Category: Stealthy Recipes

Baked “Fried” Chicken Recipe

Stealthy Recipes by JESSICA0 comments

Ah, Biff Night.

There are few things in life as therapeutic as an evening spent with your best friend, watching television shows that may actually decrease your IQ just by watching (sorry, Tyra, you know I love you girl) and making delicious food. If it weren’t for these mid-week gatherings, I just don’t know how I’d make it to Saturday.

This week we decided to try our hand at Jillian Michael’s “Shred” DVD. Here I was thinking I’d float right through it while poor Mary struggled and huffed and puffed. (See, Mary has been blessed with being a “petite” girl who never had to work out a day in her life, and could eat cheese steaks while I stared enviously over my salad with no cheese and light dressing. She’s a newbie to the world of excersise, but I’m happy to be her tourguide.) Now I’m no stranger to squats and hand wieghts, in fact, most days I’m so sore from whatever brutal class I attended that I walk around like I’ve been hit by a moving car. But I have to tell you, I officially got Shred-ed. Damn you, Jillian Michals. Damn you and your perfect abs and evil power sets. You win this round, but I’m coming back, and next time I will get through all of those reverse crunches, mark my words.

And what better way to reward yourself for being Shred-ed, than by cooking something that tastes like it was battered and fried. (But guess what? It totally wasn’t.)

Baked “Fried” Chicken

You’ll need:
1lb boneless skinless chicken tenders
1 cup reduced fat buttermilk
1 cup panko breadcrumbs or
1 cup French’s fried onions, crushed

Preheat oven to 400. Dip the chicken tenders in the buttermilk, and then in the breadcrumbs (or fried onions, whichever you prefer). Place the coated tenders on a wire baking rack, on top of a baking sheet. Bake in the oven for about 20 minutes or until golden brown on top.

As you can see from the color variation, we did half of the tenders with the panko breadcrumbs and half with the fried onions. They were both really good, but the fried onions added some extra flavor. Obviously not the healthier option, but hey, sometimes you just gotta indulge.

Baked “Fried” Chicken Recipe_1

We served the chicken with some whole grain rice and steamed broccoli in a little light cheese sauce. And to kick it up a notch, I added a little bit of liquid heaven or as it’s known to common folk, Frank’s RedHot sauce.
Do work, Frank’s.
Printer-Friendly Recipe…

GF Mexican Casserole

Stealthy Recipes by JESSICA0 comments

So y’all know I love me some Mexican food. And if you don’t know… now you know. (Thanks, Biggie.) I actually had it in one form or another three times last week, almost four, but me and my girlfriends cancelled dinner plans one night. Besides pizza, it’s my favorite thing to eat. I’m talking stretch-pants-mandatory-no-room-at-the-inn eat. Basically I like it.

GF Mexican Casserole

So when I tried to stop eating gluten, one of the hardest things for me to give up were flour tortillas. (No, I didn’t stop eating gluten just because I’m a trendy hipster, I read it helps with hypothyroidism and some other health issues, also I’m a little bit of a trendy hipster). Slowly and begrudgingly, I made the transition to corn tortillas, one burrito at a time, and it’s safe to say that I am now a full-blown corn tortilla convert. Sure you have to double-up on most them because they tear so easy, but they’re also drastically less calories, so I hardly feel guilty about that.

And also that just means I can add more cheese. #JessMath

GF Mexican Casserole

The rest of the ingredients in this dish came from a few of my kitchen staples and a need to use up the remainder of the most delicious corn on the planet that we brought home from our cabin a week prior. And as I hoped, it created a beautiful, cheesy, Mexican-inspired mess.

Gluten-Free Mexican Casserole
Serves: 4-6
Cook time: about 45 minutes

You’ll Need:
1lb lean ground turkey
1 sm. red onion, chopped
2 jalapenos (or other pepper of your choice), chopped
4 T taco seasoning, or 1 packet, + 3/4 cup water, (I use Penzeys bc I love them)
2 ears fresh corn, cut off the cobb
1 can diced chiles
2 cups sharp and/or mild cheddar cheese
1/2 cup salsa of your choice, plus more for serving
1 pack small corn tortillas

Directions:
Preheat oven to 350. In a large pan, sprayed lightly with oil, heat onions and chopped peppers for about 5 minutes over med-high, until softened. Add ground turkey and cook until browned, about another 8 minutes. Stir in taco seasoning and water, and simmer over medium heat until liquid is absorbed. Stir in corn and can of chiles until combined. In a baking dish, spoon about 1/4 cup of salsa onto the bottom and layer with corn tortillas (about 5-6) to cover the bottom. Add half the turkey mixture, half the cheese, and another layer of tortillas. (You can use less this time if you want, I used 6 again.) Then add another 1/4 cup of salsa, turkey mixture, and the final layer of tortillas (again, up to you how many you’d like to use here) and the rest of the cheese. Bake in the oven for about 20-25 minutes, or until cheese is completely melted. (If you make this ahead of time and refrigerate it, give it a little longer to heat through.) Garnish with avocado, lime, cilantro, , sriracha, sour cream or whatever other fixins’ you like!

