Saturday, January 25, 2020

80--- Chicken Marsala Dip {with Roasted Cauliflower Ricotta Dip}

Chicken Marsala is one of my favorite dishes of all time.  It's easy enough to make at home, and healthy to boot! Converting it into an easy-to-share dip was really simple..... and necessary.  The Roasted Cauliflower Ricotta Dip serves as the perfect {optional but highly recommended} accompaniment.

Chicken Marsala Dip
Serves 8

1 Tbsp olive oil
1/2 yellow onion, chopped
1 lb ground chicken
2 Tbsp flour
1 clove garlic, minced
16 oz baby bella mushrooms, chopped
12 oz marsala cooking wine, divided
1/2 tsp low sodium chicken bouillon paste
1/2 tsp salt, or to taste
1/2 tsp ground black pepper
Fresh parsley, chopped

Heat olive oil in a nonstick skillet over medium high heat.  Add onion and sauté for 3-4 minutes, or until golden brown.  Add ground chicken, mincing it into small pieces as it cooks through.  Sprinkle mixture with flour and stir to coat onions and chicken.  Add garlic and 4 oz marsala and mix well.  Stir in bouillon paste and chopped mushrooms, then reduce heat to medium.  Sprinkle with salt and pepper.  

Cook for 3-4 minutes, or until marsala is absorbed and mushrooms soften.  Add remaining marsala and cook for additional 4-5 minutes, stirring occasionally, until mixture is thickened.  

Transfer mixture to a serving dish, sprinkle with chopped parsley, and serve with slices of toasted baguette.

Roasted Cauliflower Ricotta Dip
Serves 8

14 oz chopped cauliflower
1 tsp olive oil
2 cloves garlic
Dashes of salt and ground black pepper
1/4 cup low sodium chicken broth
4 oz part skim ricotta cheese

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  Place chopped cauliflower and cloves of garlic on the baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper and use your hands to mix well.

Bake for 10-12 minutes, or until cauliflower is lightly browned.  Remove from the oven and transfer mixture to a blender.  Add ricotta cheese and chicken broth and mix until smooth.

Transfer mixture to a serving dish, sprinkle with chopped parsley, and serve.

Nutrition info per 1 serving (~1/4 cup chicken dip and 2 Tbsp ricotta dip): 190 calories, 9 g fat, 12 g carbohydrates, 16 g protein, 3 g fiber

Wednesday, January 15, 2020

80--- Favorite CREAMY Soups

January is the month for soups.  Many of these {creamy} recipes are quick to prepare, and loaded with veggies to help you meet your New Year goals.

Thursday, January 9, 2020

80---Cauliflower Chili Mac

No, I didn't create this recipe to conform to the Keto diet trend. You know I don't play those games.  I did, however, create this recipe to help you increase your intake of vegetables!  Don't be skeptical of this one- the cauliflower is such an amazing pasta replacement in this recipe!

Cauliflower Chili Mac
Serves 6

2 heads cauliflower, chopped into small pieces
Olive oil spray
1/2 tsp smoked paprika
Dashes of salt and pepper
3 Tbsp nutritional yeast

1 Tbsp butter
1/2 yellow onion, chopped
1 lb lean ground turkey
1/4 cup chicken broth
3 Tbsp flour
1 cup milk (I used 2% Fairlife dairy milk)
8 oz shredded cheddar cheese
1 can pinto beans, drained and rinsed
1 can chipotle diced tomatoes
2 Tbsp chili powder
2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper

Preheat oven to 450 degrees.  Place chopped cauliflower on a large baking sheet, spray with olive oil spray, and toss with seasonings and nutritional yeast.  Bake for 20 minutes (some florets may be lightly browned).  Remove from oven and reduce oven temperature to 350 degrees.

While cauliflower is roasting, heat butter in a large dutch oven over medium high heat.  Add onion and cook until fragrant, 2-3 minutes.  Add ground turkey and cook until cooked through.  Add in chicken broth, then sprinkle in flour and mix until onions and turkey are coated. Saute for 1 minute, then pour in milk.  Bring to a low boil, reduce heat to low, and stir in shredded cheese.  Mix until cheese is melted.

Stir in cauliflower, and toss until coated.  Add remaining ingredients and seasonings and fold to mix.

Transfer dutch oven to the oven, heated to 350 degrees.  Cook for 20 minutes, then remove from oven and allow to cool for 10 minutes prior to serving.

Serve garnished with chopped tomatoes, additional shredded cheddar cheese, and/or chopped spicy peppers.

Nutrition info per 1 serving: 435 calories, 22 g fat, 36 g protein, 26 g carbohydrates, 10 g fiber