Chicken Calza-dillas

Tired of all my Clean Eating recipes yet?  Well, this one is just a loose interpretation of their chicken spinach ricotta quesadilla.  To me, it was more of a calzone in a tortilla.  Slightly messy but very yummy.  The kids loved the cheesy-ness of it.

8 oz boneless skinless chicken breast
2 1/2 tsp extra-virgin olive oil, divided
Sea salt and fresh ground black pepper, to taste
1 medium white onion, finely diced
1 medium red bell pepper, diced
1 cup spinach, stems removed
3/4 cup fat free ricotta cheese (original recipe calls for low fat)
1/2 cup navy beans, drained and rinsed under cold water
3/4 cup low-fat mozzarella cheese, shredded
1/4 cup fresh herbs (flat-leaf parsley and rosemary), chopped
Juice 1/2 lemon
Pinch nutmeg, freshly grated
8 small whole-grain tortillas

Preheat oven to 350° F. Heat grill or indoor grill pan.  Lightly coat chicken with 1/2 tsp oil and season with salt and black pepper. Cook to done on grill pan or outdoor grill.

Meanwhile, heat 1 tsp oil in a large nonstick sauté pan over medium-high heat. When oil is hot, add onion and red pepper, stirring frequently until softened, about 2 to 3 minutes. Add spinach to pan and stir to combine, until spinach is slightly wilted, about 1 minute. Remove mixture from pan and pour into a paper-towel-lined bowl. Set aside and allow to cool.

In a large mixing bowl, combine ricotta cheese and beans, mashing beans slightly (or all the way so the kids don't see them). Add mozzarella cheese, herbs, lemon juice and nutmeg. Season with salt and black pepper, and stir well to combine. Set aside. When chicken is cool enough to handle, dice into 1/2-inch pieces and add to cheese mixture.

Working in small batches, squeeze excess moisture from spinach mixture with your hands. Discard any liquid, and then add spinach mixture to chicken-cheese mixture. Mix until thoroughly combined. Taste and adjust seasoning if needed.

On a flat surface, lay out tortillas and scoop about 1/3 cup mixture into center of each tortilla. Fold each tortilla in half, pressing gently to flatten filling evenly, until filling is about 1/4-inch from edge (you want to prevent the filling from leaking out during cooking).

Place quesadillas on a parchment-lined baking sheet and bake in oven for 20 minutes, or until filling is hot throughout and tortillas are golden brown and crisp. Allow filling to set for 3 minutes before cutting. Cut in half and serve immediately.  We used a little side of prepared salsa for dipping.

From Clean Eating (assuming the use of low fat ricotta): per 1/2 quesadilla: Calories: 290, Total Fat: 7 g, Sat. Fat: 2.5 g, Monounsaturated: 1.5 g, Polyunsaturated: 0 g, Omega-3s: 40 mg, Omega 6s: 260 mg, Carbs: 36 g, Fiber: 6 g, Sugars: 4 g, Protein: 20 g, Sodium: 590 mg, Cholesterol: 25 mg

Healthier Chicken Parm

**DISCLAIMER - Currently having computer display issues which are prohibiting me from accurately determining the coloring and exposure of my uploaded pics. Apologies for the over and under exposed, dark or just plain crappy photos**

Last week we had another of my daughter's picks for dinner.  Again, from the Clean Eating cookbook.

This is a healthified chicken parmagiana using whole wheat breading and adhering said breading with mustard instead of eggs and milk.  It was delicious.  The kids could detect the mustard flavor and decided they didn't want to have it again, but this night at least, they ate it.

1 cup whole wheat panko
1 tbsp grated parmesan cheese
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp black pepper
6 skinless chicken breasts
2 tbsp Dijon mustard
1 cup prepared pasta sauce
1/2 cup part skim mozz, shredded

Heat oven to 400.  Combine first 5 ingredients in a shallow bowl.  Brush both sides of the chicken breasts with mustard.  Coat with panko mixture and arrange on a cooking sheet sprayed with cooking spray.  Bake for 20 minutes.

Remove from oven and top with three tablespoons of sauce and some mozzarella.  Return to oven and bake for another 10 minutes or until crust is golden brown and cheese is bubbling.

I really loved the bite of the mustard on this.  We only had whole grain on hand so the breading didn't fully coat the chicken but that was ok with me.  If you'd like a more even coating, a finer ground version would probably work best.

Good Earth Tuscan Chicken Pasta - Review

As much as I hate prepared or packaged convenience foods, I do have to keep some on hand for those days when we are just rushing around and my brain can only conceive of calling out for pizza.  Bad for my wallet and not the greatest for our bodies.  Typically, I try to find the least unhealthy things available.  We may resort to this type of thing once a month or two.

