CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES
Ingredients
  • 3 large garlic cloves
  • 4 oz sun dried tomatoes
  • 1 lb chicken breast tenders
  • salt
  • pinch of paprika
  • 1 cup 2% Milk
  • 1 cup mozzarella cheese, shredded
  • 8 oz penne pasta
  • Parsley - to garnish
  • ½ cup reserved cooked pasta water
  • red pepper flakes, to taste
  • salt, to taste
Instructions
  1. Dice up sundried tomatoes
  2. In a large pan - add oil and garlic and sun dried tomatoes --- I would add additional 2 tablespoons of oil if the mixture is dry since you need oil to cook the chicken
  3. While all this is cooking - cook the pasta according to the instructions on the box - remember to take about ½ Cup of the pasta water out before you drain the pasta
  4. Take out the garlic and sundried tomatoes from the pan - place in the small bowl
  5. Add chicken to the pan - season with the salt, pepper, paprika, and red pepper flakes
  6. Cook chicken - once chicken is cooked - add the tomato mixture add milk and cheese
  7. Once that is heated add pasta - heat for another 2 minutes - if the sauce is too thick add some pasta water
  8. Garnish with parsley and serve

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal
Ingredients
  • 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
  • 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
  • 1-1/2 cups water
  • 1 cup uncooked steel-cut oats
  • 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
  • 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon salt
  • Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Instructions
  1. Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
  2. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

  3. Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Thin chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, and baked to perfection. This is the most delicious healthy chicken parmesan recipe
Servings: 6
Ingredients
  • ½ cup unseasoned wholegrain breadcrumbs
  • 2 tablespoons grated parmesan (or romano) chees
  • 1 teaspoon Italian seasoning
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 2lbs chicken cutlets
  • ¾ cup sauce
  • ¾ cup mozzarella cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
  3. Coat a sheet pan with the olive oil.
  4. Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
  5. Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.
  6. Remove the pan from the oven and spread 2 tablespoons of sauce and 2 tablespoons of shredded mozzarella cheese on each chicken cutlet.
  7. Place back in the oven and cook for 10 - 15 minutes or until sauce is hot and cheese is melted.
  8. Serve hot.
Recipe Notes
Make-ahead instructions
You can dredge the chicken ahead of time in the breadcrumbs and store in a container in the refrigerator. Or you can make the chicken parmesan completely ahead of time, store in the refrigerator or freezer, and then reheat in the microwave.
 
Nutrition Information
Serving size: 1 chicken breast Calories: 242 Fat: 7 Saturated fat: 3 Carbohydrates: 12Fiber: 1 Protein: 34

Creamy Garlic Parmesan Orzo

CREAMY GARLIC PARMESAN ORZO
Ingredients
  • 2 Cups Organic Orzo
  • 2 Cups Organic Chicken or Vegetable stock, or water
  • 4 Tablespoons Organic Butter
  • 1/4 Cup Organic Onion, diced very small
  • 3 Organic Garlic Cloves, pressed or minced
  • 3/4 Cup Grated Organic Parmesan Cheese
  • 1/3 Cup Organic Half and Half
  • 2-3 Tbsp. Chopped Organic Parsley or Basil (or 1 teaspoon dried)
  • 1/2 – 1 tsp. salt
  • Black pepper to taste
  • Olive Oil
Instructions
TO MAKE THE ORZO:
  1. Begin by heating about 1-2 Tablespoons of olive oil in a large skillet, let it warm up for about a minute. Add the orzo and lightly stir it around the pan so it toasts, this will give the orzo a nutty flavor. When the orzo starts to turn golden in color, add the broth or water starting with just 1/2 cup. Let the orzo absorb the liquid entirely, then add the rest. Give it a stir, bring to a quick boil and turn the heat down to a simmer. Cover and let it cook for 10-15 minutes.
TO MAKE THE SAUCE:
  1. Add the butter to a large saucepan over medium heat. Once it’s melted add the chopped onion and garlic. Season with salt and pepper. Let that simmer for about 2-3 minutes until it softens. Add the half and half, cheese and parsley (or basil). Season again with salt and pepper. Taste and adjust.
  2. Add the creamy garlic sauce to the cooked orzo and stir. Serve warm.

SLOW COOKER CHICKEN NOODLE SOUP


SLOW COOKER CHICKEN NOODLE SOUP
Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups chicken stock
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 8 ounces spaghetti, broken into thirds
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
  5. Stir in lemon juice and parsley.
  6. Serve immediately.

Roasted Sweet Potato and Black Bean Quesadillas

Roasted Sweet Potato and Black Bean Quesadillas
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling!'
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 409 kcal
Ingredients
  • 2 Large Sweet Potatoes, peeled and sliced into chunks
  • 4 Large White Tortilla Wraps
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper (or to preference)
  • 1/2 can of Black Beans, rinsed
  • 2 Large handfuls of Cheddar
  • Juice from 1/2 a Lime
  • Salt & Black Pepper, to taste
  • Olive Oil (see note A)
Extras 'n' optionals:
  • Avocado
  • Jalapeno
  • Fresh Coriander
  • Extra Limes
  • Sour Cream
  • Salsa
  • Guac
Instructions
  1. Preheat oven to 220c (430f). 
  2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.
  3. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.
  4. Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle pan (see note B) oiled side face down, making sure the hob is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.
  5. At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
  6. Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!
Recipe Notes

a) Oil - Other oils such as Avocado, Sunflower and Canola Oil also work great for this recipe. They have a much higher smoking point so should caramelize the sweet potato more effectively in the oven. However, for convenience reasons Olive Oil works absolutely fine.

 

b) Size - If you don't own a griddle pan, a standard pan will be fine. If the Tortilla doesn't fit, then simply spread the ingredients over one half and fold it over. Alternatively feel free to use a panini grill if you have one.

 

c) Flipping - I find the easiest way to flip the quesadillas is to place a plate over the top, flip the pan over so the quesadilla is on the plate, then slide it back on the griddle to fry the other side.

 

d) Dryness - I've eaten these quesadillas many a time by themselves and they taste fantastic. However, sometimes it's a good idea to pair them with a sauce or dip to reduce any risk of you finding them dry. My recommendations are Homemade Fresh Salsa and Guac!

 

e) Notes from readers - Sauteed onions and peppers go perfectly if you add them in the filling. If you're adapting to vegan and adding vegan cheese, be sure to use a brand you know and love. Warning - they are filling.

 

f) Calories - Based between 4 people with no sides or dips.