Strawberry Blueberry Trifle

This looks delish!!! Could even lighten it up using Angel Food Cake instead of boxed cake. For the recipe, visit Mavis at One Hundred Dollars a Month by clicking on the photo above.

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.

Thanks for stopping by today!

Chicken Fajitas

Chicken Fajitas

Ingredients:

2 tsp smoked paprika

2 tsp dried oregano

1 1/2 tsp garlic powder

1 1/2 tsp ground cumin

1 tsp brown sugar

1/4 tsp salt

1/4 tsp black pepper

1/8 tsp ground red pepper

2 large boneless, skinless chicken breasts

Cooking spray

1 small red onion, cut into 1/4 inch slices

1 small red bell pepper, cut into 1/2 inch slices

8 tortillas

1/4 cup chopped cilantro

Directions:

Combine paprika, oregano, garlic powder, cumin, brown sugar, salt, black pepper and red pepper in a small bowl. 

Rub 2 TBS spice mixture evenly over chicken breasts.

Heat a grill pan over medium high heat. Coat pan with cooking spray. Add chicken to pan, grill approximately 5-7 minutes on each side or until nicely browned and fully cooked.

While chicken is cooking, toss remaining spice mixture, onions and bell peppers in a bowl, toss to coat. 

When chicken is finished cooking, remove from pan to a cutting board. Allow to cool. Add onions and peppers to pan, cook until lightly charred.

Remove veggies from pan and add tortillas to pan. Grill 30 seconds on each side or until lightly browned.

Slice chicken into thin slices and begin to build your fajita with your favorite toppings, such as shredded cheese, sour cream, shredded lettuce, etc. Sprinkle with chopped cilantro.

Enjoy!!!

Simple Chicken Salad

I love Chicken Salad but sometimes find that I'm in a pinch for time when it comes to cooking the chicken and giving it some time to cool. What I try to do is broil a couple of chicken breasts ahead of time so I have enough on hand for a few days. I also find that broiling the chicken makes the juiciest and most tender of all the cooking processes.

Here's what I do:

Ingredients:

Skinless, boneless chicken breast
Salt
Pepper
Spices

Preheat broiler. Clean and trim the chicken breasts. Place into rimmed baking sheet or pan. To one side of chicken, sprinkle salt, pepper and your favorite spices. I use garlic powder, oregano and paprika but feel free to use whatever you like.

Place under broiler for approximately 10 minutes. Remove from broiler. Turn breasts over and repeat the salt, pepper and spices. Place back under broiler for another 10 minutes. Check for doneness. Return to broiler another few minutes, if needed.

Allow to cool. Slice thinly and add to your favorite garden salad. Drizzle with your favorite dressing.

Easy, peasy...right?

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)