Dinner
HASSELBACK CHICKEN
You’ll Need
– Splash of oil
– Heaping 1 ½ cups (1 ¾ ounces or 50 grams) fresh spinach
– Scant ¼ cup (1 ¾ ounces or 50 grams) ricotta cheese
– 2 chicken breasts
– Heaping ⅛ cup (¾ ounce or 20 grams) cheddar cheese, grated
– Paprika
– Salt
– Pepper
How To
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius or Gas Mark 6).
In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted.
Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
Cut slits into the chicken breasts, about 1 centimeter (0.39 inches) apart and 75% of the way through the chicken. You don’t have to be too stressed about the depth of the cuts, so long as you don’t cut all the way through it!
Stuff all of the spinach and ricotta mixture into the cuts.
Season the chicken with salt and pepper, to taste. Sprinkle the cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear
These are AMAZING!!! If you love steak and french fries you HAVE to try this!!
Another one from the Skinnytaste one and done cookbook.
Ingredients
Olive oil cooking spray
1 (8-oz) lean sirloin steak (½ inch thick)
1 tsp kosher salt, divided
½ tsp ground cumin
½ tsp garlic powder, divided
Freshly ground black pepper, to taste
11 oz russet potatoes
2 tsp olive oil
½ cup shredded cheddar cheese or queso fresco
½ cup pico de gallo
Adjust oven racks in top and bottom third of oven. Preheat broiler to high. Coat a large rimmed baking sheet with cooking spray. Season steak with ½ tsp salt, cumin, ¼ tsp garlic powder and pepper to taste. Arrange on prepared pan. Broil on top rack 4 minutes. Turn; broil 1-2 minutes. Transfer steak to a cutting board; tent with foil.
Reduce oven to 450°F. Coat pan with cooking spray.
Cut potatoes lengthwise into ¼-inch slabs; cut each slab into ¼-inch fries. Place on prepared pan. Drizzle with olive oil. Sprinkle with ½ tsp salt and ¼ tsp garlic powder; toss well to coat. Arrange in a single layer. Roast in bottom third of oven 10 minutes or until browned on the bottom. Turn and roast 8-10 minutes or until crisp and browned. Remove pan from oven.
Meanwhile, thinly slice beef across the grain; chop into small pieces. When fries are done, top with steak and cheese. Return pan to top rack of oven for 2 minutes or until cheese melts. Top with pico de gallo; serve immediately.
Serves 2
This one is out of the Skinnytaste One & Done cookbook
Wayne is not a fan of cauliflower so I used shrooms instead. I also used thyme out of my spice cabinet in place of the fresh.
9 points and so worth it but I am sure if you swap out the thighs for breast you could make it for less. I myself think the thighs make it nice and juicy and delish!
Four 6-ounce boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
¼ cup honey
¼ cup Dijon mustard
3 teaspoons fresh thyme leaves, divided
1 pound asparagus, trimmed and chopped
1½ cups cauliflower florets
1 medium red onion, chopped, layers separated
1 large red bell pepper, chopped
1 tablespoon extra-virgin olive oil
1. Position one oven rack in the center and the other 6 inches below the broiler. Preheat the oven to 400°F.
2. Season both sides of the chicken with ½ teaspoon of the salt. Transfer to a plate. In a small bowl, combine the honey, mustard and 1 teaspoon of the thyme.
3. In a 9-by-13-inch baking dish, toss together the vegetables, olive oil, remaining ½ teaspoon salt and remaining 2 teaspoons thyme. Roast on the center rack for 10 minutes, then remove the baking dish from the oven. Toss the vegetables and then place the chicken on top. Spoon or brush half the honey-mustard sauce onto the chicken.
4. Return the baking dish to the center rack and roast until the vegetables are tender and the chicken is cooked through, about 30 minutes. Spoon or brush the remaining honey-mustard sauce onto the chicken. Switch the oven to broil, move the baking dish to the upper rack, and broil until the chicken begins to brown, about 4 minutes. Serve immediately.
