Chicken Saltimbocca

As I was making dinner tonight, I was trying to recall if I have ever made this before and I don’t think so!  It turned out really good!  I wasn’t completely satisfied with the wine sauce, but the chicken was “very moist” according to Tony!  The funny part is that I bought chicken cutlets, and as Hannah was helping me, she’s like “you can buy chicken that thin??!!”  She doesn’t like thick chicken and when I typically buy regular chicken breasts I have to pound the hell out of hers!  This dinner was a winner with her!

Chicken Saltimbocca

  • 4 thin-cut chicken breasts (buy cutlets if you can)
  • 4 thin slices of proscuitto
  • 2 tablespoons olive oil
  • 1 1/4 cups white wine
  • 1 teaspoon lemon juice
  • 2 tablespoons butter
  • 1/2 cup flour for dredging
  • pepper to taste
  • 8 sage leaves

Heat your oven to 200 degrees.  This will keep your chicken warm while you make the sauce.

Pat chicken dry.   Dredge the chicken in the peppered flour, shaking off any excess.  Lay chicken flat and sprinkle evenly with minsed sage.  Place 1 slice of prosciutto slice on top of each cutlet, pressing to make it stick.

Heat 2 tablespoons oil in skillet over medium-high heat.  Add sage leaves and cook for 15 seconds until they start to change color and are really fragrant.  Remove to paper towel.

Add chicken prosciutto-side down, and cook until golden brown, 2 to 3 minutes.  Flip and cook on other side for 2 minutes more.  Transfer to a wire rack set on rimmed baking sheet and keep warm.

Pour off any excess fat from pan.  Stir in wine, scraping up any browned bits and simmer until reduced, about 5 minutes.  Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time.  Off heat, stir in salt and pepper.  Remove chicken from oven and spoon sauce over chicken.  YUM!  I had a cup of green beans on the side.  Dinner comes in at:

  • 476 calories
  • 18 grams of fat
  • 33 carbs
the proscuitto was nice and crispy!

the proscuitto was nice and crispy!

2 oz. potato skins, 3 oz. mashed potatoes and 1 ounce 75% reduced fat Cabot cheddar cheese

2 oz. potato skins, 3 oz. mashed potatoes and 1 ounce 75% reduced fat Cabot cheddar cheese

I had Hannah bake four potatoes when she got home from school.  I forgot to tell her that they only needed to cook for an hour, so they probably cooked for 90 minutes – so they were really well done and the skin was crunchy!   But it worked out okay because I just scooped out the flesh and mixed with 1/2 cup fat free half and half and salt and pepper (no butter!).    They were really good!

I did get a bit snackish this afternoon – so I had an ounce of pretzels with mustard:

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And when I got home I had this waiting for me!!   Thanks Andrea!!

So pretty!!

So pretty!!

we didn't waste time cutting into it!  So moist and delcious!!

we didn't waste time cutting into it! So moist and delcious!!

I was the high bidder on this bread for Meghann’s bake sale to raise money for her marathon.  So thanks for having the fund raiser so I could have this great bread!  I think I’ll put a slice in the toaster for breakfast tomorrow. 

So I’ve got Kath & Kim to watch, and Hell’s Kitchen tonight.  I think I’ll only watch the part of American Idol that has Norman singing – he cracks me up!  Off to relax – and thanks to Hannah for letting me use her laptop!  We are currently having thunderstorms and I don’t like using the home computer when its stormy.   See you tomorrow – Friday already!!

Icky Outside!

Thunderstorms in February!

Thunderstorms in February!

I was going to run a couple of errands at lunch, but decided to stay in!   Lunch today was delicious, but first, I restocked my “pantry” at work.  I was out of crushed red peppers, Pam spray and Italian seasoning.  I kind of just “claimed” this cabinet next to the oven!

crushed red pepper, Italian seasoning, the container on the left is garlic salt - love the Mrs. Dash Extra Spicy!

crushed red pepper, Italian seasoning, the container on the left is garlic salt - love the Mrs. Dash Extra Spicy!

