Sirloin and Summer-Vegetable Kebabs with Gorgonzola Port Sauce

Hey everyone!! Hope you all had a fabulous holiday last week! So, guess what!? It’s my birthday this month. We won’t talk about how old I am. Not that I’m ashamed of it, and NO!! I’m not sensitive at all about it. Even if now I’m only going to be 2 years away from turning the be 3.0. Ugh!! How did I get so old so fast. And is it normal that I still feel 16 in my mind? Well, I guess it’s true what they say. “You are only as old as you feel.” And just to set things straight, I still feel like a teenager. So we aren’t gonna talk about my waxing old in years.

But, guess how spoiled I am 🙂 This is my early birthday present!! Ah!! Love it! It’s a charcoal grill and smoker! Yes, you might be thinking at this very moment, “What kind of girl wants a grill/smoke?” (And yes, I just referred to myself as a girl, cause the age thing is a bit tender.) Well, this girl!! I’ve been wanting one since before Christmas, and unlike other smoker/grill combo’s, this thing was actually pretty affordable. And by affordable I mean, I didn’t have to sell any of my major organs to feel guilt-free in asking for it.

I’m also really excited cause, well lets just be honest, I’ve put on a couple pounds since my cruise. Ok, less like a couple pounds, and more like 5. Damn cruise!! I was doing so good not eating an obnoxious amount of sweets, and that thing totally ruined me. So now, it’s time to buckle down and get back into my routine of healthy eating to cut these pounds. Not that I plan on not making sweets, but I just don’t plan on eating a whole lot of them. Too, I’ve been wanting to put more hardy meal on here for so long. So here is my motivation 🙂 Enjoy and hoping you an amazing Monday!!

Printable Recipe

Sirloin and Summer-Vegetable Kebabs
     1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
     2 tablespoons balsamic vinegar
     1 tablespoon soy sauce
     1/4 teaspoon freshly ground pepper
     1 medium zucchini
     1 small yellow summer squash
     1 onion
     1 red bell pepper
     Olive oil

Gorgonzola Port Sauce
     1/2 cup mayonnaise
     1/2 cup sour cream
     2 ounces gorgonzola cheese
     1/8 teaspoon kosher salt
     1/2 teaspoon ground black pepper
     1 teaspoon chopped garlic
     1 1/2 teaspoons port wine
     3 teaspoons milk

Marinate beef sirloin tips in balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.

Prepare sauce by combining all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (Sauce will stay good for 5 days)

Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Drizzle olive oil over kebabs and grill for 7 to 8 minutes per side. Serve kebabs immediately with sauce.

Printable Recipe

Kebab recipe from www.marthastewart.com. Sauce recipe from www.wafb.com.

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Roasted Chicken with Fennel and Lemon

So, I’m really bummed that my chicken didn’t come out golden brown like in the picture, but oh well. I even made this recipe twice to see if maybe I could get it there. But still now luck. The second time I made this recipe, though, I made some changed. I had never tried fennel before, and I love trying new things, but, I hate black licorice. Hate it!! And strangely enough, fennel taste like black licorice. Don’t think I’m crazy. It really does!

So the second time I made this recipe, I substituted the fennel with 1 large white onion and 1 large red onion. Is it called a red onion? or purple onion? Anyways, you get the hint. Point being, I liked the recipe 20 thousand times more with the onions rather then the fennel. The onion caramelizes as the chicken roasts, and develops this sweet and savory flavor that goes amazing with the chicken and the gravy. So that would be my suggestion unless you love fennel. Other then that, this recipe is amazing and super easy!! Enjoy!

Printable Recipe

Roasted Chicken with Fennel and Lemon
     1 (4-pound) whole roasting chicken
     1 tablespoon fresh chopped oregano plus 1 sprig fresh oregano
     2 sprigs fresh marjoram
     2 garlic cloves, minced, plus 2 garlic cloves, smashed
     1 tablespoon olive oil, divided
     1 cup dry white wine
     1 lemon, cut in half
     1 large fennel bulb, trimmed and cut into 8 wedges, plus some of the fronds
     1/2 teaspoon sea salt
     1/4 teaspoon freshly ground pepper
     Herb Pan Gravy (recipe below)

Preheat oven to 400 degrees F.

