Chicken & Sun-Dried Tomato Orzo

If you’re looking for something healthy AND tasty, look no further than this chicken and sun-dried tomato orzo dish. Matt and I both loved it and the dish is actually pretty simply to make!

The sun-dried tomatoes combined with Parmesan cheese pack a flavorful punch along with the Italian aroma of the fresh marjoram and mushrooms. Serve with a side a green vegetables or salad and you’ve got a complete meal. Enjoy!

Serves: 4

Adapted fro Eating Well

Ingredients

8 oz orzo, preferably whole wheat
1 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 tsp. chopped fresh marjoram, divided
1 Tbs. red-wine vinegar
2 tsp. plus 1 Tbsp. extra virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1 – 1 1/4 pounds)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 oz. mushrooms
1/2 cup finely shredded Parmesan cheese, divided

Instructions

Cook orzo in a large saucepan of boiling water until just tender, 8-10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3-5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, mushrooms and 6 tablespoons of cheese. Cook, stirring, until heated through, 1-2 minutes. Divide among 4 plates.
Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Overnight Chocolatey Oats

I know oats aren’t the most appetizing dish, but in my opinion, they are the most tasty breakfast item. Ever since I discovered Corner Bakery‘s Swiss Oatmeal (about 5 years ago), I’ve been making my version for breakfast at least 5 times a week. I love the smooth, sweet, chilled texture of swiss oatmeal with my favorite fruits….blueberries, apples, bananas, dried blueberries, craisins, pecans, Colorado honey, skim milk, and vanilla yogurt. Swiss oatmeal is usually my Sunday dinner as well.

For those that live in Texas, you know it can be hot, and we had the hottest and driest summer on record since 1980! Therefore, when I make breakfast, especially after a long run, I really enjoy a nice chilled bowl of swiss oatmeal. I am one of those people that cannot skip breakfast…I don’t think I have EVER missed it in my entire life! I really don’t understand how some people skip this most essential meal of the day! My question for those that skip breakfast is: You just went 9-12 hours without eating, how are you not starving?

This week, I discovered Peanut Butter Finger’s recipe for Overnight Chocolatey Oats. I love PB Finger’s blog because she is like me…loves running, smoothies, and oatmeal… and has oats for breakfast nearly every morning.

Her overnight chocolatey oats are super easy, healthy, and good. With only 5 ingredients, you can make it in minutes. If you are impatient like me, you can make the oats and eat them immediately rather than letting them sit overnight. The only difference is the texture…the oats thicken as they refrigerate. Instead of my Swiss Oatmeal, I made this chocolate version of chilled oats every morning for breakfast this week. It is perfect after a run, and extremely filling, especially if you use Greek yogurt as opposed to plain (it packs twice the amount of protein).

Enjoy!

Overnight Chocolatey Oats
Ingredients
1 cup Greek yogurt (I used non-fat vanilla)
1/2 cups old fashioned oats
1/4 cup almond milk (I used skim milk)
1 Tbsp cocoa powder
2 tsp brown sugar
bananas, optional

Directions
Combine all ingredients together and let sit overnight in the refrigerator. Enjoy the next morning, with sliced bananas (optional).

Yield: 1 serving
Peanut Butter Fingers

Baked Mozzarella Bites

Who in this world doesn’t like fried mozzarella sticks???? Actually, I can answer that question: my Dad. Dad doesn’t like any any cheese except for on pizza and in “cheese”cake. He’s so funny!

To my excitement, and hopefully yours, I discovered a healthy version to the infamously fatty, yet delicious fried mozzarella sticks… Baked Mozzarella Sticks from Cooking Light. With only 91 calories, 5g of fat, and 7g of protein, these are the most healthy and delicious cheese sticks I’ve ever heard of! As a kid, my mom would take my sister and me to Sonic where we would order two slushees and mozzarella sticks. As I got older and started eating healthier, I discovered the nutritional flaws with Sonic’s delicious cheese sticks.

As most of you may know, baking rather than frying foods, will instantly cut fat and calories. My cheese sticks saved 17g of fat and over 350 calories when compared to Sonic’s! In addition, my stomach doesn’t feel bad because these mozzarella bits are virtually grease-free! (As I’ve gotten older, I can’t handle fried foods anymore or else I’ll get sick.) In addition, the flavor is great, and the panko crumbs add a nice “crunch”. Marinara sauce is optional, but a great addition. Take a look at these nutritional stats comparing my mozzarella sticks versus Sonic’s:

Sonic’s Mozzarella Sticks:

440 Calories | 22g Fat | Saturated Fat 9g | Protein 19g | Sodium 1050mg

Baked Mozzarella Bites

91 Calories | 5.1g Fat | Saturated Fat 2.8g | Protein 7.2g | Sodium 162mg

If you’re not convinced to make these yet, I don’t know what will. They would also be a healthy and quick after-school snack for kids now that most schools start back tomorrow. The kids won’t have to wait long either…you can make these in less than 20 minutes. Let me know what you think and enjoy!

