Tag Archives: Clean Eating Magazine

What’s for Dinner Wednesday: Pizza-stuffed chicken from Clean Eating Magazine

22 Jan

This was a savory new recipe that we can’t wait to try again.

We have had the chance to try out lots of new recipes over the past year or so and this one was a family favorite. It’s somewhat similar to the one I posted a few weeks ago, in that it’s pizza-themed and it’s also one from Clean Eating Magazine, but it’s been on my mind so I wanted to share it. We actually have a whole binder of clean eating and gluten/dairy-free recipes we’ve ripped out of various magazine issues over the past year to try out, and this one is one we tried early in October.  It was particularly good as leftovers too, once all the flavors had really had a chance to set in for a couple of days. We’ve actually had success with just about all the new recipes we’ve tried and it’s nice to have new things to try.

The recipe was simple and had easy ingredients that we usually have on hand. It can also be tailored to the things you like or don’t like. We made a gluten-free/dairy-free version and a regular version so that we all could enjoy the new meal.

The magazine feature actually recommends prepping this meal on Sunday and then it’ll be ready to eat later in the week, and it recommends grilling the chicken. We baked ours in the oven.

Here is the recipe as found on the pages of Clean Eating Magazine.

 

Ingredients

  • 4 6-oz boneless, skinless chicken breasts, patted dry
  • 1¼ cups marinara sauce, divided
  •  mozzarella cheese, shredded
  • 12 slices uncured pepperoni
  • 2 tsp dried basil
  • 1 tbsp dried oregano, divided

Preparation

Prep Ahead

1. Cut each breast through the middle to form a 2- to 3-inch pocket, taking care not to cut all the way through. Spread 1 tbsp sauce on inside of each pocket. Divide mozzarella, pepperoni, basil and ½ tbsp oregano among pockets. Close pocket and use a toothpick to secure. Cover and refrigerate for up to 2 days.

The Day Of

2. When ready to cook, preheat grill to medium-high. Pat chicken dry. Brush chicken with oil; season all over with salt, pepper and remaining ½ tbsp oregano.

3. Place remaining 1 cup marinara sauce in a small pan; warm over medium-low heat. Grill chicken until cheese has melted and chicken is cooked through (a thermometer inserted into thickest part of a breast should read 165ºF), 4 to 6 minutes per side. Transfer chicken to a cutting board; tent with foil and let rest for 5 minutes. Serve chicken with warmed marinara on the side.

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New year, new recipe: Eggplant Pizzas from Clean Eating Magazine

6 Jan

These have been a delicious new addition to our menus.

Happy New Year!

We are five days into 2020 already. Are you used to writing the new year on everything yet? I’m slowly getting there.

I have a brand new recipe for you this week since it’s a new year. It’s one we tried out last year and loved and we’ve made it a couple of times, so it’s worth sharing out.

Last year our middle daughter subscribed to Clean Eating Magazine. We already receive Gluten-Free Living Magazine and we get a lot of recipe inspiration from them, in addition to all the things we see and try online, we’ve tried many recipes from these two magazines as well.

Today’s recipe for Eggplant Pizzas is from Clean Eating Magazine and you click right through to see it. It’s relatively simple to make and it’s definitely a healthier option than regular pizza. It’s also not expensive to make, making it budget-friendly. As with any kind of pizza recipe, this one allows you to tailor your pizzas to how you like them so if you don’t like pepperoni or roasted red peppers, you can skip them. It’s easy to switch up the ingredients as you wish. I like artichoke hearts, pepperoni, olives and roasted red peppers on mine.

You can tailor the ingredients to include the ones you like and leave off the ones you don’t.

Done and ready to eat!

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