Paleo Chicken Salad

Sometimes lunches for Whole30 are hard to come by.  It is a lot harder to go out to eat and find something that is Whole30 eligible, and salads can get boring (especially for Joe) and don't necessarily fill him up.  Because of that we had to come up with some creative lunch options.  It is always nice to be able to make a couple meals on Sunday for the week, so Joe found this Chicken Salad that called for ingredients that we already had at home.  He enjoyed it for two lunches throughout the week to make it more exciting.  It is quite flavorful so I hope you enjoy!

Avocado Chicken Salad

Ingredients
1 Pkg boneless, skinless chicken breasts (2 or 3)
1 avocado
1/4 of an onion, chopped
juice of 1/2 a lime
2 Tbsp dill (that was all we had at the house and it actually tasted good, the original recipe calls for cilantro)
some salt and pepper, to taste






Directions
Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix.

It's quick, simple, and yummy!

Original Recipe Found here

Chicken Chow Mein

It has been quite some time since I have posted some new recipes.  I got a new job at the beginning of this year and it has been keeping me quite busy! I have been traveling a lot less with the new position so I have had quite some time to experiment with different recipes.  We have been trying to eat healthy and tried a lot of new recipes.  I will work on getting all of them posted.

For now, here is a recipe that I made when I was looking for something different.  We had been eating a lot of meat/seafood and veggies and I wanted to do something different.  This was a recipe that we had everything for in our house and it was super quick and easy!  The sauce isn't too overpowering  which is nice!  Enjoy!

Simple Chicken Chow Mein

INGREDIENTS
2 (3 oz.) packages ramen noodles, seasoning packets discarded
1 medium yellow onion
2 medium carrots
1 crown broccoli
1/2 cup sugar snap peas
2 large chicken breasts (1 lbs), cut into cubes
1 clove of garlic, chopped
2 tbsp. olive oil
1 tsp. olive oil
¼ cup soy sauce
3 tbsp  Worcestershire sauce
2 Tbsp ketchup
A dash of hot sauce of your choice

DIRECTIONS
Add 1 tbsp. olive oil and chopped garlic to a large skillet, bring to medium heat. Add chicken to skillet and sauté on medium heat.  While chicken is cooking, prepare ramen noodles according to package instructions.  Remove noodles from the heat when thy are slightly undercooked, strain and set aside.  Once chicken is lightly browned, remove from skillet and set aside.

In the same large skillet, bring the remaining 1 tbsp. of olive oil to medium heat.  Add all vegetables to skillet. While vegetables are cooking, quickly mix up the chow mein sauce.  In a medium bowl, olive oil, soy sauce, Worchester sauce, ketchup, and hot sauce.

After vegetables are lightly browned (about 5 minutes), add chicken and ramen noodles to the skillet, then pour chow mein sauce over the mixture.  Sauté chow mein for 1-2 minutes, stirring constantly.

Enjoy!

Original recipe from here

Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce

And we are back to recipes!  I know it has been quite some time since I last posted a recipe, but for about two months there has been little home cooked meals!  I had been traveling a lot before and after the weddings, and with it being summertime, the weekends are spent grilling on the rooftop with friends, spending time at my in laws, and enjoying the pool!  I promise I will go back and recap the wedding slowly but surely, but for now, here is a meal that I ran across while on Pinterest.  It peaked my interested because of the odd flavor combination, but the comments on the original recipe made me want to try it.  It may sound odd, but the flavors compliment each other perfectly and it is a meal where we normally have all of the ingredients in our house!  So, to say the least, this will become a staple at the DiDia household (and yes I am still in the process of changing my name).  So, here you go!

