Grilled Turkey, Ham, and Swiss

Hope everyone had a wonderful Mother's Day!

Well, another weekend has passed and it's time to go back to work.  Boy, how I dislike Monday's.

It's sooooo hard to get back in the groove when you've had such an enjoyable weekend off.  Don't you think?

But before the work week starts I have a simple and mouthwatering sandwich for you.  I've told you so many times how I love to make sandwiches on the weekend for lunch because they are quick, filling, and taste so dang good!  This one won't disappoint. 

 
The combination of Swiss cheese and deli meat like turkey and ham is a winning combination.  Add some grainy mustard and heat the whole thing up and you have a fantastic lunch.

This is a great kid friendly meal.  The fact that you are getting a hot sandwich makes the meal feel more substantial.  Serve it with a side salad or some fruit and you are good to go!

Enjoy!

Grilled Turkey Ham and Swiss

Serves 1

2 slices of country white bread

2 T grainy mustard

2 slices Swiss cheese

3 slices deli sliced roasted turkey

3 slices deli sliced ham

1 T butter

Lay two pieces of bread flat on work surface.  Cover each slice with 1 tablespoon of mustard.  Lay the cheese slices on top of one slice of bread.  On the other slice of bread layer the turkey and ham slices.  Place bread and cheese slice on top of meat slice. 

Spread butter on both outsides of the sandwich.  Heat skillet over medium-high heat.  Add sandwich with butter side down.  Cover and cook until browned, about 2 minutes.  Flip and cook the other side another two minutes covered.  Slice and serve.

Spice Rubbed Pork Chops

Who doesn't love a pork chop?

We grew up eating pork chops.  I can remember mom making them all the time.  A southern thing...eating pork chops.  Mom always chose the thin, bone-in pork chops, so that's what I know best.  We never really ate the thick ones, that's something I'm working on.  Habits are hard to break...


Nice thin pork loin chops and good for you and are a lean white meat.  I usually by mine from Trader Joe's. They have some great thin boneless pork chops that cook up quick and tender.


So the usual way is to fry or saute a pork chop.  They cook really quick since they are thin, and you can have a nice dinner on the table in no time at all.  However, today I wanted to change up my chops and add some more flavor to them.  Typically, like chicken, pork chops don't have much flavor unless you add it.  So I made a nice spice rub to put on them.  No need to marinate, no wasting precious time preparing.  Just mix and cook.  The flavor of the chops were sooo good!


So how nice they came out?  I served these with my Roasted Parmesan Summer Squash.  They went perfect together.  Try them both tonight!

Spice Rubbed Pork Chops


serves 4


1 T oregano
2 T paprika
3/4 t cayenne pepper
1 t chili powder
1/8 t red pepper flakes
1/4 t salt
1/4 t pepper
8 thin cut boneless pork chops
2 T canola oil


In a small bowl combine all your spices (first 7 ingredients).  Mix well.  Rub only one side of each pork chop well with the rub, pressing in to adhere the mixture to the chops.


Add 1 tablespoon of canola oil to a skillet heated over medium high heat.  Add 4 of the pork chops cooking spice side down first.  Cook for 2-3 minutes per side.  Don't overcook thin chops.  Remove to a plate and keep warm.  Add remaining 1 tablespoon of oil and repeat with remaining pork chops.  Serve immediately.

Pecan Chicken Strips - Featured Post!!

My recent post for Pecan Chicken Strips was featured! 

I would like to thank Maine Food & Lifestyle.com for featuring my recipe.  "Thank You!" 


How exciting is that?!  So please take a peak at their post by using this link here:  mainefoodandlifestyle.com


If you would like to visit my post for the recipe click the link here:  Pecan Chicken Strips


Hope you all enjoy this recipe, it's a great meal to make during the week, and kids love it!

Baked Chicken with Cherry Tomatoes, Herbs & Lemon

To continue on with the cooking class that I recently took.  I wanted to share with you the main course.
Baked Chicken with Cherry Tomatoes, Herbs & Lemon.

This is a low-fat, low-fuss way to enjoy tender chicken breasts.  Baking the chicken takes longer than sauteing or poaching, but it produces more flavorful meat.  The lemon infuses this dish with a light citrus flavor that is hard to beat.  Cherry tomatoes become even sweeter as they bake, making them a tasty accompaniment to chicken breasts that cook right alongside.  This has become a new favorite of mine!  It's simple to prepare, looks wonderful, and tastes even better.

For the dessert we had during the cooking class click here.  A luscious Mexican chocolate pudding!

Cooking classes are so fun, and you learn such great recipes...I'm glad I can share this with you!

See the easy prep for baking?

