Bruschetta Grilled Chicken {Recipe}

I love fresh tomatoes in pretty much anything, especially when they’re combined with balsamic vinegar in a good bruschetta. With vacations, weddings and general busy schedules that come with summer, we’ve fallen off the healthy eating bandwagon in our house and are making our way back. Grilled chicken can be so boring, so while I was thinking of side dishes to make it more exciting, I remembered I had seen bruschetta-topped chicken while scrolling through Pinterest and decided to make my own version. If you already have a bruschetta recipe, you can use that too!

Bruschetta Grilled Chicken Recipe

Ingredients:

  • 3 large chicken breasts, sliced lengthwise to make thin cutlets (or 6 thin chicken breasts)
  • 5 medium vine ripe tomatoes (or 2 pints cherry tomatoes), diced
  • 1/2 medium red onion, diced
  • 2 tbsp basil, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz part-skim mozzarella, sliced
  • 1 tbsp balsamic vinegar
  • Balsamic glaze, as desired
  • Salt and pepper

Directions:

  • Preheat oven to 400 degrees. Heat up grill and spray with non-stick spray.
  • Combine tomatoes, red onion, garlic, garlic, basil, balsamic vinegar and olive oil together, along with some salt and pepper. Set aside in the refrigerator (this can be done up to one day in advance).
  • Season chicken with salt and pepper. Grill until cooked through, approximately 2 minutes on each side, but make sure to not overcook.
  • Place cooked chicken on a baking sheet lined with foil and place slice of mozzarella on top of each. Bake until melted, approximately 6 to 8 minutes.
  • Cover chicken with bruschetta mixture, drizzle with balsamic glaze and enjoy the remaining bruschetta with crispy slices of bread.

Layered Greek Dip {Recipe}

Happy July 4th weekend! We just arrived at our first beach spot of the weekend to spend the day with family in the sunshine. I went on a dip making mission last night and made this one for today. It’s a layered Greek dip that starts with hummus, then has a Greek yogurt mixture in the middle and is topped off with lots of veggies and feta. Full disclosure, it tastes better than it looks – layered dips are hard to photograph. This dip is also super easy, so if you need a last-minute appetizer, this is a good option. Full recipe below – hope everyone has a great long weekend!

Layered Greek Dip Recipe on DailyKaty.com

Ingredients:

  • 8 oz hummus
  • 1  1/2 cup non-fat Greek yogurt
  • 6 oz whipped cream cheese
  • 1 clove minced garlic
  • 1 1/2 tsp fresh dill
  • Juice of 1 lemon
  • Pinch kosher salt
  • Pinch ground black pepper
  • 3 tbsp minced red onion
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1 cup diced roasted red peppers
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced Kalamata olives

Directions:

  • Mix together the Greek yogurt, cream cheese, garlic, dill, lemon juice, salt and pepper. Set aside.
  • Spread the hummus across the bottom of  a 8″ x 8″ or 11″ x 7″ glass dish.
  • Add the Greek yogurt mixture on top of the hummus.
  • Top with the veggies – red onion, cucumber, tomatoes, roasted red peppers – and end with olives and feta.
  • Serve with pita chips, tortilla chips or whatever you’d like!

Layered Greek Dip Recipe on DailyKaty.com

Layered Greek Dip Recipe on DailyKaty.com

Layered Greek Dip Recipe on DailyKaty.com

Pesto Pasta, Chicken Sausage & Brussels Sprouts {Recipe}

I’ve been loving brussels sprouts lately and today I’m sharing a new favorite recipe that combines them with pesto, pasta and chicken sausage, which I found on Gimme Some Oven and made a few tiny tweaks to. This is definitely something I’ll be making again this summer – I love that it’s a pasta dish but also incorporates a veggie and has chicken sausage to keep it on the healthier side. Next time I’m going to try it with homemade pesto – just didn’t have the time or ingredients this time. Enjoy!

6.19.15-PestoSausage

Ingredients:

  • 1 lb brussels sprouts, ends trimmed, outer leaves removed, sliced in half
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 lb whole wheat orecchiette (or pasta of your choice)
  • 4 Italian chicken sausage links, sliced into 1/8″ thick coins
  • 5 cloves garlic, peeled and thinly sliced
  • 2/3 cup pesto
  • Red pepper flakes, as desired
  • Parmesan cheese, for serving

Directions:

  • Preheat oven to 400 degrees F. Combine brussels sprouts, 2 Tbsp. olive oil, salt and pepper in a large bowl.
  • Cover a baking sheet with aluminum foil and arrange brussels sprouts on it. Cook for about 20-30 minutes, stirring a few times, until they are crispy on the outside and cooked on the inside. Start boiling water for pasta. Take the brussels sprouts out of the oven when done and set aside.
  • Heat the remaining olive oil in a pan over medium-high heat. Add the sausage and cook, stirring and turning occasionally, until they start to brown. Add the garlic and cook for another 1-2 minutes.
  • Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserve a bit of pasta water), and then combine the pasta, pesto, cooked sausage and garlic, and brussels sprouts. If you need extra moisture, add some reserved pasta water.
  • Serve with freshly-grated Parmesan cheese.

