Chicken Polenta Lasagna - Update!

You may have seen my previous post about Chicken Spinach Lasagna -- a super delicious, super filling casserole (that my husband and I LOVE!) Well, we've improved it even more!

At first, we tried using zucchini instead of noodles. I've heard this is an easy way to make lasagnas and casseroles a bit healthier. Well, I don't have a fancy tool for cutting zucchini, so they were all different widths, cooked at different rates, and ended up being a dud! Perhaps with the appropriate tools, zucchini instead of noodles would be a great substitution, but it didn't work for us.

We picked up some pre-cooked polent and decided to try layering the lasagna with polenta. Eureka! It was SO yummy, and it actually took less time because we didn't have to boil the noodles. We also cut the recipe in half now, because the full 9x12" pan is just too much food for us.

To make this a vegetarian dish, you could easily take out the chicken and substitute in white beans, tofu or tempeh. You could even omit the chicken without replacing it and use it as a side dish or small meal!

Last week, we actually made the full recipe and divided it into two 8x8" dishes. We stuck one in the over and the other in the freezer, then had it for dinner another night. It freezes really well! I just can't say enough good things about this recipe! Try it! I may even like it better than traditional lasagna. I really, really might!

Here's the new and "improved" recipe:

Chicken Polenta Lasagna

Ingredients:
5oz frozen spinach, thawed and drained
1 cups cooked shredded chicken
1 cups grated cheddar cheese
1/3 cup chopped onion
1/4 tsp salt
1/8 tsp pepper
1/2 tbsp low-sodium soy sauce
1/2 can cream of mushroom soup (10.75oz)
1/2 cup sour cream
4oz sliced mushrooms
1/2 tbsp corn starch
1 tube polenta, cut into 1/2" disks
1/2 cup parmesan cheese

Directions:
1. Preheat oven to 375 degrees.
2. Mix first 12 ingredients (spinach through corn starch)
3. Put a layer of polenta disks in the bottom of a greased lasagna dish.
4. Spread half of the chicken mixture over the polenta.
5. Place another layer of polenta on top and spread with remaining chicken mixture.
6. Top with parmesan cheese.
7. Back for 40 minutes. Let cool 15 minutes to set before cutting.
8. Eat it up! So yummy!


I just recycle a photo from my previous post. :)

Zucchini Skillet Dinner

Hello Again!

My apologies for my hiatus from blogging. I'm not sure if I got busy, tired of blogging, or stopped cooking awesome things (okay, it probably wasn't the latter, I'm still cooking pretty awesome things!) :)

At any rate, we are back to it! And my first recipe is sure to please. In my home, meat is king. My husband will immediately dismiss a meal if it's vegetarian. Well, as a former long-time vegetarian, I still enjoy vegetarian meals on a regular basis, so I challenge myself to find tasty dishes that my husband will also enjoy.

Well, I've done it! I discovered this recipe from Ready Set Eat (FANTASTIC website, by the way! Tons of great, simple recipes.) and made a few modifications based on my preferences.

ReadySetEat's picture is so much prettier than mine :)



Zucchini Skillet

Ingredients:
1 tbsp olive oil
3-4 small zucchinis, quartered lengthwise and sliced
1 diced green bell pepper
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with garlic
2 tsp corn starch
1 tbsp cold water
1 tbsp italian seasoning
1/2cup (or more!) shredded cheddar/monterey jack cheese

1 cup brown rice
2.5 cups water

Directions:
1. Start your rice cooker! Add brown rice and water (could use vegetable broth too, for added flavor.)

2. Heat oil in a large skillet over medium heat.
3. Add zucchini and bell pepper. This is a great place to get creative! Add some diced red onion, red bell pepper, or mushrooms to add some flavor and color. Cook for about 5-6 minutes, stirring occasionally.

4. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

5. Add cornstarch to water and stir until dissolved. Stir cornstarch water and italian seasoning into skillet.

6. Remove from heat and let stand 2 minutes, until sauce has thickened.
7. Service zucchini mixture over rice, topped with cheese! (We add Tapatio hot sauce too!)

Lime Chicken Tacos

Lime Chicken Tacos

These might be one of the best recipes I've ever made! So, so yummy.

