Southwest Crispy Chicken Sliders

I am on a Cooking Light sandwich kick. This time we're making Southwest Crispy Chicken Sliders on a cheesy jalapeno cornbread muffin. While bacon, avocado, crispy chicken breast and cheese are on the ingredients list, two of these colorful sandwiches are just over 400 calories! We had them for lunch, but they would also make great appetizers or a fun addition to your next small plates dinner.

The recipe suggests you make your own cornbread muffins, and I was surprised at how quickly I mixed up the batter and got them into the oven. Not gonna lie - these muffins are on the "mini" side, but they stand up to the challenge of holding together some guac, chicken, and a thick tomato slice.

While the cornbread muffins are baking, I made some guacamole with chopped bacon and also prepared the crispy chicken pieces. Simply bread the chicken cutlets in panko breadcrumbs and then pan fry in a skillet over medium-high heat.

Building this towering slider is fun and easy - cut the muffins in half, layer on some guacamole, chicken, and a tomato slice and then finish with the muffin top! We enjoyed the subtle spice from the jalapeños in the cornbread and the crispy, salty bacon in the guacamole. The chicken stayed moist on the inside thanks to the crunchy panko bread coating. Nick and I both thought the chicken needed more seasoning, so next time, I am going to sprinkle some salt and pepper on the chicken breasts before breading them.


For a time-saving tip, you could also make the cornbread muffins in advance. They will stay fresh 2-3 days in an airtight container. If you have leftover muffins, serve them with some barbecued chicken and baked beans.


Southwest Crispy Chicken Sliders
Adapted from Cooking Light
Serves 6 (serving size - 2 sliders)

Ingredients:

Muffins -

• 3 ounces all-purpose flour (about 2/3 cup)
• 2/3 cup yellow cornmeal
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup reduced-fat buttermilk
• 2 tablespoons butter, melted
• 1 large egg, lightly beaten
• 1 1/2 ounces sharp cheddar cheese, shredded (about 1/3 cup)
• 1 jalapeño pepper, seeded and minced
• Cooking spray

Chicken -

• 2/3 cup panko (Japanese breadcrumbs)
• 1/4 cup fat-free milk
• 1 large egg, lightly beaten
• 6  skinless, boneless chicken cutlets, cut in half 
• 2 tablespoons canola oil, divided
• Salt and pepper to taste 

Additional ingredients -

• 1 ripe, pitted, peeled avocado
• 2 teaspoons fresh lime juice
• 2 slices applewood-smoked bacon, cooked and crumbled
• 12 (1/2-inch-thick) slices small, ripe tomato
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation:

Preheat oven to 350 degrees.

To prepare muffins, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 1/4 teaspoon salt in a medium bowl, stirring well with a whisk. Combine buttermilk, butter, and 1 egg, stirring well. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in cheese and jalapeño. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350 degrees for 17 minutes or until a wooden pick comes out clean. Cool 5 minutes in pan on a wire rack. Remove muffins from pan; cool on a wire rack. Cut muffins in half crosswise.

To prepare chicken, place panko in a shallow dish. Combine fat-free milk and 1 egg in a shallow dish, stirring well. Cut each cutlet piece in half, crosswise, to form 12 pieces. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dip chicken in egg mixture; dredge in panko. Coat panko lightly with cooking spray. Add 6 chicken cutlets to pan; cook 3 minutes on each side or until golden and done. Repeat procedure with remaining 1 tablespoon oil, remaining 6 chicken cutlets, and cooking spray.

To prepare additional ingredients, combine avocado and lime juice; mash to desired consistency. Stir in bacon. Place 2 muffin bottom halves on each of 6 plates. Divide avocado mixture evenly among muffins; top each slider with 1 chicken cutlet and 1 tomato slice. Sprinkle tomato evenly with 1/4 teaspoon salt and black pepper; top with muffin tops.

Spaghetti with Chickpeas

Sometimes I just need to eat plain old spaghetti - forget the whole wheat noodles and the Barilla Plus. I justified my indulgence with the fact that we were running a four-mile race the next morning. The last mile was all uphill as well! I'm crediting the pasta with our success in reaching the finish line (no walking either!). Whether you are training for a race or in the mood for an interesting twist on spaghetti in red sauce, you need to try this recipe!

Some of the chickpeas are pureed to make a thick sauce while the rest are left whole and add additional layers of texture. When mixed with the basil and the pancetta, I think the chickpea sauce had an almost cinnamony-flavor to it. We used pre-diced pancetta (time saver), but I would have preferred larger pieces to add even more texture and bigger flavor. You'll need to be generous with the salt and the chile flakes (make sure to taste the sauce before serving).

This recipe takes some time, but it's not hard. Just saute the onions, pancetta, garlic and chile flakes.

