Balsamic Mustard Chicken and Roasted Veggies

I am doing the Whole Life Challenge once again and enjoying the Paleo recipes that I find. I tried this one and it was very yummy.



Balsamic Mustard Chicken

2 boneless skinless chicken breast (each cut in half long way)
1/4 cup Balsamic
1/4 cup extra virgin olive oil
3 cloves of minced (or chopped) garlic
2 1/2 tablespoons spicy brown mustard
Salt and pepper to taste

1. Season both sides of chicken with salt and pepper. Place them in a ziplock bag add the balsamic, extra virgin olive oil, spicy brown mustard and garlic. Zip up the bag and massage the chicken in the bag to ensure it all gets coated nicely! place in the refrigerator and let marinade for as long as you want (mine marinated for about 3 hours, the longer the better).

2. Heat a medium size sauce pan on medium high heat and let the pan get nice and hot! Place chicken breast in the pan and brown on both sides. Once you have browned both sides you can turn your heat down just a little to about medium and add in some of the marinade juices cover with a lid and let the juices reduce down in the pan with the chicken. Occasionally checking on the chicken and stirring around the sauce to make sure to pick up all the yummy chicken bits on the bottom of the pan until the chicken is fully cooked and no longer pink on the inside (you can flip the chicken one more time if you would like).




Oven Roasted Bacon Veggies

11 strips of your favorite bacon (one package)
3 zucchini’s (4 if they are smaller)
1/2 lb of Brussels sprouts
extra virgin olive oil
Salt and pepper to taste

Directions:

1. Cut your bacon into bit size pieces and fry them up till they are nice and crispy.  Set them aside.

2. Cut the Brussels sprouts in half place on a cookie sheet  that is already covered in foil (easy clean up!!).  Next cut the end of of your zucchini’s cut them in half length wise then cut them into half circle shapes and place them on your cookie sheet with your Brussels sprouts.

3. Drizzle with olive oil and roast in the oven at 350 for about 20-30 minutes or until they are starting to get a little golden brown color to them and the Brussels sprouts are tender.

4. For the last 5 minutes you can add your bacon on top of your veggies just to rewarm your bacon. When the veggies are done take them out and sprinkle them with salt and pepper to taste.

Source: Everyday Paleo

Cayenne-Rubbed Chicken with Avocado Salsa

I was in search of something to do with the really ripe avocado I had and this was a really tasty recipe from Martha Stewart. I wish I had taken a picture, but it was just so good I forgot.

Cayenne-Rubbed Chicken with Avocado Salsa

Ingredients

Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

Directions

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Recipe Source: Martha Stewart

Low-Fat Baked Chicken

This is one of my favorite chicken recipes. It is easy and healthy for you.



Best Ever Low-Fat Baked Chicken
From: http://www.recipeland.com/recipe/32827/

4 each chicken breasts skinless, boneless
1/2 cup bread crumbs
1/4 cup parmesan, parmigiano-reggiano cheese, grated fat free
1 teaspoon rosemary leaves
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon black pepper
1 teaspoon parsley leaves flakes
1/2 cup liquid margarine fat free (squeeze bottle) - I used olive oil instead

Mix bread crumbs, cheese and seasoning in shallow bowl.
Dip each chicken breast in liquid spread, then in bread crumb mixture.
Place each breast on baking sheet sprayed with nonstick cooking spray.
Bake for approximately 30-45 minutes on 375 degress or until golden brown.

Yields 4 servings

Crock Pot Yummy!

This was a blog entry from Feb. 15, 2008:

The crock pot is such a great kitchen item for busy families. It is so wonderful to come home from a long work day and have dinner ready and waiting for you. I have a programmable crock pot by Rival that I received as a wedding gift and I have used it several times. My friend shared one of her favorite crock pot recipes with me and I finally tried it. Mr. Bear loved it and ate it all up. Definitely an easy yummy dish! Thanks Bryn!



Crock pot salsa chicken

Ingredients:
4 Frozen Chicken Breasts
1/2 a packet of Taco Seasoning (or you can make your own Taco Seasoning)
1 can of Cream of Chicken soup (I used 99% fat free)
1/2 a jar of salsa

Spray crock pot with some non-stick spray and then put all ingredients in the crock pot. Cook on low for 7-8 hours.

Top with sour cream (we used low-fat) and cheddar cheese (we used 2% cheese). Eat with flour tortilla or tortilla chips.

It is a very yummy meal. Nice and easy for the working woman!

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