Oven "Fried" Chicken Tenders

Everyone loves a good chicken tender. Whether they are dunked in ketchup or ranch, tossed on top of a salad, or placed inside of a sandwich, no one can deny the crunchy, goodness of chicken tenders. 

I like to lighten my chicken tenders up by marinating them in Greek yogurt and then coating them with Corn Flakes. This helps take away the fat from the traditional dreading processes of flour, eggs, and breadcrumbs. Marinating the chicken tenders in Greek yogurt also helps keep the chicken moist while baking. The Corn Flakes add the crunchy and crisp texture that everyone is looking for in a chicken tenders. I promise once you make these oven "fried" chicken tenders you will never go back to the greasy ones from fast food joints. 

Oven-Dried Blueberries

My son loves, loves, loves blueberries! He eats anything and everything that contains blueberries, and without fail always ask for more. Seeing as fresh blueberries can tend to get a little messy, I started to give him dried blueberries for a snack.

After reading the nutritional facts one day, and seeing how much added sugar is in a 1/4 cup serving, I was shocked! Not to mention, dried blueberries are super expensive to buy in the store, considering my son could eat the entire bag in one day. So I set out on a mission to make dried blueberries at home, and they turned out perfect!

Cinnamon Apple Chips

My son loves cinnamon apple straws, so he will go into our pantry, find the bag, sit on the floor and eat the apple straws until I find him sneaking a snack. My son is 14 months old, so I am pretty impressed he can find the bag of apple straws, since I tend to hide it deep within the pantry for this very reason. So, I set out on a mission to try and find a healthier and cheaper version of apple straws that I could make at home. These Cinnamon Apple Chips hit the spot! They are slightly sweet, have the warming flavor of cinnamon, and are super crunchy. Everything my little boy likes!

Baked Chicken Flautas

Love ordering chicken flautas at your favorite Mexican restaurant? Well now you can make them at home without the greasy mess and guilty feeling after eating them. These chicken flautas are packed with tons of vegetables and delicious flavors. What makes them even better is they are baked in the oven, not fried! Great for a quick, healthy lunch or busy school night dinner. 

Mexican Pizza

This recipe is so quick and easy! Start to finish it took me a total of 20 minutes to make...what could be easier then that? This pizza also comes in under 500 calories a serving which is always a plus when you are trying to eat healthy. This pizza reminds me of the Tostada Pizza that California Pizza Kitchen serves, the base of this Mexican pizza uses Pillsbury Crescent rolls, where as California Pizza Kitchen uses pizza dough. Either type of base will work, depending on what your family likes. Pizza dough would also bring the calorie count down even more if you wanted to go in that direction.

Bake the pizza in the oven at 375 degrees until the cheese has melted.

Ingredients-

1 lb. ground beef; 90% lean, 10% fat

2 (8 oz) cans Pillsbury Crescent rolls

2 tbs. Taco seasoning

2 (16 oz) cans refried beans

2 cups shredded Sharp Cheddar Cheese, I used low-fat cheese

5 scallions, thinly sliced

1/2 cup tomatoes, diced

1/3 cup black olives, sliced

4 cups shredded lettuce, I used Romaine

1/3 cup low-fat Greek yogurt

1 tbs. Ranch seasoning

Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 375 degrees. Unroll the Pillsbury Crescent rolls into rectangles and place in an ungreased 11 1/2 in x 16 1/2in jelly roll pan or baking sheet. Press the dough into the bottom of the pan and up the sides. The rolls may overlap slightly, that is ok. Bake the crust in the oven 13-15 minutes or until golden brown. 

While the crust is baking, brown the ground beef in a skillet over medium-high heat, about 10 minutes. Drain off any extra grease. Season the ground beef with salt, pepper, and taco seasoning. While the ground beef is cooking, heat the refried beans in a medium sized pot over medium heat. 

Once the crust is done cooking, carefully spread a layer of the refried beans over the crust. Next, spread that browned ground beef over the crust and top with the shredded cheese and scallions. Place back in the oven and cook for another 4-6 minutes until the cheese has melted. 

While the pizza is cooking, in a large bowl, mix together the Greek yogurt and ranch seasoning. Toss the lettuce, tomatoes, and olives in with the yogurt mixture until all the lettuce is nicely coated. When the pizza comes out of the oven top with the salad mixture and serve. Enjoy!

Satisfying Breakfast Sandwiches

These breakfast sandwiches are quick, easy, packed with protein, and will keep your hunger satisfied all morning. Better yet, it only takes 20 minutes to make a batch of six, which can be frozen and reheated in the microwave for about 2 minutes. Great for busy mornings while you are running out the door or for kids before school. They are delicious and healthy, something every mom is looking for in a quick breakfast. 

Place eggs, milk, salt and pepper in each ramekin.

Lightly beat all the ingredients together.

Bake the eggs for 15-18 minutes.

Layer each sandwich with one egg, sausage patty, and slice of cheese.

Tightly wrap all the sandwiches with plastic wrap.

6 Whole Wheat English Muffins
6 large eggs
6 tsp. 1% milk
6 slices Sharp Cheddar Cheese
6 sausage patties; you can buy the pre-made ones or make them yourself from your favorite breakfast sausage
Kosher salt and freshly ground black pepper, to taste
Cooking spray
Special equipment: 6 small baking ramekins or a jumbo muffin tin

Preheat the oven to 350 degrees. While the oven is preheating, place the ramekins on a baking sheet, spray the inside of each ramekin with the cooking spray. Crack one egg into each ramekin, season with salt and pepper. Also, place 1 tsp. of milk into each ramekin. With a fork or small whisk, lightly beat the eggs in each ramekin. Place the baking sheet with the ramekins in the oven and bake for 15-18 minutes, or until the eggs have set. Once the eggs have cooked, take them out of the oven and allow them to cool for a few minutes. 

While the eggs are baking, cook the sausage patties according to the package instructions. Once cooked, allow to cool slightly. Slice the English muffins in half. Layer the bottom of each English muffin with one cooked egg, one sausage patty, and one slice of cheese. Top with the other half of the English muffin. Repeat until all the sandwiches are made. Wrap each sandwich tightly in plastic wrap, place all the breakfast sandwiches in a large zip-top bag and freeze.

When ready to eat, place in a damp paper towel and microwave for approximately 3 minutes. Enjoy!

Waldorf Chicken Salad Sandwiches

Generally, Waldorf salad is made with apples, grapes, celery, walnuts, and tons of mayonnaise... Well I have taken the classic Waldorf salad, lightened it up and made it into chicken salad. This chicken salad is light, refreshing, and packed with lots of flavor. Great for lunch or dinner on a hot summer day.

3 lbs. cooked chicken breasts, cubed or shredded
1 large Gala or Fuji apple, cubed
1 cup red grapes, sliced in half
1/3 cup dried cranberries
1/3 cup chopped, toasted walnuts
1 tbs. finely chopped tarragon
1/4 cup finely chopped chives
1/3 cup Greek yogurt
1/4 cup mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground pepper, to taste
Fresh baby arugula or romaine lettuce to top the chicken salad
4 toasted Kaiser rolls for serving

In a large bowl, combine the chicken, apples, grapes, dried cranberries, walnuts, tarragon, chives, Greek yogurt, mayonnaise, lemon juice, salt and pepper. Mix until well combined. Serve on the toasted Kaiser rolls with arugula and enjoy!

Zucchini Fries

I love, love, love fried zucchini. When I was a kid, I used to order fried zucchini for dinner when we went out to restaurants, I wish I could still do this as an adult without the inches it would add to my waist line...Now I have a recipe that will allow me to eat a pretty hefty portion of "fried" zucchini and not feel guilty about doing so. The reason being-this "fried" zucchini is actually baked, but the panko breadcrumbs give the zucchini such a crunchy exterior you would never know they weren't fried!

Zucchini Fries alongside a delicious Turkey Burger, see recipe below

1 lb. zucchini squash; approx. 4-5 zucchini

1 cup all-purpose flour

3 large eggs, beaten

1 tbs. water, for egg wash

1 cup panko breadcrubs

2 tbs. Italian seasoning

1/2 cup grated parmesan cheese

Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 425 degrees.

Cut each zucchini in half horizontally, then slice each half into fourths. Next set up your breading station. In a large zip-top bag, place the flour, salt and pepper. Next, in a shallow dish, beat the three eggs and water until combined. In another shallow dish, mix together the panko breadcrumbs, parmesan cheese, Italian seasoning, salt and pepper.

