Bruschetta Chicken + Balsamic Glaze

Inspiration struck the other day. I looked into the fridge, trying to decide what to make with the ingredients in front of me. I spied chicken, cheese, garlic, tomatoes and basil. What else would I make but chicken bruschetta? Never having made chicken bruschetta - let alone bruschetta, period - I used what I had and went loosely off the method for stuffing and cooking chicken in this post.

The result was so, so good! It oozed freshness, and I quite literally gobbled mine down. It was altogether quite simple to make, too. I would definitely recommend this for new cooks, as its simple yet looks pretty darn fancy! The balsamic glaze really added something special to the dish, and it saves well, so don't skip out on it.

Side note: balsamic glaze is merely a fancy way of saying you boiled and simmer balsamic vinegar for 20-30 minutes. Pretty sweet.

Bruschetta Chicken
Recipe by Call Me Mrs. Rapp
Serves 2; can be easily multiplied

Thai Turkey Burgers

It should be no surprise that Jessica created a turkey burger that I actually loved. I found it especially ironic that I stumbled upon this tasty treat right after I proclaimed that I only like beef burgers in this post. Isn't that the story of life?

Anyhoo, If you're on the hunt for a really flavorful and satisfying turkey burger, then this is definitely the recipe for you. I completely forgot to take pictures along the way, but if you check out my other Thai recipes (links below), you should find some more pictures to help you. Cheers!

Thai Turkey Burgers 
Recipe adapted from How Sweet It Is 
Yields 4 burgers 

Crispy Baked "Fried" Chicken Drumsticks

 

This easily tops the list of favorite new creations. When I saw that Trader Joe's had packages of 6 drumsticks on sale for $2.40, I grabbed them and set out to create an easy, healthy and cheap meal. We couldn't believe how much these drumsticks tasted like real fried chicken (minus the grease!) and how flavorful and crispy they were. Served with a simple side of asparagus, this was a very satisfying meal. I will definitely make these again!

Crispy Baked "Fried"Chicken Drumsticks
Recipe adapted from Cat Cora and my Crispy Baked "Fried" Chicken
Yields 6 drumsticks

Simple Spring Skillet

How's that for some alliteration? A big thank you to my middle school English teacher, Mrs. Pepe, who introduced me to Greek and Roman mythology, metaphors, similes and alliteration, which is easily my favorite literary element.

In fact...confession time... I secretly hoped I'd marry someone who had a last name ripe with alliteration opportunities for future children. Unfortunately, I've yet to find many "R" names I'm crazy about. I suppose a great husband is better than a name. :)

Back to this dish! This meal came together as I attempted to use all the produce in the fridge before it spoiled. Fortunately for me, it was a great success! I heard "yummm!" coming from table before I sat down, and I quickly snapped a couple pictures at John's insistence. We absolutely loved the lightness and freshness of this meal. Hopefully you will, too!

Simple Spring Skillet
Recipe by Call Me Mrs. Rapp
Serves about 4, depending on portions

Zesty Turkey Tenderloin

A few weeks ago I was at Target and saw turkey tenderloins on sale for a great price. Never one to pass on a bargain, I quickly snagged a package and started googling recipes for turkey tenderloin. As I walked the aisles I came across this lovely gem, which required hardly any additional ingredients than those already in my kitchen.

I was super excited for this recipe, but found the results to be just a bit too tangy. So, after some modifications, I came to the recipe below. This definitely has some signature flavors - dijon and lemon, primarily - so feel free to adjust according to your preferences. While the cooking time for this is fairly long, the steps and work involved make this super, super easy.

I paired this with some broccoli and a new recipe coming your way this week - Lightened-Up Mashed Potatoes! (Spoiler alert: There's a secret ingredient that dramatically ups the nutrition value and lightens the calories!). Stay tuned and...enjoy! :)

Zesty Turkey Tenderloin
Recipe adapted from Linda Larson, via About.com Busy Cooks
Serves 4-6, depending on servings

Ground Turkey Stuffed Peppers

Happy March! I don't know about you, but I definitely expect spring-like weather when we hit the month of March. John always reminds me that it's still winter, but a girl can hope, right? In spite of that, here is a great recipe for this interim weather. While the original calls for red bell peppers, the green peppers were cheaper so that made my decision quite easy!

I've made a few changes, but overall this recipe is pretty true to the original. It's light, low calories, and packed with flavors. We ate the leftovers within 12 hours, so that should speak volumes to this great dish. I'm off to type up and upload at least four more new recipes for the blog, so stay tuned for some good ones! :)

Ground Turkey Stuffed Peppers
Recipe adapted from Skinnytaste
Serves 3-6, depending on portions

Pumpkin Chocolate Chip Muffins

 
I first made these muffins around Thanksgiving to bring for our family to enjoy before the wonderful feast ahead of us. They are very easy to put together, and we enjoyed them so much that I made batches around Christmas to give as gifts to coworkers and others. They have a ton of flavors, and thanks to the pumpkin, not much oil/butter is even required.

A big thank you to Jourdan for always posting such great recipes that I must immediately recreate! Hopefully you enjoy these as much as both of our families have. Cheers!

