Ingredients
- 1 tbsp butter, softened
- 1 tbsp fresh Italian parsley (coarsely chopped)
- 2 large tomatoes
- ½ cup Italian seasoned bread crumbs
- ¼ cup parmesan cheese
- Italian seasoning and pepper to taste
- 8 oz Publix chunky chicken salad
Tomatoes Stuffed with Chicken Salad (makes two servings - 310 calories per tomato) Ingredients
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Today was a wonderfully relaxing day…poolside! I got home about 15 minutes before Jerome, and had planned to make Garlic & Rosemary Chicken with a Roasted Tomato salad, but with the short timing I cut out the salad (takes 30+ minutes to roast those tomatoes!) and paired the chicken with fresh corn on the cob. The chicken recipe is wicked simple to make – and the rosemary came from my garden!Ingredients:
~ In a medium/large bowl, add the salt & pepper with the olive oil. Mince the garlic…smaller the better and then add to the bowl. Mix up the ingredients and then add in the rosemary leaves. Place the chicken in the bowl to coat…let marinate for about 10 minutes or so.
I was thawing chicken…and wondering what the heck I was going to make for dinner! I was thinking shish kababs or something on the grill, but I couldn’t find a recipe that 1. I liked and 2. That didn’t have 17 million ingredients – that I didn’t have on hand! I finally found this recipe (no kabobs nor on the grill) and thankfully Jerome absolutely loved it – he kept sneaking to the kitchen for more chicken bites. Pretty dang easy – only 5 ingredients – and I could even make these as appetizers for a party!!!
Sweet & Spicy Bacon-Wrapped Chicken Ingredients:
I love finding new recipes, especially if they are 1. Simple (not too many ingredients or steps!), and 2. When I have all ingredients at home, so I don’t have to make a run to the grocery store!!!! Last night’s dinner had both of those – it was simple and I have everything on hand. I probably would do less mustard for my taste (or more syrup) but Jerome loved it as I made it. If you make this, know that if you like more sweet/less mustard, change up the quantity a bit!
Ingredients:
Jerome was at an ‘offsite’ event for work for a couple of days (he got to stay at the Sawgrass Resort the lucky duck!) so I got to relax with Hayley…and I didn’t really cook anything! Tonight when he came home I decided to make a nice Italian dish with some of my fresh basil from the garden – quite yummy! I also wanted to try out Quinoa spaghetti with the dish I made, and even Jerome liked it…definitely will do again. Bon Appetit!
Tomato Basil Chicken (makes 3-4 servings) Ingredients:
Tonight’s dinner was an easy one, as neither Jerome or I feel great…but this was a simple and yummy meal! I paired it with some steamed broccoli & milk, and the whole meal was 545 calories. Cheers!
Honey-Glazed Chicken:
As I have been enjoying my new found free time, I have been exploring my culinary skills. Some have been “not so great” and some have been “out of this world amazing”…and tonight’s dish got several high-5’s and exclamations of happiness from Jerome!!! I will say that there were more than my usual handful of ingredients, and multiple steps involved, but it totally was worth it. If you have an hour of prep time, DO THIS RECIPE. PS – this is courtesy of Cuisine…and I have to give my mom & dad kudos for continuing to give me a subscription to this awesome magazine every year J
Tonight we had planned for a dinner when Jerome came home, but around noon we both realized that our friend Tim was in town from Denver! We went to his happy hour get-together at WOB (they have Magners!) and caught up with him and a few other friends. Afterwards we came home, and I wanted to make something quick so we wouldn’t be eating late, so I did a new take on stuffed peppers…and I think it’s our favorite thus far. Check it out…Only 330 calories!!!!!!!!! (NOTE: we had tons leftover so we are going to use the turkey mix and cheese later this week for tacos…or if I buy more peppers, the same recipe again!)
Stuffed peppers with Turkey, Corn & Black Beans topped with shredded cheddar
So I have been sick for a few days, so simple is what I needed to do for dinner. I had all the ingredients on hand and it was as easy as throwing it all in the crock pot for 3-4 hours. Microwave steam some Jasmine Rice and voila…easy & simple Sunday night dinner :)
Ingredients & directions:
I worked from home today, and I pulled out some lean ground turkey from the freezer…with absolutely no idea of what I would do with it! I looked online at some recipes and made my own variation of stuffed peppers…mainly because I didn’t have all the ingredients :) and it turned out really good - and there are no carbs involved!!!!!
