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Cheddar Cheeseburgers with Caramelized Shallots

May 30, 2012 ·

When I started planning for the Drumstick summer celebration from Monday’s post, I decided on the menu immediately and was so excited!  The theme was going to be a Mexican twist on summer barbecue favorites.  It was, until I received the most recent issue of Cooking Light and saw the Cheddar Cheeseburger with Caramelized Shallots.  These looked so good, I shifted the menu to a more traditional barbecue.

These burgers are delicious, garlicky, and combined with the sharp cheddar, caramelized shallots and arugula, all result in one amazing burger!  I prepared the patties the night before, which helped intensify the garlic flavor.  Since we’re working with very lean beef, it is important not to overhandle the beef for the risk of it becoming tough/dry.  Cooking Light shared a helpful tip for working with leaner ground beef: when mixing the garlic and beef, use a [silicone] spatula, instead of your hands, so the heat from your hands won’t melt away the little fat there is.  It worked quite well, and the result was a perfect “lean-er” burger.  I enjoyed mine plain, while Mike and my dad enjoyed theirs with some ketchup.

With grilling season upon us, these Cheddar Cheeseburgers with Caramelized Shallots are definitely a must-make!

Cheddar Cheeseburgers with Caramelized Shallots
 
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Yields: 4 burgers
Ingredients
  • 1 pound ground beef, 92% lean
  • 3 garlic cloves, minced
  • ½ teaspoon salt, divided
  • 1 tablespoon white wine vinegar
  • 2 teaspoons olive oil
  • 2 cups thinly sliced shallots (about 2-3 large shallots)
  • 2 ounces sharp cheddar cheese, shredded (about ½ cup)
  • 1 cup baby arugula
  • 4 hamburger buns, toasted (I used onion buns from a local bakery)
  • Ketchup (optional, for topping)
  • Mayonnaise (optional, for topping)
Instructions
  1. Prepare burger: Using a silicone spatula, gently combine beef and garlic. (Be careful not to over-handle meat).
  2. Divide beef into 4 equal portions, shaping into a ½" think patty. Press a small indentation in the center of each burger. Sprinkle evenly with ¼ teaspoon salt. Refrigerate until ready to cook.
  3. Caramelize shallots: Meanwhile, heat 2 teaspoons oil in a nonstick skillet over medium-low heat. Add shallots and ¼ teaspoon salt; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in vinegar, cook for an additional minute and the remove from heat. Keep warm.
  4. Grill burger: Preheat grill to medium-high heat. If needed, spray grate with grilling cooking spray or rub with oil. Cook for approximately 3 minutes per side, or to desired doneness. Top each burger with 2 tablespoons cheese and cook for 1 minute, or until cheese melts.
  5. Assemble: Place ¼ cup arugula on bottom half of bun; top 1 burger and ¼ of the shallots. If desired, spread ketchup or mayonnaise (or desired topping) on top half of buns, and place on top of burgers. Enjoy!

Source:  Cooking Light, June 2012

Filed Under: main dishes, Recipes Tagged With: , , , , , , , , , , ,

Guacamole Grilled Cheese Sandwich

May 25, 2012 ·
kraft singles guacamole grilled cheese sandwich

Cheese has always been one of my favorite foods.  As a child I remember sneaking some cheese whenever my mom was in the kitchen, or simply grabbing a Kraft Single on my way out to play.  I also remember my mom always made my brother a ham and cheese sandwich using Kraft Singles, but I liked my cheese plain.  That is…until I discovered the grilled cheese sandwich.  Melty cheese on bread?  So simple yet so delicious!

When I went to college and had my own apartment, I started experimenting with grilled cheese sandwiches.  It was around this time when I noticed Kraft Singles came in more varieties than American, and I was very excited to see they came in Swiss!  I made a tasty little combo with a slice of cheddar, a slice of Swiss, some sauteed onions, all on multi-grain bread.  Grilled cheese perfection every time.  Oh…the memories!

That was all many years ago, yet my love for experimenting with grilled cheese sandwiches continues to this day.  Mike and I like to mix it up with tomatoes, sunflower seeds, onions, bacon (for him)…really nothing too crazy, but always tasty.  This time, I thought it would be fun to experiment with guacamole and make a Guacamole Grilled Cheese Sandwich.

