Saturday, December 10, 2011

Chicken Bruschetta Bake


I found this recipe a long time ago, when K and I started making our lifestyle change. I found it via WW but I've seen variations all over the web. It's a very simple, almost comfort food classic, super easy and quick to make and yummy :) My tweaks are noted at the end!

This makes 4 servings


Chicken Bruschetta Bake

  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/2 cup mozzarella cheese, shredded
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (6 ounce) package chicken stuffing mix

  • Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Saute chicken with spices, onion and garlic until lightly browned, but not cooked through.
    3. 3
      Place chicken in a casserole dish and sprinkle with cheese.
    4. 4
      In a bowl, mix tomatoes and stuffing mix, until stuffing mix is moistened.
    5. 5
      Spread stuffing and tomato mixture over chicken and cheese.
    6. 6
      Bake for 30 minutes.

  • My adaptations:

  • 1)We use a lot of frozen precooked chicken b/c we are busy people. My favorite is this product from Wegman's:
  • Wegmans Food You Feel Good About Chicken Breast Strips, Grilled

  • http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=725933
  • 3oz=80 calories, so I use 12oz for this recipe.

  • 2)Be careful of storebought stuffing, most all of it is FULL of nasty crap (HFCS, PH oils, etc). We use this stuffing mix and love it for all things, so yummy.
  • Arrowhead Mills Organic Organic Savory Herb Stuffing

    It is 10oz package, as opposed to stovetop etc, which are 6oz packages, so just measure it out/weigh it to get your 6oz
  • Chicken Bruschetta Bake


    I found this recipe a long time ago, when K and I started making our lifestyle change. I found it via WW but I've seen variations all over the web. It's a very simple, almost comfort food classic, super easy and quick to make and yummy :) My tweaks are noted at the end!

    This makes 4 servings


    Chicken Bruschetta Bake

  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/2 cup mozzarella cheese, shredded
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (6 ounce) package chicken stuffing mix

  • Directions:

    1. 1
      Preheat oven to 400.
    2. 2
      Saute chicken with spices, onion and garlic until lightly browned, but not cooked through.
    3. 3
      Place chicken in a casserole dish and sprinkle with cheese.
    4. 4
      In a bowl, mix tomatoes and stuffing mix, until stuffing mix is moistened.
    5. 5
      Spread stuffing and tomato mixture over chicken and cheese.
    6. 6
      Bake for 30 minutes.

  • My adaptations:

  • 1)We use a lot of frozen precooked chicken b/c we are busy people. My favorite is this product from Wegman's:
  • Wegmans Food You Feel Good About Chicken Breast Strips, Grilled

  • http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=725933
  • 3oz=80 calories, so I use 12oz for this recipe.

  • 2)Be careful of storebought stuffing, most all of it is FULL of nasty crap (HFCS, PH oils, etc). We use this stuffing mix and love it for all things, so yummy.
  • Arrowhead Mills Organic Organic Savory Herb Stuffing

    It is 10oz package, as opposed to stovetop etc, which are 6oz packages, so just measure it out/weigh it to get your 6oz
  • Friday, May 20, 2011

    Veggie Curry Dip

    My boss made this last week at a staff meeting we had at her house. It is amazing, esp with asparagus. holy cow. i think next time i will try greek yogurt though instead of mayo, to make it healthier and less calories. will let you know how that goes lol.

    1 1/2 cups mayo
    3T grated onion, i would use less, i used 3 and it was super oniony lol
    3T ketchup
    3T honey
    1T curry powder
    1T lemon juice

    blend til smooth

    Tuesday, March 29, 2011

    Banana Breakfast Cookies

    Made these for the week for the kids and to freeze, also for a snack for M's school tomorrow and they are insane! So healthy but DELISH

