Low carb Chicken Breast

I originally made this chicken recipe in 2018 when I was watching my carbs.  Try it .  I’m sure you’ll you will enjoy it.

New Chicken Recipe

Watching your carbs? The recipe is carb friendly if you eliminate serving it over rice.  Substitute a healthy green salad or vegetable.

Our grandson has been spending some time with us and he doesn't eat as he should a lot of days so when he comes to visit I try to make something a little different than he'd be used to eating. He's a junk food guy.....

He loves cream cheese on bagels but in chicken it was certainly going to be a test of his taste buds.

To nicely stuff these breasts you need a good thick chicken breast so you can easily cut a pocket in it.
It's easily done with a sharp knife.

Below is the recipe and our grandson ate it all and said he really liked it.  That's big coming from him....Enjoy!

3 to 4  medium to large boneless chicken breasts
1 Tablespoon olive oil
1 tsp. paprika
1 tsp. salt divided
1/4 tsp. onion powder
1/4 tsp. garlic powder
4 ounces cream cheese softened
1/4 cup Romano cheese
1 Tablespoon mayonnaise
1/4 cup chopped spinach
1/2 tsp. red pepper flakes (optional)

Preheat oven to 375 degrees

Place chicken breasts on cutting board and drizzle with olive oil.  In a small bowl place paprika, 1/2 tsp. salt, garlic powder, onion powder and stir to combine, Sprinkle chicken breasts evenly with mixture.

In a small bowl Add softened cream cheese, Romano cheese, mayonnaise, spinach,remaining 1/2 tsp. salt and pinch of red pepper (optional) Stir well to mix.3 to 4  medium to large boneless chicken breasts

Using a sharp knife cut a pocket into the side of each chicken breast and set aside. Spoon the cream cheese mixture into each pocket evenly.

Place stuffed breasts in a 13x9 inch baking dish.

Bake uncovered for approximately 25 to 30 minutes until chicken is cooked through.  Mine was done in 25 minutes. Cover until ready to serve.


A side salad would be a healthy choice with this meal or a steamed vegetable.  Enjoy!

2018/7/19 original recipe 

Chicken tetrazzini (shortcut recipe)

Playing with an old recipe of mine.

It’s a Chilly Monday and we finally did get a little rain .  Yea!  A  good day to use some of my rotisserie chicken that I had frozen.  Note:  always a good idea to buy rotisserie chicken when it’s 4.99 for a whole chicken.  I clean all chicken off bone and freeze when cool in freezer bags for later use.  The carcass is also great to make some hearty chicken broth!

2cups diced or cut in cubes or pieces Rotisserie chicken

1 can cream of chicken soup

2 cans whole milk

1/4 + cup cubed American cheese( do you like cheese?) add a bit more 

2 tablespoons sliced butter

1 tablespoon sour cream

1 teaspoon dried parsley 

Pinch salt

I/4 cup shredded mozzarella (optional for top)

3 cups cooked minute rice

Place cut up rotisserie chicken in deep baking dish.

In a separate bowl place chicken soup, milk, sour cream ,  parsley, cheese and butter. Stir.  Slowly pour over chicken.  

Bake 350° 30 minutes covered.  Then 10 minutes without cover.  Remove from oven and add cooked rice. Allow to set covered for 10 minutes and serve.  Corn as a side but any steamed vegetable would work.

If using mozzarella add to top and broil on high for a few(3) minutes.

Enjoy!

Slow cooker thinly sliced roast beef

An easy weekend hot sandwich meal.

We had a busy morning so thinking ahead while we were out I picked up at the grocery store a pound of Dietz and Watson thinly sliced roast beef. We seldom eat deli meat so Quality deli meat is important.

Fresh French bread warmed.  Yummy!

 

Enjoy!  We did!

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  1 pound thinly sliced roast beef

• 1 (.7 ounce) package dry Italian-style salad dressing mix

• 1 (16 ounce) jar pepperoncini, sliced

• 1 (10.5 ounce) can beef broth

  
  

  Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

  
  

Chili Mac

This is another way to make chili Mac!  Macaroni and cheese on bottom and scoop of chili on top!

t's easy! It's delicious! It's family friendly!

It was cool today and quite honestly I  have been thinking of making Chili for a week so since I had everything handy to make it dinner became Chili Mac!

I lb. ground beef

1 medium onion chopped

3 tsp. chili powder

1 large can tomato juice( you can use crushed tomatoes too as an option).

