California Chicken and Veggies

4 small boneless skinless chicken breast halves (1 lb.)

3 cups  frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained

1/4 cup pesto

1/4 cup  water

1/2 cup Shredded Mozzarella Cheese

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 min. on each side or until lightly browned on both sides.

ADD vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
SPRINKLE with cheese; cover. Remove from heat; let stand 5 min.

Serve with Brown Rice

Honey Mustard-Teriyaki Chicken

From Kraftfoods.com

1/2 cup GREY POUPON Savory Honey Mustard

3 Tbsp.  teriyaki sauce

4 small boneless skinless chicken breast halves (1 lb.)

Make It

MIX mustard and teriyaki sauce in shallow dish until well blended. Remove 1/3 cup of the mustard mixture; set aside for later use.
ADD chicken to remaining mustard mixture; turn over to evenly coat both sides. Cover. Rrefrigerate 1 to 2 hours, turning occasionally. Remove chicken from marinade; discard marinade.
PREHEAT grill to medium-high heat. Grill chicken 6 minutes on each side or until cooked through, brushing frequently with the reserved mustard mixture.

Tortellini and Bowtie Pasta Salad

Adapted from a Recipe of Sherelle Christensens
-tomatoes

-cucumbers

-diced peppers (I like all colors)

-diced green onions

-cubed cheese (I usually slice up a few cheese sticks)

-fresh grated Parmesan cheese

-Italian salad dressing

-tortellini

-mini bow ties

-sliced black olives

-sliced green olives or you can just do the pimentos only

-diced ham or turkey pepperoni

-Marinated Artichokes or Marinated Asparagus cut

Boil pastas according to directions. My favorite dried tortellini is the Four Cheese Tortellini from Barilla. While the pasta is cooking, chop veggies. Place in a large bowl. When pasta is done, strain and rinse under cold water until noodles have cooled. When cool, toss with remaining ingredients and pour Italian salad dressing over, continuing to toss. You can use low fat Italian or even homemade Italian dressing...anything with work. Add the Cheeses just before serving as the hot pasta melts the cheese a bit. Refrigerate for a few hours before serving. Keep in air tight container in fridge.

Grilled Chicken with Savory Summer Vegetables

from KraftFood.com

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup Sun Dried Tomato Vinaigrette Dressing, divided

1 zucchini, cut into chunks

1   red pepper, cut into chunks

1 cup cut-up fresh asparagus spears

1 small  red onion, cut into chunks

Make It

HEAT grill to medium-high heat.
BRUSH chicken with 2 Tbsp. dressing. Let stand 10 min.
MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
PLACE chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender

Chicken Bacon Ranch Pizza

Whole wheat tortillas or Pitas
Light ranch
2 cups grilled chicken diced
fresh tomatoes
Spinach
Onions
Already cooked bacon pieces
Reduced fat cheese

Take the tortilla and spread a thin layer of ranch on it. Top with Chicken, tomatoes, spinach, onions, and a SPRINKLE of bacon pieces. Top with cheese and bake in the oven on a cookie sheet with a wire rack on it at 350 until cheese is browned.

Pasta Primavera

4 Chicken breasts

2   red peppers

1/2 cup  low fat Sour Cream

1 chicken bouillon cube

1 Package of Whole Wheat Penne Pasta
1/2 package of fresh spinach
2 tomatoes diced
1/2 onion thinly sliced
1 package of mushrooms sliced
Parmsean Cheese
Have your hubby Grill the peppers and chicken outside:)

In a skillet over med high heat, put a 1 tbsp olive oil and a layer of mushrooms. Let cook for 2 minutes and then turn. DON'T turn until two minutes are up. Turn Mushrooms once more and cook for two more minutes. Then add spinach, onions, and tomatoes. You just want these lightly wilted NOT MUSHY!! Remove form heat and cover.
Chicken and peppers:
HEAT grill to medium heat.
GRILL chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook pasta as directed on package.
Sauce:
Remove and discard peels, stems, seeds and veins from peppers. Drain pasta, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into skillet  and combine pasta, veggie mix and Sliced chicken.

