Baked Chicken with Tomatoes, Mozzarella & Artichokes

Serves 4

4 Chicken Breasts, boneless & skinless
4 Roma Tomatoes, diced
2 Garlic Cloves, minced
1 Jar Artichokes, quartered
2 tbsp EVOO
2 tbsp Flour
1 tsp Sugar
Salt & Pepper to taste
1 cup Mozzarella, shredded
Dried Basil
8 oz Pasta

1. Preheat oven to 350. Grease a 9x13 in banking dish with cooking spray.
2. Arrange chicken breasts in the greased baking dish and sprinkle with salt and pepper.
3. Combine tomatoes, garlic, artichokes, EVOO, flour, sugar and salt and pepper in a medium bowl.
4. Pour tomato artichoke mixture around the chicken.
5. Bake uncovered in the preheated oven for 30 - 35 mins or until chicken is almost cooked through.
6. Cook the pasta according to package directions. Drain and set aside.
7. Top the chicken with the mozzarella and place under the broiler for a few minutes or until the cheese is bubbly and starting to brown.
8. Sprinkle with dried basil (or fresh if you have it on hand) and serve over your favorite pasta.

CLICK HERE: Printable Recipe

Chicken Avocado Salad

This was a super quick dinner to throw together!

2 Servings

Salad:
2 Avocados
10 oz can Chicken Breast, shredded
1/4 cup Carrot, shredded
1/4 cup Red Onion, minced

Dressing:
4 tbsp Balsamic Vinegar
2 tbsp EVOO
2 tsp Brown Mustard
1 tsp Dried Basil
1/4 tsp Garlic Powder
Salt & Pepper to taste

1. In a small bowl, whisk together dressing ingredients. Set aside.
2. In a medium bowl, mix together salad ingredients except avocados. Set aside.
3. Cut avocados in half lengthwise. Remove pit and slice into cubes, removing the skin. Divide among 2 serving bowls.
4. Heat the chicken mixture in the microwave until hot, if you perfer, or serve cold. Top the avocados with half of the chicken mixture.
5. Stir the dressing once more before pouring over each serving of chicken. Enjoy!

CLICK HERE Printable Recipe

Cream Cheese Chicken Enchiladas

Makes 6 Enchiladas

2 Chicken Breasts, cooked & shredded

8 oz Cream Cheese, softened

28 oz Green Enchilada Sauce

1 can Black Beans, drained & rinsed

2 cups White Minute Rice, cooked

6 Burrito Style Flour Tortillas

1 cup Mexican Blend Shredded  Cheese

1. Preheat oven to 375. Spray a 9 x 13 in baking dish with non-stick spray. 

2. Mix chicken, cream cheese, and 2 cups green enchilada sauce. In a separate bowl, mix together rice and beans.

3. Spread 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish.

4. Spread a few tablespoons of the rice and beans onto each tortilla and top with the chicken mixture. 

5. Roll up each tortilla and place seam side down in the baking dish.

6. Top with the remaining enchilada sauce and 1 cup of cheese. 

7. Cover with foil and bake for 25 mins. Uncover and broil for 3 - 5 mins or until cheese is bubbly. 

CLICK HERE Printable Recipe

Protein Breakfast Muffins

Sausage, Bacon, Egg & Cheese Muffins

Makes 1 Dozen

20 oz Frozen Shredded Potatoes, defrosted
3 Eggs, scrambled
1/2 cup Shredded Cheddar Cheese
1/4 tsp Garlic Powder
1/8 tsp Onion Powder
Few Dashes Salt & Pepper

1. Preheat oven to 350. Place 12 liners in muffin pan and spray each liner with non-stick spray.
2. Add potatoes, garlic powder, onion powder, salt and pepper to a large mixing bowl and mix well.
3. Pour egg over potato mixture and stir. Add the cheese and mix once more.
4. Spoon evenly into muffin cups and bake 20 - 25 mins or until golden brown. Remove from pan and cool on a wire rack.

Potato, Egg & Cheese Muffins

Makes 1 Dozen

6 Eggs, scrambled
1/2 cup Milk
Few Dashes Salt & Pepper
1 cup Shredded Cheddar Cheese
1/2 cup Breakfast Sausage Crumbles, cooked
1/2 cup Bacon Crumbles, cooked

1. Preheat oven to 350. Place 12 liners in muffin pan and spray each liner with non-stick spray.
2. Mix eggs, milk, salt, and pepper in a medium mixing bowl.
3. Add cheese, sausage, and bacon to egg mixture. Mix well.
4. Spoon evenly into muffin cups and bake 20 - 22 mins or until just set. Remove from pan and cool on a wire rack.

Tip: I baked these on a Sunday and we had them for breakfast throughout the week. I stored them in the fridge and they reheated very well (about 30 secs in the microwave). 

CLICK HERE Printable Recipe

Baked Ziti

4 Servings

1/2 lb Ziti 

1/2 Large Yellow Onion, diced

1 lb Lean Ground Beef

1 (26 oz) Jar Spaghetti Sauce

8 oz Ricotta Cheese

1 Egg

Salt & Pepper

1/2 tsp Garlic Powder

2 tbsp Parmesan, grated

1 tsp Dried Oregano

1 tsp Dried Basil

3/4 cup Mozzarella Cheese, shredded

1.  In a large skillet over medium high heat, brown the ground beef and onion. 

2.  While beef is browning, cook pasta according to package directions. Be careful not to overcook. Drain and set aside.

3.  Add the spaghetti sauce to ground beef mixture and simmer 15 minutes. 

4.  While sauce is simmering, preheat oven to 350 and grease an 8 x 8 in baking dish. 

5.  In a medium bowl, mix ricotta, egg, salt and pepper to taste, garlic powder, and 1 tbsp Parmesan. 

6.  Add the cooked, drained pasta to ricotta mixture and stir to combine. 

7.  Begin assembling the ziti with a thin layer of the sauce, just enough the cover the bottom of the dish.

8.  Next add 1/2 of the ziti mixture.

9.  Sprinkle 1/2 tsp of  dried oregano, 1/2 tsp of dried basil, and 1/4 cup of the mozzarella over the top. 

10.  Continue layering as follows:

• 1/2 the sauce
• remaining ziti mixture
• remaining dried oregano
• remaining dried basil
• 1/4 cup of the mozzarella
• remaining sauce
• remaining mozzarella
• remaining Parmesan. 

11.  Bake covered for 20 mins in the preheated oven. Uncover and bake 10 mins until bubbly. Enjoy!

CLICK HERE Printable Recipe