2 peppers 2 tbsp. EVOO 1 tsp cumin 1/2 tsp oregano 2 cloves garlic 2 can dices tomatoes a handful of baby carrots, diced 1 zucchini, diced 1/2-3/4 lb. ground turkey This is my own version of something I found on Pinterest…pretty good for my first try! check it out…
ingredients: pesto - I used both a basil pesto and a sundried tomato pesto 2 chicken breasts, pounded thin 2 eggs parmesan cheese bread crumbs ~ spread the pesto over the flattened chicken, then roll up the chicken and pin together with toothpicks. Dredge the chicken in egg and then dip in the parm/bread crumb mix. Lay on a baking sheet (coated with spray) and bake for 25-30 minutes on 375. Tonight I decided to spend a little more time cooking…fancy-ish! There are lots of steps in this one, but totally worth it :)
~Ingredients for chicken: 3 chicken breasts (sliced in half lengthwise for thinner cuts) 1/2 cup flour, with S&P to taste 2 egg whites, beaten 4 tbsp EVOO ~ ingredients for sauce: 1 tbsp EVOO 1/4 cup minced onion 1 tbsp flour 3/4 cup low sodium chicken broth 1/2 cup white wine 1/4 cup fresh lemon juice 1 tbsp butter 2 tbsp chopped parsley, divided 1 lemon, finely sliced 3 skinless boneless chicken breast - flattened to a 1/4 inch thickness
4 oz feta 8 oz ricotta (I used part skim) 1/2 cup chopped fresh basil 1/2 cup finely chopped tomatoes 1 de-seeded jalapeño - minced Dash of oregano, garlic salt, pepper (and any other spice you want!) 3/4 cup tomato sauce ~ combine feta, ricotta, basil, spices, tomatoes and jalapeños in a small bowl. Spoon a generous portion onto each chicken breast and then fold over the chicken. Top off each breast with leftover cheese mixture and tomato sauce. Bake uncovered at 350 for 35 minutes! Tonight was one of those nights that I was sitting there, looking at the thawing chicken, and thinking “what the heck am I gonna do with this?”. I was scouring through my Cuisine Magazines (thank you, Dad for the continued subscription!) and found this wicked simple recipe. Made some cous cous and frozen peas and what a dinnah!!! Nutritional info below
Nutrition per serving: 224cal; 8g total fat; 1g sat fat; 68mg chol; 77mg sodium, 9g carbs; 27g protein. (add 1 cup Near East Cous Cous and 2/3 cup frozen green peas and your calorie count for the whole meal is: 514!!!) So I wanted to make a chicken dish the other night, but I really didn’t have much in the way of ingredients in the house. So I perused through my Pintrest board to see if there was anything I had saved that required minimal items…and this is what I came up with! I did a little bit of a tweak to the original recipe, but it turned out REALLY good (and easy).
Marinade:
Breading:
So I have no idea what the nutritional content is for this recipe, and I am so glad for that….I don’t think it can be healthy for me as it involved CREAM! I paired the chicken with a whole grain bowtie pasta - it was my rationale for the not-so-good-for-me sauce :)
The girls came over for our holiday exchange and I made a simple meal of Chicken Fracense, sauteed asparagus and caprese salad…attached is he recipe for the chicken! Ingredients: 4 thin sliced chicken breasts 1/2 cup flour 2 eggs, beaten 2 tbsp veg oil 1/2 white wine Fresh lemon juice 1/2 stick butter 1/4 cup slivered almonds Season the chicken with salt/pepper. Put the beaten eggs in one bowl and the flour in another. Dredge the chicken in the eggs and then flour. Heat up oil (medium high) in a sauté pan; add chicken in for about 4-5 minutes until golden brown. Remove the chicken (put on a plate). Add wine & lemon juice - reduce heat to medium and simmer for about 2 minutes. Stir in butter and almonds. Return chicken to pan and cook for about 7-10 more minutes. Calories: 398; 26g fat; 9g sat fat; 193mg chol; 102mg sodium; 13g carb; 1g fiber; 29g protein Photo is courtesy of Cuisine Magazine...my pictures didn't do the meal justice!
