About Me

My photo
Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Monday, February 21, 2011

Yummy Chicken & Spiced Apples...

So tonight's super yummy dinner was a slightly edited meal from eatingwell.com it's not only clean it's also ST2 Feingold friendly and you can make this without the apples and still be good.  The apples are just like apple pie filling...YUMMY

Chicken & Spiced Apples
Serves 6

 2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoons herbes de Provence, divided (I used Mrs. Dash)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium organic chicken broth
1 teaspoon freshly grated lemon zest

  1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
  2. Mix 1 teaspoon herbes de Provence mrs. dash, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
  4. Add broth, lemon zest, the remaining 1/8 teaspoon herbs and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.

VERDICT: OMG everyone in my family emptied their plates and loved this.  The apples are so yummy and go nicely with the chicken.  I served this with some whole grain pasta and roasted asparagus...I didn't have the herbes de provence so I used mrs. dash garlic herb and it worked really good.  I also added the apples to the sauce at the end.  If you are doing Feingold either just omit the apples or don't add them to the plate for the person who can't have them.

Sunday, February 20, 2011

Healthy New England Clam Chowder

It's comfort food at it's best.  This week has been a cold one and my middle child told me he wanted to try clam chowder so I took him up on that and made a quick & healthy Feingold friendly & Clean Eating clam chowder...Enjoy!!!

New England Clam Chowder

Serves 5


  • 2 teaspoons olive oil
  • 4 slices bacon, chopped (make sure it's approved)
  • 1 medium onion, chopped
  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
  • 1 medium red potato, diced
  • 1 8-ounce bottle clam juice
  • 1 bay leaf
  • 3 cups low-fat milk (I used 1%)
  • 1/2 cup organic 1/2 & 1/2
  • 1/3 cup whole wheat flour
  • 3/4 teaspoon salt
  • 3 6-ounce cans chopped baby clams, rinsed
  • 2 scallions, thinly sliced
  1. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
  2. Whisk milk, 1/2 & 1/2, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
  3. To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

    VERDICT: This was wonderful...easy, thick and tasty with only a fraction of the fat of regular clam chowder.  My family loved it and the only complaint was where is the bread bowls LOL