Archive for ‘Healthy Finds’

February 3, 2011

HealthyFinds: Baked Chicken Tenders

Baked Chicken Tenders with Sweet and Sour Saucephoto © 2010 Evan Swigart | more info (via: Wylio)
Today’s featured heart healthy recipe in honor of American Heart Month is family friendly, simple, and amazing as a leftover snack. This baked version of chicken fingers takes a classic that tends to be greasy and fattening and makes it heart friendly. Bonus: baking the chicken in the oven rather than frying it is much easier and cuts out the mess.

There are a lot of baked chicken recipes out there but this is one of my favorites. I love the salty falvor of the parmesan mixed into the crumbs. Plus, I add a little extra flavor and texture by using half Italian seasoned bread crumbs added to half crispy, panko bread crumbs.  I keep all these ingredients on hand and bake a quick batch of chicken tenders whenever I need a delicious and quick dinner. (They go great with a fresh arugula salad or sauted spinache).

Baked Chicken Tenders 
Recipe from Food Network, by Giada De Laurentiis

Ingredients

  • 4 tablespoons plus 1/2 cup extra-virgin olive oil
  • 1 cup buttermilk
  • 1 1/2 pounds chicken tenders (about 18)
  • 3 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 1 1/4 cups freshly grated Parmesan
  • 3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

February 1, 2011

HealthyFinds:Heart Month Recipe of the Day

In honor of American Heart Month and the efforts of the American Heart Association and other organizations’ to promote heart health and education, I’ve decided to feature recipes each day this month that contain heart healthy ingredients. 

Heart Fact Courtesy of http://www.heart.org

Today’s featured ingredient? Salmon! So good, you’ll never know you’re feeding your heart instead of your tastebuds.  I discovered this Asian Glazed Salmon recipe on epicurious.com and have added it to my recipe files to use whenever I need a quick and easy dinner. I adore the sweet, fresh and spicy asian flavors combined with the rich, velvety texture of the salmon. Make sure you don’t overcook it! I recommend serving with rice pilaf and asparagus. 

Alternative Cooking Method: Instead of broiling the salmon, pan fry the filets on high heat or place on an indoor grill for a minute or two on each side. Read more for full recipe and preparation.

read more »

February 1, 2011

Healthy Finds: Healthy Heart

Alpha Phi Red Dress Pin

Alpha Phi Foundation's Red Dress Pin

February is American Heart Month. Heart disease is the leading cause of death in the U.S. and the #1 killer of women in America. A key element in addressing the problem is education and awareness. Many of us know what we SHOULDN’T eat, but do you know what foods are heart approved? Health.com offers the following list of the 10 heart healthiest foods

1. Oatmeal
2. Salmon
3. Avacado
4. Olive Oil
5. Nuts
6. Berries
7. Legumes (lentils, chickpeas, and black and kidney beans)
8. Spinach
9. Flaxseed
10. Soy

Read the full article for details on why these foods help to keep your heart beating – many of them have omega-3 fatty acids, fiber, or anti-inflammatory properties. Some are considered “heart healthy” fats (which seems almost counter-intuitive but is more and more a familiar concept.)

Archer Farms Blueberry Granola

target.com Blueberry Granola with Flax Cereal

Lucky for me- and hopefully you- some of these things are already on my list of favorite foods. Others, I have to work to incorporate into my diet. If you’re new to flaxseed, I highly recommend a Target brand Blueberry Granola with Flax cereal. It’s so deliciously sweet and addictively crunchy you won’t even notice the flaxseeds.

For more information on how to prevent heart disease check out the tips and resources on the American Heart Association’s website.

Check back here for more recipes this February featuring these top ten heart healthy ingredients!

January 30, 2011

Healthy Finds: Healthiest Foods

I love Real Simple magazine and its website. Their newsletter recently featured an article listing the “30 Healthiest Foods” that they’re assembled experts could find. They claim that most of us are probably already eating many foods on the list. I’m not convinced! Mushrooms? No thanks. Oats? Nope. Peanut butter, lentils, quinoa, almonds, bulgur, sardines, kidney beans, kale, walnuts? NO. I am not already eating many of these things! You might be. Read the full article for details.

Quinoa

Photo by: Petrina Tinslay from realsimple.com

One healthy item, Quinoa, has been making headlines lately for its recent rise in popularity. Its claimed to be a new super food because it is a complete protein that can replace meat. It has all nine amino acids contained in meat but none of the fat or cholestorol. It looks like  a grain but its really a plant and provides the same energy boost as meat. Chicago is home to a restaurant called Protein Bar near the Willis (formerly Sears)  Tower. Almost all their menu items substitute Quinoa for rice. The restaurant is wildly popular and usually has lines out the door. I gave it a shot once, I’ll never go back. Still, I’m sure Quinoa is great for those vegetarians out there!

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