the spinach is wilted.

4. Spoon a heaping tablespoon of the chicken mixture near the edge of the tortilla. Add a spoonful of spinach and cheese over top of the chicken. Roll the tortilla up tightly. Place seam-side down on a greased cookie sheet. Repeat with remaining tortillas.

5. Spray the prepared flautas with cooking spray. Bake for 10 minutes, flip over and back for 5 to 10 minutes more until the tortillas are golden brown.

Source: So Tasty, So Yummy

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Crockpot Tex-Mex Chicken Stew

Nothing is better than having dinner practically done when you get home from work.   I really need to start using my crockpot more during the work week.  This soup has a bit of prep with chopping all the vegetables – so I prepped this on a Sunday afternoon for dinner on Monday evening.   My husband works from home so he was able to turn the crockpot on around noon and dinner was ready by the time I got home.   It is a really delicious and healthy soup.  I will certainly be making this again!   Enjoy!

Ingredients

• 1 large yellow onion, minced
• 1 red bell pepper, seeds and ribs removed, chopped
• 1 jalapeno, seeds and ribs removed, minced
• 6 garlic cloves, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. vegetable oil
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 4-6 cups low-sodium chicken broth 
• 1 (14.5 oz.) can diced tomatoes, drained 
• 1/4 cup Minute Tapioca
• 1 Tbsp. brown sugar
• 1 lb. boneless, skinless chicken breasts, trimmed of excess fat
• salt and pepper
• 2 cups frozen corn
• 1 (15-oz.) can black beans, drained and rinsed
• 1 minced chipotle chile in adobo sauce
• 1/4 cup minced fresh cilantro

Directions

1. Microwave the onions, peppers, garlic, tomato paste, oil, chili powder, cumin, and cayenne in a large bowl, stirring occasionally, for about 5 minutes, or until the vegetables are softened.  Transfer to the slow cooker.

2. Stir the broth, tomatoes, tapioca, and sugar into the slow cooker.  Season the chicken with salt and pepper and nestle into the slow cooker.  Cover and cook until the chicken is tender, 4 to 6 hours on low.

3. Transfer the chicken to a large cutting board, and when it's cool enough to handle, shred into bite-sized pieces.

4. Return the chicken the slow cooker, stir in the beans, corn, and chipotle chile, cover, and cook on high until heated through, about 10 minutes.  Stir in the cilantro, season with additional salt and pepper as needed, and serve.

Source: adapted from Pink Parsley, originally from Slow Cooker Revolution

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Chicken wraps w/black bean salsa and guacamole

I am always looking for easy, healthy lunches and dinners.   As soon as I saw this recipe I knew it was right up my alley – it reminded me of something I would order if I saw it on the menu at a deli.  I made this much easier on myself by buying a pre-cooked rotisserie chicken and shredding it myself.   So I just had to mix up the black bean salsa and the guacamole.   I loved every bit of this sandwich – I would probably eat it every day if I could – I ate it for dinner one night, then lunch the next two days.  I doubt I would even grow tired of it if I did!  Enjoy!

Ingredients

For the guacamole:

• 2 ripe avocados
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 3 Tbsp. fresh lime juice
• 3/4 tsp. kosher salt
• 1 jalapeño, seeded and finely chopped

For the black bean salsa:

• 1 can black beans, rinsed and drained
• 1/4 cup diced red bell pepper
• 2 Tbsp. red onion, finely chopped
• 1 tomato, seeded and diced
• 1 Tbsp. chopped cilantro
• 1 green onion, chopped
• 1 Tbsp. jalapeño, finely minced
• 1 Tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/2 cup corn (defrosted if frozen)
• 1 tsp. ground cumin

To assemble:

• 6 large spinach or whole wheat wraps
• 2 roasted chicken breasts, diced or shredded
• 4-5 cups baby spinach leaves
• Monterey jack cheese, shredded

Directions

1. To make the guacamole: split the avocados and remove the pits.  Scoop the flesh into a medium bowl.  Mash with a fork until smooth.  Add in the onion, cilantro, lime juice, salt, and jalapeño.  Continue mashing until it has a fluffy, whipped texture.  Adjust seasonings to taste.

2. To make the black bean salsa: combine all of the ingredients in a large bowl.  Toss to combine and refrigerate to allow the flavors to mingle.