ENJOY!!!

from oneshetwoshe

Rumbi Island Grill Voodoo Chicken Salad

For the salad:

Lettuce

Feta Cheese

Diced Tomatoes

Tortilla Strips (optional)

Cooked chicken (diced, shredded, etc.)

Voodoo dressing

For the dressing: (you may want to cut this recipe in half if you don't want tons of leftovers) (I would say do 1/3-1/2 of these measurements...)

1/4 cup Dijon Mustard

1/4 cup Lime Juice

1/4 cup Chili Paste (found in the asian food section)

2 TBS. Crushed Red Pepper

3/4 cups olive oil Mayonnaise

1 1/2 cups Sesame Oil

1 cup Rice Wine Vinegar

1/2 cup Soy Sauce

1 1/2 cups White Sugar (I used truvia and about 1/3 that amount...)

1/4 cup Minced Garlic

1/3 cup Pureed Ginger (found in the produce aisle) (I used ground ginger)

Directions: Mix all of the dressing ingredients, except the ginger, in a bowl with a hand mixer for a couple minutes. Add the ginger and stir with a whisk until well blended. Top your salad with the chicken, tortillas, feta cheese, tomatoes, and the dressing.

Ranch & Bacon Chicken Salad Sandwiches

I don't remember where I got this recipe...

Ranch & Bacon Chicken Salad Sandwiches

1/2 cup milk

1/2 cup  olive oil mayo

4 TBS. chopped green onion (optional)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. dry mustard

5 tsp. Hidden Valley Ranch Dressing mix

1/2 cup - 1 cup diced celery (optional)

2 (10-13 oz.) cans of chicken, drained.

1/4-1/2 of Real Bacon Pieces

Whole Wheat Rolls or Bread or Pitas

Lettuce

Sprouts

Directions: Blend together the mayo, milk, and ranch dressing mix in a bowl. Add the garlic powder, onion powder, and dry mustard. Add the celery and onion. Flake the chicken with a fork and add to the ingredients. Mix well. Chill for several hours for the flavors to combine. Serve!

Breakfast Burritos

From: Oneshetwoshe

Small corn or whole wheat Tortillas

Chopped Avocado

Shredded Cheese

Salsa

Black Beans

Sour Cream

Scrambled Eggs

Directions: Make your scrambled eggs, heat up the black beans...that's seriously it! Wipe some sour cream on the tortilla. Top with black beans, eggs, cheese, salsa, and avocado.

Marci Lock Yummy Chicken Dinner

Chicken and Broccoli
Steam 1-2 cups of broccoli per person
3-4 oz cooked diced or shredded chicken per person
Parkay Spray Butter
White Cheddar Kernel Seasoning
McCormick's Perfect Pinch Vegetable seasoning
Low fat cheese or little bit of fresh Parmesan to sprinkle on top.

Assemble Broccoli on bottom spray with butter spray and sprinkle with seasonings and cheese. Dinner is served!

Chef Salad Sandwiches

Got these from Sherelle Christensen's blog

Sherelle's Chef Salad Sandwiches
-1 pkg. pita bread (these also taste yummy on croissants)
-2-3 cups chopped iceberg lettuce
-1/2 cup shredded cheddar cheese
-1 sm. can sliced olives, drained
-1 cup cherry tomatoes, halved
-1 cup thinly sliced deli ham, sliced into small strips
-1/4-1/2 pkg. dry ranch seasoning (I like Uncle Dan's brand)
-2-3 Tbs. Olive Oil Mayonnaise
-2-3 Tbs. low fat sour cream
-1 Tbs. milk
Combine all veggies, meat and cheese. Mix a bit of ranch seasoning and mayo, sour cream and milk. Stir well. You want to make a thick version of ranch. Pour over salad mix and toss well. Serve in pita pockets. (you could also add a chopped cucumber as well...I always add them in the summer when we have them in the garden)

I can't wait to try them!!!

