Light Pesto Chicken Salad

Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

Happy St. Paddy’s Day!! I can’t wait for it to be Tuesday already. Well really I cannot wait for Thursday cuz I am taking the day off. Paddy’s is a HUGE BUSY day at work for me, working a British Pub all the “Irish” people come out of the woodwork for a grand ol time! We don’t serve any green beer we stick to the traditional real stuff,- Corned Beef & Cabbage, Irish Stew, Bailey’s, Tullamore Dew.. you know the real stuff.

Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

I have been baking a lot of rich desserts lately while also trying to eat a bit healthier and workout more. I have been doing pilates and walking which  seems to help me. But the other day I made Lemon Creme Brulee & Vanilla Bean Cheesecake so naturally I needed something to break up the creamy dreamy richness. Light pesto chicken salad for lunch.

Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

I could not have dreamed this to be better. I seriously fell in love.

I even ate this on romaine lettuce leaves instead of bread because it was that AWESOME! And I would rather add parmesan cheese then sandwich bread. So this is new favorite lunch, I’ve already had it three times since I made the first batch. Obsessive much? I know. Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

Healthy Pesto Chicken Salad

Prep Time: 15 minutes

Yield: 3 servings

Healthy Pesto Chicken Salad

Ingredients

  • 3 tbsp EVOO
  • 1 garlic clove, minced
  • 2 chicken breasts, cooked and shredded
  • Salt & Pepper to taste
  • 1/3 cup greek yogurt
  • 1/4 cup pesto, homemade or store bought
  • 1/2 cup baby tomatoes, diced
  • 1/4 cup spinach
  • 1/4 cup parmesan cheese
  • Romain lettuce leaves or any kind of bread

Instructions

  1. In a frying pan over medium heat place 3 tbsp olive oil add garlic and chicken breast, season with salt and pepper, cook until no pink remains. Take off of heat and shred chicken. Place in freezer for 5 minutes to cool off quickly. Scoop garlic out of olive oil and set aside.
  2. In a large bowl combine shredded chicken, garlic, greek yogurt, pesto, baby tomatoes, spinach and parmesan cheese. Mix until just combined, no white streaks remain. Cover and let marinate in fridge for 30 minutes.
  3. Serve on romaine lettuce leaves or bread.
http://confessionsofabakingqueen.com/light-pesto-chicken-salad/

Light Pesto Chicken Salad  www.confessionsofabakingqueen.com

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Oat Flour Chocolate Chip Cookies

Oat Flour Chocolate Chip Cookies

So as of late I have been kind of obsessed with chocolate chip cookies. Okay I lied it’s not as of late, it’s as of always. But oat flour I have been interested in lately. I made some oat flour banana bread. I just poured some old fashioned oats into a blender and mixed until it was flour type mixture. And the banana bread turned out fantastic so I thought it was only right to begin experimenting in the kitchen with oat flour. And why not experiment with a classic that I love so much? Oat flour chocolate chip cookies?

Oat Flour Chocolate Chip Cookies

I did not substitute all of the all-purpose flour for oat flour- I did half and half. I also did not blend the oats as well as I should have. Hey I was in a hurry and needed a cookie!!

I really did enjoy these cookies. The oat flavor was there but not over powering. I think I might make some monster cookies with oat flour! I also used new Hershey Baking Melts- huge chocolate discs. They worked great!

Oat Flour Chocolate Chip Cookies

 

Oat Flour Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Oat Flour Chocolate Chip Cookies

Ingredients

  • 1 cup unbleached all-purpose flour
  • 3/4 cup oat flour
  • 1/2 tsp baking soda
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar
  • 3/4 cups dark brown sugar, packed
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups milk chocolate chips

Instructions

  1. Preheat oven to 375F and if using one line your baking sheet with a silpat liner.
  2. Whisk the flour and baking soda together and set aside.To brown the butter cook the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
  3. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
  4. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
  5. Add in the brown sugar, granulated sugar, salt, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
  6. Mix in the flour mixture until fully combined. Fold in chocolate chips.
  7. Place dough on prepared baking sheet, I clumped my dough into 2 tbsp-ish mounds. I don't roll the cookie dough into a ball, instead make it taller. This creates a thicker cookie
  8. Bake for 9-12 minutes or until golden brown but still look a bit under cooked.
http://confessionsofabakingqueen.com/oat-flour-chocolate-chip-cookies/

Recipe adapted from: Chocolate Chip Cookies

Oat Flour Chocolate Chip Cookies

 

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Pumpkin Bars w/ Cream Cheese Frosting

It’s fall here in California.. at least that’s what I keep telling myself but this damn weather here is not letting up! 85! My lord! Anyways I had some leftover pumpkin from my Pumpkin Pie Bars  and decided to make some more bars.

I recently watched a documentary Forks Over Knives and so I want to be more healthy…blah blah blah. Well my idea of healthy is no added oils into the bars, I only used Chobani Greek Yogurt.

These bars were great as my sister put it ” A super, super, super amazing-ness piece heaven in your mouth”

They are so dense and moist. Almost like a pumpkin brownies spice moist bar. And there is no oil or butter in them!

