Monthly Archives: September 2019

Chicken Caesar Salad (Lightened-Up!)

If you’re like me, you loovvee a good Caesar salad.  Like a really good, restaurant-worthy one.  One that cannot be made with store bought, fake tasting nonsense.  If you’re also like me, you crave this salad more often than not, yet you know that hhmmm…they may be pretty darn fattening and you find yourself weighing the flavor over your waist.

Whelp, this easy (no raw egg even, especially if you’re ‘weird’ about that) version can be made for dinner in a quick 30 minutes!  You can get in your protein with the chicken and Greek yogurt based dressing without sacrificing ANY of the restaurant worthiness (<– not sure if that’s a word, but you get it.)!

*Feel free to sub the chicken for shrimp, or nothing at all!  By all means, use your backyard grill too!

The Starting Lineup

Chicken:

  • 1-1/2 lb(s) boneless, skinless thin-sliced chicken cutlets
  • 1 Tbsp paprika
  • 2 tsp garlic power
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • hefty pinch of kosher salt and pepper
  • 2 Tbsp olive oil

Dressing:

  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 of a lemon, juiced
  • 2 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire
  • 2 teaspoons Dijon mustard
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon granulated garlic
  • 1/4 cup grated parmesan cheese (not the “green can”, please!)
  • Kosher salt and fresh ground black pepper to taste

Garnish (optional):

  • Garlic croutons
  • Avocado slices
  • Bacon, chopped
  • Cherry tomatoes, sliced
  • Parmesan cheese, shredded or shaved
  • Lemon Wedges

Preheat oven to 375 degrees.

In a small bowl, whisk together the blackening seasoning for the chicken breasts.  On a lined sheet pan, swirl about two tablespoons of oil and place chicken, tossing to coat.  Heavily sprinkle on the blackening season, each side.

Place in the oven, turning once, for 25-30 minutes, until cooked through.  Allow to rest and thinly slice.  *By all means, if weather permits, grill outdoors for another great flavor!

Meanwhile, in a medium bowl, whisk together all of the dressing ingredients.  Make sure to taste to your preference (i.e. add more salt, always PLENTY of freshly cracked black pepper, thin with a bit more olive oil or lemon, etc..)

Prepare: In individual bowls, add in a cup of rinsed and patted dry romaine lettuce.  Top with the sliced, blackened chicken, more parmesan and croutons and avocado, bacon and/or lemon if desired.  Drizzle dressing overtop.  Enjoy!

Caeser

Peanut Butter & Jelly Pie

Our favorite nostalgic sandwich has been turned into our family favorite pie, no matter the age!  These classic flavors go together like…well, you know 😉  Now that Fall is approaching (c’mon my favorite season, we have mere weeks until the 21st and this weather needs to cooperate with that!), I’ve been craving those rich, warm flavors.  Given the heat just won’t break, what’s better than a chilled, comforting pie for dessert!

The Starting Lineup

  • 1 cup peanut butter, creamy
  • 1(8oz) block cream cheese, softened
  • 1-1/8 cup powdered sugar
  • 1(8oz) container whipped topping
  • 1(9-inch) graham cracker crust
  • 1/4 cup chopped peanuts
  • 1/3 cup grape jelly
  • 1 Tablespoon water
  • 1 Tablespoon powdered sugar

In a medium bowl, beat the cream cheese and the peanut butter until well blended and smooth.  Add the powdered sugar and beat until well blended.  Gently fold in 1-1/2 cups of the whipped topping just until combined.

Pour into the crust and spread evenly.  Spread the remaining whipped topping over the top.  Sprinkle with chopped peanuts.

Chill for a minim of two hours or overnight.

When ready to serve, whisk the jelly, water and powdered sugar together in a small saucepan.  Warm and drizzle over the pie.  Enjoy!

PeanutButterandJellyPie

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