Balsamic Fontina Chicken

Several years ago, Olive Garden offered this dish on the menu for several months and my husband and I loved it. We were so sad when it was taken off the menu and have been waiting for it to come back, to no avail. The other day, it finally dawned on me that I could recreate it at home.

It turned out pretty fantastic, if I do say so myself. And even though it wasn't technically a light meal, I felt better eating it at home where I served fresh produce on the side instead of fattening breadsticks and salad.

printable recipe

Balsamic Fontina Chicken

serves 4

1 package refrigerated cheese-stuffed tortellini
4 chicken breasts
Italian dressing (we like Good Seasons)
8 oz Balsamic Vinegar
2 tsp brown sugar
4 oz fontina cheese, sliced thinly
freshly grated parmesan cheese
fresh ground pepper

Marinate the chicken breasts for several hours in the Italian dressing. Cook the chicken on the grill over medium heat until cooked through. Remove to a plate, arrange cheese slices on top, and cover with foil for 5-10 minutes.

While the chicken is sitting, cook the tortellini according to package directions. Drain and divide into 4 serving plates or bowls.





While tortellini is cooking, pour the balsamic into a large skillet and bring to a boil over medium heat. Add brown sugar and cook and stir for several minutes, until the liquid is reduced into more of a pourable sauce.

Place chicken breasts on tortellini and drizzle the balsamic reduction over each breast.

Garnish with parmesan and black pepper and serve!

Whole Wheat Buttermilk Blueberry Pancakes

As I mentioned in my previous post, my husband and I have resolved to eat lighter. Since giving up my Saturday morning pancakes is not an option, I whipped up this healthier version last weekend. They turned out fluffy and flavorful; I highly recommend this recipe, slightly modified from one on Cooking Light.

printable recipe

Whole Wheat Buttermilk Blueberry Pancakes

yield: 12 pancakes (6 servings)

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 Tbsp sugar
1 tsp cinnamon (optional, recommended if using blueberries)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
1 Tbsp vegetable oil
1 large egg
1 large egg white
1 cup fresh or frozen blueberries (optional)

Lightly spoon flours into dry measuring cups, level with a knife. Combine flours, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.

Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Sprinkle each pancake with a handful of blueberries, if using.

Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with butter and syrup.

Linking to Fresh, Clean and Pure Friday.

Lime Tilapia over Black Beans, Pineapple and Rice

Here is a fresh, light meal just in time for spring. My husband found it on the food network website and it totally hit the spot. We are trying to eat a little lighter these days (goodbye Chicken Fried Steak and Parmesan Smashed Potatoes, you were delicious but my thighs hate you). Here's hoping all the new, lighter recipes we try taste this good!

Note: we used only two tilapia fillets to serve just the two of us.

printable recipe

Lime Tilapia over Black Beans, Pineapple and Rice

serves 4

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple
2 limes, thinly sliced

 

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper.

Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for an hour, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 9x13 inch baking dish.

Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish.

Shingle the lime slices over the fish.

Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes.

Garnish with chopped cilantro before serving.

Taco Casserole

It feels so good to be online again! Ever since my computer bit the dust last week, I have really missed blogging. Fortunately, I did not stop cooking, so now that I have a new computer, I have plenty of new, yummy recipes to share with you.

First up is this yummy Taco Casserole recipe that my mom clipped out of a newspaper. My family really enjoyed this dish and it was so easy to whip up.

printable recipe

Taco Casserole

serves 8

1 lb lean ground beef
1 medium onion, chopped
1 garlic clove, minced
2 Tbsp (or 1 packet) taco seasoning
1/4 tsp salt
1/4 tsp black pepper
1 (14 oz) can diced tomatoes with chilies, undrained (Rotel)
1 (8 oz) can tomato sauce
1 (4 oz) bag Doritos
2 Tbsp chopped cilantro
2 cups shredded Cheddar or Mexican blend cheese
1 (3 oz) can French-fried onions (found near the canned green beans)

Preheat oven to 350F and grease a 9x13 inch baking dish. Brown ground beef in skillet, then drain off the fat. Add the onion and garlic and cook over medium heat for several minutes, until onion is translucent.

Add the taco seasoning, salt, and pepper, mix well. Pour in the can of diced tomatoes and can of tomato sauce, stir in and simmer for 10 minutes, stirring occasionally.

