Doin' Some Cookin'... Honey Teriyaki Chicken

With school back in session and it being our first Thursday night NFL game I didn't want to be in the kitchen cooking dinner this evening and missing out on the game. Football is priority for Little Man and I and we clear everything off our plate (pun intended) until February.

This morning before work I pulled out the slow cooker, threw in a handful of ingredients, and knew the only thing I'd have to do for this Honey Teriyaki Chicken when I got home was shred the chicken and heat up a bag of rice in the microwave then serve it up in some bowls and sit our butts down in front of the TV.

Not what I'd consider Game Day food but we did enjoy this healthier take out version of Little Man's favorite Asian dish, teriyaki chicken.

You will end up with a lot of leftovers. My plan for the chicken is to top an Asian cabbage slaw which will get it ate up over the weekend. Again, not Game Day food but it'll be ate while we watch college ball on Saturday and pro ball on Sunday.

Honey Teriyaki Chicken

Adapted From: Plain Chicken

Makes 8 Servings

Stars of the Show:

• 2 lb boneless, skinless chicken breasts
• 1 1/2 cup honey teriyaki sauce
• 1 tsp garlic, minced
• 1 cup low sodium chicken broth
• 3 tbsp brown sugar

And Action:

Place all ingredients in a slow cooker, cover, and cook on low for 6 hours. 

Shred chicken and serve over rice. Enjoy!

Freezer Meal:

Place all ingredients in a gallon sized Ziploc and freeze. When ready to cook thaw chicken and follow the same steps above. Enjoy! 

Doin' Some Cookin'... Oven Fried Parmesan Chicken Tenders

I don't know why but whenever I see an "oven fried" recipe I start to dread the egg wash flour dredge process. I also know part of the problem is I don't enjoy sticking my fingers in food. I can't stand them being caked in batter and breadcrumbs. Imagine my cringe face when I make meatloaf and the only way to really incorporate the ingredients is for me to suck it up and get in there with my hands. Ick!

When I came across this recipe for Oven Fried Parmesan Chicken Tenders and the dredging wasn't part of the instructions I bookmarked it without hesitation and added the chicken tenders to my grocery list.

(My toughest taste tester, love him!!!)

So glad I did because when Little Man and I sat down for dinner less than 30 minutes later we both loved these tenders and he requested I make these again sometime.

I know your family will enjoy this healthier take on classic chicken fingers. Double the batch if desired for leftovers and to use the tenders for a delicious protein for your salad for your work lunches.

I served these Oven Fried Parmesan Chicken Tenders with some steak fries, watermelon, and carrots with some ranch. These tenders would be delicious with some honey mustard too or ketchup as Little Man prefers.

Oven Fried Parmesan Chicken Tenders

Adapted From: Thriving Home

Makes 4 Servings

Stars of the Show:

• 1/4 cup all purpose flour
• 1/4 cup finely grated Parmesan cheese
• 1 1/2 tsp old bay seasoning
• 1/2 tsp garlic powder
• salt and pepper, to taste
• 2 tbsp olive oil
• 1 lb chicken tenders

And Action:

Preheat oven to 425 degrees.

Cover a metal sheet pan with foil for easy clean up. Place the pan in the oven while it is heating up. 

Place flour, Parmesan cheese, old bay seasoning, garlic powder, salt and pepper in a quart size Ziploc. Zip it up and shake well to mix.

In another quart size Ziploc add the chicken tenders and olive oil. Zip it up and shake it well to coat the chicken with the oil.

Using a fork, transfer the chicken tenders to the flour mixture. Zip it up and shake it well to coat.

Remove the hot pan from the oven and generously coat with nonstick cooking spray. Lay the chicken tenders on the pan making sure to leave room between each one.

Bake for 15 minutes turning once halfway through. Serve immediately. Enjoy!

Doin' Some Cookin'... Chicken Parmesan Casserole

If you are looking for a kid friendly dinner that comes together super quick and bakes up in under 30 minutes then look no further. This Chicken Parmesan Casserole was a big hit with Little Man. He requested a second serving and also wanted more the following night for dinner.

If you are following a low carb diet feel free to leave the pasta out and serve the chicken over zucchini or other veggies instead. It's delicious on it's own.

This casserole became an instant family favorite and new comfort food.

