Ingredients:
4 Chicken Breasts
24 Asparagus Stalks
1 - 1/2 cups cooked wild rice
1 Can 98% fat free Cream of Broccoli Soup
4-6 oz Monterray Jack Cheese, shredded
Directions:
1. Preheat Oven to 350 degrees.
2. Cook Rice according to package directions.
3. In a 9x13 casserole dish, cover bottom with cooked rice. Then, layer the asparagus stalks across the rice. Place the thawed chicken breasts on top of the asparagus.
4. Whisk together 1 cup water and 1 can cream of broccoli soup. Pour soup mixture over the ingredients in the cassarole dish.
5. Sprinkle cheese on top.
6. Cover with foil and bake for 40 mins or until chicken is cooked through.
7. Enjoy!!!!
Comments:
I loved this. It was quick and easy. I used thin sliced chicken breasts. I also used a little more rice to cover the bottom of the dish. I baked for about 50 mins and took the foil off for a few mins at the end to add a nice browned look to the cheese and chicken.
Hope you like it!
4 Chicken Breasts
24 Asparagus Stalks
1 - 1/2 cups cooked wild rice
1 Can 98% fat free Cream of Broccoli Soup
4-6 oz Monterray Jack Cheese, shredded
Directions:
1. Preheat Oven to 350 degrees.
2. Cook Rice according to package directions.
3. In a 9x13 casserole dish, cover bottom with cooked rice. Then, layer the asparagus stalks across the rice. Place the thawed chicken breasts on top of the asparagus.
4. Whisk together 1 cup water and 1 can cream of broccoli soup. Pour soup mixture over the ingredients in the cassarole dish.
5. Sprinkle cheese on top.
6. Cover with foil and bake for 40 mins or until chicken is cooked through.
7. Enjoy!!!!
Comments:
I loved this. It was quick and easy. I used thin sliced chicken breasts. I also used a little more rice to cover the bottom of the dish. I baked for about 50 mins and took the foil off for a few mins at the end to add a nice browned look to the cheese and chicken.
Hope you like it!
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Frozen Pudding Pies (I doubled recipe, made roughly 18 mini's)
1 box Jello Cookies 'n Creme pudding (mix as directed- I only used half the fat free milk, to allow it to be thicker)
1/2 block cream cheese (used weight watchers cream cheese- this also allows for a thicker creamier mix)
1/2 small Cool Whip (sugar free would work)
That is the mix i used for in the pie then I did this:
*graham cracker pie crusts (bought individual serving pie, but a large one would work just as easily, the minis were cute though :) ) *Sugar Free fudge along pie crust bottom and sides Put the mix in the crust and freeze for at least 4 hours I made up this idea in my head to make these for Nicci's birthday, and when I found the Jello mix, it had a variation of it on the side, coincidence!!! I just altered it to fit a healthier style. Also, if you have the time, you can try and make less cal. pie crusts with like reduced fat graham crackers crumbled and a low fat butter or I can't believe it's not butter stuff.
1 box Jello Cookies 'n Creme pudding (mix as directed- I only used half the fat free milk, to allow it to be thicker)
1/2 block cream cheese (used weight watchers cream cheese- this also allows for a thicker creamier mix)
1/2 small Cool Whip (sugar free would work)
That is the mix i used for in the pie then I did this:
*graham cracker pie crusts (bought individual serving pie, but a large one would work just as easily, the minis were cute though :) ) *Sugar Free fudge along pie crust bottom and sides Put the mix in the crust and freeze for at least 4 hours I made up this idea in my head to make these for Nicci's birthday, and when I found the Jello mix, it had a variation of it on the side, coincidence!!! I just altered it to fit a healthier style. Also, if you have the time, you can try and make less cal. pie crusts with like reduced fat graham crackers crumbled and a low fat butter or I can't believe it's not butter stuff.
