Dinners

Skinny Chicken Parmesan (Serves 2)

Ingredients:

• 2 6oz. chicken breasts

• 2 TBSP Italian seasoned breadcrumbs

• 1 1/2 TBSP parmesan cheese

• 2 tsp. butter

• 2 TBSP shredded mozzarella cheese

• 1/2 cup all natural pizza or marinara sauce (I prefer pizza)

• Cooking spray

Directions:

1. Preheat oven to 450 degrees. Spray baking pan with cooking spray.

2. Combine breadcrumbs & parmesan cheese in a bowl. Then, melt butter and brush on chicken.

3. Sprinkle breadcrumb/parmesan mixture on top of both chicken breasts.

4. Lightly spray a little more on tops of chicken before baking for 25 min.

5. Remove from oven and spoon on 1-2 TBSP sauce over each piece of chicken and top with 1 TBSP mozzarella cheese each.

6. Bake 5 or more min. until cheese is melted/bubbly.

*Top with dried parsley.
*Add remaining pizza sauce to 1/2 cup cooked whole wheat or high fiber pasta noodles.
*This pairs great with a fresh salad or veggies of choice!

Butternut Squash Cranberry Salad

Ingredients:

• 3 cups Brussels sprouts

• 2 tablespoons olive oil

• 1/4 teaspoon Salt (to taste)

• Onion & garlic powered to taste

• 1/2 tsp balsamic vinegar

• 1 1/2 lb butternut squash and/or sweet potatoes-peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash/sweet potatoes)

• 1 tablespoon olive oil

• 2 tablespoons maple syrup

• ½ teaspoon ground cinnamon

• 1/4 cup pecans and/or walnuts

• 1/2 cup dried cranberries (low sugar)

• 3 tablespoons maple syrup

Instructions:

How to roast Brussels Sprouts:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

2. Trim ends of Brussels sprouts and remove yellow leaves.

3. Then, slice all Brussels sprouts in half.

4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

How to roast Butternut Squash:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

   Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Assembly:

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

2. For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine

Enjoy!!

CHICKEN POT PIE SOUP

Ingredients:

• 2 Tablespoons butter

• 1 cup thinly sliced celery

• 1 cup cauliflower florets

• 1 cup sliced carrots

• 1/2 cup onion diced

• 1 pound of Boneless skinless chicken breast or thighs cut into small bitesize pieces

• 2 tablespoons flour ( preferably white whole wheat)

• 1/2 teaspoon thyme

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• pepper to taste

• 1 1/2 cups 2% or Whole Milk

Instructions:

1. Melt butter in soup pot over medium heat adding carrots, celery, and onion snd cauliflower & season with salt and pepper. Cook for about 5 -8 min until veggies are soft.

2. Add in chicken adding a pinch more salt, thyme, garlic and onion powder cooking the chicken until browned.

3. Add the flour and incorporate for about 30 second stirring well.

4. Whisk in milk stirring well and pouring the milk slowly until it is combined. Cook until it reaches the desired thickness.

5. Taste and adjust seasoning to preference and ENJOY!!

Tips:

• If you have super busy weeknights, try using a rotisserie chicken or boil and shred chicken ahead of time to make it even faster.

• Also, add a lil' bacon bits for even more flavor!

• Add chicken broth if you prefer the consistency thinner.