Finished product!

Baked Chicken with Cherry Tomatoes, Herbs and Lemon

adapted from Healthy in a Hurry

Ingredients

6 1⁄2 tsp. olive oil

4 boneless, skinless chicken breast halves

2 tsp. dried thyme

1 tsp. ground sage

8 oz. cherry or grape tomatoes, halved

1 1⁄2 tsp. balsamic vinegar

1⁄2 tsp. sea salt

Freshly ground pepper, to taste

1 lemon, cut into 8 thin slices

Preheat an oven to 375°F. Lightly grease a baking dish with 2 tsp. of the olive oil.

Place the chicken breast halves in the prepared baking dish. Sprinkle the chicken with the thyme and sage, rubbing it on the chicken slightly to adhere the herbs.   Arrange the tomatoes around the chicken. Drizzle the chicken and tomatoes with the vinegar and 2 1⁄2 tsp. of the olive oil. Sprinkle with the salt and pepper.

Top each chicken breast half with 2 lemon slices.  Drizzle the remaining 2 tsp. olive oil over the herbs. Bake until the chicken is opaque throughout,  30 minutes. Arrange

a chicken breast half on each of 4 plates, spooning equal amounts of the tomatoes and herbs around each. Drizzle with the pan juices and serve immediately. Serves 4.

Chicken Wraps with Tzatziki Sauce

With Valentine's Day over, it's time to lighten up a bit.

This dish I deem classified as a "super-fast" meal.  You can put this together in 15 min, and have a satisfying, hearty lunch or a nice and light dinner.  It's perfect for those hectic days where you just ran in from work, late.  Or is you are too tired to cook from doing Zumba!


The ingredients used are all pre-made, so cooking is really non-existent.  It's a great way to use leftover chicken breasts, or you can opt to purchase a rotisserie chicken and shred that.  Another option, which involves cooking, is to poach a chicken breast and shred the meat for the filling.  For this I used some leftover chicken that I had baked previous night and shredded.


This wrap is a spin on some Greek flavors, using tzatziki sauce, with a little middle eastern flatbread thrown in for good measure.


I hope you enjoy this wrap.  It's mighty tasty!

 

How easy was that?

Chicken Wraps with Tzatziki Sauce


serves 2


2 pieces of flatbread
1/3 c chopped or shredded lettuce
1/2 tomato chopped
1 cooked chicken breast, shredded 
5 T. tzatziki sauce, store bought


Lay the flatbread on a working surface.  Divide shredded lettuce and tomato between the flatbread.  Top with shredded chicken, about 1/2 breast on each wrap.  Top each with 2 1/2 T of tzatziki sauce.  


Roll up flatbread starting from the long side.  Secure with toothpicks and cut in half.  Serve.

Raspberry Balsamic Chicken

Romance is in the air!

I'm a hopeless romantic.  I admit it, I am.  I want the romance, I treasure the memories.  I'm sappy!  I've even gone so far as to plan romantic moments...or at least steer them that way and hope they turn out!  I know, I'm really hopeless.  So it's no wonder that I adore Valentine's day.  I believe that you should express your love everyday.  But Valentines, is just a designated day to celebrate all the love you have for friends, family, and that special someone.

I think I've read too many romance novels.

One thing that is romantic to me is serving a dish that signifies love.   My take on Raspberry Balsamic Chicken is just that, romantic.  Certain items scream romance, raspberries being one of them.  The sweet tart flavor is perfect paired with balsamic vinegar makes a wonderful sauce.  The best part other than the taste...it's quick and easy to make.  Baking the chicken is a great way to eat healthy and it lends to a moist and tender chicken.

This would make a wonderful dinner for that special night.  What do you like about romance??

Some step by step pics for you.

A nice, romantic dinner!

Raspberry Balsamic Chicken

1 t. canola oil
2 garlic cloves, minced
1/2 c seedless raspberry jam, or sugar free raspberry jam
1/4 c balsamic vinegar
1/4 t black pepper
4 boneless skinless chicken breasts
cooking spray

Preheat oven to 350 degrees.  In a small saucepan add oil and, garlic.  Cook for 30 seconds.  Add raspberry jam, balsamic vinegar, and pepper.  Bring to a boil, turn heat down and simmer for 3 minutes until it reaches a glaze consistency.  Reserve half of the sauce and set aside.

Spray a baking pan with cooking spray.  Brush chicken breasts with remaining glaze on both sides.  Place inside the baking dish.  Bake for 30 minutes.  Serve, pouring reserved glaze over chicken breasts.

Turkey and Wild Rice Soup

The weather is cooling down...