Next time I'm going to serve this with a caesar salad. Already looking forward to making this one again.

Chicken Parmesan Casserole

Adapted From: Thriving Home

Makes 8 Servings

Stars of the Show:

• 1 lb cooked chicken breasts, cubed
• 1 (28 oz) jar marinara
• 4 cups cooked bowtie pasta
• 1/4 cup shredded Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup whole wheat breadcrumbs
• 2 tbsp olive oil
• handful of fresh parsley, minced
• salt and pepper, to taste

And Action:

Preheat oven to 350 degrees. 

Grease an 8x8 casserole dish with nonstick cooking spray. 

Toss the chicken, noodles, and marinara in the casserole dish until incorporated. Top with both cheeses until the top is covered.

In a small bowl, combine the breadcrumbs, olive oil, parsley, salt and pepper. 

Sprinkle the seasoned breadcrumbs on top.

Bake in the oven for 20-25 minutes until golden on the top and bubbling on the sides. Enjoy!

Freezer Meal:

Put the casserole together following the steps above and freeze before baking. Make sure the casserole dish is freezable. 

When ready to bake, thaw in the freezer overnight, preheat the oven to 350 degrees, and bake for 20-25 minutes. 

Doin' Some Cookin'... Cool Ranch Chicken

Cool Ranch Doritos are one of my favorite guilty pleasures. I love that seasoning and yes, I always lick my fingers clean and use my teeth to scrape off every bit stuck to them. One night a couple months ago after eating a bag of Doritos late night I broke out into hives. I had to take a benadryl. I tried them one more time after that and ended up popping a benadryl again. Why did this have to happen to me?!

On the bright side, Doritos are effin' terrible for me and my waistline so this was a blessing in disguise.

I do miss that cool ranch seasoning so I was excited when I was scrolling through my feed on Instagram and came across a recipe for Cool Ranch Chicken and I had all of the ingredients on hand.

The seasoning blend tasted close and the smell was spot on.

Little Man requested I make him a chicken sandwich out of it and I ate a chicken breast with a side of sautéed red and green cabbage with shredded carrots. If I wasn't on Whole30 I would have shredded the chicken and used it for tacos.

Cool Ranch Chicken

Adapted From: @whole30recipes on Instagram

Makes 2 Servings

Stars of the Show:

• 2 chicken breast cutlets
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 taco seasoning packet 
• 1 ranch seasoning packet

And Action:

Combine all ingredients in a ziploc and toss to coat. Heat a tbsp of olive oil in a large nonstick skillet over medium high heat and cook the chicken breast for 4-5 minutes on each side. Enjoy!

Doin' Some Cookin'... Paleo Whole30 Chicken Tenders

During our grocery trip last weekend I picked up a package of chicken tenders with the intent of making a buffalo chicken salad because I was craving blue cheese dressing with it. I know, I'm weird. Now that my vacation to California has been cancelled I have been following my Whole30 lifestyle loosely. Meaning, if I want the blue cheese dressing I'll have the blue cheese dressing dammit.

Thursday night I was ready to make some buffalo chicken but then Little Man expressed interest in the chicken as well but can't tolerate anything too spicy. He requested that I make him a plain chicken breast with potatoes instead, however, that's no fun for him so I decided to scrape the idea of having buffalo chicken and looked up a diet friendly chicken tenders alternative.

When I was younger chicken tenders were my go to order no matter where we went. I remember visiting my dad on the weekends and going to Denny's for breakfast and I would be ordering the chicken tenders with fries and a side of ranch while everyone else was eating their bacon and eggs.

This chicken tenders recipe does not disappoint and they were kid approved. Little Man took down two servings and told me it was a make again meal. Mom win!

Little Man enjoyed his dipped in ketchup and I had mine with some buffalo sauce and ranch. Yum!!!

Paleo Whole30 Chicken Tenders

Adapted From: Jay's Baking Me Crazy

Makes 4 Servings 

Stars of the Show:

• 1 lb chicken tenders
• 1/3 cup coconut flour
• 2 eggs
• 1 tbsp unsweetened almond milk
• 1 cup almond flour
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chipotle powder

And Action:

Preheat oven to 425 degrees. Coat a baking sheet with non-stick cooking spray. 

