All-Purpose Chicken Seasoning

My family loves this on chicken. Especially roasted chicken thighs with crispy skin. This seasoning is also delicious sprinkled on baked fish.

All-Purpose Chicken Seasoning 

Ingredients:

• 2 Tablespoons pink Himalayan salt
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 1 Tablespoon smoked paprika powder
• 1 Tablespoon ground cumin
• 2 teaspoons turmeric powder
• 1 teaspoon ground black pepper

Directions: 

• Mix together and store in an airtight container. Sprinkle liberally on chicken before grilling, baking, roasting, etc. 

Chicken Noodle Soup with Veggies

I make a lot of chicken noodle soup because the kids both love it.  You know how some kids are with mac and cheese?  Or pizza?  Or spaghetti?  That's how mine are with chicken noodle soup.  They ask for it at least once a week, often more.

I use a basic recipe with onions, carrots and celery.  Then I add other veggies depending on what's in my fridge, and the type of noodle depends on what I have on hand and/or what the kids request.  It's a great way for me to get them to eat their veggies.  Veggies I often use are beans, peas, mushrooms, kale, bok choy, zucchini...  And I stick to whole grains like whole wheat pasta or brown rice noodles.

No measurements.  Just fill the pot and taste as you go.  Tonight's version includes beech mushrooms, baby bok choy and brown rice noodles.

Chicken Noodle Soup with Veggies

Ingredients:

• water
• 2 boneless, skinless chicken breasts 
• fish sauce
• 1/2 onion, chopped
• 3 - 4 large carrots, chopped
• 3 - 4 large ribs of celery, chopped
• 1 package (4 oz.) beech mushrooms
• several handfuls of brown rice noodles
• dried thyme
• 5 heads of baby bok choy, washed, drained and chopped

Directions:

• Fill a soup pot or dutch oven (I use a 3-quart one, which is perfect for my family of 4) 2/3 of the way with water and add the chicken breasts and a few dashes of fish sauce.  Bring to a boil, then reduce to simmer and cook until the chicken is no longer pink, about 15 minutes.  Skim off any foam.  Once the chicken is finished cooking, remove it to a clean plate to cool.
• Add the onion, carrots, celery, mushrooms, noodles and a dash or two of dried thyme to the pot of hot chicken water.  Bring to a boil and reduce to simmer.  Cook until veggies and noodles are tender, about 15 minutes.
• While the veggies are cooking, chop or hand-shred the chicken when it is cool enough.
• Return the shredded chicken to the pot and add the baby bok choy.  Add more water if necessary, and more fish sauce to taste.  Bring to a boil.  Cook for another minute or two until the bok choy is tender, but still firm. 
• Remove from heat and serve immediately.

Cooking the noodles in the pot with the rest of the ingredients results in an opaque/cloudy broth due to the starches released from the noodles.  I don't mind it, and it does make the soup a tad thicker.  It's just convenient for me to be able to make a one-pot meal.  If you prefer a clear broth, boil the noodles in a separate pot, drain them, then add them to your soup towards the end.

Butternut Squash Stuffed with Chicken and Cheese

Shredded chicken is a staple in my freezer for quick meals.  It's a staple, but not very glamorous.  So I thought I'd try something new today: mix it up w/ cheese and marinara sauce, then bake until ooey gooey.  YUM!

I used some leftover butternut squash bottoms (the bulbous part with the seeds inside).  I'd already used the top parts for something else last week.  If you have whole squashes on hand, just cut off the straight top section, wrap it in foil and refrigerate it for another meal.

Butternut Squash Stuffed with Chicken and Cheese

Ingredients:

• 1 small butternut squash bottom, halved with seeds scooped out
• salt & pepper
• 1-ish cup cooked shredded chicken breast
• 1-ish cup prepared marinara sauce (I used Trader Joe's from a jar)
• a few tablespoons shredded mozzarella
• a few tablespoons of parmesan (optional)

Directions:

• Preheat oven to 375 degrees F.
• Place butternut squash halves, skin down, on a baking sheet sprayed with cooking oil.  Sprinkle lightly with s&p.  Bake for about 45 minutes until fork tender.  (You can pre-bake the empty squashes a few days in advance, then wrap them in foil and refrigerate until you're ready to fill them.  Or if you fail to plan in advance, like me sometimes, you can microwave the squash halves for about 4 - 5 minutes until tender.)
• Meanwhile, mix the chicken and marinara sauce together in a bowl.  Season with more s&p as needed.
• Once the squash is fork tender, remove from the oven and fill with the chicken mixture and top with the mozzarella (and optional parmesan).  Return the squash to the oven for another 20 - 30 minutes until cheese is melted and everything is bubbly.