4 servings
This is a fantastic skinnytaste recipe out of the one and done cookbook
Everything but the bagel chicken roll-ups
1/4 cup everything but the bagel seasoning
1/2 cup sesame seeds
2 eggs beaten
1/2 cup whipped cream cheese
1/2 cup shredded reduced fat cheddar
1/4 cup scallions (I used onion)
8 thin sliced chicken breast cutlets
1/2 cup chopped baby spinach
Olive oil
Combine bagel seasoning and sesame seasoning in one bowl
Preheat air fryer to 375
In another bowl combine cream cheese, cheddar and scallions
Spread 1 1/2 tbsp pf the mixture on each cutlet and add some spinach in the center of each. Roll chicken and place seam side down
Dredge each roll up in the egg, then the seasoning
Toss in the airfryer spray the tops with oil and cook for 15 minutes. Turn halfway through.
Super easy! Super good!
Toss in the crockpot or instant pot
1 small onion, chopped
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels
2 (10 oz) cans diced tomatoes
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
Slow cooker directions
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
https://www.skinnytaste.com/crock-pot-chicken-taco-chili.../
Instant pot directions
Place all ingredients in your Instant Pot.
Make sure seal is in lid properly, apply lid, set vent to sealing.
Set instant pot to soup (or you can use manual) with high pressure for 8 minutes.
Allow to natural pressure release by not touching the vent for 10 minutes
Shred chicken breast with two forks and place back in pot
Use the 2 ingredient dough
(Equal parts self rising flour and plain Greek yogurt)
Flatten out dough and stuff it with your faves. Air fryer for 15 minutes on 360
A family fave!
Use the chicken as the crust!!
Super tasty and super filling
Bake a pounded out breast or chicken cutlet for about 10 minutes and then add your favorite toppings toss back in for about another 15 minutes and enjoy
Zucchini Boats
Ingredients:
1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese
Bring a large pot of water to boil.
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
http://www.skinnytaste.com/sausage-stuffed-zucchini-boats/
Hasselback fajita chicken
1 large chicken breasts
1 tbsp fajita seasoning
1 tsp oil
3 different colored bell peppers, thinly sliced
1 red onion thinly sliced
1/8 cup reduced fat cheese
Rub the oil and seasonings into the chicken breasts and cut parallel lines into the chicken breasts, roughly 4/5 of the way down – make sure you don’t cut all the way through! In each cut place a slice of each colored pepper and red onion.
I tossed mine in the air fryer for about 20 minutes but the oven at 350 for 25 or 30 minutes would do it to
add cheese for a few minutes till it melts
Sheet Pan Shrimp Fajitas
1 1/2 pounds of shrimp, peeled and deveined
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small red onion, sliced thin
1 1/2 tablespoons of extra virgin olive oil
1 teaspoon of kosher salt
several turns of freshly ground pepper
2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
lime
fresh cilantro for garnish
tortillas, warmed
2 eggs
1 lb 99% lean ground turkey
1 lb 99% lean ground chicken
1/2 cup grated Romano cheese
1/2 cup plain breadcrumbs
1t salt
1t pepper
1t garlic powder
(or whatever seasonings you like)
Preheat oven to 400. Spray muffin pan with non-stick spray. Mix all ingredients well and form into GIGANTIC balls! Put them in muffin pan and bake 20 minutes.
Slowcooker hasselback apple pork loin
2 pounds pork tenderloin
2 apples, thinly sliced
2 cups baby carrots
2 cups baby potatoes
3 cloves garlic, minced
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon cinnamon
salt and freshly ground pepper, to taste
Using a paring knife, make a series of small, parallel cuts across the length of the pork loin and fill each with an apple slice.
Place carrots and potatoes in the bottom of slow cooker, then place the apple-filled pork loin on
UNSTUFFED CABBAGE
Ingredients:
1 pounds 99% lean ground turkey or beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Directions:
In a large skillet, heat olive oil over medium heat. Add the ground turkey or beef and onion and cook, stirring, until ground turkey is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Baked Lemon Cod with Asparagus in foil
12 ounces cod, fresh or dethawed, at room temperature
1 lb asparagus, washed and trimmed
2.5 medium lemons, sliced into rounds
1/2 medium yellow onion, sliced into rounds/rings
1 tbsp olive oil
1/2 tbsp garlic salt
1/2 tbsp lemon pepper
1/2 tbsp Italian Bread Crumbs
Instructions
Preheat oven to 425 degrees.
Place large foil sheet on baking tray. Spray with cooking coil.
Place slices of one lemon, and half of the onion slices on the foil sheet.
Top lemon and onion with asparagus, then another layer of lemon and onion.
