Dinner Last Night: Cold Sesame Noodles with Chicken and Cucumbers

{sorry about my uncentered pictures!}

Remember this meal I have been trying to make for weeks now? Well I finally cooked it last night and it was delicious! I even got two "Mmms" out of Chris as he took his first bite. In the Hansen household, that means success!

Before making this dish I read through the reviews and I'm glad I did. It seemed a pretty unanimous suggestion to use more sambal oelek than the recipe called for, which turned out great because we both like spicy. I also used soba noodles in place of udon noodles. My only complaint is that I didn't get to experience the apparently "amazing" leftovers. You can see why...

Have a happy weekend!

Dinner Last Night: Inside-Out Turkey Sliders

I must say that while this dinner was amazing, the true star of the show was the mouth-watering Cotswold cheese I used! I suppose these sliders could be delicious with any great cheese, but I am a bit partial.

You see, the guy at the cheese counter was oh so convincing when he let me sample the delicate yet creamy Cheddar-like cheese, but I had no idea I would fall so hard for it! After polishing off almost a half pound block between the two of us during our picnic last weekend, I was determined to find an excuse to buy more! And indeed I did. It was the perfect compliment to these moist, mini burgers, especially when it came oozing out with the first bite! I beg you to trust me and try this cheese! It's got chives and onion delightfully disbursed throughout, without overpowering the flavor. I will definitely be making these again!

Inside-Out Turkey Sliders
recipe inspired by Clean Eating
1 lb turkey thigh meat or lean ground beef
salt and pepper to taste
8 oz Cotswold cheese (or whatever you prefer)cut into 1 oz cubes
8 whole grain mini hamburger buns or rolls
Romaine lettuce
sliced tomato
avocado
brown mustard

Preheat broiler and place oven rack about 6-7 inches from broiler. In a medium bown combine turkey or beef with salt and pepper. Divide into 8 equal parts and roll into rounds. One meatball at a time, create a hole in the center and place 1 cube of cheese in the center. Cover the cheese completely and form little patties. Place patties on a foil-lined broiler pan and place in oven about 7 minutes (until golden brown). Flip over and cook for an additional 6 minutes or until fully cooked through. Place on toasted buns and top with lettuce, tomato, mustard and a few slices of avocado. Enjoy!

Dinner Last Night: Guiltless Chicken Parmesan

I'll be the first to admit I have never actually tasted traditional chicken parmesan. So it would be less than honest of me to say this dish tastes exactly like the heavier version and you won't even miss all the fat, because I don't know. But I will say that on its own, as a healthy meal, or any meal for that matter, this recipe will knock your socks off! The light and crispy panko crust makes it seem much more sinful than it really is! And the delicious hint of spice from the Dijon is a killer combo with the herbs and sauce. Seriously, we LOVE this Clean Eating version of the Italian favorite!

The recipe calls for a homemade tomato sauce, but because we love and usually have Whole Foods brand pasta sauce on hand, I just use that. If you have time to make it yourself, by all means, do it!

Guiltless Chicken Parmesan
recipe adapted from Clean Eating
Olive oil cooking spray
1/2 cup whole wheat panko bread crumbs
1 T Parmesan cheese, grated
1 t dried oregano
1/2 t dried thyme
1/4 t sea salt
1/4 t ground black pepper
1 4-oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 T Dijon mustard
1/2 cup part skim mozzarella cheese, shredded
8 oz cooked whole wheat penne (or your favorite pasta)
1/3 cup natural, low-sodium pasta sauce, plus more for pasta
1/4 cup fresh basil, chopped

Preheat oven at 400 degrees. Coat a large baking sheet with cooking spray.
In a shallow dish, combine panko, Parmesan, oregano, thyme, salt and pepper. Mix with a fork to combine. Brush both sides of the chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken to prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.
Top each chicken breast with 2 to 3 T tomato sauce and 2 T mozzarella. Return chicken to oven and bake 10 minutes more, until crust is golden brown and cheese is melted and bubbly.
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnish both with fresh basil.

image via

Dinner Last Night: Windy City Pie

Do you ever just crave a delicious slice of Chicago style pizza? What if I told you it was possible to have one (or two) and not feel so guilty? Yep, this is a certified clean eating recipe! Go ahead, jump for joy!

The first time I tried this recipe Chris went crazy for it and now, two months and four attempts later, we have near perfected it and most definitely added it to our favorites! Of course it only seemed appropriate to share it with you. So go ahead, plan a Friday night in, whip up this pizza, grab a glass of wine and a movie. You will thank me later!

And just a note, a springform pan works best with this recipe (like this one).

Windy City Pie
adapted from Clean Eating

2 links lean, all-natural, spicy chicken or turkey sausage
2 T olive oil
1 medium yellow onion, sliced thin
1 each small red and green sweet bell pepper, sliced thin
1 1/2 cups button mushrooms, roughly chopped
1/8 t each sea salt and fresh ground black pepper
1 frozen, prepared whole wheat pizza crust
6 oz low-fat mozzarella cheese, shredded
1 cup of your favorite all-natural, low-sodium pizza sauce

Preheat oven at 450 degrees.
Cut a slit along the length of the sausage, remove and discard the casing, place sausage meat into a small bowl and refrigerate until needed.
In a medium saute pan, heat 1 T oil over medium-high heat. Add onion and saute for 2 minutes, until tender. Add bell pepper and mushrooms and cook for an additional 3 minutes. Season with salt and pepper and transfer vegetable mixture to a bowl and set aside.
Return pan to burner over medium-high heat. Add sausage and cook, breaking up meat with wooden spoon until meat is firm, opaque and fully cooked, about 4 minutes. Pour sausage meat into a paper-towel lined bowl to drain excess fat. Mix vegetables and meat together in a bowl.
Brush inside of pizza pan with 1T remaining oil. Roll out dough to about 14 inches in diameter. Place rolled dough directly into pan. (diameter of dough should be wider than the bottom of the pan). Press dough into the bottom and sides of the pan gently, carefully stretching the dough about 1 1/2 inches up the sides of the pan.
Sprinkle half of the mozzarella over the bottom of the crust. Pour vegetable and meat mixture over mozzarella. Pour pizza sauce evenly over the top and sprinkle with remaining mozzarella.
Place pan into oven and bake about 20 minutes or until crust is golden brown, cheese is bubbling and filling is hot throughout.
Remove from oven and let rest 5 minutes to let filling set. Cut into 8 slices and serve with pie server.
Serve immediately.

Dinner Last Night: Chipotle Bean Burritos

As you might know, I am a big fan of quick and healthy meals and these bean burritos are just the ticket! They are all together delicious with an interesting combination of black and kidney beans and a smokey hint of chipotle. And because they are super filling (and spicy) my husband doesn't even mind going meatless every once in a while!

Chipotle Bean Burritos
adapted from Cooking Light

1 T canola oil
1 garlic clove, minced
1/2 t chipotle chile powder (word to the wise, this stuff is really potent!)
1/2 t salt
1/3 cup water
1 (15-ounce) can no-salt added black beans, drained
1 (15-ounce) can no-salt added kidney beans, drained
1/4 cup refrigerated fresh salsa
6 (10-inch) whole wheat tortillas
1 cup (4 ounces) reduced-fat shredded cheddar cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 T thinly sliced green onions
6 T light sour cream

Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Enjoy!