Baked Chicken Fajita Roll-ups

This recipe is easy and full of flavour. I found this recipe on Pinterest which lead me to the website eat-yourself-skinny.com.

I only had yellow and orange peppers in my fridge, which was fine, but for my picture I wish I had a red pepper. I used 3 chicken breasts that I pounded down and I added 6 strips of pepper into each breast. I also marinated my chicken for about 3 hours.

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FOR THE MARINADE:
2 Tbsp olive oil
Juice of half a lime
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
Pinch of cayenne pepper (optional)
2 tbsp cilantro, chopped

FOR THE CHICKEN:
3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced

1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
2. For the chicken breasts, if you purchased pre-sliced chicken cutlets en skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of the meat tenderizer to an even thickness of about 1/4 inch.
3. Place chicken cutlets into a large freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
4. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
5. Brush tops of the chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!

Serving size: 2 chicken roll-ups
Calories: 255
Fat: 12.7g
Saturated fat: 1.9g
Carbs: 10.9
Fiber: 1.4g
Protein: 27.6g
Sugars: 2.9g
WW points+: 7

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Oven Fried Chicken with Honey Mustard Glaze

This recipe is a definite “winner winner chicken dinner”! My husband called it the best chicken recipe ever. The mustard glaze is sooooo good and the chicken coating is crispy and super tasty.

I used 4 chicken breasts and not thighs with great results. I would also use this recipe for making chicken fingers.

I found this recipe on damndelicious.net.

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8 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 large eggs
1/4 cup milk
1 1/2 cups Panko
1 teaspoon smoked paprika
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves

For the honey mustard glaze:
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon mustard
1 tablespoon Dijon mustard

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. To make honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
3. Season chicken thighs with salt and pepper, to taste.
4. In a large bowl, whisk together eggs and milk. In another bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
6. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
7. Serve immediately with honey mustard glaze, garnished with parsley, if desired.

Yield: 8 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Ultimate Greek Chopped Salad

This recipe is so fresh and full of flavour.  It is so easy to make too!  I found this recipe on Pinterest.  It lead me to thegardengrazer.com.

I served my salad with chicken for dinner.  I made extra chicken to serve it again as leftover lunch.

greek salad

1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion
15 oz. can garbonzo beans, rinsed and drained
Optional: olives, dairy-free feta, pepperoncini

Dressing:
3 Tbsp red wine vinegar
2 Tbsp olive oil
2 tsp dried oregano
1/4 tsp salt

1. Make the dressing in a small bowl, combine all ingredients and whisk to combine. Set aside.
2. Dice the cucumber, onion, bell pepper, and tomoatoes (removing any excess liquid from tomatoes)
3. Put vegetables and garbonzo beans in a large bowl
4. Add dressing and toss to combine
5. Can eat immediately or refrigerate for at least an hour to let flavours combine. Some dressing will settle on the bottom, so stir before serving.

Pretzel Crusted Chicken Bites

My son couldn’t get enough of these chicken bites.  We are big pretzel lovers in this house, so combining chicken and pretzels are a sure bet!  I found this recipe on Pinterest which linked me to sallysbakingaddiction.com .

This recipe is super easy to make.  I used 3 chicken breasts and I also crushed 3 cups of Rold Gold Pretzel sticks. I also did not spray my chicken with the nonstick spray as my pretzels stayed on my chicken just fine. I lined a baking sheet with tin foil with excellent results.

Leftover bites are great chopped up and added to a salad.

pretzel bites

1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1/2 cup whole wheat flour (or all-ourpose)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 and 1/2 cups finely crushed Rold Gold Pretzel Thins (or more, as needed)
nonstick spray like Pam, or coconut oil spray

!. Preheat oven to 400F (204C). Line a large baking sheet with silicone baking mat or coat heavily with nonstick spray.
2. If using chicken breasts, pound down into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – simply cut into 1-1.5 inch pieces
3. Combine flour, salt and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to “seal” the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken.
4. Bake for 8 minutes. Turn each piece over and continue to bake until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, cook longer. Serve chicken bites with toothpicks (if using as an appetizer) and honey mustard. Store any leftovers in the refrigerator for up to 2 days.
5. Make ahead tip: Baked chicken bites freeze well up to 2-3 months. Bake frozen chicken bites in a 350F oven for 20 minutes or until warmed through.

Blueberry, Avocado and Toasted Pecans Quinoa Salad

I love this salad.  I can not wait to make it for lunch using fresh picked blueberries at the cottage.  This recipe is from http://www.ifoodreal.com.

I could not find fresh basil, so I did not add it. I missed it, but the salad is still good without.

Quinoablueberry

2 cups quinoa
1 cup blueberries
2 large avocados, diced
1 cup pecans

Lime Basil Dressing:
1 Tbsp olive oil, extra virgin
1 Tbsp maple syrup
1/2 large lime, juice of
3 Tbsp basil, finely chopped
3/4 tsp salt
1/2 tsp ground black pepper

1. In a large bowl, add quinoa, blueberries and avocados.
2. In a small skillet, toast pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
3. In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.
STORAGE INSTRUCTIONS: Refrigerate covered for up to 3 days.
Servings: 6

Amount per serving = 3/4 cup:
Calories: 366.3
Total fat: 25.8g
Cholesterol: 0mg
Sodium: 297.1 mg
Total Carbs: 32.4g
Dietary Fiber: 8.3 g
Protein:7.0g
WW points: +10

Curried Chicken Salad

I came across this great recipe on the internet. I was looking for a great healthy chicken salad recipe that has some zip. This recipe is taken from http://www.theartofdoingstuff.com/the-best-curried-chicken-salad-youll-ever-eat/

I love pecans, but I only had raw almonds on hand. They worked really well in this salad. I also used a 4oz chicken breast.

