It’s Sunday afternoon and I am sitting on the couch watching the NBA playoffs with Ayden. We are watching Golden State Warriors vs Portland Trail Blazers. He’s a die-hard Warriors fan! He knows so much about the players, he was just telling me Stephan Curry’s wife has her own restaurant and we needed to go there and eat LOL!!
Well speaking of food, I thought I should share this yummy recipe I made last week. It’s no secret that chicken is a great source of lean protein, but it can be so boring, right? This recipe is not boring, that’s for sure!!
It’s a play off my all time favorite pizza with chicken, spinach, goat cheese and sun-dried tomatoes. These flavors just work really well with each other!! But I kicked it up a notch and added herbs from our garden into the goat cheese and instead of baking the chicken I wanted that chargrilled flavor from the grill.
It was a success!!
So…let’s get on with this recipe, shall we?
PS. Ayden is also giving me pointers he’s learning in English class 😂, apparently, when you use dots you only need three to get your point across…
Grilled Chicken Stuffed With Spinach, Goat Cheese and Sun-Dried Tomatoes
Delicious and rich in flavor, no boring chicken here!
Preheat and clean grill, place heat on low to med-low setting. Our grill gets really hot so low setting works for us.
In a small bowl mix goat cheese and herbs together. In another bowl add a big a handful of spinach and set out about 16 sun-dried tomatoes (3-4 per each chicken breast).
On a cutting board take each chicken breast and cut a slit in the center of the breast with a sharp knife cutting 3/4 the way through.
Add a layer of the herbed goat cheese to the inside of the chicken breast
Add a thin layer of spinach leaves
Add 3-4 sun-dried tomatoes
Fold the chicken together being careful of keeping the insides intact and secure the ends with 3-4 toothpicks
Season both sides of the chicken with salt, pepper and garlic
Spray grill with oil spray unless you have a well seasoned grill
Add chicken to grill and cook for about at least 10 minutes per side. Use your judgement if you feel it should go longer.
While I was away last week in New Jersey, my friend Candace and I were in our hotel room watching a little TV. I hardly ever watch TV but have decided I should watch cooking shows a little more often because it fuels my ideas for healthy hacks on recipes!
We were watching The Rachel Ray show and she did a spin on Gremolata (parsley, lemon zest and garlic). Instead of garlic, she used walnuts and this got me thinking how delicious it would be to take a version of this and add to a shrimp and veggie noodle dish.
Now you might think OMG there’s butter and wine in this dish, is that healthy? My answer is YES, butter is a nice choice for a saturated fat, plus we will be matching it up with some monounsaturated fat – olive oil. The key is to balance out your fats throughout the day.
There is wine but it will cook down and in the scheme of the dish, it’s not a big deal. It adds flavor and satisfaction.
Let’s talk about the rutabaga right quick and why I chose it for the veggie noodle. One medium rutabaga has approximately 33 grams of carbs, 9 grams of fiber and 4 grams of protein and you ready for this….. 160% of Vitamin C!!
We are using 1 rutabaga for this dish split between 2 people, so this is a lower carb option compared to regular pasta. The texture is great too as a replacement for pasta!
So here is what I have come up with for this week’s healthy hack.
Sautéed Shrimp with Lemon Butter Wine Sauce and Veggie Noodles
Sauteed Shrimp in a #SAS (simple and satisfying) sauce tossed with Rutabaga spiralized noodles.
Heat oven to 400F
Place pine nuts on small baking sheet and toast for 8-10 minutes until slightly golden. Check often as your oven might bake quicker.
Wash and dry parsley and chop about 1 tbs
In a small bowl toss toasted pine nuts, lemon zest and parley and set a side for later
Place a large nonstick pan on the burner over medium heat. Add in extra virgin olive oil.
Once the oil is heated add rutabaga noodles and cook for about 10 minutes, tossing every couple of minutes until half way cooked through, then transfer to baking sheet and bake for another 10-15 minutes until done. (You want the noodles to be done but not soggy, think the texture of pasta for doneness.)
While noodles are baking, add shrimp to heated pan and season with salt, pepper and garlic powder.
