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Eggplant Hummus Wraps

A unique recipe discovery site curated by registered dietitians helping you find the best healthy food blog recipes – including gluten free vegan and more.

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Soft And Chewy Chocolate Chip Cookies

Source: Fine Cooking 2003 Notes: This recipe halves beautifully too. When I make a half batch I use two teaspoons of vanilla and I use a scant teaspoon of kosher salt. See other notes above re measuring/baking.

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Instant Pot Creamy Italian Chicken Pasta

Ingredients

  • 4 cups chicken broth
  • 1 cup water
  • 1 lb rotini pasta uncooked
  • 2 cans cream of chicken soup
  • 2 pkg Italian Dressing Mix
  • 1 lb chicken tenders (thawed) approx 6-7 tenders
  • 2 cups frozen peas and carrots
  • 8 oz block cream cheese

Instructions

  1. Add the chicken broth water and pasta to the Instant Pot’s liner.
  2. Pour the cream of chicken soup on top of the pasta.
  3. Sprinkle the dressing mix packets into the Instant Pot.
  4. Place the chicken tenders on top.
  5. Secure the lid and cook on Manual (or pressure cook) HIGH for 3 minutes. Allow for a 6 minute NPR before releasing the pressure manually.
  6. Remove the cooked chicken and set aside.
  7. Stir in the frozen peas and carrots.
  8. Cut the cream cheese block into chunks and set onto of the pasta in the Instant Pot. Return the lid and let the Instant Pot sit on warm for 5 minutes.
  9. Shred the chicken while the Instant Pot is sitting on warm.
  10. Stir the cream cheese into the pasta until completely combined.
  11. Stir in the shredded chicken. Serve hot!

Base Recipe adapted from this SITE

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Oven Baked Chicken Breasts

IngredientsBrine:

  • 1/4 cup salt
  • water

Chicken & Seasoning:

  • 4 chicken breasts (boneless skinless about 3-4 pounds)
  • 3 tablespoons olive oil (or melted butter)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika (regular or smoked)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon pepper flakes (optional)

Garnish:

  • chopped parsley

InstructionsBrine:

  1. To brine chicken breasts fill a large bowl with 1 quart of lukewarm water and 1/4 cup salt. Then stir to combine until the salt is dissolved. Next add the meat to the brine mixture and let it sit for 30 minutes.
  2. Also you could cover the bowl and refrigerate for up to 6 hours. When ready to cook remove them from the brine and rinse under cold water. Lastly pat them dry with some paper towels.

Chicken and Seasoning:

  1. Preheat oven to 400°F. Lightly grease of a 9×13 inch baking dish with a few tablespoons of olive oil.
  2. In a small bowl mix: salt pepper Italian seasoning garlic powder onion powder paprika dried thyme dried basil dried parsley and pepper flakes.
  3. Rub the chicken breasts with olive oil or melted butter and seasoning on both sides. Rub well so it absorbs properly.
  4. Add chicken to the prepared baking dish and bake for 25-30 minutes or until internal temperature reaches 165°F.
  5. Before slicing let rest for 5-10 minutes for optimal tenderness.

This article and recipe adapted from this site

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Best Recipes-southwestern Chicken & Veggie Salad

IngredientsChicken:

  • 1 pound boneless skinless chicken breásts
  • 3/4 teáspoon seá sált divided
  • 1/2 teáspoon chili powder
  • 1/2 teáspoon pápriká
  • 1/8 teáspoon cáyenne pepper
  • 1 táblespoon extrá-virgin olive oil

Sálád:

  • 4 cups loosely pácked chopped Romáine lettuce
  • 1 cup cooked corn kernels
  • 1 cup cherry tomátoes hálved
  • 1 red onion sliced
  • 1/3 cup sálsá
  • 1/2 cup reduced fát shredded cheddár
  • 1/2 ávocádo pitted ánd peeled
  • 1 1/2 táblespoons lime juice
  • 1/2 cup sour creám

InstructionsChicken:

  1. Pound the chicken breásts to án even thickness.
  2. Seáson the chicken with 1/2 teáspoon sált chili powder pápriká ánd cáyenne.
  3. Heát á lárge skillet over medium heát ánd ádd the oil. When shimmering ádd the chicken to the pán ánd cook until it lifts eásily with á spátulá. Flip ánd continue cooking until á thermometer inserted in the center reáches 165 degrees F. Remove from pán ánd set áside while you máke the sálád.

Sálád:

  1. In á lárge bowl toss together the lettuce corn tomátoes onions sálsá ánd cheese. Divide sálád between 6 plátes. Slice the chicken ánd ádd it to the sálád.
  2. Másh the ávocádo with the lime juice ánd remáining sált ánd ádd to the sáláds with the sour creám.

