Wednesday, July 28, 2010

Lemon Herb Chicken

"I don't like this chicken.  It's nasty!"  This is a direct quote from my sweet little 3-year-old.  Kids say the funniest things.  :)  This is what she told me when I placed her plate in front of her and by the end of the meal she had changed her mind.  "Mama, I love this chicken!"  Now, that's more like it.  This is another winning recipe from my Light & Delish magazine.  

Lemon Herb Chicken
3 lbs. cut up chicken
2 lemons
1/4 c. fresh parsley, chopped
1/4 c. fresh oregano, chopped
1 T. olive oil
salt and pepper
Preheat oven to 450º.  From lemons, grate 1 T. peel and squeeze 3 T. juice.  In large bowl combine lemon peel, lemon juice, oregano, parsley, olive oil, 1 t. salt, 1/4 t. pepper.  Add chicken, toss to coat.  Place chicken in foil-lined jelly roll pan.  Bake chicken at 450º, without turning, for 35 minutes or until juice run clear.  Enjoy!

Tuesday, July 27, 2010

Cherry Treats

When we go to the movies we like to have snacks.  So, we like to sneak in our own little healthy treats and then we can enjoy a movie and a tasty snack.  This is one we tried and loved.  

Cherry Treats
20 fresh cherries, pitted and chopped
2 T. unsweetened applesauce
1/2 c. chopped walnuts
1 c. shredded coconut
3 T. almond butter
In bowl, mix all ingredients together.  Shape mixture into balls and place onto baking sheet lined with parchment paper.  Bake at 350º for 5-10 minutes or until lightly browned.  Place cherry balls in fridge until cooled before serving.

Monday, July 26, 2010

Chicken with Avocado Sauce

I am beginning to think all we eat is chicken.  Since the last posts have been chicken recipes.  :)  I promise we eat a good variety of meat.  This recipe is so easy!  And is such a great combination of flavors.  

Chicken with Avocado Sauce
3 c. sweet potatoes/yams chopped into big pieces
2 T. olive oil, divided
2 chicken breasts
1 avocado
1 T. fresh basil
1 T. lemon juice

Place chopped potato, 1 T. olive oil, salt and pepper in oven-proof dish.  Bake 60 minutes on 350º or until cooked.  Heat other T. of oil in skillet over medium heat.  Cook chicken for 5-7 minutes per side or until cooked through.  Cut chicken into small pieces.  In food processor, place avocado, basil, lemon juice.  Pulse until smooth paste has formed.  Layer chicken, then potatoes, then avocado sauce - serve.   

Wednesday, July 21, 2010

Chicken with Orange Ginger Glaze

Another magazine (Cooking Light) find!  This recipe is awesome!  It does have honey, which I do allow in moderation.  Oh, and if you notice in the picture the almonds are actually black.  Oops - yep I burnt them.  I totally forgot they were on the stove toasting until my observant husband asked about them.  They still got eaten and tasted just fine.  :)

Chicken with Orange Ginger Glaze
2 chicken breasts, but in half lengthwise
1/2 t. salt
1/4 t. pepper
1/8 t. garlic powder
1 1/2 t. olive oil
1 navel orange
3 T. honey
1 t. grated peeled fresh ginger
Sprinkle chicken with salt, pepper, garlic powder.  Heat oil in large skillet over medium-high heat.  Add chicken; cook 3-4 minutes on each side or until browned.  While chicken cooks, grate rind and squeeze juice from orange to measure 1 t. rind and 1/4 c. orange juice.  Add orange rind, juice, honey, and ginger to chicken, scraping bottom of pan to loosen browned bits.  Bring to boil; reduce heat and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy.  

Roasted Broccoli
3 broccoli crowns
cooking spray
1 T. olive oil
1 garlic clove, minced
1/4 t. salt
1/4 t. black pepper
3 T. sliced almonds
Preheat oven to 475º.  Cut broccoli into bite-size pieces.  Place broccoli in single layer on jelly-roll pan coated with cooking spray.  Combine olive oil and garlic.  Drizzle oil mixture over broccoli, toss well.  Sprinkle with salt and pepper.  Bake at 475º for 14 minutes.  While broccoli roasts, toast almonds, stirring constantly, in small skillet over medium heat 2 minutes.  Sprinkle roasted broccoli with toasted almonds.  

Monday, July 19, 2010

Grilled Chicken with Avocado Salsa

Boy, was I overdue for a blog post or what?  :)  Thanks goes out to Tracee for the gentle reminder to keep up on it.  I have recently been enjoying many magazine recipes.  I have been looking at magazines in grocery stores, book stores, doctor's offices, etc. for new recipes.  And I have found some goooood ones!  Here is the first of many more to come.  :)  I have been wanting to give jicama another try (haven't tried it since last summer) and loved it in this recipe.  This chicken dish (from Light & Delish) was so refreshing and very tasty. 


Grilled Chicken with Avocado Salsa
2 large chicken breasts, cut in half lengthwise
1 lime
2 T. olive oil
1 c. cherry tomatoes, cut in half
2 red, orange or yellow bell peppers, cut into quarters
1 ripe avocado, cut into 1/2" chunks
1 c. chopped jicama
1/4 loosely packed fresh cilantro, chopped
1/8 t. ground red pepper (cayenne)

Prepare outdoor grill for direct grilling over medium heat.  Season chicken breasts with salt and pepper.  From lime, grate 1 1/2 t. peel and squeeze 3 T. juice in small bowl, combine peel, 1 T. juice, oil, 1/4 t. salt and 1/8 t. pepper.  Brush tomatoes and bell peppers with oil mixture and place in grill basket.  Grill 8-9 minutes or until veggies are browned and tender.  Place chicken on grill for 8-9 minutes or until browned on both sides and no longer pink inside.  While chicken and veggies are grilling, combine jicama, avocado, cilantro, cayenne, 1/4 t. salt and remaining 2 T. lime juice.  Serve chicken and vegetables with salsa.