Pumpkin Chocolate Chip Muffins

Recipe via Jourdan Leigh in the Kitchen, adapted from Pumpkin Bread

Yields 12 muffins

Creamy Roasted Cauliflower Soup

Well happy New Year! A little late, I know, but ... better late than never, right? Anyhoo, I hope your 2013s are off to a fantastic start, and that you had wonderful holidays. I know that I've been absent from my little corner of the blog world these last few months, and while I'd love to say "I'm back!" I just can't say that yet. I hope to be - and soon! - but for now my sporadic visits are all I can commit to. I do sincerely appreciate those who continue to visit!

That being said, I knew I had to post this recipe when a) John asked me to make it twice...in one week, and b) several people at work commented on it smelling so good as I reheated it for lunch!

So, first things first, if you don't like cauliflower, you will probably still like this soup. John is not crazy about cauliflower, but says that it was so creamy and tasted nothing like cauliflower (though we couldn't figure out what it did taste like). The best part...there is no dairy in this (unless you add a little shredded cheese at the end...so worth it for my dairy-eating friends)! Roasting the cauliflower adds an incredible flavor and texture to this soup, and you will not believe how creamy it is, without one bit of cream or milk.

Please just take my word - and the fact that I am writing a post after such a long absence just because this is so tasty! - and make this. It's super healthy, low calorie and absolutely delicious!

Creamy {Dairy-Free!} Roasted Cauliflower Soup
Serves 4-6, depending on portions

Chicken Taco Chili

 

Hello, hello! 

Welp, July and August were definitely some lame slow months for the blog. I don't have much of an explanation, other than I really tried to enjoy my summer. I won't always have this kind of time off! I got caught up on some projects around the house - I may or may not share a few of my successful ones - relaxed, visited friends, and got ready for the new school year.

I had a wonderful first week of school with my new kiddos, and I'm ready to get back to sharing yummy recipes and more! I've got a great new recipe for you, and four reasons why you should make it ASAP.

1. This meal is tasty and healthy - what's better than that?
2. The recipe is easily adapatable for my vegetarian friends - see below.••
3. It's fun to try a variation of traditional chili - mix it up!
4. The slow cooker does all the work for you - perfect for a busy household.

Chicken Taco Chili
Recipe adapted from Skinnytaste
Serves 5-8, depending on portions

Lightened-Up Deviled Eggs

When I was making John his Aunt Margaret's Deviled Eggs, I got the idea that I could lighten it up a bit. I have so much fun experimenting with recipes this way, and I've had really good experiences with it, too.This recipe was no different! With a couple minor changes to Aunt Margaret's delicious recipe, I managed to pack in a bit more protein and lessen the fat, all without compromising the taste.

I'd love to hear what you think of this lightened up version of such a traditional and popular appetizer. Happy entertaining! 

Lightened-Up Deviled Eggs
Recipe by Call Me Mrs. Rapp, adapted from Aunt Margaret
Yields 12 deviled egg halves
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Ingredients:
*6 hard-boiled eggs (try this easy and fool-proof method!)
*1 tbsp. light mayo
*2 tbsp. fat free Greek yogurt
*1/8 tsp. kosher salt
*1/8 tsp. pepper
*1 tsp. stone ground mustard (or your favorite!)
*paprika

Preparation:
*Cut the eggs in half lengthwise and remove the yolks. (You can slice a small bit off the bottom of the half and they will sit on the plate better).

*Mash the yolks well with a the tines of a fork before adding the other ingredients. Add the remaining ingredients and mix well. Add more Greek yogurt or light mayo if it's still a little lumpy.

*Spoon into egg whites so that it is mounded. Refrigerate for several hours or overnight.

*Sprinkle with paprika just before serving.   

Mix it up!

Some close ups of this lightened-up delights!

 

Lightened-Up Blue Cheese Dressing

I don't think it's any secret here that I love cheese. I only talk about it in, oh, every other post. Does that sound about right? To be honest, I'm too scared to check for myself because then I may need to be checked into a cheese rehab facility. My name is Lauren. I am addicted to cheese.

Growing up I hated blue cheese - the smell, how it looked...I wouldn't even taste it. I never understood why my parents ordered it for salads. Gross. Then I grew up and suddenly developed a love affair with cheese, especially blue cheese. Somehow I've found it to be perfect for dipping veggies, dressing salads (like this super yummy Chopped Chicken Salad).

I decided I wanted to make my own blue cheese dressing, so I searched for some recipes. And my findings made me suddenly not like blue cheese dressing so much anymore. A whole cup of heavy cream?! Plus a whole cup of regular mayo?! Yikes!

So I did one of my favorite things to do: lightened it up! And guess what? It turned out great! John and I both agreed that you still got the creamy, tangy flavor of regular blue cheese dressing, but without all the guilt. A great way to indulge - and sneak in some protein!

Lightened-Up Blue Cheese Dressing
Recipe adapted from Ina Garten of Barefoot Contessa
Yields about 3/4 cup dressing
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Ingredients:
*1/4 cup nonfat Greek yogurt
*2 tbsp light mayo
*1/4 cup half and half
*2 tbsp skim milk
*3 ounces Roquefort cheese, crumbled
*1/4 tsp Herbs Provence (optional - I used this because I didn't have tarragon vinegar...or tarragon)

Preparation:
*Combine yogurt, mayo, half and half and skim milk. I suggest using a whisk.

*Add crumbled Roquefort cheese and herbs. I suggest using a fork because the cheese will likely clump and get stuck in the whisk.

*Serve over/on the side of salads, veggies, wings, etc!