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I originally made this chicken recipe in 2018 when I was watching my carbs.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 

Cider glazed pork tenderloin

I’m pretty sure this is WW recipe.  Zoom in to see the recipe.  Below are my adjustments.

This was a delicious, flavorful and a light meal.

Note:  I made a half recipe.

***I didn’t have cider so I mixed 4 oz.  Applesauce with 4 oz. Of water , butter and the cider vinegar To make my glaze. It thickened nicely. 

*** I did not use the allspice but did use dry sage.

Enjoy!  I recommend it!

Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14

Re-post because it’s so yummy!  And healthy too!

When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..

7/5/12 
7/15/13
1/13/14

Tuna cucumber lettuce wraps

A little change from your basic tuna salad.

Make it a lettuce wrap!

2 cans white albacore tuna packed in water drained AND fork shredded

1/4 cup diced celery

1/4 cup diced scallions

1/4 cup chopped seeded small baby cucumber (skin on)

2T +mayonnaise 

1T miracle whip OR I tsp. Lemon juice

Several romaine lettuce leaves (rinsed and dried)

Pinch yellow mustard

Taste (if needed add pinch salt and pepper)

Break up tuna so it’s flaky and no chunks.  Add all ingredients and stir with fork to combine.

Add more mayonnaise if needed.  I don’t like my tuna watery.

Enjoy!

***Serve with crackers!

You can cube tomatoes around your lettuce wrap if you would like.

I used some pickled red beets and orange slices to garnish.

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Mediterranean style chicken

To make my life a little easier I used a disposable aluminum pan for this meal.   

You can adjust amounts of seasonings to you taste.

We like lemon so I did use a whole lemon.  It complimented this recipe.

1lb.  Boneless chicken breasts cut into medium pieces

6 to 8 Red potatoes ( cut in halves ) ( boil for a few minutes)

1 Red pepper julienned ( you may use any color or even variegated peppers for color.

Salt and pepper to taste

1/2 tsp.  Garlic powder 

1/2 tsp. Onion powder

1/2 tsp. Dried Basil 

1/2 tsp.  Dried Parsley 

1 medium Fresh lemon( squeeze juice) plus zest of lemon

1/2 cup Olive oil

1/2 tsp. Oregano (optional)

• Combine olive oil, lemon juice, lemon zest, garlic, basil, parsley ,salt, and black pepper in a bowl.  Place chicken breasts into a 9x13-inch baking dish or as I did an aluminum pan about the same size.  Brush lemon juice mixture over chicken.

• ***Note:to speed up cooking time I partially cooked my potatoes. 
  

  Place potatoes, red bell pepper strips, spices, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.

• Bake 400 degrees in the preheated oven for 30 minutes; with a large spoon move chicken and vegetables through  pan drippings. Continue baking until chicken is browned, the juices run clear.  Approximately 10 to 15 minutes more. 

Enjoy!

Low fat Rice Pudding

Fresh whipped cream and a sprinkle of cinnamon too

I thought it couldn’t be done.  At least that’s what I’ve been told as a young adult but now I’m thinking a lot depends  on what recipe is being used.

This recipe I adapted from a foodie that was posted on the Martha Stewart web site.

It really turned out delicious and very creamy too.

Enjoy!

***FYI:  I MADE 1/2 RECIPE SO IF MAKING A HALF RECIPE ADJUST INGREDIENTS. Ps.  I used two(2) eggs . 1/2 cup rice, 1/2 cup sugar, 4 cups milk,1/2 tsp. Vanilla extract, sprinkle of cinnamon.  

• 1 cup long-grain white rice
• 6 cups skim milk
• 1/2 cup sugar 
• 3 large eggs
• 1 teaspoon pure vanilla extract
• *1/4 teaspoon ground cardamom or cinnamon, plus more for garnish( I did not add caramom)
• 1/2 cup golden raisins, plus more for garnish (optional)
  
  

****NOTE:  the first step took much longer than recipe says.  

• ***In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.**45 minutes for me.

• Step 2

  Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.

• Step 3

  Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.

  Adapted Martha Stewart

Less sugar Ricotta cookie logs/ rolls

Today’s Christmas themed Ricotta logs/rolls

12/22/23

 Updated:

My easy Ricotta logs.  

Playing with my ricotta cookie recipe.

Concerned about your sugar consumption?  Try my ricotta cookie recipe with half the sugar and made into rolls as an option to individual cookies.

Ingredients;

1 cup  sugar

1stick softened butter

3 eggs ( room temperature)

1 lb. Ricotta ( you can use reduced fat)

1to 2 tsp.  Extract of choice ( we like anise, orange, lemon as our favorites)

4 cups flour 

1tsp. Baking soda

1/4 cup Milk to brush logs before baking

Icing

Confectionery sugar 

A few tablespoons Milk or vanilla creamer for icing 

Using an upright mixer Beat sugar and softened butter, add eggs then slowly add flour and 1 tsp. Baking soda and ricotta.

