Mediterranean Chicken

You know when you tell someone you are going to do something and then you just.... forget? Like bringing a book you borrowed back, lending them that movie they really want to watch, emailing that really good article that made a great point on something you were discussing? Well, I kind of did that with this next recipe. Months ago I posted a picture of the Mediterranean chicken I made on Instagram, and got many comments from friends asking for the recipe. I told them all I would send it to them. Did I? Nope. Am I going to share it now? Yes. Better late than never I guess.
This recipe is healthy and delicious. It is also relatively quick to make. All in all, the perfect week night meal.
Mediterranean Chicken From Iowa Girl Eats For 2
2 chicken breasts 4 oz. angel hair pasta 1 Tbs. extra virgin olive oil 1 large shallot, chopped 1 1/2 cloves garlic, minced 1/2 cup chopped marinated roasted tomatoes 1/2 a can of quartered artichoke hearts 1 Tbs. capers 1/2 tsp. lemon zest 1/4 cup chicken broth 1/8 cup heavy cream Juice from 1/4 of a lemon 1/8 cup grated parmesan cheese 1/8 cup chopped basil extra virgin olive oil, garlic salt, pepper
Cook pasta until al dente. Set aside.
Pound chicken and brush both sides with olive oil. Season with the garlic salt and pepper. Saute over medium high heat for 3-4 minutes on each side until cooked through. Set aside.
In the same skillet, after a few moments to allow the skillet to cool off, return to the burner and reduce the heat to medium. Add the olive oil and shallots and saute for about 3 minutes, until translucent. Add garlic and saute for another 30 seconds. Add the roasted tomatoes, artichokes, capers, and lemon zest. Saute for about 2 minutes. Add the chicken broth, cream, lemon juice, parmesan cheese, and basil and cook for about 2 minutes.
Divide the pasta evenly on 2 plates, top with the chicken breast, and then the Mediterranean mixture. 

Enjoy.

Crock Pot Creamy Chicken Tortilla Soup

I think I've made it abundantly clear by now how I feel about crock pot recipes. Love the idea, hate the whole getting up a little bit earlier part. Mornings are too precious. Except when it comes to my Kale Soup recipe, which is always worth the 10 extra minutes in the morning. I've almost cut my finger off one morning trying to quickly chop vegetables for a crock pot recipe I was determined to make, and to this day I have a visible scar and permanent bump on the tip of my finger because I did not get stitches. Obviously the crock pot recipe's fault. Totally not my fault for not going to the hospital because I refuse to go unless I'm on my deathbed. Totally. 
However, a few weeks ago I found this crock pot recipe for creamy chicken tortilla soup on Eat, Live, Run, and seeing that it was one of those recipes where you basically just throw everything into the crock pot in the morning, I thought I would give it a try. The only preparation you may have to do is chopping and mincing the garlic, onion, and jalapenos. Yes, that would require a little extra time in the morning, but at least there is no extra cooking. Love those.
I loved it! The creamy part of the soup was sour cream instead of heavy cream, so it tasted lighter and healthier, and it was seriously delicious. Had to be one of the best chicken tortilla soup recipes that I've ever had, and perfect for those increasingly colder fall evenings. Served best with avocado :)
Crock Pot Creamy Chicken Tortilla Soup From Eat, Live, Run
1 1/2 lbs boneless skinless chicken thighs 2 quarts chicken stock 2 (14.5 oz) cans black beans, drained  1 minced jalapeno 1 (14.5 oz) can crushed tomatoes 1 4 oz. can diced green chilies 1 chopped yellow onion 3 cloves minced garlic 2 bay leaves 1 Tbs. cumin 2 tsp. chili powder 1 Tbs. oregano 1 cup frozen corn 4 corn tortillas, torn into shreds 1/2 cup sour cream salt and pepper to taste
Suggested toppings: avocado  shredded cheese minced cilantro
Combine all ingredients in the crock pot except for the corn, tortillas, and sour cream and cook on low for 8-10 hours. 

