Archive for the 'recipes' Category

Really Yummy Dijon Chicken

This chicken is so delicious it might be my new favorite recipe. It would be divine with some brown rice – I’d add it to the baking dish when it comes out of the oven so the rices gets covered in the yummy sauce. I served mine with Nana’s lemon broccoli on the side.
Really Yummy Dijon Chicken

2 boneless, skinless chicken breasts
1/4 cup low fat (or fat free – you won’t notice the difference here!) mayo
2-3 Tbs dijon mustard (to taste, I like mine dijon-y)
1 Tbs olive oil
1 Tbs lemon juice
1 tsp Mrs. Dash (lemon pepper variety) (I use generic)
1 tsp low sodium chicken bouillon granules
1 tsp kosher salt
black pepper to taste

Preheat oven to 375 degrees. Place chicken in a glass baking dish. Mix everything together and pour it over the chicken. Cover with foil and bake 20 – 30 minutes or until done (I like to cut my pieces up so they’re not very thick and therefore cook faster).You can use frozen chicken, too, just adjust your cooking time accordingly.

I’m totally making this the next time I have company!

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I Am A Rockstar, Coo Coo Ca Choo

This week has started off right with twice a day workouts. Mostly because of this. And also partly because I ran into an old friend a couple weeks ago who asked me if I’m still working out.

Um, ouch, dude.

Since I am totally motivated by public shame and self-loathing I feel pretty good about the next 12 weeks being a success! I’m already sore from yesterday’s hour long push-up and pull-up routine, followed by Abs.

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I have no desire to go out for New Year’s Eve for a gajillion reasons so I am attempting to host a game night. Except one couple already has plans to be at a charity event, and the other couples have both said “probably” but haven’t confirmed, and I don’t really care either way because the first two bottles of red from my new Wine of The Month club will be here this week and I totally plan to BRING THE AUDIENCE TO TEARS with my rendition of Hello Goodbye.

Beatles Rock Band, yo. Bring it.

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I am obsessed with baby names even though Yaz has 99.9 percent guaranteed me that I won’t be reproducing any time soon. But for some reason I can’t stop checking the top 500 most popular baby names of the last decade and being annoyed that my favorite girl names are all near the top, and that I basically have no favorite boy names.

Maybe I need another dog.*

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Speaking of dogs! Mine will not sleep past 8 a.m. and that means that no one else can sleep past 8 a.m. Surprisingly**, Kima is the one that starts this whole process. Keeping in mind that Kima stands face level with me while my head is on the pillow she starts with the happy breathing. The “OH HI HOW ARE YOU I SEE YOU I’M HAPPY AND AWAKE ARE YOU HAPPY AND AWAKE?” breathing. Then she yawns, loudly, in an arm-over-the-shoulder-at-the-movies sort of way. Then Easton realizes it’s party time and starts shaking his head. And at that point I wave the white flag, get up, and take them out. It’s a good thing I love them so because they are seriously pains in the ass sometimes.***

*There is no way in hell I need or want another dog.

**Not even the tiniest bit surprising

***Would anyone like to share their assvice about closing the bedroom door at night so they can’t come in and wake us? Because I totally never thought of that! What would I do without the interwebs?!

Spicy Broth

I threw this together last night based on what I had in the house after being gone for five days and not having been grocery shopping since Thanksgiving. I’ve just been eating it as a soup, but it’s a yummy, spicy base to which you could add rotisserie chicken pieces, little turkey meatballs, beans, rice, or big chunks of veggies to make it a heartier meal.

Spicy Broth

8 or so cups low sodium, fat free chicken broth
1 Tbs olive oil
1/2 sweet onion, diced
3 stalks celery, diced
2 carrots, diced
1 chipotle pepper in adobo sauce, diced
a couple handfuls frozen corn kernels
kosher salt and black pepper to taste
1/2 – 1 tsp cumin
1/2 – 1 tsp ground coriander
1 tsp oregano
about 1 Tbs lemon juice (optional)

Cook the onion, celery, and carrot until soft. Add all remaining ingredients, bring to a boil and then cover and simmer for a bit.

Yum!

The Dogs Love To Run

“Go ahead and let her go, Baby.”
 
So I did. It was almost 10:00 at night, pitch black outside and we were alone with the dogs. Easton always gets to run off leash during our walks but Kima is always tethered to me. HP was right there so I let go of her leash and they darted in circles, jumping on each other, and wrestling in the dark. They went way off to the treeline and HP whistled for them to come back.
 
They started bolting toward us at full speed and my brain almost had a moment to process before Kima ran THROUGH me at full force. She swiped both of my legs out, ran under me, and I came down flat on my back. We were all quiet and I only half remember HP in an almost whisper, “Baby? Are you ok?”
 
I nodded yes and then looked around and realized I was on the ground. And started laughing. Hard.
 
My big girl LAID ME OUT. Once I stood up and we assessed that nothing was broken, sprained, and I hadn’t landed in dog poop we didn’t stop laughing for an hour. I was a little shaken up but hot damn it was funny.
 
I have revised my resume for the sixth time in a month and it’s definitely the strongest version yet. Well, we’ll see about that I suppose. I applied to a few jobs in Denver this morning and a boatload of local postings as well. I suppose something has to stick soon? Right?
 
Last night I broiled up some eggplant with just a little olive oil drizzled over it and salt and pepper. I ate a few slices for dinner smothered in one of my all time favorite, no cook sauces:
 
Sweet Pepper Tomato Sauce
 
-1/4 – 1/3 cup diced tomatoes (can use fresh or canned)
-1/3 red bell pepper
-1 tsp olive oil
-1/4 cup sun dried tomatoes
-water, broth, or other liquid to desired consistency (I use very little and keep it thick)
-salt, pepper, basil, parsely
 
Mix everything in the magic bullet and voila! Delicious, sweet sauce!
 
