Healthy Pesto Chicken Bake

Another great twist on chicken parm. Turning the red sauce into pesto and adding fresh tomatoes makes this American classic easy to enjoy guilt-free!

Healthy Pesto Chicken Bake

healthy pesto chicken bake

Ingredients

  • 3-4 Boneless Skinless Chicken Breasts
  • 4-6 Tablespoons Prepared Pesto
  • 1-2 Roma Tomatoes
  • 1 Cup Mozzarella Cheese, grated

Directions

  1. Trim the chicken and lay them in a glass baking dish in a single layer.
  2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
  3. Cut the roma tomatoes into slices approx 1/2″ thick and lay 2 slices on top of each chicken breast.
  4. Sprinkle the cheese over the top of the chicken breasts.
  5. Bake at 400 degrees for 30-40 minutes or until the chicken is done and the juices run clear.
  6. Serve over a bed of rice or a plate of pasta. Enjoy!

Recipe source: http://www.thepinningmama.com/2014/09/21/easy-dinner-recipe-italian-chicken-bake/

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Bloody Mary Dip

My best friend used to love bloody marys but ever since she got pregnant she hasn’t been able to enjoy them. I thought I would make this dip for an upcoming party so she could enjoy it just as much as everyone else!
This dip turns your favorite alcoholic beverage into a classy non-alcoholic dip.
Bloody Mary Dip
bloody mary dip
Ingredients
8 ounces mascarpone, at room temperature
¾ teaspoon Worcestershire sauce
½ teaspoon hot sauce of choice, such as Tabasco
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon prepared horseradish, liquid squeezed out
Zest of 1 lemon plus 1 teaspoon juice
¼ teaspoon kosher salt
1/8 teaspoon celery seeds
1 head celery, cut into 4-inch sticks
Directions
Put the mascarpone in the bowl of a food processor fitted with a metal blade and pulse until smooth. Scrape down the sides of the bowl with a rubber spatula and add the Worcestershire sauce, hot sauce, tomato paste, ketchup, horseradish, lemon zest and juice, salt and celery seeds. Process, scraping down the sides of the bowl as needed, until the dip is smooth, about 1 minute.

Transfer the dip to a serving bowl and serve with celery sticks for dipping.

Recipe source: http://www.giadadelaurentiis.com/recipes/1286/bloody-mary-dip

Turkey, Kale, and Brown Rice Soup

My husband loves soup so I have been looking for healthy ways to warm his heart. I found this great, hearty, healthy recipe and knew we could both enjoy it!

Turkey, Kale, Brown Rice Soup

turkey kale brown rice soup

Ingredients

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 (2-inch) piece Parmesan cheese rind
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Directions

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes.

Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute.

Add 4 cups broth, tomatoes, rice, and parmesan rind. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-kale-and-brown-rice-soup-recipe.html

Skinny Orange Chicken

We all love the fried orange chicken you can get at asian restaurants. Well here is a healthier version of that guilty pleasure!

Skinny Orange Chicken

skinny orange chicken

Ingredients

ORANGE CHICKEN INGREDIENTS:

  • 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • 2 Tbsp. olive oil
  • orange chicken sauce (ingredients below)
  • optional toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

SAUCE INGREDIENTS:

  • 3 cloves garlic, minced
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • 1/2 tsp. white pepper
  • pinch of crushed red pepper flakes

Directions

  • Season chicken generously with salt and pepper.
  • Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
  • While the chicken is cooking, make the orange chicken sauce. Whisk all sauce ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.
  • Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and orange zest.

 

Recipe source: http://www.gimmesomeoven.com/skinny-orange-chicken-recipe/

Lemon Chicken Noodle Soup

On these cold winter nights soup is the infamous go-to meal. I’ve finally found my homemade chicken soup recipe! It is so easy and using rotisserie chicken and chicken broth makes this dish just as homemade as I like it to be 🙂

Lemon Chicken Noodle Soup

lemon chicken noodle soup

Ingredients

6 cups low-sodium chicken broth
⅓ cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 medium onion, finely diced
2 medium carrots, peeled and sliced into ¼-inch pieces
1 celery stalk, thinly sliced
1 (2-inch) piece Parmesan cheese rind
1 cup (about 2 ½ ounces) spaghetti, broken into 2-inch pieces
2 cups cooked rotisserie chicken, preferably breast meat, diced
1 cup grated Pecorino Romano cheese
¼ cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Directions
In a large stockpot, bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat.
Add the onions, carrots, and celery, parmesan rind and bring to a boil. Reduce the heat so the mixture simmers and cook until the vegetables are tender, about 6 to 8 minutes.
Add the broken pasta and cook for 6 to 8 minutes or until pasta is tender, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf. Remove the pot from the heat. Stir in the cheese and the parsley. Season with salt and pepper, to taste. Ladle the soup into serving bowls

Recipe sources: http://www.giadadelaurentiis.com/recipes/219/lemon-chicken-soup-with-spaghetti and http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-chicken-soup-with-spaghetti-recipe.html