Recipe Of The Week 10/13: Sloppy Joe
Ingredients:
1.25 lbs. 93% lean ground beef sirloin
1 tbsp steak seasoning , or seasoned salt
1 medium carrot, minced
1 medium onion, minced
2 cloves garlic, minced
View the article for the full recipe!
Recipe Of The Week 9/16: Marry Me Chicken
Yields 4 servings
Ingredients:
- 1/4 cup sundried tomatoes in oil, drained and chopped
- 2 8-ounce boneless skinless chicken breasts, halved lenghtwise
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all purpose flour, or gluten-free flour mix
- 1 1/2 tablespoons olive oil, divided (I used oil from the sundried tomatoes)
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- 4 cups baby spinach, packed
- 1 1/2 ounces reduced-fat cream cheese, (3 tablespoons)
- 3/4 cup chicken broth
- 3 tablespoons half-and-half
- 1/4 teaspoon dried oregano
- pinch of red pepper flakes, adjust to your taste
- 2 tablespoons grated Parmesan cheese
Directions:
- Begin by pounding the halved chicken breasts to an even thickness (about 1/2-inch thick). Season them with salt and black pepper. Dredge each chicken piece in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil (or use from the sun dried tomatoes) in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 1-2 minutes until they become fragrant and translucent.
- Stir in the tomato paste and cook for another 1-2 minutes.
- Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
- Reduce the heat to low, and then add the cream cheese, chicken broth, half-and-half, dried oregano, and red pepper
flakes. Stir until the cream cheese is fully melted and the sauce is well combined. - Return the cooked chicken to the skillet and let it simmer in the sauce for a few minutes until heated through.
- Sprinkle with grated Parmesan cheese and serve.
Meal Plan Check Boxes:
4 Proteins
2 Fats
Nutritional Facts: 1 piece chicken with sauce, Calories: 286 kcal, Carbohydrates: 12 g, Protein: 30 g, Fat: 13 g,
Adapted From: https://www.skinnytaste.com/marry-me-chicken/#recipe
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Recipe Of The Week 10/6: Ham and Swiss Crustless Quiche
Ingredients:
cooking spray
1 3/4 cups diced ham steak or leftover ham, 9 oz
1 cup chopped steamed broccoli, fresh or frozen
1 cup fresh grated Swiss cheese
2/3 cup 2% milk
View the article for the full recipe!
Recipe Of The Week 9/30: Shaved Brussels Sprout Salad with Pears and Pomegranate
Ingredients:
3 tablespoons extra virgin olive oil
1 tablespoon minced shallots
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
View the article for the full recipe!
Recipe Of The Week 9/23: Classic Chili
Ingredients:
1 pound ground Beef, 93% lean
1 teaspoon kosher salt, plus more to taste
1/2 small onion, chopped
1 medium red bell pepper, chopped
View the article for the full recipe!
Recipe Of The Week 9/9: Baked Fish with White Beans, Olives, Artichokes and Tomatoes
Ingredients:
4 6-ounce boneless skinless white fish filets, such as branzino, bass, flounder, etc.
3/4 teaspoon kosher salt and black pepper, divided
1.5 cups canned white beans, drained and rinsed
View the article for the full list!
Recipe Of The Week 9/2: Cream of Asparagus Soup
Ingredients:
2 lbs. asparagus, from 2 bunches, tough ends snapped off
1 tbsp unsalted butter
1 medium onion, chopped
6 cups reduced sodium chicken broth
2 tbsp low fat sour cream
kosher salt and fresh pepper, to taste