Lemon Romano Chicken

lemonromanochicken

I enjoy fried chicken just as much as the next person. Problem is, I’ve always had a problem with not burning the chicken when attempting to fry using my stovetop and a skillet pan. For some time, I used the avoidance route and would “fry” my chicken tenders in the oven by slicing them thin and preparing them with bread crumbs, butter and egg. It worked just fine, but I knew at some point I would have to correctly teach myself how to fry something without taking the easy way out and counting on the oven to help me get it done. Besides, I’d appreciate a good piece of breaded chicken more knowing I hadn’t cheated to get it that way. 

closeuplemonchickenromano

So when you hear the phrase “practice makes perfect,” know that it also applies to cooking. And so after a few different tries and figuring out what amount of oil works best, I figured out how to not burn fried chicken. And let me tell you, it tastes so much better than oven-fried and I’m no longer hesitating to try out new recipes that require frying chicken; such as this fantastic Lemon Romano Chicken recipe I found via Cooking Classy. No one should miss out on cooking something so delicious!

Lemon Romano Chicken
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 boneless, skinless chicken breasts, halved
  2. 2½ tablespoons vegetable oil
  3. 2½ tablespoons olive oil
  4. 1 egg, beaten
  5. 1 tablespoon all-purpose flour
  6. ½ cup Romano cheese
  7. ½ cup Panko breadcrumbs
  8. 2 teaspoons fresh lemon zest
  9. 1 tablespoon fresh oregano
  10. ½ teaspoon garlic powder
  11. ¼ teaspoon fresh coarse black pepper
  12. ½ cup shredded mozzarella cheese.
Instructions
  1. Preheat oven to 350 degrees. Prepare chicken breasts by cutting each into two horizontal halves. Set aside on a plate.
  2. In a medium size shallow dish, combine all-purpose flour and 1 egg. Whisk well so that the mixture is thick and smooth. Set aside.
  3. In a second medium size shallow dish, combine Romano cheese, panko breadcrumbs, oregano, garlic powder, black pepper, lemon zest. Whisk well so that all ingredients are combined. Set aside.
  4. Place each chicken breast, individually, in egg-flour mixture; turning onto each side so that it is well coated. Next, place chicken breast in romano cheese mixture; again turning onto each side so that it is well coated and fully breaded. Repeat with each chicken breast. Return chicken breasts to plate.
  5. Add vegetable oil and olive oil to a large skillet over medium-high heat. Allow oil to heat, using a pair of tongs to place each chicken breast in skillet. Cook 2-5 minutes, checking to make sure it's browned before turning to cook other side. Return each chicken breast to plate when fully cooked through.
  6. Line a cookie-sheet with foil, lightly coating with cooking spray. Add each chicken breast, sprinkle with mozzarella cheese and place in oven for 14 minutes or until cheese appears well melted.
  7. Squeeze a lemon wedge onto each chicken breast and serve with lemon slices.
Adapted from Cooking Classy
Adapted from Cooking Classy
fitgirlnic http://fitgirlnic.com/

Frosted Oatmeal Blueberry Donuts

blueberryoatmealdonuts1

Two weeks ago I bought a donut pan anticipating the thought of baking a patch of protein donuts. I’ve seen friends post pictures of them and I’ve browsed past them while looking on Pinterest. They seem like a fantastic breakfast or even post-workout snack. 

I’m not a real big fan of protein powder for the most part, so I wanted to try something a little less tasting like a recipe made with it. Because a lot of my past breakfast recipes have consisted of oatmeal, I thought why not incorporate it into a donut? It works with muffins! 

blueberrydonutsoatmeal

Now oatmeal baked alone doesn’t necessarily have that great of a taste. You need to add something else to adjust the flavor and usually fruit is your best bet on doing so. I love blueberries, so of course, those are my first fruit pick 🙂 They are always bursting with flavor and also give the donut a more ‘pretty’ look. You can also eat it with or without a glaze. The glaze just happens to give it a little more of a sweet taste so that your tastebuds aren’t confusing it with a round muffin.

