Bruschetta Chicken

Earlier this week we grilled 5 chicken breasts and stuck them in the fridge as an easy weeknight prep.  Simple to grill (all you need to do is season with salt and pepper) and you are good to go for a quick dinner prep... just a note, if you're going to take this approach - microwave the breasts (do not stick them back on the grill or in the oven otherwise it'll dry it out).

Now, I just had to think of ways to top the chicken breasts and change it up so we don't get bored.  In scoping Pinterest I saw a recipe for Bruschetta and *ding* there we go!  Talk about an easy and delicious dinner.

Side of green beans coated in Salt, Pepper, and a little Garlic Powder.

Ingredients

• Chicken Breasts (2-4, depending on serving size)
• 3 Tomatoes, Chopped
• 1/2 - 1 Small White Onion, Chopped
• 2 Garlic Cloves, Minced
• 2 tbl Fresh Basil, Chopped
• 1 tsp Olive Oil
• 1 tsp Balsamic Vinegar (I added a little extra because I love this combo)
• Salt/Pepper

Directions

1. Coat chicken with salt and pepper and cook in a pan for 3 minutes on each side (over medium heat).  Remove from pan.
2. Coat pan with 1 tsp of olive oil.  Once hot, throw in the chopped onions until they become transparent (3-4 minutes).  Add garlic for an additional 1 minute.
3. Lower the heat to Medium-Low and add tomatoes, basil, balsamic vinegar, and S&P.  (This step is just to warm the mixture so you don't want to cook it too much longer).
4. Top chicken with Bruschetta Topping and enjoy!  As you can see from the picture, we had a side of green beans and it was the perfect combination.

Overall this is a great, simple dinner for a weeknight as it only takes 20-30 minutes tops to prepare.  Plus, can you really go wrong with anything basil?!

Drunk Mushroom Chicken

Dinner last night was a go-to favorite in this household.  While I love calling it "Drunk Mushroom Chicken" in all actuality it's just a White Wine, Mushroom Sauce that is absolutely delicious.  Easy to make because there aren't that many ingredients - this recipe takes a total of about 45 minutes to make (prep time included).  The recipe below is for 2 servings, but adjust accordingly for family portions.

Not the most accurate (or enticing) picture, but to be fair this was my first experiment with the dish.  It has since gotten a lot tastier.

Ingredients

• 2 chicken breasts
• 1 cup of sliced mushrooms (I used Baby Bella)
• 1 small onion, chopped
• 1 clove garlic, minced
• Olive oil (I used as a spray to coat the pan)
• 1/2 cup white wine
• 2/3 cup low-sodium chicken broth
• 2 tbl sage
• 1 tbl oregano
• salt
• peper

Directions

• Season chicken with salt and pepper.  In a pan, spray (or pour) olive oil and cook the chicken on each side for 3 minutes.  Remove from the heat and keep covered to keep the chicken warm.
• In the same pan, add more spray and place the onions and mushrooms over heat for 4-5 minutes.  Then, add the garlic for 1 additional minute.
• Pour the broth and wine in, along with the spices, and let simmer for 15 minutes (or until sauce has reduced).  For the final 5 minutes place the chicken back in the saucepan.
• Serve with side and enjoy!

Notes

• We like to serve this with either bread or quinoa to soak up the additional sauce and steamed veggies.  (In retrospect, a great option would be asparagus).

Quick and Easy Egg McMuffins

Always running out the door in the morning?  I know, personally, that extra 10 minutes of sleep in the morning tends to outweigh my desire to make a full out breakfast.  Just ask Chris... I am NOT a morning person so the only interaction I have before my coffee tends to be my snooze button.  But did you know, health experts say the most important meal of the day is breakfast?

Ok, now I just feel like one of those health articles you read on Yahoo while you're bored at work, but my friends it's true!  There's nothing like a kick start to your metabolism like a healthy breakfast of carbs and protein.  So what's a girl (yes, or guy) to do when you'd rather take the time to sleep than sit down and eat?... Pre-made Egg McMuffins!

This is seriously one of the easiest recipes to pre-make and grab in the morning.  All you need - eggs, non-stick spray, a muffin pan, some english muffins, and toppings of choice (cheese, spinach, meats, peppers... you name it).

Egg disks - this is the bread and butter of the recipe, right here.  Ok, not literally bread and butter... but the key ingredient.

