Thursday, April 22, 2010

Crock Pot Santa Fe Chicken

This is another great recipe I got from Skinny Taste~

Crock Pot Santa Fe Chicken
Skinny Taste

Three boneless, skinless chicken breast
14.4 can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.   Add chicken that's been seasoned with salt.  Cook on low for 10 hours.  Half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir in.  Adjust salt and seasoning.  Serve over rice.

*I served with diced tomatoes, green onions, cilantro, avacado, and sour cream.  The leftovers, we rolled up in tortilla shells and they were great!

Slimmed Down Chicken and Veggie Quesadillas


I decided this week to add quesadillas to the menu but I wanted to keep it healthy.  This is my slimmed down version of one of my favorite things --

Slimmed Down Chicken and Veggie Quesadillas

2 boneless, skinless chicken breast (cut into bite size pieces)
cayenne pepper
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 onion, cut into bite size pieces
1 package sliced portobello mushrooms
olive oil
shredded cheese
Mission 96% fat free heart healthy wheat tortillas
low fat sour cream
salsa

In a large skillet, heat some olive oil.  Add the red pepper, green pepper, and onions and saute for about 5 minutes until crisp tender.  Add the mushrooms for an additional 1-2 minutes.  Remove vegetables from the pot.  In the same skillet, add another very small amount of olive oil.  Once hot, sprinkle some cayenne pepper on the chicken pieces and saute until chicken is cooked through.  Take the wheat tortilla shells and add the veggies and chicken and a small amount of cheese (about 2 Tbsp each quesadilla).  Bake on 350 until cheese is melted.  Serve with sour cream and salsa.

Roast a whole jalapeno to serve on the side if you like additional heat~

Baked Chicken with Dijon and Lime


We served this with sauteed zucchini and onions and portobello mushroom risotto.

Baked Chicken with Dijon and Lime
Adapted from Skinny Taste

4 chicken thighs, skin removed
4 boneless, skinless chicken breast
5 Tbsp Dijon mustard
2 Tbsp light Miracle Whip
3 cloves garlic, minced
2 limes, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley

Mix all ingredients together except dried parsley.  In a large ziploc bag, put the chicken.  Pour sauce over the chicken and toss to coat well.  Let marinade for up to 2 hours in the refrigerator.  Spray a large baking pan with Pam and pour the contents of the bag into the pan.  Sprinkle with parley and bake on 400 degrees for 35-45 minutes or when the chicken is cooked through.  Serve with the pan juices drizzled over top.

Thursday, April 15, 2010

Seared Tuna Salad/Shrimp, Scallop, and Broccoli Pasta/Chicken and Vegetable Orzo

Here are a few things I’ve made over the past week or so that were both really good and yet healthier than my normal dinner spread.

Seared Tuna Salad

Tuna Medallions
Olive Oil
Salt and Pepper
Cajun Seasoning
Spring Mix Salad
Cucumber
Cherry Tomatoes
Red Onion
Olive Oil and Red Wine Vinegar

Sprinkle tuna medallions with salt, pepper and Cajun seasoning. In a cast iron skillet, heat olive oil until sizzling hot. Drop medallions in skillet and let them sear (these should not be touching). Let the one side sear and then flip for approximately 3-5 minutes medium-rare. Cut up the cucumber, tomatoes, red onion. Season salad with salt and pepper. Serve tuna medallions on top of salad with oil and vinegar.




Shrimp, Scallop, and Broccoli Pasta

1 lb shrimp (peeled and deveined)
1 lb scallops
1 bunch of broccoli
Olive oil
4 cloves of garlic, minced
Juice from 3 lemons
Fresh minced parsley
Red pepper flakes
1 cup white wine
2 Tbsp butter
Salt and pepper
Grated parmesan cheese
1 lb of multi-grain thin spaghetti

Cook pasta until al dente. Cut the broccoli and boil until tender. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic and simmer a couple of minutes until fragrant. Add shrimp and scallops (do in batches if necessary so they have space between them and are not touching). Once these are done, move these to a bowl and keep warm. In the same skillet, add wine and scrape the bottom of the skillet good, removing any brown pieces. Let the wine reduce some and add in the lemon juice, fresh minced parsley, red pepper flakes, salt and pepper. Simmer. Once the pasta is done and the broccoli is tender, mix the sauce, the seafood, the pasta, the broccoli all together. Sprinkle with a little parmesan cheese and serve.



