Grilled Chicken Florentine Pasta

(Image from Cooking Light)

Fast, easy summer meal that tastes great!!! We have so much kale in our garden, I decided to substitute kale for the spinach called for in the recipe and it was delish! Rather than simply adding the kale to the sauce as suggested in the recipe, I chopped it and sauteed it for a few minutes in a separate pan with just a touch of olive oil, salt and pepper.

My preference is boneless breast of chicken instead of bone-in. I sliced the breast horizontally into thinner pieces, salted and peppered both sides and cooked in the grill pan for a few minutes on each side until cooked through. Tender, moist and full of flavor. I also didn't add the chicken to the sauce but served it on the side. Either way, it is definitely worth the try.

Serve with a side salad. The best part - only 404 calories!

For the complete recipe, simply click on the photo above.

Chicken with Brussels Sprouts and Mustard Sauce

Chicken with Brussels Sprouts and Mustard Sauce

Ingredients:

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

Directions:

Preheat oven to 450°. Heat a large ovenproof skillet 
over high heat. 

Add 1 tablespoon oil. Sprinkle chicken with 1/4 
teaspoon salt and pepper; add to pan. Cook 3
minutes or until browned. Turn chicken; place pan in oven. 

Bake at 450° for 9 minutes or until done. Remove 
chicken from pan; keep warm. 

Heat pan over medium-high heat. Add 1/2 cup broth 
and cider; bring to a boil, scraping pan to loosen 
browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 
1 tablespoon butter, and parsley.

Heat remaining 1 tablespoon oil and 1 tablespoon 
butter in a large nonstick skillet over medium-high 
heat. Add Brussels sprouts; sauté 2 minutes or until 
lightly browned. Add remaining 1/8 teaspoon 
salt and 1/4 cup broth to pan; cover and cook 4 
minutes or until crisp-tender. Serve sprouts with 
chicken and sauce.


(Recipe and photo courtesy of www.cookinglight.com)


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Chicken and Strawberry Salad

Chicken and Strawberry Salad

Ingredients:

Dressing:

1 tablespoon sugar

2 tablespoons red wine vinegar

1 tablespoon water

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

Salad:

4 cups torn romaine lettuce

4 cups arugula

2 cups quartered strawberries

1/3 cup vertically sliced red onion

12 ounces skinless, boneless rotisserie chicken breast, sliced

2 tablespoons unsalted cashews, halved

1/2 cup (2 ounces) crumbled blue cheese

Preparation:

1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.

2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.

For more recipes like this, please visit www.cookinglight.com.

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Easter Menu

If you are looking for an easy and elegant Easter dinner, Cooking Light has the perfect menu plan with full recipes. These will get you out of the kitchen so you can enjoy time with your company! Click on the photo above for menu plan and recipes.

Thanks for stopping by today!

Chicken Stuffed with Spinach, Feta, and Pine Nuts

Chicken Stuffed with Spinach, Feta and Pine Nuts

Ingredients:

5 oz. Fresh spinach, chopped

1/2 cup crumbled feta cheese

2 TBS pine nuts, toasted

1 tsp fresh thyme, minced

2 tsp fresh lemon juice

2 garlic cloves, minced

4 (6 oz) skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp black pepper

1 TBS olive oil

1/2 cup chicken broth

Directions:

Preheat oven to 350°.

Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.

Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.

Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.

• Served with rice, broccoli and an arugula salad.
• 
  
  
• (My husband's plate filled to overflowing!)

(Recipe from www.cookinglight.com)

Grilled Chicken Tostadas

Grilled Chicken Tostadas

Ingredients:

4 (6 ounce) skinless, bonelss chicken breast halves
1 TBS fresh lime juice
1 TBS taco seasoning
1/2 tsp sugar
Cooking spray
6 (8 inch) flour tortillas
6 cups packaged coleslaw
1 (7 oz) can green saalsa
4 cups chopped tomato
1/4 cup sliced ripe olives, chopped
1 1/4 cups fat-free refried beans
1/2 cup crumbled feta cheese
6 TBS reduced fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpkinseed kernels, toasted (optional)

Directions:

Prepare grill or heat a grill pan over medium-high heat.

Brush chicken with lime juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside.

Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.

Spread about 3 TBS beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 tsp cheese, 1 TBS sour cream and 2 tsp cilantro. Sprinkle each serving with 2 tsp pumpkin seeds, if desired.

Serves 6

Nutritional Information:

Calories 361
Carbohydrate 43.0 g
Cholesterol 65.0 g
Fiber 6.8 g
Protein 38.7 g
Sodium 844.0 mg
Fat 9.2 g
Saturated Fat 3.6 g
Monounsaturated Fat 1.5 g
Polyunsaturated Fat 1.2 g
Calories from fat 23.0%
Calcium 221.0 mg
Iron 3.7 mg

(Recipe and Nutritional Information taken from www.cookinglight.com)

Italian Sausage Hoagies

Italian Sausage Hoagies

Ingredients:

4 (2 ounce) hoagie rolls, halved lengthwise

9 ounces sweet turkey Italian sausage, cut into 1-inch pieces or removed from the casings

1/2 cup chopped onion

1 tsp minced fresh garlic

1 cup marinara sauce

1 small red bell pepper, thinly sliced

1/4 tsp black pepper

1/2 cup shredded mozzarella

Directions:

Preheat broiler to high.

Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.

Heat a large skillet over medium high heat. Add sausage to pan, cook 2 minutes or until lightly browned, stirring occasionally.

Add onion and garlic, cook 1 minute.

Add marinara sauce, bell pepper and black pepper. Bring to a boil. Reduce heat and simmer 6 minutes or until bell pepper is crisp tender.