Buffalo Chicken Salad

I was craving buffalo wings this weekend.  There's something so delicious about crispy, juicy, spicy wings dipped into cool ranch dressing.  DROOL!

I thought I'd throw something together that was a little healthier.  I bought a bottle of Frank's Original Hot Sauce, heated it up with a little Smart Balance, tossed in some cooked shredded chicken breast, and threw it over a green salad.  YUM!

Buffalo Chicken Salad

Ingredients:

• 2-ish tablespoons Smart Balance
• 1/2-ish cup Frank's Original Hot Sauce
• 3-ish cups cooked shredded chicken breast

Directions:

• Melt the Smart Balance in a small sauce pan over medium-low heat.  Once it's melted, add the hot sauce and bring to a simmer.
• Add in the chicken, toss well, and heat through.

I spooned it over a green salad and drizzled with reduced-fat ranch dressing.  I'll be using the leftovers tomorrow for buffalo chicken sandwiches with whole wheat rolls.  I'm a happy camper.

Squash and Chicken Stew

So it's a gazillion degrees outside and I'm feeling stewey.  (Mom...Mom...Mom...Mummy...Mum...Mummy...)  At least it's a one pot deal.

Butternut squash was on sale at the grocery store.  I love the creamy sweetness of butternut squash.  I also got a nice bunch of cherry tomatoes and two beautiful yellow squashes from my tiny garden. Into the pot!

Squash and Chicken Stew
Inspired by this recipe.


Ingredients:

• 2 tablespoons coconut oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes (about 3 cups)
• 2 cups cherry tomatoes, halved
• 2 cups chicken broth
• 2 cups water
• 2 medium yellow squashes, sliced
• 1 (5 oz.) container of sliced button mushrooms
• 1 (15 oz.) can of black beans, drained and rinsed
• 3 cups shredded cooked chicken
• large pinch of dried oregano
• large pinch of dried basil
• large pinch of dried thyme
• Tastefully Simple Seasoned Salt to taste
• freshly ground black pepper to taste
• grated parmesan for garnish (optional)

Directions:

• Heat oil in a dutch oven over medium heat.  Sauté the onion until soft and translucent.  Add the garlic and stir for a minute until fragrant.
• Add in the butternut squash, tomatoes, chicken broth and water.  Bring to a boil, then reduce to simmer and cook, covered, until the butternut squash is almost tender, about 15 minutes.
• Add in the rest of the ingredients (except the parmesan).  Bring back to a boil, reduce to simmer, and continue to cook, covered, until the veggies are all tender, about 15 minutes.
• Ladle into bowls and top with grated parmesan.

Chicken with Spinach, Mozzarella and Roasted Red Peppers

Easy peasy lemon squeezy.  I did mine on the stove top instead of on the grill, making it a one-pan, one-method dish.

Also, I bought a beautiful jar of virgin unrefined coconut oil that I'm going to start cooking with, just to see what all the hype is about.  So far so good.

Chicken with Spinach, Mozzarella and Roasted Red Peppers
Adapted from this recipe.

Ingredients:

• 1 tablespoon coconut oil
• 4 chicken breast cutlets
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• a large handful of frozen spinach, thawed and squeezed dry
• 4 tablespoons shredded part-skim mozzarella
• roasted red pepper strips

Directions:

• Melt coconut oil in a large skillet over medium heat.
• Season both sides of each chicken cutlet with TSSS and TSGG.  Sauté them on both sides until just cooked through.
• Divide the spinach on top of the cutlets, followed by the cheese and red pepper strips.  Cover the skillet and turn off the heat.  Let sit for a few minutes until the cheese is melted and spinach and red peppers are warmed.

Crockpot Chicken Cacciatore

This made the house smell A-MAZING! I'll add some capers towards the end next time.