Homemade Lunchables

So I have been simplifying meals lately and these are some of our FAVORITE things! I call them Homemade Lunchables. You make them like the ones you buy premade but these are MUCH healthier! So We just have Crackers, Cheese and Meat. Also we serve it with Dijon Mustard. Pair it with some fruit, yogurt, sliced veggies and dip and there you go! Serve it in fun containers and you have a meal even your picky eaters will love!!! Here are some ideas:

I thought this was a SUPER cute way to use that leftover Valentine Candy box!

I LOVE these containers from Ziploc. The compartments do seal off from each other so stuff doesn't leak.

Found this on Sherelle Christensen's blog! TOO cute!

Chef Salad with Italian Citrus Dressing

I got this recipe from Sherelle Christensen's Blog.

For the salad:

diced ham
hard boiled eggs diced or sliced
lettuce
colored bell peppers
red onions
cucumbers
tomatoes
diced ham
swiss cheese

Italian Citrus Dressing　
-1/3 c. fresh squeezed orange juice
-1/2 tsp. freshly grated orange zest
-1/4 cup oil
-2 Tbs. Red Wine Vinegar
-2 Tbs. sugar
-1 dry pkg. italian dressing mix (I like the Good Seasons Brand)
-pinch of garlic powder
Mix together and pour over a fresh salad...DELISH!

MY favorite Sandwich BY FAR!!

Annie's Open Faced Sandwich

So, this is my FAVORITE Sandwich. I eat it open faced.

This sandwich would be MOST perfect on homemade Whole wheat bread with FRESH veggies from your garden, but whatever you can do!

Toast your bread and top with low fat cheddar, sharp or swiss cheese. Sprinkle diced ham or diced turkey on top and sprinkle McCormick Perfect Pinch Salad Seasoning on top. THIS IS ESSENTIAL SO DON'T skip it!!! Next, Broil the toast in the oven until bubbly. WATCH IT So it doesn't burn. Pull it out and let cool for a minute.

Then add sliced cucumber, sliced tomato, sprouts, roasted red peppers, and Thinly sliced sweet or red onion on top. YUMMM!

Some other good toppings would be egg salad, tuna, or Sliced Lemon Chicken Breast. Oh Heaven!

Ginger Chicken Stirfry

Ginger Chicken Stirfry

12 oz boneless skinless chicken breast halves
2 tbsp sesame oil
2 cups frozen vegetables (preference to Chinese or Asian vegetable mix)
1/2 tbsp ground ginger (or to taste)
2 turns of the pan of soy sauce
2 cups cooked brown rice.

Cut chicken into 1" strips. Cook in sesame or olive oil until no longer pink. Let cool and place in freezer bag. Place the rice into a separate baggie and freeze. When ready to use, let the chicken and rice defrost in the fridge.
When you are ready to make this add the veggies to a pan with 2 tbsp of sesame oil and when the veggies are tender add chicken to reheat and then add the other spices. Serve on top of hot rice.

Spinach Manicotti

Spinach Manicotti

1 8-oz package manicotti shells
1 10-0z frozen chopped spinach
1 16-oz ricotta cheese (reduced fat if desired)
1 egg white, beaten
1/2 cup mozzarella cheese, grated
1 tsp olive oil
1 cup chopped tomatoes
1/2 tsp minced garlic (or one clove fresh garlic)
1 medium onion, chopped
1/4 tsp nutmeg
Cook the manicotti shells according to the package directions. Drain and set aside.
Thaw & cook frozen spinach according to instructions. Drain well and squeeze out excess liquid (using paper towels makes this easier!)
In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper to taste, if desired). Stuff mixture into shells. Place in 9x12 baking dish. Freeze.
Prepare after freezing: Defrost spinach manicotti. In a frypan, heat olive oil. Saute onion, garlic, and tomatoes until heated through and onions are cooked, about five minutes. Pour on top of manicotti. Bake in preheated 350F oven for 40 minutes or until done.

