{eMeals} Crispy Oven-Baked Chicken & Tarragon Potato Salad

When I first signed up for eMeals clean eating recipes, I didn't think I would actually find any I would want to make. I thought that a lot of my favorites would go out the window and I'd be stuck making things that may be "clean" but not tasty. I was completely wrong and this recipe is one that proves it. Last weekend I wanted a summer meal for our Saturday dinner. Cold potato salad and crispy chicken sounded like the perfect summer meal. One that would be perfect for a BBQ or even a picnic. 

The chicken was so quick and easy to make. Besides boiling the potatoes, so was the potato salad. I honestly can't remember the last time I made potato salad. I forgot how easy it was and how much better it is then what you buy at the store. I added some small pieces of turkey bacon that was leftover from breakfast that morning, which hubs enjoyed.  Definitely a meal we'll make again and a potato salad I'll bring to our next BBQ.  Enjoy!

Crispy Oven- Baked Chicken 

Ingredients: 
3 boneless, skinless chicken breasts, cut in half 1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1 (8-oz) container reduced-fat sour cream
2 tablespoons reduced-fat 2% milk (we used almond milk)
2 green onions, chopped
1 teaspoon paprika
2 cups whole wheat panko breadcrumbs
3 tablespoons olive oil

Directions:
Preheat oven to 375°F; sprinkle chicken evenly with salt and pepper. Whisk together sour cream, milk, green onions and paprika in a shallow dish; place panko in a separate shallow dish. Dredge chicken in sour cream mixture then in panko, pressing gently to adhere. Heat oil in a large nonstick skillet over medium-high heat; cook chicken, in batches, 2 minutes per side or until browned. Transfer chicken to a lightly greased rimmed baking sheet. Bake 10-15 minutes or until done. 

Tarragon Potato Salad 

Ingredients:

3 lb new potatoes
2 shallots, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1⁄4 cup olive oil

2 tablespoons chopped fresh tarragon

Directions: 
Bring potatoes and salted water to cover to a boil in a large Dutch oven; cook 10 minutes or until tender. Drain; let cool, and cut into quarters. Whisk together vinegar, mayonnaise, mustard, salt and pepper; gradually whisk in oil. Pour dressing over potatoes; add tarragon, and toss until well coated. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

{Healthy} Chicken Salad

I've been on a cold lunch kick lately.  Lots of salads and wraps, anything that doesn't have to be heated up or reheated. I had picked up a rotisserie chicken for dinner one night and we ended up eating something different.  So the next day, I decided it would be perfect to use to make chicken salad for lunch for the week. It took me about a half hour to make and provided me lunch for the entire week.  I was surprised how good the dish was with greek yogurt instead of mayo. I didn't miss it at all. Hubs even took it for lunch one day and didn't miss it either.  Win! I had it with pita chips twice and made toasted sandwiches the other three days.  I will definitely be making this again.  It's perfect for spring and summer. Enjoy! 

Ingredients:

1 whole rotisserie chicken, pulled and shredded 

1-2 cups chopped celery

1 cup grapes (quartered)

1 cup apple (peeled and diced)

1/2 cup plain greek yogurt (possible a little more depending on your taste)

1/2 cup slivered almonds

Juice of one lemon (1-2 tbs)

Directions: 

In a large bowl, stir all of the ingredients together.  Adding salt and pepper to taste if needed.  

Fruity Pebbles Cookies

How can you see this picture and not want to make these cookies? 

That is what I thought when I came across this recipe on Pinterest.  

These cookies were not only fun but pretty darn tasty!

The crunch was a little different at first but as soon as I got the burst of flavor, I was sold.  

I'm not going to admit how many I ate, but I had way more than I should have! 

I can't wait for my little one to be big enough to bake with me, I know she would enjoy making these cookies.  

Enjoy! 

And if you need something to make with the remaining fruity pebbles, check these out! 

