TUSCAN GARLIC CHICKEN & PASTA

FOR THE CHICKEN:
4 boneless/skinless chicken breast, filleted in half {or 6 boneless/skinless chicken tenders}
1/2 bottle Fat Free Italian Dressing
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
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Put chicken into a gallon sized ziploc bag.
In a small bowl, mix dressing and seasonings and pour over chicken.
Massage dressing mixture into chicken and put in fridge for 1-4 hours.
Grill until chicken is no longer pink, about 7 minutes on each side.

FOR THE PASTA:
3 Tbsp olive oil
1 lrg red bell pepper, washed, de-seeded and diced small
3-4 Tbsp BELLA SUN LUCI SUN DRIED TOMATO HALVES WITH EXTRA VIRGIN OLIVE OIL AND ITALIAN HERBS, chopped small
3-4 garlic cloves, minced
4 stalks of green onion, washed and diced
2 cups fresh spinach, washed, de-stemmed and roughly chopped
4 lrg fresh basil leaves, washed & chopped
4 Tbsp all purpose flour
1.5 cups low sodium chicken broth
1/2 cup plain non-fat Greek yogurt
1 cup low fat milk
1/2 cup Parmesan cheese
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 lb Fettuccine, cooked according to directions on package
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In a large saute pan, saute diced peppers, BELLA SUN LUCI SUN DRIED TOMATO HALVES, garlic and green onion 5 minutes on Medium heat., or until red pepper is tender.

Add chopped spinach and basil leaves and cook 1-2 minutes longer.
Turn heat down to Medium-Low and stir in flour.
Slowly stir in chicken broth.
Whisk in yogurt and then milk
Bring heat back up to Medium and stir in Parmesan cheese, garlic salt, dried basil, dried oregano, and salt & pepper.
Simmer 3-4 minutes.

Add cooked noodles and stir to coat. {You might not add the whole pound of noodles}
To serve, top with sliced grilled chicken.

Baked Greek Chicken

1 cup plain non fat Greek yogurt

2 tbsp olive oil

4 garlic cloves, minced

2 tsp Greek rub {I use Pampered Chef's Greek Rub, but if you don't have it, **RECIPE BELOW**}

1/2 tsp salt

1/4 tsp black pepper

Zest from 1 medium lemon

Juice from 1 medium lemon

1/4 bunch fresh parsley, de-stemmed and chopped fine

8-10 chicken pieces {thighs or drumsticks}

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In a small bowl, mix yogurt, oil, garlic, oregano, Greek rub, salt, and pepper, lemon zest and juice and chopped parsley until well combined.

Add chicken to a gallon size Ziploc, pour marinate onto chicken, close bag and massage marinade into chicken.

let rest flat in fridge for 1 hour, massage chicken again, flip to other side and let rest for 1 hour longer.

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Preheat oven to 400 degrees F.

Put chicken into a 9X13 baking dish and cover with tin foil.

Bake for 45 minutes.

Take tinfoil off and bake uncovered for 15 minutes longer.

Turn broiler on to high and broil for 5 minutes or until skin is browned and crispy. 

{This recipe is also great GRILLED!!!}

GREEK RUB

4 tsp dried oregano

2 tsp salt

2 tsp dried thyme

2 tsp ground cinnamon

1 tsp black pepper

1/2 tsp ground nutmeg

1/4 tsp crushed red pepper flakes

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Add all ingredients to a food processor and blend well.

Healthy{er} "normal" Chocolate Chip Cookies

I have been searching for a good "healthier" version of a cookie for quit sometime. Some I will eat, but my family won't. And some, we have thrown in the garbage. {no joke} 

I think I solved our problem!!!

I love the taste of brown sugar in cookies, more than white granulated sugar, so these cookies are right up my alley! 

My husband loves a flatter cookie so these work for him too! 

And they are a healthier version of a "normal" chocolate chip cookie so they are perfect for the health nut in the family. {me} :) 

They also taste like a "normal" cookie so they are perfect for the whole darn family!! Yay!!

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1 cup brown sugar

1/2 cup granulate white sugar

1/2 cup butter

1/2 cup coconut oil

2 eggs

1 tbsp vanilla 

3/4 cup white flour

1 cup wheat flour

3/4 cup oatmeal

1 tsp salt

1 tsp baking soda

2 tbsp ground flax seed, optional

1/2 tsp cinnamon, optional

1 cup chocolate chips {I used 1/2 semi sweet chocolate, 1/2 white chocolate}

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Preheat oven to 375 degrees F. 

