Search This Blog

Wednesday, October 23, 2013

baked stuffed chicken rolls

This is a very tasty dish that the entire family will love.  It's loaded with so  much flavor and you would make it low carb if you like.  My changes for doing it low carb are in red.  These pictures are the low carb version because that's the way I eat now, but feel free to make it your way.  I made the fried green tomatoes that night also, and the pasta is Dreamsfield LC spaghetti and a nice salad.  Very filling meal.
2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs (*I used low carb Italian flat-bread let it stay out til it was hard then processed to make crumbs)
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteing
½ cup part-skim ricotta cheese
⅓ cup beaten egg whites
3 ounces fresh mozzarella cheese, thinly slice
1 cup marinara sauce
fresh basil for topping

Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
Prep the filling: Chop the spinach and sautee it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and get crispy.

Thanks for stopping by, sure hope you try this recipe.  Have a great day and Remember to Find the time to do ALL the things you L♥ve.

Friday, October 18, 2013

Broiled Lobster Tail

One of our local grocery stores had lobster tails on sale so it was the perfect time to make them.  They are delicious, easy to cook and low in both calories and carbs.  I made this in the toaster oven.  You just cut the shell and pull up the meat, and then put in the toaster oven and bake for about 10 minutes.  The last couple of minutes turn on the broiler and brush with some butter.  YUM.  The green beans are made with bacon and onion.  This was a quick easy delicious dinner.  Oh I might add cheap too, the lobster tails were only $5.00.
Thanks for taking time to stop by.  Have a wonderful day and Remember to Find the time to Do ALL the things YOU L♥ve.

Sunday, October 6, 2013

Roasted Cauliflower and Mild Cheddar Soup

Doing LC can be a challenge at times.  You can eat so many things so your menu can be almost limitless (of course minus the bread, rice pasta)  But I can tell you from experience that you should never be hungry eating this way.  If you are you're not following the plan right and you are not eating enough.
Fall is upon us and the weather is just now starting to change.  Here in Kansas you really don't know what the weather will be like from day to day.  I've seen days where it's 40° and the next day it's 85°.  With the weather being a bit cooler the past couple of days I've been craving soup.  Cauliflower is a good veggie when doing what better to make than a nice roasted cauliflower and cheese soup.  Cheese is also another yummy food you can have with not guilt but you can't go overboard either.

1/2 head fresh cauliflower (roasted or boiled)
3 cloves garlic
2 medium sized carrots
1 medium onion
2 stalks celery
1/3 to 1/2 cup shredded mild cheddar (or cheese of your choice)
1/2 and 1/2 (you can use heavy cream)
1-2 slices of bacon
2 large tomatoes quartered (guess you could use canned tomatoes)
salt and pepper

 In a sauce pan put a cook bacon and cook the onion until tender, add garlic carrots, celery and cauliflower, and tomatoes.  Add chicken stock and cook until tender.  Salt and pepper to taste.  With an emulsion blender blend soup until smooth.  Serve with some fresh basil on top.  Enjoy.
Thanks for taking time from you day to stop by and always Remember to Find the Time to do all the Things You L♥ve.

Thursday, October 3, 2013

Off to New York

Well today I am off to Long Island, New York.  I am going to my 50th High School Reunion.  WOW so hard to believe it's been that long.  Three years ago
we had a mini reunion in Florida and there was only about 15 of us but we have double that amount plus some.  Should be such a great time.  I will post pictures when I return.  We have so many fun times planned.  This is actually a 3 day party.
Cya all next week.
Related Posts Plugin for WordPress, Blogger...