Fruity Pebbles Cookies

Courtesy of Crazy for Crust 

*I omitted white chocolate chips from the original recipe*

Ingredients

1 (3.4 oz) package instant vanilla pudding mix
1  ½ sticks of butter (1+1/2)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2 cups Fruity Pebbles cereal
2-1/4 cups flour

Instructions

1. Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
2. Whisk together baking soda and flour and set aside.
3. Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.
4. Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool

See what other cookie recipes I'm pinning here! 

               Follow Leah @ Leah with Love's board Cookies on Pinterest.    

*Affiliate link used in this post.

Spiced Pork Chops with Apple Chutney

Before the days of Pinterest, I used to subscribe to lots of cooking magazines.  I would look forward to them arriving each month.  Once they did I would spend mornings flipping through the pages, ripping out recipes, all while enjoying my morning coffee.  Of course those were the days before motherhood as well.  Now, I pull up my computer sometimes just minutes before dinner hoping I have the ingredients for a somewhat decent meal.  

Last weekend, I decided to pull out the recipe binder I created with all the recipes I had ripped out from years past.  Hubs was home, the baby was napping and I was enjoying my coffee.  I was determined to not only meal plan for the week but plan some healthy yet delicious meals.  This recipe was one of the first I ripped out.  Hubs loves apples with pork chops, I knew he would love this recipe.  

Results:  Amazing.  Absolutely delicious.  Not hard to make.  The tartness of the cranberries paired with the sweetness of the apples made the perfect topping for the pork.  The only change made to the recipe was an addition of 2 teaspoons of cinnamon to the apple cranberry topping.  We had leftover pork and topping so the next night we made sandwiches with it.  We blended the apple cranberry topping in the Magic Bullet to create a spread.  We put it on top of the pork on a roll, hubs also added cheese to his.  It was a sandwich that reminded me of Thanksgiving.  I have a feelings hubs will be asking for this meal again very soon!

Spiced Pork Chops with Apple Chutney 

Courtesy of Cooking Light 

Ingredients

Chutney:

• 1 tablespoon butter
• 5 cups (1/4-inch) cubed peeled apple (about 3 apples)
• 1/4 cup dried cranberries
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon all spice 

• Pork:
• 3/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 4 (4-ounce) boneless center-cut pork loin chops, trimmed
• Cooking spray 

Preparation

1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.

Poke Cupcakes

I made these cupcakes about a week ago for a classroom celebration.  I thought they would be a fun treat for my students.  I've never made a poke cake before, but supposedly this is very similar.  I already had strawberry cake mix at home, so I decided to pair that with strawberry jello.  I loved this combination and so did my students.  The original recipe called for a cool whip frosting, but I just used store bought vanilla.  

Be prepared for a sticky pan and cupcake liner if you use one.  The gelatin will seep through but after some time in the fridge, it will dry.  I also didn't use all the gelatin because it looked like a lot, but next time I will use more.  There weren't enough of the lines seeping through when I cut them open.  I will most definitely make these again and will try out a few different cake/ jello combinations as well. 

Enjoy! 

Poke Cupcakes

Adapted from The Country Cook 

Ingredients:

1 box Strawberry Cake Mix

(Ingredients required to make cake; usually egg whites, water and oil)

1 box strawberry gelatin

1 cup boiled water

1 container of Vanilla Frosting

Directions:

Mix cupcakes as directed on the back of the box and bake as directed.

Allow cupcakes to cool completely.

Boil 1 cup water and add jello, stir until completely dissolved.

 Poke holes in cupcakes with fork or toothpick. Don't be afraid to pick right down in there several times. 

You want plenty of holes for the jell-o to seep into.

Using a spoon, pour strawberry gelatin mixture over cupcake.

They are still a little naked. Now they need to go into the fridge for about 2-3 hours to set.

Once set, frost cupcakes using whipped frosting. 

And if you like, top it off with fresh, sliced strawberries and enjoy!