3. Briefly microwave the tortillas or wraps to warm them and make them malleable.  Place a tortilla on a work surface and spread 2 tablespoons of guacamole on top.  Add about 1/4 cup of the cooked chicken to the bottom third of the tortilla.  Top with 3 tablespoons of the black bean salsa,  a handful of baby spinach leaves and a sprinkle of cheese.

4. Roll the bottom edge up and over the fillings, fold the sides inward, and roll tightly the rest of the way, burrito-style.  Place on a cutting board and slice diagonally. 

Source: adapted from Annie’s Eats

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Italian Wedding Soup

I am submitting this post to Branny’s Souper Bowl For every entry she receives, she’ll donate $1.00 to the ASPCA!  She knows how important the work they do is – and how special pets are to their owners. 

I thought this soup was fitting one to represent how much my husband and I  love our dog.  So much, that he was the ringbearer in our wedding.   You never would have expected that I was the same girl, who as a child - would scream and cry if a dog came within 100 feet of me – had a dog in her wedding!  I was deathly afraid of dogs – and honestly I never ever wanted to have one anyway.  So of course, I fell in love with someone who hardly ever lived without a dog in his life.  For years, he would tell me how much he wanted a dog – and I just brushed him off.  I hardly know how it happened – but I suggested we go look at some puppies – and what I didn’t know at the time is that – you can't just go “look” at puppies (you end up taking one home with you!).  That is exactly what happened to us.  And it’s changed my life for the better in so many ways.  The excited greeting I get every.single.time I come home, the warm cuddles on the couch, kisses when he jumps into bed with us, dropping a toy at my feet when he wants to play, falling asleep at the crook of my knees when I take a nap, unconditional love that I’ve never gotten before (since he is my first dog!).  I’ve even told my husband – I can’t imagine my life without a dog – ever again.  

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Back to the soup – this is definitely a keeper.  It was easy too – especially if you make the meatballs in advance.  Super fulfilling and nutritious.  Enjoy!

Ingredients

for the meatballs:

• 1 lb. ground chicken
• 1/2 lb. mild chicken Italian sausage (casings removed)
• 2/3 cup fresh white bread crumbs
• 2 garlic cloves, minced
• 3 Tbsp. chopped fresh parsley or 1 Tbsp. dried
• 1/2 cup grated parmesan cheese
• 3 Tbsp. milk
• 1 egg, lightly beaten
• Kosher salt and black pepper

for the soup:

• 2 Tbsp. olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots)
• 3/4 cup diced celery (2-3 stalks)
• 8 –10 cups reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1 cup small pasta (I used Acini di pepe)
• 7 oz. baby spinach, washed and trimmed

Directions

1. Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

2. For the meatballs: Place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.  Mix gently until well combined.  Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet.  Bake for 30 minutes, until cooked through and lightly browned, flipping over meatballs about halfway though baking.  Set aside.

3. For the soup: Heat the olive oil over medium heat in a large Dutch oven.  Add the onion, carrots, and celery and saute until softened, 5-6 minutes. 

4. Add the chicken broth and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente.  Add the meatballs to the soup and simmer for 1 additional minute.  Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.  Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.

Source: adapted from Barefoot Contessa: Back to Basics by Ina Garten

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White Chicken Chili Soup

This is the *perfect* winter soup – easy to make, healthy, fulfilling and delicious.   It’s a chili-soup – since there are lots of beans like a chili and no noodles – but it is in a thinner broth like soup.  The corn adds a nice sweetness and a reminder that summer is not too far away (well, maybe it is – but we can still think about it!).    I hope this soup warms your insides no matter what the weather is like where you live!   Enjoy!

Ingredients

• 1 lb. chicken, cooked and diced
• 3-4 cups chicken broth
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 2 bell peppers (I used yellow and orange)
• 1 Tbsp. olive oil
• 2 Tbsp. fresh lime juice
• 4 oz. can chopped green chilis
• 2 (15 oz.) cans Great Northern Beans, rinsed and drained
• 9 oz. frozen white corn
• 1 Tbsp. cumin
• salt and pepper, to taste
• toppings: Monterey jack cheese, green onions, sour cream, etc.

Directions

1. Cook chicken, if not already done.  Chop into bite size pieces, set aside.

2. A stockpot, heat olive oil over medium heat until shimmering.

3. Sautee onion and peppers until soft and tender, about 5 minutes. Add in garlic and stir for 30 seconds. 

4. Add in broth, fresh lime juice, corn, green chilis, Great Northern Beans, chopped chicken and cumin.

5. Simmer 45 minutes to one hour, season with salt and pepper, to taste.  When ready to serve, top with cheeses, green onions, etc.

