Chicken Cordon Bleu Ingredients: • cooking spray • 12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each • salt and fresh cracked pepper • 1 large egg • 2 large egg whites • 1 tbsp water • 1/2 cup Breadcrumbs • 1/4 cup grated Parmesan cheese • 5 oz (6 slices) thinly sliced lean deli ham, sliced in half • 6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half Directions: Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray. Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper. Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.
In a medium bowl, whisk eggs and egg whites along with water to make an egg wash. In another medium bowl, combine breadcrumbs and parmesan cheese. Dip the chicken into the egg wash, then into the breadcrumbs. Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked. Makes 12. Serve with Asparagus
Grilled Chicken Bruschetta Ingredients: • 3 medium vine ripe tomatoes • 2 small cloves garlic, minced • 1/4 cup chopped red onion • 2 tbsp fresh basil leaves, chopped • 1 tbsp extra virgin oil • 1 tbsp balsamic vinegar • kosher salt and fresh cracked pepper to taste • 3 oz part skim mozzarella, diced • 1.25 lbs (8 thin sliced) chicken cutlets Directions: Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes. Toss in the cheese when ready to serve. Season chicken with salt and fresh pepper. Preheat the grill to medium-high, oil the grates to prevent sticking. Grill the chicken 2 minutes on each side, set on a platter and top with bruschetta and serve with asparagus.
Crock Pot Maple Dijon Chicken Drumsticks Servings: 4 Ingredients: • 8 skinless drumsticks • 1/4 cup pure Maple syrup • 2 tbsp balsamic vinegar • 1/4 cup Dijon mustard • 3/4 tsp garlic salt • Fresh cracked pepper Directions: Season chicken with garlic salt and pepper and place in slow cooker. Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth. Pour over the legs, making sure the chicken is covered. Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.
Serve with Steamed Green Beans
Spaghetti Squash Sausage Lasagna Boats Servings: 6 Ingredients: • 3 small to medium spaghetti squash • salt and fresh pepper, to taste • 1/3 cup part skim ricotta cheese • 2 tbsp grated parmesan cheese • 1 tbsp chopped parsley (or basil) • 3/4 cup whole milk shredded mozzarella cheese For the sauce: • 14 oz (1/2 can) crushed tomatoes • salt and fresh pepper, to taste • 1 tsp olive oil • 1/2 onion, finely chopped • 3 cloves garlic,minced • (2) 14 oz Italian chicken sausage • 2 tbsp chopped basil • 1 bay leaf
Preheat oven to 400ºF.
Cut spaghetti squash in half lengthwise and scoop out seeds and membrane.
Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8 - 9 minutes or until soft.
In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through.
When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low.
Simmer 20 to 30 minutes, then add in fresh basil at the very end.
When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells.
Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce.
Place the spaghetti squash back into the 6 shells and place on a baking sheet. Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.
Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted
Taco Stuffed Zucchini Boats Ingredients: • 4 medium (32 ounces) zucchinis, cut in half lengthwise • 1/2 cup mild salsa • 1 lb 93% lean ground turkey • 1 tsp garlic powder • 1 tsp cumin • 1 tsp kosher salt, or to taste • 1 tsp chili powder • 1 tsp paprika • 1/2 tsp oregano • 1/2 small onion, minced • 2 tbsp bell pepper, minced • 4 oz can tomato sauce • 1/4 cup water • 1/2 cup reduced fat Mexican blend shredded cheese • 1/4 cup chopped scallions or cilantro, for topping Directions: Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and salsa. ( If you miss the sour cream try a tablespoon of Fage plain Greek yogurt!)
Super Easy Crock Pot Salsa Chicken Thighs Servings: 6 Ingredients: • 1-1/2 lbs lean skinless chicken thigh filets • 1 cup chunks salsa • adobo seasoning (or salt) to taste • 1/4 tsp garlic powder • 3/4 tsp ground cumin • salt, to taste • 3 cups cooked, brown rice Directions: Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin. Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin. Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve. Serve over brown rice with a side salad
Crock Pot Balsamic Pork Roast Servings: 6 Ingredients: • 2 pound boneless pork tenderloin • kosher salt, to taste • 1/2 tsp garlic powder • ½ teaspoon red pepper flakes • 1/3 cup chicken or vegetable broth • 1/3 cup balsamic vinegar • 1 tablespoon Worcestershire sauce • 1 tablespoon honey Directions: Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker until ready to eat.
Serve with a plain sweet potato and salad
Fruit Spring Rolls Makes 8 rolls/4 servings
For the dipping sauce: 1 cup plain, nonfat Greek-style yogurt 2 scoops Protein Drink Mix, vanilla flavor 2 teaspoons lemon juice dash of cinnamon
For the filling: 2 apples, julienned into matchstick size 1 Tablespoon fresh lemon juice 2 fuyu persimmons, julienned into matchstick size ½ cup pomegranate arils or dried cranberries 1 medium orange, peeled, sliced into 8 rounds, rounds cut in half
8 rice paper wrappers 4 butter lettuce leaves, cut in half lengthwise
For the sauce: mix all ingredients together until smooth
For the filling: Toss julienned apples with lemon juice to prevent browning. Set apples, persimmons, pomegranate, oranges, rice paper and lettuce out for assembly.
To assemble: Fill a large shallow plate with very warm water. Submerge one rice paper into the water and allow to soak until softened and pliable (just a few seconds). Carefully remove with two hands and place on a flat plate, which will be your work surface. Place 2 orange slices side by side on the wrapper, then layer with apples and persimmons. Sprinkle with pomegranate arils and top with ½ leaf of butter lettuce.
To roll, fold the edge closest to you over the filling, then fold the sides toward the center and roll until closed.
Cut rolls in half to expose the filling and serve with yogurt dipping sauce.