Cream butter, coconut oil, and sugars together for 1 minute. 

Add eggs and vanilla and mix til well blended. 

Add all other ingredients, except for chocolate chips, and mix for 2-3 minutes. 

Add chocolate chips and mix till for 15 seconds, or just till mixed in. 

Bake for 12 minutes or till lightly brown. Let cool on pan for 2 mins then transfer to a cooling rack. 

The Best {healthy} Coconut Chocolate Chip Cookies

This is THE BEST cookies I've EVER had that's healthy. 

And I've tried a lot.

{My mother is gluten intolerant and have been for 3 years now.}

If you are gluten intolerant, or just want a healthy version of a cookie, that actually tastes good, this is it!

And in my opinion, they taste even better the next day! 

That says a lot!

1/2 cup softened coconut oil {make sure it doesn't melt!}

1/2 cup natural peanut butter or almond butter

1/2 cup agave nectar or pure maple syrup or honey

1/2 cup palm sugar or brown sugar

1/2 tsp salt

1 tsp vanilla

3 eggs

1 cup coconut flour

1/2 tsp chopped nuts

1 cup raw coconut, optional {regular works to}

3/4 cup chocolate chips

1/2 cup craisins or raisins

1/2 cup ground flax seed, optional

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Beat oil, peanut butter, agave, brown sugar, salt, vanilla and eggs till frothy. 

Add all other ingredients and mix well.

Drop by teaspoon onto an ungreased cookie sheet and flatten slightly with a fork. 

Bake at 350 degrees F for 11-14 mins, until golden brown.

Healthy Banana Oatmeal Chocolate Chip Cookies

2 VERY ripe bananas

1/3 cup coconut oil {could use natural applesauce}

2 cups rolled oats {could use gluten free version}

1/4 cup coconut milk {could use fat free or whatever you have on hand}

1/2 cup raisins or craisins

1 tsp cinnamon

1 tsp vanilla

1 tsp baking soda

1 tbsp ground flax seed

1/2 cup chocolate chips, optional

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Preheat oven to 350 degrees F.

In a medium sized bowl, mash bananas with a fork.

Add all other ingredients, mixing after each addition.

Drop by teaspoon on to an ungreased cookie sheet.

Flatten slightly with a fork.

Bake for 17 minutes. 

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**If you have xylitol or cane sugar, you could add a small amount to sweeten a little more.**

Steak Fajitas

2 lbs thin steak {i used a lean petite sirloin}

1/4 cup olive oil

1/4 cup fresh lime juice

2 cloves garlic, minced

1/4 tsp onion powder

1 tsp cumin

1 tsp oregano 

1/2 tsp crushed red pepper, optional

1 tsp salt

1/8 tsp pepper

2 tbsp butter or olive oil

1 red pepper, de-seeded and sliced

1 green pepper, de-seeded and sliced

1 large onion, peeled and sliced into long strings

1 lb mushrooms, washed {optional}

3 VERY ripe avocados

Fresh pico {recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html }

Non fat plain Greek yogurt {or low fat sour cream}

Tortillas {I use whole wheat}

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Put steak in a gallon sized ziploc bag.

In a small bowl, mix together oil, lime juice, and all spices.

Pour over meat, zip bag closed

Massage spice mixture into meat and place in fridge overnight or at least 2 hours.

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Grill meat to personal preference. 

While meat is grilling, saute peppers, onion, and mushrooms in butter, making sure they are still a little crisp.

Set aside.

Mash avocados and season with a little salt, pepper, garlic salt and lime juice. {or add a little pico to it!}

When steak is done, slice, as thin as you can, into 2 inch strips. 

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To make fajita's, spread a small amount of plain greek yogurt onto a tortilla, layer with meat, veggies, guacamole and fresh pico!