Crockpot Chicken Cacciatore
Taken from this recipe.

Ingredients:

• 1 medium onion, thinly sliced
• 2 pounds boneless, skinless chicken breasts
• 12 oz. tomato paste
• 6 oz. sliced mushroom
• 1 green bell pepper, finely chopped
• 1 rib celery, finely chopped
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 cup dry white wine
• 1 tablespoon olive oil
• Tastefully Simple Garlic Garlic
• Tastefully Simple Seasoned Salt

Directions:

• Place the onions in the bottom of the crockpot.  Layer the chicken over the onions
• In a large bowl, mix together the rest of the ingredients.  Pour over the chicken.
• Cook on low for 6 - 8 hours.  (I did 8 hours and it was a bit dry b/c I used boneless, skinless chicken breasts.  Next time I will probably reduce it to 6 hours.)
• 1/2 hour before the end of cooking time, roughly shred the chicken with two forks, then stir to combine.

Fettuccine with Chicken and Mushrooms

At the local Asian grocery store yesterday I found some gorgeous oyster and trumpet mushrooms.  (I was actually looking for shiitakes, but none were to be found.)  Sprouts had a sale on whole wheat Delallo pasta last week and I'd picked up a bag of fettuccine, so fettuccine with chicken and mushrooms it is.  I LOVE mushrooms, so I put a lot in.  Feel free to use less (or more!).

Fettuccine with Chicken and Mushrooms

Ingredients:

• 1/2 pound whole wheat fettuccine noodles
• 1 tablespoon Smart Balance
• 1 pound mushrooms, sliced (I used equal parts oysters and trumpets tonight)
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• 1 teaspoon-ish dried thyme
• 1 teaspoon-ish dried oregano
• 1/2 pound chicken breasts, cut into 1/2" pieces
• 1 tablespoon whole wheat flour
• 1/2 lemon

Directions:

• Prepare the pasta to al dente according to package instructions.  Drain, reserving 1 cup of the pasta liquid, and set aside.
• In a large skillet, melt the Smart Balance on medium-high heat and saute the shrooms with the spices and herbs for a few minutes until the shrooms begin to soften.  Add the chicken and continue to saute until cooked through. 
• At this point the shrooms had released about 1 cup of liquid in the skillet, which was perfect.  If your shroom/chicken mixture seems a little dry, add some of the reserved pasta water.  Sprinkle a tablespoon of whole wheat flour into the skillet and stir for a minute.
• Add in the cooked pasta and spritz with the juice of 1/2 a lemon.  Toss and serve.

Sautéed Curry Chicken and Veggies

I had an old container of crimini mushrooms and some leftover baggies of spinach and arugula that needed to either be eaten very soon or tossed.  I loathe tossing good food, so I had to figure out what to cook with it all.  And to top it off, hubby asks for something curry.

Solution?  Sauté it all up together and serve over brown rice, of course.  :-)

Sautéed Curry Chicken and Veggies


Ingredients:

• olive oil
• 1 8oz. container of crimini mushrooms, cleaned and sliced
• Tastefully Simple Seasoned Salt
• Tastefully Simple Onion Onion
• 1 pound chicken tenders, sliced into small pieces
• 1 tablespoon-ish curry powder
• 1 teaspoon-ish cumin powder
• 1/2 baggie baby spinach
• 1.5 baggies arugula
• 1 cup-ish chicken broth (optional)

Directions:

• In a large skillet, heat a couple tablespoons of olive oil and sauté the mushrooms with a few dashes of TSSS and TSOO for a minute or two until they begin to soften.
• Add the chicken pieces, some more TSSS and TSOO, the curry powder and cumin powder.  Sauté until cooked through, about 5 minutes.
• Add the spinach and arugula and stir until they are wilted.
• I would have stopped there and served it, but hubby asked for something a little saucy, so I added about a cup of chicken broth and stirred until it came to a boil.
• Serve over brown rice.

Crispy Baked Chicken Strips

A staple in our house; I just can't believe I haven't posted this yet. (Or maybe I have and am missing something?) I love the parmesan-panko crust.

You can also use this recipe to make crispy baked fish sticks.  Just use slices of red snapper, tilapia, halibut, or even salmon instead of chicken.