Remove from heat and stir in chips and chopped cilantro. I broke the chips up a little, into bite size pieces but not super small. Mix gently until the chips are coated.

Pour the chip mixture into the baking dish and cover with cheese and french fried onions. Bake 18 to 20 minutes, until lightly browned.

Garnish with sour cream and cilantro sprigs, if desired.

This recipe is featured in Menu Plan 14.

Brazilian Black Bean Soup and Pao de Queijo

First up on this week's menu plan, Brazilian Black Bean Soup from my friend Julie's blog. This soup turned out so flavorful, and we really felt good about eating it since the ingredients are so healthy! Unfortunately, I am currently having computer issues, so I will go ahead and direct you to Julie's blog for Brazilian Black Bean Soup and Pao de Queijo.

Hopefully I am back up and running with the blog soon! Have a great weekend!

Menu: Week of March 28 - April 3

Finally! A new menu plan! Most of these recipes I have already blogged, and the last couple will be added in the next couple of days. It's going to be a delicious week!

Monday: Brazilian Black Bean Soup and Pao de Queijo (Brazilian Cheese Bread)
Tuesday: Creamy Poppyseed Chicken
Wednesday: Slow Cooker San Francisco Pork Chops over rice
Thursday: leftover/takeout night
Friday: Grilled Pepperoni and Red Onion Pizza
Saturday: Fontina and Prosciutto Chicken with Sun-dried Tomato Bread
Sunday: Taco Casserole
Family Night Treat: Grasshopper Bars

Sounds good, right? Let's get shopping!

printable shopping list

Pantry:
rice
all-purpose flour
bread flour
tapioca flour
1 cup semi-sweet chocolate chips
yeast
cornstarch
white sugar
brown sugar
powdered sugar (2 1/2 cups)
green food coloring
mint extract
poppy seeds
soy sauce
olive oil
canola oil
taco seasoning
chili powder
cumin
dried oregano
1 bay leaf
salt
pepper
red pepper flakes
3/4 cup chicken broth or 1/4 cup chicken broth and 1/2 cup dry white wine
2 cans low sodium beef broth
1/2 C Pizza sauce (We use Hunt's Basil, Garlic and Oregano tomato sauce)
1 Tbsp tomato paste
4 oz sun-dried tomatoes packed in oil
1 (14 oz) can diced tomatoes with chilies (Rotel)
1 (3.5 oz) can chopped green chilies
1 (8 oz) can tomato sauce
2 cans cream of mushroom soup
1 (4 oz) bag cheese flavored tortilla chips (Doritos)
1 (3 oz) can French Fried onions (found near the canned green beans)
1 brownie mix (and eggs and oil to prepare it)
1 sleeve Ritz crackers

Fresh:
3 1/2 yellow onions
1/4 red onion
2 carrots
2 ribs of celery
cilantro
4 sprigs fresh basil
5 oz fresh young salad greens
1 head of garlic
milk
1 egg
16 oz sour cream plus extra to garnish the black bean soup, if desired
3 oz cream cheese
3 sticks butter
4 thin slices fontina cheese
4 oz mozzarella cheese
16 oz cheddar cheese
1/4 cup shredded Parmesan cheese
4 oz sliced pepperoni
2 thin slices prosciutto
1 lb ground beef
4 bone-in pork chops
4 chicken breasts
2 cups shredded, cooked chicken breast (about 1 1/2 - 2 breasts)

Slow Cooker San Francisco Chops

After seeing this recipe recommended on Grandma Honey's blog, I decided to give it a try. It is the perfect recipe: easy, delicious, with common, inexpensive ingredients! We loved it.

Grandma Honey got this recipe from Mel's Kitchen Cafe, who adapted from a recipe from Jane Deere, both great blogs!

printable recipe

Slow Cooker San Francisco Chops

Serves 4-6

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot Cooked Rice, for serving

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper and place 1 or 2 at a time in the skillet.

Brown the pork chops for 1-2 minutes on each side in the hot oil until golden.

Transfer the chops to the slow cooker.

Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved.

Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender.

If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point.

In a small bowl, combine the cornstarch and cold water until smooth.

Whisk the cornstarch slurry into the sauce in the slow cooker.

Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened.

Serve the tender chops over rice and garnish with green onions, if desired.