We have talked about buying food daily and cooking in the kitchen. It is cheaper then eating out everyday, and usually last nights dinner is todays lunch. Getting to the grocery store everyday is totally unreasonable though, so I buy the necessities and frozen stuff and if I require one more ingredient, I go to the corner store.
I like cooking. This is new for me. My mother wasnt the best cook, and I pretty much ate homemade quesidalls througout college. Topped with avocado, and just one cheese inside. Currently, I make a wicked stir fry, but thats where my skills stop.
Mick has had some experience in the kitchen, so he is constantly teaching me things. We watch a lot of the food network now, and my newest show is Healthy Appetite with Ellie Krieger . This one particular episode I watched the other day was all about making meals in a pinch. 15 minutes or less. She made this pork with an orange juice concentrate chutney, and the inspiration for last nights dinner….a chicken mushroom quesidalla. Not the boring one I used to make. This had mushrooms, onions, cheese, chicken, the works. We also didnt have the chili powder and cumin it called for, so we improvised with BBQ sauce. Made for a great dinner, and an even better lunch. I think i should start to take pictures of my efforts, cuz her photo is pretty, mine, not so much.
So this is the plan tonight. I get a ton of emails from diet groups, SELF magazine, South Beach, etc… During my last trip to Trader Joes, I happened to buy all the ingredients…so I’m gonna try.
Update: Here is a photo of the dish from last night. It was tasty!
Recipes after the break.
Chicken Breasts Stuffed With Goat Cheese and Arugula
Chicken is a South Beach Diet staple because of its versatility and availability. In fact, it’s the most frequently searched keyword on SouthBeachDiet.com. And with so many ways to dress up this lean protein, you’ll never get bored. Try this savory chicken recipe. It’s sure to please everyone at your dinner table.
Chicken Breasts Stuffed With Goat Cheese and Arugula (Phase 1)
Makes 4 servings
This elegant entrée can be ready in minutes. Choose soft white goat cheese over the firmer varieties for the creamiest filling. If you can’t find arugula, substitute baby spinach.
2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-ounce) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed, trimmed, and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth
Combine cheese and garlic in a small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through the thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.
Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.
Easy Chicken-Mushroom Quesadillas
- 1 tablespoon canola oil
- 1 large onion, chopped (about 2 cups)
- 8 ounces white button mushrooms, (about 3 cups)
- 3 cloves garlic, minced
- 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 cups baby spinach leaves, sliced into ribbons
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 (10-inch) whole-grain flour tortillas
- 1 cup shredded Mexican cheese mix or Cheddar
- 1/2 cup salsa
- 1/4 cup reduced-fat sour cream
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.