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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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.

Chicken Fajita Bowls with Mexican Cauliflower Rice

So I’m pretty active on Instagram. I’m not the best at taking pictures of my food, so I really love scrolling through people’s Instagram feeds with beautiful food pictures. I try. I like to think I’m getting better at it, but still. Taking lovely food shots is not my forte.
 

One of my favorite types of pictures are when people do food bowls. I don’t know if this is a new trend or if it just photographs well, but they are so beautiful. The food is organized so cleanly and is usually very colorful. I can’t get enough of them!

All that was said to introduce this Chicken Fajita bowl I recently made. I’ve made similar things before and I swear I posted them on here, but I guess not. Which just means I need to make them again so I can post them again and practice taking better pictures of them! See, it all works out.

This is a super easy weeknight meal that is totally family friendly and can be customized to your tastes.

Chicken Fajita Bowl

Makes enough for 2-4 bowls, depending on how much you put in them

 

Mexican Cauliflower Rice:

– 2 tablespoons Olive oil

– ½ onion diced small

– 3 cloves garlic, minced

– 1 bag riced cauliflower (I used the 12 oz bag from Trader Joe’s)

– 1 ½ tablespoons (or so) of tomato paste

– ½ tablespoon each garlic powder, onion powder, cumin, chili powder

– Salt to taste     

Bowls:

Mexican cauliflower rice (you can use regular rice or Mexican rice if you want)

Shredded chicken (I used a rotisserie chicken from the grocery store)

½ purple onion, sliced

½ each red, orange, and green bell pepper, sliced

Shredded cheddar cheese for topping

Plain non-fat greek yogurt for topping

Guacamole or avocado slices for topping

Place the onion and bell pepper slices on a parchment-lined baking sheet. Toss with some olive oil and a sprinkle of salt and pepper. Roast at 375 for about 20 minutes.

Meanwhile, make the Mexican cauliflower rice:

In a skillet over medium heat, add the olive oil, onion, and garlic and saute until just starting to soften. Then add the cauliflower rice and cook for about 7 minutes until cooked through. Add the seasonings and tomato paste and stir together until well mixed.

 


Once the rice and veggies are ready (either the cauliflower rice or whatever rice you want to use), you can assemble your bowls.

 

You can be fancy and do layers and sections and organize the whole thing by color or whatever. Or, if you are not planning on taking a photo and you couldn’t care less what your bowl looks like before you eat it because you are just going to mix it all up anyway, you can just throw everything together and have at it.

As long as it tastes good, who care? You do you, love.

Grilled Spinach Pesto Chicken

I’ve recently discovered that my entire family loves pesto. My husband has always liked it. I’m a bit late to the pesto game, only discovering how good it was a few years ago. My super picky 7-year-old just started liking it, and my almost 4-year-old has always liked it. Well, she used to love it, then she stopped loving most things. Now we are trying to get her back into her “eat anything” mode. 
 

One time, I made her pasta with pesto and I told her to just try it. She took a bite and I said, “See, that’s not bad at all!” She agreed with me and now she often requests that I make her “the pasta that’s not bad at all” :0)

What I love so much about this pesto is that it is mostly spinach. I also use walnuts (you can use any nut), which adds another layer of nutrition. I’ve made it before, but I’ll post the recipe again.

Spinach Pesto

In a blender, add the following (all eyeballed):

½ bag of prewashed baby spinach (about 3 oz or so)

1 big bunch of fresh basil

½ cup of walnuts

3-4 cloves garlic

½ cup parmesan cheese

Hefty pinch of salt & a sprinkling of pepper

Olive oil

Put everything in the blender. Start with about ½ cup olive oil and then you can add more as needed based on the consistency you want. 

 

Let the blender do its thing and ta-da! Pesto! Isn’t that green color gorgeous?!


You can use this in so many ways. For this meal, I cut two chicken breasts in half lengthwise to get four thinner pieces. Then I coated each piece in some of the pesto and let it marinade for about 20 minutes. You can do this longer, even overnight. You could also do this in a freezer bag and freeze the whole kit-n-caboodle. Then you’ll have premade pesto chicken ready whenever you want it.

