Chicken & Broccoli

Dave and I always say we would probably pick Asian food if we only could have one type of food for the rest of our lives.  It’s too hard to decide within that realm… we LOVE spicy Thai food, Szechuan, good old Chinese takeout, Vietnamese, Sushi… it’s all so good!  I try really hard to not order takeout during the week, so sometimes I end up picking recipes during my menu planning that are healthier versions of some of our favorite takeout dishes.  And subsequently needing to buy a Costco size jug of low sodium soy.

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Chicken and Broccoli Fajitas

It’s been a while since I’ve done my go-to “when I dont feel like cooking but wanna eat something good” Fajita dinner.  Last night was one of these types of nights, getting home at 8pm (gag) and not having stopped at the grocery store.  Let’s throw everything into a big saute pan with some sauce and call it a night.

But like, how often do you find yourself doing this… whole throw it in a pot and see what happens… thing, and having it end up amazing?!  It’s not always about finding super-awesome recipes from Cooking Light or on Rachael Ray’s show, or even really pretty or creative ones on Pinterest… it’s about those random nights where you just do your own thang and it turns out AWESOME that are the best.  Like this meal, which I’ll call:

Chicken and Broccoli Fajitas

A recipe by:  It’s Good to be the Cook

Ingredients:

2 Chicken Breasts

Sea Salt & Pepper

1 Tablespoon Oil (I use Sunflower Seed Oil, you can use any kind)

1 Green Bell Pepper, cut into strips

2 Jalapeno Peppers, cut into rings (seed it if you don’t like spicy!)

1 Onion, cut in half then into thin slices

1 head Fresh Broccoli, cut into smaller florets

1 bag Frontera’s Classic Fajita Skillet Sauce

1 Can Light Red Kidney Beans

Garlic Salt

1/2 Avocado

Sour Cream

Cheddar Cheese 

Wheat Tortilla (Medium Size) Soft Shells

Directions:

 

 

1.  Heat the oil in a large skillet.  Add onions and cook for about 5 minutes until they become soft and are starting to brown.  Add the pepper and jalapenos.  Cook for another 5 minutes.  Add broccoli.  

2.  Meanwhile, spray a different pan with cooking spray, and cook the chicken on medium-high heat.  Sprinkle both sides with just a touch of salt and pepper.  

3.  When the chicken is finished cooking, cut it up into strips and add into the veggies.  Add the Fajita sauce and stir.  Cook for another few minutes over medium heat.

4.  In a separate pot, dump 1 can of beans (drained) and sprinkle some garlic salt.  (I did not measure, just do it by taste).  Heat over medium-high heat while stirring.  Test a bean and once they are hot take them off the stove and smash with a potato smasher.  They don’t have to all be mashed.  Put in a bowl on the side.

5.  Serve chicken/veggie mixture with the bean smash over warmed tortillas with Avocado, FF Sour Cream, and RF Cheddar.  Delish!

 

YUMMY!  I’ve been waiting to use this skillet sauce, since I got it from my Foodie Pen Pal back in May.  I really want to buy it again, it was so good.  I want to mention that while Broccoli isn’t typically found in fajitas- it was great in there.  First of all, the fresh broccoli soaked up tons of the yummy fajita sauce.  The broccoli was also great because it’s so big that it takes up a lot of room and will make you put less in your tortilla wrap!

The beans are awesome too- while they seem super simple… which they are… they taste great.  My friend Allie from www.AllIEatFood.com taught me how to make these beans with Black Beans, which I actually had run out of.  They’re just as good with the Kidney Beans.  They were a great healthy addition to bulk up the fajita.  (I’m currently wishing we had saved more while I’m eating the leftovers for lunch!)

 

What kind of great things have you made up without trying?  

This fajita had a ton of green in it! Here it is sizzling in my saute pan.

 

Two thumbs up for this easy to use sauce.

 

I served the veggie/chicken mix in a big bowl so everyone could take their own.

 

My dish- one tortilla with the beans, veggies, chicken, a SPRINKLE of Reduced Fat Cheese, 3 slices of Avocado, and a dollop (a ‘Daisy) of Fat Free Sour Cream. MMM!

