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Archive for the ‘Chicken’ Category

South Beach Chicken Paella

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Looking for a nice healthy dish that’s pretty quick and simple? I recommend trying this dish if you have some saffron around. It came together pretty quick and it was quite tasty.

Enjoy!

South Beach Chicken Paella
Source: The South Beach Diet Quick & Easy Cookbook

1 ½ pound boneless, skinless chicken breasts, cut into ½ inch pieces
1 tablespoon extra virgin olive oil
1 medium onion, chopped
½ cup roasted red bell pepper (from a jar), drained and thinly sliced
2 cups low sodium chicken broth
¼ teaspoon saffron
3 tablespoon chopped fresh parsley
Salt and freshly ground pepper

Season chicken with salt and pepper. Heat olive oil in large, straight sided skillet over medium high heat. Add chicken and onion; cook, stirring often, until onion is softened, about five minutes.

Stir in rice. Add red peppers, broth, and saffron; bring to boil.

Cover, reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes. Stir in parsley, season to taste with salt and pepper and serve.

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Chicken Piri Piri

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Trying to find different chicken recipes I came across this recipe in my South Beach Cookbook. My husband was on the fence with this recipe it was different but it was worth a try. The original recipe is using this as a marinade/baste and grilling the chicken. I ran out of propane so I prepared this dish as shown below.

Enjoy!

Chicken Piri Piri
Adapted from: The South Beach Diet Quick & Easy Cookbook

¼ cup extra virgin olive oil
2 tablespoons cider vinegar
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
¼ teaspoon red pepper flakes
¼ teaspoon salt
4 boneless, skinless chicken breasts (I only used two)

Whisk together oil, vinegar, jalapeno, garlic and red pepper flakes, and salt in a small bowl. Place chicken in baking dish and pour mixture over it. Bake in the oven pre-heated at 375F for 35-40 minutes or until juices run clear.

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Cajun Chicken Alfredo

Cajun Chicken Alfredo

So the way to my man’s heart is this Cajun Chicken Alfredo. Since this isn’t the healthiest of meals but is my husband’s favorite this is our special occasion meal. I love to make this and I’ve been playing with this recipe to make it my own but for right now I’m going to share with you the original recipe.

Enjoy!

Cajun Chicken Alfredo
Source: RecipeZaar

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained (I’ve also used penne noodles)
grated parmesan cheese (optional)

Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
Add onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings – basil, lemon-pepper, salt, garlic powder, teaspoon pepper ; heat through.
Add linguine and toss; heat through.
Top with Parmesan cheese

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Day Two:

So we are learning there isn’t much of a variety to some of our menu so bear with us if this is very boring to you.

*FYI-(M) is my husband

Breakfast:

(Me) 2 eggs, 2 pieces of bacon, Green tea

(M) 4 pieces bacon, ½ cup milk, yogurt

Mid-Morning:

Skipped

Lunch:

(Me) Tuna salad, salad with mozzarella cheese and red onion, green tea, yogurt, and a cheese stick

(M) Mexican Chicken Soup, yogurt, cheese stick

Mid-Afternoon:

(Me and M) Nuts

Dinner:

(Me and M) Parmesan Crusted Chicken (I stuffed mine with a little feta and sun dried tomatoes yum!)

(Me) Stuffed Baked Tomatoes

(M) Low Fat Cottage Cheese

RECIPES:

chicken-and-tomato

Parmesan Crusted Chicken and Stuffed Baked Tomatoes

Tuna Salad
Source: Unknown

2 cans Tuna (I use solid white Albacore)
2 hard boiled eggs
1 T more or less of Fat Free Mayo

Mix all together and refrigerate. You can also add in some thawed frozen peas.

Parmesan Crusted Chicken
Source: I found it on a blog over a year ago and forgot to copy the source, I’m still looking for it

1 packet of dry Italian dressing seasonings
½ cup Grated Parmesan
1 teaspoon garlic powder
2 boneless skinless chicken breasts

Pre-heat oven to 375F. Mix seasonings and cheese together. Wet chicken under water and dredge in parmesan mixture. Place in a greased baking dish and put chicken in the oven for 25-30 minutes or until done.