 

When I was ready, I just grilled the chicken for about 7 minutes per side over medium-high heat.   

 

Serve with more pesto on top.

If I had mozzarella on hand, I think this would be delish with a couple tomato slices on top of the chicken, then place some sliced mozzarella and put the chicken under the broiler for a couple minutes until the cheese melts. Maybe even add a drizzle of balsamic glaze! Oh my mouth is watering already…

Chicken Tortilla Soup

I’ve probably made chicken tortilla soup too many ways to count, but this one is by far the easiest. Also, my husband said this was the best chicken tortilla soup I’ve ever made, so, you know, it comes with raving reviews! 

When it comes to soups, I much prefer a thicker, creamier soup over a broth-based one. I’ll make an exception for French Onion. I’ve never really been a fan of chicken noodle, even. I find it pretty bland most of the time, and even “good ones” are boring to me. I do, however, love chicken tortilla. When done right, it boasts so much flavor. It’s total comfort food.

I’ve posted a version I made before on this blog, but like I said, this one is so incredibly easy, I had to share it. It’s also really healthy, so that’s more points in the plus column!

It wasn’t my intention to make this soup really spicy, but it was. You can adjust as necessary, for example using regular diced tomatoes in place of the fire roasted one since they usually come with green chiles in them. 

Also, I used baked blue corn tortilla chips: they contain 20% more protein than yellow or white, they are less starchy, they are a more complete protein source, and they have much lower glycemic index. Plus, their blue color comes from anthocyanins which are the same antioxidants found in berries. Need more? They have a sweeter, nuttier flavor than white or yellow corn as well. And they make your food look pretty. You should be able to find them anywhere.

Chicken Tortilla Soup

1 15oz can fire roasted tomatoes

1 poblano pepper, roasted, peeled, and seeds removed (if you don’t want to do all this, just use a small can of diced green chiles)

½ onion, chopped

4 cloves garlic, minced

olive oil

1 tablespoon chili powder

½ tablespoon cumin

Salt and pepper to taste

Vegetable broth, to texture preference

1 15oz can black beans, drained and rinsed

1 ½ cups roasted corn

2 chicken breasts, cooked and shredded

In a skillet with some olive oil over medium heat, add your onions, garlic, chili powder, cumin, and a little salt and pepper and saute until soft and fragrant. Pour mixture into a blender and add the can of tomatoes (juice and all), the poblano, and the vegetable broth. I didn’t put an amount for the broth because it depends on how thick or thin you want your soup. Adjust as needed for your preferences. Blend until smooth.

In the same skillet you used for the onions and garlic, add a little olive oil over medium heat. Add your beans, corn, and chicken. Stir around until heated through and the corn isn’t frozen anymore. For the corn, I use the roasted corn from the freezer section at Trader Joe’s. You can always use fresh and char it up yourself, or you can just use regular frozen corn. It really doesn’t matter as long as it’s in there.

 

Add the chicken mixture to the tomato mixture and serve for a nice hearty soup! Top with some cheese and avocado and tortilla chips.

Quick and Easy Chicken Stir Fry

A super easy and quick way to get in a healthy meal is to do a stir fry. This is another non-recipe recipe. Well, it’s sort of a non-recipe; the sauce has measurements, but everything else is completely interchangeable. 

And technically, the sauce can just be a bunch of things thrown together too. That’s how I ended up with this one. Or even store bought.

A little background: Stir frying is a Chinese cooking technique where the ingredients are cooked in a small amount of very hot oil while being stirred in a wok. If you don’t have a wok, that’s fine; you can accomplish the same end result in a skillet. A wok is nice to use because it’s shape lends itself well to high-heat cooking. The smaller area at the bottom produces a hot area to allow the food to sear and then the food can be pushed up the sides to continue cooking at slower rate while more food is added to the hot bottom. The high-heat cooking helps the ingredients to retain their color, texture, and nutritional value. This style of cooking dates back to the Ming dynasty. At the time, wood and charcoal used to fire stoves was expensive, so the stir fry method allowed people to cook quickly without wasting fuel. By the early 1900s, most Chinese kitchens were equipped with wok ranges.

