Chicken Breasts stuffed with Mozzarella, Tomatoes and fresh Basil

Chicken Breasts stuffed with Mozzarella, Tomatoes and fresh Basil

(2 servings)

2 Chicken breasts

1 Tomato

½ cup low fat Mozzarella

Fresh Basil

Salt and Pepper

***Low sugar Balsamic Glaze

1. Preheat the oven to 450 degrees.

2. Heat a skillet on high heat, season the chicken and cook for 1-2 minutes on each side then lower the heat and cook for another 5-6min until done and liquids run clear.

3. Cut an opening in the chicken breast for the stuffing, making sure you do not go through the other side. Set aside.

4. Slice the tomatoes, wash the basil.

5. Stuff the chicken breasts with tomatoes, mozzarella cheese and fresh basil leaves.

6. Bake in the oven for 5-8min until the cheese is melted. 

No Sugar Cranberry Almond Cookies

No Sugar Cranberry Almond Cookies 
Makes 12 medium sized cookies

9oz raw natural almonds
1/2 cup cranberries (or any other dried fruit you have at home)
1/2 cup Stevia
3 eggs
1/2 table spoon ground flax seed (optional)

1. Put the oven on 350 degrees.
2. Place parchment paper on an oven pan.
3. Use a magic bullet or a food processor to grind the almonds and the cranberries into a flour consistency.
4. Whisk the eggs together with the sweetener and add the almond mix and flax seed. Mix together until it forms a dough.
5. Make small cookies and place on the parchment paper, top with a cranberry or a raw almond.
6. Bake in the oven for 15minutes
7. Serve!

Taco bowls - Baked Spinach Wrap with Chicken, Vegetables and Guacamole

Taco bowls -Baked Spinach Wrap with Chicken, Vegetables and Guacamole
(4 people)

2 big Chicken breasts
2 big Peppers
1/2 onion
4 Spinach wraps
1/2 bag of taco seasoning
***oven tortilla bowl or turn a 12 cup muffin tin upside down

Super Easy and Healthy Guacamole
(makes about 2 cups)

3 ripe Avocados
1/4 cup fat free Greek Yogurt
1 minced garlic clove (make it 2 if you like Garlic)
A few splashes of lime juice
Fresh Cilantro
Salt and pepper

1. Heat the oven to 375 degrees. Bake the tortillas in the oven bowls for 10-15 min. Set aside.
2. Rinse and cut the chicken in 1 inch cubes. Season with half the taco seasoning (add a little bit of water). Cook on a medium heat for a few minutes until done and liquids run clear.
3. Rinse and cut the vegetables length wise. In another skillet - cook the vegetables for a few minutes  add the rest of the taco seasoning.
4. Add the vegetables to the chicken.
5. Prepare the guacamole by mixing all the ingredients together.
6. Add chicken, vegetables and guacamole to the bowls, serve!

Creamy Chicken Salad

Creamy Chicken Salad
(2 people)

1 big Chicken Breast
2 Tomatoes
1 cup chopped red roasted Peppers
1/4 cup red Onion (chopped)
3pcs Turkey Bacon (chopped into small pieces)
1/3 cup Vegenaise
Lettuce
Salt and Pepper

1. Rinse and cut the chicken and the turkey bacon in small pieces. Cook on a medium heat until done, season with salt and pepper. Set aside.
2. Rinse and chop the vegetables in small pieces, add to a bowl.
3. Mix the vegetables with the chicken and turkey bacon, add Vegenaise and toss.
4. Serve on lettuce.

Stuffed Chicken Breast with Mozzarella and Sundried Tomatoes

Stuffed Chicken Breast with Mozzarella and Sundried Tomatoes 

4 Chicken breasts
3/4 cup Low fat Greek Yogurt
1 cup low fat Mozzarella
3/4 cup roasted peppers
1/2 cup sundried tomatoes in oil
1 clove Garlic
Salt Pepper

1. Set the oven to 375 degrees.
2. Rinse and season the chicken.
3. Heat a skillet on high heat, cook the chicken on high heat for 2min on each side. Lower the heat and cook for another 5-6min on each side until done and liquids run clear.
4. Mix the Greek yogurt, garlic and cheese into a bowl.
5. Chop the peppers and tomatoes and add to the yogurt mix.
6. Make a cut in the center of the chicken, stuff it with the yogurt mix.
7. Bake in the preheated oven until the stuffing is melted and hot, about 10min. 
8. Serve with a salad.

Crab and Shrimp Stuffed Shells in Tomato Sauce

Crab and Shrimp Stuffed Shells

14 Shells (preferably whole wheat)
1 small can of Crab meat
1/2 cup chopped red Onion
2 cups chopped Mushrooms
1/4 cup chopped green Onion
1/2 cup chopped Tomatoes
1 clove Garlic (minced)
1/3 cup low fat Ricotta Cheese
6 boiled jumbo Shrimp
Juice from 1/2 Lemon
1/2 cup low fat skimmed mozzarella
Salt and Pepper

Tomato Sauce
1 can Tomato Sauce (16oz)
1 clove of Garlic (minced)
1 tablespoon Oregano
Salt and Pepper

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta shells and cook for 8 to 10 minutes or until al dente; Drain and set aside.
3. In a large skillet saute mushrooms, minced garlic and red onions. Cook until evenly brown. Season with salt and pepper. Remove from heat.
4. Boil the shrimp for about 5 minutes, peel them and chop them into small pieces.
5. Chop green onion and tomatoes, put in a bowl and add ricotta cheese, 1/4 cup mozzarella cheese, lemon juice, boiled shrimp and crab meat. Add the onion and mushroom mix and mix together.
6. Stuff the cooked shells with the mixture and place in a baking dish. Sprinkle the stuffed shells with the rest of the mozzarella cheese.
7. Cover with foil, and bake in preheated oven for about 20minutes.
8. Heat up the tomato sauce with garlic and spices.
9. Serve with a salad.

