Happy Labor Day Weekend to our American readers and apologizes for the lapse in posts! Summer is ending but it doesn’t mean your healthy eating plan needs to go into hibernation! Tonight’s post is an all-in-one flavor bomb that goes great over anything.
Ingredients: Boneless, skinless chicken breasts, 1/2 white onion, sliced mushrooms, bell pepper (any color desired), bunch of spinach leaves, fresh mozarella, one garlic clove.
Directions: Chop all veggies. Fry over a medium heated skillet. Save some of the chopped garlic to season your chicken. Add spinach leaves once onions have browned. Let sit and cool.
Wash chicken breasts (about half of one is enough for one person). Season with salt, pepper, onion powder, minced garlic, and oregano. Evenly cut the breasts laterally. You need to have enough room for your stuffing without completely cutting in half. Season inside as well.
Once veggies have cooled, begin spooning into the inside of your chicken breasts. Cut the mozarella to size and evenly disperse throughout pocket.
Once all chickens have been stuffed, cook on 350 for about 45 minutes.
The key to making this dish taste original and not just regular old chicken, veggies and a little bit of cheese is to make sure the breasts are thoroughly seasoned, inside and out. Spices are what make or break a healthy recipe. Get creative!
Not all pasta is created equally. Well, actually it is, but then it’s processed, stripped of the majority of its nutritional value and has a pound of cream dumped on top it and is then called cuisine. **cough** Olive Garden.
Whole wheat pasta has much more vitamins and fiber than its lighter component. Also, it has a much lighter taste and doesn’t give you that heavy gut feeling when you’re done eating.
Ingredients: Whole wheat shells (any whole wheat pasta will work), .87 lb of round steak, bunch of asparagus, bunch of carrot sticks, 1/4 onion, sliced mushrooms, 1 clove of garlic, Parmesan cheese to taste
Directions: Boil water, add pasta and sliced carrots. Taste to check if soft.
Slice veggies. Cut up raw meat separately. Add garlic, mushrooms and onion to heated pan. Once browned, add meat. Once sufficiently cooked, add asparagus and tomatoes.
Once pasta is in colander and dryer, add garlic powder, salt and pepper. In large bowl, combine pasta, meat, and veggies. Once mixed together, add about 2 tablespoons of olive oil and mix. Add a bit of Parmesan cheese to taste.
Pasta tends to get a bad reputation for its heavy carb content. But it can be indulged in as long as it’s portion controlled. This recipe perfectly shows how to balance out good carbs with plenty of protein and veggies.