Grilled Herb Chicken, Crunchy Mac N Cheese, and ColeslawOk, this is a bit of a blast from the past. Dusty had to go down to Dothan to help out his brother, so our dinner plans got messed up for tonight. But, this gives me time to catch up on some recipes I never got to post. So, tonight, I have for you grilled chicken seasoned with my special blend of herbs, macaroni and cheese with a bit of a crunch on the top, and a coleslaw mix that I put together myself. I'd really like feed back on this if you give it a go. Remember to be open to new ideas and flavors, and at least give them a try before you bash it. You may stumble upon something great! Here it is guys:
Grilled Herb Chicken
Ok, so first you want to belnd your herbs together. I have a wonderful mortar and pestle (and I highly recommend getting one if you don't have one) that I use to crush my herbs. However, a small food processor or a coffee grinder will be just fine. Just be sure you don't use the same coffee grinder you use for your coffee, otherwise you will get herb flavored coffee next time!
Take a fairly large bit of dried oregano & basil, a smaller bit of parsley & rosemary, and a few dashes of garlic & onion powder (again, when it comes to seasoning with herbs, I say season to taste). Crush in your mortar and pestle, or grinder of your choice, until the herbs become a powder like consistency.
Sprinkle onto 2-4 all natural boneless/skinless chicken tenders (which you could marinate in lemon juice for added flavor and as a tenderizer) using a spoon. Only season one side to begin with.
Now, place your chicken on the grill over a med-high to med-low heat, seasoned side up.
When it is time to flip your chicken, then season the other side. Be sure to be cautious of burning your seasoning, as it is easy to do.
Check your chicken with a meat thermometer or a small cut in the middle to check for any pink.
Take a fairly large bit of dried oregano & basil, a smaller bit of parsley & rosemary, and a few dashes of garlic & onion powder (again, when it comes to seasoning with herbs, I say season to taste). Crush in your mortar and pestle, or grinder of your choice, until the herbs become a powder like consistency.
Sprinkle onto 2-4 all natural boneless/skinless chicken tenders (which you could marinate in lemon juice for added flavor and as a tenderizer) using a spoon. Only season one side to begin with.
Now, place your chicken on the grill over a med-high to med-low heat, seasoned side up.
When it is time to flip your chicken, then season the other side. Be sure to be cautious of burning your seasoning, as it is easy to do.
Check your chicken with a meat thermometer or a small cut in the middle to check for any pink.
Crunchy Mac and Cheese
Use 100 % whole wheat macaroni style pasta. Cook the pasta until tender. Strain.
Then, add in 1/4 to 1/2 c of a 2% sharp cheddar shredded cheese and a touch of milk (I prefer vanilla almond milk) to help the cheese melt.
Scoop out two 1/2 c servings of the macaroni and place in two 4 oz ramekins. Top with crushed Fiber One cereal or finely chopped toasted almonds, and a small sprinkle of the shredded cheese.
Let it bake in a 350 degree oven for 5 minutes or so, until the cheese on top has melted.
Then, add in 1/4 to 1/2 c of a 2% sharp cheddar shredded cheese and a touch of milk (I prefer vanilla almond milk) to help the cheese melt.
Scoop out two 1/2 c servings of the macaroni and place in two 4 oz ramekins. Top with crushed Fiber One cereal or finely chopped toasted almonds, and a small sprinkle of the shredded cheese.
Let it bake in a 350 degree oven for 5 minutes or so, until the cheese on top has melted.
Kelli's Coleslaw
Take a prepacked coleslaw mix and add in all natural, plain, non-fat yogurt and 1/2 to 1 whole packet of the ranch dip mix.
Mix well and enjoy.
*Now, I am not a fan of mayo, and the plain yogurt just didn't seem to give it enough flavor. I am a ranch addict, and thought it'd be cool to try. I was not too sure with the first bite, but the taste seemed to grow on me. You could easily just substitute the yogurt for mayo in your favorite coleslaw recipe.
There you have it. A good 'ole southern dinner, without the fat and calories most of our classics have.
Remember, what works for me may not work for you. Just always look for a healthier solution, like non-fat yogurt for mayonnaise. It's all about your health and doing what is best for your body. :)
Always remember, you can have fun, eat great, and stay healthy all at the same time! :)
Mix well and enjoy.
*Now, I am not a fan of mayo, and the plain yogurt just didn't seem to give it enough flavor. I am a ranch addict, and thought it'd be cool to try. I was not too sure with the first bite, but the taste seemed to grow on me. You could easily just substitute the yogurt for mayo in your favorite coleslaw recipe.
There you have it. A good 'ole southern dinner, without the fat and calories most of our classics have.
Remember, what works for me may not work for you. Just always look for a healthier solution, like non-fat yogurt for mayonnaise. It's all about your health and doing what is best for your body. :)
Always remember, you can have fun, eat great, and stay healthy all at the same time! :)
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