Bread crumbs (from my crab cakes the other day) and sugar free syrup - haven't used that in ages though!

Bread crumbs (from my crab cakes the other day) and sugar free syrup - haven't used that in ages though!

Spaghetti Squash for lunch!!

  • 12 ounces cooked spaghetti squash
  • 1/2 cup marinara sauce
  • 1 ounce diced salami (not sure if you can see it!)
  • 1.5 cups baby spinach
  • 3 ounces cucumber
  • 2 ounces carrot
  • 2 tablespoons Annie’s artichoke and Parmesan dressing (so good!)
I added crushed red pepper and Italian seasoning - spicy!

I added crushed red pepper and Italian seasoning - spicy!

Altogether lunch comes in at 451 calories, 21 fat and 54 carbs (10.6 grams of fiber too! :D )

Altogether lunch comes in at 451 calories, 21 fat and 54 carbs (10.6 grams of fiber too! 😀 )

So filling and good!  Love that I have a half hour of lunch left to catch up on my blog reading!!   Come back tonight for Chicken Saltimbocca and Twice Baked Potatoes!

Zucchini Souffle Sammie

So when I was putting my breakfast and lunch together this morning, I decided to shred some zucchini into my egg whites since I am using the last of my baby spinach for lunch today.  It was so good!  It was so light and airy it felt like a souffle!

  • 1.3 ounce bagel
  • 1/3 cup egg whites
  • 1/2 small zucchini shredded
  • .5 ounce cheddar cheese
  • 1 medium orange
so fluffy!

so fluffy!

Perfect Orange: Breakfast comes in at 287 calories, 6.9 fat and 38 carbs

Perfect Orange: Breakfast comes in at 287 calories, 6.9 fat and 38 carbs

Spoiler Alert:  Biggest Loser and Top Chef

If you haven’t seen this weeks episodes, look away!!

So I totally understand why they voted Dane off – he’s lost the most weight and probably will continue to do so.  And I kind of like how they shook things up by trading trainers – Bob and Jillian’s approaches are so different, yet they still were able to lose weight.

And I felt so sorry for Carla on Top Chef – she had it in the bag but let Casey take over.  Um, there was a reason she didn’t win the season she was in!  Boiling steak?  I can’t even get over what the texture of that would be!  Tony and I both love steak with a crunchy sear – if we got served a sous-vide steak at a restaurant, I am pretty sure we would send it back!

Okay, morning break is over – I have spaghetti squash for lunch today = yum!

Baked Orange Chicken

This turned out SO GOOD!  A bit labor intensive, but definitely worth it.  The best part though was the orange sauce! 

Baked Orange Chicken

  • 1.5 pounds chicken thighs, cut into bite sized pieces (I used chicken breasts)
  • 3/4 cup chicken broth
  • 3/4 cup orange juice
  • zest from one orange
  • 6 tablespoons distilled white vinegar
  • 1 tablespoon minced garlic
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tablespoon grated ginger (love the smell of this!!)
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon crushed red pepper (which I left out because Hannah doesn’t like it!)

Coating for the Chicken

  • 3 large egg whites
  • 1/2 cup corn start
  • 1/4 cup flour
  • oil to cover bottom of jelly roll pan

For the sauce:  Put the chopped chicken in a ziploc bag.  To a saucepan, add broth, orange juice, zest, vinegar, soy suce, garlic, ginger and cayenne pepper.  Stir just until the sugar dissolves.  Take 3/4 cup of this mixture and add to chicken to marinate for at least 3o minutes, but no longer than 60 minutes.

Bring the remaining sauce to boil.  In a small bowl, mix the corn startch and cold water until well blended.  Whisk this mixture into the sauce and cook for 1 minute until thickened.  I then just put it on my “warm” burner for later.

Heat oven to 500 degrees.  Once heated, add a pan that can withstand that heat and heat the pan dry for 5 minutes.

