Chicken

Easy Baked Chicken Parmesan Bites

April 26, 2013

There have been recipes that I’ve carefully planned, tweaked and experimented with, and failed – time and time again – to get right.

So frustrating.

To take perfectly edible and delicious (and increasingly more expensive!) ingredients and work and toil and turn them into something… less.

But then I’ll stumble on the saving grace.

The recipe I improvise – with what I happen to find in the fridge – that tastes absolutely delicious and perfect without any effort at all.

These crispy baked chicken parmesan bites are one of those random strokes of luck.

I happened to have cubed chicken in the fridge… [Read more...]

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Filed Under: Chicken Tagged With: baked, bites, chicken parmesan, crispy, cubed chicken, easy, healthy, panko, parmesan

Easy Quinoa Cheddar Bake with Chicken and Broccoli

March 28, 2013

I think nearly every American is well acquainted with this dish: the Baked Chicken Broccoli and Rice Casserole.

Featuring plenty of white rice and plenty of cheddar cheese.

And topped with a can of Campbell’s Cream of Broccoli Soup.

It’s a classic.

Easy, convenient, rich, hot-from-the-oven comfort food.

So lately I started thinking: the chicken broccoli and rice casserole is the perfect target for a 21st century upgrade.

This dish could be so much healthier and taste so much better, with a few tweaks. [Read more...]

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Filed Under: Chicken Tagged With: bake, broccoli, casserole, cheddar, cottage cheese, easy, healthy, light, quinoa

One-Dish Dijon-Herb Roast Chicken with Root Vegetables

December 11, 2012

I just arrived home from a trip to Michigan to spend time with Meat-and-Potatoes-Guy’s side of the family and discovered something completely unexpected:

Michigan is an ideal destination around the holidays.

There are holiday shows at the Fox Theatre in Detroit, which is a gorgeous theater (originally a movie theater built in the “Roaring 20′s”).

It’s been restored with gold leaf and deep red “marble” columns, velvet seats, and hand-painted stenciled ceilings. It’s huge, ornate, and beautifully decorated for the holidays.

An hour outside the city is Bronner’s Christmas Wonderland, the “word’s largest christmas store,” an unapologetically gaudy store filled with room after room of every Christmas ornament and decoration you can imagine. It’s crowded to overflowing with families and impossible to resist buying at least one new ornament for the tree (or ten, in my case).

And downtown is a charming shopping district, complete with a covered bridge (the day we were there even brought a picturesque light dusting of snow)…

…and a colorful, quaint Bavarian town filled with homemade fudge shops, German restaurants, and unique family owned stores.

I made this roast chicken with root vegetables when I returned (when I had tons of laundry to do and email to catch up on) because it’s simple, easy to throw together, and ideal for multi-tasking (the oven does most of the work so you can spend time on other things).

Here are the key the ingredients you’ll need. You’ll also need an onion, which I happened to be out of on this particular day.

Begin by smashing a few garlic cloves to remove the skin…

…and then mince up the garlic.

Grab a bowl and add some olive oil, some Dijon mustard, the minced garlic, and some Herbes de Provence.

Then whisk until everything is well combined.

I love using Herbes de Provence to flavor chicken and vegetables. It’s a mixture of dried herbs like rosemary, thyme, and fennel seed, so it’s an all-natural, healthy way to add tons of delicious flavor to a dish without adding calories.

Set aside the Dijon-herb mixture for now.

Cut the root end off an onion, cut it in half lengthwise, and remove the outer skin.

Then chop up the onion.

There’s no need to take the time to carefully dice any of the vegetables in this dish.

Big, roughly chopped pieces are ideal for roasting the veggies later.

Cut the ends off a few carrots and roughly chop them.

No need to take the time to peel the carrots if you don’t want to – you’re not likely to taste the difference between peeled and unpeeled after roasting. Just be sure to rinse them well and try to buy organic if you can.

Do the same for a few parsnips.

If you haven’t cooked with parsnips, I highly recommend them.

