Braised Paprika Chicken

Healthier dinners like the one below have helped me keep a good attitude along with doing the treadmill in the early morning. With sour cream being the only naughty ingredient, I get a satisfying meal but without the guilt. And I love how the sour cream helps to make the sauce a light but creamy one!

I have also become such a huge fan of the sweet Hungarian paprika in this dish, thanks to my amazing blogger turned real life friend Kacey. I am even visiting her & her family for the first time in just a few weeks. She once sent me a recipe where I needed to have this kind & only this kind of paprika. So don't skimp on it. It's worth it!!!!!

I re-wrote the recipe here since I made quite a few changes to this dish, making it lighter & faster by skipping the butter & using boneless chicken tenders instead of bone in chicken pieces, thereby cutting the cooking time in half.

BRAISED PAPRIKA CHICKEN  Adapted from Eating Well         

{ Printable Recipe Here }

1 1/2-2 lbs boneless chicken tenders

3/4 tsp coarse salt, divided

1/2 tsp freshly ground pepper
2 tblsp olive oil
1 chopped red bell pepper
1 chopped green bell pepper
Pinch of sugar
16 oz pkg mushrooms
2 tblsp tomato paste
2 tblsp sweet paprika
1 tsp crushed red pepper
1 tsp dried marjoram
1 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tblsp all-purpose flour
Dried parsley for garnish

S eason chicken with 1/2 teaspoon salt & pepper. Heat oil in a large heavy pan or Dutch oven over medium heat. Add bell peppers, mushrooms & sprinkle with sugar. Cook, stirring frequently, until the veggies are soft & light brown. Stir in tomato paste, paprika & crushed red pepper.

A dd the chicken & stir it gently into the veggie mixture. Sprinkle with marjoram & add broth. Cover the pot with a tight-fitting lid or foil & simmer over medium-low heat until the chicken is very tender, about 20 minutes.

A t the 15 min mark, just before the chicken is done, whisk sour cream, flour & the remaining 1/4 teaspoon salt in a small bowl until smooth. Stir the sour cream mixture into the sauce; return to a simmer & cook, stirring, until the sauce coats the spoon. This will make the 20 minutes cooking time for the chicken. Serve garnished with parsley, dill and/or chives, if desired.

{ Food for Thought }

The original recipe called for 3 1/2 lbs of bone in chicken pieces, Canola oil instead of olive oil, the addition of butter & 4 cups of onions. I love onions but they bother some people in the family so I took them out altogether & have been since. I also upped the bell peppers & added mushrooms.

A little thought: recipes call for diced veggies often but in dishes like this I love to actually see the veggies so I just do a rough chop. It looks pretty & it saves on time!!!!!!

Chicken Piccata - Healthy Makeover

Hello everyone & Happy Friday!!!!!!!!!!! And I am definitely happy today, especially after a few days of going on the treadmill in the early morning before work. It's a perfect way to start the day on a good note.

It's been a while since I have done a Not So Fat Friday. If you look at my side categories on the right you'll see there are plenty more healthy recipes under this name. However, I do need to re-label as Recipes - Not So Fat Fridays but for now just go to the N's for Not So Fat Friday.

This dish was so light, fresh & just a little lemony & perfectly filling & I love having my whole grain pasta without the guilt.

CHICKEN PICCATA - HEALTHY MAKEOVER from Eating Well

{ Click for Printable Recipe }

6 oz whole grain angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 tsp salt, divided
1/4 tsp freshly ground pepper
4 chicken cutlets, (3/4-1 pound total), trimmed
3 tsp extra-virgin olive oil, divided
1 10-oz pkg mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tblsp lemon juice
1/4 cup chopped fresh parsley
2 tblsp capers, rinsed
2 tsp butter (optional)

Bring a large pot of water to a boil. Add pasta & cook until just tender, 4 to 6 minutes or according to package directions. Drain & rinse.

Meanwhile, whisk 5 teaspoons flour & broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt & pepper & dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken & cook until browned & no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover & keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms & cook, stirring, until they release their juices & begin to brown, about 5 minutes. Transfer to a plate. Add garlic & wine to the pan & cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice & the remaining 1/4 teaspoon salt. Bring to a simmer & cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter & the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

{ Food for Thought }

Although I've never been a caper fan I loved them in this dish. I had them in the pantry so I wanted to use them up. If you don't want to go that route then this dish would be just as good without. I also didn't bother measuring out the sauce at the end. I just put the chicken back in with the sauce to warm through & served it all over the pasta on a large serving platter.

~ ~ ~      ~ ~ ~      ~ ~ ~

I will definitely be getting around today & the next few days to catch up. I hope everyone has a fantastic weekend!!!!!

Coming soon: a Banana Nutella Open Galette I recently created.

Roasted Vegetable & Mozzarella Panini

Tis the season I get energized & motivated, invigorated by the cooler weather. With Autumn comes the desire to be my best self so that I can truly enjoy everything around me, all the goodness that happens these last 3 months of the year.

Turning another year older & wanting to embrace it rather than regret ~ Brisk mornings in the park with a cup of coffee ~ Reading in the sun while feeling a cool breeze ~ And of course, the sights & smells of the holidays!!!!!!

So with all that goodness, here's some more.

ROASTED VEGETAGLE & MOZZARELLA PANINI

Bread of your choice
1 tblsp Balsamic vinegar
2 tblsp Olive oil
Salt & Pepper
Garlic powder
1 red pepper, quartered
½ Onion, sliced thick
1 zucchini, cut in half then lengthwise into 1/4" slices
Pesto purchased (optional)
Fresh mozzarella, thinly sliced
8 Fresh basil leaves

Pre-heat oven to 400. Combine balsamic, oil, salt, pepper & garlic powder. Brush over vegetables & roast for 10-15 minutes, turning over halfway through cooking time.


Meanwhile, prepare your sandwich. Spread slices of bread with a little prepared pesto. Layer with mozzarella, 3-4 basil leaves, roasted veggies & then a little more cheese. Top with bread.




Using either a pan on stovetop, a George Foreman grill or panini maker, grill sandwich until golden brown on both sides & cheese is melted & slightly oozing out.


I used a dry pan & heated the sandwich over medium heat for about 3 minutes on one side, carefully flipping using a plate, then heating on the second side for about 1 1/2 minutes. Makes 2 sandwiches.


{Food for Thought}

I used a multi grain bread fresh from the bakery but any bread cut into thick slices will work, especially sourdough. If you have leftover oil/vinegar mixture you can brush some on the bread, just don't use too much as you don't want the bread to become soggy. Eggplant & tomatoes would work wonderfully too in a combo of veggies.

Click Here to Print Recipe

And because it's Fall & that means apple picking, take a look at these sweet & savory beauties I posted last year:

Visit here for some Grilled Apples with Cheddar & Bacon
& Apple Thyme Martinis.

This post is my Not So Fat Friday & links to Momtrends Friday Food.

Have a great weekend everyone!

Not So Fat Friday - Moo Shu Style

This little blog o' mine has been more about living & loving than eating lately so it's time to kick it up a notch & get back into the swing of things. I was going to go on & on about how I've been in a funk & now that Tristan's birthday party is over I need to find something else to focus on.

But in an effort to keep things short & savory 'round here, I'll just say it's time. Time to get my soup back on. Ya know?! I'm looking forward to more cookin', cooler weather, invigorating breezes, euphoric runs around the neighborhood & the anticipation of turning 38 & finally, the holidays.

Well, onto the eating ~ I recently tried Moo Shu Pork when family was visiting & we ordered in Chinese, a rarity since I like to make Asian at home minus the MSG. I really enjoyed it so when I came across this healthy recipe for Moo Shoo Vegetables from EatingWell.com I knew I wanted to try it while modifying it a bit. I added shrimp to mine but you can certainly add chicken as well or leave the recipe as is. And I used authentic moo shu wrappers rather than tortillas to keep it authentic. This was delicious & filling & guess what? Healthy a.k.a Not So Fat!!!!!!!

MOO SHU VEGETABLES / SHRIMP / CHICKEN

{Printable Recipe}

3 tsp toasted sesame oil, divided
4 large eggs, lightly beaten
2 tsp minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag broccoli slaw
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tblsp reduced-sodium soy sauce
1 tblsp rice vinegar
2 tblsp hoisin sauce
Asian chili garlic sauce for garnish

Heat 1 tsp oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, about 2 minutes. Remove to a plate. Wipe out pan & heat the remaining 2 tsp oil over medium heat. Add ginger & garlic & cook, stirring, until softened & fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce & vinegar. Stir to combine.

