Prosciutto Wrapped Chicken with Sage and Apples

Fall in SoCal is a finicky thing. It usually takes awhile to actually start feeling the cooler weather. Sometimes that’s October and sometimes that’s December. Usually, it begins as cold in the morning and evening but still hot in the afternoon. It’s annoying.

For me, who is obsessed with the season, Fall begins right after Labor Day. I wait patiently for the weather to cool even just slightly (I’ll take low 70s) so as to tackle my long awaited list of yummy Fall recipes: Chili, soup, roasts… pumpkin spice and everything nice.

Today is the Autumnal Equinox, which marks the first official day of Fall. I thought it would be the perfect time to share a recipe I just came up with last week. I recently started an herb garden which contains, among others, sage. Now, sage is a very Fall flavor, so I’m just looking for ways to incorporate it into my meals before Thanksgiving. Here’s one I came up with and it was super delicious!

Prosciutto Wrapped Chicken with Sage and Apples

2 chicken breasts, halved lengthwise

Fresh Sage leaves (some whole and about 1 tsp finely minced)

Thin sliced prosciutto (enough to wrap around your chicken)

1 apple, diced (whichever kind you like, just not Granny Smith. I used Fuji.)

½ diced yellow onion

½ cup low-sodium chicken stock

¼ cup Dry white wine (optional. Can use more chicken stock if you prefer)

Salt & Pepper to taste

Olive oil

Cut your chicken breasts in half lengthwise. Try to get them as much the same thickness as possible. Sprinkle with a little pepper. I wouldn’t salt them because prosciutto is pretty salty and you don’t want to over do it.

Place fresh sage leaves (the whole ones) on each piece of chicken. I used about two per piece. Wrap each chicken prosciutto. Again, I used about two to three slices per piece.

In skillet over medium heat, add the olive oil. Brown each piece of chicken for about 5 minutes on each side, or until almost cooked.

 

Remove the chicken and add the onion, apple, and minced sage. Saute until just starting to soften. Add the chicken stock and wine (if using). 

 

Bring to a boil for a couple minutes and add the chicken back in. Reduce heat and cover. Simmer for about 7-10 minutes or until the chicken is cooked through and the liquid is slightly reduced. Season with salt and pepper to taste.


Serve the chicken topped with the apples and some of the cooking liquid.

 

Happy Fall!!!!!!!

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Breaded Fish Tacos

As much as I’m wanting it to be Fall, it is not. As much as I wish we were sipping hot drinks in our comfy sweaters and listening to rain fall outside, we are not. As much as I wish there were a chill in the air, there most definitely isn’t.

I put my fall decor up in my house, but it is still very Summery. So while we wait for chili season to come, we can still enjoy some more warm weather-friendly cuisine, like these fish tacos.

Living in SoCal, fish tacos have been a staple of Mexican cuisine. There is some debate on whether they orginated in San Felipe or Ensenada, Mexico, but there is total agreement on the deliciousness of these exports.

There are probably a hundred ways to make fish tacos, but here’s one way I came up with:

Breaded Fish Tacos

1 pound halibut or other sturdy white fish, cut into 1″ strips
1 lime juiced and zested
2 cloves garlic, minced
1 cup milk
1 cup panko breadcrumbs
salt and pepper to taste (about 1 tsp or so of each should be fine)
1/4 cup dried coconut, ground up finely
olive oil
1/4 cup plain nonfat greek yogurt
1 avocado
coleslaw of your choice (I really like the mango jicama slaw from Trader Joe’s for this)
Small flour tortillas (soft taco size)

Cut the fish and pat to dry.

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In a shallow dish, add the milk, garlic, & lime juice; mix. In a second shallow dish, add the breadcrumbs, lime zest, ground coconut, salt & pepper.

Dip the fish into the milk, then the breadcrumbs until coated.

Add the olive oil to a skillet over medium high heat and cook for about 4-5 minutes on each side, until golden brown and cooked through.

In a bowl, mix together the greek yogurt and avocado with about 1tsp salt.

Toast up your tortillas over the stove flame until slightly charred. Add your fish, avocado yogurt “cream”, and coleslaw. Enjoy!

