Tag Archives: chicken

Pecan Crusted Chicken

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Let me start by saying eating clean is going better than I thought it would. I feel healthier and have lost about 6 pounds over the last 2 weeks. Besides that, I nearly went into shock at dinner last night. We had hamburgers, wrapped in lettuce, and I just assumed that my in-laws were going to have theirs on buns. But, my mother-in-law (who is super sweet by the way) ate hers wrapped in lettuce just like us! We are making progress and helping the whole family to make healthier choices!

The P.E. teacher at the school I work at is leading a wellness initiative for our staff at school. She had sent out a bunch of recipes, but I have no idea where they came from exactly. This is one of those recipes just tweaked a little.

It was really yummy and even received the husband saying of approval of, “I think we should make this again sometime!”

 

Ingredients:

4 Boneless, Skinless Chicken Breast (organic if you prefer, thin sliced and tenders would work well too just adjust cooking time)

1/2 cup of spicy brown mustard

2 tablespoons of organic honey

1 cup of crushed pecans (The ones I used were crushed when I bought them)

Sea Salt (optional)

 

What You Need to Do:

1. Preheat the oven to 350. Line and lightly spray a casserole dish with a healthy oil.

2. Combine mustard and honey in a medium mixing bowl.

Pecan Crusted Chicken

3. Put your pecans in a separate bowl or shallow dish.

Pecan Crusted Chicken4. Set up a cute little assembly line in your kitchen starting with chicken, then mustard mixture, pecans and finally the baking dish

Pecan Crusted Chicken5. Dip both sides of each chicken breast into the mustard mixture. Then dip both sides of each chicken breast into the pecans. Place them into the baking dish and top with a little sea salt if you would like.

Pecan Crusted Chicken

6. Bake at 350 for 45 minutes, serve with a vegetable.

Someone came over to the house, and I have focusing issues and forgot to take a picture of the finished product.

 

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Paleo Bacon Wrapped Chicken with Zucchini

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The P.E. teacher at work had shown me a picture of a similar recipe Friday after school, and I thought “OH, I could totally get my family to eat that!” And so, here is this recipe.

Paleo Bacon Wrapped Chicken with ZucchiniIngredients:

1-1.5 lbs thin sliced chicken breasts

1 small zucchini

1 package of bacon (you won’t use it all)

Salt free spice (like Mrs. Dash)

Ground Black Pepper

What you do:

1. Preheat oven to 425. Cut zucchini into thin french fry like sticks. For me the easiest way to do this was cut the zucchini in half the “short way”, then cut each of those halves in quarters, so you have 8 pieces. Then cut them like fries!

zucchini sticks2. Spread out one piece of chicken. Season the side that will be on the inside of the roll-up with salt-free seasoning. Lay 5-6 zucchini sticks on one end of the chicken and roll it on up.

Paleo Bacon Wrapped Chicken with Zucchini3. Then, wrap a piece of bacon around that, and place on a baking sheet.

Paleo Bacon Wrapped Chicken and Zucchini4. Grind pepper on top of roll-ups.

paleo bacon wrapped chicken with zucchini5. Bake at 425 for 20-30 minutes, depending on the thickness of your rolls (hahaha). Remove and enjoy! We cut into one of ours to be sure that it was cooked all the way.

Paleo Bacon Wrapped Chicken with Zucchini

 

We served it with fresh green beans. Oh and everyone loved it! My father-in-law only ate the ones without the zucchini though.

