Tomatillo Chicken Tostadas

Tomatillo Chicken Tostadas

Inspired by this recipe

Ingredients

  • 1/4 cup fresh lime juice
  • 1 teaspoon minced garlic
  • 1 chipotle chile in adobo, coarsely chopped
  • Kosher salt
  • 1 pound chicken cubed
  • Coconut oil
  • 4 (8-inch) flour tortillas
  • 1 pound tomatillos, removed from husk, and chopped into small pieces
  • 1 tablespoon olive oil
  • 1 cup shredded romaine lettuce
  • Mexican Cheese blend

Place the chicken, lime juice, garlic, and chipotle in a bowl and marinade for 1 hour. Coat a pan with coconut oil and cook the tortillas until crispy on both sides. Set aside and pour chicken mixture in pan and cook on medium heat until chicken is done. In a seperate pan heat tomatillas until warm. Place tortilla flat on plate, cover with lettuce, then with tomatillas, top with chicken, and then sprinkle cheese on top.

-Bryan

Chicken Parmesan Rollatini

Chicken Parmesan Rollatini

Ingredients

  • 1 cup chicken broth
  • 1 teaspoon minced garlic
  • 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6
  • fresh basil leaves, torn into small pieces
  • salt and pepper
  • 2 pounds of chicken, sliced into 6-8 thin slices
  • 1/4 cup chopped fresh parsley
  • 8 ounces shredded part-skim mozzerella cheese (about 1 cup)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg white
  • Cooking spray

Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

 Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

 Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

 Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce.

-Bryan

Chicken Tikka

Chicken Tikka (serves 4)
Inspired by a recipe found here.

Finding interesting recipes is getting more difficult as the weeks progress. We still haven’t repeated any since we moved into our apartment at the end of May; and, we really want to continue to make only new dinners each day of the week without any repetition. Though there are endless internet resources for recipes and meal ideas, it’s sometimes difficult to sift through the massive amounts of information a simple Google search can provide… But, what’s that?! It’s a bird, it’s a plane, it’s the Rachel Ray magazine to the rescue! I like paging through old issues that my mom gives me when she’s finished. I posted a recipe of hers before, but then strayed from my magazine inspiration. Now I am back, Rach.

The chicken, when cooked on a grill pan, gets an excellent grilled flavor and beautiful grilling marks, all while keeping the moisture of the chicken in tact. The yogurt sauce reminds me of tzatziki sauce due to the coolness it provides the chicken. Maranading the chicken in the sauce doesn’t give the chicken a distinct creamy taste, but instead provides a gentle nod to the herbs and flavors of the sauce itself. Great dish: looks pretty, tastes good.

Ingredients:

    • 2 cups plain whole-milk yogurt
    • 1/4 cup fresh parsley, chopped
    • 3 scallions, thinly sliced
    • Salt and pepper
    • 2 skinless, boneless chicken breasts
    • 1 tbsp. extra virgin olive oil

In a large bowl, combine the yogurt, parsley and scallions; season with salt and pepper. Measure out 1 cup and transfer to a small serving bowl; refrigerate. Season the chicken with salt and pepper; add to the large bowl with the remaining yogurt mixture and toss to coat. Let marinate for about 30 minutes.

Oil the grill pan and cook the chicken over medium to medium-high heat, turning once, until cooked through, 10 to 12 minutes. Serve with the refrigerated yogurt sauce, garnish with parsley leaves.

::Ashley

Mexican Casserole

Mexican Casserole

Inspired by this recipe

Ingredients:

  • 2 pounds of chicken breasts
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 tablespoon minced garlic
  • 2 (10 3/4-oz.) can cream of chicken soup
  • 2 (10-oz.) cans diced tomatoes and green chiles, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder*
  • 3 cups grated mexican cheese blend
  • 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Cook the chicken (chopped into cubes) in a greased pan until cooked through. Place aside and saute onions, green pepper, and garlic in greased pan. Once tender stir in the rest of the ingredients excluding the cheese and tortillas. Put half of the chicken and half of the sauce mixture in the bottom of a casserole dish, and sprinkle with 1 cup of cheese, and then cover with half of the tortillas. Repeat this process, and then cover with the last remaining cup of cheese.

– Bryan

Coconut Chicken with Apricot Sauce

Coconut Chicken with Apricot Sauce (Serves 4)
Inspired by a recipe found here.

