Salmon Spinach Salad

I hope everyone in the U.S. had a wonderful Independence Day.

(The salad was prettier before I mixed it up.)

I failed my glucola test last week, and so I have been really worried about gestational diabetes (I will have a more thorough test this coming Wednesday).  I have basically been eating very low-carb to prepare for this next test (along with drinking tons of water, and walking).  Since we were spending the day with Andy’s family, I threw some meats and veggies into a cooler bag, and this is what I came up with.  I found it to be excellent, and different enough from a “normal” salad that it warranted being posted.  I just shook or grabbed until it looked right to me.  It will serve 2, or a very hungry pregnant woman. 

2 small salmon filets
1 small bag of “California-style” frozen veggies (cauliflower, broccoli, carrots, and zucchini)
Rosemary-garlic seasoning
Fresh spinach
Cheddar cheese - shredded or crumbled*

In a large skillet with tall sides, cook the salmon (in one half of the skillet) and the frozen veggies (in the other half), both sprinkled with rosemary garlic seasoning.  In a bowl, tear up some spinach (however much you want) and add the cheese on top.  When the salmon is finished cooking, flake it up, mix with the veggies, and pour on top of the spinach and cheese.  Enjoy.

*To make crumbled cheddar cheese, freeze a block of cheese then defrost.  The cheese will easily crumble in seconds.

Jalapeño Poppers

I hope everyone had a wonderful Memorial Day weekend. I sure did.

Andy went jalapeño-happy today. He made jalapeño poppers, chicken-wrapped jalapeños, salsa with jalapeños, and grilled some jalapeño sausage (Eckrich, I think). In the picture, the chicken one is on the left and the popper is on the right.

I ate quite a few of the chicken wraps (with the jalapeños removed), but was too chicken to try the popper (I am 5 1/2 months pregnant after all, and still sick from it). The chicken was so juicy! I just couldn’t get enough of it.

Jalapeño Poppers

6 jalapeño peppers
1-2 8 oz packages of cream cheese
6 slices of bacon - uncooked
toothpicks

Put on some latex (or other such material) gloves to protect yourself from the jalapeño oils. Cut off the tops of the jalapeños, slice down the middle, and remove the seeds.
Fill the two halves of a jalapeño with cream cheese (as much as you want).
Wrap one piece of bacon around the jalapeño and secure with a toothpick. Repeat until all are done.
Grill until the bacon is cooked. These can stay on the grill longer than that, even.

Chicken-Wrapped Jalapeños

1 pound of boneless, skinless chicken breasts
a few jalapeño peppers
about a package of bacon
toothpicks

Again, protect yourself with latex gloves. Cut the jalapeños into strips (removing the tops and seeds). The width would depend on your preference (we used slices about a half-inch wide).
Slice the chicken into about 2-inch strips (the length of the breast). Pound it thin with a meat tenderizer.
Wrap a piece of chicken around a slice of jalapeño. Wrap a slice of bacon around the chicken. Secure with a toothpick. Repeat until all are done.
Grill until the chicken is thoroughly cooked.

Spaghetti Sauce Chicken - Crockpot

If you will recall, I did a post about spaghetti sauce chicken a few months ago, and said I thought it would be even better in the crockpot. Well, it was. My friends just loved it tonight. This made quite a bit, so I sent some home with them.

Here is what I did.

In my oval crock pot I placed:
Diced carrots, about a cup
Dried minced onion (maybe 2 or 3 tablespoons)
2 jars light Ragu spaghetti sauce (the no added sugar kind)
1 can diced tomatoes
1 package frozen spinach (thawed)
3 lbs boneless skinless chicken

I placed the chicken on top and then pressed it into the sauce (so it was fully covered, but not on the bottom). I cooked it on low for about 5 1/2 hours (I had actually started it on high for about 30 minutes to get it going). After about 5 hours, the chicken was done and I shredded it with 2 forks (really easy). We could have eaten it then, but our friends weren’t here yet. I left it on another half hour, then turned it off and just let it sit.

We served it over rice with a side of green beans and cornbread (recipe from You Won’t Believe It’s Gluten-Free by Roben Ryberg). This is my absolute favorite cornbread recipe. My friend Julieann, who came for dinner, said it was way better than Boston Market’s cornbread, and that was the only kind she had ever been able to eat. “This is divine.” Those were her exact words. I only have 3 small pieces left of a 9×13 pan. Her kids would have cleaned it out completely if she had let them, lol. She just has to have that recipe - she doesn’t care that she would have to buy xanthan gum to make it (xanthan gum - what’s that? she says).

