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Grilled Pesto Chicken
What doesn’t pesto work with? You could rub it on my shoe and I would eat it. But add it to some chicken & grill it and you have this great easy chicken recipe you will want to share with everybody.
INGREDIENTS
4 boneless, skinless chicken breasts
1/2 cup Classico basil pesto
salt
black pepper
gralic powder
onion powder
INSTRUCTIONS
1. Place the chicken breasts in a ziploc bag and add the pesto. Toss
the chicken to coat and place in the refrigerator to marinate overnight or up to 2 hours.
2. Preheat an indoor or outdoor grill. Lightly oil the grate.
3. LIGHTLY season chicken with salt, black pepper, garlic powder and onion powder.
4. When the the grill is hot and ready, cook chicken about 5 -7 minutes on each side until cooked through and juices run clear. Remove chicken from the grill, Cover with foil and let chicken rest for a few minutes.
5. Serve & Enjoy!
25 Top Heart-Healthy Foods
With the help of these nutrition experts from The Cleveland Clinic and the American Dietetic Association, we’ve put together a list of the “best of the best” heart-healthy foods.
The foods listed here are all top-performers in protecting your heart and blood vessels. We’ve also got menu ideas — so you can easily bring heart-healthy foods into your daily breakfast, lunch, and dinner.
These 25 foods are loaded with heart-healthy nutrients that help protect your cardiovascular system.
1. Salmon
Omega-3 fatty acids.
Grill salmon with a yummy rub or marinade. Save a chunk to chop for a pasta or salad later on.
2. Flaxseed (ground)
Omega-3 fatty acids; fiber, phytoestrogens.
Ground flaxseed hides easily in all sorts of foods — yogurt parfaits, morning cereal, homemade muffins, or cookies.
3. Oatmeal
Omega-3 fatty acids; magnesium; potassium; folate; niacin; calcium; soluble fiber.
Top hot oatmeal with fresh berries. Oatmeal-and-raisin cookies are a hearty treat.
4. Black or Kidney Beans
B-complex vitamins; niacin; folate; magnesium; omega-3 fatty acids; calcium; soluble fiber.
Give soup or salad a nutrient boost — stir in some beans.
5. Almonds
Plant omega-3 fatty acids; vitamin E; magnesium; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols.
Mix a few almonds (and berries) into low-fat yogurt, trail mix, or fruit salads.
6. Walnuts
Plant omega-3 fatty acids; vitamin E; magnesium; folate; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols.
Walnuts add flavorful crunch to salads, pastas, cookies, muffins, even pancakes.
7. Red wine
Catechins and reservatrol (flavonoids).
Toast your good health! A glass of red wine could improve “good” HDL cholesterol.
8. Tuna
Omega-3 fatty acids; folate; niacin.
Here’s lunch: Salad greens, fresh fruit, canned tuna. Keep “Salad Spritzer” – a light dressing — in your office fridge.
9. Tofu
Niacin; folate; calcium; magnesium; potassium.
Tasty tofu is easy: Thinly slice “firm” tofu, marinate several hours, grill or stir-fry.
10. Brown rice
B-complex vitamins; fiber; niacin; magnesium, fiber.
Microwavable brown rice makes a quick lunch. Stir in a few chopped veggies (broccoli, carrots, spinach).
11. Soy milk
Isoflavones (a flavonoid); B-complex vitamins; niacin; folate, calcium; magnesium; potassium; phytoestrogens.
Soy milk is great over oatmeal or whole-grain cereal. Or, make a smoothie with soy milk.
12. Blueberries
Beta-carotene and lutein (carotenoids); anthocyanin (a flavonoid); ellagic acid (a polyphenol); vitamin C; folate; calcium, magnesium; potassium; fiber.
Cranberries, strawberries, raspberries are potent, too — for trail mixes, muffins, salads!
13. Carrots
Alpha-carotene (a carotenoid); fiber.
Baby carrots are sweet for lunch. Sneak shredded carrots into spaghetti sauce or muffin batter.
14. Spinach
Lutein (a carotenoid); B-complex vitamins; folate; magnesium; potassium; calcium; fiber.
Pick spinach (not lettuce) for nutrient-packed salads and sandwiches.
15. Broccoli
Beta-carotene (a carotenoid); Vitamins C and E; potassium; folate; calcium; fiber.
Chop fresh broccoli into store-bought soup. For a veggie dip, try hummus (chickpeas).
16. Sweet potato
Beta-carotene (a carotenoid); vitamins A, C, E; fiber.
Microwave in a zip-lock baggie for lunch. Eat au naturale, or with pineapple bits.
17. Red bell peppers
Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; potassium; fiber.
Rub with olive oil, and grill or oven-roast until tender. Delicious in wraps, salads, sandwiches.
18. Asparagus
Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; fiber.
Grill or steam slightly, then dress with olive oil and lemon. It’s a pretty side dish.
19. Oranges
Beta-cryptoxanthin, beta- and alpha-carotene, lutein (carotenoids) and flavones (flavonoids); vitamin C; potassium; folate; fiber.
Got orange juice? Check out the new nutrient-packed blends.
20. Tomatoes
Beta- and alpha-carotene, lycopene, lutein (carotenoids); vitamin C; potassium; folate; fiber.
For a flavor twist, try oil-packed tomatoes in sandwiches, salads, pastas, pizzas.
21. Acorn squash
Beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; calcium; magnesium; potassium; fiber.
Baked squash is comfort food on a chilly day. Serve with sautéed spinach, pine nuts, raisins.
22. Cantaloupe
Alpha- and beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; potassium; fiber.
A fragrant ripe cantaloupe is perfect for breakfast, lunch, potluck dinners. Simply cut and enjoy!
23. Papaya
Beta-carotene, beta-cryptoxanthin, lutein (carotenoids); Vitamins C and E; folate; calcium; magnesium; potassium.
Serve papaya salsa with salmon: Mix papaya, pineapple, scallions, garlic, fresh lime juice, salt and black pepper.
24. Dark chocolate
Reservatrol and cocoa phenols (flavonoids).
A truffle a day lowers blood pressure, but choose 70% or higher cocoa content.
25. Tea
Catechins and flavonols (flavonoids).
Make sun tea: Combine a clear glass jar, several tea bags, and hours of sunshine.
Your Guide to Nutrients in Heart-Healthy Foods
Phytoestrogensare substances in plants (like flaxseed) that have a weak estrogen-like action in the body. Studies suggest that flaxseed lowers the risk of blood clots, stroke, and cardiac arrhythmias. It may also help lower total and LDL “bad” cholesterol and triglycerides, and even blood pressure.
Phytosterols are plant sterols that chemically resemble cholesterol — and seem to reduce blood cholesterol. All nuts and seeds, including wheat germ, have phytosterols.
Carotenoids are heart-protective antioxidants in many colorful fruits and veggies. Alpha-carotene, beta-carotene, lutein, and lycopene are carotenoids.
Polyphenols are another set of antioxidants that protect blood vessels, lower blood pressure, reduce LDL “bad” cholesterol. Flavonoid polyphenols include catechins, flavonones, flavonols, isoflavones, reservatrol, and anthocyanins. Non-flavonoid polyphenols include ellagic acid (found in all types of berries).
Omega-3 fatty acids (found in fatty fish like salmon) and alpha-linolenic fatty acids (found in plant foods like walnuts) help boost the immune system, reduce blood clots, and protect against heart attacks. They also increase good HDL levels, lower triglyceride levels, protect arteries from plaque buildup, are anti-inflammatories, and lower blood pressure.
B-complex vitamins — like Vitamin B-12 (folate) and vitamin B-6 — protect against blood clots and atherosclerosis, or hardening of the arteries. Niacin (vitamin B-3) helps increase HDL “good” cholesterol.
Vitamins C and E are antioxidants that protect cells from free radical damage. Magnesium, potassium, and calcium help lower blood pressure. Fiber-rich foods help lower cholesterol levels.
Source: webmd.com
Greek Tomato Salad
Adapted from a version by chef Gavin Kaysen, Emily says that she made this salad for her friend Linda Lou, who is Greek and is notorious for stealing olives out of unsuspecting martinis. “She loved it, so I consider it to have the official Greek stamp of approval.”
INGREDIENTS
- 2 cups feta cheese
- 2-3 pounds assorted heirloom tomatoes, cut in quarters or wedges
- 2/3 cup pitted kalamata olives
- 1/4 red onion, sliced as thinly as possible
- Sea salt and pepper
- Extra-virgin olive oil
- Fresh chopped oregano
INSTRUCTIONS
Put the feta in a bowl and add a little bit of cream at a time, whisking with a fork, until the cheese becomes creamy and smooth. Spread ¼ of the cheese onto the center of plate. Top with ¼ of the tomatoes, onions, and olives and season a bit with salt and pepper. Drizzle with olive oil and garnish with the chopped oregano. Repeat on 4 more plates and serve.
Source: thedailymeal.com
Porter House Turkey Burger
INGREDIENTS
- 1 lb ground turkey
- 2 cloves garlic, finely chopped
- 1/4 cup Italian bread crumbs
- 2 teaspoons Dijon mustard
- 1 package Lipton Onion Soup Mix
- Garlic Powder, Onion Powder, Salt and black pepper, to taste
- 8 slices cheddar cheese
- 4 (100%) Whole Wheat Buns
- Lettuce
- Tomato
- Sliced Onions
- Pickles
- Favorite Condiments (Ketchup,Mustard,Mayo etc.)
INSTRUCTIONS
1. Oil & Preheat non-stick skillet over medium-high heat.
2. Add the chopped garlic, ground turkey, dijon mustard, onion soup mix and bread crumbs, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey mixture into 4 equal-sized balls and flatten them into patties. Lightly season each patty with garlic powder, onion powder, salt and black pepper.
3. Place patties in pre-heated skillet. Cook for about 5 to 6 minutes per side (the last minute of cook time place 2 slices of cheese on each patty). Transfer the burgers to the buns and top with lettuce, tomatoes, sliced onions, pickles and favorite condiments.
4. Serve with accompliment (i.e. fries, tater tots, chips, salad etc.) & ENJOY!
Ice Cream Sandwich Cake
My Sweetie loves himself some ice cream. And one of his favorites is the classic ice cream sandwich. This recipe takes the old and transforms it into something new. How can you go wrong with Nutella, caramel, chocolate, ice cream & candy? Mmmm!
Ingredients
- 17 miniature ice cream sandwiches, divided
- 1 (12 ounce) jar caramel ice cream topping
- 1 (13 ounce) jar of Nutella
- 1 carton (12 ounce) frozen whipped topping, thawed
- 1/4 cup chocolate syrup
- 8 mini Milky Way, chopped
- 8 mini Snickers, chopped
Instructions
1. Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish.
2. Spread layer of Nutella; then caramel. Next spread the whipped topping.
3. Drizzle with chocolate syrup. Sprinkle with chopped candy bars.
4. Cover and freeze for at least 45 minutes. Cut into squares.
5. Eat & Enjoy!
Spaghetti Salad
Let me tell you a quick story: I remember the very first time I saw this dish. We were over my cousin’s house for a family gathering and there it was; sitting on the table with the other delectable delights. Now to be honest at first sight I squenched up my face and whispered to my husband. “I’m not eating none of that. Looks like someone didn’t use enough spaghetti sauce.” Hence the reddish-orange color. So in comes my cousin into the kitchen who was hosting the gathering. She was like “Girl you have to try this new spaghetti dish I made. It’s to die for.” All while she was piling up my plate with this stuff I just told my husband I was not going to eat. What am I suppose to do now? She is looking me dead in my mouth. Waiting to see what I thought of this concoction of noodles and red stuff. I smiled and amused her curiosity with a little nibble. And to my surprise it was good. I’m mean Really, Really Good. So much so I asked for the recipe. Boy am I glad that I took a bite. I would have missed out on real treat. Like the saying goes, “Never judge a book by its cover.”
Ingredients
- 1 lb spaghetti, cooked
- 1 green pepper, diced
- 1 large tomato or 3 Roma tomatoes, diced
- 1 cucumber, diced
- 1 medium onion, diced
- 1 cup Grated Parmesan Cheese – Store bought powdered version works best
- 1 (8 oz) bottle of Zesty Italian Dressing
- 2 tablespoons McCormick Salad Supreme Seasoning
Instructions
1. Wash all veggies. Dice and set aside.
2. In a large pot bring salted water to a boil. Then cook the spaghetti according to the package instructions. Drain the pasta and then immediately run it under cold water.
3. In a large bowl combine all of the vegetables, salad dressing and salad supreme seasoning. Next toss noodles in dressing mixture until well coated. Lastly sprinkle in parmesan cheese and give one good final toss.
4. Cover with plastic wrap and chill overnight. Serve the next day and enjoy!
Ranch Chicken & Bacon Pasta Salad
I know some may look at me crazy when I say this but it is true; I am not a fan of Ranch Dressing. My only exception is this pasta salad. I don’t know what it is but I just can’t get enough of it. I make this recipe all the time. Which I must admit in the beginning I would buy the box kind. But why should you when It’s really so simple and easy pea-sy to make from scratch. I mean the mayo/ranch combo mixed with the chicken and bacon is a surefire winner no matter what else you put with it. Sometimes I kick it up a notch and add pepperoni. So go ahead. Experiment and have fun! Besides who knows you better than you?