 

 

 

 

 

Portobello Omelette

Eggs are my FAVORITE.

In case you couldn’t tell… check out this amazing Hash Brown recipe, or this protein-packed Poached Egg with Quinoa recipe, or even this fun Breakfast Baked Potato I cooked up back in March!

Dave always makes fun of me because in an ideal world, I would eat eggs every breakfast and every dinner.

While Dave was away last week, my Mom and I got into a package of Portobello Mushrooms.  This has been our tradition; when Dave isn’t around… we eat mushrooms.  It’s one of the only foods he won’t touch, and we love ’em!  I had bought a family-pack of Port’s at Wegmans to make Mushroom Burgers and we had one leftover.  What to do with it?  Make it with eggs!

Portobello Mushroom Burger recipe coming soon!! Here’s a little preview for you 🙂

This turned out to be my absolute best Omelette I’ve ever made.  It was a great combination of flavors and textures, and I’ve finally learned to be patient and not burn the crap out of the bottom.  It’s sooo worth the wait.

Portobello Omelette (with Onion, Broccoli, and Avocado)

a Recipe by:  It’s Good to be the Cook

Ingredients:

1 teaspoon Light Butter

1/2 Portobello Mushroom, washed, patted dry, and chopped

1/4 Onion, sliced thin

1 Egg

2 Egg Whites

1/2 cup Broccoli, chopped

1/2 Avocado, cubed

1/4 cup Shredded Reduced Fat Sharp Cheddar Cheese

Sea Salt, Black Pepper

Directions:

1.  Heat light butter in a medium-sized pan.  Add mushrooms and onion.  Saute over medium heat until the onions are translucent (I did it for about 4-5 minutes or so).

2.  Scramble the egg and 2 egg whites in a bowl.  Add a Tablespoon of water.  Using water instead of milk will keep the eggs nice and fluffy.  Pour the scrambled eggs over the mushrooms and onions.  Add the broccoli.

3.  Keep on medium heat and let cook until the bottom has solidified.  Add a sprinkle of salt and pepper.  You can also swirl the pan around to re-arrange the uncooked egg more evenly.  Put a lid on the pan.  

4.  After about 3 or 4 minutes, lift up the lid.  If the top layer is solidified, flip the egg if you can.  If not, don’t worry about it.  Add the cheese evenly and avocado piece by piece to evenly distribute.  Fold the omelette with a large, flat spatula and cover again for 2-3 minutes.  

5.  Enjoy!!

Here’s what the egg looked like right before I flipped it. Keeping the head on medium will prevent the eggs from burning. It takes longer but it’s worth it.

Added some shredded cheddar and avocado

Finished product… OMG! Amazing. Avocado in eggs = heaven.

Healthy Dinner Idea: Veggie Quinoa & Poached Eggs

Every time I look at these photos I want to make this for dinner again.

A couple weeks ago, after cooking up some Quinoa for the first time… I used the leftover plain Quinoa in a few different ways.  My favorite dish I made out of the leftovers was for sure this Veggie Quinoa with a Poached Egg.  Since I’ve discovered Poached Eggs this winter, I’ve been obsessed!  They’re so easy and yummy and I just love them so much.  I’ve also used them in this Breakfast Baked Potatoes Recipe.

Although I normally would try to have only 1/2 of a cup of Quinoa (it’s really good for you but high in calories), I made this meal after a big workout and was really hungry.  Since quinoa has so much protein, I decided to bump it up to a full cup and add some Veggies to make it seem like even more food.  This meal actually has a total of 38 grams of protein!

Veggie Quinoa w/ Poached Eggs

Recipe by:  It’s Good to be the Cook

Ingredients:

1 Cup Quinoa, cooked

1 Cup Broccoli, cooked

1/2 Cup Cherry Tomatoes, halved (I used the orange ones!)

1/2 Cup Onions, sauteed

2 Eggs

1 Tablespoon Reduced Fat Parmesan

1 Tablespoon Lemon Juice

a few Leaves of Fresh Basil (I had some around so I threw it in!)

