Chicken Stuffed with Zucchini and Mozzarella

Ingredients:

• 1 teaspoon olive oil
• 4 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded
• 1/4 cup + 2 tbsp parmesan
• 3 oz part skim shredded mozzarella
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each (I just sliced chicken breasts thinly)
• 1/2 cup seasoned breadcrumbs
• 1 lemon, juice of
• 1 tablespoon olive oil
• salt and fresh pepper
• olive oil non-stick spray 

Directions:

1. Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
2. In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup parmesan cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
3. Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
4. Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
5. Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.
6. Bake 25 - 30 minutes. Serve immediately.  I served with whole wheat pasta in vodka sauce.

Low Fat Peanut Butter Brownies

I think it's clear that I have a strong (and healthy!) relationship with chocolate and peanut butter... But this is my favorite thing to do: turn something I LOVE and ADORE until a non-guilty treat!  Now that doesn't mean we should eat the whole pan but feel free to indulge in one or two tonight :)

Ingredients:

• 4 tablespoons smart balance light butter 
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1/2 cup cold water
• 1 teaspoon vanilla
• 1 cup organic all purpose flour
• 1 teaspoon baking powder
• 4 tablespoons cocoa powder
• 1/2 cup natural creamy peanut butter  (or for lower fat I like to use "Better 'n Peanut Butter")
• 4-5 ounces semi-sweet chocolate chips
• nonstick cooking spray
• 1 tsp powdered sugar (optional)

Directions:

1. Melt butter in microwave and then mix in sugar in a medium bowl.  
2. Stir in vanilla, peanut butter and water.
3. Stir in flour, cocoa powder, and baking powder. Mix well (batter will be thick!) and stir in chocolate chips.
4. Spray the bottom of an 8x8 pan with nonstick spray coating. Pour batter into pan.
5. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly. Remove from pan. Cut into bars and sprinkle with powdered sugar (optional).

Ginger Pork Chops

I suggested to Jon that we try to do Meatless Mondays and his response to "What do you want for dinner on Monday?" was "We haven't had pork chops in a while!"  Oh well, I tried.  I serve this with my Asian Qunioa.

 Ingredients

• 1/2 cup orange juice (I used Simple Orange with a hint of Mango)
• 2 tablespoons light soy sauce
• 2 tablespoons minced fresh ginger root
• 2 tablespoons grated orange zest
• 1 tablespoon minced garlic
• 1/2 teaspoon kosher salt
• 6 pork loin chops, 1/2 inch thick

Directions

1. In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
2. Preheat oven to broil (high), and lightly spray broiler pan.
3. Broil pork chops for 8 minutes per side and let sit for 5 minutes.  See my Broiling Pork Chops post for detailed notes on how to broil. 

Broiling Pork Chops

1. Trim fat.  If your pork chops are dry, add your spices and what-not, and then rub some oil on the meat to keep it from sticking and to help it to brown and get crispy. Turn the broiler on high and move a rack to the second from top position.
2. Let the broiler heat up for at least 10 minutes. Once the broiler is up to heat, put the pork chops in and close the door. Let the pork chops broil for about 8 minutes before checking them. There will be some smoke coming from the oven. If you have a vent fan, turn it on. Open a window if you don't.
3. After 8 minutes have passed, take a peek at your pork chops and see if they are brown enough to flip. If they are give, them a flip and repeat. There isn't much point in checking the temperature yet, as you still have another half a pork chop to cook.
4. After cooking the other side, take them out and check the internal temperature with a digital thermometer. To be safe to eat, the minimum temperature when cooking pork is 150 degrees F. So that is the temp that you are looking for with your pork chops. Once that internal temp has been reached 150, let them rest for five minutes before eating them.  To be safe, I let them sit in the oven after I've turned the broiler off.

Asian Quinoa

Quinoa (KEEN-wah) is high in fiber and high-quality protein. It contains more protein than any other grain while also packing in iron and potassium.  Plus, it's considered a "complete" protein, which means that, like meat, eggs, and dairy, it packs all of the essential amino acids your body needs to build muscle.

