Tag Archives: Chicken

Weekend Shots [2/24/14]

24 Feb

Blogs are marvelous. Especially when you look back at the picture montage of the weekend and realize it was a pretty fabulous one. Here are some snapshots from our weekend.

Friday

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Saturday

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Sunday

 

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Marvelous

Happy Monday! Thanks Katie for hosting this fun Monday link up. You sure know how to do Monday the right way.

WIAW Blueberry Edition

12 Jun

Happy Wednesday! We are pretty happy it’s already Wednesday considering we have fun plans for today! We both have off so we filled our day full of fun activities including 5:50 am Muscle Pump, cleaning the house (okay not so fun but much needed), a mother-daughter-grandma lunch date at one of our favorite local restaurants, and an afternoon poolside.

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Thanks to Jenn for hosting another fabulous WIAW Wednesday. This month’s theme is sensible snacking and lately we’ve been snacking on tons of fresh fruit, vegetables with hummus, smoothies, Berry Blast Simply Real Pro Bars, cottage cheese, and cashew energy bites (recipe coming soon!).

On Sunday we picked up a huge carton of blueberries at Cosco so we’ve been adding them to everything lately!

Yesterday Eats

Breakfast
Breakfast cookie topped with plain greek yogurt and blueberries with blueberry coffee on the side.

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Close up shot

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Lunch
Whole wheat tortilla topped with 2 scrambled eggs, avocado, tomato slices, mixed greens, salt, pepper, and red pepper flakes. Paired with a big bowl of strawberries, blueberries, cherries, and mango.

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Close up shot #2

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Naked Green Machine juice on the side.

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Afternoon Snacking
Devon snacked on a Roasted Nut Roll Uber Lara Bar and grapes while at work.

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Kayla snacked on a piece of whole grain bread topped with peanut butter.

We both enjoyed lots of grapes too!

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Dinner
Baked chicken, asparagus, and a side of Blueberry Bulgur Wheat Salad we were just dying to make from yesterday’s post.

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Late night snack

Homemade Peanut Butter Chia Seed Pudding (2 tablespoons of chia seeds, 1 tablespoon of PB2, 1 cup of vanilla almond milk, 1/2 sliced banana) topped with homemade Coconut Whip Cream, blueberries, and extra banana slices.

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We are loving summer and all the fresh produce that comes along with it! What’s your favorite summer produce item?

Salad of the Week

28 Feb

Wednesday night dinners are spent on campus with our sorority sisters for family dinners. Since we do not have a meal plan we pack a dinner so we are still able to eat with everyone and don’t have to pay to eat in the cafeteria. Let’s be honest, $8.50 for dinner is ridiculous. We try to get creative with our Wednesday night dinner choices but they have to be pretty portable since we do not have access to a microwave. Last week we decided to make salads in a jar. These were prepared a few days in advance and we simply just grabbled them from the fridge a few minutes before leaving and added a little more soy sauce to the top. These would be perfect to make ahead for lunches during the week. This jar was asian inspired but the possible combinations are endless. You could add anything to the basic ingredients which are 1 cup of spinach and 1/2 cup of cooked quinoa. The recipe below is for one jar but you could make a huge batch of quinoa and prepare multiple jars at a time.

Ingredients:
1/4 cup of cooked red quinoa
1/4 cup of cooked white quinoa
4 oz. of chicken breast (could also use tofu, beans, etc.)
1 carrot, julienned
1 serving of sugar snap peas

Dressing Ingredients:
1 teaspoon of PB2 (could also use regular peanut butter)
1 teaspoon of soy sauce
1 teaspoon of water
1 teaspoon of chai seeds (optional)

Assembly Directions:
1. In the bottom of a mason jar mix dressing ingredients together. If dressing appears to thick you can add additional water or soy sauce depending on your preference.
2. Once dressing is mixed together, add cooked quinoa to jar and mix thoroughly with dressing.
3. On top of the quinoa tightly pack spinach followed by the julienned carrot and sugar snap peas.
4. Slice the chicken breast into bite sized pieces and place on top of vegetables. Right before eating we added an additional teaspoon of soy sauce to give the salad more flavor. The contents can be eaten right out of the jar or heated in the microwave depending on your preference.

