Cheesy Italian Chicken Roll Up

This recipe was incredibly easy and turned out amazing!  I really, really love to be in the kitchen and make meals, but somedays there just isn't enough time.  I want my meals to be as healthy as possible, but tastey as well.  I constantly search recipes to try so I can keep variety in my meals and so I can hopefully help give other ideas to those in my shoes :) 

Like I said, this was SO easy and Adam and I both said that it would easily replace ravs for us.  This would be our healthier alternative to the cheesy pasta goodness that we love so much lol  It's the perfect combination of chesse and tender chicken to make a really good Italian meal and it's healthy with a great source of protein.  Next time though, I would serve with a small side salad instead of veggies.  That just wasn't a combo I was crazy about.

Serves 8

4 Large Skinless Chicken Breasts

1 Cup Part Skim Ricotta Cheese

1 Cup Part Skim Mozzarella

1 pkt Italian Seasoning

1 Large Bottle Tomato Basil Spaghetti Sauce

Preheat oven 400 (I eventually turned mine up to 425 bc I had thicker breasts that were taking longer to cook)

Split chicken breasts and pound to desired thinness. Set Aside.

Mix all Cheeses and Italian Seasoning Packet.

Spoon a couple tablespoons cheese mixture into each breast and roll up.

Place seam side down in 9×13 baking dish.

Cover rolled chicken breasts with spaghetti sauce.

Cook for about 30 minutes or until chicken is cooked all the way through 

 

 

Brown Sugar Pork Chops

Yesterday I had quite the dilemma.  Brown sugar pork chops or parmesan crusted pork chops?  Both sounded amazing and I knew that either way, I was going to try them both.  With that said, due to sheer laziness I went for the brown sugar ones bc they are easier to make and all I had to go to the store for was the pork chops then.  Let me tell you, these things were delish and so juicy. Not to mention, INCREDIBLY easy to make.  Make sure that you cover them when you bake them so they stay moist and I always line the bottom of the pan with water.  It keeps them from drying out and mixed with the sugar to make a nice glaze to bake it in.  I served mine with baby red skin potatoes mixed with broccoli, cauliflower, and green beans.

 

INGREDIENTS: (this is for 2 pork chops.  I doubled the messurements for 4 chops)2 pork chops (I used boneless)
1/3 cup brown sugar
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
minced/chopped garlic

 

DIRECTIONS: 1. Preheat oven to 350 degrees.
2. Mix together the brown sugar, chili powder, and garlic powder in a bowl.
3. Rub the mixture onto both sides of the pork chop, coating it really well.
4. Transfer to a shallow oven safe pan. Add a little garlic on top of the pork chop and put into the oven. Let them roast in the oven until the internal temperature registers at 140-145 degrees. Depending on how thick they are will determine the cook time.  Mine tok about 25 min

5. ENJOY

 

 

Sweet Glazed Salmon over Broccoli & Rice

Another HUGE meal hit happened in our house last night. ALL 3 of us LOVED it.  The sauce is made with brown sugar and low sodium soy sauce, so it has this sweet tangy taste to it.  I honestly don't think I'll have salmon any other way ever again.  And, my husband is NOT a huge fan of soy sauce, but he loved it. Had seconds even and complimented the chef ;) Also, this was SO SO easy to make and took no time at all!  It's a MUST try :)

Ingredients

1/2 cup brown sugar4 tablespoons low sodium soy sauce
1 clove(s) garlic ( minced or pressed ) 1 1/2 cups brown rice, raw3 cups vegetable broth
1 head broccoli florets ( about 2 cups )
9 ounces edamame ( fully cooked with pod removed )  (I didn't have any so this step was skipped lol) 
4 salmon fillet ( 1 1/4 pounds total ) 1/2 teaspoon salt1 tablespoon olive oil
                                            

 

Directions:
1. Heat broiler. In a small bowl, combine the sugar, soy sauce, and garlic. Set aside.

 

2 . Cook the rice according to the package directions, using vegetable broth instead of water, stir in the broccoli and edamame during the last 3 minutes.

 

3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.

 

4. Meanwhile, place the salmon on a rimmed baking sheet. Drizzle with the olive oil and season with salt and pepper.

 

5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.

 

6. Serve the salmon with the rice and the remaining

Nutrition

Calories: 489
Fat: 6g
Protein: 17.5g
Carbohydrates: 90

Meal was found on www.mymommystyle.com

21 Day Fix Breakfast

Here are two versions of breakfast ideas based off the 21 Day Fix Program.

Mine is 2 purple containers of fruit, 3 pieces of turkey bacon equals 1 red protein container, 1 piece of whole wheat bread equals 1 yellow grain container and 1tbsp of PB equals 1/2 orange healthy fat container.



Adam's 2 red with scrambled eggs (I think 3) and 2 pieces of Turkey bacon for the protein container, 1 green which is filled with chopped broccoli for the vegetable container, and 1 purple was filled with blueberries and strawberries for the fuit container.

You are allowed to fill each container a certain amount of times throughout the day (for example, in my meal I used 2 purple containers.  I still had 2 more that I could use throughout the day).  Make sure that you get a good source of your protein in within 90 mintues post workout.  I workout mid afternoon, so I have my Shakeology as my lunch and after workout meal..just a suggestion!  Either way, just use a red container :)

Healthy/Low Calorie Buffalo Chicken Wrap 275 Calories

I found this recipe on eatingwell.com and I just had to try it and here is what I came up with.  My husband and I are HUGE buffalo chicken with blu cheese fans, so if we could have a healthy version of it, AWESOME! I wanted to give this one a shot and in the end, Adam said, "Make these again.  They were really good!"

Makes: 4 servings

Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

• 2 tablespoons hot pepper sauce, such as Frank's RedHot
• 3 tablespoons white vinegar, divided
• 1/4 teaspoon cayenne pepper
• 2 teaspoons extra-virgin olive oil
• 1 pound chicken tenders
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• Freshly ground pepper, to taste
• 1/4 cup crumbled blue cheese
• 4 8-inch whole-wheat tortillas
• 1 cup shredded romaine lettuce
• 1 cup sliced celery
• 1 large tomato, diced

Preparation

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.

 

3.  Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.

4.  To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Nutrition

Per serving: 275 calories; 8 g fat (2 g sat, 2 g mono);55 mg cholesterol; 29 g carbohydrates; 24 g protein; 3 g fiber; 756 mg sodium; 266 mg potassium.

Nutrition Bonus: Vitamin A (35% daily value), Selenium (28% dv), Vitamin C (20% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat, 1/2 fat