Lemony Fusilli Chicken Dish

 

  • 3 teaspoons salt
  • 8 ounces whole wheat fusilli
  • 2 tablespoons olive oil
  • 2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
  • 5 scallions, chopped
  • 1/4 cup pine nuts
  • 1 lemon, rind peeled in strips
  • Small pinch red pepper flakes
  • 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
  • 5 large basil leaves, sliced
  • 1/4 cup grated Parmesan (optional)

Cook fusilli until al dente.
Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and Parmesan.

(Recipe from fitnessmagazine.com)

Sweet & Sour Chicken

  • 1 frying chicken, cut up (I watched this YouTube to learn how)
  • 1 tbsp. melted butter
  • Dash of salt, pepper, ginger
  • 3 celery stalks
  • 1 can pineapple (chunk)
  • 2 tbsp. brown sugar
  • 3 tbsp. water
  • 1 1/2 tbsp. soy sauce
  • 1 tbsp. vinegar
  • 1 tbsp. cornstarch
  • 1 red pepper (optional)

Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 350° for 30-35 minutes (until almost done). Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, corn starch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper. Place all back into the oven for five-seven more minutes. Serve over rice or fresh chopped lettuce.

Soft Chicken Tacos

Healthy P90 dinner recipe! Enjoy

  • 4 boneless, skinless chicken breasts
  • 10 med. whole wheat flour tortillas
  • 1/4 cup chopped onion
  • 2 TBS olive oil
  • 1 (8 oz.) can tomato sauce
  • 1/2 tsp. garlic salt
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin

In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in oil until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style or place inside of a taco bowl. Makes 10 servings.

To make taco bowl: place a single shell inside of a ceramic dish to shape and bake in a low heat oven for 10 min.

Filling Choices: Shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.

Grapefruit Chicken Salad

Happy New Year!!

Like many of you, my New Year Resolution is to stop putting off getting into better shape. I am healthy and my family is healthy as far as the foods we eat here at home, but we are lacking in restaurant restraint and in scheduling time to exercise. Every resolution will fail if you do not have a plan, so I am starting the process by making a plan.

Grapefruit is an excellent source of vitamin C. It is also a good source of dietary fiber, vitamin A, potassium, folate, and vitamin B5. Grapefruit also contains phytochemicals including liminoids and lycopene. These vitamins are what I need to help boost my metabolism and to help give me the energy I need for being active all day long. I’m going to start trying new recipes that include this fresh fruit and I’ll be sharing them with you as I go.

Here is a low-calorie citrus  chicken dish. Enjoy!

 

 

  • 1 1/2 cups grapefruit segments; cut into bite- sized pieces
  • 2 cups Diced cooked chicken
  • 1/4 cup Chopped celery
  • 1 Minced scallion
  • 1/4 cup Reduced-calorie mayonnaise
  • 1/4 cup Nonfat or low-fat plain yogurt
  • 1/4 cup Minced fresh parsley

Combine all ingredients and mix thoroughly. Serve on a bed of salad greens. (Serves 3 to 4.)

Turn Dinner into Gourmet

I have been looking for a way to make whole wheat pasta taste better so the children will start liking it. I admit that wheat pasta in spaghetti tastes like a special brand of cardboard, but I found an article I’d like to share about how to help the taste of your food without changing the taste. This article to me says that I can change the taste of my food without adding or subtracting from the original menu.

Lets take a look!

Learning how to enhance a meal in order to stimulate appetite and increase overall eating pleasure isn’t difficult, but it does require a willingness to experiment.