They look like white carrots.

And they taste a bit like carrots, except they’re deliciously sweet.

They’re also nutrition-packed (lots of fiber, folate, antioxidants, minerals, and Vitamin C, Vitamin K, and Vitamin E).

Cut a few red potatoes in half lengthwise and then quarter each half.

Grab some skinless, boneless chicken breasts and cut each into three equally sized portions (to help them cook faster).

Measure out about 2 tablespoons of the Dijon-herb mixture and use a small spatula to spread a thin layer of the mixture over each piece of chicken.

Season the chicken with salt and pepper and set aside.

Next, place all the chopped root vegetables in a large casserole dish.

Spoon the remaining Dijon-herb mixture all over the veggies.

Season well with salt and pepper.

Stir until all the veggies are well coated with the Dijon-herb mixture.

Then place the roasting dish in the oven and allow the veggies to cook for about 20 minutes.

You’re now free for long enough to catch up on Pinterest or wrap a gift or two.

When the veggies are just tender when pierced with a fork, remove them from the oven.

Stir to make sure nothing is sticking to the pan, and then nestle the chicken pieces over the veggies.

Place the dish back in the oven.

Clean the countertops and wash the knife and cutting board and (huge bonus!) you’re finished with kitchen clean-up before the meal has even been served.

When the Dijon-herb sauce begins to lightly brown, the chicken should be cooked through.

This simple dish is a unique, flavorful, gourmet-tasting twist on classic Roast Chicken and Vegetables.

The Dijon and olive oil help keep the chicken moist.

And the delicious combo of herb-seasoned root vegetables are a tasty complement to the roasted chicken.

It’s an easy recipe that should please a crowd.

Here is the complete recipe:

One-Dish Dijon-Herb Roast Chicken with Root Vegetables

Total Time: 50 minutes

Prep: 15 minutes

Cook: 35 minutes

Yield: 4 servings

Ingredients

1/4 cup olive oil

1/3 cup Dijon mustard

3 cloves garlic, minced

1 tablespoon Herbes de Provence

1 pound skinless, boneless chicken breasts

1 medium onion, roughly chopped

6 medium carrots, roughly chopped

5 small parsnips, roughly chopped

3 small red potatoes, roughly chopped

Salt and freshly ground black pepper

Directions

Preheat the oven to 485 degrees F.

In a mixing bowl, whisk together the olive oil, Dijon mustard, garlic, and Herbes de Provence. Cut each chicken breast into three equal portions. Use a small spatula to spread a small portion of the Dijon-Herb mixture over the chicken. About 2 tablespoons of the Dijon-Herb mixture should be used in total. Season the chicken with salt and pepper and set aside (store in the fridge).

Place the onion, carrots, parsnips, and red potatoes in a large baking dish. Season well with salt and pepper. Pour the remaining Dijon-Herb mixture all over the vegetables and stir until everything is well-combined. Roast the vegetables (uncovered) in the oven for about 20 minutes, or until the veggies are nearly tender when pierced with a fork.

Nestle the chicken over the roasted veggies and place back in the oven (uncovered). Allow the chicken to cook for about 12 minutes, or until the Dijon-Herb mixture begins to turn golden brown and the chicken is cooked through. Serve.

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Filed Under: Chicken Tagged With: carrots, dijon, easy, garlic, healthy, herbs, light, olive oil, parsnips, roast, roasted, root vegetables

Four-Cheese White Lasagna with Chicken and Kale

November 20, 2012

I’m amazed I managed to get this lasagna on the table this past weekend, what with all the Lifetime holiday movies that were showing.

That’s right, I’m publicly admitting to my November through December addiction to sappy, cheesy, predictable holiday movies.

(In case you also harbor a secret love for snow-filled, happily-ever-after holiday films, just try to resist this Lifetime schedule listing for the upcoming weekend: “Single Santa Seeks Mrs. Claus,” “Love at the Christmas Table,” and “The March Sisters at Christmas (The Modern Retelling of Little Women)”).

