Low-Fat Buttermilk Biscuits

April 22, 2013 by

Low-Fat Buttermilk Biscuits

And I am back from Seattle! I was there this weekend at a conference for work. I have always wanted to go to Seattle. I like the idea of cooler weather an rainier days. And that is certainly what I got when I arrived. Four days straight of nothing but cold weather and rainy days! This coupled with the fact that I am still sick and was busy with the conference, I didn’t get to do much exploring which totally stinks!

Oh, the stomach flu. It is an evil thing that just doesn’t seem to want to go away in this house. I was able to start eating solid food again while I was away in Seattle, but I had to take it slow and steady. My mind wants a huge burger to make up for barely eating for over a week, but my stomach still says that’s a not happening.

Low-Fat Buttermilk Biscuits

And now my poor husband has caught this evil little bug. Although I think I could eat more, we are back to eating nothing but chicken noodle soup and drinking 10 gallons of Gatorade a day. My husband is in the first few days of this so I knew making another pot of soup was on my to-do list after getting back home. When we are feeling well, we like to have grilled cheese with soup, but grilled cheese is still too heavy at the moment so I decided to mix up some of these simple and low-fat buttermilk biscuits to eat with our soup instead. They are easier on the tummy and are the perfect size if you don’t want to eat a lot of bread. They go perfectly with soup, but would really go well with any meal!

Low-Fat Buttermilk Biscuits

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Low-Fat Buttermilk Biscuits

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 14-16 biscuits

Serving Size: 1 biscuit

Calories per serving: 121

Fat per serving: 4.2 g

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 tbs. butter, cut into small cubes
  • 3/4 cup fat-free buttermilk*
  • 3 tbs. honey

Instructions

  1. Preheat oven to 400 degrees.
  2. In a bowl, mix together the flour, baking powder, and the salt.
  3. Add the cubed butter and blend in with the flour using a pastry blender or two knives until the mixture is a coarse meal.
  4. Add the buttermilk into a bowl, whisk in the honey until well-combined. Pour the milk into the flour mixture and stir until it is just combined with the flour.
  5. Turn the dough out onto a floured surface. Knead the dough together for about 1 minute. Roll the dough out into a rectangle that is about 9x5 inches and about 3/4 of an inch thick. Fold the dough into thirds. Roll out into a rectangle again. Fold the dough into thirds once more and then roll out again into a 9x5-inch rectangle.
  6. Using a biscuit cutter that is about 1 3/4-inch round, cut the dough into circles. Alternatively, you can use a drinking glass to cut the biscuits if you do not have a biscuit cutter. Place the rounds onto a baking sheet lined with parchment paper or a silicone mat, about 1-inch apart. Bake for about 12-14 minutes or until the biscuits are lightly golden.
  7. Serve with butter and/or honey.

Notes

If you can't find fat-free buttermilk at your store, just add about 1 tsp. of white vinegar or lemon juice to regular fat-free milk, stir, and let sit for about 5 minutes.

Recipe from Cooking Light

http://eat-drink-love.com/2013/04/low-fat-buttermilk-biscuits/

Low-Fat Buttermilk Biscuits
Filed Under: Breads, Sides, Snacks · Tagged With: , , , , , , 17 Comments

Browned Butter Gnocchi with Broccoli

January 25, 2013 by

Browned Butter Gnocchi

Brown butta…say it with me now!

Is there anything better in this world than browned butter?

No, I didn’t think so.

Browned Butter Gnocchi

Brown butter is wonderful on so many dishes, but it is just ridiculously good on this gnocchi and broccoli. And another thing about browned butter is that because of that perfect nutty flavor, you really don’t need a lot of it for your dish to taste good. And then if you throw a bunch of broccoli on top, then that totally negates the brown butter all together. Right? Am I right??