Cover & cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs & hoisin; cook, uncovered, stirring & breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions & remove from the heat.

{FOOD FOR THOUGHT}

• sesame oil need not be toasted
• 3 eggs were enough
• powdered ginger would work well!
• up the garlic to 4 cloves
• original recipe suggested tortillas but it seemed weird to me. Go to your local Chinese take out place as I did & ask for the moo shu wrappers. They were $3 for a pkg of 10.
• didn't use the bean sprouts because the ones in my fridge were too old. maybe next time.
• If using shrimp like I did (about 20) then add in after 2 minutes of cooking the slaw. If using chicken, then cook by itself, keep warm, then add back when adding eggs & hoisin sauce.

For more yummy goodness please visit a new friend of mine at Momtrends!!!!

Baked Chicken & Mushrooms

My son's 6th birthday ~ Spongebob Bikini Bottom pool party ~ is tomorrow!! I have been planning, crafting, researching, taste testing, scheming, glueing, taping, drawing, organizing, cleaning & ordering, up the wazoo, for the last 30 days. And now it's actually here. What ever will I do when it's over?

Maybe get back to cooking more!! I used to have a backlog of tried recipes waiting to get their time here but I have just about run out. So, by next week I hope to be back in full force.

{I will also be posting all the deets on the party & hosting a giveaway (my 2nd ever) for all of the Spongebob birthday supplies, purchased & crafted, for anyone who has a Spongebob lovin' boy}

For now, here is something easy, a recipe I adapted from Taste of Home.

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 lb fresh mushrooms, sliced
1 tblsp olive oil
1/2 cup sherry or chicken broth
5 green onions, chopped
2 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Arrange chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes. Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt & pepper. Bring to a boil. Pour over chicken.

Bake 10-15 minutes longer or until a meat is cooked through. Top with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 6 servings.

{Click Here to Print Recipe}

And I love this shot of the steam fogging up my camera.


{Food for Thought}
Anything can be subbed here if you don't like mushrooms or scallions. Just use green pepper & vidalia onion instead. This would be great over rice too but I just LOVE slicing potatoes thinly & pan frying them in just 1 tblsp of olive oil for about 25-30 minutes over medium heat, adding in all my favorite spices like garlic, tuscan seasoning, a little oregano & some parmesan cheese.

Have a great weekend everyone. What will YOU be doing?

To Die For Salad. With Lemon Agave Poppyseed Dressing.

Happy Friday all. Happy Not So Fat Friday. Haven't spent much time in the kitchen this week so excuse my absence. Instead, I've been organizing the house & getting ready for Tristan's 6th birthday party next month. These parties take all my focus & attention. I can't wait to share the details!!!!!

So I thought tonight was going to be another boring dinner until my dear friend Kacey & mommy chronicler emailed me to say how much this salad put her in the better mood she needed. The same salad she sent me a recipe for a week or so ago. Along with a cute card.

She does things like that. She also sends plastic cutlery in the mail because it'll go with the theme of Tristan's party. Yep, she does things like that. And I love her for it!

So I picked up the ingredients & made it for din din tonight. Hubs already ate but still had a bowl & then asked for a second. It was absolutely delicious. Very light & refreshing & a great example of simple flavors coming together for a beautiful combination.

2 tblsp lemon juice
1/2 tsp lemon zest
1/3 cup sugar ** (used agave nectar syrup)
2 tblsp white wine vinegar
1 tblsp olive oil
1 tsp poppy seeds
6 oz pkg baby spinach
1/2 large cucumber cored & sliced
1/2 red onion chopped
8 oz strawberries, trimmed & sliced thin
1/2 cup toasted almonds

Combine juice, zest, sugar, vinegar, olive oil & poppy seeds. Combine remaining ingredients. Drizzle dressing over salad.