Put the chicken in a strainer from the marinade.  Using paper towel, pat as dry as you can.  Add chicken to egg white mixture, then into cornstarch/flour mixture.  I basically just take the chicken and toss it back and forth in my hand to get all the excess off.

Pour enough oil in the bottom of your pan to cover – I used approximately 1/4 vegetable oil (DO NOT USE OLIVE OIL – THIS TEMPERATURE IS TOO HIGH FOR IT).  Add chicken to pan and cook for 5 minutes.  Flip and cook for five minutes more.  If using thigh, I would up the cook time to about 7 minutes per side, and it also depends on how big your “bite” sized pieces.

I don't know why the recipe called for so much cornstarch and flour because I had A TON left over

I don't know why the recipe called for so much cornstarch and flour because I had A TON left over

loads of veggies

loads of veggies

out of the oven to drain on a paper towel

out of the oven to drain on a paper towel

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Approximately 555 calories, 11 fat and 74 carbs

Approximately 725 calories, 19 fat and 91 carbs

I had a hard time deconstructing this meal, but here’s my attempt: 3 oz. cooked chicken, 1 teaspoon vegetable oil, 1.5 cups stir fry vegetables, 2 mini egg rolls, 2 ounces sweet and sour sauce, 1/2 cup white rice, 1/2 teaspoon cornstarch.  So while this meal is quite high in calories and carbs, as a whole my day was right on track:

  • 1409 calories
  • 46 fat
  • 95 protein
  • 159 carbs
  • 16 fiber

29% of calories from fat, 27% of calories from protein and 45% of calories from carbohydrates.

So since today is Ash Wednesday – no meat for Tony!   I originally put chicken egg rolls in my cart but quickly remembered no meat for Tony and switched them to what I thought was vegetable egg rolls.  Again, it helps to read ALL the words!

chicken AND vegetable spring rolls!

chicken AND vegetable spring rolls!

So I remembered that I had crab cakes that I didn’t cook up from New Years Eve and made those for Tony instead of spring rolls.

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When I picked up an Ahi Tuna steak for him, the butcher asked if I wanted any kind of marinade.  I looked and saw they had teryaki and decided to try it.  I left it in the marinade for about an hour before cooking it.  I rolled the sides in a mixture of black and white sesame seeds.  Tony likes his REALLY rare, so I put my cast iron skillet on high, add a splash of oil and pan sear it for EXACTLY one minute on either side.  He loved it!

Hannah took this pic - thanks Hanners!

Hannah took this pic - thanks Hanners!

So its been a long day, so I am off to catch up on last night and tonight’s Biggest Loser.  I am taping American Idol to watch over the weekend.  Now that Danny has officially made it to the top 12, I can wait to see it!  Night all, see you in the morning!

One step closer and no pain!

Thanks for all your well wishes!!  They must have worked!   While we were anticipating the whole needle in the knee, the doctor walked in and while Tony was waiting for the immense pain he was used to ensue (been down this road a few times!), it was all over!  Seriously, the drawing of blood hurt more than the needle in the knee!  But this guy isn’t the head of the whole Orthopaedic program for nothing!  He’s actually invented the artificial knee that will be going into Tony’s knee!  So that was a huge relief!

So from there we went to the heart doctor and now Tony needs to do a stress test on Friday and hopefully after that the heart doctor will give his blessing and get us one day closer to knee replacement!

In food news, the egg salad sandwich was “perfect” according to Tony!  The only thing I would have like to add is some lettuce, but we didn’t have any.   And the dreaded onion factor was not an issue.  That’s usually why Tony never gets it at a deli or restaurant because the rest of the onion loving world seems to think they are necessary!

No pics of lunch – I kind of ate here and there between waiting rooms and doctors offices.  But, I have to say, for the first time, I made perfectly cooked hard boiled eggs! 

are these perfect or what??

are these perfect or what??

So my chicken is marinating for the orange chicken, so come back tonight to check out Baked Orange Chicken with Stir-Fry Vegetables and Vegetable Egg Rolls!