Delicious chicken breasts that taste creamy and rich, but are healthy and protein-packed thanks to Greek yogurt! The Greek yogurt also keeps these chicken breasts nice and juicy. Continue reading
These stuffed peppers are colorful, fun to make, low-carb, and packed full of protein from the extra-lean ground chicken breast! You can also use lean ground turkey, Continue reading
Mmmm, chicken cordon bleu! The French term “Cordon Bleu” translates to “Blue RIbbon”. There are many variations of the dish, but all involve a cutlet (usually chicken or veal) that is wrapped around cheese (usually Swiss) and cured pork (such as ham or prosciutto), then breaded and pan-fried or baked (we’ll be doing the latter!)
This recipe makes 4 servings which translates into 1 piece of cordon bleu chicken per serving, but at just 175 calories each, I’ll usually have two for dinner – a delicious way to meet my daily protein requirements!
For those of you that prefer/don’t mind pounding your own chicken breasts into flat cutlets, feel free – however, I built this recipe using pre-cut thin chicken breast cutlets (brand: Maple Leaf Prime), as they’re always readily available at my grocery store. Easey peasey! Continue reading
I have a newly-found love relationship with extra-lean ground chicken and turkey meat. (Perhaps, I might love the chicken just a little bit more, as I find the turkey can dry out more easily).
They’re packed full of protein, low calorie, and incredibly versatile. Anything you can make with ground beef or ground pork, you can make with ground chicken or turkey. I love it in meatballs (see this recipe), in place of ground beef in salads or chili, and now, in these delicious chicken patties. Continue reading
Who doesn’t love slow cookers? You toss in your ingredients in the morning, head to work, and 8 or 9 hours later you return home to a delicious-smelling house and dinner warm and waiting to be served. Continue reading
I’ve been making a ton of meals lately that use extra lean ground chicken or turkey in place of ground beef, and not only do I not miss the red meat whatsoever, I actually have begun to prefer the taste of the chicken and turkey!
This recipe uses baby spinach, sundried tomatoes and a bit of feta cheese (a forever classic combination – yum!) to create healthy, flavorful meatballs that can be devoured on their own, used in a spaghetti-squash pasta, or simply topped with marinara sauce and a bit of Parmesan (how I served them, pictured). Continue reading