At any rate, I did manage to pull myself away from the TV long enough to prepare a very unique (and better-for-you!) twist on lasagna.

With Asiago and Provolone cheeses, chicken, leeks, and kale, this is a whole different kind of lasagna.

And it’s so yummy too. ”Can’t-resist-a-second-helping” yummy, in fact.

It does include tons of nutritious additions like whole wheat noodles, lean chicken, and kale, but it’s still deliciously flavorful and satisfyingly rich and cheesy.

Thanksgiving Leftover Idea: diced turkey breast would make an excellent substitute for ground chicken in this recipe!

Here are all the key ingredients you’ll need to get started.

Begin by boiling a large pot of water.

Season the water with salt and toss in some whole wheat lasagna noodles.

Cook them until they’re barely tender but still firm to the bite.

Arrange the cooked noodles on a clean counter or baking sheet so they’re not overlapping (to keep them from sticking together).

Healthier Lasagna Tip #1: If you’re worried whole wheat pasta doesn’t taste as good, try it out with this lasagna. Whole wheat lasagna noodles add a ton more healthy, filling fiber to your meal. And in this case, the noodles are covered with delicious cheese so you’ll barely taste the difference in the final dish.

In the meantime, chop the root end and the dark green leaves off a leek.

Then thinly slice the white and pale green part of the stalk.

Separate the layers and swirl them in a large bowl filled with water to clean them.

Place your knife over a clove of garlic so it lies flat over the clove, and give it a good smash with your palm or fist.

Remove the skin and run your knife through the clove in all directions, mincing it up (if you’ve really done a great job with the “smash” step above, the mincing will be easy).

Chop the end off of a stalk of celery.

Then cut very thin slices lengthwise.

Pile up the thin slices and run your knife in the opposite direction, finely dicing the celery.

Pile up some kale leaves and chop in all directions, until you’re left with small, bite-sized pieces.

Next, grasp the top of a sprig of thyme with one hand. Use your other hand to slide down the sprig, pulling off all the thyme leaves.

Then chop up the leaves.

Healthier Lasagna Tip #2: choose a richly flavored cheese blend. When I cook lasagna with only mozzarella, I find that I keep piling it on because (while it adds a lot of richness and creaminess) it’s kind of bland. Instead for this lasagna, I chose two complimentary and very flavorful cheeses: Provolone and Asiago. This way, you can use a lot less cheese and still end up with fuller flavor. So…

grate the fresh provolone cheese …

… as well as some Asiago cheese. (I would post a photo of this too if I hadn’t saved myself some trouble and bought the pre-shredded kind).

Heat a bit of olive oil in large sauté pan over medium-high heat.

Add some ground chicken and break it apart with a wooden spoon.

Substitutions:

Diced chicken breast works just as well (I’ve tried it and actually prefer it to ground chicken).

Diced leftover turkey breast is another option.

Immediately add the leeks, garlic, and celery, and cook until the veggies have softened and the chicken is cooked through.

Add the chopped kale and cook until it’s wilted.

Season the mixture well with salt and pepper.

Meanwhile, mix together some low-fat cottage cheese and some low-fat ricotta.

Healthier Lasagna Tip #3: Remember to season the cottage cheese mixture. This makes a big, noticeable difference in the final flavor of the dish. Be sure to stir in a bit of salt and pepper…

… and then add the chopped fresh thyme, which really takes it over the top. I promise you this: when you take your first few bites of the lasagna, you’ll notice a hint of fresh thyme, and it’s so flavorful.

Preheat the oven to 350 degrees F.

Now, assemble your lasagna:

Grab a small 8 X 8 baking dish and lightly spray with a non-stick cooking spray.

Use a slotted spoon to spread a thin layer of the chicken mixture across the bottom of the pan. Be sure to use a slotted spoon so any liquid from the cooked veggies doesn’t make it into the pan.

Next, use a spatula to spread about a third of the cottage cheese mixture all over the chicken and veggies.