Crispy Baked Chicken Strips

Ingredients:

• cooking spray
• 1 pound chicken tenders or boneless, skinless breasts cut up into strips
• a few tablespoons whole wheat flour
• 2 eggs
• water
• whole wheat panko
• shredded parmesan cheese
• Tastefully Simple Seasoned Salt

Directions:

• Pre-heat oven to 400 degrees F.  Spray a baking sheet with cooking spray and set aside.
• Create a dredging station with 3 shallow bowls:  Put a few heaping tablespoons of whole wheat flour in the first bowl.  In the second bowl, whisk the eggs with a couple tablespoons of water.  In the third bowl, combine equal parts whole wheat panko and shredded parmesan (about 3/4 cup each), along with a few dashes of TSSS.
• One by one, dredge each chicken strip into the flour, shake off excess, dip into the egg, let excess drip off, then dredge in the panko/parmesan mixture.  Place in a single layer onto the sprayed baking sheet.
• Bake in pre-heated oven for about 20 minutes until crispy.  (You can flip the strips halfway through the cooking time, but I don't bother.)

Creamy Chicken Rice Soup

Today was drizzly and chilly, so what better meal to accompany it with than a warm, creamy, hearty soup.  I used this recipe as the springboard, then I messed around with the ingredients and quantities based on what I had on hand.  I used uncooked chicken breasts, increased the vegification factor, and used brown rice.  Yummy for my tummy!

Creamy Chicken Rice Soup
Adapted from this recipe.

Ingredients:

• olive oil
• 1/2 yellow onion, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• 2 large carrots, diced
• 3 large ribs of celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1 carton (32 oz.) reduced-sodium chicken broth
• 1/2 cup uncooked brown rice
• 3 tablespoons whole wheat flour
• 1 can (12 oz.) nonfat evaporated milk

Directions:

• In a large dutch oven, heat a couple tablespoons of olive oil over medium heat and saute the onions for a few minutes until translucent.  Add the chicken, TSSS and TSGG and continue to cook, stirring often, until chicken is browned and just cooked through, 5 - 7 minutes.  
• Add the carrots, celery, dried herbs, chicken broth and rice.  Increase the heat to medium-high and bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30 - 40 minutes until the rice is cooked.
• In a small bowl, whisk together the flour and evaporated milk.  Add to the soup pot and stir.  Bring to a simmer, stirring often, and cook for a few minutes until soup thickens.  Add TSSS and freshly-ground black pepper as necessary to taste.

Chicken and Biscuits with Gravy

For some reason I was craving this yesterday, so I had to try to make it today.  I've never made chicken and biscuits before, so I just winged it, and it turned out pretty yummy.  Is it bad that I slathered so much chicken and gravy on that it completely covered the biscuit in my photo?  Nah.  It was so good.

Chicken and Biscuits with Gravy

Ingredients:

• olive oil
• 1 package (8 oz.) crimini mushrooms, sliced
• Tastefully Simple Seasoned Salt
• 1 pound chicken breasts, thinly sliced into bite-size pieces
• Tastefully Simple Garlic Garlic
• large pinch of thyme
• 2 cups chicken broth
• 1 cup nonfat milk
• a couple heaping tablespoons of whole wheat flour
• 100% whole wheat biscuits

Directions

• Heat a tablespoon of olive oil in a skillet and saute the mushrooms with some TSSS.  When they soften, add the chicken breast pieces, TSGG and thyme.  Saute until the chicken is no longer pink, then add the chicken broth.
• In a small cup or bowl, whisk together the milk and whole wheat flour until smooth.  Add to the chicken skillet and bring to a boil, stirring often.  Reduce heat to low and simmer for about 10 minutes.  The gravy will thicken.  If you want it thicker, whisk a little more flour into a little more milk and add to the skillet.
• Serve hot over some 100% whole wheat biscuits.

Chicken Stuffed with Black Beans and Cumin

Earlier this week I was making a batch of Brown Rice and Lentil Soup when I realized how much I love cumin, and how I really don't cook with it enough.  Then I remembered seeing a recipe for Cumin Chicken with Black Bean Stuffing.  It looked delicious, but I wanted something a little simpler, easier and quicker for a weeknight meal.  If you've been following this blog for a while, you'll know that I love stuffed chicken breasts; so easy, so versatile, and it makes plain ol' chicken breasts fun.  So I figured, why not stuff chicken breasts with black beans seasoned with cumin?  Sounds weird, right, to stuff chicken breasts with beans?  But it is SO good!  Don't omit the spritz of lime at the end, it's killer!