For a while now, I have had a recipe flagged for a grilled cheese made on the stove top and in the oven, without any butter.  This sounded like the perfect method for the Guacamole Grilled Cheese Sandwich.  The result?  Amazing!  The stove-to-oven method gives the bread a crispy exterior without any frying or being greasy.  The cheese is perfectly melted, and the guacamole can shine right through.  This Guacamole Grilled Cheese Sandwich is a fun and tasty twist on a childhood favorite.

Do you have childhood memories or a family story to share about Kraft Singles?  You can share your story at https://www.facebook.com/KraftSingles. Put your story on the map and join the conversation about Kraft Singles!

Guacamole Grilled Cheese Sandwich
 
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Yields: 1 sandwich
Ingredients
  • 2 slices whole grain bread
  • 2 to 3 tablespoons guacamole, any variety, such as Edamame Guacamole
  • 1 or 2 slices Kraft Singles 2% Sharp Cheddar
  • Cooking Spray
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
  2. Spread guacamole evenly on one side of each slice of bread.
  3. Place a Kraft Single cheese slice on top of the guacamole on each slice of bread, and then flip to make a sandwich (so cheese on cheese).
  4. Heat a nonstick skillet over medium heat and spray with cooking spray. Place sandwich in pan for about 1 to 2 minutes or until bread is toasted. Flip and repeat on the other side.
  5. Transfer sandwich from skillet to the prepared baking sheet. Bake for 3 to 5 minutes, or until cheese is melted. Remove from oven, cut in half and serve immediately.

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received a coupon for free Kraft Singles and a stipend.

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , ,
healthy lighter cajun chicken pasta with evaporated milk

Lighter Cajun Chicken Pasta

May 15, 2012 ·
Lighter Cajun Chicken Pasta is a one-pot, easy recipe with a cajun twist made healthier!
 Lighter Cajun Chicken Pasta | alidaskitchen.com
This Cajun Chicken Pasta is an easy, one-pot stovetop dinner made with lots of vegetables and spicy chicken in a creamy sauce.  The hands-on cooking time is around 20 minutes, which means with a little advance prep (chopping vegetables and chicken), this can easily be a weeknight dinner, or a quick dinner any time.  The recipe is also easily halved to make dinner for 2.
healthy lighter cajun chicken pasta
 I used this recipe from Southern Living for my inspiration, but made several modifications to lighten up the dish.  For the cream sauce, I used fat free evaporated milk instead of half-and-half, and the result was great.  It had a creamy texture without being heavy.  I also eliminated the butter in favor of cooking spray and a small amount of olive oil for the vegetables.   I reduced the amount of pasta and added more vegetables.  There is a lot of flexibility with the vegetables to add more or change it up to use up what you have on hand.  The result is a lighter version of Cajun Chicken Pasta that is simply delicious!

Lighter Cajun Chicken Pasta
 
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Author:
Yields: 4 servings
Ingredients
  • 8 ounces whole wheat linguine or fettucine
  • 1 pound boneless, skinless chicken breast, cut into small strips
  • 1 tablespoon, plus 1 teaspoon Cajun seasoning (divided), adjust to taste
  • Salt and pepper to taste
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 red onion, thinly sliced
  • 3 large bell peppers, thinly sliced
  • 1 (8 ounce) package sliced mushrooms
  • 2 garlic cloves, minced
  • 1 can (12 ounces) fat free evaporated milk
  • chopped green onions, for garnish
Instructions
  1. Prepare pasta according to package directions.
  2. Meanwhile, sprinkle chicken evenly with 1 tablespoon Cajun seasoning and salt.
  3. Spray a large saute pan with cooking spray and heat oven medium-high heat. Add chicken, and saute for 5 to 6 minutes or until done. Remove chicken to a plate, tented with foil.
  4. In the same saute pan, add olive oil and heat over medium heat. Add red onion, peppers, mushrooms and garlic to pan and saute for 9 to 10 minutes, or until vegetables are tender and liquid evaporates.
  5. Return chicken to skillet and mix with vegetables. Add evaporated milk and 1 teaspoon Cajun seasoning, and salt and pepper to taste. Bring to a boil and then reduce to a simmer for 3 minutes. Add linquine, toss to coat
  6. Garnish with green onions, as desired, and serve immediately.