Get 3 shallow dishes for your breading station. 

Put the coconut flour in the first bowl. 

Crack the eggs in the second bowl and whisk with the almond milk.

Place almond flour and spices in the third bowl and mix.

Take one chicken tender at a time and dip in the coconut flour, then into the egg mixture, and then into the almond flour making sure to coat both sides at each station.

Place on the baking sheet.

Spray with olive oil or coconut spray.

Bake for 10 minutes and then flip and bake for another 5 minutes. Enjoy!

Doin' Some Cookin'... Power Bowls for Breakfast, Lunch and Dinner

2017 kicked off with the realization that I only had 6 months left for me being in my 20's. Holy shit. I'm going to be 30 years old this year.

Only two years of this last decade were what I consider to be "healthy" ones and that was the year after I gave birth to Little Man and this last year after being invited on a girls' trip to Mexico and knowing I'd be sporting swimwear. I had gained 50 pounds during my pregnancy and after being cleared to workout again I worked my ass off to lose 45 pounds of the weight I packed on. It took me a year to do it.

Fast forward five years and I've packed 40 pounds back on. Ugh! I watched my weight slowly creep up year over year at my desk job. I made excuses, lots of them and I continued to do so until the start of 2016 when my company announced a Biggest Loser competition and a coworker introducing me to Whole30. I dropped almost 20 lbs in one month. I did not win the competition and watched the extremes some of my coworkers were putting themselves through. One ate nothing but veggies and bone broth for the three months and another went as far as getting liposuction. I was all about the slow and steady. As much as I like instant gratification as much as the next person I'm realistic about my body and my goals.

So, I continued getting in workouts when I could and followed Whole30 loosely. I'd get on the bandwagon for a couple of weeks and then dive head first into a tub of ranch and chicken wings with fries and then I'd get back on track again.

The yo-yo'ing that I put my body through is not healthy so I'm making it a point to get laser focused and prioritize my health again.

Now it's time to buckle down and fuel my body for the workouts that I will be getting and to be able to power through my day.

I'm looking forward to improved health, better sleep, and some pounds and inches lost.

Here are three power bowls that are perfect for the person always on the go and needing to maximize time outside of the kitchen so you can workout and meal prep like me.

Don't get discouraged. Love yourself, no matter what.

Acai Breakfast Power Bowl

  Full of fruit and antioxidants but not too sweet. Perfect option before a workout due to the fast-acting carbs. 

From: Camille Styles

Makes 1 Serving

Stars of the Show:

• Acai powder
• frozen banana
• unsweetened almond milk
• protein powder
• coconut flakes
• hemp seeds
• cacao nibs
• granola
• fresh berries
• almond butter, optional

And Action:

Combine acai powder, banana, almond milk, and protein powder in the blender. 

Swirl in almond butter, if desired. 

Top with coconut flakes, hemp seeds, cacao nibs, granola, and fresh berries. Enjoy!

Quinoa Power Bowl

Light but filling lunch bowl.

Adapted From: Camille Styles

Makes 1 Servings

Stars of the Show:

• 1/2 cup quinoa or any other whole grain - I used a Seven Grain mix. 
• 1 fried egg
• 1/2 cup roasted veggies - any combo you like (I used Brussels sprouts, cauliflower, butternut squash, and asparagus.)
• Sauteed kale with garlic
• 1/2 avocado, sliced
• 1 chicken patty, cubed

And Action:

Layer all ingredients in a bowl. Enjoy!

(Leftovers without the egg and avocado)

Green & Protein Power Bowl
Adapted From: Camille Styles
Makes 1 Serving

Stars of the Show:

• 1 cup raw kale, massaged
• 1/2 cup shredded chicken or protein of choice
• 1/2 cup sweet potato, cubed and roasted
• 1/2 lemon, wedged 

And Action:

Layer kale, chicken, and sweet potato in a bowl. 

Squeeze lemon over the top. Enjoy!

Try this bowl too:

Garlicky Steak and Veggie Bowls

   

Doin' Some Cookin'... Paleo Bruschetta Chicken

I'm all for an easy dinner to whip up on any given night and this has got to be one of the most flavorful chicken entrees I have made in a while.

