Tag Archives: Chicken

Crunchy Peanut Chicken Strips

12 Nov

One of my favorite condiments is peanut sauce, or what I like to call saute sauce.  When we lived in Holland that’s what it was called.  My mom would make chicken strips or skewers and we’d dip our chicken in that warm peanuty sauce.  Anytime I eat Thai food I have to order peanut sauce.  I’m slightly obsessed. 

Peanut sauce isn’t loved by everyone in my house though.  Since it’s me and the husband by logical deduction that means he’s the one that doesn’t like it.  I don’t force him to eat it anymore, but I did find a way to enjoy the peanut and chicken flavor profile last night.


Crunchy Peanut Chicken Strips (gluten free)

makes 4 servings


  • 2 large chicken breasts (about 1.5 lb), sliced into strips
  • 3/4 cup oats
  • 3/4 cup dry roasted peanuts
  • 1/2 tsp garlic powders
  • 1/4 tsp chili powder, pepper and sea salt
  • 1 egg
  • 1/8 cup milk of choice
  • 1/4 cup peanut flour
  • Olive oil spray


  1. Pre-heat your oven to 350 degrees.  Prepare a baking sheet lined with a wire rack.  Coat the rack with olive oil spray.
  2. In the food processor combine the oats and peanuts.  Pulse until it becomes a finer mixture but still with some larger chunks.  Place oat/peanut mixture in a bowl and stir in the garlic powder, chili powder, pepper and sea salt.
  3. In a large ziplock bag place the chicken and peanut flour.  Shake to coat the chicken with flour.
  4. Whisk together the egg and milk in a bowl.
  5. You should place your liquid and oat mixture placed near your rack.  Take the chicken, one piece at a time, and dip in the liquid, let the excess egg drip off, then dredge in the oat mixture.  Place on the wire rack and repeat with the remaining chicken strips.
  6. Coat the top of the chicken strips with olive oil spray.  Bake for 25 minutes, or until fully cooked through, but not overcooked. 


  • You could easily make this an almond chicken by substituting in almond meal for the peanut flour and whole almonds for the dry roasted peanuts.
  • Change up the size of strips.  Make little nuggets or large pieces – whatever works for you!


Ruby red mixed veggie hash with crock pot italian chicken

21 Oct

I felt pretty crummy last night when I got home from work.  I’ve been battling a head cold since the weekend when I did my 15 intervals in the cold outdoors.  When  40 degree wind goes in my ears it just gets to me… I really should have worn a hat or headband.  Lesson learned.

Usually when I’m feeling sick all I want is carbs – oatmeal, PBJs and crackers.  Last night was different.  Last night I wanted veggies.  It was the perfect choice because my produce delivery came that day too.


The night before I prepped the crock pot with a whole chicken seasoned with Italian spices, sea salt and pepper.  I also coated it with a mist of olive oil too.  I had the butcher remove the skin so that I wouldn’t have to.  It definitely saved me some time.


In the morning Jacob pulled the chicken out of the oven, set the crock pot for 6 hours on low and I came home to a wonderful smelling house.


The chicken was out of this world tender.  Falling off the bones good.

Next up were my veggies and a whole lot of them.

Ruby Red Mixed Veggie Hash



1 tbsp extra virgin olive oil
1 medium yukon gold potato, diced
1/2 an onion, diced
1/2 a red bell pepper, diced
1 small beet, grated
10 green bean, chopped
6 swiss chard leaves (or beet greens if that’s all you have), chopped – include the stems if you’d like
Sea salt and pepper to taste

Place a large skillet over medium-high heat and add the olive oil.  Add the potatoes to the pan and cook for about 5-7 minutes, stirring every so often. 

Add in the onion and bell pepper once the potatoes look half way cooked through. 

After 2 minutes add the add the grated beets and beans. 

Cook for another 2-3 minutes then add the swiss chard. 

Season with sea salt and pepper and cook until the swiss chard has wilted down a bit, for about 3-4 minutes.

This makes enough for 2 sides or 1 large meal.

Top with some chicken, or whatever protein you have on hand.


Finish with some grated parmesan cheese to make it extra special.


I feel better already.

M & M Chicken

8 Apr

So you’re probably thinking chocolate and chicken huh?  Thankfully no.  That doesn’t sound very appetising to me.

Mango and Macadamia Nut Chicken?  Much better.

On Sunday during my DO what your DON’T weekly preparation time this meal was put together.  It was so easy to throw everything the skillet and have dinner ready in 10 minutes.  Perfect for days when you’re short on time, or when you’re still recovering from a nasty cold like me.

Mango and Macadamia Nut Chicken


2 tbsp honey
2 tbsp low sodium soy sauce
1 tbsp sesame seed oil
2 cloves of garlic, minced
1/4 tsp ground pepper
Pinch of sea salt
2 large chicken breasts, diced
1 mango, peeled and diced
1/2 red onion, diced
1/2 cup macadamia nuts, halved
1/4 cup chives, chopped

In a large ziplock bag combine the honey, soy sauce, sesame oil, garlic, pepper and salt.  Add the chicken, seal and shake to combine.  Marinade in the fridge for 8 hours to 3 days.  You can also prep the red onion, mango and nuts and keep them in a ziplock back in the fridge until you’re ready to use them.

