February 20, 2012

Fiesta Quinoa

  • Quinoa
  • Black Beans
  • Corn
  • Red Onion
  • Cilantro, rough chopped
  • Tomato, seeded and diced
  • Cucumber, seeded and diced
  • Chicken Stock
  • Avocado, diced
  • Freshly squeezed lime juice
  • Mexican blend cheese

  1. Cook Quinoa according to package directions
  2. Once cooked, add your favorite ingredients!
It's that simple (and healthy!) Enjoy :)

February 17, 2012

Strawberry Shortcake

Original recipe from Betty Crocker.

  • 1 quart (4 cups) strawberries, sliced
  • ¼ cup sugar (I substituted 3 packets of Stevia for this)
  • 2 1/3 cups Original Bisquick® mix
  • ½ cup milk (it was either Almond Milk or Fat Free half&half, so I used half&half!)
  • 3 tablespoons sugar
  • 3 tablespoons unsalted butter, melted
  • Whipped Cream
  1. Preheat oven to 375°F. In large bowl, mix strawberries and ¼ cup sugar (or Sevia); set aside.
  2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. (Mine only made 5... whoops!
  3. Bake 10 minutes or until golden brown.
  4. Split warm shortcakes; fill and top with strawberries and whipped cream.
These are so easy to make and have a great flavor! Enjoy :)

February 13, 2012

Prosciutto Wrapped Chicken Stuffed with Herb Ricotta

Serves 4

  • ½ cup Ricotta cheese
  • Salt and pepper, for seasoning
  • 4 tablespoons grated Parmigiano-Reggiano
  • 1 small clove garlic, grated or chopped
  • 1 tablespoon finely chopped flat-leaf parsley
  • A few leaves basil, chopped (I used 3 large leaves)
  • A couple sprigs fresh thyme, finely chopped
  • 4 small pieces skinless, boneless chicken breast, butterflied
  • EVOO, for drizzling
  • 4 thin slices Prosciutto di Parma
  • A splash of white wine
  • 1 tablespoon butter

  1. Preheat oven to 400ºF.
  2. In a bowl, season the ricotta with salt and pepper. Stir in the Parmigiano-Reggiano, garlic, parsley, basil and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over. Drizzle with EVOO and wrap with prosciutto.

  3. Heat an ovenproof skillet with a drizzle of EVOO. Add the chicken bundles and brown over medium-high heat, turning once, for 4-6 minutes. Transfer to the oven to cook through, 12-15 minutes.

  4. Remove the chicken from the pan and deglaze the pan with wine. Swirl in the butter. Spoon the sauce over the chicken to serve.
I prepped this dish ahead of time, so that all I had to do when I got home was cook then bake. This meal was so simple, fresh, and full of wonderful flavors! Enjoy :)