Browned Butter Gnocchi

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Browned Butter Gnocchi with Broccoli

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 servings

Calories per serving: 368

Ingredients

  • 2 (16-ounce) packages prepared gnocchi
  • 5 cups chopped broccoli florets
  • 2 tbs. unsalted butter
  • 2 tbs. extra virgin olive oil
  • 2 cloves of garlic, minced (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tbs. pine nuts, toasted
  • shaved or grated fresh pecorino Romano cheese or Pamesan

Instructions

  1. Prepare the gnocchi according to the package instructions. During the last minute of cooking, add in the broccoli. Drain and set aside.
  2. In a large skillet, heat the butter and olive oil over medium high heat. Cook for about 5 minutes or until the butter has browned, stirring constantly.
  3. Add in the gnocchi, garlic, broccoli, and black pepper. Toss until the gnocchi is well-coated in the brown butter sauce. Sprinkle some of the cheese on top and serve!

Notes

Recipe from Cooking Light

http://eat-drink-love.com/2013/01/browned-butter-gnocchi-with-broccoli/

Browned Butter Gnocchi
Filed Under: Entrees, Low-Fat, Vegetarian/Vegan · Tagged With: , , , , , 17 Comments

Tomato Parmesan Tarts

December 3, 2012 by

It’s December. The holidays are near and that means it is time for parties! Lots and lots of parties with lots and lots of food.

Here’s a little appetizer that is easy, pretty, and low in fat! Little rounds of pastry puff topped with Parmesan cheese and a light and tasty tomato mixture. I think these are kind of similar to bruschetta, except with pastry puff dough! These would be great to serve any time of the year!

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Tomato Parmesan Tarts

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20 servings

Serving Size: 2 tarts

Calories per serving: 105

Fat per serving: 7.2 g

Ingredients

  • 1 1/2 cups finely diced and seeded plum tomato (about 4)
  • 1/4 cup minced shallots
  • 1 tbs. extra virgin olive oil
  • 1 tsp. chopped fresh thyme
  • 2 tsp. champagne vinegar (or white wine vinegar)
  • 1/4 tsp. ground black pepper
  • 1 sheet puff pastry dough, thawed
  • 2/3 cup grated fresh Parmesan cheese
  • 1/4 tsp. salt (or to taste)
  • fresh basil leaves

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine the tomato, shallots, olive oil, vinegar, thyme, and the pepper in a bowl.
  3. Place the dough on a lightly floured work surface. Roll out to about 10 x 12 1/2 inch rectangle. Cut the dough with a 2-inch round pastry cutter (or can also use a drinking glass). Spray a baking sheet with cooking spray or line with parchment paper. Place the rounds on the baking sheet. Using a fork, prick the dough.
  4. Top each piece of dough with about 1/4 tsp. of the Parmesan cheese and about 2 tsp. of the tomato mixture.
  5. Bake for about 25 minutes or until golden. Remove from the oven and sprinkle with salt and basil leaves.

Notes

Recipe from Cooking Light

http://eat-drink-love.com/2012/12/tomato-parmesan-tarts/
Filed Under: Appetizers, Low-Fat, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , 29 Comments

Tuscan Lemon Muffins with Lemon Glaze

August 31, 2012 by

Wow, where did this week go? It just flew by! What are my plans for the weekend? Well, it is time to start purging things in our apartment to get ready for our big move. I love purging. It feels so nice to get rid of things I don’t need or want anymore. But, packing…oh packing…Not my favorite. If any of you want to come help pack, I will pay you in food. Maybe these muffins…

You know I love all things lemon so what could be better than lemon muffins?! These muffins are a little unique because they are not made with butter or vegetable oil, they are made with olive oil! If I could make the recipe better, I would say add a little more sugar and more lemon which is what I have done with the recipe for you. I only used 1/2 cup sugar and while I usually don’t like a lot of sweetness, I felt these needed more. To compensate, I added some lemon glaze which actually ended up making these muffins even better. But, if you don’t want the glaze, you could certainly leave it out! Oh, and don’t overmix. I always do this…baking is just not my thang, but I try…

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Tuscan Lemon Muffins with Lemon Glaze

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Yield: 12 muffins

Ingredients

    For the muffins:
  • 1 3/4 cup flour
  • 2/3 cup granulated sugar
  • 1/4 tsp. salt
  • 2 1/2 tsp. baking powder
  • 3/4 cup part-skim ricotta cheese
  • 1 egg, lightly beaten
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbs. lemon zest
  • 2 tbs. turbinado sugar
    • For the lemon glaze:
  • 1 1/2 cups powdered sugar, sifted
  • 2-3 tbs. lemon juice
  • 1/2 tbs. lemon zest