Seasonings:  Sea Salt, Pepper, Garlic Powder

Directions:

1.  Take the cooked Quinoa, Broccoli, Onions, and Cherry Tomatoes and mix them together with 1 Tablespoon of Lemon Juice and the Basil & Seasonings to taste.  Top with Parmesan Cheese.

2.  Poach 2 Eggs.  (Directions from me here or a different way here).  Remove with a slotted spoon and place ontop of the Veggie Quinoa mix.

MMM I can’t get enough of poached eggs!

Stelly is always my helper in the kitchen!

Green Eggs & Matzah

Happy Passover, everyone  (and almost Easter to everyone else)!

It’s only 11am and I just got home from kicking some major workout ass.  Starting at 8:30, I took an intense “Power Strike” class (similar to kickboxing) and then immediately after, an hour-long spin class with my favorite instructor.  It was exhausting but I feel great.  I force myself to take a shower, somehow finding the strength to stand for more than five minutes.  Almost right after I hop out… I’m starved!  What to make that’s… a.  Passover-safe (I am “keeping” it this year which for me just means nothing with yeast in it for a week) and b. that won’t “ruin” the amazing workout I just had.

Since I can’t sop it all up with toast… poached eggs are out.  Pancakes, French Toast, out and out.  Knowing that this would be both my breakfast and lunch, I wanted to think big.  I also wanted to give breakfast potatoes another stab… since I normally screw those up.

Green Eggs & Matzah it is!  Oh, and I’ll throw in a small potato’s worth of the BEST Breakfast Potatoes I’ve ever made!

Green Eggs & Matzah

Ingredients:
6 pieces Frozen Broccoli (small ones)
1/2 Cup Frozen Chopped Spinach
1 Large Egg
3 Egg Whites
1 Tablespoon Avocado
1 Slice Sargento Deli-Style Reduced-Fat Swiss Cheese
1 Sheet Egg-Whites Only Matzo
1 Tablespooon Light Butter
1 small Yukon Gold Potato
1 Tablespoon Olive Oil
Directions:
1.  Microwave broccoli and spinach until it’s mostly heated up, about 1 minute.  Spray a saute pan and heat broccoli and spinach.
2.  Stab the small potato with a fork a few times, and microwave it for about 4-5 minutes, depending on size.
3.  Beat Egg, Egg Whites, and a teaspoon of water, then cover the green veggies in the pan with it.  Season if you’d like.  Cook on Medium heat and cover.
4.  Meanwhile, let the potato cool for a few minutes.  You can smash it with the heel of your hand or slice it (it will smush a little bit… don’t worry).  Throw these in a smaller pan with oil already heated up on medium or medium-high.  I seasoned w/ my favorite Montreal Spicy Steak Seasoning and Paprika.  You can do just salt and pepper, or really anything.  Mix up occasionally to avoid burning.
5.  Check on the eggs.  Run a heat-safe rubber spatula around the edges to make sure it’s not sticking.  If it is- cut your losses and just make a scramble!  Once the top is mostly cooked, take the avocado and place it in a few pieces throughout the egg.  Break up the slice of cheese and evenly distribute.  You can fold here  or put the cover back on.  Lower heat to warm/low to avoid burning the bottom of the egg.
6.  Once the egg is fully cooked, and the potato is cooked to your liking (crispy for me!) Serve on a plate.
7.  Where’s the Matzah?  I took one sheet of Matzah and broke it up into three.  Since I’m so indecisive, I had to have it three ways!  (Light Butter and Sea Salt on one… Light Butter and TJ’s Coffee/Chocolate/Sugar Grinder on the second, and homemade strawberry jam on the third).

Results… OMG!  First of all, the potato was fantastic.  It’s my first time making any type of breakfast potato successfully.  YAY!  The eggs turned out humongous, which was perfect for my grumbling post-workout belly.  I should remember for next time, that when I add avocado to my omelets, I don’t need ANY cheese!  The creaminess of the avocado is a great replacement for cheese.   Now, for the Matzah part… I love it but I’m sure most people wouldn’t agree.

This entire meal, cheese… matzah… and even the light butter included… only ran me around 500 calories!!!!  Can you believe that?  A full breakfast and lunch with all of that stuff.  Nice!