Simple and Healthy Chicken Pizza

Eating healthy does NOT mean bland and boring food. They say the proof is in the pudding. Well, I don't have a recipe for pudding today, but how about one for pizza?!

http://rialtowellness.getprograde.com/healthy-chicken-pizza.html


PS - This mouthwatering "Healthy Chicken Pizza" is just ONE of the 197 Healthy and Delicious Recipes my partners over at Prograde Nutrition have compiled.

http://rialtowellness.getprograde.com/prograderecipebook.html

Recipe Day!! White Chicken Chili

We love Cook's Illustrated. If you don't subscribe to the magazine, it's basically "America's Test Kitchen" where they figure out the best way to make something - so the test a ton of different combinations to avoid dried out chicken or bland sauce. Today's recipe is courtesy of them.

White Chicken Chili

Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.

Makes about a serving of 12

Ingredients
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1 tablespoon olive oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander

3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin

Instructions
1.Season chicken liberally with pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

2.While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

3.Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

4.Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup broth and process until smooth, about 20 seconds. Add vegetable-broth mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

5.Using tongs, transfer chicken to large plate.

6.Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Recipe Day!! - Breakfast & Lunch!

Cheese Pancakes (yum!)

4 pancakes

Makes 8 pancakes total.

Ingredients:

¼ cup flour

1 cup 2% cottage cheese

1 cup egg substitute

2 Tsp. canola oil

2 cups mixed berries - divided

Instructions:

Mix up and pour onto griddle to cook. Top each serving with 1 cup of mixed berries. May be sweetened with 1 tablespoon agave syrup.

Wicked Good Chicken Salad (great name!)

(Makes 3, protein wraps)

Ingredients:

1 Can of All White Meat Chicken In Water (12oz)

½ Avocado Diced

½ Tomato Diced

2 Tbsp Diced Onion

1 clove of Garlic, Diced

1 Tbsp Mustard

Fresh Cracked Black Pepper, to taste

Green Leaf Lettuce (optional)

Instructions:

Open and Drain Chicken. Rinse Chicken under water to help remove salt. Add all ingredients into mixing bowl and mix until all ingredients are blended together. Wrap the chicken salad in the lettuce, low carb wrap, or small pita. Balance with a side salad and a piece of fruit. Eat and enjoy a healthy lunch or dinner.

Recipe Day!!

Grilled Chicken with Tomato-Avocado Salsa

This recipe serves: 4
Preparation time : 20 minutes
Cooking time : 15 minutes

Ingredients

For the salsa
4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

For the chicken
1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each salt to taste
freshly ground black pepper

Cooking Instructions

For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.

2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine. (This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:
1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

Nutrition Facts

Serving Size 1 chicken breast with salsa
Amount Per Serving

Calories 283
Protein 43 g
Total Carbohydrate 16 g
Dietary Fiber 4 g
Soluble Fiber 0 g
Insoluble Fiber g
Sugar 8 g
Total Fat 6 g
Saturated Fat 1 g
Monounsaturated Fat 1 g