Broccoli, Cheddar and Ranch Chicken Calzones

Calzones are one of those items that I think are fun to make because the options are really endless with what kind of ingredients you want to stuff inside. Of course you can go with classic pizza options such a pepperoni and cheese, or lots of veggies, but this one particular recipe i found in my Cooking Light magazine sounded a little different so we gave it a try!

Now if you have lots of time on your hands and want to make homemade pizza dough, go for it! However, I do not have that kind of time, much less patience, so I went with store bought.

What you need:

• 1 Pillsbury Classic Pizza Crust
• 1/3 cup fat-free buttermilk
• 2 Tbsp minced fresh chives
• 2 Tbsp mayonnaise
• 1 Tbsp chopped fresh dill
• 1 Tbsp cider vinegar
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper
• dash of salt
• 2 minced garlic cloves
• 2 cups broccoli cut into small pieces
• 6 oz (or about 1.5 cups) chicken, chopped into small pieces
• 4 oz shredded nobly jack cheese
• 1 egg

Then:

• Mix buttermilk and next 8 ingredients together in a large bowl
• Either use a rotisserie chicken or cook chicken in some garlic until completely done
• Cook broccoli for about 2-3 minutes until slightly tender
• Next stir the broccoli, chicken and cheese into the buttermilk mixture
• Roll out your pizza dough and cut into 2 equal halves.
• Using a rolling pin stretch out each square making it a little thinner.
• Place half the mixture on one side of each dough square, fold the other side to meet and using a fork crimp the dough all around the edges to seal.
• Bake in the oven at 450 degrees for 10 minutes
• Beat 1 egg in a bowl and brush on the edges and on top of the calzone.
• Cook for an additional 10 minutes.

 

The important stuff (per serving):

Makes 2 calzones

• Calories – 416
• Fat – 13 g
• Carbs – 40 g
• Sodium – 711 mg
• Protein – 31 g

Spicy Garlic Buffalo Chicken Sliders

Everyone has their favorite buffalo sauce…whether its the traditional hot sauce, bbq, or a combination of two sauces together. Well, at our house its spicy garlic, a nice mixture of traditional hot sauce with garlic sauce and when I found a copy cat recipe for Buffalo Wild Wings spicy garlic sauce, I had to give it a shot. I decided to use it on pulled chicken sliders that are cooked in the crock pot. Now, I like to make the sauce a day before I am actually going to cook the chicken, its one of those things that the longer it sits, the better it is.

What you need (for the sauce):

• 1 cup Moore’s Original Wing Sauce
• 1/3 cup vegetable oil
• 1 tsp sugar
• 1 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp Worcestershire

Then:

• combine all ingredients in mixing bowl
• whisk for 1-2 minutes until completely blended
• simmer in saucepan for 20 minutes

 

What you need (for the sliders):

• Sweet Hawaiian Mini Sub Rolls
• 1 lb bonesless, skinless chicken breasts
• 2 Tbs butter
• your homemade sauce
• 1 ranch dressing seasoning packet
• ranch dressing (see my post “OMG Outback Ranch” and make your own!)

Then:

• place chicken breasts in crock pot
• sprinkle ranch packet on top
• pour half your sauce on top of chicken and cook on low for 7-8 hours
• remove chicken from crock pot and shred with 2 forks
• place back in crock pot, adding reminder of sauce and stirring well
• next place butter in crock pot and stir some more!
• serve on Hawaiian bun with ranch dressing (optional, but highly reccomended)

The important stuff (per serving):

Makes 7-8 servings

• Calories – 288
• Fat – 7.5 g
• Carbs – 40.7 g
• Sodium – 401.5 mg
• Protein – 15.6 g

 

Individual Pot Pie’s

Who doesn’t like chicken pot pie? Much less, who doesn’t like cute little individual chicken pot pie’s? These are extremely easy and a good hearty meal for this cold weather we have been experiencing!