PestoSausago (10 of 11)

PestoSausago (7 of 11)

PestoSausago (3 of 11)
What are your favorite brussels sprouts recipes? Let us know in the comments below!

Balsamic Brussels Sprouts & Shallots Recipe

Once the snow melts and it’s finally nice enough to be outside, we do lots of grilling for dinner. And by we, I mean my husband does. On those nights, I’m in charge of the veggie side and sometimes a starch, but lately we’ve been trying to keep things healthier without the starch (let’s face it, brown rice just isn’t good). While I love an easy steamed broccoli, I try and mix it up with new sides, which I usually find on Pinterest and other blogs I read. So the other day I bought some brussels sprouts and went on the hunt for a new recipe, which led me to this recipe from Skinnytaste. If you haven’t tried her recipes yet, you’re missing out. This will definitely be one of our new go-to veggie sides – enjoy!

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Ingredients

  • 2 tbsp olive oil
  • 1 lb brussels sprouts
  • 3 shallots
  • salt and black pepper to taste
  • 1 tbsp balsamic glaze

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Directions:

  • Preheat oven to 425°F. Trim and halve brussel sprouts. Peel shallots and cut into thick wedges (I quartered them).
  • Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer. (If you don’t have this type of pan, you can transfer to a baking sheet when it comes time to bake in the oven.)
  • Let the brussels sprouts and shallots cook undisturbed for about 3 minutes until they start to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
  • Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente.
  • Drizzle with balsamic glaze, toss and serve.

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

Balsamic Brussels Sprouts Recipe on DailyKaty.com

 

What are your favorite veggie side recipes? Let us know in the comments below!

Chicken Fajita Stuffed Pepper Recipe

I love Cinco de Mayo, mainly because I love Mexican food, along with the occasional skinny and/or fruity margarita. My husband and I went to our favorite local Mexican restaurant for some food and margs on Sunday, but on actual Cinco de Mayo, I tried out a new recipe from Cooking Classy, Chicken Fajita Stuffed Peppers.

I made a few tweaks but basically stuck to the original recipe. After making it, I realized that I had essentially made exactly what I order when I get a burrito bowl for take-out Mexican: chicken, fajita veggies, black beans, corn, pico de gallo, brown rice, guac, cheese and sour cream (only the peppers were the “bowl” in this case). So with that said… feel free to play around with the recipe to include your favorite Mexican ingredients!

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Ingredients

  • 3/4 cup dry brown rice (2 cups cooked)
  • 5 red, yellow, orange or green bell peppers
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 Tbsp canola oil, divided
  • 1 lb chicken, diced into 3/4-inch pieces
  • 2 Tbsp Mexican chili powder (or combo of chili powder, ground cumin and a little paprika)
  • Salt and ground black pepper
  • 1 (10 oz) can tomatoes with green chiles
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn, drained and rinsed
  • 3 Tbsp fresh cilantro, plus more for garnish
  • 1 Tbsp fresh lime juice
  • 2/3 cup shredded monterey jack cheese
  • Sour cream
  • Guacamole (I used the guac my grocery store makes, but here is my homemade guac recipe)
  • Jalapenos, seeded and chopped (optional, depends on how hot you want it!)
  • Mexican style hot sauce (such as Tapatio or Cholula, optional)

Directions

  • Cook brown rice as directed on packaging. While that cooks, preheat oven to 375 degrees and start cooking the filling and boiling the peppers.
  • Boil water in a large pot of water. Slice peppers in half, top to bottom, remove seeds, then immerse them in the boiling water for 4-5 minutes (until tender). Drain and place in baking pans with insides facing up.
  • In a deep skillet or non-stick pan, hear 1 Tbsp oil, add onions and saute for about 5 minutes. Add garlic and saute about 30 seconds more, then move the mixture to a bowl.
  • Add the remaining 1 Tbsp oil to the skillet, add chicken and cover it with 1 Tbsp of the Mexican chili powder and season with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Remove from the skillet and chop the chicken into smaller pieces.
  • Reduce heat to medium-low, put the chicken back in the skillet and add in the tomatoes, onion/garlic mixture, black beans, corn, cooked brown rice, remaining chili powder, cilantro, lime juice and season with salt and pepper. Optional: mix in cheese if you would like the mixture to stick together more in the pepper (or if you simply want it to be cheesier!). Cook until the mixture is heated through.
  • Fill each pepper half with the mixture (pack it tight enough so it stays put but isn’t overflowing into the baking sheet). Pour water into the bottom of the baking dishes (about 1/8-inch, avoid getting any in the peppers).
  • over baking dishes with foil and bake 30 – 35 minutes, until peppers are soft. Remove from oven, top each pepper with cheese then return to oven to bake until cheese has melted (about 3 minutes).
  • Serve warm topped with more cilantro, sour cream, guacamole and hot sauce if desired.

