Chicken with Bacon, Tomato and Thyme

 Number of Servings: 2

Ingredients

    4 slices bacon, cooked
    2 chicken breasts, boneless, skinless
    1 tbsp olive oil
    1 clove garlic, minced
    1 tbsp chopped red onion
    2-1/4 inch sliced tomato

Directions

Place bacon slices on a sheet pan and bake in a preheated 400*F oven for about 10 minutes until half cooked.
Remove and reserve.
Working on a sheet pan, coat the chicken breast with olive oil and garlic.
Sprinkle lightly with salt and pepper.
Next, wrap 2 pieces of bacon strips criss cross around each piece of chicken forming an “X’ pattern in the center. Sprinkle with the diced onion and place a thick slice of tomato and a couple sprigs of fresh thyme in the center of each breast, tucked under the bacon.
Bake until chicken is completely cooked and reaches an internal temperature of 165*F, about 30 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user GRANNY2 
Nutritional Info
  • Servings Per Recipe: 2 
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 13.9 g
  • Cholesterol: 51.9 mg
  • Sodium: 249.5 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 20.5 g

Source: recipes.sparkpeople.com

Poached Ginger Chicken Ingredients 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds) Kosher salt 1 2-inch piece ginger, peeled 1 large shallot 4 tablespoons peanut oil 1 tablespoon toasted sesame oil 1/2 teaspoon sugar 1 English cucumber, halved lengthwise, seeded and thinly sliced 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks 1 teaspoon Asian chili sauce (such as sambal oelek) 1 bunch watercress, trimmed Juice of 1 lime Directions Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice. Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g Photograph by Antonis Achilleos
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Poached Ginger Chicken

Ingredients

  • 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
  • Kosher salt
  • 1 2-inch piece ginger, peeled
  • 1 large shallot
  • 4 tablespoons peanut oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1 English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
  • 1 teaspoon Asian chili sauce (such as sambal oelek)
  • 1 bunch watercress, trimmed
  • Juice of 1 lime

Directions

Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.

Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.

Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.

Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.

Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g

Photograph by Antonis Achilleos

Steamed Vegetables With Roasted Chickpeas Total Time: 50 minPrep20 minCook30 min Yield:4 servings Level:Easy Ingredients 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges 1/2 head cauliflower, sliced into florets 1 2-inch piece ginger, peeled and thinly sliced Kosher salt 4 cups snow peas (about 8 ounces) 1/2 teaspoon coriander seeds, crushed 2 tablespoons toasted sesame oil 1 15-ounce can chickpeas, drained and rinsed 3 tablespoons unsalted butter 4 scallions, thinly sliced Freshly ground pepper Cooked brown rice, for serving (optional) 1/4 cup thinly sliced fresh mint Toasted sesame seeds, for garnish Directions Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat. Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds. Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g); Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g Photograph by Antonis Achilleos
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Steamed Vegetables With Roasted Chickpeas

Total Time: 50 minPrep20 minCook30 min

Yield:4 servings

Level:Easy

Ingredients

  • 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
  • 1/2 head cauliflower, sliced into florets
  • 1 2-inch piece ginger, peeled and thinly sliced
  • Kosher salt
  • 4 cups snow peas (about 8 ounces)
  • 1/2 teaspoon coriander seeds, crushed
  • 2 tablespoons toasted sesame oil
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 tablespoons unsalted butter
  • 4 scallions, thinly sliced
  • Freshly ground pepper
  • Cooked brown rice, for serving (optional)
  • 1/4 cup thinly sliced fresh mint
  • Toasted sesame seeds, for garnish

Directions

Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes.

Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat.

Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.

  • Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g);
  • Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g

Photograph by Antonis Achilleos

Vegetable Meatloaf with Balsamic Glaze Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min Yield:8 servings Level:Easy Ingredients 2 tablespoons extra-virgin olive oil 1 small zucchini, finely diced 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 5 cloves garlic, smashed to a paste with coarse salt 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 1 large egg, lightly beaten 1 tablespoon finely chopped fresh thyme 1/4 cup chopped fresh parsley 1 1/2 pounds ground turkey (90 percent lean) 1 cup panko (coarse Japanese breadcrumbs) 1/2 cup freshly grated Romano or Parmesan cheese 3/4 cup ketchup 1/4 cup plus 2 tablespoons balsamic vinegar Directions Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool. Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing. Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g Photograph by Con Poulos
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Vegetable Meatloaf with Balsamic Glaze

Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min

Yield:8 servings

Level:Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds ground turkey (90 percent lean)
  • 1 cup panko (coarse Japanese breadcrumbs)
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 3/4 cup ketchup
  • 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Photograph by Con Poulos

THXGVG: Food Porn, Photos, Recipe, Stuff

Friday, November 25, 2011

I decided to finally cook something and take you along with me! Here is the healthy casserole that I made to bring to Westchester for those of us that didnt want to eat a pile of salt and butter and fat!