What you need:

• 2 boneless, skinless chicken breasts (or use a rotisserie)
• 1-2 Tbl garlic powder
• 1 can chicken broth
• 4 Tbl flour
• 4 Tbl butter
• 1 1/2 cups milk
• carrots
• Pepperidge farm pastry cups

Then:

• I cooked my chicken in the crock pot all day so that when I got home it was ready to go. First pour some broth in the bottom of the crock pot, then sprinkle each side with salt, pepper and garlic powder. Cook on low for 8 hours.
• Cut carrots into small pieces. Boil in broth for 15 minutes, or until tender.
• In a saucepan melt butter over low heat.
• Once melted stir in flour, salt and pepper, stirring constantly until mixture is smooth.
• Remove from heat and gradually stir in milk.
• Heat until boiling, stirring constantly.
• Boil for 1 minute or until desired consistency, adding more milk as needed.
• Cut up/shred chicken into small pieces and stir into the flour mixture. Next add the carrots and stir until mixed completely.
• Bake pastry cups according to directions on package.
• Remove tops of the pastry cups and fill with chicken pot pie filling.

 

The important stuff (per serving):

Makes 8 servings (8 individual pot pies)

Calories – 389

Eggs Over Asparagus

I’ve said it before and ill say it again, I love the cast iron skillet and I’m not sure what I did before I had one. This breakfast is super easy and packed with protein, not to mention it has 3 of my favorite things, eggs, asparagus and goat cheese.

What you need:

• 6 spears of asparagus (obviously you can do more but 6 spears is typically a serving)
• 2 eggs
• goat cheese
• EVOO

Then:

• Heat olive oil in a cast iron skillet (or regular skillet) over medium heat.
• Cut off ends of asparagus and add to skillet along with a pinch of salt.
• Move asparagus around to coat it in EVOO and cook until tender, about 4-5 minutes.
• Spread asparagus out and crack eggs in the center. Cover and let cook until egg whites are firm and yolk is done to desired consistency.
• Sprinkle goat cheese over asparagus and eggs.

Huevos Rancheros, It’s Whats for Breakfast

Eggs and Mexican, whats not to love? During the week my breakfast usually consists of fruit, yogurt and granola or cereal, so on the weekends I like to indulge. Sometimes its just the classic, eggs, bacon, toast; sometimes the husband makes his famous French toast (if i’m lucky!), but this last Saturday it was heuvos rancheros!

Quantities for these can easily be adjusted, I just gave the ingredients for one.

What you need:

• 1 corn tortilla
• 1 egg
• 80 grams refried beans
• 1/2 oz queso fresco

Then:

•  Heat oven to 350 degrees
• Place tortilla on baking sheet, cook for 10-15 minutes, flipping the tortilla halfway through. Adjust time accordingly based on how crispy you want the shell.
• Meanwhile, heat beans in microwave.
• Fry egg to your desire, I like over easy, so that all the yoke yumminess pours out!
• Once tortilla is finished, place on a plate.
• Spread beans evenly over tortilla.
• Place your egg on top of the beans and sprinkle cheese on top.

PREPARE to be amazed at how easy and delicious it is! 

Sweet Sriracha Chopped Salmon Bowl

I know, I know, I cook a lot of salmon and orzo, sorry! Orzo is just so great because not only is it super easy, but you can add a variety of different things to it to make it different. This meal is great to make for dinner and save half for lunchtime next day, it re-heats nicely.

What you need:
– 2 salmon fillets
– 3 tablespoons maple syrup
– 2-3 teaspoons of Sriracha
– orzo pasta
– 1 tablespoon EVOO
– 70 grams baby spinach
– 1 oz goat cheese
– 6 white mushrooms

Then:
– Mix syrup and Sriracha together, set aside
– Cook orzo according to directions on the back
– In a medium to large pan sauté the baby spinach and mushrooms (chop them up if not already) with the EVOO
– Meanwhile brush one side of salmon with the syrup/Sriracha mix and place that side down over medium to high heat. Cooking at a higher heat will help give the salmon a nice glaze. Cook for about 2-3 minutes and then brush the top with the sauce and flip the salmon over. Continue this until salmon is cooked through.
– When orzo is done, drain and mix in with the spinach/mushrooms mixture.
– Stir in goat cheese and leave on low heat so that it melts and mixes in well.
– Next, stir the salmon into the orzo mixture using your utensil to break it into small pieces (the salmon should fall apart easily).
– ENJOY!

