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Sunday, November 23, 2014

Bacon-Cheddar Cauliflower Chowder

This recipe is from Iowa Girl Eats
This is so good!!
Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving
Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head) (I chopped it in the food processor)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
Directions:
  1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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Tuesday, September 16, 2014

Skinny Lemon Chicken Piccata



This is adapted from The Comforts of Cooking 
YIELD: Makes 2-4 servings (1-2 cutlets each)

INGREDIENTS:

1/4 cup + 1 teaspoon all-purpose flour, divided
2 boneless, skinless chicken breasts, halved
1/4 teaspoon each salt and pepper
2 Tablespoons olive oil
2 Tablespoons (or more) capers
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white cooking wine
lemon zest from 1 lemon
4 teaspoons fresh lemon juice
1 Tablespoon butter

DIRECTIONS:

Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.
Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.
Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.
Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, whisk lemon juice and butter into sauce.
Serve to individual plates and spoon sauce over the chicken.
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Grilled Chicken with Fresh Cherry Sauce


Ingredients:
For the Chicken
  • 4 boneless, skinless chicken breasts
  • 1 cup balsamic vinegar
  • Salt and freshly ground black pepper
For the Cherry Sauce
  • 2 cups fresh bing cherries, pitted
  • 1/2 cup pomegranate juice
  • 1/4 cup red wine
  • 1/4 cup balsamic vinegar
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons water
  • 1 tablespoon unsalted butter
  • Salt and Freshly ground black pepper
Instructions:
  1. Place the chicken in a plastic bag and cover with the balsamic vinegar. Place in the refrigerator and let marinade for 1 hour.
  2. Remove the chicken from the plastic bag and put the breasts on a clean plate. Season with salt and pepper on both sides. Head outside to the grill!
  3. Pre-heat a gas or charcoal grill. Lightly oil the grill grate to make sure the food doesn’t stick. 
  4. Cook the chicken about 8 minutes per side, or until cooked through. Place the cooked breasts on a clean plate and let rest while you make the sauce.
  5. In a skillet, add the cherries, balsamic vinegar, red wine, and pomegranate sauce. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about 3 minutes. In a small bowl, mix together the cornstarch and the water. Pour the cornstarch mixture into the cherry sauce and stir until thickened, about 2 minutes. Remove from heat, add in the butter, and season with salt and pepper.
  6. To serve, place the chicken on a large platter and spoon the silky cherry sauce over the breasts.
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Sunday, July 13, 2014

Summertime Chopped Salad


Ingredients
  1. 2 1/1 cups butter lettuce, chopped
  2. 2 ears grilled corn, cut off the cob
  3. 1/2 cup grape tomatoes, quartered
  4. 2/3 cup blueberries
  5. 2 slices of bacon, cooked and crumbled
  6. 1 grilled chicken breast, chopped
  7. 1 avocado, chopped
  8. 1/3 cup crumbled feta
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
  11. 2 limes, juiced
  12. 2 teaspoons honey
  13. 1 teaspoon red wine vinegar
  14. 2 teaspoons olive oil

Instructions
  1. n a large bowl, mix together lettuce, corn, chicken, avocado, blueberries, tomatoes, bacon and feta. Sprinkle with salt and pepper then toss thoroughly.
  2. In a smaller bowl, whisk together lime juice, honey, olive oil and vinegar. Pour over salad, then toss once more. 
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Sunday, June 15, 2014

Creamy Garlic Shells

This is from Iowa Girl Eats

Serves 4-6 ( I doubled it because my kids loved it!)
Ingredients: 
8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes
Directions: 
  1. Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
  2. Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
  3. Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary
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Oven-Fried Chicken and Coleslaw

This one is from damndelicious.net with some small adjustments
INGREDIENTS
  • 3 pound boneless, skinless chicken thighs, excess fat trimmed
  • 1 cup all-purpose flour 

  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon hot sauce, or more to taste
  • 1 1/2 cups Panko
  • 3 teaspoons cajun seasoning
  • 1 teaspoon paprika
  • 1/4 cup coconut oil
  • FOR THE COLESLAW
  • 4 cups shredded cabbage
  • 1/2 onion, diced
  • 1 large carrot, grated
  • 1/4 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup white vinegar
  • 3 tablespoons pure maple syrup or honey
  • Kosher salt and freshly ground black pepper, to taste
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Greek Yogurt Chicken Salad


This is from damndelicious.net
This is so good and you won't miss the mayo!
  • 1 pound cooked chicken breast, shredded (I used the Kirkland canned chicken)
  • 1/2 cup diced red onion 

  • 1/2 cup diced apple
  • 2/3 cup grapes, halved
  • 1/3 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
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