Nut Crusted Chicken Tenders

So I was inspired by a recent book to start using nuts as a coating for chicken instead of the same breadcrumb, flour or whole eggs. It will also make my stomach a lot happier since I am having a hard time with gluten products. So my mom and I decided to experiment, with chicken tenders since they are small and easy to cook up; plus the kids love them.

So here is what we did....

1. 1/2 cup pistachios shelled
2. 1/2 cup almonds
3. 1 package chicken tenders
4. 2 egg whites

Preheat the oven to 350. Using a food chopper or processor, chop up your almonds, and pistachios. In an assembly lay out your chicken; nuts and egg whites each in there own bowl. Take your chicken and dip it in the egg, then nuts, and onto a sprayed baking sheet. Repeat till all chicken is done, place into the oven for about 20-25 minutes, remove and enjoy.

 

Fit Cuisine Notes:

This dish smells amazing, it's gluten free and full of flavor. It is a great alternative to breadcrumb and tastes good over quinoa, a salads or with vegetables. Obviously if you have a nut issue omit this dish, but it is totally worth the time and if you want make a batch of mixed nuts and place into the freezer so you always have it on hand

Turkey and Quinoa Bake

I wanted to try another dish using something other than chicken, that cooked up just as fast. So I decided to use Turkey Cutlets. Just as good and easy to prepare. The only issue with them is they need to be added with things that have a lot of flavor. So here is what I did...

Ingredients:
1/2 cup cooked Quinoa
1 Package of Turkey Cutlets Diced
1 Can crushed tomatoes
1 TBSP Italian Seasoning
1/2 cup Broccoli
1/2 Cup Zucchini
1 TBSP olive oil
1-2 TBSP Parmesan Cheese

Preheat the oven to 400 degrees. Make sure to cook up your quinoa using 2 cups liquid to 1 cup Quinoa. While that is cooking up dice your cutlets and place them in a large baking dish coated with your olive oil. Place the turkey, broccoli, and Zucchini into the dish and top with the diced tomato, seasoning, and 1 TBSP of cheese. Stir all together and place into the oven for 40 minutes. When the turkey is cooked and vegetables are tender, remove from the oven and add your quinoa. Stir again, sprinkle with the remaining cheese and serve.

Fit Cuisine Notes:

This is a great complete gluten free dish that can be made in advance and reheated or served that day. I made a large enough portion to use for my husbands lunch the next few days. If you are not a fan of the vegetables used then try your or the family favorites. You can also omit the quinoa if that is not your thing, or use chicken, tofu, whatever as well.....makes and excellent side dish without the turkey.

Skillet Top Lasagna

Ingredients

1. 24 oz marinara sauces , favorite jarred or fresh
2. 1 lb. whole wheat egg noodle
3. 1 tbsp. minced garlic
4. 1-2 cups low fat ricotta cheese, find a brand you like
5. 1 cup low fat mozzarella cheese shredded
6. 2 tsp. Grated Parmesan Cheese
7. 1 tsp. fresh basil chopped

Directions

1. In a sauce pan, boil water for your noodles. In a bowl combine your ricotta, basil, garlic, and 1 tsp of Parmesan cheese. In a sauce pan add your sauce noodles, and the ricotta mixture. Over low flame toss till heated through. Remove from heat and serve.

Tips:
Great way to enjoy a family favorite without all the calories and fat. Whole wheat noodles and low fat cheese cut the calories. Very quick to prepare and the whole family will enjoy it. Serve with a side vegetable or large salad.

Baked Balsamic Chicken with Pesto

I love to experiment with new recipes, and since chicken is a staple in my husbands diet, I like coming up with easy yummy ways to prepare it. This is so simple that you can prepare it the night before, leave it in the fridge and cook the next day.

I call this my healthy version of Shake and Bake...LOL! So make sure you have your Zip Lock Bag ready.