1 can light kidney beans rinsed and drained 

1 can dark red kidney beans rinsed and drained

1 cup dry elbow macaroni(cooked a dente)

Shredded cheddar cheese for topping(optional)or add the cheese to the macaroni while warm and stir well.

*****Add cooked macaroni (without cheese added)and allow to cook without lid appropriately 10 minutes more.

Salt and pepper to taste

It’s your decision how to make this recipe.  ****Note bottom of post!  Enjoy!

In a small amount of oil brown meat with salt, pepper and onion. Break in coarse pieces while it  cooks.

Place browned meat mixture in crockpot add tomato juice, chili powder and beans.

Cover. Set crockpot on low for 5 to 6 hours or high for 4 hours.  If you are going to be out all day low is fine.

Approximately 10 minutes before serving add 1 cup cooked a’dente elbow macaroni stir and cover.  lol

*****Note:  I like to add my shredded sharp cheese to my cooked macaroni and when serving place the cheese macaroni on bottom of dish and scoop a huge ladle of chili on top.  You can add additional shredded for garnish.

Original 5/14/15

Veggie/cheese Stromboli

Update:  still loving this meatless meal.  A side salad would work well to complement this delicious meal.

This is the new format to my blogger posts.  I hope you like the larger pictures, new colors and different font!  I like to change my cover now and again to brighten things a bit.

This all veggie and cheese easy Stromboli should especially please the non meat lovers.  I made this using  refrigerated pizza dough.  Delicious! You can substitute other veggies if you like but the spinach really helped make this meal wonderful.  Serve with marinara sauce on the side..

Yummy! I/29/14

Take pizza dough out of package and layout on greased cookie sheet.  Place cheese and then add spinach and roasted red peppers..Roll like you would a nutroll.  Pulling toward you gently after each 1/4 inch or so roll.

Add some warm marinara on the side to dip.

1 pkg. pizza dough spread out
1/2 pkg. cooked spinach saute' with oil and garlic and cooled
1/2 bottle drained roasted red peppers cut in pieces(pat to remove oil)
8 oz. brick or mozzarella cheese shredded
4 oz. American cheese shredded

Set oven to 400 degrees.  Spread out pizza dough on greased cookie sheet..Place cheese first, then spinach and red peppers on top..

Roll from widest end to look similar to a nut roll shape. Rub a little olive oil on top and then sprinkle with crushed rosemary and a bit of pepper. Bake 12 to 15 minutes until dough is slightly browned..

Cool approx. 10 minutes and slice.





7/12/12
4/2/13

11/8/19

Buttery Alaskan cod

I made fish tonight.  I almost lol followed a recipe to the tee but not quite.  Alaskan cod fillets from Costco and they were very good.

  Allrecipes doesn’t fail.  I only had saltines(they called for buttery crackers).  After I crushed the saltines I added melted butter, onion powder and dried parsley to them.  I used a large zip bag to crush them.  

I Baked the fillets at 400° for 15 minutes after dipping them in butter.  Then I topped them with cracker mixture and baked another 10.  They were very thick..

Served over brown rice pilaf.  Hubby had corn too!  It was very tasty.  No doubt with all the butter🤣🤣🤣!

I don’t usually care for or make fish very often so this was a major accomplishment and it was really tasty.

https://www.allrecipes.com/recipe/228319/perfect-ten-baked-cod/

Check out allrecipes for their recipe since my changes worked out well but I did not follow their exact recipe.

Enjoy!

Zesty Shrimp salad with couscous

 This meal can be prepared in 30 minutes or less!!!

I'm determined to continue on with new recipes for the next month or so.  I know everyone is always looking for new salad recipes and since we still can get a lot of fresh produce I thought this might be a nice choice for the end of summer salads.

This recipe is right out of Woman's day magazine and has lots of healthy ingredients. No cooking is involved. Enjoy!

Original 6/8/17

1 cup couscous
salt and pepper
1 T olive oil
1/2 cup fresh basil, chopped
2 navel oranges
20 large cooked and peeled shrimp
1 lb. cherry tomatoes(I used a gourmet medley for more color 
and taste)
1 avocado  cut into 1/2 inch pieces(I didn't have one)
1/2 small sweet onion slices thin
1/4 cup pitted green olives cut in quarters. (about 10)
2 T fresh lime juice, plus wedges for serving

Note:  my shrimp were lightly seasoned and I recommend using plain shrimp for this dish.

