Feeds:
Posts
Comments

Posts Tagged ‘family dinner’

Kate Langenburg/A&E Groove

Now that warmer weather is finally starting to show itself, you may be thinking that you might want to spend more time outside. Perhaps the spring season invites you to go for a jog or a walk, all around good exercise techniques.

With your mind on exercising, you should also be thinking about healthier foods to start eating, if you haven’t been doing so already. Chicken can provide an excellent source of healthy vitamins and minerals for your body, as well as vegetables that you may way to cook with it. For my next recipe, I give you spicy mexican skillet chicken.

This recipe is simple and it fills you up without letting your exercise and healthy eating go by the wayside.

Ingredients:

  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 1 to 2 teaspoons chili powder (depending on your spicy preference)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen whole kernel corn (if you don’t have corn, don’t sweat it. I used bell peppers in mine.)
  • 1/3 cup thick and chunky salsa
  • chopped fresh cilantro, if desired (HIGHLY recommended)
  • red chile slices, if desired (once again, depending on your spicy preference)

Step 1: Remove fat from chicken. Mix chili powder, salt, and pepper. Sprinkle evenly over both sides of chicken breast halves.

Step 2: Heat oil in 10 inch nonstick skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Step 3: Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or until veggies are hot. Sprinkle with cilantro and chile slices.

It’s worth it to go the extra step and add the cilantro to the top. This herb really makes the dish. Also, consider using a fruit based salsa for this dish. I used chunky mango peach salsa and the flavors really added a little something extra to the overall taste. This makes 4 servings.

Nutrition info (per serving): 290 calories, 8g fat, 70mg cholesterol, 550mg sodium, 28g carbohydrate, 32g protein.

Share

Read Full Post »

Kate Langenburg/A&E Groove

Last night I went searching through my cookbooks to find something scrumptious to eat for dinner. I found exactly what I was looking for in a Pampered Chef cookbook. Since I haven’t posted any delicious recipes in a bit, it’s time to introduce you to the chicken and broccoli ring.

Special note: Pampered Chef cookbooks have a ton of their own ingredients and products in them that you would be required to buy if you followed the recipe exactly as it is published. Because I’m (sadly) not rich and can’t afford to buy those things, I changed the recipe to fit my needs. Here’s my rendition:

Ingredients:

  • 1 package (8 ounces) refrigerated crescent rolls (I used the reduced fat kind)
  • 1 cup coarsely chopped cooked chicken
  • 3/4 cup coarsely chopped cooked broccoli
  • 1/2 cup shredded cheddar cheese (I used a little bit more)
  • 1/4 cup diced red bell pepper
  • 2 teaspoons mayonnaise (I used cream cheese instead)
  • 1 small clove garlic, pressed (throw this clove into the mix when you’re cooking the vegetables together)
  • 1/8 teaspoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons slivered almonds

This is the picture from the cookbook. Follow this if you have trouble assembling your ring.

Step 1: Preheat oven to 375 degrees. Unroll crescent rolls; separate into eight triangles.

Step 2: Arrange triangles, slightly overlapping, in a circle on a baking sheet sprayed with cooking spray. Make sure the wide ends are 3 inches from the edge of the baking sheet. Roll wide ends of dough toward center to create a 3 inch opening. (If this sounds confusing, just look at the picture and follow that.)

Step 3: Combine chicken, broccoli, garlic, bell pepper, cheese, mayo (or cream cheese), and salt. Mix well.

Step 4: Scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center for form a ring. (Don’t worry, the filling will show a little bit.)

Step 5: Lightly brush dough with egg white and sprinkle the whole ring with almonds. Bake it for 25-30 minutes or until deep golden brown.

When you eat this, you will not be disappointed! It’s like a cheese, chicken, and broccoli explosion.

Read Full Post »

Kate Langenburg/A&E Groove

I just made this:

IMG_4830

Doesn’t it look delicious? Well, it is. (As I sit here stuffing my mouth with it.) Here’s the recipe…

Ingredients:

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 small green bell pepper, chopped (about 1/2 cup)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon dried leaf basil, crumbled
  • 1/2 teaspoon dried leaf oregano, crumbled
  • 1/2 teaspoon garlic powder or small clove garlic, minced
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces ziti or elbow macaroni, cooked and drained
  • 2 cups (8 ounces) shredded mozzarella cheese, divided

Step 1: Saute ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is browned.

Step 2: Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt and pepper.

Step 3: Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a casserole dish.

Step 4: Top with the remaining cheese and bake at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6.

Read Full Post »