Tag: baby spinach

Roasted Red Pepper and Prosciutto Stuffed Chicken Breast

Chicken breast stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. Words cannot describe how good this is, and it’s really not complicated to make.

I just returned from a four day weekend to Disney in Orlando with my family. It was both work and play, and it was really nice to get away for a few days to spend some quality time with my youngest daughter Madison and my husband Tommy. We stayed at the Grand Floridian which was beautiful and had so much fun in the parks. On our return seeing the devastation that just took place in Oklahoma deeply saddens me and once again reminds me just how fragile life can be – my prayers and thoughts are with Oklahoma today.

Just a quick note on the chicken; I couldn’t eat two pieces after I photographed this. One piece with a side salad was plenty for me, but my husband who has a bigger appetite found two pieces the perfect amount. For the side salad I just tossed romaine lettuce, cucumbers and tomatoes with a little olive oil, apple cider vinegar, salt and pepper.

Roasted Red Pepper and Prosciutto Stuffed Chicken
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 roll • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g • Sugar: 1 g
Sodium: 536 mg • Cholest: 0 mg

Ingredients:

8 thin chicken cutlets, 3 oz each
4 (2.8 oz) slices thin lean prosciutto, sliced in half
4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)
8 slices (2.5 oz) roasted peppers (packed in water or homemade)
24 fresh baby spinach leaves (about 1 oz)
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Directions:

Wash and dry the chicken cutlets well with paper towels. Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.

Preheat the oven to 450°F. Lightly spray a baking dish with non-stick spray.

Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet. Roll and place seam side down on a dish (no toothpicks needed). Repeat with the remaining chicken.

Dip the chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when done spray the top of the chicken with olive oil or cooking spray.

Bake 25 – 30 minutes. Serve immediately.

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Turkey and Avocado Wrap with Pepper Jack Cheese

by Pam on January 7, 2014

I love making wraps for a quick and healthy lunch that you can eat on the go. You can use any ingredients you have on hand from veggies, meats, and cheeses to peanut butter and jelly. My son loves getting a wrap with ham, cream cheese, and sharp cheddar in his lunchbox. Today I wanted my wrap to have a little turkey and loaded with veggies. It was super easy and quick to make and tasted fantastic!

Heat the tortilla in the microwave for 10 seconds, or until pliable.

Spread some mayonnaise on the tortilla then place a few turkey slices on top. Add baby spinach then thinly sliced tomatoes; season the tomato slices with freshly cracked pepper, to taste.

Sprinkle a bit of shredded pepper jack cheese on top of the tomatoes followed by avocado slices; season the avocado with sea salt.

Carefully roll tightly like a burrito. Cut in half then serve immediately. Enjoy.

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Turkey and Avocado Wrap with Pepper Jack Cheese

Yield: 1

Prep Time: 5 min.

Ingredients:

1 flour tortilla
Mayonnaise, to taste
Turkey slices
Baby spinach
Tomato, thinly sliced
Fresh cracked pepper, to taste
Pepper Jack cheese, shredded
Avocado, sliced
Sea salt, to taste

Directions:

Heat the tortilla in the microwave for 10 seconds, or until pliable.

Spread some mayonnaise on the tortilla then place a few turkey slices on top. Add baby spinach then thinly sliced tomatoes; season the tomato slices with freshly cracked pepper, to taste. Sprinkle a bit of shredded pepper jack cheese on top of the tomatoes followed by avocado slices; season the avocado with sea salt. Roll like a burrito. Cut in half then serve immediately. Enjoy.

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Summer Pasta Salad with Baby Greens

I love making this mayo-less pasta salad with arugula, spinach, sun dried tomatoes, capers, fresh shaved Parmesan cheese and a splash of balsamic and oil. It’s great for lunch or dinner, and has a healthy serving of baby greens. In the summer, when tomatoes are at their sweetest, I replace the sun dried tomatoes with fresh tomatoes from my garden.

I usually have this for dinner on those warmer nights when I want a meatless meal or just something light, and because it has pasta in it, I feel full and satisfied after I eat it. The portions are pretty large for under 200 calories (only 5 WW points plus). This also makes a great side dish if you reduce the portions when you’re grilling up some burgers or chicken.

Summer Pasta Salad with Baby Greens
gordon-ramsay-recipe.com
Servings: 4 • Size: about 1 1/2 cups • Old Points: 3 pts • Weight Watcher Points+: 5 pt
Calories: 169 • Fat: 5 g • Carb: 29.5 g • Fiber: 4 g • Protein: 6 g • Sugar: 4 g
Sodium: 271 mg (without the salt) • Cholest: 2 mg

Ingredients:

3 oz (about 4 cups) baby arugula and baby spinach mix
5 oz high fiber or whole wheat pasta (use brown rice pasta for GF)
1/3 cup sun dried tomatoes, sliced thin
2 tbsp capers, drained
2 tbsp balsamic vinegar
1 1/2 tbsp extra virgin olive oil
salt and fresh pepper to taste
2 tbsp freshly shaved Parmigiano Reggiano

Directions:

Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.

In a large bowl, combine the pasta, baby greens, sun dried tomatoes, capers, olive oil, vinegar, salt and pepper. Toss well then just before serving top with fresh shaved Parmigiano Reggiano.

Makes about 6 cups.