Protein Power: Balsamic Herb Chicken

 Another delicious dinner.  Very similar to the Pork Chop except this had chicken and it used mustard.  Since I didn't have any Dijon on hand, I used regular yellow mustard.  Also, instead of cooking on the grill, I used a skillet on the stove.

Here's the ingredients:

2 Tbsp olive oil

2 Tbsp Aged Balsamic Vinegar of Modena

1 Tbsp Rustic Herb Seasoning

1 Tbsp Dijon mustard

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces 

 And here is how you prepare/cook it:

1. In a storage container or gallon freezer bag, combine first 4 ingredients; salt as desired.  Add chicken.  Seal well and refrigerate 2 hours or up to overnight.
2. 
   Prepare grill to medium heat.  Remove chicken from marinade; discard marinade.
3. Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

You can Make Ahead & Freeze by doing step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

You can also use an Air Fryer:  Prepare step 1.  Remove chicken from marinade; discard marinade.  Place in a greased air fryer basket or on a greased rack in second position of air fryer.  Set air fryer to 375 degrees F (do not preheat).  Air fry until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 12-14 minutes.

Or you can Bake:  Prepare step 1.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard marinade.  Place chicken on a greased large baking sheet.  Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 15-20 minutes.

This makes 6 servings and the Nutritional Information per serving is:

Calories:  180

Total Fat:  8g

     Sat Fat:  1g

Cholest:  73mg

Sodium:  409mg

Carbs:  1g

Fiber:  0g

Sugar:  1g

Protein:  24g

 

 

 

 

 

 

 

 

 

 

Protein Power: Grilled Balsamic & Herb Pork Chops

 

Another delicious dinner last night.  I'm enjoying trying out these recipes from our Spring/Summer 2023 booklet.  However, this one you can fix anytime as the products are from our standard line.  I didn't do any substitutions but you are welcome to do so.

Here's what you need:

1/3 cup Aged Balsamic Vinegar of Moderna

1/4 cup olive oil

2 Tablespoons Rustic Herb Seasoning

6 boneless pork loin chops (about 2 pounds)

And here's how you fix it:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate 2 hours or up to overnight.
2. Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

I didn't grill them on a grill but in a skillet on stove top.  

As  you can tell from the  photos, we had steamed green beans (fresh) and fried potatoes (I used Tastefully Simple's Infused Garlic Oil and Seasoned Pepper).  You can use your own sides like a green salad.

Here's the nutritional information per serving.  The recipe makes 6 servings.

Calories:  222

Total Fat:  12.5g

Sat Fat: 3g

Cholest:  62mg

Sodium:  271mg

Carbs:  2g

Fiber:  0g

Sugar: 2g

Protein:  25g

 

On WW program this amounts to 10 points.

You can make ahead and freeze this as well.  That is what I did with the remaining pork chops.  You prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Protein Power 10-Meal Kit: Creamy Garlic Chicken

 Wow - didn't realize it's been awhile since I last posted on my Tastefully Simple Blog.

I decided this morning that I wanted to try some different recipes - getting tired of fixing the same ole chicken and ground turkey meals.  So, I picked out a few meals from our Protein Power 10-Meal Kit.  As I make them, I'll post them here.

Tonight's dinner was Creamy Garlic Chicken.  Guess what!  No substitutions were made.  Very delicious.  Although, I did not pound the chicken breast pieces.  Probably should have - they wouldn't have taken as long to bake in the oven.

Now, here's the ingredients:

1 1/2 pounds boneless skinless chicken breasts, cut into 6 pieces, pounded thin

3/4 cup sour cream or plain Greek yogurt (I used sour cream)

3/4 cup shredded Parmesan cheese

1 1/2 Tablespoons Garlic Garlic Seasoning

3/4 teaspoon Seasoned Salt

This takes only 15 minutes to assemble and about 25 minutes to cook.

1. 
   Preheat oven to 350 degrees F.  Place chicken in a greased 13x9-inch baking dish.
2. In small bowl, combine remaining ingredients.  Spread evenly over chicken.
3. Bake until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer, about 20 minutes.  (Note:  since I didn't pound the pieces, it took longer to bake - about 5-8 minutes).  Turn broiler on HIGH (I only have one temp for my oven).  Broil, until bubbly and golden brown on top, about 2-3 minutes.

The recipe booklet says to serve it with a low-carb green salad.  We had broccoli with butter and seasoned using Seasoned Pepper.

You can make ahead and freeze by placing the chicken in a quart freezer bag.  Place the Parmesan cheese, Garlic Garlic Seasoning, and Seasoned Salt in a quart bag.  Place both bags in a gallon freezer bag.  Seal well, label, and freeze.  Thaw completely.  Continue with step 1.