Ingredients:

• 1 cup Quinoa
• 2 cups chicken broth
• 1 tablespoon sesame oil (or olive oil)
• 1 cup mushrooms, sliced
• 1 stalk broccoli, cut into small crowns
• 1/2 onion, chopped
• 1/2 tablespoon minced garlic
• 1/2 green pepper, chopped
• 1 teaspoon fresh ginger root, minced
• 1tablepoon light soy sauce
• 1 teaspoon red pepper flakes (optional)

Directions:

1. Cook the quinoa with the chicken broth in a rice cooker. Bring it to a boil over high heat, then cover and reduce heat. Let it simmer for 15 – 20 minutes until all the water is absorbed.
2. Heat oil in a medium skillet to medium-high and add the garlic, onion, ginger, mushrooms, and broccoli. Then, add in soy sauce cover. Lower the heat and let it simmer for about 10 minutes.
3. When the quinoa is done, mix in the mushrooms and broccoli.

Zucchini & Carrot Muffins

I know, it seems like all I ever make is carbs!  I promise I cook other things, I just don't find them interesting enough to post.  I've mentioned this before, I like to make Jon muffins to have as an easy grab-n-go snack in the morning (and it's a great excuse for me to get to bake).  But, I am a little tired of the traditional fruity muffins so I went for a veggie oriented one this week!

Makes 12 muffins
Ingredients:

• 1 cup whole wheat flour
• 1/4 cup soy flour
• 1/2 cup rolled oats
• 3 tablespoons ground flax seed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 heeping teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup brown sugar
• 2 tablespoons honey
• ½ cup greek yogurt
• ¾ cup egg whites
• 1 1/2 cups grated carrot
• 1/2 cup grated zucchini
• 1/2 cup unsweetened dried coconut
• ½ cup chopped walnuts 

Directions:

1. Preheat the oven to 350 degrees.  Grease muffin pan. Whisk together flours, rolled oats, flax seed, baking powder, baking soda, cinnamon and salt in a medium sized mixing bowl. 
2. In a smaller separate bowl whisk egg whites and combine with the brown sugar, honey and yogurt, mix to incorporate. 
3. Add egg mixture to flour mixture and mix until just combined. 
4. Stir in carrot, zucchini, coconut and walnuts. 
5. Divide batter into muffin tins and bake for 20 minutes or until a wooden toothpick inserted in the muffin comes out clean.  Let cool slightly, remove from muffin tins and enjoy.

Whole Wheat Beer Bread

So it's mid-September and whereas I do not imagine it will get cold in southern Georgia anytime soon, the mornings are a bit cooler which inspired me to make some comfort food!  Plus, I look for any excuse to bake.  We had this (surprisingly) tasty bread with chili and I say surprisingly because I hate beer.  A very nice stranger in the grocery store suggested I use Guinness but feel free to try other beers!

Ingredients:

• 2 cups whole wheat flour
• 1 cup organic all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 14 ounces Guinness (or 12 ounces beer & 2 ounces water)
• Optional glaze: 1 egg & 2 teaspoons water, beaten

Directions:

1. Heat the oven to 375 degrees. In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Slowly stir in beer and mix just until combined. The batter will be thick.
2. Spread in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
3. Cool in the pan on a rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.

Peanut Butter Hot Cocoa

So once again, I am combining the great chocolate with the magnificent peanut butter.  Jon has been studying since he got home from work so I thought he deserved a little treat tonight.  From the look on his face... I think it's a winner and I love it because it's so simple!

Ingredients:

• 1 tablespoon natural peanut butter (chunky or smooth)
• 1 tablespoon cocoa powder
• 1/2 tablespoon sugar
• 1 teaspoon vanilla extract

Directions:

1. Whisk together milk, cocoa powder, vanilla and sugar in a small pot on the stove. Bring to a simmer and then add the peanut butter, stirring well to get rid of any clumps.
2. Pour into your favorite mug and serve with whipped cream and salted peanuts! (Believe it or not, I made this hot cocoa mess free!)

