I am so excited to share this healthy meal prep lunch with you! It is also great as dinner, but Matt and I love having these Barbecue Chicken Stuffed Sweet Potatoes for make-ahead lunches. Since I usually cook dinner the last thing I want to do is make lunch a big production. Quick and easy are key lunch qualities. I also don’t like having the same salad or sandwich for weeks on end and bonus points if the meal is hot! Something about a hot meal at lunch makes me look forward to it so much more. Anyone else? It’s okay, I’m probably the only weird one.

Although you can certainly use store-bought barbecue sauce to make this even easier, I am obsessed with the quick and tasty barbecue sauce I came up with for these stuffed sweet potatoes. I am always looking for ways to make lunch healthier so I figured a homemade barbecue sauce would be a great way to control the sugar, sodium and preservatives going into this dish.

To make the homemade barbecue sauce, everything is brought to a boil then simmered for fifteen minutes. That’s it! The sweetness comes from molasses and maple syrup so there is no refined sugar involved. Wanting to eliminate refined sugar and reduce sodium is also why I made the bulk of the sauce with tomato paste and water instead of ketchup. Don’t worry, between the added Worcestershire and other seasonings I promise you would never know it isn’t store-bought barbecue sauce. In fact it’s so easy and delicious you will definitely find yourself seeking out recipes that use barbecue sauce just so you can eat some more.

The sweet and tangy barbecue sauce gets tossed in with the shredded chicken before being stuffed into tender roasted sweet potatoes. A little sprinkling of mozzarella cheese and some chopped red onion and you have arrived at lunch perfection. These Barbecue Chicken Stuffed Sweet Potatoes are very filling and keep me stuffed until dinnertime, pun definitely intended. I cannot wait for you to try this recipe, especially the healthy homemade barbecue sauce!

On a side note, I love these new meal prep containers I got on Amazon. They are really secure – Matt commutes to work on public transportation and brings his lunch to work in his bag so they get tossed around and have never spilled. They are a great size for lunches or make-ahead dinners and they are dishwasher safe, which is key in my house. They also are freezer-safe and you can’t see this because I didn’t post a picture of the lid, but they have a little microwave vent at the top. Also, they look awesome for my photos! You can buy them here.

Barbecue Chicken Stuffed Sweet Potatoes

 

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Yield: 4 servings

Ingredients

for the barbecue sauce

• 1 small can tomato paste, about 6 ounces
• 1 cup water
• 2 tablespoons apple cider vinegar
• 4 teaspoons molasses
• 4 teaspoons Worcestershire sauce
• 4 teaspoons maple syrup
• 2 teaspoons dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

for the chicken & sweet potatoes

• 4 sweet potatoes, scrubbed and dried well
• 1 pound boneless skinless chicken breasts, cooked and shredded
• 4 tablespoons shredded cheddar or mozzarella
• 1½ tablespoons finely chopped red onion
• Chopped parsley for garnish, optional

Directions

for the barbecue sauce

1. Combine all the ingredients in a small saucepan. Bring to a boil then reduce to low heat, cover and simmer for 15 minutes, stirring occasionally. Remove from the heat.

for the chicken & sweet potatoes

1. Preheat the oven to 400 degrees F. Line a small baking pan with nonstick aluminum foil and set aside.
2. Pierce the sweet potatoes 5-6 times each with a fork. Lightly rub the sweet potatoes with oil (I use olive oil and a paper towel) then bake until tender, about 45 minutes. Let cool slightly before carefully cutting a slit in the top of the potatoes.
3. Toss the shredded chicken in the small saucepan with the barbecue sauce to coat. Divide the sauced chicken between the four potatoes and stuff in the center. Top each potato with 1 tablespoon of the shredded cheese and some of the red onion and parsley, if using. I cook these for make-ahead meals so the cheese gets melted when I microwave them, but if you are making and eating right away you could toss them under the broiler for a minute or 2 to melt the mozzarella.

Notes

I leave my shredded chicken pretty chunky instead of shredding super fine. It’s less time consuming and I like having larger chunks of chicken so it doesn’t taste like all sauce.

