Brand New Recipe! Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

As Promised, here is the recipe from my Sunday night Dinner... delicious!

For Perfect Roasted Sweet Potatoes-

Preheat oven to 400 degrees. Pierce 6 (8oz) Sweet Potatoes with a fork. Brush sweet potatoes with olive oil, wrap each one in tin foil. Place potatoes on a baking pan for 1 hour. Split the Potatoes in half lengthwise. Sprinkle with Sea Salt and fresh Ground Black Pepper

Sweet Potatoes with Cinnamon Chicken & Cashews

Ingredients:

6 Roasted Sweet Potatoes (recipe above)

1 tbsp of olive oil

1/4 cup of finely chopped celery

1/4 cup dried tart cherries

1/4 cup golden raisins

3 tbsp of orange juice

1/4 teaspoon of cinnamon

1/8 teaspoon ground red pepper

1/8 teaspoon sea salt

2 cups of cubed chicken

1/2 cup of dry roasted cashews

1/4 cup thinly sliced green onions

Directions:

1. Preheat oven to 400 degrees. Bake potatoes according to recipe above.

2. Heat a large nonstick skillet over medium heat. Add oil. Add Celery; cook 2 min, stirring frequently. Add cherries, raisins, orange juice, cinnamon, and red pepper. Cook 1 minute. Stir in chicken and cashews; cook 2 min. Sprinkle with onions. 

3. Top potatoes with Chicken mixture; ENJOY!

Since I am Pescatarian; I chose to saute' veggies and salmon, then stuffed my sweet potato above.. Mine was delicious as well! :) 

Baked Chicken

I got a pack of chicken breasts on sale at the local grocery store- I think it had about 8 large boneless breasts.​

I think we got 3 meals out of them. ​

Ingredients:​

2 tablespoons of olive oil​

1 clove minced garlic​

1 cup of wheat bread crumbs​

2/3 cup grated Parmesan ​

1 teaspoon dried basil leaves​

1/4 teaspoon ground black pepper​

6 skinless, boneless chicken breast halves​

​

Directions:​

1. Preheat oven to 350 degrees​

2. Lightly grease a 9 x 13 baking dish​

3. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. ​

4. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. ​

Chicken Shawarma

Chicken Shawarma

Ingredients:

• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• 2 teaspoons extravirgin olive oil 
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips 
• Sauce:
• 1/2 cup plain 2% reduced-fat Greek yogurt 
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• Remaining ingredients:
• Cooking spray
• 4 (6-inch) pitas
• 1 cup chopped romaine lettuce 
• 8 (1/4-inch-thick) tomato slices 

1. 1. Preheat grill to medium-high heat.
2. 2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
3. 3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
4. 4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. 5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Cindy's Chicken Lo Mein

Chicken Lo Mein 

Want an Asian dish without all the guilt. Try this low fat, low sodium recipe! Jason loved it!!!!

Ingredients:

4 boneless chicken breast cut into chunks

8 oz of gluten free spaghetti noodles

1 cup of sugar snap peas

2 medium carrots sliced into thin sticks

3 shallots (diced)

1 cup of thin sliced mushrooms

2 cups of fresh green beans

1 tbsp of olive oil

1 tbsp of fresh ginger (chopped)

1 tbsp of minced garlic

1/2 cup of low-sodium soy sauce

1/4 cup of rice vinegar

Directions:

1. Cook pasta as directed

2. In a large skillet, saute shallots in olive oil over medium heat for a few minutes until soft. Add Chicken and cook until brown.

Remove

3. Saute carrots and mushrooms for 3-5 minutes, then add snap peas and cook another few minutes.

4. Add chicken and green beans, and saute approx 5 min 

5. In a food processor, pulse remaining ingredients. Add to skillet and toss mixture until completely coated. Turn the heat down to low, simmer for a few minutes.

6. Serve over cooked noodles- ENJOY!

Grilled Chicken over a Wheat Spaghetti Alfredo topped with Bell Peppers & Tomatoes

Cindy's Grilled Chicken Alfredo over whole grain spaghetti  topped with Bell Peppers & Tomatoes

Ingredients:

• 4 Thin Sliced Chicken Breasts
• 1 tablespoon of Cumin
• 1 tablespoon of Chili Powder
• 2 Cloves of Garlic
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 1/2 tablespoon of black pepper
• 1/2 tablespoon of sea salt
• 1 tablespoon of Italian Seasoning
• 3 tablespoon of smart balance butter spread (Seperated)
• 1 bell pepper
• 2 Roma Tomatoes
• 1 package of Whole grain Spaghetti noodles
• 1/2 cup of fat free cream cheese
• 1/2 tablespoon of corn starch or wheat germ
• 1/2 cup of skim milk

Directions:

1. In a skillet, melt 1 tablespoon butter spread, Grill chicken and peppers in a skillet until no longer pink
2. Sprinkle Cumin, Italian Seasoning & Chili Powder on chicken
3. Boil your pasta as directed on box
4. In a medium sauce pan over low-medium heat, melt 2 tablespoons of smart balance butter and add garlic
5. Add in skim milk, corn starch, and fat free cream cheese- turn down to simmer-low 
6. Add in salt, pepper, garlic powder, and onion powder
7. Stir often until even consistency and do not let sauce boil.
8. Place your noodles on the plate, top with Alfredo sauce, side of chicken and top with cooked peppers and fresh sliced Roma tomatoes 

Spanish Style Grilled Chicken Flat Bread Pizza

Spanish Style Grilled Chicken & Sun dried Tomatoes

 Flat Bread Pizza

This recipe is a crowd pleaser, its fast and easy!

Ingredients:

2 skinless boneless chicken breasts

3 Flat Out Flat Breads- Sun Dried Tomato Flavor is the one I used for this recipe

1/2 cup of ranch style dressing (recipe to follow)

2 cups of Sharp Cheddar Cheese

1 cup of Sun Dried tomatoes

1/4 cup of green onion

1 teaspoon of cumin

1 teaspoon of paprika

1 teaspoon of sea salt

1 teaspoon of chili powder

1 teaspoon of black pepper

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil
2. Place chicken in skillet over med- high heat. Topping with Cumin, Paprika, Salt, Pepper, and chili powder
3. Cook until no long pink, on a cutting board, shred into tiny pieces
4. Spread homemade ranch dressing over flat breads, Place tomatoes, chicken, green onions on top. Top with Cheddar cheese and more sun dried tomatoes
5. Bake in oven until cheese is melted and bubbly, usually  5-7 minutes

On a cutting board, cut into squares, enjoy!!!!

Ranch dressing recipe:

1/2 cup of plain Greek yogurt

1/3 cup of real mayo- olive oil blend

1/3-1/2  cup of  almond milk (depending on how thick you want it)

1/2 tsp of garlic powder

1/2 tsp onion powder

1/2 tsp of sea salt

1/2 tsp of pepper

1/2 tsp of chopped green onions

1 tsp of parsley flakes (dried or fresh)

1/2 tsp dill (dried or fresh)

Mix together and refrigerate

Oatmeal Crusted Chicken with Oatmeal Vegetable Pilaf and Brussel Sprouts

Oatmeal Crusted Chicken with Oatmeal Vegetable Pilaf and Brussel Sprouts

Stuffed Cream Cheese Chicken with Pecan Crust

Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice

Ingredients:

1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans

Directions:

1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.