Top with cod. Sprinkle everything with olive oil, garlic salt and lemon pepper. Squeeze juice of 1/2 lemon over top. Sprinkle bread crumbs over cod.
Roast for 13-15 minutes, until cod starts to flake and asparagus is crisp-tender.
Optional: Broil on top rack for 1 minute to brown bread crumbs.
Crockpot Cashew Chicken..
Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders...
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil or olive oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat
with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken
about 2 minutes on each side. Place chicken in slow cooker. Combine soy
sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small
bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir.
Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and
the rice, double the sauce ingredients
Almost forgot about this one... super quick and super easy and low or no points depending on how you make it. I sauté onions and mushrooms in a little olive oil then add garlic and ginger then frozen deveined and peeled shrimp you could also cook chicken or beef with us and it is delicious or just do veggie and then add the coleslaw and a little soy sauce or the liquid amino’s done in just a couple minutes
Sloppy Joes
1 pound 93% ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/4 ketchup
1/4 cup sugar free bbq sauce
2 tbsp cider vinegar
1 tbsp Worcestershire sauce
1 tbsp truvia brown sugar
1 tsp chili powder
Cooked these guys in the instant pot but could definitely be done in slow cooker or on the stove
saute beef until brown
add pepper, onion and garlic and cook for another 3 minutes
add ketchup bbq vinegar and worcestershire
oss boneless pork chops in the crockpot ( these were frozen because it was a last minute thought) poor about 2 cups of unsweetened applesauce over the too add cinnamon ( you can add a little brown sugar too) cooked on low for about 7 hours served with whole wheat egg noodles and stemmed a bag of green beans
Super delish!!
Sautéed Chicken with Lemon-Caper Sauce
white all-purpose flour ¼ cup(s)
black pepper ¼ tsp
uncooked skinless boneless chicken thigh(s)20 oz, (4 5-oz. thighs), trimmed
olive oil 2 tsp
reduced-sodium chicken broth 1 cup(s)
fresh lemon juice 2 Tbsp
capers 1½ Tbsp, drained
fresh parsley 1 Tbsp, chopped
Combine flour and pepper on sheet of wax paper. Coat chicken with flour mixture.
Heat oil in large skillet over medium heat. Add chicken to skillet and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to plate.
Add broth to skillet and bring to boil, stirring to scrape up browned bits from bottom of pan. Cook until broth is reduced slightly, about 3 minutes. Return chicken to skillet. Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes. Stir in lemon juice and capers. Sprinkle with parsley.
Divide chicken evenly among 4 plates. Drizzle with sauce.
Serving size: 1 chicken thigh and 1½ Tbsp sauce
https://www.weightwatchers.com/.../5b915325b2edd90020028d67
Egg roll in a bowl
Ingredients :
1 lb ground beef
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic (used the frozen cubes)
1/2 cup soy sauce
1 teaspoon ginger (i used the frozen cubes)
sliced green onion
Instructions:
Saute as much of the above ingredients as you want in a non-stick pan with cooking spray until tender but still a bit crunchy, then set aside.
Saute 2 ounces of extra lean ground beef, garlic, diced yellow onion and freshly grated ginger.
Add meat mixture to vegetables. Pour on soy sauce and stir well. Place in bowl and top with freshly sliced green onions.
really great with the little baby shrimp or pork as well
Lightened up Loaded Chicken & Potatoes
1 lb boneless chicken breasts, cubed
4 medium skin on potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
1 8 oz cabot 75% cheese (shredded) I keep them frozen and when thawed they crumble perfectly
4 strips turkey bacon bacon
1 onion chopped or diced
1. Preheat oven to 400 degrees. Spray a 8x8″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, cook up the turkey bacon
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
original recipe I had seen had hot sauce in the mix for those that may want to add that
4 servings
Very Veggie Turkey Meat loaf
Ingredients
cooking spray 1 spray(s)
olive oil 1 tsp
uncooked onion(s) ½ small, finely chopped
uncooked carrot(s) 2 medium, coarsely shredded
fresh baby spinach 5 oz, (1 package)
uncooked zucchini 1 medium, coarsely shredded
garlic clove(s) 3 medium clove(s), minced
rosemary 2 tsp, fresh, minced
egg(s) 1 large
Dijon Mustard 2 Tbsp
Worcestershire sauce 2 Tbsp
table salt ½ tsp
black pepper 1/4 tsp
uncooked 99% fat-free ground turkey breast 1 pound
uncooked quick oats 1 cup, or old-fashioned oats
shredded part-skim mozzarella cheese ½ cup(s)
Preheat oven to 375°F. Line large rimmed baking sheet with foil; spray foil with nonstick spray.
Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until onion begins to soften, about 3 minutes. Add carrots, spinach, zucchini, garlic, and rosemary. Cover and cook, stirring occasionally, until vegetables soften, about 3 minutes. Drain and transfer to large shallow dish to cool slightly.
Whisk together egg, mustard, Worcestershire sauce, salt, and pepper in large bowl. Add turkey, oats, and vegetable mixture and stir to mix well.
Transfer mixture to baking pan and form into 4 x 10-inch loaf. Bake until instant-read thermometer inserted into center of meat loaf registers 165°F, about 50 minutes. Sprinkle with mozzarella and let stand 5 minutes before cutting into 12 slices.
Serving size: 2 slices
https://www.weightwatchers.com/.../5c993ed35e84d2001c1cf17f
Ingredients
4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
1 red bell pepper, cored and seeded, sliced into 1" strips
1 (20 ounce) can pineapple chunks in natural juice
2 tablespoons Bragg Liquid Aminos (gluten free) or lite soy
sauce
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/3 cup honey
2 tablespoons cornstarch
Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, Bragg Liquid Aminos (or soy sauce), garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined. Place chicken in slow cooker, add pineapple chunks. Pour pineapple mixture over chicken, cover and cook on low 4-5 hours. Add bell peppers the last 15 minutes of cook time. Serve chicken over a bed of quinoa or brown rice.
Slow Cooker Chicken Cacciatore
1 pound skinless chicken thighs, cut into bitesize pieces
1 cup mushrooms, sliced (fresh, frozen or canned)
1 cup green peppers, chopped
1 cup onions, chopped
1 clove garlic, minced"
1 Tbsp canned tomatoe paste
1 14 1/2 oz can fire-roasted crushed tomatoes
1/4 cup dry, red wine
salt, pepper, oregano to taste
Heat 5-6 hours on high, or 6-8 hours on low.
Cheesy Chicken Stuffing Bake
8 (4 oz each) thin boneless skinless chicken breast cutlets , (2 lbs total)
6 slices 2% reduced fat Swiss cheese
½ cup skim milk
1 (10.75 oz) can of Campbell’s 98% fat free cream of chicken soup
6 oz box of chicken flavored stuffing mix, such as Stove Top
4 tablespoons light butter, melted
Preheat oven to 350 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
Place the chicken breasts in a single layer across the bottom of the baking dish. Tear the cheese slices into pieces and use them to cover the breasts.
In a mixing bowl, mix together the milk and cream of chicken soup until combined. Pour over the top of the chicken.
In another mixing bowl, stir together the stuffing mix and melted butter until the stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
Place in the oven and bake uncovered for 35-40 minutes.
https://emilybites.com/2012/03/cheesy-chicken-stuffing.html
Emily Bites Slow Cooker Chicken and Stuffing
3 large chicken breasts
1 (10.75 oz) can of Healthy Request Cream of Chicken Soup
½ cup fat free sour cream
1 (6 oz) box of dry stuffing mix , such as Stove-Top, or you can use
1 cup reduced sodium chicken broth
Place the chicken breasts in a single layer at the bottom of your slow cooker. In a mixing bowl, stir together the Cream of Chicken soup and sour cream until combined and then spread the mixture over the top of the chicken breasts in an even layer.
Rinse out your mixing bowl and then add in the dry stuffing mix and chicken broth. Stir together to combine and then spread the stuffing evenly over the top of the cream of chicken soup layer in your slow cooker. Place the cover on the slow cooker and cook on low for 6-8 hours. Stir together (chicken will fall apart into shreds/chunks) before serving.
I think I will add some mushrooms next time
https://emilybites.com/.../slow-cooker-chicken-and...
Amazing!!
Dward Cooks Chicken Parm
4 chicken breasts, boneless, skinless, and butterflied into eight 4oz breasts
3 eggs
3 oz panko breadcrumbs
2 oz seasoned Italian breadcrumbs
1 oz grated parmesan cheese
1 oz all purpose flour
1 tbsp dijon mustard
1 tbsp Italian seasoning
1 tsp dry parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt divided
2 tsp ground pepper divided
2 cups (or more) of your preferred sauce
8 slices of mozzarella
SET UP YOUR BREADING STATIONS
In bowl #1, add about a half a cup of flour and 1 tsp each of salt and pepper.
