Tag Archives: chicken

An Italian Favorite Made Skinnier

28 Feb

Who doesn’t love Italian food seriously? All those carbs and cheeses sooo delicious but not so great for swimsuit season. So I have decided to recreate one of my favorite dishes that is low in carbs and make it as skinny as possible to fill my Italian craving.

Chicken Parmesan

Prep time: 10 – 12 minutes

Cook time: 30 minutes

Ingredients

1 egg

¼ cup bread crumbs

1 cup tomato sauce (look for low sodium)

½ cup shredded Low Fat Mozzarella cheese

Parmesan Cheese

1 Chicken breast

Directions

  1. Preheat oven to 350 degrees.
  2. Crack the egg in a bowl removing the shell. Dip the chicken breast in the egg covering it almost completely. Then in a separate bowl add the breadcrumbs and dip the chicken into that bowl to cover the breast with breadcrumbs.
  3. In a small baking dish place breaded chicken. Add the tomato sauce over the chicken so it is completely covered. Then spread the cheese over the sauce adding as much or as little as you would like. Lastly top it off by sprinkling a little Parmesan cheese on it.
  4. Place in the over for about 30 minutes or until chicken is cooked through and cheese is melted.

BOOM DONE!

This is a very easy recipe that feels like a little taste of home. As you can see by the pictures we added some steamed broccoli but feel free to add any vegetable you prefer.

We want to feature more Italian dishes that are easy to make but we need your help! Please submit your recipes to collegegrubbin@gmail.com. Keep Grubbin’!

Mexican Mosh Pit

23 Feb

Since we had a bunch of leftover red beans and ground chicken from our featured kale gumbo recipe on the site we decided to try to find another recipe including those ingredients. We ended up finding a Mexican lasagna, which, leave it to Rachel Ray to post a recipe that left us scratching our heads a little when we first read it. It definitely wasn’t what we were expecting when I started to stir all the ingredients together but it definitely turned out to be amazing! The original recipe that we tested out for dinner could easily feed four and since this is cooking for college students we decided to modify that recipe a little to make it about one to two serving sizes.

Although, one of my favorite days of the week is Thursday when we host family dinner and this recipe would be PERFECT for that! If there is one thing I learned living with 4 other girls in college is that collectively, we eat a lot of food. One of our room mates will have leftover pasta sauce, another will have steamed broccoli and a roomie might have a loaf of garlic bread. Put that all together with some noodles and bam, you’ve got yourself a nice family style meal. Some weeks we invite friends and tell them to bring over alcohol for our meal which is perfect because all you have to do is cook an appetizer and you get free alcohol out of it! One week, a friend of ours made homemade sangria and let me tell you, it was fantastic! Talk to your roomies or friends about family dinner & get that tradition rolling!

Prep time: 3 minutes

Total time: 25 minutes

Ingredients

¼ of the package of ground meat (we used chicken)

¼ cup of diced green bell peppers

2 tablespoons of diced onion

½ can of stewed tomatoes

½ can of red beans or black beans (strained & rinsed)

3 fajita sized tortillas

½ teaspoon of cumin or pepper

½ cup of Mexican shredded cheese

Pam cooking spray or olive oil

Directions

1. Use Pam to coat the frying pan and turn on the stove to medium high heat, after preheat the oven to 425 degrees.

2. Place the ground chicken, diced onions, beans, tomatoes, bell peppers and cumin in the pan. Start to mix everything together with a spatula.

3. Let the chicken cook fully, this should take about 8 minutes. While waiting, get out a baking dish (we used a glass one but ceramic dishes are fine too) and coat the dish with Pam. Place a tortilla on the bottom of the dish.

4. Once your chicken is cooked, start scooping a layer of the mixture onto the first tortilla. This will be your first layer, then cover it with a sprinkle of cheese and tortilla. Create one more layer on top of that with the mixture then sprinkle with cheese and cover with a tortilla. Top it off with some more cheese and place in the oven.

5. Wait about 8-10 minutes and take it out of the oven. The cheese is a great indicator if the lasagna is cooked, if its browned then take it out.

 

Now you have a slice of Mexican lasagna all to yourself! You can add salsa, guacamole or sour cream to your slice for additional flavor. If you are kind enough to share with your roomies & friends just double this recipe and let us know if they enjoyed it. Make sure to keep grubbin’ & check back for more family style recipes!

Taking Ramen to Another Level

20 Feb

So unintentionally, the theme at College Grubbin’ lately has been bowls that not only hold your food but are also edible. Which is perfectly fine because this recipe is all kinds of delicious. Also, if you look at the ingredients, you’ll see something a little strange. Yes, this recipe does call for a package of ramen noodles! I’m not gonna lie, I have a straight up case of ramen in one of our cabinets in the kitchen. Before my parents were done moving me in during the summer last year, we went to the grocery store to get a bunch of food. At first, I grabbed a couple packages of ramen, but my mom looked at me and we both knew that I was going to need a lot more than that. In the beginning of the school year, I relied on ramen, now I use sparingly. In this recipe, it’s only one factor to this amazing meal!

Chicken Teriyaki Lettuce Wraps

Prep time: 15 minutes

Total time: 30 minutes

Serves: 2

Ingredients

1 chicken breast

2 stalks of green onion

½ cup of cashews

3 table spoons of teriyaki sauce

1 package of top ramen

1 head of lettuce

Garlic powder

Directions

1.   Wash chicken and trim that fat! After you are done, slice and dice the chicken into little cubes.

2.   Rinse the stalks of green onions and chop off the white part at the end. Then, chop into little cylinders.

3.   Grab a frying pan, turn on the heat to medium high and empty 3 tablespoons of teriyaki sauce into it. Then put the chicken and green onions in. Shake a little bit garlic powder on top and stir.

4.   The trick is to soak the chicken and marinate it in the frying pan to get a great flavor. Do this by stirring the mixture every couple minutes and adding chopped up little pieces of cashew to the pan.

5.   While the chicken is cooking, you guys probably know what to do with the ramen noodles. But for those of you who don’t (weird), fill up a bowl of water, put it in the microwave for about 2 minutes. Once it’s done, let the noodles soak in the water. I don’t suggest putting the flavoring in the noodles, it may throw off the taste and it adds a ton of sodium to your  meal.

6.   Grab the lettuce and rinse it, then cut about ½ an inch above the stem. This should make leaves of the lettuce fall off. Each leaf should be a pretty big cup to hold the noodles and chicken.

7.   Once your noodles are soaked and not crunchy, strain the water out and divide the noodles onto 4 big lettuce bowls. Check on the chicken and make sure the center of the meat is not pink. Once it’s ready, divide and scoop the chicken teriyaki in each lettuce bowl.

I made 3 and the serving sizes were way too big!

You are all done & ready to grub! I suggest splitting this meal with a room mate/friend you like, who doesn’t mind watching you attack these lettuce wraps. They do get a little messy so I would avoid making this meal for a date. You can wrap them up like a burrito, fold them in half or try to eat them with a fork and knife. Whatever way you prefer, you still get the best grub on your dinner table. Keep grubbin’!