Miss Mioux has been diggin’ on yogurt-based salad dressings lately, Bolthouse Farm’s Ceasar specifically. These yogurt-based salad dressings pack a lot a flavor and save big time on calories, I love it! This honey mustard yogurt-based dressing is only 34 calories per tablespoon. You can burn that off by walking for 6 minutes. That is less time that it takes to carry in groceries from the car.
Now you know how sometimes you go to the store, and it’s Sunday morning, and it’s just slammed? Not even the cute firefighters, who also grocery shop early Sunday morning, make you want to hang around longer than necessary, or so Miss Mioux tells me. Anyhow, Miss Mioux needs more caesar, and she isn’t interested in firefighters in this crowd on this particular morning, so she is in and out. Mission accomplished. At home, she unpacks and finds she still needs ceasar salad dressing because in her haste she grabbed honey mustard. She almost went back to exchange it, but the firefighters would be gone and the store would still be crazy busy. Not worth the mileage. She does not want it on her lunchtime salads so we gotta do something with it.
We came up with this recipe below because it allowed us to feel like we were eating something indulgent, something creamy. Who doesn’t like sauce? And hello…bacon! With the yogurt-based dressing rather than heavy cream for the sauce it allows us to stay well within our healthy lifestyle goals. And this dinner will show you how to turn a bottle into a killer pan sauce.
PRO-TIP: When I was a crazy couponer, I would use free salad dressing as a chicken breast marinade often. Italian salad dressing is a great marinade to add a little more moisture and flavor to chicken breast. And if you purchase your meat in bulk you can add it to your freezer bag with the raw chicken before you put it in the freezer.
ONE-POT PAPRIKA DUSTED CHICKEN WITH BACON IN A HONEY MUSTARD YOGURT SAUCE
4 boneless skinless chicken breasts
5 slices of bacon
1/2 white or yellow onion, chopped (about 1 cup)
2 tbsp sweet paprika
2 tbsp ground mustard
1/2 tsp salt
1/4 tsp pepper
1/4 cup chicken broth
1 bottle of Bolthouse Honey Mustard Yogurt dressing
8 oz crimini mushrooms, sliced (about 10 mushrooms)
Heat a large skillet on medium and cook bacon until it starts to brown.
While bacon is cooking, in a small bowl, mix the paprika, mustard, salt, and pepper.
When bacon is browned, remove and set aside, leaving bacon fat in skillet. Add chopped onion to the skillet and cook in bacon fat until soft. Set aside onion with bacon.
Rub paprika-mustard mix into sides of chicken breast and place in skillet. We had a little bacon fat left in the skillet. If your skillet is dry, add a tablespoon of olive oil. Cook each side 1-2 minutes to get a nice sear on the chicken. It will not be cooked all the way the way through.
Add the bacon and onion back to the skillet, along with the chicken broth, bottle of dressing, and mushrooms. Stir to combine, lower heat to a simmer, and cover for 10 minutes.
Uncover skillet and simmer another 10 minutes to let the sauce reduce. Go ahead an taste it though, it’s delicious! Chicken will be cooked through and no longer pink in the center. Serve with side of choice and drizzle sauce on everything.
I get my chicken from a company called Zaycon. They are a farm to table company that delivers to your town at prices that beat the grocery store big time. You purchase in bulk and items available are based on the schedule for your area. They are nation-wide. I have often split orders with family or friends because 40lbs of chicken can be a lot for a three person household that includes a child that doesn’t eat much. To check if they are in your area, create an account here. You can also sign up for emails to be made aware of future events in your area. Over time I have ordered:
For the office St. Patrick’s Day potluck, it was a green theme. There were green deviled eggs and green rice krispie treats, along with shepherd’s pie and cabbage rolls. I needed a recipe with some green, some health, and some quickness. This salad from Turning Back the Clock fit all my needs. I adapted the recipe to omit the mayonnaise and got tons of compliments on the dressing. I doubled the recipe and it came together quickly and easily, and fit in with our office Get Fit Challenge. Perfection.
CREAMY BROCCOLI APPLE SALAD
4 cups broccoli florets and stalks (If you don’t like the stalks you don’t have to use them but why not?) about three small heads
Miss Mioux and I have been challenging each other to be healthier. We started a daily plank challenge March 1st. For all our belly slimming efforts, I have been craving something cheesy in a big way. Miss Mioux is right there with me. I am going on a trip to Jamaica and in an effort to get swimsuit-ready, I have cut out pizza, fast food, and most takeout. My body needs cheese. I balance this need by pairing it with veggies – lots of veggies. And it is delicious! Serve with a crisp green salad and crusty bread.
THREE CHEESE SPAGHETTI SQUASH
1 medium spaghetti squash
3 tbsp minced garlic
1 tsp olive oil
3 handfuls of spinach
1/4 cup milk
1 tbsp cornstarch
2 tbsp cream cheese
1/2 cup shredded mozzarella
1/2 cup shredded colby jack
1/4 cup grated parmesan
1/2 panko bread crumbs
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Microwave the spaghetti squash whole for 3-4 minutes to help it slice in half more easily. Cut it in half lengthwise and scoop out the seeds. Rub the inside of the squash with a little olive oil and place skin side up, squash side down in a baking dish. Bake for 40 minutes. While the squash is baking, prepare the sauce.
In a medium pot, heat the olive oil. Add the garlic and sauté until fragrant. Add the spinach and stir until wilted. Add cream cheese, milk, and cheese (set aside a few pinches of each type of cheese to mix with the panko bread crumbs). Stir until the cheese is melted. Whisk in cornstarch. Add salt and pepper to taste. When the sauce has thickened, remove it from heat.
Once the squash is done roasting, allow it to cool to touch or use an oven mitt. Reduce the oven temperature to 350. Using a fork, scrape the spaghetti strings of squash out, creating a squash boat. Mix the spaghetti squash with the sauce and fill the squash boats back up.
Mix the reserved cheese with the panko and sprinkle the crust evenly on top. Bake at 350 for 20 minutes or until heated through.
Dig in guilt free!
If you are pressed for time, you can roast the squash ahead of time, bake for only 30-35 minutes and refrigerate. When you are ready to eat, scoop the squash out while the sauce comes together, mix, add back to the bowls and finish cooking.
Feel free to substitute your favorite green, such as mustard, kale, or chard. Diced cooked chicken, sautéed shrimp, bacon or sausage crumbles would add protein. Any number of additional veggies would be delicious add-ins, such as mushrooms, bell pepper, or broccoli. Follow your heart.
Miss Mioux and I were full with a quarter the squash, salad, and a couple pieces of bread. Plus we both wanted leftovers. I packed my leftovers in my Hunny’s lunch bag the next day. Having never had spaghetti squash before, he thought it was great. He described it as satisfying and rich without making him feel overly full. He had the idea of cooking the spaghetti squash with cheese in place of hashbrowns*. A stuffed hashbrown version with spaghetti squash in place of potatoes will be a thing we will have to try out…
*In a nod to Miss Mioux’s Canadian heritage, we spell hashbrown as one word.