Cheesy Turkey Macaroni Helper
1 lb turkey
1 cup hot water
2 cups milk (we made a large batch and used only half the milk it called for, still worked out good)
1 1/2 cups elbow macaroni (we used wheat penne)
1 cup cheddar cheese (used fat free cheddar, only 45 cal. serv)
The sauce packet:
1 tablespoon cornstarch
2 tablespoon paprika
1 teaspoon onion powder (used onion salt)
1 teaspon garlic (used garlic salt)
1 teaspoon salt
1 teaspoon sugar (used splenda)
We made the noodles and the meat separate so it would cook faster. Once both were done we added the burger to the noodle, added the milk and water and "sauce packet" let sit until the liquid boils (stirring). Once it boils add the cheese and stir till melted. EAT UP! (I had to add extra sauce packet but I think our portions were all jacked up from trying to enlarge the recipe so much, but still delicious- kids loved it)
From Shana & Nicci! Thanks Ladies for sharing your recipe!
1 lb turkey
1 cup hot water
2 cups milk (we made a large batch and used only half the milk it called for, still worked out good)
1 1/2 cups elbow macaroni (we used wheat penne)
1 cup cheddar cheese (used fat free cheddar, only 45 cal. serv)
The sauce packet:
1 tablespoon cornstarch
2 tablespoon paprika
1 teaspoon onion powder (used onion salt)
1 teaspon garlic (used garlic salt)
1 teaspoon salt
1 teaspoon sugar (used splenda)
We made the noodles and the meat separate so it would cook faster. Once both were done we added the burger to the noodle, added the milk and water and "sauce packet" let sit until the liquid boils (stirring). Once it boils add the cheese and stir till melted. EAT UP! (I had to add extra sauce packet but I think our portions were all jacked up from trying to enlarge the recipe so much, but still delicious- kids loved it)
From Shana & Nicci! Thanks Ladies for sharing your recipe!
Serves: 4 Hands-on Time: 15 mins Total Time: 20 mins
Ingredients:
Pork:
1/2 tsp dried thyme
1/2 tsp onion powder
1/4 tsp sea salt
1/4 tsp ground black pepper
1 tsp safflower oil (I used pam)
4 bone-in pork chops, trimmed of visible fat
Apples:
1 tsp ground cinnamon
4 tsp raisin, cut in half
2 small red delicious apples, halved, cored and skin pierced several times
1/4 cup chopped unsalted pecan pieces, toasted
2 tsp raw honey
1/2 tsp pur vanilla extract
2 packets stevia (I used raw sugar)
Pinch sea salt
Instructions:
One: Prepare pork: in a small bowl, combine thyme, onion powder, salt & pepper. Heat oil in a large nonstick skillet on med-high. Tilt skillet to coat bottom lightly. Season both sides of pork chops with spice mixture and cook in skillet for 4-5 mins per side or until barely pink in center.
Two: Meanwhile, prepare apples: in a small bowl, whisk together 2 tbsp water and cinnamon and pour into medium nonstick skillet. Sprinkle raisins evenly over top, then place apples, cut sides down, in skillet. bring to a boil over med-high heat, then reduce heat, cover and simmer for 4 mins or until apples are just tender when pierced with a fork.
Three: Remove only apples from skillet and place cut sides up, on a serving platter. Stir pecans, honey, vanilla, stevia (sugar) and salt into skillet and spoon mixture over top of each apple half, dividing evenly. Serve with pork chops.
Nutrition:
Serving Size: 3 oz pork chop, 1/2 apple, 2 tbsp topping
Cals: 320 Total Fat: 13g Sat Fat: 3g Monounsat Fat: 6g Polyunsat Fat: 2g Carbs: 18g
Fiber: 3g Sugars: 11g Protein: 32g Sodium: 206mg Cholesterol: 79mg
Notes:
I used raw sugar (looks brown) and I didn't use raisins. I used pam instead of safflower oil. I also doubled the "rub" mixture for the pork chops...didn't seem like enough.
We made mashed potatoes and steamed green beans with this meal.
Reviews: WOW!!! It was soooo good! You must try it if you like pork. The apples were sweet and the pork chops were a great compliment. YUM!
BF Review: The best clean eating recipe I've made (he helped too!). He loved it!