Apple Cheddar Stuffed Chicken with Apple Dijon Pan Sauce

Ingredients:
4 chicken breasts
1 small apple, peeled and chopped small
1/2 cup shredded sharp cheddar cheese
2 teaspoons fresh lemon juice
1/4 teaspoon dried oregano
salt & pepper
1/4 cup whole wheat flour
2 Tablespoons extra virgin olive oil
3/4 cup chicken broth
1/2 cup apple juice
2 Tablespoons dijon mustard
1-1/2 teaspoons apple cider vinegar 

Directions: 

1. Preheat oven to 375 degrees then get out a baking sheet and set aside. Using a sharp knife, cut a pocket horizontally into each chicken breast then set aside. Mix apples, cheese, lemon juice,  dried oregano, salt, and pepper in a small bowl then stuff chicken with a quarter of the mixture.  Pinch closed with fingers to insure the stuffing does not fall out.
2. Heat extra virgin olive oil in a large, non-stick skillet over medium-high heat. Combine flour, salt, and pepper in a shallow dish then dredge chicken breasts in mixture, tapping excess flour off. Place chicken into skillet then saute until golden brown on one side, 4-5 minutes. Flip then saute until other side is golden brown, 3-4 minutes and then transfer chicken to baking sheet and place into the oven to finish cooking through, I normally do 15 minutes to be safe!
3. Meanwhile, add chicken broth, apple juice, dijon mustard, apple cider vinegar, and a pinch of dried thyme to skillet then turn heat to high. Cook until sauce has reduced, about 5-7 minutes, then taste and add salt and pepper if necessary. Drizzle sauce over chicken.

Recipe Adapted from here

Baked Quinoa Crusted Chicken Parmesan

Quinoa is one of my favorite new obsessions.  It doesn't help the cause that Kroger now has two or three different quinoa options in their organic section, all of them with a slightly different but amazing taste.  We have cooked it is so many different ways, flavoring it with different ingredients, and enjoyed all of them.  I honestly don't think we have had one time where we didn't like how the meal ended up.  So, when I saw this, I obviously wanted to try it but was not sure how it would end up.  I couldn't imagine how cooked quinoa could possible coat my chicken, but it actually does a wonderful job!  The quinoa adds a slightly different taste to the chicken parm that is absolutely amazing.  I'm pretty sure we will never have regular chicken parm at our house again!  Hope you enjoy it as much as we did!

Ingredients

• 4 (4-6 ounce) boneless, and skinless chicken breasts
• salt and pepper to taste
• 1/4 cup flour
• 1 egg, lightly beaten
• 1 1/2 cups cooked quinoa (~1/2 cup dry cooked with 1 cup liquid),  I used a mixture or red and regular quinoa
• 1 teaspoon italian seasoning blend
• 1 cup mozzarella, shredded
• 1/4 cup parmigiano regginao (parmesan), grated
• 2 small containers of tomato paste
• 2 tablespoons basil, torn

Directions

1. Season the chicken with salt and pepper, dredge in flour, dip in egg and coat in the mixture of the quinoa and italian seasoning.
2. Place the chicken on a rack on a baking pan and bake in a preheated 400F oven until cooked and lightly golden brown, about 25-30 minutes.
3. Transfer the chicken to a baking dish, top with the tomato paste spread thinly, and  cheese and broil until it has melted, about 2-4 minutes.
4. Plate the chicken and garnish with fresh basil (ours is growing so well on our rooftop garden right now!)
   I
    
   Image and recipe adapted from here

Creamy Chicken, Quinoa, and Broccoli Casserole

 So it has been a while since I have had a full week at home to cook a great meal!  I spent a full week at home about two weeks ago and had fun getting some new recipes cooked!  We are trying to eat very healthy so you will see a trend in that.  Casseroles can often be fattening are heavy and high in calories, but this one was so refreshing and used some of our favorite ingredients.  If you cannot find Gruyere cheese, Swiss cheese is a good replacement for it and has a similar taste. This was absolutely amazing and made for great leftovers! 

