Cremini Stuffed Chicken Rollatini

July 3rd, 2014 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (1 Comments)

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INGREDIENTS:
6 Chicken Breasts, butterflied and pounded flat
2 Boxes Cremini Mushrooms (stems removed, cleaned and sliced)
1 Large Sweet Onion Chopped
10 Garlic Cloves, minced
2 tsp fresh thyme or 1 tsp dried thyme
2 tsp fresh rosemary, chopped or 1 tsp dried
Salt and pepper to taste
2 Tbsp Grapeseed Or Avocado Oil
4 Tbsp Dijon Mustard
Kitchen Twine

DIRECTIONS:
Heat 2 tbsp of oil in a large skillet over med-high heat. Once the oil is shimmering, add the mushrooms. Cook for 3-5 min and add the onions. Cook mixture until onions are soft, another 3 min or so. Add the garlic, thyme, and rosemary. Cook until the herbs and garlic are fragrant, about a min. Season to taste with salt and pepper. Remove from heat and allow to cool for a little while. Heat oven to 350F.

Meanwhile prepare the chicken breasts by butterflying, and pounding.

On your cutting board, place 2 pieces of kitchen twine down vertically. Place the prepared chicken breast on top of the kitchen twine so that there is a piece of twine at either end of the chicken breast ( the longest side of the chicken should be perpendicular to the kitchen twine). Spread some mustard evenly on the chicken breast then layer with mushroom stuffing mixture. Roll from left to right and secure with the twine. Trim the ends. Place rolls on a greased baking sheet. Spray rolls with cooking spray and sprinkle with Mrs. dash Chicken Spice and paprika. Bake for 30 min or until a meat thermometer registers 180F in the center. Remove from oven and cover with foil for 10 min. Snip off the twine before slicing. Guiltless Eating! 🙂

Nutrition Facts

User Entered Recipe

  6 Servings
Amount Per Serving
  Calories 197.6
  Total Fat 7.2 g
  Saturated Fat 1.1 g
  Polyunsaturated Fat 0.5 g
  Monounsaturated Fat 3.5 g
  Cholesterol 35.0 mg
  Sodium 972.5 mg
  Potassium 62.4 mg
  Total Carbohydrate 14.9 g
  Dietary Fiber 0.7 g
  Sugars 0.0 g
  Protein 15.6 g
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Rating: 5.0/5 (3 votes cast)

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Lemon Chicken Tenders

July 3rd, 2014 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

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INGREDIENTS:
1-1/2lbs Chicken Breast Tenders
2 Tbsp Grapeseed Oil or Avocado Oil
1 Cup Low Sodium Chicken Broth
1/3 Cup Fresh Squeezed Lemon Juice
1/3 Cup White Cooking Wine, chilled ( a medium to dry wine- not sweet)
1 Tbsp Italian Parsley (for garnish)
1 Cup Whole Wheat Flour
salt & pepper to taste

DIRECTIONS:
Dredge tenders in whole wheat flour and shaking off the excess. Heat 2 tbsp of oil and start adding your tenders into the pan. Sauté the chicken on med-high heat for about 3 min on each side until light brown. They will cook pretty fast since they are very thin. Remove and keep warm. Once done with all chicken. Add wine to deglaze the pan scraping all bits from the chicken and reduce. Add broth, and lemon juice. Bring to a boil and reduce by half. Season with salt and pepper to your taste. Add the chicken back to the sauce. Garnish with parsley. Guiltless Eating! 🙂

Nutrition Facts

 

User Entered Recipe
  6 Servings 
Amount Per Serving
  Calories 372.3
  Total Fat 13.3 g
  Saturated Fat 1.7 g
  Polyunsaturated Fat 1.0 g
  Monounsaturated Fat 7.0 g
  Cholesterol 100.0 mg
  Sodium 1,143.7 mg
  Potassium 79.1 mg
  Total Carbohydrate 17.6 g
  Dietary Fiber 0.7 g
  Sugars 0.3 g
  Protein 42.0 g
  Vitamin A 0.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 5.2 %
  Vitamin C 19.1 %
  Vitamin D 0.0 %
  Vitamin E 0.2 %
  Calcium 4.4 %
  Copper 1.1 %
  Folate 1.7 %
  Iron 9.0 %
  Magnesium 1.0 %
  Manganese 7.1 %
  Niacin 0.3 %
  Pantothenic Acid     0.4 %
  Phosphorus     1.1 %
  Riboflavin 0.5 %
  Selenium 1.9 %
  Thiamin 1.0 %
  Zinc 0.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

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Rating: 4.3/5 (3 votes cast)

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Sweet Chili Ginger Lime Chicken Skewers

June 30th, 2014 | Posted by Milana in Lunch/Dinner - (0 Comments)

INGREDIENTS:

Bamboo Skewers soaked in water for 30 min

4 Skinless Boneless Chicken Breast or thighs

1/2 cup Thai Sweet Chili Sauce

2 Tbsp Finely Grated Fresh Ginger

Zest & Juice of a Whole Lime

1 tsp Paprika

1 tsp Ground Turmeric

1 tsp Mrs. Dash Chicken Spice

1 Tbsp Mayonnaise

1 Red Bell Pepper cut into 1″ squares

1 Sweet Onion cut into 1″ pieces

DIRECTIONS:

Cut each chicken breast into 6 pieces (should about 1-1/2″ each) set aside into a bowl. Meanwhile make the sweet chili marinade. Combine all the ingredients from Thai Sweet Chili sauce to the mayo. Whisk until smooth. Pour 3/4 of the marinade onto the chicken so each piece is coated.

Refrigerate for 15-30 min. Then assemble the skewers first goes the onion then pepper then a piece of chicken. Repeat. Place on a baking sheet lined with foil greased lightly with cooking spray. Broil on high for 7 min then baste the skewers with the rest of the marinade, turn over, baste again and broil for an additional 3-4 min.

Turn off the broiler and put them into the hot oven for about 7 min. ( this is assuming that your broiler and oven is in one appliance). Then cover the skewers with foil and let them steam for 5 min on top of the stove grills without the heat on. Enjoy! These skewers will go well with any side dish. I served them with steamed black mahogany rice.

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Rating: 5.0/5 (2 votes cast)

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Chicken with Creamy Mushroom Sauce

June 16th, 2014 | Posted by Milana in Lunch/Dinner - (0 Comments)

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INGREDIENTS:
4 5oz. Chicken Breast Halves Skinless and Boneless with Tenders removed
3 Tbsp Avocado Oil, divided
2 medium shallots, minced
2 Cups Mushrooms, sliced
1/4 Cup Vermouth or White Cooking Wine
1/2 Cup Low Sodium Organic Chicken Stock
1/4 Cup Vegan or Dairy Free Half& Half/Creamer ( I used Ripple Original Half & Half)
1/4 Cup Fresh Snipped Chives
Salt and Pepper to taste

DIRECTIONS:
Heat oven to 400F.
Season chicken with pepper and salt on both sides.
Heat 2 Tbsp of oil in a medium skillet over high heat. Sear the chicken breast turning once and adjusting the heat to prevent burning, until brown. Transfer to a baking sheet and finish the chicken breasts in the oven for 20 min. Add another Tablespoon of oil in the same pan. Add shallots to the pan and cook, stirring, until fragrant and soft, about a minute or so. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in creamer and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. Enjoy!

Makes 4 servings: 1 chicken breast with 1/4 cup mushrooms per serving

Nutrition Per Serving:
275 calories
15g fat (5 g sat, 7 g mono)
84mg cholesterol
5g carbohydrates
25g protein
1g fiber
373 mg sodium
370 mg potassium

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Rating: 5.0/5 (4 votes cast)

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Spinach & Mushroom Stuffed Shells

January 16th, 2014 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (2 Comments)

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INGREDIENTS:
24 jumbo pasta shells, (8 ounces)
3 cups Miur Glen Organic Italian Herb Pasta Sauce
1 Large Sweet Onion, finely chopped
1 bag fresh baby spinach
2 cups chopped mushrooms
2 cups ricotta cheese
2 cups low moisture shredded mozzarella
1 large egg
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper

DIRECTIONS:

Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.

Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

Add spinach in batches and toss with tongs until wilted. Let cool. Set aside.

Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg.

Stuff each of the reserved shells with a generously with about a tablespoon of the ricotta mixture.

Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce sprinkle with mozzarella and the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.

Makes 6 Servings
NUTRITION ANALYSIS:
Serving Size: 4 Shells per person
Calories: 269 Calories
Total Fat: 5 g
Carbohydrates: 48g
Dietary Fiber: 7g
Protein: 27g

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Rating: 5.0/5 (3 votes cast)

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Tandoor Chicken

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (2 Comments)

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INGREDIENTS:
1 Tbsp sweet paprika
1 Tbsp garam masala
1 Tbsp ground cumin
1 Tbsp ground coriander
1/2 tsp ground turmeric
1 Tbsp finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup Trader Joe’s Cultured Cashew Beverage
1 tablespoon fresh lemon juice
1/4 cup peanut oil
Kosher salt
Freshly ground pepper

1 tsp plant based red food coloring

12 chicken skinless drumsticks (about 4 1/4 pounds)

DIRECTIONS:

Preheat the oven to 450°. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, cultured cashew milk, lemon juice and 2 tablespoons of the oil, food coloring and season with salt and pepper.

In a large bowl, add the spiced buttermilk and rub it onto the chicken. Arrange the chicken in a deep roasting pan leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Serve with Basmati Rice. Enjoy!

