Healthy Chicken Parmesan - Baked NOT Fried

Chicken Parmesan has always been a favorite of mine.  However, I had only known about the fried version and never tried a baked version until I began this awesome lifestyle change.  I found this recipe from a fellow Beachbody Coach and have LOVED it more and more every time I make it.  In fact, this was one of the first 5 recipes I tried with my family and they all have loved it.  Just as a side note, my husband DOES NOT like tomatoes and all and he LOVES this with tomatoes and all!

It is a great recipe to entertain with or have as a family meal.  Each time I have made this for friends and guests, they have given rave reviews.

I hope you and yours enjoy this as much as we do!

Healthy Chicken Parmesan

Ingredients:
1lb. Boneless, Skinless Chicken Breasts
2 tsp. Dried Basil
1 tsp. Garlic Powder
1 tsp. Salt
1 tsp. fresh Ground Pepper
3/4 cup Mozzarella Cheese
1-15oz. can low sodium Chopped Tomatoes, undrained

Directions:
-  Pre-heat the oven to 350 degrees.

-  Put the chicken into a greased casserole dish and sprinkle the seasonings on both breasts. Top with the canned tomatoes and cover with aluminum foil.  Bake in the oven for about 30-40 minutes.

-  After about 30 minutes, remove the chicken and top with the mozzarella cheese.

-  Place back in oven uncovered for an additional 10 minutes or until cheese is fully melted.

-  Add a side of steamed broccoli with brown rice or quinoa and ENJOY!!!

(Sorry no pics, every time I make this I forget to take them and there isn't usually leftovers.)

~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Crock Pot Apricot Salsa Chicken

I saw this recipe a couple months or so ago and have been wanting to try it.  So I finally decided I would.  It was pretty yummy and is SO SUPER easy!  I don't know what I like best the ease of it or the taste!  I hope you enjoy it!

Crock Pot Apricot Salsa Chicken

Ingredients:

1lb. Boneless, Skinless Chicken Breasts
1/2 cp. Fresh Salsa
1/3cp. - 1/2 cp. Apricot preserves
1 cup Frozen Corn


Directions:
Place all ingredients in a slow cooker as listed and cook on LOW for 6-8 hours until chicken pulls apart easily.

Remove from crock pot and serve with quinoa or brown rice and some veggies or a salad to make a complete meal.

ENJOY!!  Thanks for visiting!  Please check back soon for more recipes.

**October 19th, 2015 - I made this over the weekend with peach preserves as well.  Was still quite tasty and can't wait to have it sometime this week for dinner again!

~Sarah Strubhar
Team Beachbody Independent Emerald Coach

Pork Chop w/ Baked Apple Wedges

The combination of Pork Chops and Baked Apples is one of my favorite fall foods - oh wait, anytime of the year foods.  However, in the past, I used to use apple juice, bacon fat, brown sugar, or whatever combination thereof to make baked apples.  So when I saw this, I figured why not give it a shot.  I was so impressed with how the apples turned out that I won't ever go back to making baked apples with apple juice, bacon fat, brown sugar or regular sugar.

Here you go!  Hope you enjoy this recipe!

Pork Chop w/ Baked Apple Wedges

Ingredients:

4-5oz. Lean Center Cut Pork Chops (I usually use Boneless Pork Chops just to let you know)

4 Apples, cored and cut into thick wedges

2tsp. Lemon Juice

Cinnamon to your desired liking

Directions:

-  Pre-heat your oven to 375 degrees.

-  Toss your apples with the lemon juice, and cinnamon.  Place them on a baking sheet lined and place in the pre-heated oven.  Cook until the apple slices are softer and potentially bubbly.

-  In the meantime, broil, bake or grill your pork chop on both sides until cooked through. 

-  Serve pork chops and apple wedges along side a nice green salad, green veggies and enjoy!!!

Thank you for checking out the recipe!

~Sarah Strubhar

Independent Team Beachbody Emerald Coach

Chicken & Sweet Potato Hash

I needed a change this past fall with sweet potatoes and chicken.  I was getting bored with my traditional baked sweet potato and chicken.  I was on the hunt for something new to do with both ingredients.  I found this recipe on the Team Beachbody website and thought, what the heck - let's try it; what's the worst that can happen.

Well, obviously I must have liked it since those are the only kinds of recipes get posted.  So, if you are looking for a change, give this a try next time!

Chicken & Sweet Potato Hash

Ingredients:
8oz. Boneless, Skinless Chicken Breast cut into 1/2 inch strips
1 tbsp. Olive Oil
1 small Sweet Potato cut into 1/2 inch cubes
1/2 small Red Onion, chopped
1 Green Bell Pepper, chopped
Dash of Sea Salt
Dash of Black Pepper
1 tsp. Oregano
1/4 tsp. Cinnamon
1/2 tsp. Garlic Powder
1/2 tsp. Ground Ginger

Directions:
-  Pre-heat a medium sized skillet over medium heat and add the olive oil.