For an added bonus I stuffed my chicken with a little feta and sun dried tomatoes, it defiantly took this dish to the next level.
Stuffed Baked Tomatoes
Source: The South Beach Diet Quick and Easy Cookbook

4 plum tomatoes, halves lengthwise
1/3 cup shredded part-skimmed mozzarella cheese
¼ cup roughly chopped fresh basil leaves
2 tablespoons freshly grated parmesan cheese
1 garlic clove, minced
Salt and freshly ground black pepper

Heat oven to 400F.

Scoop out the middle of each tomato half with melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, parmesan, garlic, and a pinch of salt and pepper.

Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes, serve warm.

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Day Two:

Breakfast:

(Me) 2 eggs, 2 pieces of bacon, vegetable juice

(M) 4 pieces bacon, ½ cup milk

Lunch:

(Me) Tuna salad, salad with mozzarella cheese and red onion, green tea, yogurt, and a cheese stick

(M) Rustic Tomato Soup (recipe below), nuts, cheese stick

Dinner:

(Me and M) Meat Mounds

(M) Low Fat Cottage Cheese

Rustic Tomato Soup

Source: South Beach Diet Quick and Easy

1 tablespoon extra-virgin olive oil

3 garlic cloves, chopped

1/4 teaspoon red pepper flakes (optional)

1 (28-oz) can unsalted diced tomatoes

2 tablespoons chopped fresh basil

2 (5.5-oz) cans low sodium vegtable juice

salt and freshly ground black pepper

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Day One:

So far so good, here’s a break down of today’s menu:

*FYI-(M) is my husband

Breakfast:

(Me) 2 eggs, 2 pieces of bacon, 1 cup coffee

(M) 4 pieces bacon, ½ cup milk

*** Normally two pieces of bacon would be your max but we tweak the rules a little to accommodate my husbands picky eating. Probably won’t yield the best results but it’s some thing. ***

Mid-Morning:

(Me and M) Yogurt

I wasn’t hungry for a snack so I saved the yogurt for lunch. I probably should have eaten it and just save it for later but I was hungry at that point.

Lunch:

(Me and M) Mexican Chicken Soup (recipe to come)

(Me) Diet White tea

Mid-Afternoon:

(Me and M) Cheese stick

Dinner:

(Me and M) Ribeye w/ Seasonings (recipe below)

(Me) Mushrooms w/ Thyme (recipe below)

(M) Green beans

steak-and-mushrooms

PW’s Steak Seasoning
Source: Pioneer Woman

Ribeye Steak (We’ve used all sorts of steaks so don’t limit yourself to ribeye)
1T Lawry’s seasoning
3T lemon pepper
1 tsp kosher salt
Ground black pepper

Mix seasoning together then rub seasoning on steak. We then grilled the steak until it was done. I would look at Pioneer Woman’s recipe for her version, which is quite a bit different.

Sautéed Mushrooms with Thyme
Source: The South Beach Diet Quick and Easy Cookbook

1 teaspoon extra-virgin olive oil
1/2small red onion, thinly sliced
1/4 teaspoon dried thyme
1 pound white or cremini mushrooms, quartered
Salt and freshly ground pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onion and thyme, reduce heat to medium, and cook until softened and lightly brown, about 2 minutes.

Add mushrooms and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season well with salt and pepper and serve hot.

Mexican Chicken Soup
Source: South Beach Diet Quick and Easy

1 tablespoon canola oil
1 small onion, chopped
1 jalapeno pepper, diced
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups lower sodium chicken broth
1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 cups mild salsa
salt and freshly ground black pepper

Heat oil in a large pan over medium heat. Add onion amd jalapeno; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.

Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.

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Orange Chicken

o-chicken

I don’t know where Chinese take out food has been all my life but I’m so happy I found it my senior year of college. The other day I was craving orange chicken and decided I would attempt to make it myself.  I’m glad I did because mmmmm…this stuff was good. I used the recipe I had starred in my goggle reader from Annie’s Eats, she has so many good recipes, I thoroughly enjoy reading her blog.

