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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
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)
  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)


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


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

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
  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

  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

  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!)
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
  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 with some small adjustments
  • 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
  • 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
  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • To make the coleslaw, combine cabbage, onion and carrot in a large bowl. In a large glass measuring cup or another bowl, whisk together mayonnaise, yogurt, vinegar, sugar, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
  • In a shallow bowl, combine flour, salt and pepper, to taste. In another shallow bowl, whisk together egg, milk, hot sauce, salt and pepper, to taste. In a third shallow bowl, combine the Panko, cajun seasoning, paprika, peanut oil, salt and pepper, to taste.
  • Working one at a time, dredge chicken in the flour, dip into the eggs, then dredge in the panko crumbs, pressing to coat.
  • Place onto prepared baking sheet and bake for 45 minutes, or until the crust is golden and the chicken is completely cooked through.
  • Serve immediately with coleslaw.
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Greek Yogurt Chicken Salad

This is from
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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Pretty Chicken Marinade

Mix all ingredients together and marinate for 4 hours. Grill on the BBQ for best flavor.
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Delicious Turkey Burgers

This is from

Mix all ingredients together and form patties. Grill until done and serve however you like!
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Friday, March 28, 2014

Chicken and Wild Rice Soup

This is from Iowa Girl Eats

Serves 6
2 Tablespoons butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour
  1. Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.
  2. Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 15-40  minutes or until rice is tender (depending on type of wild rice. Mine took about 15 min.)
  3. In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.
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Asparagus, Beet, and Bean salad

I just threw some things together that I had in the fridge and this tasty salad was the result.

1- can garbanzo beans
1 1/2 cups sliced cherry tomatoes
3 roasted beets (these were from Costco)
1/2 cucumber
1 stalk celery
1 bunch asparagus, blanched
juice of 1 lemon
1- Tbs olive oil
1- tsp. lemon pepper
fresh ground salt to taste

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Saturday, February 1, 2014

Crockpot Beef and Barley Soup

This is adapted from Skinny Taste

  • 1 tsp oil
  • 1-1/2 lbs lean beef stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 - 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper
  • 4 beef boullion cubes
  • 1/2 tsp Thyme
Put all these ingredients in a crockpot on low for 4 hours the on high for 3 more hours. It can cook longer if needed.
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Blackened Chicken with Cilantro Lime Quinoa and Avocado Lime Sauce

This is from Key Ingredient but the sauce is my creation

Boneless Skinless Chicken Breasts
Teaspoon of Paprika
Teaspoon of Salt
Teaspoon of Pepper
Teaspoon of Cayenne Pepper
Teaspoon of Onion Powder
Teaspoon of Cumin
Teaspoon of Olive Oil
Cups of Low Sodium Chicken Stock
Cup of Quinoa
Juice and Zest from One Lime
A Dash of Salt and Pepper
Tablespoons of Cilantro, chopped
 * Avocado Sauce recipe follows

Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook flipping once- so each side gets browned- until no longer pink inside but still juicy.
 Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for a few minutes before slicing them. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro into the quinoa. Serve the sliced chicken breast on top of the quinoa and drizzle with avocado sauce.
Avocado Sauce:
In blender blend 1/2 avocado, 3/4 c. plain greek yogurt, 1 Tbs honey, 1 Tbs fresh cilantro, 1 clove garlic, and juice of 1/2 lime. Pin It

Wednesday, January 15, 2014

Healthy Chicken and Broccoli Fettuccine Alfredo

Skinny Alfredo 
This is from Slender KitchenServings: 7
  • 1 cup *skinny alfredo
  • 1 package Fettuccini
  • 1 tsp. olive oil
  • 1 clove garlic
  • 1/2 lb. chicken breast, cut into chunks or strips
  • 1 head broccoli
  • 1-2 tsp. Italian seasoning
  • Salt and fresh black pepper
  • Optional: red pepper flakes
  1. Bring a medium pot of salted water to a boil. Quickly parboil the broccoli for 1-2 minute and remove. Then add the pasta to the same water and cook according to package directions to to your liking. Drain.
  2. Meanwhile in a saute pan, add the olive oil over medium high heat. Season the chicken with Italian seasoning, salt, and pepper. Cook until no longer pink, between 5-8 minutes depending on the size.
  3. Add the garlic and broccoli and cook for 1-2 more minutes.
  4. Turn the heat down to low and add the skinny alfredo sauce and pasta. Once everything is warm, serve.
*Skinny Alfredo Sauce:

Servings: 8
Serving Size: 1/2 cup
Nutritional Info: 80.1 calories, 5.5g of fat, 2.2g carbohydrates, .7g dietary fiber, 5.7g of protein
Weight Watchers® PointsPlus®: 3 *
  • 1 head cauliflower, chopped
  • 1 tbsp olive oil
  • 1/4 white onion or 2 shallots
  • 2 cloves garlic, minced
  • 1/2 cup fat free evaporated milk
  • 1/2 – 1 cup chicken broth
  • 1 cup Parmesan cheese, grated
  • Salt and fresh black pepper
  1. Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender.
  2. In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes.
  3. Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth.
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