Skinny Chicken Mozzarella W/ "Hidden-Veggie" Marinara

6 chicken breasts, marinated and grilled {I love to marinate chicken in fat free Italian dressing for 1-2 hours before grilling. It gives chicken the best flavor.}

1-2 tbsp olive oil 

2 cloves of garlic, peeled and minced

1 zucchini, washed and diced

1 yellow squash washed and diced

1/2 purple onion, sliced

1 carrot, peeled and grated

1/2 cup mushrooms, washed {optional}

1 handful fresh spinach leaves, de-stemmed, washed and chopped

2-3 fresh basil leaves, washed and chopped {optional}

1 small jar of your favorite marinara sauce

Fresh mozzarella, sliced thin 

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While chicken is grilling, saute all veggies in oil for 4-5 minutes.
Add salt and pepper. 

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Put marinara sauce in a blender and add veggie mixture to it. 

Purée till well blended. 

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When chicken is grilled, place on a cookie sheet lined with tinfoil. Pour desired amount of veggie marinara sauce onto each piece of chicken. Top with sliced mozzarella. Broil on high, second raxk from top, for 4 minutes, then on low till cheese is nice and browned, about 3-4 minutes.

Skinny{er} Pork Burritos with Green Sauce

This recipe came from my sister in law.
It is highly addictive!
My husband, who hates Mexican food, even Cafe Rio {Gasp!}, had seconds!
{Could be made Gluten-Free if eaten as a lettuce wrap!}
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3-4 lb pork roast

1 can Pepsi {diet works great and lowers calories considerably}

1 Tbsp onion soup mix 

Large can green enchilada sauce {Las Palmas brand has 25 calories per 1/4 cup}

1 tsp salt

1/8 tsp pepper

2 tbsp taco seasoning 

1 can low sodium black beans, lightly drained

Cilantro, washed and chopped

Cooked brown rice, optional 

Whole wheat tortillas 

Shredded cheese {i used low fat mozzarella} 

Low fat sour cream {plain Greek yogurt works great!}

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Put roast in crockpot with 1 can Pepsi and 1Tbs. onion soup mix. Cook on high till done and easy to shred, about 4-6 hours. 

Remove most liquid from crockpot and shred pork.
Add 1 cup of green chili enchilada sauce, salt, pepper, taco seasoning and black beans.
Mix together and cook for 30 minutes longer.
Add cilantro and make in to burritos using cooked rice, shredded cheese, sour cream, extra enchilada sauce, or anything else you like!

Easy Beef & Veggie Skillet

2 tbsp olive oil {or any oil you like}

1 large onion, peeled and diced small

1 lb ground beef {or ground turkey!}

Salt and pepper to taste

2 cloves of garlic, peeled and minced

1/4 tsp basil. {if using fresh, 2-3 leaves.}

3 carrots, peeled and sliced

3 red potatoes, washed and sliced {could use sweet potato}

1/2 cup water

1 zucchini, washed and sliced

1 yellow squash, washed and sliced

1 handful spinach, de-stemmed and diced

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In a large skillet, sauté onions in olive oil. Add hamburger and brown about 4 minutes. 

Add garlic, spices, carrots, potatoes and water. 

Cover and cook about 7 mins, then add other veggies and recover. 

Cook till carrots are tender. 

Chicken Chop Salad

Romaine lettuce, rinsed and cut in to bit sized pieces
1 lb boneless, skinless chicken, seasoned and grilled {i marinate my chicken in fat free Italian dressing for 2 hours prior to grilling}
1 bunch of cilantro, washed and chopped
3-4 green onion stalks, washed and diced
1 green pepper, washed, de-seeded and diced
1 can black beans, drained and rinsed
3-4 roma tomatoes, washed and diced
1 cup frozen corn {rinse in hot water to defrost}
Shredded cheese
Ranch
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You can either let everyone put what they like on their own salad, or mix it all together in a large bowl!

Shish-Kabobs

Chicken, pork and/or steak, cut into 1 inch chunks
1 LRG onion, cut into large chunks

1 LRG yellow bell pepper, cut into large chunks

1 LRG red bell pepper, cut into large chunks
1 LRG zucchini, sliced to 1/2 inch thickness
1 LRG yellow squash, sliced to 1/2 inch thickness

1- 8 oz can tomato sauce

1- 4 oz can diced green chilies

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put meat, peppers, squash and onions in a large bowl.
Mix all other ingredients and pour over meat mix.
Stack and skewers and grill till chicken is no longer pink. 

Hawaiian Haystacks With Homemade Sauce

6 cups cooked brown rice

1 1b cooked chicken, boneless skinless

Toppings:

Tomatoes, mandarin oranges, pineapple, olives, green pepper, green onion, shredded cheese, crunchy chow mein noodles, and anything else you want on it!! 

