Apple Braised Chicken

This was a sweet recipe that the whol amly loved, including Julianna...  I think the StrollerFit Families will enjoyi too and it was a quick and easy meal to make.  I served it over brown rice.

Ingredients:
2 tsp vegetable oil
1 pound uncooked boneless, skinless chicken breast, cut into four ounce pieces
1 large onion sliced
2 medium apples, cored and sliced
1 cup apple cider
1 cup fat free chicken broth
1/2 tsp salt
1/2 tsp ginger
2 tsp cornstarch

Directions:
In a large, heavey bottom skillet, warm oil over high heat.  Toss the chicken with flour in a medium bowl, patting off the excess on both sides.  Place chicken in skillet and brown on both sides.  Remove chicken from the pan and set aside

Reduce stove temperature to low and add onions to skillet.  Saute, stirring often, until onion is tender and lightly browned.

Stir in appls, cider, chicken broth, salt, ginger, and chicken.  Bring to a simmer, cvover and ook for 30 minutes. 

Using a slotted spoon transfer the chicke, onion and apples to a serving dish.

In a small bowl wisk together cornstarch and 2-3 tbsp of pan juices.  Combine cornstarch mixture with remaining pan juices, whisking constantly.  Simmer for one minute.  Pour juices over chicken and serve.

Yields 1 chicken breast and 3/4 cup of apple nion mix per person, 5 ww points per serving.

Tomato Basil Chicken

checkout this recipe from another StrollerFit Blog, looks great!

http://motherfit.blogspot.com/2009/11/healthy-recipe-tomato-basil-chicken.html

It is Soup Time

Ok so in the past week I have made onion soup, butternut squash soup, vegetable beef soup and Stuffed Pepper Soup.  All have been great!

This morning I made Creamy Artichoke Soup and thought I would share that recipe.  Here it is

Creamy Artichoke Soup

2 tbsp extra virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove of garlic minced
1 medium potato, peeled and chopped
1 can of artichoke hearts in liquid (not marinated)
2 cups low sodium, low fat chicken broth
1/2 tsp salt
1/2 tsp ground black pepper
2 tbs lite cream or skim milk

heat oil in heavy, large stock pot.  add leeks, garlic and stir.  Add the potato and cook for 5 minutes, stirring often.  Add artichoke hearts, stock, salt and pepper and cook until vegetables are tender, about 20 minutes.

Puree the soup with an immersion blender or in batches in the blender.  Return to the pot and add cream.

you can add a tsp of marscapone or ricotta to the soup when you serve.

It is yummy and only 3 WW points per serving.  makes 4 servings.

Another great Chicken Dish from one StrollerFit Family to Another

Bulgar Stuffed Chicken

Ingredients:
1 cup water
1/2 cup uncooked bulgar wheat (can buy inexpensively at Ocean State Job Lot)
1/2 cup chopped onion
1/4 cup thinly sliced celery
1/4 cup shredded carrot
3 chicken boullion cubes
4 boneless chicken breasts (about 4 oz each)
1 tbsp olive oil
1/2 cup dry white wine (i used red and it was still great)
1/4 cup water
1 chicken boullion cube
1 tablespoon fresh parsley

Directions:
In a small sauce pan, combine first 6 ingredients
bring to a boil, reduce heat, cover and lets simmer for about 15 minutes or until Bulgar is done.  Remove from the heat

Preheat the oven to 375 degrees. 

In the thinkest part of the chicken breast, cut a pocket, about 3 inches long, 2 inches deep.  spoon bulgar mixture in pocket and seal with a tooth pick or tie closed with cooking twine.  In a large skillet, brown the cicken in the olive oli for about 10 minutes.

Remove toothpicks or twine and place in a 9 x 13 inch rectangular baking pan.  Add the remaining bulgar mixture around and over the chicken. Bake in the oven for 5 to 10 minutes until chicken is cooked through.

This is a modification of a Recipe I found on Will Clovers Blog.  Scott loved it and it was only 5 WW Points!

In the skillet used to brown chicken add wine, water and remaining bullion cube.  boil uncovered, stiring until liquid is reduced to 1/2 cup.  Pour over chicken.

remake of a recipe from Danielle

Last year this Food Sharing blog was Danielle's idea, since the StrolelrFit moms had created a recipe book and after the monthly potluck there was always a recipe that was being requested.  We have not seen her in a while nor have we seen any recipes fromher, and we miss her and the gilrs.  But I decided to make one of her recipes from the StrollerFit Cookbook with a slight change, the noodles so here it is:

Parmesan and root vegetable Pasta Bake
Ingredients:
6 cups (1/2 inch) cubed and peeled butternut squash (about 2 1/2 pds)
2 1/2 cups (1/2 inch) cubed, peeled sweet potato (about 1 pound)
2 cups coarsley chopped onions, divided
cooking spray
1 tbsp olive oil
4 cups low fat milk
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1 bay leaf
1.5 ounces all purpose flour
1/4 tsp ground black pepper & 1/4 tsp salt
1 1/4 cups grated parmigiano-Reggiano chesse
1 1/2 cups shredded skim milk mozzarella
1 box ziti or curly noodles, (cooked til al dente)

Directions:
1. preheat oven to 450 degrees
2.  make the pasta til it is al dente, rinse under cool water when done and set aside
3. combine squash,sweet potato, 1 cup onions and oil in a roasting pan that was coated with cooking spray, toss to coat.  Bake at 450 degrees for 30 minutes or until veggies are tender, stir once, set aside
4.  combine remaining onion, milk, nutmeg, cinnamon and bay leaf in a medium pan over medium high heat.  bring to a simmer.  remove from heat, let stand for 15 mintes then strain milk mix thru a sieve ove a bowl, discard the solids.  (Tip wash the pan before using again  to cook the strained milk).  Return milk to pan and add flour, salt, and pepper, stirring while ciooking over medium heat until thick (use a whisk).  Remove from heat and add parmesaen-reggiano cheese.
5. drop oven to 375 degrees
6. spread half the milk mix at the bottom of a 13x9 inch pan, mix in half the noodles so they are well coated.  add the roasted squash and potatoes in an even layer over the noodles.  mix remaining noodles and sauce together and pour over the top in an even layer.  spread mozzarella cheese evenly over the top.
7. spray tin foil with cooking spary and cover noodle mixture.  Bake covered for 30 minutes, uncover and bake for an additional 20 minutes.  let stand for 10 minutes and then enjoy.

Another Healthy Quinoa Recipe from a StrollerFit Mom

Emily Sent this to me

Quinoa, a unique whole grain, was the staple food of the Incas. It is rich in calcium and iron, and has 10.5 grams of protein per cup. I find myself getting very hungry for this salad.

Quinoa and Arugula Salad with Lemon & Garlic

Salad Ingredients:
1 cup dry quinoa
pinch sea salt
1 3/4 cups water
1/2 bunch arugula
1/2 cup carrots, chopped
1/3 cup parsley, minced
1/4 cup sunflower seeds

Dressing Ingredients:
2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons tamari or shoyu

Directions:

Rinse quinoa well with warm water and drain. (Quinoa has a natural coating of saponin, the bitter taste of which repels insects and birds. Rinsing with warm water removes the saponin.)

Place rinsed quinoa, salt, and water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff into large salad bowl and allow to cool

Prepare vegetables and dressing. Combine garlic, lemon juice, oil, and tamari or shoyu; pour over quinoa and toss well.

Wash and spin-dry arugula leaves and chop into bite-size pieces or thin strips. Add arugula, carrots, seeds, and parsley to quinoa. Toss gently. Serve at room temperature or chilled

Makes 4 to 6 servings

For Babies 6 Months & Older: Reserve some plain cooked quinoa. Puree quinoa with water or breastmilk.