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We opted to eat this cold and it was fabulous! Everyone kept asking what we were eating, we think they were definitely a little jealous of our dinner choice for the evening. We’re sure if you bring one of these to work with you people will definitely be a little jealous.

Laughing Cow Cheese Stuffed Chicken Breast

26 Feb

Happy Tuesday everyone 🙂 If you happened to notice the scrumptious looking picture of the stuffed chicken breasts from yesterdays post and wondered about them, you’ve come to the right place! Today we are sharing the recipe with you guys! Laughing Cow cheese wedges are seriously the bomb. They have so many unique flavors. This weekend when our family was visiting we decided to make stuffed chicken breasts. After coming across a recipe online we decided to stuff them with spinach and Laughing Cow garlic and herb cheese wedges. I know we always talk about how simple recipes are but we are not exaggerating when we say that this recipe literally took 5 minutes to put together. We always hear people use the excuse that they do not have time to eat healthy. We promise you all, making healthy food takes just as long as making unhealthy food does. Below are the ingredients and directions for this super easy meal!

Ingredients:
Chicken Breasts (4-6 oz. each)
Laughing Cow cheese wedges (any flavor would work-we recommend swiss or garlic & herb)
Spinach
Homemade Bruschetta (simply mix together 3-4 small chopped tomatoes with salt & pepper)

Directions:
1. Preheat the oven to 425
2. Slice open each chicken breast on its side with a knife and spread one cheese wedge per piece of chicken inside slit. Then stuff spinach and red onion slices inside chicken on top of cheese.
3. Place chicken in a glass baking dish and season with salt and pepper. Cover dish with foil and bake at 425 for 45-60 minutes depending on the size of the chicken breast.

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4. The last 5 minutes of cooking remove foil from baking dish and top chicken breast with homemade bruschetta.
5. Enjoy!

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We served the chicken breast with a side of steamed broccoli. Yesterday for lunch we put the leftovers over a spinach salad tossed with balsamic vinaigrette, diced tomatoes, and more steamed broccoli. This is a really way to spice up plain old chicken and would be perfect for impressing your next dinner guests. We’d love to know, what do you usually stuff chicken breasts with?

Pumpkin + Chicken + Spinach

21 Feb

Happy Thursday! I don’t know about you, but we are definitely glad it is already Thursday. This week has been crazy busy and we are so ready for the weekend. Tuesday night was one of the greatest nights since joining Phi Sigma Sigma. We recieved our bigs on Tuesday night. Those of you who are not familar with Greek life, a big is that one person you are guaranteed to have a life long relationship with. ALthough we have 24 other sisters, we have that one sister or our “big” who is just ours. Both of us could not be happier with who we were paired up with. We are definitely living on cloud 9 this week.

Today we want to share with you a recent salad combination we put together that was inspired by a picture we saw on Instagram. Social networking sites are a great place to get inspiration for healthy meal options. Recently we have been trying to have a salad at least once a day for either lunch or dinner. We have been having fun coming up with different combinations so that we do not get sick of eating the same thing over and over again. I am sure no one is surprised to find out this salad has pumpkin on it. Last time we went to the store we found ourselves placing three cans into our cart. We have come to the conclusion that pumpkin makes just about anything better. Who agrees with us? We need to unite with the other pumpkin obsessed bloggers in the world.

But if you aren’t quite convinced yet about pumpkin try this salad out. Let us know if this crazy good salad combination brings you over to the dark side.