Arrange about 3/4 cup sausaage mixture over bottom half of each roll, sprinkle each serving with about 2 tablespoons cheese. Place on baking sheet, broil 2 minutes or until cheese melts. Top with top halves of rolls.

Enjoy!!!

Nutritional Information:

Calories 309
Fat 7 g
Monofat 0.9 g
Polyfat 0.1 g
Protein 20.7 g
Carbohydrate 28.5 g
Fiber 2.5 g
Cholesterol 51 mg
Iron 1.8 mg
Sodium 588 mg

(Recipe and Nutritional Information is taken from www.cookinglight.com)

Chicken Lettuce Cups

 

 Chicken Lettuce Cups

Ingredients:

Cooking Spray

1 pound ground chicken

1/4 tsp black pepper

1/8 tsp salt

1 cup vertically sliced red onion

1/2 cup canned artichoke hearts, drained and coarsely chopped

1/4 cup diced tomato

1 TBS chopped fresh oregano

1 TBS chopped fresh parsley

10 pitted green olives, chopped

1/2 cup diced fresh mozzarella cheese

1 TBS fresh lemon juice

8 Bibb lettuce leaves

Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, pepper and salt to pan, cook for 3 minutes, stirring to crumble.

Stir in onion and next 5 ingredients, cook for 3 minutes or until chicken is done. 

Stir in cheese and lemon juice. Spoon 1/4 cup chicken mixture into each lettuce leaf.

Enjoy!!!

Serves 4.

Nutritional Information:

Calories 284

Carbohydrate 6.9 g

Cholesterol 113.0 mg

Fiber 0.9 g

Protein 24.2 g

Sodium 543.0 mg

Fat 18.0 g

Saturated Fat 6.4 g

Monounsaturated Fat 8.0 g

Polyunsaturated Fat 2.4 g

Calcium 24.0 mg

Iron 1.6 mg

(Recipe and Nutritional Information taken from www.cookinglight.com.)

Chicken Chilaquiles

Here's a great Southwestern chicken casserole. What makes this sooooo easy is using store bought rotisserie chicken. This is a little spicy. If you would like it even spicier, add 1/4 tsp ground red pepper to tomatillo mixture. To lessen the spice, use Monterey Jack cheese without jalapeno peppers. Either way you like it, this is sure to please the pallet!!!

Ingredients:

2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cups shredded Monterey Jack cheese with jalapeno peppers, divided
2 TBS grated Parmesan cheese
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
3/4 cup 1% low-fat milk
1/4 cup fresh cilantro
1 (11 oz) can tomatillos, drained
1 (4.5 oz) can chopped green chiles, drained
12 (6 inch) corn tortillas
Cooking spray

Preparation:

Preheat oven to 375 degrees.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt and pepper in a medium bowl.

Place milk and next 3 ingredients (through chiles) in a food processor or blender. Process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of 11 x 7 inch baking dish coated with cooking spray. Arrange 4 tortillas in dish and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining tomatillo mixture over tortillas. Sprinkle with remainingg 1/4 cup Monterey Jack cheese.

Bake at 375 degrees for 20 minutes or until bubbly.

Serves 4.

Nutritional Information:

Calories 347
Calories from fat 28%
Sat Fat 4.5 g
Monofat 2.9 g
Polyfat 2.9 g
Protein 30.9 g
Carbohydrate 33.3 g
Fiber 5.9 g
Cholesterol 79 mg
Iron 1.5 mg
Sodium 560 mg
Calcium 272 mg

Recipe and Nutritional Information taken from www.cookinglight.com.

The Start of a Healthy New Year!

After indulging for what seems like the entire year, I have decided that I'm going to be more aware of my meals and planning in 2015. Even though we do tend to eat fairly healthy, there is always room for improvement.

Throughout the year, I plan to post healthy recipes that you might like to try. I thought I'd start with a meatless meal that is veggie heavy and will leave you feeling full and satisfied. Perfect for the waistline too :-)

Baked Ziti and Veggies

Ingredients

4 oz. uncooked ziti (I used Rice Shells as shown in the photo)

1 TBS olive oil

2 cups chopped yellow squash

1 cup chopped zucchini

1/2 cup chopped onion

2 cups chopped tomato

2 garlic cloves, minced

1 cup shredded part-skim mozzarella cheese, divided

2 TBS chopped fresh basil

2 tsp chopped fresh oregano

3/4 tsp salt, divided

1/8 tsp crushed red pepper

1/4 cup part-skim ricottta cheese

1 large egg, lightly beaten

Cooking spray

Directions:

Cook pasta according to package directions. Drain. Rinse. Set aside.

Preheat oven to 400 degrees. In an 8-inch baking dish, spray with cooking spray.

Heat a large skillet over medium high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes.

Add tomato and garlic; saute 3 minutes.

Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt and crushed red pepper.

Combine ricotta, remaining salt and egg. Stir into pasta mixture. Spoon mixture into prepared baking dish. Sprinkle with remaining mozzarella.

Bake at 400 degrees for 15 minutes or until bubbly and browned.

Serves 4. (Serving size: approx. 1 1/2 cups)

Nutritional Information:

Calories 301

Fat 312.1 g

Sat Fat 5.3 g

Monofat 5 g

Polyfat 0.9 g

Protein 16.5 g

Carbohydrate 32.8 g (if using regular pasta)

Fiber 4.1 g

Cholesterol 65 mg

Iron 1.9 mg

Sodium 640 mg

Calcium 291 mg

(Recipe and nutrititional information taken from www.cookinglight.com)