Source: adapted from Kath Eats

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Chicken with Tomato herb pan sauce

This is one of those recipes that I flagged to make mostly because my husband loves tomatoes.  So I had it on our weekly menu but it kept getting moved around and delayed – but I finally made it - and I regret every second that I didn’t make it sooner.  It was one of those dinners where I kept saying “mmm,mmm,mmm” while eating it.   I know this will become one of my go-to recipes in the future when I need a quick, easy and very tasty dinner.  Enjoy!

Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
• Salt and pepper
• 3/4 cup flour

For the sauce:

• 2 Tbsp. unsalted butter, softened
• 1 clove garlic, minced
• 1 1/2 tsp. fresh oregano, minced
• 1/2 tsp. sweet paprika
• Salt and pepper
• 2 tsp. olive oil
• 2 cups cherry or grape tomatoes
• 1/3 cup dry white wine or chicken broth
• 1 Tbsp. minced fresh parsley

Directions

1. Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

2. In a small bowl, combine the butter, garlic, oregano, and paprika.  Season with salt and pepper. 

3. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.  Transfer to a plate, cover loosely with foil, and set aside.

4. Add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add the wine or broth to the pan, scraping the bottom to loosen the browned bits and cook for about a minute more.

5. Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve.

Source: Annie’s Eats, originally from Bon Appetit, July 2011

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Crispy Southwest Chicken Wraps

I was so excited when I found this recipe – the title is immediately mouthwatering.  I knew this is something we both would enjoy.  Next time I need to plan ahead better and use leftover rice and chicken instead of making them just for this recipe – but other than that – this recipe is easy, delicious, and healthy.  Yum - enjoy!

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken
• 1 (15 oz.) can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. garlic salt
• 2 cups shredded monterey jack cheese
• 6-8 burrito-sized flour tortillas

Directions

1. Mix rice together with chili powder, cumin and garlic salt then add in the chicken, beans, green onion, pepper, cilantro and lime juice.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Fold and roll stuffed tortillas into a burrito. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve immediately.

Source: Mel’s Kitchen Café

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Honey-Dijon Chicken Tenders

As a child – I hated anything with mustard with a passion.  I wouldn’t even attempt to like it – I turned my nose up and walked away.  I’m still not a huge mustard eater – but I like it enough to try out dishes with mustard in them.   They addition of honey really helps to balance out the mustard flavor.   It also helps that these chicken tenders have a nice crispy panko crust.   Perfect for a quick and easy weeknight dinner!  Enjoy!

Ingredients

• 1 cup panko breadcrumbs
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• pinch cayenne pepper
• 3 Tbsp. unsalted butter, melted
• 1/4 cup Dijon mustard
• 1 Tbsp. honey
• 1 1/2 lbs. boneless, skinless chicken tenders

Directions

1. Preheat the oven to 400 degrees.  Lay a baking rack over a baking sheet and spray with nonstick cooking spray.

2. In a shallow dish, combine the panko, salt, pepper, garlic powder, paprika, and cayenne.  In another dish whisk together the butter, mustard, and honey. 

3. Working one chicken strip at a time, dip the chicken first into the mustard mixture, then press into the panko until fully coated.

4. Place chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through.

Source: Pink Parsley

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Grilled Chicken Kebabs

It would not be summer without a cookout!  And this is the perfect recipe since a lot of the prep can be done ahead of time.  For this version I marinated the chicken for an entire day ahead of time – and it worked great because the marinade was not acidic and did not cook the chicken like some marinates do.   I filled these kebabs with all of my favorite veggies – tomatoes, red pepper, eggplant, baby bella mushrooms, zucchini and onions.   Of course you can use a combination of any ingredients you wish – and I promise you that these will be your next grilling success!  Enjoy the rest of summer while it lasts!

Ingredients

marinade:

• 1/2 cup olive oil
• 6 garlic cloves, minced
• 1/4 cup chopped fresh herbs (any combination of chives, fresh basil, parsley, tarragon, oregano, cilantro, mint leaves, thyme or rosemary.)
• 1 tsp. table salt
• Ground black pepper

kebabs:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1- to 1 1/2-inch chunks
• 3 cups vegetables cut into 1/2 to 1 inch chunks (onions, grape tomatoes, zucchini, eggplant, squash, peppers, mushrooms, etc.)
• 2 Tbsp. olive oil to coat vegetables

Directions

1. To make marinade: Combine all ingredients in a small bowl and whisk to combine. 

2. Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 hours and up to 24 hours.

