Chicken broccoli cheese potatoes

Last week I made one of my favorite simple meals, chicken broccoli cheese potatoes, and promised to share the recipe. There’s something about this meal that reminds me of being a kid, or a college student, and it’s comforting.

Ingredients (for 2)

  • 2 medium-large baking potatoes
  • 1 chicken breast, cooked and shredded
  • 1 small head of broccoli
  • 2 oz. smoked gouda chopped into 1/4 inch cubes
  • 1/3 cup shredded cheddar, plus more for sprinkling
  • 2 T plain Greek yogurt
  • 2-3T milk of choice (I used unsweetened, unflavored almond milk)

Directions

Pre-heat oven to 400 degrees F. Pierce 5-6 holes in each potato and bake until done, about an hour and 10 minutes.

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While potatoes are baking, chop and steam broccoli florets. To do this, bring about an inch of water to a hard boil in a pot that fits your steamer basket. Place basket of florets in the pot, cover, and reduce to medium heat. Steam for about 8 minutes, until broccoli is bright green and easily pierced with a fork. You can also use steam bags of broccoli from the freezer section.

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Combine shredded chicken, gouda cubes, shredded cheddar, Greek yogurt and milk in a bowl. Cover with a paper towel and microwave for about 2 minutes, until chicken is heated through and cheese is melted. Stir to combine. I divided mine into two bowls, but one is fine.

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Slice cooked potatoes down the center and top with chicken/melted cheese mixture and broccoli. Add more shredded cheddar if desired.

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Weekly meal plan #5 (Feb. 13-19)

Between the chowder and spaghetti squash I made last week and the lentil soup I made the weekend before, my fridge has been overflowing with leftovers. I even froze some of the soup for future lunches so it wouldn’t go to waste. This week, I don’t want to make anything that will produce leftovers, so that’s how I designed my meal plan. The only thing that should give me leftovers is the pizza. I may have some chicken tikka masala left, but that won’t last long around here since it was on my husband’s request list.

Bonus: This week’s meal plan also has a mini-recipe for quick, easy steak tacos with garlic cream sauce!

Monday

Spinach cream cheese stuffed chicken wrapped in bacon, sautéed zucchini, salad

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Credit: To Simply Inspire

Tuesday

Valentine’s Day! Dinner out!

Wednesday

Steak tacos with kale and garlic cream sauce

For the steak: Mix 2 tsp chili powder and 1 tsp each salt, garlic powder, onion powder, paprika and cumin. Coat thin flank steak with spice mixture and cook in a buttered cast iron skillet until medium. Slice and serve on a corn tortillas with massaged kale and garlic cream sauce.

For the cream sauce: Add 1/2 cup cilantro leaves, 4 cloves garlic, juice of 2 limes, salt, 1/2 cup sour cream and 1 T olive oil to a blender or food processor. Blend smooth.

Top tacos with avocado.

Thursday

Homemade pizza (just a standard pizza with pepperoni, onions and peppers on gluten-free crust)

Friday

Creamy honey mustard chicken with crispy bacon and broccoli

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Credit: Cafe Delites

Saturday

Air fryer chicken wings with gluten-free boxed mac and cheese

I spray the wings with a little olive oil and coat with salt, pepper, chili powder and garlic powder. I cook them at 360 degrees F for 25 minutes.

Sunday

Chicken tikka masala over rice with turmeric roasted cauliflower

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Credit: Mattawa Mum
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Credit: Marshfield Clinic Shine365

 

 

 

 

 

 

 

 

What are you chowin’ on this week?

Stay fit,

Marisa

 

Pear, provolone & prosciutto stuffed pork tenderloin

Once upon a time, I stuffed a pork tenderloin and fell in love. The end.

Rolled up little piggies are serious favorites at our house. My first stuffed pork loin had apples cooked in maple syrup, gorgonzola cheese and maple mustard sauce. I’ve made it at least a dozen times since then. We loved it so much that I started looking for new ways to stuff piggies. Caprese style; Rueben or Cuban sandwich style; bacon, spinach and herb.

Now I’m going to share my latest stuffed pork tenderloin: Pear, provolone and prosciutto.

Ingredients

  • Pork tenderloin, approximately 1 lb.
  • 1 Bartlett pear, cored and chopped into small pieces
  • 2 T honey
  • 1 t cinnamon
  • 2 oz. prosciutto slices
  • 4 slices provolone cheese
  • 1/4 cup gorgonzola crumbles
  • Salt
  • Pepper
  • 2 T olive oil

Directions

Slice pork tenderloin down the center, but not all the way through. Place the pork loin between two sheets of plastic wrap and pound to 1/4 inch thickness with a meat mallet. Top flattened pork loin with chopped pears. Drizzle with honey and sprinkle with cinnamon.

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Place prosciutto, provolone and gorgonzola on top of the pears. (I guess I didn’t take a picture of this, my bad.) Roll up the tenderloin, tie with butcher’s twine and sprinkle with salt and pepper.

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Heat oil in a cast iron skillet. When hot, sear tenderloin on both sides. While the tenderloin is searing, heat oven to 425 degrees F.

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Bake until meat thermometer reaches an internal temperature of 160 degrees F. While pork is cooking, make a honey balsamic glaze. Bring 1 cup of balsamic vinegar and 1/4 cup honey to a boil. Reduce heat and simmer for about 10 minutes until sauce thickens.

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Slice, drizzle with honey balsamic glaze and serve with your favorite sides. I served Caesar salad and sweet potatoes with butter and maple syrup.

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Stay fit,

Marisa

Italian sub salad (surviving in a gluten-ous family)

As the only one in my family who eats gluten-free, sometimes I have to fend for myself.

I’m not big on forcing people to prepare food a certain way just for me, so I tend to eat in advance, or if I’m at my in-laws’ house, I make my own meal.

On Sunday, my in-laws decided to make Italian sub sandwiches for the Packers-Giants Wildcard playoff game. Thankfully it was easy for me to make a gluten-free version for myself using most of the same ingredients. Almost any sandwich or burger can be made into a delicious salad, which was what I did. A salad version of your favorite sandwich is also a great option if you’re eating low carb.

I know this recipe is ridiculously basic, but I wanted to show that you don’t always have to make huge adjustments to eat gluten-free.

Italian sub salad

Ingredients

  • Chopped lettuce – I used half a head of romaine
  • 4 slices Genoa salami, chopped
  • 4 slices deli ham, chopped
  • Chopped onions
  • Diced grape or cherry tomatoes
  • Chopped mini sweet peppers or hot pepper rings
  • 2 tablespoons shredded mozzarella
  • 2-3 tablespoons Italian dressing

Directions

Mix everything together in a big bowl! That’s it.

Stay fit,

Marisa