Muffin Tin Frittatas 

Anything I can do to ease mornings is a top priority for me. Even on the weekends, it’s a way to make things much easier, especially when the kids are in sports. 

I have had mixed success with freezer breakfasts, but I feel these little guys worked out quite well. Also, they are very easy to customize to your preferences!

Muffin Tin Frittatas

10 eggs

1 cup milk

Cooked Mix-ins: diced peppers, onions, bacon, sausage, cheese… the possibilities are endless!

Salt and pepper to taste

Whisk together the eggs and milk. Set aside.   

In a muffin tin sprayed with non-stick spray, add any mix-ins you like. Make sure to leave room for the egg mixture. Ladle the eggs over the top of the mix ins.



Bake at 350 for about 20 minutes or until set.

 

Can eat right away or let them cool and freeze them. They can be reheated from frozen in just a couple minutes and will last for about a month in the freezer.

 

Instant Pot Tropical Chicken & Rice

I know I’ve sung the praises of my Instant Pot before, but here I go again! I really think there is a learning curve with this gadget and I think I may be on the verge of really figuring it out. It is so perfect for busy day meals or days when I forgot to take meat out of the freezer. For me, those days are usually one in the same! I’m terrible at meal planning. 
 

That’s actually not true. I’m great at meal planning. What I’m bad at is meal follow through.

Anyway, this was a super easy and quick recipe that I will definitely be making again. I use the term recipe lightly.

Throw two chicken breasts in the Instant Pot. Top with one 12oz jar of Trader Joe’s Island Salsa (or any other tropical salsa you may find). Fill the jar up a little more than halfway with water and pour that into the Instant Pot with the salsa and the chicken.

 

Make sure the vent is closed and select manual and set the timer to 20 minutes if the chicken is frozen and 7 minutes if it is thawed.

When it’s done, shred the chicken but leave it in the juice that generates so it can soak up the flavors.

I topped mine with a mango sauce found in this recipe here: http://www.epicurious.com/recipes/member/views/honey-lime-chicken-with-mango-sauce-52430181

Serve with brown rice and broccoli or any other veggie you like.

Skinny Nachos

Other than cheeseburgers, I’m pretty obsessed with nachos. I mean, how can you beat a plate of really good nachos? The chips, the melted cheese, the chicken (or other meat), sour cream and guacamole. Beans? Yes please. It’s got it all.

My absolute favorite nachos are from Yardhouse. I could eat them at least once a week. I tell everyone about these nachos. Unfortunately, they clock in at a whopping 2,460 calories.  

Yes, I know you are supposed to share them, but even when it’s just my husband and I, that’s still 1230 calories each. Also, I’m not a huge fan of sharing food. I like my food to be my food. You can have some when I’m done. Plus, it messes up the check at the end of the night.


Anyway, I had to come up with something to get my nacho fix. The other day I was looking in my fridge planning lunch. The kids had their turkey and cheese sandwiches and I was *thisclose* to making that for the hubby and myself as well. Then I saw we had leftover turkey taco meat and the lightbulb went off.
SKINNY(ISH) NACHOS!!! They were delish. There’s not a real recipe here because that’s the beauty of nachos: Freedom. Make as much as you want, put whatever toppings you want. Just keep in mind that the ingredients I use are why I can call them skinny. Make all the substitutions you want, but be wary of whether or not you start to lose the “skinny” in the title.

Preheat your oven to 375 degrees.

On a baking sheet lined with parchment paper, lay out a layer of Blue Corn Tortilla Chips (I used the Trader Joe’s brand that includes quinoa, chia seeds, and sprouted amaranth). 


Top that with a layer of taco meat. I used leftover turkey taco meat, you can really use any taco/tex-mex flavored meat you like here. Top that with a layer of cheese (I used low fat three cheese blend from Trader Joe’s). 


If you wanted to add beans, you can do that at this point as well.

Bake the chips/cheese/meat mixture at 375 for about 8 minutes or until the cheese is melted and the meat is warmed through.

Top with whatever you want to top it with. I cut up some cherry tomatoes and added a heaping scoop of guacamole. I also used plain nonfat greek yogurt in place of sour cream.

Instant Pot Turkey Meatloaf 

When it’s 90 degrees outside, one of the last things you want to do is turn on your oven to make dinner. That’s when I will either fire up the grill outside or pull out my Instant Pot. 

