Crock pot Lasagna

Crock pot Lasagna
 
Ingredients
  • 1.5 lbs hamburger (Ground beef.)
  • 2 jars/cans pasta sauce (approx 600mls each)
  • 1 large can diced tomatoes
  • 1 box of lasagna noodles
  • 3 cups of cottage cheese
  • 2 eggs - lightly whisked
  • 1 cup grated Parmesan cheese
  • 2 - 3 cups grated mozzarella cheese
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp Italian spice
Instructions
  1. Scramble fry hamburger until cooked. Remove any remaining grease. Stir in pasta sauce and diced tomatoes with the juice. Add salt, pepper, garlic powder and Italian spice. Stir well then remove from heat.
  2. In a separate bowl combine cottage cheese, eggs, and Parmesan cheese.
  3. Spread a cup or so of meat sauce on the bottom of your crock pot, top with noodles broken into pieces to fit. Layer the remaining ingredients in the following order on top of the noodles in the bottom of your crock pot;
  4. cottage cheese mixture
  5. mozzarella cheese
  6. meat sauce
  7. broken lasagna noodles
  8. repeat - ensuring the last layer is meat sauce
  9. Place lid on your crock pot and cook on low for 4 to 6 hours or until noodles are tender.
  10. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

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Sweet & Sour Meatballs

Sweet & Sour Meatballs
Serves: 6
 
Ingredients
  • ¼ c. dry bread crumbs
  • 1 tsp. salt
  • 1 lb. extra lean ground beef...
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced onion
  • 2 c. water
  • 1 egg, beaten
  • 1 c. diced celery
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • ¼ c. brown sugar
  • ¼ c. apple cider vinegar
  • 1 c. pineapple chunks
  • 2 Tbsp. corn starch
Instructions
  1. Combine bread crumbs, onion and salt together. Add ½ cup water and blend well. Crumble in ground beef and the beaten egg. Mix very well. I used my hands to incorporate the ingredients fully. Make about 18-20 meatballs the size of a ping pong ball.
  2. Brown meatballs in a large skillet. Make sure all sides have been browned well and thoroughly cooked. Once browned on all sides, remove and set aside.
  3. In the same skillet, sautee the bell peppers and celery. Should take about 5 minutes for them to soften up without losing all the crunch.
  4. Add the remaining water with the pineapple juice, apple cider vinegar, pineapple chunks, and brown sugar to the peppers and celery. Stir to mix well.
  5. Take corn starch and mix with small amount of water, just enough to not be a paste. Add this to the veggies in skillet and continue to cook on low for about 3 more minutes.
  6. Carefully place meatballs back into skillet. Gently stir to get the sauce over the meatballs. If you stir too much you risk them breaking apart. So just toss gently.

 

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Italian Style Chicken Pizza

Italian Style Chicken Pizza
 
Ingredients
  • 3 teaspoons active dry yeast
  • 1 cup warm water (110 to 115 degrees - should be able to stick your pinky finger in the water and hold it there without it burning), divided
  • 1 teaspoon granulated Swerve, Truvia or Stevia
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 cups almond flour + ½ cup almond flour
  • 2 cups sliced mushrooms
  • 4 skinless chicken breasts, cubed
  • 1 whole tomato, diced
  • 1 cup Monterey Jack cheese, grated
  • Italian Seasoning
  • Cornmeal (about 4 Tablespoons)
Instructions
  1. In a medium-sized bowl, dissolve the yeast in ¼ cup warm water. Add the Swerve and allow to stand for 5 minutes.
  2. Fry up (or boil) the cubed chicken until no longer pink inside. Drain if need be, and set aside. Grate up your cheese, slice up your mushrooms, and dice your tomato.
  3. To the yeast mixture, add the oil, salt, remaining water and two cups of the flour. Mix it with a wooden spoon until almost all of the flour has been worked into a ball. Turn onto a floured surface and knead until smooth and elastic - 4 to 5 minutes.
  4. Roll dough out into the shape & size of your pan. Allow it to rest for a minute. Drizzle 1 Tablespoon olive oil onto the pan and make sure you grease the pan well (including the sides) -- if necessary, use an extra Tablespoon of the olive oil. Sprinkle the cornmeal evenly into the pan. Preheat oven to 450F degrees.
  5. Now take the rolled out dough and place it into the pan (shape with hands if necessary). It can go up the sides a little bit. Now, drizzle up to 2 Tablespoons of olive oil onto the dough and spread it around with either your hands or with a piece of waxed paper, making sure to cover the entire dough. Sprinkle the Italian seasoning lightly all over the dough, I usually use about 5 pinches of the seasoning.
  6. Evenly spread the cooked chicken pieces all over the dough, along with the mushroom slices (and you can always add in your own toppings here - onions, etc.). Slide the pan into your preheated oven and bake for 12 minutes. Remove and add the tomatoes and cheese. Return to oven and bake for an additional 5 to 7 minutes, until cheese is melted and edges of dough are a light golden brown.
  7. Remove from oven, slide onto cutting board and cut into slices. Enjoy!!

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Lisa’s Sweet and Sour Meatballs

Lisa's Sweet and Sour Meatballs
 
Ingredients
  • prepared meatballs (Or make your own)
  • 1 cup ketchup
  • ½ cup brown sugar
  • 1 tablespoon mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon Lemon juice
  • 2 tablespoons soy sauce
  • 1½ cups water
  • 1 heaping tablespoon cornstarch
  • 1 tsp granulated garlic
Instructions
  1. Mix all ingredients together and mix well.
  2. I use a wire whisk to mix it up good.
  3. Poor over your meatballs, you can either do this in a big frying pan or in the oven at 350 for about 30 min.
  4. My guys love it over rice

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Bacon, Goat Cheese & Basil Stuffed Chicken Breasts

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 T. extra virgin olive oil
  • 4 6-oz. boneless, skinless chicken breasts
  • 4 oz. goat cheese, divided
  • 6 strips of cooked bacon, crispy and crumbled
  • 6 basil leaves, rolled and sliced thin
  • Salt and pepper, to taste
  • 1 c. balsamic vinegar
Instructions
  1. Preheat oven to 375 degrees.
  2. Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
  3. Season the exposed surface with salt and pepper, then add ¼ of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
  4. Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
  5. Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
  6. A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
  7. To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

 

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Burger & Tater Casserole

Burger & Tater Casserole
 
Could be made low carb by shredding turnips or cauliflower or even zucchini instead of using hashbrowns and eliminate the chips
Ingredients
  • #2lb pkge of frozen hashbrowns or use shredded turnips, cauliflower or zucchini to make it low carb.
  • 1 cup of sour cream
  • 1 c. shredded cheddar cheese
  • ½ c. butter
  • 2 cans of cream of chicken soup
  • ½ c. chopped onion
  • 1 cup crushed potato chips
Instructions
  1. Pre Heat Oven to 350 degrees
  2. Cook your hamburger and onions... transfer to a 13 x9 greased pan sprinkle with salt and pepper.
  3. In a large bowl mix your hashbrowns, soup, sour cream and cheese...then spread over the top of you hamburger.
  4. Melt your butter and add crushed chips to it.. spread over top of mixture
  5. Bake for 45 min.
  6. Enjoy ~

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Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe features all the wonderful flavor found in traditional Buffalo wings - with none of the guilt! As an added bonus, this satisfying one-pan meal comes together in less than 30 minutes.
Ingredients
  • 2 T. coconut oil
  • 1 green bell pepper, finely diced
  • 2 celery stalks, diced
  • 1½ lbs. rotisserie chicken breast, shredded
  • 2 t. onion powder
  • 1 t. garlic powder
  • Salt and pepper, to taste
  • ½ c. Frank’s hot sauce
  • 2 green onions, sliced
  • To serve: 1 head Bibb or butter lettuce, leaves removed, washed and patted dry
Instructions
  1. Melt the coconut oil in a large sauté pan over medium heat. Add the diced pepper and celery, and sauté until tender, around 5 minutes.
  2. Add the chicken, onion powder, and garlic powder. Stir well and season with salt and pepper, to taste. Cook for 2-3 minutes, or until the chicken is heated through.
  3. Add the hot sauce and sauté while stirring for another minute or two, until the sauce is heated through and everything is well coated. Remove from heat and stir in the sliced green onions.
  4. To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture and enjoy!

 

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Balsamic Glazed Chicken Drumsticks

Balsamic Glazed Chicken Drumsticks
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These tasty Whole30-compliant chicken drumsticks get a touch of sweetness from the coconut aminos in the marinade.
Ingredients
  • 2 lbs. chicken drumsticks
  • ½ c. balsamic vinegar
  • 3 T. extra virgin olive oil
  • 3 T. coconut aminos
  • ½ c. organic chicken stock
  • ½ t. crushed red pepper flakes
  • 3 cloves fresh garlic, minced
  • Salt and pepper, to taste
  • 3 green onions, sliced
Instructions
  1. Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.
  2. In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.
  3. Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.
  4. When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.
  5. Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.
  6. Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving

 

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Meghan’s Healthy Shrimp Stir Fry

Meghan's Healthy Shrimp Stir Fry
 
Ingredients
  • 16 oz of shrimp (peeled and deveined)
  • 1 bundle of asparagus (cut in thirds)
  • 1 bag of frozen Brussel sprouts (cut in half)
  • ½ cup of chicken stock
  • 2 TBS minced garlic
  • 1 TBS fresh parsley (chopped)
  • S&P to taste
  • ⅓ cup oil
  • Angel Hair Parm and Herb Pasta (cooked as per directions on box) *or see below
Instructions
  1. Sautee asparagus and brussel sprouts until tender, add shrimp, S&P, chicken stock and garlic and cook until shrimp is pink and cooked through and chicken stock is mostly cooked out.Mix in the chopped parsley
  2. Meghan used the box angel hair pasta in the parm sauce. (if you can't find this, you can do your own - see below)
  3. *Use regular angel hair pasta. Cook the noodles as instructed, add 1 cup of heavy whipping cream and ¾ cup of shredded parm cheese. Once cooked through add the shrimp and veggie mixture.
  4. Enjoy!

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Kielbasa onion and cabbage crock pot dinner

Kielbasa onion and cabbage crock pot dinner
 
Ingredients
  • 1 kielbasa
  • ½ head of cabbage
  • ½ onion
  • 1 can chicken broth
  • Salt and pepper to taste
Instructions
  1. Cut up all ingredients.
  2. Layer cabbage then onion then kielbasa.
  3. Pour chicken broth over all.
  4. Cook on low for 7 hours in the crock pot.

 

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GORDON RAMSAY’S STICKY LEMON CHICKEN

GORDON RAMSAY'S STICKY LEMON CHICKEN
 
Ingredients
  • 1 large chicken, jointed into 8–10 pieces
  • Sea salt and freshly ground black pepper
  • 3 - 4 Tbsp olive oil
  • 1 head of garlic, halved horizontally
  • A few thyme sprigs
  • Generous splash of sherry vinegar (or apple cider vinegar)
  • 2 Tbsp dark soy sauce
  • 3 Tbsp honey
  • 1 lemon, finely sliced (ideally with a mandolin)
  • Handful of flat leaf parsley, chopped (optional)
Instructions
  1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan. (maybe add a tablespoon of real butter too)
  2. Brown the chicken pieces (in batches if necessary), together with the garlic and thyme sprigs, over a high heat for two to three minutes on each side until golden brown.
  3. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to combine the juices.
  4. Pour in a good splash of hot water(I added a splash of wine instead) and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
  5. Transfer the chicken to a platter, spoon over the liquor and sprinkle with chopped parsley if using. Serve with green beans.

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Spicy Veggie Sandwich

 

Spicy Veggie Sandwich

Sandwiches in our house come in all sizes and with varying ingredients. The Veg Sandwich almost always has hummus and avocado…although today we were out of those so this is what I did.

Toasted Sesame Ezekiel bread (I find this at Whole Foods)
1 teaspoon mayo (I use Veganaise) spread on one piece of bread
2 wedges laughing cow cheese spread on one piece of bread
5-6 pieces artichoke hearts
2 pieces romaine lettuce cut with a drizzle of E.V.O.O.
red onion
Hot salsa (can use Giardinera)
2 Clausen pickles cut thin
sea salt to taste
I added grilled asparagus.

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Szechuan Noodles With Spicy Beef Sauce

Szechuan Noodles With Spicy Beef Sauce
Serves: 4
 
Ingredients
  • 1 lb ground beef
  • 1½ cups chopped onions
  • 2 tsp minced garlic
  • 1½ tsp minced fresh ginger
  • ½-1½ tsp dry crushed red pepper (to your taste)
  • 2 tbsp sesame oil
  • 2 tbsp cornstarch
  • ¾ cup beef broth
  • ⅓ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 heaping tbsp brown sugar
  • 8 ounces vermicelli, cooked
  • ½ cup sliced green onion
Instructions
  1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm, set aside.
  2. Pour sesame oil in pan and heat till hot. Saute onion, minced garlic, minced fresh ginger & crushed red pepper in the hot sesame oil until tender.
  3. Combine cornstarch and beef broth, whisking until smooth.
  4. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
  5. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  6. Stir in ground beef.
  7. Toss with cooked pasta, and sprinkle with sliced green onions.

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Zucchini Bake

Zucchini Bake
 
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11 X 14 pan, start layering your vegetables.
  2. First layer zucchini slices.
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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LOW-CARB PIZZA CHICKEN

LOW-CARB PIZZA CHICKEN
 
Ingredients
  • 1 cup pizza or marinara sauce
  • 2-4 boneless-skinless chicken breasts
  • 1 tsp. oregano or Italian seasoning
  • 1 tsp. garlic powder
  • 1 cup of part-skim Mozzarella, shredded
  • 4-6 thinly sliced pieces of ham
  • 1 Tbsp olive oil or coconut oil
  • 1 tbsp minced garlic
  • 4-6 mushrooms, sliced
  • 4-6 mini sweet peppers, sliced
Instructions
  1. Preheat oven to 400F/200C.
  2. Heat pizza sauce in a small saucepan, trim the chicken breasts and then flatten them with a meat mallet.
  3. Mix the oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  4. Heat the oil over medium-high heat in a large skillet. Sauté the mushrooms, minced garlic and peppers until tender.
  5. Add the chicken pieces and cook 2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
  6. Wrap the slices of ham around the chicken.
  7. Lay the chicken in a glass baking dish in a single layer. Top with sautéed mushrooms and sweet peppers.
  8. Spread sauce over the top of each chicken breast.
  9. Bake uncovered about 20 minutes, remove from oven and sprinkle with grated cheese cook until the cheese is melted and starting to brown. Serve hot.

 

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No Crust Pizza Bake

No Crust Pizza Bake
 
Ingredients
  • 1 lb lean ground beef
  • 2 cups shredded Italian Style Cheese (divided)
  • ½ Cup pizza sauce
  • 1½ cup of diced Canadian Bacon
  • 1 cup pepperoni
  • ½ cup of chopped onion
  • ½ cup of chopped bell peppers.. I use all colors
  • 1 small can of sliced olives
  • You can really add or take away anything you like as a topping
Instructions
  1. Preheat oven to 350 degrees
  2. Cook your ground beef, drain
  3. Put your meat and 1 cup of your shredded cheese in a bowl and mix well
  4. Spread the mixture on a pan or pizza stone
  5. Top with Pizza sauce , then with add all your toppings and the rest of the cheese.
  6. Bake for 25 min. or until cheese is melted
  7. Enjoy~