Serves: 8 Hands on Time: 20 mins Total Time: 6 hrs +
Ingredients:
1/3 cup whole wheat flour
1/2 tsp sea salt
1/2 tsp ground black pepper
1 Tbsp crumbled dried oregano
1 Tbsp crumbed dried basil
3 lbs lean, boneless bison or beef cut into 1" chunks
3 Tbsp extra-virgin olive oil
1 large sweet onion, peeled and chopped finely
4 cloves garlic, passed through garlic press
2 thick carrots, peeled and chopped
4 stalks celery, chopped
2 sweet potatoes, peeled & cut into 1" chunks
1 cup steamed chestnuts, chopped
1 Tbsp tomato paste
3 cups water or beef or vegetable stock, low-sodium
Instructions:
One:
In a container with a lid, place flour, sea salt, pepper, oregano and basil. Put lid on and shake. Now add the meat to the flour mixture and shake again (lid on!) to coat each piece. Set aside.
Two:
Heat 1-1/2 Tbsp olive oil in a large skillet and set over medium heat. Remove meat cubes from the flour mixture and place in skillet. You may have to brown them in batches. Once meat is nicely browned, remove fromt he skillet. Place the meat in the bowl of the slow cooker. Add all remaining ingredients, mix gently and set to high. Cook covered for 6 hrs. Serve HOT!
Nutrition:
Serving Size: 2 cups
Cals: 358
Total Fat: 10.5g
Sat Fat: 3g
Carbs: 26.5g
Fiber: 3g
Protein: 37g
Sugars: 5.5g
Sodium: 454mg
Cholesterol: 99mg
Notes: I changed a lot! I used beef, I skipped the sweet potatoes and used red potatoes w/ skin on, I skipped chestnuts and celery, forgot the tomato paste :( used scallions (left over from fish) instead of sweet onions and I used water, not stock. Also, I only had 2 lbs of beef, so I added more potatoes and carrots. And I just used 2 cloves of garlic. I also dumped the remaining flour mixture into the crockpot!
Reviews: I loved this! Perfect for coming home after Pump & Zumba and being tired. I wish I would have added the tomato paste and more garlic, but still yummy and will definitely make again!!!!
BF Review: He really like it also! Beef was super tender and had good flavor. He agreed that a little more of the spices/ingredients (tomato paste, garlic) would make it even better!
Ingredients:
1/3 cup whole wheat flour
1/2 tsp sea salt
1/2 tsp ground black pepper
1 Tbsp crumbled dried oregano
1 Tbsp crumbed dried basil
3 lbs lean, boneless bison or beef cut into 1" chunks
3 Tbsp extra-virgin olive oil
1 large sweet onion, peeled and chopped finely
4 cloves garlic, passed through garlic press
2 thick carrots, peeled and chopped
4 stalks celery, chopped
2 sweet potatoes, peeled & cut into 1" chunks
1 cup steamed chestnuts, chopped
1 Tbsp tomato paste
3 cups water or beef or vegetable stock, low-sodium
Instructions:
One:
In a container with a lid, place flour, sea salt, pepper, oregano and basil. Put lid on and shake. Now add the meat to the flour mixture and shake again (lid on!) to coat each piece. Set aside.
Two:
Heat 1-1/2 Tbsp olive oil in a large skillet and set over medium heat. Remove meat cubes from the flour mixture and place in skillet. You may have to brown them in batches. Once meat is nicely browned, remove fromt he skillet. Place the meat in the bowl of the slow cooker. Add all remaining ingredients, mix gently and set to high. Cook covered for 6 hrs. Serve HOT!
Nutrition:
Serving Size: 2 cups
Cals: 358
Total Fat: 10.5g
Sat Fat: 3g
Carbs: 26.5g
Fiber: 3g
Protein: 37g
Sugars: 5.5g
Sodium: 454mg
Cholesterol: 99mg
Notes: I changed a lot! I used beef, I skipped the sweet potatoes and used red potatoes w/ skin on, I skipped chestnuts and celery, forgot the tomato paste :( used scallions (left over from fish) instead of sweet onions and I used water, not stock. Also, I only had 2 lbs of beef, so I added more potatoes and carrots. And I just used 2 cloves of garlic. I also dumped the remaining flour mixture into the crockpot!
Reviews: I loved this! Perfect for coming home after Pump & Zumba and being tired. I wish I would have added the tomato paste and more garlic, but still yummy and will definitely make again!!!!
BF Review: He really like it also! Beef was super tender and had good flavor. He agreed that a little more of the spices/ingredients (tomato paste, garlic) would make it even better!