11 tips that make plain food taste great

  • When eating, think of yourself as an explorer. Sample small portions of food and try to discover the flavors contained within them. Note the reactions that your body and spirit has to them. Consider even writing them down.
  • Try to figure out the ingredients of the food that you’re eating – assuming you’re not the one who cooked it. Focusing on discovering the ingredients will make you more attuned to the smell, taste and texture of the food, so you will savor and enjoy them more than ever.
  • Make your food visually appealing. Obviously, eye appeal is often the first step in eating.
  • Make your mealtimes pleasant. A correct mealtime atmosphere is very important in order to make the food taste better. Set the table, add candles, a good wine, and put some fine, low-volume music on. Don’t keep this only for special occasions… Also, art can really add to the creation of the mood.
  • Whenever possible, eat with family and friends. This can play an important part in enjoying your meal. Friends and family meals should be something to look forward to and provide an opportunity for conversation.
  • For many decades, professional chefs have used a ‘secret’ technique to enhance the visual appeal of their dishes and baked goods. What mysterious ingredient gives their creations a richer look and a darker, more appetizing appearance? It is caramel color — manufactured by cooking corn syrup. Don’t be afraid to experiment with it yourself. An experiment with discolored food presented subjects with simple American cheese melted on toast. But instead of the usual intense orange/yellow color, it was a bright, neon turquoise. Most of the participants thought it tasted terrible and a few even refused to try the stuff.
  • Adjust the lighting. Lighting is really an important accent. It adds texture and color and glow to the food. There’s not a lot of knowledge about what lighting can do and most people take it for granted – it’s either on or off. Experiment with it and you’ll notice that the food might actually start looking better that you would’ve imagined!
  • Experiment with different garnishes. You can turn an abject failure into a passable entrée with some chopped parsley and a few edible flowers; and you can catapult a well-executed dessert from merely sublime to truly divine with spun sugar and a raspberry coulis. Small and efficient.
  • Enjoy the smell of the food you’re eating in the way you enjoy the smell of good cologne or perfume, or a wonderful smell of flowers. Smell it with your nose and not your stomach. Unlike your heart, your stomach will not lie to you.
  • The more you eat, the less flavor; the less you eat, the more flavor. – Chinese Proverb
  • Finally, the most important aspect: everything - the above tips - has to work together.

You know how going to a favorite restaurant just feels right, like the planets are in alignment when you eat there? Chances are it’s the result of more than great food. And chances are that you could replicate that feeling right in the comfort of your home by following the above tips.

Now, I know some people will say they just eat to live, not live to eat; but for me it is a shame to search everywhere for satisfaction and pleasant feelings while overlooking something with so great potential – especially something that we regularly do multiple times daily. Food has always been about quality, not quantity, and the above tips produced a sensible shift regarding the quality of my meals.

Posted by Titus-Armand On October – 26 – 2007
For me, this article tells me to SLOW DOWN! Don’t just cook a fantastic meal and get it to the table as fast as possible so that hungry little mouths can have it gone in less then five minutes (Or if you have a four year old like I do, their hungry mouth complains about how they will not eat it). It tells me to take my time and think about the whole experience, not just the planning of the meal, cooking the meal, setting the meal on the table, but plan from start to finish with the same amount of love.
I need to ask though… where do I sneak the time from?

Italian Chicken Soup

  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • 3 large garlic cloves, chopped
  • 1 tablespoon dried basil
  • 2 teaspoons fennel seeds
  • 1/4 teaspoon dried crushed red pepper
  • 6 cups organic chicken broth
  • 2 medium zucchini, diced
  • 1 carrot, diced
  • 1 9-ounce package fresh cheese ravioli
  • 1 1/2 cups diced cooked chicken

Grated Parmesan cheese

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately.

Chicken with Tomatoes and Thyme

  • 1 lemon
  • 1 28-ounce can diced tomatoes
  • 8 sprigs thyme
  • 1 tablespoon capers
  • 4 small chicken thighs
  • 4 small chicken drumsticks
  • kosher salt and pepper
  • 2 tablespoons olive oil

Slice the lemon into rounds. In a small bowl, combine the tomatoes and their liquid, lemon, thyme, and capers.
Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oven to 400° F. Place chicken into a casserole dish and drizzle with the oil, using 2 teaspoons. Pour tomato mix into dish with chicken.
Roast until the chicken is golden brown and cooked through, about 50 minutes.

Cinnamon Chicken

  • 4 skinless, boneless chicken breast halves
  • 1 tsp ground cinnamon
  • 2 TBS Italian-style seasoning
  • 1 1/2 tsp garlic powder
  • 3 tsp salt
  • 1 tsp ground black pepper
Place chicken in a lightly greased 9×13 inch baking dish.
Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

Marinated Chicken Cubes

Bocconcini Di Pollo (Marinated Chicken Cubes)

(From The Classic Cuisine of the Italian Jews II, by Edda Servi Machlin)
Serves 6.