Ingredients:

Marinade

4 split (sliced width-wise) boneless chicken breasts

4 cloves of fresh garlic, minced

1/4 cup fresh squeezed lime juice

1/4 cup olive oil

2 tsp honey

A pinch of cumin

 

Toppings

2 tomatoes

2 cups lettuce

1 cup shredded cheese

1 Avocado

Sour cream

Corn tortillas

 

Directions:

1. Combine garlic, lime juice, olive oil, honey and cumin.

2. Marinade your chicken in the lime juice mixture for at least an hour -- the longer the better!

3. Fire up the grill, or the indoor grill (like I used)!

4. Turn only once! The best way to grill ANYTHING! Brown the one side perfectly, then flip and brown the other side until cooked through. 

5. I diced up the chicken, but you could also shred it or slice it into long thin slices.

6. I think you all know what to do with the toppings -- dice the tomatoes, chop the lettuce, slice the avocado or make guacamole, and microwave the tortillas!

7. Serve it up and enjoy! This was SO GOOD!!

Lemon Artichoke Tuna

Lemon Artichoke Tuna

This dish surprised me. I pulled the recipe because the term "lemon artichoke" sounds incredible. I wasn't so sure about the tuna steak, but I ended up being pleasantly surprised!

Ingredients:
1 cup quinoa
2 tbsp olive oil
1/2 red onion, sliced
3 6.5oz jars artichoke hearts, drained and halved
1 lemon, cut into 8 sliced
2 cloves garlic, minced
2 tsp thyme
1 1/2 lbs fresh ahi tuna steak, cut into 1" cubes
1 1/2 tsp salt
1 tsp pepper

Directions:
1. Cook the quinoa according to package directions.
2. Head 1 tbsp of oil in a large pan over med-high heat. Add onion and cook until softened -- 3 minutes.
3. Add artichoke hearts, lemon, garlic and thyme. Cook until heated through, about 3 more minutes. Move this to a place.
4. Season the tuna with the salt and pepper. Heat the other tbsp of oil in the skillet and toss the tuna. Brown all sides for about 3 minutes, until it flakes easily.
5. Return artichoke mixture to the pan and toss together.
6. Serve over quinoa!

Turkey Poblano Chili

Turkey Poblano Chili

Sorry for the posting delays. I've been sticking to my GF diet, and I've still been photographing my dinners. I just haven't been blogging. I'M SORRY, OKAY?!

This was SO GOOD! Wear gloves when you cut the poblano or wash your hands a dozen times, because if you touch your nose or eyes or any family members, there will be rage in your home!

Ingredients:
1 tbsp olive oil
1 onion, chopped
1 poblano pepper, chopped
2 tsp ground cumin
1 28-oz can diced tomatoes
2 15.5oz cans kidney beans, drained & rinsed
2 cups water
salt & pepper
1 lbs ground turkey, cooked

Directions:
1. Heat the oil in a large pan over med-high heat. Add onion and poblano and cook until soft, 4-6 minutes.
2. Add the cumin, tomatoes (with juice), beans, water, 1 1/4 tsp salt, 1/4 tsp pepper and bring to a boil.
3. Reduce heat and simmer until slightly thickened, 12-15 minutes.
4. Add turkey and cook until heated through.
5. Enjoy with a spoon or a tortilla chip! Add some cheddar cheese, sour cream, tapatio to really kick it up a notch!

Remember how I said this was SO GOOD? Well, it really was, and my husband and I ate it so quickly (it also smells amazing) that the only photo I got was a super close up after I was already halfway done with mine. Sorry again!

Curried Rice with Shrimp

Curried Rice with Shrimp

Ingredients:
Olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, choppy
2 tsp curry powder
1 cup long-grain brown rice (or white, just use 1/2 c less water & simmer less time!)
salt & pepper
1lb peeled, deveined shrimp
1/2 cup fresh basil (eek! I skipped this and tossed in a tsp of dried basil. If you can use fresh basil DO IT)

Directions:
1. Heat oil in a large skilled over medium heat.
2. Add the onion and carrots and cook, stirring occasionally, until mostly soft. Don't worry if they're not totally soft. They'll have plenty of opportunity to finish cooking.

