Low Carb Chicken Cordon Bleu

I’ve been participating in weight loss challenges for the last couple of months and haven’t been very successful, so I’m looking to switch things up and make some changes to the food we’re eating. I had some success with going low-carb/keto last year and I thought I would give it a try. I’m trying to find a balance with recipes that are not filled with dairy products as I struggle with dairy at times. This chicken recipe was delicious and we all enjoyed it…though I’ll use a different cheese for my son’s next time. He’s not a fan of swiss cheese.

They were really delicious and I didn’t miss the breading at all. They’re coated in parmesan cheese and then baked – so you still get a crispy crust. I’ll definitely be making these again!

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Grilled Cilantro Lime Chicken

Today’s #CookOutWeek recipe is our main course – Grilled Cilantro Lime Chicken. I rarely marinade chicken breasts but will be doing it more with this recipe. I loved the hint of lime, a touch of sweetness from honey and the punch from cilantro. I used to not be a fan of cilantro, but I’ve grown to love it. I also grow it in my garden, so we always have a bunch ready to use.

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Honey Bourbon Chicken

I’m working on using my Instant Pot more often and I’ve already made several recipes in the last couple days. This recipe for Honey Bourbon Chicken was one of them and it was delicious! Throw all the ingredients into the IP, turn it on and let it do its thing. I served it with a side of brown rice and green beans. My kids were iffy on it but my husband and I love it – and it made more than enough for a couple lunches throughout the week.

What have you made in your IP that you love? My next recipe is to try a cheesecake! I’m part of a big group on Facebook and I love seeing all the cheesecakes being made and it’s definitely inspired me to give it a try.

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Broccoli, Cheddar and Chicken Calzones

When I was in college, I pretty much survived on freezer meals and eating at the dining hall between classes and working. I know..not the best for me, but since then I’ve learned to appreciate more what I’m putting into my body. These calzones remind me so much of the Lean Pockets I used to eat as a quick lunch….but these much more tasty and filling.

I cheated and used premade whole wheat pizza dough to make these during the week, but next time I’ll definitely make my own dough. I also roasted a chicken over the weekend to have for dinner one night and the leftovers were used to make this recipe. Plus, they’re so versatile – you could make them with pasta sauce instead of the buttermilk ranch and even change out the chicken to shredded pork or beef.

Broccoli, Cheddar & Chicken Calzones | Join Us, Pull up a Chair

1 portion of whole wheat pizza dough
1/3 cup buttermilk
2 Tbsp minced fresh chives
2 Tbsp mayonnaise
1 tsp chopped fresh dill
1 Tbsp cider vinegar
1/2 tsp black pepper
1/4 tsp crushed red pepper
dash of salt
2 garlic cloves, grated
2 cups small broccoli florets
1 1/2 cups shredded chicken
1 cup colby-jack cheese

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside. Divide the dough into four equal portions and let rest at room temperature for 10 minutes. In a small bowl, combine the buttermilk, mayonnaise, herbs and garlic. Steam the broccoli for 1 minute and then rinse under cold water, drain. In a large bowl, mix together the broccoli, chicken, cheese and buttermilk mixture.

Roll the dough balls into a 6 1/2 inch circle and then place about 1 cup of filling. Fold over one side of the circle and press the seams to seal completely. Bake for 10 minutes and then brush each top with a little beaten egg and bake for an additional 5-10 minutes. Allow to cool slightly before cutting them in half.

Source: Cooking Light, June 2016

Slow Cooker Barbecue Chicken Pasta

Evenings have been a little crazy around our house the past couple of weeks, so I’m always looking for ways to get dinner on the table quickly. This recipe definitely did that…except I was the only one who enjoyed it. Everyone else in my family was just blah on it. Oh well, you can’t always please everyone 🙂 I still wanted to share it with you all! I liked the hint of barbecue sauce with the shredded chicken. I served it with a green salad and dinner was ready in no time at all.

