Quick Lemon Chicken with Rice

This meal is so easy to make and very satisfying. You can throw this together after a long day at work and have dinner on the table in under 30 minutes. 

(Photo from Women's Health Magazine)

Quick Lemon Chicken with Rice

Adapted from: Women's Health Magazine

Makes 4 Servings

Stars of the Show:

• 1 tbsp olive oil
• 1 lb boneless, skinless, chicken breasts, cut into thin strips
• 2 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 carrot, grated
• 1 lemon, juiced
• 1 can (14.5 oz) chicken broth
• 2 tbsp black olives, sliced
• 2 cups quick cooking white rice

And Action:

Warm the oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 5 to 10 minutes, or until no longer pink and the juices run clear. During the last few minutes of cooking, add the garlic and onion.

When the chicken is done, stir in the carrot, lemon zest, broth, parsley, olives, and rice. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork before serving.

Nutritional Facts per serving

CALORIES

375.8 CAL

FAT

5.8 G

SATURATED FAT

0.9 G

CHOLESTEROL

65.8 MG

SODIUM

592.8 MG

CARBOHYDRATES

45.9 G

TOTAL SUGARS

1.8 G

DIETARY FIBER

2.4 G

PROTEIN

31.3 G

Penne with Chicken Marengo

Chicken Marengo has a history that dates back to Napoleon's chef who legend has it made this for the General after a battlefield victory. That dish was chicken braised with tomatoes and garlic. This recipe kicks it up a notch with citrus in the sauce. Served over penne this makes a well rounded meal for any solider in your family. 

Penne with Chicken Marengo

Women's Health Magazine

Makes 4 Servings

Stars of the Show:

• 8 oz penne
• 1/2 cup sundried tomatoes
• 1/2 lb boneless, skinless chicken breasts, cut into 1/2" cubes
• 1 tbsp all-purpose flour
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 3 cups sliced mushrooms
• 1/2 cup chicken broth
• 1 can (15 oz) crushed tomatoes in puree
• 1/2 cup orange juice
• 1 tsp brown sugar
• 1/8 tsp salt

And Action:

1.

Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.

2.

Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.

3.

Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.

4.

Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended.

5.

Pour the mixture over the pasta and toss to coat well.

Nutritional Facts per serving

CALORIES

389.9 CAL

FAT

5.8 G

SATURATED FAT

1 G

CHOLESTEROL

32.9 MG

SODIUM

513.8 MG

CARBOHYDRATES

61.6 G

TOTAL SUGARS

9.5 G

DIETARY FIBER

5.4 G

PROTEIN

25.7 G

Spinach Chicken Parm

(Image from Women's Health Magazine)

Spinach Chicken Parm

Women's Health Magazine

Makes 1 Serving

Stars of the Show:

• 1 tbsp olive oil
• 1 boneless skinless chicken cutlet
• 1 tbsp italian seasoned breadcrumbs
• 1 tsp grated parmesan cheese
• 1/4 cup marinara
• 1 garlic clove, minced
• 3 handfuls baby spinach
• salt and pepper to taste

And Action:

Heat the oil in a nonstick skillet over medium high heat. As the oil is heating, mix the breadcrumbs, cheese, salt, and pepper in a shallow dish. Pressing the chicken into the mixture to get the crumbs stick. Place in the pan with the garlic and saute for 2 to 3 minutes per side. Top with hot marinara. Add the spinach, turning frequently with tongs until it wilts (about 6 minutes).

Nutritional Facts per serving

CALORIES

366 CAL

FAT

17.4 G

SATURATED FAT

2.9 G

CHOLESTEROL

70 MG

SODIUM

806.3 MG

CARBOHYDRATES

21 G

TOTAL SUGARS

6 G

DIETARY FIBER

4.1 G

PROTEIN

32.1 G

Spicy Chicken and Pasta

Every Sunday is my weigh in day. Depending on the number returned on the scale determines if I need to step up my diet and exercise or ride out the current plan another week. This past Sunday's weigh in reflected a gain so I spent some time browsing Pinterest for some thinspiration.