Rinse chicken inside and out, removing all inside parts; cut off any excess fat, and pat dry.

Combine chopped oregano, marjoram, minced garlic, and 1 teaspoon olive oil in a small bowl.

Place chicken in a large roasting pan on a roasting rack, breast side up. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place oregano mixture beneath skin on breast and drumsticks.

Pour wine over chicken and into the pan.

Rub the inside cavity of chicken with lemon, squeezing juice over and around outside of chicken.

Place lemon halves, 2 fennel pieces, smashed garlic cloves, and sprig of oregano in cavity of chicken. Add 1 cup water to pan. Add remaining fennel and fronds to bottom of pan. Pour remaining 2 teaspoons olive oil over breast, and add salt and pepper.

Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Roast at 400 degrees F for 1 hour or until thermometer registers 175 degrees F, basting every 20 minutes with pan liquid.

Remove chicken from oven and let rest 15 minutes. Transfer chicken to serving platter. Place a zip-top plastic bag inside a 2-cup glass measure. Pour dripping from pan into bag; let stand 10 minutes. (Fat will rise to top.) Seal bag, and carefully snip off a bottom corner or bag. Drain dripping into a small bowl, stopping before fat layer reaches opening; discard fat. Reserve drippings for Herb Pan Gravy. Serve chicken, fennel, and lemons with Herb Pan Gravy.

Makes: 4 servings

Herb Pan Gravy
     2 tablespoons butter
     2 tablespoons all-purpose flour
     1 tablespoon fresh marjoram or oregano leaves, chopped
     1/4 cup dry white wine
     1 cup chicken broth
     1/8 teaspoon sea salt
     1/8 teaspoon freshly ground black pepper

Heat butter in a small saucepan over medium-low heat until it melts; add flour, and cook stirring about 2 minutes or until flour turns light brown. Add marjoram, and cook, stirring constantly, 1 minute.

Add wine and chicken broth, and cook, stirring constantly, 1 minute. Add reserved drippings from above chicken recipe to the flour mixture, whisking constantly, until mixture begins to boil. Stir in salt and pepper. Spoon over the chicken, and serve immediately. If the sauce gets too thick, add a little more or the pan juices of chicken broth.

Makes: about 1 cup

Printable Recipe

Recipe from Cottage Living “Our Best Recipes” Magazine.

Roasted chicken with fennel and lemon
1 (4-pound) whole roasted chicken
1 tablespoon fresh chopped oregano plus 1 sprig fresh oregano
2 sprigs fresh marjoram
2 garlic cloves, minced, plus 2 garlic cloves, smashed
1 tablespoon olive oil, divided
1 cup dry white wine
1 lemon, cut in half
1 large fennel bulb, trimmed and cut into 8 wedges, plus some of the fronds
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Herb Pan Gravy (recipe below)
Preheat oven to 400 degrees F.
Rinse chicken inside and out, removing all inside parts; cut off any excess fat, and pat dry.
Combine chopped oregano, marjoram, minced garlic, and 1 teaspoon olive oil in a small bowl. Place chicken in a large roasting pan on a roasting rack, breast side up. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place oregano mixture beneath skin on breast and drumsticks.
Pour wine over chicken and into the pan. Rub the inside cavity of chicken with lemon, squeezing juice over and around outside of chicken. Place lemon halves, 2 fennel pieces, smashed garlic cloves, and sprig of oregano in cavity of chicken. Add 1 cup water to pan. Add remaining fennel and fronds to bottom of pan. Pour remaining 2 teaspoons olive oil over breast, and add salt and pepper.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Roast at 400 degrees F for 1 hour or until thermometer registers 175 degrees F, basting every 20 minutes with pan liquid.
Remove chicken from oven and let rest 15 minutes. Transfer chicken to serving platter. Place a zip-top plastic bag inside a 2-cup glass measure. Pour dripping from pan into bag; let stand 10 minutes. (Fat will rise to top.) Seal bag, and carefully snip off a bottom corner or bag. Drain dripping into a small bowl, stopping before fat layer reaches opening; discard fat. Reserve drippings for Herb Pan Gravy. Serve chicken, fennel, and lemons with Herb Pan Gravy.