This recipe was suggested by my friend Cortney, who is another devoted food blog finder and recipe tryer. I can’t say she’s ever steered me wrong, so I thought I’d give it a try. She said she hides the leftovers in her fridge so she can have them for herself, so that certainly says something. And, as I thought, I was definitely not disappointed by this recipe! It’s got everything you could ever want in a chicken dish: saltiness, sweetness, crunch, melted butter, and lots and lots of flavor. The apricot sauce was different than anything I’ve tried before. It’s so simple and delicious. I would use it as a dipping sauce for basically any kind of finger food–from french fries to raw veggies.

Ingredients:

  • 1 egg
  • 1 cup sweetened coconut flakes
  • 1/2 cup flour (may substitute for any healthier flour)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts
  • 1/2 cup unsalted butter, melted (I used Smart Balance with olive oil)
  • 1/4 cup sugar-free apricot preserves
  • 2 tablespoons Dijon mustard
Preheat the oven to 400F. Line a baking sheet with parchment paper. In a medium bowl, lightly beat the egg and set aside. In a shallow bowl, combine the coconut, four, garlic powder, salt and pepper.

Working with one chicken breast at a time, dip into the egg and coat in the coconut mixture. Place on the baking sheet. Once all chicken has been coated and is on the baking sheet, evenly drizzle with melted butter. Bake for 30-35 minutes, flipping once halfway.

To make the apricot sauce, combine the apricot preserves and Dijon mustard in a small bowl. Refrigerate until ready to serve.

::Ashley

Turkey and Spinach Stuffed Shells

Turkey and Spinach Stuffed Shells (serves 4)
Inspired by a recipe found here.

Italian food is tasty, comforting, and very filling. However, it is not always filled with as much nutritious content as it could be. This recipe puts a spin on the classic cheesy, saucy stuffed shell that is a staple in Italian cuisine. With lean ground turkey and spinach adding protein and flavor, these stuffed shells are sure to leave you not feeling guilty about dishing up seconds. What more could you ask for?

Ingredients:

  • 1 jar marinara sauce
  • 3/4 lbs. ground turkey
  • 1 package frozen spinach
  • 15 oz container of reduced-fat ricotta cheese
  • 4 oz mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (grated)
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried parsley
  • 1/2 tbsp fresh basil (minced)
  • 1 box jumbo shell pasta

Cook the pasta according to directions on the box. Rinse and put in cold water.  Saute the ground turkey until cooked (about 5-10 minutes) and season with salt and pepper.

Thaw the spinach and preheat the oven to 350F. Pour a layer of marina into the bottom of a baking dish. Mix ricotta, mozzarella, parmesan, and egg until well combined. Add salt and pepper, basil and parsley and mix well. Add ground turkey and spinach to mixture, mix well.

Fill each shell with a few tablespoons of filling and place in baking dish. Cover your shells with a layer of marinara and cover the baking dish with foil.

Bake at 350F until bubbling at the edges (about 30-40 minutes). Enjoy!

::Ashley

Crock Pot Veggie and Chinese Chicken

Crock Pot Veggie and Chinese Chicken
Inspired by this recipe.

I love chinese food, and I love crock pots. The convenience of coming home from work at the end of the day and having dinner already cooked is priceless in my book. I came across this mysterious looking recipe amongst a list of a bunch of crock pot recipes. I didn’t really know what to expect from it, but I decided to give it a shot. Once I had gotten all of the ingredients into the crock pot, I began to question whether or not this was going to taste good, but it came out quite tasty. The chicken is very juicy and the whole thing is full of flavor. I would suggest serving it over rice.

Ingredients

  • Chicken breast – (chopped)
  • Cabbage – 2 cups chopped
  • Red and green peppers – 1 each (chopped)
  • White onion – 1 (chopped)
  • Chinese peppercorn – 1 teaspoon (ground)
  • Honey – 1 Tablespoon
  • Soy sauce – 2 Tablespoons
  • Salt – 1 to 2 teaspoons
  • Diced ginger – 1 Tablespoon
  • Chicken soup stock – 2 cups
  • Corn starch – 2 Tablespoons + 1/4cup water

Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours. In the last 30 minutes mix the starch and water into the pot. Serve.

– Bryan