Here’s what you need:

emoticon about a pound of chicken, messily chopped/torn up into bite sized pieces
emoticon about 2 cups of mozzarella cheese, fat-free, fat-full whichever you prefer
emoticon about 8 oz of chopped up broccoli tops (or one 9 oz box of the frozen stuff)
emoticon handful of minced onions
emoticon handful of sliced mushrooms
emoticon about 20-25 quarter inch pieces of sundried tomatoes
emoticon 1/4 cup sliced green beans
emoticon 2 tbsp of butter or whatever you want to use to keep sht from sticking to your skillet
emoticon half a package of neufchatel or cream cheese, low fat, non-fat, all fat whatever (4 oz)
emoticon a cup of chicken broth, homemade, can, carton, I dont care
emoticon 3 cups of dry pasta, the swirlies and fusilis and big ziti ones work nice

Make your oven 375 and boil water for your pasta.
Heat up a “non-stick” (lol) s’killit and melt in whatever butter/i cant believe its not/olive oil in the bottom and dump your chicken in and stir it constantly.

When its all cooked white on the outside, stir in your chicken broth and sundried tomatoes…



…and simmer it until the chicken is cooked through and about half of the broth has been cooked down or absorbed…



Now add in your cream cheese stuff, in about 6 equal sized lumps. Make sure the burner is on low and stir it slowly every minute or so while the cream cheese is melting. (You can chop onions and slice mushrooms and stuff at the same time).



It should look like this when the cream cheese is all melted and stirred in well. Now add in half of your mozzarella.



By now your pasta water should be boiling, add in your pasta to start cooking.

Dump in your onions, green beans and half of your mushrooms to the chicken part (yes in the s’killit with the cheese and stir it all together) so they can start dding their falvor to the meat as it cooks down.




When your pasta is almost done, dump in your broccoli and the rest of your veggies to cook together in the pot, yes it will need to come to a boil again.



When the pasta and vegetables have cooked, drain them and add them to the chicken mixture.



Stir it all together so that the cream cheese/chicken broth gravy coasts everything lightly.



Then pour it all into a glass casserole dish and mash it all down tight with the back of your spoon/ladel/hand/whatever.



After it cooks for 20 minutes, pull it out of the oven and sprinkle the remaining mozzarella cheese over the top and put back for about 3-7 minutes til its all melted and delicious. Put it up on the stove (no heat) to relax for like 10 minutes before you eat it or it will burn your tongue off.



tada!

Now here is the rest of the day!

I woke up early and went for a 4K:




It was a clear crisp BEAUTIFUL and CLEAN morning, so fresh and invigorating.
Then I hit up the farmers market to get the ingredients for my casserole that I just explained to you. And then I cooked it and Jen came over and we started drinking. (it was about 10:30 am)

I took a long luxurious relaxing bubble bath and then decided to just NOT dress up and instead, go to THNXGG in my tights and Uggs and pjs because I am allowed to do that. Jen looked adorable though. We finished getting ready and ran of to Grand Central Station to meet Tom and Lawrence by the clock on the main concourse.






Then we got up to Westchester and did the social thing for a couple hours before starting on MISSION:FDH (fat,dumb,happy).

THANKSGIVING FOOD-PORN


roasted brussels sprouts, asparagus, purple onions, baby potatoes and chestnut dressing.


turkey and real cranberry sauce!


My whole plate!



HAPPY HOLIDAYS!

PS ABOUT EATING, DUDES

Tuesday, November 22, 2011

all of this comes to 1250 calories, just saying. Sometimes when people tell me to eat more, I think GEEZZZ PUT IT WHERE? MY ESOPHAGUS IS FULL.

Banana, fresh, 1 medium
Bagels, w wheat, 1 bagel
Parkay, Light Original Spread Margarine, 1 Tbsp
Trop50 Lemonade, 1 serving
Breakfast TOTAL: 453 

Cottage Cheese, Nonfat, 0.25 cup
Hard Boiled Egg, 1 large
Alfalfa sprouts, 1 cup
Cabbage, red, fresh, 1 leaf
Iceberg Lettuce (salad), 2 cup, shredded
Baby Carrots, raw, 10 medium
Cashew Nuts, dry roasted, 2 tbsp
Baby Plum Tomatoes (6 tomatoes)
red (purple) onion (4 rings)
Lunch TOTAL: 293 

Strawberries, fresh, 0.5 cup, halves
Onions, raw, 0.25 cup, chopped
Green Peppers (bell peppers), 0.5 cup, chopped
Peanuts, dry-roasted, 1 oz
Chicken Breast, no skin, 5 ounces
Yellow Bell Pepper, 10 strips
coconut water, 2 oz
Kroger Dry-Roasted Salted Sunflower Kernel, 0.1 cup
Asian Home Gourmet Singapore Black Pepper Stirfry Sauce, 12 tbsp
Dinner TOTAL: 497