As an athlete and health and fitness guru, I have learned the nutritional value of foods, such as which foods provide the energy needed to stay strong when conditioning or provide the energy to stay on your toes and floating across the dance floor. Whether training or at home, I’ve always had a passion for food and cooking. Below, please find some of my favorite recipes that nourish the body and fulfill all of your taste buds.
Sauteed Chicken Breast with Mustard and Sage
4 boneless, skinless chicken breast halves
Sea salt
Black pepper
Onion powder
Flour
3 tablespoons olive oil
1/2 cup white wine
1 1/2 cups low sodium chicken broth
6 whole fresh sage leaves
1 1/2 tablespoons whole grain mustard
2 tablespoons light butter
Preheat a large skillet over medium-heat until pan is hot. While pan is heating, season the chicken with salt, pepper and onion powder. Dredge the chicken in the flour to coat. Add the oil to the pan. Lay the chicken in the pan and saute over medium-high heat for about 4-5
minutes. Turn the breasts over and cook for another 6 to 9 minutes, or until fully cooked. Remove chicken from the pan and set aside.
Add the white wine to the pan, using a wooden spoon, scrape up the browned bits that have collected on the pan. Over high heat, cook the wine until it thickens, about 4 minutes. Add the sage, chicken broth, and continue cooking until sauce is reduced. Remove from heat, whisk in mustard and 2 tablespoons butter and sauce will thicken. Add salt and pepper to taste . Pour the sauce onto chicken and serve.
Laila's Dirty Rice
4 cups brown rice
8 cups water
2 cups peeled, deviened shrimp
2 cups chopped turkey anduolli sausage
1 small onion, chopped
3 tablespoons olive oil
2 chicken bullion cubes
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon seasoning salt or sea salt ( optional)
Bring water to boil in a large saucepan. Add 1 tablespoon of olive oil , chicken bullion cubes, garlic powder, white pepper and rice. Stir well. Cover with lid and cook on low heat for about 17-20 minutes until all water is dissolved. Remove from heat and fluff the rice with a fork. While the rice is cooking, in a large frying pan on medium heat, saute the chopped onion in 2 tablespoons of olive oil. Once the onion begins to brown (aprox. 4 min.), add the turkey sausage. Once the sausage begins to brown (aprox. 6 min), add the shrimp. Cover and let cook for about 5 minutes on medium/low heat. Once the shrimp is pink in color, remover from heat. In a large serving dish, combine all of the cooked ingredients together and mix well. Season with salt to taste. Serves approx. 6-8
Laila's Cornbread Stuffing
1 (12-ounce) box cornbread stuffing mix (contains two 6-ounce pouches)
1/2 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tablespoon minced garlic (or 1 teaspoon garlic powder)
1/4 cup olive oil
1/2 pound ground turkey
2 tablespoons salt-free Mrs. Dash
Seasoned salt and pepper to taste,if desired
2 cups chicken stock
Follow instructions on box of cornbread mix, using both pouches, but only half the suggested amount of oil. Bake according to package directions; then set aside to cool.
Saute onions, green onions, celery and garlic in olive oil in a pan over medium-low heat. Cook until slightly golden brown, approximately 5 to 7 minutes.
Add ground turkey and salt-free Mrs. Dash. Cook on medium heat until brown and turkey is thoroughly cooked, approximately 7 to 10 minutes. Add salt and pepper to taste.
Once the cornbread has cooled, crumble it up and put it in a large baking pan. Transfer the cooked ground turkey mixture into the same baking pan and mix together.
Add chicken stock and stir together until all cornbread is moistened.
Cover the pan with foil and bake in preheated 375-degree oven for 20 minutes.
Makes 4 to 6 servings.
Honey Dijon Chicken With Whole Grain Brown Rice
3 cups uncooked Uncle Ben's Natural Whole Grain Brown Rice
Nonstick cooking spray
1 pound boneless, skinless chicken breasts
3 cups chopped fresh broccoli
1 medium onion, chopped
2 cups sliced fresh mushrooms
1 clove garlic, minced
3 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon dried tarragon
1/2 teaspoon EACH salt and pepper
Cook rice according to package directions; set aside.
Heat large skillet, spray with cooking spray, and add chicken. Cook chicken over medium-high heat 3 to 5 minutes until chicken is lightly browned and partially cooked.
Add broccoli, onion, mushrooms and garlic; cook 4 to 5 minutes longer, until vegetables are tender yet still crisp.
Stir in cooked rice, mustard, honey, vinegar, tarragon, salt and pepper.
Cook 2 to 3 minutes longer, until ingredients are well blended and chicken is cooked through.
Makes 4 to 6 servings.
