Tagged: chicken

Pesto Chicken & Quinoa Stuffed Peppers

It pains me to admit that I so rarely fiddle around with new recipes in the kitchen. When you’ve got a handful of quick recipes that make everyone happy it’s very easy to fall into a routine of just making the same things over and over again. I was feeling creative last night and with only six ingredients – ingredients that I always have on hand, but have never combined this way – I made a fabulous, healthy, and gorgeous dinner in 30 minutes. Seriously.

Pesto Pepper 2

Now I’m not going to lie to you. I have never had “traditional” stuffed peppers. I love peppers, don’t get me wrong, but I just never found the concept of mushy peppers stuffed with ground beef and rice all that appealing. Sounds pretty bland if you ask me.  This recipe is far from bland and packed with flavor! I also don’t cook the peppers to mush – I like them to have a little texture left to them. But if you like your stuffed peppers that way …

 Pesto Chicken & Quinoa Stuffed Peppers

  • 2 bell peppers, sliced it in half
  • 2 boneless, skinless chicken breasts , diced into bite sized pieces
  • 1 cup of quinoa, cooked
  •  2 tablespoons of good quality, store bought pesto (if you have homemade, even better!)
  • 2 cups of baby spinach
  • 1 cup mozzarella cheese

Preheat the oven to 375 degrees. Place the peppers, open side up,  and place in the oven. Let cook for about 10 ten minutes.

While the peppers are cooking, cook the chicken breasts in a nonstick skillet sprayed with a little nonstick spray over medium high heat until cooked through – about 7 minutes. Add the spinach and cover with a lid to wilt. Add the cooked quinoa and pesto to the pan. Stir well to combine.

Remove the peppers from the oven and carefully spoon the chicken and quinoa mixture into each pepper cavity. Top each pepper with 1/4 cup the mozzarella. Return to the oven and let cook ten minutes more until the cheese is melted and begins to brown.

Let cool about 5 minutes before serving!

Pesto Chicken & Quinoa Stuffed Pepper

 

 

WIAW #29 – Finding my Groove

Good morning, ladies (and gentlemen? I don’t really know who reads this, after all, but I do know that it’s typically only ladies that comment…so thereladies it is) How are we all doing?? We’re spectacular! And by we, I mean me. And I guess technically my little honey bear who is chatting up a storm in her lil’ sleeper next to me as I type this. EmGosh she’s adorable.

Anywho, I’m so pleased to be participating in What I Ate Wednesday, this week, brought to you by Jenn at Peas and Crayons!! Emma and I are really starting to get in a groove, which is making finding time to take pictures of my food (heck – make and consume my food, too) much easier to do! Though everyday is still a little different, we’re really starting to get in a nice routine. At 15 weeks (3 months…baby age is so weird), I couldn’t be happier!! Here is how my yesterday went.

I woke up when the hubby was up yesterday, right around 5:00am. I woke up Emma, who had been snoozing since about 10:00pm and my milk makers were ready for her breakfast. She ate from one side for about an hour, then I pumped the other and had a banana. You all know what a banana looks like, yes? Because I did not snap a photo of it. Oopsies!

Emma usually falls back asleep for an hour or two after her breakfast, and since my MIL didn’t have to go in to work until 9:30am, I took advantage, strapped on my running shoes, and headed out into the cool autumn air!! I find there is no time I enjoy running more than on a nice fall morning. I love the sound of the leaves crunching under my feet and the scent of fires burning in nearby fireplaces in the air. Ah, bliss. Two and a half miles of it yesterday. Not bad, considering I ran three miles (farthest post-baby) on Saturday and was still pretty sore from it. Once I got home I even had time for an AM shower and to make myself a nice post-run breakfast!

Breakfast: Eggs and potatoesssssssss. Whenever I make baked potatoes, I always always always make extras.It requires minimal effort, since I’m already baking potatoes,  AND it means I can make breakfast potatoes in no time at all the next morning. This here is my favorite combination: 1/2 of a potato with some diced bell peppers, lots of granulated garlic, and even more Franks Red Hot! I saute the potatoes and peppers in just a tiny bit of olive oil until the potatoes start to get crispy and the peppers soften over medium heat. Then, I sprinkle (it’s actually more like a downpour) in the hot sauce. I  crack two eggs on top, pop a lid on it, and let it cook until the eggs are set. If I’m feeling really crazy I sometimes add a handful of shredded cheddar cheese on top, too. Yesterday I was feeling super crazy and topped it with some scallions and even more Franks Red Hot. Ugh. Once I get going on a Franks Red Hot kick…it’s hard for me to stop.

