Lemon Basil Chicken

My summer quest is to find some healthy recipes that I can be quickly prepared and that are low in calories. I need meals that I can make during the school year when I don't have a lot of time to get dinner on the table. Here is find #1. The original recipe was for scallops so I made it a chicken recipe and added a few of my own touches.

1 lb chicken breast (boneless skinless- fresh or frozen)

1 large lemon

3/4 cup white wine

1 tablespoon crushed garlic

1 tablespoon garlic powder

1 cup chicken broth

1 tablespoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon wonder flour

1 cup fresh spinach

1 cup sliced mushrooms

handful of fresh basil leaves chopped

I used frozen chicken "tenders" (if you use fresh chicken slice into strips) and poach the chicken in the wine, chicken broth, garlic, worcestershire sauce, salt, pepper, juice from 1/2 of the lemon. Grate the lemon peel and add to the poaching mixture. If this is not enough liquid to cover the chicken, add a little more chicken broth. Poach the chicken for about 15 minutes over high heat or until fully cooked. Remove the chicken from the liquid and pour it into a saute pan. Add the mushrooms, spinach, garlic powder and the juice from the rest of the lemon to the liquid and cook over medium high heat until the mushrooms are tender and the spinach is fully cooked. Add the basil. Make a well in the middle of the pan and add the flour to the liquid slowly stirring constantly. Mix everything together and continue to cook over medium high heat for about 5 minutes stirring constantly. Pour the mixture over the cooked chicken and serve. Could be served over rice or pasta.

one serving of chicken is 4 oz and it is 256 calories.

Pineapple Soda

If you like pineapple juice you will like this recipe. I make it every time I buy a pineapple and it makes me feel like I am getting the most for my money.

When cutting the pineapple, cut off the leaves from the top (only the leaves) and discard. Then cut off the top, the bottom and all the skins. Cut the rest of the fruit from the core. Take all the "skins" and the core and put into a large stock pot (about 5 quarts). Add about 4 quarts of water. Add about 4-5 cups sugar (or to your own taste). Put on the stove over a high heat and let it boil stirring occasionally. Let it cook down until it is about 1/2 the liquid. Let cool and strain. Osmel likes to drink it straight, but that is a little bit too sweet for me. I mix it with club soda to make a refreshing pineapple soda. I store it overnight in the refrigerator with the majority of the pineapple pieces left in the pitcher and strain in the next day to give it a stronger pineapple flavor. When you discard the pineapple pieces, make sure to squeeze out the last bits of juice. Every drop counts :)

Best Chicken Sandwich

I was recently watching, The Best Thing I Ever Ate on the Food Network. The episode was best burgers which got me to thinking about the best burger I ever ate. Now technically, it really wasn't a burger, it was a chicken sandwich but it was REALLY GOOD!!

The sandwich is from Red Robin and was truly amazing. As I think about the ingredients, I realize that it is a taste profile that seems to attract me over and over again. Here is the description from the menu:

Chicken Caprese Sandwich

"An Italian gourmet treasure. Tender grilled chicken breast topped with fresh Mozzarella cheese, balsamic marinated tomatoes and crisp romaine lettuce. Served on rustic ciabatta bread with pesto aioli. " (Red Robin Menu)

There is another sandwich that I recently had at a little sandwich shop in Yorba Linda that is similar. The sandwich shop is called Stefano's Golden Baked Hams (South West corner of Yorba Linda Blvd and Imperial Highway). They have a Caprese Sandwich (but order it as a Panini), it has of course- Mozzarella Cheese, Basil, and Tomato they serve it with their balsamic vinegarette and it is amazing!

Tortellini Salad w/ Balsamic Vinegarette and Pesto Chicken Salad with Hummus

I recently had the most delicious dish. It was a grilled chicken breast with a pesto and sun-dried tomato hummus. It was served with a salad with a balsamic vinegarette. Then later I had a pesto pasta salad with tomato and I was thinking how to kind of bring the two dishes together. This is what I came up with... I hope you enjoy!