3. Meanwhile, lightly coat vegetables by tossing in medium bowl with oil and salt and pepper to taste.

4. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables onto skewers.  Grill over medium heat, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables are lightly browned and meat is fully cooked, about 8 minutes total for white meat. Check for doneness by cutting into one piece of chicken when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.

Source: Cooks Illustrated

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Chicken and guacamole tostadas

I love the idea of tostadas – a crisp tortilla covered with a variety of toppings.  These pork tostadas that I’ve made several times are awesome.  These chicken and guacamole ones are much healthier though – the tortilla is not fried, and the guacamole is pureed in the food processor which kind of makes it light and fluffy and it is topped with a simple tomato salsa.  There is nothing bad for you in this meal – I did add some cheese – but it was a small amount and cheese is good for you! 

The main issue I had with this one – was how to eat it.  It seemed like there was no easy way.  I cut mine into four triangles and ate it like pizza.  And my husband rolled his up like a burrito.  Anyway you cut it – these taste delish and are easy and healthy – win, win in my book!  Enjoy! 

Ingredients

For the guacamole

• 1 ripe avocado, peeled
• 1 Tbsp. minced red onion
• 1 Tbsp. freshly squeezed lime juice
• 1/4 tsp. salt
• 1/4 tsp. cumin
• 1 garlic clove
• dash of hot sauce

For the chicken

• 2 boneless skinless chicken breasts
• 1 cup water or chicken broth
• 1 Tbsp. tomato paste
• 1/2 tsp. smoked paprika
• 1 Tbsp. lime juice

For the tomato salsa

• 1 large chopped tomato
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. freshly squeezed lime juice
• 2 Tbsp. minced red onion
• dash of salt

For the tostadas

• 8 fajita sized tortillas
• 1 cup shredded Monterey jack cheese

Directions

1. For the Guacamole: In a food processor, combine all ingredients and pulse until smooth and creamy.

2. For the Chicken:  In a pan stovetop, whisk together water or broth and tomato paste. Add chicken and simmer, turning chicken occasionally, until chicken is cooked through, about 10 minutes (or until it reaches 170 degrees F). Let cool and shred. Toss with smoked paprika and lime juice.

3. For the Tomato Salsa: Toss all ingredients together and set aside.

4. To assemble Tostadas: Spray tortillas with cooking spray and broil 2 minutes on each side, or until crispy and browned.

5. Spread approximately 1-2 Tbsp. of guacamole on each tostada shell. Sprinkle 2 Tbsp. cheese.  Spoon 2 Tbsp. tomato salsa and 1/4 cup chicken onto each shell. Serve with additional lime juice and cilantro.

Source: adapted from Branny Boils Over, originally from Cooking Light

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Cashew Chicken stir-fry

I want to talk about menu planning.  As someone who loves to cook and eat healthy meals at home – I find it imperative to plan out what I’m going to make for dinner throughout the week.   I honestly do not know how or what people eat if they don’t plan in advance – I guess they just go to the grocery store a lot or concoct a meal on the fly each night.   Personally I love having a list of meals that I know I have all the ingredients for that week.  Menu planning also = effective, efficient grocery shopping trips.  That is except when your grocery store is out of a key ingredient or you forget it.   That is exactly what happened to me one night – I completely forgot to buy cilantro for the dinner I had planned that night – luckily I was able to switch course without a second thought since I had this easy dinner on my menu plan for the week.

We eat a lot of stir-fries mostly because they are quick, easy and healthy.  I love the simple sauce and the crunchy cashews – as well as the red peppers, which are one of my very favorite ingredients.  Now don’t forget to add this onto your menu plan for next week – enjoy! 

Ingredients

• 2 Tbsp. cornstarch
• 6 Tbsp. water or chicken broth
• 2 Tbsp. hoisin sauce
• 1 tsp. Siracha
• 1 Tbsp. white wine vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. olive oil
• 4 garlic cloves, minced
• 1/2 cup roasted, unsalted cashews
• 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
• salt and pepper, to taste
• red bell pepper, cut into strips
• 3-4 green onions, thinly sliced
• Rice, for serving

Directions

1. Cook rice according to package directions.

2. Meanwhile, in a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar, Siracha and soy sauce and set aside.

3. Add oil to wok or large skillet and set over medium heat.  Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink and remove from skillet with a slotted spoon and set aside.

