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Cheesy Vegetable Enchiladas | alidaskitchen.com

Cheesy Vegetable Enchiladas #SundaySupper

Cheesy Vegetable Enchiladas are stuffed with black beans, corn, spinach, made with three cups of cheese and covered in an easy-to-make homemade enchilada sauce. {vegetarian, gluten free}

Cheesy Vegetable Enchiladas | alidaskitchen.com

This recipe for Cheesy Vegetable Enchiladas has been a family favorite for years. From the traditional combination of black beans and corn to the deliciously surprising addition of spinach to the three full cups of shredded cheese that everybody loves, this recipe is always a crowd pleaser. Even better is that it can be made ahead and leftovers reheat well….

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Balsamic Glazed Filet Mignon | alidaskitchen.com #recipes #WeekdaySupper

Balsamic Glazed Filet Mignon #WeekdaySupper

Give your weeknight supper an upscale twist with this Balsamic Glazed Filet Mignon cooked to perfection, covered with a simple honey balsamic glaze. Who knew a fancy meal could be so simple, easy and delicious!

Balsamic Glazed Filet Mignon | alidaskitchen.com  #recipes #WeekdaySupper

I always say a birthday isn’t a birthday unless there is cake. Well, today is my birthday, but I have no cake to share with you.  Instead, I have one of my favorite birthday meals to share. Whenever we go out to eat for special occasions, I almost always get a filet.  For years I tried to achieve restaurant perfection at home, but my steaks never measured up…until now.  After a little persistence and experimentation, this Balsamic Glazed Filet Mignon satisfies all of my steak cravings at a fraction of the cost.  It is fancy yet simple and quick to make on this weeknight birthday.

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broccoli pea pesto pasta from Alida's Kitchen

Broccoli Pea Pesto Pasta #WeekdaySupper

Broccoli Pea Pesto Pasta

Broccoli Pea Pesto Pasta is a creamy pasta dish made healthier with broccoli, peas and Greek yogurt.  The peas add a freshness to the sauce and crushed red pepper  gives it a little kick.  This is a delicious way to eat your veggies and quick to make for a weeknight!  {can be gluten free based on pasta choice}

On my quest to perfecting this Broccoli Pea Pesto Pasta recipe, I made several batches of broccoli pesto pasta (no peas).  Then I tweaked the broccoli, the yogurt, the cheese, used onions, didn’t use onions, used raw garlic, sauteed the garlic.  Finally I had it – the perfect broccoli pesto pasta recipe.  The only problem was when I went to make this ‘perfect recipe,’ we had only half a stalk of broccoli.   I couldn’t go to the store because Greta was napping, yet I promised Adam broccoli pasta for dinner (and we all know how easy it can be to explain such things to a 3 year old).  Clearly I had to come up with something.  So I tried to get into a 3 year old frame of mind – we have peas, Adam loves peas, peas are green – this should work, right?   I measured out the amount of broccoli I had and then made up the rest with peas to equal one pound.  I finished the recipe according to my plan and crossed fingers that Adam a) wouldn’t notice it’s different and b) would like it.  Obviously since I am telling you this story, you know the outcome – he loved it!…

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Vegan Lentil Marinara Pasta Sauce

Lentil Marinara Pasta Sauce #SundaySupper

Lentil Marinara Pasta Sauce - heatlhy, vegan, delicious from Alida's Kitchen

Lentil Marinara Pasta Sauce is a protein-packed, thick and hearty pasta sauce, made vegan using lentils in place of meat. {vegetarian, vegan without cheese, sauce is gluten free}

Lentil Marinara Pasta Sauce a thick and hearty, like a meat sauce, using lentils instead of meat.  I love using lentils as a meat substitute in recipes.  They are very meat-like in that they are high in protein, take on flavors in a sauce (or salad) and are very versatile.  Unlike meat, lentils are high in fiber and easy on the budget.  They do not require soaking or long cooking times, making lentils a wonderful choice for quick, easy and healthy meatless meals.

Lentil Marinara Pasta Sauce is very easy to make and takes roughly an hour to get a thick, hearty meatless pasta sauce.  The first step is sauteing the onions and garlic.  The next step is to add the lentils and broth to cook the lentils.  The last step is to add the tomatoes and the remaining ingredients to make the pasta sauce and let it simmer for about 40 minutes, letting the flavors come together.  The result is a healthy, protein-packed,  hearty meatless tomato pasta sauce made with lentils that is delicious, nutritious and suitable for a variety of dietary needs.  Lentil Marinara Pasta Sauce makes a generous amount of sauce, and leftovers reheat nicely….

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grilled lemon chicken with parsley sauce

Grilled Lemon Chicken with Parsley Sauce

Grilled Lemon Chicken with Parsley Sauce is a light and healthy dish that tastes like summer.  Plus it’s a great way to use some of the parsley that may be taking over your herb garden!  The lemon in the chicken is subtle and fresh tasting, which serves as a nice contrast to the tangy parsley sauce.  The marinade is quick and easy to make, using simple ingredients, and then pop the chicken in the refrigerator until you’re ready to grill.  As with any citrus marinade, it acts quickly so can be grilled within 15 minutes.  I’ve also let the chicken marinate overnight, and that works fine too.  For the parsley sauce, I just toss everything in my Magic Bullet (which I love any excuse to use!), and it’s done in a minute.  Easy! 

Grilled Lemon Chicken with Parsley Sauce
 
Yields: 4 servings
Ingredients
  • Chicken:
  • zest of 1 lemon (about 1 tablespoon)
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon granulated sugar
  • 1 pound boneless, skinless chicken tenders or breasts (4 4-ounce breasts)
  • Sauce:
  • ⅔ cup parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped shallot
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lemon juice
Instructions
  1. Prepare marinade: In a bowl, whisk together zest, juice, oil, garlic, salt, pepper and sugar until combined.
  2. Put chicken in a Ziploc bag and pour marinade over chicken. Shake to coat and put in the refrigerator to marinate until ready to use (at least 15 minutes to overnight).
  3. Prepare sauce: In a blender, add parsley, oil, shallot, vinegar, garlic, salt, pepper, and juice. Blend until smooth (about 1 minute).
  4. Preheat grill. Place chicken on grill (discard marinade) and cook chicken on 4 to 5 minutes per side, or until thoroughly cooked.
  5. Serve chicken with a drizzle of sauce and garnish as desired. (Store any leftover marinade in the refrigerator).

Adapted from Health, July, 2006

healthy grilled barbecue chicken with DIY barbeque sauce

Grilled BBQ Chicken

I can’t believe I haven’t posted this recipe for Grilled BBQ Chicken already!  It’s been almost 2 months since I posted teaser pictures on my Drumstick Party post.  Oops!  Fortunately there is still plenty of summer time left to fire up that grill and enjoy some tasty Grilled BBQ Chicken.

Homemade barbecue sauce is one of the easiest things to make using simple pantry ingredients.  I have several homemade versions that I love.  Each one is a little different and each one has its time and place.  This recipe below is based on the sauce from my Pulled Chicken Sandwiches.  I absolutely love the spice combination in that recipe and thought it would translate nicely to the grill.  We were so pleased with the result, this is now my go-to recipe for any time we want a classic Grilled BBQ Chicken!

Grilled BBQ Chicken
 
Yields: 4 servings
Ingredients
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 4-ounce boneless, skinless chicken breasts
  • Cooking spray or oil, for grill
Instructions
  1. In a small bowl, mix ketchup and next 8 ingredients (through cumin) until sauce is combined. Set aside.
  2. Put chicken in a Ziploc bag and pour half of the sauce in the bag, making sure chicken get coated. Put in refrigerator for at least an hour (to overnight).
  3. Preheat grill to medium-high heat. Spray the grates with grill cooking spray (or rub with oil), if needed.
  4. Put chicken on grill and discard the bag with marinade. Cook for 3 to 5 minutes per side, or until chicken is cooked thoroughly. Serve with additional sauce, as desired.
healthy lighter chicken parmesan

Light Chicken Parmesan

This Light Chicken Parmesan is a delicious and healthy spin on a classic favorite.  There are a few tricks that helped with the lightening up of this dish.  Baking the chicken results in moist meat without having to use any extra fat.  By breading only one side of the chicken, you get the benefit of the delicious breadcrumb/cheese mixture without the excess.  Using part-skim mozzarella cheese helps keep the fat and calories down without sacrificing taste.

The sauce can easily be substituted with your favorite marinara (use jarred for a time saver) – simply skip to step 5.  We enjoyed Light Chicken Parmesan with a mixed green side salad for a light, healthy dinner.  Spaghetti tossed a little olive oil, herbs and red pepper flakes would also be a delicious accompaniment to this dish.

Light Chicken Parmesan
 
Yields: 4 servings
Ingredients
  • ½ tablespoon olive oil
  • ½ yellow onion, chopped (about ½ cup)
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes, adjust to taste
  • ½ teaspoon Italian herb seasoning
  • 14 ounce can crushed tomatoes
  • salt and pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 2 slices whole wheat bread, torn into pieces
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons all-purpose flour
  • 1 large egg white
  • 4 boneless, skinless chicken breasts (4 to 6 ounces each)
  • ¾ cup shredded part-skim mozzarella cheese (3 ounces)
Instructions
  1. Make Sauce: Heat oil in medium saucepan over medium. Add onion and cook, stirring frequently, until tender (about 8 minutes). Add garlic, pepper flakes, and Italian herb seasoning. Cook, stirring frequently for 2 minutes.
  2. Add tomatoes and salt and pepper to taste. Cover, increase heat to medium-high and bring to a boil. Uncover and reduce heat to medium low and gently simmer, stirring occasionally, until slightly thickened and flavors combine (about 30 minutes).
  3. Add vinegar and simmer for 5 more minutes. Remove from heat and set aside until slightly cooled.
  4. Using an immersion blender, blender, or food processor, puree sauce until smooth.
  5. Make Chicken: Preheat oven to 425 degrees, with rack in upper third. Line rimmed baking sheet with foil and set aside.
  6. In a food processor, combine bread, Parmesan, oil and a pinch of salt and pepper. Pulse until mixture becomes coarse crumbs; transfer to a shallow bowl.
  7. Place flour in a separate shallow bowl, season with salt and pepper. Place egg white in a third shallow bowl, and beat with fork until frothy.
  8. Dip top side of chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off. Then dip in breadcrumbs, pressing to adhere. Place on prepared baking sheet, breaded side up (Note: you only bread one side). Repeat with remaining chicken.
  9. Bake until breadcrumbs are browned, about 8 to 10 minutes. Remove from oven and sprinkle with mozzarella. Continue baking until chicken is cooked through and cheese is melted and slightly browned, about 2 to 4 minutes.
  10. Serve chicken with a generous amount of sauce.

Light Chicken Parmesan

Source:  Chicken from Everyday Food Light; Sauce adapted slightly from Clean Eating, March, 2012