Arrange a couple of the cooked lasagna noodles over that, making sure they cover the entire pan without overlapping.

Sprinkle about a third of the Asiago cheese and a third of the provolone cheese all over the noodles. Yum!

Repeat this process twice, until you’ve nearly reached the top of the baking dish.

Lightly cover with foil and bake until the cheese is nicely melted and hot and bubbling.

And now for the step everyone always skips but shouldn’t: Do your best to allow it to rest and cool for several minutes. You will burn your tongue badly if you skip this step. I speak from experience.

This lasagna is packed with nutritious ingredients (lean meat, whole wheat noodles, kale, leeks, garlic, celery, and fresh herbs).

Yet, what you taste is all the delicious flavor…

…And cheese.

Lots of it.

Four kinds of satisfying, richly flavorful cheese!

Here is the complete recipe:

Four-Cheese White Lasagna with Chicken and Kale

Total Time: 55 minutes

Prep: 25 minutes

Cook: 30 minutes

Yield: 6 servings

Ingredients

6 uncooked whole wheat lasagna noodles

1 tablespoon olive oil

1 pound ground chicken

1 large leek, white and pale green parts only, thinly sliced

4 cloves garlic, minced

3 large celery stalks, finely diced

4 ounces kale, leaves finely chopped

3/4 cup low-fat cottage cheese

1/3 cup low-fat ricotta cheese

2 tablespoons fresh thyme, chopped

2/3 cup grated Asiago cheese

3/4 cup grated provolone cheese

Salt and freshly ground black pepper

Directions

Cook the lasagna noodles in a large pot of boiling salted water. Boil until the noodles are tender but still firm to the bite. Drain and arrange the noodles in a single layer on a baking sheet to keep them from sticking.

Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the ground chicken and use a wooden spoon to break apart the chicken. Immediately add the leek, garlic, and celery. Cook until the veggies have softened and the meat is cooked through, about 7 minutes. Add the chopped kale and cook until wilted, about 1-2 minutes. Season well with salt and pepper.

In a large mixing bowl, stir and combine the cottage cheese and ricotta cheese. Stir in the fresh thyme and season with salt and pepper.

Preheat the oven to 350 degrees F.

Coat a small 8 X 8-inch baking dish with non-stick cooking spray. Use a slotted spoon to transfer a thin layer of the chicken mixture along the bottom of the dish. Use a spatula to spread about 1/3 of the cottage cheese mixture over the chicken mixture. Place two lasagna noodles over the cottage cheese mixture so that they fully cover the pan without overlapping. Sprinkle about a third of the Asiago cheese and a third of the provolone cheese all over the noodles. Repeat this process twice. Cover with foil and bake for about 15-20 minutes, or until the cheese begins bubbling. Let stand for 10 minutes, and serve.

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Filed Under: Chicken Tagged With: cheesy, chicken, four cheeses, healthy, kale, lasagna, light, white

Guacamole Chicken Lettuce Wraps

August 1, 2012

My husband Chris and I have become addicted to a Mexican restaurant about 10 minutes from our house. We go mainly for one reason: the fresh, homemade guacamole.

Along with it comes, of course, a huge basket of fried tortilla chips. We never intend to finish off the full basket between the two of us.

But somehow. I always end up feeling too full for my entrée, peering down at an empty tortilla chip basket (save for those abandoned, too-small-for-dipping, broken-off bits clinging to the napkin at the bottom).

Guacamole just seems to do that to us. That rich creamy dip combined with those crunchy, salty chips: the combo is just too irresistible.

This is exactly why, up until this summer, I never really made it at home. I saved the calorie overload for rarer, eating-out occasions.

But then I came up with this recipe for Guacamole Chicken Lettuce Wraps and now we’ve been eating tons of homemade guacamole at home all summer.

Here’s how it’s healthier: you mix in some healthy and filling grilled chicken, adding a delicious and healthy complement to the rich avocado. You serve it over lettuce leaves for that satisfying crunch without the calories. And you only need one baked tortilla chip per lettuce wrap to get that delicious guac-and-chip flavor, greatly controlling your portion of high calorie tortilla chips.

