Honey Mustard Chicken

Sweet meets tangy in this quick and tasty chicken recipe! Served with a whole grain like quinoa or brown rice and some roasted vegetables, you’ll have yourself a healthy, well-rounded meal!  

 

Servings: 4


Ingredients

  • 1 tbsp. oil
  • 3 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1 tbsp. balsamic reduction
  • 1/4 tsp. salt
  • 1/4 tsp. paprika 
  • 1/8 tsp. pepper
  • 1 lb. chicken breast, cut into 1-inch cubes

Directions

  1. Whisk all the ingredients except for the chicken in a bowl until combined.
  2. Place the chicken in a ziploc bag and put the mixture over. Seal and allow to marinate in the fridge for at least 30 minutes.
  3. Sauté the chicken in a pan over medium-high heat until cooked through, about 7 minutes.

Nutrition Information

  • Serving Size: about 3/4 cups
  • Calories: 200
  • Fat: 4.5g
  • –Saturated: 0.5
  • –Polyunsaturated: 0.5g
  • –Monounsaturated: 2.5g
  • –Trans: 0g
  • Sodium: 415mg
  • Potassium: 0mg
  • Carbohydrates: 8g
  • Sugar: 7g
  • Fiber: 0g
  • Protein: 10g
  • Vitamin A: 0%
  • Vitamin C: 0%
  • Calcium: 0%
  • Iron: 0%

* This recipe was adapted from Whole and Heavenly Oven, at http://wholeandheavenlyoven.com/2015/03/05/honey-mustard-chicken-quinoa-bowls-with-mango-citrus-salsa/.

Advertisements

Chocolate Cloud Cookies

Not that there are many cloudy days in Arizona, but when there is such a day, it should definitely include chocolate. These cookies are light and airy and one is only 50 calories! It’s basically chocolate meringue, but the addition of chocolate chips brings them to the next level. They are easy peasy, so go ahead and whip up a batch!

Chocolate Cloud Cookies

Servings: 15 cookies

Ingredients

  • 1 egg white
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 tbsp cocoa powder
  • 1/2 cup chocolate chips

Directions

  1. Preheat the oven to 300F.
  2. Using a mixer, beat the egg white at high speed. At first it will turn foamy, and then it should become white and glossy. Beat until the peaks in the batter stand up. This should take around 5 minutes or so.
  3. Continuing at high speed, add the sugar bit by bit, then the vanilla, until combined. The mixture should still be glossy.
  4. Next, gently fold in the cocoa powder.
  5. Then fold in the chocolate chips.
  6. Drop spoonfuls onto a cookie sheet lined with parchment paper.
  7. Bake for about 35 minutes.
  8. Let them cool slightly and then remove from the cookie sheet. Try not to eat them all in one sitting!

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 50
  • Fat: 2g
  • –Saturated: 1g
  • –Polyunsaturated: 0g
  • –Monounsaturated: 0g
  • –Trans: 0g
  • Sodium: 5mg
  • Potassium: 10mg
  • Carbohydrates: 9g
  • Sugar: 7g
  • Fiber: 1g
  • Protein: 0.5g
  • Vitamin A: 0%
  • Vitamin C: 0%
  • Calcium: 0%
  • Iron: 3%

* This recipe was adapted from Skinnytaste, at http://www.skinnytaste.com/2009/11/chocolate-chip-clouds.html#more.

Turkey Sausage Jambalaya

If you’re feelin’ a little adventerous, I hope you’ll try this out! A Cajun-inspired one-pot wonder, I think you’ll enjoy this flavorful and creamy dish! The use of brown-rice and turkey sausage makes the dish leaner and adds fiber, so you’re sure to be content. I hope this will satisfy your craving for some spicy cajun comfort food!

Turkey Sausage Jambalaya

Servings: 5

Ingredients

  • 1 tbsp. oil
  • 13 oz. turkey kielbasa, sliced
  • 1 1/2 cups uncooked brown long-grain rice
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 jalapeño, thinly sliced
  • 14 oz. can diced tomatoes
  • 2 bay leaves
  • 1 tbsp. dried thyme
  • 1 tsp. oregano
  • 1/2 tsp. red pepper flakes, or to taste
  • salt and pepper, to taste
  • 2 cups low-sodium chicken broth

Directions

  1. Heat the oil in a large pot over medium-heat.
  2. Add the sausage in a single layer and brown for about 1-2 minutes on each side.
  3. Next add the peppers, onions and jalapeno and saute for about 4 minutes until the vegetables are browned.
  4. Next throw in the tomatoes and spices and stir until well combined.
  5. Lastly mix in the rice and chicken broth and bring everything to a boil.
  6. Reduce the heat and bring the mixture down to a simmer.
  7. Cover and allow to simmer for about 1 hour, until the rice is tender and the liquid is absorbed. (Don’t forget to remove the bay leaves!)

Nutrition Information

  • Serving Size: about 2 cups
  • Calories: 390
  • Fat: 11g
  • –Saturated: 3g
  • –Polyunsaturated: 1g
  • –Monounsaturated: 3g
  • –Trans: 0g
  • Sodium: 1300mg
  • Potassium: 250mg
  • Carbohydrates: 51g
  • Sugar: 6g
  • Fiber: 4g
  • Protein: 18g
  • Vitamin A: 25%
  • Vitamin C: 103%
  • Calcium: 12%
  • Iron: 14%

* This recipe was adapted from The Wanderlust Kitchen, at http://thewanderlustkitchen.com/one-pot-spicy-southern-sausage-rice/.