Grilled Pesto Chicken and Tomato Kebabs from Skinnytaste.com
Ingredients:
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3 tbsp olive oil
1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
cherry tomatoes & skewers

Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Combine the raw chicken with pesto and marinate a few hours in a bowl.  Beginning and ending with chicken, thread chicken and tomatoes onto skewers to make kebabs. Enjoy! #dinner #chicken #pesto #tomato

Grilled Pesto Chicken and Tomato Kebabs from Skinnytaste.com
Ingredients:
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3 tbsp olive oil
1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
cherry tomatoes & skewers

Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Combine the raw chicken with pesto and marinate a few hours in a bowl. Beginning and ending with chicken, thread chicken and tomatoes onto skewers to make kebabs. Enjoy! #dinner #chicken #pesto #tomato


Enjoy!!!

Enjoy!!!


Morning breakfast! 🌄🍳 #omelet #greenonion #redpeppers #ham #zucchini #spinach #cheddarcheese #Timoteogreensalsa

Morning breakfast! 🌄🍳 #omelet #greenonion #redpeppers #ham #zucchini #spinach #cheddarcheese #Timoteogreensalsa


Family favorite…Almond chicken! Parmesan Asparagus…olive oil, season with kosher salt, sprinkle with parmesan cheese and bake in oven at 450 for 12 minutes. Enjoy! #dinner #chicken #almondmeal #cleaneating #asparagus

Family favorite…Almond chicken! Parmesan Asparagus…olive oil, season with kosher salt, sprinkle with parmesan cheese and bake in oven at 450 for 12 minutes. Enjoy! #dinner #chicken #almondmeal #cleaneating #asparagus


Spinach & Feta Stuffed Chicken Breasts

1 tsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped scallions
10 oz package frozen chopped spinach, thawed and juice squeezed out
1/4 cup chopped parsley
1 tbsp fresh dill
1/2 cup (2.5 oz) crumbled Feta cheese
1/3 cup fat free ricotta
1/4 tsp kosher salt and pepper
8 thin skinless chicken breast cutlets
1 large egg
1 tbsp water
1/2 cup whole wheat seasoned breadcrumbs

Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken. 

Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the baking sheet. Repeat with the remainder then lightly spray to top of the chicken with cooking spray. Bake about 25 minutes or until cooked through.

Spinach & Feta Stuffed Chicken Breasts

1 tsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped scallions
10 oz package frozen chopped spinach, thawed and juice squeezed out
1/4 cup chopped parsley
1 tbsp fresh dill
1/2 cup (2.5 oz) crumbled Feta cheese
1/3 cup fat free ricotta
1/4 tsp kosher salt and pepper
8 thin skinless chicken breast cutlets
1 large egg
1 tbsp water
1/2 cup whole wheat seasoned breadcrumbs

Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.

Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the baking sheet. Repeat with the remainder then lightly spray to top of the chicken with cooking spray. Bake about 25 minutes or until cooked through.


Love trying a new recipe 
Balsamic Chicken and Mushrooms recipe can be found @ onefitwidow.com

Love trying a new recipe
Balsamic Chicken and Mushrooms recipe can be found @ onefitwidow.com


Looking for something sweet for Valentine’s day but want to stay healthy…try this delicious treat!

Chocolate Mousse

1 avocado, peeled and pitted
1/4 cup cocoa powder
2-3 tbsp agave nectar
1/2 tsp vanilla extract
1/2 cup unsweetened vanilla almond milk

Place avocado into a food processor and blend until the avocado breaks down.  Add cocoa powder, agave and vanilla.  Blend and add almond milk to thin out mixture.

Chill in the fridge for a few hours.

Enjoy!!



Grilled Flank Steak 1 flank steak, about 1 1/2pounds
2 cloves garlic, crushed
2 tbsp dijon mustard
2 tbsp low-sodium soy sauce
2 tbsp Worcestershire sauce
2 tbsp fresh squeezed lemon juice
1 tbsp fresh chopped thyme (or 1 tsp dried)
1/2 tsp freshly ground pepper plus more for sprinkling
1/4 cup extra virgin olive oil 
Kosher salt to taste
Directions
Rub both sides of the steak with crushed garlic and then place in a 1-gallon zip-top bag.

In a small bowl, whisk together the mustard, soy sauce, Worcestershire sauce, lemon juice, thyme, pepper and olive oil. 
Pour the marinade into the bag with the steak.  Lay flat in the fridge and marinate anywhere from 2 to 24 hours.

Remove the steak about an hour before cooking and allow it to come to room temperature. 
Pre heat grill to high.  Grill steak for about three minutes on the first side for rare (4 minutes for medium rare).
When the steak is done, transfer it to a cutting board and allow to rest for about 5 minutes. 
Cut the steak, against the grain, into thin slices.  Enjoy!
  • Grilled Flank Steak

    1 flank steak, about 1 1/2pounds
  • 2 cloves garlic, crushed
  • 2 tbsp dijon mustard
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp fresh chopped thyme (or 1 tsp dried)
  • 1/2 tsp freshly ground pepper plus more for sprinkling
  • 1/4 cup extra virgin olive oil 
  • Kosher salt to taste

Directions

Rub both sides of the steak with crushed garlic and then place in a 1-gallon zip-top bag.
In a small bowl, whisk together the mustard, soy sauce, Worcestershire sauce, lemon juice, thyme, pepper and olive oil. 
Pour the marinade into the bag with the steak.  Lay flat in the fridge and marinate anywhere from 2 to 24 hours.
Remove the steak about an hour before cooking and allow it to come to room temperature. 

Pre heat grill to high.  Grill steak for about three minutes on the first side for rare (4 minutes for medium rare).

When the steak is done, transfer it to a cutting board and allow to rest for about 5 minutes. 

Cut the steak, against the grain, into thin slices.  Enjoy!

Some people don’t like leftovers but you may change your mind with this delicious quesadilla.  See next post for Grilled Steak recipe.
Grilled Steak Quesadilla
2 oz. grilled steak a handful spinach2 slices provolone cheese1 Ezekiel tortilla
Heat steak in a pan, add spinach until wilted.  Warm tortilla and add cheese.  Top with steak and spinach.  Fold & Enjoy!

Some people don’t like leftovers but you may change your mind with this delicious quesadilla.  See next post for Grilled Steak recipe.

Grilled Steak Quesadilla


2 oz. grilled steak 
a handful spinach
2 slices provolone cheese
1 Ezekiel tortilla

Heat steak in a pan, add spinach until wilted.  Warm tortilla and add cheese.  Top with steak and spinach.  Fold & Enjoy!