Chicken and Cheese Quesadilla

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I need to start by saying that I get extremely frustrated cooking in such a small kitchen. When we move, I have certain requirements for our new house…it’s not many. It must have a kitchen with a lot of counter space, and it must have a dishwasher. Our current kitchen is lacking both of those, causing me stress!!
Anyway, here is what we made for dinner. My intention was to cook for my husband, but my frustration got the best of me. I really stink at flipping anything while cooking, grilled cheese, pancakes, and yup, you guessed it, quesadillas!
Ingredients:

2 chicken breasts (about 8 oz) boiled

Juice from 1/2 of a lime

1/4 tsp cumin

1/4 tsp ground sea salt

1/4 tsp ground black pepper

olive oil spray

8 whole wheat tortillas

1 can refried beans

1 small can diced green chiles

1 1/2 cups fat free cheddar cheese, shredded

Chopped scallions, green part only

 

What To Do:

1. Chop boiled chicken. The chopper from Pampered Chef works great for this.

2. Mix chicken, lime juice, cumin, salt and pepper in a bowl.

3. Spray olive oil on a large non-stick skillet. On a plate assemble quesadilla with 1 tortilla, spread refried beans, green chiles, chicken, scallion and cheese, top with a second tortilla.

4. Cook until lightly browned. Carefully turn with a spatula. Press down on quesadilla with spatula while cooking.

5. Makes 4 quesadillas. Cook each quesadilla  individually, re-spray the pan with olive oil spray each time too. Cut each one into 4 pieces. Serve with salsa.

Each quesadilla should be about 9 points. However, the Weight Watcher’s website is currently down, so I can not double check this.

Chicken and Rice with Pesto

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This was the dinner we were supposed to eat while camping. If camping I would have thrown this into a foil packet and stuck it on the grill. since we were at home I made it a little differently, and it still came out just as good, if not better.

Ingredients:

Olive oil (spray or regular)

2 Boneless, Skinless, Chicken Breasts, cut into small pieces

1 package precooked rice, brown and wild variety Uncle Ben’s is wonderful

1 zucchini diced

1/2 onion diced

4-6 tbs reduced fat pesto (depending on how much you love pesto)

Shredded Parmesan cheese (amount depends on your liking)
If making into foil packets, just mix all ingredients, throw into the foil packet and cook until the chicken is safe to eat.

 

1. Lightly spray a large pan with olive oil. Add onion, zucchini and chicken. Stir frequently until chicken is cooked through.

2. Add rice, pesto and cheese to the mixture. Heat until cheese is melted.

3. Enjoy your delicious meal.

Camping Food at its Finest

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Going to hotels can be pricy, and when you live in Hawaii you don’t really need to go very far for a vacation. My husband and I both enjoy camping, and there is a place right on the beach at only $12 a night. In a way this was sort of going to be our honeymoon “getaway”.

Part of the reason why we enjoy camping is the cooking part. We typically make some kind of hobo packets, and they always come out great. Cooking with the packets also allows us to use the usually nasty grills provided at the campsites.

We got a late start to this camping excursion. We had spent the day at the airshow, which was nothing short of spectacular. Planning is not always one of our strengths, we waited to do the grocery shopping until after the airshow, which resulted in having to shop at the regular store instead of the commissary which coasted more than anticipated (mishap number 1).

That also took longer than anticipated. So there we were checking in at near dark, rushing trying to set up our tent and get dinner started in the pretty much dark(mishap number 2). As we go to light the charcoal up we discover that in trying to save money, we bought charcoal that does not light itself (mishap number 3). Luckily, the little camp store had lighter fluid and my husband got there just before it closed for the night.

Despite the challenges that night, dinner came out amazing. We made Chicken and Broccoli Hobo Packets.

Ingredients:

2 Chicken Breasts

Fresh Broccoli

1/2 package of Stove Top Stuffing (chicken flavor)

2 tbs Fat Free Ranch Dressing

Cooked Bacon crumbles

About 1 cup low fat shredded cheese

A little water

1. Cut up chicken and broccoli. Mix all ingredients together in a bowl.

2. Make foil packets (or buy the kind that are already made)

3. Stuff the mixture into the packets.

4. Cook over a grill or fire. Really no idea how long but it seemed like forever. Take it off to check if it is done, if it’s not (ours weren’t) then cook it some more.

Slept like a rock. And woke up in the morning to this! (mishap #4)

We’ve camped here before and this has never happened. Either a wild pig, or a mongoose got into our food. It ate our chicken for the next dinner, meat for lunch the next day, and destroyed 2 water bottles, our ranch dressing and got dirt all in our cooler. So glad we spent all that money on food.