The entire 30 minutes this Bruschetta Chicken was baking in the oven I couldn't help but crave some crusty garlicky cheesy bread to go with it. My mouth was watering but I stayed the course with my healthy eats and chose to serve this with nothing else. No noodles and no bread. Sniffle.

This will make enough for leftovers and the flavors get even better the next day.

Although not diet compliant I did enjoy this with a glass of Riesling and then took the bottle with me to the bathroom for a bubble bath and to read a book. Classy grown woman shit.

I'll have to detox my body tomorrow and sweat out the alcohol at the gym's sauna in the morning.

Paleo Bruschetta Chicken

Adapted From: Paleo Newbie

Makes 4-6 Servings

Stars of the Show:

• 2 cans (14.5 oz) fire roasted diced tomatoes, drained
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 gloves garlic, minced
• 1 tbsp basil, minced
• 1 jar (8 oz) grilled artichoke hearts, drained
• 1/2 cup pitted kalamata and green olive mix
• 1 1/2 lb chicken tenders
• salt and pepper, to taste

And Action:

Preheat oven to 350 degrees.

In a large bowl combine the tomatoes, olive oil, balsamic vinegar, garlic, basil, and olives. Stir well to combine.

Place the chicken tenders in a baking dish and season with salt and pepper.

Pour the bruschetta mix over the chicken.

Bake for 30-35 minutes. Enjoy!

Doin' Some Cookin'... Chicken with Tomatoes and Thyme

Sunday dinners don't always have to be something extravagant. I want to be able to enjoy my last day off before the work week and not be in the kitchen the majority of the day.

This recipe for Chicken with Tomatoes and Thyme takes 10 minutes to prep and the oven does the rest of the work taking about 50 minutes to cook.

The flavors of Summer in one pan on a cold winter's night result in a satisfying dish. With temps currently dipping below 30 degrees here in Houston I am definitely dreaming of those hot summer nights again.

If I wasn't currently on a round of Whole30 I would have enjoyed a glass of two of wine while this was cooking and to go with dinner. The chicken and tomatoes produce a lot of juice which would be perfect with some crusty garlic bread. Damn you Whole30!

Tasty but simple this is perfect to serve for guests and makes plenty of leftovers.

Chicken with Tomatoes and Thyme

Adapted From: Real Simple

Makes 4 Servings

Stars of the Show:

• 1 lemon, sliced into rounds
• 1 (28 oz) can diced tomatoes
• dried thyme, to taste
• 1 tbsp capers
• 4 chicken thighs
• 4 chicken drumsticks
• salt and pepper, to taste
• 2 tbsp olive oil

And Action:

Preheat oven to 400 degrees. 

In a small bowl, combine tomatoes and their liquid, lemon, thyme, and capers.

Season the chicken with 1 tsp salt and 1/2 tsp pepper.

Add tomato mixture and chicken into a baking dish. Drizzle with olive oil.

Roast until chicken is golden brown and cooked through, about 50 minutes. Enjoy!

Freezer Meal: 

In a small bowl, combine tomatoes and their liquid, lemon, thyme, and capers.

Season the chicken with 1 tsp salt and 1/2 tsp pepper. 

Divide into 4 1-quart resealable plastic freezer bags putting one thigh and one drumstick into each bag. Freeze up to 3 months until ready to cook.

Thaw overnight.

Preheat oven to 400 degrees. 

Add tomato mixture and chicken into a baking dish. Drizzle with olive oil.

Roast until chicken is golden brown and cooked through, about 50 minutes. Enjoy!

Doin' Some Cookin'... Chicken Patties

Trying to fill up an 8 year old who is going through a growth spurt has been a bit of a challenge. Not to mention one who is also a selective eater more and more these days. Throw swim class on top of it and the boy is ravenous when we get home.

So I needed something quick and easy to make that would fill him up and fuel my boot camp workout. Chances are you already have the ingredients for making these Chicken Patties on hand too since it is only really two ingredients... ground chicken and eggs.

You can get as creative as you want with add-ins and spices. I stuck to the recipe for our first try but quickly regretted not adding in some onion, bacon, or cheese. The possibilities really are endless. Thinking jalapeño cheddar right now.

These Chicken Patties were a huge hit in my household and the leftovers were gone the very next day. That is rare. Usually noses get turned up at the idea of leftovers and sandwiches are made instead. I'll get burnt out on being the only one eating leftovers for three days straight and end up pitching whatever is left.