Women's Health Magazine published a, 30-Day Bikini Body Meal Plan, and given that Summer is right around the corner and Texas has hit temps close to the 90s I figured this would provide some good direction. I started Day 1 of 30 today... after four failed attempts. Day 1 was a success... 29 left to go.

(Photo from Women's Health Magazine... WTF?! The recipe doesn't mention cheese.)

Tonight's dinner was the Spicy Chicken and Pasta. Very easy to make, super tasty, and filling which is perfect for a weeknight. The name is somewhat deceptive as this is not spicy but has a subtle hint of heat.

Spicy Chicken and Pasta

Adapted from: Women's Health Magazine

Makes 2 Servings

Stars of the Show:

• 4 1/2 oz angel hair pasta
• 1 tbsp olive oil
• 1 tbsp onion powder
• 1/2 lb ground chicken - Made my own in the food processor.
• 2 tsp chili powder
• 1 cup spaghetti sauce

And Action:

Heat olive oil in a skillet over medium high heat. Add the ground chicken and season with onion powder and chili powder. Saute until cooked through. While browning the chicken cook the pasta according to the package directions, drain. Add the spaghetti sauce to the chicken until heated through and then toss with the pasta. 

Nutritional Facts per serving

CALORIES

464.3 CAL

FAT

10.3 G

SATURATED FAT

1.3 G

CHOLESTEROL

66.7 MG

SODIUM

375.7 MG

CARBOHYDRATES

56.7 G

TOTAL SUGARS

8.8 G

DIETARY FIBER

2.6 G

PROTEIN

35.4 G

Crock Pot Whole Baked Chicken

Whole chickens used to turn me off. The whole pulling out their insides and plucking any stray feathers thing really grossed me out. My mama handled the cooking in our household growing up and I became spoiled. When I moved out and a craving for baked chicken hit I would grab a rotisserie chicken at the checkout line at the grocery store. But something was missing... the aroma that fills the house while the chicken bakes. It's part of what makes it taste so good.

This blog actually pushed me out of my comfort zone and I made my first baked whole chicken. Pulling the guts out and all. It wasn't until I started shopping at Whole Foods that I discovered whole chickens with the dirty work already done. Granted, there is still the rinsing of the bird and a few stray feathers to pluck but I don't have to stick my hand up in the cavity of the bird.

Santa brought me a 6 qt Crock Pot for Christmas, my first!, and the first recipe I came across was for this Crock Pot Whole Baked Chicken. The stars had aligned. Whole chickens were on sale at Whole Foods, this Crock Pot came into my life, and then I stumble on this recipe. Let me tell you... This recipe is EASY! The meat was falling off the bone. As of now, this is my go to method for cooking a whole chicken. I'm not intimidated anymore and I get what I want... a house filled with the aroma of baked chicken and it tastes so much better homemade. I paired the chicken with broccoli and brown rice. Yummy!!!

Crock Pot Whole Baked Chicken

Stacy Makes Cents

Stars of the Show:

• 1 whole chicken (2-4 lbs)
• 2 tsp sea salt
• 1/2 tsp pepper
• 1 tsp paprika 
• 1 tsp onion powder
• 1/2 tsp garlic powder

And Action:

Wad up two pieces of foil and make them flat on top.

Place in 5 qt crock pot and pour 1/4 inch of water in the bottom. 

Rinse and dry the whole chicken. Make sure to clean the kitchen really well!

In a small bow combine the spices.

Rub onto the chicken.

Place chicken on top of foil balls.

Cook on high for 2 hours.

After 2 hours, switch to low and cook for 5 hours. Temperature should read 160 degrees then it's time to enjoy!

Key West Chicken Avocado Sandwiches

Avocados have lots of health benefits from protecting the body's good cholesterol levels and reducing the risk of cardiovascular disease. Avocados have necessary minerals like potassium, calcium, Vitamin C and K, folic acid, copper, sodium, and dietary fibers.

This sandwich is packed with lots of flavor. Whole grains, lean protein, and belly fat trimming ingredients make this a healthy and satisfying meal. When buying the rolls or buns for this sandwich check the calorie count and aim for 150-180 to avoid overdoing it with calories.


I made this for dinner but think this would be perfect for taking to work for lunch.

Key West Chicken Avocado Sandwiches

Prevention

Makes 4 Servings

Stars of the Show:

• 1 cup mashed avocado
• 1 tbsp lime juice, squeezed
• 1/2 tsp green pepper sauce (Tabasco), optional
• 1 cup baby spinach
• 10 oz grilled or roasted chicken breast, sliced
• 1 mango, sliced
• 4 small whole grain rolls or buns (2 oz each), split

And Action:

Combine avocado, lime juice, and green pepper sauce in small bowl. Spread top and bottom halves of rolls with 2 tablespoons each of the avocado-lime mixture.

Layer 1/4 cup of the spinach, one-quarter of the chicken, and 1/4 cup of the mango on bottom halves. Top with other halves of rolls.

Nutritional Information Per Serving:

Calories: 367

Protein: 29g

Carbohydrates: 19g

Fiber: 8g

Fat: 11g

Saturated Fat: 2.5g

Cholesterol: 60mg

Sodium: 355mg

Capellini with Pine Nuts, Sundried Tomatoes, and Chicken

There is no need for a high fat cream or butter sauce with this pasta because it is packed full of flavor from sundried tomatoes, pine nuts, and basil. Your waistline will thank you.

(Photo from Prevention)

Capellini with Pine Nuts, Sundried Tomatoes, and Chicken

Prevention

Makes 4 Servings

Stars of the Show:

• 4 oz whole wheat capellini or angel hair pasta
• 3 oz sundried tomatoes in olive oil, chopped
• 1 1/2 tbsp olive oil
• 8 oz chicken breast tenderloins, cut into bite size pieces
• 1/8 tsp salt
• 3 gloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, sliced
• 1/2 cup pine nuts, toasted

And Action:

Prepare pasta per package directions without adding salt. 

Heat oil in large skillet over medium-high heat while pasta cooks. Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden, 1 1/2 minutes. Stir in tomatoes and cook 2 to 3 minutes until chicken is completely cooked.

Drain pasta, add to skillet, and toss. Add basil and toss. Divide pasta equally among 4 bowls and sprinkle each with 2 tablespoons of pine nuts. Top with more basil, if desired.

Nutritional Information Per Serving:

Calories: 387

Protein: 22g

Carbohydrates: 36g

Fiber: 6g

Fat: 19g

Saturated Fat: 2g

Cholesterol: 33mg

Sodium: 562mg

Lemon Herb Chicken

Lemon Herb Chicken

Women's Health

Makes 2 Servings

Stars of the Show:

• 2 tbsp olive oil + 4 tsp
• 2 chicken cutlets
• juice and zest of 1 lemon - The juice alone makes this dish very lemony.
• 1/3 cup fresh parsley
• 1/3 cup fresh mint
• 1/3 cup fresh basil
• salt and pepper
• 1/3 cup white wine

And Action:

Heat 2 Tbsp olive oil in an oven-proof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken.

Tuscan Chicken Pasta

My brain has been in another place lately and the blog gets neglected when I need time to clear my head. This isn't an update on running around upstairs, instead, a delicious weeknight dinner that comes together quickly. The best part were the leftovers. The flavors had time to develop overnight and made for a tasty take your lunch to work option. 

(Image from Women's Health by Joe Schmeizer)

Tuscan Chicken Pasta

Women's Health

Makes 2 Servings

Stars of the Show:

• 2 oz whole wheat penne
• 2 chicken cutlets, cut into bite sized pieces
• salt and pepper
• 1 tsp olive oil
• 1 garlic clove, minced
• 1/2 tsp dried rosemary
• 1 cup canellini beans, rinsed
• 2 tbsp diced roasted red peppers - If roasted red bell peppers aren't your thing then feel free to substitute sundried tomatoes.
• 4 cups baby spinach
• 2 tbsp grated Parmesan

And Action:

Cook the pasta according to the package directions. While the pasta is boiling, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside. Add the oil, garlic, rosemary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and drain the pasta; toss them with the bean mixture. Spoon the pasta into two bowls and top each with 1 tablespoon of parmesan.

Nutritional Facts per serving

CALORIES

405.2 CAL

FAT

6.3 G

SATURATED FAT

1.7 G

CHOLESTEROL

72.8 MG

SODIUM

633 MG

CARBOHYDRATES

46.4 G

TOTAL SUGARS

1.7 G

DIETARY FIBER

8.9 G

PROTEIN

39.5 G

Sauteed Chicken Cutlets and Cherry Tomatoes with Spinach Orzo

I have failed miserably this last year and a half on my blog. I had almost given up with food blogging. The main culprit was moving into an apartment with ugly yellow lighting. None of my food photos turned out. Such a disappointment. I didn't give up on cooking... just sharing all of my yummies with you.

That is about to change. I'm moving into a new apartment with large windows and tons of natural lighting!!! My spirits are restored and so is the love of my blog and now I'm more passionate about cooking again. Because I am not moved in yet I had to use the photo below from the Woman's Day website.

While reading through the June 2013 issue of Woman's Day magazine I bookmarked this recipe to try for a quick week night meal. After work I raced into the grocery store and headed home to put this together. Little Man gobbled up two pieces of the chicken but refused to touch the spinach and tomatoes. This made plenty for leftovers, however, one piece of my chicken was wasted since it became too tough to eat after reheating. 

This can also be made vegetarian by omitting the chicken, doubling the amount of spinach, and toss the tomato mixture with the orzo. Top with crumbled feta before serving. 

Very delicious and hearty healthy dinner. Nutritious and perfect for swim suit season. Yummy!!!

(Image from Woman's Day)

Sauteed Chicken Cutlets and Cherry Tomatoes with Spinach Orzo

From: Woman's Day Magazine

Makes 4 Servings

Stars of the Show:

• 3/4 cup orzo - Not in stock at the store. Left out of the recipe. 
• 1 bunch spinach, thick stems discarded, leaves torn
• kosher salt and pepper
• 2 tbsp olive oil
• 8 small chicken cutlets (about 1 1/2 lbs total) - I used chicken breast fillets since they were on sale.
• 1 pint grape tomatoes
• 4 small sweet red cherry peppers (such as Peppadew), thinly slice - Left out since I could not find at my store. 
• 2 gloves garlic, thinly sliced - I used minced garlic since that is what I had on hand.
• 1 cup low-sodium chicken broth

And Action:

Cook the orzo according to package directions. Drain and toss with the spinach and 1/4 tsp each salt and pepper.

Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Cook 4 cutlets until browned and cooked through, 2 to 3 minutes per side; transfer to a plate and cover with foil to keep warm. 

Heat the remaining tbsp oil in the skillet. Cook the remaining cutlets for 2 minutes. Turn the cutlets and scatter the tomatoes, cherry peppers and garlic in the skillet. Cook until the chicken is golden brown and cooked through, 2 to 3 minutes more. Transfer the chicken to the plate.

Add the chicken broth to the skillet with the tomato mixture and bring to a simmer. Serve the chicken with the spinach orzo and top with the tomato mixture.

