Spinach-Stuffed Chicken

Last night we had Spinach Stuffed Chicken. I've made it several times before, but yesterday afternoon got away from me and was extremely late starting meal preparation. I took a few shortcuts and managed to somehow get a good meal on the table at a reasonable time.

We are a family of 4 and I used to thaw 4 huge chicken breasts for us. Now that I am more mindful of portion control I only take down 2 chicken breasts to thaw. I did that nice and early yesterday morning. Once they thawed I split the breasts down the center giving me a total of 4 portions. I then mixed up a quick dry Greek Seasoning to coat one side of the chicken.

----

Greek Seasoning

Ingredients:

2 tablespoons dried oregano
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon fresh ground black pepper
1 tablespoon dried parsley
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg

----

Next I laid my chicken portions out, assembly line style, and stacked on the toppings. Normally I would've pounded out the chicken to make them a little thinner, but I was pressed for time so I didn't get to take out any aggression this time. I pretty much used what was on hand: Spinach, left over black olives, and mozzarella cheese. You can put whatever you like in them. Actually when I was prepping them Christian asked if next time we could put bread crumbs in there instead. :)

I rolled them up and stuck in a couple of toothpicks to hold them together.

I seared them in some olive oil first then lowered the heat, added some broth (I wanted chicken broth, but only had beef broth) and let them simmer while I prepped the sides. I served them with a Lemon Sunset Rice Blend from The Bulk Barn (which we didn't like so much) and canned green beans.

The chicken held together nicely, but it looked like so little on our plate so Millard decided to slice them to make our plate look fuller.

Comments

Grilled Buttermilk Chicken w/ Salad

I am always looking for new recipes and last month my cousin emailed me the link to Grilled Buttermilk Chicken. I've had fried chicken soaked in buttermilk before, but this was a leaner idea. It was very easy. Saturday morning I arranged the chicken in a shallow baking dish and marinaded them in the buttermilk mixture. I turned them occasionally until dinner time. Then Millard took care of the grilling. They turned out nice. I didn`t use as much garlic as was called for, but perhaps I could`ve. Grilled Buttermilk Chicken Serves 8 Hands-On Time: 10m Total Time: 1hr 50m Ingredients 1 1/2 cups buttermilk 8 cloves garlic, chopped 1 tablespoon paprika kosher salt and black pepper 6 pounds bone-in chicken pieces Directions In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags o

Chocolate Pudding with Strawberries

Today was grocery day. I shopped the sales fliers and came home with some lovely looking strawberries. I knew they would go great with the Fat Free Jello Pudding that we already had in the pantry. I prepared the pudding with 1% milk and spooned 1/2 cup into each dessert dish. I washed and sliced the strawberries and layered them on top and lastly added a heaping tablespoon of cool whip on top. A very simple and low fat, low cal dessert and oh boy was it ever delicious! For dinner we had Pulled Pork Sandwiches with Coleslaw. We tried Renee's Salad Dressing for the first time tonight and it was very good. Overall our meal was about 4 carbs which was perfect!

Jerk Shrimp Taco with Pina Colada Crema

Tacos are such an easy meal and even though we like the typical ground beef taco we are always up for a new twist. I found this idea on pinterest and changed it up to fit what we had on hand. The original recipe said to 'drizzle' the crema, but mine was too thick to drizzle so I piped it on. Also, I subbed canned pineapple instead of fresh pineapple. The taste was still delicious though. The original recipe called for a homemade jerk marinade. We could've done it, but I already had dry jerk seasoning in the pantry so hubby combined it with some OJ and soy sauce to make a marinade. It worked out very well. We subbed green cabbage instead of red and used a Pineapple Habanero Sauce that we had in the fridge instead of a homemade pineapple salsa. And even though I know that the fresh grilled pineapple salsa would've been absolutely delicious, the sauce sub was also very, extremely tasty. And for hubby, this taco beat out our favorite Salmon Tac

Healthy Family Hangout

Search This Blog