This recipe is super easy and very very good!

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1 grilled chicken breast (chopped)
1 stalk celery (chopped)
1/2 a red apple (diced small)
1/4 cup toasted pecans (chopped)
1/4 cup raisins
1/4 cup mayonnaise (to start)
1/4 tsp curry powder
1/4 tsp cayenne pepper
salt and pepper to taste

1. Combine all ingredients in bowl. Add additional mayonnaise to taste.
2. Serve in lettuce leaves.

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Bell Pepper Egg-in-a-hole

This makes an easy breakfast, brunch or lunch. I love the pepper and the egg together in this recipe. My friend Cheryl posted that she made this as an after-school snack for her son.

I found the following recipe on Pinterest.  It uses cheese, but you certainly do not have to add it. These eggs are just fine without it.

I used an orange pepper, but you can use red or yellow, whichever you prefer.  I simply added salt and pepper to my eggs. I did not add the cheese. Also, you can scramble the egg inside the pepper. I left mine sunny side up as I like a runny yummy yolk. I used 2 eggs as I had 2 pepper slices to fill, one egg for each slice. Instead of using olive oil, I just used cooking spray.

peppersliceseggs

1 red, yellow or orange pepper
4-5 large eggs
Salt
Pepper
1/4 cup grated Parmesan cheese (you could try other cheeses too if you wish)
1 Tbsp olive oil

1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
2. Cut peppers into 1/2-inch rings and remove seeds and centers. Plice sliced peppers into the pan and let them saute for a minute.
3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly;it prevents the egg leaking abd forms a nice seal.
4. Sprinkle with salt and pepper. Saute for 3 minutes, then flip it over carefully.
5. Top with generous amount of parmesan.
6. Cook for 2 minutes, or less if you want a runny yolk.

Chocolate Mini Egg Cookies

Who doesn’t love Cadbury Mini Eggs?  This cookie is so much fun to make for Easter and it’s super delicious too!

I found this recipe on Pinterest, but I changed it up a bit.

I crushed my Cadbury Mini Eggs in a ziploc bag and I just lightly hit the eggs with a rolling pin. I also bought the “Family bag” size and used my scale to measure 10oz. (I measued out the 10oz and it comes to 1 1/2 cups of uncrushed eggs)

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1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1/2 Tbsp vanilla
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
10 oz Cadbury Mini Eggs, crushed

1. Preheat oven to 375 degrees
2. In a mixer, combine butter and sugars
3. Add eggs and vanilla
4. Add flour, cocoa and baking soda
5. Stir in crushed Cadbury Mini Eggs
6. Drop dough by rounded teaspoons 2 inches apart on a parchment lined cookie sheet
7. Bake for 8 minutes
8. Transfer to a wire rack and let cool

Mediterranean Cucumber Cups

I made this awesome appetizer for book club last night.  We all have dinner with our families before we meet for book club, so I like to have something light to nibble on. This recipe was perfect!

I will definitely make this recipe again and again.  It is super good and super easy.

Instead of a melon baller, I just used a teaspoon to scoop out the cucumber. I also cut up the scooped out cucumber and added it into the rest of the vegetables.

You could definietly make the filling and scoop the cucumbers out ahead of time and then assemble right before your guests arrive.

cucumberappie

YIELD: About 15 cucumber cups

2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 teaspoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper

1. In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

2. Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

3. Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.

Pecan Crusted Wild Halibut

I really love this recipe.  The pecans crusted on top is seriously the best part!

This recipe is gluten-free, paleo, dairy-free and low-carb.

I made some changes to this recipe with what I had in my pantry, no longer making it gluten-free or dairy-free. In the flour mix, I substituted the almond meal with all-purpose flour. In the egg mix I used skim milk instead of almond/coconut milk. When frying the fish, I used canola oil and not coconut oil.

I had great results with the changes I made. The oil I used for frying did not turn the fish greasy at all. In fact, most of the oil was still in the frying pan after cooking. I will however use coconut oil and not canola oil the next time I make this recipe. I really feel like I missed out on that added flavour to this great dish.

This recipe is from http://janeshealthykitchen.com/pecan-crusted-wild-halibut/

pecanhalibut

Flour Mix:
2 tablespoons almond meal
1 teaspoon grated lemon zest
1 tablespoon dry onion flakes
1/4 teaspoon unprocessed salt
1/8 teaspoon black pepper

Egg Mix:
1 large egg
1 tablespoon coconut milk or almond milk
1/2 teaspoon ground mustard, or 2 teaspoons Dijon mustard

Pecans:
1/3 cup finely chopped pecans (not ground)

Fish:
2 wild halibut fillets, or other delicate fish, about 1/2 pound in total
2 tablespoons coconut oil for cooking

Garnish:
Lemon wedges
2 tablespoons fish oil, optional

1. Flour Mix: Combine almond meal, lemon zest, onion flakes, salt and pepper on a small plate
2. Egg Mix: In a small bowl, whisk egg, milk and mustard
3. Pecans: Place the chopped pecans on a small plate.
4. Dredge each halibut fillet in the almond mixture, turing it to coat all sides. Then dip in the egg mixture to coat;then press it onto the pecans, turning to coat all sides.
5. Melt coconut oil in a skillet over medium heat, until a drop of water sizzles.
6. Add halibut fillets to the skillet and cook covered 2-5 minutes or until lightly browned, adding additional coconut oil as needed.
7. Transfer the fillets to plates. Garnish with a drizzle of fish oil(if using) and lemon wedges. Serve.