Heat Panko crumbs in a skillet over medium-high heat for 2 minutes, or until browned.

Dredge 1-inch mozzarella pieces in egg.

Roll cheese sticks in Panko crumbs.

Place on a cookie sheet, coated with non-stick cooking spray.

Bake for 3-4 minutes at 425 degrees F, or until cheese is softened.

Serve warm with marinara sauce.

Baked Mozzarella Bites
Ingredients
1/3 cup panko (Japanese breadcrumbs)
3 (1-ounce) sticks part-mozzarella string cheese
1 egg, beaten
Cooking Spray
1/4 cup marinara sauce (such as Newman’s Own Marinara)

Directions
1. Preheat oven to 425 degrees F.
2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish.
3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg; dredge in panko. Place cheese on a baking sheet coating with cooking spray. Bake at 425 degrees F for 3-4 minutes, or until cheese is softened and thoroughly heated.
4. Pour the marinara sauce into a microwave-safe bowl. Microwave on HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.

Yield: 4 servings (3 mozzarella bites and 1 tablespoon sauce)
Cooking Light

Calories: 91
Fat: 5.1g
Saturated Fat: 2.8g
Protein: 7.2g
Sodium: 162mg
Calcium: 162mg

Strawberry Layer Cake

Believe it or not, this cake is actually “healthy”. It comes from the Cooking Light: Cooking Through the Seasons cookbook. This is a nice and refreshing springtime cake with real strawberries, lowfat buttermilk, and egg whites in the batter, rather than a boring old cake mix. The icing has 1/3-less-fat cream cheese, orange juice, and powdered sugar, for an exceptionally sweet frosting.

My mom decided to make this cake last Sunday for our family because we were in the mood for something fruity, not chocolatey. If you have ever been to Celebrity Cafe’ & Bakery in Colleyville, Highland Park, or Frisco, you’ll think we catered this cake from them because of its sweetness, and the fact it is pink (the entire inside, walls and everything are painted pink at Celebrity Bakery, and you’d be hard pressed to see a man in there!)

Enjoy this wonderful Strawberry Layer Cake….which I almost forgot to mention, we made into a one-layer, 9 x 13-inch pan rather than a two layer round cake. It doesn’t matter if you choose the one or two layer presentation, it still tastes the same. Enjoy!

Strawberry Layer Cake
Ingredients
1 1/4 cups sliced strawberries
10 oz. all-purpose flour (about 2 1/4 cups)
2 1/4 tsp. baking powder
1/8 tsp. salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 tsp. red food coloring
Cooking Spray

Frosting:
1/3 cup (3 oz.) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 Tbsp. Grand Marnier (orange-flavored liquor or orange juice may be substituted)
3 cups powdered sugar
12 whole strawberries

Directions
1. Preheat oven to 350 degrees F.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternatively to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. (We just used one 9 x 13-inch pan). Bake at 350 degrees F. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat until just blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired. (If frosting a 9 x 13-inch cake, just layer frosting, evenly, on the top of the cake.)

Serves: 16
Cooking Light, May 2009

Nutritional Information
Calories: 348
Fat: 11.3 g
Protein: 4.3 g
Carbohydrate: 57.7g
Fiber: 0.7g
Cholesterol: 55mg
Iron: 1.1mg
Sodium: 212mg
Calcium: 74mg

Banana Oatmeal with Various Fruit Toppings

I usually eat Swiss Oatmeal or Kashi cereal for breakfast, so regular oatmeal was a nice change. It is super easy to make and I added a mashed banana to give it a bit of a kick. Topped with fresh blueberries, sliced bananas, and slivered almonds made this a complete and healthy breakfast. Enjoy!

Banana Oatmeal with Fresh Blueberries and Almonds
Ingredients
1/2 cup rolled oats
1/2 cup skim milk
1/2 cup water
1 banana, 1/2 mashed in the oatmeal and 1/2 sliced on top
Fresh Blueberries
Slivered Almonds

Directions
1. Cook the oats, milk, and water together on medium heat for about 4-5 minutes.
2. Add the mashed banana for the last minute and stir constantly.
3. Top with fresh blueberries, slivered almonds, and sliced bananas.

Banana Oatmeal with Cinnamon Apples, Raspberries, Strawberries, and Sliced Almonds
This time I made Banana Oatmeal and topped it with warm cinnamon apples, raspberries, strawberries, and sliced almonds.

Ingredients
1/2 cup rolled oats
1/2 cup skim milk
1/2 cup water
1/2 banana, mashed
Fresh Raspberries
Fresh Strawberries
1/4 Apple, sliced
1 tsp cinnamon
Slivered Almonds

Directions
1. Cook the oats, milk, and water together on medium heat for about 4-5 minutes.
2. Add the mashed banana for the last minute and stir constantly.
3. Slice apples and sprinkle with cinnamon. Microwave on high for 1 minute, then chop into bite-size pieces.
3. Top oatmeal with fresh raspberries, strawberries, chopped cinnamon apples, and sliced almonds.