Fiesta Chicken Chili

Fiesta Chicken Chili

1 chopped onion
1 (16.5 oz.) can white beans
1 (15 oz.) can black beans
1 (15 oz.) can corn
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes w/green chilies
1 packet taco seasoning
3 whole chicken breasts

Place ingredients in slow cooker and stir. Place chicken on top, pressing down until just covered by ingredients. Cook for 5 hours. Remove chicken and shred. Put chicken back into mixture and cook another hour. Top with dollop of reduced fat sour cream, reduced fat cheese or guacamole and fresh cilantro prior to serving.

 

Cool and put into freezer bag.

Shredded Lime Tacos

Shredded Lime Tacos

1 1/2 lbs. skinless, boneless chicken breast meat
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup cilantro, chopped
1/2 white onion, chopped
2 cloves garlic, minced

Mix together vinegar, lime juice, sugar, salt, pepper, onion, garlic, and cilantro. Put in crock pot with chicken and cook on low 6 hours. Shred chicken apart with forks and serve in tacos with toppings of choice.

 

Cool and pour into freezer bags. Freeze whole wheat tortillas seperately.

Sloppy Joes

Sloppy Joes

1 1/2 pounds extra lean ground beef
1 chopped green pepper
1-2 chopped onions
2/3 cup of chopped celery
2 cans of tomato sauce
1 teaspoon salt
1 Tablespoon garlic
2 Tablespoon vinegar
1 Tablespoon worcestersire sauce
1 teaspoon onion powder
Salsa (optional)

Brown the ground beef with the onion, pepper and celery. Drain. Combine all the ingredients and cook either in a slow cooker for 3-4 hours, or in a skillet for 30 minutes. If it is too runny, you can add potato flakes to thicken it. Serve on toasted buns and top with salsa if you want to.

 

Just freeze meat mixture and buns seperately.

KISS Freezer meals

Another great thing to do to help yourself is make some freezer meals so when you don't h ave time you still have something healthy to eat. You can plan one day every month or every other month to make a few meals and freeze them in zilpocs or throwaway 9x12 pans. To make it REALLY fun you could get your sisters or friends together and make a make-ahead swap group and swap food. Whatever you want! Make life simple!!!

Sloppy Joes

Shredded Lime Tacos

Fiesta Chicken Chili

Ginger Chicken Stir fry

Spinach Stuffed Manicotti

More Quick Breakfasts!!

Stuffed Pitas

6 whole wheat pita pockets
6 eggs
1/3 cup cheese
3/4 cup diced ham
1 cup salsa
1 cup diced peppers
1 onion diced
1/2 tbsp taco seasoning

Mix 5 whites and 1 yolk with 6 tbsp skim milk and whisk. Saute veggies and salsa until moisture is gone. Add eggs and scramble. Add Ham and cook until the eggs are no longer moist. Sprinkle with taco seasoning and cheese. When cooled a little stuff mixture into pita pockets. If you want to freeze some for later, lay out on a cookie sheet and freeze for 1 hour and then put into ziplocs and warm as you need them.

About 200 calories each.

Breakfast Sandwich

6 eggs
2% Milk cheese slices or other slices around 50 calories per slice.
Whole wheat English muffins
Deli ham or Turkey Sausage patty

Mix 5 whites and 1 yolk with 6 tbsp skim milk and whisk. Add to pan and cook like you would an omlette. Whne fully cooked, take a round cookie cutter or a glass and cut 6 small circles out of the eggs. Place one egg, 1/2 (to reduce calories) or 1 whole slice of cheese and meat on an english muffin. If you want to freeze some for later, lay out on a cookie sheet and freeze for 1 hour and then put into ziplocs and warm as you need them. I like to top mine with fresh peppers, tomato, Sprouts, Cucumber, banana peppers, and Purple onion. YUMMM!

