Chicken and Blue Cheese Stuffed Baked Potatoes

2 07 2010

With the extra time on my hands I can go back to adding to my TTHA (Tara Tested Husband Approved) page. This time I picked a recipe out of the July/August issue of Clean Eating magazine. I love this magazine as I’m sure many people out there love it. I’ve decided to go ahead and get a home subscription instead of scouring the magazine rack at my local Borders waiting (sometimes not so patiently) for the next issue to come out.

I changed the recipe just slightly. I added red pepper for color (and because it’s what I had in the fridge after realizing I forgot to buy an onion while at the store). I skipped the salt that it asked for. I’m a big proponent of the “add your own salt” way of thinking. This way nothing comes out tasting like you just bit down on a salt lick. Finally I added more chicken than what the recipe called for since I have a husband that likes his meat and this whole switch to clean eating is about making things I’m pretty sure he’ll like but also giving it to him in portions where he feels like he’s actually eating something substantial. With that being said, the calorie count is a little higher (about 150 calories per potato higher) but in the end that little extra goodness made this is a TTHA recipe that was a hit.

The ingredients:

Yep that’s pretty much all there is to this recipe. I forgot get that red pepper in the picture only because I hadn’t realized yet that I needed that darn onion and the red pepper hadn’t popped into my head as a good substitute. The spinach of course you can buy pre-washed / pre-packaged but it’s cheaper if you buy it in the bunch form. Blue cheese and cream cheese can always be bought in the light form.

  • Chicken breast (I used 1/4 breast for each potato half).
  • 2 Russet Baking potatoes (If you have more mouths to feed = more potatoes).
  • Spinach (You can never have enough spinach so desired amount is up to you. I used the entire bunch).
  • Red pepper
  • 1/4 c blue cheese
  • 2 tbsp of cream cheese.
  • Lemon (1 tsp lemon juice)
  • Pepper to taste (we use a lot of pepper in this household)

The longest part of putting together this recipe was baking the potatoes. It took almost 90 minutes to cook these bad boys. Poke them with a fork, wrap them in foil and bake at 400 degrees until tender. You’ll need to let them cool down before doing anything else with them so take this opportunity to go break a sweat to a yoga video or get on that treadmill for a bit!

Once they are cooled you can move onto the rest of the process.

Prep your red pepper and spinach and blue cheese / cream cheese.

Remember if you use fresh spinach then you’ll need to thoroughly clean each leaf. It can be time consuming so if you want it to be more easy, just buy the bagged spinach. Cube your chicken and cook with 1 Tbsp of olive oil. If you want to skip the calories, then use a non-stick spray but hey who doesn’t love olive oil. Once the chicken is cooked, add the red pepper and spinach.

Cut your potatoes in half and scoop out the center so that you have about 1/4 inch shell. Mash the potatoes in separate bowl. Add the chicken / red pepper / spinach to mix then both the blue cheese and cream cheese and lemon juice and mix well. Spoon that delicious mixture evenly into the 4 potato shells and place into baking dish (you should spray the baking dish with non-stick if you have it).

Bake at 400 degrees for an additional 10 – 15 minutes (thoroughly heated). Right before serving add a few crumbles of blue cheese on top cause seriously, can you ever have enough blue cheese????

Enjoy!

Serving size: 2 filled halves

Calories: approx 396

Fat: 4 g

Sat Fat: 2 g

Carbs: 40 g

Sugar: 2 g

Protein: 40 g

Sodium: 219 mg

Cholesterol: 25 mg

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Spicy Thai Noodle Salad

27 02 2010

A friend over at CalorieKing posted this on forum last week. I just made/ate it and it was delish! I prepared it in it’s most simplest form so things can be added to it each time consumed. I also left out the sugar/salt/ sarachi. It yields a ton of food so good for making lunches for the week or quick dinners if out of time or ideas.

This is meant as a cold dish but I’m sure would be just as tasty hot.