Serves - 4 Hands On Time: 20 mins Total Time: 1 hour (or 25-30 mins)
Ingredients:
1 cup brown rice
4 (6 oz) tilapia fillets
2 Tbsp low-sodium tamari soy sauce
1 (8 oz) can no sugar added pineapple chunks, juice reserved
6 scallions, white & green parts, sliced (about 1/2 cup) divided
Pantry Staples:
Olive Oil cooking spray
Ground black pepper & sea salt
Instructions:
One - Preheat oven to 450 degrees. Bring 2 cups water to a boil in a small saucpan over high heat. Add rice, reduce heat to low, cover and simmer 50 mins or until water is absorbed and rice is tender. Remove from heat and steam w/ lid on for 10 mins.
*Or....you can cheat and just use Uncle Ben's Boil in the Bag Brown Rice - only takes about 15 mins!
Two - Meanwhile, place fillets in baking dish coated w/ cooking spray. In a small bowl, combine soy sauce w/ 3 Tbsp pineapple juice, then pour over fillets. Season w/ pepper, to taste. Bake 15-20 mins, or until cooked through.
Three - Coat a skillet w/ cooking spray and heat on med-low. Reserve 2 Tbsp green scallion pieces for garnish. Add remaining scallions to skillet and cook for 2 mins. Add pineapple chunks and cook for 45 seconds. Fold scallion-pineapple mixture into steamed rice, and season w/ salt & pepper to taste.
Four - Mound one cup rice onto each of four plates. Place a tilapia fillet on top of rice. Drizzle pan juices over fillets, garnish w/ reserved scallions. SERVE!
Notes - Cut this recipe in half and used boil in the bag rice because I didn't want to wait 50 mins for regular rice.
Nutrition Facts:
Serving Size - 6 oz tilapia & 1 cup rice
Calories - 250
Total Fat - 3.5g
Sat Fat - 1.5g
Carbs - 47 g
Fiber - 2g
Sugars - 5g
Protein - 37g
Sodium - 460mg
Cholesterol - 84mg
Reviews - I LOVED THIS! I thought it would be odd...soy sauce & pineapple, but it was really yummy and refreshing. Would be even better in the summer time. I wish I would have cooked the fish less, because the soy/pineapple juice was dried up in the baking dish when I took it out and fish was very done, but still good.
If you don't like pineapple you probably won't like this. It's very tropical!
Also, the scallions were not strong and I probably cooked them longer than suggested. I'm not a big onion fan, so I wanted to cook out the taste, haha!
Ingredients:
1 cup brown rice
4 (6 oz) tilapia fillets
2 Tbsp low-sodium tamari soy sauce
1 (8 oz) can no sugar added pineapple chunks, juice reserved
6 scallions, white & green parts, sliced (about 1/2 cup) divided
Pantry Staples:
Olive Oil cooking spray
Ground black pepper & sea salt
Instructions:
One - Preheat oven to 450 degrees. Bring 2 cups water to a boil in a small saucpan over high heat. Add rice, reduce heat to low, cover and simmer 50 mins or until water is absorbed and rice is tender. Remove from heat and steam w/ lid on for 10 mins.
*Or....you can cheat and just use Uncle Ben's Boil in the Bag Brown Rice - only takes about 15 mins!
Two - Meanwhile, place fillets in baking dish coated w/ cooking spray. In a small bowl, combine soy sauce w/ 3 Tbsp pineapple juice, then pour over fillets. Season w/ pepper, to taste. Bake 15-20 mins, or until cooked through.
Three - Coat a skillet w/ cooking spray and heat on med-low. Reserve 2 Tbsp green scallion pieces for garnish. Add remaining scallions to skillet and cook for 2 mins. Add pineapple chunks and cook for 45 seconds. Fold scallion-pineapple mixture into steamed rice, and season w/ salt & pepper to taste.
Four - Mound one cup rice onto each of four plates. Place a tilapia fillet on top of rice. Drizzle pan juices over fillets, garnish w/ reserved scallions. SERVE!
Notes - Cut this recipe in half and used boil in the bag rice because I didn't want to wait 50 mins for regular rice.
