SAUTED CHICKEN BREASTS IN WINE SAUCE

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4 servings

Ingredients

  • 4 skinless, boneless chicken breast halves, (about 1 lb total)
  • 1/4 teaspoon salt*
  • 1/4 teaspoon ground black pepper*
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium chicken broth or chicken stock
  • 1 tablespoon snipped fresh chives
  • Sautéed Seasonal Vegetables**

Directions

Sprinkle the chicken breasts with the salt and pepper*. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.

Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.

Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.

For the sauce:

Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.

Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.

Serve the chicken and wine sauce with the veggies on the side.

For the veggies:

In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables** (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste*.

*THOSE OF YOU WHO KNOW ME ALSO KNOW TO NEVER ADD SALT AND PEPPER IN COOKING.  ADD IT IF NEEDED AT THE TABLE OR USE OTHER SPICES – MOST OF THE TIME YOU DON’T NEED IT!

**THERE ARE ALSO MANY STEAM IN THE BAG OR FROZEN MIXED. VEGETABLES THAT COULD BE A QUICK ALTERNATIVE TO CHOPPING FRESH.  I ALSO SAUTE WITH VEGETABLE BROTH INSTEAD OF OIL.

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GLUTEN FREE TURKEY MEATBALLS AND ARRABIATA SAUCE

ORIGINALLY POSTED ON  http://glutenfreejess.com/2015/08/03/cheesy-turkey-meatballs-with-arrabiata-sauce-gluten-free/

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Prep time
20 mins
Cook time
30 mins
Total time
50 mins
Author: Jessica Schlangen {Gluten Free Jess}
Serves: 24-30 meatballs
Ingredients
  • 1 jar of Uncle Steve’s Italian Specialties Sauce – Arrabiata (if you don’t like spice try tomato basil or marinara) The tomato basil is available at WalMart; the Arrabiata is sold at Feel Right Health food stores in the Buffalo area*
  • 1.25 pound ground turkey (this is the size I usually find it in)
  • ½ small yellow onion, grated or very finely minced
  • 2-3 cloves garlic, grated or very finely minced
  • ½ cup cornmeal
  • 2 eggs, lightly beaten
  • 1 tbsp dried parsley (of course you can use fresh if you have it on hand)
  • ½ tsp salt**
  • black pepper** to taste
  • ¾ cup shredded mozzarella cheese
  • grated parmesan cheese and parsely for garnish (optional)
Directions
  1. In a large mixing bowl add ground turkey, cornmeal, parsley, salt, pepper, and mozzarella cheese.
  2. Lightly beat 2 eggs and add to the mixing bowl.
  3. Grate or finely mince onion and garlic. Add to the mixing bowl.
  4. Mix well to combine. Just use your hands…it works the best!
  5. Form meatballs. You can use a spoon or cookie scoop to measure out even meatballs. You will get about 24-30 based on the size you make.
  6. Heat a couple of tablespoons of EVOO (extra virgin olive oil)** on medium in a large skillet.
  7. Brown the meatballs on all sides. You may have to do this in batches depending on the size of your skillet.
  8. Turn the meatballs every couple of minutes until they are browned on all sides. Be careful when you turn them so that you don’t break up the meatballs.
  9. When all of the meatballs have been browned, add the arrabiata sauce to the pan.
  10. Reduce heat to simmer and cook for 20 minutes.
  11. Serve meatballs on their own, with pasta, or on a meatball sandwich.
  12. Garnish with freshly grated parmesan cheese and parsley. (optional)

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*Other sauces may be used but Uncle Steve’s are good if you are looking for gluten free.  The sauce I like does not say it is gluten free but I’m sure if you’re Gluten Free you are used to reading labels and looking for the handy Gluten Free Symbol***:

Gluten_Free_Icon

PLEASE COMMENT IF YOU HAVE SOME OTHER GLUTEN FREE SAUCES THAT ARE EASILY FOUND IN THE GROCERY STORE!

**There is no reason to add salt and pepper!  Especially using arriabata sauce which is spicy!

***I do not brown my meatballs in oil of any kind to cut down on fat.  I bake them in a 400 degree F oven (I use a toaster oven especially in summer) for 20 minutes and then add them to the sauce that is simmering on the stove!

****OTHER GLUTEN FREE SYMBOLS TO LOOK FOR ON FOOD LABELS:

BEWARE OF PACKAGED GLUTEN FREE PRODUCTS!

