Easy to make Whole Chicken with Vegetables

Whole Chicken with Vegetables

1 whole Chicken
20 spears of Asparagus
2 medium Zucchinis
1 red Onion
1 cup low fat Feta cheese

1. Preheat the oven to 450 degrees. 
2. Rinse the chicken, then dry it very well with paper towels. Season with your favorite spices and salt and pepper.
3. Place the chicken in a baking pan and bake in the oven for 50-60min until liquids run clear.
4. While the chicken is baking; rinse, cut and slice the zucchini. Rinse the asparagus and remove the stem.
5. Cook the asparagus and zucchini in a skillet on a high heat for a few minutes until tender but crispy. 
6. Slice the red onion in thin slices, crumble the feta cheese.
7. Serve the baked chicken with the vegetables, garnish with feta cheese.

Vegetarian Wednesday - Caramelized Brussels Sprouts

Vegetarian Wednesday - Caramelized Brussels Sprouts

1 1/2 pounds Brussels sprouts (quartered)
3 tablespoons extra virgin Olive Oil 
2 cloves of Garlic (minced)
Salt and Pepper

1. Preheat oven to 400°F.
2. Rinse the sprouts and cut in quarters.
3. In a bowl: toss Brussels sprouts with oil, garlic, salt and pepper.
4. Place the sprouts on a baking sheet and roast, stirring once or twice, until deep golden brown. Bake for 30 to 35 minutes. 
5. Transfer to a bowl and serve.

Super easy Salmon with Garlic Sauteed Green Beans

Super easy Salmon with Garlic Sauteed Green Beans 
(serves 4)

1 bag of Green Beans (16oz)
4 Salmon fillets
1 yellow Onion (chopped)
2 cloves of Garlic (minced)
Feta cheese
Magic Salmon Seasoning

1. Preheat the oven to 375 degrees.
2. Brush the salmon with a little bit of Extra Virgin Olive Oil. Season the salmon with Magic Salmon Seasoning (both sides). Bake in the oven for 25-30min
3. Rinse the beans with cold water and trim off ends.
4. In a medium saucepan; steam the beans in water until tender, about 3-4 minutes; remove from water, drain well and set aside.
5. Spray a skillet with cooking oil, add in chopped onions and minced garlic; saute for about 3 minutes.
6. Add in the steamed beans and toss in the onion mix.
7. Serve the salmon with the green beans, top with feta cheese.

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Chicken Breast in Sun dried Tomato Vinaigrette

Chicken Breast in Sun dried Tomato Vinaigrette 
(Serves 4 people)

3 chicken breasts
1/4 cup Balsamic Vinegar
1/2 cup chopped red Onion
2 cloves of Garlic (minced)
1/2 cup Sun dried Tomatoes in oil.
Salt and Pepper

1. Rinse and cut the chicken breasts in 1 inch cubes, season with salt and pepper.
2. Heat a skillet on medium high and cook chicken breast until done and liquids run clear.
3. Chop red onion and sun dried tomatoes finely.
4. In a bowl; mix balsamic vinegar with chopped onion, sun dried tomatoes in oil and minced garlic.
5. Add chicken to the vinaigrette mix.
6. For best results - refrigerate over night, serve cold.

Vegetarian Wednesday - Glutenfree Vegetable Lasagna without Pasta

Vegetarian Wednesday - Glutenfree Vegetable Lasagna without Pasta
(for 2 people)

1 can tomato sauce of your choice
2 Tomatoes
1 Zucchini
1 yellow Onion
1 Pepper
Extra virgin Olive oil
Low fat Mozzarella Cheese
Salt and Pepper

1. Preheat the oven to 400 degrees.
2. Spray an oven dish with cooking spray.
3. Coat the bottom of the oven dish with tomato sauce.
4. Layer the vegetables in the pan, sprinkle with extra virgin olive oil and top with Mozzarella cheese.
5. Bake in the oven for 30min or until the vegetables are soft.
6. Serve!

Salad with Apricots and Asparagus with Champagne Vinaigrette

Salad with Apricots and Asparagus
Asparagus
Endive Salad
Tomatoes
Red onion
Apricots
Chick peas

Champagne Vinaigrette
1/4 cup Champagne Vinegar
1tsp Dijon Mustard
1/2 teaspoon minced garlic
1tbsp lemon juice
2 tbsp extra virgin Olive Oil
Salt and Pepper

1. Rinse and cut of the stem of the asparagus. Cook in a little bit of extra virgin olive oil in a skillet until crisp but tender.
2. Cut the tomatoes and the onion.
3. Prepare the champagne Vinaigrette by mixing all the ingredients together. 
3. Add all the vegetables and apricots to a salad bowl, toss with the vinaigrette and top with asparagus.
4. Serve as it is or as a side dish to any meat or fish.