Mix in the tomatoes, basil and pureed chickpea mixture. Let it simmer for about 20 minutes.

When the sauce has cooked down, add in the cooked pasta, reserved pasta water and whole chickpeas and toss to coat.

Sprinkle on some parmesan cheese, and then you are ready to fuel up for that race (or a night of intense TV-watching)! Thanks to the lovely Caitlin for her many contributions to this post - she makes a great hand model, don't you think?

Spaghetti with Chickpeas
Adapted From Smitten Kitchen
Serves 4 as a main, 8 as a first course

2 15-ounce cans chickpeas, rinsed and drained
1 cup chicken stock
2-3 tablespoons extra-virgin olive oil
1 cup pancetta, diced (a little shy of 4 ounces)
2 medium onions, thinly sliced
5 cloves garlic, thinly sliced
Pinch chile flakes
2 14-ounce cans diced tomatoes
20-25 basil leaves
Salt to taste
1 pound spaghetti
Freshly grated Parmesan cheese to taste

Set 2/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with chicken stock and pulse a few times until chickpeas are pureed.

Place a large pot over medium heat and add olive oil and diced pancetta. Sauté for 3 to 4 minutes until lightly brown. Add onions, garlic, and chile flakes. Continue cooking until onions and garlic are translucent, about 5 to 8 minutes.

Add chickpea mixture, tomatoes, and basil, and let simmer for 20 minutes. Season to taste with salt.

While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, or tastes like it could use an additional minute’s cooking time. Reserve one to two cups of pasta water and drain the rest. Toss pasta with chickpea sauce, reserved chickpeas and half of the reserved pasta water until evenly coated and heated through, about one minute. If sauce still feels too thick add reserved pasta water as needed.

Season again, as needed, and serve with grated Parmesan to pass.

Jamie Oliver's Tomato Soup

I am a big Jamie Oliver fan. His cookbook, Jamie's Food Revolution, has simple, fresh recipes that encourage busy "reluctant home cooks" to get back in the kitchen. Nick and I enjoyed watching his TV show of the same name where he worked to solve our nation's obesity problem by developing healthful eating programs in cities across America. Check out his TED speech to learn more. We decided to make this delicious tomato soup along with the Macaroni and Four Cheeses from last week. It is bursting with fresh tomato and basil flavor and comes together quickly - you'll never go back to canned tomato soup again! Jamie's recipe suggests that you just add the salt at the end, but I think it would help to use it when sauteing the carrots, celery, onions and garlic to get more flavor. 

Roughly chop up the onions, celery, carrots and garlic. Heat a large pot over medium heat and add about a tablespoon of olive oil. Meanwhile, start heating the chicken or vegetable broth in a sauce pan.

Add the vegetables and some salt. Saute for approximately ten minutes with the lid askew (stir occasionally). The carrots and celery will be soft and the onion starting to turn color when the vegetables are done. 

Just look at that beautiful aubergine Staub pot. Sigh.

Add in the canned and fresh tomatoes.

Pour in the heated broth and bring the mixture to a boil. Turn down the heat and simmer for ten minutes.

Add in the fresh basil, salt, pepper and maybe some red pepper flakes if you like spice. 

And now here's the fun part - pull out your trusty immersion blender (this kitchen gadget is so worth it - go get one now) and blend, baby, blend. You'll have a nice smooth puree when you are done.

Top that tomahto soup with some cheese, slurp it up, and you'll be ready to start your own food revolution.

Tomato Soup

Adapted from Jamie's Food Revolution by Jamie Oliver

Serves 6-8

Ingredients

• 2 carrots
• 2 celery stalks
• 2 medium onions
• 2 cloves of garlic
• 1 3/4 quarts chicken or vegetable broth
• olive oil
• 28 ounce can plum tomatoes
• 6 large ripe tomatoes
• Small bunch of fresh basil
• Sea salt and freshly ground black pepper
• Crushed red pepper (optional)

Preparation

Peel and roughly slice the carrots, slice the celery, peel and roughly chop the onions and peel and slice the garlic. Put the broth in a large saucepan and heat until boiling.

Put a large saucepan on medium heat and add 1-2 tablespoons of olive oil. Add the chopped ingredients and mix together. Add about 1/4 teaspoon salt. Cook for around 10 minutes with the lid askew until the carrots have softened but are all still holding their shape, and the onion starts to turn color.

Add the boiling broth to the pan with your canned and fresh tomatoes, including the green stalks that may still be attached (provides additional flavor). You should save the sauce from the canned tomatoes and add in case the soup is too thick. Stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

Remove the pan from the heat, and season with salt and pepper (you can also add in some crushed red pepper flakes if you'd like) and add the basil leaves. Using an immersion blender, pulse the soup until smooth. Season again before dividing between serving bowls.

