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Category Archives: Chicken

Tomato and Pesto Chicken Veggie Bake

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It has been a LONG time since I have blogged anything. We have been on vacation and eating terrible. Now we’re back at home, a couple pounds heavier, and back to our own kitchen. It sucks, I know, but that’s life.

Tonight’s dinner started with the idea of making baked pesto chicken and expanded from there. I couldn’t decide what I wanted to make to go along with the chicken, so I tried to think of some vegetables that would go good with pesto. I originally planned to add zucchini to this too, but once I was making everything, I chickened out. I thought it might taste a little odd, so I opted to keep it out. Luckily, that means I have some extra zucchini laying around. I guess have to think of something fun to do with that.

I didn’t take any pictures while making this today. It was pretty quick and easy though. No lengthy descriptions needed.

What you need:

  • 1/2 cup of pesto sauce
  • Can of diced tomatoes
  • 2 medium red bell peppers
  • 1 cup of mushrooms
  • 1-2 lbs of chicken breast
  • Salt, pepper, and oregano to taste

Preheat your oven to 375 degrees.
Cut the chicken into 1-2 inch pieces.
Chop the bell pepper and mushrooms.
Combine all the ingredients (pesto, canned tomatoes, mushrooms, bell pepper, chicken, salt, pepper, and oregano) in a baking dish and mix thoroughly.
Cover and cook for 50 minutes, or until the chicken is cooked and the veggies are tender.
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I was afraid of this being dry, but it definitely was not. We will most likely be making this again soon, because we really enjoyed it.
Also, I am sure this would be really tasty if you added mozzarella or parmesan cheese to it, but I didn’t because I was trying to keep the calories down. Next time though…. Maybe
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Posted by on July 9, 2012 in Casseroles, Chicken

 

Cheddar and Spinach stuffed Chicken Breast

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I love coming up with different ways to cook chicken. It’s cheap and it’s low in calories. I have all kinds of different cuts of chicken in the fridge right now because Justin bought a whole chicken and cut it into pieces. (I will blog about how to do that later. It is a definite money saver, as long as you can get past the whole dealing with raw chicken thing). 

Anyway, I’ve seen a couple recipes for stuffed chicken breast floating around lately and was inspired. I stuffed these with low fat cheddar cheese, spinach, and some spices and coated it with some panko seasoned bread crumbs. It turned out super juicy, full of flavor, and fairly low on the calorie end (383 calories for a large chicken breast). 

This was easy and quick to prepare too. Pound the chicken, stuff the chicken, roll the chicken, bake the chicken, and eat the chicken! Easy as that. 

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It was so easy that I even had time to snap a few pictures of my adorable two year old while preparing it. 

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No, he didn’t eat this with us. That’s his dinner, a pop tart, on his face. Great parenting. I know!

That’s besides the point, Back to the chicken…

What you need:

  • 2 Chicken breasts
  • 1/2 – 1 cup spinach (I used frozen, thawed)
  • 1/2 cup cheddar cheese
  • Season salt, paprika, garlic powder, onion powder, salt, and pepper.
  • 1/3 cup of seasoned bread crumbs
Preheat your oven to 350 degrees. 
Lay the chicken flat between a folded piece of saran wrap. Pound it with a meat mallet (a cup works fine if you don’t have one). Pound it until your meat is about 1/4 inch thick. 
 
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Combine the spinach, cheese, and seasonings together. 
 
Spray a baking dish with cooking spray, and place your chicken in it. Spread half the spinach/cheese mixture about 3/4 way across your chicken. Do the same on the other chicken breast.
 
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Start at the covered end of the chicken, and roll it up. I read in a few recipes that people use tooth picks to hold their’s together, but I didn’t do it, and mine held together fine. 
 
Coat the chicken with the bread crumbs. Even though the bread crumbs were seasoned, it still tastes a little bland to me, so I added a little bit of the same spices I put in the cheese mixture. 
 
Bake the chicken at 350 for 45 minutes. 
 
This chicken must have tasted good to Justin, because he ALMOST always puts hot sauce on any chicken I cook, and he didn’t today. I would call that a success! 
 
 
 
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Posted by on June 24, 2012 in Chicken

 

Crockpot Whole Chicken

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We love to buy and cook whole chickens. It’s cheap, easy, and it feeds us for a couple days. However, since it’s summer and twenty millions degrees outside, I don’t really like to leave the oven on for long periods of time. I like to do in in the crock pot because you throw the chicken in there with some vegetables and don’t have to think about it for the rest of the day. The downside is you are tortured with the smell all day long.

What you need

  • Whole chicken
  • Handful of carrots
  • Medium sized onion
  • Seasonings to taste (salt, pepper, paprika, thyme, garlic powder, onion powder)
  • 1/2 chicken broth

This meal is so simple! Literally anyone could do it.
Chop the onion in quarters and place in the bottom of the crockpot along with a handful of carrots.
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I would have added some more carrots here, but I was just using what we had in the fridge, and that’s all we had. You could probably also add some celery and other veggies here, but again, I was working with what we had.
Pour about 1/2 cup of chicken broth in the bottom of the pot, just enough to coat the veggies.
Next pull out your chicken and season it liberally however you please.
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I personally think you can’t go wrong with your seasoning choice. Everyone’s tastes are different, so use whatever you like best. I’ve learned through making chicken several times that there’s no such thing as too much. The more you add, the better it tastes.
Put the chicken in the crockpot right on top of those veggies and on cook on high for about 30 minutes, then on low for 6-7 hours. My crockpot usually cooks things faster than most recipes call for, so don’t be surprised if your’s takes longer than that.
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By the time the chicken is cooked it will be super juicy and will literally fall right off the bone. It’s a pain to serve and clean up, but totally worth it.
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Posted by on June 15, 2012 in Chicken

 

Buffalo Chicken Zucchini Boats

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My husband (Justin) and I decided it was about time we start a blog to keep track of all the new recipes we try. We love to experiment in the kitchen, and figured this would be the best way for us to not only remember the things we cooked, but share them with our family as well. I know it will be only our family and ourselves reading this, and I am okay with that! 🙂

Right now, we (Justin more than me) are really into the whole no carbs low calorie deal. So we have been racking our brains trying to make some of our favorite meals minus the carbs, and who doesn’t love shredded buffalo chicken. I mean really. Everybody loves buffalo chicken. It’s a favorite around here. Usually we make it with fried tortillas and lots and lots of cheese. It was my genius husbands idea to put them in a zucchini boat. Zucchini is so versatile and super cheap right now. 

What you need

  • 2 cups of cooked shredded chicken
  • Hot sauce of your choice
  • 2 zucchini 
  • Various vegetables of your choice (I use carrots, celery, onions, and bell peppers)
  • Cheese of your choice (I use fiesta blend usually)
  • Butter (optional)

For the Buffalo Sauce

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This is where the extra vegetables come in. Usually I just use whatever we have laying around the house, and this can definitely be changed or omitted to your family’s personal tastes. I like to use the bell pepper and the carrots because they give the sauce just a little bit of extra sweet flavor. 

Chop the veggies up as fine as you can get them. I like to use the food processor and practically puree them. I wish I had taken a picture of this, but I didn’t. Sorry. It looks really disgusting, but trust me, it adds the perfect flavor, not to mention makes it much more healthy. It’s a great way to sneak veggies into a meal. Add the chopped/pureed veggies to a cup or so of hot sauce in a sauce pan. I would normally add some butter to this too to make it a little less spicy, but again, since we are trying to lower the calories, I left it out this time. It was a tad more spicy than usual, but nothing unbearable. 

Add the shredded chicken to the sauce pan, stir it up really well, and heat it up. 

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For the Zucchini Boats

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This was my first attempt at zucchini boats, and I was seriously worried about it. I kept reading different stuffed zucchini recipes, and was really concerned that it was going to be one of those “way harder than it looks” type of things. But no worries it was SUPER easy. 

Cut the zucchini in half lengthwise. Don’t worry if it’s not perfectly even. Mine wasn’t and it turned out just fine. Next take a spoon and just scoop out the insides of the zucchini. 

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You can save the insides if you want. I threw mine in the food processor along with the other vegetables to add to the hot sauce. I couldn’t taste a difference one way or the other. 

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This is what the insides looked like. Tasty, I know!

Now bake the plain zucchini in the oven at 350 for 10 minutes or so. This is just to soften them up a little bit before adding the chicken. I think it keeps the chicken from drying out too much in the oven.  

The last step is to spoon the chicken into your empty boats. Sprinkle some cheese on top and bake them for another 30-35 minutes. I found, after making it two nights in a row, that adding a little extra sauce into the zucchini boats, and covering the pan with aluminum foil gives you juicier better tasting chicken. 

This was so good on zucchini, and I really didn’t miss the tortillas one bit! We are so excited for a nice low calorie success!

This was about 300 calories for one whole zucchini’s worth (two halves). And that was plenty to eat, even with my crazy big appetite!

Enjoy. 

 
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Posted by on June 6, 2012 in Chicken