Lighter Cajun Chicken Pasta | alidaskitchen.com

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , , , , ,

Smoked Gouda Baked Pasta with Broccoli

May 10, 2012 ·
smoked gouda macaroni and cheese with broccoli

I recently made an old favorite frittata recipe using smoked Gouda cheese.  The good thing about smoked Gouda is that it is so flavorful, a little goes a long way.  That also means that whenever I purchase a block for a specific recipe, there is usually some leftover.  Not a bad problem to have, that’s for sure.  This time I decided to put it to use with a fun twist on a classic ~ Smoked Gouda Baked Pasta with Broccoli.  Who doesn’t love fancy, new versions of macaroni and cheese!

The first time I made macaroni and cheese with smoked Gouda, it was really tasty, but there was something missing.  The smoked Gouda wasn’t as pronunced as I had hoped.  So after experimenting with some seasoning, I found a little paprika was the key.  It really brought out the smoked Gouda flavor.  The broccoli was also a nice addition to this dish, giving a nutrition boost while adding some texture and color.  One can never have too many mac ‘n cheese recipes, and this version is definitely a keeper!

Smoked Gouda Baked Pasta with Broccoli
 
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Yields: 4 servings
Ingredients
  • 8 ounces short pasta (such as elbows, penne, rotini)
  • ½ cup bread crumbs
  • 1 teaspoon olive oil
  • 1 cup yellow onion, chopped
  • 2-3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups skim milk
  • ½ teaspoon paprika
  • ½ teaspoon ground dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (2 ounces) smoked Gouda cheese, shredded
  • ⅓ cup (about 1½ ounces) grated fresh Parmesan cheese
  • 12 ounces frozen broccoli florets, thawed and lightly chopped
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package instructions. Set aside.
  3. In a large saucepan, heat oil over medium heat. Add onion and cook until softened (about 5 to 7 minutes). Add garlic and saute for 1 minute. Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
  4. Gradually add milk, paprika, mustard, salt and pepper, whisking constantly. Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
  5. Add cheeses to milk mixture, stirring until melted and then remove from heat.
  6. Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended.
  7. Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.
  8. Bake uncovered for 15 minutes, or until bubbly.

Adapted from Cooking Light

Filed Under: healthy, Recipes, vegetarian Tagged With: , , , , , , , , ,

Sweet Potato and Black Bean Enchiladas

April 24, 2012 ·
healthy mexican sweet potato and black bean enchiladas

Sweet potatoes and black beans are two of my favorite foods, though the thought of combining the two had me wondering.  I like my sweet potatoes plain and my black beans spicy…would they be good together?   When I came across a recipe for Sweet Potato and Black Bean Enchiladas, they looked so good, I had to to give it a try.  And I’m so glad!  Whoever decided to put these two flavors together in a tasty Mexican-inspired dish is pure genius.  The sweetness and spicy pair beautifully in this dish, and the queso fresco rounds everything out quite nicely.

I like that you can make the sauce and/or filling ahead of time, since they are the most labor intensive (by labor, I mean time to stand over the stove…they’re really quite easy).  Assembly is a cinch, and then bake until warmed throughout and the cheese is all bubbly.  This recipe makes a lot, which is a very good thing ~ leftovers heat up perfectly!

