Well hello everyone! I hope you are all well. I’ve been working on some great new stuff for my blog, one of which is providing weekly menus to… Read More »
Spicy New Orleans style chicken creole and sweet potato fries – a marvelous idea for dinner!
Lately I’m a big fan of pan-searing meats like chicken and fish. I find that in the absence of a grill, they serve as a flavorful way to prepare white meats.
In the fall I like to make a different version of this chili with pumkin and other fall spices, but as we enter the winter months I tend to make this one more often. It’s spicy and extremely flavorful! This recipe is for 2-3 servings, meaning you can eat it for lunch the next day and be quite happy! :)
Paprika is one of my favorite spices to add to any dish. Red peppers have a way of keeping you warm in the cold months because of the benefit they have on circulation. If you read my “Spice it Up!” entry, you can learn about the health benefits of other spices as well. While I’m not personally a huge fan of mushrooms, my “fans” (the people I force to try my dishes, haha!) seem to really like this one.
Craving Chinese takeout? Save the calories and make it at home where you can control what goes it in. This tangy, sweet and spicy dish has marinated chicken instead of fried and extra garlic for more flavor. The crisp snow peas offer a nice, crunchy compliment to the chicken. Add brown rice to the side for a health, fiber-rich starch!
Turkey is one of the healthier meats you can eat, but my old problem with food was the sauce that I used to put on it. I am a huge fan of the cream sauces and pesto based sauces, which can REALLY add up the calories. Seems kind of silly when you are eating healthy meat doesn’t it? That’s why I love this spinach based pesto sauce. Pesto is usually made from basil and pine nuts, and although it might not seem like it, it can be pretty high in caloric value. This is a great alternative to those of you looking for something a bit on the lighter side.
I definitely enjoy savory food over sweets. If someone offered me a fried chicken finger or a brownie, more than likely I’d take the chicken finger. This recipe is a variant of my mother’s classic pan seared breaded chicken breasts. While it’s not 100% low fat, it is a much healthier version of the classic chicken fingers and fries because it uses olive oil vs vegetable oil and doesn’t involve a deep fryer.
Parmesan cheese and capers make a tasty combination for chicken breasts. If you cannot use wine, substitute additional chicken broth for the sauce. Be sure to freeze your additional chicken breasts in separate bags (if you bought a pack) so you can use them later. You can have this on the table in less than 30 minutes.
Just because you’re cooking for one doesn’t mean you have to shop for one or eat like a college freshman. Sure, there will be times when you desire that picture-perfect steak or have an insatiable craving for boxed mac & cheeze (hey, it happens), but it’s far better to buy quantity (and quality) rather than going to the market every day looking for dinner.