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Chicken Stuffed Peppers

1/20/2016

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My kids love chicken but they are pretty picky when it comes to veggies. So I often have to hide the veggies a bit. These peppers are great for that. My kids will not eat the bell peppers but they love the filling. Actually, there is enough filling for 2 servings without bell peppers.

When I created this recipe and it turned out the way I wanted, I took 3 of the bell peppers to my husband who had to work a 24-hour shift at the time. He shared the dish with his co-worker. His co-worker was impressed and my husband later told me that he thought this was the best stuffed pepper dish I have ever prepared. I call that a win :-) I hope you try it and enjoy it as much as my family. Let me know what you think by commenting on this post. I look forward to hearing your feedback and how you may have changed the recipe to make it perfect for your family.

I love cooking with coconut oil when I make chicken and veggies. The coconut-ty flavor is perfect for chicken and most veggies.

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4 servings
(If you are doing the 21-Day Fix: 2 green, 1 yellow, 1/2 blue, 1 red per pepper)

Ingredients:

4 bell peppers (color of your choice; I like the flavor of the orange ones)
1 lbs of chicken breast, cut into cubes
6 slices of low-sodium turkey bacon
1/2 - 1 cup of unsalted chicken stock
2 tsp of coconut oil
1 jar of tomato sauce or salsa (I used Muir Glen organic garlic salsa)
2-3 garlic cloves, grated
1/2 a yellow onion, chopped
2 cups of mushrooms, sliced
1 1/2 - 2 cups of grated cauliflower
4 yellow containers (about 2 cups) of cooked (brown) rice
2 blue containers (about 2/3 cup) of shredded cheese (1 used Mexian 4-cheese)
2 tsp each black pepper, garlic powder, onion powder, Mrs Dash Lemon Pepper and Mrs Dash Garlic & Herb
2 tbsp low-sodium soy sauce

½ tsp salt (optional; I used Himalayan Salt)

Instructions:

Preheat the oven to 325F.
Cook rice or according to package instructions.
In a skillet with a little extra-virgin olive oil and the coconut oil , saute 1/2 of the onion and garlic until tender, add the chicken. Add the chicken stock and the spices and brown the chicken.
In another skillet with a little extra-virgin olive oil, saute the remaining onion. Add the mushrooms and saute for a couple of minutes. Then add the chicken stock, soy sauce and the cauliflower. Let everything simmer until almost all chicken stock has been absorbed by the mushrooms. This should not take long at all.
Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling. Boil peppers for 3 minutes and remove.
Open the jar of salsa spread it in the bottom of a small baking dish. 
In a large mixing bowl, combine the chicken, the mushroom/cauliflower mix, 1 blue container (or 1/3 cup) cheese, and the rice. Mix well. Season more as desired.
Fill each pepper with mixture. Top with the remaining cheese.
Bake at 325F for 20-25 minutes or until cheese is bubbly and slightly brown.
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Chicken in Coconut Peanut Sauce

2/15/2015

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3 servings
(For those of you doing 21-Day Fix: 1 1/4 red, 1/3 green, and 1 tsp per serving)


Ingredients:
3 red containers or 2 1/4 cups of chicken breast cut into small pieces (I used leftover chicken from my rouladen)
1 green container (or about 1 cup) of chopped up or shredded broccoli (if you have frozen broccoli, you need to thaw it first)
1/4 cup of Greek yogurt
3 tbsp of coconut milk

Spices to taste (I used a sprinkle of garlic salt, as well as Mrs Dash Garlic & Herb)

1/4 yellow onion
1 clove of garlic
1 tbsp of peanut butter

Instructions:
Preheat the oven to 350F. 

Cut the chicken breast in half. Put the half that is not as intact aside and use it for other dishes. Put the intact half into a ziplock bag (or cover it with saran wrap) and slightly flatten with a mallet. 
Season with the spices you chose. Pour half of the cheese on the chicken breast. Set the rest aside for later. Pour the broccoli on the chicken breast. Then roll up the meat up and secure either with rouladen needles (you can buy them at IKEA) or with tooth picks. Next, season a little bit more on the outside and drizzle with the olive or coconut oil. 
Put the chicken rouladen in an oven-safe dish. I used a casserole dish. 
Bake in the oven for about 30 minutes. Take the dish out of the oven, sprinkle the rest of the cheese on the roulade and broil for about 5 minutes on low until the cheese is nice and bubbly. 
I served ours today with peas and rice (1/2 yellow container each).

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Cheese and Broccoli Stuffed Chicken Rouladen

2/12/2015

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(For those of you doing 21-Day Fix: 1 red, 1/2 green, 1 blue and 1 tsp per roulade)

I'm German and love German beef rouladen (usually filled with bacon, onions, pickles, mustard and spices). I tried to turn this delicious traditional German dish into a healthy dish. 

Ingredients (per person):
1 chicken breast (makes 1 roulade and I use the rest for stir-fry chicken or chicken curry)
1/2 green container (or about 1/2 cup) of chopped up or shredded broccoli (if you have frozen broccoli, you need to thaw it first)
1 blue container (or about 1/3 cup) of shredded cheese (I mixed organic medium sharp and mild cheddar)
1 tsp of olive oil (you can also use coconut oil) 

Spices to taste (I used a sprinkle of garlic salt, as well as Mrs Dash Garlic & Herb and Mrs Onion & Herb seasoning)


Instructions:
Preheat the oven to 350F. 

Cut the chicken breast in half. Put the half that is not as intact aside and use it for other dishes. Put the intact half into a ziplock bag (or cover it with saran wrap) and slightly flatten with a mallet. 
Season with the spices you chose. Pour half of the cheese on the chicken breast. Set the rest aside for later. Pour the broccoli on the chicken breast. Then roll up the meat up and secure either with rouladen needles (you can buy them at IKEA) or with tooth picks. Next, season a little bit more on the outside and drizzle with the olive or coconut oil. 
Put the chicken rouladen in an oven-safe dish. I used a casserole dish. 
Bake in the oven for about 30 minutes. Take the dish out of the oven, sprinkle the rest of the cheese on the roulade and broil for about 5 minutes on low until the cheese is nice and bubbly. 
I served ours today with peas and rice (1/2 yellow container each).

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Parmesan Crusted Chicken Breast

2/11/2015

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Servings 4
(For those of you doing 21-Day Fix: Per serving: 1 1/4 red, 1 blue; the veggies in the picture are 1 1/2 green; the spinach tortellini 1 yellow)

Ingredients:
16 ounces of chicken breast but into strips
4 eggs
1 cup of Parmesan cheese
Garlic powder, dried chives and other seasoning you like (I used Mrs Dash Onion & Herbs, Mrs Dash Lime Pepper and a little bit of garlic salt)


Instructions:
Scramble the eggs in a bowl. Add your seasoning.
Add the chicken and let soak (a few minutes is enough, I usually let it soak for a couple of hours). 
Add cheese to a bowl.  Add the chicken and coat.
Place chicken on a nonstick baking sheet (e.g. with parchment paper) or a casserole dish.

Bake at 350-400F for 25-35 min or until chicken is cooked through and cheese is slightly browned.
I served steamed mixed vegetables, raw carrots and spinach tortellini with it. Even the kids love it!

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    Author

    Wife, mommy, fitness & nutrition coach and child loss survivor!

    PLEASE NOTE:
    IF YOU ARE DOING THE 
    21-DAY FIX OR 21-DAY FIX EXTREME PROGRAM, I ADDED THE NUMBER OF CONTAINERS TO THE MAJORITY OF MY RECIPES. THE RECIPES WITH A CONTAINER COUNT ARE FIX-APPROVED!

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