Around 200 - 250 calories

Stuffed shells

1 package large pasta shells
1 cup low fat Mozerella

Filling
2 pints fat free cottage cheese
1 package frozen spinach thawed and drained
1/2 cup shredded parmesean cheese
1 cup low fat mozzarella
3 egg whites
3/4 tsp Italian seasoning
salt to taste

Sauce:
1/2 cup diced onion
2 minced garlic cloves
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 tbsp Italian seasoning
1 cup water


Combine all sauce ingredients and simmer for 1 hour in a sauce pan. Pour 1/2 cup sauce into baking dish.
Cook shells al dente or half the cooking time suggested. Rinse in cool water and Drain. Combine filling ingredients and put into a quart size freezer bag. Snip off one corner. Squeeze mixture into shells. Cover with sauce. Sprinkle with the other 1 cup Mozerella. bake at 350 for 30 minutes.

Chicken pillows

2 cans reduced fat crescent rolls
1 1/2 cups cooked chicken diced
1 8oz tub fat free cream cheese
3 celery stalks diced
1 small onion diced
2 cloves garlic
2 packets chicken gravy mix

Saute celery and onions in 1 tbsp olive oil and salt and pepper to taste. Add them along with chicken to a bowl. Warm the cream cheese so it is workable. Mix all together. Roll out Crescent Rolls. Put two triangles together and pinch seam to make a rectangle. Place an ice cream scoop of filling in the middle. Bring up sides and pinch together. Place seam down on a sprayed cookie sheet. Bake according to roll package or golden brown. (usually 10 mins)
Meanwhile, make gravy according to package.

When done, place one pillow on a plate and pour gravy on top. YUMMMM!!!

Minestrone Soup

1 lb Extra Lean ground Beef or Turkey
1/4 tsp seasoned salt
1/4 tsp onion salt
1 Bay leaf
1 whole onion diced
1 can beef broth (low sodium)
2 large carrots diced
1 can Kidney Beans
1 can white beans
1 soup can of water
1 package of whole wheat mini shells cooked and drained.

Brown meat with onions and carrots. Put all ingredients in a pot and simmer for 30-45 mins. Remove bay leaf and serve.

Simplify!!!

So I always thought I needed to make these elaborate meals to feed my family! It's not true! I love recipes that are SIMPLE and have very few ingredients. I like meals you can roll together like today's meatloaf is tomorrow's chili. Today's Grilled Chicken is tomorrows Fajitas. ETC. SO here is an outline for how to plan your menus.
Monday-meatless
Tuesday-Mexican
Wednesday-Italian
Thursday-crock-pot
Friday- Deli Style (soup, salad, sandwiches etc.)
Saturday-Pizza
Sunday- Sunday Dinners.

With a plan of the kinds of food you will be serving you just have to pick something from that category and go! Here is another option

Monday-Vegetarian
Tuesday-Chicken
Wednesday-Beans
Thursday-Pork
Friday-Beef
Saturday-Freezer Meal
Sunday-Soup/Salad Bar

SIMPLIFY!!!

I love make ahead meals. If you are already cooking/ assembling just make a few more and you have dinner in the freezer waiting!!! YA!!!

Not every meal needs to be fancy. Simplify! Main course, side, and veggies and/or Fruit.

Here is an example using the first list of options:

Monday-Grilled Cheese, Tomato Soup and Orange slices
Tuesday- Beef Quesadillas with Green beans
Wednesday-Stuffed Shells with green salad
Thursday- Minestrone Soup, Bread sticks and Apple Slices
Friday-Chicken Pesto Paninnis with baked sweet potato fries
Saturday-Pizza and green salad
Sunday-Chicken Pillows and Steamed Broccoli.

SIMPLE!!! (Yes I will add those Recipes to the blog....)

Get your favorite Recipes in order of category and then just go down the list when planning your menus. Hope this helps!!!