Chicken Stuffed with Black Beans and Cumin

Ingredients:

• cooking spray
• approximately 1.5 teaspoons ground cumin, divided
• Tastefully Simple Seasoned Salt
• 4 boneless, skinless chicken breasts, butterflied
• 1 can (15 oz.) black beans, drained and rinsed
• Tastefully Simple Onion Onion
• small lime wedges

Directions:

• Pre-heat oven to 350 degrees F.  Spray a baking pan lightly with cooking spray.
• In a bowl, combine 1 teaspoon of cumin with about a teaspoon of TSSS.  Rub onto the outside of each chicken breast.
• In a separate bowl, combine the beans, the remaining 1/2 teaspoon of cumin, a few dashes of TSSS and a few dashes of TSOO.  Mash briefly with a fork.  Divide the bean mixture into fourths and stuff into the chicken breasts.
• Place the stuffed chicken breasts in a single layer in the sprayed baking pan and into the pre-heated oven.  Bake for 20 - 25 minutes until cooked through.
• Spritz lightly with lime wedges before serving.

Creamy Chicken and Mushrooms

Today was bright and sunny, beautiful, really.  But for some reason I was in the mood for comfort food.  I had some chicken tenders and mushrooms in the fridge, so here's what I did with it:

Creamy Chicken and Mushrooms

Ingredients:

• 2 pounds of chicken tenders or boneless, skinless chicken breasts
• a couple tablespoons of olive oil
• Tastefully Simple Seasoned Salt
• Tastefully Simple Onion Onion
• Tastefully Simple Garlic Garlic
• 1 pound small whole crimini mushrooms
• 1 cup chicken broth
• 1 can (12 oz.) evaporated skim milk
• 2 heaping tablespoons of whole wheat flour
• 1/2 cup frozen peas

Directions:

• Cut the chicken into bite-size pieces.   In a large skillet, brown the chicken in a little bit of olive oil, some TSSS, TSOO and TSGG.  Add in the mushrooms and stir for a minute.  Add in the chicken broth and bring to a boil, scraping up all the brown bits.  Reduce heat and simmer for 10 minutes (stirring occasionally) until the chicken is cooked through and the mushrooms soften.
• In a separate bowl or cup, whisk the flour into the evaporated skim milk until smooth.  Add to the chicken skillet.  Bring to a boil, then reduce to simmer.  Add in the peas and simmer for 5 minutes.  Check seasoning and add more TSSS if necessary.
• Serve over brown rice.

Roasted Rosemary Chicken with Veggies

I love butternut squash, and it's so plentiful and sweet this time of year.  Here's a great recipe that uses butternut squash, not as the main ingredient, but mixed in a scrumptious medley.  Two thumbs up.

Roasted Rosemary Chicken with Veggies
Adapted from this recipe.



Ingredients:

• 1 butternut squash, peeled, seeded and cubed
• 3 carrots, cubed
• 4 zucchini, cubed
• 3 tablespoons olive oil, divided
• 3 tablespoons Dijon mustard, divided
• 3 teaspoons rosemary, divided
• Tastefully Simple Seasoned Salt
• freshly-ground black pepper
• 4 boneless, skinless chicken breasts or 8 chicken tenders

Directions:

• Pre-heat oven to 400 degrees, F.
• In a large mixing bowl, toss the butternut squash and carrots with 1 tablespoons olive oil, 1 tablespoons mustard, 1 teaspoon rosemary and TSSS and black pepper to taste.  Pour into a large baking dish and bake in pre-heated oven for 20 minutes.  
• Meanwhile, add the zucchini to the mixing bowl along with 1 more tablespoon each of olive oil and mustard, 1 teaspoon rosemary, and some more TSSS and black pepper and toss.  Set aside.
• In a separate mixing bowl, combine chicken with the remaining 1 tablespoon olive oil, 1 tablespoon mustard, 1 teaspoon rosemary, and TSSS and black pepper to taste.  Set aside.
• Once the butternut squash and carrots have roasted for about 20 minutes, they should be semi-soft.  Remove baking dish from the oven, add the zucchini and toss.  Lay the chicken pieces on top of the veggies.
• Return the baking dish to the oven and continue roasting for another 25 (tenders) - 35 (breasts) minutes until the chicken is cooked through.  Remove from oven and let sit for a few minutes before serving.

