Chicken Pesto Strombolli

Sorry you guys, my real blog takes precedence over this one. I hope I haven't let anyone down.
But made this for lunch for my roomies today. So mmm mmm good.

Ingredients:

1 Whole Wheat Frozen bread Loaf
1/2 cup Pesto Sauce
2 cups Spinach
2 cups Cooked Shredded Chicken
2 cups Shredded Mozzarella
1/2 cups Grated Parmesan Cheese, divided
1 tsp. Garlic Salt
1 egg, lightly beaten

Directions:

Thaw bread according to package. (I laid my bread loaf on a cookie sheet & put a wet towel over the top the night before to let it rise throughout the night)
On greased counter roll out to a rectangle about the size of a cookie sheet
Spread Pesto all over leaving a 1 inch space from edge
Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.
Now roll, jelly roll style, starting at the long end.
Roll it all the way so it makes a long tube.
Place on a greased cookie sheet, make sure seam is on the bottom. Tuck ends under.
Brush with egg. Sprinkle with Parmesan and Garlic Salt.
Cut slits along the top to vent
Bake @350 until golden brown, 20-30 minutes.


chomp chomp.

Black & Blue Quesadillas

Ingredients
Cooking spray
1/3 cup thinly sliced red onion
4 fat-free flour tortillas (for a healthier choice, I always buy whole wheat tortillas)
1/2 pound thinly sliced low-sodium deli roast beef (such as Boar's Head)
2 tablespoons crumbled blue cheese
4 teaspoons balsamic glaze (such as Gia Russa)
Preparation
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; sauté 3 to 4 minutes or until tender and lightly browned. Remove from heat.
2. Top half of each tortilla evenly with beef, onion, and cheese. Fold tortillas in half.
3. Return pan to heat. Coat pan and both sides of quesadillas evenly with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until browned. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges; drizzle with 1 teaspoon glaze.

Nutritional Information
Calories:233

Fat:4g
Protein:20.3g
Carbohydrate:27.9g
Fiber:2.3g

Molasses Black Pepper Pulled Chicken Sandwiches

Ingredients
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces 4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
Preparation
1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Nutritional Information
Calories:294
Fat:6.5g
Protein:22g
Carbohydrate:35.6g
Fiber:1.8g

Grilled Ham, Muenster & Spinach Sandwiches

Just a note! Make sure to look at the categories of the food (on the right hand side of the blog & at the bottom of each post). This one is 5 ingredients or less. La la la love it.

Ingredients
8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
8 ounces thinly sliced lower-sodium deli ham (such as Boar's Head)
4 (1-ounce) slices reduced-sodium Muenster cheese (such as Alpine Lace)
2 cups fresh baby spinach
1/4 cup mild chowchow (such as Braswell's)
Cooking spray
Preparation
1. Layer each of 4 bread slices with 2 ounces ham, 1 slice Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and 1 bread slice.
2. Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.

Nutritional Information
Calories:315

Fat:11g
Protein:20.8g
Carbohydrate:32.4g
Fiber:1.7g

Oven-Fried Chicken Parmesean

Ingredients
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
Cooking spray
1/2 cup jarred tomato-basil pasta sauce
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Nutritional Information
Calories:401
Fat:16.9g
Protein:44.4g
Carbohydrate:15.9g
Fiber:0.6g

Roast Chicken with Balsamic Bell Peppers

Ingredients
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
Preparation
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Southwestern Chicken and White Bean Soup

Ingredients
2 cups shredded cooked chicken breast
1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
Cooking spray
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup green salsa
Light sour cream (optional)
Chopped fresh cilantro (optional)
Preparation
1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

last-minute lasagna

Ingredients
1 26-ounce jar pasta sauce
2 30-ounce bags frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
1 8-ounce bag shredded mozzarella
1/2 cup grated Parmesan
Directions
1.Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
2.Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
3.Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

Summer Squash Casserole

Never ever browse the Southern Living website for recipes. It might make you drool a little. Prep: 25 min., Cook: 5 min., Bake: 35 min., Stand: 10 min.
Yield
Makes 8 servings
Ingredients:
1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted
Preparation:
1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing.

Apricot-Lemon Chicken

Prep: 4 minutes; Cook: 14 minutes; Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce)
Ingredients:
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind
Preparation:
1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
Nutritional Information:
Calories:
245 (8% from fat)
Fat:
2g (sat 0.6g,mono 0.5g,poly 0.5g)
Protein:
39.4g
Carbohydrate:
14.5g
Fiber:
0.3g

Quick Chicken & Dumplings

Yield: 4 servings (serving size: about 1 1/2 cups)
Ingredients:
1 tablespoon butter
1/2 cup prechopped onion
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley
Preparation:
Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.
Nutritional Information:
Calories:
366 (23% from fat)
Fat:
9.3g (sat 3.1g,mono 3.9g,poly 1.4g)
Protein:
29.8g
Carbohydrate:
40.3g
Fiber:
5.3g

Quick Fall Minestrone

Yield: 8 servings
Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans

1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation:
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
Nutritional Information
Calories:
212

Fat:
5g
Protein:
9.6g
Carbohydrate:
36g
Fiber:
3.9g

Southwestern Soup

LOVE the Southern Living Magazine. I devour our stack everytime I go home. The January 2009 issue had a little gem. Southwestern Soup. MMMhMMM good. It has a lot of ingredients but is totally worth it. For all you Provo dwellers, make it on a depressingly cold day. It is a COZY COMFORT food.

