Dorothy's Delicious Dinings

Copy Cat Trader Joe’s Chili Lime Chicken Burgers from Iowa Girl Eats

Look healthy, flavorful and delicious!  Might be a good Float Trip recipe?!

Nutritionals for one burger with cheese & guacamole, served on a Sandwich Thin:  518 cals, 26g fat, 27.9g carbs, 9.9g fiber, 46.4g protein (Remove the cheese and save 111 cals, 9g fat = 10 Weight Watchers Points +)

Chicken and Prosciutto Salad with Arugula and Asiago - Adapted from Cooking Light Magazine

This was such a simple recipe, perfect for at work lunches for the week!  I simply prepped all the ingredients and have been portioning it out each day for the entire week at my office.  It would be perfect for picnics or float trip as well!

Chicken and Prosciutto Salad

Makes 6 lunches

Ingredients:

• 2 oz. french bread loaf, cut into 1/2 inch cubes
• Olive Oil Cooking Spray
• 1/2 tsp. dried basil
• 1/8 tsp. garlic powder
• 3 Tbsp. olive oil, divided
• 2 oz. prosciutto, chopped
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1 container or bag of arugula salad mix, approx. 10 oz.
• 1 1/2 oz. Asiago or Parmesan cheese, shaved
• 6 oz. shredded, skinless boneless rotisserie chicken breast
• 1 pint grape tomatoes, halved

Directions - prep ahead:

1. Preheat oven to 425 degrees (or use toaster oven).
2. Place bread cubes onto baking sheet.  Spray with cooking spray, sprinkle with basil and garlic powder.  Toss well.  Bake in preheated oven (or toaster oven) approx. 6-8 minutes until golden brown.  Once cooled, place croutons in container or baggie for transport.
3. Heat a large non-stick skillet over medium heat.  Add 1 tsp. olive oil and swirl to coat.  Add prosciutto and cook until crisp, approx. 8 minutes, stirring occasionally.  Drain on paper towels.  Once cooled, place in container or baggie for transport.
4. Combine remaining 2 Tablespoons plus 2 teaspoons olive oil, lemon juice and salt in a jar with tight-fitting lid (I used a leftover jelly jar).  Shake to combine as needed.
5. Place cheese, chicken and halved tomatoes in separate containers or baggies for transport.  Keep all ingredients (except croutons) separated in refrigerator until ready to eat, up to 5 days.  (Don’t forget to pack a plate (or plates), fork(s) and napkins!)
6. To serve, layer 1/6th of each of the ingredients on a plate in the following order:  Arugula (or salad mix), tomatoes, chicken, prosciutto, cheese.  Shake dressing to mix well and pour 1/6th of mixture over top.  Add croutons.  Serve with a piece of fruit or berries.

Nutritionals per serving:  193 cals, 11.5 g fat, 8.9g carbs, 1.5g fiber, 14.4g protein.

Chicken Pot Pie from Scratch - January 2012

I made a double batch of America’s Test Kitchen’s Chicken Pot Pie (similar to this recipe), some for us and some to share.  They were tasty and froze well to eat up later. 

This checked off the first of my 5 challenging recipes or recipe challenges for 2012.

Now I just need to get back to that list!

Honey-Mustard Chicken, Roasted Broccoli and Lentils w/ Yogurt.

For this recipe I used a local specialty from my hometown, Boetje’s Mustard.  You can find Boetje’s in every local grocery store and almost all restaurants will carry it and bring the bottle to the table when requested.  It’s a VERY grainy and spicy mustard.  It’s delicious on a sandwich or in a potato salad, but you have to be really careful when you use it, as a little goes a long way.

Honey-Mustard Chicken

Adapted From Eating Well Magazine

Serves 2

Ingredients

• 2 Tbsp. Honey
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Boetje’s Mustard
• 1/2 Tbsp. Olive Oil
• 2 tsp. curry powder
• 1/4 tsp. kosher salt
• Fresh ground pepper
• 2 bone-in chicken breasts, skin removed

Directions:

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, coat a rack with cooking spray and set it on top.
2. Combine honey, mustard, oil, curry powder, salt and pepper in a small bowl. Brush chicken pieces all over with the mustard glaze; set the pieces on the rack.
3. Bake, basting occasionally, until the chicken is golden on the outside and no longer pink in the center, about 40 to 50 minutes.

Nutritionals per serving:  388 cals, 15 g fat, 19g carbs, 1g fiber, 43g protein

I liked the chicken, Ben Loved the chicken, and I couldn’t get enough of the broccoli!  I think I might try added a bit of plain yogurt to the Honey-Mustard basting sauce to make it ‘tandoori-inspired’ and potentially more flavorful.  Maybe this could also be improved by marinating the chicken for 30 mins to a few hours before cooking.

Homemade Chicken Broth & Mushroom Soup Recipe

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Spinach Stuffed Chicken Breasts with several of my favorite cooking tips!

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BBQ Chicken Pizza with Cauliflower Crust from Iowa Girl Eats.

I’ve seen quite a few blog posts using cauliflower for pizza crust.  I haven’t ever held a particular fondness for cauliflower, but I’m going to have to give it a try again.  I’m thinking Cauliflower Pizza Crust and Mashed Cauliflower to start!

Chicken Enchilada Soup found via Iowa Girl Eats

Chicken Bacon Wild Rice Soup

I am positive this would be Husband-approved!

Author: Pinch of Yum, from Cambridge Medical Center cookbook

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 6

Ingredients

• 3 (10 3/4 oz) cans chicken broth
• 2 cups water
• 1/2 cup uncooked wild rice, rinsed
• 1/2 cup finely chopped green onions
• 1/2 cup margarine or butter
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon pepper
• 2 cups half and half
• 1 1/2 cup cubed cooked chicken or turkey
• 8 slices bacon, crisply cooked and crumbled
• 1 tablespoon chopped pimiento
• 2-3 tablespoons dry sherry, if desired

Instructions

The husband claims he doesn’t like slow cooker chicken…. think I could get away with this?

The Girl Who Ate Everything’s Slow Cooker Chicken Caesar Sandwiches found through Iowa Girl Eat’s Friday Favorites. 

Slow Cooker Chicken Caesar Sandwiches
Source: Sweet Treats and More

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini’s and Brianna’s Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don’t have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.