The Anti-Chicken Fingers Movement - Chicken Parmesan with Spaghetti Squash

Spaghetti squash. I've read a lot about it recently and have been quite intrigued. A vegetable that can pass as spaghetti?  NO WAY!  I mean, I am 1/2 Italian and I just couldn't buy it.  And I'm that girl who refuses to eat low-fat cheese or any other "diety" thing if it tastes bad (and I think low-fat cheese is terrible and unfair!) or doesn't compare to the real thing.  Then a few weeks ago, I found myself staring straight at a spaghetti squash and decided to give it a try.  I was amazed!  It pacified all my cravings for pasta, it was tasty (I BARELY noticed it wasn't pasta) and I was so proud of myself for having mostly vegetables for lunch.  So, I decided to up my game and added it to our dinner menu with a little Parmesan chicken.  And guess what ladies, the hubs loved it too!

Chicken Parmesan and Spaghetti Squash
Original Recipe from Against All Grain


2 Boneless, skinless chicken breasts (butterflied and pounded to make 4 thin cutlets)
2 eggs
1 cup almond flour
1/4 cup grated Parmesan cheese
1 tablespoon dried Italian herbs (or a mixture of thyme, rosemary, and parsley)
4 tablespoons olive oil
2 cups pasta sauce
1/2 cup grated Fontina cheese
4 slices Provolone cheese
1 small Spaghetti Squash (Cooked and shred into “spaghetti” strands)
2 tablespoons butter
1 tablespoon garlic salt

Directions

1. Beat the eggs in a shallow bowl. In another shallow bowl, mix the flour with the Parmesan cheese and spices.
2. Dip each chicken piece in the eggs, fully coating it, and then toss in the flour mixture until covered.
3. In a pan over medium high heat, heat the olive oil then pan fry each chicken piece until browned on each side (about 2-3 minutes per side).
4. Pour 1 cup of the sauce in the bottom of a baking dish, and place chicken on top in a single layer. Cover the chicken with the remaining sauce, then sprinkle the Fontina and finish with the Provolone.
5. Bake at 350 degrees for 15-20 minutes. Change your oven setting to Broil and continue cooking for 3-5 minutes until the cheese is starting to brown and bubble.
6. Toss the cooked Spaghetti Squash with the butter and garlic salt, and serve with the chicken.

Buon Appetito!

The Anti-Chicken Fingers Movement ~ Stir Fry in a Tortilla

This was the perfect meal for a Friday night.  Cheap, easy...and quick.  As you know, I'm very into health-friendly foods.  I like to find amazing recipes that are lower in bad fats and high in protein and healthy carbs.  Anytime you can sneak in a ton of veggies into a great meal, it's going to be a winner all the way around.  This will be one I make again, for sure! Enjoy!





Ingredients:

• 1 Tbl olive oil
• 1 red bell pepper sliced
• 1 yellow or orange bell pepper sliced
• 1 box 0 oz mushrooms
• 1/2 cup sliced red onion 
• 1 lb of boneless, skinless chicken breast, cooked and cut up into bite-sized peices
• 1 tsp chili powder
• 1/2 tsp ground cumin
• salt & pepper
• 8 whole wheat tortillas
• 1/4 cup whipped light or fat free cream cheese
• 1/2 cup shredded reduced fat cheddar cheese or cheese of your choice

Instructions:

Warm oil in large, nonstick skillet.  Add the bell peppers, mushrooms, and red onion and cook, stirring frequently for five minutes or until tender. Reduce heat to medium and cover, cooking five minutes longer.

Add chicken, chili powder, cumin, and salt and pepper to taste, tossing to mix well.  Cook and stir until heated through well.

Meanwhile, warm tortillas in oven.  Spread each tortilla with cream cheese, then top with chicken & veggie mixture, then with cheese.  Roll up tortillas, and enjoy. 

We just ate these alone, no sides.  Like I said, easy for a Friday night!  Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movements ~ Light Cajun Chicken Pasta

Whenever you hear the word light, you automatically wonder if the dish can be good as it's fatty counterpart.  But, I guarantee you, this dish does.  It was delicious, and had a ton of veggies packed in so also...nutritious!  Try it with shrimp, or both chicken & shrimp to change it up if desired.