4. Add garlic and cashews to the now empty skillet and stir until garlic is golden and fragrant.  Then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened.  Return the chicken to the skillet and stir to combine and coat with sauce.  Stir in all but 2 tablespoons of the green onions.

5. Serve with rice and top with remaining green onions.

Source: adapted from Cook like a Champion

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Grilled chicken and pineapple quesadillas

This was one of those recipes that I wasn’t quite sure about – part of me thought I would like it and another part of me thought I would hate it.  But I’ve been seeing this recipe made over and over again online – which is always an indication of something great.  I also had all of the ingredients on hand – including fresh pineapple and cilantro – so I felt like it was the prefect time to add it to my menu plan.   I was starving when this was done – so I didn’t arrange a photo-shoot of the finished product.  After eating half of a quesadilla – I decided this was too good not to put on the blog, so I grabbed my camera and the remaining triangle of quesadilla and snapped a few shots.   But don’t let the bad photo fool you – these are absolutely delicious.  I can’t wait to make them again when it finally gets warm enough out to use the outdoor grill.  Enjoy

Ingredients

• 4 whole flour tortillas
• 1 Tbsp. butter
• 1 cup grilled pineapple, sliced
• 1 whole boneless, skinless chicken breast
• salt and pepper, to taste
• 1 1/2 cups Monterey Jack cheese, grated
• fresh cilantro
• 2 Tbsp. barbecue sauce

Directions

1. Cut pineapple into wedges, stick on skewers, and grill over low heat. Cut into slices and set aside.

2. Pound chicken breast to thin.  Sprinkle with salt and pepper. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

3. Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

4. To assemble: sprinkle two browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one.

5. Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges.

Source: Pioneer Woman

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Chicken lo mein

Chicken lo mein is one of my Chinese take-out staples.  But we really don’t order Chinese too often, so I really wanted to try to make this at home.   My grocery store only sells wide lo mein noodles – and I would have liked to find the thinner ones like in the take-our version.  But once I started eating this – the thickness of the noodle didn’t matter – it was so good.   And not to forget that it is likely much healthier than the take-out version – who knows exactly how much oil and what else they put in that!   I packed in enough veggies in this you can easily leave out the chicken and still be satisfied.  Enjoy!

Ingredients

• 4 oz. lo mein noodles
• 1 Tbsp. oyster sauce
• 2 Tbsp. soy sauce
• 1/4 cup chicken broth
• pinch of red pepper flakes
• 1/2 Tbsp. canola oil
• 1 medium sized chicken breast, cut into thin strips
• 1/2 small onion, sliced or diced
• 1 large carrot, cut into matchsticks
• 1 large celery stalk, sliced
• 1/2 red bell pepper, sliced into matchsticks
• 2-3 white mushrooms
• 3 garlic cloves, minced
• 1 cup snow peas

Directions

1. Bring a large pot of water to a boil. Add lo mein noodles and cook according to package directions, drain and rinse under cold water.

2. In a small bowl, combine the oyster sauce, soy sauce, chicken broth and red pepper flakes. Set aside.

3. Heat the canola oil large nonstick skillet or wok over medium-high heat until shimmering. Add the chicken and cook until done, using a slotted spoon, set aside chicken.

4. Add the vegetables and garlic and stir fry until tender-crisp. 

5. Add the sauce, noodles and return chicken to the pan. Mix everything together well and continue to cook until the vegetables are completely cooked and the sauce is evenly distributed. 

Source: Elly says Opa

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Chicken and cheese Lasagna

I haven’t made a real lasagna in a while – so I knew it was about time.  When I found this recipe – I knew it was perfect – since it was healthy and pretty easy to make.  My sister only eats turkey or chicken, so this was great recipe to try when she was visiting since it contains ground chicken.  I wanted to use whole wheat lasagna noodles – but my store didn’t carry any.  I actually did find some, but it wasn’t until after I made this – figures! 

I made this to serve with the rolls I made with my niece.  She was also watching me take the photos of this piece of lasagna – and again I turned my back and she grabbed the basil off the top and ate it!  Too funny – I said to her “you stole the basil” and she was so happy and ate it right up!  I think she’s a budding foodie in the works!