Stir frying was brought to the US by Chinese immigrants around 1820. In 1945, a cookbook called How to Cook and Eat in Chinese was written by Buwei Yang Chao and introduced the term “stir fry” which is a rough translation of the Chinese term for the technique “ch’ao”. By the 1970s, stir frys were widely popular since they were healthy and quick, allowing families with busy schedules to still have a family dinner.

And that leaves us where we are today. I think stir frying is a method that most people use, especially when trying to get a quick meal on the table. And who isn’t trying for that?

You can use any sort of meat you want, or make it vegetarian. You can use any sort of veggie you want. You can use vegetable oil, peanut oil, canola oil. You can add any herbs and spices that your heart desires. You can add a sauce or don’t add a sauce. The possibilities are quite endless.

For this stir fry, I used 1 pound of chicken cutlets because they are thin and cook quickly. I used the veggies I had on hand, which were leeks, purple onions, bell peppers (red, orange, and yellow), carrots, collard greens, and broccoli. I would have added zucchini too, but I completely forgot I had one. I also added a lot of garlic. Just try to make sure everything is roughly the same size.


I started with some oil in the pan and let it get hot. I added my carrots first because those take longer to get soft. After a few minutes, I add the rest of the veggies. When they were almost soft, I added the garlic and some salt. Once all the veggies were pretty much cooked, I pushed them up the side of the wok and added a little more oil and the chicken, which I had cut into small pieces and seasoned with salt and pepper. 


Cook until done and then mix the veggies back in. If you are using a skillet instead of a wok and don’t have the space to move the veggies to the side, you can remove them to a plate and add them back in when the chicken is done.

While the chicken is cooking, mix up your sauce. There are probably hundreds of stir fry sauces available, but this is what I just randomly put together and it was yummy:

¼ cup coconut aminos (you can use reduced sodium soy sauce if you’d rather, but the aminos add another layer of healthy ingredients)

A small splash of fish sauce

1 tablespoon toasted sesame oil

A splash of lime juice

Salt and pepper

1 tablespoon or so of cornstarch

Whisk together and when ready, add to the stir fry. Let it come to a boil and it will start to thicken up.

 

Serve over rice, preferably brown rice.

Start to finish, this is a very fast meal. The cooking part is especially quick, so I highly recommend having all the ingredients cut up before you begin.

 

One Pot Buffalo Chicken Pasta

When I’m in a hurry but still have to make dinner, it’s so easy to want to hit up the Chick-Fil-A drive thru. But my wallet and waistline thank me when I buckle down and hit up my pantry and fridge instead.
 

One pot meals are so great because, hello, if I don’t have time to make a big meal, then I definitely don’t have time to do dishes! This one is particularly great because it is LOADED with protein and fiber, which is excellent for weight loss and overall healthy eating.

You can make this with regular pasta and regular cream cheese, but keep in mind that it won’t be as healthy or as protein-packed.

This is another in my line-up of No Recipe Recipes.

1 box Banza Penne (chickpea pasta. I’ve mentioned it before. It is so great! I hardly ever go back to regular pasta!)

A couple spoonfuls of Greek Yogurt Cream Cheese (You can get Green Mountain Farms brand at Sprouts and Kroger/Ralphs has a store brand as well)

Cooked, shredded chicken

Frank’s Buffalo Sauce (this is the only one on the market that I can find that is zero calories)

Bleu cheese crumbles (optional)

Boil the pasta per package directions and drain.

While the pasta is hot, add the cream cheese and stir until melted and saucy. Add the chicken and mix in.


Add however much buffalo sauce you want based on your heat tolerance. Try a little at a time and taste to see what you like. Some people like it super hot and some just a little, so go with your preference.


If you are the type of person who likes moldy cheese, go ahead and add some bleu cheese crumbles to yours. I do not, thank you very much, so I left mine as is.

 

This was really yummy and satisfying. It only took about 10 minutes, and I only had to wash one pot!