Ingredients

• 2 cups reduced sodium chicken broth
• 1 cup almond milk
• 1 teaspoon poultry seasoning
• ½ cup flour
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• 1 pound boneless skinless chicken breasts
• ¼ cup shredded Gruyere cheese (any kind will work)
• 3 cups fresh broccoli florets
• Salt and pepper to taste

Instructions

1. Sauce: Preheat the oven to 400 degrees and grease a 9×13 baking dish  Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.  Do not add to quickly because then it may form chunks.
2. Assembly: In a large bowl, mix the sauce from step one, one cup water, and quinoa, and stir to combine. Pour the mixture into the prepared baking dish. Dice the chicken and lay the chicken breasts cubes over the top of the quinoa mixture. Sprinkle with the seasoning if you would like. Bake uncovered for 30 minutes.
3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water to blanch it. Set aside.
4. Bake:  Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. The amount of water will depend on how thick the sauce is.  At times I do not add any.  Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.
   
   Recipe slightly changed and photo from here.

Mediterranean Baked Chicken

As the wedding is approaching quickly, Joe and I are trying to eat healthy to get ready for our honeymoon bods!  We have become increasingly more busy as we get closer to the wedding so we try to do something that can be whipped together quickly.  The below recipe was one that was whipped up quickly and can be modified to your liking.  As you can see from the pictures, half of our chicken was made with olives for Joe while the other half was left without.  It was an absolutely amazing meal and we will definitely be making it again!

Mediterranean Baked Chicken

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

Garnish

• fresh basil & parsley, to taste

Instructions

1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
2. When you’re ready to start cooking, preheat your oven to 400 F.
3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
7. Roughly chop a large handful of both basil and parsley.
8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
9. Serve immediately with crusty bread and a nice green salad.

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Ingredients

Chicken Marinade

• 1½ lbs. chicken , diced
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 1 red onions, thinly sliced
• 1 pint grape or cherry tomatoes,  halved
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can chick peas
• ½ c. Kalamata olives, pitted
• 8 oz. fresh mozarella
• olive oil
• salt & pepper

Instructions

For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves. Cut the chicken into 1-2 inch cubes. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour.

Preheat oven to 400 F. To a large roasting pan or casserole dish, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) about 15-20 minutes.

Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.  Remove the roasting pan from the oven. To the pan, add the chicken, artichoke hearts, beans, olives, and mozzarella.  Roast for about 5-7 minutes or until the chicken is cooked through.

Remove the chicken from the oven. Drizzle with a little good quality olive oil and extra artichoke juice if desired. Serve immediately with crusty bread and a nice green salad.

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

Garnish

• fresh basil & parsley, to taste

Instructions

1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
2. When you’re ready to start cooking, preheat your oven to 400 F.
3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
7. Roughly chop a large handful of both basil and parsley.
8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
9. Serve immediately with crusty bread and a nice green salad.

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

Garnish

• fresh basil & parsley, to taste

Instructions

1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
2. When you’re ready to start cooking, preheat your oven to 400 F.
3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
7. Roughly chop a large handful of both basil and parsley.
8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
9. Serve immediately with crusty bread and a nice green salad.

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

Garnish

• fresh basil & parsley, to taste

Instructions

1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
2. When you’re ready to start cooking, preheat your oven to 400 F.
3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
7. Roughly chop a large handful of both basil and parsley.
8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
9. Serve immediately with crusty bread and a nice green salad.

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

Garnish

• fresh basil & parsley, to taste

Instructions

1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
2. When you’re ready to start cooking, preheat your oven to 400 F.
3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
7. Roughly chop a large handful of both basil and parsley.
8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
9. Serve immediately with crusty bread and a nice green salad.

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Ingredients

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

Garnish

• fresh basil & parsley, to taste

Instructions

1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
2. When you’re ready to start cooking, preheat your oven to 400 F.
3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
7. Roughly chop a large handful of both basil and parsley.
8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
9. Serve immediately with crusty bread and a nice green salad.

- See more at: http://www.theclevercarrot.com/2013/05/dinner-tonight-mediterranean-baked-chicken/#sthash.GPFVUt7Q.dpuf

Honey Mustard Pretzel Chicken

This is a recipe that we made a couple weeks back but I never got around to posting it.  We made it when Joe's parents came over to dinner because they were helping us put up the brackets for the coutnertops for our bar.  We had made this before and it is one of our favorite recipes so I was excited to make it again!  It is easy, and the home made honey mustard sauce is amazing!  It is also full of flavor and low calorie!

