I am working on growing an herb garden in our new house, but birds keep eating my herb sprouts. I put out a bird feeder, so hopefully that will deter them. Along with fresh cilantro and chives, I am really looking forward to fresh basil! I love making pesto and I enjoy eating it even more. This week I was craving some pesto goodness so I decided to pick some up and use it for a stuffed chicken recipe (and maybe a quiche recipe too).
I haven’t made stuffed chicken in a while, and it did not disappoint! This pesto and cheese and spinach stuffed chicken is a yummy and rich meal. Whoever said you can’t eat delicious food while still eating healthy doesn’t know what they are talking about! My husband was happy that it was grain-free and had goat cheese, and I was happy merely because it had pesto. It may seem like too much work, but it’s all in the preparation. After you put it together, you can stick it in the oven and forget about it for a while!
I paired the chicken with a garlic asparagus side, recipe below as well.
Today’s dinner was one of my favorites: thin chicken breasts seasoned with chili, lime, and other spices, then grilled and served with a mango and avocado salsa. It really hit the spot!
I could also eat the salsa by itself. I had to stop eating it by the spoonful or else there wouldn’t be enough for dinner! The salsa lasted us about 3 servings, but it could be more if I didn’t eat half of it just myself. It probably makes about 1 cup of salsa.
Chili-lime chicken with mango and avocado salsa recipe
We had a pretty low-key Valentine’s Day; we ate a lovely dinner and splurged with homemade lava cakes and cookie dough ice cream. We exchanged some notes and treats and called it good.
I decided to experiment with pepper stuffed chicken breasts and I’m so glad I did! They tasted great even for leftovers. We paired the chicken with some asparagus grilled with butter, lemon juice, lemon pepper, and a little bit of garlic (my favorite).
Wish I had a better photo, but I was too hungry to try!
Spinach, Pepper, and Cheese Stuffed Chicken Breasts
I made about 5 servings, but ingredients can be easily altered to make more or less
Bake at 425 degrees
While my husband and I are for the most part, grain-free, we do allow ourselves cheats or treats occasionally. Chicken Enchiladas are one of our favorite leftover-chicken-meals and it’s quick, easy, and flavorful.
Disclaimer: These are white girl enchiladas, but I still maintain that they taste pretty good.
Chicken Enchiladas with Green Sauce
A small batch on Enchiladas before going into the oven.
Exact measurements aren’t important when it comes to making these. You can make as little or as much as you want, just adjust the ingredient amounts. I have listed the amounts we usually use, but these are in no way, the only amounts in which to make enchiladas. Play around with what works for you!
Leftover chicken, shredded (approx. 1/2-1 full size chicken)
1 jar salsa verde, divided (we like the one from Trader Joes)
1/4 cup sour cream + more for serving
1/2-1 lb pepper jack cheese, shredded and divided
Flour tortillas (Depends on size, but we usually use 3-8 tortillas)
Optional: Seasonings for chicken (Cumin, garlic, chili powder, etc.)
Other optional ingredients: Green chiles, olives, and veggies
Preheat oven to 375 degrees. Lightly grease pirex dish or other pan.
Mix shredded chicken, 1/4 cup sour cream, 1/3 jar salsa verde, 1/4-1/2 amount of cheese, and any other seasonings or ingredients.
Spoon into center or tortilla, and roll tortilla. Place tortilla roll seam side down in dish. Continue until you use all of the chicken mixture.
Spread 1/3 jar of salsa verde on top of enchiladas and the sprinkle the rest of the cheese on top.
Bake 10-15 minutes or until cheese it melted and enchiladas are cooked all the way through.
Serve with sour cream and green sauce.
This small batch on Enchiladas uses 3 large sprouted tortillas and has green chiles in the filling
I’m a picky red-sauce eater. Most restaurant sauces make me gag; they are too sweet and I don’t care for the green pepper taste that many of them seem to have. I prefer to make my own sauce at home. Spaghetti was one of the first things I learned to cook – my dad taught me, so I have fond memories with it as well.
This week I was craving spaghetti sauce but since we aren’t eating pasta, I could only eat the sauce. Then I got to thinking, meat sauce is just like tomato soup with ground beef (close enough, right?). So I kept telling myself that it was perfectly okay to eat the sauce sans noodles. And I still enjoyed it. I could try it over zucchini strips (aka zucchini pasta) or any other vegetable. You can also dip celery or vegetables into it, or just eat it with a salad.
It’s still warm and sunny here, but this would be a nice winter meal, too.
Serve meat sauce/tomato beef soup/spaghetti sauce in a mug or a bowl
Lulu’s Favorite Garlic Meat Sauce
Makes approx. 4 servings (more if using pasta and not heavily sauced)