This recipe is so easy too. It’s become one of my favorites for summer.

Here are the key ingredients for today.

Begin by dicing a jalapeño pepper. Chop off the ends. Cut the pepper in half and then into quarters, lengthwise.

Use your knife to cut out all the seeds inside.

Cut the pepper into long strips lengthwise and then run your knife in the opposite direction, dicing up the pepper.

Place your knife flat over a clove of garlic and press down hard, smashing the clove.

Once smashed, the skin is easy to pull off.

Mince up the garlic clove.

Use your knife to cut some cilantro leaves from the stems. Then pile up the cilantro leaves and run your knife through the pile in every direction, chopping the cilantro.

Cut a lemon in half and squeeze out all the juice. If you’re having trouble squeezing out all the juice, just grab a fork to press into the lemon and help you along.

Cut an avocado in half lengthwise and scoop out the pit. Then cut a grid pattern into the avocado. And use a spoon to scoop out all the diced avocado and put it in a mixing bowl.

Add the fresh lemon juice and then smash up the diced avocado with a fork.

Stir in the diced jalapeño, minced garlic, and chopped cilantro.

Add a bit of cumin and some salt and pepper.

Finally, add chicken.

You can use leftover chicken you’ve already stored in the fridge. Or pick up a pre-cooked rotisserie chicken at the deli.

I just season some skinless, boneless chicken breasts with salt and pepper and throw them on the grill.

Then just cube the cooked chicken.

And stir it in to the guacamole.

Separate the leaves of a head of Boston lettuce.

Then scoop a couple of tablespoons of Guacamole Chicken Salad into each leaf.

And crumble a baked tortilla chip over each one.

This dish is really rich and satisfying and flavorful.

Chicken with avocado is one of those perfect flavor match-ups. I think they were made for each other.

And the yummy crunch from the lettuce and the salty tortilla chips is so perfect with the rich and creamy guacamole chicken.

So there you have it: the perfect Guiltless Guacamole dish.

Here is the complete printable recipe:

Guacamole Chicken Lettuce Wraps

Author: The Scrumptious Pumpkin

Recipe type: Healthy Chicken Dish

Total Time: 27 minutes
Prep: 15 minutes
Cook: 12 minutes
Yield: 4 servings

Ingredients

1 pound skinless, boneless chicken breasts
2 ripe avocados, pits removed, peeled, and diced
¼ cup freshly squeezed lemon juice
½ clove garlic, finely minced
½ jalapeño pepper, finely diced
1 tablespoon cilantro, chopped
½ teaspoon cumin
1 head Boston lettuce, leaves separated
20 baked whole grain tortilla chips
Salt and freshly ground black pepper

Instructions

Prepare the grill for medium heat.
Season the chicken breasts with salt and pepper and cook for about 6 minutes. Flip the chicken and cook the second side for about 6 minutes more, or until chicken is cooked through.
Allow chicken to rest for 5 minutes.
Cut the chicken into bite-sized cubes.
Place the avocado and lemon juice into a large mixing bowl. Use a fork to mash the avocado until it reaches a creamy consistency. Add the jalapeno, garlic, cilantro, and cumin. Season well with salt and pepper. Stir to combine. Mix in the cubed chicken.
Place 1-2 tablespoons of the guacamole chicken in the center of a Boston lettuce leaf. Crumble one tortilla chip over the top. Repeat until all the guacamole chicken mixture is used. Serve immediately.

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Filed Under: Appetizer, Chicken, Snacks Tagged With: avocado, guacamole, healthy, lettuce, salad, wrap

Easy Baked Chicken Parmesan Bites

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Easy Quinoa Cheddar Bake with Chicken and Broccoli

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One-Dish Dijon-Herb Roast Chicken with Root Vegetables

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Four-Cheese White Lasagna with Chicken and Kale

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Guacamole Chicken Lettuce Wraps

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