Sweet Potato and Black Bean Enchiladas
 
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Yields: 8 servings
Ingredients
Sauce:
  • 1 15 ounce can tomato sauce
  • 1⅓ cups low-sodium vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle chile powder
  • Salt and pepper, to taste
Filling:
  • 1 tablespoon canola oil
  • 1 small yellow onion, diced (1 cup)
  • 1½ pounds sweet potatoes, peeled and diced (3 cups)
  • 1 15 ounce can diced tomatoes, drained
  • 16 ounces prepared medium salsa
  • 3 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, drained and minced
  • ½ cup vegetable broth (or water)
  • 15 ounce can black beans, rinsed and drained
  • 1 teaspoon cinnamon
  • 10 ounce round queso fresco, divided
  • Cooking spray
Enchiladas:
  • Cooking spray for baking dish
  • 16 16-inch corn tortillas warmed
  • 2 limes, cut into wedges
  • 1 avocado sliced (optional)
  • Sour cream (optional)
  • Cilantro (optional)
Instructions
  1. Make sauce: Whisk all ingredients in a medium saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer until slightly thickened (about 3 to 4 minutes) and then remove from heat.
  2. Make filling: In a large saucepan, heat oil over medium heat. Add onion and saute until softened (about 5 minutes).
  3. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and broth. Bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes, or until sweet potatoes are soft.
  4. Mash mixture with a potato masher until combined. Add black beans and cinnamon and cook for 5 minutes, or until black beans are heated throughout. Stir in 6 ounces of queso fresco and remove from heat.
  5. Assemble and bake: Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray. Spread ½ cup sauce in bottom of dish. Fill warmed tortillas with filling (about ⅓ cup), roll and pack close together, seam-side down in baking dish. Top with remaining sauce and queso fresco. Bake 15 minutes.
  6. Broil: Adjust oven to broil and broil enchiladas for 5 minutes, or until cheese is browned and bubbly. Let sit for 10 minutes and then serve.

Adapted from Vegetarian Times

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , ,

Pulled Chicken Sandwiches

April 17, 2012 ·
healthy lighter pulled chicken sandwiches

Our weather has been all over the place lately. We had a stretch of 80-degree days in March, yet just awe got some snow. It’s all a bit confusing, but we know summer is near.  This has me thinking about summertime eats, which led me to these Pulled Chicken Sandwiches.  These healthy sandwiches taste like a summer barbeque, but can easily be enjoyed all year long.

Inspired from my Chicken Tostada Salad, I decided to poach the chicken breasts and then used 2 forks to shred the chicken. Actually, Mike shredded the chicken while I wiped out the pan and heated up the sauce. At that point, it’s just a matter of minutes until dinner is served.  The original recipe calls for shredded rotisserie chicken, which would be a great time saver (just skip to step 3).  Either way, these Pulled Chicken Sandwiches can be made in less than 30 minutes, making them a great weeknight dinner, or any time!

lighter healthy pulled chicken sandwiches

Pulled Chicken Sandwiches
 
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Yields: 4 servings
Ingredients
  • 1 pound chicken breast, boneless, skinless
  • Salt
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons Sriracha sauce (or regular hot sauce), adjust to taste
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 whole wheat buns, toasted
  • 1 cup broccoli slaw (optional, for topping)
Instructions
  1. Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
  2. Put cooked chicken in a separate bowl and, using 2 forks, shred chicken. Wipe out sauce pan to use for sauce.
  3. In sauce pan, whisk the ketchup, mustard, vinegar, sugar, hot sauce, chili powder, garlic powder, onion powder, paprika and cumin until combined. Put over medium heat to bring the sauce to a simmer until slightly thickened (about 3 minutes).
  4. Add chicken to the sauce, tossing to coat and to warm up the chicken (about 1 to 2 minutes).
  5. Divide chicken evenly among buns and top with slaw, as desired. Serve immediately.
Notes
For a lighter alternative, use a low-carb tortilla instead of a bun and call it a taco!

Nutrition Info per serving of chicken/sauce
Calories: 200
Fat: 1.2g
Carbs:  21g
Fiber: 0g
Protein:  26.2g

Amounts for your bun or tortilla will be in addition to the above.  The whole wheat bun I used was 160 calories, which was average-sized.

Adapted from Cooking Light

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , , , ,

Chicken Tostada Salad

April 10, 2012 ·

This Chicken Tostada Salad recipe uses a technique for chicken that simply doesn’t cross my mind often enough – poaching!  Poaching is an easy and healthy way to cook chicken, without any added fat, in about 20 minutes.  In this recipe, the poached chicken is shredded and serves as a perfect blank slate for the salad, which combines simple but flavorful ingredients, such as red onions, chili powder, garlic, and lime juice.

The base of the salad is a crispy, toasted tortilla, with cheese baked right on it.  I have used both romaine lettuce and mixed greens.  It is good either way, but since I have mixed greens on hand at all times, that is what I tend to use.  Go with what you like best!  We enjoyed this tostada salad so much for dinner, I decided to make it for lunch again the next day.  It was that good!