Juicy Chicken burger with Feta and Parsley

Juicy Chicken Burger with Feta and Parsley
(makes 4-6 burgers)

Whole wheat hamburger Buns

1 1/2 pounds ground chicken
1/2 cup chopped onion

3 tablespoons chopped fresh Parsley 

2 ounces crumbled low fat Feta cheese

1 clove Garlic

Salt and Pepper

1. Mix chicken, parsley, feta cheese, onion and garlic together in a bowl; form into 4-6 patties. Season burgers with salt and pepper.
2. Cook on an outdoor grill or on the stove.
3. Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.
4. Serve with your favorite condiments.

Festive Friday - Cinnamon Banana with Sugarfree CoolWhip

Festive Friday - Cinnamon Banana with Sugarfree Cool Whip

Banana
Strawberries
2 tablespoons honey
Sugar free Cool Whip
Cinnamon
Cooking oil

1. On the stove - heat a skillet on high.
2. Spray with some cooking oil and add the banana.
3. Drizzle 1 tbsp honey over the banana and sprinkle with cinnamon, cook for about 2 minutes, turn over and do the same with the other side.
4. Depending on how you want your banana cooked you can remove it from the heat after 4 min of cooking, the inside will still be a little hard. If you want it to be softer - lower the heat and cook for a few more minutes, watch it carefully so it doesn't burn.
4. Serve with sugar free Cool Whip, almonds and strawberries!

Healthy Thai Chicken with Bell Peppers

Healthy Thai Chicken with Bell Peppers
(for 4 people)

Brown rice for 4 people

2 Chicken breasts
1/2 medium Onion (chopped)
15 Bell Peppers
15-20 Asparagus Sprouts
1 can lite Coconut milk (15oz)
1 can Tomato Sauce (15oz)
4 tbs Pad Thai Sauce
2 cloves of Garlic (minced)
Splash of extra virgin Olive oil
Salt and Pepper

1. Cook the brown rice according to the packet.
2. Season chicken breast with salt and pepper, cut into 1 inch pieces.
3. Heat oil in a large skillet over medium-high heat. Stir in onions and garlic, cook until browned then add asparagus and bell peppers and cook for a few minutes until asparagus are soft but crispy. Set aside.
4. In another skilled add chicken and cook for 7 to 10 minutes or until chicken is no longer pink in center and juices run clear. 
5. Add the chicken to the vegetables and pour coconut milk and tomato sauce into the skilled, then add curry paste. Let simmer for a few minutes.
6. Serve with the brown rice!

Vegetarian Wednesday - Wilted Spinach with Pine Nuts and Balsamic Vinegar

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Vegetarian Wednesday - Wilted Spinach with Pine Nuts and Balsamic Vinegar

1 bag of baby Spinach

4 tablespoons extra virgin Olive oil

2 tablespoons balsamic Vinegar

1 teaspoon Lemon juice

1 clove of Garlic (minced)

2 tablespoons of Pine nuts

Salt and Pepper 

1. In a bowl; mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
2. Saute the spinach in a pan until wilted but not soggy.
3. Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

Labor Day - American Flag Pizza

American Flag Pizza

1. Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and slice potatoes into 1/4-inch rounds.
2. Preheat oven to 400 degrees F. Line a baking pan with parchment paper.
3. Unroll the refrigerated pizza crust and spread it out in the baking sheet to fit to the edges. Brush the crust with about 1 tablespoon olive oil.
4. Bake in the preheated oven until lightly golden and slightly set, about 7 minutes.
5. Spread Alfredo sauce over the baked crust; top with Italian cheese blend. Arrange potato rounds in the top left corner of the pizza, forming the blue portion of the flag. Brush potatoes with remaining olive oil. Place mozzarella ball halves on top of the potatoes to resemble the stars of the flag. Arrange pepperoni slices, slightly overlapping, in rows across the pizza to resemble the stripes on the flag.
6. Bake pizza in the oven until the crust is golden brown and cheese is melted, about 10 minutes.