The Chicken Patties can be served on their own or you can do as we did and served them between whole wheat buns. Little Man requested next time making California chicken "burgers" and was bummed there was no avocado available.

Chicken Patties

Adapted From: Healthy Recipes

Makes 8 Patties

Stars of the Show:

• 1 lb chicken breasts
• 2 eggs
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/8 tsp cajun seasoning
• 1/4 cup olive oil

And Action:

Combine all ingredients except the olive oil in a food processor and pulse until well combined and chicken is smooth.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. 

Drop a 1/4 cup of the mixture into the hot oil and gently flatten into a round patty. I was able to fit three patties into my skillet at a time. 

Cook the patties until crisp and golden brown about 3-4 minutes per side. Transfer to a plate and tent with foil to keep warm until ready to serve. Enjoy!

Doin' Some Cookin'... Lemon Garlic Chicken Drumsticks

Came home from work exhausted and did not want to cook at all but I reminded myself of my goals and decided to stick to my meal plan. I am so happy I did because I put a fantastic dinner on the table in less than an hour... Lemon Garlic Chicken Drumsticks served with homemade potato salad (recipe tomorrow). Trust me, it's worth the time in the kitchen and all it will take is one bite and you'll agree too. These drumsticks are the easiest recipe to make so no excuse make these tonight!

Little Man approved because he got to use his fingers and I approved because I got to break my chicken breast rut by switching it up with drumsticks.

While these cooked I did the dishes thinking about how the aroma reminded me of spending the Summer at my Grandma's house in Utah. She made fried chicken drumsticks every Sunday and all of our extended family were invited to join for dinner. First time I smiled while doing a chore in a long while. These will definitely be a make again meal.

Lemon Garlic Chicken Drumsticks

Adapted From: Popsugar Food

Makes 3 Servings

Stars of the Show:

• salt and pepper, to taste
• 6 skin-on chicken drumsticks
• 1 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 lemon, juiced
• dried parsley, to taste

And Action:

Season the drumsticks with salt and pepper 30 minutes before cooking. Pat them dry with paper towels.

Heat a large skillet over medium-high heat with the olive oil and 1 tbsp butter. Brown the chicken on all sides. 

Reduce heat to medium-low and cover the chicken with a lid. Cook for 20-25 minutes, flipping the drumsticks halfway through. Once they are done cooking add 1 tbsp butter, garlic, and lemon juice to the pan. Gently toss the chicken in the sauce to coat. Sprinkle with parsley. Enjoy! 

Doin' Some Cookin'... Italian Chicken Salad

I've been making nothing but salads and smoothies because they are so refreshing on these hot Texas days and no surprise... here's another salad recipe.

This Italian Chicken Salad is simple to make but incredibly flavorful. It's the dressing that takes it over the top and I know it's because of the oregano and fresh garlic.

Italian Chicken Salad

Adapted From: Yummy Tummy

Makes 1 Serving

Stars of the Show for the Salad:

• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• handful chopped red onion
• 4 oz chicken breast, sautéed in olive oil

Stars of the Show for the Dressing:

• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1/4 shallot, shaved thinly
• dried oregano, dried parsley, salt and pepper, to taste

And Action:

Toss the salad ingredients with the dressing. Enjoy!

Doin' Some Cookin'... Pecan Chicken Salad

Chicken salad sandwiches are a favorite of mine but you never know what you're going to get when ordering them out. The combinations are endless. I prefer mine to be light on mayonnaise and with grilled chicken. You can adapt the recipe to suit your tastes.

I finally found a repeat worthy chicken salad. I couldn't stop saying, "oh my gosh this is so good". I kept stealing bites of it before I serving the chicken salad on a bed of spinach with a side of strawberries.

Another thing I love about this chicken salad is that a big batch can be made in advance for easy lunches or light dinners. Delicious, healthy, and Little Man gobbles this up.

Pecan Chicken Salad

Adapted From: Official Whole30 Recipes on Instagram

Makes 3 Servings

Stars of the Show:

• 3 grilled chicken breasts, cut into bite-sized pieces
• 1/2 cup chopped pecans
• 1/2 cup red grapes, quartered
• 2 tbsp mayonnaise
• onion powder, celery seed, celery salt, and black pepper, to taste

And Action:

Stir all ingredients in a bowl together until well combined. Enjoy!

