Food

Balsamic Chicken & Kale Pita “Pizza” (THM FP)

I’ve missed you! I have been busy eating garbage food since Thanksgiving (just being honest here) and so I had no new recipes to share with you. I decided to get my act together for the new year, so I started a THM Fuel Cycle. It’s just a more pure version of the THM eating plan, minus cheese and nuts, and with a set way to eat for two weeks. You can learn all about it in Chapter 28.

I always find myself struggling on the fuel pull days. Those of you familiar with the plan will know what I mean. Fuel pull means no significant source of carbs OR fat. You are really asking your body to burn up your own stores. Food choices get really limited and meals can become challenging.

Yesterday I was looking for something yummy and filling to eat, and I came up with this! I hope you enjoy it. I didn’t take a any extra photos, so I hope you can get the general idea. You can absolutely adapt this recipe to be an S meal, or even an E with a little more effort. I will post ideas after the main recipe. But when you can have a delicious FP, I say go for it! I am calling it “Balsamic Chicken &  Kale Pita Pizza.”

photo (14)

Ingredients:

  • 1 Joseph’s Pita
  • 1 Light Laughing Cow cheese wedge
  • 3 oz boneless chicken breast, baked and cubed
  • 2-3 large handfuls of raw kale, torn into small pieces
  • 1 medium roma tomato, diced
  • 1 clove fresh garlic, minced
  • 2-3 Tbsp fat free balsamic dressing (I used Maple Grove Farms)
  • salt, pepper, oregano to taste

Pre-heat the oven to 400°.  Mix the chicken, kale, tomato, garlic, balsamic dressing and seasonings in a medium bowl until well combined. Set aside and let it marinate while the oven heats up. Spread the laughing cow cheese over the pita and place it on a baking sheet. Pile the yummy chicken and veggies on top. Bake for 12-15 minutes until the pita is crispy and everything has had a chance to get nice and toasty.

I called this a pizza, but in reality, you will probably need a fork to eat it. It was scrumptious and my hubby loved it…he ate TWO!

Variations:

To make this an S, add real mozzarella or other cheese on top. You could probably also add olives for added flavor.

To make this an E, you could ditch the pita and use Gwen’s easy bread dough for the crust. I would pre-bake the crust and then proceed as planned.

Bon apetit!

Advertisements
Cooking · Food

Amazing Zoodles

I promised a post yesterday about zoodles (zucchini noodles), but I got busy with a bunch of other things and never got around to it. Sorry! If you have cable (or TV with commercials), you have probably seen the ads for the vegetti, which makes noodles out of vegetables. If not, no worries! I found it for you:

I have been coveting a vegetti for a while now, because I love zucchini, and pasta dishes are not something I eat with wheat pastas anymore. Dreamfields turned out to be a big, fat lie, so I was right back to chunking zucchini or using spaghetti squash. Spaghetti squash is awesome, by the way, but not quite the same as real pasta in texture.

Alas…my amazing, wonderful, spectacular friend, Melissa, bought me a Paderno vegetable spiral slicer last week for my birthday. This is infinitely superior to a vegetti, so I consider myself very blessed and grateful, indeed!

Image Courtesy of Amazon
Image Courtesy of Amazon

I have already used this baby THREE times since Saturday. I have eaten five whole zucchini in this time, smothered in chunky garden sauce and a little bit of ground turkey. On my agenda this week is alfredo sauce with grilled chicken breast. Why? BECAUSE I CAN. Guilt-free, veggie noodle deliciousness!

As you can see, the zoodles are very spaghetti-like, perhaps a bit thicker. You can use other vegetables, but I have a healthy obsession with zucchini and I really like saying, “zoodles.” If you can eat potatoes and sweet potatoes, there are other blades to make curly fries. YUM!

IMG_8491

IMG_8493

You can eat the zoodles raw, but they are also a breeze to cook. If you like them with a bit of crunch, sautee them for about 5 minutes at medium-high heat with a little drizzle of EVOO. If you want them softer, toss them in the microwave and steam for 4 minutes, drain the excess water before adding sauce.

Your choices for topping these are endless. Zoodles pair beautifully with all kinds of meats, sauces, and seasonings. Zucchini is flexible like that. Needless to say, I am in LOVE!

Cooking · Food

Braised Leg Quarters with Brussels Sprouts

I whipped this up last night in a frenzy of “oh crap, I took meat out to thaw but forgot to put it in the crock pot.” I am sure I am not alone in that. I had good intentions, but a busy morning, and it was nearly dinner time before I realized I never started dinner. It was a happy accident, however, because this dinner was really yummy.

I am not technically sure if I am allowed to call it braised, but I am going with it. Just humor me. 😉

Ingredients:

  • 4 chicken leg quarters
  • 3-4 Tbsp olive oil
  • 1 cup chicken broth
  • 2 packages Brussels sprouts
  • 1 medium onion, sliced
  • 8-12 garlic cloves (or more, go crazy!)
  • Salt, pepper, paprika, oregano to taste*

 

Preheat your oven to 375. Add the olive oil to a skillet and heat it up. Season the leg quarters well, and then fry them in the oil to nicely brown the skin. This is a bit of work, but the end result is really, really yummy. You don’t want pale, unseasoned skin…trust me.

photo 2

 

While you have those frying, add the Brussels sprouts, garlic, onion, chicken broth, and some more seasonings to a dutch oven or other covered baking dish. I used my Pampered Chef Deep Baker.

photo 1

photo 3

Arrange your browned leg quarters on top, cover, and bake for one hour. I set my timer for 40 minutes and started a batch of red quinoa during the last 20 minutes of cook time. The flavor was pretty awesome on this and the chicken was tender and delish. I will definitely be making it again, because getting my kids to rave about Brussels sprouts was a major win. Also, it’s pretty easy. Ten minutes of effort and then sitting around waiting for it to finish.

photo 4

YUM!

Cooking · Food

Chicken, Kale, & Kidney Bean Soup (THM E)

I have been working on a pretty simple (but very delicious) soup recipe for a while now. It’s a healthy, super-food-packed soup that is an E meal, if you are a Trim Healthy Mama. If you are just health conscious, it’s good for everyone!

 

photo 1

 

 

The cast of characters:

  • 2 cups cooked, diced chicken
  • 2 small onions
  • 1.5 cups of chopped carrots
  • 2 cups cooked kidney beans (probably two cans if you buy canned beans
  • 1 can of artichoke hearts, drained
  • 8 cups of broth (I used a mix of homemade and store bought)
  • seasonings to taste (sea salt, pepper, chopped garlic, paprika, chili powder, fresh oregano, rosemary, and basil
  • 2 cups of kale (just before serving ONLY)

I used my food processor to chop the carrots and onion. Throw all of the ingredients except the kale into a large pot and bring to a boil. Reduce the heat to low, cover, and let simmer for at least one hour, but I prefer two. I enjoy the flavors having a chance to really meld. Stir occasionally. Five minutes before serving, add the kale. Serve nice and hot with a side salad.

photo 2

 

For a printable PDF, click the image below. 🙂

Chicken Kidney Kale Soup