Wednesday, January 11, 2012

Broccoli and Cheese Stuffed Chicken

This is another recipe I found from my new favorite cooking blog,  I especially loved this recipe because I had everything on hand in my pantry.  This is a definite plus for budget cooking too!  I hope you enjoy!
  • 3 chicken breasts cut into 2-3 tenders and pounded thin
  • 5 slices of Swiss cheese
  • 2 cups cooked broccoli, chopped
  • 1 egg
  • Whole wheat bread crumbs (or similar)
  • salt & pepper
  1. Preheat oven to 350 degrees.  Cut chicken breasts into 2 or three tenderloins by slicing them thin and then pounding them to an even thickness.  Place 1/2 slice of Swiss cheese on chicken breast and and top with a large spoonful of broccoli.  Roll chicken up and secure using toothpicks (Use as many as necessary to secure the broccoli from falling out.)
  2. Place one egg, scrambled in a shallow bowl and mix with about 1 tbsp water.  Pour breadcrumbs into another shallow bowl and salt & pepper to taste.  Dip chicken into egg mixture and then immediately into breadcrumbs, coating completely.
  3. Place on baking sheet covered in aluminum foil.  Repeat with all chicken pieces.  Bake for 20-25 minutes or until chicken is cooked through. 

Monday, January 9, 2012

Skinny Baked Potato Soup

I couldn't have planned it better to make soup on this rainy day.  I've been searching for a baked potato soup that was still "skinny" since it is the beginning of 2012 and my resolutions are intact.  I stumbled upon Gina's Skinny Recipes through Pinterest, and have flagged a few recipes to try, this being my first.  I definitely will be making more recipes from the site in the future.  I didn't have a immersion blender, so I just poured my soup into a regular blender to puree and it turned out great.  I really enjoyed this recipe, my husband went back for thirds, so I know it's a winner.  I hope you enjoy!

Serving size: 1 cup, Servings: 5, Calories: 207.

  • 2 russet potatoes, washed and dried
  • 1 small head of cauliflower, stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced fat milk
  • salt & pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 2 slices of bacon, cooked and crumbled (optional)
  1. Pierce potatoes with a fork; microwave on high for 5 minutes.  Turn over and microwave another 5 minutes or until tender.  Cool.  Peel potatoes.
  2. Meanwhile, steam cauliflower in a large covered pot until tender.  Drain and return to pot.  On medium heat, add chicken broth, milk, potatoes and bring to a boil.  Use an immersion blender (or regular blender) to puree until smooth.  Add sour cream, half the chives, salt & pepper and cook on low another 5-10 minutes, stirring occasionally.  
  3. Remove from heat.  Ladle 1 cup soup into each bowl.  Top with 2 tbsp cheese, remaining chives, and bacon.

Monday, January 2, 2012

Sweetheart Chicken Potpies

Happy New Year! I can't believe it is 2012 already; it seems like it just turned 2011. 2011 was such a fantastic year full of many great things for me, one being my wonderful husband. This recipe is a perfect way to start off the new year, not only because it's a comfort food but because you can individualize it for whomever is going to enjoy it. I added a little pie crust heart for Tim, but you can also use their initials. I got this recipe from "Bride & Groom: First and Forever Cookbook" that I received for my wedding. More recipes from this book to come, for sure. I hope you enjoy!

You'll need four 1-1/2 cup ramekins to make the individualized pot pies or you can use one 9" round pan to make a large one.
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 4 medium cloves garlic, chopped
  • 2 tsp chopped fresh thyme or 3/4 tsp dried thyme
  • 1/2 cup dry white wine or vermouth
  • 1 tbsp all-purpose flour
  • 2/3 cup chicken stock or low-sodium chicken broth
  • 1 jar (16 oz) Light Alfredo sauce
  • 3 cups shredded chicken (I used a rotisserie chicken)
  • 1 package (10 oz) frozen mixed peas and carrots, thawed
  • 2 9" pie crust (homemade or Pillsbury)
  • 1 egg, lightly beaten
  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  2. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season with salt and pepper to taste. Cook, stirring frequently until the onion is soft, 5-7 minutes. Add the wine and cook until it has evaporated but the onion is still moist, about 2 minutes more. Sprinkle the flour over the onion and cook for one minute. Add the stock and stir until well incorporated and slightly thickened.
  3. Remove the pan from the heat. Stir in the Alfredo sauce, then the chicken and peas and carrots. Divide the filling among four 1 1/2-cup ramekins.
  4. If using frozen pie crust, allow to thaw approximately 10 minutes on a work surface. Place a ramekin directly on the pie crust. Using a knife cut out a circle 1-inch wider than the bottom of the ramekin. Drape pastry over ramekin and seal by pressing the sides gently. Cut scraps into your sweetheart's initials or any desired shape.
  5. Note: if only baking two at this time, cover the other two with foil and freeze. Bake frozen pies covered with foil in a 425-degree oven for 30 minutes, then remove foil, brush with beaten egg, and continue baking until the crust is golden, about 30 minutes.
  6. Brush the pie crust with the beaten egg.
  7. Place the potpies on the prepared baking sheet and bake until the crust is golden brown, about 35 minutes. Let stand 10-15 minutes before serving.