Archive for the ‘Healthy Dishes’ Category

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Grilled Chicken with Pesto, Fresh Mozzarella, and Tomatoes

July 11, 2012

I’ve been thinking about this chicken for awhile. I wouldn’t exactly call it a recipe, but more of an idea. You can use whatever cheese you want, although you can’t go wrong with fresh, melty mozzarella.

Grilled chicken topped with pesto, fresh mozzarella, and tomatoes. The perfect summer dinner.

Grilled Chicken with Pesto, Fresh Mozzarella, and Tomatoes

recipe from me!

Ingredients:

  • chicken breasts
  • pesto (I used some of my basil and made homemade pesto, but you can easily find it in grocery stores)
  • fresh mozzarella
  • tomato slices

Directions:

  1. Grill your chicken on low heat until cooked through. Top with pesto, tomato slices, and mozzarella cheese. Grill until cheese is melted.
  2. Enjoy!

— the Jilb

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Strawberry Spinach Salad with Sesame Seed Vinaigrette

July 2, 2012

I’ve got a classic for you. Strawberry Spinach Salad. The first time I made this was a few weeks ago. I don’t know why I waited so long.

I always seem to have spinach on hand because of the smoothies so I make, and since strawberries are really good right now, this recipe is a no brainer. That along with a homemade poppy seed vinegarette, and you’re good to go!

Strawberry Spinach Salad with Sesame Seed Vinaigrette

recipe adapted from Allrecipes.com

Ingredients:

For the Vinaigrette:

  • 1 T sesame seeds
  • 1/2 T poppy seeds
  • 2 T honey
  • 1/4 cup extra virgin olive oil
  • 2 T distilled white vinegar
  • 1/8 tsp paprika
  • 1/8 tsp Worcestershire sauce
  • 1/2 T minced onion

For the salad:

  • 9 oz bag of fresh spinach
  • 1 quart strawberries, sliced
  • 1/4 cup almonds, sliced

Directions:

  1. In a medium bowl, whisk together all your vinaigrette ingredients. Cover, and chill for one hour.
  2. In a large bowl, toss the spinach, strawberries, and almonds. Pour dressing over salad (I always start with a little bit of a dressing at a time to make sure I don’t get too much), toss, and refrigerate for 10-15 minutes before serving.
  3. Enjoy!

— the Jilb

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Thai Chicken Wraps with Spicy Peanut Sauce

June 27, 2012

I made these chicken wraps a few weeks ago and really enjoyed them (and so did the Baby and the Joker). I was looking for something different to eat, and found it. We haven’t been big on Thai food in this house, except for this Thai Noodle Salad and I’m hoping to change that.

These chicken wraps are full of wonderfully healthy things like cucumber, carrots, bean sprouts, chicken, and some herbs. And I really love the peanut sauce. It was spicy, but not to the point where I wouldn’t give it to my kids because I was afraid it would be too hot for them.

Thai Chicken Wraps with Spicy Peanut Sauce

recipe adapted from Rachael Ray

Ingredients:

  • 3 chicken breasts
  • 1 T soy sauce
  • 1 T extra virgin olive oil
  • 1 T grill seasoning

for the salad:

  • 1/2 cucumber, peeled, halved lengthwise, and thinly sliced at an angle
  • 2 cups fresh bean sprouts
  • 1 cup carrots, shredded
  • 12 basil leaves, chopped or torn
  • 3 T mint leaves, chopped
  • 1 T sesame seeds
  • 1 tsp sugar
  • 2 T rice wine vinegar
  • salt, to taste

spicy peanut sauce:

  • 1/4 cup smooth peanut butter, at room temp
  • 2 T soy sauce
  • 1 T rice wine vinegar
  • 1/4 tsp cayenne pepper
  • 2 T extra virgin olive oil
  • 4 (12-inch) flour tortilla wraps

Directions:

  1. I threw in my chicken breasts in a crockpot along with the 1 T soy sauce, 1 T EVOO, and 1 T grill seasoning, on low for 6 hours until they were cooked through. Otherwise, you could toss chicken with the soy sauce, EVOO and grill seasoning and grill chicken until done.
  2. Then toss cucumber, bean sprouts, carrots, basil, mint, sesame seeds, sugar, and rice wine vinegar in a large bowl. Season salad with salt, to taste. Add in chicken.
  3. In a small bowl, whisk peanut butter, soy sauce, vinegar, cayenne pepper, and EVOO until well-blended.
  4. Pile chicken and veggies in wraps and drizzle with peanut sauce before wrapping and rolling.
  5. Enjoy!