3. Add the garlic and curry power and cook for 1-2 minutes. Stir frequently!
4. Add the rice, 3 cups water (if using white rice, use 2 1/2 cups water) and 1/2 tsp of salt and pepper. Bring to a boil.

5. Reduce heat and simmer, covered, for 30 minutes (more like 15 minutes for white rice). This time will vary! My recipe said it would take 12-15 minutes, but it took more like 35 minutes. Just check your rice after 20 minutes and continue to check on it until all the water has been absorbed and the rice is cooked through.
6. Season your shrimp with salt & pepper and stir them into your cooked rice.
7. Cover and cook until the shrimp are opaque, about 4-5 minutes.
8. Fold in the basil (or add the dried basil).

9. Enjoy! I added some salt & pepper again, as well as a dash of hot sauce.

The leftovers!

I'm so embarrassed -- I forgot to take a photo! My mom was over, and I was so distracted that I just served it up and ate it up. I did snap a photo while I was putting away the leftovers, so it'll have to do :)

Rosemary Onion Chicken with Sweet Potatoes

GF Day 2, and everything is going well so far! I'll admit, I've been craving a donut since 7am, so maybe it's good that I can't have it! Tonight's dinner was spectacular. Wyatt gobbled up every piece of chicken on his plate, and Stuart kept telling me how good the potatoes were. Success!

Rosemary Onion Chicken with Sweet Potatoes

Ingredients:
1.5lbs sweet potatoes, peeled and cut into 2-inch pieces (I had 2 large sweet potatoes)
Salt & pepper
Olive oil
2-3 boneless chicken breasts (I use two medium-sized ones and sliced them in half width-wise)
1/2 red onion, chopped
2 tbsp dried rosemary

Directions
1. Place sweet potatoes in a large pot and add enough cool water to cover. Bring to boil.
2. Add 1 tsp salt, reduce hear, and simmer until tender (about 14 minutes). Keep 1/4 cup of the cooking water, drain the rest, and mash the potatoes using the reserved cooking water.
3. While your potatoes are boiling, heat 1 tbsp of oil in a large skillet over medium heat. Season chicken with 1/2 tsp salt and 1/4 tsp pepper.
4. Cook chicken until golden brown and cooked through. With my thinner chicken breasts, it only took about 10 minutes, flipping once. So perfectly browned, I had to take a picture! Move your chicken to your plates.

5. Wipe out the pan and heat 2-3 tbsp of olive oil over medium-high heat. Add the onions, rosemary, 1/2 tsp salt and 1/4 tsp pepper.
6. Stir! Stir! Stir! Cook until onions are tender.
7. Serve the chicken with the potatoes and "drizzle" with the rosemary onion mixture.

Yum! We had ours with sugar snap peas :)

Cuban Black Beans & Rice

Preface:

Well, as much as I tried to avoid it, I began my gluten-free experiment today. I have been having GI issues, even despite giving up dairy (lactose-intolerance), and my doctor recommended the elimination diet. Those of you who have heard of the elimination diet are familiar with how extreme it is. I had little faith in myself, so I devised a plan.
First, I cut all the easy things -- coffee and alcohol. I spent a few weeks pretending like this counted as the elimination diet. Unfortunately, my GI issues persisted, and I was back to square one. Next, I gave up red meat, hot sauce and spicy foods (which was REALLY hard for me!) I love Tapatio. I would put it on everything if it were socially acceptable. However, my belly still wasn't happy. So, the last two weeks or so, I have indulged. I've eat all the things I'm not supposed to, and here's why -- I'm preparing to give up the hardest one of all... GLUTEN.
One big element of the elimination diet is giving up gluten. I exhausted all other options first, but I've finally arrived. To mark the end of my denial, we enjoyed a great big helping of Chicken Bacon Ranch Bowtie Pasta (in white sauce, mind you) for dinner last night. It was amazing.
So, today I began what I am calling my "Gluten-free Experiment". I will go two weeks completely free of gluten. Hard core. Honest to God. Gluten free. If it makes me feel better, I'll continue after two weeks. If not, it's back to the doctor for another round of Q&A.
I know giving up gluten has gotten pretty popular over the last couple years, but I'm not entirely sure how I'm going to survive. I love bagels and Kashi Go Lean! Crunch cereal. I am a huge fan of baking and brownies and cookies and muffins. Pasta -- well, who doesn't like pasta?! Sandwiches are a staple lunch for a busy mom, and Togo's is my FAVORITE sub shop.
BUT -- in the name of my health, and avoiding medications, I'm doing what's best and I'm going to document the meals as best I can.
So, here is night number one:

Cuban Black Beans & Rice

Ingredients: 
1 cup brown rice
1 tbsp olive oil
1 onion, chopped
1 bell pepper, diced
2 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper
1 tsp ground cumin
2 cans black beans, rinsed (30oz total)
1 tsp dried oregano
1 tbsp red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro

Directions:
1. Cook the rice like you normally would!
2. Heat oil in a pan over medium-high heat and add onion, bell pepper, garlic, salt and pepper. Cook until softened, about 5-7 minutes. 

3. Stir in the cumin and cook for 1 minutes.
4. Add the beans, oregano, and 1 cup water. Simmer for 10 minutes.

5. Add the vinegar.
6. Smash some of the beans with the back of a fork to thicken.
7. Serve over rice and garnish with cilantro and radishes.

We stirred ours all up! My husband kept saying it tasted like Cafe Yumm. I'm not quite sure about that (I love Yumm sauce!) but it certainly was good! And gluten-free!

Cherry Coconut Pecan Cookies

Cherry Coconut Pecan Cookies

These were FANTASTIC! In hindsight, I would probably use craisins or dried blueberries or even raisins, instead of they cherries. My son would eat the whole cookie and leave a stack of dried cherries on his plate! Otherwise, perfection!

Ingredients:
 1 1/2 cups rolled oats (you can get these in gluten free!)
1 cup unsweetened coconut flakes
1 tbsp golden flaxmeal
1/2 tsp salt
3/4 cups coarsly chopped pecans
1/2 cup dried cherries (cranberries, blueberries, raisins)
3 very ripe bananas, mashed
1/4 cup coconut oil (I actually used 2 tbsp butter because I didn't have any coconut oil on hand)
1 tbsp honey
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. Combine oats, coconut flakes, flaxmeal, salt, pecans and dried fruit.

 3. Stir in bananas, oil/butter, honey and vanilla until well combined.

 4. Form 2 tbsp of the mixture into a ball and press it flat to a greased baking sheet. You may have to do a little finessing to keep them round and pretty!

5. Bake for about 25 minutes, then cool on the pan.
6. EAT!

Kale Chips

Kale Chips

These are a family favorite around here and so simple! Kale chips are a great alternative to other sweet and salty snacks. My two year old loves them and my husband will bring home a bunch of kale and specifically as for them!!

Ingredients:
2 bunches of kale, rinsed and patted dry
1 tbsp olive oil
2 tsp salt
Note: You can experiment with the toppings! I like a bit of garlic powder on mine, or the dry ranch packets, crushed red pepper is delicious and I've heard good things about cumin! Test out different things!

Directions:
1. Preheat the oven to 275 degrees.
2. Tear the leaves from the bunch of kale into 1/2" pieces. (Make sure the kale is dry or it won't get the lovely crispy texture!)
3. Toss the kale leaves in olive oil and salt.

4. Spread the kale in a single layer (or as best you can in a single layer) on a baking sheet. 

5. Bake for 20 minutes, stirring and "flipping" every 7-10 minutes or so. I think I probably baked mine for about 22 minutes, but just pay close attention! You'll know they're done because they're nice a crispy. They'll shrink up quite a bit, as well.
With kale chips, it's better to under-cook than over-cook. Burnt kale chips are AWFUL.

6. Eat them up and send your husband to the store for more kale! :)

Broccoli Salad

Broccoli Salad

This is a deliciously light broccoli salad with grapes, celery and sunflower seeds in a yummy creamy dressing. I made the full batch but actually used about half of the dressing. For you lactose-intolerant readers -- this didn't upset my stomach at all! I hope it is the same for you! I think this would be a great dish for a summer BBQ or a work potluck!