Grilled Chicken with Zucchini and Eggplant Salad with Feta

 

 Grilled Chicken with Zucchini and Eggplant Salad with Feta

 (serves 4)

4 Chicken Quarters

2 medium sized Eggplants

4 medium Sized Zucchinis

1 cup crumbled low fat Feta Cheese

Marinade for Chicken

2 Tbsp Honey
2 Tbsp low sodium Soy sauce
2 Tbsp rice Vinegar
Salt and Pepper

1. Place chicken in large resealable plastic bag or glass dish. Add the marinade, turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Cut the eggplant and zucchini, season with salt and pepper.
4. Grill chicken over medium heat about 10 minutes per side or until cooked through and liquids run clear. 
5. Cook zucchini and eggplant in a pan until tender.
6. Serve the chicken with the vegetables and add feta cheese.

Healthy Coconut Chicken with Zucchini

Healthy Coconut Chicken with Zucchini
(for 4 people)

Brown rice for 4 people

2 Chicken breasts
1/2 medium Onion (chopped)
1 can lite Coconut milk
3 tbs green or red Curry Paste
2 Zucchini
2 cloves of Garlic (minced)
Splash of extra virgin Olive oil
Salt and Pepper

1. Cook the brown rice according to the packet.
2. Season chicken breast with salt and pepper, cut into 1 inch pieces.
3. Heat oil in a large skillet over medium-high heat. Stir in onions and garlic, cook until browned.
4. Add chicken, reduce heat to medium and cook for 7 to 10 minutes or until chicken is no longer pink in center and juices run clear.
5. Slice the zucchini into thin slices.
6. Pour coconut milk into the skilled, then add curry paste. 
7. Add the zucchini to the skillet, cook on a low heat until the zucchini is soft but crispy.
8. Serve with the brown rice!

American Flag cake

Sweet and Spicy 4th of July BBQ Chicken

Sweet and Spicy 4th of July BBQ Chicken 

About 10 pieces of Chicken (drumsticks, thighs, breasts)
1cup of rice Vinegar
1/2 cup Honey
1/2 cup low sodium Soy sauce
1/2 cup Asian chili sauce (sugar free if your grocery store carries it)
2-3 cloves of Garlic
2 packets of sweetener (if needed)
Salt and pepper
Hot Sauce (optional)

1. Whisk the vinegar, honey, soy sauce, chili sauce, garlic, pepper and salt in a bowl (add hot sauce if wanted). Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken parts into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice. (For best result - marinade the chicken in the fridge over night).
2. Prepare the grill.
3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and boil for 3 to 5 minutes, stirring often, to thicken sauce. If sauce doesn't thicken, add 2 packets of Sweetener. Remove the chicken from the bag; discard used marinade. Place chicken on the grill and brush with the thickened marinade from the saucepan.
4. Grill chicken until liquids run clear.
5. Serve! 

Vegetarian Wednesday - Healthy Delicious Thai Stuffed Peppers

Vegetarian Wednesday - Healthy Delicious Thai Stuffed Peppers
(makes 4 stuffed peppers)

4 big Peppers
Brown Rice1 package Mushrooms
3 Shallots

Sauce
1 cup Lite Coconut Milk
1/4 cup Almonds
1/4 cup chopped Onion
2tbsp green Curry Paste
2tsp Turmeric
1 Garlic clove
1tsbp minced Ginger
3 red baby bell Peppers
Salt and Pepper

1. Preheat oven to 400 degrees, prepare an oven pan with parchment paper.
2. Cook the rice according to the package (for 4 people), when done remove from heat, and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven or until tender and skin starts to brown.
4. Chop shallots and mushrooms.
5. While the peppers are roasting cook the shallots and mushrooms for 2 to 3 minutes on a medium heat.
6. Prepare the sauce by mixing all the ingredients in a food processor then heat up in a sauce pan.
7. Add the vegetables and the sauce to the cooked rice, stir to combine the ingredients.
8. Spoon the mixture into the peppers
9. Return to the oven for 5 minutes. Serve!

Sugarfree Dessert with Bananas and Homemade Chocolate Sauce

 Sugarfree Dessert with Bananas and Homemade Chocolate Sauce
 (for 2 people)

2 Bananas
1 cup Sugarfree Cool Whip
1/2 cup unsweetened Cocoa powder 1 cup water 2 cups Xylitol 1/4 tsp. Vanilla extract

1. Mix cocoa and water in a saucepan.  On medium heat, stir to dissolve cocoa.  
2. Add Xylitol and stir occasionally until mixture comes to a boil.  Let boil for 3 minutes.  Take mixture off of heat and add vanilla extract.  Let cool.
3. Cut Bananas into pieces or serve it whole.
4. Add Cool Whip and cold chocolate sauce.
5. Enjoy!