HEALTH WITH JESSICA

Spinach Artichoke Chicken Casserole (HFLC)

Ready for something DELICIOUS for dinner?! I happen to LOVE artichoke dip, so I was fairly certain I would love this combo in a casserole. Yup! Be careful, it disappears fast!

INGREDIENTS:

  • 1 bag chicken tenderloins
  • 10oz artichoke hearts 
  • 3 cloves garlic, minced
  • 4 oz full fat cream cheese
  • 1 cup mozzarella 
  • 1 cup parmesan 
  • 4 oz full fat mayonnaise 
  • 10oz frozen chopped spinach (thawed & drained)
  • Sea salt & pepper

DIRECTIONS:

Preheat oven to 400 F

Chop chicken into big chunks, season with sea salt & pepper & bake in casserole dish for 15 minutes.

Mix together spinach, artichokes, garlic, cream cheese, mayo, 1/2 cup Parmesan cheese & 1/2 cup mozzarella. Make sure to mix well & that the cream cheese is evenly distributed.

Remove chicken from oven and top with spinach artichoke mixture. 

Lower oven temp to 350F & bake casserole for 20 minutes.

Remove from oven, sprinkle remainder of cheeses on top and return to oven for just a few minutes until cheese is melted.

Serve warm! Serves 6





Coconut Crusted Chicken Strips & Sesame Broccolini

I am not interested in high maintenance food prep (or anything else high maintenance for that matter!!). This recipe is about as complicated as I get!  I don’t want cooking to take up my entire evening.  This one was just complicated enough for me to be fine with it 🙂  And the coconut was well worth it!  I actually found this recipe on the Cooking Light site and just tweaked few things.

IMG_9082

Ingredients/Directions Rice/Quinoa:
1 cup basmati rice & quinoa mix
2 cups chicken stock (if you are watching your sodium get salt free.  I got salt-free and regretted          it…sodium is not an issue for me so I just added salt.)

Cook according to directions on package

Ingredients/Directions Chicken:
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
1/2 cup finely shredded coconut
1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Cooking spray
3 tbsp mayonnaise (don’t freak out about this…this little amount of mayo won’t kill you & this sauce      is YUMMY!)
2 tsp rice vinegar
2 tsp hot sauce (I used Frank’s)
2 tsp soy sauce

1. Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.

2. Place flour, egg whites in two separate shallow dishes.  Place the coconut and panko mixed in a shallow dish.

3. Sprinkle chicken with pepper and salt. Cover each piece of chicken in flour; dip in egg whites then in panko/coconut mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray.

4. Bake at 450° for 6 minutes on each side or until done.

5. Combine mayonnaise and remaining ingredients in a small bowl. Serve chicken with dipping sauce and rice.

IngredientsDirections Sesame Broccolini:
1 Pound trimmed broccolini
1 1/2 tbsp sesame seeds
1 tbsp sesame or peanut oil (I used peanut oil an it was delish!)
1/4 tsp sea salt

Boil broccoli just until cooked but still crisp (about 3 min). Drain. Sprinkle remaining ingredients over broccolini and toss to coat.

 

Enjoy!!  This is one we will make again for sure!
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