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Grilled Chicken Fajita Mushrooms

Well cheer season is in season and my nights are definitely short on time to make dinner. I whipped this recipe up and it was so good!! I love chicken fajitas, but rarely make them since I’m trying to do low-carb. The mushroom cap adds great flavor and grilling it all makes for quick prep and clean-up. You could easily switch out the onions and peppers for other veggies and completely change the flavor. The next combo I want to try is grilled zucchini and chicken with pesto and mozzarella cheese. YUM!

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BBQ Chicken and Corn Tostados

I’m always looking for quick and easy recipes, especially now that fall sports season is starting! I can’t believe cheerleading season is here and even more exciting this year, I’m coaching my daughter’s squad. I cheered through high school and loved it. I have coached in the past, but since having kids it’s been on the back burner. This is Madeline’s third year of cheering and it was finally time to throw my hat in and coach. I know things are going to get crazy, but for some reason, it seems my family works better when we’re busy and we get more stuff done.

Anyways, this was a quick and easy recipe and you could always use leftover rotisserie chicken in place of raw chicken to make it even quicker! I love the dressing, it was the perfect compliment to the spicy barbecue sauce and sweetness of the corn. Plus who doesn’t love crunchy tortillas!? I ended up breaking up the tortillas for my son and he ate it like nachos. Whatever works these days!

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Jalapeno Ranch Dressing
1/4 cup buttermilk
1/4 cup mayonnaise
1 jalapeno, seeds and ribs removed
1 garlic clove, minced
1 green onion, chopped
1 Tbsp lime juice
1 Tbsp
1/4 tsp salt

4 corn tortillas
1 Tbsp olive oil plus more for brushing
1 cup red onion, sliced
1 large boneless skinless chicken breast, patted dry and cut into 1/2 inch pieces
1/4 cup barbecue sauce
1/2 cup corn kernels
1 Tbsp chopped cilantro
Chopped green onion, for garnish

Using an immersion hand blender, combine the ingredients for the dressing until smooth. Transfer to a small bowl and refrigerate for at least 15 minutes.

Preheat oven to 400 degrees. Brush both sides of the tortilla with olive oil and place on a baking sheet. Bake for 4 minutes on one side and then flip over the tortilla and bake for an additional 4 minutes or until crispy.

In a large skillet over medium heat, warm the tablespoon of olive oil. Saute the onion slices for 3 minutes until they start to softened and then add in the cubed chicken. Cook until the chicken is fully cooked. Stir in the barbecue sauce, corn, and cilantro and cook for another 1 to 2 minutes or until everything is heated through.

Top each tortilla with some of the chicken mixture. Add a drizzle of dressing and top with green onions. Enjoy!

Source: Chocolate Moosey 

Crispy Baked Chicken Nuggets

As I continue to try to eliminate processed food from our diets, I’ve been on a mission to replace the bag of chicken nuggets in our freezer. Granted they’re a quick dinner for my kids when we’re short on time or my little guy is refusing any meal, but I finally found a replacement! These chicken nuggets are crispy and healthy since they’re baked and not fried!

I did a little experimenting with this recipe and finally got it right the second time! The first time they just weren’t crispy enough and then I got the idea to toast panko breadcrumbs first. I know…genius idea, right?! Madeline had a huge plate of them and asked for seconds!

Crispy Baked Chicken Nuggets | Join Us, Pull up a Chair

1 cup panko bread crumbs
1 Tbsp olive oil
1 Tbsp Healthy Solutions Pork and Poultry Rub
1 chicken breast, cut into bite sized pieces
1 egg, beaten
1/2 – 1/3 cup whole wheat white flour
salt and pepper

In a medium saute pan, heat the olive oil on medium heat. Add in the panko bread crumbs, stir to combine with the olive oil and toast for 5-8 minutes until the panko is golden brown. Transfer to a bowl and allow to cool. Mix in the tablespoon of Healthy Solutions Pork and Poultry Rub.

Preheat oven to 400 degrees and line a baking sheet parchment paper and set aside. Place the flour, panko and egg in separate dishes to prepare for breading. Season the chicken breast with salt and pepper and coat with flour. Dip into the egg and then into the bread crumbs taking note to cover each side. Place on the prepared baking sheet. Continue until all pieces of chicken are breaded.

Bake for 20 minutes or until the chicken is cooked through. Serve with your favorite dipping sauce.