The important stuff (per serving):

Makes 4 servings

Calories – 617 (308.5 for half)
Fat – 31 g (15.5 for half)
Carbs – 40 g (20 for half)
Sodium – 472.8 mg (236.4 for half)
Protein – 46.8 g (23.4 for half)

Creamy Chicken Bacon Carbonara

I’ve decided I really like bacon. Not that it was something that was actually in question, but I mean really like it, and not just for breakfast, but on tacos, salads, wrapped around chicken, wrapped around pork and my new favorite…in pasta!

This chicken, bacon carbonara recipe might just be one of my favorites and I love how easy it comes together. On the plus side, out of all the different kinds of pastas I make this recipe ranks best in the nutrition category. A lot of pastas, especially with a homemade cream sauce, can have anywhere from 400-700 calories per serving and this comes in on the low end at 421 calories a serving (a serving of this recipe is a very decent size, you wont be sitting there thinking “Yeah one serving is 421 calories, but it was only 3 bites!”)

The following information is for 4 servings.

What you need:

• 2 eggs
• ¼ cup Heavy Whipping Cream
• ⅓ cup Parmesan
• ¼ tsp. Salt
• ½ tsp Red Pepper flakes
• 4 slices of bacon
• 1 small onion, chopped
• 2 boneless skinless chicken breast
• ½ lb pasta (spaghetti or linguine)

Then:

• I start by cutting up the bacon into bite-sized pieces and frying until crispy.
• While the bacon is cooking I chop up the onion and cut the chicken into bite-sized pieces as well.
• With 1 -2 Tbsp. of the bacon grease, sauté the onion and the chicken until the onions are translucent and chicken is fully cooked.
• Meanwhile, cook the pasta according to the box, drain, and reserve a little of the pasta water in case your sauce is too thick.
• Using a whisk beat the eggs, cream, Parmesan, salt and the red pepper together in a bowl.
• While the pasta is still warm, add to the onion and chicken mixture, stirring well.
• Pour cream mixture into the pasta, and stir over low heat for one to two minutes.  Do this on high heat, and you will make scrambled eggs!!
• Lastly stir in the bacon and serve with additional parmesan if desired.

Easy-Peasy Lemon Chicken Piccata

I love finding new chicken dishes to try, especially when they are easy to make and turn out delicious. I probably cook with chicken 4 out of 7 nights, so its always great to have something different on the menu.

For Christmas I got a couple of subscriptions to cooking magazines from my in-laws and my husband actually circled this one in the Food and Family magazine as one he would be interested in trying and it was a hit!

What you need:

• 3  lemons
• 4 boneless skinless chicken breasts (I used 2 breasts and cut each one into a thin piece, giving me 4 then slices of breast)
• 1/4 cup  Kraft Mayo with Olive Oil
• 22 RITZ Crackers, finely crushed
• 2 Tbsp.  EVOO
• 1/2 cup  low sodium chicken broth
• 1 Tbsp.  butter

Then:

• Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons.
• Coat both sides of chicken pieces with mayo, then cracker crumbs.
•  Heat oil in large skillet on medium-high heat. Add chicken; cook 2-3 min. on each side, just to brown and crisp up the ritz cracker crust.
• Transfer to baking dish.
• Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min., stirring occasionally.
• Next add butter and lemon slices, cook and stir on low heat 3 to 4 min.
• Pour lemon mixture over the chicken in the baking dish.
• Bake at 350 degrees for about 15 minutes, or until done (I broiled for last 3 minutes, just to really get a good crust).