Last shopping trip to ShopRite I picked up a box of Good Earth's Tuscan Chicken with penne pasta - a General Mills product.  Sounded pretty decent.  100% whole grain pasta, zero saturated fat, natural flavors, add your own chicken (cuz prepared foods that contain "meat" totally gross me out) and less sodium than a box of mac and cheese at a mere 570mg per serving, not too bad for a packaged meal kit.

My initial thoughts upon opening the box and removing the contents were wow, there is no way this is enough for 5 servings, which is what the box claims to contain.  In preparation, I doubled up on the pasta which I always have on hand and added some chicken sausage in addition to the cut up chicken.

Taste - it was pretty good.  I did go back for seconds and the kids ate it without complaint although my daughter inquired as to what the "green stuff" was (it's parsley).

Prep - fairly easy.  Although, on nights when I need a quick fix, I'd prefer a one pot or one skillet meal.  This required a whopping two as I had to cook the pasta separate from the chicken.  Then, of course, there was a colander involved as well.

Final thoughts - if it was on sale or I had a coupon, I may purchase this again.  I liked that I could use leftover rotisserie chicken meat rather than cooking up some raw as well.  The serving size however is slightly inadequate for our family, so that 570mg of sodium is actually greater based on our actual serving size.  The ingredient list was fully pronounceable, I knew what they were and didn't mind putting said ingredients into my kids.  Overall, a good thing to keep on hand for those crazy nights where dinner plans just weren't made.  This did taste good the second day as leftovers as well.

Chicken Shawarma - RC Week 4

Who doesn't love an easy and wonderfully tasty recipe!!  Doesn't hurt when it's healthy too.  I will say, I never tasted anything like this combo of flavors before.  We will do this again.

4 medium chicken breasts, thin
1/2 cup tahini
1/4 cup non fat yogurt
1 tsp garlic, minced
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped parsley
pinch sea salt, pepper, tabasco

Marinade:
1 cup non fat yogurt
1/4 cup lemon juice
2 tbsp olive oil
1 tbsp garlic puree
2 tsp sea salt
1/4 tsp black pepper
1/4 tsp cayenne
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cloves
1/2 tsp cinnamon
3/4 tsp all spice

In mixing bowl, combine all marinade ingredients, add chicken and marinate overnight.

Combine all dressing ingredients and refridgerate overnight.  Yup, a make ahead meal.  Woohoo!

Heat grill or grill pan over high heat.  Spray with nonstick spray.  Place chicken on grill and cook for 3 to 4 minutes per side.  Cut cooked pieces into long strips and serve with warm pita, tahini sauce and tomato.

Chicken & Dumplings - RC Week 4

Why does white flour have to taste so good??  Yup, we've permitted a bag of the white stuff back in the house for this challenge.  And wow, the dumplings here were delicious.  White flour + butter + stewy chicken = yummy.

4 tbsp olive oil
4 to 5 lb chicken, quartered
1/2 cup flour

Sauce:
4 tbsp unsalted butter, melted
6 tbsp flour
3 garlic cloves, minced
1 small onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped (I omitted this because as we all know, celery is gross)
1 leek, chopped
1 cup mushrooms, sliced
1 1/4 tsp Polish spice (no idea what this is so I used herbs de provence)
1 bay leaf
1/4 cup white wine
5 1/2 cups chicken stock
dash of siracha

Dumplings:
2 cups flour
3 tsp baking powder
1 tsp sea salt
1/4 tsp pepper
1/4 tsp parsley, minced
3 tbsp unsalted butter, softened
3/4 cup braising liquid from chicken

heat oil in saucepan.  Dredge chicken in flour and saute in oil for 5 minutes until golden brown.  Remove from pot.  Remove excess grease from pot and add butter and flour.  Cook and stir for 1 to 2 minutes.  Now add garlic, onion, carrots, celery (if you must), leek, mushrooms, spice and bay leaf.  Cook for about 2 mintues

Add remaining sauce ingredients.  Bring to boil.  Add chicken.  Reduce heat and simmer with pot slightly covered for 1 hour.  After 45 minutes, remove 3/4 cup of cooking liquid and reserve for dumplings.

After 1 hour, remove lid, turn heat way down.  Place dumplings on top of stewing chicken, cover completely and let cook for another 25 minutes.

