No Pasta, Pasta! What’s that you may ask?!? There are very few people in this world that don’t like pasta, unfortunately, I am not one of them, ha ha, but I felt like creating a no pasta, pasta type dish. Something healthy and not too heavy, but full of traditional Italian flavors! This recipe turned out great and you can experiment with flavors by adding fresh basil, rosemary and garlic too! This feeds a crowd, so be sure to invite some friends over and pop a bottle of bubbly!
Begin by placing four chicken breast on a platter. Drizzle a couple tablespoons of EVOO and add salt and pepper to taste. Place your pan on the stove with enough cooking oil to coat the bottom of the pan. Set the temperature to medium-high. Let the oil heat up. For healthy cooking, I like to use extra virgin olive oil (EVOO). It tastes better as well! Once the oil is hot after a minute or two, place the chicken in the pan, using tongs. The oil may splatter a bit, but no worries. You will want to flip the breasts when the side being cooked turns golden brown; generally this will take four to six minutes, depending on what type of stove you are using. Using tongs flip the chicken breast over and cook on the other side for four to six minutes.
On a chopping block, cut the squash length wise and then horizontally, creating cubes. In a large sauce pan drizzle a couple tablespoons of EVOO and add the squash and cook for 5 minutes on medium heat, until tender. Once the squash is al dente, turn the stove to low heat. When the chicken breast have finished cooking, remove and cut breast into bite size pieces. Add the chicken to the sauce pan of squash. Grab two jars of your favorite marinara sauce and two cups of Parmesan Reggiano and add to the squash and chicken. Stir in the Parmesan Reggiano and marinara sauce making sure the squash and chicken is coated. Cook on medium heat until the cheese melts and the sauce is warmed through, about 2 minutes. Add salt and pepper to taste. Chop fresh basil and sprinkle on top and serve. Bon Appetit!
1 can of organic tomatoe sause
1 large jar of your favorite marinara sauce
1lb of Fusilli Whole Wheat Pasta
3 or 4 cooked chick sausages
1/2 of a sweet onion, chopped
4 garlic cloves, minced
8 fresh basil leaves, thinly sliced
1 sprig of fresh rosemary
1 tablespoon of fresh dill
2 tablespoons of Parmigiano Reggiano
Salt and pepper taste
Cook the chicken sausages thoroughly (I precooked the chicken sausages the day before). Once cooked, slice the chicken sausages a quarter of an inch thick (similar to thick pepporoni slice). Set the chicken aside. Bring a pot of salted water to a boil, once the water is bubbling add fusilli pasta and cook for about 8 minutes, until al dente. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic and cook until the vegetables are soft, but still translucent, about 8 minutes. Add organic tomato sauce and chicken sausage to the cooked onions and garlic, cook until thickened, about 10 minutes. Add the marinara sauce and warm through. Strain pasta and reserve about of cup of pasta water, in case the sauce is to thick for your liking. Ladle the pasta into the marinara sauce. Add salt and pepper to taste, fresh herbs and stir thoroughly, reserving a tablespoon of fresh basil for garnish. Pour pasta into a large serving dish, garnish with a few basil leaves and the remaining thinly sliced basil. Freshly grate parmigiano reggiano on top and serve!
About a month ago, my husband and I went to a Red Bulls soccer game with another couple. We were all so excited to go to the game, but we wanted to first stop to eat. We decided to meet our friends at their favorite Mexican Food restaurant, before we walked over to the game. This restaurant was unlike any other Mexican food restaurant I had ever eaten at. The menu was full of surprising dishes. Of course they had taco salads, burros, enchiladas, tostadas, tacos and tamales, but their specialties were surprising difference. Their specialties included, shrimp veracruz, adovada ribs, relleno dinner and my favorite Victoria’s chicken chili plate! Granted I am not saying these dishes are low in calories, but I was in love with this restaurant when my Victoria chicken chili plate came out and it was a juicy grilled chicken breast on a bed of lettuce and Mexican rice with a side of whole pinto beans and I did half red sauce and green sauce! It was delicious! I have never had such a healthy Mexican food in a restaurant before. This recipe was inspired by the fabulous Victoria’s chicken chili plate. I hope you enjoy it as much as I did! Be sure to have a good red sauce or green sauce, its key ton this dish!
3 organic chicken breast
1 tbsp EVOO
1 tsp salt
1 tsp pepper
1 tbsp Mexican Seasoning Blend
1/2 cup mild cheddar cheese
1/2 cup pepper jack cheese
3 cups red sauce (or green)
Begin by seasoning both sides of the 3 chicken breast, with salt, pepper and Mexican seasoning blend. In a skillet drizzle EVOO and place each chicken breast in the pan, cooking each side about 4 to 6 minutes until golden brown. If the chicken breast are thick, you may need to fillet them open and cook the filleted side for an additional 4 to 6 minutes. While chicken is cooking grate 1/2 cup of pepper jack cheese and 1/2 cup of cheddar cheese and set aside. Once chicken is fully cooked pour the red sauce (or green sauce) into the pan and turn stove on high and reduce red sauce, until thickened. Sprinkle about 1/3 of a cup of the pepper jack and cheddar cheese mixture to each chicken breast. For presentation and a perfect weeknight meal prepare Mexican rice and pinto beans. In a large serving platter create a bed of Mexican rice and layer each chicken breast on top. Drizzle the reduced red sauce over the chicken and rice; add pinto beans to the sides of the platter and garnish with the remaining cheese and fresh cilantro.