    Banana Breakfast Cookies
    I
    Ingredients
    4 large very ripe bananas (previously frozen is fine, just thaw them first)
    2 cups oats-old fashioned or quick,(but not instant)- ground into a fine powder in a blender (I used a magic bullet)
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp salt
    2 tsp vanilla
    1/2 cup honey or maple syrup-optional depending on the level of sweetness you desire (I used 1/2C raw organic local honey, nom nom nom)
    1/2 cup chopped walnuts-or any chopped nuts (used walnuts)
    1/2 cup chopped dates-or other dried fruit (I actually used 1/2C choc chips. Sorry, not a dried fruit fan and neither are my kids. So much sugar anyways, might as well just add choc chips instead LOL)
    1/2 cup sunflower seeds-or pumpkin seeds (i did sunflower)
    more oats, not ground, if needed about 1/2 cup
    ****I also add some ground up flax, about 1/4C, and a tad bit less of the extra oats
    .
    Directions
    .
    Preheat the oven to 350 degrees Fahrenheit,
    .
    In a large bowl mix together the dry ingredients, the ground oats, the baking soda, salt and cinnamon.
    Using the same blender you used to grind the oats, puree the bananas. (you can also just mash the bananas, either way works well.) Add the mashed or pureed bananas, the vanilla and the honey or maple syrup (if you are using it.) Mix it all together.
    .
    Add most of the nuts, dates (or other dried fruit) and seeds, reserving some to place on the tops of the cookies before baking, if desired. (This isn't necessary, it just highlights the ingredients, which is nice if someone beside you is eating them, they will be able to see what's inside.)
    .
    Now check the consistency of the batter/dough. If you used the honey, or maple syrup, you will probably need to add more oats (not ground) about 1/2 cup. (Also if you pureed the bananas, your dough will be more wet) You want it to be the consistency of soft cookie dough, not too stiff. You want to be able to scoop it onto cookie sheets and have it not spread out.
    .
    Scoop the cookie dough onto cookie sheets lined with parchment or a Silpat liner, using an ice cream scoop.
    .
    Bake for 14-18 minutes, or until done in the middle. Store in an airtight container when cool. Wrap them individually with Saran wrap and place in a Zip top bag in the freezer if you wish. They will keep in the freezer for months.

    Thursday, January 20, 2011

    PUMPKIN WALNUT MUFFINS



    PUMPKIN WALNUT MUFFINS

    INGREDIENTS

    ***as always, my tweaks are noted LOL***

    1 cup all-purpose flour

    1/2 cup whole wheat flour (I used all white whole wheat flour)

    1/4 cup oat bran (I used wheat bran)

    1/2 cup packed brown sugar (i used stevia in the raw-no calories)

    1 1/4 tsp cinnamon or pumpkin-pie spice*

    1 tsp baking soda

    1/2 tsp baking powder

    1/4 tsp salt

    1 cup canned pumpkin

    6 ounces Chobani 0% Greek yogurt (i used oikos)

    1/4 cup agave

    1/2 cup egg substitute

    1/4 cup canola oil (I used olive oil)

    1/2 cup roasted walnuts, chopped

    INSTRUCTIONS

    1. Preheat oven to 375°. Spray a 12 cup muffin pan with nonstick spray.

    2. Lightly spoon flours into dry measuring cups; level with a knife. Combine your dry ingredients, flour through salt in a large bowl, stirring with a whisk.

    3. Combine pumpkin and the next 4 ingredients (through oil) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in walnuts. Spoon batter into muffin cups until 2/3’s full. I use my ice cream scooper to ensure all my muffins are the same size.

    4. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.

    Makes 12 Large Muffins

    Nutritional information per muffin, including walnuts

    image

    PUMPKIN SPICE “CREAM CHEESE”

    INGREDIENTS

    6 ounces Chobani 0% Greek Yogurt

    1/4 cup canned pumpkin

    1/2 tsp pumpkin pie spice

    1/2 tsp pure vanilla

    2 Tbsp raw honey (I used agave)

    Nutritional information per 2 Tablespoon serving

    image

    courtesy of:

    http://danicasdaily.com/pumpkin-walnut-muffins-with-pumpkin-cream-cheese/