Heat a large skillet over medium-high heat.  Add the chicken and any remaining marinade to the skillet.  Cook for 1 minute then add the mango, red onion and nuts to the pan.  Stir every so often and cook until the chicken is done which should take about 6-8 minutes.  Serves 4.

Add the chives and enjoy plain like in the bowl above. 

On top of rice like below (Jacobs).

Or on some beautiful, crisp greens mixed with a touch of oil and vinegar (mine).

The greens above came from my first CSA delivery. 

I signed up for a member’s choice CSA.  Each week I choose what I want delivered to me.

This week’s delivery included:

Broccoli rabe
1/2 a bag mixed greens
Baby hakurei turnips with tops

None of the produce is washed before being delivered so I made sure to wash all of it before putting it away… I just didn’t like the though of insects in my fridge. 

On the exercise front I haven’t done anything physical since Monday’s easy yoga video.  Cold chills don’t go well with running or lifting weights… at least if I want them to go away soon. 

I hoped to feel well enough to go on a walk with Joe this morning but don’t see it in the cards.  Rain and 50 degrees probably won’t help the golf ball feeling in my throat. 

Once I’m all healed I know my body will be craving exercise again.  I just can’t wait for that to happen!


29 Mar

I found this recipe for 100% whole wheat bread and knew I had to try it out.  I loved the addition of flax seeds, flax meal, rolled oats, sesame seeds, quinoa and sunflower seeds that were in the whole wheat flour base.  The recipe also called for vital wheat gluten, something I’d never used before.

After doing some research here’s what I found.  Vital wheat gluten helps improve the texture of breads.  It turns out vital wheat gluten is pretty important in whole grain bread baking because it helps the yeast out with the rise.  If you don’t add it your bread can turn out rock hard… I know that’s happened to me before.

This dough was super difficult to work with.  I’m not sure if I’m sore from my workout yesterday or from kneading so much.  I didn’t have high hopes for this bread as I was making it and waiting for the rise (which took at least twice as long as the recipe said).

It turned out to taste so good 🙂

I made 1 loaf and 6 huge rolls. 

The only modifications I made were to use black sesame seeds instead of white and olive oil instead of coconut oil. 

Baking success.

After all my hard work I treated myself to an amazing lunch courtesy of Gena.

This big plate had kale massaged with a tahini dressing, carrots, red cabbage and avocado.  It was everything I could have wanted + a piece of my fresh bread. 

Lunch success.

Dinner was filled with simple Orange Basil Chicken Strips.


1 lb chicken breasts, cut into strips
zest and juice of 1 orange
handful of fresh basil, chopped
1 tsp olive oil
pinch of sea salt and pepper

In a ziplock bag combine the chicken, zest, juice, basil, olive oil, salt and pepper.  Marinate in the fridge for 4 hours, or overnight.

Pre-heat your oven to 400 degrees.  Line a baking sheet with foil and place the chicken evenly on the sheet.  Discard any extra liquid.  Bake for 8-10 minutes, or until the internal termperture reaches 170 degrees.

We enjoyed our chicken with a salad, basil sweet potato fries and fresh bread. 

Dinner success.

Questoin: What were your successes this weekend?


25 Feb

Wow it’s felt like a crazy week.  Rush rush rush, thats how it’s been for me.  Each night when I get home from work I’ve felt like I rushed to the kitchen to get dinner going, then we eat, hang out for a bit and I’m off to bed.  With my early wake up call I get real tired so early in the evening.  Sometimes it makes the day feel so much shorter 😦

The dinner’s I’ve rushed to make have been very tasty though.  Wanna see? yes yes yes

Mango chicken with sauted veggies over soba noodles.  This was my first time cooking up soba noodles (which for anyone wondering are made with buckwheat flour) and we really liked them!  Plus they were done in 3 minutes.  Total time saver.

Italian barley bake (Italian turkey sausage, barley, tomato sauce, mushroom, onion, spinach and mozzarella) and a side salad.

Polenta pizza



My friend at work actually challenged me that I couldn’t make a polenta pizza… oh yes I can!  The mini’s have all different topping combos using italian sausage, asparagus, onion, red bell pepper, swiss chard, butternut squash and mozzarella.  They were yummy and fun, but the crust was a bit more labor intensive.

One thing that helps keep me sane when life gets busy and stressed is exercise.  It’s my time away from everything and ends up giving me energy to handle life.

So far this weeks my exercise has gone like this:

Sunday – 9.1 mile run
Monday – 25 minute walk and 15 minutes of abs
Tuesday – 50 minutes of shoulders, triceps and biceps
Wednesday – 2 mile run
Thursday – 35 minutes of legs and back and 15 minutes of abs

I’ll probably get some more walking in and some yoga this weekend. 

What does your exercise look like this week?