Fortunately, the camp shop came to our rescue again. We were able to buy lunch meat for our planned lunch. Here’s what it looked like, below are the instructions, super easy and would also be great as a party food cooked in the oven.

Take a loaf of Italian bread and slice it leaving about 1/4 inch at the bottom. In every other spot squirt a dab of Dijon mustard, then 1/2 slice of cheese and 1 piece of lunch meat of your choice (we used ham). Wrap the loaf in foil and warm on the grill.

Sadly, we were not able to find chicken breast at the camp shop. So we found a replacement and ate these instead. Hahaha.

Yes, those are corn dogs. Yes, we ate them. Yes, they were pretty darn good!

All in all, it was a great trip. When things do not go as planned, it helps us to remember them more. We were camping in paradise, it doesn’t get much better.

Easy Stuffed Peppers

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This recipe is adapted from one that I found here, on the Weight Watcher’s website. For me, one of the best parts of making stuffed peppers is how aromatic they are while cooking. Within minutes, they smell amazing. Which makes it really difficult to wait for them to be finished cooking before eating them!

We have used beef as it calls for in the original recipe, it came out great. We then tried using our chicken burgers from Costco and loved that even more. I am sure these peppers would also be delicious with ground turkey or chicken, or even a veggie patty if you are a vegetarian.
Ingredients:

2 Green Peppers

2 chicken burger patties (or other meat or meat substitute)

1 package of pre-cooked brown rice (this saves time as it is already cooked, no need to even heat it up)

1 can of V8 spicy vegetable juice

4 tbs Parmesan cheese (you can add more on top too)

Ground black pepper to taste if desired

1. If you are not using ground meat, then cut up burger patties into small pieces. Add meat, rice, 1/4 cup of the vegetable juice, and Parmesan cheese.  The mixture should look something like this:

2. Have your lovely assistant (husband) carefully slice off the top of each pepper. Or you can do this yourself. Be sure that your peppers will fit into whatever pan/pot you plan to use. It will look something similar to this:

3. Stuff each pepper with the meat/rice mixture. Save remaining mixture for lunch the next day, it’s good enough to just eat by itself!

4. Pour remaining vegetable juice over and around the stuffed peppers.

5. Cover, simmer peppers over medium-high heat for about 20 minutes.
6. Top with a little extra Parmesan and enjoy.

Creamy Chicken Pesto Pizza

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Warning! This is NOT healthy. It is however probably healthier than pizza you would order out. It is also easy to make. This pizza also tastes pretty darn good.

Creating this pizza was sort of an I have a left over pre-made pizza crust, now what can I put on it? We still had pesto left from our Costco adventure. I had picked up a whole ton of shredded cheese while shopping at the commissary a few weeks back. They had it on sale for $0.79, and the expiration date is not until sometime in November so you’d better believe I stocked up. We also had a bag of breaded Tyson chicken breasts in the freezer. We just simply love these for an easy and fast dinner.

You can probably imagine my idea coming together, pizza crust, pesto, cheese and chicken, mmmmm delicious. I brought up my suggestion to the wonderful husband to which he replied with an even tastier, more unhealthy suggestion. “Let’s go buy a can of pre-made alfredo sauce to mix with the pesto!” And that is exactly what we did!

I packed this for my lunch today and ate it with some grapes.
Ingredients:

1 Pre-made whole wheat pizza crust, the thin kind

Pesto (how much you use depends on how pesto-y you want your pizza)

About 1/2 can of Alfredo Sauce

1 small bag of part skim mozzarella cheese

2 Frozen Tyson Breaded Chicken Breasts Cooked and Cut

 

1. First, mix together the Alfredo and Pesto

2. Spread the sauce on the crust evenly.

3. Top with chicken pieces

4. Top with cheese.

5. Bake at 350 for about 15 minutes.

6. ENJOY!!