Healthier Chicken Parmesan with Zucchini Noodles

 From: https://pinchofyum.com/20-minute-healthy-chicken-parmesan

INGREDIENTS

• 1/4 cup whole wheat breadcrumbs
• 1/4 cup panko bread crumbs
• 1/4 cup Parmesan cheese
• 1 teaspoon dried Italian herbs
• salt and pepper
• 2 tablespoons oil
• 4 chicken breasts (about 1 pound)
• 1 1/2 cups tomato sauce
• 4 slices fresh mozzarella cheese
• 2 zucchinis

1. Prep: Preheat the oven to 425 degrees. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat.
2. Fry: Cut the chicken breasts into a total of four pieces (for example, if there are two breasts, cut each in half – pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken. Add the chicken to the hot skillet and fry for 3-4 minutes on each side. You want the outside to be golden brown – the inside can finish cooking in the oven.
3. Bake: Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.
4. Finish: While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. I sautés the zucchini noodles in a pan with a little oil.  You can also steam them or boil them.  They don't take long to cook and some people like to eat them raw, we preferred them softened and cooked. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.

Amazing...can't get enough..Quinoa Salad

From: https://www.inspiredtaste.net/wp-content/uploads/2019/01/Easy-Quinoa-Salad-Recipe-1-1200.jpg

FOR THE SALAD

1 cup uncooked quinoa

2 cups water

1/2 medium English cucumber, diced (1 cup)

1 medium bell pepper, chopped (1 cup)

1 baby bok choy, chopped (2 cups)

1/2 cup (65 grams) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds

1/4 cup (35 grams) dried fruit, blueberries or cranberries

1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

FOR THE DRESSING

1/4 cup extra-virgin olive oil

1/4 cup apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon honey

1/2 teaspoon fine sea salt, plus more to taste

1/4 teaspoon fresh ground black pepper

Juice from 2 to 3 lemon wedges, optional

DIRECTIONS

• COOK QUINOA

Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.

Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.

Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.

• MAKE THE SALAD

When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.

In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey, salt, and pepper until blended.

Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

TIPS

• The quinoa salad will keep, tightly covered, in the refrigerator for 3 to 5 days.
• As a substitute for the dried fruit, consider adding 1/2 to 1 cup of fresh fruit like blueberries, diced apple or chopped mango.

Thai Chicken Lettuce Wraps

Edited From: https://tastesbetterfromscratch.com/thai-chicken-lettuce-wraps/

Ingredients

• 2 teaspoons olive oil
• 1/2 pound boneless skinless chicken breasts (or tenders), chopped into very small pieces*
• 4 cloves garlic , minced
• 1/2 cup yellow onion , chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 carrot , shredded
• 1/2 cup cabbage , finely shredded (red, green, or napa)...bought a pre shredded bag
• 3 green onions , chopped

For the sauce:

• 1/3 cup sweet chili sauce
• 1 heaping Tablespoon peanut butter , smooth or crunchy
• 1/2 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger)
• 2 teaspoons low-sodium soy sauce
• 1/4 cup fresh cilantro , chopped
• crushed red pepper flakes to taste
• 1 head Boston Bib lettuce (or romaine)

Instructions

• Heat oil in a large skillet over medium. 
• Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through. 
• Add the carrots, cabbage, and green onions, and cook for 2 more minutes.
• In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper. Stir until smooth. 
• Add sauce to the pan. Add cilantro. toss everything until combined. 
• Spoon mixture into individual lettuce cups. Should fill about 8 lettuce cups.
• You might also like Cashew Chicken Lettuce Wraps!

BLT Salad and homemade ranch dressing

From: https://www.twopeasandtheirpod.com/blt-salad/

To make dressing whisk together, (refrigerates up to a week)

• Plain Greek yogurt (can use sour cream) 
• Milk or buttermilk
• Lemon juice
• Fresh chives
• Dill
• Garlic powder
• Onion powder
• Dried parsley
• Salt and pepper

For the salad combine: 

• cook and chop about 8+ slices bacon
• 1 head Romaine lettuce, washed and chopped (about 8 cups)
• 2 cups grape tomatoes, halved
• 1 large ripe avocado, pitted, peeled, and sliced
• 2 cups croutons 
• ¼ red onion, thinly sliced

Sausage and Bean Soup with pasta

Edited From: https://www.keyingredient.com/recipes/184273063/sausage-and-bean-soup-with-pasta/

INGREDIENTS

• 1 15-ounce can of cannellini beans or any beans you like, drained
• 1 pound ground sausage, turkey or pork (I used Italian sausage) 
• 1/2 medium onion, diced
• 1/2 medium carrot, diced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 15-ounce can diced tomatoes
• 6 to 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and pepper
• 1 cup ditalini pasta, or any small pasta
• grated Parmigiano Reggiano cheese
• (I have frozen Parmesan rinds that I add to the broth while it's simmering, if you have those) 

In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot. Add onion, carrot and olive oil and saute for 2-3 minutes until soft. Add garlic and saute about a minute more. Add the tomatoes, chicken broth, thyme, bay leaf, some salt and pepper and the drained beans and the sausage and cover the pot. Cook for an hour over low heat, at a gentle simmer.

Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, add some more chicken broth.
++ I cook the pasta separate and add to each bowl so that the pasta doesn't soak up all the broth of the leftovers. 

Serve with grated cheese on top and an extra drizzle of olive oil.

Variation: Add a couple of handfuls of fresh chopped greens like spinach, chard, etc. to the last 15 or 20 minutes of cooking time.