Nutrition Facts:
Serving Size - 6 oz tilapia & 1 cup rice
Calories - 250
Total Fat - 3.5g
Sat Fat - 1.5g
Carbs - 47 g
Fiber - 2g
Sugars - 5g
Protein - 37g
Sodium - 460mg
Cholesterol - 84mg
Reviews - I LOVED THIS! I thought it would be odd...soy sauce & pineapple, but it was really yummy and refreshing. Would be even better in the summer time. I wish I would have cooked the fish less, because the soy/pineapple juice was dried up in the baking dish when I took it out and fish was very done, but still good.
If you don't like pineapple you probably won't like this. It's very tropical!
Also, the scallions were not strong and I probably cooked them longer than suggested. I'm not a big onion fan, so I wanted to cook out the taste, haha!
Serves: 6 (or 3 hungry people!) Hands-On Time: 10 mins Cook Time: 20 mins
Ingredients:
12 Corn Tortillas
1-1/4 lbs extra lean ground turkey
1 (15 oz) can low-sodium black beans, rinsed & drained
1 cup, plus 1 Tbsp chunky low-sodium salsa
2 cups chopped romaine lettuce (packed)
Pantry Staples:
Olive Oil cooking spray
Ground Black Pepper & Sea Salt to taste
Instructions:
One: Preheat oven to 350 degrees. Loosely wrap tortillas in foil, making two packets of six tortillas each. Place packets on baking sheet and bake for 10-15 mins, or until hot.
Two: Coat a skillet w/ cooking spray and heat on medium high. Add turkey and cook until lightly browned and cooked through, about six to eight mins, breaking up meat as you cook. Season w/ salt and pepper, to taste. Remove from heat and set aside.
Three: Unwrap foil packets and place two tortillas on each of six plates. For each plate, distribute half-cup turkey, quarter-cup beans, three Tbsps salsa and one-third cup lettuce evenly between both tortillas. Serve!
Notes: BF made the meat and added some dried red pepper flakes and other seasonings. We also heated the black beans so they were hot.
Reviews: I really liked this. I'm not crazy about corn tortillas, but the good flavor of the turkey, salsa, and black beans took over. I was also full for the rest of the night and didn't snack at all!
BF Reviews: Tasted healthy, but in a good way. He thought it could use more spices...but this was a "5 Ingredient" recipe so I'm sure they left out the extras! He would eat it again...Yippie!
Friend Review: He liked it. Also said it tasted "healthy", but he and the BF went back for more so that's a good thing!
All in all a good recipe and I will make it again! Enjoy :)
Online Recipe Link:
Turkey Black Bean Tacos
Ingredients:
12 Corn Tortillas
1-1/4 lbs extra lean ground turkey
1 (15 oz) can low-sodium black beans, rinsed & drained
1 cup, plus 1 Tbsp chunky low-sodium salsa
2 cups chopped romaine lettuce (packed)
Pantry Staples:
Olive Oil cooking spray
Ground Black Pepper & Sea Salt to taste
Instructions:
One: Preheat oven to 350 degrees. Loosely wrap tortillas in foil, making two packets of six tortillas each. Place packets on baking sheet and bake for 10-15 mins, or until hot.
Two: Coat a skillet w/ cooking spray and heat on medium high. Add turkey and cook until lightly browned and cooked through, about six to eight mins, breaking up meat as you cook. Season w/ salt and pepper, to taste. Remove from heat and set aside.
Three: Unwrap foil packets and place two tortillas on each of six plates. For each plate, distribute half-cup turkey, quarter-cup beans, three Tbsps salsa and one-third cup lettuce evenly between both tortillas. Serve!
Notes: BF made the meat and added some dried red pepper flakes and other seasonings. We also heated the black beans so they were hot.
Reviews: I really liked this. I'm not crazy about corn tortillas, but the good flavor of the turkey, salsa, and black beans took over. I was also full for the rest of the night and didn't snack at all!
BF Reviews: Tasted healthy, but in a good way. He thought it could use more spices...but this was a "5 Ingredient" recipe so I'm sure they left out the extras! He would eat it again...Yippie!
Friend Review: He liked it. Also said it tasted "healthy", but he and the BF went back for more so that's a good thing!