Buffalo/ BBQ Chicken Salad

I make this salad the same way for both Buffalo or BBQ Chicken salad. If you like HOT do the buffalo, if you like is sweet do the BBQ. Or get CRAZY and combine the sauces and get sweet-hot!!!

2 heads of Romaine chopped and rinsed
2 Cups of Cooked diced chicken
1/4 Cup Buffalo Sauce or Franks Red Hot Sauce OR 1/2 cup BBQ Sauce (I like Stubbs)
1 Can Black Beans rinsed and drained
1 can on corn drained
1 avocado diced
1 cup shredded carrots
1 cup shredded cheese
Ranch Dressing

Add your choice of sauce to your cooked chicken and warm in the Microwave.
Put 1-2 cups of lettuce in a big bowl or a plate. Top with 1/4 Chicken, 1/4c  Black beans, 1/4 c corn, 1/4 avocado, 1/4 c carrots, and sprinkle of cheese. Add ranch and Enjoy!
Makes 4 servings.

Fast food makeover!

So while I was in High School I worked at Heaven I mean Taco Time. To this day I still LOVE their food. I proved their food isn't the healthiest by gaining 60 pounds in a year and a half. Sneaking those mexi-fries will get you every time!!! Anyway since I still love their food, here are some of my favorites made over!!!

Veggie Burrito
1 can black beans or pinto pureed (no re-FRIED beans)
2-3 cups cooked short grain brown rice. (if you think you don't like brown rice try SHORT grain brown rice. I like it MUCH better)Cook in water and add Mrs. Dash Fiesta Lime Seasoning.
Homemade Salsa (these are not nearly as good with the stuff from a jar)
Homemade Guacamole
Reduced Fat Mexi blend cheese (optional)
SUNFLOWER SEEDS (this is what MAKES IT!!!)
Shredded Romaine lettuce(optional)
Whole wheat tortilla wraps.

To assemble spread beans on tortilla. Top with sour cream, Then guacamole and Salsa, then 1/4-1/2 cup of brown rice. Sprinkle 1/2 TBSP of sunflower seeds and then top with cheese and lettuce. Roll and enjoy!!!

Homemade Salsa
1 can Rotel or diced Mexican tomatoes with green chili
1/4 cup tamed jarred jalapenos
1/2 onion
1/4 cup cilantro
2-4 cloves of garlic
salt and pepper to taste.

I drain my tomatoes. I then place the other ingredients in my Magic Bullet and chop. Then I add the tomatoes to the blender and pulse it just enough to mix it together. SOOO GOOD!!!

Crispy Chicken Burritos
1 pound Chicken
1 can diced green chilies
Container of  fat free or reduced fat cream cheese. ( I like the whipped)
1 cup reduced fat cheddar cheese
1/2 cup diced onion
Salt and Pepper
1 tbsp Olive oil.
Whole Wheat Tortillas
Olive Oil cooking spray

In a pan saute onions and chicken until chicken is cooked through. Season with salt and pepper. (this is how they cook their chicken. I know because It was my job..:). Add cream cheese, chilies, cheese, and Chicken to a bowl and mix together. Place a spoon full or two in the middle of a tortilla and roll. Place on cookie sheet. When all the mixture is gone and the burritos are all rolled spray the burritos with olive oil spray and place seam down on cookie sheet. Cook for 15-20 minutes at 350 or until ends turn golden brown.

Serve with Fat free Sour cream, Homemade salsa and Guac.

Empanadas
Whole Wheat Tortillas
Pie filling
-apple
-pumpkin (my favorite)
-blueberry
-peach
Whatever you want!
Spray can Whipped Cream
Kernel Seasonings cinnamon sugar or kettle corn popcorn seasoning (buy where you find microwave popcorn.)
Spray Olive Oil

Put an ice cream scoop worth of filling in the middle of tortilla wrap ends in then roll. Place seam down on a cookie sheet. Spray with spray and Bake for 15-20 minutes on 350 until golden. Remove and sprinkle with cinnamon sugar blend and top with Whipped cream. YUMMY!!!

Ole!