This article and recipe adapted from this site

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Sesame Chicken Recipe

INGREDIENTSIngredients:

  • 8 oz boneless and skinless chicken breast cut into strips (250 g)
  • oil for deep-frying
  • 2 tablespoons oil
  • 1 clove garlic minced
  • white sesame seeds for garnishing

Fying Batter:

  • 1/2 cup all-purpose flour sifted (65 g)
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1 egg white
  • 1/3 cup cold water (80 ml)
  • 1 tablespoon oil
  • 1 pinch salt

Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese rice vinegar or apple cider vinegar
  • 4 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water (80 ml)

DIRECTIONS

  1. Mix all the ingredients in the Sauce until well combined. Set aside.
  2. Mix all the ingredients in Frying Batter in a bowl until well combined stir a few times to make sure there are no lumps and the batter is smooth. Add the chicken into the batter stir to evenly coat with the batter.
  3. Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or a stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with a spatula to prevent the chicken from clumping together. Deep-fry the chicken to golden brown. Remove the chicken from the oil with a strainer or slotted spoon draining the excess oil by laying the chicken on a dish lined with paper towels. Discard the oil.
  4. Heat up 2 tablespoons of the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic before adding the Sauce.
  5. As soon as the Sauce thickens add the fried chicken into the wok or skillet. Stir continuously until all the ingredients are well coated with the sauce. Dish out garnish with the white sesame and serve immediately with steamed rice.

RECIPE NOTESMy batter is very thick because it will make the chicken extra crispy even after adding the sauce. If it s too thick to work with add 1-2 tablespoons water to loosen it up.Base Recipe adapted from this SITE

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Amazing Chicken Wild Rice Casserole

INGREDIENTS

  • 1 onion
  • 5 carrots
  • 5 stalks celery
  • 1 cup wild rice
  • 3 cups chicken broth
  • 1 lb. chicken breasts cut into small pieces
  • 10 tablespoons butter (divided)
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 4 tablespoons flour
  • 2 cups milk
  • 3–4 cups cubed bread (dry sturdy or day old bread works best)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Chop the onion carrots and celery. Place in a large baking dish. Add the wild rice and the broth. Cover tightly with foil. Bake for 1 hour 15 minutes.
  2. When the rice is almost done melt four tablespoons butter in a small saucepan over medium heat. Add the flour salt and poultry seasoning and cook for one minute. Add the milk slowly whisking to form a thick creamy sauce.
  3. If you want the topping melt the remaining six tablespoons butter and toss with the bread cubes. (I’ve also made it without the topping and it’s still delicious).
  4. When the rice is done remove foil add raw chicken and creamy sauce and stir to combine. Arrange the bread in a layer on top. Turn the heat up to 450 and bake uncovered for another 20-30 minutes until chicken is no longer pink and the bread cubes are golden brown. Top with salt pepper and/or parsley for a pop of green color.

This article and recipe adapted from this site

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Balsamic Chicken

IngredientsCHICKEN TENDERS

  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 teaspoon garlic powder
  • 1 zesty Italian dressing- dry packet
  • 1.5 pounds chicken tenders

VEGGIES

  • 1 head broccoli
  • 1 head cauliflower
  • 6 to 8 baby potatoes- sliced in half
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1 teaspoons garlic powder
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside.
  2. Whisk together the balsamic vinegar garlic powder and zesty Italian dressing dry packet.
  3. Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
  4. Chop the broccoli and cauliflower into small pieces.In a bowl toss broccoli cauliflower potatoes and carrots with Italian seasoning olive oil garlic powder and add some seasoned salt and pepper to taste. Then place veggies on the prepared pan. Roast the veggies for 10-15 minutes.
  5. Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Discard marinade that was used for the chicken. Brush the remaining 1/3 cup of the balsamic + Italian mixture over the chicken. Add the tomatoes.
  6. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don t overcook it. Remember the cooking time will largely vary based on the size of your chicken.
  7. Serve the chicken and veggies with freshly chopped parsley if desired.

Base Recipe adapted from this SITE

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The Best Cheesy Sausage Stuffed Mushrooms

Cheesy Sausage Stuffed Mushrooms filled with a cream cheese sausage mixture you ll swoon over. These Stuffed Mushrooms will be the star of the appetizer table this holiday season!

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Easy Creamed Spinach Chicken

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil divided
  • 4 boneless skinless chicken breasts
  • 2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 10 oz. baby spinach
  • 1 c. heavy cream
  • 3/4 c. low-sodium chicken broth
  • 1 c. shredded mozzarella
  • 1/2 c. freshly grated parmesan
  • Crusty bread for serving (optional)

DIRECTIONS

  1. In a large skillet over medium heat heat 1 tablespoon oil. Season chicken with paprika salt and pepper and cook until golden and no longer pink 8 minutes per side. Transfer to a plate.
  2. Heat remaining tablespoon oil. Add onion and cook until soft 5 minutes then add garlic and cook 1 minute more. Add spinach in batches until wilted.
  3. Pour over heavy cream and chicken broth and simmer 3 minutes. Add mozzarella and Parmesan and stir until melted then return chicken to skillet and simmer 5 minutes.
  4. Serve creamed spinach spooned over chicken with bread if using.

This article and recipe adapted from this site