Vegetarian Wednesday - Oven baked Vegetables with Garlic

Vegetarian Wednesday - Oven baked Vegetables with Garlic

20 spears of Asparagus 

20 baby bell Peppers

3 tablespoons extra virgin Olive Oil 

2 cloves of Garlic (minced)

Salt and Pepper

1. Preheat the oven to 400°F.

2. Rinse vegetables; remove the stem from the asparagus.

3. In a bowl: toss vegetables with oil, garlic, salt and pepper.

4. Place the vegetables on a baking sheet. Bake for  20 to 25 minutes. 

5. Serve! 

Swedish Hash "Pyttipanna" with Chicken

Swedish Hash "Pyttipanna" with Chicken 
(for 4 people)

This dish is normally made with potatoes and ham but we're making a healthier version.

2 Chicken Breasts
2 Carrots
2 Zucchinis
1 medium sized Onion
Pickled beets
4 Eggs
Salt and Pepper

1. Chop the onion finely. Rinse the other vegetables, peel the carrots, cut carrots and zucchinis in small pieces.
2. Rinse and cut the chicken breasts in small pieces. Season with salt and pepper. Heat a skillet and spray with cooking oil, cook until done and liquids run clear. Set aside.
3. Heat another skillet. Cook the onion until soft. Add the rest of the chopped vegetables and cook on a medium heat for about 10min until soft but crispy.
4. Add the chicken to the vegetables. Season  to taste.
5. Cook the eggs over easy, you want a creamy yolk for this dish.
6. Serve the hash with the egg and the pickled beets.

Simple Chicken Breast with Tomato, Cucumber and Feta

Simple Chicken Breast with Tomato, Cucumber and Feta 

2 Chicken Breasts
1 Cucumber
3 Tomatoes
Low fat Feta cheese

1. Rinse and season the Chicken.
2. Heat a skillet on high heat, when heated add the chicken and lower the heat to medium. Cook for about 5-6min on each side until chicken is done and liquids run clear.
3. Rinse and cut the tomatoes and cucumber, add to a bowl. Crumble the feta and toss with the vegetables.
4. Serve!

Friday yum - Fruit salad with sugafree Icecream

Friday yum - Fruit salad with sugarfree Ice cream

Chop up your favorite fruit, top with sugarfree ice cream. Enjoy!

Vegetarian Wednesday - Feta Stuffed Mushrooms

Vegetarian Wednesday - Feta Stuffed Mushrooms

10 big Mushrooms (count 2 per person if used as a side dish)
3/4 cup low fat Feta cheese
Salt and Pepper

1. Set the oven to 400 degrees
2. Rinse and remove the stem from the mushrooms.
3. Heat a skillet on high heat, spray with non stick cooking spray and cook the mushrooms on both sides until browned. Season with salt and pepper.  Discharge liquid from mushrooms.
4. Fill the mushrooms with feta cheese and bake in the oven for about 15min or until the cheese has melted.
5. Serve!

How to cook Perfect Chicken Breasts

How to cook Perfect Chicken Breasts 

(Remember - you will always get better results if you marinate your chicken).

1. Select a heavy skillet that can accommodate the chicken breasts in one layer. If the skillet is too large, pan juices can burn; if the skillet is too small, the overcrowded chicken will steam instead of brown.
2. If a chicken breast is significantly thicker in some parts than others, consider pounding it with a meat mallet to even it out.
3. Sprinkle both sides of the chicken with salt and ground black pepper to taste.
4. If the skillet is not nonstick, lightly coat it with nonstick cooking spray.
5. Preheat the skillet over medium-high heat until hot.
6. Place the chicken in the skillet. Do not add any liquid and do not cover the skillet.
7. Reduce the heat to medium and cook until the meat is no longer pink and the juices run clear. This should take 8 to 12 minutes. As the chicken cooks, turn it occasionally so it browns evenly. If the poultry browns too quickly, reduce the heat to medium-low.
8. Chicken breasts are done when the meat is no longer pink and the juices run clear (170 degrees F on an instant-read thermometer). Try not to overcook chicken breasts, as the meat can become stringy and dry.

Fruit Platter with Homemade Sugarfree Nutella

Fruit Platter with Homemade Sugarfree Nutella 

1 cup roasted Hazelnuts
1/4 cup Almond milk (I used unsweetened)
2 tbs Vanilla extract
2.5 tbsp unsweetened cacao powder
3 tbsp Sugar free syrup
1 tbsp coconut oil
3 packets Sweetener

1. In a high powered blender or Magic Bullet blend the Hazelnuts until it looks like butter.
2. Add remaining ingredients and blend well until smooth.
3. Serve!

"Fake Garlic Bread" - Whole Eggplant with Garlic

"Fake Garlic Bread" - Whole Eggplant with Garlic

1 big Eggplant
3 tablespoons Extra virgin Olive oil
1 big clove or Garlic (or 2 small), minced
Salt and Pepper

1. Set the oven to 400 degrees.
2. Mix olive oil, minced garlic, salt and pepper.
3. Rinse and cut the eggplant as if it was a loaf of bread (see picture).
4. Brush the inside of the eggplant with the olive oil mix.
5. Bake in the oven for about 45min (until the eggplant is soft).

Simple Side Salad with Feta Cheese

Simple Side Salad with Feta Cheese

Cucumber
Red Tomatoes
Yellow Tomatoes
Red Onion
Low fat Feta Cheese

1. Cut all the vegetables.
2. Sprinkle with Feta.
3. Serve with any meat or fish.