Weeknight Quick and Easy Chicken Caprese


I am just too tired at this point to do a detailed recipe…however, this was just too delicious not to share!

This is just boneless skinless chicken breast, filleted,  pounded down to 1/4-1/2″ thickness.  Kosher salt and freshly ground black pepper to season and throw on a preheated grill on Medium for about 5 minutes per side until no longer pink.

Top the cooked chicken with slices of plum tomato and fresh mozzarella and put under a broiler for a few minutes until cheese starts to melt.  Garnish with a drizzle of good quality balsamic and a dab of olive oil…and freshly diced basil. Serve with roasted asparagus…my favorite!!

I could eat this meal over and over!!!





Eating is reall…


Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible.
Dorothy Draper

I was just asked the recipe for my vegetarian chili…you know, the one where my meat eaters hear the word “vegetarian” and turn up there noses. Until they try it!  If you are a vegetarian, this is a great recipe!  If you are a carnivore, this is a great recipe!!  The portabellas give this chili a meatiness and you don’t even miss the beef.  And that even goes for my fungus hating audience!  A little heat and a nice depth of flavor in this one.  Enjoy!

A slight variation of Emeril’s from the food network:

Total Time: 55 min
Prep: 25 min
Cook: 30 min
Yield: 6 to 8 servings

2 tablespoons olive oil
1 large chopped yellow onion
1 large chopped red bell pepper
2 to 3 cloves minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears) – This time of year you can get it in the organic produce
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 large (28oz) can diced tomatoes
1 can (15oz) black beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable, chicken or beef stock
1/4 cup chopped fresh cilantro leaves

Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Shredded cheddar, garnish
Chopped green onions, garnish

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the diced tomatoes and stir well. Add the beans, tomato sauce and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve ladle the chili into the bowls. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with chees and green onions and serve with warmed tortilla chips.

Easy and Fast (and cheap!) Bean and Cheese Quesadillas

Super filling, I couldn’t even finish my portion!   DJ also loved them!  A take off of the deep fried version of taquitos.  One serving works out to be 350 calories, 40 carbs, 11g fat, 16g calcium, 16g protein and 1247 sodium.

At less than $2 a serving, less than 30 minutes from beginning to end and less than 350 calories…this is a favorite of mine!!


1Tbsp olive oil

1 small onion, chopped

1 small green pepper, chopped

1 can black beans, drained and rinsed, slightly mashed

2 Tbsp real bacon bits (packaged or home made)

1 cup low sodium salsa

1/2 tsp chili powder

1 package (10 count) whole wheat tortillas

8 ounces reduced fat shredded cheddar or Monterrey jack (or a combination)

1/2 cup cilantro leaves, chopped

Extra Salsa and sour cream for serving (2 Tbsp of each were figured for nutrition information)

1.  Heat oil in a large non-stick skillet over medium high heat. Add onion and green pepper and cook for 3 minutes, stirring occasionally.  Add bacon and cook for another minute, stirring occasionally.  Stir in beans, salsa and chili powder.  Cook for another 3 minutes, stirring occasionally.

2. Spray a large non-stick skillet with cooking spray and place over medium high heat.  Prepare one tortilla by spreading 1/5 of the bean mixture over tortilla, about 1/3 cup of the cheese and sprinkle some of the cilantro on top.  Place in skillet and cover with another tortilla.  Cook for about one minute, press with spatula to secure ingredients and flip.  Cook for about another minute until browned.

3.  Place quesadilla on baking sheet and keep warm in a 200F oven (or just start feeding the kids, that’s what I do!!).  Repeat with the remaining ingredients to make 4 additional quesadillas.  Allow skillet to cool if it becomes too heated.  Spay with cooking spray between each quesadilla.

4.  To serve, cut each quesadilla into quarters.  Serve 3 quarters and pass with additional sour cream and salsa.