recipes | happy fit diaries

Showing posts with label recipes. Show all posts

Baked Honey Mustard Chicken

August 13, 2013

Since we eat so much of it around here, I’m always on the lookout for delicious, yet simple chicken recipes. And it’s a major plus when even my 3-year old picky eater approves! This recipe checked off my usual meal prep requirements- healthy, simple, quick, and less than 10 ingredients.

I found this recipe on a great blog called goodlife {eats}. She has plenty of amazing, yet simple recipes as well as great lifestyle posts. She’s also a mother of two, so she completely understands the need to keep it simple in the kitchen, as well as how to cater to picky eaters!

Recipe credit: goodlife {eats)

Click here for recipe.

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Mediterranean Stuffed Chicken

August 8, 2013

We eat a lot of chicken and fish in this house, so I’m always on the lookout for healthy new recipes to try. Unfortunately, many of the healthy recipes I’ve prepared from fitness magazines often require numerous hard-to-find ingredients and somehow still end up tasting like dirt.

With two young children to care for, a house full of people to feed, and a busy schedule, I need my meal options to be healthy, quick & simple. This one is just that. It has become a delicious staple in our house- one that we repeatedly remark on how yummy it is each time we have it. Enjoy!

Mediterranean Stuffed Chicken

Ingredients:

1/4 Cup water-packed artichoke hearts, drained & finely chopped

1 (7-ounce) bottle roasted red peppers, drained and chopped

1/2 Cup feta cheese, crumbled

2 Tablespoons fresh basil, chopped

2 Tablespoons pine nuts, toasted

2 Tablespoons red wine vinegar

1 1/2 Tablespoons garlic olive oil, divided

4 boneless, skinless chicken breasts

Coarse salt and freshly ground pepper to taste

Preparation:

1. Combine the first six ingredients in a small bowl. Stir in 1 tablespoon garlic olive oil and set aside.

2. Using a thin, sharp knife, cut a 2-inch horizontal slit in the thickest part of each chicken breast, cut to, but not through, the opposite side of the breast.

3. Stuff 1/4 cup of the prepared artichoke mixture into the pocket.

4. Sprinkle chicken with salt and pepper.

5. Heat 1/2 tablespoon garlic oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side or until the chicken is done.

Nutritional Information (per serving):

Makes 4 servings; 1 serving is 1 chicken breast

Calories: 261

Protein: 31 g

Carbohydrate: 4.5g

Fiber: 0.8 g

Sodium: 283 mg

Fat: 12.6 g (Sat: 4.18g, Mono: 5.75g, Poly: 1.76g)

Cholesterol: 82 mg

*Recipe credit- Eat, Drink, and Be Healthy- The Harvard Medical School Guide to Healthy Eating by Walter C. Willett, M.D.

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Summer Berry Cakes Bites

August 1, 2013

I know what you’re thinking- “Cake bites on a fitness blog?!" Yep. Just go with it. I don't believe in sacrificing everything you love in order to be healthy. Me? I've got a major sweet tooth, so I indulge it every once in a while. If you're already feeling guilty just by looking at these photos, make sure you read yesterday's post- "Mind Your Macros" to find out how you can actually fit these guys into a healthy day's meal plan. It's absolutely doable- trust me! I want you to have your cake, eat it too- and not waste a minute of your day feeling guilty. Just don't skip your workout too!

Summer Berry Cake Bites

Ingredients:

1/2 prepared pound cake, crumbled

3/4 Cup whipped cream topping

1 Cup berries of choice, chopped (I used strawberries, raspberries, and blueberries.)

2 Cups white chocolate chips, melted

Preparation:

1. Crumble pound cake by hand.

2. Mix pound cake, whipped cream topping, and berries together.

3. Scoop mixture into approx. 3/4” bites. (I used a cookie scooper.)

4. Freeze until firm. (About an hour.)

5. Melt chocolate chips.

6. Dip cake bites into melted chocolate mixture until entire bite is covered in chocolate coating. Optional- decorate bites with sprinkles or frosting.

7. Chill cake bites in fridge until ready to serve.

Recipe makes approx. 2 dozen cake bites.

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Skillet Pork Chop Sauté with Peaches

July 22, 2013

Pork gets a bad rap sometimes. Most of us know that bacon and other fatty cuts are high in saturated fat and cholesterol. But did you know that leaner cuts of pork like tenderloins, chops, and sirloins are actually a healthy protein source? Lean cuts of pork are high in protein, low in fat and have more B-vitamins than any other type of meat. And they’re rather yummy, aren’t they? So take a break from your chicken, tuna, and steak rotation and give this recipe a try. It is a quick & simple, light tasting meal. Enjoy!