I felt so good to finally make this, to finally get my crockpot out and think ahead, and to finally add all those vegetables I keep saying I’m going to add. It was a wonderful, delicious, and healthy meal, dished up with a healthy serving of great company!

Feta-Topped Chicken with Harvest Roasted Vegetables

Around the time that I first went gluten-free, my little brother wanted to make a scrumptious meal for me. Now, our family is a pretty plain family. Fancy food was never served in our house; Daddy is a very picky eater. (That is why this seems fancy and exciting to me.)

So, Corey (my li’l bro) found this recipe and made it for me. It was delicious! Now, of course, I have not eaten it in awhile - I know pregnant women aren’t supposed to eat feta cheese (because it’s not pasteurized). But I remember how pretty it looked and how yummy it was. So, please, enjoy this recipe.

Feta-Topped Chicken with Harvest Roasted Vegetables
Chicken: (4 servings)

4 boneless skinless chicken breast halves (1 ¼ lb)
2 tablespoons GF balsamic vinaigrette dressing
1 teaspoon Italian seasoning
¼ teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1 cup crumbled feta cheese (4 oz) - less if you’re not a cheese lover

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Vegetables:

Olive oil cooking spray
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into ¼-inch wedges
1 medium tomato, cut into ¼-inch wedges
1 medium zucchini, cut into 1-inch pieces
½ teaspoon salt
Rosemary and garlic seasoning (or other, such as lemon pepper)

1. Set oven control to broil. Cover 15×10x1-inch pan with foil; spray with cooking spray. Place vegetables in single layer in pan. Spray vegetables with cooking spray. Sprinkle with ¼ teaspoon of the salt.

2. Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining ¼ teaspoon salt and seasoning.

Adapted from Betty Crocker Simple Healthy Meals

Chicken and Bean Enchiladas

Last year, for his birthday, my brother Chad requested enchiladas for dinner.  They were able to come visit us and spend a little bit of time.  I didn’t want to make one of those white sauce enchiladas, or green one, either.  I looked around awhile and decided on this one (I think I found it on recipezaar).

One of the best things about making this was that we made it together.  Chad and Malia (our cousin) helped me make this.  We had such a wonderful time together, cutting and chopping and shredding and rolling and cooking.

Well, it was a total hit.  I had to email the recipe to everyone that had been at dinner, and a few others, too!  I hope you enjoy it as much as we did.

Chicken and Bean Enchiladas

¾ lb boneless skinless chicken breast
3 slices bacon
2 cloves garlic, minced
1 ½ cups picante sauce
1 red bell pepper, chopped
1 tsp cumin
¼ tsp salt
½ cup green onions, sliced
1 ½ cup shredded Monterrey jack cheese, plus another ½ cup or so
1 (16 oz) can black beans
15-20 corn tortillas
1. Preheat oven to 350ºF.

2. Julienne chicken

3. Sauté bacon until crisp, reserving 2 tbsp drippings

4. Sauté chicken and garlic in drippings until chicken is opaque.

5. Add ½ cup picante sauce, beans, red bell pepper, cumin and salt.  Simmer 7 - 8 minutes until thick.

6. Stir in green onions and crumbled bacon.  Then add 1 ½ cups of cheese.

7. Top each tortilla with about ¼ cup of chicken mixture.  Roll up and place in baking dish sprayed with oil.

8. Top with remaining ½ cup of picante sauce (or a little more to cover tortillas).  Bake for 15 minutes.

9. Top with remaining cheese and bake for 3 minutes more.

My Favorite Chicken Salad

Yes, I’ve been absent.  Yes, I’ve been sick again.  I think something is wrong with the whole world right now.  Everyone is getting sick and staying sick.  Oh, well, to a more pleasant subject…

This is my favorite chicken salad recipe.  I just love all the different flavors in it.  It’s good to eat by itself, or would be great eaten on a crescent roll.

Tropical Chicken Salad

2 cups cooked and chopped chicken
1 cup celery
1 can pineapple tidbits
1 can mandarin oranges
1 - 2 tablespoons green onions
some red and green grapes
1 cup GF mayo or ½ cup GF mayo + ½ cup GF ranch dressing

Combine all ingredients.  Mix well.  Top with cashews and coconut.