Frosted Oatmeal Blueberry Donuts
Serves 12
A healthier take on donuts with fruit.
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Prep Time
15 min
Cook Time
17 min
Total Time
32 min
Prep Time
15 min
Cook Time
17 min
Total Time
32 min
Ingredients
  1. 2 cups old-fashioned oats
  2. 1½ cup skim milk
  3. ¼ cup natural applesauce
  4. 1 teaspoon vanilla extract
  5. ¼ cup butter, melted
  6. 1½ cup all-purpose flour
  7. 1 tablespoon baking powder
  8. ½ teaspoon salt
  9. ½ cup light brown sugar
  10. ¼ teaspoon cinnamon
  11. 3/4 cup blueberries
Donut Glaze Frosting
  1. 2 cups confectioners sugar
  2. 1 teaspoon vanilla extract
  3. ¼ skim milk
Instructions
  1. Preheat oven to 400 degrees. Well grease a donut pan. Set aside.
  2. Using a medium size bowl, add old-fashioned oats, milk, applesauce vanilla and butter. Whisk until combined.
  3. In a large size bowl, add all-purpose flour, baking powder, salt, brown sugar and cinnamon. Whisk until combined.
  4. Add blueberries to old-fashioned oats mixture. Gently fold.
  5. Pour old-fashioned oats mix into large bowl, combining liquid ingredients with dry ingredients. Combine well, but try not to over mix. That takes away from the donuts taking on a more "fluffier" look.
  6. Add mixture to donut pan, filling each to the top. Bake in oven for 17 minutes, or until they appear a light golden color.
  7. While donuts are baking, start glaze frosting by adding confectioners sugar, vanilla and milk to a small saucepan over medium heat. Stir constantly until well combined. Remove from heat and place over a medium-size bowl of water to keep glaze from thickening.
  8. Remove donuts from oven, gently adding each donut to a cooling rack momentarily. When cooled off enough, dip donuts into glaze and return to cooling rack.
fitgirlnic http://fitgirlnic.com/

Turkey Caesar Sandwich

caesarturkeysandwich

Chicken Caesar Salad, or just a side caesar salad, has always been one of my go-to choices when I’m eating out or needing a quick throw together lunch for the week. But salads get tiring after so many and sandwiches are nice but let’s be honest; half of the time they’re not the healthiest choice you can make. Ugh, carbs. 

So while trying to fix the solution, I scanned through the bread section at our local Market District and found this fantastic loaf of bread; Aunt Millie’s 35 Calorie Whole Grain. I’m still trying to limit my bread intake, but if I’m craving a sandwich now I know I can enjoy one that’s not to the roof in calories. 

OK. So since salad is getting a break, now it’s time to give chicken a break. I’m sure it’s probably the one source of protein/meat that you eat most per week. Luckily, turkey is just as good (especially for a sandwich) simply because of the similarity and it can be bought with low sodium. You can keep the caesar dressing though. It’s extremely easy to make, uses a few ingredients you may already have on hand and tastes GREAT with turkey. 

Now you have a sandwich that’s as close to a caesar salad as you’re gonna get. And it may infact be healthier. Cheers to that!

Turkey Caesar Sandwich
Serves 1
Give Chicken Caesar Salad a break. At least for one meal.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 slices whole grain low-calorie bread
  2. 2 leaves of romaine lettuce
  3. 3 ounces low-sodium turkey, thinly sliced
  4. 1 slice of tomato
  5. 1 tablespoon Parmesan cheese
  6. 2 tablespoons light mayonnaise
  7. 2 teaspoons fresh lemon juice
  8. dash of Worcestershire sauce
  9. black pepper
Instructions
  1. Combine Parmesan cheese, mayonnaise, lemon juice, Worcestershire sauce in a small bowl, mixing well. Lightly sprinkle black pepper. Spread onto slices of bread.
  2. Add romaine lettuce leaves, turkey and tomato.
fitgirlnic http://fitgirlnic.com/

Teriyaki Meatballs

teriyakimeatballs

You’ve heard of a burrito bowl, chicken bowl, bowl of spaghetti. But who gets credit for thinking up a fantastic idea like a “teriyaki meatball bowl?” Maybe it’s more common than I think but this was my first time cooking one for dinner and boy, am I happy that I did. I love homemade meatballs! I’ve made them so many times that I could do it blindfolded. OK that’s a slight exaggeration, just know I know my way around the basic meatball mixture. 

