Smoothie Goodness

So I've been trying to be better to myself (in addition to dumping the pounds from my antidepressant...) and eating breakfast has come into the mix.  Now I have NEVER been a breakfast at breakfast kind of girl.  Any other time of day, I dig it.  But I can not really eat when I get up.
But alas, breakfast is super good for you.  So I have been using my food processor (works better than my smoothie maker believe it or not!) to make smoothies.

Of course, I found a great way to do it.  Usually you have your yogurt base - vanilla or plain.  MEH.  I turned it up a notch.  I use one Yoplait yogurt cup, about a cup of fruit and milk (no certain amount, just use til it is to your desired thickness).

Today I did mixed berry yogurt, mixed berries (blackberry, raspberries, blueberries, strawberries).  Another good one?  Blueberries and the blueberry acai yogurt.  And raspberry yogurt with raspberries... The list goes on.  But it is soooo delish!

I like this b/c I can sip my smoothie through a straw and still manage to do my makeup and get ready in the morning.  Much better than trying to blend shadow over a bowl of cereal.  ;)

Easy Feta Chicken Bake

This was soooo easy and simple, but really turned out tasty (even though my oven cycled up during the baking process and ever so slightly burnt it.  I hate apartments, darn thing has been replaced already and I DO use a thermometer in there.  Still no dice!).  I highly recommend this if you need something good with little prep time.  Takes 40 (I would recommend about 30-35) minutes to bake and voila!  

After a long day of pre-Spring cleaning, being able to throw the ingredients together, finish up some cleaning and have a tasty meal ready; FANTASTIC.  Oh, and did I mention?  150 calories (not sure how many the tomatoes and olives add, the Kraft website says 134)!!  Yup.  Easy and low cal.  Gotta love it.

Easy Feta Chicken Bake (with minor adaptions)

6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

1/8 cup diced sundried tomatoes*

1/8 cup diced Calamata Olives* (these two added really made it, IMO)
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.

DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese, olives and sundried tomatoes; drizzle with remaining 1 Tbsp. lemon juice. 

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Olive Garden - But Cheaper

I waited tables at Olive Garden for nearly 2 years. And there are just some dishes that I crave. I mean, lunch portion + discount... ate a frequent amount of Olive Garden! Honestly, almost more than any other restaurant. What can I say, I like carbs (and fully believe in the OLD SKOOL food pyramid - carbs give you energy!). 

So I dove in to my recently acquired Olive Garden recipes. Tonight I made one of my favorites. Garlic Herb Chicken con Broccoli. I meshed it with one other, to adapt it a bit. Turned out great. Almost like the original, and a hell of a lot cheaper. Can't beat that!

Garlic Herb Chicken con Broccoli - Olive Garden Copy Cat


Ingredients
3 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
2 tsp olive oil
4 oz. dry orecchiette pasta (I got mine at Sprout's - I'm sure Trader Joe's or Whole Foods would carry it as well)
1 C. heavy whipping cream
2 tbsp butter
3 tsp minced garlic
2 tsp cornstarch
3-5 C. broccoli florets
black pepper to taste
1/2 c Romano cheese
1/2 c dry white wine
Herb Mixture
2 tsp Dried basil, parsley, and rosemary
1/2 tsp Red pepper flakes
Black pepper to taste 

Instructions

Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside. 
Cook orecchiette in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot. 
Stir butter or margarine, and garlic into a sauté pan. Cook till garlic caramelizes, then add the cream, wine and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta. 
Stir chicken, Romano and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Romano cheese, and season with salt and pepper to taste.

Food Network Fun

I think I will be taking it easy tonight.  Watching Iron Chef America challenge, and later, Worst Cooks in America.  :)  Worst Cooks should be a blast.  And I LOVE that Nigella is judging Iron Chef.  Love her.

I have had a long lazy few days off, and actually been able to cook.  Back to my 11 hour work days tomorrow.  And that usually means Special K for dinner.  

Though, tomorrow Heroes comes back.  Which means, Pasta night.  Yup, every Monday my honey and I have pasta and watch Heroes (kinda helped kick off all the cooking madness.).  So if you like pasta, watch for the Monday blogs!!  

Dinner tonight?  Whataburger Chicken Strips.  Lazy is good sometimes.  No clean up.  :P  

Hope you're all off to a good start to the new year and decade. 

Spice it up!

I wanted to try a couple different things for dinner tonight.  I had a couple recipes I haven't tried yet, though I have had the green beans.  Being able to make them at home is great.  The combo of both the Chicken in Pobalno Cream sauce with Garlic Chile Green Beans, delish.  

I used the recommended 4 peppers in the cream sauce.  It took a lot of hitting that pulse button to make enough room in the food processor.  3 cups wasn't large enough this time.  :P  It turned out great.  And I used chicken tenders instead of the breasts, wonderfully juicy.  Gouda cheese worked great, and of course I threw a little extra on.  

Give it a try next time you want something a little different, or a little kick.  ;)

Chicken in Poblano Cream Sauce

Makes 4 servings

Ingredients:

3-4 poblano peppers (seeded and chopped)

½ cup milk

4 tbsp butter, divided in half

1 tbsp flour

1 cup Mexican crema fresca or heavy cream

4 skinless boneless chicken breast halves

1 cup grated manchego, jack or gouda cheese

Directions:

Puree peppers with milk until smooth.  Set aside.

In a medium saucepan over medium high heat melt butter and flour.  Cook, stirring, to brown lightly.  Add the chile-milk puree, stirring constantly with a wooden spoon or wire whisk until smooth.  Reduce heat, add 1 cup Mexican crema or heavy cream, and stir constantly until the sauce begins to bubble.  Remove from heat and add salt to taste.  The sauce may be made a day in advance and refrigerated.

Preheat oven to 350°.  Melt 2 tbsp butter in a large skillet over medium high heat, and sauté chicken breasts 4 minutes on each side.  Place them in a greased baking dish, pour the poblano cream sauce over all, and top with 1 cup grated manchego, jack, or gouda cheese.  Bake uncovered, 20 minutes, or until the cheese is golden and bubbly.

Poblano cream sauce - VERY green.

 

Dramatically Seared Green Beans with Garlic and Chiles

 Serves 4

 

2 Tbsp. canola or peanut oil

1 lb. green beans, trimmed

3 cloves garlic, minced (1 Tbs.)

1/4 tsp. to 1/2 tsp. red pepper flakes, optional

 

Heat large, deep skillet or wok 2 minutes over medium heat. Add oil, and swirl to coat pan. Increase heat to high, wait 30 seconds, then add green beans and a big pinch of salt. Cook 3 minutes shaking the pan or using tongs to turn and move beans so they cook quickly and evenly. Stir in garlic and red pepper flakes, if desired, and cook 1 minute more, stirring constantly, or until beans are crisp-tender.