Honey Mustard Pretzel Chicken

Ingredients:
4 cups hard pretzels (like sourdough), coarsely crushed
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup bottled water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts

Directions:
1. Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.
2. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
3. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
4. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
5. Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
6. Set them on the wire rack and bake 20 – 25 minutes or until cooked through (internal temperature 165 – 174 degrees F.).
7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

Feta Stuffed Buffalo Chicken Meatballs with Mac and Cheese Quinoa

Anything with Buffalo Chicken automatically becomes Joe's favorite food, no joke.  He loves actual buffalo chicken, buffalo chicken dip, buffalo chicken sandwiches, etc.  I am quite indifferent to it because of two reasons.  I don't like spicy foods, and normally buffalo chicken is made with blue cheese, which I also don't particularly enjoy.  So, a lot of times recipes are modified, so that Joe can enjoy his buffalo chicken, and I can eat dinner.  This is one where it was easy to modify.  These meatballs can be stuffed with just about anything so if you like blue cheese, go for it!  The dressing is also put on after the meatballs are baked, so I left some meatballs out of the sauce when I was tossing them in a bowl.  That way both of us were happy, and quite frankly, both of us thought it was an amazing recipe!

We had this with Mac and Cheese baked quinoa which was absolutely amazing.  The quinoa can be made any way you would like flavor wise.  I added spinach because that is one of the only cooked veggies I eat, but I am sure that adding broccoli or another vegetable would be just as amazing!  So, with that, below are two recipes that I absolutely love and they will definitely be repeated at our house!

Feta-Stuffed Buffalo Chicken Meatballs

Ingredients:
1lb ground chicken breast
1/4 small red onion, grated or minced
2 gloves garlic, microplaned or minced
1 egg white
1/2 cup panko bread crumbs
2 tablespoon powdered Ranch Dip mix
4oz block feta cheese, cut into 1/2” cubes
2 tablespoons butter
1 cup buffalo wing sauce

Directions:

1. Preheat oven to 400 degrees. Stir together red onion, garlic, egg white, bread crumbs, and ranch dip mix in a large bowl. Add ground chicken then mix until just combined. Divide mixture into quarters, then each quarter into 4 balls. Press a cube of feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a non-stick sprayed cooling rack set on top of a baking sheet, then bake for 16-18 minutes, or until cooked through.
2. Meanwhile, melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm. Note that these are amazing without the sauce if you are not a buffalo sauce fan!

Spinach Mac and Cheese Quinoa

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup almond milk
• 1 1/2 cups grated cheese, I used a mixture of cheddar, Italian, Swiss, and Mozarella
• 1/4 cup panko
• 8 oz. spinach (or any other veggie)

• Directions

  Lightly saute any veggies you would like in this dish.  Cook quinoa to packaged instructions until fully cooked. (About 15 minutes) Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Add veggies if you would like.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 
  
  
  
  
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Healthy Baked Sweet and Sour Chicken

This week we also had Kellie and Reza over for Dinner on Wednesday so that we could carve our pumpkins.  We didn't plan to wait until the last day before Halloween to carve them but we were both so busy it ended up getting pushed back quite a lot!  This is an amazingly good recipe that is very easy but takes a long time to bake.  Although it isn't the healthiest recipe ever, it is about the healthiest sweet and sour chicken you can get! The sauce is very watery initially but as it bakes it will thicken up.  This is definitely one of our favorite recipes to make with fried rice, or just regular rice!

Baked Sweet and Sour Chicken

Ingredients:

3-4 boneless chicken breasts

salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil

1/4 cup sugar

4 tbsp. ketchup

1/2 cup vinegar

1 tbsp. soy sauce

1 tsp. garlic salt

Directions:

Preheat your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat the 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. In a small bowl using a whisk mix together, ketchup, vinegar, soy sauce and garlic salt and then pour evenly over the chicken. Bake the chicken in the sauce for one hour turning the chicken every 15 minutes or so.