Chicken Tostada Salad
 
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Yields: 4 servings
Ingredients
  • 1 pound chicken breast, boneless, skinless (or rotisserie chicken breast)
  • 4 corn tortillas
  • Cooking spray
  • ¾ cup Monterey Jack cheese, plus additional for topping (optional)
  • 1 teaspoon olive oil
  • 1 cup red onion, diced
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • ¼ cup water
  • Coarse salt and pepper
  • 1 tablespoon plus 1 teaspoon lime juice
  • ½ head of romaine lettuce, shredded OR 5 ounces of your favorite mixed greens
  • 1 tomato, seeded and chopped
  • 1 avocado, diced
  • Fresh cilantro, for serving (optional)
Instructions
  1. Preheat oven to 400 degrees. Place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  2. Spray corn tortillas with cooking spray and place on a rimmed baking sheet. Baked until golden and crisp (about 8 to 10 minutes).
  3. While tortillas are in the oven, in a large skillet, heat olive oil over medium-high heat. Add half of the onion and cook until softened (about 5 minutes). Add chili powder and garlic and cook, stirring until fragrant (about 30 seconds). Add chicken and the water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water has evaporated (about 2 to 3 minutes). Stir in 1 teaspoon lime juice and remove from heat.
  4. After tortillas are toasted, sprinkle each tortillas evenly with cheese and bake until cheese is bubbling (about 3 minutes). Remove from oven.
  5. In a large bowl, combine lettuce and remaining lime juice, season with salt and pepper to taste. Toss well to coat and divide evenly among tortillas; top each with chicken mixture, tomato, avocado, remaining onion, and cilantro or cheese (optional, for topping).

Slightly adapted from Everyday Food Light

Filed Under: healthy, main dishes, Recipes, salad Tagged With: , ,

Mushroom and Leek Pita Pizzas

April 4, 2012 ·

After a long day of work and play, it’s nice to have some healthy quick and easy meals ideas on hand.  These Mushroom and Leek Pita Pizzas fit that bill quite nicely.  Mushrooms and leeks are a delicious combination, and a little garlic and crushed red pepper give this pizza a little pizazz.  The whole wheat pitas serve as a sturdy crust.  Topped with some low fat ricotta and lots of vegetables, these pitas turned pizzas become a healthy dinner in less than 20 minutes.

Mushroom and Leek Pita Pizzas
 
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Yields: 2 servings
Ingredients
  • Cooking spray
  • 1 cup leeks, sliced (approximately 1 leek)
  • 2 garlic cloves, sliced
  • 2 cups sliced mushrooms (5 ounces)
  • Coarse salt and fresh ground pepper, to taste
  • 2 whole wheat pitas
  • ¼ cup low fat ricotta cheese
  • 2 tablespoons Parmesan cheese, freshly grated
  • 2 teaspoons olive oil, for drizzling
  • Crushed red pepper flakes, to taste
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Spray large nonstick skillet with cooking spray and heat over medium heat.
  3. Add leeks and mushrooms and cook until tender, about 5 minutes. Add garlic and cook until golden, about 1 to 2 minutes (watch carefully to not over cook garlic). Season with salt and pepper.
  4. Place pitas on prepared baking sheet. Spreach each pita with 2 tablespoons ricotta cheese. Drizzle with 1 teaspoon olive oil, and top with vegetable mixture. Sprinkle with Parmesan cheese and red pepper flakes (if using).
  5. Bake until pita is golden and cheeses begin to melt, about 6 to 8 minutes. Serve immediately.

Adapted from Whole Living

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , , ,
lighter baked tortellini fontina cheese with spinach

Baked Tortellini with Spinach

March 29, 2012 ·
lighter baked tortellini fontina cheese with spinach

I’m a sucker for anything with cheese.  Cheese pizza, a cheese sandwich, cheesy pasta, it’s all good.  When I saw a recipe for Baked Tortellini, I was beside myself.  Cheese tortellini itself is good.  Bake it in a light cheese sauce, and we’re golden.  In fact, the dinner I had planned was immediately scrapped so that I could make this!

lighter baked tortellini fontina cheese with spinach

I decided to add some spinach, which was very welcome and an easy way to boost the nutrition of this dish.  I added a little cayenne pepper to perk things up a bit, and also added garlic.  We can’t have pasta without garlic, right?  Baked Tortellini with Spinach is cheesy pasta perfection, made healthier, with a little kick.