Pumpkin Bars w/ Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ Cup Chobani Vanilla Greek Yogurt
  • 2 Eggs
  • ½ Cup + ⅓ Cup Sugar
  • 12 oz Pumpkin Puree
  • 1 Cup AP Flour
  • 1 TSP Baking Powder
  • ½ TSP Baking Soda
  • 2 TSP Pumpkin Pie Spice
  • ½ TSP Salt
  • 1 Package (8oz) Cream Cheese at room temp
  • 1 Stick Butter at room temp
  • 2½ Cups Powdered Sugar
  • 2 TSP Vanilla Extract
Directions
  1. Preheat oven to 350F and grease a 8X8 or 9X9 baking pan. I also lined mine with foil before greasing the pan.
  2. In a large bowl with an electric mixer combine the eggs, greek yogurt, sugar and pumpkin puree.
  3. In a small bowl sift together the flour, baking powder, baking soda, pumpkin pie spice and salt.
  4. Mix dry ingredients into wet batter until fully combined.
  5. Pour into pan and bake for 45-50 minutes, or until toothpick inserted in the middle comes out clean (no wet batter)
  6. Once bars are completely cooled begin making the frosting.
  7. In the bowl of an electric mixer combine cream cheese and butter until light and fluffy (2-3 minutes).
  8. Pour in sifted powdered sugar and vanilla. Once fully combined and smooth spread or pipe on to cooled bars.
Notes
When I put the bars in the oven to bake I take the cream cheese and butter out to come to room temperature.

 

Enjoy and have a great day! 

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Skinny Banana Bread

skinnybananabread (1 of 1)

Skinny Banana Bread

I always find myself wanting to be healthy. I think most people like that thought. But then that chocolate bar and Biscoff Spread are staring at me and I find myself dunking chunks of chocolate into Biscoff Spread… terrible I know. But so delicious! 🙂 Anyways lately I have been on this  Banana Bread kick and I decided to try making some with greek yogurt. You know get some protein in there and get rid of some butter and sour cream and make a Healthy Banana Bread.

I began to make my banana bread. First I emptied out my oven which stores a few extra pans. Then I turned it on. Next I whipped up the banana bread. Poured it into a pan and then went to put it in the oven. Only once I put the pan in the oven it felt cold. I didn’t get that rush of heat I normally do.

So I double checked went to turn it off and on again. (That works with almost everything else) And nothing. It wasn’t lighting and I was pissed!!!

Luckily I was going into work so I was able to bake it there.

Anyways this turned out good it was SUPPPER moist. Some even said a little too moist. Maybe it should have cooked a little longer or maybe it was acting up since it was made and didnt bake for 2 hours. Who knows? Anyways all I know is that it was devoured at work and everyone loved it. Including me. I will defo make this again and next time I might even omit some sugar! AHHH scary thought for me!

 

Ingredients:

4 TBSP Butter (Melted)

1/8 Cup Chobani Greek Yogurt (Vanilla)

3/4 Cup Sugar

2 Eggs

2 TSP Vanilla Extract

1 1/2 Cup of Flour

1 TSP Baking Powder

1/2 TSP Baking Soda

1/2 Cup of Chobani Greek Yogurt (Vanilla)

3 Large Bananas (Mashed)

 

Directions:

1. Preheat the oven to 350F and grease a 9X5 loaf pan.

2.  In a large bowl mix together the melted butter, greek yogurt and sugar. Once combined add in the eggs and vanilla extract.

3. Mix in flour, baking powder and soda.

4. Fold in mashed up bananas and greek yogurt. Be careful not to over mix. Just combine.

5. Bake for 1 hr 15 minutes. Or until toothpick comes out clean. (**I used a large commercial oven so my baking time might be a bit off, I would start checking at 55 minutes)

 

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My healthy breakfast

Healthy Breakfast

 

Breakfast can be one of my favorite meals of the day. Basically because it can be an overload of sugar. Who doesn’t love that? French Toast, Pancakes, Sausage dipped in maple syrup. Well most days I try to make breakfast my most “healthy” meal of the day. I find it easier to keep breakfast healthy then any other meal. Mostly breakfast I am by myself and I haven’t had a chance to crave anything so usually I can keep myself to a healthy breakfast. Unless of course the chocolate covered pretzels, Reese’s Peanut Butter Cups, Cookie Dough or anything else for that matter gives me a look in the fridge. Then all hell breaks loose!! 🙂


My current breakfast meal is Greek yogurt with almonds and fresh berries. I can’t seem to get enough! I love that the Greek yogurt is thicker and has more protein. Don’t get me wrong I don’t do plain Greek yogurt. That is just wrong. I do vanilla and then load it up with whatever fresh berries I have in the fridge. 

At Trader Joe’s you can get raw sliced almonds and they are the perfect topping to my yogurt and berries. It gives me the same kind of texture/crunch that granola would but without the added sugar. And everyone always says how great almonds are so its a win win! 🙂

Ingredients: 

3/4 Cup Greek Yogurt 
1 Handful of Blueberries 
1 Handful of Peaches 
Lots of Almonds 

Directions: 
1. Wash and dry your fruit. Set inside a bowl. pour yogurt over and sprinkle with as many almonds as you desire. Enjoy 🙂 



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