ORIGINALLY POSTED BY http://inspectorgorgeous.com/2015/08/03/flat-bread-or-buns-why-not-both/

Not all gluten free breads are created equal.

Sure, they may taste amazing, but are they much “healthier” than buying whole grain breads?

Not if you have celiac disease…BUT if you are just gluten sensitive or attempting to lose weight by cutting the dough, you may be shocked to find what ingredients are lurking in your gluten free goodies.

1. TONS of fillers. Don’t get me wrong, I occasionally use a food grade additive in my baked goods to give them texture. The levels that they are added to *some* of these pre-packaged foods can sometimes be alarming.

2. Boatloads of Sugar. The only difference between homemade pancake batter and gluten free is the gluten. Oh, and did I mention the amounts of sugar, preservatives, and fast digesting rice starch? Because that’s in there, too.

3. Less fiber. Everybody poops, until you stop eating fiber and start living on rice starch and tapioca starch with a few veggies thrown in the mix.

TRY LIZ’S PROTEIN BREADS AS AN EASY ALTERNATIVE TO PREPACKAGED!

Parmesan Protein Buns

Make it a flat bread or a bun. Either choice is delightful.

5 Eggs, separated (we are using 1/4 cup of the yolks)

1/3 cup Unsweetened Protein Powder (There are several available at WalMart)

Add ins: 2 TBSP Shredded Parmesan OR 2 TBSP Garlic Hummus

1/4 tsp Xanthan Gum- OPTIONAL- this gives it more of a “bread like” consistency

1 Cookie sheet covered with foil and cooking spray

Preaheat oven to 350° and have the xanthan gum and protein powder ready and portioned out before beginning. Separate the egg whites from the egg yolks and reserve 1 /4 cup yolk (beaten) for later in the process. In a large bowl, beat the egg whites with a hand mixer, starting at a low speed and gradually increasing until foamy. Continue to beat until STIFF. Slowly fold in protein powder

Next, the egg yolks you reserved can now be mixed well and slowly added to the egg white foam. Fold in gently (not with your mixer) as to keep the foam intact. You can fold in any of your “add ins” too.

Scoop mixture onto cookie sheet in small mounds for buns. For flat bread, pour evenly onto cookie sheet to make a 1/2 in layer of “batter”. Place in the bottom third of the oven at 350 for about 30 minutes. Turn off the oven but leave the bread in. The bread will still be fragile for a little bit so NO TOUCHING. It’s best if it stays in the oven for about 20 minutes.

This isn’t bread. Don’t rush to the kitchen and make this expecting it to taste like the french bread you get at Jimmy John’s. It’s not. BUT it is great for those of us who are trying to steer clear of those things and still want some hot, fresh buns to sink our teeth into…

THIS IS AN EASY RECIPE THAT AVOIDS ALL THE ADDITIVES OF PRE-PAKAGED MIXES!  THANK YOU INSPECTOR GORGEOUS!

 

COLD CHICKEN AND TORTELLINI SALAD

Chicken Tortillini Salad (1)

1 bag frozen cheese tortellini
1 cup chopped zucchini (fresh from the garden)
3 cups cooked chopped chicken (I grilled outdoors)
1/2 cup Greek salad dressing (I use Kraft Greek Feta and Oregano)
1/2 cup Feta cheese
1/2 cup sliced Kalamata olives
3 cups bite sized salad greens
whole wheat pitas (optional)

Cook tortellini according to directions. In the last minute of cooking, add zucchini to boiling water. Drain and rinse in cold water. Place in a large bowl. Add chicken, dressing, cheese and olives – toss well. Serve over salad greens with a whole wheat pita half on the side.

SUPER FAST AND EASY!! GREAT ON A HOT SUMMER NIGHT!

CRISPY CRAB BITES

CRISPY CRAB NUGGETS 3

Crispy Crab Nuggets

1 pound fresh crab meat (I used imitation crab meat)
1/2 cup Italian seasoned bread crumbs (I used panko style)
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley

In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once*. Drain on paper towels. Serve with your favorite sauce or don’t use any! These are so good!

*I cooked mine on the George Forman Grill to avoid adding all the fat of frying.  You can also grill outdoors or cook under the broiler!

ENJOY!