My picture shows the chicken piled high on a plate but this recipe can be enjoyed on a bed of white or friend rice.

Enjoy!

Orange Chicken

Source: Found on Annie’s Eats, adapted from Joelen’s Culinary Adventures, originally from Cooking at Home with America’s Test Kitchen

Ingredients:

For the marinade and sauce:

1 ½ lbs. boneless skinless chicken thighs or breasts, cut into 1 ½” pieces

¾ cup low sodium chicken broth

¾ cup fresh squeezed orange juice

1 ½ tsp. grated orange zest

8 thin strips orange peel (optional)

6 tbsp. distilled white vinegar

¼ cup soy sauce

½ cup dark brown sugar

3 medium garlic cloves, minced

1 tbsp. fresh grated ginger

¼ tsp. cayenne pepper

1 tbsp. plus 2 tsp. cornstarch

2 tbsp. cold water

For coating and frying:

3 large egg whites

1 cup cornstarch

½ tsp. baking soda

¼ tsp. cayenne pepper

3 cups peanut oil (or canola oil)

Directions:

For the marinade and sauce, place the chicken in a Ziploc bag; set aside.  In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved.  Measure out ¾ cup of the mixture and pour it into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all pieces are coated with the marinade.  Refrigerate 30-60 minutes, but no longer.  Bring the remaining mixture in the saucepan to a boil over high heat.  In a small bowl, stir together the cornstarch and cold water; whisk the cornstarch mixture into the sauce.  Simmer, stirring occasionally, until thick and translucent, about 1 minute.  Off the heat, stir in the orange peel (if using); set the sauce aside.

For the coating, place the egg whites in a pie plate and beat with a fork until frothy.  In a second pie plate, whisk together the cornstarch, baking soda and cayenne until combined.  Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels.  Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to cornstarch mixture and coat thoroughly.  Place the dredged chicken pieces on another plate or a baking sheet.

To fry the chicken, heat the oil in an 11- to 12-inch dutch oven or straight sided sauté pan with at least 3 qt. capacity over high heat until the oil reaches 350° on an instant read or deep fry thermometer.  Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.  Transfer to a paper towel lined plate.  Return the oil to 350° and repeat with the remaining chicken.

To serve, reheat the sauce over medium heat until simmering, about 2 minutes.  Add the chicken and gently toss until evenly coated and heated through.  Serve immediately.

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dinner-plate

Take a look at that plate…mmmm….while I was going through my South Beach Cookbook and found this recipe and I knew it was going to be a must bake for this week. I was trying to find something to go with it so I whipped up a batch of biscuits that had a little surprise in the middle.

Enjoy!

 

Baked Pesto Chicken

Source: South Beach Quick and Easy Cookbook

½ cup pesto
2 chicken breasts
Salt & Pepper to taste
1 cup Mozzarella cheese

Pre-heat oven to 375 degrees. Spoon ¼ cup of  pesto in the bottom of a 9×13 dish. Salt and pepper chicken and place in the casserole dish. Spread remaining pesto on the chicken. Cover with foil and bake the chicken until cooked through, 25 minutes. (I found I had to cook the chicken much longer.) Once the chicken is cooked remove the foil and sprinkle the cheese on top of the chicken. Place back in oven until the cheese has melted.

chicken-in-pan

Three Cheese Garlic Biscuits

(Sorry for my measurements, I kind of just tossed in a little bit of this and a little of that)

2 ¼ cups Bisquick
2/3 cup milk
1 handful (about 1 cup) of Cheddar cheese
Italian seasonings, to taste
Garlic Powder, to taste
3 Mozzarella cheese sticks
2 tablespoons butter, melted
Additional garlic powder
Parmesan cheese

Pre-heat oven to 375 degrees. Mix bisquick, milk, cheddar cheese, seasonings, and garlic powder together. Spoon dough onto greased baking sheet. Cut each cheese stick into three equal parts. Place each stick in the middle of the biscuits and cover it with dough so you can’t see it. Pop the biscuits in the oven and bake until golden brown. 15-25 minutes. Once the biscuits look done pull them out of the oven and immediately brush the biscuits with butter then sprinkle with garlic power and Parmesan cheese.

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