Place a wire baking/cooling rack on top of a baking sheet lined with tin foil. Then, place all the zucchini slices in the zip-top bag, close the bag and shake until all the zucchini is coated with the flour mixture. Take each zucchini slice-dip into the egg mixture, then coat with the breadcrumb mixture and place each breaded zucchini slice onto the wire rack. Continue until all the zucchini slices are coated. 

Bake the zucchini for approximately 15-20 minutes until golden brown and crunchy. Serve with your favorite dipping sauce and enjoy!

Delicious Turkey Burger

I have never really liked turkey burgers, every time I have had one they always taste like cardboard and are extremely dry, which does not make for good eats. Since my husband and I are trying to eat more healthy I decided to give them another go, however this time I made the burger mixture myself and added lots of ingredients I know my family enjoys. Not to toot my own horn, but these burgers were DELICIOUS! Even my husband thought so, which is always a good sign when I am trying new recipes. I will definitely be making these again!

1 lb ground turkey; 93% lean, 7% fat
1 Gala or Fuji apple, peeled and diced into small cubes
2 large garlic cloves, minced
1/4 cup chives, chopped
1/3 cup parsley, chopped
1/4 cup apricot preserve or jam; cranberry would also be good
1 tps. Tabasco hot sauce
2 tbs. extra-virgin olive oil
1 lemon, juice and zest
Kosher salt and freshly ground black pepper, to taste

In a small skillet, heat 1 tbs. olive oil over medium heat, then saute the apples and garlic till tender, about 10 minute. After the apples and garlic have cooked allow them to cool for about 10-15 minutes. In a medium sized bowl mix together the apples, garlic, chives, parsley, apricot preserve, Tabasco, lemon juice, lemon zest, and salt and pepper. Add the ground turkey and mix until just combined, make sure not to over-mix otherwise the burgers will be tough. Place the burger mixture in the fridge for at least 30 minutes up to 6 hours.

After the mixture has chilled, form into four patties, and salt and pepper both sides. In a large skillet, heat 1 tbs. olive oil over medium-high heat. Place the burgers in the skillet and cook for 7 minutes on each side. You could also cook the burgers on a grill over medium-high heat for about 7 minutes on each side.

I served the burgers on a toasted roll with a small smear of mayonnaise, a slice of provolone cheese, and a handful of arugula. Enjoy!

Note: Even after letting the burger mixture rest in the fridge all day, the burgers were very loose. Next time I make these I will probably add an egg to the mixture or some bread crumbs. Also, my husband thought they were a little spicy, so you might want to add less Tabasco if you are sensitive to heat like he is.

Southwest Chicken Chopped Salad

Every time I go to a restaurant and see "Bar-b-que Chicken Salad" on the menu I am always inclined to order it. I love the contrast of the smoky bar-b-que sauce with the tangy Ranch dressing. So, I decided to create my own version of the salad, it is just as delicious, but a lot healthier and cheaper! This recipe is also super easy and comes together in no time, great for a busy weeknight.

1 head iceberg lettuce, chopped
3 cups shredded chicken
1 red pepper, diced
1 can black beans, rinsed
1 cup frozen corn, thawed
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 large tomato, diced
1 ripe avocado, diced
1/2 cup Monterey Jack cheese, shredded
1 cup crushed tortilla cups, or tortilla strips
your favorite Bar-b-que sauce

Dressing:
1/3 cup mayonaise
2/3 cup Greek yogurt
1 1/2 tbs. Ranch dressing seasoning
1 1/2 tbs. taco seasoning

In a large bowl mix together all the dressing ingredients. Next, place all the salad ingredients in the bowl, minus the tortilla chips and the bar-b-que sauce. Toss the salad ingredients with the dressing until all the ingredients are well coated. Then drizzle a small amount of your favorite
bar-b-que sauce, about 1 tbs., over the top of the salad. Top with the tortilla chips and serve. Enjoy!

Note: You can use shredded rotisserie chicken or roasted some chicken breast in the oven at 425 degrees for about 20-25 minutes and shred yourself. Also, my husband is allergic to avocados, so I only put them in my salad; you can omit or add any ingredients you like, make the salad your own.

Light and Healthy Chicken Potpie

I know what you must be thinking, light, healthy, how could chicken potpie fit this description and still be delicious... Well, I just might have found the recipe that offers the comforting feeling of eating chicken potpie and is only about 480 calories a serving. The key to making this potpie healthier is no cream, none at all. A combination of 2% milk and greek yogurt give the potpie the creamy consistency that everyone associates with chicken potpie.