30 minutes before serving, remove the chicken, shred with 2 forks, and return to the crock pot. At the same time, add the corn, sour cream, and tortilla shreds. 

Garnish and enjoy!

Arroz Con Pollo + Mini-Fail

Well, it has started. My husband seems to be hinting at me to stop buying the lower fat, natural, or organic versions of foods we often eat. I suspect this because of some items he picked up at the grocery store the other day. I thought he was going out just to get some bottled water, but Joe also came back with some Reese's peanut butter and Nacho Doritos. This is while we have a full jar of Natural Jif peanut butter already in the cupboard (which he used that morning so I know he was already aware of it), and after a couple of weeks of me picking up Baked Doritos at the grocery store as a potential snack. Did I know he probably preferred those less healthy items? Yes. Did I think he minded too much that I was getting the healthier versions? No. Am I now going to change my shopping habits? No. Sorry Joe. 
This week, however, I thought I would give him a break. Instead of making only healthy meals this week, I thought I would cook him something that he has been requesting: Mexican Rice. As in the kind you get at a Mexican restaurant. Not really something I think of when it comes to health food. However, since I was making it as a dinner I felt like I needed to make it more substantial (i.e. more than something that would normally be served as a side). So I decided to go with this Arroz Con Pollo recipe I found on Eat, Live, Run. 
Ok, I'll admit, I did swap the white rice for brown rice. I can't help myself. 
I, however, broke one of the cardinal rules of cooking: I didn't read the entire recipe before I started. Had I read the recipe, I would have realized that I needed a dutch oven, or at least some kind of oven safe pot. Being that I don't have one of those, I would have called my sister in law to borrow her's (or ran to target and bought one). But no. It was only after I started cooking that I realized this. I ended up having to improvise and transfer the contents of the pot to one of my casserole dishes and covering it with aluminum foil. Oh, well. It still worked. 
Arroz Con Pollo  Adapted from Eat, Live, Run 1/4 cup orange juice 2 Tbs. lime juice 2 minced garlic cloves 1 tsp. salt 1 Tbs. canola oil 2 large chicken breasts, cubed 2 Tbsp. olive oil 2 pints cherry tomatoes 1 diced yellow onion 1 cup canned diced tomatoes 2 garlic cloves 1/2 cup green peas 2 tsp. cumin 1 tsp. paprika 1/4 tsp crushed saffron 1 bay leaf 2 cups uncooked rice (I used brown, but either is fine) 3 cups chicken broth
Combine the first 5 ingredients and pour over the chicken. Let marinade for an hour in the fridge.  Meanwhile, preheat the oven to 400 degrees. Cut the cherry tomatoes into halves, and place on a baking sheet lined with aluminum foil. Sprinkle oil oil on top and let roast for 25 minutes, stirring occasionally. Once finished. remove from oven and set aside. Reduce the heat in the oven to 350 degrees. 

Once the chicken is finished marinading, heat a heavy ovenproof pot over high heat. Drizzle some olive oil in the pot, and then brown the chicken in 2 batches (do not cook through). Set aside. In the same pot, add some more olive oil, and add the onions and garlic. Saute for about 2-3 minutes. Add the cumin, paprika, and saffron and mix. Add the roasted tomatoes and crushed tomatoes and mix again. 

Add the bay leaf, and then add the chicken broth and bring to a boil.

Once at a boil, add the rice and stir to combine. Add the chicken, cover with a lid and place in the oven. Cook for 20-25 minutes.

Once finish, add the peas and stir (by this time the rice should have absorbed most of the liquid. 

Enjoy!

