Monday, January 9, 2017

Two mini Chicken loaves! My way!!



This is a throw back recipe of my from several years ago and I thought being it's Monday I'd share it again with you.  Enjoy!


 Keeping up with my Meatloaf Monday theme here is an early posting,  hoping you'll find it useful if you are doing some grocery shopping today.  Using approximate 1 lb. of ground chicken I decided to make two different chicken loaves..I have used ground chicken but only several times so this was a first try in a loaf type meal. In the ingredients section  I have labeled #1 and #2 hoping it will be helpful trying not to confuse you.

Note:  Be creative try making these with some add in's you and your family might enjoy!  




In a medium bowl place ground chicken, beaten egg, onion , salt, pepper and parsley.  After working through chicken mixture, separate into two small loaf size portions. Place in two separate bowls.




Chicken loaf #1

To ground chicken mixture (note basic ingredients) add 1/2 cup crushed Town House crackers or bread crumbs if you prefer, 1/4 cup cheese blend, such as mozzarella, Parmesan and provolone. ( Cheddar cheese an option too!)


If you like broccoli  and want to add it to the sauce cheddar cheese may be a better choice. 


  Bake 350 degrees uncovered for 45 minutes to one hour.    I topped this loaf after baking with a white broccoli cheese sauce. Serve warm with a salad or vegetable. Note:  This loaf can also be used to make meatloaf sandwiches.  Cold or warm on fresh bread or crusty rolls topped with either ketchup, dijon mustard or your condiment of choice.

To make a nice gravy type topping . I made a white sauce with broccoli.


Spray pan and place loaves in oven to bake. You can freeze one for later use.
 White Sauce for topping!

I used chicken drippings, added enough water to make 1 cup.  Placed approximated 1/8 cup flour, pinch of salt and whisked until smooth.  Cooked on medium heat until it started to thicken and added approximate 1/4 cup cheese (I used blend but Cheddar might be better and will add some color).  After all had thickened added some chopped broccoli that was already seasoned with olive oil and garlic to make a great topping for the chicken loaf..  Yummy!!! 


Chicken loaf #2


To ground chicken mixture(note basic ingredients) add 1 slice bread that has been moistened with milk or water while breaking apart, 1/2 cup Pecorino Romano cheese, 1/8 tsp. garlic powder, pinch of thyme..Set aside..Top with 1- can tomato and diced Chilies. Cover tightly and Bake 350 degrees approximate 45 minutes to 1 hour.



Note:  As a last minute thought I filled one large hollowed out and cleaned green pepper, covered with 1 can tomato, chile or jarred pasta sauce.. This one is a bit spicy so some nice marinara on top may be a better choice for those of you who don't care for spicy..



I used easy throw away disposable pans in case you want to freeze one and I  stuffed a green pepper with the mixture for another day! 




 Ingredients for two mini  loaves: (Basic ingredients are not numbered)

 1 lb. ground chicken (you can use a little more than a lb.)

1/2 cup Town House Crackers (crumbled fine)( Bread crumbs can be substituted) #1
1 slice bread broken in pieces #2
1 egg slightly beaten
1/2 + cup Pecorino Romano cheese (the best cheese for flavor)#2
1/4 cup cheese blend #1
1/2 minced onion
1/8 tsp. garlic powder
pinch of dried thyme
1+ tsp. parsley(save a little for top of meatloaf #1)
1/2 tsp. salt
1/4 tsp. pepper
1 -10 oz. can  Diced tomatoes with green chilies( drain slightly)or pasta sauce  #2
1 large green pepper (optional) #2


Happy Cooking from my  kitchen to yours,



..


3/11/12

Saturday, January 7, 2017

Easy Recipes for the New Year! I'm thinking Healthy!

I'm starting the New Year in the right direction.  Ok...I'm in a positive mode and will do everything to encourage both you and I to make some good food choices in this New Year 2017...

I am going to set a good example and suggest some light recipes you can incorporate into your busy lifestyle.  I'll still be posting family recipes and some new ones but I want to give you some healthy choices too!

Here it goes:

A nice lunch sandwich is one that would use:

2 slices of reduced calorie bread
3 oz. of light tuna (packed in water for sure and drained)
2 tablespoons light mayo
1 tsp. pickle relish
lettuce and tomato
1 small banana or apple

Another good choice would be:

2 cups baby spinach (wash)
2/3 cups chickpeas, drained
2 sliced scallions
6 halved cherry tomatoes
2 tablespoons fat free vinaigrette
A few saltines or light crackers

My final suggestion for today's blog would be:

2 hard boiled eggs chopped and mixed with 2 tablespoons light mayo
1 tsp. Dijon mustard
1/2 tsp. pickle relish (it's really good to sweeten up your eggs)
Serve above over 2 cups salad greens (I like romaine lettuce)
small roll or light bread

The above should get you on a great start for the New Year..

Remember:  Make good choices and watch our portions.

Happy Baking and Cooking!  

The above recipes were adapted from a 2009 Family Circle Magazine..




1/1/12



Friday, January 6, 2017

Roasted Balsamic Chicken and tomatoes

2017 Healthy options

Starting today I am for one week trying my best to be focusing on less carbs and more protein in my food choices.






I love carbs in any shape or form and tend to lean to them for comfort and satisfaction I am looking for in my meal.  I need to try to not do it so often as it does put weight on and quite honestly it becomes an easy add on to a meal to make you full.