I had a little sauce left over and thought that I could take it to work for a snack with some more of the eggplant and then it occurred to me to just add the eggplant to the sauce and blend it. I ended up with a sweet, babaganoush-ish/tapenade type dip. I cut up some carrot sticks and I can’t wait until I’m hungry in a coupld hours to devour it!
 
Off to the gym tonight for some chest and arms plus cardio. I’ve been good about getting in 3-4 miles at least 4 times a week. If I can get it to a consistent 5 times per week I’ll be very pleased!
 
I picked a penny up off the ground yesterday because it was heads up. How long does it take for the luck to kick in?

Posted via email from Amyella

Man Approved: Chicken Enchiladas

I’m not sure there’s anything authentic about these chicken enchiladas (hint: there isn’t), regardless they are easy, delicious, healthy, and a total crowd pleaser. They do take advantage of some processed, canned food, but sometimes you just need easy. I’ve made these the last two times we’ve had company for dinner and people always go back for more. Even my mexican friends! That’s not a bad sign at all. So, authentic or not, make them!

Plus, they get a high fork rating. 🙂

Here’s the other thing: there are some easy shortcuts you can use to make these even faster to make. When I was really short on time I made them with rotisserie chicken breasts that I shredded, and a packet of store bought taco seasoning instead of my own.  Shhh!

Of course if you don’t want to use the condensed soups you could make a roux and add fat free half and half for the base but…in this instance, I’ll stick with the cans.

Man Approved: Chicken Enchiladas

1/2 cup chopped onion, any kind you have on hand
1 (4 ounce) can diced green chiles
2 (10.75 ounce) cans 99% fat free, low sodium cream of chicken soup
1 cup light sour cream
1 1/2 cups shredded cooked chicken breast meat
taco seasonings (I use salt, pepper, red pepper, paprika, cumin, cayenne, chili powder, onion powder, garlic powder) OR 1 packet store bought taco seasoning
1 cup shredded 2% cheddar cheese
6 (12 inch) flour tortillas (I use the Mission low carb – no one knows!)
1/4 cup skim milk

Preheat oven to 350 degrees F, spray a 9×13 baking dish with cooking spray.

In a medium saucepan over medium heat, saute the onion until tender. Stir in the green chiles, cream of chicken soup and sour cream. Season with your taco seasonings. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the baking dish.

In the bowl of the reserved 3/4 of the sauce add the milk. Spoon this over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake 30 minutes.

4forks

Amy’s Daddy’s Artichoke Sauce

This is a recipe my dad sent me saying “when I make this all the girls come over! They love it!”

My dad lives in a neighborhood of old ladies. They love him.

Anyway, I made a couple  minor tweaks to my taste but overall it’s his deal. And it’s delicious!

Amy’s Daddy’s Artichoke Sauce

1 large red bell pepper
1 Vidalia/sweet onion
1 small can slided black olives
1 small jar marinated artichoke hearts (must use the marinated artichokes! We want the brine since it’s the basis of the flavor profile)
1 heaping tsp minced garlic
1 28 oz can diced  tomatoes (or you could dice fresh tomatoes)
salt & pepper to taste
crushed red pepper to taste
1 Tbs basil
1 Tbs parsley
1 packet Splenda
1 tsp extra virgin olive oil

Cut pepper and onion into thin strips. Saute in 1 tsp oil until onions are translucent.
Put remaining ingredients into the pan including the liquid from the artichoke jar (cut artichoke hearts into smaller pieces if too large.)  Cook over medium heat until boiling, stirring occasionally. Reduce heat to simmer and cook for 1 hour. Continue to stir occasionally.
Serve over angel hair pasta, or rice, or (if you’re me) just eat it with a spoon.

Healthy Chocolate Cake

I didn’t really believe it at first, but it’s good – really good. You definitely want it to sit overnight before eating it for the best flavor but I promise you, it tastes like chocolate cake!

This recipe is very graciously lifted from Lauren at http://healthyindulgences.blogspot.com/ and I’ve included my own preferences below (e.g. Lauren doesn’t like Splenda, but I prefer it as erythritol makes me a little gaggy. Also, I like eggwhites instead of whole eggs just to keep the calorie count a little lower even though whole eggs makes a cake with better integrity).

Healthy Flourless Chocolate Cake

1-15 ounce can of unseasoned black beans
1 cup egg whites
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
5 tablespoons oil
1 cup Splenda
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water

Preheat oven to 350 degrees Fahrenheit. Put in muffin liners and spray those with extra virgin olive oil cooking spray.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, half of the eggs, vanilla, and salt into a  blender (or magic bullet!). Blend on high until beans are completely liquefied. Whisk together cocoa powder, baking soda, and baking powder. Beat oil with Splenda, add remaining eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water, and beat the batter on high for one minute, until smooth. Scrape batter into muffin tins and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake at 350 degrees for 25 minutes. Cake is done with the top is rounded and firm to the touch.

Don’t forget to let these sit overnight and then, if you are feel like (and I sometimes do) eat a chocolate cupcake for breakfast! 🙂

Posted via email from Amyella


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AMYELLA

Amyella (pronounced Amy-ella) is a pseudonym for Amy Levitt, a fitness and health food fanatic and a beach girl at heart. She has been sharing her sometimes nonsensical thoughts and self-amusing stories online since 2002 and currently spends a good deal of her time wrangling her 90 pound Rottweiler and 60 pound Boxer. Which is quite a show.
The origin of the name Amyella.

Here's my deal. It's wicked exciting!

RECIPES

Find the recipes here: Amyella's Recipes
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