Nutrition information per serving:

Calories:  242

Total Fat:  11g

Sat Fat:  5.5g

Cholest:  93mg

Sodium:  525mg

Carbs:  6g

Fiber: 0g

Sugar:  0g

Protein:  31g

Number of Servings:  6

I was going to let you know what it comes out to point wise on WW but I'm not finding how to login on the desktop.  So, I'll let you know later.

Update:  The WW app doesn't have the Tastefully Simple products but similar products were noted in the recipe and the points came out to 5 per serving.

Chicken & Sausage Jambalaya

 Well . . . I haven't actually done the 14-Day reset as planned because I was sick with COVID.  Last night, I did use one of the recipes for dinner.  

The actual recipe is Shrimp & Sausage Jambalaya.  I did lots of substitutions so if you want to see the original recipe, click on the above link.  I will need to cut the spices for next time as it was a little bit too spicy for my husband (I liked it!).  Oh, we had stewed tomatoes instead of crushed or diced.  I will use the diced next time.  And I may add more mushrooms.

Here's my modified recipe:

1 Tbsp Avocado Oil

13 oz smoked turkey sausage, sliced

1 1/2 lbs chicken breast, cut into chunks

4 mushrooms, cut in chunks

1 cup sliced celery

2 tsp Onion Onion Seasoning

1 tsp Garlic Garlic Seasoning

1 (14 oz) can no salt added crushed tomatoes

3/4 cup unsalted chicken broth

1 1/2 Tbsp Simply Salsa Mix

1 tsp smoked Paprika

2 tsp chili powder

2 (12 oz) pkgs frozen riced cauliflower

1.  In large saucepan, heat oil over medium-high heat.  Add sausage, chicken, celery, mushrooms, Onion Onion Seasoning and Garlic Garlic Seasoning.  Cook until chicken is no longer pink, sitrring occasionally.

2.  Stir in tomatoes, broth, Simply Salsa, paprika and chili powder.  Stir in riced cauliflower.  Bring to a simmer.  Reduce heat and simmer 20 minutes.

Makes 5 servings.

Garlic & Herb Lemon Chicken

Oh my, I'm way behind on my blog posts.  Sorry it's been awhile.  That's because I'm a very busy person.  That's why I love the TS to You Meal Solutions.  They provide the seasonings, recipes, and grocery lists - you provide the fresh ingredients.  And you can substitute as needed.

This was from last year.  However, all the ingredients are from our regular season line.  I love finding different ways of fixing chicken.  So, here it goes . . . 

Modifications or substitutions I did - used boneless, skinless chicken breasts instead of a whole chicken.

Ingredients:

1 (4-5 lbs) whole chicken fryer, giblet packet and neck removed
1/4 c butter, softened
1 Tbsp Garlic Garlic Seasoning
2 tsp Rustic Herb Seasoning
1 lemon, sliced

Instructions:

1.  Preheat oven to 375 degrees F.  Rinse chicken and pat dry with clean paper towels.  Season with salt and pepper inside and out.  In small bowl, combine softened butter, Garlic Garlic Seasoning and Rustic Herb Seasoning; salt and pepper as desired.  Rub all over chicken.

2.  Place chicken, breast side up, in a 13x9 inch baking dish.  Cover top of chicken with lemon slices.


3.  Bake 1 1/2 - 2 hours or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer.

Makes 4-6 servings.  Serve with steamed broccoli and potatoes.

Make Ahead & Freeze:  Prepare step 1 and place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Slow Cooker Directions:  Place step 1 in a 6-quart or larger slow cooker; cover with lemon slices.  Cook on low 7-8 hours or until internal temperature of chicken reaches a minimum of 165 degrees F on an instant-read food thermometer.

 Products can be purchased from my website at www.tastefullysimple.com\web\mbelles1.

Sweet Chili Roasted Chicken

We love our chicken.  However, it can get boring fixing it the same way every time.  No more!  This was delicious.  If you don't like a lot of spice, then reduce the amount of Wahoo! Chili Seasoning.

Ingredients:


1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.


2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil-lined and greased rimmed baking sheet.

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

Makes 6 servings.

Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Bayou Chicken Lettuce Wraps

This made a great topping for baked potatoes, which is how we had it.  I also used our Avocado Oil  instead of the vegetable oil.  