I've been looking through a lot of recipes and a few come to mind.  Today's was featured in All recipes and I think it will be one worth trying.

1/2 cup balsamic vinegar
1 T olive oil
1 T Dijon mustard or more to taste
1 clove minced garlic
salt and pepper to taste
2 fresh basil leaves chopped or 1/2 tsp. dried basil
4 large boneless skinless chicken breasts
1 pint cherry tomatoes
1 lemon, zest and juiced






Mix balsamic vinegar, olive oil, mustard and garlic together in a large zip lock bag.
Season chicken with salt and pepper. Place chicken in bag in vinegar mixture.

Marinate turning  bag occasionally for at least 4 hours or overnight.




Preheat oven to 400 degrees.


  1. Roast chicken in a preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. 
  2. **For easier clean up I lined my baking pan with parchment paper.

  1. Sprinkle lemon zest and drizzle lemon juice over the chicken and serve over fresh garlic spinach.

  1. Note:  I did not use the zest of the lemon but I did squeeze a lemon cut in half over chicken before serving.  


Ser







Courtesy of all recipes. com

8/20/16


Thursday, January 5, 2017

Easy no frying baked chicken parmigiana!


2018 is here so I'll be posting various recipes which will include some healthy options...Here's one...Enjoy!

If you are trying to cut carbohydrates but want a good Italian meal this one should appeal to you. Baked Chicken Parmigiana or Parmesan.

Along with my order of groceries this week I bought some boneless, skinless chicken breasts and they were on my menu this week.  I did not have any idea in place on what I was going to make with them.

Marinating is always an option.  It definitely keeps the chicken moist and flavorful.

I really had no specific plan on a meal but figured since I had Good Seasons salad dressing I had previously made the other day and I had some left  it would make a great marinade.  It's always a good idea to use your homemade salad dressing up quickly.  Bottled dressing keeps longer. IMO

I cleaned and washed the boneless chicken breasts and put them in a large zip lock bag and added at least 1/2 cup of dressing.(Guesstimate)  I let it set overnight in the refrigerator and figured the next day I'd decide either to bake or broil them for our evening meal.

Remembering that I had pasta sauce and sliced provolone also helped to put this meal in motion.  I make an effort to use ingredients I have to create meals and you can do it too. 

 We had a large salad along with it I and didn't make any pasta, potatoes or rice. Note:  It's difficult for me to not include pasta or potatoes with a meal so if you do decide to make this meal my way make sure you prepare a little more chicken so you can get the good protein that will fill you. 

It was sure healthy and delicious too! Enjoy!



1 lb. boneless chicken breasts (preferably) 2 large pieces
Italian dressing( I used Good Seasons)made according to directions(use as marinade)
Olive oil for spraying baking dish
Your favorite jarred pasta sauce 
Thickly sliced provolone cheese
Italian grated cheese
salad

Marinate chicken breasts overnight or at least several hours before baking in your favorite salad dressing.

Set oven to 350 degrees.  Spray baking dish

Lightly spray baking dish with oil and Bake marinated chicken breasts(depending on size) covered for at least 35 to 45 minutes.  Remove from oven, slice and place back in baking dish.  Cover with Marinara sauce, some grated pecorino romano cheese and a few slices of provolone.  I used six but my dish was on the smaller size.  

Place back in oven bake uncovered about 15 minutes or until cheese has melted completely, remove from oven, allow to set for a few minutes and serve. Yummy!

















After adding sauce and grated cheese to with sliced provolone cheese and bake until bubbly or broil watching carefully until cheese has melted and is bubbly.
A good meal in no time.

From my kitchen to yours,


8/6/16
8/18/16
10/5/16

Easy Pasta Peperonata

I have wanted to make this recipe for a month and today's rainy day allowed me to make it.

I didn't have the fresh peppers so I substituted a jar of red roasted peppers instead.  I drained and patted them, cut them in pieces and adapted it as I saw fitting.  It turned out fabulous and hubby couldn't say enough about this meal.  He even said he thinks he liked the roasted peppers better than if I used fresh.  So now you have it.  Substitution is good most times. In this case it worked well.

Using Farfalle pasta instead of Rigatoni  was a plus, red wine vinegar too. You can easily use balsamic vinegar too.  It is a bit sweeter..

 I did have the mascarpone cheese and it said it was optional but quite honestly I think it added a level of sweet and creamy consistency to this recipe. Try it! I will definitely make this again. 

Thirty minutes from start to finish.  Yummy! 







Original Recipe (Woman's DayMag)
2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
extra virgin olive oil
salt and pepper
2 red onions sliced thin
2 cloves garlic minced
fresh parsley if possible
2 T red wine vinegar or balsamic
2 handfuls grated Romano cheese
lb. rigatoni

optional 2 heaping T mascarpone cheese



Over medium heat place cook peppers with a little olive oil, salt and pepper until softened.  Cook slowly covered  because it helps to bring out the flavor when done this way. Add onion and cook until translucent.  Add garlic and parsley and toss around. Cook about 3 minutes more.  Taste and add a bit more of salt and pepper. Add vinegar.  It will sizzle so give everything a good toss. Then add 1 handful of grated cheese and the mascarpone if you like.  Make sure you turn your heat down.



Cook pasta according to directions. Drain but reserve some of the pasta water for later.

Put the peppers, pasta and into a large bowl.  Give them a good toss, a little pasta water, a little more olive oil and the rest of the grated cheese.  Serve immediately.  Yummy!



6/27/15