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Such a bold claim! I’m willing to make it. The husband raved. My taste buds have never been so tickled. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Seriously, I wouldn’t toy with you, reader. Also, let’s talk about the elephant in the room. THE WORLD’S BEST CHICKENServes 3-4 4 boneless, skinless chicken breasts 1/2 cup Dijon mustard 1/4 cup maple syrup 1 tablespoon red wine vinegar Salt & pepper Fresh rosemary Preheat oven to 425 degrees. Place chicken breasts into 9×13 lined baking dish. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Season with fresh rosemary. For everyone who has kindly inquired, here is the recipe for the side dish pictured in these photos: pan-seared brussels sprouts with cranberries & pecans. PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours. Preheat oven to 425 degrees. Adapted from Trader Joe’s Cookbook. Related:  Poultry

Sun-Dried Tomato and Basil Stuffed Chicken Breasts Sun-Dried Tomato and Basil Stuffed Chicken Breasts are easy yet mouthwatering. Plus they’re ready in under 30 minutes! One of the things Ben and I have been marveling over recently is the fact that someday Lincoln, our newborn baby, will be a teenager who drives (and dates, but I can’t even think about that right now!) then a fully functioning adult who has a job, house, car, and kids of his own. Before all of that, though, comes the school-aged years full of band concerts, parent-teacher conferences, soccer practice – scratch that, Ben says golf practice – and lots of homework. That is to say, as busy as life feels right now, it’s only going to get busier. Looks like a lowly ol’ chicken breast right? While quick and easy, this chicken feels anything but. Start by making the Sun-Dried Tomato and Basil stuffing which, as I mentioned, is spiked with two types of cheeses – muwahaha! To keep with the theme I used Light Mozzarella Sun-Dried Tomato & Basil Wedges. Print this recipe! Serves 4

Avocado & Grilled Goat Cheese 71.5K Flares71.5K Flares × I love these delicious, healthy, and fresh sandwiches. Unlike some grilled cheeses, it’s hearty enough to make you feel FULL. (Anybody else’s man in their life insist it’s not a meal if there’s no meat?) Plus, they’re a beautiful, natural, and bright shade of green. Which makes them perfect for so many parties, sliced up as appetizers or snacks. Avocado & Goat Cheese Grilled Cheese Makes 2 sandwiches 4 slices wheat bread 1/4 cup my favorite pesto 4 slices mozzarella 1/2 cup spinach 1/2 avocado, sliced 1/4 goat cheese, crumbled 2 tablespoon olive oil Spread pesto over bread and layer with mozzarella, spinach, avocado, and goat cheese. Top with remaining bread slice and press to seal. avocado & goat cheese grilled cheese 4 slices wheat bread¼ cup pesto4 slices mozzarella½ cup spinach½ avocado, sliced¼ goat cheese, crumbled2 tablespoon olive oil Modified from Tastespotting: The Blog.

Lemon Angel Hair Pasta with Chicken & Spinach The fresh and light lemon flavor makes this one of the few pasta entrees that doesn’t leave me feeling so stuffed I could hibernate for all of the upcoming winter months. Lighter, yet obviously filling. Simple, yet so bright and flavorful. As a side note, today it struck me how strange it is that we call this “angel hair” pasta. Really surprised that marketing was not met with disdain but consumers. But ok! One Pan Lemon Chicken Angel HairServes four 1 tablespoon olive oil 3 boneless, skinless chicken breasts 1/4 teaspoon salt 1/4 teaspoon pepper 6 cloves garlic, minced 4 cups vegetable broth 8 ounces angel hair pasta 1/2 cup grated parmesan, divided 3 tablespoons butter 1 lemon, juiced (about 2 tablespoons) 2 cups spinach 3 green onions, sliced Heat olive oil in a skillet over medium-high heat. Saute garlic in pan for 30 seconds. Fold in 1/4 cup grated parmesan, butter, lemon juice, spinach, and chicken. Heat olive oil in a skillet over medium-high heat. Adapted from Betty Crocker.

Chicken Pot Pie Bundles | Meal Makeover Moms Makes 6 Servings Ingredients 1½ tablespoons canola oil, divided1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)2 cloves garlic, minced1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon1/2 teaspoon kosher saltPinch of black pepper1 cup all-natural chicken broth4 teaspoons cornstarch3/4 cup frozen petite peas, thawed3/4 cup frozen corn kernels, thawed2 tablespoons grated Parmesan cheese12 egg roll wraps (NOT the smaller wonton wrappers) Directions Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron You can find this recipe in our cookbook, No Whine with Dinner! « Back to Comfort Food

Cilantro Thai Chicken Breast About a month ago my friend Robin sent me an email which read: "this chicken recipe is a keeper..." And boy was she right. It's hard to believe that such a simple marinade could bring out so much flavor and keep a common, bland chicken breast so moist.I'll be trying it with tofu next, but for now here's this wonderful recipe, with some minor alterations, for you to enjoy. Cilantro Thai Grilled Chicken (serves 4) 2 garlic cloves, coarsely chopped1/2 cup cilantro 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce1 tablespoon toasted sesame oil Place all the ingredients above in a food processor and process until smooth. 4 boneless skinless chicken breasts Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.Prepare your grill or broiler. In the mood for chicken?

Try This 42-Calorie Spaghetti Swap Fall and winter squash varieties, including acorn, butternut and spaghetti, are now showing up in farmers’ markets. You’ll be delighted by how delicious, easy to prepare and versatile spaghetti squash can be. Spaghetti squash is named for its uncanny resemblance to pasta once cooked. The squash is tasty yet neutral enough to pair with anything you would normally eat atop pasta. Preparation: MicrowaveCut squash in half lengthwise, scoop out seeds. Pesto Spaghetti SquashFor simple side dish, mix a spoonful of your favorite pesto into a serving of squash. Spaghetti Squash with CornCut the kernels from 4 ears of farm-fresh corn; saute in olive oil with chopped garlic. Bryn Mooth is extending her 20-year career in publishing as an independent journalist and copywriter. Want more healthy recipes from me and fellow SparkPeople members?

Chilean Salmon with Avocado Cream Sauce I’ve always wanted to go to Chile. Since I started traveling, I’ve had a deep love for Spanish speaking countries, I want to visit them all. Although, other than language, they seem to have little in common. Other than maybe a shared love of food and family. I spent some time in Spain, missing my flight home for an extra day in Madrid. I took my husband with my to Costa Rica, and I didn’t want to leave. And Chile has been there, long and lean, just sitting there on my list. I was invited to a dinner party event put on by Foods From Chile a few weeks ago. Maybe I’m not going to get on a plane and head south just yet, but I can eat some Chilean salmon, with some Chilean avocado cream sauce, and of course, the Chilean wine. Chilean Salmon with Avocado Cream Sauce Ingredients For The Salmon 4, 3oz salmon fillets 1 lemon 1 to 2 tsp salt 1 to 2 tsp pepper 3 tbs olive oil For The Avocado Cream Sauce Instructions

Man-Pleasing Chicken | Witty in the City I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken! To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Shopping list:

Healthy Avocado Chicken Salad Tastes so good you won’t believe it’s healthy! If you love chicken salad and avocados, then you are going to go ga-ga for this recipe. After my first bite , I had an OMG moment. How can this taste THIS GOOD and be HEALTHY! To make this recipe even more awesome, I used 1/2 mayo and 1/2 plain Greek Yogurt. YUM! Healthy Avocado Chicken Salad Ingredients: 2 cups shredded chicken1 avocado1/2 tsp garlic powder1/2 tsp salt1/2 tsp pepper2 tsp lime juice1 tsp fresh cilantro1/4 cup mayo1/4 cup plain Greek Yogurt Directions: 1. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce. I had some extra Healthy Avocado Chicken Salad leftover to pack for lunch the next day in my EasyLunchBox. Do you love Family Fresh Meals? Healthy Avocado Chicken Salad Ingredients 2 cups shredded chicken 1 avocado ½ tsp garlic powder ½ tsp salt ½ tsp pepper 2 tsp lime juice 1 tsp fresh cilantro ¼ cup mayo ¼ cup plain Greek Yogurt Instructions Mix all ingredients in a large bowl. I NEED your HELP!

Prep Once, Eat Healthy All Week!: Food & Diet When grueling 16-hour days on the set of TV show White Collar left Tiffani Thiessen struggling to lose baby weight after her daughter, Harper, was born, the now-38-year-old star called in a big gun—trainer Kathy Kaehler, who sculpts the bodies of Julia Roberts and other swamped A-listers. Kaehler arrived with groceries and the key to her pounds-off program, Sunday Set-Up: Spend one hour on Sunday prepping healthful dinners for the week ahead and you'll start losing pounds, pronto. Flash-forward to today and Thiessen is at her prepregnancy weight. Planning a week's worth of light, filling and budget-friendly suppers is as easy as (1) shop for groceries, (2) prep key ingredients and stash them in the fridge and (3) make one beyond-simple recipe each night using your ready-to-go goods. Shop! DAIRY Crumbled lowfat feta (2 tbsp) Shredded mozzarella (2 tbsp) Shredded Parmesan (2 tbsp)

Avocado Banana Smoothie Recipe | Smoothie Web Advertisement - Scroll down for Smoothie Recipe I have to admit when I first heard of a smoothie with avocado in it I really wasn’t sure. Avocados in my salad or on my sandwich are great, but in a drink? Well, I decided to go ahead and give it a try anyway and I am so glad I did. I’ll be upfront though and say that this is more a meal replacement than it would be a snack. Another great tidbit about this smoothie that I didn’t know until I research it, is that avocados have anti-inflammatory properties and even though they are high in fat, the natural raw fat they offer actually help your body absorb fat-soluble nutrients more effectively. Ingredients: 1 Medium Avocado, peeled½ Cup Greek yogurt1 medium Banana1 Cup unsweetened Original Almond Milk1 tsp Vanilla extract3 Tbs Honey6 Ice Cubes Add all ingredients to Blender and blend to desired consistency. So what’s not to love?? Nutritional Information: