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Monday, June 17, 2013

Chicken with Mushroom Sauce

I am a huge fan of chicken and tend to eat it 2-3 days a week.  Because of this I'm always looking for new ways to jazz it up.  Mushrooms are a quick and inexpensive additon to any dish and also add a nice suttle texture.  This meal comes together in no time and is when served will look like you spent hours slaving over the stove!  I served this over redskin mashed potatoes and sauteed green beans.  But if you are watching your carb intake, this also goes great over brown rice. 


2 tbsp EVOO - divided
1 - 16oz boneless, skinless chicken breast
1 package sliced mushrooms
1 clove garlic - minced
1/2 cup dry white wine
3/4 tsp all purpose flour
1/3 cup fat free chicken stock
1 tbsp salted butter
1/2 tsp fresh thyme - minced
Kosher salt
Fresh ground black pepper

Servings: 2 • Serving Size: 1 breast and 1/2 cup mushroom sauce • Calories: 462 • Fat: 24 g • Carbs: 4 g • Fiber: 1 g • Protein 50 g • Sugars: 1 g


Slice the chicken breast in half, lengthwise, creating two fillets.  Heat a large skillet pan over medium-high heat.  Add 1 tbsp EVOO and swirl to coat the pan.  Season the chicken breasts with kosher salt and pepper on both sides.  Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. 

Transfer to a plate and tent with foil to keep warm. 

In the same pan add 1 tbsp EVOO and mushrooms.  Saute' for 4-5 minutes or until browned, stirring frequently.  Add the minced garlic and saute' for 1 minute.  Stir in the wine, scraping the pan to loosen the browned bits. 

Bring the mixture to a boil and cook until almost all the liquid evaporates.  Sprinkle the mixture with salt and flour, cooking and stirring for 30 seconds.  Add the broth and bring to a boil.  Cook 2-3 minutes or until slightly thick.  Remove the pan from heat and add the butter and thyme, stirring until the butter melts. 

Serve the chicken topped with the mushroom sauce. 

Monday, June 10, 2013

Ground Beef and Rice Stuffed Bell Peppers

I've learned over the last few weeks that I LOVE stuffing things!  Chicken, wraps, and veggies, the possibilities are endless.  On my grocery trip last week these beautiful tri-colored bell peppers caught my eye.  I did a bit of research and found thousands of recipes for stuffing these beauties.  I decided to create my own ground beef and rice concoction, although you can stuf a bell pepper with almost anything you like!  If you aren't a beef eater feel free to substitute ground turkey or if you are a vegetarian you can stuff these with the rice and almost any other vegetables you like.  Serve with a side salad for a complete meal.


1.5 pounds lean ground beef
6 bell peppers
1 small onion - chopped
1 garlic clove - minced
1-14.5 oz can of diced tomatoes
2 cups cooked long grain wild rice
1 tbsp EVOO
1 tbsp oregano
Kosher salt
Cracked black pepper
1 tbsp garlic salt
1/2 cup ketchup
1/2 tsp Worcestershire sauce
1 tsp Tabasco
1/4 cup water
1 cup low fat shredded mozzarella cheese


Fill a large stock pot with water and bring to a boil.  Cut the top off the peppers, approximately one inch for the stem end. Preserve the tops for your presentation if you wish. 

 Remove the seeds and membranes.  Place the peppers into the boiling water and sprinkle generously with kosher salt. 

Use a spoon to keep them completely submerged in the water if necessary. Boil for 4-5 minutes or until crisp/tender. Drain upside down to ensure all the water is removed. 

 In a large heavy bottomed pan, heat the EVOO over medium-high heat.  Saute until soft and translucent, approximately 5 minutes.  Add the garlic to the pan and cook 30 seconds.  Stir in the ground beef, season with kosher salt and pepper, and cook until no longer pink.  Remove from heat and drain any fat that has cooked off the meat.  Return the mixture to the pan and place over medium heat.  Add the cooked rice, tomatoes, oregano, and garlic salt.  Continue to cook for 5 minutes, stirring well to incorporate. 

Preheat your oven to 350 degrees and place your peppers in a large baking dish.  If you find that some of the peppers won't stand on their own, slice a thin layer from the bottom of the pepper to make it flat.  Stuff the peppers with the meat filling pressing the meat into the peppers firmly. 

Any leftover meat you have you can scatter on the bottom of the baking dish. 

In a small bowl combine the ketchup, Worcestershire sauce, Tabasco, and water, mixing well.  Spoon the sauce over filling and bake for 35 minutes uncovered.  Remove the baking dish and distribute the cheese evenly amongst the peppers. 

Bake for an additional 5 minutes or until cheese is melted.  Serve immediately placing the matching top on each pepper and with a side salad. 

Wednesday, June 5, 2013

Grilled BBQ Chicken Pizza

I distinctly remember the first time I experienced BBQ chicken pizza at California Pizza Kitchen.  I had never had something so good in my life!  The combination of chicken and cheese on that buttery thin crust made me a lifetime patron of the chain restaurant!  Now whenever I get the urge for this treat, I can recreate it at home and save on all the calories.  This recipe easy to whip up on a weeknight and can easily be served alone or with a side salad.  Enjoy two slices for a 544 calorie meal!


1 large (10-12oz) boneless/skinless chicken breast
1 package Pillsbury thin crust pizza dough
1 cup Sweet Baby Rays Hickory and Brown Sugar BBQ Sauce (or sauce of your choice) - divided
1 cup low fat mozzarella cheese - divided
3/4 cup low fat cheddar cheese - divided
1 small red onion, sliced very thin
Kosher salt
Fresh ground black pepper
1/4 cup fresh chopped cilantro (optional)
Pam grilling cooking spray

Servings: 4 • Serving Size: 2 slices • Calories: 544 • Fat: 7.4 g • Carbs: 78 g • Fiber: 2 g • Protein 41.8 g • Sugar: 37.5 g

Heat your grill pan on medium-high heat and spray with Pam.  Butterfly your chicken breast and sprinkle generously on both sides with salt and pepper. Grill the chicken 5-6 minutes per side or until cooked through. 

Remove the chicken from the pan and slice into 1-inch cubes. 
Pour 1/2 cup of BBQ sauce in a small bowl and toss with the chicken, coating thoroughly. 

Spray your pizza pan with cooking spray and roll out the pizza dough to the edge of the pan.  Sprinkle 1/2 cup of cheddar cheese along the edges of the dough.  Next, spread the remaining BBQ sauce across the dough, up to the edge of the cheddar cheese crust.  Top the sauce with 1/2 cup mozzarella, followed by the chicken, sliced red onion, and remaining mozzarella and cheddar cheeses. 

Bake according to the package directions, which should be until the crust is a golden brown.  Remove from the oven and top with cilantro.  Serve immediately with a side salad or enjoy alone!