Ingredients:
4 cups small broccoli florets
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
1 cup raisins
1/4 cup salted sunflower seed kernels
1/4 cup mayonaise
2/3 cup plain fat-free yogurt
3 tbsp sugar
1 tbsp white vinegar


Directions:
1. Combine the first 5 ingredients in a large bowl.
2. Mix mayonnaise, yogurt, sugar and white vinegar.
3. Pour dressing over broccoli mixture and toss well.
4. Chill for at least an hour.
5. Enjoy!

Apple Strudel Coffee Cake

Apple Strudel Coffee Cake

We made this on a whim from my 1990s Pampered Chef cook book, and it was AMAZING!! It calls for a baking stone, which I used, but I'm sure a baking sheet would be fine, assuming you can fit it.
Let's be real, it's pretty much dessert for breakfast so don't get too carried away. I will offer the disclaimer now: THESE ARE NOT HEALTHY. They are a yummy treat that you will enjoy very much -- then go for a 4 mile run. :)

Ingredients:
2 packages refrigerated crescent rolls
1 package (8oz) cream cheese, softened
1/4 cup powdered sugar
1 egg yolk
1/2 tsp vanilla extract
1 can (21oz) apple pie filling

Directions:
1. Preheat oven to 350 degrees.
2. Unroll crescent tolls and separate into 16 triangles. Arrange 12 triangles in a circle with wide ends toward the outside of baking stone. Keep your points from meeting. You'll mess with this later.
3. Roll the dough so the seams come together. Then form a slightly raised edge along the outside and the center (See, I told you you'd be messing with it!)
4. In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla. Stir until smooth. Spread over the dough.
5. Spread pie filling evenly over the cream cheese mixture.
6. Using a pizza cutter, cut your remaining 4 dough triangles into thirds (so you have 12 skinny ones.) Arrange them evenly over top of the filling so it looks like bicycle spokes.
7. Bake 25-30 minutes, or until dough is golden brown. Cool 15 minutes to set.
8. Eat up! Remember to use self-control. It is very easy to eat 3, 4, 5, 6 pieces without even realizing it. SO GOOD!

The cookbook also included a recipe for a glaze, if you want to up the sugar- and taste-anty.

1/4 cup powdered sugar + 2-3 tbsp milk -- whisk until smooth and drizzle over the coffee cake after baking. (I added a little vanilla to mine too!) 

Zucchini Chips

Zucchini Chips

I have the most difficult time getting my boys to eat vegetables, so I've resorted to turning everything into chips or fries or hiding it. There chips are delicious and the breading and cheese make then crispy! They taste best when they're fresh, so don't plan on keeping them all week!

Ingredients:
1/4c whole wheat breadcrumbs
1/4c parmesan cheese
1/8tsp black pepper
1/2c whole wheat flour
1c cold milk
1tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 zucchinis)

Directions:
1. Preheat over to 425 degrees.
2. In a medium bowl, combine breadcrumbs, cheese and pepper.
3. In a separate bowl, combine flour, milk and vinegar.
4. Dip zucchini in flour mixture, then coat in breadcrumb mixture.
5. Place coated zucchini slices on a baking sheet (I used parchment paper to prevent sticking and for easy clean up)
6. Bake for 30 minutes, flipping at 15 minutes.
7. Enjoy!

This recipe is from Clean Eating. Thank you!

Breakfast Cookies

Breakfast Cookies

These are hardly cookies, but they're sure delicious! No flour, no dairy, and no sugar added!

Ingredients:
1.5 cups oats
2-3 super ripened bananas
1 cup unsweetened applesauce
1/2 cup craisins (or any dried fruit, really!)
1/2 tbsp cinnamon

Directions:
1. Preheat oven to 350 degrees.
2. Mix everything together.

3. Drop dough balls on a greased baking sheet.

4. Bake approximately 35 minutes and enjoy!

White Strawberry Sangria

White Strawberry Sangria

I made this today for girls' day, and I couldn't believe how simple it was! And I love strawberries!