Ingredients:

1 Tbsp vegetable oil
1 1/2 lbs ground chicken or turkey
1 (8 oz) pkg fresh button mushrooms, chopped
1 c shredded carrots
1 1/2 Tbsp Onion Onion Seasoning
1/4 c Bayou Bourbon Glaze
1 Tbsp cornstarch
18-24 green leaf lettuce leaves
chopped green onions, chopped peanuts, chopped cilantro

Instructions:

1.  In large skillet, heat oil over medium-high heat.  add chicken, mushrooms, carrots and Onion Onion Seasoning.  Salt and pepper as desired.

2.  Cook and crumble until chicken is cooked through and no longer pink, about 5-6 minutes.  Stir in Bayou Bourbon Glaze and cornstarch.  Cook 1-2 minutes.

3.  Serve chicken in lettuce leaves topped with green onions, peanuts and cilantro.

Makes 6 servings. 

Serve with Simple Bayou Noodles.

Make Ahead & Freeze:  Combine chicken, mushrooms, carrots and Onion Onion Seasoning in a gallon freezer bag.  Place Bayou Bourbon Glaze in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1. 

Vidalia Chicken & Bacon Burgers

Wow . . . can't believe that it's been so long since I posted actual meals and these meals were made over a year ago!  Guess what!  This can be made now as the product is part of our standard line!


We didn't use buns and I used Cheddar instead of Swiss cheese.  I also made part of it into a meatloaf rather than patties.  Love the versatility of our recipes - can customize to your own tastes.


Ingredients:

1 1/2 lbs ground chicken or turkey
1/4 lb raw bacon, chopped (abt 4-5 slices)
1 c shredded Swiss cheese
1/3 c plain panko bread crumbs
1/4 c Vidalia ® Onion Dressing, divided
1/3 c light mayonnaise
1 Tbsp Dijon mustard
6 whole wheat hamburger buns, toasted
Lettuce, tomato slices

Instructions:

1.  In large bowl, combine chicken, chopped raw bacon, cheese, bread crumbs, 2 tablespoons Vidalia Onion Dressing. 1 teaspoon salt and 1/2 teaspoon black pepper.  Form into 6 patties.

2.  Heat a large non-stick skillet over medium heat.  Add patties; partially cover skillet.  Pan-fry, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

3.  Meanwhile, in small bowl, combine mayonnaise, mustard and remaining 2 tablespoons Vidalia Onion Dressing.

4.  Top toasted buns with lettuce, tomatoes, burgers, and mayonnaise mixture.

Makes 6 servings.  Serve with Sweet Potato Fries with Bacon Pepper Aioli.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place remaining Vidalia Onion Dressing in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2. 

Creamy Wild Rice Stuffing

A perfect dish for the upcoming holidays.  This was a big hit last year at the various holiday parties.




Ingredients:

5 c hot water
1 pkg Creamy Wild Rice Soup Mix
2-3 Tbsp Onion Onion Seasoning
2 tsp Garlic Garlic Seasoning
6-8 slices bacon, chopped
1 c diced celery
1 (14 oz) pk unseasoned dry bread cubes
1/2 c dried cranberries


Instructions:

1.  In large saucepan or Dutch oven over medium heat, combine first 4 ingredients.  Bring to a simmer.  Reduce heat and simmer 45 minutes, stirring occasionally.

2.  Meanwhile, in large skillet over medium-high heat saute bacon until almost crispy.  Add celery and saute until softened and bacon is crispy.

3.  In large bowl, combine bread cubes, cranberries, bacon mixture and soup.  Toss to combine; salt and pepper as desired.

4.  Preheat oven to 350 degrees F.  Transfer stuffing to a greased  13x9 inch baking dish.  Bake, covered, 30 minutes.  Remove cover and continue baking 10-15 minutes.

Makes 10-12 servings.

Make Ahead:  Prepare through step 3.  Cover and refrigerate up to 1 day ahead.  Continue with step 4.

Serving Suggestion:  Add 3-4 cups cubed leftover turkey before baking for a main dish casserole; drizzle with leftover hot gravy just before serving.

Sausage, Broccoli & Cheddar Chowder

Soups are great to have for those cool, wet days.  This was from December and it was well liked.  I didn't add the kale or spinach so used extra carrots and other veggies.  This was a favorite for both of us.


Ingredients:

1 pkg Cheddar Broccoli Soup Mix
3 c water
3 c milk
1 (13 oz) pkg turkey polska Kielbasa sausage ring or smoked sausage, sliced, slices cut in half
1 lb red potatoes, cut into 1/4 inch dice (abt 2-3 med)
3 c chopped fresh kale or spinach leaves
1 c shredded or julienned carrots

Instructions:

1.  In large saucepan or Dutch oven over medium-high heat, whisk together Cheddar Broccoli Soup Mix, water and milk.

2.  Stir in remaining ingredients.

3.  Bring to a simmer (do not boil).  Reduce heat and simmer 15-20 minutes or until potatoes are tender.

Makes 6 servings.  Serve with a green salad and crusty bread.