Teriyaki meatballs are mildly different from the meatballs you may make for your spaghetti dinner though. I found that the soy sauce added to the meatball mixture helped to create a more juicy flavor as opposed to an italian meatball. I imagine these meatballs would taste just as good over a plate of linguini noodles but we’re going to use whole grain rice to create a more “light” meal. 

meatballsteriyaki

 

Teriyaki Meatball Bowl
Serves 6
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Meatballs
  1. 1 pound ground turkey
  2. 1 large egg
  3. ½ cup planko breadcrumbs
  4. ½ teaspoon minced garlic
  5. ¼ teaspoon fresh ginger
  6. ½ teaspoon soy sauce
  7. 2 green onions, finely chopped
  8. black pepper
Rice
  1. 2 packages of white, or whole grain rice
Teriyaki Glaze
  1. ½ cup soy sauce
  2. ½ cup warm water
  3. ½ cup light brown sugar
  4. ½ tablespoon sesame oil
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons cornstarch
  7. ¼ teaspoon fresh ginger
  8. 1 tablespoon sesame seeds
Instructions
  1. Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil, lightly greasing with cooking spray. Set aside.
  2. Combine ground turkey, egg, breadcrumbs, garlic, ginger, soy sauce, green onions and black pepper into a large mixing bowl, using clean hands to fold and mix over until well combined.
  3. Roll meatball mixture into small balls, placing each on foil-covered cookie sheet. When you've finished rolling all meatballs, bake them for 35 minutes or until light golden brown.
  4. Boil and cook rice according to package directions over medium-high heat. When finished, drain water and fluff rice with a fork. Set aside.
  5. While meatballs and rice are cooking, combine all teriyaki glaze ingredients (EXCEPT for cornstarch) together in a small-medium size bowl. Whisk together well. Transfer to a medium size pot over med-high heat for a few minutes. Add cornstarch, mixing well constantly to help thicken glaze. Once it appears thickened, add sesame seeds.
  6. If/When meatballs are done, add to teriyaki glaze. Stir so that each meatball is well covered with glaze.
  7. In individual bowls, divide rice. Add 5 meatballs and drizzle extra teriyaki glaze overtop.
fitgirlnic http://fitgirlnic.com/

Baked Denver Omelette Quiche

quiche

Meals should almost always be about variety. We don’t eat the same dinners each night, right? And if we did, I assume we wouldn’t look forward to doing so. However, there can be exceptions! Take a quiche for example. When I make a quiche, it’s usually with the intention of eating it for breakfast every day for the next week because it’s nutritious and so good.

This particular quiche doesn’t ask for much of you, and even with the simple ingredients; it’s still packed with a lot of flavor. Best next thing? It takes a whopping 10 minutes max to put it together and after doing so, you get to sit back, relax and engulf the delicious smell as it bakes. 

Baked Denver Omelette Quiche
Serves 4
A crowd pleasing crustless quiche packed with lots of flavor.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 8 eggs
  2. ½ cup fat-free milk
  3. 1 cup shredded cheddar cheese
  4. 1 cup chopped fully cooked ham, diced into small cubes
  5. ½ cup onion, chopped
  6. ½ cup green pepper, chopped
Instructions
  1. 1. Preheat oven to 400 degrees.
  2. 2. Grease well a quiche pan, or 9x9 casserole pan. Set aside.
  3. 3. Whisk together ingredients in a large size bowl, adding to a greased pan after combined well.
  4. 4. Bake for 25 minutes.
fitgirlnic http://fitgirlnic.com/

 

 

Healthy Egg Salad

eggsalad
When I was younger, I used to associate eggs with breakfast. Now that I’m older and have been working out for the past year+ on a pretty consistent basis, I associate eggs with the word “protein.”

With the daily recommended protein amount being 46 grams for women and 56 grams for men, eggs (6 grams each) are a fantastic source when starting the day off, or even eaten as a hard-boiled treat in-between-meals snack. But sometimes we get tired of the same ole eggs for breakfast routine and want to switch it up for something else. You can still get your daily egg or two in with this simple and healthy egg salad. Add it over-top of a rice cake or have it as a sandwich.

 

Healthy Egg Salad
Serves 4
A delicious serving of egg salad; perfect for lunch or snack as a sandwich, ontop of a rice cracker or simply by itself.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 6 hardboiled eggs, shells peeled and chopped into small pieces
  2. 2 tablespoons light mayonnaise
  3. 2 tablespoons plain Greek yogurt
  4. 2 teaspoons fresh lemon juice
  5. 1 teaspoon Dijon mustard
  6. 1/3 cup celery, diced
  7. 1/4 cup green onions, finely sliced
Instructions
  1. 1. Using a medium size bowl, mix eggs, mayonnaise, Greek yogurt, lemon juice and Dijon mustard. Gently fold, but enough that you’re combining all ingredients well.
  2. 2. Add celery and green onions, again mixing well.
Adapted from Two Peas and Their Pod
Adapted from Two Peas and Their Pod
fitgirlnic http://fitgirlnic.com/