Printer-Friendly Recipe

This was so insanely flavorful and such an easy dinner to make. You guys know I love meals you can make ahead of time, but it also made for killer leftovers. I’d like to say we ate this three days in a row, but we hogged out so hard that the leftovers only lasted the next day.

No judgement.…

Orange & Ginger Apple Cider Shandy #howsweetbabyshower

Stealthy Recipes by JESSICA0 comments

Today I am taking part of a virtual celebration of sorts for one of my dearest friends, as arranged by the hilarious Bev (that Instagram, tho.) and the lovely Ashley! As I’m sure most of you know, Jessica (of How Sweet It Is) is having a baby! A baby who I think might actually come out covered in sprinkles. But like in a cute way, not a weird “wtf is my baby covered in sprinkles?” way. She also just wrote a book. You should order it. Trust me.

apple cider shandy

Mine and Jess’ friendship was pretty much instantaneous. I think we first bonded over a girl crush on Miranda Lambert and obsession with Felicity, but through this magical world of blogging have since become a real-life friends and I’m so grateful for that. Few people appreciate/share my over-usage of exclamation points, “OMG”s and love of television quite like she does, and also she’s just a pretty great friend all around. When I first started dealing with my fertility issues, Jess was one of the only people I talked to about it, and she will forever have a place in my heart for that.

SO… In honor of the lovely Jessica…

How Sweet Final Graphic

 (Amazing job with the graphic, Ashley.)

I made something boozy. And perfect for fall!

apple cider shandy

Ok, so maybe you’re thinking I’m a crappy friend for choosing to make a cocktail for a baby shower. But that’s where you’re wrong. A- I’m an awesome friend so your theory is already bunk. And 2, I know that Jess loves her a seasonal cocktail and so I’m taking one for the team and drinking this in her honor. See? Best friend ever.

This cocktail is one that I have been thinking about since I first saw fresh apple cider make its way into my grocery store. I wanted to make something adult-beverage-y with it, but since I’m not a big liquor person, I went the beer route. The great thing about this drink is that it’s light enough you can have a few, it is only half a beer after all, and it’s not too sweet like some of the hard ciders out there. The ginger and orange add another level of spice that really hit this one home for me and basically made this taste like fall in a glass.

Oh and also, I bought these glasses for Brandon for Christmas, as in this upcoming Christmas which has not happened yet, which I then had to tell him… so now we just have new pilsner glasses and I have to buy him more things. #bestwifeever

 apple cider shandy

Orange Ginger Apple Cider Shandy
Makes 2
Prep time 5 min
You’ll Need:
1 12oz beer (I used Dogfish Head Namaste, but any lager or wheat beer would work great)
1 cup ginger beer
3/4 cup apple cider
1 orange for orange peel garnish

Directions: In a separate glass or pitcher, combine ginger beer and cider. Pour equal halves of the beer into each glass, add cider mixture and garnish with orange peel. Enjoy.

apple cider shandy

So cheers to you, my sweet friend, and to your little one who is (OMG!!) almost here! xoxo…

Fish Tacos and April Bridal Showers

Stealthy Recipes by JESSICA0 comments

First things first. I have a teeny little bone to pick with the Universe.

Why, oh why, have you kept us from each other for so long, Universe? Was I not ready until now for this amazing experience? In the past when I heard the name, I was put off. Why? I’m not sure. But I am the first to admit I have misjudged and for that I’m sorry.

I’m of course talking about… fish tacos. Crispy, spicy light and fresh, fish tacos.

Fish Tacos

Where have you been all my life?

Oh, fish tacos. I still don’t know how you’ve eluded me all these years but I have a feeling we’re going to have quite a few more rendezvous in our future. And no, I haven’t forgotten about you, Senorita…

You bet your ass I want salt on the rim.

Yes, it was another successful Mexican dinner run. Most are. And most are usually done in no more than 30 minutes. (How do they do it??) And this was an extra special trip because it was accompanied by some last-minute preparations for my dear friend Christine’s Bridal Shower the next day! We ran ourselves all over the place, and it was well worth it, because her Shower turned out beautifully. I was so honored to be a part such a special day 🙂

Plus any excuse to eat a bunch of food, drink in the middle of the day and wear a cute dress that doesn’t have to be ”work-appropriate”, I mean…

I whipped together a few things (including some pretty amazing champagne punch that pleasantly surprised me) but one of the things I made was this super easy veggie pizza. This is one of my go-to party foods for a few reasons. I use low-fat ingredients and load it up with veggies, you can eat it with your hands and it has bright bold flavors and a great crunch to it. Plus did I mention it’s incredible easy to make? Cause it is.