We've had a n unusually warm winter here in Los Angeles.  I'm not sure that I like that.  Don't get me wrong, it's beautiful outside, it's just that I put away all my spring/summer clothing...

It's just not right that I have to dig out capris and short sleeved T-shirts during the month of January and February.  I want to wear all my cute winter clothing!  The funny thing is that even though the weather is warm people still are wearing their heavy sweaters and scarfs....they look so funny.  These die-hards that have to wear the appropriate seasonal clothing no matter what the temperature!

But as I said the weather is cooling.  I also love soup during the cooler months.  So I whipped up a soup the other night...on a weeknight no less!  It is hearty, creamy, and full of goodness.  My Turkey and Wild Rice Soup is made with ingredients that you might find in your refrigerator and pantry.  That's a good start!  The only item you made need to obtain is the turkey, or you could use chicken breasts instead. What I did to keep it simple is to go to the deli and have them slice me a 1/2" thick slice of oven roasted turkey that I could cube and throw in the soup.  It worked perfectly!   No matter the choice of meat, this soup is delicious and ready in about 1 hour!

Make yourself some homemade soup...it warms the soul!

Here are some step by step pics to get you started.

1.  Start with a chop and drop

2.  Then add your thickening, broth, and seasonings

 3.  Add the rice, turkey, and some milk...yum!

Here you go...a nice steaming bowl of soup...I love wild rice in a soup!

Turkey and Wild Rice Soup

7 servings

2 t butter

1 c finely diced carrot

1 c finely diced onion

½ c finely diced celery

1 c sliced mushrooms

1 garlic clove, minced

2 T flour

3 14.5 oz cans reduced sodium chicken broth

¼ t thyme

1 bay leaf

2 c roasted turkey breast, chopped or deli turkey, cubed

1 c uncooked wild and long grain rice

½ c evaporated 2% milk

Salt & pepper

Melt butter in a large soup pot over medium high heat.  Add carrots, onion, celery, and mushrooms.  Cook until beginning to brown, about 8 minutes, stirring occasionally.  Add garlic and stir, cooking for another minute.

Add flour, stir constantly, cooking for 1 minute.  Add chicken broth and scrape the brown bits on the bottom of the pan.

Add thyme, bay leaf, turkey, and rice.  Bring to a boil.

Reduce the heat to a simmer and cook for 25 minutes.  Add evaporated milk, stir, and bring to another boil for 1 minute.  Add salt and pepper to taste.  Remove bay leaf.  Serve.

Turkey and Guacamole Wraps

So the other day I bought some Zumba DVDs.  Have you all heard of Zumba??
It's the newest craze in exercise classes in LA.  It's like a Latin dance class that gives you a super aerobic workout!

So my DVDs came the other day and I was so excited to start my new attempt at exercise that actually is fun to do...you know the kind you want to stick with?  I have such hopes for Zumba...that it will be the ONE! 

You see, exercise tapes have come and gone around here...but please oh please this has got to be fun!  Everyone says it is...

So I popped it in my player and started up that Latin beat and learned several dance moves!  I was actually laughing trying to keep up with the fast moves...but at the same time I was having fun! Hooray!  

I think Zumba is going to be my ticket to aerobic heaven...or at least I tell my self it's heaven!  So out of breath and tired from my workout I find that I need to eat something light for dinner.  Plus I don't feel I have enough energy to cook...hehe!

So I dug some deli turkey out of the frig with a few extras and made myself this Turkey and Guacamole Wrap.  Wow, was this easy to put together and packed a spicy kick from the spicy guacamole that I used!  Simple, healthy, and it sure beats a plain 'ole sandwich.  It was the perfect meal after my tiring workout.  I think it may be a go-to quickie meal with my new routine.  Zumba!!  and a wrap!

Turkey and Guacamole Wraps

Serves 4

2 c baby spring mix lettuce

2 small tomatoes, seeded and diced

2 T low calorie Italian dressing

6 T. spicy guacamole

4 6 -8 inch flour tortillas

12 oz sliced turkey, deli or roasted

In a medium bowl toss lettuce and tomato with dressing.

On each of the 4 tortillas, spread 1 ½ tablespoons of guacamole over surface.  Add about 2-3 slices of deli sliced turkey, or about 3 oz of roasted turkey.  Add ¼ of the lettuce and tomato mixture.

To wrap:  Fold in the left and right side of the tortilla until the edges are about 1 inch apart.  Roll from the top down.  Cut in half and serve.

Chicken Verde Tacos

Ready for some Game Day food?

These have to be the best tasting chicken tacos...ever!  They are also some of the easiest to make.  