Prep: 15 min., Cook: 45 min.
Yield
Makes 6 servings
Ingredients:
1 pound ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
2 (16-oz.) cans light red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
1 (14-oz.) can beef broth
2 cups frozen yellow and white whole kernel corn
1 (1-oz.) envelope taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Toppings: sour cream and chopped fresh cilantro
Preparation:
1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.

Quick King Ranch Chicken

Made this one last night. Not healthiest, but quick & easy.

Ingredients:

1/4 cup margarine
1 medium green bell pepper, diced fine
1 medium yellow onion, diced fine
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 cans Milder Rotel diced tomatoes and green chiles
2 cups cooked chicken, cubed (i use the canned chicken)
12 whole wheat tortillas, torn into bite-sized pieces
2 cups shredded cheddar or velveeta cheese
preheat oven to 325 degrees. in a large saucepan, saute the bell pepper and onion in the margerine until tender (about 5 minutes). add both soups, the rotel and chicken pieces and stir until the mixture is well-blended. in a 10x10 lightly oiled casserole dish, start making thin layers with the corn tortillas first, then the cooked chicken mixture and last the cheese. repeat about 3 times with the cheese on top. bake for 40 minutes, covered, or until hot and bubbly. Serve over rice with sour cream on top.

Cumin-Spiced Chicken with Chunky Tomato Sauce

Prep: 2 minutes; Cook: 15 minutes; Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomato sauce)
Ingredients:
Cooking spray
4 skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese
2 tablespoons chopped fresh cilantro
Preparation:
1. Preheat broiler.
2. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.
Nutritional Information:
Calories:
253
Fat:
6g
Protein:
45.9g
Carbohydrate:
2.7g
Fiber:
0.9g

Grilled Chicken with Rustic Mustard Cream

I'm finding treasures on the Cooking Light site right now. All chicken, all 5 ingredients or less...

Prep: 6 minutes; Cook: 12 minutes; Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon mustard cream)
Ingredients:
1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3 tablespoons light mayonnaise
1 tablespoon water
Rosemary sprigs (optional)
Preparation:
1. Prepare grill.
2. Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
3. While chicken grills, combine 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl. Serve mustard cream with grilled chicken. Garnish with rosemary sprigs, if desired.
Nutritional Information:
Calories:
262 (34% from fat)
Fat:
10g (sat 1.8g,mono 4g,poly 3g)
Protein:
39.6g
Carbohydrate:
1.7g
Fiber:
0.2g

Chicken-Tortilla Pie

So many good things about this. Fast, healthy & only calls for 5 ingredients. WOOT WOOT!

*from cooking light website

Prep: 13 minutes; Cook: 10 minutes
Yield: 4 servings (serving size: 1 wedge)
Ingredients:
2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) whole wheat tortillas (such as Tumaro's)
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray
Preparation:
1. Preheat oven to 450°.
2. Combine chicken and salsa in a medium bowl.
3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
Nutritional Information:
Calories:
380
Fat:
11g
Protein:
39.9g
Carbohydrate:
28.7g
Fiber:
12.2g

Chicken Kebabs With Grilled Corn and Tomato Salad

Trying to hold on to summer with this recipe sent to me by Steph. Serves 4

Hands-On Time: 20m

Total Time: 20m
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
2 tablespoons olive oil
kosher salt and black pepper
4 ears corn, husks removed
1 pint grape tomatoes, halved
4 scallions, chopped
1 teaspoon grated orange zest
8 6-inch skewers, soaked in water
Directions
Heat grill to medium-high. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Thread the chicken on the skewers.
Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
In a bowl, toss the tomatoes, scallions, orange zest, the remaining tablespoon of oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken and corn.

Grilled Bread With Zucchini, Ricotta, and Basil

I LOVE zucchini squash, so of course this one's amazing to me...

Serves 4, Hands-On Time: 20m
Ingredients
4 1/2-inch-thick slices country bread
2 tablespoons olive oil
4 small zucchini (about 2 pounds), thinly sliced lengthwise
1 cup fresh basil, leaves torn
1/4 teaspoon crushed red pepper
kosher salt
1 cup fresh ricotta
Directions
Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side. Toss in a large bowl with the basil, red pepper, 1/2 teaspoon salt, and the remaining tablespoon of oil.
Top the bread with the zucchini and ricotta.

Grilled Chicken With Green Beans and Tomatoes

My cousin Stephanie sent this one to me & said it was so good (& I'm all about healthy)! I love cilantro so I'm gonna have to try it. Serves 4

Hands-On Time: 25m

Total Time: 25m
Ingredients
1/2 cup fresh cilantro
1 clove garlic, finely chopped
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1 tablespoon plus 3 teaspoons olive oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1 pound green beans
4 plum tomatoes, halved lengthwise
Directions
Heat grill to medium-high. In a small bowl, combine the cilantro, garlic, lime juice, sugar, and 1 tablespoon of the oil.
Rub the chicken with 1 teaspoon of the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, toss the green beans and tomatoes with the remaining oil and 1/4 teaspoon each salt and pepper.
Grill the chicken until cooked through, 5 to 6 minutes per side. Grill the green beans and tomatoes, turning the green beans often and the tomatoes once, until tender and charred, 3 to 5 minutes. Serve with the vinaigrette.