breakfast potatoes and eggs I also had my giant mug of English Breakfast Tea while Kelly and Michael was on since Emma was still snoozing.

tea for meSnack: By around 11, the hubby comes home for lunch, and I needed a snack. While I heated up his lunch for him (because I am the best wife, ever) I munched on a little pumpkin chocolate chip cookie I made Monday night. I’m still working on the recipe, but I hope to share it soon!

punkin cookieLunch: I always try and get a bit of laundry done midday, and yesterday I succeeded! Then it was time for more food. I had some leftover pulled pork from dinner Monday night, so when in doubt….I just make a quesadilla! Pulled pork, some shredded cheddar, and green onions. Plus leftover frozen veggies from the night before…I mixed in extra edamame for good measure. I love leftovers, man. Who’s with me?

 

pulled pork quesadilla I had just a few errands to run yesterday afternoon so the little lady and I went out for a few. I made a pit stop at Barnes and Noble to pick up the latest issues of Runners World. Once we got home, I plopped Emma on my lap and we enjoyed our magazine together while I sipped my first Pumpkin Spice coffee of the season!! Yummmers!! I also wound up snagging a handful of trail mix before dinner. Wegmans had a “Trail Mix Bar” and my recent obsession is a combination of dry roasted almonds, honey roasted peanuts, pumpkin seeds, annnnnnnd dark chocolate chunks. Love it!

pspice and magtrail mixDinner: Have you ever just had one of those nights where you knew no matter what you made for dinner you just wouldn’t be happy with it? That was me last night. I wound up throwing together a quick pasta with chicken, white beans, spinach, garlic, and lemon. I’ve made it before and loved it. I really just wasn’t feeling it last night, though. I guess that’s kind of a good thing when I think about it though…it stopped me from going back for more!

pastaAnd that, my friends, is all she wrote! After dinner the hubs and I sat down to watch some Once Upon A Time on Netflix (My latest obsession. I can’t wait for the new season to start!) and Emma snooze/ate from 7:30 until 9:30…then she just snoozed. I decided to join at about 10:00!

 

So…what is your favorite time of the year to run outside??

Do you have a favorite pre and post run routine?

Lastest TV obsession??

Chipotle Chicken Chili

First of all…the fact that I’ve had the opportunity to post TWO DAYS IN A ROW…is madness. Complete and utter MADNESS!! I love my baby girl, but boooooooooy do I love nap time. Muhuhahahaha.

Not only am I sharing another NEW recipe today, but this is another super simple crock pot recipe! Just in time for fall, amiright? I have never loved my crock pot as much as I do now that I am a mom. The faster I can get something done, the more likely I am to eat it without having a baby on my boob! Though, I can’t lie, I’ve gotten pretty great at doing things with one hand because I have a baby in the other…or balancing her perfectly on the Boppy while I eat OVER her. I prefer to avoid that if I can, though, heh.

Anywho, the Falcons were playing last night (What a game! I’m not sure I’d really even call that a game…poor Bucs.), so I wanted to make something appropriate for football viewing. Chili was the obvious choice. But without having any beef on hand I decided to go for a chicken version.

BEST. CHOICE. EVER.

I posted a photo of the finished product on Instagram last night and had a few requests for the recipe. So here it is, my friends.

Words cannot describe how easy this chili is to make. You literally just stir everything together in the crock pot, add the chicken breasts, pop on the lid and BAM. You are a mere 5 hours from delicious!

Chipotle Chicken Chili

  • 4 boneless, skinless chicken breasts
  • 1 28 oz. can crushed tomatoes
  • 1 can white beans
  • 1 can pinto beans
  • 2 red bell peppers
  • 1 onion
  • 1 chipotle in adobo, minced
    (add more or less … depending on your spice tolerance. 1 gives it a nice kick, but you won’t be sweating)
  • 2 tablespoons honey
  • 1/4 cup chili powder
  • 3 tablespoons cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons oregano
  • salt to taste

In the base of your crock pot, add the can of tomatoes. Fill the empty can halfway with water and add it to the crock pot. Add the beans, peppers, onions, and spices. Stir well to combine. Nestle the chicken breasts into the tomato mixture. Cover and cook on high 4-6 hours or until the chicken shreds easily with two forks. Shred up the chicken and serve your chili with cheese, avocado, and whatever else you fancy…just make sure you have plenty of tortilla chips for scooping!chipotle chicken chili

Also, because I can’t keep this cuteness all to myself…check out my little happy bear!! EEEEEEEEEEEE. I just can’t.

