I whipped up these tacos on a whim one day to boost a little extra flavor into our grilled chicken tacos. The marinade is easy to put together and best yet I usually have all the ingredients on hand. The flavor isn’t overwhelming, but chicken always tastes better marinated in citrus I think.
Tacos make both the husband and I happy. Grilled tacos make me especially happy because I don’t have to cook!
Now as I sit here after dinner writing this post I’m hungry all over again. Guess what, I’m craving tacos.
It’s that time of year again, school is starting back up and everyone is looking for easy, but hopefully healthy recipes. Roasted vegetables make for a great side dish, pizza topping, or in this pasta. Stick them in the oven and let them go.
You can make veggie swaps based on your families likes and dislikes and maybe add in a few veggies that they haven’t tried. I prepared this for my in laws and my father in law loved all the fresh veggies.
I always use whole wheat pasta and really don’t think there is much of a difference between the two. It is usually a little bit firmer, but that is how I prefer my pasta anyway.
1 large chicken breast, split in half and grilled, diced
6 roma tomatoes, quartered
1 lb summer squash, cut into 1″ cubes
1 red bell pepper, diced
1 scallion, minced
¼ cup olive oil + 2 tablespoons for pasta
1 tablespoon chopped fresh rosemary
salt and pepper
8 oz penne
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
shredded Parmesan cheese
Preheat oven to 450 degrees.
Place tomatoes in a shallow roasting pan. Place squash, bell pepper, and scallion in a seperate roasting pan.
Divide olive oil and rosemary among the two pans. Season with salt and pepper. Roast the tomatoes for 10 minutes, add the squash pan to the oven and continue roasting an additional 20 minutes. Stirring occasionally.
While vegetables are cooking bring a large pot of water to a boil and cook pasta according to package directions. When done reserve ½ cup of cooking liquid and discard remaining.
Return pasta to the pot and stir in vegetables, chicken, parsley, and basil. Add olive oil and pasta water, ¼ cup at a time, until just moist.
Who remembers the sloppy joes from your childhood? Did the sauce come out of a can? I remember my mom making sloppy joes with Manwich more than I would like to think about. I loved them at the time, but now not so much. I wanted to try making an updated, chock full of veggies sloppy joe. First I made them for the husband and I. We of course loved them because we love veggies, then I tried them out on the kids at camp. The results were a mixed bag. Some of the kids loved them, so refused to try them because the the zucchini. One girl went home and made them for her family the next night, she was my star veggie eater of the week.
I grew up eating ground turkey instead of ground beef so naturally I continue to use that the majority of times when ground beef would typically be used. But if you are buying just plain ole ground turkey you aren’t really saving yourself much fat or calories. Sure it is lower in cholesterol, but that’s about it. To see the lower fat and calories you need to buy ground turkey breast. Make sure to check the label when purchasing, most ground turkey breast should come in at about 1.5 grams of fat per servings.
What is one to do with leftover chicken, but make a salad with it. When I grill chicken I usually grill an extra breast or two and slice them up to freeze. They are perfect for salads or quesadillas when I’m feeling to lazy to cook. And the only ingredient is chicken! You don’t even want to look at the ingredients list on store bought pre-cooked chicken strips…
The dressing is simply a mixture of BBQ sauce, mayo and a little apple cider vinegar to thin it out. Start with the original recipe then start playing around with it until it comes out how you would prefer. I ended up thinning mine out with a little more apple cider vinegar.
I am really excited about this recipe. I’m a huge meatball fan and thrilled to have a delicious recipe for meatballs that are actually quite healthy. You could really use chicken or turkey in this recipe, but ground turkey breast was about $7.59/lb and chicken was on sale for $2.99/lb. I think you can see why I went with the chicken.
You can find the Homemade Marinara recipe here, posted yesterday.
We are now on our fourth day of camp. Yesterday I asked the kids what their favorite dish has been so far and the unanimous vote is for the meatballs. They couldn’t get enough of them. They actually loved the fact that they had vegetables in them and they couldn’t even taste it. They thought that was pretty neat. And they all agreed they would rather eat these than greasy beef meatballs.
Prosciutto is not something I buy often. It is pricey and I really just don’t know what to do with it. But recently I had saltimbocca on the brain. I have seen my mother in law order it at Maggiano’s but I’ve never really had it out. I wanted to give it a shot at home.
I found Giada’s easy recipe and the results were delicious. I did swap out mozzarella cheese for the Parmesan she used and cut down on the salt some (while still using plenty).
This made for a tasty dinner with a huge side of roasted asparagus. Have I mentioned how much I am loving asparagus recently? It’s the best. I cook up a huge bundle for just the two of us and then I don’t have to worry about any other starchy side.
2 chicken breasts, butterflied all the way through and pounded to evenly flatten
salt and pepper
4 thin slices prosciutto
1 cup frozen chopped spinach, thawed
3 tablespoons olive oil
½ cup shredded mozzarella cheese
2 cups chicken stock
juice of 1 lemon
Squeeze frozen spinach to remove excess water, season with a pinch of salt, pepper, and garlic powder. Toss with 1 tablespoon of olive oil to coat.
Sprinkle each chicken cutlet with salt and pepper. Layer with 1 thin slice of prosciutto on top of each. Divide spinach evenly among each chicken. Sprinkle mozzarella cheese over each. Roll up each chicken piece beginning with the smaller end. Secure with toothpick.