Dumplings:
In mixing bowl, stir together the flour, baking soda, salt, pepper and parsley.  Cut butter into flour mixture.  Add reserved braising liquid and stir until dry ingredients are just moistened.  Turn out the dough on floured work surface and pat into a 6x6 inch road.  Cut dough into 1 inch squares, roll into a round and place in stew.  Or you can skip all the rolling and just make dough balls which is what I did.  Me and rolling dough just don't work.

Serve piping hot.

Yummy!!

Chicken Chili & Focaccia - Recipe Challenge Week 1

After last night's flop, I was extremely pleased that this meal worked out so well.  To be honest, it was beyond fabulous.  The focaccia rocked and the chili was delicious.  Together, well, it was heaven.  And since I bought the large beer, there was extra leftover to drink!  Winner winner, chicken dinner.  hee hee hee

First up, the bread.

3 tbsp + 1 tsp olive oil
2 pounds whole wheat pizza dough
2 large red onions, thinly sliced
1 tbsp cider vinegar
1/2 cup grated Pecorino Romano
1 tsp red pepper flakes
salt & pepper

Heat oven to 425.  Coat 11x17 baking sheet with 2 tbsp oil.  Place dough on sheet and stretch to fit.  Drizzle edges with 1 tbsp olive oil.  Cover with plastic and let rest for 15 minutes.

Meanwhile, heat 1 tsp olive oil in large skillet.  Add onions and season with salt and pepper.  Cook, stirring occasionally until onions are tender and golden brown.  About 12 minutes.  Add vinegar and cook for about a minute.

Remove plastic from dough and poke dimples all over it with fingertips.  Top with romano cheese, onions and red pepper flakes.  Bake until golden brown on edges, about 30 minutes.  Cut into 20 pieces and serve warm or at room temp.
The chili.

2 tsp olive oil
1 lb chicken thighs, chopped
1/2 large onion, diced
3 garlic cloves, diced
1 tsp ground cumin
1 1/2 tsp dried oregano
2 tbsp ancho chili powder
1 bottle lager or chicken broth
28 ounces peeled tomatoes, pureed
15.5 ounces pinto beans, rinsed & drained
salt & pepper

In large heavy pot, heat 1 tsp oil.  Add chicken and cook until cooked through.  About 8 minutes. Transfer meat to bowl and drain off juices.

Add 1 tsp oil to pot.  Add onion and cook until soft, about 4 minutes.  Add garlic, cumin, oregano and chili.  Cook about 1 minute.  Add beer and cook, scraping up browned bits until liquid thickens.  About 5 minutes.

Add tomatoes, chicken, beans and 1/2 cup water.  Bring to boil. Reduce heat, partially cover and simmer for 45 minutes or longer. Season with salt & pepper.  I topped our chili with a little shredded cheddar and served the kids in mugs.  They thought that was very fun.

Perfect in this ridiculously cold NJ weather.

This was very good and will be my new go-to chili recipe.  I had it for two lunches during the week as well and another dinner.  Each day it tasted better than the one prior.

So please, grab a brewsky and give this a try ASAP, K?

Paula's Chili Pepper Chicken - 2 Days

We've been having some serious fall-like weather in New Jersey already and I have been in the mood to heat up my kitchen and bring those yummy cooking smells back inside.  When I saw Paula's recipe for Braised Chicken with Chili Pepper, I thought it sounded like a good idea.  And it was, the sauce alone infused my entire first floor with the smells of fall cooking and set my mouth to watering.

I modified her recipe slightly as I wanted to cook a whole roaster and truly have no idea how to cut a whole chicken into pieces, AND I'm too lazy and crazed to do that on a weeknight anyway.

Here's what I used:

1 whole chicken
4 cloves garlic, crushed
1 onion, diced
2 red chili peppers, seeded and minced
2 tbsp tomato paste
1 cup white wine
2 sprigs fresh rosemary
1 cup chicken stock
olive oil, for pan
salt
ground pepper

Heat oven to 375.  Heat olive oil in your dutch oven.  Stir in garlic and onion and saute for about 5 minutes on low heat.  Add the chili pepper, tomato paste, salt, pepper and wine.  Stir to combine.

Place chicken in pot breast side down and place in the rosemary.  Allow to braise for about 30 minutes.

After 30 minutes, flip that bird and pour in the chicken stock.  Cover and cook in oven until done.  About 1 hour.  Shhhh, I used a Perdue bird with one of those pop up timers.  The Mr. only likes Bell & Evans organic, and I prefer those as well, but this was on sale at ShopRite for such a good price, I couldn't pass it up.