Chicken Curry

One evening last year, Andy and I had a progressive dinner with two other couples. Dessert was at our house, and we made the Andes Cheesecake Supreme. Dinner was at Leanne’s, and she made a wonderful chicken curry for us. I have been wanting to make this and post it for you, but haven’t gotten around to it. Well, I’m just going to give it to you now, because I don’t think I’ll be making it in the foreseeable future (morning sickness means bland foods, lol). So, sorry, no picture. But when I do get around to making it again, I will update this and add a picture. Or if you make it, please send me a picture!

Chicken Curry

Hands on time: 15 minutes/ Total time: 30 minutes/ Serves 4

1 lb boneless, skinless chicken breasts
2 tbsp curry powder
¼ tsp ground cinnamon
2 tbsp olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
1 ½ tsp kosher salt
¼ tsp black pepper
Cooked Rice
½ cup fresh cilantro leaves, torn
¼ cup almonds, roughly chopped

Rinse the chicken and pat it dry with paper towels. Cut it into 1-in pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 tbsp of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, about 5-7 minutes. Divide the rice among individual bowls, top with the curry and sprinkle with the cilantro and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, basil for the cilantro, and cashews for the almonds.

Spaghetti Sauce Chicken

Last night, much to Braden’s chagrin, I decided to cook some chicken breasts in spaghetti sauce. He thought it would just be awful! “That’s just too weird” he said. Well, Mommy had the last laugh - Braden ate 5 helpings!!!!

Spaghetti Sauce Chicken

Boneless skinless chicken breasts (I used 4 half-breasts)
Spaghetti Sauce (I used half a jar)
Mozzarella cheese (let your hips tell you when)

It’s really quite easy. Spread a very light layer of olive oil in a glass baking dish of appropriate size (mine was a 9×13). Cut the extra fat off the chicken and place them in the dish (either whole or cut into strips). Pour the spaghetti sauce over it. I like to use a sauce that has no sugar in it (or substitutes) - just veggies. Top with some mozzarella cheese. Cover with a lid or aluminum foil.

The baking time - this is where my “recipe” becomes inadequate. My oven and I were having another disagreement last night. After having the chicken in the oven for 45 minutes at “350″ (notice the quote marks), the chicken was not even remotely beginning to cook (seriously -only the very outermost tiny layer was not pink). So I turned it up to “385″ and left it another 20 minutes. If your oven does not dislike you, then you can probably mange to cook this for 30 minutes at 350°.

Next time I make this, I think I will put it in the crockpot and cook it on low most of the day. I think it would be really great shredded.

We served this over brown rice with a salad on the side. A very healthy dinner (and a huge hit!). Enjoy.

Rosemary Chicken Wrap

One of my favorite ways to use leftover chicken (semi-plain) is to make these wraps. I choose to use white American cheese slices because it gets so creamy when it melts (I use the Wal-Mart Great Value brand). I made 2 today, but Braden took a bite of one (the bigger one) and declared it his. A mother sacrifices so much for her children.

Rosemary Chicken Wraps

Two corn tortillas
Some leftover chicken
Rosemary Garlic Seasoning
Some fresh spinach
About 4 slices of white American cheese

Sprinkle some rosemary garlic seasoning (or rosemary and some other herbs) onto small strips of chicken (just somewhat bite-sized) and microwave it for about 30 seconds. Put a slice of cheese on each tortilla, top with some fresh spinach, the chicken, and another slice of cheese. Microwave for 30 to 45 seconds, until cheese is melted and creamy.

One of These Days…

I will take a course in photography. My pictures need some serious help. Today’s picture is not very exciting, but the food is! I made a chicken alfredo pizza tonight - it is my absolutely favorite kind of pizza. It’s actually very simple (especially since I use the jarred stuff).

I used the crescent roll recipe - Montina style - for the crust. About a third of the flour was Montina today. At least I can say that I got some good fiber from this dinner, lol.

I chose to make things easier on myself (I thought) and roll it in a rectangle and put it on a cookie sheet. Well, the kitchen fates were not kind to me today, and I kept ripping the thing up. Oh, well. It patted in nicely. I baked it at 350° for 15 minutes, then topped it. I used part of a jar of alfredo sauce, chicken (I used Costco rotisserie chicken) that I cut into tiny pieces with scissors, and mozzarella cheese. It spent another 15 minutes basking in the heat of the oven.

For those of you pizza purists, I’m sorry, but I cut it into squares. The kids were hungry, and all. Braden ate 7 pieces - that was even more than me! He said, “I loooove this pizza!” From the mouths of babes…