Crock Pot Chicken Cacciatore

So I'll admit it. I'm a Real Housewives fanatic. Which leads me to my next confession. Sometimes I crave foods I see those housewives make on their shows. For example, I've been meaning to make mushroom risotto ever since the Real Housewives of Miami episode where Joanna made it for Romain after she found incriminating emails from him emailing another woman. She made the risotto to try and show her appreciation for Romain (and then to confront him) and it just looked so yummy. 
Another dish I've been meaning to make is Chicken Cacciatore. It wasn't from any episode, but Theresa Guidice from Real Housewives of New Jersey posted a picture on twitter (yes I follow her on twitter. Don't judge) of some Chicken Cacciatore she had made. It looked so good, and I realized I had never had it. I had been meaning to make it ever since.
I found this Chicken Cacciatore recipe on Skinnytaste and thought it would be a good first attempt. I did, however, switch out the skinless, bone-in chicken for skinless, boneless chicken. It is mostly because I have an aversion to meat that is still on the bone (I don't like to be reminded that the meat I am eating was at one point an animal), but also partly because I thought it would just be easier to eat. You can certainly switch it back. Tasty and filling, this recipe is a great weeknight meal.
Crock Pot Chicken Cacciatore Slightly adapted from Skinnytaste 3 boneless chicken breasts (or 8 chicken thighs with the bone, skin removed) 28 oz. can crushed tomatoes 1/2 red bell pepper  1/2 green bell pepper 1/2 large onion 1 tsp. dried oregano 1 bay leaf salt and pepper
Slice the red bell pepper, green bell pepper, and onion into strips. Spray a skillet with cooking spray, and brown the chicken over medium high heat. 

While cooking, season with salt and pepper. Once browned add the chicken to the crock pot.

In the same skillet, spray once more with cooking pray, and add the vegetables for a few minutes. Add to the slow cooker. 

Pour the tomatoes over the contents of the slow cooker, and then add the oregano, bay leaf, some more salt and pepper, and, after giving it a quick stir, cover. Cook for 8 hours on low or 4 hours on high. 

Once cooking is done, remove the chicken and shred into large pieces. Add the chicken back into the crock pot and remove the bay leaf. Serve over linguine. 

If your time is more limited in the morning, you can forgo cooking the chicken and vegetables before putting them in the crock pot. Just throw everything in there. However, I would recommend taking the longer route. 

Enjoy!

Baked Chicken and Black Bean Tacos

I absolutely LOVE Mexican food. I would have to say it is my favorite behind pizza. Joe took me to get Mexican on our first date, and we spent  every Sunday diet cheat day during the months leading up to our wedding at Jalapenos in the Brookside area of Kansas City. I base how good a Mexican restaurant is on their cheese and onion enchiladas, which is what I order every time. 
And of course there are those margaritas...
For the most part, however, it is hard to find healthy Mexican food. That is why I was so excited to find this baked chicken and black bean taco recipe. Not only is it healthy and yummy, but it gives me an excuse to eat Mexican even on non-cheat days (one taco, which is a substantial size, is only 220 calories). Now I can save those cheat days for Pizza :) 
Pair these tacos with a skinny girl margarita, and you got yourself a guilt free fiesta!
Baked Chicken and Black Bean Tacos From Undressed Skeleton 1 lb. ground chicken 1 packet taco seasoning (I used a packet, but I would suggest making your own if you can help it. Much healthier) 2 Tbs. water 1 large onion, diced 1 16oz. can black beans 1 can salsa 3-4 jalapenos, sliced 1 package shredded low fat colby jack cheese 8 whole grain tortillas optional: Guacamole as a topping

Preheat the oven to 365 degrees. Cook the chicken in a skillet over high heat until fully cooked. Add the water and the packet of taco seasoning, saving about 2 Tbs. of the seasoning. Set aside in a separate bowl.

Drain and rinse the black beans. In the same skillet, add the beans and onions and cook on high heat until the onions are tender. Add the remaining taco seasoning to the bean and onion mixture.

Take a tortilla, and layer the chicken, black beans and onions, a spoonful of salsa, a few slices of jalapenos, and about a Tbs. of cheese.

Fold one side of the tortilla over the mixture, tuck it in, and then fold the other side over. 

Transfer to a baking dish, and then repeat with the remaining tortillas and ingredients until your baking dish is full. 

Bake for 20-23 minutes.

Enjoy!