Doin' Some Cookin'... Chicken Souvlaki

The thought of making kebabs on a work night just seemed like too much work. Instead of cutting the meat into chunks I kept the chicken cutlets whole and grilled them that way. Okay, so it's not genuine souvlaki but the flavor is there. 

I've never made Chicken Souvlaki at home but had it numerous times at a friend's house. It was her signature dish. 

During the Summer this chicken will be in rotation with the watermelon I consume all season long. 

While it's normally served with tzatziki sauce I had to find a side dish alternative that was diet compliant and it had to have cucumbers in it so I made a cucumber tomato salad. It was the perfect compliment to the chicken. 

Chicken Souvlaki

Adapted From: The Healthy Foodie

Makes 8 Servings

Stars of the Show:

• 2 lbs boneless, skinless chicken cutlets
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp sea salt
• 1 tsp black pepper

And Action:

Place chicken in a gallon size ziploc bag. In a bowl combine the rest of the ingredients, stir well. 

Pour the marinade over the chicken and toss the bag around coat the chicken. Marinate in the refrigerator overnight. 

Preheat a grill pan over medium-high heat. 

Grill the chicken 5 minutes on each side. Enjoy!

Doin' Some Cookin'... Baked Cajun Chicken

Before my first round of Whole30 I struggled with cooking chicken. No matter the method my chicken would always turn out dry. I think I was so afraid that my chicken would be undercooked so I would cook it longer.

I've conquered the many chicken cooking methods out there and no longer dread "chicken dinner" nights.

These chicken breasts are sprinkled with a homemade Cajun seasoning and baked making for a dinner-on-the-table in 30 minutes meal.

Making your own seasoning means you get to control the amount of sodium and you can double the batch of chicken so there will be plenty of leftovers for lunch and dinner.

The chicken comes out juicy and full of flavor and pairs perfectly with a side of sweet potatoes or sandwiched between a whole wheat bun as Little Man preferred. Our taste buds went crazy!

Baked Cajun Chicken

Adapted From: iFOODreal

Makes 2 Servings

Stars of the Show:

• 3 lb chicken breast cutlets
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 tsp oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

And Action:

Preheat oven to 400 degrees and line a baking sheet with aluminum foil sprayed with nonstick spray. 

In a small bowl, combine the spices.

Lay chicken in a single layer on the foil and sprinkle with the seasoning and bake for 30 minutes. Enjoy!

Doin' Some Cookin'... Paleo Mustard Glazed Chicken

Little Man has been looking forward to watching The Wonderful World of Disney: Disneyland 60 and wanted to have a "special" meal for it. His only request was for my roasted broccoli. He didn't have an opinion on the protein so I suggested chicken. "Sure!"

I bookmarked this recipe for Paleo Mustard Glazed Chicken while I was on my first round of Whole30 and knew this would be perfect to go with the requested side dish and I had all of the ingredients on hand.

These were so good, super simple to make, and approved by Little Man.

Paleo Mustard Glazed Chicken

Adapted From: Joyful Healthy Eats With A Side Of Sweet

Makes 8 Servings

Stars of the Show:

• 1/4 cup coconut oil, melted
• 2 tbsp stone ground mustard (gluten free)
• 1/2 tsp dried sage
• 1/2 tsp sea salt
• black pepper
• 8 bone-in, skin-on chicken thighs

And Action:

Preheat oven to 425 degrees. 

In a mixing bowl, combine melted coconut oil, mustard, pepper, salt, and sage.

Place chicken in an oven safe dish and brush the mustard over them.

Bake for 45 minute or until internal temperature reaches 165 degrees. Enjoy!

Doin' Some Cookin'... Jalapeno Chicken Burgers

Whole30 and Super Bowl Sunday just don't mix. Or so I thought.

Wanting to make Game Day special for Little Man I let him pick his menu. His necessities were a double cheeseburger with guacamole, Nacho Cheese Doritos, french fries, ice cream, and hot chocolate.

I wanted a burger too so I researched Whole30 approved recipes and found this recipe for Jalapeño Chicken Burgers.