Hope you enjoy!
This yummy salad is perfect for Easter brunch or a bridal or baby shower! The recipe is very simple and you will have the dish ready in under 30 minutes! I love that such a simple salad can be so elegant and the presentation can be just as amazing too! To be honest, I made this for myself one night. The night before I had grilled extra chicken breast and because I don’t like to reheat chicken, I asked myself what I could make with cold chicken… a Waldorf Salad was the perfect choice!
2 celery Stalks
1 cup seedless red grapes
2 grilled chicken breast
1/2 cup of organic light mayonnaise
salt and pepper – to taste
Italian seasoning (optional)
rice crackers (optional)
butter lettuce (optional)
In a strainer rinse your grapes and then make sure to rinse the dirt off the celery stalk too. On a cutting board halve each grape. Take the two celery stalks and cut long ways down the center and then chop into bite size pieces. Take the grilled chicken breast and cut into bite size pieces, as well. You want to make sure all the ingredients are similar in size. Then in a big bowl mix together the grapes, celery and chicken. Add 1/2 cup of organic mayonnaise to the same bowl and mix thoroughly, making sure each piece gets coated with the mayo. Add 1/2 tsp pepper and 1/2 tsp salt and mix. You can add more salt and pepper if needed. Store the ingredients in glass Tupperware in the refrigerator, until ready to serve. You can present the Waldorf salad on crackers for an appetizer or an even healthier option is to make lettuce wraps filled with the Waldorf chicken, instead of a sandwich.
A very dear friend of mine’s, husband went into the hospital to have an aneurysm removed. She has a very large family and I wanted to make sure when she got back home she didn’t have to worry about cooking. My mom was also nice enough to join me and one night she made her famous goulash and then I made these delicious and incredibly easy enchiladas a few days later. These enchiladas got rave reviews from her family and the best part is this recipe is super easy!
What you will need….
Corn tortillas – 1 package
Salsa – 1 jar of your favorite
1 can green sauce
1 can organic black beans
1 can organic pinto beans
1 can of whole kernel corn (no slat-packed in water)
2 12oz cans chicken (or a roasted chicken)
2 cups cheese (grated or cubed)
2 cups crushed organic blue corn chips
2 tsp of dried cilantro
1 tsp of Mexican spice blend
Salt and Pepper to taste
Preheat the oven to 350 degrees F. Take a can opener and open the green sauce, beans, corn, and chicken. Drain and rinse the beans and pour into a large pot. Drain the can of corn and add it to the beans. Next, add the chicken and its juices to the pot. Then pour in the can of green sauce and the jar of salsa. Place the pot over high heat for about 10 minutes, stirring occasionally. Cook until your ingredients have reduced by half. While your enchilada filling is cooking cube the cheese until you have about 2 cups. Next, take the package of corn tortillas and tear or cut them into fourths. Once the enchilada filling has reduced by half add salt and pepper to taste. Then add 2 tsp of dried cilantro and 1 tsp of Mexican spice blend and stir until mixed thoroughly. Coat the bottom of a 3-qt (9″ x 13″) Pyrex dish, and begin layering your tortillas, cheese, and enchilada filling and then again – tortillas, cheese, and enchilada filling. To add a crunch to the top of the enchilada’s break about 2 cups of blue corn tortillas chips and add to the top of the enchilada filling and sprinkle with cheese. Cover the Pyrex with foil and place in oven for 35 minutes. Remove the foil and broil on high for about 3 minutes or until a golden cheesy crust forms.
Do you ever find yourself craving some of your childhood favorite foods? As a kid, I remember always ordering chicken fingers when my family went out to eat. What American child doesn’t eat chicken fingers? But the problem with the chicken fingers we ate as kids and the chicken fingers kids are still eating today is, they are deep fried, coated with white flours and who knows what else, and overall are not good for our bodies or a child’s body. What can we do to twist and recreate a childhood favorite, but not damage our waste line or add to the childhood obesity epidemic? It takes preparation and a little research to learn how to properly recreate traditional American favorites! Be willing to think outside the box, for example - instead of frying – bake, instead of using white flours – use whole wheat flour, instead ketchup (which is laden with high-fructose corn syrup and corn syrup) – use organic ketchup or mustard. We can still enjoy some of our favorite childhood meals, we just have to twist the recipes to make them more nutritious!
Organic Olive Oil Spray
1/3 cup organic honey
1/3 cup Dijon or whole-grain mustard
1 1/2 pounds organic chicken tenders, halved lengthwise
1 cup whole wheat flour
1 tablespoon kosher salt, plus extra for seasoning
3 large organic eggs, at room temperature, beaten
3 tablespoons organic hot sauce
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon cayenne pepper
Organic Olive oil, for drizzling
Kosher salt and pepper
Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Coat a baking sheet with foil and spray an organic olive oil to make sure chicken figures don’t stick. Set aside.
Honey-Mustard: In a small serving bowl, mix together the organic honey and mustard until smooth. Set aside.
Breading: In a medium bowl, mix together the whole wheat flour and 1 tablespoon salt. In a second medium bowl, whisk together the organic eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the organic chicken in the whole wheat flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with organic olive oil and season with salt and pepper, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
Arrange the chicken on a platter and serve the organic honey-mustard alongside.Read More