Caprese Skillet Chicken

Adapted from The Iron You's  Easy Caprese Skillet Chicken

Ingredients
3 boneless, skinless chicken breasts, butterflied
1.5 t. Italian seasoning†
1.5 t. fine grain salt
1/4 t. ground black pepper
3 oz. fresh mozzarella, sliced
3 medium vine tomatoes, sliced into 8 thick slices
handful fresh basil, cut into ribbons
balsamic vinegar

Directions
Sprinkle herb mixture evenly over both sides of each chicken cutlet.
Heat skillet over medium-high heat.  Sprinkle with fresh ground black pepper and salt.  Add chicken and cook for about 5 to 6 minutes, or until golden-brown on the bottom. 
Sprinkle more salt and pepper in the pan and flip the chicken.  Cook on the other side for about 5 minutes, until cooked through.
Add 1/2 oz. of sliced mozzarella and 1/2 sliced tomato to each cutlet.  Cover with lid and allow the cheese to melt.
Remove from heat, drizzle with balsamic vinegar, and sprinkle with fresh basil.

†Note
I don't have Italian seasoning so I used:
1 t. Litehouse Instantly Fresh Salad Herb Blend
1 t. Litehouse Instantly Fresh Poultry Herb Blend
1/2 t. dried oregano
1/2 t. dried basil

Nutrition Facts
Servings 6.0

Amount Per Serving
calories 165
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 56 mg	19 %
Sodium 337 mg	14 %
Potassium 360 mg	10 %
Total Carbohydrate 3 g	1 %
Dietary Fiber 1 g	2 %
Sugars 1 g
Protein 27 g	54 %
Vitamin A	10 %
Vitamin C	10 %
Calcium	1 %
Iron	6 %

Grilled Steak Salad with Dijon Vinaigrette

Adapted from Grilled Steak Salad with Dijon Vinaigrette

Ingredients
Salad
8 oz. steak -- sirloin tip, tri-tip, skirt, flank, flat iron
salt
pepper
1/4 medium sweet onion, diced
4 c. mixed baby salad greens
1 red, orange, or yellow bell pepper, diced
1/2 English cucumber, diced
1 c. cherry tomatoes, quartered

Dressing
1 T. extra virgin olive oil
1 T. balsamic vinegar
1 T. Annie's Honey Mustard (a lightly honeyed dijon)
1 t. soy sauce
few drops fish sauce
1 clove garlic

Directions
In a cast iron skillet over medium-high heat, add the salt and pepper to the pan.  Sear the meat 3-5 minutes on each side, depending on thickness, until medium rare.  Set aside and let rest 5 minutes.  Layer the greens and diced vegetables.  Add all dressing ingredients to the beaker for an immersion blender.  Puree. Thinly slice the steak against the grain and place atop the salad.  Drizzle with dressing.

Nutrition Facts
Servings 2.0

Amount Per Serving
calories 304
% Daily Value *
Total Fat 13 g	20 %
Saturated Fat 4 g	21 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 22 mg	7 %
Sodium 450 mg	19 %
Potassium 511 mg	15 %
Total Carbohydrate 18 g	6 %
Dietary Fiber 3 g	12 %
Sugars 10 g
Protein 26 g	51 %
Vitamin A	143 %
Vitamin C	71 %
Calcium	10 %
Iron	35 %

Dijon Vinaigrette for Grilled Steak Salad

Adapted from Grilled Steak Salad with Dijon Vinaigrette

Ingredients
1 T. extra virgin olive oil
1 T. balsamic vinegar
1 T. Annie's Honey Mustard (a lightly honeyed dijon)
1 t. soy sauce
few drops fish sauce
1 clove garlic

Directions
Add all ingredients to the beaker for an immersion blender.  Puree.

Nutrition Facts
Servings 2.0

Amount Per Serving
calories 96
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 1 g	5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 225 mg	9 %
Potassium 36 mg	1 %
Total Carbohydrate 6 g	2 %
Dietary Fiber 0 g	0 %
Sugars 5 g
Protein 1 g	1 %
Vitamin A	0 %
Vitamin C	1 %
Calcium	0 %
Iron	2 %

Pork Chops With Sauerkraut and Apples

Adapted from Pork Chops With Sauerkraut and Apples

Ingredients
4 boneless pork chops
1/2 T. each sunflower seed oil or butter
1 lb. homemade or refrigerated sauerkraut, rinsed with fresh water and drained
2 large apples, finely chopped-- leftover (Cripps) Pink (Lady), Honeycrisp, King, other eating apples
1 medium sweet onion, chopped
4 small gold potatoes, sliced (or serve with baked potatoes if the pan is too small)
1/2 c. spicy, dry, fruity white wine
salt
pepper

Directions
Season the chops and brown them in a large, deep, heavy-bottom pan or Dutch Oven in hot oil and butter, about 3 minutes per side. Set aside.
Core and quarter the apples.  Quarter the onion longitudinally.  Slice the onions, potatoes, and apples using a food processor, emptying the work bowl into the skillet with each batch.
Cook for about 5 minutes, until the onion starts to look golden and the apples and potatoes soften.
Deglaze the pan with the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.

Nutrition Facts
Servings 4.0

Amount Per Serving
calories 423
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 87 mg	29 %
Sodium 391 mg	16 %
Potassium 827 mg	24 %
Total Carbohydrate 52 g	17 %
Dietary Fiber 6 g	22 %
Sugars 17 g
Protein 35 g	70 %
Vitamin A	1 %
Vitamin C	56 %
Calcium	8 %
Iron	18 %

Pork Roast with Apples, Cider, and Cream

Adapted from Gourmet Slow Cooker, Volume II's Pork Roast with Apples, Cider, and Cream

Ingredients
2 T. sunflower seed oil
chipotle powder
salt
pepper
paprika
2 lbs. pork loin roast, trimmed of fat, and cut into 3-4" chunks
1 sweet onion, chopped
8-12 oz. fresh white or crimini mushrooms
1/2 c. spicy, dry, fruity white wine
1 t. Chicken Better Than Bouillon
4 large apples, finely chopped-- leftover (Cripps) Pink (Lady), Honeycrisp, King, other eating apples
1 c. cream
1 c. pecans, chopped and toasted
grated vintage extra-sharp Cheddar cheese, optional

Directions
Make a rub of the seasonings; apply sparingly to the pork pieces.  In a large heavy-bottom skillet or high-sided pan, over medium-high heat, add the oil and then the pork.  Turn the pork chunks to brown evenly on all sides, about 10 minutes.  Transfer to slow cooker.
Using a food processor, coarsely chop the pecans.  Transfer the pecans to toast in a skillet for a few minutes, or spread evenly on a baking sheet in a preheated 350˚F oven for 7-10 minutes.  Set aside to cool and store until serving.
Quarter and core apples.  Quarter onions longitudinally.  Using the same food processor work bowl, slice onions, mushrooms, and apples.  Transfer the contents of the work bowl to pan after each batch.
Sauté the onion until it begins to brown.  Add the mushrooms and sauté until tender.  Add the apples, wine, and bouillon paste; cook until reduced by half, about 10 minutes, using the wine to deglaze the pan and scrape the bottom of the pan with a wooden utensil.  Pour the contents of the pan over the pork in the slow cooker.
Cover and cook on low for 6 hours, until the meat is fork tender.  Add the cream to the slow cooker, stir well, and cook on high for 30 minutes.  Remove the meat from the cooker and set aside--either slice to serve or shred with two forks.  Ladle the sauce on top of sliced meat or stir the pulled pork into the sauce and serve like stew.  Sprinkle with pecans and optional grated cheese.