Ingredients:
1 bottle dry white wine (I used Pinot Grigio)
1/2 cup strawberry schnapps (I used Strawberry Pucker)
1/4 cup sugar
2 cups fresh sliced strawberries

Directions:
1. In a 2-quart pitcher, stir together wine, strawberry schnapps, and sugar until sugar is dissolved.
2. Add sliced strawberries.
3. Cover and chill for 1-4 hours.
4. Serve over ice. 

Chicken Spinach Lasagna

Chicken Spinach Lasagna

Sorry for the awful delay between posts! I have SOOO many recipes and pictures and tutorial to share with you, I just haven't uploaded them!! I won't offer excuses. Instead, I'll give you one of the tastiest recipes I've found yet! This lasagna is SO much better than the classic spaghetti-style lasagna, and it's way healthier!! Just remember to give yourself about an hour and a half because it takes an hour in the oven!! It is absolutely worth it. It got three smiley faces from my family (the best score a dish can earn!)

Ingredients:
10oz frozen spinach, thawed and drained
2 cups cooked shredded chicken
2 cups grated cheddar cheese
1/3 cup chopped onion
1/2tsp salt
1/4tsp pepper
1tbsp low-sodium soy sauce
1 can cream of mushroom soup (10.75oz)
1 cup sour cream
4oz sliced mushrooms
1tbsp corn starch
1/3 cup mayonnaise (this was in the original recipe, but I just left it out!)
6 cooked lasagna noodles
1 cup parmesan cheese

Directions:
1. Preheat oven to 375 degrees.
2. Mix first 12 ingredients (spinach through mayo, if using).

3. Put a layer of cooked noodles in the bottom of a greased lasagna dish.

4. Spread half of the chicken mixture over the noodles.

5. Place another layer of noodles on top and spread with remaining chicken mixture.
6. Top with parmesan cheese.

7. Back for 1 hour. Let cool 15-20 minutes to set before cutting.
8. Eat it up! So yummy!

Let me know what you think!

Memory Lane Rice Krispie Treats

Rice Krispie Treats

Sometimes I get caught up in complicated recipes and need to be reminded of the simple things in life. I had extra marshmallows from the Chocolate Dipped S'mores Cups recipe and leftover mini M&Ms from our holiday Trail Mix Jars (recipe to come), so I bought some bulk Rice Krispies and took a trip down Memory Lane. Once in a while, you just have to simplify!

Ingredients:
3 tbsp butter
1 package marshmallows
6 cups Rice Krispies (yes, off-brand Crisp Ricies or whatever taste just fine)

Directions:
1. Microwave butter and marshmallows for 2 minutes. Stir. Microwave another minute.
2. Stir in Rice Krispies until totally covered.
3. We added 1/2 cup mini M&Ms, but Reese's Pieces, peanut butter chips, or any tiny candy is also delicious! Or keep them plain -- still delicious. :)
4. Press into the bottom of a buttered 9x11" pan. Cool.
5. Cut 'em up and eat 'em up!

Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese

This is a Pampered Chef recipe and a great way to get your picky eater to gobble up some vegetables! It's quick and creamy and a family favorite! I eat it with roasted broccoli (recipe to come) but I my boys wouldn't touch the stuff. That's okay -- there's veggies in the sauce!

Ingredients:
1 package (16 oz) uncooked pasta (we use the shell kind)
2 yellow squash
1 can evaporated milk
2 cups shredded six-cheese Italian blend
1/8 tsp. ground nutmeg
1/2 tsp salt

Directions
1. Cook the pasta! When pasta is done, save 1/4 cup of the water for later use. Drain the rest and set aside.
2. Peel the squash using a vegetable peeler, cut length-wise and slice into thin slices.

3. Saute in a saucepan or pot until very soft.
Optional: I like to toss my cooked squash into the food processor so that my boys can't detect even a hint of vegetable. You can skip this step!! The squash will break down and blend. If you put it through the food processor, run until desired consistency and return to pot/pan.
4. Gradually add milk, whisking constantly.  Cook over medium-high heat for 3-4 minutes.
5. Reduce heat to medium and add cheese. Cook 3-4 minutes. (Still whisking constantly.)

6. Add nutmeg, salt and that 1/4 cup pasta water you saved from step 1.
7. Combine sauce and pasta and stir up.
8. Enjoy!