Ingredients:

• 8 ounces uncooked linguine (I used whole wheat)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (I used Tony's Seasoning instead)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.


Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 


Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.


Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.


Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!
Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Chicken Marsala with Pancetta and Cream

I love chicken marsala.  And this is by far one of the best recipes I've ever made.  I would suggest cooking with whole wheat pasta if desired, and doubling the ingredients for the sauce so you have enough to mix with the pasta.



INGREDIENTS

• Olive oil
• 2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
• 1/2 medium onion, diced (or you can use chopped shallots)
• Flour for dredging (about 1/2 cup)
• 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
• Salt
• Freshly ground black pepper
• 3/4 cup dry Marsala wine
• 6 Tbsp 1/2 & 1/2 or heavy cream
• Whole wheat pasta if desired, I used linguine and then doubled the sauce mixture - cream, marsala, salt/pepper, onion

Directions:

1 Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside. Add the onions to the pan and cook until translucent and slightly browned, 5-10 minutes. Remove with a slotted spoon, leaving the fat in the pan, and set aside.

2 Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan.

3 When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides. If thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.

4 Pour off the excess fat. With the pan over med-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce. 

Return the chicken, onions, and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute.

Serve w/salad and bread also if desired.

Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement - Panang Curry with Chicken

Mmmmm, Thai! I want to lunch with my bestie Becky (Zealand calls her Ducky) and it was my first lunch outing in at least six months!  And it was relaxing and fun and wonderful and the food was delicious! I was so excited when I suggested Thai and she was down.  I ordered Pad Thai (and I usually order Green Curry Chicken) and I loved it.  She ordered Panang Curry Shrimp and we both loved it! So you know I had to find a recipe.  Modified from a recipe I found from Rachel Cooks Thai.

Panang Curry with Chicken
1 cup coconut milk
2 tablespoons panang curry paste
1 tablespoon roasted peanuts
2 cups thinly sliced chicken, cooked
1/2 cup water
4 kaffir lime leaves (I didn't do this, but sounds great!)
fish sauce and sugar to taste

1. Pound 1 tablespoon of roasted peanuts into 2 tablespoons of panang curry paste.
2. Scoop the top 1/3 cup of thicker coconut milk off the top of a newly opened can and into a large pan.  Heat the coconut milk over medium heat until it starts to boil and separate.
3. Add the peanuty curry paste and stir into the coconut milk until its well incorporated.  Then add your chicken slices and coat them with the curry paste.
4. Add the rest of the coconut milk and water and let the beef cook until it's nice and tender.  If the chicken gets dry, add more water.
5. Once the chicken is tender, add the kaffir lime leaves and season with fish sauce and sugar.  I used about a teaspoon of sugar, but the curry paste I used had just the right amount of salt in it, so I didn't need fish sauce.
6. Serve with a sprinkling of kaffir lime leaves on top and jasmine rice on the side. 

Buon Appetito! Leah

The Anti-Chicken Fingers Movement ~ Chicken & Mushrooms in Garlic White Wine Sauce

Hello low calorie, and lower carb if you wish to serve without the whole grain rice!  This meal was a huge hit at our house.  My husband prefers beef over chicken and hates rice...so I was more than surprised when he (he, being an understater, and never an overstater) told me three times how much he enjoyed the meal, asked me to make it again, and let me know it had the perfect amount of spices in it.  Callie asked for seconds, "more mushrooms please!" and Clayton lapped his up as well.  Score!

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup whole wheat flour
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley (I didn't use this)
• Cooked Brown Rice (desired amount to serve with Chicken)

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. 

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.  ~ Happy Eating Friends! Trina

The Anti-Chicken Fingers Movement ~ Garlic Chicken Lasagna

Okay, my hubby - who prefers beef over chicken and potatoes over pasta had two helpings. Enough said!