Ingredients:
Spinach
Grilled Chicken
Feta
Dried Cranberries
Carrots, julienned
Multigrain Bread, toasted
Pumpkin Butter (1/4 cup pumpkin, 1 tbsp sugar free maple syrup, and a dash of salt)

Directions:
1. Grab the biggest bowl you own and throw in 3 cups of spinach.
2. On top of the spinach add grilled chicken, feta crumbles, dried cranberries, and carrots.
3. Then toast a slice of multigrain bread and cut it into squares to resemble “crutons” and place them in the salad bowl.
4. Finally, in a small bowl combine 1/4 cup pumpkin, 1 tablespoon of sugar free maple syrup, and a dash of sea salt and heat in the microwave for about 30 seconds. Once heated through, place pumpkin butter on top of salad and enjoy!

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If you’re planning on trying this combination let us know. If you have any salad combinations you cannot get enough of please share as well. We are always looking for new combinations to try. Whoever said salads are boring clearly never had this combination before.

Blog Feature: Iowa Girl Eats

30 Jan

Many of our recipe ideas originally come from a variety of different websites. Some are via Pinterest, or Instagram, or even from another food blog site. Recently we tried two different recipes from a food blog site and loved them both! Although we altered them to fit what ingredients/supplies we had on hand, the finished product was almost identical to the original recipe. That’s why we wanted to link this post to because she has so many great recipes and ideas we love! Her blog URL is http://iowagirleats.com

The first recipe we tried was: Orange Chicken Skillet with Winter Fruit Salsa

Our alterations included baking the chicken breasts seasoned with salt, pepper, and fat free balsamic vinaigrette in the oven at 350 degrees for 40 minutes instead of pan frying it. You just place the chicken in a pan and cover with foil to keep the chicken moist. Meanwhile, we made a salsa for on top.

Our ingredients for the salsa included:
1 medium orange
1/4 cup pomegranate seeds
1 kiwi

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In her recipe she also uses orange juice but we left this out because we did not have any in the house! We also added fresh steamed kale into the recipe. To make the kale, you simply wash it with water and place in in a microwave safe container covered with a paper towel and cook for 1 minute.

To cook the long grain brown rice we added 3/4 cup of water to 1/2 cup uncooked rice. Once it came to a boil we reduced the heat and let it simmer covered for 20 minutes. Afterwards, you let it sit covered for AT LEAST 10 additional minutes. Then all it needs is a little fluffing with a fork and it’s ready to be served.

We have tried to find the perfect way to cook rice for quite a while and both vouch that this is the best way we know. It took a few failed attempts in the microwave to realize how easy it is to cook it on the stove top. But if you have an even easier way, let us know!

Assembly:
1. scoop the brown rice onto two places
2. lay the sautéed kale over the rice
3. place the cooked chicken breast on top
4. scoop the fresh fruit salsa onto each plate
5. ENJOY! it’s a sweet, refreshing take on a classic dinner staple

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The second recipe we tried was Make Ahead Fruit and Yogurt Parfaits

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We followed this recipe to a t, just using the ingredients we had on hand.

Ingredients:
6 oz of greek yogurt (any flavor, we opted for pineapple by Chobani)
1/3 cup old fashioned oats
1 teaspoon chia seeds
2 tablespoons of milk of choice
any fruit toppings you want: strawberries, bananas, blueberries, blackberries, etc.

Directions:
In a bowl combine greek yogurt, old fashioned oats, chia seeds, and milk of choice. Place half of the mixture into a mason jar or other container. Then add half of your fruit toppings. Add additional half of the mixture into the bowl and then add the rest of the fruit toppings.

These can be stored in the fridge for a few days!!! This is the great thing about this recipe. You can make a bunch at one time and then grab them on the go throughout the week. See? It’s so simple to eat healthy. This yogurt parfait is so filling too. We opted for hemp plus granola on top, but don’t add that in until right before you eat it. That way it’s fresh and does not get mushy in the fridge. Let us know what you think if you make the recipe yourselves. We love to hear feedback!

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Notice our new “LOVE OATMEAL” spoons?! It’s a late birthday present from Kayla. Best sister ever award!