Heat remaining oil in a large skillet over medium high heat. Add chicken and cook on each side until golden brown, about 1-2 minutes. Add chicken broth and lemon juice and bring to a boil. Reduce heat to medium, cover, and simmer 8-10 minutes.
Remove chicken to a plate and reduce the liquid by boiling over medium high heat for 3-5 minutes. Drizzle liquid over chicken before serving.
Grilling season is upon us and even though it is pretty dang hot outside, I love sitting on patio to eat dinner. This burger packs a punch with a double whammy of jalapenos. You’ve got the fresh jalapenos on top and the chipotle aioli smeared all over he bun. Did you know that chipotles are smoked jalapenos? I read that somewhere recently. I would have gone on thinking they were their own pepper.
The chipotle aioli is amazing, the perfect amount of heat with a hint of lime. I may or may not have slathered it all over my buttered, grilled corn. And it may not be the healthiest, but I suggest giving it a try. Hey, at least I use the olive oil mayo.
When shopping for ground turkey, make sure to purchase ground turkey breast. It may be a few dollars more, but you wouldn’t believe the difference in the amount of fats and saturated fats. Definitely worth it to spring for the breast meat.
Yay, more reinvented Asian takeout made at home! I haven’t posted many Asian inspired dishes lately. Did you think I had lost interest? Not at all. I just needed to find some super easy inspiration.
Sometimes cooking lately has started to feel like a chore. It’s draining trying to find a new recipe to cook every single night. Since starting this blog I have only made the same thing one time! That means I have probably cooked over 400-500 new recipes throughout the last year and a half. Sometimes my creativity runs a little low. Trying to get back into the swing of things I have been turning to magazines and cookbooks more.
I keep seeing the same things over and over online, but I want different. I found this recipes in Steamy Kitchen’s Healthy Asian Favorites. I added a few more vegetables, served it over jasmine rice and dinner was on the table in 20 minutes. Now that’s a seriously great weekday supper.
Of course as I sit here writing this, the creative juices are flowing. I could imagine also making this with thinly sliced pork, for a sticky, sweet pork dish.
1 large boneless chicken breast (12-16oz), sliced thin
5 small sweet peppers, sliced
½ onion, sliced
¼ cup carrots, shredded
1 clove garlic, minced
1 teaspoon fresh ginger, grated
juice of 1 lemon
1 tablespoon honey
In a bowl combine 1 tablespoon soy sauce, ½ teaspoon vegetable oil, and cornstarch. Toss chicken with mixture and set aside.
Heat a large skillet or wok over medium high heat. Add 1 tablespoon vegetable oil, add chicken, and cook 1 minute. Flip and cook an additional 1-2 minutes. Transfer to a plate and set aside.
Add remaining 1 tablespoon vegetable oil to skillet and add peppers, onions, and carrots. Stir fry for 1 minute. Add ginger and garlic and continue stir frying for an additional 30 seconds. Add lemon juice honey, remaining 1 tablespoon soy sauce, and chicken. Cook 3-4 minutes until chicken is done.
The humidity has been low all weekend and we made the most of it, getting the yard all cleaned up for summer and once we were done relaxing on the patio with a glass of wine. Sometimes I get all caught up in fancy meals that it is nice to just grill a piece of chicken. We have been trying to use our grill more and more. I like it, because for me it is less cleanup. No dirty pots to wash!
The seasoning for this chicken is simple. It has a little Cajun flare, but not an overpowering spice. I only cook one chicken breast for the two of us and we split it. If we are extra hungry I make a big salad, but I try to stick to the recommended 3 oz serving size for all of our meat.
I started off this dish planning to make a traditional chicken souvlaki in a pita, but as I surveyed my bread stash and found that I had tons of tortillas and only one pita, plans changed. And they changed for the better. I love quesadillas and I love Greek food. In fact a lot of my favorite Greek restaurants have started serving Greek-a-dillas. They are catching on to the yumminess that is Greek in quesadilla form.
The marinade for this chicken is perfect. Very tangy and keeps the chicken so very juicy while it cooks. I found myself eating it right out of the pan rather than putting the chicken onto the quesadillas. I love stretching one chicken breast to feed four people and this is a great recipe for it. I slice the chicken very thin so it cooks in no time at all. Layered on the quesadilla your whole family can enjoy the meat without eating tons of it.
Greek is one of our favorite foods to get takeout, but now that I can whip up these chicken souvlaki quesadillas in no time. I think we might be changing our tune.
In a bowl combine olive oil, lemon juice, 1 garlic clove, Italian seasoning, salt and pepper. Add chicken breast and allow to marinate for at least 30 minutes.
While chicken breast is marinating make Tzatziki by combining Greek yogurt, cucumber, other minced garlic clove, and a pinch of salt and pepper to taste. Store in sealed container for up to a week.
Slice chicken very thin cook 2-3 minutes per side in skillet.
To make quesadilla top one tortilla with ¼ cup cheese, ¼ of the chicken ¼ of the tomato, and ¼ of the chopped onion. Place in skillet and top with another tortilla. Let cook 3-5 minutes, carefully flip and cook an additional 3-5 minutes on the other side.