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

Chicken Fajita Stuffed Pepper Recipe on DailyKaty.com

 

What are your favorite Mexican recipes? Let us know in the comments below!

 

Friday Faves {April 10, 2015}

Cheers to the weekend, the weather in New England finally starting to feel like spring today. Now time for my Friday Faves…

4.10.15-FridayFaves

1. Home office perfect for city living. Why didn’t I discover this mini desk before I put a not-as-perfect desk into a tiny random room we have that doubles as an office and storage? This desk is both a functional desk and nightstand – great for a spare bedroom. Buy it here in white or chocolate – it’s even on sale. #iwantit {popsugar.com}

2. DIY floral arrangements. Is there anything Blake Lively doesn’t do? She has a trick for creating her own floral arrangements, and all it takes is heading to your local grocery store and picking up a few of their generic, pre-made bouquets. Then you rearrange into prettier bouquets for around the house. {brit.co}

3. Make-ahead Chipotle-style burrito bowls. That says it all, doesn’t it? I’m all about a mexican “bowl” of any type, but mine usually consist of lettuce, taco meat, veggies and the usual toppings. This recipe takes it up a notch but is still pretty easy and can be prepped ahead of time (and it can even be stored in the freezer). You just make chicken, cilantro-lime rice, black beans and corn salsa, then add toppings. {today.com}

4. More habits of organized people. I do a few of these (write everything down… check – I’m a crazy list person)… but I could use some work on others (having a home for everything, having less stuff, etc.). This is a good, realistic list of things that do work if you commit to them. I’m organized when it comes to productivity, but my desk and house certainly don’t look like they belong to an organized person… {refinery29.com}

Healthy Mini Quiches {Recipe}

I was feeling a little bored with my daily english muffing with peanut butter breakfast, so I decided to play around with new breakfast ideas. The key with weekday breakfast for me is that it needs to be easy because I eat it at my desk as I start up my work day. As a result, my go-to breakfast is now mini quiches, a recipe from Skinnytaste, with a few small changes I made.

Healthy Mini Quiches - DailyKaty.com

Not only are these delicious, but my husband got lots of give-me-that-recipe comments when he brought them to work! And you can substitute the broccoli and ham for whatever you happen to have in your fridge – spinach, onions,  mushrooms and more.

Check out the recipe below and let me know what you think! This recipe makes 12 omelette muffins.

Healthy Mini Quiches - DailyKaty.com

Ingredients:

  • 5 cups broccoli florets
  • 4 oz (5 slices) Jones Dairy Farm Sliced Ham (or any sliced ham)
  • 6 whole large eggs
  • 1 1/2 cups egg whites
  • 1/2 cup reduced fat shredded cheddar
  • 1/2 cup grated pecorino romano
  • salt and pepper
  • cooking spray

Directions:

  • Preheat oven to 350 degrees. Steam broccoli for 6-7 minutes.
  • Chop up broccoli into small pieces. Add salt and pepper.
  • Chop up 4 pieces of ham into small cubes. Mix together with the broccoli.
  • Spay non-stick cupcake/muffin tins with cooking spray (recipe is for 12 omelette muffins).
  • Distribute broccoli and ham mixture evenly between the 12 tins.
  • Beat egg whites, eggs, grated cheese, salt and pepper in a 1 quart measuring cup with spout (or medium bowl – the measuring cup just makes it easy to pour).
  • Pour the egg mixture into the tins over the broccoli and ham until they’re a little more than 3/4 full (it’s ok if the broccoli/ham are above the height of the tins, as long as the eggs aren’t to the top).
  • Top with grated pecorino romano and and bake until cooked, approximately 20 minutes.
  • Serve right away. Once cooled, put leftovers in a ziplock bag or tupperware and store in the refrigerator. Heat up in the microwave for about 1 1/2 minutes and enjoy during the week.

Healthy Mini Quiches - DailyKaty.com

Easiest Mexican Layer Dip for Game Day {Recipe}

The Patriots are officially in the Super Bowl so it’s time to start preparing for my favorite Sunday of football and commercial watching and eating a million appetizers. While I usually use game days to try out new recipes, I have a few go-to dips that I make over and over again. Today I’m sharing my super easy Mexican Layer Dip. The best thing about it is that there are a few main ingredients, but after that, you can customize it however you want (I tend to go for lots of layers!).