INGREDIENTS

2 cups roasted chicken, shredded

2 bulbs of garlic

1/4 sweet yellow onion, diced finely

6-7 fresh basil leaves, chopped (I used dried)

Dried oregano, to taste

Sea salt and freshly cracked pepper, to taste

1 (32 ounce) container ricotta cheese (I used part skim fat for 1/2 of it & didn't have enough so used FF greek yogurt for the other half)

1 egg

5-6 fresh basil leaves, chopped (dried again)

Dried oregano, to taste

Fresh nutmeg, grated, to taste

1/2 cup + 3 tbsp of Parmesan cheese (divided)

9 whole wheat lasagna noodles, cooked per instructions

mozzarella cheese, shredded

1-Cup Marinara sauce

INSTRUCTIONS

Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste in a medium sized bowl. 

Preheat oven to 375 degrees. Coat a large 9×13 baking dish with cooking spray.

In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, marinara, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.

Layer a 9 × 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.  ~ Happy Eating Friends! Trina

The Anti-Chicken Fingers Movement ~ Alfredo with Grilled Chicken

Callie and I went to visit my brother, sister-in-law and niece Aubrey this weekend.  He cooked all weekend, which of course, I totally can appreciate & enjoy.  This meal was amazing...he loves cooking and it totally comes out in his food.  He doesn't skimp on fat, so I noted where I would make changes (he actually uses the jar alfredo sauce and loves it).  I will definitely make this meal again!  



Ingredients

• 1/2 cup smart balance butter

• 1 (8 ounce) package light cream cheese

• 2 teaspoons garlic powder

• 2 cups 1% milk

• 6 ounces grated Parmesan cheese

• 1/8 teaspoon ground black pepper

• 1/2 package of bacon (I would substitute turkey but I have to admit, the real stuff tasted yummy in this!)

• 1 Lg Speer Broccoli, chopped

• 1 pkg of fettucine noodles (I would substitute wheat)

• 1/2 Onion Chopped

• 2-Lg Chicken Breasts

• 1-Pkg Grill Mates Tomato Garlic & Basil marinade

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• Garlic Bread (I would substitute whole wheat) & Salad

Directions

1. Marinate chicken according to package directions. Cook bacon according to package directions, then add onion & cook.  Remove bacon & onion, putting in a separate bowl.  Add butter to saucepan & melt over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper, then add bacon & onion back to mixture. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.  In separate pot boil water according to pasta package directions, add broccoli the last two minutes of the boil. Grill chicken on outdoor grill, continuing to baste while cooking.  Slice up after cooked.  Drain noodles/broccoli and mix with sauce.  Serve with the chicken, warm bread & salad.  Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Chicken Souvlaki

 There are a lot of ingredients in this Greek dish, I will admit.  However, if you want a meal packing with flavor....this is it. Splurge for one night and cook something delightful and healthy for you family.  My husband was never thrilled about feta cheese until I started sneaking into dishes, and now he actually likes it!  The kids usually pick through it, but they do that anyway so why not keep introducing foods to them that enhance their selection?


Ingredients

For Chicken

2 thick chicken breasts, cut into chunks
1/4 cup plain, non-fat Greek yogurt
1 teaspoon olive oil
1 1/2 teaspoons balsamic vinegar
juice from 1/2 a lemon
2 cloves garlic, minced
pepper to taste
1/2 teaspoon dried dill
1/2 teaspoon dried rosemary
sprinkle of paprika for color

For Tzatziki Sauce

1/2 cup plain, non-fat Greek yogurt
1/4 teaspoon garlic powder
1/2 cucumber, diced
1/2 teaspoon dill
1 tablespoon low-fat sour cream
pepper to taste
squeeze of fresh lemon juice
2 tablespoons chives, chopped

For Salad Garnish

12 grape tomatoes
6 leaves of lettuce, chopped
10 black olives, chopped
remaining cucumber half, chopped
1 medium green pepper, sliced thin
1 medium onion, chopped into thin strips
4 pieces of whole wheat pita or flatbread
feta cheese, crumbled, to your liking

Directions

Prepare your chicken first. Clean and cut them into chunks. Then, prepare the yogurt marinade by combining all your ingredients in a medium sized bowl. Once mixed, throw in your chicken and coat. Set to the side.

