One Pan Parmesan-Crusted Chicken with Broccoli & Salad

 

Ingredients

• 2 tablespoons olive oil
• 6-8 7-ounce boneless, skinless chicken tenderloins
• 12 ounces fresh or frozen broccoli florets
• 1 teaspoon Kosher Salt
• 1/4 tsp garlic powder
• ½  cup freshly grated Parmesan cheese
• 2 tsp garlic cloves, minced (optional)
• 1/4 cup chopped fresh parsley (optional)

 Caesar salad:

• chopped romaine lettuce
• Parmesan cheese
• Caesar dressing
• Croutons (optional)
• sliced carrots (optional)
  

Instructions

• Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
• Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.
• Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with salt and garlic powder.
• Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 165°F. While baking make the salad.
  
• Top each chicken breast with grated parmesan and optional garlic and parsley. Broil until the cheese is melted and the broccoli is deeply browned, 2-3 minutes.
• Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Cube the chicken and toss with the salad.
  
   
   

 

Farm Fresh Hard Boiled Eggs

Directions:

1. In a steamer pot place desired amount of eggs and steam for 14 minutes. 

2. While the eggs are steaming prepare a bowl with ice water.

3. After 15 minutes place the eggs in the ice water for 5 minutes then peel.

4. Crack the egg in the middle on the counter and roll then peel.

Source: Clean Slate Farm

Garlic butter chicken zoodles

Ingredients:

1lb ground chicken

5 cloves garlic minced (or 2 1/2 tsp minced garlic)

1 large egg, beaten

1/2 cup fresh grated parmesan

1/4 tsp crushed red pepper flakes

kosher salt

black pepper

2 TBS olive oil

4 TBS butter

juice of 1/2 lemon or (1 1/2 TBS lemon juice)

1 lb zoodles

 

Directions:

1. In a bowl combine ground chicken, 2 garlic cloves, egg, Parmesan, red pepper flakes, and season with salt and pepper to liking.

2. In a large skillet over medium heat, heat oil and cook the ground chicken until done. Then remove to a plate.

3. Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

4. Garnish with more Parmesan to serve.

 

Source: Skinny Taste

Lighter Eggplant Lasagna

 

Ingredients

• 2 pounds eggplant, 1 large or 2 medium
• olive oil spray
• 1 teaspoon kosher salt
• 12 ounces part-skim ricotta
• 1/4 cup + 2 tbsp Pecorino Romano or Mozerella or Parmesan
  
• 1/4 cup fresh parsley, chopped (Can substitute spinach)
  
• 1 large egg
• 2-1/2 cups part-skim mozzarella
• 4 cups jarred marinara

Instructions

• Preheat oven to 450°F. Spray 2 sheet pans with oil.
• Slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's okay if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
• Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
• Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese. (can layer twice instead of 3 times).
  
• Heat the oven to 400F.
• Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
• Remove foil and bake an additional 10 minutes.
• Take it out of the oven and let it sit about 10 minutes before cutting.
   
  Source: Skinny Taste 
   
  Serving: 1/8th, Calories: 255.5kcal, Carbohydrates: 18.5g, Protein: 20g, Fat: 12.5g, Saturated Fat: 6.5g, Cholesterol: 59.5mg, Sodium: 809mg, Fiber: 5g, Sugar: 9.5g