NUTRITION ANALYSIS:
12 Servings
Serving Size: 1 Drumstick
Calories: 236.1
Total Fat: 9.7g
Sat Fat: 1.2g
PUFA: 2.5g
MUFA: 5g
Cholesterol: 47.7mg
Sodium: 357.1mg
Potassium: 184.6mg
Total Carbohydrates: 20.3g
Dietary Fiber: 2.6g
Sugar: 0.7g
Protein: 17.4g

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Rating: 5.0/5 (2 votes cast)

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Spinach Saag

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner | Vegan - (0 Comments)

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This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!

INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.

DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!

Nutrition Analysis:
6 Servings (about 1 cup per person)
Calories Per Serving: 113.2
Total Fat: 8g
Sat Fat: 1.6g
Polyunsaturated Fat: 0.8g
Monounsaturated Fat: 5.3g
Cholesterol: 3.3mg
Sodium: 445.2mg
Potassium: 479.2mg
Total Carbohydrates: 8.5g
Dietary Fiber: 2.5g
Sugars: 0.7g
Protein: 2.9g
Vitamin A: 113.3%
Vitamin B6: 4.5%
Vitamin C: 38.9%
Calcium: 8.3%
Copper: 3.1%
Folate: 38%
Iron: 13.5%
Manganese: 33.1%
Riboflavin: 8.5%

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Rating: 5.0/5 (2 votes cast)

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Walnut & Rosemary Oven-Fried Chicken

December 24th, 2013 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

This is probably the best oven fried chicken recipe I have ever encountered! Juicy and tender on the inside, crispy and nutty on the outside making every bite delectably delicious! I got this recipe from key ingredient. With a few tweaks I made it my own! Enjoy!

INGREDIENTS:
1/4 Cup Trader Joe’s Cultured Cashew Milk
2 Tbsp Dijon mustard
4 (6 oz) Chicken Cutlets
1/3 Cup Panko
1/3 Cup finely chopped walnuts
3/4 tsp finely minced rosemary
1/4 tsp salt
1/4 tsp finely ground black pepper
Cooking spray

DIRECTIONS:

1. Preheat oven to 425°F.

2. Combine cashew milk and  mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat. In the meantime.

3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from milk mixture; discard milk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

NUTRITION ANALYSIS:
4 Servings
Serving Size: 1 Chicken Cutlet
Calories per serving: 229.8
Total Fat: 8.6g
Sat Fat: 1.1g
PUFA: 4.7g
MUFA: 0.9g
Cholesterol: 90mg
Sodium: 291.1mg
Potassium: 59.8mg
Total Carbohydrates: 5.1g
Dietary Fiber: 1g
Sugar: 0.4g
Protein: 34.3g

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Rating: 5.0/5 (3 votes cast)

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Grilled Maple Mustard Salmon

July 28th, 2013 | Posted by Milana in Lunch/Dinner - (0 Comments)

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INGREDIENTS:
1/4 cup 100% Maple Syrup
1 Tbsp Lime Juice
2 Tbsp Dijon Mustard
1 Large Clove Garlic Minced
1/4 tsp black pepper
3 Tbsp Fresh Chopped Flat Leaf Parsley
5 -5oz Salmon Filets
Cooking Spray

DIRECTIONS
Whisk the syrup, mustard, lime juice, garlic and pepper in a bowl and marinade the salmon in the fridge for at least 30 min. Using cookie sheet that has been greased with cooking spray. Assemble the marinated filets, sprinkle with parsley and Broil on high for 7-10 min. Enjoy!

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Rating: 5.0/5 (2 votes cast)

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Turkey-Beef Kabobs with Garlic Mashed Potatoes

June 20th, 2013 | Posted by Milana in Lunch/Dinner - (0 Comments)

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INGREDIENTS:
1/2 lb ground turkey breast
1 lb ground beef sirloin
1 sweet onion finely grated
1 bunch parsley minced
1/2 cup whole wheat bread crumbs
1/4 tsp salt
1/2 tsp finely ground pepper
Dash of ground cumin powder

DIRECTIONS:

Mix all ingredients. Form into lola. Line them up on a baking sheet that has been greased with cooking spray. Broil on high for 5-8 min. Serve with garlic mashed potatoes! Recipe Follows

INGREDIENTS:
6 Idaho Potatoes, Peeled and cut into 1-1/2″ chunks
1/2 Red Onion, thinly sliced
2 Cloves Garlic, minced
2 Scallions, chopped
Pepper
1/4 tsp Salt
1 Tbsp avocado oil
Chopped Parsley for garnish

DIRECTIONS:
Boil potatoes for 20 min. Reserve 1/2 cup starch water and drain the potatoes. Mash, and add the starch water until desired consistency is reached. Sauté red onion in oil until almost transparent. Add 1/4 tsp salt and stir. Add 2 minced garlic cloves and stir for 1 min. Add 2 chopped scallions and sauté for an additional 3 min until the scallions wilt a bit. Season with pepper and pour over the mashed potatoes and stir to combine. Serve with parsley garnish.

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Rating: 5.0/5 (2 votes cast)

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