{Food for Thought}

I have a thing about sugar. Ya see, I rely on my consumption of adult beverages to give me all the sugar I need so I am very careful about my other sources. I am also not a big sweets person. When I saw the 1/3 cup sugar I got scared & almost dropped my white wine. So, I decided to reach for the Agave Nectar that I always have on hand for Mexican Mojitos. Don't look at me that way!

Anyhoo, 1/4 cup Agave can be substituted for 1 cup of sugar. Use your judgement or just use the sugar. I put in about 1/6 cup of sugar & a couple of squirts of Agave. I may use all Agave next time.

As for the almonds, you can use slivered or sliced or whole. I wasn't sure what my Crafty Queen of Repurposing used so I bought sliced almonds & put them in a pan over medium heat & tossed them frequently until golden.

{Click Here to Print Recipe}

Have a great weekend everyone. I have some family in town so there will be cooking & playing. Look out for some stuffed party shrimp, mini milanese pork tenderloin & a new way to cook burger sliders.

Roasted Veggie Pitas

I feel a little lame today because this recipe is just too simple. But it's not lacking in the taste department. I just threw this together last weekend for lunch after having extra veggies floating 'round the fridge. It was so delicious that I found it to be post-worthy & I was a little proud of myself. Hubs loved it too. And this definitely qualifies for Not So Fat Fridays!

Assortment of veggies, roughly chopped
Olive oil
Salt & Pepper
Garlic, minced
Whole wheat pita rounds
Shredded mozzarella cheese
Balsamic Vinegar

Pre-heat oven to 400. Combine all veggies (I used zucchini, onion, red & green pepper) with oil, garlic, salt & pepper. Place on shallow baking sheet & roast for 25-30 minutes depending on how soft you like your veggies. Toss halfway through.

Pre-toast your pita rounds just until lightly toasted. Do not cut through them. The uncut rounds curl up a bit after toasting, making a nice little shallow bowl for the veggies. Top them with some veggies. Place a little mozzarella cheese on top. Broil for just 1-2 minutes until cheese melts & pita round is a little crispy. Drizzle with just a little balsamic vinegar.

{Click Here to Print Recipe}

Hope all you have a great weekend. As for me, I have to finish creating invites for my son's 6th bday party next month & handle some organizational projects around the house.

Oh, & take a shower for the first time in my totally finished bathroom. Yep, today the glass shower doors were installed so we are totally done now. You saw the first stage of progress here with a little before & after. You can see we ended up taking down the medicine cabinet which just didn't belong anymore & replaced it with a picture that really works. We have a jungle theme in our bedroom which I will get around to showing soon so the bathroom really flows well with it.

{This is how the shower used to look. Old!}

Greek Chicken & Pasta Salad

Another weekend is here & after a long work week nothing pleases me more. I made this salad last weekend & enjoyed it for lunch many days after. I originally enjoyed this at my girlfriend Tammy's house & knew I had to make it. It's not so fattening for today's Not So Fat Friday.

1 pkg Carved Chicken Breast, Original Roasted
1 cup grape tomatoes
1 6oz jar marinated quartered artichoke hearts, drained & coarsely chopped
1/2 medium cucumber, quartered lengthwise, seeded & cut into 1/4 inch slices
1/2 cup pitted Kalamata olives, drained & halved
1/3 cup coarsely chopped red onion
1 cup coarsely crumbled feta cheese
Freshly ground pepper for garnish

For the pasta:
6 ounces (2 cups) penne pasta

For the dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tblsp finely chopped fresh oregano or 1 teaspoon dried oregano
1/4 tsp pepper, or to taste
1/8 tsp salt, or to taste

Cook the pasta according to package instructions. Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the chicken, tomatoes, artichokes, cucumber, olives, onion & feta cheese. When the pasta is done, drain well. Rinse with cool water; drain again. Add to the salad mixture & toss. Taste & adjust the seasoning.

{Food for Thought}

I don't like using already packaged cooked meat because of the sodium levels so I used rotisserie chicken instead. To make this even healthier, using whole grain pasta is ideal.

{Click Here to Print Recipe}

~ ~ ~ ~ ~ ~ ~ ~ ~

I also want to share some before & after photos of the master bathroom that we have been renovating for the past 2 weeks. There were 16 tracking lights above the mirror, the kind that you see in theatre makeup rooms. They not only gave off so much heat but they were a pain to clean. Who needs that many. So, I am thrilled to have gotten rid of them as well as the old gold trim mirror.