All in all a good recipe and I will make it again! Enjoy :)
Online Recipe Link:
Turkey Black Bean Tacos
Serves: 4 Hands-on Time: 15 mins Total Time: 45 mins
Ingredients:
Olive Oil Cooking Spray
2 tsp Olive Oil
1/2 cup diced white onion
1 Green bell pepper, seeded & diced
2-3 cloves garlic, minced
2 tsp dried oregano, divided
1 (28 oz) jar crushed organic tomatoes
1 Tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole-wheat panko bread crumbs
1 Tbsp grated reduced-fat Parmesan cheese
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp ground black pepper
4 (4 oz) boneless, skinless chicken breast, pounded to 1 inch thickness
1 Tbsp Dijon Mustard
1/2 cup shredded part-skim mozzarella cheese
8 oz cooked whole-wheat penne (or your fav pasta)
1/4 cup chopped fresh basil
Instructions:
One: Preheat oven to 400 degrees. Coat large baking sheet w/ cooking spray
Two: Heat oil in large saucepan over med. heat. Add onion, bell pepper and garlic and saute 3-5 mins, until vegetables are soft. Add one teaspoon oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduct heat to low, partially cover and simmer 20-30 minutes.
Three: Meanwhile, in a shallow dish, combine panko, Parmesan, remaining teaspoon of organo, thyme, salt & black pepper. Mix to combine. Brush both sides of each chicken breast w/ mustard. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface fo chicken with cooking spray. Bake for 20 mins.
Four: Top each chicken breast w/ 2-3 tablespoons of tomato sauce and two tablespoons mozzarella. Return chicken to oven and bake for 10 more minutes, until crust is golden brown and cheese is melted.
Five: Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both w/ basil.
Notes: I didn't have Thyme so I skipped it. And, I accidentally put 2 tsps oregano in the sauce...woops!
Nutrition:
Serving Size: 4 oz chicken & 2 oz pasta
Calories: 439
Total Fat: 12 g
Saturated Fat: 2.5 g
Carbs: 43 g
Fiber: 5.5 g
Sugars: 3 g
Protein: 34.5 g !!!!
Sodium: 585 mg
Cholesterol: 70 mg
Reviews:
Mine: Chicken was yummy! Sauce was AWFUL!! It tasted sour or something. Ugh! I think some sugar would help...not sure though. Suggestions welcome!!!
BF Review: He liked the chicken, but again hated the sauce.
We ended up eating very little of the pasta and threw the rest of the sauce away...disappointed! If I were to make this again I would definitely buy organic tomato sauce or look for another clean sauce recipe.
Ingredients:
Olive Oil Cooking Spray
2 tsp Olive Oil
1/2 cup diced white onion
1 Green bell pepper, seeded & diced
2-3 cloves garlic, minced
2 tsp dried oregano, divided
1 (28 oz) jar crushed organic tomatoes
1 Tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole-wheat panko bread crumbs
1 Tbsp grated reduced-fat Parmesan cheese
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp ground black pepper
4 (4 oz) boneless, skinless chicken breast, pounded to 1 inch thickness
1 Tbsp Dijon Mustard
1/2 cup shredded part-skim mozzarella cheese
8 oz cooked whole-wheat penne (or your fav pasta)
1/4 cup chopped fresh basil
Instructions:
One: Preheat oven to 400 degrees. Coat large baking sheet w/ cooking spray
Two: Heat oil in large saucepan over med. heat. Add onion, bell pepper and garlic and saute 3-5 mins, until vegetables are soft. Add one teaspoon oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduct heat to low, partially cover and simmer 20-30 minutes.
Three: Meanwhile, in a shallow dish, combine panko, Parmesan, remaining teaspoon of organo, thyme, salt & black pepper. Mix to combine. Brush both sides of each chicken breast w/ mustard. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface fo chicken with cooking spray. Bake for 20 mins.
Four: Top each chicken breast w/ 2-3 tablespoons of tomato sauce and two tablespoons mozzarella. Return chicken to oven and bake for 10 more minutes, until crust is golden brown and cheese is melted.
Five: Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both w/ basil.
Notes: I didn't have Thyme so I skipped it. And, I accidentally put 2 tsps oregano in the sauce...woops!