-  Sautee the sweet potato, onion, bell pepper, and spices for at least 5 minutes until the potatoes start to brown.  Keep in mind, you might need to saute the mixture longer though.  I honestly didn't time how long mine took, but I know it was longer than 5 minutes, probably more like 15-30 minutes.

-  Add the chicken breast to the skilled.  Cover and simmer about 8 minutes until the chicken is no longer pink & potato pieces are ford tender.  (However, you may have to cook longer.  It took me between 20-35 minutes,

Crock Pot Apple Cider Pork Roast

So not only am I a sucker for pumpkin recipes, I am almost an even bigger sucker for recipes that combine Pork & Apples.  There is just something about the flavors melding together of pork and apples.  When I saw this recipe posted by a fellow Beachbody coach, I knew I was going to make it.  The only thing better than the flavors of pork & apple together is the fact that this is done all in the crock pot!  Give it a try!

Crock Pot Apple Cider Pork Roast

Ingredients:
1 (3-4lb.) Lean Pork Roast
Meat Tenderizer (optional)
3 cups Apple Cider
2 Apples, peeled and chunked
1 Bay Leaf
1/4 tsp. Allspice
Salt & Pepper to taste

Directions:

-  Spray your crock pot with olive oil spray so it is easier to clean.

-  Tenderize the roast with meat tenderizer if desired.

-  Place the pork roast in the crock pot and season with salt and pepper.

-  Add the apple cider, apples, bay leaf & all spice.

-  Turn your crock pot on to high and let cook for 7 hours.

-  Roast is done with the meat falls apart.

ENJOY!!!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Zucchini & Red Pepper Frittata

If you have read some of my other posts, you know how I love breakfast for dinner (a.k.a. Brinner).  One other thing I love is doing "brunch" dishes and casseroles to change things up once in a while instead of the traditional eggs.  I found this recipe on the Team Beachbody website this past fall and while I had never made a frittata at that point, I figured let's try it and YUMMY!!!  Pair this with a salad and you have a great well-rounded meal.

Zucchini & Red Pepper Frittata

Ingredients:
2 tsp. Olive Oil
3 medium Zucchini, thinly sliced
1 medium Red Bell Pepper, chopped
1/2 medium Onion, chopped
1/4 cup Fresh Basil, chopped
1/4 tsp. Sea Salt
6 Large Eggs
1/4 cup Crumbled Goat Cheese (1 1/2oz.)

Directions:

-  Heat oil in a 10-inch nonstick skillet over medium heat.

-  Add zucchini, pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.

-  Add basil and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated.

-  Add eggs and goat cheese to vegetable mixture. Stir until combined; cook, over medium heat, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

-  Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.

**I tend to make the Grilled Romaine with Walnuts Salad with this.  For the salad recipe, click HERE!

Nutritional Information - Yields 4 Servings (per serving):

Calories: 196

Fat: 12 g

Saturated Fat: 4 g

Cholesterol: 284 mg

Sodium: 302 mg

Carbohydrate: 8 g

Fiber: 2 g

Sugar: 6 g

Protein: 14 g

2 tsp. olive oil

Pumpkin Chocolate Granola Bars

I am a sucker for any recipes with pumpkin.  Don't ask me why, but I always have to give pumpkin recipes a try at least once.  So, I had to give these a try.  They were yummy!

Pumpkin Chocolate Granola Bars

Ingredients:
3 1/4 cup Rolled Oats
3/4 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
1/2 cup Pure Pumpkin Puree
1/2 cup All Natural, Unsweetened Applesauce
1/3 cup Honey
1/2 cup Dark Chocolate (at least 85% preferred, but I only had Dark Chocolate Chips, so I used those)
1/2 - 2/3 cup Sliced Almonds
1 tsp. Pure Vanilla Extract

Directions:
-  Pre-heat the oven to 350 degrees.  Spray an 8x8 baking dish with olive oil cooking spray and set aside.

-  Chop your dark chocolate into small pieces.  Again, I used dark chocolate chips, so I didn't chop mine, but I probably could have.

-  In a large bowl, combine the oats, cinnamon, nutmeg, and salt together.  Set aside.

-  In a medium bowl, whisk together the pumpkin puree, applesauce, honey, and vanilla extract until smooth.  Pour the mixture over the oats mixture and stir well, until the oats are moist.

-  Stir in the dark chocolate and almonds.

-  Pour the mixture into the 8x8 baking dish.  Press the mixture down and spread evenly in the pan.

-  Bake for 25-35 minutes or until golden brown.  (I baked mine for about 30 minutes.)

-  Keep in mind, the pumpkin keeps the bars moist, so make sure they are gold and set, you don't want them to be under baked.  Remove from the oven and let cool on a wire rack for 5 minutes.

-  Using a sharp, serrated knife, cut into bars.  Remove from the pan and let cool completely.

*Other Possibilities - you could also add dried cranberries or raisins to this for a good variation.

*Yields 12-16 servings.

 ENJOY!!!

Thanks for checking this out!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach