Wednesday, March 22, 2017

Italian Pesto Salad

Easy Salads for a healthier lifestyle.  

To keep us healthy and give us energy including lots of good protein is a good idea.  I have found that including some protein in every meal (yes 3 times a day) helps to keep the body going and keep your metabolism running properly. 

Whether you use this recipe the way I have written it or adding some healthy olive oil to it I am sure you'll find it enjoyable. 

Italian Pesto Salad

8 oz elbow macaroni( I used tri color for some color)
1 -7 oz. Jar basil pesto sauce( I used fresh basil pesto)
¼ cup red wine vinegar
½ tsp. Kosher salt
2- 15 oz. cans cannellini beans rinsed and drained
(3 cups baby arugula)
2 oz. Parmigiano-Reggiano cheese shaved
¼ cup pine nuts

Cook macaroni according to directions. Drain and rinse well under cold water. Set aside.
In a large bowl stir together pesto, vinegar and salt.

Add beans, cooked macaroni, arugula, half the cheese and half the pine nuts

Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and nuts.

Note: I am adding the Bibb lettuce just before serving.


Tuesday, March 21, 2017

A healthy and good tasting Chicken/ vegetable stew!

This dish can easily be served with crusty bread or even toss some with pasta for an Italian flair..Bon appetit from my kitchen to yours.

Happy Baking and Cooking from my kitchen to yours,


Tossed with pasta

3 pieces boneless chicken breast cubed
1 pkg. baby carrots diced
1/2 small red onion diced sliced
1/2 pkg. frozen Italian green beans
salt and pepper
1/2 tsp. thyme
2 cloves chopped garlic
1 tsp. dried basil leaves
1 can diced tomatoes drained
1/2 + can chicken broth( if you are using it with pasta increase the amount of broth)
pinch or two of cayenne pepper

 In a large pot place a few tablespoons canola oil.  Saute' onion and carrots until slightly tender.  Add cubed chicken, minced garlic and thyme,basil leaves, salt and pepper. When chicken has browned slightly add Italian green beans, chicken broth and drained tomatoes..Cook slowly until chicken is cooked through..Serve with bread or over pasta..If using pasta compliment with freshly grated Romano cheese..Enjoy!.

From my kitchen to yours,



Chicken Piccata with seasoned spinach, A Healthy Choice

One of my hubby's favorite meals is Chicken Piccata.

 I don't make it that often and I really don't know why although it probably is that I don't like to duplicate our meals too often and blogging really helps me with meal preparation. I love to share all my recipes to help others keep their daily menu interesting. 

  There are a few exceptions and that is pasta and rice.  For our family those two are always a welcome addition so most recipes include some type grain.

 Now on to the Chicken Piccata recipe.  I found this recipe in a Prevention magazine and I try to make as many healthier meals as I can.  I didn't have any pasta, rice or potato included with this meal.  I'll just be adding a side salad.  This recipe was generous so we can have seconds if we choose. Enjoy!

1/2 cup all purpose flour
1 1/2 lb. boneless chicken breasts
3 tablespoons olive oil
1/4 capers, rinsed and drained
2 onions, chopped
1/2 cup dry white wine(I eliminate wine most times)
1/4 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 lb. baby spinach

Combine flour and 1/4 tsp.each, salt and pepper in a 1 qt. zip lock bag.  Pat chicken dry.  Working in batches add chicken to bag, shake to coat and set on a plate in single layer.

Heat 2 tablespoons olive oil in skillet over medium heat.  Add chicken and cook, turning until golden brown. Cook through .  Transfer chicken to plate and cover to keep warm. Add remaining 1 tablespoon olive oil to skillet.  Add capers and onions, cook ,stirring until tender.  Add wine, broth and lemon juice and simmer until reduced by 1/3, about 4 minutes. 

 Transfer to bowl or dish.  Gradually add spinach to skillet with a few tablespoons water and cook, stirring constantly until wilted; about 3 minutes.

Divide spinach among 4 plates and top with chicken and sauce.

**I reversed and added my seasoned spinach to the top of the chicken.

Happy Cooking from my kitchen to yours!

 A Good Healthy Choice!



Monday, March 20, 2017

Turkey, Orange and Fennel Salad

Here's a Weight watchers recipe that caught my eye and since we're cutting down and not out this makes a great light meal or lunch. I substituted oven roasted deli turkey instead of pork that the recipe called for.

My first time using a fennel bulb.  I have eaten fennel roasted with other vegetables but not in a salad so this was a first that I was using it in my salad.  I would definitely use it again.

I was totally surprised of the light taste of the fennel.  I had thought it might be overwhelming and it was not and it added a delightful crunch too!

This recipe served hubby and I fine.  The only other thing I would have done and had planned on doing was toasting some pita pockets but I forgot! Enjoy!!

3/4 lb. thinly sliced deli turkey
8 pitted kalamata olives
1 small red onion sliced thin
2 oranges peeled and sectioned
1 small fennel bulb, trimmed and thinly sliced
1 bunch red leaf lettuce, torn in small pieces
1/2 tsp. salt
2 tsp. olive oil
2 T red wine vinegar
4 T orange juice

Whisk together vinegar, orange juice, salt, and oil and set aside

Combine the remaining ingredients in a large bowl.  Drizzle with dressing and gently toss to combine.


Thursday, March 16, 2017

Tangy Ranch Chicken for dinner tonight!

I am slowly getting back into my baking and cooking mode..I had some sort of a travel lag and was so tired.  I  didn't feel like doing a thing,  Thank goodness for my freezer.   I had frozen sauce and some desserts so we did fine for a few days and of course I made a nice omelet.  Hopefully you'll see I'm back in the saddle again with this nice and easy meal.   Happy Baking and cooking from my kitchen to yours!

Note: My daughter and hubby loved this.

2/3 cup Ranch Dressing (light ranch if you want to cut some calories)
1/3 cup yellow mustard (I only added 1 tablespoon)
3 tablespoons brown sugar
4 boneless chicken breasts

Mix salad dressing, mustard and sugar.  Pour 1/2cup sauce into serving bowl.(set aside)

Coat chicken with remaining sauce in greased baking dish.

Bake 350 degrees for approximately 25 minutes until done..Serve with reserved sauce.

Note:  This is a very tangy style chicken..Cut back on mustard or eliminate if you do not care for tangy!

Recipe courtesy of

Boiled potatoes with carrots, scallions and parsley saute in butter..

Note:  This meal can be prepared in a skillet as well..Cook chicken in 1 tablespoon canola oil until well browned about 10 minutes.  Stir in reserved sauce until chicken is glazed for approximately 5 minutes.