Ingredients

• Non-Stick Spray
• 6-12 Eggs
• Salt to taste
• Pepper to taste
• Optional - Oregano, Garlic Powder, Onion Powder, Paprika (you choose your spices)

• English Muffins
• Spinach
• Cheese

• Muffin Tin
• Toaster
• Microwave

Directions

• Pre-heat the oven to 350 degrees and spray the muffin tins with non-stick spray.
• Crack eggs into muffin tins and add seasonings.  Put in the oven for 15 minutes (less time if you like your yolk more runny).
• Let cool before removing from muffin pan and place in tupperware.  I wouldn't keep them in the refrigerator for longer than a week or two so keep that in mind before you make two dozen+ eggs in one sitting.

• When you're ready in the morning, pop an egg disk with some cheese on it in the microwave for 15-30 seconds while you pop the english muffin in the toaster.  
• Put together your sandwich with optional toppings and your good to go!

Summer Bean Salad (w/Shrimp)

Ok, so I officially have a go-to summer treat for you readers!  I found this recipe from the magazine Eating Well's 2010 summer edition and let me tell you, it is tasty.  The perfect light meal for a hot day - this fills you up with the protein from the beans and the lightness of the olive oil/lemon dressing keeps you from feeling bogged down.  The best part - it honestly takes no more than 30 mins to make.  (You know that's an uber-win in my book).  This honestly doesn't even need the shrimp so don't let that scare you away from trying it!

Things to note:

- In my opinion the salad itself can stand on it's own.  It's seriously that good.  Optional idea would be to add quinoa to bulk it up.  I have to give credit to Chris for this one as the boy has become obsessed with the stuff.  It really was a good idea.

- We cut the recipe in half to accommodate for just Chris and I (plus lunch tomorrow), but the recipe below makes 6 servings.  Keep that in mind and cut the recipe in half if need be.

- The original recipe calls for White Beans (aka Canelli Beans) but I only had black beans in my pantry.  Both would clearly work, so pick your preference.

- Try your best to use fresh herbs, but keep in mind dried herbs work just as well.  I ended up using dried herbs, but I can't wait to try it with fresh ingredients.

- Last but not least, while the original recipe calls for a grill I just cooked my shrimp in a pan.  It turned out just as well.  I may or may not have underestimated the amount of shrimp we would eat... keep in mind I wouldn't touch the stuff before I changed my diet so I'm still learning here.  (And yes, Mom, I do eat... *Tangent alert*  As a child I was one picky eater.  As in I would only eat hamburgers... even at a Mexican restaurant.  As a result, I still get shock from my family when I eat food that isn't in the form of a patty covered in ketchup.  Anyway.....)

Ingredients:

• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons packed fresh oregano, minced
• 2 tablespoons packed fresh sage, minced
• 2 tablespoons minced fresh chives
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2 15-ounce cans cannellini beans, rinsed
• 15-20 cherry tomatoes, quartered
• 1/2 white onion, chopped
• 1 cup finely diced celery
• 24 raw shrimp (21-25 per pound), peeled and deveined

Directions:

1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes, onions, and celery to the large bowl; toss well.
2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
4. Oil the grill rack or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing. 

Just a Funny Picture to Get Through the Day

I've been sick and dealing with leftovers lately so no new recipes this week so far. However, I am posting this for readers enjoyment. Happy nomming....

Authentic Thai Curry

So for those who don't know, I have a slight obsession with Thai food.  Give me a good curry and I am such a happy camper.  Yesterday, at the last minute I decided to change my dinner plans (once again disappointing Chris a little as I had gotten his hopes up with trying a Sloppy Joe recipe... in my defense I wanted to make homemade buns, which need to be made overnight.  And for the record, the bread turned out so tasty so that will be coming up).

Ok, enough with the tangent - so this started by being based off a Chocolate Covered Katie recipe (and no, sadly it was not covered with chocolate), but as I went and changed things around it really did take a life of it's own.  That being said, when I tell you I overestimated the amount it would make... well, that may be an understatement (a severe understatement).  This ended up being enough to feed an army.  The recipe below is adjusted slightly from what I made so there are more reasonable portions, so make sure you taste as you go to get the right balance of spices.  The spicy sauce is complemented by the sweetness of the sweet potato.  As Chris put it, this could be served in a restaurant and you wouldn't think twice.

Ingredients


  Sauce

All my spices lined up nice - OCD, much?

