February 17, 2015

Hawaiian Chicken

 

Ingredients
2 lb. boneless, skinless chicken breast
Salt & pepper
½ cup searing or AP flour
2 20-oz can Pineapple chunks in 100% pineapple juice, juice & chunks
2/3 cup soy sauce (or 1 cup for a bit saltier sauce)
2 cups bell peppers, chopped into 1” pieces
2 cups green beans, chopped into 1.5” pieces
2 cups faro, wheat berry, or brown rice


September 29, 2014

Healthy "Breaded" Chicken (Parm)



Breaded chicken is often a nightmare for your waistline - it's covered in grease, filled with sodium (and usually preservatives) and packs in the calories (especially if you add the cheese and pasta, and eat the entire restaurant-size portion). But my variation significantly reduces the calories, saturated fat and sodium, and pumps up the flavor, making it a healthy way to enjoy your favorite dish.

You can cut this recipe in half to serve your family dinner one night (I cook in large batches every Sunday). You can also make this dairy, nut and/or gluten free (see notes at bottom).

INGREDIENTS
1/2 cup ground almond flour
1/2 cup ground oat flour
1/4 cup ground Parmesan
1 Tbsp Flax Seed, ground
1 Tbsp Parsley, dried
1 Tbsp Basil, dried
1 tsp Salt
1/4 tsp Pepper, ground
2.5 lbs chicken breast, boneless/skinless
Olive oil

July 19, 2014

Parmesan Cauliflower Bites


The roasted cauliflower is a simple, quick recipe, but is delicious and addictive!

Ingredients:
1 large head of cauliflower
4 Tbsp ground Parmesan cheese
Salt & Pepper, to taste
Olive oil

July 7, 2014

Tri-Color Veg-Spaghetti


While browsing the farmer's market yesterday for dinner inspiration, this idea came to me! The vegetables replace traditional pasta, and add a lot of color to your meal! Use with your favorite meatball recipe, or whatever else you like with spaghetti. Top with low salt tomato sauce (I like Francesco Rinaldi) or my squash alfredo sauce.

Serves 6
Equipment / Notes: You'll need either a julienne peeler (for smaller batch) or food processor with slicing blade (for larger batch)

Ingredients:
3 medium carrots, peeled
2 medium zucchini
2-3 regular size beets (or half jumbo beet)
Olive oil
Salt