Nutrition Facts
Servings 8.0

Amount Per Serving
calories 423
% Daily Value *
Total Fat 27 g	41 %
Saturated Fat 9 g	46 %
Monounsaturated Fat 13 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 105 mg	35 %
Sodium 174 mg	7 %
Potassium 761 mg	22 %
Total Carbohydrate 18 g	6 %
Dietary Fiber 5 g	18 %
Sugars 12 g
Protein 27 g	54 %
Vitamin A	9 %
Vitamin C	10 %
Calcium	10 %
Iron	11 %

Chicken and Dumplings

Adapted from my mother's recipes.

Ingredients
3 qts. water
4 T. Chicken Better Than Bouillon
a pinch of Ghost Chili Pepper Flakes
cracked black pepper
2 T. Litehouse Instantly Fresh Poultry Herb Blend
1 large bay leaf
1 lb. chicken breast tenders
4 stalks celery
6 medium carrots
1 medium sweet onion
2 T. butter
2 c. flour
1 t. salt
3 t. baking powder
1/2 T. sage or poultry herb blend, optional
1 c. milk

Directions
Bring the water, bouillon, peppers, bay, and herb blend to a simmer in a large stock pot.

Carefully drop in the chicken to poach for 10 minutes.

Meanwhile, slice vegetables using a food processor.  Put vegetables in a medium bowl.

Using tongs, remove chicken from broth and let cool slightly on a plate or cutting board.

Grate butter into the emptied food processor work bowl.  Change to the chopping blade.  Sift in flour, salt, baking powder and optional sage.  Mix well.  While running, pour in milk and mix until just smooth.  Be careful not to over work the dough.

Using two forks, shred the chicken and return it to the simmering broth.  Add the vegetables.  Return to a simmer.

Using a 1.5-2 oz. disher, drop dollops of dumplings onto the surface of the simmering soup.  The dumplings will likely need to be done in two batches, and the dough can be refrigerated uncooked separate from the soup overnight, as well.  (Alternatively, place the dough in a 1 quart plastic zipper food bag, close and snip a 1" hole from one corner.  Discard the corner piece of plastic.  Squeeze the bag over the soup to extrude the dough, and with clean kitchen shears snip the dough into 1" pieces, being careful not to cut the plastic.) 

Note: Can multiply the soup by 1.5 and still fit in my largest pot, and double the dumplings and still fit in my food processor.

Nutrition Facts
Servings 6.0

Amount Per Serving
calories 494
% Daily Value *
Total Fat 20 g	31 %
Saturated Fat 6 g	29 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 46 mg	15 %
Sodium 1967 mg	82 %
Potassium 264 mg	8 %
Total Carbohydrate 60 g	20 %
Dietary Fiber 5 g	20 %
Sugars 10 g
Protein 19 g	38 %
Vitamin A	215 %
Vitamin C	14 %
Calcium	12 %
Iron	18 %

Banana Yeast Bread

Adapted from Better Homes and Gardens Sweet Banana Bread via The Frugal Girl

Ingredients
5.5-6 c. unbleached heritage grain all-purpose flour
2 pkg. active dry yeast, 4.5 t.
3/4 c. milk
1/2 c. sugar
1 t. salt
1/2 c. butter
2 ripe bananas, mashed (1 cup)
2 eggs

Directions
In a large mixer bowl, combine yeast with 2 cups of the flour.
In a glass measuring pitcher, combine the milk, sugar, butter, and salt, and heat to 115°F in the microwave, or use a small saucepan and heat on the stove.
With the mixer running, add the milk mixture to the flour mixture. Then add mashed bananas and lightly beaten eggs.
Beat at low speed until combined, then beat at medium speed for 3 minutes. Stir in enough remaining flour to make a soft, but kneadable dough.
Turn dough out onto a floured surface and knead 3-5 minutes, adding flour as necessary, until dough is smooth and elastic.
Place dough in greased bowl, cover with wet tea towel, place in a warm spot and let rise for 1 hour.
Turn dough out onto a floured surface, divide in half, and shape each half into a round loaf. Place each loaf on a greased baking sheet. Cover with a damp tea towel and let rise til double (30-45 minutes).