Check out the recipe below – and note that taking a good photo of this dip was nearly impossible, so just know that it tastes far better than it looks… Enjoy!

Easy Mexican Dip - recipe on DailyKaty.com

Ingredients:

Dip Ingredients

  • 8 0z cream cheese (I usually go for whipped because it’s easier to spread, and because I love cream cheese, I use a little more than 8 oz)
  • Taco seasoning (I love the seasoning from Trader Joe’s, but you can use any)
  • 1 16 oz can refried beans (I use a little more than 3/4 of the can)
  • 1 16 oz jar salsa (I use medium or hot)
  • 1 1/2 cups shredded sharp cheddar cheese

Optional Toppings

  • 1 tomato, chopped
  • 1/2 red onion, diced
  • 1/4 cup sliced jalapenos (more or less depending on how hot you want it)
  • 2.25 oz can chopped or sliced black olives

Directions:

  • Preheat oven to 350 degrees.
  • Mix cream cheese with taco seasoning. Spread along bottom of an 8 x 12″ baking dish.
  • Spread refried beans on top of the cream cheese mixture.
  • Spread salsa on top of the refried beans layer.
  • Sprinkle cheese on top of the salsa layer.
  • Bake for 18-20 minutes on 350 degrees.
  • Finish with any or all of the option toppings.
  • Serve with tortilla chips and enjoy!

What are your favorite game day dip recipes? Let us know in the comments below!

Festive Cocktail for the Holidays!

This is a sponsored post written by me on behalf of Dr Pepper Snapple Group. All opinions are 100% mine.

I hosted a Yankee Swap girls night with my high school friends yesterday and it was so nice to catch up over delicious food and drinks. To prepare, I wanted to make a fun festive cocktail for us to enjoy with lots of appetizers. This cocktail recipe is super easy and delicious!

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Ingredients:

  • Vodka (I used Grey Goose, but any will do)
  • Canada Dry
  • Cranberry juice
  • Lemon juice
  • Cranberries (optional)

Directions:

  • Add ice if desired (I did not because all ingredients were already cold)
  • Combine 1 1/2 parts each of vodka, Canada Dry, then cranberry juice
  • Add squeeze of lemon juice
  • Add cranberries for garnish
  • Enjoy!

Want to skip the alcohol? Just omit the vodka and you’re good to go!

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So head on over to your local Safeway, buy some Canada Dry and other ingredients, and serve at your next gathering. It’s so easy to find everything in one spot there – and we’re all looking for convenience during the busy holiday season.

To help you get through the craziness of the last two weeks of the year, I have a few tips for you:

  • Plan ahead for everything from where you’re spending the holidays to what you’re going to eat.
  • Stick with mostly recipes you can do most of the work on in advance (last night I made a few dips and baked ziti for friends). That way, you can pop each thing in the oven and serve fresh when you’re ready to eat.
  • Take advantage of online sales. I did almost all of my Christmas shopping on Cyber Monday! Plus I got some great deals for myself too.

Find more fun holiday drink recipes and entertaining tips!

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Slow Cooker Creamy Tomato Basil Tortellini Soup {Recipe}

I love trying out new recipes, especially during the fall and winter months, but not everything I try is what my husband and I would consider a “make again” recipe. Today I’m sharing one that definitely is one that I’ll be making again: Slow Cooker Creamy Tomato Basil Tortellini Soup from Cooking Classy. It’s incredibly easy, healthy, filling and delicious. Plus I was excited to finally have a reason to try out my new immersion blender. Check out the recipe below and let us know what you think!

Tortellini Soup

Ingredients:

**If you have a 5 quart slow cooker, use 2/3 of each of the ingredients.

  • 1 3/4 cup diced carrots (3 medium)
  • 1 3/4 cup diced yellow onion (1 large)
  • 2 Tbsp olive oil
  • 5 cloves garlic, minced
  • 3 (28 oz) cans whole Roma tomatoes
  • 1 (32 oz) carton vegetable broth
  • 1/3 cup chopped fresh basil, plus more for garnish
  • 2 bay leaves
  • 1 Tbsp granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 16 oz refrigerated three cheese tortellini
  • 3/4 cup heavy cream
  • Parmesan, shredded, for serving

Directions:

  • Heat olive oil in a large skillet over medium-high heat.
  • Add carrots and onion and saute 3 – 4 minutes, add garlic and saute 1 minute longer.
  • Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar.
  • Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 – 7 hours or HIGH 3 – 3 1/2 hours.
  • Remove bay leaves then puree mixture well with an immersion blender (or carefully in small batches in a blender.
  • If your slow cooker doesn’t keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup isn’t too thick).
  • Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through).
  • Reduce heat to warm, stir in heavy cream.
  • Serve topped with parmesan cheese and fresh basil.

Recipe Source: Cooking Classy