Chicken and Vegetable Orzo

3-boneless, skinless chicken breast (cut into bite size pieces)
Green pepper, sliced
Red pepper, sliced
Red onion, sliced
Package of sliced baby bella mushrooms
Nature’s Seasoning spice
Olive oil
½ lb Orzo pasta
Chicken stock/broth

Slice chicken and all the vegetables called for. In a pot, boil chicken stock/broth. Add orzo pasta and cook al dente. In a skillet, heat olive oil. Add all vegetables except mushrooms, sprinkling them with Nature’s Seasoning and sauté until crisp tender. Remove vegetables. Add diced chicken to the skillet, again seasoning with Nature’s Seasoning, cooking until chicken is done throughout. Then add everything back to the skillet, this time adding the mushrooms. Once pasta is done, drain and add this to the vegetable/chicken mixture. Serve warm.

Swiss Chicken Supreme


I served this with a side of green beans.

Swiss Chicken Supreme
Katie’s (novbabiesmom) at Babycenter.com

4 boneless skinless check breast halves (4 oz each)
1 T dried minced onion
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
4 slices reduced-fat Swiss cheese
1 can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/3 c reduced-fat sour cream
1/2 cup 2% milk
1/3 cup crushed butter-flavored crackers
1 tsp butter, melted

Place the chicken in a 13x9 baking dish coated in nonstick cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese. In a small bowl, combine soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350 for 30-40 minutes or until chicken juices run clean and crumbs are golden.

**I used panko bread crumbs because I had them on hand and they were a lot less in fat than crackers.**

Steak With Onion Blue Cheese Sauce


This was delicious!!!!!!!! And simple. And delicious (did I say that already?). Folks, if you like blue cheese and red meat – try this.

I served this with baked potatoes.

Steak With Onion Blue Cheese Sauce
The Pioneer Woman

Sauce:
4 Tablespoons utter
1 whole very large yellow onion, sliced
1 cup heavy cream
½ cups crumbled blue cheese

Season steaks to your liking (I marinated for a couple of hours in beer, then sprinkled with steak seasoning spice). Grill to your desired temperature (we eat ours medium-rare). Meanwhile, sauté onions in 4 Tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and carmelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Monday, April 5, 2010

Italian Drip Beef Sandwiches

These were Good!!!  I put two chuck roasts in the crockpot so we'd have close to 4 lbs of meat.  I'm glad I did because we had numerous sandwiches over the weekend.  The meat was so tender!!!

I served these with homemade, baked garlic pepper french fries.

Italian Drip Beef
The Pioneer Woman

1 whole beef chuck roast, 2/5 to 4 pounds
1 can beef consomme or beef broth
3 Tablespoons (heaping) Italian seasoning
1 teaspoon salt
1/4 cups water
1/2 jars (16 oz) pepperoncini peppers, with juice
Buttered, Toasted Deli Rolls
Pepper jack cheese

Combine first 6 ingredients in a crockpot.  Cook on low all day (I had mine going for 10 hours) until the meat is falling apart.  Either use a fork and shred the meat or put the meat on a cutting board and chop.  Spoon out the broth to small bowls for dipping.  Spread the meat on the deli rolls, top with cheese and melt under the broiler.

Grilled Chilean Sea Bass with Lemon and Capers


The great thing about this recipe was it didn't matter what fish I used; I could have selected Sword Fish or Mahi Mahi or any other thick grillable fish.  I just happened to choose Chilean Sea Bass when I was doing the grocery shopping.

I used a grill tray that was sprayed down good with non-stick spray.  I let it cook on indirect heat until fish was flaky.  This was delicious!

I served it with sauteed mushrooms, grilled corn on the cob, and roasted aspargus with garlic cloves.

Grilled (insert fish) with Lemon and Capers

Zest from 1 whole lemon
Juice from 2 lemons
1 tsp. Dijon Mustard
1/4 cup olive oil
1 Tbsp capers
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1/2 tsp ground black pepper

Mix marinade ingredients well.  Put fish in a baking dish, skin side down.  Pour marinade on fish and allow to marinate 2-3 hours.  Preheat grill to high and spray fish/veggie grill plate with nonstick spray or brush with oil.  Put fish skin side down and cut heat off of side the fish are on, so the fish cook over indirect heat.  Cook about 10-20 minutes, depending on the thickness of the fish, or until the fish is flaky.  Serve hot with additional lemons to squeeze over if desired.