In bowl #2, add 3 eggs and dijon. Whisk to combine.
In bowl #3, add breadcrumbs, parmesan, and all remaining seasonings.
BREAD YOUR CHICKEN
Dredge chicken in bowl #1 and pat chicken breast so excess flour comes off. Coat chicken in egg from bowl #2, then toss in bowl #3 until fully covered. Place breaded chicken onto a plate until all chicken breasts are coated.
BAKED COOKING METHOD
Set an oven safe wire rack (the kind you would let cookies cool on) onto a baking sheet. Give the rack a healthy spray of cooking spray so the chicken won't stick. This will allow air to circulate around the chicken and make all sides crunchy. Spray both sides of chicken with cooking spray and place on the wire rack.
Cook at 400 degrees for about 20-25 minutes. Chicken should be cooked until 165 degrees. Juices will run clear when cut.
Once chicken is cooked, add about 1/4c of sauce to each chicken breast. Optional step, place the chicken back into the oven for an additional 5 minutes so the sauce can cook down a little. Remove chicken and top with mozzarella.
Finish with a broil until cheese starts to bubble all golden and delicious. If you are afraid to use your broiler, just heat in the oven until cheese is melty.
https://dwardcooks.com/chicken-parmesan/
Tuscan Garlic Chicken
4 chicken breast cutlets
(or 2 large breasts cut in half lengthwise)
1 tsp olive oil
1/2 tsp salt
pepper
1/4 cup fat free chicken broth
4 cloves garlic, minced
1 cup unsweetened, plain almond milk
1/3 cup half and half (I used fat free)
2 tsp cornstarch
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup grated parmesan cheese
1/4 cup sundried tomatoes NOT packed in oil* ( had no sundried so I used diced tomatoes)
2 cups fresh baby spinach
Preheat a large skillet over medium-high heat. Season chicken with salt and pepper.
Add olive oil and a spritz of cooking spray to the pan. Swirl oil around to coat. Add chicken and sear until golden brown and mostly cooked through, about 4-5 minutes per side. Remove chicken from pan and set aside.
Lower heat to medium. Add garlic and cook until just fragrant, about 30 seconds. Add chicken stock in to deglaze, scarping up any browned bits from the pan. Let simmer for 1-2 minutes.
In a small bowl, whisk together almond milk, half and half, and cornstarch. Add this mixture to the pan and bring to a simmer.
Mix basil, oregano, and sundried tomatoes into the sauce. Continue to simmer until slightly thickened, about 5 minutes.
Add parmesan and spinach. Stir until cheese is melted into the sauce and spinach is just wilted. Place chicken and juices back in the skillet and simmer until chicken is heated through. Taste sauce for seasoning and add salt and pepper to taste.
Let rest for 5 minutes off the heat, so chicken can rest and the sauce can thicken a bit more.
https://litecravings.com/tuscan-garlic-chicken/
One Pan Pepper Steak
1.5 lbs lean steak ( I used london broil)
1 tablespoon corn starch
cooking spray
1 red bell pepper
1 onion
1/4 c reduced sodium soy sauce
3 cloves garlic (used the frozen cubes)
1 tsp ginger (I use the frozen cubes)
1 tablespoon brown sugar (used truvia brown sugar)
1 tsp rice wine vinegar
Mince the garlic cloves. Whisk together the soy sauce, garlic, ginger, sugar and vinegar in a small bowl to form the sauce. Set aside for later.
Thinly slice the flank steak in strips. Toss in a bowl with the corn starch. Set aside.
Thinly slice the red bell pepper and onion.
Heat a wok (or large frying pan) over super high heat.
Once the pan is heated, add cooking spray.
Add the the pepper and onion strips and sauté them until they are blistered-looking and begin to cook down. They should be slightly soft, but not mushy. This should take around 10 minutes.
Remove the peppers and onions from the pan once they are cooked.
Add more cooking spray to the pan.
Add half of the coated beef strips to the pan, making sure the beef is spaced apart. This allows it to sear, rather than overcrowd in the pan and steam.
Remove the first batch from the pan.