lighter baked tortellini fontina cheese with spinach
Baked Tortellini with Spinach
 
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Yields: 6 servings
Ingredients
  • ¼ cup fine dry breadcrumbs
  • 2 tablespoons Parmesan cheese, freshly grated
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 2 cups skim milk, heated (I microwave it for about 1 minute)
  • ½ cup fontina cheese, shredded
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 16-20 ounces cheese tortellini (I used 2 10-ounce packages)
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
Instructions
  1. Preheat oven to 350 degrees. In a small bowl, combine breadcrumbs and Parmesan cheese and set aside.
  2. Set water to boil in a large pot to cook tortellini.
  3. In a large saucepan, heat oil over medium heat. Add flour and whisk constantly, cooking for about 1 to 2 minutes, or until flour lightly browns. Add garlic and cook for 1 minute, continuing to whisk constantly.
  4. Add hot milk and bring to a simmer, stirring until smooth and slightly thickened, about 3 to 4 minutes.
  5. While the milk mixture is simmering, add tortellini to boiling water and cook for 6 to 8 minutes, or according to package instructions.
  6. Remove milk mixture from heat and add in fontina cheese and cayenne pepper, stirring to melt the cheese. Season with salt and pepper.
  7. Drain cooked tortellini. Add tortellini to the cheese sauce (milk mixture) and stir until coated. Add chopped spinach and stir until evenly distributed.
  8. Spray 2½ quart baking dish with cooking spray and pour mixture into dish, using the back of a spoon or a silicone spatula to spread evenly throughout.
  9. Sprinkle with breadcrumb mixture. Cover and bake for 15 to 20 minutes, or until golden and bubbly. Serve immediately.
Notes
This can be made ahead and stored in the refrigerator, up through step 8. When ready just sprinkle with breadcrumbs and bake as usual.

Nutrition Facts
Calories: 366
Fat:  8g
Carbs:  46g
Protein:  18.5g

Adapted from Eating Well

Filed Under: healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: , , , , ,

Oven-Baked Sriracha Chicken

March 20, 2012 ·
healthy baked sriracha chicken breast

It seems sriracha sauce is everywhere these days.  I was excited to find a baked chicken recipe using sriracha, but based on my preference, wanted to use chicken breast instead of drumsticks and thighs.  Of course when cooking with leaner, boneless/skinless cuts, such as chicken breast, modifications are required in order to achieve tender and juicy meat.  Well, the first time I made this with chicken breast, I intentionally did not adjust for this to see what would happen and guess what…it was dry!  But the flavor was amazing, so I knew it was worth further experimentation.  With a few simple tweaks, the result was exactly what I was hoping for ~ moist and tender, spicy sriracha chicken breast baked in the oven.  Keep in mind, the sriracha sauce has some heat, so adjust the amount accordingly.  We enjoyed this with edamame brown rice.

Oven-Baked Sriracha Chicken
 
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Yields: 4 servings
Ingredients
  • 1 bunch green onions (greens (thinly sliced) and whites (minced) separated)
  • ¼ cup hoisin sauce
  • 1 tablespoon fresh ginger, minced (or grated)
  • 2-3 garlic cloves, minced (or grated)
  • Pinch salt
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sriracha sauce (adjust to taste)
  • ¼ teaspoon Chinese five star seasoning
  • 4 4-ounce boneless, skinless chicken breast
  • 1 tablespoon toasted sesame seeds (for serving)
Instructions
  1. Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
  2. In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
  3. Working with once piece at a time, place chicken breast in the bowl and coat with sauce (note: the sauce is pretty thick). Place chicken breast in baking dish and repeat with remaining pieces of chicken. Pour any remaining sauce over the chicken.
  4. Cover baking dish with with foil. Bake for 35-40 minutes, or until chicken is thoroughly cooked. Place chicken on serving dish(es) and top with green onion greens and sesame seeds.
Notes
Make ahead tip: Prepare chicken and sauce per the above and refrigerate until ready. Take chicken out of the refrigerator and then preheat the oven. Bake as usual.

Adapted from Eating Well

Filed Under: gluten free, healthy, main dishes, Popular, Recipes Tagged With: , , , , , ,