We had taken down the old gold trim shower door a long time ago & temporarily put in a curtain.

The shower tiles were also re-done & we're currently waiting on our frameless shower door to arrive. I see my oasis awaiting after I get out of the kitchen!

Wok Seared Chicken with Asparagus

The weekend is here & that's a beautiful thing. I hope everyone enjoys theirs. For me, there will be sunning & swimming on the homefront with a few meals thrown in as well as a minor home renovation I am very excited about.

We have one of those bi-fold pantry doors & the pantry is not very large. When the door is open it feels like it's taking up half the space to access the closet. So, we have someone coming in to brace the door, making it like a regular one. Then we'll also be able to put shelves on the door to create more space. Hey, sometimes it's the little things that make me happy.

Onto something else that made me pleased. I found this East meets West dish on Eating Well's site. It's delicious & really satisfies the craving for pasta without feeling guilty as well as fill the protein & veggie need.

1 tblsp toasted sesame oil
1 1/2 lbs fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 lb chicken, cut into bite-size pieces
4 scallions, trimmed & cut into 1-inch pieces
2 tblsp minced fresh ginger
1 tblsp oyster-flavored sauce
1 tsp chile-garlic sauce
1/4 cup shelled salted pistachios, coarsely chopped

Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2-4 minutes, depending on how soft you like your asparagus. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce & chile-garlic sauce; cook, stirring, until the chicken is cooked through, 1 to 2 minutes more. Stir in pistachios & serve immediately. Makes 4 servings

{Food for Thought}

Regular sesame oil as opposed to toasted works just fine. I also did not use fresh ginger so I sprinkled it a few times. No exact measurement. I served this over whole grain thin spaghetti & once I added the pasta to the hot pan I also added just a little pasta water to help bind it all together.

{Click Here to Print Recipe}

Have a great weekend everyone!!!!! I'll be coming around to cath with you for sure.

Baked Ziti with Chicken & Spinach

This may not be fat free but it’s definitely a lighter version of most cheesy baked ziti dishes & without all the labor involved. I picked a recipe from my sidebar where I keep fellow bloggers’ recipes but I decided to re-vamp it a bit. I still really like the idea of hers, where she purees artichoke hearts & adds it to the sauce so I may try that next time. See here for the original. As for my version, it needs just a tad improvement but I wanted to catalog it since it really satisifies a craving for baked ziti without all the guilt.


8-16 ounces whole grain penne with fiber
1 tblsp olive oil
2 large boneless & skinless chicken breasts, cut into bite sized pieces
1 small onion, chopped
2 cloves garlic, minced
10 oz bag fresh baby spinach
3 tablespoons butter
4 tablespoons flour
1 cup 1% milk
3 tblsp Classico tomato pesto
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese
Crushed red pepper

Pre-heat oven to 350 degrees. Cook pasta, drain & set aside. Heat olive oil in a pan. Saute chicken pieces a few minutes & then add onion & garlic. Cook for a few minutes until almost cooked through. Add spinach & cook until wilted. Place mixture in bowl & set aside.


In the same skillet, melt the 3 tablespoons of butter. Whisk in the flour until golden. Add milk & whisk until smooth. Add the pesto & blend until smooth. In a large mixing bowl toss the pasta, chicken mixture & sauce mixture with the Parmesan cheese & mix well. Pour into a greased 9x9 casserole. Top with mozzarella cheese. Bake about 30 minutes. Serve with a little crushed red pepper & parmesan cheese.

{Food for Thought}

While I really enjoyed this, I would have liked a little more of a saucy feel but without the fat. So doubling the butter & flour is not an option. Maybe adding some chicken broth flavored with roasted garlic may do the trick next time or adding the pureed artichoke hearts from the original recipe. This was nice served with some whole wheat bread, brushed with a little olive oil, garlic powder & Tuscan seasonings then broiled for about 3 minutes.

{Click Here to Print Recipe}

I hope everyone has a wonderful 4th! If you're looking for a great dessert to make, check out these mini cheesecake tarts from Paula Deen. I make them whenever I can. Lined alternately on a plate with cherry & blueberry filling, they will be perfect for the holiday.

Shrimp & Bean Packets

Welcome to another edition of Not So Fat Fridays. I clipped this recipe from my Better Homes & Gardens & knew I wanted to make it sooner than later. While the name isn't exciting, it made for a delicious & quick weeknight dinner tonight & one I will definitely be making again. It filled my tummy & fulfilled me completely!!! All the flavors just came together so beautifully for a simple & healthy meal. 

1 1/4 lb. medium fresh or frozen shrimp
1 15oz can cannellini beans, rinsed & drained
1 large fresh tomato, thinly sliced
1/4 cup sliced green onions
1/4 cup chicken broth
1 tsp. finely shredded lemon peel
1 tblsp lemon juice
1 tsp olive oil (I omitted this)
1 tsp Old Bay or seafood seasoning
4 slices country style bread, toasted
Fresh basil and/or shredded Parmesan cheese (optional)

Thaw shrimp if frozen. Peel & devein shrimp; set aside. Preheat oven to 350 degrees F. Fold four 24x18-inch sheets of heavy-duty foil in half. On center of foil, evenly divide beans, tomatoes, shrimp & onions. Drizzle with broth, juice & oil. Sprinkle seasoning, lemon peel & black pepper.

Allowing room for steam to build, fold together narrow ends of foil; seal with double-fold. Place packets on baking sheet. Bake 20 minutes or until shrimp are opaque. Carefully open packets. Serve with bread. Top with basil & Parmesan. Makes 4 servings.

~ Nutrition facts: Calories 335, Total Fat (g) 5, Saturated Fat (g) 1 ~

{My Thoughts}

Instead of country style bread I wanted to go even lighter so I took one slice of whole wheat bread, brushed it with the little olive oil I passed on in the dish, sprinkled it with a little salt & pepper, a lot of garlic powder & a bit of Tuscan spice blend (optional) & then broiled it under low 6 inches from the heat for less than 2 1/2 minutes. I didn't miss the fat laden garlic bread at all. I also used roasted garlic chicken broth for a little added flavor to the packets.

{Click Here to Print Recipe}

Have a great weekend everyone. No plans here except visiting you & making up for the last 2 weeks of no shows!!!!!!

Walnut-Crusted Chicken Cutlets with White Bean Mash

You didn't think I'd miss Not So Fat Fridays two weeks in a row, didja? I thought I would make my absence up to you with not only a wonderful main dish but a side one as well. This was super easy to make on a week night & we really enjoyed it. 

What I love about the chicken is that it is only breaded on one side. As for the white bean mash, it's such a wonderful healthy alternative to mashed potatoes & just simply delicious.

WALNUT-CRUSTED CHICKEN CUTLETS

Olive oil nonstick cooking spray
1/2 cup panko (Japanese-style bread crumbs)
1/8 tsp ground red pepper (cayenne)
Salt & pepper
1/2 cup walnuts, toasted & cooled
1/4 cup fresh parsley leaves, loosely packed
1 large egg white
1 tsp Dijon mustard
1 1/2 lbs chicken-breast cutlets, thinly sliced

Preheat oven to 450°F. Place rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan & rack with cooking spray. On large dinner plate, combine panko, ground red pepper, 1/2 teaspoon salt & 1/4 teaspoon freshly ground black pepper. In food processor with knife blade attached, blend walnuts & parsley until nuts are finely chopped; toss with panko mixture until well blended. Set aside.

In pie plate, whisk egg white and Dijon until well mixed. One at a time, dip 1 side of each cutlet in egg-white mixture, then into walnut mixture to coat side evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan, coated side up; lightly spray with cooking spray.

Bake chicken 10 to 12 minutes or until topping is golden-brown & chicken is no longer pink throughout.

{Click Here to Print Recipe}

WHITE BEAN MASH

In saucepan cook 2 cloves minced garlic in 1 tblsp hot olive oil for 1 minute. Stir in two 15oz cans white beans, rinsed & drained. Coarsely mash. Stir in chicken broth to moisten beans (up to 1/4 cup). Stir in 1/2 tsp crushed dried thyme & 1 tsp lemon juice. Season to taste; heat through. Makes 4 servings.

{Click Here to Print Recipe}

Have a wonderful weekend everyone! I will be catching up & seeing you shortly!!!!