The Last WIAW of Winter!!

stitch say hi!
Hehehehe. Gosh I just love, Stitch! He’s my fave! He reminds me of my husband and my dog if they were combined into a single being…take that however you want it. Ha!

Anywho, I’m so happy it’s finally Wednesday!!! It’s been a pretty productive week for me so far, which is probably why this is my first post of the week!! Oops!! I had a loooovely weekend in New Jersey, a doctor’s appointment on Monday. (I took my glucose test and they took some of my blood and I DID NOT pass out. That’s two times in a row now where I’ve gotten my blood taken without passing out. I may very well be an adult just yet.), and had a pretty solid workout on Tuesday night. In fact, I’ll discuss that a bit more in a few because this week I’m sharing my TUESDAY eats!

Thanks to Jenn at Peas and Crayons for the link up party!! Here’s to the last What I Ate Wednesday of Winter (because it’s officially Spring tomorrow no matter what the weather man says)!!! HUZZAH!!!

Breakfast: Breakfast for me yesterday was the same Berry Ginger Chia Smoothie I linked to a few weeks ago. It’s so effing delicious I didn’t care how cold it was outside. I enjoyed it with a big old mug of decaf green tea!
smoothie to go

Snack: My first snack of the day was an Apple Walnut Flax Muffin (recipe tomorrow!!) and I had it around ten. It’s soooo perfectly moist and nutty and cinnamony! I was hungry again around 11, so I nommed on an apple, served on my belly which seems to be getting bigger every day! I will be 28 weeks pregnant tomorrow and that is so crazy!!! I’ve even started to notice my belly wiggling around like jello when the little munchkin in there does her kung-fu! It makes me giggle. Every single time. Even if it’s inappropriate. Like in a meeting at work. Oops! If I don’t make eye contact hopefully no one will notice my giant goofy smile!
apple flax muffin
apple

Lunch: For lunch yesterday I heated 3oz of shredded chicken in the microwave until it was nice and warm and then I mixed it up with about 1/3 of an avocado and a squeeze of lime juice. I smushed it all in a toasted whole wheat pita with some thin sliced red onion and crisp romaine lettuce. I’m usually all about spinach, but I really wanted the texture of the lettuce in this! Ya gotta change things up a little here and there, right? Right!
avocado chicken pita

Snack: So thanks in large part to some fabulous strawberries I had over the weekend (that Susan so kindly provided me) – they are all I want to eat lately. I pretty much invented the best snack ever yesterday with some strawberries I had. I spread them with a cinnamon cream cheese laughing cow cheese wedge, and then rolled them in crushed pistachios. Sweet. Creamy. Salty. Perfect. Seriously. It’s going to be an issue if and when I run out of these ingredients.
the ingredientsperfection

More Snacks: Well my tummy started rumbling agaiiiin around 4, so I had some roasted garlic hummus with about 8 baby carrots and 3 triscuits. I brought more with me, but after munching on all of that I decided that my belly was happy and I tucked the rest away for another day.
20140318_154102

Dinner: I had a pretty decent workout last night, focusing primarily on my biceps and back…but I threw in some random chest presses. Oh well. I also did a 20 minute walking interval on the treadmill. Sigh. I am really looking forward to being able to run again this summer! I wanted to make sure I got my protein on when I got home, but also didn’t feel like making a big elaborate dinner. Lately, when I’m doing my meal planning, I always have an “empty” weeknight slot where I just make eggs and toast. Last night was that night. Johnny gets 2 whole eggs plus 2 egg whites, 2 slices of american cheese, and 2 slices of whole wheat toast with some smart balance with omerga 3s. I made myself an omlette with 1 whole egg and 2 egg whites whipped up with some skim milk with red onion, portobello mushroom, spinach, and 2% mozzarella cheese. I had it with 2 slices of smart balancy toast, too. It was exactly what I needed!!
spinach, portobello, and mozzarella egg white omlette

Dessert: Of course my life isn’t complete without dessert these days!I’m really hoping to break this habit once baby is born and I’m less hungry all the time. Of all the desserts I could have though, I don’t feel bad about this one…particularly because sometimes I eat it for breakfast!! It’s just 1/2 cup of plain nonfat greek yogurt with 1 (okay 1 HEAPING) tablespoon of peanut butter with some chocolate chips on top!! I love everything about it!! And obviously I’m feeding my muscles with more protein…and my baby with chocolate chips. Nom!!
DSCN0253


So dudes..what’s the BEST thing you ate this week so far? I’m still reveling in my snack invention glory.