Makes: 4 servings

Herb Pan Gravy
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon fresh marjoram or oregano leaves, chopped
1/4 cup dry white wine
1 cup chicken broth
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Heat butter in a small saucepan over medium-low heat until it melts; add flour, and cook stirring about 2 minutes or until flour turns light brown. Add marjoram, and cook, stirring constantly, 1 minute.
Add wine and chicken broth, and cook, stirring constantly, 1 minute. Add reserved drippings from above chicken recipe to the flour mixture, whisking constantly, until mixture begins to boil. Stir in salt and pepper. Spoon over the chicken, and serve immediately. If the sauce gets too thick, add a little more or the pan juices of chicken broth.

Makes: about 1 cup

Printable Recipe

Orange Rolls



Hey Everyone!! K, so if you read my last post, I’ve been in a weird funk of not wanting to post or cook lately. Which is totally not like me, so I’ve been trying to figure out what the problem is. Well, after getting a couple more comments on posts, I’ve figured it out. (Warning: I’m gonna be venting. So if this bugs and you just want to read about the recipe, jump down to the last paragraph before the ingredient list.) So, here is my problem… I started this blog for fun, cause I love to cook, and I wanted to keep basically like an ongoing journal of my progress and recipes I’ve made. Well, then I started getting follower, which was cool and fun, cause I never thought people would want to read what it was I had to say.


In the beginning, I always got positive feedback, BUT lately with the more followers I get, I’ve been starting to get some really rude comments. Part of this problem is, I just need to be thicker skinned, cause I really do take things very personal… but guys come on. You know who you are. Comments like this are not appreciated, “(link to dictionary) It’s VOILA. Not wallah. Using words like that makes you sound like a 12 year old.”


K, I’m just going to add this disclaimer. I’m not an English major. Nor did I like English as a subject much, so I do the best with what I got. If this bothers you, sorry. This is just me, and no one is making you read my posts. Don’t get me wrong, I love having the followers. And I appreciate all of the support so much cause I really love meeting you all and hearing from you, but as of right now, I have my blog where anyone can comment. Both anonymous or with your e-mail address. Cause, I really don’t want to discourage people from commenting. I love hearing from most of you with your questions and feedback on the recipes. But if people don’t stop using the anonymity as a mask to be completely uncalled for, I’ll be changing that.


And all I’m gonna say is, Everyone please be courteous. I am a person. I have feelings, and it’s my blog. I don’t need a thousand people telling me how they think I should run things. Really, it’s sucking all the fun out of it for me. I have tried to lay out everything so that it is as convenient to everyone as possible, but it’s still just a blog I have thrown together, and I am a complete computer idiot. So cut me some slack, please.


Now that I feel like I have unintentionally scolded somebody :/ lets move on to funner, happier things. Like these rolls!! Yumminess! Love these. I’ve been in a bread baking mood, and I love oranges. So when I saw this recipe in my Cooking Light cookbook, it was calling my name. Oh my heck!! So addicting (you have been warned). I had 3 all by myself. Ok, fine! It was more like 5 or 6, but who’s counting (ahem). Anyways, they are amazing. Enjoy 🙂


P.S. I have no clue why this post is so spaced out? So sorry if this bugs. I can’t figure out how to fix it.


Printable Recipe


Orange Rolls
Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind


Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream



To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.



In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture.



Beat with a mixer at medium speed until smooth.



Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture.



Beat until smooth.



Add 4.5 ounces flour (about 1 cup) to yeast mixture. Stirring until a soft dough forms. Turn dough out onto a floured surface.



Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).



Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)



Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle.



Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end.



Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.


Preheat oven to 350 degrees F.


Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.



While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly.



Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.


Recipe from Cooking Light Comfort Food.


Printable Recipe

Orange Rolls

Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt

1 large egg, lightly beaten

15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind
Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream
To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes. In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture. Beat with a mixer at medium speed until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture; beat until smooth. Add 4.5 ounces flour (about 1 cup) to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 350 degrees F.
Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.
While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.

Smoky Chicken Cacciatore

I don’t know if I told you all this yet, but me and my hubby just celebrated our 9 year anniversary Feb. 19th. When we got married everyone told us not to go a honeymoon and to just save our money, so we did and since have always regretted not taking that chance to go somewhere really neat together. Over the years we have taken a few small trips here and there, but nothing big. So this year we are going to take a big trip.

I have never been on a cruise, and my husband has. One of the only things he’s done that I haven’t. So he demanded that he take me one. We’re leaving April 6th and I will be gone for a whole week with no kids or responsibilities. Yeah, I could get used to that 😉 Not to mention, I guess the food is amazing, so… to be honest, that’s really what I’m looking forward to.

So the moral of this story of mine is, I have to get my beach body ready. We’re going to the Caribbean, so I’m going to be in a bikini most of the week and want to be able to eat whatever I want. Meaning, most of my dinners for the next couple of weeks need to be on the leaner side. Don’t stress, I can’t go more then a few days without making some kind of a desserts, but, this is why I’m putting this, not so pretty, but super flavorful low calorie meal on here.

There is really only so many times that I can have baked chicken, and this gives an amazing twist to chicken. It’s even more low calorie if you either don’t serve it over the rice, or if you serve it over brown rice instead, since white rice turns right into sugar in your system. Or so I’m told. But, this meal is packed with flavor and is super fast and easy!! Enjoy!

Smoky Chicken Cacciatore
     1 large white onion, diced
     1 large red pepper, diced
     2 garlic cloves, minced
     3 tablespoons balsamic vinegar
     4 boneless skinless chicken breasts, cubed
     1 teaspoon black pepper
     1/2 teaspoon garlic salt
     1 tablespoon all-purpose flour
     1/4 cup Fontinella cheese, grated
     1/4 cup Gruyere cheese, grated
     1/2 – 3/4 teaspoon liquid smoke, per taste
     cooked rice

First, start cooking your rice.

Add diced onion, red pepper, and minced garlic to a large saucepan and saute over medium heat until onions start to turn translucent. About 2 – 3 minutes.

Add balsamic vinegar and saute for another minute.

Turn up the burner to medium-high heat and add the chicken, pepper, and garlic salt. Cook until chicken is done throughout, about 5 minutes.

Push the chicken/onion mix to the side, and add flour onto liquid at the bottom of the pan. Stir for a minute or two to allow the liquid to thicken. Add grated cheeses and stir in till you can no longer see it. Turn off the heat and add the liquid smoke. Make sure to stir it in so that the taste is even throughout. Let chicken sit for a minute to cool and let flavors combined. Serve over cooked rice.

Printable Recipe

A FoodSnots Original

Jambalaya with Shrimp and Andouille Sausage

Finally home!! It was such a fun weekend, but man oh man, it was so nice to sleep in late this morning and to sleep in my own bed last night! We didn’t get called up in The Price is Right 😦 but it was still a super fun experience being in the audience. Here are some fun picture from this weekend:

At Bubba Gump’s Shrimp

“I mustache you a question”

Waiting to get in The Price is Right!!

Such a fun weekend, with such a fun group of girls!! But it’s good to be home with my babies, and I seriously missed my own cooking. It’s fun to eat out and all, but!! there is only so much junk food one can take. Not to mention, I like having control of what I put into my food. And since I have done nothing but eat crap this weekend, time for some low calorie meals!!