Ok, so that's a long title I guess! I got the inspiration from another fellow tumblr (Goddess of Scrumptiousness) and tonight's dinner might be my all-time favorite dish. I am not joking…it was that amazing. Jerome might be rolling his eyes at me as I haven’t shut up about this dish!!! It took me a while to prepare, but to be honest, it gave him time to set up the tree and get organized! If you want me to come to your house and cook it, I will…it’s THAT good!Basic Ingredients:
Spaghetti - I used Barilla whole wheat pasta…Boil to al dente 1lb of chicken breasts…cut into 1” chunks For the chicken marinade: 1-2tsp rosemary; I used fresh from my herb garden. Chop finely Zest & Juice of ½ a lemon 2 tbsp EVOO Sea Salt & fresh cracked black pepper…use at your discretion -I put all the ingredients, including the chicken in a gallon bag and marinated for 20 minutes -Saute the marinated chicken until cooked…I did this for about 5-7 minutes on medium heat. For the garlic gravy: ½ stick (1/4 cup) unsalted butter 2 Tablespoons extra virgin olive oil 4 large cloves garlic, finely minced…I also added some pre-minced garlic from the store (have I mentioned how I love garlic!?!?) 2-3 Tablespoons all-purpose flour 2 ½ cups chicken stock 1 Tablespoon fresh basil, chopped plus salt & pepper to taste pepper to taste ¼ cup parsley, chopped (to sprinkle/finish the pasta) ½ cup grated parmesan cheese 1 pint of cherry tomatoes…I halved them -Place sauté pan over medium heat and add butter and olive oil. -Saute garlic until fragrant and soft; Add the flour and cook for a minute. -Add chicken stock and simmer gravy until thickened then add the chopped basil, season with salt and pepper. - Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce; Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese Makes 5 servings PS - I paired this with a glass of Naked Grape Pinot Grigio…quite delish and only $7.99/bottle! Need something easy, quick and healthy for dinner? The other night I came home late from work, and after doing some small chores around the house and a short 5k run, I was STARVING! I made my “Spicy Garlic Chicken”…enjoy!
Ingredients: 4 thin sliced chicken breasts 2 tbsp honey 2 tbsp lemon juice 2 tsp Tabasco 1/2 cup panko bread crumbs 2 tbsp garlic Salt & pepper to taste 2 tsp EVOO Process: in a shallow dish, mix the panko, garlic and spices; dredge the chicken on both sides. On medium heat, put the olive oil in a large sauté pan…add chicken, turning each side at least once (should take about ten minutes. Remove chicken from pan. Mix together the honey, lemon juice and Tabasco; add to pan. Let the sauce bubble for Max of two minutes and then add the chicken back in. Serve with veggies! 1 serving of chicken (265 calories) and 2/3 cup mixed veggies (60 calories) with a glass of nonfat milk (86 calories)…whole meal is 411 calories! Back from Costa Rica and time to kick up the working out and eating…especially since I will be getting married in a few months!!!! Tonight’s dinner (after the Insanity Fit Test and a walk with Hayley) was a very healthy one…check it out:
Chicken and Veggies…sara-style (makes 4 servings)
So next friday, I am going on my yearly BIG trip…this time we will be traveling to Costa Rica! As with all trips, the girls and I get together to go over logistics, talk about what clothes we will bring, and really start getting giddy about the impending relaxation :) I had Adrian, Jenni and Allison over for dinner…attached is recipe for the main course (the GLORIOUS dessert will soon be blogged!)
So I realized that I hadn’t posted anything since I came back from New Hampshire, so I have a couple of recipes to post! Adrian came over for dinner on Tuesday and I made probably the easiest chicken recipe I have ever made…4 ingredients!!!Garlic Chicken
To start with…I totally forgot to take a snapshot of the ingredients until after my hands were already greasy with pulling apart the chicken! SO all I have is a shot of the crockpot - hopefully my instructions are easy! This is my somewhat famous soup…really easy to make and great for freezing and bringing to work! Each serving is about 250 calories (add more if you add shredded cheese on top!). If you make it, let me know if you vary the ingredients and what you think about it!
Ingredients…put all in in your crockpot for about 3-4 hrs on high (or 7-8 hrs on low). I prefer the ‘low’ setting so I can start it before work and it’s ready when I return!
So my best friend was out of town for the weekend, and came back today…& will be taking care of my pup. SO…I decided to bring “sara’s mobile cooking extravaganza” to her house for a relaxing welcome . I am posting the recipes separately, but the other two sides were bacon wrapped asparagus and a caprese salad :)
Honey-Lime Chicken Skewers: 2 tbsp honey 1 tbsp vegetable oil juice of one lime (I used a couple of tbsp lime juice…no limes on hand!) 2 garlic cloves…chopped red pepper flakes to taste 2 tbsp fresh-diced cilantro (from my herb garden) 1 lb chicken (I like the chicken tenders) ~ Mix all; put chicken on soaked skewers. Put sauce and chicken skewers in a gallon bag for at least 1 hr - then grill on medium to high heat for 6-8 minutes on each side. So I had a “girls night” at the house and decided to make some food…I chose Pepper Jack Cheese & Spinach Stuffed chicken breasts!
Ingredients
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Hey y’all! I’m Sara, and my passion lies in experimenting with new recipes. Cooking alongside my ‘mini me’ brings me immense joy, and I love sharing that enthusiasm with my friends and family. My culinary creations often feature simple ingredient lists, but I approach them with a ‘from scratch’ mindset.
Inspirations flow from various sources: memories of my late mom’s cooking, the pages of Cuisine Magazine, insights from fellow bloggers, and the camaraderie of my kitchen goddess friends. Feel free to reach out with your favorite recipes or any exciting dishes you’d like me to explore! Categories
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