Chicken Stuffed with Goat Cheese and Spinach

I thought I'd posted this already, but it seems I have not.  I used my Goat Cheese and Spinach Stuffed Portabellas recipe and applied it to chicken breasts.  Yummy and versatile.

Chicken Stuffed with Goat Cheese and Spinach

Ingredients:

• 4 medium boneless, skinless chicken breasts
• salt and pepper
• 1 log (4 oz.) goat cheese, softened at room temperature
• 1/4 cup frozen spinach, thawed and squeezed of excess water
• cooking spray

Directions:

• Pre-heat oven to 350 degrees F.
• Butterfly the chicken breasts.  Season outsides and insides with salt and pepper.
• In a bowl, combine the goat cheese and spinach. Divide the mixture into 4 equal parts and stuff inside the butterflied chicken breasts.
• Place the stuffed breasts onto a baking sheet sprayed with cooking spray.  Bake in pre-heated oven for 20 minutes until chicken is cooked through.

Chicken with Balsamic Vinegar

Chicken with Balsamic Vinegar
Adapted from this recipe.

Ingredients:

• 4 medium boneless, skinless chicken breasts (cut into strips or pounded flat, optional)
• Tastefully Simple Seasoned Salt
• freshly ground black pepper
• juice of 1/2 lemon
• 2 tablespoons of olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup white wine
• 2 cloves of garlic, minced
• handful of cherry tomatoes, sliced in half
• 2 tablespoons of Smart Balance

Directions:

• Season chicken with TSSS, pepper and lemon juice.
• In a large skillet, heat olive oil on medium-high heat and cook the chicken until done and the juices run clear (7 - 10 minutes per side for breasts, 3-4 minutes per side for strips or tenders).  Remove chicken to a plate and tent with foil to keep warm.
• Add balsamic vinegar, white wine, garlic and cherry tomatoes to the pan and deglaze it, scraping up all the browned chicken bits.  Cook for a few minutes to reduce the sauce by about half and until the tomatoes begin to soften.
• Stir in and melt the butter.  Add the chicken back to the pan and flip to coat all sides.
• Plate the chicken and pour all the yummy sauce over the top. 

Chicken Stuffed with Basil and Sun-Dried Tomatoes

Boneless, skinless chicken breasts are a great lean protein and a staple in this kitchen.  But they can get old when you eat them over and over.  How can you spruce up boring old chicken breasts?  Stuff them!

I've done Cordon Bleu-ish Chicken stuffed with ham and cheese, Chicken Stuffed with Feta and Sun-Dried Tomatoes, and Chicken Saltimbocca (can we say "prosciutto, YUM!"?).  Today I was admiring my beautiful little basil plant with its luscious green leaves, and I decided to use them to stuff tonight's chicken breasts.  Deee-lish!

Chicken Stuffed with Basil and Sun-Dried Tomatoes

Ingredients:

• PAM
• 4 medium chicken breasts, boneless and skinless, all visible fat removed
• 4 teaspoons sun-dried tomatoes, drained (chopped, sliced or whole, it doesn't matter)
• 8 - 12 fresh large basil leaves, washed and dried
• Tastefully Simple Seasoned Salt

Directions:

• Preheat oven to 350 degrees F.  Spray a baking pan with PAM.
• Butterfly the chicken breasts.  (Pound them out to 1/4" thickness if you desire.)
• Open up the breasts and layer each one with a teaspoon of sun-dried tomatoes and 2 - 3 basil leaves. 
• Close up the breasts and sprinkle both sides with TSSS.  
• Tlace the stuffed breasts in the sprayed baking pan.
• Bake until cooked through, approximately 25-30 minutes.

