Monthly Archives: May 2012

Barbecue Chicken Pizza

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T.G.I.F. people! And welcome the return of some faux-bar food Friday deliciousness!

Now, you know the husband and I love our homemade pizza creations – but sometimes, there’s just not enough time to make the dough and let it rise in time for dinner!

So on those evenings, I usually stop by the store and grab a 2-pack of Naan – which is an Indian flat bread. You can also grab a pre-made pizza crust. I just love the “rustic” shape of flat breads. And my co-workers can testify that any time we go out to lunch, if there’s a flat bread on the menu, I will be ordering it!

You can obviously throw anything on this and make it your own, but here is a variety that we love! Try it this weekend – there’s so much going on this Saturday (Grizzlies playoff game, Kentucky Derby, Cinco de Mayo celebrations!) so this might be a great meal to throw together between gatherings and parties!

Barbecue Chicken Pizza (serves 2)

2 pieces whole wheat Naan

1 4-oz chicken breast (I made 2, but didn’t need it all!)

Barbecue seasoning

Olive oil spray

Garlic salt

1/2 cup barbecue sauce + more to drizzle

3 slices red onion, diced

1/2 cup fat-free shredded cheddar cheese

1/2 cup fat-free shredded mozzarella cheese

Heat a skillet on medium. Coat chicken breasts on both sides with barbecue seasoning. Cook chicken in skillet.

Preheat oven to 375.

Once chicken is cooked, add to food processor and shred.

Spray Naan with olive oil and sprinkle garlic salt.

Pour barbecue sauce over Naan and spread.

Add red onions on top of the barbecue sauce.

Add shredded chicken on top of the onions.

Mix cheeses together and sprinkle on top of the chicken.

Bake for 12-15 minutes until crispy and cheese is melted. Drizzle with additional sauce and serve!

Slice and wash down with a cold beer. Or mint julep. Or margarita. Like I said, it’s a big weekend!

Oh – and Happy Star Wars Day – May the 4th be with you!

(I know, I know…)

 

Bacon-Cheese Chicken

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So it’s the beginning of the month aaaand I am in desperate need of a grocery run. But the playoffs are on tonight – so I needed to get home and cook something quick!

I had some chicken and was trying to think of something new to do with it. But my brain is fried – so I really couldn’t come up with anything. I was ready to just do the good old standby of Georgia Baked Chicken. But when I opened the fridge, I saw cheese. And bacon.

So why not throw those on top of some chicken?

Yes, I know what you’re thinking. Evil. Genius.

Bacon-Cheese Chicken (serves 2)

2- 4 oz. chicken breasts

2 tsp. smoked paprika (regular works too)

2 Tbsp. chicken broth

2 tsp. Dijon mustard

3 slices turkey bacon, cooked

1/4 cup fat-free shredded cheddar cheese

Heat a medium skillet to medium. Sprinkle both sides of chicken with paprika.

Cook chicken in skilled for 4-5 minutes on each side until lightly browned on each side. Add chicken broth to pan to keep chicken from drying out and cook another 5-7 minutes, flipping chicken once.

Once chicken is cooked through, spread 1 tsp. Dijon mustard on tops of each.

Then, break apart pieces of bacon to coat the top of the chicken.

Top the bacon with cheese.

Cover the skillet and turn heat to low. Once cheese has melted, you’re ready to serve.

This was just a quick dish to throw together – and it’s also healthy too. If you use the ingredients as stated above, we’re talking 5 WW points for a chicken breast.

Like I said, evil genius…

Cajun Shrimp Casserole

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On a beautiful weekend, I found myself upstairs doing more garage sale labeling – which was fine since I got a little time by the pool on Saturday while hanging out with my Mommy!

I got to a box of old cookbooks and started to label them, when I realized it was a ton of cookbooks I had won at a silent auction. I put them in my parents laundry room when I was living with them – and suddenly, I was moving into an apartment, working full-time, planning a wedding and getting married. They never made the move with me…

I had never looked through them – and man, there were some jewels in these cookbooks! It was definitely fun doing some “research” as I like to call it. Sometimes, I just like combing back through to see if something sticks out that hasn’t before or inspires me to create something on my own!

I have also found Pinterest is a great resource for this when I’m feeling a little on the lazy side because I can see pictures versus reading through ingredients and instructions.

Well, I found my second Pinterest recipe (I hate to remind you about the first one, because it is definitely not in the healthy category like this one!) that I just HAD to make and I really feel like I branched out a little, because, well, I don’t like casseroles.

Actually, that’s not true. I don’t like “main dish” casseroles. I LOVE casseroles that are side dishes – particularly when they involve potatoes. But for some reason, casseroles that serve as a main dish kind of eek me out.  I have one or two I know I can handle – I’m not sure if they are too bland or if it’s just mixing everything up together…

I know, I know. I’m weird and it’s totally a “me” thing. But I’m also the person who wishes plates with dividers were appropriate for occasions other than barbecues because I don’t like my foods touching. So I think that plays a major role in my completely irrational behavior toward casseroles.

Well, I just went crazy apparently and decided to make this beauty and man, am I glad I did!

Cajun Shrimp Casserole (3 servings – recipe halved from original)

1 pound shrimp, tails removed

1/2 Tbsp. margarine

1/3 cup chopped red onion

1/4 cup chopped yellow bell pepper

1/4 cup chopped orange bell pepper

1/4 cup chopped green bell pepper

1 tsp. minced garlic

1 cup sliced okra (fresh or frozen)

1/2 Tbsp. lemon juice

3/4 tsp. salt

1/2 tsp. Cajun seasoning

1/2 can cream of celery soup

1/4 cup dry white wine

1/4 tsp. cayenne pepper

1/2 Tbsp. soy sauce

1 1/2 cups cooked brown rice

3 Tbsp. reduced-fat Parmesan cheese

(Also worth noting, you can buy a 10oz. bag of frozen chopped peppers and onions – just to shave even more time off!)

Preheat oven to 350.

Melt margarine in large skillet and add onions and bell peppers and saute 5-7 minutes until tender. Add garlic and saute an additional minute.

Stir in okra, lemon juice, salt and Cajun seasoning. Saute 3-5 minutes.

Add shrimp and cook 5-6 minutes until shrimp turn pink and are cooked through.

Add soup, wine, soy sauce and cayenne pepper. Mix well.

Pour mixture into lightly greased baking dish. Add rice and stir until incorporated. Top with grated Parmesan.

Bake 20-25 minutes until bubbling slightly. Let set about 5 minutes before serving.

I should just call this “Gumbo Casserole” because that’s pretty much what it tasted like to me!

The husband re-heated some for leftovers and said it may have been even better the second time around, so I might make sure I have 2 pounds of shrimp the next time I make this so we can have more to go around – because I have found a casserole I LOVE!