Monday, October 30, 2017

Avocado Caprese Chicken Breasts

  • Ingredients:

  • 2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 6 oz fresh mozzarella , cut into 8 slices
  • 4 avocado slices (from a firm but ripe large avocado)
  • 2 medium vine ripened tomatoes , sliced
  • 3 Tbsp balsamic glaze (I used Bertolli)
  • 1/3 cup chopped basil ribbons


  1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
  2. Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.

Chicken Marinades- freezable

Instructions for all marinades:
Combine all ingredients in a heavy duty freezer bag.  Add chicken breasts and turn to coat in marinade.
Fridge- Marinate the chicken in the fridge for 2-24 hours.
Freezer- If freezing, place in the freezer immediately.  Thaw in the fridge overnight or by immersing the bag in a bowl of cold water for a couple of hours.
To bake:  
  1. Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
  2. For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
  3. Allow chicken to rest at room temperature for 5-10 minutes before slicing.
Cilantro Lime Marinade:
Per chicken breast
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons honey
1/4 cup cilantro leaves, chopped
1 clove garlic, minced
1/8 teaspoon salt

Sweet Chili Marinade (one of our favs)

Per chicken breast
  • 1.5 tablespoons soy sauce
  • tablespoons sweet chili sauce
  • tablespoons water (add just before baking)

Jerk Chicken Marinade

Per chicken breast
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon ground allspice
  • tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 tablespoon garlic powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • tablespoon olive oil
  • tablespoon lime juice

Lemon Ginger Marinade

Per chicken breast
  • tablespoon olive oil
  • teaspoon lemon juice
  • teaspoon minced ginger
  • 1/8 teaspoon salt
  • (optional) 1/8 teaspoon red pepper flakes

Soy Honey Garlic Marinade

Per chicken breast
  • tablespoon olive oil
  • tablespoon soy sauce (I use reduced sodium)
  • tablespoons honey
  • clove garlic, minced
  • tablespoons water (add just before baking)

Curry Yogurt Marinade

Per chicken breast
  • tablespoons yogurt
  • teaspoon lime juice
  • 1/8 teaspoon salt
  • teaspoon curry powder
  • 1/2 teaspoon brown sugar

The yogurt will become flaky after freezing but gives the chicken so much flavor. If this bothers you, keep this recipe as a fridge marinade.

Strawberry Basil Avocado Chicken


Just grill up some chicken without any special seasoning. I actually just cooked mine on the stove top in a pan.

Then I make this salsa and put it on top of the chicken when we eat it.  

Strawberry Basil Avocado Salsa

  • 1 cup strawberries , hulled and diced
  • 1/4 cup basil leaves , sliced into thin strips (chiffonaded)
  • 1/2 cup red onion , diced
  • 1 avocado , seeded, peeled, and diced
  • 1 tablespoon balsamic vinegar
  • salt , to taste

Creamy Pecan Crunch Grape Salad

1 pkg. 8 oz. cream cheese
1 8 oz. sour cream
1/3 c. sugar
2 tsp. vanilla
2 lb. seedless red grapes
2 lbs. seedless green grapes
4 T. brown sugar
5 T. chopped pecans 

In large mixing bowl beat the cr. cheese, sour cream and vanilla
with a hand mixer.  
Add grapes and stir to coat. Transfer to serving bowl and refrigerate
until serving. 
Just before serving add brown sugar and pecans mixed together to 
grapes. Sprinkle top with some of the brown sugar mixture and serve.

Monday, January 18, 2016

Lasagna Soup

For Soup:
Cooking spray
14oz sweet Italian chicken sausage
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley
3 c. low sodium chicken broth
2 1/2 cup water
2 cup quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles (whole wheat)

For topping:
6 tbsp mozzarella cheese
1/2 c. skim ricotta cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped parsley
1/4 c. fresh basil chiffonade

Heat a large pot over medium heat, spray with oil and add the sausage.  Cook until brown, breaking it up.  Add the chopped onion and crushed garlic, cook 2-3 minutes.  Add parsley, broth, water, marinara sauce, bay leaves and fresh black pepper.  Bring to a boil, cover and reduce heat.  Simmer for 30 minutes.

In medium bowl combine ricotta, parmesan cheesen and 2 tbsp parsley. Mix.

Add the broken pasta and cook uncovered according to the package directions.  Top with cheese topping.  Serves 8.

Skillet Chicken Cordon Bleu

4 Chicken Cutlets or 2 Butterflied Chicken breasts
1/2 tsp kosher salt
1/4 c. all purpose flour
1/2 teaspoon butter
1 1/2 teaspoons olive oil
1 tbsp lemon juice
2/3 c. reduced sodium chicken broth
1/2 tbsp dijon mustard
4+ thin slices deli ham
4 slices swiss cheese
chopped fresh parsley

Season chicken with salt and pepper to taste.  Place flour in shallow dish.  Lightly dredge the chicken with flour on both sides, shake off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, dijon mustard and 1 tsp flour.  Whisk until smooth. (I doubled the sauce)

Heat large skillet over medium-high heat.  Melt butter and add 1 tsp olive oil and half of the chicken. (I did everything together). Cook 2 minutes on each side until golden then transfer to dish.  Add remaining 1/2 tsp olive oil and remaining chicken.  Cook 2 minutes on each side, set aside on dish.

Reduce heat to medium-low, add chicken broth mix.  Whisk scraping up any bits stuck on pan.  Simmer for 2 minutes to reduce slightly.  Return chicken to pan, top each with a slice of ham and swiss cheese.  Cover skillet and simmer for 3-4 minutes until cheese is melted.

Serve chicken with sauce spooned over top.

Thursday, December 3, 2015

Teriyaki Turkey Lettuce Wraps

Serves 4

Teriyaki Sauce:
1/2 cup low sodium soy sauce
1/4 cup water
2 tbsp red wine vinegar
2 tbsp brown sugar
1/4 cup sugar
2 tsp minced garlic
1 tsp ground ginger
1 tbsp cornstarch
2 tbsp warm water

1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic, and ginger in a small saucepan over medium heat.  Stir with whisk until sugar is dissolved.
2. In a small bowl, whisk together 2 tbsp warm water and cornstarch until cornstarch is completely dissolved.
3. Heat sauce over medium high heat and slowly whisk in cornstarch mixture. Simmer until thickened.

Turkey Lettuce Wrap:
1 tbsp vegetable oil
1 lb ground turkey
1 cup finely chopped broccoli
2 lg carrots, peeled and grated
1/2 cup diced onion
8 lg lettuce leaves

1. Heat vegetable oil in a large skillet over medium high heat.  Add diced onions and cook until soft.
2. Crumble ground turkey and garlic into pan.  Cook until turkey is no longer pink.  Add grated carrots and chopped broccoli about halfway through, when the turkey is still somewhat pink.
3. Pour teriyaki sauce over cooked turkey and veggie mixture.  Stir and let simmer for about 5 minutes to combine flavors.
4. Spoon meat mixture into individual lettuce leaves. Serve immediately.