Stuffed Chicken Breast with Pan-Grilled Corn and Spanish Rice!!

Hello Lovely Ladies!!

As part of my final for Health, Food and the Environment I had to prepare a recipe from one of the books we were reading through the term Food Matters written by Mark Bittman. I choose to make Stuffed Chicken Breast with Pan-Grilled Corn, then added spanish rice to complete the meal.

It was a very light and fresh meal, healthy too!! It does take some time to complete but I think it is well worth it.

Stuffed Chicken Breast with Pan-Grilled Corn

3 TBS Olive Oil

1 medium onion, chopped

Salt and Pepper

1 medium red bell pepper, cored, seeded, and chopped

4 boneless skinless chicken breast

4 cups frozen corn

1 fresh serrano or jalapeno pepper, seeded if you like, chopped

1 TBS minced garlic

2 TBS Sherry or white wine vinegar, or the juce of 1 lime

1/2 C chopped fresh cilantro leaves

1. Heat the oven to 350 degrees. Cut six 12-inch pieces of butcher twine. Put 2 TBS of the Olive Oil in a large oven proof skillet over medium heat. When the oil is hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until softened fairly dry and beginning to color, about 5 minutes. Add the red peppers and sook, stirring frequently until the mixture softens and comes together a bit, another 3 minutes or so.

2. Spread 2 chicken breasts out on a work surface so that the side where the bones were is faceup; flatten them with the bottom of a pot or the palm of your hand. Spread about 1/2 c of pepper onion mixture on top of each breast, then top with remaining breasts end to end, so that the tapered side is on the same side as the rounded side. (this ensures a tiy roll and even cooking.) Tie each stuffed breast in three places with twine. Sprinkle all sides with salt and pepper an roll them around in the same pan you used to cook the vegetables, coating them in whatever and oil and juices remain in the pan. Transfer to the oven and bake, turning once, until the chicken is cooked through and opaque, 25 to 30 minutes.

3. Remove the chicken from the pan and tent with foil. Set the pan over high heat and add the last TBS of oil. When the oil is hot, add the corn, jalapeno, and garlic; let sit for a moment. As the corn browns , use a spatula to toss the corn so that each kernel is deeply browne on at least one side. Remove from the heat, then sprinkle with salt and pepper and stir in the vinegar or lime juice, a TBS or two of water, and the cilantro, scraping to stir up and browned bits from the pan. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve, with a big spoonful of the corn on the side.

Spanish Rice

2 TBS Olive Oil

1/4 medium onion, chopped

1 1/2 C Long Grain white rice

2 C. Chicken Broth

1 C Salsa

Heat oil in pot. Add onions and brown. Add rice until it starts to brown. Add Chicken Broth and Salsa. Stir. Cover and heat on medium for 20 minutes or until liguid is gone. Simple and yummy!

ENJOY!

Yummy "Asscream"

1/2 gallon raspberry sherbet
1/2 gallon pineapple sherbet
Coconut Macaroons

To make coconut macaroons, take 3 1/2 cups to 4 cups coconut and mix with one can sweetened condensed milk. Place on cookie sheet and bake at 350 degrees for 10 minutes flipping once half way through. (Don't burn, but the crunchier the better!!)

Soften ice cream slightly and mix all together. Refreeze!! So good!

Freezer Meals!!

Preparing for baby has made me think that I don't want to eat grilled chicken (Scott's specialty) every night after the baby is born. There are a few meals that are easy to make a little extra and have 2 and freeze one for easy days. Here is the first recipe I will be making!!

Vodka Rigatoni Sauce

Marinara Sauce

Coat pot with Olive Oil
2 cloves garlic
1 can crushed tomatoes (big can)
1 can whole tomatoes (big can)

Heat oil in pot and lightly brown garlic for 1 minute
Pour in can of crushed tomatoes
Pur in can whole tomatoes (crushing slightly with your hands before putting in the pot)
Let cook for 40 minutes or more simmering.

White sauce (prepare when tomato mixture has about 5-10 minutes left)

1/2 stick butter
1/2 cups heavy cream
1/2 cup-1 cup diced ham, thin.
3/4 cup-1 cup parmesan cheese

Melt butter in small pot
Brown ham in butter
pour heavy cream and add parmesan cheese slowly
Cook 2-4 minutes stirring frequently

Mix 2 sauces and serve over pasta.

**This makes a lot. Sauce can be frozen.

Multi-Grain Bread, YUMM!

Spence made this bread over the weekend and it was by far the best we have made!