Bake in a preheated 350°F oven for 30 minutes. Remove from baking sheet to cool on a wire rack.

Nutrition Facts
Servings 24.0

Amount Per Serving
calories 180
% Daily Value *
Total Fat 5 g	7 %
Saturated Fat 3 g	14 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 28 mg	9 %
Sodium 140 mg	6 %
Potassium 43 mg	1 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 0 g	1 %
Sugars 6 g
Protein 4 g	8 %
Vitamin A	4 %
Vitamin C	2 %
Calcium	3 %
Iron	6 %

Homemade Hot Chocolate

Adapted from Cook's Illustrated Hot Chocolate Mix, via Brown Eyed Baker

Yield: 1/2 cup dry, 2 cups prepared (2 servings)
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

2-3 T. raw sugar
1 oz. unsweetened chocolate, finely chopped
1/2 oz. unsweetened cocoa powder
scant 1 t. cornstarch
scant 1/4 t. vanilla extract
scant 1/8 t. kosher salt
1/8 t. instant espresso powder
sprinkle ground cinnamon
tiniest pinch cayenne
few drops orange extract
2 c. 2% milk

Directions
Place all ingredients except milk in small saucepan over medium heat until it thoroughly melts, whisking until smooth.  Add milk and heat until it starts to steam and bubbles appear around the edge of the saucepan, whisking constantly, until simmering, 2 to 3 minutes longer. Pour into two mugs and serve.

Notes
For Mayan Hot Chocolate, double cayenne and cinnamon.
For Mocha Hot Chocolate, increase espresso to 1/2 teaspoon.
For Peppermint Hot Chocolate, add 1/8-1/4 t. peppermint.

Nutrition Facts
Servings 2.0

Amount Per Serving
calories 274
% Daily Value *
Total Fat 13 g	19 %
Saturated Fat 8 g	39 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 20 mg	7 %
Sodium 162 mg	7 %
Potassium 531 mg	15 %
Total Carbohydrate 31 g	10 %
Dietary Fiber 4 g	15 %
Sugars 25 g
Protein 11 g	21 %
Vitamin A	10 %
Vitamin C	2 %
Calcium	32 %
Iron	17 %

Entree Salads

At some point I will write up the modifications I make to these, as well as the adaptions I use when making mix-and-match meal prep salads.

BLT Chopped Salad with Corn, (Light) Feta, and Avocado

Thai-Style Chicken with Basil and Pineapple

Grilled Chicken Chopped Antipasto Salad

Honey Mustard Chicken Salad on top of mixed greens & veggies

Seven Pepper Steak Salad Recipe

Chili Lime Pineapple Chicken Salad

Mediterranean Salad

Chopped Caprese Salad
(Use fresh mozzarella.  I add diced red (or orange) bell pepper, ~8-16 oz., between half the volume and the full volume of the tomatoes.)***  

Grilled Chicken Salad with Sun-Dried Tomato Basil Vinaigrette

Adapted from Grilled Chicken in Sun Dried Tomato Basil Vinaigrette

Ingredients
2 boneless, skinless chicken breasts
salt and pepper
8 c. of mixed baby salad greens
2 red, yellow, or orange bell peppers, diced
1/2 large sweet onion, finely diced
1/2 c. Sun-Dried Tomato Basil Vinaigrette
 
Directions
Pan-grill chicken breasts in salt and pepper. Place sliced, cooled chicken atop vegetable salad medley, and dress with the vinaigrette made from the linked recipe.

Nutrition Facts (not including dressing)
Servings 4.0

Amount Per Serving
calories 164
% Daily Value *
Total Fat 2 g	2 %
Saturated Fat 0 g	0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 65 mg	22 %
Sodium 184 mg	8 %
Potassium 486 mg	14 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 3 g	13 %
Sugars 4 g
Protein 29 g	58 %
Vitamin A	15 %
Vitamin C	145 %
Calcium	7 %
Iron	14 %