I’m sure by now most of you have heard about this wonderful kitchen gadget, so I won’t go on and on, except to again how much I love it. 

Recently I wanted meatloaf, but turning my oven on for over an hour did not sound appealing. I did a little searching and decided to try it out in my Instant Pot.

It turned out great! It was super moist, which is hard to achieve with turkey. My husband said it was probably the best meatloaf he’s ever had. And it cooked in half the usual time, which made me a happy woman! 

Turkey Meatloaf 

1 bell pepper, chopped (or 3-4 mini peppers) 1/2 yellow onion, chopped

3 cloves garlic, minced

Olive oil 

1-1/2 pounds ground turkey 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 cup Parmesan cheese (or nutritional yeast)

1/4 cup panko breadcrumbs 

1 egg

Salt and pepper to taste

BBQ sauce if your choice 

In a skillet, sauté the onions, peppers, and garlic in some olive oil until soft. 

Add veggie mix to the ground turkey, garlic powder, onion powder, Parmesan, panko, and egg. Mix until well combined. 

If using an Instant Pot, add 1 cup of water and insert the grate. Form the mixture into a loaf on a piece of foil. Fold the edges up forming a bowl-like shape around the loaf. 


Place on the insert. Set timer to 20 minutes. Let natural release for 10 minutes, then quick release.


Move the meatloaf to an oven proof dish with the foil and pour BBQ sauce over the top. Place under the broiler for about 5 minutes. 



Enchilada-Stuffed Poblanos

I think sometimes healthy or ‘clean’ food gets a bad rap. Many assume that it has to be bland and boring. Plain chicken and steamed broccoli, coming up! But in my research I’ve quickly learned that is not at all true. You can eat healthy food that still tastes good. Focus on flavors and quality and you’re in the money. Look at not just calories, but carb, sugar, and protein counts as well. Make substitutions when you can. You can still have your favorites just by making swaps to lower the bad and raise the good in your meals.
 

And don’t let anyone tell you not to add a little cheese. Like in this dish below.

*Note: I used leftover pulled pork from the 4th of July. You can use chicken, turkey, beef; shredded, chopped, ground. Leftover or fresh made. All vegetarian, even. Whatever floats your boat. This is also a great make-ahead dish. I would suggest adding seasoning to whatever meat you use, especially if you are making it fresh as opposed to using leftovers.

1-2 tablespoons olive oil

½ yellow onion, diced

3 cloves garlic, minced

½ tablespoon cumin

½ tablespoon chili powder

½ bag frozen corn

1 can low-sodium black beans, drained and rinsed

1-2 cups worth of whatever meat you are using (see note above) Eyeball this to your preference.

1-1/2 cups enchilada sauce, divided (homemade or store bought; use what you like)

Salt and pepper to taste

5 poblano peppers (make sure they are nice a fat, not too skinny)

Shredded cheddar cheese

Over an open flame on the stovetop, char your poblanos. Put the charred peppers in a plastic bag and seal. Steam for about 10-15 minutes.

Please ignore my messy stovetop!

Meanwhile, in a skillet over medium heat, saute the onions and garlic in the olive oil until soft and fragrant. Add in the cumin and chili and mix together. Add in the corn and black beans. Mix all veggies together and cook until corn is thawed and the mixture is heated through.

 

Add the cooked meat to the veggie mixture along with ½ cup of the enchilada sauce. Let simmer until warmed through. Add salt and pepper to taste.

 

While the filling is simmering, take the poblanos out of the bag and wipe the skin off with a paper towel, careful not to tear the pepper. The skin should just wipe right off.

Cut each pepper in half and remove the stem and seeds. You should have two pieces of pepper that look like leaves.

 

Pour ½ cup of enchilada sauce in the bottom of a 9×13 baking dish. Spoon a healthy amount of the filling into each pepper half and place in the baking dish. 

Pour the remaining ½ cup sauce over the top of the stuffed peppers and top with cheese.

 

Bake at 350 covered in foil for 15 minutes. Remove the foil and bake for another 10 minutes.

 

They may not be the prettiest looking dish, but they are super tasty! 


Enjoy!