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Lauren Uncategorized 2 Comments

Happy Monday! This week I’m kicking it off with an easy and healthy dinner recipe – zucchini noodles (aka zoodles) and chicken sausage in vodka sauce! This was the very first recipe I made with my KitchenAid spiralizer attachment. Currently, this is the most used attachment I have for my mixer. I love noodling vegetables! Firstly, because this thing cranks out the veggie noodles so fast. Secondly, something about the noodle shape makes me want to eat all the veggies. Probably because I have a noodle obsession.

I’ve made curly-q potatoes, beet noodles, sweet potato noodles and even apple curly-q’s, but zucchini noodles are the ones I go back to time and time again. The best part of this veggie noodle craze is that even if you don’t have a spiralizer I’ve seen prepared spiralized veggies in every grocery store I’ve been in, from Whole Foods to Market Basket to Stop & Shop. So convenient! However, as with most prepared foods, they are pricier than buying the veggies whole and preparing them yourself so I would highly recommend getting a spiralizer, whether it’s a hand held one or the KitchenAid attachment.

This dish is a great weeknight meal especially because it is made all in one pan. Check out this handy how-to graphic I made!

First, the zoodles get sautéed with some seasoning. It only takes a few minutes because they’re so thin and noodly. After you take the zucchini noodles out, you sauté some sliced chicken sausage, add the vodka sauce to warm it up, toss with the zucchini noodles and serve. Done! After sprinkling with Parmesan, of course.

I promise that even the least experienced cook out there can nail this. I love cooking, but most weeknights I want dinner to be done as quickly as possible so Matt and I can have the rest of the night to get stuff done and relax. This meal is one of our go-to dinner recipes for a reason! Enjoy!

Zucchini Noodles & Chicken Sausage in Vodka Sauce

 

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Yield: 2 servings

Ingredients

• 3 medium zucchinis, ends removed
• 3 teaspoons olive oil
• ¼ teaspoon garlic powder
• 2 chicken sausages (I use Trader Joe’s Roasted Garlic Chicken Sausage)
• ¾ - 1 cup vodka sauce or preferred marinara sauce, depending on how saucy you like it
• Grated Parmesan cheese, for topping

Directions

1. Wash and dry the zucchinis then spiralize them using your desired method. Heat 2 teaspoons of the olive oil in a nonstick skillet over medium-high heat. Add the zucchini noodles and season with the garlic powder. Season with salt and pepper to taste. Sauté the zoodles until cooked through, but still al dente, about 5 minutes. Remove the zoodles from the pan.
2. Drain and wipe any liquid from the pan then return it to medium heat with the remaining teaspoon of olive oil. Slice the chicken sausages and add to the pan. Cook until lightly browned. Reduce the heat to medium-low and add the vodka sauce. Stir and let warm then add the zucchini noodles. Toss to coat then divide between two bowls. Top with the Parmesan cheese and enjoy!

Notes

Zucchinis retain a lot of water so if you have leftovers they will most likely be watery when you reheat them. These are best eaten right after being prepared.

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Lauren Uncategorized 2 Comments

This post was originally published on 1/22/2015. It was updated with new photos and content on 1/28/2019.

Among my overflowing collection of cookbooks, this chicken cordon bleu recipe from Cook This, Not That! is one of my absolute favorites. There may certainly be recipes I have that I crave more or that are more awe-inducing (cue my large dessert cookbook category), but when you compare those to a delicious, healthy, looks-fancy-but-only-took-me-30-minutes dinner? Game over, chicken cordon bleu for the win.

Gooey melted cheese, savory ham, moist chicken, crunchy breadcrumb coating and creamy honey mustard sauce all work together to create weeknight meal perfection. When you make this dish your family and friends will think, “Wow, such a fancy meal! Such technique! They really pulled out all the stops for me!” When what you actually did was secretly quite simple.

First, pound out the boneless skinless chicken breasts until they are about ¼ inch thick. Think about that aggravating e-mail you got at work or that jerk that cut you off right before the stoplight and whack away with your meat mallet! Make sure they are only ¼ inch thick (for reference the chicken in these photos is not pounded thin enough). If you want to save a little bit of time this step could be done the night before. Then layer two slices of ham and one slice of Swiss cheese on the cutlet.

Completely roll up the chicken starting from one of the short ends. It’s okay if some cheese or ham is poking out. Then dredge the whole rolled chicken in flour, then beaten egg, then panko bread crumbs. This part sounds complicated, but just make sure you hold the chicken roll tight and you’ll be just fine. Bake the breaded chicken roll for 18-22 minutes and you’re done!

Well, as soon as you smother it in an easy homemade honey mustard sauce, which is a definite do-not-skip part of this recipe! The tangy sweetness of the honey mustard drizzled over the crispy chicken is the perfect combination. Serve alongside some steam-sautéed broccoli or a green salad for a healthy meal worthy enough to become a weekly regular. I’ve been making this dish for about six years and Matt and I still both do a little happy dance every time we eat this meal. I love that the Lemon & Mocha readers love this Chicken Cordon Bleu with Honey Mustard Sauce as much as we do; it’s one of the top ten most popular posts of all time on the blog! If you haven’t made this one yet, it needs to go to the top of your must-make list! Enjoy!

Chicken Cordon Bleu with Honey Mustard Sauce

 

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Yield: 4 servings

Ingredients

for the chicken cordon bleu

• 3 tablespoons all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• ½ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• 4 boneless skinless chicken breasts
• 8 thin slices deli ham or 4 slices if thicker cut
• 4 slices Swiss cheese

for the honey mustard

• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard

Directions

for the chicken cordon bleu

1. Preheat the oven to 450 degrees F. Line a baking sheet with nonstick aluminum foil and set aside. Set up a breading station with the flour, egg and panko breadcrumbs each in their own shallow bowl. Add the Italian seasoning and the garlic powder to the panko and stir to combine.
2. Place 1 chicken breast on a cutting board and cover the chicken with plastic wrap. Pound the chicken until ¼” thick with a meat mallet or heavy skillet. Make sure it's only ¼” thick; if it's thicker than that (which the chicken in my photos is a little too thick) then it will take longer to bake. Repeat for the remaining 3 chicken breasts.
3. Layer 2 slices of ham and 1 slice of cheese on each chicken cutlet. I usually tear the deli slices so I can place them better on the chicken cutlet. Working one at a time, carefully roll up the cutlet from short end to short end. It’s okay if some of the ham and cheese is sticking out. Holding on tight to the rolled up cutlet, dip it in the flour bowl until completely coated, making sure to get the ends as well. Then dip in the egg mixture to completely coat, make sure the excess egg drips off. Finally, completely coat the rolled chicken in the panko bowl. I usually use my other hand to help coat and press the panko onto the chicken. Place the breaded chicken seam side down on the prepared baking sheet and repeat with the rest of the cutlets.
4. Bake for 18-22 minutes or until it reaches an internal temperature of 165 degrees F and the breading is golden. Serve hot with the honey mustard sauce.

for the honey mustard

1. Whisk together the mayonnaise, honey, lemon juice and Dijon mustard then adjust according to personal taste.

Notes

If you want the bottom of your chicken cordon bleu to be crispy as well, you can spray a cooling rack with nonstick spray then place on top of the baking sheet. I normally don’t do this, but I thought I would mention it.

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Recipe slightly adapted from Cook This, Not That! Easy & Awesome 350-Calorie Meals.

Lauren Uncategorized 4 Comments

I’m going to jump right to the point here with this post. It is the last post in my apple series and I wanted a recipe that would blow your socks off. My alma mater, Boston College, has some unbelievable sandwiches. They spark constant debates, long lines and even extensive blog posts.

However, there is no denying that the New England Classic Panini is among the top contributions to society that this New England college has ever shared. Turkey breast, slices of Granny Smith apple, creamy honey mustard and sharp cheddar cheese come together in sandwich perfection. The sandwich is pressed until the cheese is gooey, which is of course the best way cheese can be consumed.

Boston College’s version, and the reason it is so remarkable, is the special cranberry-apple bread they serve it on. I do not have their amazing bread so instead of trying to completely replicate the New England Classic I decided to make my own spin on it. This quesadilla brought me right back to the dining hall and I was so absorbed in how delicious it tasted I devoured it with unusual speed.

The crispy fried tortilla envelopes the turkey, apple, honey mustard and cheddar cheese perfectly. Tartness from the Granny Smith, saltiness from the cheddar and creaminess from the honey mustard come together in sweet lip-smackin’ harmony. If you really want to get fancy with it you could grab some cranberry sauce for dipping. Okay fellow Eagles, it’s your turn:  what do you crave the most from BC dining?