Cook shrimp for about 3-4 minutes per side until cooked all the way through and shrimp has a nice pink color. Once cooked remove from pan, place on a plate and set aside.
In the pan, carefully add in wine and butter, scraping the bits from the bottom of the pan to develop a nice flavor. Add in lemon juice, a pinch of salt and pepper and reduce sauce for about 5 minutes.
Remove pan from the heat and add back in shrimp and noodles. Toss to combine the sauce evenly.
Plate up your dish and top with gremolata and freshly grated parmigiano reggiano cheese
If you love garlic, you can add chopped or minced garlic and cook up for a couple of minutes before adding wine to the pan. I love garlic but it does not like me so much!
You can substitute any veggie you love for the noodles, potatoes, parsnips or zucchini would work well too. If using zucchini, I would just saute in the pan and not bake in oven.
I am so excited to share this recipe!! I have been hacking my way through different traditional recipes using yogurt and this one turned out so awesome!!
You know that want to lick the plate good?
I really love the yogurt that I use as it has really good strains of live culture probiotics and it is very mild in flavor. I use the brand White Mountain, but you can use any plain Greek yogurt if this brand is not available to you.
Soooo….. Let’s get started!
Healthy Hack - Chicken Piccata
A healthy hack on a traditional recipe! I used the brand White Mountain Bulgarian Probiotic Yogurt, but if this is not available look for a full-fat Greek Yogurt with live cultures in the ingredient label.
On a cutting board slice chicken breasts in half lengthwise (or buy thin cut breasts) and season with salt, pepper and garlic powder.
Zest the lemon and then cut in half and set aside
On medium heat, place large pan on burner and heat olive oil, once oil is heated add in chicken, turn chicken every 5 minutes for 25 minutes until they are cooked through and nicely browned. Remove chicken from the pan.
Add in wine, capers and lemon zest. Use a spatula to scrape the bits off the bottom of the pan. This will add a lot of flavor to the sauce.
Reduce wine to half the amount and turn off the heat
Add a couple of drops of lemon juice
Add in a pinch salt, pepper and garlic powder and stir to combine – taste to see if you need more seasonings.
Pairings: You could pair this dish with pasta, veggie noodles of your choice or roasted potatoes and a nice salad.
In the featured picture, we used spiralized potatoes tossed with olive oil, salt, and pepper, baked in the oven for about 30 minutes or until tender.
Ever since we have been getting our vegetables delivered to our door via www.farmhousedelivery.com, we have found the easiest way to eat the majority of them is to do a stir fry. It’s such a #SAS (simple and satisfying) way to get in tons of veggies!!
If you are not already aware, I do not like using pre-made packaged sauces. They are filled with tons of fillers, MSG and preservatives and my body does not react well to them. I much prefer to control what goes into my food!!
So let’s get down to business and make a #SAS stir fry!!
Simply take whatever veggies you have in the fridge chop and add to the stir fry. Some ideas are carrots, mushrooms, colored bell peppers, onions, bamboo shoots, broccoli, cabbage, cauliflower, celery, kale, swiss chard, zucchini, cherry tomatoes, etc.
In a small bowl, add soy sauce, lime juice, maple syrup and sriracha. Mix together and taste, you might find you need a touch more maple syrup or it's fine as is.
Chop all veggies to equal sizes and set aside.
Very lightly salt your protein choice as there will be enough salt in the sauce. Season with pepper and garlic powder as well.
In a large pan or wok, heat up coconut oil on medium-high heat. Once pan is heated add protien source and cook until done and remove from pan.
Add veggies to the pan and cook to desired tenderness. Add your protein choice back to the pan and add sauce. Mix all together until sauce is well combined with protein and veggies. Add in cilantro, mix together and remove the pan from the heat.
Serve in a bowl and enjoy!!
If using chicken, beef or pork be sure to cut into small sizes about 1-inch pieces before cooking. This will cut down on your cooking time and you won't have big chunks of meat in your stir fry.
You can enjoy this dish with rice or vermicelli pasta if you wish!