   

 Mixture will be thick but easy to manage.

On a large cookie sheet lined with parchment paper or aluminum foil, spray with cooking spray then drop large tablespoons of batter in a vertical line.  ( approximately 8 tablespoons) make a roll.  Smooth edges making sure it looks like a long roll.

***Smooth sides and top of rolls. These pictures are an example of how they look before baking them.  They  have chocolate chips in them.

***I do not usually put any thing in them.

Brush rolls with with milk before placing in oven.

Bake at 375 degrees approximately 20/25 minutes until when you insert toothpick in center it comes out clean. Oven temperatures vary.

Cool completely.  When rolls are cooled using a small brush  rolls  with icing.

Icing instructions :

Approximately 1 cup confectionery (powdered sugar)

Milk or French vanilla creamer.  With a large spoon slowly add milk to confectionery sugar until desired consistency.

Spread over rolls! Once icing dries cut with a serrated knife.  

Rolls freeze well.

Store in cool area or refrigerate until serving. I store mine in a container  with wax paper in between to keep from drying out.  

***if freezing rolls wrap securely with freezer paper or aluminum foil.

Yummy!

Salsa Chicken

 As I promised I am going to post at least twice a week some new dishes for the health conscious person.

Hubby and I are trying very hard to maintain (he) and me (lose) and not be deprived of any dishes that we find interesting yet healthy so I will attempt to do this everyday and post a few of the recipes twice a week.

This simple crockpot meal is one that you can easily prep the night before and cook while you are out working or shopping.  

We were out all day from 11 to 6 and came home to this wonderful dish.

I decided to quickly make some cornbread to enjoy with it for a nice change. 

 While he set the table I through a package cornbread mix and in less than 20 minutes we had dinner.  You can easily substitute rice or a salad if you choose.

4/8/18

 1  1/2 lb. boneless chicken breasts
1 green pepper sliced thick
1 red pepper sliced thick
1 medium sweet onion sliced thick
1 cup low sodium chicken broth
1 cup bottled Salsa (I used pineapple salsa to add some sweet to the recipe) but your favorite salsa will work fine
 1/2 cup diced lite peaches in it's own juice add juice too! (optional) 
1 package cornbread mix baked according to directions.


In a slow cooker(crockpot) place chicken, peppers and onion.  Stir chicken broth, diced peaches and salsa together.  Pour over chicken..

Cover and cook on low setting for 7 to 8 hours or high setting for approx. 5 hours. When chicken is cooked I removed approximate 1/2 cup of juice and added 2 T flour to it to make a paste.

  Once the paste was smooth I added it to the chicken mixture to slightly thicken it.  It will not be a heavy sauce but just enough to add a little more texture.

Serve with cornbread or rice.

  Happy Cooking

12/6/17

Pork Medallions with Mango/Pear chutney

I tried to make this week menu light and easy. I decided if I was going to cook while here in Florida the recipe had to be super easy.  There is an abundance of fruit and veggies here so I may as well make good use of my time here in the sunshine state,

When I went to the grocery store last weekend I had decided I was going to make this easy WW recipe so I made note of what I needed to buy and did so. Other than having some difficulty finding the mango chutney it was a breeze.  I did buy some fresh ginger since it was in a handy spot in the veggie section of the store. This meal could be easily prepared in less than an hour.

When buying the pork take advantage of the packaged pork tenderloins.  There are usually two in a package.  Some are seasoned and some are not. Make sure you buy the unseasoned ones and wrap the other for the freezer for later use.  Great value!

Enjoy!

3/4 lb. pork tenderloin trimmed and cut into 1 inch pieces
1/2 tsp. salt
1/2 tsp. pepper
2 T. olive oil
2 firm-ripe pears, peeled, cored and halved and chopped
2 tsp. grated fresh ginger (dried is fine but cut back on the amount)
1/4 cup mango chutney(I added a little more)
1/4 cup low sodium chicken broth

Sprinkle the pork with salt and pepper.  Heat 1 tsp. olive oil in skillet over medium high heat.  Add the pork and cook until browned and cooked through.  Set aside and cover to keep warm.

Add the remaining 1 tsp. oil to skillet.  Add pears and ginger, stirring until pears are tender and golden.  Stir in chutney and broth.  Bring to a boil, scraping up browned bits from bottom of pan.  Cook until sauce thickens slightly.  Spoon the chutney over pork and serve with a salad or rice.

Easy Peazy!


From my kitchen to yours,

3/28/14
1/14/15
4/28/18