Ingredients
- 1 cup mayonnaise
- 1 cup Ranch salad dressing
- 2 cups Peas & Carrots
- 1 cooked boneless skinless chicken breast, shredded or diced
- 8 slices of turkey bacon, cooked and diced
- 1 lb. pasta of your choice, cooked and rinsed with cold water
- 1 cup shredded cheese
- Garlic Powder, Onion Powder, Salt and Pepper, to taste
Instructions
1. In a large mixing bowl, stir together the mayonnaise and Ranch dressing. Add the veggies, cooked chicken and bacon. Stir to combine.
2. Add the chilled pasta and toss to coat. Stir in the shredded cheese. Season with garlic powder, onion powder, salt and pepper to taste.
3. Serve Immediately or if you like it on the cold side; chill in the refrigerator for an hour or two.
Porter House Greek Salad
INGREDIENTS
For the Salad:
Romaine Lettuce
Kalamata olives
Grape tomatoes
Red onion, thinly sliced
Cucumber, sliced and seeded
Feta cheese
Sea salt and fresh cracked pepper
For the Lemon Garlic Dressing:
6 Tablespoons of olive oil
Juice of 1/2 lemon
2 garlic cloves, finely minced
2 Teaspoons red wine vinegar
1 Teaspoon dried oregano
Salt and pepper
INSTRUCTIONS
1. For the salad: Wash lettuce,tomatoes and cucumber well (make sure you spin-dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. In a bowl combine and toss all the veggies; set aside
2. For the dressing: Whisk the olive oil, lemon juice and red wine vinegar together. Then add the minced garlic and oregano. Once the mixture is fully incorporated, add salt and pepper to taste. Mix well again, and refrigerate for at least 20 minutes.
3. Toss salad with prepared dressing and garnish with fresh feta cheese. Salt and pepper to taste.
*CHEF’S TIP – If you are not the proud owner of a salad spinner place freshly washed lettuce in a clean towel. Spin towel around in a circular motion for about a minute or so. Viola! Instant spin-dried lettuce.
Cheesy Garlic Bread
Every since I was knee-high to a grass hopper one of my favorite things to eat was buttered toast. I would have it for breakfast, sometimes as an after school snack while I watched School House Rock & Scooby Doo … And if I really wanted to jazz it up I would add some good ole’ government cheese on top … Man, Those where the times (LOL) … Now-a-days my diet has changed and I tend to be more watchful of what I eat. But then there are those times when I just crave something that is just plain wrong and all the way fattening … Besides, who said you can’t indulge every now and then?
INGREDIENTS
1 loaf of crusty bread, French or Italian
1 cup Butter, softened
1 cup Asiago cheese, grated
1 cup Monterrey Jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup mayonnaise
1/2 bunch green onions, white parts removed, finely chopped
4 cloves garlic, minced
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mix butter, cheeses, green onions, garlic and mayonnaise in a small bowl and set aside.
3. Cut the loaf of bread in half. Spread the prepared cheese mixture on each half of bread, and bake at 350 degrees for 8-10 minutes, or until cheese is bubbly and brown.
4. Cut into slices & serve.
Chicken Spaghetti Casserole
Tired of the same of chicken dish for dinner? Then give this casserole a try. A savory one dish meal made up of sautéed vegetables, spaghetti and chicken. While baked in a creamy cheese sauce. Talk about rib-sticking, heart and soul comfort food to the max. YUM-O!
INGREDIENTS
7 ounces thin spaghetti
1 tablespoon salted butter
1 (6 ounce) jar sliced mushrooms, drained
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two (10.75-ounce) cans Cream of Chicken & Mushroom soup
1 cup milk
2 cups sharp yellow cheddar cheese, shredded
2 cups sharp white cheddar cheese, shredded
2 cups cooked, chopped chicken
salt, pepper, onion powder and garlic powder, to taste
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
2. Cook 1 cut up chicken fryer. Pick out meat to make two cups. Chop and set aside.
3. Cook spaghetti in same chicken broth. Cook pasta according to package directions, but only cook it until it’s al dente (you still want a little bite to it). Drain the pasta and set it aside.
4. Melt butter in a large, deep skillet over medium heat. Add onion, celery and bell peppers. Cook until the vegetables have softened, about 4 to 5 minutes. In a medium bowl, mix together milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in mushrooms and 2 cups of shredded cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in cooked chicken, pasta and season to taste with salt, pepper, garlic powder and onion powder.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining cheddar cheese on top.
6. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown. Serve & Enjoy!
*CHEF’S TIP – Turn this casserole into a day-after-Thanksgiving meal by adding leftover turkey instead of chicken.
I Am Lady Fab 