While that rests, chop up your onion and green pepper. Then, drizzle about a tablespoon of olive oil into a pan - cast iron is best here. Get it nice and hot, then throw in your chopped veggies. Let them cook, toss only occasionally so that they get a nice seared crunch. The idea is to cook them just enough without them losing their crunch.

While those cook, prepare your tzatziki sauce. Just mix all your ingredients together.

Remove your peppers and onions from the pan and set to the side. Lower the flame a bit, drizzle some more olive oil into the pan - just enough to coat the bottom a bit - then put in your chicken. For 1 inch chunks it'll generally take about 3 minutes per side for the chicken to cook through.

While the chicken cooks, cut up the rest of your veggies.

Once the chicken is cooked, prepare your plates - start with the pita, top with a healthy bit of the tzatziki sauce, followed by a hefty mound of veggies, then your chicken and a sprinkle of feta cheese

~Happy Eating Friends!

The Anti-Chicken Fingers Movement ~ Homeade Chicken Noodle Soup

Well, what crazy week it's been so far.  Both my son and I have been diagnosed with influenza A, and let me tell you...it's no walk in the park.  If I can eat, I'm eating soup out of a can.  I've longed for someone to make me this yummy recipe, my kids love soup so it's always a hit and perfect for a day you aren't feeling well or the weather is bad. 

Ingredients

• 1 tablespoon smart balance butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups whole wheat egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement - Orange Chicken Stir Fry

Do you ever get into such a routine with your family meals? I remember one month when it seemed like we had pork chops every week.  Or grilled steaks every Sunday for three months.  Or couldn't get enough of my hubs burritos and chili rellenos for what seemed like an entire season.  As I look back at old recipes, I find myself craving stir fry again.  And I remember when that was seen on our dinner table almost twice a week for an entire year.  My wok was a dear friend of mine. What simplicity!  And always delicious.  Orange chicken is by far one of my favorites!  Serve on top of brown rice and enjoy! Original Recipe


Orange Chicken Stir Fry
1 cup orange juice
1 tablespoon grated orange zest
1/4 cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts (optional)
1 package frozen stir fry vegetables

Directions

In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.

Add frozen vegetables and cook for 3 minutes. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over brown rice.

Buon appetito!

The Anti-Chicken Fingers Movement ~ Chicken Pomodoro

I made this meal at a little dinner party I had saturday with friends....and it was absolutely delightful.  I served w/garlic mashed red potatoes (recipe below) and salad.  Enjoy!


Ingredients:

3 Chicken Breasts, sliced in two pieces/in half so they are thinner. 

2 TBS olive oil

1/4 cup white cooking wine

1/2 cup chicken broth

2 TBS fresh lemon juice

1/2 cup tomatoes, chopped

2-4 TBS heavy cream (I did use heavy but I think you could use FF 1/2 & 1/2 or light and it would be great)

1/3 cup scallions, mincedsalt and pepper to taste

flour for dredging

2 cloves fresh garlic

For Garlic Red Mashed Potatoes:

8 Red Potatoes, sliced w/skin ON

3-5 TBL Smart Balance Butter

3 TBL of Sour Cream
Garlic Salt & Pepper to taste

Directions:

1. Season cutlets with salt and pepper. You can pound the chicken to make it thinner...it will cook much faster, as well.

2. Dredge in flour shaking off excess.

3. Add oil to skillet and saute chicken for a couple of minutes on each side.

4. Transfer to a platter and pour off fat(if any).

5. Deglaze pan with 1/4 cup wine(or chicken stock). Cook for about 2 minutes.

6. Add 1/2 cup chicken stock and lemon juice....you can add some garlic if you like(purely optional).

7. Return chicken cutlets to pan and cook for one minute on each side.

8. Remove the chicken and place on a warm serving platter.

9. To the skillet and sauce add the tomatoes, garlic and cream. Make sure your heat is on low and just heat through for about a minute or so. You don't want the cream to boil.  If you are low on the juices from earlier mixture, add a bit more wine/chicken broth as neccesary.

10. Pour sauce over chicken and garnish with scallions. 

For Garlic Mashed Potatoes:

Boil potatoes until completely cooked, mix w/electric mixer & ingredients (don't over mix!)

Serve w/Salad!  Happy eating friends!