Ingredients

• 2 cups nonfat ricotta cheese
• 3 cups shredded, part-skim mozzarella cheese
• 1/2 grated parmesan cheese
• 1 cup chopped fresh basil
• 1 egg, lightly beaten
• salt and pepper
• 2 tsp. olive oil
• 1 onion, minced
• 6 garlic cloves, minced
• 1/4 tsp. dried oregano
• 1/8 tsp. crushed red pepper flakes
• 1 lb. ground chicken
• 1 (28 oz.) can crushed tomatoes
• 1 (28 oz.) can diced tomatoes
• 12-15 whole wheat, no-boil lasagna noodles
• vegetable oil spray

Directions
1. Mix together the ricotta, 2 cups mozzarella, parmesan, 1/2 cup basil, egg, 1/2 tsp. salt and 1/2 tsp. pepper in a bowl until well combined; set aside.
2. In a dutch oven or stockpot, heat oil over medium heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in garlic, oregano and red pepper flakes until fragrant, about 30 seconds.
3. Add the ground chicken and cook until no longer pink, breaking up with a wooden spoon. 
4. Stir in the tomatoes with their juices and bring to a simmer.  Cook, stirring occasionally, until the sauce has thickened, about 15 minutes. 
5. Off heat, stir in the remaining 1/2 cup basil and season to taste with salt and pepper.
6. Adjust the oven rack to middle position, and preheat to 375 degrees F.  Coat a 13 x 9 inch pan with vegetable oil spray.
7. Spread 1 1/2 cups of the sauce over the bottom of the dish.  Layer 3-4 lasagna noodles over sauce.  Spread 1/4 cup ricotta over each noodle then spread another 1 1/2 cup of sauce over the ricotta.  Repeat layering two more times.  On the final layer, top with remaining 2 cups sauce and 1 cup mozzarella cheese.  Spray a large sheet of foil with vegetable spray and cover the lasagna.
8. Bake until the sauce is bubbling, about 40 to 45 minutes.  Remove foil and continue to bake for about 20 minutes, until cheese is melted and starting to brown.   Let rest 10-15 minutes before serving.
Source: America’s Test Kitchen Healthy Family Cookbook
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Crispy baked Teriyaki Chicken

When I decide what to make for dinner each week – I try to pick out a mix of new recipes that appeal to me as well as some old favorite staples.  I added this recipe to my list – expecting that we would like it – but I was not expecting to be so overwhelmed by how much I enjoyed it.  I mean – its really just baked chicken with a teriyaki sauce on the side.  But that sauce was so much better than I ever expected.  And when you keep the sauce on the side you are able to keep the chicken crispy and only add as much sauce as you like.  It was perfect.  Enjoy!   

Ingredients

For the sauce:

• 3 Tbsp. soy sauce
• 3 Tbsp. freshly squeezed orange juice
• 3 Tbsp. rice vinegar or sake
• 3 Tbsp. sugar
• 3 Tbsp. mirin

For the chicken:

• 1/2 cup all-purpose flour
• 1/2 tsp. garlic powder
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 lb. boneless, skinless chicken breasts (about 2-3)
• Nonstick cooking spray

Directions

1. To make the sauce, combine the soy sauce, orange juice, rice vinegar, sugar and mirin in a small saucepan.  Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened.  Remove from the heat and set aside.

2. Preheat the oven to 475˚ F. 

3. In a nonstick frying pan, toast the panko breadcrumbs until lightly browned, stirring occasionally.  Set aside in a shallow dish. 

3. In another shallow dish, whisk together the flour, garlic powder, salt and pepper.  In a separate bowl, lightly beat the eggs together.  Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.

4. Butterfly the chicken breasts into halves so that you have 4-6 pieces total.  Lightly season both sides of the chicken pieces with salt and pepper.  Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides.  Shake lightly to remove any excess.  Then dip into the eggs and shake gently to remove any excess.  Finally place in the panko, turning to coat well.  Transfer to the prepared wire rack.  Repeat with the remaining chicken pieces. 

5. Once all the chicken pieces are in place, spray lightly with cooking spray.

6. Bake for 15 minutes, until the chicken is cooked through and the bread crumbs are golden.  Let rest a few minutes before slicing and serving.  Serve with the teriyaki dipping sauce.

Source: seen on Annie’s Eats who slightly adapted from The Steamy Kitchen Cookbook by Jaden Hair

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