Sunday, February 28, 2016
Friday, February 19, 2016
chicken parm
http://blog.myfitnesspal.com/skinny-chicken-parmesan/
chicken parm to try:
chicken parm to try:
Skinny Chicken Parmesan
Ingredients
- Cooking spray or oil mister
- 3 boneless, skinless chicken breasts (8 ounces each), fat trimmed
- 3⁄4 teaspoon kosher salt
- 1⁄2 cup seasoned whole wheat bread crumbs, homemade (see page 110) or store-bought
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons melted unsalted butter
- 1 tablespoon olive oil
- 2 cups Quickest Marinara Sauce (page 94) or store-bought marinara sauce
- 9 tablespoons part-skim mozzarella cheese
Directions
Preheat the oven to 450°F. Lightly spray a large baking sheet with oil.
Slice the chicken breasts in half horizontally to make 6 cutlets. Season both sides with salt.
In a shallow bowl, combine the bread crumbs and Parmesan. In a small bowl, combine the butter and olive oil. Brush the butter and oil on both sides of the chicken, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet. Lightly spray oil on top of the chicken.
Bake until golden on the bottom, about 20 minutes. Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.
Meanwhile, in a large, deep covered skillet, cook the marinara sauce over medium heat until heated through, 2 to 3 minutes.
Place the baked chicken in the skillet and top each piece with 11⁄2 tablespoons of themozzarella. Cover the pan and cook until the cheese melts, 3 to 4 minutes. Serve hot.
Nutrition Information
Serves: 6 | Serving Size: 1/2 chicken breast
Per serving: Calories: 163; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 27mg; Sodium: 751mg; Total Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 5g; Protein: 11g
Nutrition Bonus: Potassium: 67mg; Vitamin A: 9%; Vitamin C: 3%; Calcium: 9%; Iron: 4%
taco salad in a jar
2 oz chicken
2 cups romaine
2 TBS taco sauce
2 TBS Bolthouse Yogurt Ranch
2 oz cherry tomatoes
1 oz chopped red onion
2 oz chopped avocado
new recipe to try in a jar :)
276 calories in one jar
I hope it is FILLING and tasty!
2 cups romaine
2 TBS taco sauce
2 TBS Bolthouse Yogurt Ranch
2 oz cherry tomatoes
1 oz chopped red onion
2 oz chopped avocado
new recipe to try in a jar :)
276 calories in one jar
I hope it is FILLING and tasty!
Sunday, February 14, 2016
Saturday, February 6, 2016
baked fajitas
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until #chicken is cooked through and the #vegetables are done.
if it serves four..... then 224 calories per serving
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until #chicken is cooked through and the #vegetables are done.
if it serves four..... then 224 calories per serving
Subscribe to:
Posts (Atom)