Powerful Protein Muffins

I am constantly trying to make healthier muffins because I love carbs.  These are great because of all the protein and fiber in them and it makes for a super easy snack, breakfast, or carb craving!  Jon also loves these because they're super easy to grab and go in the morning before Physical Training.

Ingredients:

• 8 egg whites (I buy the liquid egg whites and use those)
• 1/2 cup fat free cottage cheese
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 cup brown sugar (optional)
• 2 scoops protein powder
• 1/3 cup crushed pineapple
• 1/2 cup quinoa or soy flour
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup oat bran
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 ripe bananas quartered
• 2 cups frozen blueberries (or other fruit if desired)

Directions:

1. Preheat oven to 375 degrees and spray muffin pan. (I like to use "PAM Baking with Flour")
2. In a medium bowl combine flours, oats, oat bran, baking powder, and salt. Set aside.
3. Beat bananas in large mixing bowl with electric mixer until mashed, then add crushed pineapple.
4. Combine egg whites, cottage cheese, protein powder, vanilla, sugar, and cinnamon in a blender and then add to the banana bowl.  Gently mix.
5. Stir in combined dry ingredients with wooden spoon until almost blended.
6. Stir in blueberries just until combined and spoon batter into pan. 
7. Optional topping: I like to sprinkle walnuts and brown sugar on top of the batter instead of using the brown sugar in the batter mixture because it uses less sugar.
8. Bake in the middle of oven until toothpick comes out clean; approx. 25 minutes.

Salmon with Habanero-Lime Butter

Three of my all time favorites: LIME, SPICY, BUTTER (healthy, smart balance butter of course).  Also, side note - my older brother, Luis, recently told me if you zap limes in the microwave for 10 seconds you get more juice out of them!

Ingredients:

• 3 tablespoons of olive oil
• 1/2 cup orange juice (I used orange juice with a hint of mango by Simply Orange, but regular is fine)
• 3 tablespoons lime juice
• 1 tablespoon tequila (I used El Diamante Del Cielo Blanco Tequila)
• 1 tablespoon grated lime zest
• 1 tablespoon minced habanero pepper
• 1 clove garlic, minced
• 4 (5 ounce) salmon steaks
• 1/4 cup smart balance butter, softened
• 1/4 teaspoon garlic salt
• 1 tablespoon lime juice
• 2 teaspoons minced habanero pepper
• 2 teaspoons grated lime zest

Directions:

1. In a bowl, stir together olive oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
3. Preheat grill for medium heat (or preheat oven to 400 degrees if baking)
4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, (or bake for 12 minutes in the oven and let sit in foil 10 more minutes). Transfer to a serving dish, top with habanero butter, and serve.

Chocolate Pound Cake with Peanut Butter Glaze

Jon graduated from Airborne School last week!  He has been training for 3 very long weeks (3am - 9pm some days!) and we were both looking forward to putting this school behind us.  To celebrate him, I made this choco-cake with a pb "icing" since I know he loves both of those ingredients!  Bonus - NO SUGAR in the recipe :-)

For the Cake Ingredients:

• 1 cup all-purpose flour + 2 tbl soy flour (or all-purpose flour)
• 1/2 cup cocoa powder
• 1 tsp coarse salt
• 8 ounces (1 cups; 2 sticks) softened unsalted smart balance (or any "healthy") butter2 cups sugar
• 1 teaspoon pure vanilla extract
• 4 extra large, room-temperature eggs

For the Topping Ingredients:

• 1/4 cup creamy peanut butter (I used Natural PB)
• 5 to 6 tablespoons soy milk

Directions:

1. Preheat oven to 325 degrees and spray a 5-by-9-inch loaf pan. Combine flour, cocoa powder, and salt in a bowl.
2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Bake until a tester inserted into center of each cake comes out clean, about 25-30 minutes. Let cool in pan for 30 minutes. Remove from pan, and let cool completely on wire rack.
5. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Smooth over cooled cake.  Feel free to add shaved chocolate on top of the glaze to make it pretty.