Twice Baked Sweet Potatoes with Chicken & Kale

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Yield: 4

Ingredients:
2 large sweet potatoes; washed and cut in half vertically
1 cup non-fat plain Greek yogurt
2 cups cooked kale; chopped
2 Tbsp green onions; chopped
8 chicken tenders; chopped
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tsp olive oil
2 Tbsp mozzarella cheese (for topping)

Steps:
1. Preheat oven to 450 degrees F. Cut potatoes in half vertically to speed up the cooking time. Bake in oven for 30-40 minutes or until soft.

2. In the meantime, in a large frying pan, add olive oil and chopped chicken to pan. Season well with salt, pepper, and garlic powder. Once chicken is cooked (about 10-15 minutes) add in kale and green onions and sauté for another 3-4 minutes. Once cooked set aside. Once potatoes are cooked, let cool for 15 minutes. Then with a spoon, scrape out the middle and place potato filling in large bowl.

3. With a mixer or Kitchen Aid, mix the filling and yogurt together until combiner and season with more garlic powder, salt and pepper. Add chicken, kale, and green onions and mix until combined.

4. With a spoon, spoon out the filing and place back in potato shells, evenly. Sprinkle with cheese and reduce oven to 375 degrees F. Place back in oven for another 10 minutes! Enjoy!

Homemade Chicken Soup

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Yield: 8

Ingredients:
1 whole chicken; rinsed
1 bay leaf
1/4 cup parsley; chopped
1 white or yellow onion; chopped
6 whole carrots; peeled and chopped
6 whole ribs of celery; peeled and chopped
1/2 tsp salt
1/2 tsp black pepper
1 cup low sodium chicken broth
1/2 cup pastina (tiny pasta)

Steps:
1. In a large pot add celery, carrots, onions, parsley, bay leaf, salt, pepper, and chicken (breast down) and add water until chicken is covered. Bring to a boil over high heat, add pastina, then reduce to a simmer, and cook until chicken is cooked through. Skim any foam that rises to the top.

2. Once chicken is cooked, remove from pot and shred once cool. Add back into pot and continue cooking until its heated.

Low-Fat Artichoke Crusted Chicken Breasts

chicken artic

This is probably one of my favorite chicken dishes…and I’m not a chicken person. I love artichoke dip but I don’t love all of the calories and other “junky” ingredients it has in it. Soooooo..I decided to come up with a delicious and healthy spin off of something I love, it’s amazingly delicious!

Yield: 4

Ingredients:
4 boneless chicken breasts
1 can of artichoke hearts; drained and chopped
1/2 cup monterey jack cheese; shredded
1/4 cup nonfat plain greek yogurt
1/4 cup nonfat sour cream
1/2 tsp granulated garlic
1/2 black pepper
1/2 tsp salt

Steps:
1. Preheat oven to 350 degrees F. Salt and Pepper chicken breast and put in baking dish.

2. In a medium sized mixing bowl, mix chopped artichoke hearts, cheese, yogurt, sour cream, granulated garlic, salt and pepper. With a spoon, top each chicken breast with artichoke mixture until covered (about 1/4 cup per chicken).

3. Place in oven for 35-40 minutes, or until chicken is fully cooked.

Chicken Marsala

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Yield: 5

Ingredients:


1 Tbsp olive oil
5 chicken breasts; pounded
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 cups fresh mushrooms
2 Tbsp butter
1 small yellow onion
2 garlic cloves; finely chopped
1 cup chicken broth
1/2 lemon

Steps:
1. In a medium bowel, add flour, salt, and pepper. Place chicken in seasoned flour bowel and flour on both side. Shake off any remaining flower on chicken breast and set aside.
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2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside

3. Add 1 tablespoon of the remaining butter and olive oil to the pan and add the mushrooms and onions. Cook, stirring frequently, until mushrooms and onions are golden brown around the edges and have given off their liquid.
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4. Add the Marsala wine and garlic and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

5. When wine has reduced, lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add salt and pepper, to taste. Enjoy!
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