These are the most flavorful chicken burgers I have ever made spiced from jalapeños, red onions, and spices. I even ground my own chicken. Oh em gee! No joke, the best chicken burgers ever!!! These burgers are not dry at all and I prefer chicken to turkey but turkey could be substituted if you prefer.

Served a grilled patty with a side of guacamole and mango salsa. I can't get over how delicious this meal was. You too will forget about the bread. Trust me.

Don't feel like I missed out on anything and can't wait to enjoy the leftovers for lunch and dinner tomorrow.

I will need to remember this recipe for a Summer get together. I know these would impress.

Jalapeno Chicken Burgers

Adapted From: Once A Month Meals

Makes 4 Servings

Stars of the Show:

• 1 1/2 lbs chicken breast, boneless, skinless
• 2/3 cup red onion, diced
• 1/4 cup cilantro, chopped
• 2 garlic cloves, minced
• 1 jalapeno, seeded and diced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp red pepper flakes

And Action:

Ground chicken in a food processor and pulse until desired consistency. I prefer mine smooth. Add remaining ingredients and pulse until well combined. 

Form the chicken mixture into 4 equal patties. 

Grill over medium-high heat flipping when the bottom of burger no longer sticks to grate. Continue cooking until cooked through. Enjoy!

Doin' Some Cookin'... Chicken Cacciatore

It was a Monday. It's a classic comfort food kind of a day so a skillet of Chicken Cacciatore it is.

Chicken Cacciatore means "Hunter-Style Chicken" in Italian.

This is a simple but complex balance of flavors. I can't say no to a recipe with capers in it or tender, succulent chicken. The chicken is braised in a tomato-based sauce with mushrooms and red bell peppers.

Instead of serving this over pasta noodles I sauteed some zucchini noodles and made sure to spoon a generous amount of the sauce over them. So damn good!

Mangia! Buon Appetito!

Chicken Cacciatore

Adapted From: Whole30

Makes 2 Servings

Stars of the Show:

• 4 tbsp olive oil
• 1 lb boneless, skinless chicken thighs
• sea salt, to taste
• 1/2 tsp black pepper
• 1 tbsp onion powder
• 1/2 red bell pepper, diced
• 1 cup mushrooms, diced
• 2 garlic cloves, minced
• 1 tbsp capers, drained
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 cup chicken broth or water
• dried basil, to taste

And Action:

In large skillet with high edges heat 2 tbsp olive oil over medium high heat. Season chicken with salt and pepper and place in the pan. Sear until golden brown, about 3 minutes each side. Remove chicken from the pan and set aside.

In same pan add remaining 2 tbsp olive oil and add red bell peppers, sprinkle with onion powder and saute 2-3 minutes. Add mushrooms and continue to cook stirring for 2 minutes. Add the garlic and stir, 1 minute. Add the capers and diced tomatoes.

Return the chicken to the pan and cover everything with chicken broth. Reduce heat to medium and simmer about 30 minutes.

Garnish with basil and serve over sauteed zucchini noodles. Enjoy!

Doin' Some Cookin'... Lemon Chicken with Artichokes

Lemon chicken with artichokes served with a side of roasted potatoes.

Enough said.

Okay... not really.

This recipe for a healthier chicken piccata is dangerous... I mean I could guzzle the sauce by the gallons and the chicken tastes like real fried chicken.

Let's talk leftovers. This recipe makes 4 servings and I only had one left to take to work the next day. This reheats well and tastes just as good. Work lunch never tasted so good.

Lemon Chicken with Artichokes

Adapted From: Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 4 (4 oz) chicken cutlets, boneless, skinless
• sea salt, to taste
• 1/2 tsp black pepper
• 1/2 cup all purpose flour
• 2 tbsp olive oil
• 1/2 cup low-sodium chicken broth
• 1 lemon juiced
• 1 (14 oz) can grilled artichokes, drained and chopped
• 2 tsp capers, drained

And Action:

In a shallow bowl whisk together salt, pepper, and flour. Dip the chicken in the flour to coat all over. Gently shake each piece to remove the excess.

In a large skillet heat the oil over medium-high heat. Add the chicken, in batches if needed, and cook without moving until golden, 4 minutes. Flip and cook for another 3 minutes. Transfer the chicken to a plate and cover with aluminum foil to keep warm. 