Grilled Buttermilk Chicken

I love summer grilling.  Our previous grill died on us last summer, and we'd been putting off buying a new one.  I got me one of those stove-top grill pans, but it's just not the same thing.  So last month we bought a new grill and if you've noticed a decrease in my posts it's because of that.  I don't really have grill recipes.  I just take the steaks or chicken breasts or shrimp or whatever, sprinkle some TSSS and maybe some TSGG on it, rub it with some EVOO, and slap it on the grill.  Lots of flavor for minimal work.

I was searching the Web a few weeks ago for new chicken recipes and came across this.  Grilled Buttermilk Chicken.  Having lived in the South (Alabama and Tennessee) for umpteen years, I'm very familiar with buttermilk FRIED chicken.  But grilled?  I was intrigued.

The original recipe calls for bone-in, skin-on chicken pieces.  But of course that's a no-no on the South Beach Diet.  I used boneless, skinless chicken breasts, which I butterflied and cut through in half so I had thinner slices that would grill up more quickly.  It was perfect - flavorful, juicy and delicious.

The only catch is that the buttermilk marinade does make the grill a little messy.  But oh so worth it.

Grilled Buttermilk Chicken
Taken from this recipe.

Ingredients:

• 1 - 1.5 cup lowfat buttermilk (enough to cover your chicken pieces)
• 4 cloves of garlic, chopped (or 2 tablespoons Tastefully Simple Garlic Garlic)
• 1 tablespoon paprika
• Tastefully Simple Seasoned Salt
• 4 boneless, skinless chicken breasts, butterflied and cut all the way through so you have 8 thinner pieces

Directions:

• In a bowl, combine the buttermilk, garlic, paprika and TSSS to taste.
• Add the chicken pieces and toss to coat completely.
• Cover the bowl tightly with plastic wrap and refrigerate overnight.
• When ready to grill, pre-heat the grill to medium-high.  Grill the chicken for 7-10 minutes on each side, until cooked through.  Discard any remaining marinade.

Chicken Veggie Alfredo

I modified Ellie's recipe only because I don't like leaving half-opened cans of evaporated milk around.  Half a box of fettuccine, ok, but not half a can of milk.  Half a box (8 oz.) of fettuccine because it's easier for me to eyeball than the 12 oz. per Ellie's recipe.  That plus added veggies and beans makes plenty for our family of 2 adults and a toddler, with leftovers for lunch the next day.  I grilled the chicken because the weather was beautiful today and I wanted to play outside. I increased the amount of sauce because many reviewers recommended that about Ellie's recipe, and I doubled the veggies and added some beans.  The magical fruit, right?  ;-)  The results were scrumptious.

Chicken Veggie Alfredo
Adapted from this recipe.

Ingredients:

• 8 ounces (1/2 pound or 1/2 box) of whole wheat fettuccine
• 4 boneless, skinless chicken breasts
• Tastefully Simple Seasoned Salt
• 2 tablespoons olive oil, divided
• 2 cloves of garlic, minced and divided
• 2 zucchini, thinly sliced into half-moons
• 2 broccoli crowns, chopped into bite-size pieces and blanched
• 2 tablespoons whole wheat flour
• 1 cup cold fat free milk
• 1 (12 oz.) can of fat free evaporated milk
• 1 cup freshly-grated parmesan cheese
• 1 (15 oz.) can of great northern beans, drained

Directions:

• Prepare the fettuccine per instructions on the box.  Drain, reserving some of the pasta water, and set aside.
• Season both sides of chicken breasts with TSSS and grill until fully cooked.  Once cooled enough to handle, slice the cooked chicken and set aside.
• In a large skillet, heat 1 tablespoon olive oil and sauté 1 minced clove of garlic with the zucchini and blanched broccoli for a few minutes until the zukes are soft and the broccoli is slightly firm.  Transfer veggies to a plate and set aside.
• In a separate bowl, whisk together the flour, fat free milk and fat free evaporated milk.
• Return the empty skillet to medium-high heat and add in the remaining 1 tablespoon of olive oil and 1 minced clove of garlic, stirring for 30 seconds until fragrant.
• Add the flour-milk mixture to the skillet and bring to a boil, stirring often.  Reduce heat to low and simmer for a couple of minutes until the sauce begins to thicken.  Add the cheese and TSSS to taste and stir until the cheese is melted.
• Toss in the sliced chicken, veggies, beans and cooked pasta.  Add some of the reserved pasta water to thin out the sauce as necessary.
• Serve hot.