Monday, June 25, 2012

Artichoke Crusted Chicken

One of our favorite appetizers is artichoke dip. This chicken is pretty much chicken covered with it so needless to say we love it! The best thing about this recipe is that it can be made without making a special trip to the store since it is compiled of mainly pantry items. Another bonus is that it can be made for just 2 people (but can easily be made for more)  If it were up to my husband we would probably eat this at least once a week. 

2 chicken breasts, pounded thin (or 4-5 tenders) 
2 Tbs. olive oil
1/4 c. mayonnaise
1/4 c. artichoke hearts, drained and chopped
1/3 c. grated cheddar cheese (white cheddar may look prettier for entertaining but I use whichever I have on hand) 
Salt (or Garlic salt) 

sprinkle the chicken liberally with salt & pepper  then sauté in olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork.  Set aside.
Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. I will sometimes add a couple dashes of garlic salt too because I love garlic but it's up to you. Spread the mixture over the sauteed chicken breasts, and then broil at 450 degrees for about 3-5 minutes.  Do not take your eyes off them — broiling can lead to burning faster than you can imagine.  When the cheese is melted and bubbling and the tops are golden, remove and serve.

Skinny Beef Enchiladas

With swimsuit season in full swing I know many of us are trying to eat a little lighter. These enchiladas are great because they taste amazing yet aren't too damaging to your waist line. Recipe from Recipe Diaries. 
*Sorry about the awful phone pic. I will try to take a better pic next time I make them 
1 1/2 pounds of lean ground beef
1/2 a small onion
1 small zucchini
1 cup of tomato sauce
2 cloves of garlic
2 cans of enchilada sauce
10 6 in flour tortillas
8 oz of low fat Mexican cheese blend (ok I maybe used a little more, don't tell)
Cooking spray
Preheat oven to 375.
Brown ground beef in a pan until it’s no longer pink. Drain any extra fat. Add in
zucchini, onion, garlic and cook for 5 minutes. Add in 1 cup of tomato sauce and 1 cup of
enchilada sauce.
Place about 1/2 cup of beef mix onto a flour tortilla and roll up like a burrito and lay seem
side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray.
and top with enchilada sauce and cheese . Cook enchiladas for 20 minutes.
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