-2 small to medium boneless skinless chicken breast tenderloins
-1 1/2 TB grated parmesan cheese
-1 TB dried rosemary
-2 TB cornflake crumbs
-1 TB lemon juice
-3 TB extra virgin olive oil (for cooking)
-1/2 small red onion, chopped
-1/2 c. spinach (fresh or frozen)
-1/2 c. zucchini, chopped
-2 TB basil, chopped
1. Coat the chicken breast in the rosemary, cornflake crumbs and parmesan cheese. Cook the chicken on medium heat in olive oil until nice and crispy! Add in fresh lemon juice when the chicken is almost done.
2. In the meantime, heat another medium sized pan and sauté the zucchini, onions and spinach on medium heat in olive oil. Add in chopped basil, and salt & pepper to taste.
3. Serve chicken with heaping side of veggies and a side salad : )
This is one of my favorite go-to breakfasts because it’s quick, tasty and oh so filling! Enjoy with a piece of Ezekiel or whole grain toast and half a grapefruit!
-1 whole egg plus 1 egg white, whisked with fork
-1/4 c. sliced portobella mushrooms
-1/4 c. chopped zucchini
-1/4 c. spinach
-1/4 c. chopped red onion
-2 TB feta cheese
-1 tsp. oregano
-1 tsp. parsley
-s & p to taste
1. Cook the veggies in olive oil on medium heat, adding in spinach last (because it cooks faster and we don’t want to burn it!)
2. Move veggies to one side, and add in the egg mixture. Cook on medium heat.
3. Once it starts to bubble, add in the feta cheese and herbs. Flip the plain side over the veggie side to form the “omelet shape.” Enjoy : )
I went home to Connecticut for the day to celebrate my mom’s birthday. We headed to the grocery store after some fabulous apple-picking and what do you know: she was picking up ingredients to make one of my very own recipes. Wow I’m famous (or just let me think that for a day). My mom making one of my recipes? Wow, that feels good. Anyway, these stuffed peppers suffice for a meal on their own or can be served with a side salad or extra veggies. Enjoy…it’s definitely a fall favorite!
-2 red bell peppers
-6 oz. lean ground turkey
-1 c. cooked quinoa (may substitute brown rice)
-1/2 c. yellow onion, chopped
-1/2 c. black beans (optional)
-2 small Roma tomatoes, diced
-1 c. spinach
-1/2 c. organic Marinara sauce
-1 clove garlic, crushed
-1 tsp. basil
-1 tsp. parsley
-1/4 c fresh mozzarella cheese, shredded
-2 TB Extra Virgin Olive Oil (for cooking)
1. Preheat oven to 350. Coat a medium skillet with olive oil, and cook turkey burger until lightly browned. Add in your vegetables (aside from the peppers and black beans if you choose to use them), and cook on medium heat.
2. In the meantime, cook quinoa (or brown rice) according to directions.
3. Once veggies are cooked, add in the Marinara sauce, crushed garlic, parsley, basil and optional beans. Cook on low heat. Lastly, stir in the quinoa.
4. Cut the top off peppers, and remove seeds. Stuff with mixture, and top each with the shredded mozzarella cheese.
5. Bake the peppers for 15-20 minutes. Enjoy!
Yesterday was totally one of those soup days; it was dark, rainy and chilly outside. That to me calls for a soup day, particularly a yummy chicken ‘n’ veggie creation. I whipped up a large pot of this warm fall soup, went for a long run and came back to find my apartment smelling of fall (and my soup ready to eat). Enjoy with a piece of toast or side salad!
-1 container low sodium chicken broth
-1 c. water
2 TB olive oil
-1 sweet onion, chopped
-2 cloves garlic, crushed
-1 large zucchinni, chopped
-1 large sweet potato, chopped
-1/4 to 1/2 c. baby portobella mushrooms
-large handful baby carrots (10-15)
-4 medium skinless boneless chicken breasts
-2 TB parsley
-1 TB oregeno
-1 1/2 TB dill
-salt to taste
1. Sauté the onion and the garlic in olive oil over medium-low heat in a large soup pot for about two minutes. Add in the chicken broth and water, and stir.
2. Add in the rest of the veggies, and bring to a boil. In the meantime, boil the chicken in a separate pot for about 5 minutes. Drain chicken and add it into the large pot with the rest of the ingredients*.
3. Stir in the herbs and salt to taste. Bring to a low heat, cover and let simmer for 45 minutes. Pretty soon the house will be smelling absolutely delicious and you’ll know the soup’s done : ) Enjoy!
*Once the soup is done, you may break up the chicken into smaller pieces for your liking