I found the original recipe on Food Network, but modified it to my own family's tastes and likes. Hope you find this potpie as enjoyable as my husband did, he has only been talking about it for the past five days!

4 cups shredded chicken; you can use rotisserie chicken if you like

Kosher salt and freshly ground black pepper to season the chicken

2 large russet potatoes

3 medium carrots, peeled and diced into chunks

2 large shallots, diced

1 tbs. fresh thyme leaves; striped from the stems

4 tbs. extra-virgin olive oil

3 tbs. all-purpose flour

1/3 cup 1% milk

3 1/2 cups low-sodium chicken broth or stock

1/2 cup plain Greek yogurt

1 cup frozen peas

1 cup frozen corn

1/3 cup fresh parsley, chopped

1 large egg

Kosher salt and freshly ground black pepper to taste

1 store-bought pie crust

Start by preheating the oven to 425 degrees F. Prick the potatoes with a fork and bake on the oven rack for about 45 minutes, or until tender. While the potatoes are baking place the chicken on a baking sheet, season with salt and pepper and coat with 1 tbs. of the olive oil. Place the chicken in the same oven with the potatoes and bake for 25 minutes, or until the chicken is cooked through. When the potatoes come out of the oven, slightly cool then remove the peel and cut into cubes. Follow the same procedure with the chicken, except shredding instead of cutting into cubes. 

While the chicken is cooking, heat the remaining 3 tbs. olive oil in a large pot or skillet with tall sides. Add the shallots, carrots, thyme leaves, and salt and pepper to taste in the pan and cook until tender, about 8 minutes. Sprinkle in the flour and continuously stir until the flour is lightly brown and toasted, about 3 minutes. Then add the milk, stock, and potatoes and simmer until the sauce thickens, about 15 minutes. After the sauce has thickened, remove from the heat and stir in the corn, peas, chicken, yogurt, parsley, and season with salt and pepper. 

Pour the mixture into a 9x13 casserole dish. Roll out the pie crust on a lightly floured surface until it is slightly larger then the casserole dish. Place the pie crust over the dish and press the pie crust against the sides of the dish. Beat the egg in a bowl and then brush over the pie crust. Season the crust with salt and pepper. Place the casserole dish on a baking sheet and bake until the crust is golden brown, about 20-25 minutes. Enjoy!

Note: I ended up using 2 pie crust because I wanted a thicker crust on top of the potpie. You can also add more vegetable if you like; adjust the recipe to your taste. 

Chicken, Pear, and Gorgonzola Salad

Lately my husband and I have been trying to eat healthier, salad of course is not my husband's first choice for dinner, but he actually really enjoyed this new recipe I tried. I love this recipe because it was quick, easy, and super delicious.

2 large boneless, skinless chicken breasts

Kosher salt and freshly ground pepper

4 tbs. extra-virgin olive oil

1/3 cup dried cranberries

1 tbs apple cider vinegar

1 tbs. Dijon mustard

Juice and zest of one lemon

8 cups of your favorite salad mix; I like the Spring salad mix in a bag from my local grocery store, usually 2 bags is about 8 cups

1/3 cup sliced almonds, toasted

1 1/2 pears, thinly sliced

1/2 cup crumbled Gorgonzola cheese; if you don't like Gorgonzola use whatever cheese fits your taste

Preheat the oven to 425 degrees. Place the chicken breasts on a baking sheet lined with tin foil (easy clean-up), coat the chicken breasts with 1 tbs. olive oil, salt, and pepper. Bake the chicken breasts for 25 minutes, depending on the size of the breasts the cooking time will vary. 

While the chicken is cooking, in a large bowl whisk together the remaining olive oil, vinegar, mustard, lemon juice, lemon zest, salt and pepper to taste. Add the dried cranberries and let sit until the chicken is cooked. 

Once the chicken is cooked, remove from the oven and allow to cool slightly. While the chicken is cooling, combine the salad mix, almonds, pear, and Gorgonzola cheese with the dried cranberry and vinaigrette mixture. Toss until the salad is lightly coated. When the chicken has cooled, slice thinly, add to the salad and toss to combine.

Serve with a slice of your favorite crusty bread and enjoy!