Nutrition:
Serving Size: 4 oz chicken & 2 oz pasta
Calories: 439
Total Fat: 12 g
Saturated Fat: 2.5 g
Carbs: 43 g
Fiber: 5.5 g
Sugars: 3 g
Protein: 34.5 g !!!!
Sodium: 585 mg
Cholesterol: 70 mg
Reviews:
Mine: Chicken was yummy! Sauce was AWFUL!! It tasted sour or something. Ugh! I think some sugar would help...not sure though. Suggestions welcome!!!
BF Review: He liked the chicken, but again hated the sauce.
We ended up eating very little of the pasta and threw the rest of the sauce away...disappointed! If I were to make this again I would definitely buy organic tomato sauce or look for another clean sauce recipe.
Serves: 4 Hands-on Time: 10 Mins Total Time: 35 Mins
Ingredients:
4 cups - Low-Sodium Veggie Broth ($2.49 - Giant)
8 oz - Collard Greens, chopped - about 8 cups ($0.80 - Giant)
1 (14.5 oz) Jar No Salt Added Diced Tomatoes (already had)
12 oz Red Potatoes, cut in 1/2" dice - about 2 cups (already had)
1 (15.5 oz) Can Black-Eyed Peas, rinsed & drained ($0.95 - Giant)
Pantry Staples:
Ground Black Pepper, to taste
Instructions:
One: Bring broth & 2 cups water to a boil in a large saucepan or Dutch Oven over high heat. Add collard greens, cover and simmer for 15 mins.
Two: Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10-12 mins. Stir in peas and simmer until heated through, about 2 mins. Season with pepper to taste, and serve immediately.
Nutrition: 2-1/4 cup serving: Calories - 180: Total Fat - 1g: Sat Fat - 0g: Carbs - 37g: Fiber - 8g: Sugars - 5g: Protein - 10g: Sodium (w/ low sodium ingredients!) - 710mg: Cholesterol - 0mg.
Notes: I couldn't find "low-sodium" veggie broth so I just bought regular. Same for the Black-Eyed Peas...no "low-sodium".
Reviews: I ate this by myself and I actually really liked it. I thought it would be boring, but I finished my whole bowl and wasn't hungry afterwards. I chose to chop the greens in small pieces because the thought of big pieces of greens grossed me out, haha! This would be great for lunch as well. I'll post pics of this as well!! (found pic online!)
BF Review: He liked it! He needed something else with it because it just wasn't enough for dinner...maybe better as a lunch meal.
Here is the link to this recipe...I didn't realize it was online as well!
Black-Eyed Pea Stew
Ingredients:
4 cups - Low-Sodium Veggie Broth ($2.49 - Giant)
8 oz - Collard Greens, chopped - about 8 cups ($0.80 - Giant)
1 (14.5 oz) Jar No Salt Added Diced Tomatoes (already had)
12 oz Red Potatoes, cut in 1/2" dice - about 2 cups (already had)
1 (15.5 oz) Can Black-Eyed Peas, rinsed & drained ($0.95 - Giant)
Pantry Staples:
Ground Black Pepper, to taste
Instructions:
One: Bring broth & 2 cups water to a boil in a large saucepan or Dutch Oven over high heat. Add collard greens, cover and simmer for 15 mins.
Two: Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10-12 mins. Stir in peas and simmer until heated through, about 2 mins. Season with pepper to taste, and serve immediately.
Nutrition: 2-1/4 cup serving: Calories - 180: Total Fat - 1g: Sat Fat - 0g: Carbs - 37g: Fiber - 8g: Sugars - 5g: Protein - 10g: Sodium (w/ low sodium ingredients!) - 710mg: Cholesterol - 0mg.
Notes: I couldn't find "low-sodium" veggie broth so I just bought regular. Same for the Black-Eyed Peas...no "low-sodium".
Reviews: I ate this by myself and I actually really liked it. I thought it would be boring, but I finished my whole bowl and wasn't hungry afterwards. I chose to chop the greens in small pieces because the thought of big pieces of greens grossed me out, haha! This would be great for lunch as well. I'll post pics of this as well!! (found pic online!)
BF Review: He liked it! He needed something else with it because it just wasn't enough for dinner...maybe better as a lunch meal.
Here is the link to this recipe...I didn't realize it was online as well!
Black-Eyed Pea Stew