 

CHICKEN FRAJITAS

Chicken-Fajitas-recipe

INGREDIENTS

  • 1 1/2 lbs. chicken, cut into strips
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground red pepper flakes
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • tortillas(whole grain)
  • garnishes sour cream, black olives, cheese, tomatoes

METHOD

Step 1

Cook the chicken in the oil for a few minutes then pour the chicken and the oil into the crockpot. (I usually skip this step – eliminate oil and just add my chicken into the crock pot. Saves time, fat, and energy! )Add the lime juices, garlic, cumin, salt, chili, and red pepper. Stir to coat and cook on low for 6 hours.

Step 2

During the last hour, add the onions and green peppers – stir to coat. Serve on warm tortillas with garnishes such as sour cream, black olives, cheese, tomatoes, etc.

WEDDING ANNIVERSARY TACO PIE

taco pie

1/4 cup butter
1 cup milk
1 package Taco seasoning mix
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey (I use 96% lean)
1/2 cup chopped onion
1 Tbsp minced garlic
1/2 cup salsa
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 medium tomato, diced
3 mini sweet peppers in various colors
Sour cream, optional (I used low fat)

Preheat oven 350F.

In a microwave safe baking dish, add butter & milk, 2 Tbs taco seasoning, mixing well.  Microwave on high 2-3 minutes.  Stir and add potato flakes, mixing until incorporated. (I had to add a little water as well to make a good consistency for spreading.)
Press mixture into the bottom of a regular pie plate, then Bake the “crust” for 7-10 minutes until it just BARELY turns golden brown.

TACO PIE (1)

In the meantime, cook beef & onions in a skillet until beef is browned and cooked through. Add Salsa & remaining taco seasoning. Cook until bubbly.

TACO PIE (2)

Pour into crust. Bake for 15 minutes, or until crust is golden brown.

Let cool for 5 minutes. Top with cheese, lettuce, peppers and tomatoes, black olives, jalapeno slices, etc.  Whatever your choice.

IF YOU NOTICED THE HEART SHAPED CAKE PAN IT WAS FOR GOOD REASON.  I TRIED THIS NEW TACO PIE RECIPE ON OUR 25TH WEDDING ANNIVERSARY FOR THE HUSBAND WHO LOVES, LOVES, LOVES GROUND BEEF!  HE DID LOVE IT AND IS LOOKING FOR 25 MORE YEARS AT LEAST!

 

SPINACH, ROASTED RED PEPPERS AND ARTICHOKE PENNE

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1 pound penne rigate (I used whole wheat)
1 cup chicken broth
8 oz cream cheese (I used 1/3 less fat garden vegetable)
1 pound frozen chopped spinach, thawed
16 oz jar of roasted red peppers, drained and cut into strips*
1 can or jar marinated artichoke hearts, drained and chopped*
1 Tbsp minced garlic
1/2 c shredded mozzarella cheese
1/2 c grated Parmesan cheese

*I don’t drain things too well so some of the juices get in the sauce!

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Cook pasta according to directions, drain and set aside.  In same pot bring chicken broth to boil and add dollops of cream cheese stirring to melt into a nice creamy sauce.  Add spinach, red pepper strips and artichokes and stir.  Return pasta to the pot and stir it all up.  Serve with cheeses on top and ENJOY!

I SERVED THIS WITH BBQ CHICKEN ON THE GRILL, CORN ON THE COB AND A BIG FRESH SALAD.

HOT CHICKEN SALAD

THIS IS BY NO MEANS A LOW FAT DISH BUT THERE ARE A FEW THINGS YOU CAN DO TO CUT FAT WHICH I HAVE NOTED.  ALSO JUST HAVE A SMALL PORTION AND LOAD UP ON A NICE VEGETABLE (I CHOSE STEAMED BROCCOLI) AND A BIG SALAD.  WE ALSO HAD STRAWBERRIES WITH LITE WHIPPED TOPPING FOR DESSERT!

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3 c cubed cooked chicken*
1 1/2 c chopped celery
2 Tbsp chopped onion
1 (10 3/4 oz) can Cream of Chicken soup (I used the lower fat variety)
8 oz sour cream (I used low fat)
1 cup shredded mozzarella cheese
1/2 tsp basil
2 hard cooked eggs, chopped
1/2 c crushed potato chips
1/3 c finely chopped almonds

*1 lb chicken will yield about 3 c cubed chicken

Preheat oven at 400 F.  Coat a 2 qt. baking dish with non-stick cooking spray.  Add the first 8 ingredients and mix well.  Top with potato chips and almonds.  Bake 30- 35 minutes until topping becomes golden brown.