Spray the pan again and cook the second batch of beef.
Once the second batch is done, return all of the beef and veggies to the pan.
Add the sauce you made in step 1.
Cook together for a few minutes for the flavors to blend.
Top with chopped scallions and sesame seeds to taste.
https://sweetsavoryandsteph.com/one-pan-pepper-steak/
VEGETABLE BEAN CHILI
Onion
2-28 ounce cans diced tomatoes
2 zucchini
2 yellow squash
1 15 ounce can black beans
2 15 ounce cans beef broth
4 celery ribs
2 green bell peppers
Jalapeno pepper
Chipotle pepper in Adobe
Chili seasoning mix
Over low to medium heat, cook onion, zucchini, squash, celery, green bell peppers, and seeded jalapeno pepper (as much as you want--it adds spice) until soft. Add tomatoes, black beans, beef broth, chili seasoning mix, and chipotle pepper (again be careful how much--it does add spice). Cook over low to medium heat uncovered until as thick as you would like it.
Roasted salmon with chickpeas, zucchini and red pepper
1½ tsp, smoked, sweet variety paprika
1 tsp Ground coriander
1 tsp cumin
1 tsp Kosher salt
3/4 tsp, freshly ground black pepper
2 medium, cut into 1-in chunks zucchini
1 medium chopped Sweet red pepper
1 medium, thinly sliced red onion
15 oz, rinsed, patted dry canned chick peas
4 tspExtra virgin olive oil
1 pound skinless wild salmon fillet cut into 4 equal pices
4 Tbsp Plain fat free Greek yogurt
2 Tbsp, Fresh mint leaves for garnish
½ medium lemon, cut into 4 wedges
Preheat oven to 450°F. In small bowl, mix paprika, coriander, cumin, salt, and pepper until well combined.
On large sheet pan (12 x 16 inches), toss zucchini, red pepper, onion, and chickpeas; add 1 tbsp oil and 4 tsp spice mixture. Toss again to coat and spread in a single layer; bake 20 minutes.
Meanwhile, coat salmon with remaining 1 tsp oil and remaining spice mixture.
Remove sheet pan from oven; toss vegetables with spatula. Clear 4 spaces so salmon can sit right on pan; nestle salmon in spaces. Continue to bake until salmon is cooked through, about 10 minutes.
To serve, dollop 1 tbsp yogurt over each salmon fillet; garnish with mint. Serve with lemon wedges alongside.
Serving size: 1 salmon filet and 1 cup vegetable mixture
https://www.weightwatchers.com/.../59ff9b3c424c8e2582cdf025
Easy Lemon Baked Cod
4 portions cod fish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup softened butter
2 tablespoons freshly grated parmesan cheese
1 tablespoon all-purpose flour
3 cloves garlic minced
1 teaspoon dried basil
1/2 teaspoon onion powder
1 teaspoon dijon mustard
1 lemon juiced
Additional lemon slices or wedges for serving
Preheat oven to 400 degrees F and lightly grease a 9x13 baking dish.
Lay cod fish filets out in the prepared baking dish. Season fish with salt and pepper.
In a small bowl, stir together the butter, parmesan, flour, garlic, basil, onion powder, dijon mustard, and lemon juice.
Top each fillet with a large spoonful of the butter mixture.
Bake in the preheated oven for about 10 minutes. Actual cooking time will depend on the thickness of your fish. The fish is done when it flakes easily with a fork.
https://thestayathomechef.com/baked-cod-fish/
Comes out perfect everytime!!
Remove roast from refrigerator.
Preheat oven to 500 degrees.
In a small bowl, mix together salt, pepper, garlic, olive oil and red-
pepper flakes to create a kind of paste. (or whatever your favorite seasonings) Rub this all over the roast.
Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven.
Cook undisturbed for 5 minutes per pound.
Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
After two hours, remove roast from oven. (for nice rare beef cut the time you leave in oven in half)
Sheet Pan Roasted Chicken w/ Tomatoes and chickpeas
4 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon paprika
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 cup Greek whole milk yogurt
4 large chicken breasts or thighs with skin
2 cups grape tomatoes
1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
Heat oven to 450°F.
Whisk oil, garlic, paprika, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.
Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil. Place tomatoes and chickpeas Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Be sure to keep the skin side up for roasting. Sprinkle with 1 teaspoon salt.
Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Serve with sauce