Broccoli Slaw Veggie Pizza
You’ll Need:
2 crescent roll sheets, reduced-fat
8 oz 1/3 less fat Philadelphia cream cheese, softened
8 oz light sour cream
1 packet of Ranch dressing dry mix
1 bag of broccoli slaw
Any additional veggies you’d like to include

Directions:

On two medium-sized baking sheets, bake crescent roll crusts according to directions on packaging. (I usually line my pans with foil to avoid later having to wash more dishes.) While in the oven, in a medium bowl mix together your sour cream, cream cheese and ranch seasoning. Once the crust cools to about room temperature, spread the cream cheese, sour cream mix on top like you would pizza sauce. Sprinkle the broccoli slaw on top until mostly covered. Refrigerate for at least an hour so cheese mix can firm up again. Slice into small squares and serve.

There was some seriously delicious food at this shower. I just kept thinking about how at my shower last year, I hardly ate anything because I was so busy socializing. And so I made a conscious effort to do my part in putting a dent in this spread. It was tough, but as a bridesmaid I felt it was my duty to try everything. Quality control, you know? I spent the rest of the night on the couch slightly regretting that decision…but mostly patting my belly and feeling proud of my contribution. (And swearing to do the Shred the next day. Which may or may not have happened…)

And thanks so much for your input on what to wear, I ended up not going with the Anthropologie maxi dress. It was soooo comfortable and really cute, but just not right for a shower. So I ended up snagging this little green and blue number at Target (aka the place that requires I spend no less than $100 when I go there) from their recent Go-International collection for $19.98 on clearance! That’s called a score. Thanks again, Tarjay, you never let me down.

Isn’t she going to be a beeautiful bride?…

My Hungry Valentine (Chicken Enchilada Recipe)

Stealthy Recipes by JESSICA0 comments

So this year was our first Valentine’s Day together as husband & wife, and let me say… It’s waaaay better now! All that pressure’s off, years of wondering “I wonder if he’ll propose this Valentine’s Day…” or “where will we go out to eat” that will undoubtedly be littered with hundreds of other couples all smashed together into a sea of pink and red sweaters. Not this year my friends. We have had some slightly catastrophic Valentine’s Days (hello diamond necklace for me, BOOK for him?? Yes, I got him a book.) Since those days of pre-marital holidays, we have restructured our A-Games, and I must say…it’s kind of fantastic. This year we decided to go low-key: quiet dinner at home (with our furry Valentine, Hendrix) and some movies. (As a side note, the movie Grown Ups is awful. Like REALLY awful. Couldn’t watch the whole thing.)

Back to the dinner. I asked my husband what he’d like for his Valentine’s dinner, and to no surprise, he of course requested his favorite: chicken enchiladas. I made these for him a few years ago, and he’s been hooked ever since. I, however, have decided to break out my stealthy modifications to produce a reduced-fat version that would be just as delicious as ever (and they really are delicious) but a little friendlier on the waistline. So without further ado, I present:

Chicken Enchiladas
You’ll need:
4 large boneless, skinless chicken breasts
1 red bell pepper, diced
1 sweet yellow onion, diced
1 tsp cumi
1 8oz package of reduced-fat cream cheese (I use the Philadelphia 1/3 less fat version)
1 cup reduced fat Mexican cheese, shredded
1/2 cup of salsa

1 pack of tortillas (I always use Nature’s Promise- burrito sized)

The best way to cook your chicken (in my opinion) is in the crockpot on low for 6-7 hours. I put mine in frozen and it’s usually good to go by then. Just check to make sure it’s cooked the whole way through, but never an issue for me. I cover it with water, and add whatever spices I’m feeling that day: garlic powder, onion powder, parsley, whatever you like. Once it’s done you can place it in a bowl and shred it with two forks, no problem.

Chicken Enchilada Recipe

Preaheat oven to 350. Meanwhile, in a large saucepan coated with PAM (or olive oil), sautee your peppers and onions until tender (about 5 minutes). Then add the cumin, cream cheese, 1/2 cup of the shredded cheese, about a 1/4 cup of salsa, mix and add to the shredded chicken. Then fill the center of your tortilla’s with about three big spoonfulls of the mixture and roll them into a nice neat little row. Top with the rest of your salsa and shredded cheese. Cover with foil and bake for about 25-30 minutes. Check to make sure the cheese has melted and the edges have browned a little.

This is what it should look like before it goes in:

And this is what it looks like after it’s come out and your husband is so excited to eat that he grabs enchiladas like they’re going out of business and you don’t get to take your pretty final photo:

And for the result of my healthier Chicken Enchiladas: he never suspected a thing 🙂

Happy Valentine’s Day!…