Friday, April 29, 2011

Quick Chicken Cordon Bleu

From Eating Well's collection of Simple Chicken Dinners, here is a quick and easy recipe for Chicken Cordon Bleu.

To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.

"This is one of my favorite Eating Well recipes ever! I used chopped Prosciutto bits and Gruyere, and baked it more like 15 mins. Everyone loves this and it is just too easy to make to not put it into regular rotation on our dinner menu....

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon chopped fresh parsley or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham (about 1 ounce)

Preheat oven to 400°F.
Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

NUTRITION 275 calories; 13 g fat ( 4 g sat , 6 g mono ); 97 mg cholesterol; 4 g carbohydrates; 34 g protein; 1 g fiber; 327 mg sodium; 259 mg potassium.
Exchanges: 4 1/2 lean meat, 1 fat

Tuesday, April 26, 2011

Grilled Curried Chicken Cutlets Over Asian Rice-Noodle Salad

Chicken dinners are the easiest go to when you need to make dinner quickly-check out Ladies Home Journal'scollection of Beat the Clock chicken recipes; check out this recipe for Grilled Curried Chicken Cutlets Over Asian Rice Noodle Salad. I know I will definitely be trying this one; it looks so good!

Grilled Curried Chicken Cutlets Over Asian Rice-Noodle Salad

Makes: 6 servings
Prep: 20 minutes
Start to Finish: 30 minutes


  • Vegetable oil, for grill
  • 1 pound chicken cutlets
  • 3/4 cup well-shaken buttermilk
  • 2 teaspoons curry powder
  • 1 tablespoon finely chopped garlic
  • 1 package (8 oz.) Asian medium rice-flour noodles (banh pho)
  • 8 cups boiling water
  • 2 scallions (green parts only) cut into 2-inch-long thin strips
  • 1/2 seedless cucumber, seeded and cut into 2-inch-long matchsticks
  • 1/2 cup bottled Asian chili sauce
  • 3 tablespoons fresh lime juice, plus wedges
  • 4 tablespoons coarsely chopped fresh mint leaves, plus sprigs for garnish
  • 4 tablespoons coarsely chopped salted roasted shelled pistachios


1. Preheat grill and lightly oil rack. Rinse chicken and pat dry. Whisk together buttermilk, curry, and garlic in a shallow glass dish; season with salt and pepper. Add chicken, turning to coat, and marinate at room temperature, 15 minutes.

2. Meanwhile, soak noodles in boiling water until softened, about 10 minutes. Drain and rinse under cold water; drain well. Toss together noodles, scallions, cucumber, chili sauce, juice, 2 tablespoons mint, and 2 tablespoons nuts; salt and pepper to taste, for noodle salad.

3. Grill chicken over moderate heat, turning once, until cooked through and golden brown, 4 to 5 minutes depending on thickness of cutlets. Transfer to a cutting board and slice. Divide noodle salad among 6 serving bowls. Top with chicken and sprinkle with remaining 2 tablespoons mint and nuts. Serve with lime wedges and garnish with mint sprigs. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6 servings
  • Calories315,
  • Total Fat (g)4,
  • Saturated Fat (g)1,
  • Cholesterol (mg)45,
  • Sodium (mg)271,
  • Carbohydrate (g)47,
  • Fiber (g)2,
  • Protein (g)20,
  • Percent Daily Values are based on a 2,000 calorie diet

Sunday, April 24, 2011

Bake for the Cure: Tradition Chili at The Adventures of Paul and Natalie

Back in October, Natalie from The Adventures of Paul and Natalie posted a chili recipe from the Susan G. Komen Bake for the Cure collection of recipes. I love chili, so I save any chili recipe that I can find.

Tuesday, April 19, 2011

Chili Rubbed Steaks and Pan Salsa

After work, the last thing that anyone wants to do is wait for dinner to be made; most people go for the quick and convenient which generally is the least healthy option. We're all guilty of it. Eating Well has a collection of quick and healthy dinners that might be able to help alleviate this and add some flavor to your nights.

Chili-Rubbed Steaks & Pan Salsa

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

"I added jalapeño and onion to the salsa. Then just as it got done i added some left over pineapple cubes with a small amount of pineapple juice. It was awesome =) "

2 servings

Active Time: 20 minutes

Total Time: 20 minutes

8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro

Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.

Per serving: 174 calories; 9 g fat ( 3 g sat , 4 g mono ); 60 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 20 g protein; 1 g fiber; 336 mg sodium; 421 mg potassium.

Nutrition Bonus: Zinc (27% daily value), Vitamin A (20% dv), Vitamin C (15% dv).

Exchanges: 1 vegetable, 3 lean meat

Saturday, April 16, 2011

Slow Cooker Apple Crisp from Mom to Bed By 8

Teri from Mom to Bed By 8 posted a recipe for Slow Cooker Apple Crisp that looked to die for...I added this to reasons why I need to buy a slow cooker ASAP

Wednesday, April 13, 2011

Potato and Tomato Frittata from Katydid and Kid

I am personally not a fan of eggs, but I stumbled over this recipe for Potato and Tomato Frittata at Katydid and Kid a while back and it intrigued me.

She writes:

My husband is quite fond of breakfast for dinner, though I often forget about this option, despite the deliciousness and simple elegance of omelettes. Last night, with our pantry begging for me to go to the grocery store, I thought, "why not make a frittata for dinner!" We had a half-dozen eggs, some fresh tomatoes and some potatoes that needed to be used up, so why not.

Friday, April 1, 2011

Chewy Nut Bars

This recipe from Women's Day for Chewy Nut Bars is a great sweet protein snack that would be perfect for a little pick me up before the gym or just to prepare for the rest of the afternoon.

Chewy Nut Bars Recipe

Recipe Ingredients


    • 1 box (18.25 oz) devil’s food cake mix
    • 21/2 sticks (1 1/4 cups) butter, melted
    • 1 large egg
    • 2 tsp vanilla extract


    • 3/4 cup light-brown sugar
    • 3 large eggs
    • 1/4 cup light corn syrup
    • 2 tsp vanilla extract
    • 1 cup each (4 oz each) pecans, cashews and hazelnuts, coarsely chopped
    • 1½ cups (9 oz) semisweet chocolate chips

Recipe Preparation

    1. Heat oven to 350°F. You’ll need a 15 x 10-in. rimmed baking sheet lined with nonstick foil. Let foil extend above pan on both ends.

    2. Crust: Beat all ingredients in a large bowl with mixer on medium speed 1 minute or until blended. Spread evenly in pan.

    3. Bake 15 minutes or until crust has risen and then fallen in center. Cool completely in pan on a wire rack

    4. Topping: Whisk brown sugar, eggs, corn syrup and vanilla in a medium bowl until smooth. Stir in nuts and chocolate chips. Spread evenly over crust.

    5. Bake 35 minutes or until center no longer jiggles when pan is gently shaken. Cool 25 minutes in pan on a wire rack. Lift foil by ends and slide onto a cutting board. Cut lengthwise in 4 strips and crosswise in 8 to make 32 bars. Peel off foil.

    Planning Tip: Refrigerate airtight with wax paper between layers up to 3 days.

  • Nutrition Facts
  • Yield 32 bars
  • Servings 32
  • Amount Per Serving
  • Calories 272
  • Total Fat 18g
  • Saturated Fat 7g
  • Cholesterol 47mg
  • Sodium 212mg
  • Total Carbohydrates 27g
  • Dietary Fiber 2g
  • Protein 3g