Instructions

    For the muffins:
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine the four, baking powder, sugar, and salt. Make a well in the center.
  3. In a separate bowl, add the beaten egg, ricotta cheese, olive oil, water, lemon juice, and lemon zest. Stir to combine.
  4. Pour the wet ingredients into the well of the dry ingredients. Stir until the ingredients are combined, but be careful not to over-stir!
  5. Fill a muffin pan with muffin liners, spray the liners with some cooking spray. Spoon the batter evenly amongst each cup. Sprinkle some of the turbinado sugar over each muffin cup. Bake for about 16 minutes or until a toothpick inserted comes out clean.
    6. For the glaze:
  6. Stir together the powdered sugar, lemon zest, and lemon juice.
  7. Spoon some of the glaze on top of each muffin.

Notes

Adapted from Cooking Light

http://eat-drink-love.com/2012/08/tuscan-lemon-muffins-with-lemon-glaze/
Filed Under: Breakfast, Desserts, Snacks · Tagged With: , , 18 Comments

Lemon Chicken Saltimbocca

July 20, 2012 by

Traveling for 3 weeks is pretty exhausting. The hubs and I enjoyed our time visiting my family in Cleveland, but then we had to head up to Montreal because I had a conference for work. Unfortunately a few days before we left Cleveland, I sprained my ankle. My right ankle is totally shot. I’ve sprained it so many times. One wrong step and I am done! My dad put in some new flooring in the garage over the cement, but he had not yet cut through the new flooring where there is a drain. So if you step in that spot, it sinks down. Sooo yeah…I stepped in that spot, with my right foot. Dad, if you are reading this, I am going to sue you, k? K.

Since we drove all the way to Cleveland, we decided to just drive to Montreal, and by “we”, I mean my husband. I sat and played on my phone and iPad like the entire time until we reached Canada and I lost my phone service! Wahhhhhh!

After getting lost just one time, we finally made it to the Westin hotel in Montreal. It was a really nice hotel and we had a great room! When we walked in, they had this nice spa-like music playing. And we also got stuck with a room with separate beds, which was actually a good thing as I could stretch out more!

After the first night in the hotel, I then got sick. I know, wtf? I am a complete disaster. So now I was sick and hobbling around. So pathetic! Due to my ankle, illness, and the fact I needed to work on my dissertation, we didn’t really get to explore the city much which was really disappointing because it was really cool! I didn’t even manage to get some poutine! :(

I did my poster presentation which went really well! Going to conferences is a great way to meet new people to collaborate with and to get some new ideas! But, after being away from home and in my condition, I really just wanted to go home! But, of course, we drove, so we then had to drive all the way from Montreal to Florida! The first day of our drive was just awful. It rained the entire time and it took us an extra two hours to get to our first stop for the night. And it didn’t just rain, it poured! We could barely see out the window.

Two days later, we finally made it home and we couldn’t be happier! And now my poor husband is sick! This certainly was not the most exciting trip. We had hoped to make a lot of stops along the way and to make a really fun trip out of it, but we just couldn’t with my deadline. And let me tell you, it is not wise to spend so much time in the car with a sprained ankle! I was in so much pain from the lack of keeping it elevated and icing it.

So that was our trip. Kind of disaster, right?

Anyway, let’s talk about this chicken. Lemon Chicken Saltimbocca. Wow, this was really tasty! And even better it was super easy to make! I loved the tang of the lemon and the saltiness from the prosciutto. And with the sage leaves, it was so flavorful! I served it with some lemon orzo and steamed broccoli. Totally making this again…and soon!

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Lemon Chicken Saltimbocca

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 cutlet

Calories per serving: 202

Ingredients

  • 4 (4-ounce) chicken cutlets
  • 1/8 tsp. salt
  • 10-12 fresh sage leaves
  • 2 ounces thinly sliced prosciutto, cut into 8 thin strips
  • 4 tsp. extra virgin olive oil, divided
  • 1/3 cup fat-free chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. cornstarch
  • lemon wedges

Instructions

  1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, and secure the sage leaves in place.
  2. Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil to pan and swirl to coat. Add the chicken to the pan. Cook for about 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Whisk together the broth, lemon juice, and cornstarch in a small bowl. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan and bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon the sauce over the chicken. Serve with additional lemon wedges, if desired.