I served over whole wheat linguine tossed with sautéed spinach and some olive oil.

The important stuff (per serving):

Makes 4 servings

Calories – 371
Fat – 22.9 g
Carbs – 15 g
Sodium – 530 mg
Protein – 29 g

Orange Chicken

I love Asian food, but let’s be honest…it’s not the healthiest option and often times we don’t even know all the ingredients that are added. Well, when you cook it yourself you can guarantee you know everything that goes in it. Usually I make stir fry inspired Asian dishes, switching up the protein, veggies and homemade sauces, but this time I decided to try something completely different and make orange chicken. It turned out really good, but be warned it was not the easiest recipe, it took a lot of time and made quite the mess!

To give credit where credit is due…I found the basis for my recipe from The Pioneer Woman.

What you need (for chicken):

– Vegetable Or Peanut Oil For Frying
– 4 whole Egg Whites
– 2 Tablespoons Cornstarch
– 2 Boneless, Skinless Chicken breasts, cut into bite sized pieces

What you need ( for the sauce):

– 1 cup Orange Juice
– 2 Tablespoons Soy Sauce
– 2 Tablespoons Packed Brown Sugar
– 2 Tablespoons Rice Vinegar
– 1/2 teaspoon Sesame Oil
– Dash Of Salt
– Dash Of Crushed Red Pepper
– 2 garlic cloves, minced
– 1 Tablespoon Cornstarch (additional)
– 1/4 cup Water

Then:

For the chicken:

– In a large bowl, whisk together the cornstarch and egg whites with a fork until frothy, about 1 minute. Add the chicken to the mixture and allow to sit for about 10 minutes.
– Heat about 2 inches of vegetable oil in a heavy-bottomed pot or cast iron skillet.
– In several small batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, about 2 minutes, or until light golden.
– Let the pieces drain on a plate lined with paper towels for 2-3 minutes. Then drop them back into the oil for 30 seconds to 1 minute to really give them that good crunch.

For the sauce:

– Combine the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper and garlic in a small nonstick skillet and whisk together.
– Heat until bubbling and starts to thicken, about 3-4 minutes.
– Whisk together the cornstarch and 1/4 cup water in a small bowl and gradually add a small amount of the cornstarch mixture to the sauce until it is your desired thickness.

For the finale:

– Toss the chicken in the sauce and serve over brown rice. (I sautéed my brown rice with some oil, a little soy sauce and fried egg)

Bacon Wrapped Asparagus with a Brown Sugar/Soy Glaze

Side dishes can get boring. Every week we have broccoli and asparagus,  it’s a staple in our weekly rotation…and don’t get me wrong we love them both, but sometimes you need a variation of the norm. Well, that’s exactly what I found when I made these bacon wrapped asparagus bundles!

What you need:

• Asparagus (I was cooking for 4 and bought 1 bunch of asparagus)
• Bacon
• 1 tablespoon soy sauce
• ½ cup brown sugar
• ½ cup butter
• ½ teaspoon Garlic salt
• ¼ teaspoon Pepper

 Then:

• Cut the ends off the asparagus
• Group about 4-5 pieces of asparagus together (with 1 bunch of asparagus I was able to make 8 of these)
• Microwave bacon for about 2 minutes (you will need as many pieces of bacon as bundles you are making)
• Let bacon cool and wrap around each bundle of asparagus, securing with a toothpick
• Combine soy sauce, butter (I cut into multiple, smaller pieces), sugar, garlic salt and pepper in a medium saucepan over heat until everything is melted and blended together, stirring occasionally
• Place asparagus bundles in a shallow pan and pour the sauce over top
• Bake at 350 for 30 minutes
• Transfer asparagus to a serving dish and drizzle the extra sauce left in the bottom of the pan over the top of the asparagus

This will be your new favorite way to prepare asparagus! The sauce kind of caramelizes the bacon and adds just enough sweet!