The Goods

  • 1 pack whole wheat spaghetti

The Sauce:

  • 1/3 cup natural peanut butter
  • 1/4 cup water
  • 2 tbsp low sodium soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 tsp sarachi (thai hot sauce) or how much you can tolerate (this is optional as well if you don’t like spicy)
  • 1/4 tsp sugar (optional)
  • 1/4 tsp salt (optional)

Cook the noodles (The easy part of the recipe!)

Run noodles under cold water and then toss with sauce!

Nutritional Info (without sugar/salt)

Serving size – 5oz (you will get about 8 servings out of this recipe)

173 calories; 4g fat; .4g sat fat, 172mg sodium; 35g carbs; 5g fiber; .4g sugar; 7g protein

Want to add to the dish? Try shrimp, broccoli, carrots, bean sprouts, peppers, scallions…or whatever else you can think of!

Enjoy!





Moraccan Chickpea Chili…

22 02 2010

This came straight out of Clean Eating magazine. This recipe alone is enough to make me want to subscribe!

This is a quick and easy recipe. It’s a little expensive if you don’t have the spices. Luckily I live with an executive chef so no lacking in this department. I made a double batch on Saturday and it was gone by Monday.

Total prep time is about 30 minutes (longer if you make double batch!)

What you need:

The Meat

1 lb top-round buffalo steak or lean beef stew meat, cut into 1-inch cubes.

I didn’t take a picture of this to keep it “clean” for my veggie friends! Buffalo is hard to come by in my area. Only one store in my area (Fred Meyer) even carries buffalo and mostly it’s ground. They only get steaks 4 x a year and this was not one of the times so I went with a nice lean beef instead.

Vegetables

  • 2 1/2 cups yellow onion, chopped
  • 1 cup celery, chopped
  • 2 cups carrots, cut into match sticks
  • 1 cup frozen corn
  • 2 cups tomatoes, chopped

Spices

  • 2 tbsp garlic, minced
  • 1 tbsp cumin, ground
  • 2 tsp dried coriander
  • 1 tsp ground black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp saffron (*optional)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 bay leaf

The saffron is optional and if you’ve ever looked at the price of saffron you’ll probably be thankful that it is. I opted to leave this out. I’m sure you will too.

Other Stuff

  • 3 1/2 cups cooked chickpeas
  • 1 6oz jar tomato paste
  • 2 lemons (optional)

How to put it all together

In a large nonstick pot, cook steak for 2 minutes over med heat. Add garlic, onion, celery, carrots, and all spices. Cook for 5 minutes. Then add chickpeas, cooking for 2 more minutes. Turn up heat to high and pour in 4 cups water, corn, tomatoes, and bay leaf. Bring to a boil and then stir in tomato paste. Reduce heat to simmer and cook uncovered for 35-45 mins. Stir occasionally, until liquid reduces and chili thickens. Squeeze juice of lemons into chili, if desired, and stir. Remove bay leaf before serving.

The Result and Nutritional Info

2 cup serving is:

397 calories

9g fat

11g fiber

29g protein.

As a side note, this is a spicy chili. Not burn your spicy mouth but body warm spicy. One serving (2 cups) is plenty filling, though I did pair it with a nice mushroom/arugula salad with 2 tbsp of mango dressing for an extra 100 calories.

Enjoy!





I made this salad…

8 02 2010

On a whim I made the following salad to go with some root veggies and cod.

It served two people with some left over.

3 oz of grape tomatoes – 12 (25 cal)

1 avocado (289 cal)

1 pear  (96 cal)

1/4 c chopped cashews (197 cal)

mango dressing to taste (30 cal/2 tbsp)

Cut tomatoes, avocado and pear into small pieces. Add chopped cashews. Toss with small amount of dressing.

Total calorie for entire salad = 637 calories. I ate a little less than half so it came out to be about 300 calories. It was pretty delicious and filling.