Nutritional Information Per Serving:

Calories: 416

Fat: 12 g 

Saturated Fat: 2 g

Cholesterol: 110 mg

Sodium: 668 mg

Protein: 44 g

Carbohydrates: 32 g

Fiber: 4 g

Cheesy Chicken and Rice Florentine

While the rice florentine portion of this 30 minute meal was delicious the chicken was the standout component. My 4 year old gobbled his piece up while picking around the spinach in his rice. Another delicious recipe from the Rice-A-Roni and Noodle-Roni: Recipes For Busy Cooks cookbook. 

Stars of the Show:

• 1 package (6.9 oz) Rice-A-Roni Chicken Flavor
• 1/4 cup dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup milk
• 4 skinless, boneless chicken breast halves
• 1/4 cup olive oil or vegetable oil
• 1 package (10 oz) frozen chopped spinach, thawed, well drained - I used fresh spinach.

And Action:

Prepare Rice-A-Roni as package directs.

While Rice-A-Roni is simmering, combine breadcrumbs and cheese. Beat together egg and milk in separate dish. Coat chicken in crumb mixture, dip into egg mixture, then coat agin with crumb mixture.

In second large skillet, heat oil over medium heat. Add chicken and cook 6 minutes on each side or until golden brown and no longer pink inside.

Stir spinach into rice; heat through. Serve rice topped with chicken.

Nutritional Information Per Serving:

Calories: 560

Total Fat: 25g

Saturated Fat: 5g

Cholesterol:130mg

Sodium: 1075mg

Carbohydrates: 44g

Fiber: 3g

Protein: 39g

Vitamin A: 118%

Vitamin C: 32%

Calcium: 22%

Iron: 38%

Lemon-Garlic Chicken And Rice

When I first started this blog my mama was so supportive. I received a surprise package and inside it was loaded with cookbooks. In that stack was a Rice-A-Roni and Noodle-Roni: Recipes For Busy Cooks cookbook. At the time convenience cooking wasn't that necessary since I was an at home mama. Now that I work a full time job meals that come together in 30 minutes or less are very helpful to avoid turning to fast food. 

While I don't prefer to cook using boxed mixes because of the sodium content I don't mind every once in a while. I once only thought of Rice-A-Roni as a side dish. This cookbook has changed that thinking. Seasoned chicken is browned in a skillet then simmers with the rice as it cooks. Before serving red bell peppers (forgot to buy one) and lemon peel are stirred into the rice. 

This was absolutely flavorful and enjoyed by everyone. Definitely a keeper recipe for a busy work night. Just serve with a tossed salad. 

Lemon-Garlic Chicken And Rice

Rice-A-Roni And Noodle-Roni: Recipes For Busy Cooks

Makes 4 servings

Stars of the Show:

• 4 skinless, boneless chicken breast halves
• 1 tsp paprika
• salt and pepper (optional)
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 package (6.9 oz) Chicken Flavor Rice-A-Roni
• 2 tbsp lemon juice
• 1 cup red or green bell pepper, chopped
• 1/2 tsp grated lemon peel

Action:

Sprinkle chicken with paprika, salt, and pepper.

In a large skillet, melt butter over medium-high heat. Add chicken and garlic, cook 2 minutes on each side until browned. Remove from skillet, set side, reserve drippings. Keep warm.

In the same skillet, saute rice-vermicelli mix in reserved drippings over medium heat, until vermicelli is golden brown. Stir in 2 1/4 cups water, lemon juice, and contents of seasoning packet. Top rice with chicken, bring to a boil over high heat.

Cover, reduce heat. Simmer 10 minutes. Stir in red bell pepper and lemon peel.

Cover and continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink inside.

Nutritional Information Per Serving:

Calories: 360

Total Fat: 8g

Saturated Fat: 1g

Cholesterol: 70mg

Vitamin A: 41%

Vitamin C: 87%

Sodium: 850mg

Carbohydrates: 39g

Dietary Fiber: 2g

Protein: 33g

Calcium: 4%

Iron: 22%