Stuffed Chicken Breasts

This is a really nice dish and easy to prepare

4 Skinless boneless chicken breasts about 1 1/2 lb.

1 Tsp Italian seasoning 

1 Tsp Garlic Powder

1 Tsp Smoked Paprika

Sea salt and pepper

12 Asparagus stalks end trimmed

1 oz Tomatoes chopped up

4 slices Mozzarella Cheese (I also like to use Swiss)

1 Tbsp Olive Oil

Instructions

Preheat your oven to 400 F.

Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper.

Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.

Add 3 sprigs of asparagus and a couple of pieces of tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.

Close the pocket with a toothpick. Heat oil in skillet.

Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes.

 

Healthy veggie spread

This is a great cracker spread.  You can mix finely chopped vegetables/herbs of your choice with neufchafel cheese.

1 8 oz. pkg of neufchafel cheese

Any or all of the following, all finely chopped:

    carrots

    bell pepper

    red onion

    fresh dill

    cilantro

    fresh spinach

    beets

a splash of soy sauce

Combine well and spread on crackers

Apple Coffee Cake

This one comes from Ellie Krieger's cookbook, Comfort Food Fix.  She takes comfort food recipes and redesigns them to be more healthy.  This particular one caught my eye and did not disappoint!

1/2 medium Golden Delicious apple, cored and finely chopped

Nonstick cooking spray

1 cup all purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts

2/3 cup packed light brown sugar

2 tablespoons unsalted butter at room temperature

2 tablespoons canola oil

2 large eggs

1 teaspoon vanilla extract

1 cup nonfat plain yogurt

Place the apple in a microwave safe bowl, tightly cover with plastic wrap, and microwave on high until softened, about 90 seconds.  Set aside.

Preheat the oven to 350.  Spray an 8 inch baking pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, and salt.  In a small bowl, stir together the granulated sugar, cinnamon, and walnuts.  In a large bowl, beat the brown sugar, butter, and oil until well combined.  Beat in the eggs until well combined.  Beat in the vanilla and yogurt.  Add the flour mixture in two batches, stirring until just combined after each addition.

Pour half the mixture into the prepared pan and spread evenly.  Sprinkle half the nut mixture over the batter and top with the apples, gently pressing them into the batter.  Spoon the rest of the batter into the pan, smoothing the top.  Sprinkle the remaining nut mixture over the batter, pressing gently. 

Bake until a toothpick inserted into the middle comes out clean, about 35 minutes.

Allow to cool slightly before serving.

Avocado and Tropical Fruit Salsa

This is one of my new favorites.  I love the combination of flavors.

2 cups finely diced tropical fruit, such as kiwi, pineapple, mango and papaya

2 avocados, cut into 1/4 inch pieces

1/4 cup chopped cilantro

1/4 cup finely chopped red onion

1 jalapeno, seeded and finely chopped

2 tablespoons fresh lime juice, or to taste

salt and pepper

In a medium bowl, gently toss together all the ingredients.  Taste and adjust seasonings.

Cabbage Salad with Red and Green Apples

This makes a delicious and eye catching dish.  Warning!  There won't be any leftovers.

1 medium head of cabbage, shredded - about 8 cups

1 large red apple, unpeeled, cored, and diced

1 large green apple, unpeeled, cored, and diced

1 cup toasted, slivered almonds

1 cup dried cranberries

1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon salt

1/2 teaspoon pepper

In a large bowl mix the cabbage, the apples, almonds, and cranberries.  In a small bowl, combine the mayo, sour cream, and salt and pepper.  Combine the mayo mixture with the cabbage mixture.  Refrigerate for 2 hours before serving.

Note:  If I don't have slivered almonds on hand, I have used chopped walnuts.

Baked Eggplant Slices

 

This is a quick and easy recipe that is both great tasting and high in nutrition.

3 – 4 tablespoons olive oil

1 large eggplant, cut in 1/2 inch slices, crosswise

2 large tomatoes, sliced thick

Few fresh basil leaves, shredded

4 oz. mozzarella, sliced

Salt and pepper

 

Preheat oven to 375.  Brush baking sheet with a little oil – or use parchment paper.

Arrange eggplant slices on greased baking sheet.  Brush slices liberally with oil.  Season with salt and pepper.  Place a slice of tomato on top of each eggplant and sprinkle with shredded basil.

 

Top with cheese and another light brushing of oil.  Bake 15 minutes or until eggplant is bubbling and golden

 

Infused Water

I had never heard of infused water till recently.  Now I'm hooked!  There is no recipe and each batch you make can be different.

Basically, begin with a jug of water.  My container is a half gallon.  Here are some of the ingredients you can slice and put in it, but create your own with other items.  Let it chill in the refrigerator at least 2 hours, but even better, overnight.

limes

lemons

oranges

kiwi fruit

cucumber

cantaloupe

strawberries

blueberries

fresh mint leaves

It makes a very refreshing drink and the smell as you drink it is amazing.