Remove chicken to serving dish and whisk remaining sauce in the pot.  Pour oven chicken.  Hello, hot steaming deliciousness.  Dinner is served!  Really, all you need are your fingers and a nice piece of fresh bread for sauce sopping here.  But, I served it with peas and onions and opted for silverware and plates (this time).

This chicken comes out so moist and the sauce is very tasty.  I imagine it would work with other meats or as a sauce for a pasta and veggie dish.  Another literally finger-licking good dish courtesy of Paula.  Check out my adaptation of her figgy sausage recipe here.

The next day we used this delicious chicken in a little "clean the fridge" casserole.  And then the following day I had it for lunch too.  Gotta love how many meals you can get out of a cheap supermarket roaster!

2 cups cooked brown rice
1/2 cup vegetable stock
left over chicken, shredded
1 cup cooked peas with onions
1 cup low fat sharp cheddar, shredded
salt, to taste
ground pepper, to taste
cumin, to taste
red pepper flakes, to taste

Heat oven to 350.  Layer all ingredients, except cheese and spiced, into casserole pan.  Stir to combine.  Top with cheese and spices.  Cook until cheese is bubbly and chicken and rice are warmed through.  The cumin in this casserole will make the kitchen smell divine.

Kid review:  We got a thumbs up on both recipes!

Kid Friendly - Honey Mustard, etc Chicken Strips

Did you ever have one of those days where you know you have chicken breasts sitting in the fridge but you are just so tired of the usual grilling or sauteing or frying...  That's how I was today.  I knew the 2 packages were in there and had to be used but I just wanted to order a pizza!  Then, like a ray of sunshine (there is a pun on the way here) the mailman delivered my Rachel Ray magazine.  Half way through the mag I saw her honey mustard sesame chicken strips.  OMG, I can do that!  And I can do a healthier version to boot!!  Dinner was in the bag - or mag.  Yeah I know, try the veal, I'm here all week!  dah dum dum :)

Honey Mustard Oven "Fried" Chicken Strips

1/2 cup good mustard
1/2 cup honey
2 tbsp hot sauce (or more)
2 eggs
chicken breasts cut into tenders
1/2 cup almonds (ground in food processor)
1 cup whole wheat panko
1/4 cup sesame seeds
olive oil for cooking sheet

Heat oven to 400.  Oil up your cooking sheet.

In a bowl, combine the mustard, honey and hot sauce.  Add eggs and beat with a fork to combine.  In a separate bowl, combine your ground almonds, panko and sesame seeds.  We only had black on hand, but it made for nice color.

Dip your chicken strips into the honey mustard mixture and then dredge in the panko mixture.  Place on baking sheet.

Cook to desired doneness and serve with some good hot sauce.  We used a green jalapeno sauce.  Mmmmm.  I promise that someday I'll work on making my food pictures all pretty and appetizing, but for now, take my word for it.  These were delicious!

I am happy to report that both kids cleaned their plates!  My daughter too - which is a real feat.  I'm always so tempted to say nanny nanny poo poo you guys just ate almonds and mustard and hot sauce and on and on.  But, I kept my mouth shut and will store this recipe for frequent use.

Kid Food!

Today was the first day of summer camp for my kiddos.  And that meant it was the first time I had to attempt to pack a lunch that fit in with our new eating plan.  My guy opted for turkey bologna and cheese on wheat while my little lady had tuna.  I really don't want to send them in with a sandwich EVERY day so I decided to make some chicken nuggets for tomorrow.

organic chicken breast
to coat (adjust amounts to your taste):
wheat germ
garlic
cornmeal
pepper

Heat oven to 350.  Cut up chicken breast to your desired nugget size.  Add all coating ingredients in a medium sized bowl.  Dredge chicken in the coating mixture and place on an olive oil sprayed cooking sheet.  Cook to desired doneness, turning half way through cooking time.  Mine took about 10 minutes per side.

That's it!  Perfect little nuggets that taste great, are pretty healthy, full of protein, and can be served cold out of a lunch box.  I'll send my son a little side of fat free ranch to dip as he prefers them that way.

This is actually the first time I added cornmeal to my coating mixture.  I usually just use the wheat germ, garlic and pepper.  The cornmeal adds a texture that makes the nuggets seem more like the ones from McDonald's but I don't feel it effects the taste.  From now on I may omit the cornmeal, but it was interesting to try it out today.  As for the kids, they love these (mostly because I don't make them use a fork to eat them), and haha, they're eating wheat germ and don't even know it!  I am happy to report that when I send these in for lunch they will be eaten, and I may take some to add to my salad tomorrow as well.

Do you have other sneaky ways of getting the kids to eat something healthy?  What other healthy items do you put in your child's lunch box?