Grilled Chicken Cutlet Parmigiana

This recipe is an old favorite that I haven't made in awhile. Nick reminded me about it a few days ago, and I got an immediate craving for chicken smothered in a slightly-spicy tomato sauce layered with that deliciously gooey smoked mozzarella. This recipe is great any time of the year, but seems perfect for a chilly (er - mild?) winter evening when you don't have a ton of time to spend in the kitchen. There's no breading on the chicken, but you won't miss it as the cheese gets wonderfully brown and bubbly under the broiler (how's that for some alliteration!). Skip the pasta and serve it with some lightly sauteed spinach or a mixed-greens salad. Thanks to this recipe we can chow down on chicken parm and not feel guilty about it when we work out with our trainer tomorrow!

We just made half the recipe. Make sure you get the fire-roasted tomatoes as it adds a lot of flavor to this simple dish.

The Cuisinart Griddler works perfectly for grilling the chicken quickly. I just seasoned the cutlets with salt and pepper and used a cooking spray on the griddler to cut down on the fat.

Now, make the sauce. Start by cooking the onion, garlic and crushed red pepper flakes for about ten minutes. I know that some of you probably don't like the spice from the red pepper, but I think it adds a TON of flavor and pairs well with the fire-roasted tomatoes. It won't be that bad, I promise!

Then add the tomatoes, followed by the torn basil pieces. Remember the salt and pepper too (taste it to make sure you have the seasoning right).

Next, turn on the broiler and start assembling the dish (chicken first, then sauce, then smoked mozzarella pieces and grated Parmigiano-Reggiano). Slip it into the oven, and the cheese will brown up before you know it.

Oh, and once you are finished with dinner, you'll be seriously tempted to snack on that extra mozzarella  that didn't make it onto your plate. Not that anyone would actually give in to that temptation . . .

Grilled Chicken Cutlet Parmigiana

From Rachel Ray's 30 Minute Meals

Serves 4 

Ingredients

• 2 pounds thin cut chicken breast, cutlets
• Salt and pepper
• Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• 3 to 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• 1 small yellow skinned onion, finely chopped
• 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
• 1 cup, 20 leaves, fresh basil leaves, shredded or torn
• 1/2 cup Parmigiano-Reggiano
• 1/2 pound smoked mozzarella, thinly sliced

Preparation

Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

Luciously Lo-Cal Lasagna

I practically ran home from work yesterday because I was so excited to make this little gem of a recipe for the second night in a row (well, that, and it was a frigid evening). This cheesy lasagna recipe from Hungry Girl is made with real noodles and will only cost you about 250 calories and 4 grams of fat! Definitely delicious and definitely New Year's resolution friendly. Nick, who has many Italian relatives, loved this lasagna and seemed satisfied even though this dish is so low in calories.

The recipe calls for eggplant and mushrooms - two meaty vegetables that add bulk to the dish without piling on extra calories. I really didn't miss the ground beef at all. The basil in the ricotta mixture adds some layers of flavor and a surprising freshness to a usually heavy meal.

The first time I made the recipe, I couldn't find crushed tomatoes, so I used diced. The recipe still worked well, but the consistency of the sauce is much better using the crushed tomatoes. If you like spice, I'd recommend adding some crushed red pepper to the tomato sauce mixture.

While this recipe took me about an hour to make start to finish, the baking time enables you to clean up most of the mess before sitting down to eat. It makes meal time more peaceful knowing you have a clean kitchen (or maybe we're just that OCD!).

I promise the next recipe will have some meat action in it. But, I must say, I've been enjoying all the veggie goodness. A nice way to detox after the holidays.

EZ Cheesy Lasagna
From Hungry Girl
Makes 2 servings

Ingredients

• Two 1/4-inch thick eggplant slices (cut lengthwise from a long eggplant), patted dry
• 2 tablespoons liquid egg whites
• 1/2 cup fat-free ricotta cheese
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon chopped garlic
• 1/4 teaspoon salt
• Dash ground nutmeg
• 1 cup chopped mushrooms
• 1 cup canned crushed tomatoes
• 1/2 tablespoon Italian seasoning
• Additional salt, black pepper, to taste
• 2 sheets oven-ready lasagna noodles
• 1/4 cup shredded part-skim mozzarella cheese
• 1 tablespoon reduced-fat Parmesan-style grated topping

Preparation

Preheat over to 425 degrees. 

Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.

Meanwhile, in a medium bowl, combine egg whites, ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.

Bring a skillet sprayed with cooking spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.

Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside. 

Spray a large loaf pan (about 9" x 5") with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice.

Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.

Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown.

Per serving: 238 calories, 4 g fat, 5 g fiber, 17.5 g protein.