Monterey Chicken

The holidays are over and we have entered into a new year. Most of the Christmas snack foods are all gone and we are getting back to our healthy eating journey. Typically, we eat a lot of chicken, and the kids love cheese, so when I came across the idea of Monterey Chicken I pinned it for a 'must try'.

I started with 4 boneless, skinless chicken breasts and a simple marinade: 1/4 cup olive oil, 2 tablespoons soya sauce, 2 teaspoons The Keg seasoning (The recipe that I found had actually called for McCormicks Montreal Steak Seasoning, but I didn't have it)

Time to marinade the chicken for 2 hours! A little trick that I learned somewhere along the way is to drop your ziplock bag down into a tall container and fold down over the top. It helps prevent spills and messes.

Mmmm... straight out of the marinade and it looks good already!

While the chicken was in the oven at 425 degrees for 30 minutes, I prepped the toppings:

1/4 cup of BBQ sauce, 1/4 Bacon Bits, 1/2 cup Shredded Cheddar, 1/2 cup Shredded Monterey Jack Cheese, 1 14oz. can Tomatoes (drained), sliced Green Onions.

After 30 minutes, pull it out of the oven and top each chicken breast with one tablespoon of BBQ Sauce, 1/4 cup of Cheese, one tablespoon of Bacon, and 1/4 cup of Tomatoes.

Put back in the oven for another 5 minutes.

Plate and top with Green Onions!

It was so cheesy, melty good. Christian's first comment was "Wow mom, did you make this yourself?!" Yeah, I think I impressed him. And he said that it tasted as good as it looked.

Comments

Greek Pita

Keeping up with healthy eating is not an easy task. We have been eating reasonably well, but it is tough to break old habits. I caved once in the past bit and grabbed Burger King for dinner for the family. This past Friday evening was beautiful and I really didn't feel like attempting some big meal. I had already had thaw ed some boneless, skinless chicken breast and thought that some sort of sandwich would be ideal. We had all the fixin's for a Greek Pita so that's what I did. I love my Wolfgang Puck Panini Maker and use it for almost everything including to grill chicken. I didn't add any seasoning... just threw them on two at a time. I got together all of the ingredients: Whole Wheat Pita Pockets, diced onion & tomato, sliced black olives, feta cheese and lettuce. For lettuce I always use my lettuce spinner that I bought at Costco some time ago. Christian absolutely loves when I call him to spin the lettuce out. It's like a toy to him. I also used...

Mango-Avocado Salsa with BBQ Chicken

One of my favorite foods in the whole wide world is avocado. It's a great thing to love because they have nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid. The only thing that I need to be careful with is that they are loaded with calories as well. One whole medium sized avocado is a whooping 250 calories! I was recipe searching back in April and came upon a mango-avocado salsa that I just had to try. We've had mango salsa many times before, but adding avocado was a whole new ball game. It was quite simple... cubed avocado, mango (I used frozen), and tomato, plus some diced red onion. Mix it all up and there you go. I served it over BBQ grilled chicken. Usually we have our chicken smothered with BBQ sauce, but this time I only marinaded it in some Budwiser brand BBQ sauce. Millard put it on the grill and held off on the extra sauce. It was a good choice. Our sides were sauteed a mix of fresh and frozen peas and asparagus.

Yummy Salad

Salad can get boring so today I got creative... romaine lettuce, a little ranch mixed in with the lettuce... then shredded cheddar, raspberries, grape halves, strawberry, and just a few almonds. A nice fresh salad for a warm day. Yum!

Healthy Family Hangout

Search This Blog