Tag: recipes

Primavera Stuffed Chicken

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I am continuing on with my ‘New Recipe A Week Adventure.’ This one from delish.com was a crowd pleaser. Don’t go easy on the stuffing part, load it up, the more the better!

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 zucchini, halved and thinly sliced into half moons
  • 3 medium tomatoes, halved and thinly sliced into rounds
  • 2 yellow bell peppers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 c. shredded mozzarella

DIRECTIONS

  1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken and season with salt, pepper, and Italian seasoning.
  2. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
  3. Sprinkle each chicken breast with mozzarella.
  4. Bake until chicken is cooked through and no longer pink, 25 minutes.
  5. Serve.

Chicken and Rice Casserole

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What??? No picture of the actual meal? LAME! However, this picture of an empty casserole pan should convince you that you need to make this recipe. My kids got to it before I even had a chance to take a picture. It is definitely one of their favorite meals which makes it a WIN for me.

Chicken and Rice Casserole
Ingredients
1 can cream of chicken soup
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup mayo (can use light)
2 cups chopped cooked chicken
1/2 cup chopped onion
1 cup frozen peas
1/4 cup chopped green or red bell peppers (I leave these out)
2 cups cooked white rice
1 cup shredded cheddar cheese, divided

Directions
Preheat oven to 350.

Blend soup, milk, salt, pepper, and mayo. in a medium bowl. Combine cooked chicken (I boil mine), onion, peas, bell pepper, and rice in a large bowl; mix gently.

Gently fold soup mixture into chicken mixture to combine. Fold in half the cheddar.

Spray a medium casserole dish with cooking spray. Spoon in chicken mixture.

Sprinkle top of casserole with remaining Cheddar.

Bake until top is golden brown, about 25 minutes.

Loaded Chicken Enchilada Zucchini Boats

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I have been in a food SLUMP! I am so OVER the same boring stuff. I don’t know if it’s because it is blazing hot everyday but all I want is chocolate Froyo packed with Oreos and dark chocolate chips (so healthy!). Last week I decided I needed to take ACTION so I spent some time with my good friend Pinterest  looking for new recipes. I was adamant that I would actually TRY the recipes I pinned rather than just magically hope they make themselves. Do you ever pin things and then never try them or even look at them again??? I have recipes I pinned from 5 years ago that I have never even looked at.  ANYWAY, not this time!

I found this recipe from Averie Cooks. It was seriously SO easy, SO quick and SO good! You have to try it.

Loaded Chicken Enchilada Zucchini Boats - Skip enchilada wraps and use zucchini instead!! Easy, healthier and there's so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!

INGREDIENTS:

  • 4 medium/large zucchini
  • 2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
  • 3/4 cup red enchilada sauce
  • 1/2 cup bell peppers, diced small (I used red and yellow)
  • 1/2 cup corn (I used frozen straight from the freezer)
  • 1 cup Mexican shredded cheese blend
  • 1 tablespoon fresh cilantro, finely minced
  • optionally add or garnish with black beans, pico de gallo, guacamole, sour cream, etc.

DIRECTIONS:

  1. Preheat oven to 400F. Spray a large baking dish or 9×13-inch pan with cooking spray; set aside.
  2. Trim ends from zucchini, halve lengthwise, and use a spoon to hollow out centers to create boats, leaving a 1/8-inch margin intact. Discard hollowed out flesh (or add it to homemade hummus, soup, or soup).
  3. Arrange zucchini in prepared dish and bake for about 20 minutes, or until softened.
  4. While zucchini bakes, to a medium bowl add the shredded chicken, enchilada sauce, and stir to combine.
  5. Remove zucchini from oven and evenly distribute the chicken down the hollowed out portion of the zucchini.
  6. Evenly sprinkle with bell peppers, corn, and cheese.
  7. Bake for about 8 minutes or until cheese has melted to your liking.
  8. Evenly sprinkle with cilantro and optionally garnish with the toppings of your choice and serve immediately. Zucchini are best warm and fresh but will keep airtight in the fridge for up to 3 days.

NUTRITION INFORMATION

Nutrition analysis per serving (4 servings)
Calories 309, Total Fat 14g, Saturated Fat 6g, Trans Fat 0g, Total Carbohydrates 18g, Fiber 5g, Sugar 10g, Protein 30g, Sodium 548mg