Place couscous and pinch of salt in a medium bowl. Add 1 1/4 cups hot tap water. Cover and let sit for 15 minutes.  Fluff with fork and fold in oil and basil

Next cut away the pith of the oranges and working over the bowl cut the oranges into segments, adding them to the bowl along with any juices. (Note) I didn't feel there was enough juice so I added 1/4 cup orange juice to the mix.

Gently fold in the shrimp, tomatoes, avocado, onion, olives, lime juice and 1/2 tsp. salt and pepper.  Serve over the basil couscous.  Light and Yummy!

5/5/16

3/8/2021

Steak fajitas

Our Sunday Dinner

I decided to try some steak fajitas and because flank steak was so pricy I bought some thinly sliced round steak and sliced it in strips and marinated it overnight.

I do believe the marinade made this a great meal.  The steak was tender and so flavorful.  I’ll definitely make this again.

French fries I made in my air fryer.  They were perfect!

The recipe was adapted to my availability and tastes.

• 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips( I used super thinly sliced butcher round steak) 
• ▢ 1 red pepper deseeded and sliced into thin strips
• ▢ 1 green or yellow pepperdeseeded and sliced into thin strips
• ▢ 1 medium onion peeled and sliced into thin strips(I used a red onion)
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon lime juice( I used lemon juice) watch amount
• ▢ 1/2 teaspoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ pinch cayenne pepper
• ▢ 1/2 teaspoon Kosher salt
• ▢ 1/2 teaspoon fresh ground black pepper
• ▢ 2 cloves garlic minced
• ▢ 6-8 tortillas warmed( rolls on side)

• Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.

Adapted from aaa a pinch

Crispy Coconut and Scallion breaded chicken cutlets

This is such a delightful and most definitely delish meal.  I decided to re-post it for the New year.

The warm weather is upon us and easy meals we definitely are looking for. I've been checking all my cut outs from what seems to be thousands of recipes trying to find some new easy meals for you and your family.

I don't want to spend all day cooking either especially not with the warm weather finally here so this easy Coconut Chicken recipe is one I know your family will enjoy.  Add some sliced crispy cucumbers and a side to complete the meal.  I made some cheddar broccoli and rice for our side today.

Enjoy!

5/21/17

Original post

 3/4 cup sweetened shredded coconut
1/4 cup Panko bread crumbs
2 scallions finely chopped
1/2 cup all purpose flour
1 large egg

2 tsp. Water
8 small chicken cutlets
kosher salt and pepper
4 T olive oil

In a shallow bowl, combine coconut, panko bread crumbs and scallions.  Place flour in a second shallow bowl and beat the egg with 2 T water in a third bowl.

Season the cutlets with 1/4 tsp. each salt and pepper. Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere.

Heat 2 T oil in large skillet over medium heat.  Add half the cutlets and cook until golden brown and cooked through 3 to 4 minutes per side;transfer to a plate and wipe out skillet and repeat with remaining oil and cutlets.

5/21/19

Blueberry Pockets or turnovers!

Re-post 

I was a bit restless today so checking out the frige I noticed that I  had a box of(2) Pillsbury Refrigerated Pie crusts that needed to be used so here goes my creation.(I look at expiration date)

I had bought this handy gadget(called dough press) last Christmas and figured it was a good time to play with it.

  The other day I had made Blueberry soda with fresh blueberries so after straining them I had all these nice smashed blueberries. Approx. 3/4 cup.  

 I didn't want to waste them so in a pot I added 3 T of  minute Tapioca to the blueberries in a pot brought the juice to a slight boil to thicken and I now had a wonderful blueberry filling.

 I cooled the filling and then filled the center  with a quarter size dollop of blueberries, folded and baked.  Yum. 

When cool drizzle with confectionery sugar mixed with milk to desired consistency..

Super Easy!!  I can't wait to make something else with these  easy to fill pockets.  I may even make Mom's homemade dough and the filling possibilites are endless.  Meat, chicken, cheese and on and on.  

I was able to make 5 possibly 6 pocket or turnovers.  Gather all leftover dough and knead to make extra ones. You can make an extra one with the excess dough.

Happy Baking and Cooking from my kitchen to yours,

M.J.

 

  I'm thinking Pasties maybe next!!

6" inch circle needed for size.  (Cool Whip container lid is approx. 6").

Original 7/6/13