Archive | Chicken RSS feed for this section

Chicken & Spinach Stuffed Zucchini Boats

17 Jul

chicken-spinach-stuffed-zucchini-boats

 


Chicken & Spinach Stuffed Zucchini Boats (inspired by Skinny Taste)

Ingredients:

  • 1 large zucchini
  • 1 lb. ground chicken
  • 1 handful baby spinach
  • 1/2 c. shredded sun-dried tomato fontina
  • 1/4 c. sun-dried tomatoes, chopped
  • 1/4 c. pesto
  • 1/4 c. fresh basil, chopped
  • 2 cloves garlic, pressed
  • 1 T. olive oil
  • 2 T. pasta/marinara sauce
  • salt-free Ms. Dash Italian seasoning

Prepare the chicken stuffing by browning the chicken in 1 T. olive oil over medium heat.  When the chicken is browned, season it with 1 t. of Italian seasoning and incorporate well.  Then, add in the sun-dried tomato, the basil, and the spinach.  When the spinach is almost wilted, add in the garlic.  When the garlic is fragrant, stir in 1/4 cup of the cheese and basil.  Combine and keep everything on a low heat while you prepare the zucchini.

Bring a large pot of water to a boil.  Slice the zucchini  in half longways, then scoop out the middle of each “boat” to create a cavity.  You will want to leave about 1/4″ around the outside to keep the “boat” sturdy.  Add the zucchini to the boiling water and cook for 1 minute, then remove from water.   Spread 2 T. of pasta sauce on bottom of baking dish, then place zucchini skin side down in the sauce.  This will keep it from burning on the bottom.  Spoon the chicken mixture over the zucchini boats, then top with 1/4 c. remaining shredded cheese.  Cover the baking dish with tin foil and bake for 35 minutes at 350*F.

Buffalo Chicken Quinoa Balls

16 Jul

buffalo-chicken-quinoa-balls


Buffalo Chicken Quinoa Balls (original recipe here)

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup shredded chicken
  • 1/4 cup goat cheese
  • 1/4 cup sharp cheddar, shredded
  • 1/4 cup Red Hot sauce
  • 1/4 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons unbleached flour
  • sea salt & freshly ground black pepper, to taste

Combine all ingredients and roll into balls, as if you were making meatballs.  Place on a parchment lined baking sheet and bake at 350*F for about 45 minutes or until golden brown.  Yes, they will get crispy and brown on the outside, so be patient.  🙂

Bruschetta, Avocado, & Mozzarella Chicken

24 Jun

Since I posted a fall-flavored Meatless Monday recipe yesterday, I knew I had to share a full-on-in-your-face-SUMMER recipe today!  This is another spectacular recipe I found over at Iowa Girl Eats – I will fan girl over her recipes every. damn. day.  Go check her out!

Bruschetta-Avocado-Mozzarella-Chicken-Balsalmic-Reduction



Bruschetta, Avocado, and Mozzarella Chicken

  • 1/2 c. balsamic vinegar
  • 2 boneless, skinless chicken breasts – pounded to about 1/4″ thickness
  • 1 avocado
  • 1/2 c. bruschetta (homemade or store bought)
  • sliced Mozzarella cheese
  • olive oil, salt, pepper
  • spinach

Preheat the broiler and pour 1/2 c. balsamic into a small skillet and bring to a boil.  As soon as the vinegar begins to boil, reduce the heat to low and simmer it off for about 10-15 minutes.  It will begin to get syrupy and reduce a ton.  You know it’s ready to go when it coats the spoon: Balsamic-Reduction

Meanwhile, heat 1 T. olive oil in a skillet over medium heat.  Season the chicken with a little salt and pepper, then cook it 7ish minutes per side or until your meat thermometer reaches 165*F.

Chicken

**I don’t mess around with “cook until pink” or “until juices run clear.”  After having a kitchen under construction so long, I’ve learned that lighting can be the difference between food poisoning and a great dinner.  Always go for the thermometer to check if meat is cooked!**

Delallo-Italian-Tomato-Bruschetta

When the chicken is ready to go, spoon enough bruschetta on top to make you happy!  I have never purchased pre-made bruschetta before and I was pleasantly surprised with this Delallo Italian Tomato mixture.   Doesn’t hurt that Delallo is based right here in Pittsburgh.  The pre-made bruschetta was the best idea I didn’t mean to have.  Honestly, it was so sweet that it complimented everything perfectly – I don’t even really like tomatoes!!  Add onto that your sliced avocado, and finally top it with a piece of mozzarella cheese. Chicken-Bruschetta-Avoacdo-Mozzarella

At this point, your balsamic reduction is probably done so just go ahead and set that aside until you are ready to eat!  Pop the chicken into the broiler and cook it until the cheese gets melted and toasted to perfection.

Serve on a bed of spinach with the balsamic reduction!

Bruschetta-Chicken-Avocado-Mozzarella

 

 

 

 

 

 

 

 

 

 

 

How’s that for a 20 minute meal?!

 

Pineapple Glazed Chicken with Pineapple-Mango Salsa

23 Apr

One of the biggest challenges for me (and about a billion other people) during race training is nutrition.  As soon as my metabolism spikes, I want to eat ALL OF THE THINGS.  So, for someone like me who has no self-control whatsoever, preparation is really critical.  Lately, I’ve been making a more significant effort to make healthy, whole dinners.  This pineapple-glazed chicken breast with a seriously addictive pineapple-mango salsa is so, so good.

Pineapple-Chicken-Mango-Pineapple-Salsa


Pineapple Glazed Chicken with Pineapple-Mango Salsa

Ingredients:

  • 1/4 c. pineapple juice
  • 2 T. packed brown sugar
  • 1 T. yellow mustard
  • 3-4 boneless, skinless chicken breasts
  • 1 whole pineapple, peeled and diced
  • 1 whole mango, diced
  • 1/2 whole red onion, diced
  • 1 whole jalapeno, seeded and diced
  • lime juice, salt, sugar (all to taste)

Preheat the oven to 400*F.  Combine the pineapple juice, brown sugar, and yellow mustard, then bring to a boil in a small saucepan.  You are going to constantly stir the mixture so that the sugar dissolves and the sauce thickens (for me it took about 3 minutes).  Once you remove it from the heat and it starts to cool, it will thicken even more.  Brush it onto the chicken and bake for 15 minutes, uncovered.  After 15 minutes, brush them again and put them back in the oven until they are gorgeous and golden brown*.  While the chicken is cooking, prepare the salsa by combining all of the fruit and onion.  To finish, squeeze a few tablespoons of lime juice (1 medium lime) over the mixture and salt/sugar to taste.  Garnish with cilantro if you’ve got it…but that’s it!  So yummy, fruity, fresh, and simple.  We ate it with this coconut rice.

*Disclaimer/Suggestion:  I baked my chicken because we are sans grill, but this would be AWESOME if you grilled it!


Tricks & Treats

1 Nov

For the first time in many a year, I had a very sober Halloween!  Oh, growing up is so much fun.  Instead of dressing up like a skank or a meatloaf (yes, I dressed up as a meatloaf one year), I enjoyed some Thursday Night Football at home and watched Christina finish painting my living room.

Disclaimer:  While I was much heavier in 2008, I tied half a dozen sweatshirts/pants around my torso to make myself appear like a lumpy meatloaf for this costume!

meatloaf2008

Halloween 2008

Yes, I am a meatloaf in pan.  And yes, I have a gravy cape made out of hideous thrifted curtains.  Amazeeeeeballs.

Anhoo….

I’ve been doing a really great job staying on track with food as of lately.  I’ve been cooking delicious, healthy things and snacking smart!  I know I talk a lot on this blog about the importance of where food comes from (ethically sourced/grown/local), what it contains (chemicals, GMOs, etc.), but there is another side to it as well.  It makes me absolutely sick to think about how much food I used to throw away, for no other reason than I was too lazy to store it properly.

Here are some of the week’s note-worthy dinners with a few tricks (no, not the Halloween kind) thrown in the mix!

On Tuesday we had Crockpot Beef Tacos (cooked in a yummy adobo-based sauce) and Spanish Rice. We ended up eating this beef for lunches over the next 2 days.  I will share the recipe here in a few days!

crockpotbeeftacos

I only needed 2 peppers out of a can of chipotle peppers in adobo sauce.  Buying a whole can, using just 2, and then throwing the rest out is just plain wasteful so here’s my little tip:  Puree the remaining peppers in the food processor. Then, freeze it in a log shape.  That way, I can just cut from the log as needed for future recipes!

ChipotleAdoboPuree

Also, remember when I saved big on tortillas using coupons?   I had used the fajita size wraps long ago, but the taco size tortillas were still lingering in my freezer.  I HATE how defrosted bread products taste.  Something about the composition changes and they just taste old.  Solution:  Wrap the stack of frozen tortillas in a damp paper towel and microwave on defrost setting until they are thawed.  By adding the extra moisture back into the product during the thaw, it keeps the fresh gummy-like consistency that it had when I first bought it!  Winning.  I even got Miss Picky Pants’ approval on the taste/quality of the taco shells.  Let me tell you, she would freak out if she knew they were way back from May!

On Wednesday we had this Sweet Potato, Black Bean, & Chicken Chili.

BB.SPChili

This recipe called for just 1 T. tomato paste, so I of course wanted to save the leftover tomato paste.  At one point in my life, I was buying a can of tomato paste every week, because I would toss it after using a tablespoon! I cringe even thinking about that now.  Instead of freezing it in a log, I scooped out tablespoon size dallops, froze them on a cookie sheet, and then transferred them to storage bag. (Sorry for the poor quality, I only thought to take a pic after they were frozen, so the moisture is all condensed on the bag.)

tomatopaste

So those are my tips on freezing and storing commonly used items!  It’s just as important to make sure that you make the most out of the things you buy as it is to make sure that you buy local, organic, and ethically made products.

%d bloggers like this: