16 oz. frozen broccoli, thawed, cooked and drained
½ cup dry bread crumbs
2 tbps. melted butter
Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
Cook noodles and broccoli.
Cook cut up chicken, transfer to large bowl when no longer pink.
Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
Spoon entire mixture into casserole dish.
Mix bread crumbs and melted butter, sprinkle over chicken mixture.
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.
pizza toppings (We used bell pepper, pepperoni, pancetta, mushrooms, olives)
1 egg, slightly beaten
Spray pan with cooking spray. Line pan with a layer of wrappers, over lapping as you go. As you place a wrapper down, brush it with your egg. Then lay next wrap on top of it. The egg acts as glue to bind them together.
After you have at least 2 layers of egg roll wrappers down, place in oven.
Preheat 425°. Bake 5 minutes or until egg wash starts drying.
Remove from oven and put sauce down on your egg wrapper crust. Put a thin layer of cheese down. Begin adding your toppings and finish off with more cheese. Place back into oven for an additional 20 minutes or until crust is browned to your liking on bottom. Best if you cook the crust one day and make pizza the next!
Bake 5 minutes or until egg wash starts drying.
Remove from oven and put sauce down on your egg wrapper crust. Put a thin layer of cheese down. Begin adding your toppings and finish off with more cheese.
Place back into oven for an additional 20 minutes or until crust is browned to your liking on bottom.
I recommend after 15 minutes you remove and place on short rack for the remaining 5 minutes. This helps the crust to crisp up better on the bottom when cooking in NuWave.
Frittatas are often prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware. However, a standard 10” non-stick skillet will also work provided you don’t try to pop it in the oven! This savory stovetop frittata is easy to make and really versatile. The most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.
6 whole eggs
¼ c. half & half
3 T. water
Sea salt and freshly ground black pepper, to taste
1 T. extra virgin olive oil
6 baby Portobellos, washed, gills removed, stems chopped, and caps cut into thin slices
2 handfuls arugula, washed and dried
6 cherry tomatoes, washed and cut in half
2 oz. Feta cheese, cut into equal-size chunks
In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.
Add olive oil to a 10” non-stick skillet and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.
Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
With a spoon, spread ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and arugula throughout. Pour egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and arrange the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. If not, simply scatter those ingredients across the top of the frittata before covering again.
Cook for another 5-6 minutes, or until the egg is cooked through and the Feta has just begun to melt. Remove from heat and carefully transfer to a serving platter and cut into wedges.
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.
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.
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.
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.
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.
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.
Slice the eggplant lengthwise, season to taste and place in a 350 degree oven till brown about 30 minutes.
In a frying pan saute the onion, pepper, and bacon
Empty cream cheese in a small bowl if you need to soften place in the microwave for about 30 seconds. When the frying pan mixture is done spoon out the onion, pepper, and bacon mixture (no grease) and mix in with the cream cheese.
In a frying pain empty the contents of the diced tomato let them simmer for about 15 minutes on low heat.
When the eggplant is done cover each slice with the cream cheese mixture, then the diced tomatoes.
Cover each slice with mozzarella cheese
Place in 350 degree oven for about 10 minutes just long enough to melt the cheese and mingle the flavors all together.
Light ranch dressing or regular, your choice. I use wildtree
Salt & Pepper to taste (optional)
Cut the cucumber in half, then cut the halves in half the long way.
Gut the cucumber. Add the diced tomato inside the cucumber, top it with diced red onion, drizzle a little bit of light ranch dressing over them and add salt and pepper to taste (salt and pepper is optional).
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken (salt reduced)
Prepare rice according to package directions, but you must reduce the amount of water by ⅛ cup. Let it sit off the heat for 5 minutes after cooking to let some of the excess water get absorbed.
Melt the butter in a large skillet over medium heat; sauté the celery and onions until soft. Preheat oven to 350 degrees F. Prepare Stove Top stuffing according to package directions.
In a large bowl, stir together the soup, sour cream, milk, salt and pepper. Add the celery and onions, chicken, 1½ c. of the cheese, and the cooked rice, strain away the excess liquid from the rice before adding.
Transfer to a greased casserole dish and top with the stuffing. Bake, uncovered, for 35 minutes. Sprinkle with the remaining cheese and bake 5 more minutes. Remove, let rest for 5 minutes and enjoy!
This tasty dish comes together quickly and is very figure friendly. This low-carb recipe is made with all fresh ingredients and it pairs beautifully with a simple side dish of sauteed kale or Swiss chard.
4 4 to 6-oz. boneless, skinless chicken breasts
salt and pepper, to taste
2 T. extra virgin olive oil (I use grapeseed oil)
2 cloves garlic, finely minced ( use garlic galore)
1 medium shallot, thinly sliced
1 tsp crushed red pepper flakes (optional)
2 T. butter
1 organic lemon, washed and thinly sliced
2 tsp fresh oregano
½ cup dry white wine
½ chicken stock
2 T. extra virgin olive oil (I use grapeseed oil)
1 large bunch kale or Swiss Chard, torn into small pieces
2 cloves garlic, finely minced
2 T. fresh lemon juice
salt and pepper, to taste
Place chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or rolling pin until it is the same thickness throughout, approximately ½ inch.
Remove and discard plastic wrap and liberally season chicken breasts with salt and pepper.
Add the garlic and olive oil to a large skillet and set to medium-high heat. Saute for 2-3 minutes, until garlic begins to brown. Remove garlic from pan with a slotted spoon and discard. Add shallots and red pepper flakes, if desired, to the garlic infused pan oil and saute for another 2 minutes.
Add butter and lemon slices to pan and cook for about 3-4 minutes, until the lemon "melts." Push the lemon rinds to the sides of the skillet and place chicken breasts in pan, being careful not to overcrowd. (Work in batches, if necessary). Cook the breasts for 5-7 minutes per side, until the breasts start to brown and an instant-read thermometer reads 165 degrees when inserted.
While the chicken is cooking, prepare the kale by heating garlic and olive oil in a separate skillet over medium-high height for about 2-3 minutes. Reduce heat and add kale. Stir frequently until the kale has completely wilted and is thoroughly mixed with the olive oil and garlic. Remove from heat and add fresh lemon juice and stir. Season with salt and pepper, to taste.
Once finished, remove chicken from heat and tent with aluminum foil to rest.
Return the skillet to medium-high heat and deglaze with the white wine and chicken stock. Scrape the brown bits off the bottom of pan and then simmer until liquid is reduced by half. Pour pan sauce over chicken breasts and serve with sauted kale or Swiss chard.