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.

SAUCY SAUSAGE STUFFED ZUCCHINI

JUST 4 INGREDIENTS – SUPER FAST AND EASY!

Sausage stuffed zucchini (1)

2 large zucchini (fresh from the garden)
1 pound hot Italian sausage
28 oz can petite diced tomatoes
1 cup shredded Italian blend cheese (or mozzarella)
I also added a Tbsp minced garlic (optional)

Cut zucchini in half lengthwise. Scoop flesh leaving 1/4 inch thick shell. Dice flesh if needed. Place in a large nonstick skillet and cook along with the sausage about 5-10 minutes. I used sausage links so I cut them up. Place mixture in a bowl with the tomatoes and stir. In the same skillet place zucchini halves face down. Add 2-4 Tbsp of juice from the sausage mixture. Cover and cook 2-3 minutes. Flip zucchini over; cover and cook 2-3 minutes. Zucchini should still be crisp. Place zucchini halves in 13 X 9 baking dish and fill with sausage mixture. Top with cheese. Bake at 350 F for 20-30 minutes or microwave on HIGH about 5 minutes.

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!

 

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.

CRAB AND BROCCOLI LINGUINI

CRAB AND BROCCOLI LINGUINI (5)

13.5 oz box of whole wheat linguini
1 lb bag of frozen baby broccoli florettes
15 oz part skim ricotta cheese
1 c skim milk
2/3 c Parmesan cheese
1/2 tsp garlic salt
1 Tbsp Italian herb seasoning (I used Good Seasons Salad Dressing mix)
12 oz flaked crab meat

Cook noodles as directed. Add broccoli during the last 3 minutes of cooking. Drain. Meanwhile, in a microwave-safe bowl (I used the dish I would store my leftovers in!) combine next 7 ingredients until smooth. heat until smooth, bubbly and slightly thickened. Combine with noodle and add crab meat.

Serve with a big fresh salad!

PIZZA POT PIE

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Have you ever seen anyone eat their Pizza with a fork?  If you’re one of those people, now you can use that fork with pride…you will need it with this Pizza for sure!

INGREDIENTS:

1 box of Pillsbury Pie Crust (the 2 pack)

9″ round cake pan

2 cups Shredded Mozzarella

1-lb. mostly cooked Sausage

8 oz. Cream Cheese

1 cup Cherry Tomatoes..sliced in half

A handful of sliced Pepperoni to cover the top

Oregano

*YOU CAN ADD OTHER OPTIONS LIKE OLIVES, PEPPERS, ONION IF YOU LIKE!

Blend together cream cheese, shredded cheese and oregano until smooth.

Brown up the Sausage until it’s either fully cooked, or almost done cooking through.

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Add the Cheese mixture in with the hot Sausage mixture, the heat from the Sausage will melt the Cheese a bit and help it to mix up!  Fold in the Tomatoes until it’s all combined…

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Place one of the Pie Crusts evenly into the bottom of the pan and fill it with the filling

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Top it with the other Pie Crust and crimp the edges to seal it.

Slice an “X” into the center for steam release.

Now brush the top with some egg wash…

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Sprinkle it with Oregano and top it with as much pepperoni as you’d like.

Bake at 350 degrees for 35 to 45 minutes until golden and hot. Cool before cutting into slices.

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AWWW SHUCKS

THIS IS AMAZING!  WE HADE OUR FIRST CORN OF THE SEASON LAST EVENING AND TRIED IT THIS WAY – IT TRULY DOES WORK!

TRY WITH  SOME FLAVORED BUTTERS

PARMESAN BUTTER:

1/4c butter, softened
2T grated Parmesan cheese
1t parsley (or Gourmet Gardens parsley paste)

CAESAR BUTTER:

1/4c butter, softened
2T Caesar salad dressing

BBQ BUTTER:

1/4c butter, softened
2T BBQ sauce

TOMATO AND HERB BUTTER:

1/4c butter, softened
2T sundried tomato vinaigrette dressing

GARLIC BUTTER:

1/4c butter, softened
1T minced garlic

OR MIX YOUR OWN – YOU GET THE IDEA!

CHINESE CHICKEN AND NOODLE SALAD

Chinese Chicken & Noodle Salad

Ingredients

  • 1 3-ounce package low-fat ramen-noodle soup mix , discard seasoning pkt
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoons canola oil (I used non-stick cooking spray)
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 2 cups shredded green cabbage*
  • 1 medium carrot, shredded*
  • 3 scallions, chopped
  • 1/2  cup Kraft Lite Asian Toasted Sesame Dressing
  • 2 tbsp soy sauce

*I used a 10 oz. coleslaw mix from a bag!!

Preparation

  1. Preheat oven to 350°F.
  2. Crumble ramen noodles onto a large rimmed baking sheet. Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
  3. Meanwhile, grill chicken either on an outdoor grill or George Forman Grill.  Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces.
  4. Meanwhile, combine dressing and soy sauce in a small bowl or jar with a tight-fitting lid.
  5. Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

Make Ahead Tip

  •  Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
  • You can also make this salad with pork, fish or steak especially if you have leftovers.

LOADED BAKED POTATO AND CHICKEN CASSEROLE

Loaded Baked Potato casserole

Ingredients

2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F
Coat a 9×13 dish with cooking spray.  Mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce in the bottom.
Cube the potatoes & add to the dish.  Stir to coat.
Bake the potatoes for 45 minutes, stir every 15 minutes
I cooked my chicken on the grill while the potatoes cooked
Cube the chicken & add it to the bowl tossing to coat
Over top sprinkle cheese, bacon & green onion
Bake for 15 minutes or until the cheese has melted

SERVE WITH A NICE VEGETABLE MEDLEY AND FRESH SALAD!

I HAD SOME LEFTOVER AFTER A FEW MEALS AND MADE IT INTO A DEEP DISH CHICKEN POT PIE.  I PUT THE LEFTOVERS IN A DEEP DISH PREPARED PIE CRUST AND ADDED SOME BABY BROCCOLI FLORETTES AND A 12 OZ BAG OF FROZEN MIXED VEGETABLES.  ON THE STOVE I TOOK 1/2 CUP CHICKEN BROTH AND BROUGHT IT TO BOIL AND ADDED 8 OZ PHILADELPHIA CREAM CHEESE GARDEN VEGETABLE (1/3 LESS FAT) BY THE TABLESPOON UNTIL MELTED AND CREAMYPOUR CREAM SAUCE OVER TOP AND BAKE THE POT PIE IN A 350 F OVEN FOR 20 -30 MINUTES UNTIL THE CRUST IS GOLDEN BROWN.  COOL BEFORE CUTTING INTO 6 WEDGES.

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**OFTEN MY PIE CRUSTS COME IN PAIRS SO YOU MAY WANT TO ADD A TOP CRUST WITH AN EGG WASH BUT I USUALLY SKIP THIS TO CUT SOME CALORIES AND HAVE ANOTHER PIE LATER!