Friday, July 30, 2010

Chicken & Goat Cheese Stuffed Potatoes

I have been such a slacker with blogging lately. I am working on being "unplugged" for most of the day and my blogging time has been much limited. I posted a picture of Chicken and Goat Cheese Stuffed Potatoes on my FB page and some people wanted the recipe. So, I thought what better way to get back to my blog than post a fairly inexpensive and clean dinner recipe! Here is the original recipe(from Clean Eating magazine):

Chicken Blue-Cheese Stuffed Potatoes

- 6 russet potatoes (about 1 1/2 lbs), peel left on and scrubbed well
- Olive oil cooking spray
- 1/2 lb boneless, skinless chicken breasts, chopped into 1/4 inch pieces
- 1/2 tsp sea salt, divided
- 1/4 tsp fresh ground black pepper
- 2 tsp olive oil
- 3 oz baby spinach (about 1 3/4 cups)
- 1/2 small yellow or red onion, chopped (about 1/4 cup)
- 1/4 cup reduced fat blue cheese, crumbled
- 2 tbsp low fat plan cream cheese
- 1 tsp fresh lemon juice

1. Preheat oven to 400 degrees. With a fork, poke holes in potatoes. Wrap potatoes separately in foil and bake in a large baking dish misted with cooking spray for 45 minutes to 1 hour, or until tender. Let cook at least 15 minutes.

2. Season chicken with 1/4 tsp salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes or until cooked through. Remove from skillet and set aside. Add spinach and onion to the same skillet and saute over medium heat until spinach is wilted. Remove from heat, set aside.

3. Cut potatoes in half lengthwise. Carefully scoop out centers, leaving 1/4 inch thick shells. In a large mixing bowl, mash potato meat, set aside.

4. Stir chicken and spinach mixture into potato meat. Add blue cheese, cream cheese, lemon juice and remaining 1/4 tsp salt, stirring well. Spoon mixture into potato shells, dividing evenly and place potatoes, cut-side-up, on a baking sheet misted with cooking spray.

5. Bake at 400 degrees for 10-15 minutes or until lightly browned and thoroughly heated.

As we all know, I cannot follow a recipe to save my life. I subbed goat cheese for the blue cheese and plain Greek yogurt for the cream cheese. I omitted the lemon juice and cooked the chicken breasts the night before. I had pounded the chicken to about 1/4 inch thickness and cooked them in a large skillet. I cut them into pieces the next day to put into the potatoes. I also added some Italian seasoning and paprika. I thought they needed a little bit more flavor (besides salt...I think everything needs salt). But, if you played with the flavors a bit, this would be a delicious dish!!!!

Cost per serving (estimate): $1.50

This dish is very economical as it uses only a half pound of chicken and not a lot of expensive ingredients. I thought it was filling and a good base recipe. Next time I will add some more seasonings...I just threw some extra things in there but didn't have a lot of time to get it just right. Hope you enjoy!

Monday, July 19, 2010

Menu plan Monday

Well, once again a week has gone by way too fast. I honestly don't know what we ate last week because a few of our dinners are carryovers. But, we only ate out once...hmmm. Here's our menu plan:

Monday - Either summer squash with tomatoes over pasta or chicken with goat cheese and baked potatoes...haven't decided which.
Tuesday - Leftovers from today, whatever it is
Wednesday - Chicken and squash casserole
Thursday - Leftovers
Friday - Homemade pizza
Saturday - Cajun lentils and rice
Sunday - Out

Breakfasts will be homemade zucchini bread (do we see a trend here with the squash?? ;)), waffles, smoothies, cereal, and coconut cakes.
Lunches will be leftovers, PB&J, tuna with hummus (it's good, I promise), or more smoothies.

For more ideas, go to Orgjunkie or Mindful Menus.

Monday, July 12, 2010

Menu Plan Monday

So, we're back from a week of vacation and I am feeling rejuvenated! However, after a week of eating what someone else has prepared (the place we stayed had meals included), I am ready to get back to cooking. I sat down yesterday and put together my menu plan for the month. I am hoping to get some things made in big batches to put in the freezer since the weather is getting SO hot!!!! This weather is not conducive to turning on the oven. ;) This is what this week looks like:

Monday - Squash and chicken casserole (new recipe which will use much of the three enormous yellow squash from our CSA this week)
Tuesday - Leftovers
Wednesday - Black bean and chard burritos (again, an adaptation from this recipe)
Thursday - Cajun lentils and rice
Friday - Homemade calzones (I will make a double batch for freezing)
Saturday - Bison briyani (another new recipe...leftovers get thrown in the freezer)
Sunday - Chicken stir fry

Breakfasts will be waffles, dehydrated buckwheat groats, smoothies, and cereal.
Lunches will be leftovers, PB & J, yogurt and granola.

To get more ideas for meals, visit Orgjunkie and Mindful Menus.