Make Ahead & Freeze:  Combine Kielbasa, potatoes, kale and carrots in a gallon freezer bag.  Place in another gallon freezer bag with unopened packet Cheddar Broccoli Soup Mix.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Black & Blue Burgers

What a name!  They aren't actually that color nor are they bruised.  However, they were good!  Hmmm . . . I just discovered I forgot to take a picture of the finished product before consumption.  We used ground elk.  Really took away the wild game taste.

Ingredients:

1 1/2 lbs lean ground beef
1 pkt Black & Blue Cheese Ball Mix
2 tsp Garlic Garlic Seasoning
1/3 c light mayonnaise
2 Tbsp Bacon pepper Jam
6 slices 2% milk Cheddar cheese
6 whole wheat hamburger buns, toasted
Lettuce leaves, tomato slices, optional

Instructions:


1.  In large bowl, combine first 3 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Heat a large skillet over medium heat.  Add patties.  Pan-fry, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.

3.  Meanwhile, in small bowl, combine mayonnaise and Bacon Pepper Jam.  Set aside.  Top burgers with cheese.

4.  Spread toasted buns with bacon pepper aioli.  Top with burgers, lettuce and tomatoes, if desired.

Makes 6 servings.  Serve with a green salad.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place Bacon Pepper Jam in a quart freezer bag.  Place cheese in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Skillet Chicken with Light Bacon Cream Sauce

This was fantastic!  I used chicken breasts (cut in half) instead of the thighs.  I can see this being made with pork chops or even with cubed steak.  I skipped the tomatoes.  Also, I used turkey bacon instead of real bacon and I cut it up into pieces instead of crumbling it.  Of course, as always, I used our Avocado Oil instead of the vegetable oil.  And in our house we have unsweetened vanilla almond milk.


Ingredients:

1 1/2 - 1 3/4 lbs boneless skinless chicken thighs, seasoned with salt and pepper
1/4 c all-purpose flour
1 tbsp Onion Onion Seasoning
2 Tbsp vegetable oil
3/4 c chicken broth
1/2 c 2% milk
1 pkt Artichoke & Spinach Warm Dip Mix
4 slices bacon, cooked and crumbled (about 1/2 c)
1 medium tomato, seeded and chopped
1/4 c chopped fresh parsley, optional

Instructions:


1.  In a gallon freezer bag, combine chicken, 1/4 c flour and Onion Onion Seasoning.  Toss to coat.

2.  In large skillet, heat 2 tablespoons of oil over medium-high heat.  Remove chicken from bag; reserve bag with flour.  Add chicken to skillet; saute until browned on both sides, about 7-9 minutes.

3.  Meanwhile, in small bowl, whisk together broth, milk, Artichoke & Spinach Warm Dip Mix and any remaining flour mixture from bag.  Add to chicken in skillet.

4.  Reduce heat and simmer until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and sauce has thickened, about 5-7 minutes.  Remove from heat.  Stir in bacon, tomatoes and parsley, if desired.

Makes 6 servings.  Serve with mashed cauliflower or potatoes and Vidalia Onion Spinach Salad.

Make Ahead & Freeze:  Place step 1 ingredients in a gallon freezer bag.  Place bacon in a quart freezer bag.  Place both bags and unopened packet Artichoke & Spinach Warm Dip Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1. 

Potato Crusted Salmon

We love having salmon.  This was so moist and flaky, the way fish should be.  If you don't like salmon, use your favorite fish.



Ingredients:

1/3 c light mayonnaise or mayonnaise
1 pkt Artichoke & Spinach Warm Dip Mix
6 (4 oz) salmon fillets
1/2 c shredded Parmesan cheese
1 tsp Onion Onion Seasoning
Olive oil spray

Instructions:

1.  Preheat oven to 425 degrees F.  In small bowl, combine mayonnaise and Artichoke & Spinach Warm Dip Mix.  Place salmon, skin-side-down, on a foil-lined baking sheet.  Spread mayonnaise mixture over the tops of salmon.

2.  In medium bowl, combine crushed chips, cheese and Onion Onion Seasoning.  Press into salmon.  Lightly spray tops with olive oil.


3.  Bake salmon until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 10-15 minutes.


Makes 6 servings.  Serve with steamed broccoli.