 

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Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
 
Ingredients
  • 3-4 pounds boneless chicken thighs
  • ¾ cup sugar
  • ¼ cup soy sauce
  • 6 TB apple cider Vinegar
  • ¾ tsp. ground ginger
  • 1 tsp. minced garlic
  • ¼ tsp. pepper
  • 4 tsp. corn starch
  • 4 tsp. cold water
  • Cooked rice
Instructions
  1. Place chicken in crock pot on low heat.
  2. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken.
  3. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot.
  4. Place liquid in a saucepan and bring to a boil.
  5. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.
  6. Pour chicken over cooked rice and cover with your sauce. ENJOY!

 

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Chicken Broccoli Bake

Chicken Broccoli Bake
 
Ingredients
  • 10 oz. macaroni noodles
  • 2 chicken breasts cooked into bite size pieces
  • 3 cups sliced fresh mushrooms
  • 1 medium red pepper, chopped
  • 2 cans condensed cream of broccoli soup
  • 2 8 oz. sour cream
  • ⅓ cup chicken broth
  • 16 oz. frozen broccoli, thawed, cooked and drained
  • ½ cup dry bread crumbs
  • 2 tbps. melted butter
Instructions
  1. Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
  2. Cook noodles and broccoli.
  3. Cook cut up chicken, transfer to large bowl when no longer pink.
  4. Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
  5. Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
  6. Spoon entire mixture into casserole dish.
  7. Mix bread crumbs and melted butter, sprinkle over chicken mixture.
  8. Bake, uncovered for 30 minutes. Uncover and bake for an additional 25 minutes.

 

1. Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
2. Cook noodles and broccoli.
3. Cook cut up chicken, transfer to large bowl when no longer pink.
4. Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
5. Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
6. Spoon entire mixture into casserole dish.
7. Mix bread crumbs and melted butter, sprinkle over chicken mixture.
8. Bake, uncovered for 30 minutes. Uncover and bake for an additional 25 minutes.

 

GARLIC & LEMON CHICKEN WITH POTATOES & GREEN BEANS !

GARLIC & LEMON CHICKEN WITH POTATOES & GREEN BEANS !
 
(Gluten free. Low Carb, Diabetic Friendly and so simple to make)
Ingredients
  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered (I mixed red & yellow in pic)
  • 4 chicken breasts
Instructions
  1. Preheat oven to 400°F.
  2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.
  3. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  4. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat.
  5. Pour this mix into the pan and spread around evenly.
  6. Roast for 50 minutes or until cooked through.

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BAKED PARMESAN CHICKEN

BAKED PARMESAN CHICKEN
Serves: 4-6
 
Ingredients
  • 4 skinless, boneless chicken breasts (cut into 1” pieces)
  • Kosher salt, freshly ground pepper
  • ⅔ cup grated Parmesan or Asiago cheese
  • ⅔ cup panko (Japanese breadcrumbs)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons minced garlic
  • 2 teaspoons Italian Seasoning
Instructions
  1. Preheat oven to 450°.
  2. Lightly oil large baking sheet. Set Aside.
  3. Rinse chicken breasts and pat dry. Cut chicken breasts into 1" pieces.
  4. Toss chicken pieces with 2 tbsp olive oil and 1 tbsp minced garlic in a large bowl. Season with salt and pepper.
  5. Combine Parmesan cheese, panko, and italian seasoning in a medium bowl.
  6. Carefully dip chicken pieces into panko/cheese mixture, covering generously.
  7. Place Chicken onto the prepared baking sheet and sprinkle lightly with some of the extra panko/cheese mixture.
  8. Bake chicken until crumbs begin to turn golden brown, about 10 minutes. Turn chicken nuggets over and bake until crumbs begin to turn golden brown for about another 10 minutes.

 

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