Perfect for feeding a crowd, and who doesn't love tacos?  They are a satisfying dish that your kids, husbands, friends, and neighbors are sure to love!


To add to the convenience I use a crock pot for easy, hands-off cooking so you can enjoy the game as well!


The best part?  The flavor.


These Chicken Verde Tacos, have a mild sweet and spicy flavor from the cooking liquid.  It's loaded with vegetables and spices, and they are so moist.  Now don't be put off by the celery...it lends the best mild "green" flavor and texture to the cooking liquid.  


I tell you now...be prepared...they will be coming back for more!


Here are some pics to help you along.


 - Place chicken breasts in a slow cooker
 - In a food processor, or a blender, mix ingredients to make the cooking liquid.  This is actually thick like a paste to begin with.  Blend all ingredients until smooth.

 - Cook for 6-7 hours on low or 4 hours on high.
 - Remove chicken and discard the bay leaf.  Shred chicken and return to the pot, stirring with the remaining cooking liquid.

Serve with corn tortillas and your favorite toppings.  I made homemade taco shells. (Tutorial coming soon!) and used shredded cabbage, cheese and some salsa verde for toppings.

Believe me...these are the BEST chicken tacos ever!  Try them.

Chicken Verde Tacos

Serves: 8

Ingredients:

2  ½ lb Boneless skinless chicken breasts

½  onion, peeled and quartered 

2 stalks celery, cut in thirds         

1 Jalapeno, seeded and cut into quarters         

¼  cup water

½ tsp salt

½ tsp chili powder

½ tsp cumin

¼ tsp crushed red pepper

¼ tsp oregano                              

¼ tsp black pepper

1 ½ cloves garlic, minced

1 bay leaf                                       

Corn Tortillas

Salsa verde, shredded Cabbage, shredded cheese, and lime wedges (optional)

                                                       

                                                       

Directions:

Place meat in a 5 quart slow cooker.  In a food processor or blender combine onion, celery, jalapeno pepper, water, salt, chili powder, cumin, crushed red pepper, oregano, black pepper, and garlic. Process until almost smooth.

Pour over meat in cooker. Add bay leaves.  Cover and cook on low for 6 - 7 hours or on high for 4 hours.  Remove meat from cooker; discard bay leaf.  Shred pork by pulling two forks through the meat.  Return meat to the cooker; and stir in with the cooking liquid. 

Serve with taco shells, and desired toppings.

Chicken and Tortellini in an Herb Cream Sauce

Sometimes you just gotta have some pasta...

I've been interested in this new product, Philadelphia Cooking Creme, that I've been seeing adds for recently.  It comes in several different flavors such as, Italian Cheese and Herb, Savory Garlic, and Santa Fe.  So I decided to pick up some and give it a try, creating Chicken and Tortellini in an Herb Cream Sauce.

Boy, am I glad I tried this product!  It is sooo tasty, easy to use, and did I say how tasty it is??


This pasta dish is perfect for a weeknight meal or quick lunch.  I added some vegetables which is a good way to get in one of your daily servings.  I also added chicken for protein which also allows you to eat less of a pasta serving, equating to less carbs.  The sauce does the rest and adds all the flavorings you need.  It brings this dish together with a creaminess that seems decadent.


So run out and buy some of this cooking creme and try my yummy pasta dish for your next dinner.


Here are some step by step pictures to help you along.


In a large pot boil the tortellini as directed on the package.  Reserve some of the pasta water for later use.


In the meantime, saute the chopped zucchini in a large skillet over medium heat until crisp tender and slightly browned.  About 5 minutes. (Substitute peas, bell peppers, or mushrooms if you like) Add your shredded chicken to heat through.  Add the cooking creme and stir to combine.  Add the cooked tortellini to the skillet.  Stir to combine.  Add some of the pasta water to loosen the sauce, which will make it easier to coat.

Place in a serving dish and top with some chopped parsley.
Serve!

Isn't this wonderful looking?

Chicken and Tortellini in an Herb Cream Sauce

Serves 4

1 pkg. fresh spinach and cheese tortellini

1 T. olive oil

2 medium zucchini, chopped 

2 cups cooked, shredded chicken breast

1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme

2 T. chopped Italian parsley

Cook pasta in a medium pot of boiling water as directed on package.  Retain 1 cup of pasta water.

Saute  zucchini in a large skillet on medium heat until crisp tender and slightly browned.   Add shredded chicken and heat through.  Add cooking creme and stir to combine.  Add cooked tortellini to the skillet.  Stir to combine.   Add enough of the retained pasta water to loosen up the creme and all all ingredients to become well coated.  Sprinkle with parsley.  Serve immediately.




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Melt in your mouth Monday