Today’s breakfast was fast, easy, healthy, and used leftovers! Fast, easy, healthy are pretty much the qualities I look for in cooking a perfect meal, and I was able to use some extra grilled chicken from earlier in the week. Be still my thrifty, beating heart. Here’s an idea for how to use those summer leftovers of your own- don’t forget that steak would work well, too!
1 leftover chicken breast, heated and cubed
Half an avocado, sliced
Pico de gallo
Shredded cheese of your choice
Whisk 2-3 eggs for the first omelette. Pour into heated omelette pan. Cook until edges are firm, then lift edges with a spatula to allow runny egg to flow under and cook. Sprinkle with cheese as desired, and add half the cubed chicken. Fold in half. Cook for a minute more, then slide onto a plate, garnishing with avocado and pico de gallo. Repeat and serve. Delicioso!
As we ate this morning, the possible moral dilemma of eating chicken and eggs at the same time came up. Is it wrong? The chicken, the egg? Together? Like a really delicious punch line to the classic joke? We didn’t decide. Probably out of guilt, since we had polished off both chicken and egg. I can say that if it is wrong [and topped with buttery avocado] I don’t want to be right. Enjoy!
Hello! I haven’t posted in a while- we’ve been moving into and getting settled in our new home! It’s been a very exciting month, but moving always means meals out and cereal for dinner for a while. Instead of posting bowls of Kashi and soy milk, here’s the first meal I cooked in our new kitchen:
CHICKEN THIGHS BRAISED IN MARINARA
Whipped this up the other night when I was craving taco-style flavors but needed to enjoy them in a healthy way. It’s quite simple, and you could substitute other veggies or a different grain to fit what you have available in your pantry. This made quite a bit of food, so remember that the recipe can be halved easily. Enjoy!!
MEXICAN CHICKEN & QUINOA PROTEIN BOWL
- 1- 1 1/2 lbs chicken breasts
- 2 tbsp canola oil
- 3 tbsp homemade or store-bought taco seasoning
- 1 green bell pepper, diced
- 1 large onion, diced
- 1 can pinto beans, drained
- 1/2 cup water
- 4 cups quinoa, cooked according to package directions (I used Bob’s Red Mill)
- Salsas, cilantro, sour cream or greek yogurt to top Read More
Okay, so this is my more nutritious and virtually fat-free version of a home style favorite, chicken and rice (I’m always after comforting, rich-tasting dishes that won’t burst our belts). This has everything you need in one bowl- lean meat, healthy carbs, lots of veggies, and a TON of flavor. And as with traditional homey dishes, it just tastes better and better when served left over.
For times when you need to make a healthy, complete meal that can be stretched for days, this is a great bet!
- 1 package boneless, skinless chicken thighs, trimmed of fat (1-1 1/2 lbs)
- 1 leek, well-cleaned and white/light green parts chopped into rings
- 3 cups carrots, small dice
- 3 cups onion, small dice
- 3 cups celery, small dice
OR two large containers produce department pre-chopped mirepoix or soup starter, equalling 5-6 cups of veggies
- 1 tbsp reduced sodium chicken base (or 1-2 tsp bouillon if you don’t have base)
- 3 c water
- 2 bay leaves
- 1 tsp dried thyme
- Cracked black pepper
- 2 cups milk, divided
- 3 tbsp flour
- 1 bunch parsley, finely chopped
- 2 bags Steamfresh fully-cooked frozen brown rice…. MAN, I love those things
Surprise, surprise… another busy night and the need for a quick dinner. After speaking to my mother on my way home, I was compelled to make her tuna casserole; upon arriving home, I realized I had ingredients for a new spin on this old favorite. Ladies and gentlemen, I present to you: lotsa chicken casserole! Behold the chickeny goodness:
LOTSA CHICKEN CASSEROLE
(uber adapted from Anne Rivas)
- 2 cans Trader Joe’s white meat chicken, rinsed and drained
- 1 can healthy request cream of celery
- 1 can healthy request cream of mushroom
- 2 cups frozen peas and corn, slightly thawed (I used about 2 cups). You could just as easily use other veggies here; spinach and artichokes sound delish!
- 10 oz whole wheat egg noodles
- Cracked black pepper
- Parmesan cheese
Preheat oven to 350. Bring a large pot of water to boil; add noodles and cook for about 6-8 minutes, until quite al dente. *Under-cooking the noodles a bit here is no sin, as they’ll be baked later, and no one likes mushy noodles. Read More