Wednesday, June 10, 2009

Lemon Chicken with Oregano and Feta

I had an idea in my head of what I wanted to make, and luckily Le Petit Pierogi had this recipe in her blog that matched exactly what I was thinking! This was super good and healthy for you! (Recipe originally adapted from here).


* 2 boneless skinless chicken breasts
* Juice of 1/2 lemon
* 1 garlic clove, minced (I omitted)
* Oregano to taste (I used a BUNCH... mmm oregano)
* Salt
* Pepper
* Feta cheese, crumbled (I used sundried tomato and basil flavor)


1. Preheat oven to 375 degrees F and spray a small baking dish with nonstick spray.
2. Place chicken breasts in dish and sprinkle with salt, pepper, garlic and oregano. Squeeze lemon liberally over chicken.
3. Bake for 20-25 minutes depending on size of chicken breasts (mine only took about 22 minutes). Add feta cheese on top of the chicken for the last few minutes of baking.

Tuesday, June 9, 2009

Pizza on the Grill

I've heard so many great things about making pizza on the grill that I decided to finally make it! This was super easy to make and SO good! (Inspiration from this recipe).


* 1 tube pre-made pizza crust (we used Pillsbury)
* 2 cups shredded mozzarella cheese (we used a combo of italian cheese and parmesan cheese)
* 1 cup pizza sauce
* Meat and veggie toppings of your choice (Keith had turkey pepperoni and I had hot turkey sausage)


1. Preheat an outdoor grill for low heat and spray grate with cooking spray
2. Roll out prepared pizza dough to a size that will fit your grill (we used 1 tube of dough, cut in half, for 2 individual pizzas).
3. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, and other toppings.
4. Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.

Monday, June 1, 2009

Jalapeno Chicken

A huge thanks to Molly for introducing me to this recipe!! This is soo soo soo good, I've already made it twice in the past week and a half!! Yummmmmm.

(I opted to bake these instead of grilling and I also substituted a few things to make it simple. My changes are noted below.)

Ingredients (for 2)

* 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* Appx 5 oz Italian dressing (I used balsamic vinaigrette)
* 1 fresh jalapeno pepper, halved lengthwise and seeded (I used sliced from the jar)
* Appx 3 oz cream cheese, softened (I used reduced fat)
* 2 slices bacon (I used bacon crumbles)
* Toothpicks


1. Place chicken breasts in a dish with the dressing. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat the grill for high heat.
3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
(If using sliced jalapenos and bacon crumbles like I did, just spread the cream cheese inside each chicken breast and add in jalapenos and bacon bits.)
4. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
(I baked in the oven at 375 degrees for 20-25 minutes.)