• 4 tbl curry powder
• 1 1/2 tsp paprika
• 1/2 tbl sage
• 1 tbl coriander
• 4 heaping tbl tomato paste
• 1 1/2 c cocunut milk
• 1/8 tsp salt
• 1 T garlic
• Optional - I added a dash of garlic powder for an extra kick of garlic

• Handful Spinach (chopped)
• Handful Kale (chopped)
• 2 Bell Peppers, diced
• 1 Onion, diced
• 3/4 Cup Cauliflower - Steamed
• 3/4 Cup Green Beans - Steamed
• 1 Roasted Sweet Potato
• 3/4+ C Chicken Broth (try for the no to low sodium)
• Optional - Black Beans or Grilled Chicken Cubed

  

Directions

 

1. To begin, prepare the veggies - wrap the sweet potatoes in foil and stick them in the oven at 400 degrees (preheat optional).  Steam the cauliflower and Green beans and set aside.
2. In a small saucepan, add the first 8 ingredients and mix well.  Set on low and let the flavors meld together over the heat 
3. In a separate pot or wok (make sure it's big enough to combine all the ingredients in), sauté the peppers, onions, spinach, and kale.
4. Cut the sweet potato into cubes and add to the peppers with the green beans, cauliflower, and onions.  [This is where you'd add the chicken or black beans].  Cover with the sauce and add chicken broth to mixture.  Stir well and keep over very low heat.  Let it sit until ready to serve.

I will say, it tastes better than this picture gives credit for.

Carrot Cake Protein Muffins

This is saying a lot, but this is by far and away my favorite dessert/snack.  Now, think about carrot cake... I am sure that the first thought across your mind has never been healthy.  Well, Dashing Dish has done it again and managed to create one of the tastiest, and healthy version, of a great treat we've all come to love.  Like the other protein bars below, these are a great option as a snack because they keep you nice and full thanks to the added protein.  Not to mention they are some of the moist muffins you will ever taste.

Check out the recipe below for Carrot Cake Protein Muffins:

I seriously believe these were handed down straight from God himself... YUM.

Ingredients

• 3 egg whites
• 1/4 cup Skim Milk (or milk substitute of choice - personally used almond milk)
• 1/2 cup Unsweetened Applesauce
• 1 tbs Vanilla Extract
• 1/2 cup Whey Protein, vanilla or plain*
• 1 cup Old Fashioned Oats
• 1/8 tsp Salt
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 cup Sweetener of Choice
• 1/2 tsp Pumpkin Pie Spice
• 2 tsp Cinnamon
• 1 1/2 cup Finely Grated Carrots
• Optional, but highly recommended (didn't do it on the first go, but will be trying it next time around): 1/3 cup walnuts, finely chopped

• Optional Frosting*
• 1 pkg whipped or reduced fat cream cheese, softened
• 1/8 cup Baking Stevia or Sweetener of Choice
• 1 tsp Maple extract -- OR try Maple Agave Syrup instead of Maple Extract & Stevia

* You can substitute the Whey Protein with an addition 1/4 cup oats.
**To make them more dessert-like you can turn them into cupcakes with a maple frosting!  I don't think they need it personally, but if you have a sweet tooth, by all means add the frosting to top it off.

Ready to go in the oven...

Directions

1. Pre-heat oven to 350 degrees.  Stick proof muffin tins (recipe makes 12 muffins) with non-stick spray, foil, or silicone muffin-liners.  Avoid paper liners because the oats have a tendency to stick to those.
2. Combine all ingredients with 1/2 a cup of the Carrots in a blender (also leave out the walnuts if you plan on adding them) until smooth.
3. In a bowl, gently fold in the carrots [and walnuts].  The less worked it is, the fluffier it will turn out.
4. Spoon the batter evenly into 12 muffin tins.  Bake for 20-25 minutes or until golden brown on top.  Remove them from the pan and allow them to cool at room temp.
5. Optional Frosting: use a hand held mixer or beater [or KitchenAid if you're lucky enough to own one... I will hate you out of jealousy however*] to cream the cream cheese and sweetener.  Chill in the fridge while muffins are baking/cooling and spread on top once they're nice and cool.

Notes

• Because of the ingredients, these need to be chilled if you're not eating them all at once.  Throw them in the freezer and pop 'em in the microwave when your ready to have a tasty treat.
• As I mentioned above, I don't think they need a frosted topping but if you like sweet or want a real "treat" the maple would complement these really well.
• Invest in the silicone wrappers - I found them at Marshall's for $5 and let me tell you - they literally slid out with no effort.  I was shocked!  Anything you make with oats tends to be a challenge, but these were nothing for the silicone wrappers.

• Same note about the Whey Protein as the Blueberry Lemon Protein Bars, but here I go again (sorry for repetitiveness) I found the Designer Vanilla Whey Protein Powder at Trader Joe's.  Now I know you may think, why would I waste the money on something that I won't use ever... Well, you can definitely use it more than you think!  Whether it's upping the protein in baked goods or adding it to smoothies, the protein helps you stay fuller longer.

• Seriously, if you're going to try a recipe I have made... this is the one to try.  I mean it.  For real.

NOM - notice how easily they came out of the silicone liners.  Good investment.

Recipe via DashingDish.com