2 C Warm Water
2 TBS Yeast
1 TBS Sugar
1/4 C Oil
1/2 C Honey
1/4 C Gluten Flour
1/2 TBS Salt
1/2 C Milled Flax
1/4 C Sunflower seeds
3/4 C Oats
4 1/2 C Whole Wheat Flour

1. Rinse mixing bowl in warm water (to warm it up). To the warm bowl add water, yeast, and sugar. Mix and allow to sit until foamy, about 5 minutes.

2. In a seperate bowl mix Gluten Flour, Salt, Milled Flax, Sunflower Seeds, Oats and 1 C Whole Wheat Flour.

3. Add oil and honey to yeast mixture. Mix.

4. Add 2 C flour to yeast mixture, allow to mix until well distributed.

5. Slowly add dry ingredient mixture to yeast mixture. Make sure it is all mixed in well.

6. Add flour and mix until the side of the bowl is cleaned and dough ball forms.

7. Let knead for 8-10 in mixer. 15 minutes by hand.

8. Grease bowl and put in dough ball. Cover and let rise for an hour.

9. Punch down.

10. Cut dough ball in half. Form 2 logs.

11. Grease bread pans and put dough in.

12. Cover and let rise for another 30min to 1 hour.

13. Place on upper rack of a cold(not preheated)oven. Set the temperature to 325 degrees and bake for 25-30 minutes. Check to see if it is done and add time as you think necessary.

Makes 2 loaves.

ENJOY!

White Bean and Kale Soup with Chicken Sausage

This recipe is SO yummy and healthy!

32 oz chicken broth, divided

1- 12 oz pkg. The Original Brat Hans Chicken sausage (Purchased at Whole Foods. Recipe recommend Roasted artichokes and olives or spinach and feta.) Sliced *I am sure you could use any kind of chicken sausage you would like or can find*

1 large yellow onion, thinly sliced

7 cups cooked white beans (Navy, Cannellini, or Great Northern.)

1 bunch kale, stems and tough ribs removed, leaves roughly chopped.

Heat 1/4 C. broth in a large pot over medium heat.
Add sausage slices and cook, stirring occasionally, until liquid has evaporated and sausage is just browned, about 10 min, Add onions, salt and pepper (to taste), stirring often, until softened, about ten min more. (add a generous splach of broth if onions start to stick)
Meanwhile, puree 3 cups white beans and 2 cups chicken broth until smooth; set aside.
Add remaining broth to sausage mixture in pot and bring to a boil, scraping up any browned bits.
Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 min.
Uncover, add remaining 4 cups beans, bean puree, salt and pepper (to taste) and simmer until hot throughout, about 5 min.



Hope you get a chance to try it!

Mexican Squash Soup

Found this recipe on Practical Preparedness and Healthy Eating. It sounds super delish to me!

1 ½ T Olive Oil
2C chopped Onion
6 garlic cloves (minced)
1 tsp Oregano
1 Butternut Squash (peel and dice into ½ inch cubes)
3 C Water
1 tsp Salt
¼-1/2 tsp. Cumin
1 ½ tsp chili Powder
2 C fresh Tomatoes (diced) or 1 can
2C Red or Green Peppes (chopped)
2 C Corn Kernels
1 can black Beans (15 oz- drained and rinsed)

Saute Onion/Garlic with Oregano
Add in Squash with the water and remaining spices. Simmer 5-10 min, add tomatoes and peppers and simmer 10 more minute.
Stir in corn and black beans and simmer few more minutes until corn is tender.

Serve with Tortilla chips and avocado dices
(optional: serve with sour cream and shredded cheese)

Yummy Fruit Dessert!

We made this for dessert tonight and it was so yummy!

Ingredients:

Graham Cracker Crust

(We had a left over package of graham cracker crumbs from a Jello Cheesecake and mixed it with 5 TBS butter and 2 TBS sugar)

1 box (Makes 6.5 cups) Sugar Free, Fat Free Instant Vanilla Pudding

2.5 C Cold Fat Free Milk

Fresh or Frozen Fruit for topping

Recipe:

Mix Vanilla Pudding Powder with 2.5 cups cold milk

(Using 2.5 C opposed to 3 as the directions state will make the pudding thicker and it will set better in the graham cracker crust)

Pour into Graham Cracker Crust

Refridgerate for 1 hour

Top with fresh or frozen fruit

(We used Strawberries, Blueberries and Peaches)

FYI: You can use full fat items if you feel the need. We used the fat free to make it a lighter, healthier dessert.

Enjoy!