We’ll start out with this one! I’ve been dying to try a Jambalaya recipe, because it’s all over Food Network, and everyone is always saying how amazing it is. It is pretty amazing!! Tons of flavor. The only thing I wasn’t the hugest fan of was the shrimp, but I’m a snob when it comes to seafood, so don’t listen to me on this issue. This was delicious!! And I love how much flavor this dish packs for being low in calories. Definitely a must try recipe!! Enjoy!

Jambalaya with Shrimp and Andouille Sausage
     1 tablespoon olive oil
     1 cup chopped onion
     1 cup chopped red bell pepper
     1 tablespoon minced garlic
     6 ounces andouille sausage, sliced
     1 cup uncooked long-grain white rice
     1 teaspoon paprika
     1 teaspoon freshly ground black pepper
     1 teaspoon dried oregano
     1/2 teaspoon onion powder
     1/2 teaspoon dried thyme
     1/4 teaspoon garlic salt
     1 bay leaf
     2 cups fat-free, lower-sodium chicken broth
     3/4 cup water
     1 tablespoon tomato paste
     1/2 teaspoon hot pepper sauce
     1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
     1/2 pound peeled and deveined medium shrimp
     2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and next 7 ingredients.

Cook for 2 minutes.

Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Yield: 4 servings (serving size: 1 1/2 cups = 426 calories).


foodsnots.com


Printable Recipe


Recipe from Cooking Light: Comfort Food.

Cheese and Chicken Shells

Happy Monday!! I know what your thinking, “Monday”… Blah!! I agree. I have a thousand and one things that I have put off all weekend to get to, but I’m trying to be optimistic. Especially cause the girls in my family, and a couple old friends, are going on a girls trip this weekend!! Which means I have to have my house completely in order so I can leave, but in being optimistic, I’m so excited for the trip!! We are off to Hollywood for a weekend of giggling, fun, and my sister got us into The Price Is Right!! Ah!! Should be so fun! I will let you guys know if by some stroke of fate, I actually get chosen.

Should be a fun weekend, but I wanted to really quickly post this super easy scrumptious meal before diving into my mountains of “Monday” work. This recipe is so yummy, and low calorie!! Gotta try! Enjoy 😉

Cheese and Chicken Shells
     12 jumbo pasta shells
     1 1/2 cups pasta sauce
     2 large egg whites, gently beaten
     1 1/2 cups part skim ricotta cheese
     4 ounces chicken, cooked and diced
     1 cup frozen spinach (chopped) thawed (drain all excess water)
     2 teaspoons garlic powder
     1 tablespoon oregano
     1 tablespoon chopped basil
     3/4 cup part-skim mozzarella cheese, shredded
     1/3 cup grated parmesan cheese

Preheat oven to 350 degrees F.

Cook shells in boiling water according to the directions on box. Rinse with cold water and set aside for later use.

Lightly spray a 9 x 13 pan with cooking spray and spread 1/2 cup of pasta sauce evenly over the bottom of the pan. Set aside.

For Filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 cup of mozzarella cheese and parmesan cheese.

Fill each shell with mixture and place filled shells in the baking dish on top of sauce.

Spread remaining sauce on top. Sprinkle with remaining cheese, salt, and pepper to taste. Bake for 30 minutes.

Printable Recipe

Recipe from weightwatchers.com

Crusted Honey Mustard Chicken

Since I’m gonna be MIA tomorrow and Saturday for my race, I wanted to quickly add this post. This recipe is super yummy and I love the fact that it’s low calorie. I feel like it’s always so hard to find good alternatives to just plane baked chicken.

And to top it off, it’s also a total comfort food with the crunchy breading and delicious sauce! Enjoy!!

Crusted Honey Mustard Chicken
     Cooking spray
     2/3 cup lite honey mustard dressing
     1/8 teaspoon table salt
     1/8 teaspoon black pepper
     2 teaspoons dill, freshly chopped
     1 medium uncooked scallion, finely sliced
     1 cup cornflake crumbs
     1 pound uncooked boneless skinless chicken breast, four 4 oz pieces

Preheat oven to 425 degrees F. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields: 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

Printable Recipe

Recipe from weightwatchers.com.