Sauce:

1/2 c butter {or coconut oil}

1/2 c flour, any kind you like {or corn starch}

1 tsp salt

1/2 c sour cream

4 cups chicken broth 

2 tsp ranch dressing mix

1/4 tsp garlic salt

Black pepper to taste

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Melt butter in a sauce pan and whisk in sour cream and salt. Add flour and whisk really well till clumps are gone. Then add chicken broth and seasonings. {Add more flour to thicken if needed.}

Skinny Beef Casserole

1-2 tbsp olive oil

1 lb ground sirloin {or the leanest ground beef you can get}

Salt and pepper to taste

3 garlic cloves, minced

1 tbsp taco seasoning

1/4 tsp basil

1/4 tsp oregano

1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced 

1-15 oz can tomato sauce

1 small bag mixed veggies {the kind with corn, green beans, peas and carrots}

1/2 lb whole wheat egg noodles, cooked 

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Brown hamburger with garlic, seasonings and veggies in oil. 

When hamburger is browned and veggies are tender, add tomato sauce and cooked noodles. 

Zucchini & Sausage Skillet

2 tbsp EVOO {or whatever oil you like}

1 lb mild Italian sausage {I use jimmy deans}

1 medium yellow onion, diced

2 garlic cloves, minced

Salt and pepper to taste

1 cup mushrooms, diced 

1-2 handfuls of spinach {rip stems off, stack and chop small}

4-5 smallish sized zucchini, diced small

12 oz spaghetti sauce {1/2 normal size jar. I like prego traditional}

Cooked brown rice {or egg noodles if you prefer}

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Brown sausage, onions and garlic, in oil, in a large skillet. 

Add salt and pepper to taste. 

Add mushrooms, spinach, zucchini, and spaghetti sauce. 

Stir to mix and cover with a lid. 

Cook for 5-10 mins or just until zucchini is cooked to your liking. 

Serve on top or brown rice or egg noodles. 

{I like to eat mine by itself with a big green salad!}

Healthy Banana-Apple Muffins

1 cup Greek yogurt {I used banana flavor}

2 eggs

1/2 cup unsweetened apple sauce 

1 tsp vanilla

1/4 cup honey 

1/4 cup brown sugar

2 tbsp ground flax seed

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

3-4 over ripe banana's, mashed with a fork. 

2 1/2 cups old fashioned oats, ground up in food processor {or whole wheat flour}

2 apples, peeled, cored, and diced

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Preheat oven to 400 degrees F. 

In a medium size bowl, mix first 11 ingredients. 

Add mashed banana's and diced apples to other ingredients and mix well.  

Add flour and mix till well incorporated. 

Line cupcake tins with cupcake liners and spray a small amount of non stick cooking spray to each. Fill 1/2 full and bake 15-18 minutes. {because ovens vary, check after 15 mins} {done when knife or toothpick comes out clean}  

Baked Chicken Fajitas

1 1/2 lbs boneless skinless chicken, cut in to strips

1 LRG onion, sliced

1 LRG green bell pepper, sliced

1 LRG red bell pepper, sliced

1- 8 oz can tomatoe sauce

1- 4 oz can diced green chiles

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put chicken strips, peppers and onions in the bottom of a 9x13 pan. Mix all other ingredients and pour over chicken. Mix well. Bake uncovered @ 400 degrees F for 30-35 mins. 

Serve on warm tortillas {I used whole wheat} with sour cream {I used Greek yogurt}, guacamole, fresh pico, and shredded cheese.
fresh pico recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html

Chicken Philly Sandwiches

1/4 cup of butter

Non stick cooking spray

1 LRG yellow onion, sliced into strips

2 bell peppers, sliced into strips {any color}

1.5 LBS frozen boneless skinless chicken breast {need to be frozen so it makes its own liquid}

2-4 TBSP of KRAFT sweet & spicy chipotle BBQ sauce

1 TSP salt

Hoagie buns 

Sliced cheese

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Spray the bottom of your crockpot with non cook spray. 

Add butter in sliced. 

Then layer: 

Onion, Green pepper and Chicken. 

Top with BBQ sauce and salt. 

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Cook on high for 5-6 hours.  

Serve on hoagie buns with sliced cheese.