What’s your favorite omelet filling?

Real Food Recipe Roundup #3 – Mozzarella Stuffed Chicken Pesto Meatballs with Baked Spaghetti Squash

Top o’ the mornin’ to ya!!

Lolz.

I know it’s not St. Patty’s yet – but I figured it’s close enough that I could greet you all like an enthusiastic leprechaun without too much judgement.

Anywho – I’m going to keep this short and sweet today because I’ve got not one but TWO recipes (ya know…that are particularly delicious when served together) and they’re kind of lengthy. I made these for the fam last weekend and everyone loveeeeedddddd it!!! Even the men were happy with the spaghetti squash, which really made me happy!!

If you’ve got a real food recipe that you’d like to share, don’t forget to grab a badge and link up at the bottom of the post!!!

Twenty-Something & Starving

<a href=”http://twentysomethingandstarving.com” target=”_self”><img src=”http://i63.photobucket.com/albums/h130/Jennifer_Yoder/46133fa4-d3da-44aa-bd3a-92bd35349c37_zps9dc148ce.jpg” alt=”Twenty-Something & Starving” width=”250″ height=”150″ /></a>


 

 

 

Mozzarella Stuffed Chicken Pesto Meatballs with Baked Spaghetti Squash

For the Mozzarella Stuffed Chicken Pesto Meatballs (makes about 30 meatballs)

  • 6 boneless, skinless chicken breasts, cut into bite sized pieces
    (or about 1.5 lbs lean ground chicken)
  • 1 red bell pepper, seeds and stem removed
  • 4 garlic cloves
  • 1 handful of fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons prepared pesto + More to taste
    (you can make your own or use store bought! I use Wegmans brand when I’m in a pinch. It’s delicious AND check out the ingredients)
  • 1 egg + 1 egg white
  • 1 cup whole wheat panko breadcrumbs
  • 1 lb of part skim mozzarella cheese, cut into little cubes
  • Salt & Pepper to taste
  • 2 tablespoons olive oil

Preheat the oven to 350 degrees.

Add the bell pepper, garlic, and basil to the bowl of a food processor and pulse until it forms a paste. Add about half of the chicken breasts and pulse until ground. Remove the chicken mixture and place in a large bowl. Set aside. Repeat with the remaining chicken.

Once all of the chicken is ground and in the bowl, add the pesto, Parmesan, panko, salt, pepper, and eggs. Mix well until thoroughly combined.

To prepare the meatballs, grab a small handful (about the size of a golf ball) of the chicken mixture and flatten it in the palm of your hand. Add a mozzeralla cube to the center and form the meatball around it, being careful not to expose the cheese.  Repeat until all of the meatballs are formed.

In a large skillet, heat the olive oil over medium high heat. Add meatballs to the pan (fill it up, but make sure they aren’t touching) and cook for about 3 to 4 minutes on each side until brown. Remove meatballs from the skillet as they are done and place them on a large baking sheet, adding more meatballs to the skillet as you go, until all of the meatballs are brown.

Place the cookie sheet in your preheated oven for about 15 minutes. Remove, and brush the meatballs with some more prepared pesto. Return the pan to the oven for 5 to 10 minutes more or until the meatballs are cooked through to a safe 165 degrees.

Serve on top of Baked Spaghetti Squash!

For the Baked Spaghetti Squash

  • 2 spaghetti squash, roasted, cooled, and spaghettified
    (Yup, that’s the technical term. Directions for spaghettifying here!)
  • 1 can of no salt added diced tomatoes
  • 2 cloves of garlic, minced fine
  • 2 tablespoons granulated garlic
  • 2 teaspoons Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup parmesan cheese
  • 1/2 cup shredded part skim mozarella cheese

Preheat the oven to 350 degrees.

In a large bowl, combine all ingredients except mozzarella cheese.

Spray a 9×13 baking dish with nonstick spray and add the spaghetti squash mixture. Top with mozzarella cheese. Bake at 350 for 35 to 40 minutes or until the cheese is melted and brown and the squash is warm through.

Serve topped with Mozzarella Stuffed Chicken Pesto Meatballs!

chicken pesto meatballs with baked spaghetti squash