HAPPY MOTHER'S DAY!!!!

Chicken & Veggies En Foile...

Or in other words, some good stuff cooked up in aluminum foil. 

For this Not So Fat Friday, I bring you something easy, tasty & fast!!! I have been making this for a few years now & it's just a good go to now & again. Use this as a blank canvas to create any combination with whatever you have in the kitchen & pantry. Maybe some chicken, tomato, artichoke, spinach & mozzarella for an Italian flair or chicken, snow peas, ginger & hoisin for Asian. The possibilities are endless. Just follow the time & you will be set.

6-8 tblspn BBQ sauce of your choice
4 small boneless skinless chicken breasts
2 small unpeeled red potatoes, sliced thin
1 red or green bell pepper
1 green onion, finely chopped
or 1 small Vidalia onion, sliced
Salt & pepper
3/4 cup shredded lowfat cheese
4 pieces of 12" x 12" foil

Pre-heat oven to 375. Spoon  up to 1 tblsp BBQ sauce in center of each foil. Place one chicken breast over sauce & spread another tblsp of sauce over the chicken. Top with a quarter of the potato, bell pepper & onion. Sprinkle with salt & pepper.

{oops, my sauce went on top of the veggies, not the chicken}

{ Out of the oven, waiting for cheese }

Fold foil in half to cover & bring in sides to seal. Make 4 packets. Place on baking sheet & bake for 30 minutes. Open packets carefully & sprinkle with 1/4 of the shredded cheese. You can place back in over without resealing the foil or just let sit for a minute with the foil closed a little to allow cheese to melt. Scoop carefully onto plate & pour juice from packet all over.

{My Thoughts}

If you don't slice your potatoes very thin then they won't be tender. To be sure, just place the potatoes in the microwave for 2 minutes prior to slicing.

{Click Here to Print Recipe}

Have a great weekend everyone. For me, it's kayaking with a good friend, tennis with my BF & quality time with fam. And I'll be coming 'round to make up for lost time this week to see you!!!!!

Shrimp, Spinach & Mushroom Barley

In order to have the right mindset for my first week back to work, I have made sure to take extra care of myself this week ~ getting at least 8 hours of sleep, drinking a lot of water, exercising and, of course, eating right. I made this dish on Sunday & it has instantly become one of my most favorite Not So Fat Friday recipes ever! I enjoyed it for lunch for 3 days after, even cold, & it was simply delicious. 

If you've never cooked with barley before, I highly recommend it. It's a cereal grain & is similar to rice & couscous in the way you cook it. While pearled barley is the least nutritious of the barleys, it's still excellent for you. I may look for hulled barley next time which is even healthier, just not as tasty as the pearled.

Either way, this is a dish I will be making again. This weekend in fact! 

1 cup dry pearled barley
3 1/2 cups low sodium vegetable broth
3-4 shallots, chopped
2 cups mushrooms, chopped
1 tblsp olive oil
4 cups baby spinach
1/2 lb peeled, cooked shrimp
1/4 tsp ground black pepper
1/4 cup fresh sage, torn
Sea salt, to taste

In a medium pot on high heat bring both barley & broth to a boil. Cover & let simmer on low to medium heat, so liquid doesn't boil over. Set timer & cook for 50 minutes.

In a non stock skillet, saute shallots & mushrooms in oil for 5 minutes over medium high heat. Add spinach & lightly saute for about 3 minutes, until wilted.

At 50 minutes check on barley. When there is no more remaining broth, add shrimp & pepper to barley. Cook for 1 minute. Add shallot-mushroom mixture, sage & salt to barley. Stir & cook for 3 minutes.

My Thoughts

My shrimp weren't cooked so I just sauteed them quickly for only 3 minutes in a separate pan. Or you could just add them last to the same pan with the mushrooms & shallots. Just don't overcook. Dried sage worked beautifully & I would do it again. Use about 4 tsps of dried. It really adds a nice flavor. I also threw in an extra cup of spinach to make a total of 5 cups.

This can be enjoyed cold or warmed up. Keeps for 4-5 days in fridge or 6 months in freezer.

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Have a great weekend everyone. I can't wait to make my rounds to see how your week was!