Add the chicken broth and lemon juice to the skillet and give the bottom of the skillet a good scrape to pick up any browned bits stuck to the bottom. Simmer until bubbling, 3 to 4 minutes. Stir in the artichokes and capers and cook for 1 minute. Swirl in the butter. Spoon the sauce over the chicken. Enjoy!

Doin' Some Cookin'... Oven-Fried Chicken

I freakin' love fried chicken. I love the smell. I love the crunch. I love how to skin parts from the meat in one bite. I love how juicy and tender the meat is. I just freakin' love it!!

This oven fried remake is a fantastic healthier alternative to have for when those cravings hit, however, I am not going to lie to you or myself... nothing compares to good ol' fried chicken.

The chicken gets marinated in a spicy buttermilk bath and then coated in whole wheat breadcrumbs before crisping up in the oven. It comes out crunchy on the outside and juicy on the inside.

I received rave reviews from Little Man and know that this recipe is a keeper.

Oven-Fried Chicken

Adapted From: Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 4 bone-in chicken thighs, skin removed
• 1/2 cup buttermilk
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 garlic clove, minced
• salt and pepper, to taste
• 1/2 cup whole wheat breadcrumbs

And Action:

In a medium bowl whisk together the buttermilk, mustard, hot sauce, and garlic. Season the chicken with salt and pepper and add the chicken to the buttermilk mix and marinate for 30 minutes.

Preheat oven to 425 degrees. Grease a baking sheet with cooking spray.

In a wide shallow bowl, toss together the breadcrumbs and salt and pepper. Remove chicken from marinade, letting any excess drip off, then drip the chicken in the breadcrumbs to coat well. Place the chicken on the baking sheet. Coat the chicken generously with cooking spray. Bake until the chicken is lightly browned and cooked through, about 30 minutes. Enjoy!

Doin' Some Cookin'... Mexican Chicken and Tortilla Soup

Only being facetious.

(Tortilla chips not shown in this photo since the soup was taken to work and I don't enjoy soggy chips.)

Ever since the Paula Deen "N" word scandal I can't help but read some of what she says as racism now. In her cookbook, Paula Deen Cuts the Fat: 250 Favorite Recipes Lightened Up, I came across her recipe for Mexican Chicken and Tortilla Soup. Her description reads, "I reckon this soup is something like the Mexican version of our Down-Home Chicken Noodle Soup (page 72)..."

In my head I hear her saying "Mexican version" with a negative connotation.

Being that I don't know this soups true country of origin I'll assume it truly is from Mexico and give her a hall pass on that one.

A big bowl of chicken soup is warm and comforting and Pappasito's restaurant is my go to, however, the weather has made for less than desirable driving conditions being a rainy day and I don't want to leave the comforts of my warm and cozy abode so I have to make my own so I can put a stop to these relentless cravings for it.

When making this, if you don't like soggy chips make sure to add the tortilla chips into individual serving bowls instead of mixing them directly into the soup. I love the little bit of a crunch they add to the texture of the soup.

This rendition is pretty damn good.

Mexican Chicken and Tortilla Soup

From: Paula Deen Cuts the Fat: 250 Favorite Recipes Lightened Up

Makes 6 Servings

Stars of the Show:

• 1 tbsp olive oil
• 2 cups onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp chili powder
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) no-salt added diced tomatoes
• 1 tsp salt
• 3 cups cooked chicken breast, shredded
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 3 cups baked tortilla chips
• 3/4 cup avocado, chopped
• 6 tbsp scallions (green and white parts), sliced
• 6 tbsp Greek yogurt
• lime wedges, for serving

And Action:

In a large pot heat oil over medium heat. Add the onions and cook until tender, about 10 minutes. Stir in the garlic and chili powder and cook for 1 minute. Pour in the chicken broth, tomatoes, and salt. Bring to a simmer. Reduce the heat to low and cook for 15 minutes. Stir in the chicken, beans, and corn. Bring to a simmer and cook for 10 minutes more. 

Place the tortilla chips in the bottom of individual serving bowls. Ladle the soup over the chips. Sprinkle with avocado and scallions. Finish with a dollop of the yogurt and serve with lime wedges. Enjoy!