— the Jilb

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Real Popcorn Chicken

June 15, 2012

I made this Popcorn Chicken last week and was in awe. Why had I never thought of using popcorn before in coating chicken strips? Well, that has changed and I’m never going back!

The popcorn gives the chicken a nice little crunch. I really also liked the flavor from the thyme. I don’t use it that much, so I wasn’t sure what to expect. It was good!

These are cooked on the stove instead of in the oven, which I like, especially since it’s been getting warmer out. I hate to turn on my oven during the summer, and since I love to bake, that’s a tough thing.

Real Popcorn Chicken

recipe from Parents Magazine

Ingredients:

  • 3 cups popped popcorn
  • 1 T fresh thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 egg
  • 1 T water
  • 3 T whole wheat flour
  • 1 lb. skinless, boneless chicken breast, cut into 2-inch pieces
  • 1 T butter
  • 1 T olive oil

Directions:

  1. Remove any unpopped popcorn kernels from popcorn. Put the popcorn in a food processor and pulse until coarsely ground. Place the popcorn in a shallow dish, along with the thyme, salt, and pepper.
  2. In another shallow dish, add the egg and water, and beat lightly with a fork.
  3. In another shallow dish, place the flour.
  4. Dredge the chicken in the flour, shaking off an excess, then the egg mixture, and then the popcorn mixture to coat.
  5. Put the butter and oil in a large skillet over medium-high heat. Add chicken and cook 10-12 minutes or until fully cooked. Turn occasionally to brown.
  6. Enjoy!

— the Jilb

 

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Chicken and Roasted Broccoli with Goat Cheese

May 23, 2012

Chicken. Roasted Broccoli (if you haven’t had Roasted Broccoli before you need to. Soon.). Goat Cheese. Red and Green Peppers. Garlic. Olive Oil. That’s the stuff dinner is made of.

This is another recipe from Perry’s Plate. I am loving her blog, and really want to make everything she blogs about.

A few things I would change about this recipe. First, next time I am going to double it. If I didn’t have any self-control, which sometimes I don’t, I probably would have eaten the whole bowl myself.

Second, next time maybe a little less goat cheese. I think the called for 3-4 ounces was just a little bit too much for us. Although, I really did love the melty, tangy goat cheese, so I suppose we’ll see. I might even try feta cheese next time. Mmm…

If you love broccoli, chicken, peppers, garlic, goat cheese (or another type if goat isn’t your thing!), you need to try this. It was so delicious, and so light. Perfect for a summertime meal (except for having to turn the oven on to 500 degrees.)

Chicken and Roasted Broccoli with Goat Cheese

recipe from Perry’s Plate

Ingredients:

For the roasted broccoli and peppers:

  • 1 large head of broccoli, (almost 2 lbs), cut into 1-2 inch florets
  • 1/2 green pepper, cut into thin strips
  • 1/2 red pepper, cut into thin strips
  • 1/4 cup olive oil
  • 1/2 tsp sugar
  • 3/4 tsp salt
  • pepper to taste

For the rest:

  • 4 T olive oil
  • 6 garlic cloves, minced
  • couple pinches of crushed red pepper flakes
  • pinch of dried oregano
  • juice from half a lemon
  • 2 cups chicken, cooked, and shredded
  • 3-4 ounces goat cheese, crumbled (next time I’m going to try half that)

Directions:

  1. Preheat oven to 500 degrees, and place a baking sheet on the lowest rack.
  2. Place broccoli and peppers in a large bowl and toss with olive oil, sugar, salt and pepper.
  3. Remove baking sheet from oven, spread the broccoli and peppers on the sheet in an even layer. Bake 7-10 minutes or until the broccoli is cooked through and some are caramelized. Watch them carefully because you don’t want them to burn.
  4. While the broccoli is roasting, in a medium-sized pan, put 2 T of olive oil, and your pepper flakes and garlic cloves. On medium-low heat, cook garlic and pepper flakes for 5-7 minutes or until garlic is golden brown. Add your chicken and cook another 3 minutes or until chicken is heated through. Remove from heat and add in lemon and oregano.
  5. In a large bowl, mix your broccoli, peppers, and chicken with 2 T of olive oil, and the goat cheese. Serve immediately.
  6. Enjoy!

— the Jilb

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Avocado Bacon Parmesan Salad with Tangy Avocado Dressing

May 2, 2012

We’ve been trying to eat more salads. So, anytime I find a salad recipe that I think might be remotely tasty I make a note to add it into our dinner rotation because salads can be so boring. And I hate to be bored when it comes to food.

This Avocado Bacon Parmesan Salad is anything but boring.

This yummy salad recipe comes from Perry’s Plate, a lovely little blog that I stumbled across awhile ago that has really good, healthy recipes.

This salad was delicious! I really, really, really loved the tangy avocado dressing. It was my favorite part. I have a feeling I’ll be using the dressing a lot now. The saltiness of the bacon was a nice contrast to the avocados, and oh, the parmesan cheese! Yum! I used turkey bacon, but I know I will be using real bacon next time. I want the crunch that pork bacon gives you, and the taste. Mmm…

Avocado Bacon Parmesan Salad with Tangy Avocado Dressing

recipe from Perry’s Plate

Ingredient:

For the salad:

  • 1 avocado, peeled, pitted, and chopped up
  • 6 oz. bacon, cooked and chopped up
  • 1/3 cup Parmesan cheese
  • 12 oz salad greens

For the dressing:

  • 1/2 an avocado, peeled, pitted, and cut into large chunks
  • 3 T sour cream
  • 3 T low-fat mayo
  • 1 T apple cider vinegar
  • 1 T honey
  • 1 tsp dijon mustard
  • salt and pepper, to taste

Directions:

  1. For the dressing: Put all dressing ingredients in a food processor and blend until smooth. Add salt and pepper.
  2. Put salad in a bowl, layer with bacon and avocado, top with dressing and cheese. Enjoy!
  3. This dressing makes enough for two salads. It’ll keep in the fridge for 2-3 days in an airtight container or you can just double your salad ingredients.
  4. Enjoy!

— the Jilb

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Chicken Curry…

April 30, 2012

… in a hurry is the name of this recipe. And besides the fact that it’s really fast to make, it’s something that I highly recommend that you go make right now.

This recipe was recommended to me by my in-laws. They basically said, “Make this and then blog about it.” So, here I am. It’s so tasty, and so easy. They were so right to recommend this. I have a feeling this Chicken Curry will be making a rotation through our weekly meals starting now.

And you know what would go great with this Chicken Curry? This Baked Brown Rice. Mmm… so good! A perfect pairing!

Chicken Curry

recipe from Food.com

Ingredients:

  • 2 T flour
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 lb boneless skinless chicken breasts, cut into 1 & 1/2-inch pieces
  • 2 T oil
  • 1 T curry powder
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1/3 cup golden raisins
  • 1 & 1/2 T tomato paste
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup plain yogurt

Directions:

  1. Mix together flour, salt, and cayenne pepper in a large bag. Add chicken in small batches, shaking off the excess flour.
  2. Heat oil in a large pan over medium-high heat.
  3. Add chicken and cook until lightly brown. Add curry powder and toss to coat.
  4. Set the chicken aside and add onion and garlic to pan. Add a little more oil if you need too. Cook for two minutes and then add chicken brother, raisins and tomato paste.
  5. Add chicken back to pan with the other ingredients and simmer for 8 minutes or until chicken is completely cooked and sauced has thickened.
  6. Garnish with cilantro and a dollop of yogurt.
  7. Enjoy!

— the Jilb