Healthy Tuscan Chicken

Love all the ingredients in this healthy chicken recipe!

I'd also use this recipe for fish . . .

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 each medium green, sweet red and yellow peppers, julienned
• 2 thin slices prosciutto or deli ham, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

Directions

Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute peppers and prosciutto until peppers are tender. Add garlic; cook 1 minute longer.

Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170°. Yield: 4 servings.

Source:  Taste of Home
Originally published as Tuscan Chicken in Healthy Cooking August/September 2011, p49

Tomato Bacon Omelette

This omelette was one of the most delicious experiments ever!

It was one of those mornings that I just wanted to sleep late, so The Captain made his own breakfast and left me some bacon for my breakfast.  Such a sweet guy :)  I knew I wanted an omelette since it is what I eat just about every morning.  We also have an abundance of tomatoes that need to be used up.  So I decided to make something different with the combination of tomato, bacon and mozzarella cheese.

Sorry for the awful photo, but I had to share this delicious discovery!

Ingredients:

• 2 or 3 beaten eggs
• 2 slices of crumbled cooked bacon
• 1 tomato
• 1 Tbsp butter
• salt to taste
• Mozzarella cheese

Directions:

Melt butter in pan and throw in diced tomatoes, add salt to taste.  Cook until tomatoes are falling apart or however you like cooked tomatoes.

Add crumbled cooked bacon.  Mix in with tomato.

Add beaten eggs, add a dash of salt to eggs before adding to pan.

Cook on one side and turn.

Top with your desired amount of mozzarella cheese.

Turn off the heat and cover the pan.

Omelette is done when the cheese is melted.

Nacho Stuffed Chicken

Would you believe this chicken stuffed with refried beans and cheese, topped with more cheese and crushed tortilla chips is healthy?

The Captain and I will be looking into using more of Hungry Girl's recipes since we are modifying our eating lifestyle with a balance of healthy meals along with our favorites.

Recipe and photo courtesy of 
The Cooking Channel
2010 Hungry Girl. All Rights Reserved. Show: Hungry GirlEpisode: To the Mex


Ingredients

• 1/2 cup fat-free refried beans
• 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature
• 1/4 cup shredded fat-free Cheddar cheese
• 16 low-fat baked tortilla chips
• 1 teaspoon dry taco seasoning mix
• 4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
• Salt and freshly ground black pepper
• 1/4 cup taco sauce
• Fat-free sour cream, for topping, optional
• Salsa, for topping, optional

Directions

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.

To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.

Cover the baking sheet with foil, and bake in the oven for 20 minutes.

Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and top with sour cream and salsa, if using. Enjoy!


PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g carbs, 2g fiber, 1.5g sugars, 40g protein

Originally from FoodNetwork.com

Chicken-Broccoli au Gratin

The combination of chicken and broccoli is one of my favorites.  This semi-homemade recipe is courtesy of Pillsbury.  You can substitute the convenience foods to make a frugal version of the casserole.

Please note that this recipe is for two servings.

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1 small onion, sliced (1/2 cup)
• 1 box (10 oz) Green Giant™ frozen broccoli & zesty cheese sauce
• 2/3 cup ricotta cheese
• 1 cup chopped cooked chicken
• 1 can (4 oz) Pillsbury™ refrigerated crescent dinner rolls (4 rolls)

Directions 

Heat oven to 375°F. 

In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. 

Meanwhile, microwave broccoli with cheese sauce as directed on box. 

Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* 

Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce. 

Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed. 

Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly. 

Notes from Pillsbury:

*Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed.