Sweet & Tangy Chicken

Ingredients:

8 chicken breast tenders
1 bottle Catalina dressing (I used fat free)
1 can crushed pineapples
1 packet onion soup mix
1 bell pepper

Directions:

Preheat oven to 350.
Line bottom of baking dish with chicken. Slice/dice bell pepper on top of chicken.
Mix Catalina, pineapples and onion soup mix together in a bowl. Pour mixture on top of chicken.

Bake for 45 minutes or until chicken is done.

Serve over rice (I used brown rice).

** if you use the chicken breast tenders and fat free Catalina this recipe has 234 calories per serving (not including the rice) **

Smothered Chicken

Ingredients:

4 boneless chicken breasts
1 tablespoon olive oil
1 large onion
1 large green bell pepper
1 cup sliced mushrooms
1 clove garlic
1 teaspoon Italian seasoning
Salt & pepper to taste
1 tablespoon dijon mustard
1/2 cup shredded mozzarella cheese

Directions:

Grill chicken until cook thoroughly.
Heat oven to 350 degrees.

Warm olive oil in pan, cook onion, bell peppers, and mushrooms until soft. Add in garlic and Italian seasoning and mix together and set aside.

Slice up chicken breasts and place in bottom of 8x8 baking dish. Spread dijon mustard across the chicken. Top with cooked vegetables and then add on mozzarella cheese.

Bake for 10 minutes until cheese is bubbly and melted.

Healthy Mexican Casserole

INGREDIENTS

2 red bell peppers
2 green bell peppers
1 jalapeno or 2 chipotle peppers (optional - just for more kick)
½ red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
salt to taste (about 1 teaspoon is a good ballpark measure)
2 cups Mexican cheese (mine was a Sargento blend)
18-20 corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro, guacamole, or sour cream for garnishments.

INSTRUCTIONS

Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.

Prep the ingredients: Grease a 9x13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

Grilled Veggie Burritos

Ingredients

1 Tablespoon Olive Oil
2 cups Long Grain Rice
4 cups Low Sodium Chicken Broth
2 whole Limes, Juiced And Zested
1/4 cup Chopped Cilantro
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed
Olive Oil For Brushing
Salt For Sprinkling
1 can Seasoned Black Beans (15 Ounce Can)
6 whole Burrito-sized Flour Tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Monterey Jack Cheese
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce

Instructions

Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.

Brush zucchini and squash slices, along with the ears of corn, with olive oil.

Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside.

Set aside to cool, then dice them.

Heat the beans in a small saucepan until hot.

Warm the tortillas in the microwave for 30 seconds.

To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you'd like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

Chicken Caesar Pasta Salad

Ingredients

6 oz penne pasta
2 cups cooked, chopped chicken
4 cups Romaine lettuce, chopped
1/2 (medium size) cucumber, chopped
1 carrot, shredded
1/4 cup green onions, thinly sliced
2 cups cherry tomatoes, halved
1/3 cup shredded Parmesan cheese
1/2 cup croutons (optional)
Caesar salad dressing, to taste

Instructions

Cook pasta according to package directions. Drain water and set aside to cool.

Chop the grilled chicken breasts into small chunks. In a large bowl toss together chicken, cooked penne pasta, lettuce, cucumber, carrot, green onion, cherry tomatoes, Parmesan cheese and croutons.

Drizzle with desired amount of Caesar salad dressing and toss to coat.

Oven Roasted Asparagus

Ingredients

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Cauliflower Cheese Sticks

Ingredients:

¼ of a large head of cauliflower “riced”
1 tsp. olive oil
3 cloves garlic, minced
1 large egg (white), lightly beaten
½ cup mozzarella cheese
½ tsp. Italian seasoning, divided
Marinara Sauce for dipping

DIRECTIONS:

Preheat the oven to 350. Line a cookie sheet with parchment paper and spray it with cooking spray.

To “rice” the cauliflower, use your cheese grater (or food processor). When you’re done, you should have about 1.5 cups lightly packed. Place the riced cauliflower into a microwavable bowl and microwave until softened, about 5 minutes depending on your microwave (no need to add any water, drain).

While that is cooking, heat the oil in a small skillet over low heat and add your garlic until softened. When your cauliflower is softened, add the garlic mixture, lightly beaten egg white, Italian seasonings, and 3/4 of the mozzarella. Stir and mix well, then spread onto your prepared pan.

Bake until they start to turn golden brown; about 30 minutes. Remove from the oven, flip the loaf over so the bottom side is now on top and add the remaining cheese and a sprinkle more of the Italian herb seasoning. Bake for another 10 minutes or until the cheese is melted and golden.
Cool (until they harden slightly) and cut into pieces and serve hot or warm. Heat up marinara sauce and serve.

Sauteed Zucchini & Mushrooms

Ingredients:

3 sliced zucchini
1 cup mushrooms
3 tablespoons olive oil
2 tsps black pepper
2 1/2 tsps McCormick Southwest Seasoning

Directions:

In a medium size bowl mix together oil, pepper, and southwest seasoning. 

Add veggies and toss until all coated.

Heat skillet over medium-high heat. Add veggies and sautee 5 to 7 minutes.

Be sure to stir often. Once veggies are tender turn off heat.

Let sit for 2 minutes.

Dr. Oz Slim down Drink

I'm starting these drinks tonight. I had one before dinner and could not taste the apple cider vinegar in it.

http://www.doctoroz.com/videos/swimsuit-slimdown-plan

Sauteed Zucchini Coins

Ingredients:

1 tablespoon olive oil
2 cups thinly sliced yellow zucchini
2 cups thinly sliced green zucchini
1 teaspoon dill weed
2 tablespoons fresh cilantro
2 green onions, chopped
2 tablespoons lemon juice

Directions:

In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.

Summer Vegetable Tian

Ingredients:

1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Instructions:

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Skinny Shake

Ingredients:

3/4 cup almond milk
15 ice cubes
1/2 teaspoon vanilla
1 to 2 tablespoons unsweetened cocoa
1/2 of a banana

Directions:

Put all ingredients in blender and blend.

Frozen Nutty Banana Nibblers

INGREDIENTS:

5 medium ripe bananas
1 tbsp. all natural creamy peanut butter
2 oz. nonfat vanilla Greek yogurt

DIRECTIONS:

Peel one banana and mash it with the peanut butter and yogurt. Set aside.

Peel the other four bananas. Slice into half-inch thick slices. Smear the banana, peanut butter, and yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches. Place on a wooden cutting board or a plate and freeze for at least two hours.

Peach & Banana Muffins

Ingredients:

1/2 cup sugar
2 large eggs
1/4 cup oil
2 ripe bananas, mashed
1/2 can sliced peaches, diced
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
2. Beat together the eggs and sugar for about 3 minutes. Then add in oil, bananas, peaches, and vanilla. Mix until all ingredients are combined.
3. In a separate bowl combine the dry ingredients. The salt, pumpkin pie spice, baking soda, baking powder, and flour. Slowly add the dry ingredients into the wet and mix until combined, be careful not to over mix.
4. Pour the batter into each liner until it's about 3/4 of the way full.
5. Bake at 350 degrees for 15-20 minutes.

This recipe was found off of My Royal Kitchen. She suggests in recipe to use fresh peaches in which I used canned. Turned out just fine. Hope you enjoy!