Skillet Pork Chop Saute with Peaches

Ingredients

2 teaspoons olive oil

4 (4-oz.) center-cut boneless pork loin chops, fat trimmed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 Tablespoons thinly sliced shallots

2 teaspoons chopped fresh thyme

2 peaches, each cut into 8 wedges

1/2 cup dry white wine

1/2 cup fat-free, low sodium chicken broth

2 teaspoons honey

2 teaspoons butter

Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly, on both sides, with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan; keep warm.

2. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits. Bring to boil. Cook till reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/2 cup (about 2 minutes).

3. Remove from heat; stir in butter. Spoon sauce over chops.

Recipe credit: Cooking Light Magazine

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Summer Veggie & Sausage Pasta Salad

July 16, 2013

I love this pasta salad because it meets all the requirements of my ideal recipe- quick, simple, tasty, and healthy. My favorite part might be the dressing- super light, and a bit tangy. There’s really only three steps- toss the veggies and sausages on the grill, cook the pasta, and prepare the dressing. Enjoy!

Summer Veggie & Sausage Pasta Salad

Ingredients:

Nonstick cooking spray

5 Tablespoons olive oil

6 Tablespoons red-wine vinegar

2 garlic cloves, minced

1 teaspoon dried oregano

3/4 teaspoon salt

1/2 teaspoon black pepper

4 small tomatoes, halved lengthwise

1 eggplant, cut into 1/2-inch slices

1 large red onion, cut into 1/2-inch slices

2 hot or sweet Italian sausages

8 ounces Tri-color Farfalle Pasta

Directions:

1. Prepare grill by heating gas grill up to medium-high. Coat rack with nonstick cooking spray.

2. Make dressing by whisking together 4 Tablespoons of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.

3. Brush tomatoes, eggplant, and onion with remaining 1 Tablespoon of oil. Pierce sausages several times with point of small knife. Grill veggies and sausages, turning often, 13-15 minutes, or until sausages are no longer pink and veggies are crisp-tender.

4. Meanwhile, cook pasta. Drain, place in large bowl.

5. Remove veggies from grill and chop into bite-size pieces, cut sausage into coins. Add sausage and veggies to pasta. Drizzle with dressing*. Toss and coat.

* A little bit of dressing goes a long way.

Recipe credit- Fitness Magazine (slightly modified). Original recipe here.

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Chicken & Herbs White Sauce Pizza

July 10, 2013

We love pizza in this house. It’s one of our favorite “naughty” foods(others include burgers, brats and milkshakes). But sometimes we’re just not in the mood for the traditional greasy, tomato-based sauce variety.

On a day like that, we like to mix things up by making a healthy home-made version. The chicken & herb white sauce pizza features a sauce made with pecorino Romano- a hearty, salty Italian cheese made from sheep milk. Layered with shredded chicken and red onions, topped with a trio of herbs, this light & refreshing pizza is a welcomed change from most greasy pizza chain pies. Enjoy!

Chicken & Herbs White Sauce Pizza

Ingredients:

2 boxes Jiffy pizza dough mix

2 garlic cloves, minced

2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
3/4 cup 2% reduced fat milk
1/2 cup grated fresh pecorino Romano cheese
1 tablespoon yellow cornmeal
1 1/2 cups cooked, shredded boneless chicken breast
1/4 cup diced red onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Preparation:

1. Preheat oven to 425 degrees.
2. Season chicken with salt and pepper. Fully cook chicken. (I pan fried ours.) Shred cooked chicken, set aside.
3. Melt butter in a medium saucepan over medium heat. Add garlic. Cook 30 seconds, stirring constantly. Add flour and pepper. Cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat, add cheese, stir until it melts. Set aside, covered to keep warm.
4. Make dough according to directions. Sprinkle baking sheet with cornmeal, spread dough out onto baking sheet into desired shape (circle or rectangle) and prebake dough in oven for 2-3 minutes.
5. Spread white sauce over prebaked dough, leaving a 1/2 inch border. Top with chicken and onion. Bake at 425 degrees for 18-20 minutes or until crust is golden. Sprinkle with herbs.

Note: This is a modified version of a Cooking Light recipe. Original recipe can be found here.

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