  • 2 pounds skinless, boneless chicken breast
  • 2 tsp salt
  • 1/4 tsp ground white pepper
  • 2 tsp fresh or 1 tsp dried rosemary leaves
  • 2 cloves garlic, minced
  • 1 cup olive oil
  • 1/4 cup clear chicken broth
  • juice of one lemon

Wash chicken breast and pat dry. Remove and discard all fatty parts and tendons. Cut into 3/4 inch cubes.

Place in a small saucepan with salt, pepper, rosemary leaves, and garlic. Toss to distribute the seasoning evenly. Add all the oil and set aside in the refrigerator for several hours or overnight.

Place on moderately high heat and brown for 10 minutes, stirring frequently. Add the broth and let the steam bring the flavors together for 1 minute. Add lemon juice and remove from heat. Serve with its gravy

Vigo Brand – Spanish Rice Chicken Casserole

I needed a quick supper. I had a bag of Vigo yellow rice in the cupboard and chicken in the freezer. Below is the recipe I came up with.

  • 3 boneless skinless chicken breasts
  • 1 celery
  • 3 sprigs fresh thyme
  • 1 sage leaf
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup white cooking wine
  • 2 cups water
  • 1 bag Vigo Saffron- Yellow Rice

Preheat the oven to 350°

Place the chicken into a casserole dish that has a tight fitting lid.

Add all ingrediants except 1 cup of the water and the rice.

Place cover on to the dish and bake for 40 minuites.

Remove from the oven. Remove thyme, sage and celery; saving the liquid keeping it in the dish.

Dice the chicken into bite size pieces.

Place the rice, plus the remaining 1 cup of water, into the casserole dish. Add the diced chicken back to the liquis and rice.

Place the cover back on the dish and return to the oven for 25 more minutes.

Serve with a steamed vegetable and enjoy!

Chicken n Wild Rice Veggie Pot Pie

  • 1 can chicken wild rice soup
  • 1 bag frozen mixed vegetables
  • 1 tsp fresh rosemary
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup milk
  • 2 pie crust

Preheat the oven to 350°

Line a pie pan with one of the crusts. Mix ingredients in a large bowl. Pour ingredients into prepared pie shell. Top with remaining pie crust.

Bake 30-35 min.

Let cool 10 min, then serve.

Autumn Chicken

  • 1 large onion, sliced
  • 1 tablespoon olive oil
  • 2 cups sliced peeled tart apples
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 cups unsweetened apple juice
  • 2 tablespoons honey
  • 1 TBS sliced Almonds

In a skillet, saute onion in oil until tender; add apples and almonds, saute 1 minute longer. Place chicken in a greased 13-in. x 9-in. baking dish. Top with onion mixture. Combine apple juice and honey; pour over all. Cover and bake at 350° for 45 minutes or until meat juices run clear.

Yield: 6 servings.

Sticky Chicken Legs II

This recipe comes from Leah over at Leah’s Cookin.

I think I’ll give it a whirl this week and see how it rates with my own picky eaters! From the pictures, it looks like a thumbs up already!

Ingredients:

  • chicken legs
  • 1/2 cup ketchup
  • 2 Tbs honey
  • several shakes of Worcestershire sauce (gluten free of course!)
  • salt and pepper to taste

Preheat oven to about 350 F (180 C).

Mix all of the ingredients up in a bowl.

Line the legs up in a roasting pan or glass dish and brush the sauce all over them. If you don’t have a brush, then dunk the legs in the sauce. Leah says she finds that the sauce sticks best to the legs when they are dry. So, after washing the legs in water, dry them off with a paper towel.

Bake in a hot oven until done! It usually takes about 30-40 minutes. You might want to cover it for the first 15 minutes with tin foil, and leave uncovered for the rest of the time. Leaving it uncovered increases it’s stickiness, which is key to the yumminess.

Serve with baked corn on the cob and either roasted potatoes or brown rice.

Week 17 Menu

 

Friday

Left-Overs / Clean out your fridge / Go Shopping for the Menu

Saturday

Steak Fajitas, Apple Pie with homemade crust

Sunday

Pomegranate Pork Chops, Mashed Potatoes, Asparagus

Monday

Chorizo and Eggs in a Tortilla

Tuesday

Cauliflower Mac and Cheese

Wednesday

Zesty Taco Bake

Thursday

Home-Made Chicken Noodle Soup with Home-Made Noodles