Balsamic Chicken with Figs

Ingredients

4 boneless, skinless chicken breasts

1/8 of a large red onion, chopped

2 tbsp balsamic vinegar

1/2 cup red wine

1/2 cup low-sodium chicken broth

4 large, fresh figs (quartered)

1/4 teaspoon of Kosher salt and fresh ground black pepper

Process

1. Brown the chicken breast, about 6 minutes on each side over medium heat.

2. Remove the chicken from the pan and sautee the onion in the drippings until soft.

3. Add the balsamic vinegar, red wine, and return the chicken to the pan. Simmer until the liquid reduces by about half.

4. Add the chicken broth, figs, salt and pepper. Bring to a boil then reduce heat and simmer until the sauce has thickened.

Honey-Teriyaki Chicken

The teriyaki sauce in this recipe is amazing. I have made plenty of other Asian inspired dishes with this sauce. It is also really easy to make.

Ingredients

1/2 cup honey

2 tbsp rice vinegar

2 tbsp low-sodium soy sauce

2 garlic cloves, minced (or a few shakes of garlic powder)

a few shakes of ground ginger

boneless, skinless chicken breasts or tenders

Process

1. In a large bowl, mix the honey, vinegar, soy sauce, ginger, and garlic.

2. Coat the chicken in the mixture.

3. Bake at 475 degrees on a baking sheet for 25-30 minutes.

Eggplant Casserole

I was a little bit leery about this recipe when I first decided to try it out for a couple of reasons. I wasn't sure how the sweetness of the dried fruit would work with the tomato sauce. I also wasn't sure how my husband would like this as he doesn't like eggplant. However, the sweetness pairs really well with the other flavors in the dish and my husband liked it so much, he took the left-overs for lunch the next day!

Ingredients

1/3 cup dried berry mix or golden raisins

2 large Chinese eggplants

1 can stewed tomatoes

1/3 cup green olives

8 oz mozzarella cheese

2 tbsp basil

1 1/2 pound ground turkey

Process

1. Steep the dried fruit in hot water for 15 minutes, until softened.

2. Meanwhile, slice the eggplant in half width-wise, trim the ends, and slice in 1/4 strips.

3. Grill the eggplant in batches for about 2 minutes per side, or until beginning to golden. Transfer to an 8x8 baking dish.

4. Heat oven to 450 degrees and brown the turkey.

5. While the turkey is browning, in a food processor, blend the olives, tomatoes, softened fruit, and cheese. Add to the eggplant.

6. Add the turkey to the eggplant and sauce. Mix together well.

7. Bake for about 25 minutes, or until the top is beginning to crisp.

Alternatively, you can use the eggplant like you would pasta noodles and make this a layered, lasagna-like casserole.

Chicken Pot Pie

This is a healthier way to make a traditionally calorie rich, comfort-food dish. It still has all of the flavor that you grew up with, but is about half of the calories.

Ingredients

1 cup fat free half-and-half

1 cup low-sodium chicken broth

3 tbsp wheat flour

4 chicken breasts

1 small bag frozen vegetables (I like the ones with whole baby carrots, green beans, peas, and corn)

1 tspn ground thyme

dough/ crust (I use the whole-wheat pizza dough recipe that you can find under "Lite Lunches")

Process

1. Heat the oven to 425 degrees and brown the chicken. Cut the chicken into bite-sized pieces.

2. In a large saucepan, whisk together the half-and-half, chicken broth, and the flour. Bring to a boil and then reduce to a simmer, stirring frequently until the mixture is thick.

3. Stir in the chicken, thyme, and vegetables. Cover to keep warm.

4. Roll out the dough and cut into 3 equal pieces.

5. Pour the mixture equally into 3 baking ramekins. Cover each with a piece of the dough and cut an "X" into the top of the dough to allow the pie to vent.

6. Bake until the crust is golden brown.

Pork Chops with Caraway Mustard

Ingredients

1 tbsp olive oil

4 boneless pork chops

1/4 cup Dijon mustard

1/4 cup light mayonnaise

1 tsp lemon juice

1/2 tsp caraway seeds

Process

1. Cook the pork chops in a large skillet over medium-high heat 4-5 minutes per side, or until cooked through. Remove to a plate and set to the side.

2. In a small bowl, whisk together the olive oil, mustard, mayonnaise, lemon juice, and caraway seeds.

3. Serve the caraway mustard on the side of the pork chops for dipping.

Potato and Chili Casserole

This is a hearty dish that is perfect after a hard workout or a long day.

Ingredients

1 1/2 pound lean, ground turkey

1 can diced, fire-roasted chilis

1 can Mexican-style diced tomatoes

1 can each, low-sodium black beans and red kidney beans

1/4 small red onioin

Cumin and garlic powder, to taste

3 large russet potatoes

1 small bag frozen broccoli

2% shredded Mexican-style cheese and fat-free sour cream for topping

Process

1. Wrap the potatoes in foil and bake at 425 degrees until soft (about 45 minutes).

2. Remove the potatoes from the oven and cut into about 6 pieces, each, in a 8x13 baking dish.

3. Brown the turkey in a large skillet. Drain.

4. Add the chopped onion, chilis, cumin, and garlic powder. Cook over medium heat until the onion is tender.

5. Add both beans and tomatoes. Mix thoroughly.

6. Pour the turkey chili over the potatoes and add the broccoli. Mix together and bake at 375 degrees for about 25 minutes, or until the top is crispy.

7. Serve with a light sprinkling of cheese and a small amount of sour cream, if desired.

Grilled Chicken with Basil Pesto

This recipe is just browned chicken with a fresh pesto sauce. Compared to most pestos, I used marcona almonds instead of pine nuts because of allergies. This type of almond us more rich than a traditional almond, but still lends a nice nuttiness to the flavor of the pesto.
Process
1. Brown chicken in a pan.
2. Meanwhile, combine 2 tablespoons of basil, 1/4 cup of water, 1/3 cup of olive oil, 1/2 cup of freshly grated Parmesan cheese, and 1/4 cup of marcona almonds in a food processor.
3. Spoon 1 teaspoon of pesto over the chicken to serve. Store remaining pesto in a sealed container for up to a week (also good over pasta or with roasted tomatoes).