Pesto Chicken Salad

1 1/2 lbs chicken (boneless/skinless)

3 sprigs fresh rosemary

parmesan cheese

2 handfuls basil (2 .66 oz packages)

olive oil

1 tblsp crushed garlic

2 tblsp balsamic vinegar

4 oz (1/2 jar) marinated sun-dried tomatoes

salt

crushed red pepper (optional)

4 sandwich rolls

Slice and bake the chicken covered with the rosemary sprigs and slightly salted. Bake at 350 for about 45 minutes. Let the chicken cool and shred or cut into small bite size pieces.

In the food processor blend basil, sun-dried tomatoes and vinegar and add olive oil while blending to mix well. Add enough olive oil that the mixture is loose but not a liquid. For the garlic you can smash your own or buy it already crushed, add the garlic and mix. Sprinkle the red pepper if you want a little kick. Then about 1/2 cup parmesan cheese and salt to taste. Toss the dressing with the chicken to totally coat.

Serve on toasted french rolls. Spread a generous amount of hummus on the rolls. There should be enough chicken salad to make 4 sandwiches.

You could add the chicken to the pasta salad and just top with hummus instead of making sandwiches.

Tortellini Salad

1 box spinach tortellini

1 6.5 oz marinated artichoke hearts

1 cucumber

2 cups cherry tomatoes

shredded parmesan cheese

Balsamic vinegarette*

Directions

cook the pasta according to the instructions on the package. Drain and cool.

Dice the artichoke hearts.

Cut the cherry tomatoes in halves.

Slice the cucumber and then cut into quarters.

Mix ingredients together then add vinegarette and add parmesan cheese and toss.

*Use your favorite balsamic vinegarette. I use the Good Seasons italian dressing packages and cruet. I use balsamic vinegar and olive oil and mix according to instructions.

Cubican Meatloaf

in my family it is always a struggle, what to make for dinner that my husband and I will both like. So tonight we are having a meatloaf (American) with Cuban flavors. Cuban + American= Cubican. If you look back at the recipe for my albondigas- that is pretty much my meatloaf ... but here it is again with a few additions.

1 green bell pepper

1 red bell pepper

1 onion

1/2 lime

bread crumbs

egg

1 lb ground turkey

cumin

garlic

salt

anchiote powder

puree the bell peppers and onion (I always do this because I don't like to eat anything with chunks of onion and bell pepper). Add egg, lime juice, seasonings. Mix together with bread crumbs. Shape into a loaf and bake at 350 for 45 minutes.

This was YUMMY!! I loved the flavors with the ground turkey. Served it with Garlic and cheese mashed potatoes and a tomato, cucumber salad.

Healthier Albondigas (Latin Meatballs)

I call these "Latin" meatballs because they have flavors of Cuba and Mexico so they could be from either place and I wanted them somewhat healthier than the standard meatball so I made them with ground turkey and brown rice.

1 lb ground turkey

1 cup brown rice (cooked)

2 eggs

juice of 1/2 lime

oregano

garlic

ground cumin

achiote powder

chili powder

onion powder

Knorr Chicken Bouillon powder

salt

Put meat in a bowl and sprinkle all the spices, add the lime juice, two eggs and cooked rice.

Mix all the ingredients together (don't over mix) and form into small meatballs. Bake them at 350 for 30 minutes.

Use the albondigas in the Cuban Soup recipe on this blog from August 2010.

Southwestern Lasagna

3 tsp Chili Powder

1 tsp cumin

2 tsp granulated garlic powder

1/2 tsp ground oregano

the juice of 1/2 a lime

1 lb ground beef or ground turkey

1 onion

2 8 oz cans of tomato sauce

1 can black beans

2 cups frozen whole kernel corn

dozen flour tortillas

2 cups shredded cheese (cheddar/jack blend)

brown ground beef and rinse. Puree onion and add to the ground beef with black beans, tomato sauce, corn, seasonings and bring to a boil. Reduce the temperature and simmer until the mixture thickens slightly. Layer tortillas in a 9/9 greased pan and pour mixture over, add cheese, and continue to layer until the pan is full. Top the casserole with a thin layer of the mixture and bake at 350 for about 15 minutes. Add a little more cheese and bake for about 5 more minutes or until the cheese is melted. Let cool for about 5 minutes before serving.