Chicken Scallopini

Source
Adapted from www.ThePioneerWoman.com

Recipe
8 ounces whole wheat linguini
4 chicken breast filets
Salt and Pepper
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 carton of sliced mushrooms
½ cup white wine or chicken stock
Juice of ½ lemon
¼ cup half and half
½ cup frozen peas
1 tablespoon chopped parsley
¼ cup parmesan cheese

1. Cook the pasta according to package.
2. Season the chicken with salt and pepper on both sides.
3. In a large skillet, heat up olive oil and butter.
4. When it is slightly sizzling, add the chicken to the pan.
5. Cook for about 4 minutes on each side.
6. When they are done cooking, remove them from the pan and place on a separate plate.
7. Once the chicken is removed, add the mushrooms to the oil and butter mixture.
8. Stir the mushrooms around to coat them with the remaining oil and butter.
9. Pour in the white wine or chicken stock and the lemon juice.
10. Stir this around, scraping the chicken bits from the bottom of the pan.
11. Cook the mushrooms for a minute or two.
12. Once the liquid has reduced slightly, add in the half and half.
13. For an even lighter version, you can replace the half and half with more chicken stock. Or for a creamier version, you can replace the half and half with heavy cream. I choose half and half so I get a little of the creaminess, but not as many of the calories as heavy cream.
14. Stir the mixture together and then add frozen peas.
15. Let this cook for about 2 minutes and then add the parsley.
16. Stir it all together and let it cook for an additional minute.
17. When the sauce is finished, taste the sauce and add any additional salt or pepper as needed.
18. Pour the pasta down on the plate first, then top with the chicken, and pour the sauce down over the top.
19. Finish with the parmesan cheese on top.

Serves 4

Nutrition Information
Carloies : 446
Carbohydrates : 39
Fat : 17g
Protein : 39g
Fiber : 7g
Sugar : 3g

Outcome
First, let me say how obsessed I have become with www.thepioneerwoman.com. This woman is amazing, and every single recipe of hers leaves my mouth watering to taste. The only problem is she cooks with a lot of butter, cream, and other fattening things. So what I have done is taken her recipe, and adapted it to my more healthy guidelines. So, the results of this recipe....Outstanding. It was so good, I loved every bite. Healthy eating should not taste this good. This really proves that if you use good ingredients that eating healthy does not have to be boring or tasteless. This dish will definitely become a staple in my house. Yum!

Ground Turkey and Potato Casserole

Source
www.SparkPeople.com

Recipe
1 tablespoon extra virgin olive oil
20 oz ground turkey, 93% lean
10 small red skin potatoes, raw, quartered
1 cup low fat cheddar or colby cheese, diced
1 cup carrots, chopped
1/2 cup green peppers, chopped
1 cup onions, chopped
2 large eggs, fresh
1 cup nonfat milk

Brown onion, carrots, pepper and ground turkey in olive oil in a large skillet.
Quarter red skin potatoes and boil in water until slightly tender then drain.
Place turkey mixture into large casserole dish and add drained potatoes.
Sprinkle with grated cheese.
Whisk eggs and milk and pour over the top.
Bake at 350*F for 30 minutes or until the cheese is melted and slightly browned.

Serves 4

My Revisions
I used extra lean ground turkey instead of 93% lean.
I used baby dutch yellow potatoes instead of red, and I sliced them into flat slices rather than quartering them.
I did not use the carrots or the green peppers, since I did not have any on hand, and didn't want to go to the store.

Nutriton Information
Calories : 366
Fat : 15g
Carbohydrates : 15
Protein : 42g
Fiber : 2g
Sugar : 6g

Outcome
The recipe called for no spices, but I did season the ground turkey as I was cooking it. I just used some salt, pepper, garlic powder, and chili powder. I did not have the veggies on hand tonight when I made it, and really didn't want to go out in this cold to get some. However, I can see using any kind of veggies you have for this; mushrooms, zucchini, squash, broccoli, peas, etc. Anything would work with it. This seems like a good dish to use up any veggies you have that you need to use. It was very good, very easy to make, and ready in no time at all. I will definitely be making this again. My husband didn't like it very much, but he openly hates turkey, so I wasn't surprised he didn't like it.

Bacon Wrapped Chicken with Blue Cheese and Pecans

Source
www.FoodNetwork.com - Rachael Ray 30 Minute Meals

Recipe
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
Special equipment: toothpicks

Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Serves 4

My Revisions
Instead of butterflying chicken breasts, I just bought chicken cutlets and they worked perfectly.

Nutrition Information
Calories - 322
Carbohydrates - 1
Fat - 20g
Protein - 39g
Fiber - 1g
Sugar - 0g

Outcome
This is my favorite meal to date. The chicken was so tasty, so flavorful and just delicious. You could make this a little healthier by using a slice of turkey bacon instead of a good thick cut slab slice, but I figure for 322 calories, it was worth splurging on the piece of really good bacon. It added so much flavor and gave it such a yummy smokey taste. The blue cheese and the pecans work perfectly together and make for a creamy center with a great texture. I cannot write how good this dish was. Just make it, trust me.