Ingredients:

1 package of Chicken Breast
1/2 cup Whole Wheat Italian Bread Crumbs
1/3 cup Panko
2 TBSP Grated Parmesan Cheese
1 TBSP jarred Pesto
4-6 TBSP Balsamic Vinegar
1 TBSP Sliced Black Olives
2 TBSP diced cherry tomatoes

Preheat the oven to 375. In a Zip lock bag place your breadcrumb, panko, cheese and chicken. Shake until chicken is fully coated. In a baking dish lined with foil, place your 1-2 TBSP of balsamic, and then put your chicken on the sheet. Use the remaining balsamic and coat the chicken, top each piece  with a drizzle of pesto. Add the olives;tomatoes and bake. Cook for 30 minutes depending on the thickness of your breast. Let cool and serve.

This dish can be served with a large salad or what I did was sauteed mixed vegetables with rice on the side.  This is a great dish to use with company, or parties with.

Ground Turkey with Butternut Squash and Tomato

I love experimenting with different kinds of vegetables, squash is so healthy, and delish...my favorite happens to be butternut. The summer is just not the season for great fresh squash so I tried frozen. Lets just say it was husband approved.

Ingredients:
1 package of Butternut Squash cubed
1 package Ground Turkey
1 diced Zucchini
1 can of diced tomato
1 tsp Italian Seasoning
1 TBSP Olive oil
2 TBSP chopped Sun dried tomato

In a saute pan place your oil, butternut squash, zucchini and turkey. Cook till turkey is no longer pink and vegetables are tender. Add your seasoning, sundried tomato and cook for an additional 15 minutes. Remove from heat and serve.

Tips:
This dish can be served with just about anything, I did it with brown rice but you can do quinoa, pasta, or potato.

Healthy Olive Spread

During the summer months, my family like to unwind after work or on the weekend to a great glass of wine and some sliced vegetables with spread before dinner, or going out. I started to notice in the market all the different high calorie spreads and felt it was NOT worth the extra lbs.

Since my family loves olives my mom and I came up with this lower sodium version of the store bought, it is super light and full of flavor...so lets get started.

Ingredients:

1 small can of black olives (washed)
1/2 can of green olives (washed)
1/2 jar of Kalamata olives (washed)
1 clove of garlic
1 TBSP Olive Oil


Take all of the above ingredients and place them into a food chopper or mixer. Chop till all the olives are broken up, pour into a dish and serve.

Tips:
I love to serve this with cucumbers, carrots, or whole grain cracker. It can be a great snack on pita, or toasted whole grain bread.

Whole Wheat Vegetable Pizza

Who doesn't love Pizza, but the calories in the slices are a little less then favorable for out waist, so here is a recipe that my mother made using my Fit Cuisine Whole Wheat Pizza Crust. To get the recipe for the yummy crust you can purchase the book on Amazon or Barnes and Noble.

http://www.amazon.com/Fit-Cuisine-Healthy-Food-Simple/dp/1475907109

Ingredients:

1 Whole Wheat Pizza Dough

1-2 Cup of low moisture Shredded Mozzarella

1 Large Portobella Mushroom (chopped)

1 Asparagus Spear diced

3 Large Vine Ripe Tomato sliced

1 tsp basil

1 tsp olive oil

Preheat oven with your pizza stone to 425 degrees. Prep your pizza dough, that has already been risen and made. Shape your pie according to your desired size (square or round). Brush it with your olive oil, and sprinkle with a little cheese; start to place your vegetables, and countinue to layer the cheese. Complete till everything is on the pie....remember this is a non- tomato sauce pie; all we have are vegetables and cheese. Sprinkle with your basil, and place in the oven on top of your stone. Let it cook for 20 minutes, remove from oven letting it cool for a few and serve.

Tips:
If you are not a fan of these vegetables use whatever you like...this is great for kids to get involved in and even create there own pie. Or you can make these into little appetizers for parties, and gatherings. Either way you can't go wrong with this pizza.