Sunday Cooking goodies

Baked Chicken and Peppers! #recipes

I'm trying to break the habit of eating out after work,  and are looking for healthy meals that  my pickier eater "hubby"  will also like.  Bet this would also work with the Turkey left overs! 

Ingredients

3 lbs chicken breasts or thighs, boneless & skinless
1 large garlic clove, grated
1/2 tsp himalayan pink salt
Ground black pepper, to taste
1 medium onion, finely chopped
10 brown mushrooms or 2 portobellos, chopped
2 large bell peppers, chopped
1 tbsp coconut or avocado oil
1 cup hard cheese like mozzarella or marble, shredded

Directions

Preheat oven to 425 degrees. Rinse chicken and if using breasts cut in half lengthwise. In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices.
In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add onion and saute for a few minutes, stirring occasionally. Add mushrooms and saute for a few more minutes, stirring occasionally. Add bell peppers and saute for 5 more minutes, stirring.
Remove chicken from the oven and turn broiler on High. Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too) and top with cheese. Broil for 5 minutes or until cheese is melted. Serve hot with rice, quinoa or veggies.

Spice up your Caesar Salad

Love the idea of Spicing up a Salad,  

Introduction

A spicy Cajun twist to the familiar Caesar salad.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 1

Ingredients

• 1/2 large boneless,skinless chicken breast
  cajun spice (to taste)
• hot sauce (to taste)
• 2 cups Fresh Express American lettuce blend
• 2 tablespoons reduced fat Caesar salad dressing
• 2 tablespoons grated parmesan cheese 
• 
  

Directions

1. Sprinkle spice and hot sauce on chicken breast, catering to your own taste, and grill chicken on skillet or grill (chicken is done when it is no longer pink).

2. Toss lettuce, dressing, and chicken to evenly distribute throughout salad. Add Parmesan cheese to taste, and serve.

Makes 1 serving.

from Spark.com 

Who Loves Cucumbers! You need to try this.

Over and over again I read that Cucumbers are healthy for you,  especially if you're trying to eat healthier and loose some of that extra weight.

Of course the picture drew me in,  as I love Cherry Tomatoes and Cucumbers and who can say NO to cream cheese?  I was hooked.  I will be making these for the next family gathering and my next Jordan Essentials team event (will exchange with Lite cream cheese) -  think that they're going to be a hit!

INGREDIENTS

• 4 large English cucumbers
• 1 pint grape tomatoes
• 1 (8 oz) block cream cheese, at room temperature
• 1 small (5.3 oz) container plain Greek yogurt
• 3 tbsp fresh dill, minced
• 1 tbsp powdered Ranch dressing mix (such as Hidden Valley)

 INSTRUCTIONS

1. Slice cucumbers into rounds, about ½-inch thick. You can leave the skin on, peel them, or partially peel them for a striped look. Slice grape tomatoes in half (or quarters, if large) and set aside.
2. In a bowl, combine cream cheese, Greek yogurt, dill and Ranch dressing powder. Mix thoroughly. You can use an electric mixer, but you can also do this by hand.
3. Transfer the cheese mixture to a piping bag (if you don’t have one, you can use a large Ziplock bag with a corner snipped off).
4. Pipe the cheese mixture onto the cucumber rounds, then top with a cherry tomato half!