New England Classic Quesadilla

 

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Yield: 1 quesadilla

Ingredients

• 1 tablespoon vegetable oil
• 1 tortilla
• 1 tablespoon honey mustard, plus more if desired
• ⅓ cup shredded yellow extra sharp cheddar cheese
• 3 slices deli turkey
• ¼ Granny Smith Apple, peeled & thinly sliced

Directions

1. Heat the vegetable oil in a large skillet over medium to medium-low heat.
2. Spread the honey mustard all over one side of the tortilla then place in the skillet, honey mustard side up. Evenly sprinkle the cheese all over the honey mustard so it’s completely covering the tortilla. Place a lid or splatter screen over the skillet to help the cheese melt.
3. Once the cheese is melted evenly place the turkey slices so they are covering the whole tortilla. Evenly place the apple slices on one half of the tortilla. Carefully use a spatula to fold the tortilla in half.
4. Turn the heat up to medium-high to crisp the exterior of the quesadilla. Watch carefully, this should only take a minute or two. Once browned, flip the quesadilla to crisp up the other side. When the quesadilla is browned on both sides remove from the heat. Let sit for a minute or two then cut into sections before serving.

Notes

To make your own honey mustard mix together 1 tablespoon honey, 3 tablespoons mayonnaise and 2 teaspoons dijon mustard. Adjust honey-mayo-mustard ratio according to taste.

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Lauren Uncategorized 0 Comments

Remember my Uncle Rob from the filet tailgate sandwiches with whiskey marinade? Well he is a multi-talented man. In addition to grilling up delicious tailgate eats he also harvests honey! As in he has bees in the backyard and a complete beekeeper’s suit. “Rob’s Love Nectar”- check it out! I may be afraid of the bees, but I certainly love their honey.

Recently Uncle Rob mailed me a big bottle of his honey so I decided to make a series of honey posts out of it. These sticky and sweet honey baked wings are the first of four honey installments and are definitely the best way to kick off this series.

I was am will-always-be obsessed with these wings. The marinade consists of honey, soy sauce, ginger, garlic and rice wine vinegar to create a balanced flavor profile. The honey caramelizes while the wings are baking in the oven and makes these bad boys incredibly addictive. Finger-lickin’-can’t-breathe-too-busy-eating addictive.

They are also extremely low maintenance as you can just stick them in the oven and let the magic happen. I was very nervous to break down the wings myself, but after a couple snips with a pair of kitchen shears I had the process down.

Currently Rob’s Love Nectar is only available through personal gifting, but shop local honey and support your neighboring beekeepers! Also honey pollinated from bees local to your area is said to help with seasonal allergies so that’s another reason to source your honey locally.

Sweet & Sticky Honey Baked Wings

 

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Yield: 4-6 servings

Ingredients

• ½ cup low sodium soy sauce
• 1 cup honey
• 2 tablespoons vegetable oil
• 1 teaspoons rice vinegar
• 2 garlic cloves, chopped
• 2 tablespoons chopped fresh ginger
• 4 pounds chicken wings & drumettes
• 1 scallion, chopped, for garnish
• Toasted sesame seeds, for garnish

Directions

1. Preheat the oven to 375 degrees F. Line a 9" x 13" with nonstick tin foil and set aside.
2. Combine the soy sauce, honey, vegetable oil, rice vinegar, garlic and ginger in a medium saucepan with a whisk. Bring the honey mixture to a boil then simmer on low for 10 minutes, stirring occasionally.
3. Place the split chicken wings in the prepared pan. Pour the heated honey mixture over the wings then toss to coat.
4. Bake the chicken wings for about 1 hour or until it reaches an internal temperature of 165 degrees F and the skin has darkened. Garnish wings with scallions and sesame seeds before serving.

Notes

To break down the wings follow the steps below:
*Clip off the wing tip at the knuckle using a pair of kitchen shears. Dispose the wing tip or save for homemade chicken stock.
*Make a small snip in the fat between the wing and the drumette so it's easier to get to the joint.
*Cut the knuckle between the wing and the drumette to separate them.
*Cut off any excess fat.

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Lauren Uncategorized 0 Comments