Notes

Recipe from Cooking Light (Jan. 2011)

http://eat-drink-love.com/2012/07/lemon-chicken-saltimbocca/
Filed Under: Chicken, Entrees, Low-Carb, Low-Fat · Tagged With: , , , , , , , 25 Comments

Cashew Chicken

May 18, 2012 by

I think computers hate me. It’s been a long week with nothing but technical problems. First, my crappy work laptop decided to start acting up and I had to get a loaner. Earlier this week I was pulling my hair out trying to run my analyses for my dissertation because I couldn’t get my models to run. Finally I figured it out, got them to run and then realized that the version of the software I had is really old and it didn’t give me all of the information I needed. UGHHHHH!! So, ok, I can just run them on a computer that has the new version and I will get what I want, right? WRONG! I worked all yesterday on a different computer with the new version and the models won’t run. WAHHHHHHHH!! Someone, please, pass me a drink!!

All of these issues have not really made me want to get in the kitchen and cook a big meal. I’m all about quick meals right now. I’m also all about trying to make my own Chinese take-out meals. This cashew chicken recipe might be my new favorite. Seriously, we had it two days in a row. That’s pretty serious stuff, people.

I made some rice on the side, but really, I didn’t really want the rice. The chicken and veggies on their own are all you need which makes this a great dish to make for all you low-carbers. And for all your vegetarians, omit the chicken and use tofu or just load up on more veggies! The sauce is perfect, just a touch of sweetness from the honey with a little kick from the Sriracha. This one is definitely a keeper!

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Cashew Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 2 tbs. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbs. canola oil
  • 1 tbs. sesame oil
  • 2 cups broccoli florets, rinsed
  • 1 cup frozen shelled edamame (or regular green peas)
  • 2 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, sliced
  • 1/2 cup dry-roasted cashews, unsalted
  • 1 tbs. rice vinegar
  • 3 tbs. honey
  • 2 tbs. low-sodium soy sauce
  • 1 tbs. Sriracha

Instructions

  1. In a bowl, combine the cubed chicken, cornstarch, salt and pepper. Toss until the chicken is well-coated.
  2. Heat a large skillet on medium heat. Add the canola oil and the sesame oil. Add the chicken and cook for approximately 5 minutes or until the chicken turns a light golden brown.
  3. Add the broccoli, red pepper, onion, and edamame (or peas) to the chicken and cook until crisp-tender and the chicken is cooked thoroughly.
  4. While the veggies and chicken are cooking, combine the rice vinegar, honey, soy sauce, garlic, and Sriracha in a bowl. Whisk together until well-combined. Pour the mixture on the chicken and veggies and toss to coat.

Notes

From Cooking Light

http://eat-drink-love.com/2012/05/cashew-chicken/
Filed Under: Chicken, Entrees, Low-Carb · Tagged With: , , , , 38 Comments

Strawberry Avocado Salsa with Cinnamon Sugar Tortilla Chips

April 16, 2012 by

Oi. I’m having extreme difficulty typing this. I’m suffering from the fondue sweats. For those of you who are not familiar with the fondue sweats, it is what happens to you when you consume copious amounts of cheese, chicken and steak, and chocolate fondue. It is both wonderful and the worst thing ever all at the same time. I think I ate enough to hold me over for the entire week. Ok, that is a big exaggeration, but still, you get the point…

Yesterday was the Hubs’ 30th birthday! When it comes to birthdays, he never wants anybody to make a fuss. He would probably have been happy if I made Kraft mac and cheese. Bless his heart. But I, on the other hand, do care about birthdays, and a nice dinner was in order. We always do fondue for special occasions. I contemplated making some crazy cupcake, but dipping bananas and pound cake into chocolate was PLEN-TY!

Our fridge has been stocked with crazy amounts of strawberries over the last couple of weeks. I just can’t get enough! I wanted a snack and wanted to use some strawberries, but also wanted to do something a little different. This salsa is SO good! The combo of the strawberries and the avocado work so well together. The strawberries give it a touch of sweetness and the avocado adds a wonderful creamy texture. I ate mine with some whole wheat tortillas that I toasted in the oven with a lil’ cinnamon and sugar sprinkled on top! Perfect!

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Strawberry Avocado Salsa with Cinnamon Sugar Tortilla Chips

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 3-4

Serving Size: 6 chips, 3 tbs. salsa

Calories per serving: 138

Fat per serving: 6.7 g

Ingredients

  • 2 tsp. canola oil
  • 6 (6-inch) whole wheat tortilla chips
  • 2 tsp. sugar
  • 1/2 tsp. cinnamon
  • 1 1/2 cups finely chopped and peeled avocado (about 2)
  • 1 cup finely diced strawberries
  • 1 tsp. minced and seeded jalapeno pepper
  • 2 tbs. minced cilantro
  • 2 tsp. fresh lime juice
  • salt to taste

Instructions

  1. Preheat the oven to 350° degrees. Brush the tops of the tortillas with a little oil. Sprinkle the cinnamon and sugar evenly over the top of each tortilla. Cut the tortillas into about 12 wedges. Arrange on a lined baking sheet. Bake for about 10 minutes until crisp.
  2. Add all remaining ingredients in a bowl. Stir lightly to combine. Serve immediately.

Notes

http://eat-drink-love.com/2012/04/strawberry-avocado-salsa-with-cinnamon-sugar-tortilla-chips/
Filed Under: Appetizers, Dips/Sauces, Snacks · Tagged With: , , , 35 Comments

Philly Cheesesteak Sandwiches

March 9, 2012 by


Ok, confession time.

My husband and I have a serious addiction to “Friends”. Like, seriously, we watch it every day. EVERY DAY! We own all 10 seasons and have them on constant rotation, especially while we eat dinner as there is usually nothing better on television. We quote our favorite lines from the show constantly. We watch the re-runs on Nick at Nite and on TBS. We’re nerds, but whatevs. And given that the show was on for 10 years, I can relate almost every real-life situation to an episode of Friends. Yeah, it’s scary.

I can even relate my love for delicious and toasty sandwiches to Friends. Case in point:

This is kind of how I feel about this Philly Cheesesteak sandwich. Don’t touch my sandwich! Especially this one. It is delicious and at just under 400 calories, it is way lower in fat compared to traditional Philly Cheesesteaks. You can cut out some calories and carbs by hollowing out the top and bottom halves of the bread. And trust me, you won’t even notice the difference because the filling is so yummy!

Philly Cheesesteak Sandwich

From Cooking Light

Makes 4 sandwiches

Ingredients:

– 1 12-ounce flank steak

– salt and pepper

– 2 portobello mushroom caps (optional)

– 2 tsp. extra virgin olive oil, divided

– 1 cup thinly sliced onion

– 1 1/2 cups thinly sliced green pepper

– 2 tsp. garlic, minced

– 1/2 tsp. Worcestershire sauce

– 1/2 tsp. low-sodium soy sauce

– 2 tsp. all-purpose flour

– 1/2 cup skim milk

– 1 ounce provolone cheese, torn into small pieces

– 2 tbs. grated Parmigiano-Reggiano cheese

– 1/4 tsp. dry mustard

– 4 hoagie rolls, lightly toasted

Directions:

1. Cut beef across the grain into thin slices (you can place it in the fridge for 10-15 minutes before slicing to make it easier to cut). Sprinkle with salt and pepper. If using mushrooms, remove the brown gills from the underside of the mushroom caps and discard. Remove the stems and thinly slice the caps; cut slices in half crosswise.

2. Heat a large nonstick skillet over medium high heat. Add 1 tsp. of the olive oil to the pan. Add the beef and saute for 2 minutes or until the beef loses its pink color, stirring constantly. Remove the beef from the pan. Add the remaining olive oil. Add the onion and saute for about 3 minutes. Add the mushrooms, bell pepper and garlic. Saute for another 5-6 minutes until the vegetables are tender. Remove from the heat, add the beef back to the pan, and stir in the Worcestershire and soy sauce. Keep warm.

3. Place the flour in s small sauce pan and add in the milk, whisk until blended. Bring to a simmer over medium heat until slightly thickened. Remove from the heat. Add the cheeses and the mustard. Stir until smooth. Keep warm and the mixture will thicken as it cools.

4. Hollow out the top and bottom halves of the rolls. Divide the beef mixture evenly amongst the bottom half of each roll. Drizzle the cheese sauce over the beef. Place the top half of the bread back on top and serve.

Notes: Don’t want to go through the trouble of making the cheese sauce? No problem! Just places a slice of provolone cheese on top of each sandwich and stick under the broiler until melted.
Filed Under: Beef, Low-Fat, Sandwiches · Tagged With: , , , 56 Comments

Chicken Pepperoni-Marinara

February 6, 2012 by

I’m not sure about you guys, but I am totally exhausted from working in the kitchen all day yesterday prepping for the Super Bowl. Our spread consisted of cheese, cheese, and more cheese! I think we also spent more time watching the Puppy Bowl, which was way more entertaining for me quite frankly!

I made this chicken pepperoni-marinara for dinner a few days ago and it was super super delicious! Hubs and I both had two servings! Whenever I make a new recipe for dinner, I always ask him if it is “a make-again-meal.” We both agreed that this is a dinner we would love to have again! What I really like about this recipe is that it is a mix between Chicken Parmesan and pizza, but without all the carbs! I served mine with a side of low-carb pasta, but veggies and a salad would also be great!

Chicken Pepperoni-Marinara

From Cooking Light – Jan./Feb.

Serves 4

Ingredients:

– 1/2 tsp. garlic, minced

– 16 slices pepperoni, chopped plus more for garnish (I used turkey pepperoni)

– 1/4 tsp. dried oregano

– 1 1/2 cups marinara sauce (canned or homemade)

– 2 tbs. basil, chopped

– 2 tsp. extra virgin olive oil

– 1 1/2 lbs. chicken breasts (If thick, I cut mine in half for faster cooking time)

– salt and pepper to taste

– 1 cup reduced-fat mozzarella cheese, shredded

Directions:

1. Heat a sauce pan on medium-high heat. Spray the pan with cooking spray. Add the the garlic and pepperoni and cook for 2 minutes until the garlic begins to brown. Add the oregano and stir. Add the tomato sauce and bring to a boil. Reduce the heat and simmer for an additional 5 minutes. Remove the pan from the heat and set aside.

2. Heat a large oven-safe skillet on medium-high heat. Add the olive oil. Sprinkle both sides of the chicken with some salt and pepper. Cook the chicken on each side about 3-5 minutes until the chicken is cooked thoroughly. Spoon the sauce on top of the chicken. Sprinkle the cheese evenly over the chicken. Add additional slices of pepperoni on top. Broil for 2 minutes until the cheese melts. Garnish with the basil. Serve with pasta or veggies!

Filed Under: Chicken, Entrees, Low-Carb · Tagged With: , , , , , , 23 Comments

Peanut-Sauced Chicken Pitas

August 26, 2011 by


So when it comes to lunch, I have been in a big rut. I’m trying to be healthy, but there are only so many salads one can eat before you get totally sick of salads! I have been needing to add more recipes to my lunch repertoire. I’m a big fan of chicken salads and I like this one because it’s something different than the usual chicken salad or sandwich that I typically bring to work for lunch. It’s really easy to throw together the night before too! If you are trying to avoid carbs, it would also be good to throw on top of a salad or just to eat plain! The peppers, carrots, and bean sprouts add a nice crunch and color to this dish.

Peanut-Sauced Chicken Pitas

From Cooking Light

Serves 2

Ingredients:

– 1 cup shredded skinless, boneless rotisserie chicken

– 1/3 cup thinly sliced green onions

– 2 tablespoons thin red bell pepper strips

– 2 tablespoons peanut satay sauce (I like Thai Kitchen brand)

– 1/8 teaspoon salt

– 1 (6-inch) whole-wheat pita, cut in half

– 1/2 cup fresh mung bean sprouts, rinsed, drained, and patted dry

– 2 tablespoons chopped fresh cilantro

– 2 tablespoons diagonally-cut carrot

Directions:

1. In a bowl, combine chicken, red pepper, green onions, salt, and peanut sauce. Divide chicken mixture evenly into pitas and top each half with 1/4 cup bean sprouts, 1 tbs. carrots, and 1 tbs. cilantro.
Filed Under: Chicken, Sandwiches · Tagged With: , , , 54 Comments
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