CHICKEN SAUSAGE VEGGIE “SPAGHETTI”

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Ingredients:

  • 1 large Spaghetti Squash
  • EVOO
  • 1 medium Zucchini
  • 1-2 cups Cherry Tomatoes
  • 1/4 Red Onion
  • Sea Salt and Pepper
  • 3 Applegate Organic Chicken Sausage Links
  • Organic Garlic cloves
  • Olive Oil Spray
  • Baking Dish
  • Frying Pan
  • Large Bowl

Directions:

  1. Rinse spaghetti squash and carefully stab with a knife to allow heat to escape.
  2. Cook spaghetti squash in the microwave (cuts cooking time in 1/2). Approximately 6 minutes on each side. The squash will be soft when cooked.
  3. Once squash is done, carefully remove from microwave, cut in half, and let cool (15-20minutes). Squash will be extremely hot. I would recommend using oven mitts.
  4. Preheat oven to 375 degrees.
  5. Heat a teaspoon of EVOO and garlic, add chicken sausage, and cook until brown.
  6. Rinse zucchini and tomatoes. Slice Zucchini (1/2 inch thick) and cut tomatoes into halves. Finely slice onion. Roast in baking dish with 1 tbs of EVOO for 20 minutes.
  7. Scoop seeds from spaghetti squash and fork into large bowl.
  8. Once veggies are done add to spaghetti squash with 1tbs of EVOO and sea salt & pepper to taste. Toss dish.
  9. Slice chicken sausage and add to dish.
  10. Enjoy!

2-3 servings

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ALMOND CRUSTED CHICKEN

Ingredients:

  • Organic Chicken Tenders
  • Olive Oil Spray
  • Non-fat Greek Yogurt
  • Sliced Almonds Garlic
  • Sea salt and Pepper
  • Baking Sheet

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray baking sheet with Olive Oil spray.
  3. Spoon greek yogurt into a medium sized bowl. Add salt and pepper to taste.
  4. On a clean flat surface (I like to use a cutting board) evenly spread sliced almonds.
  5. Dip chicken into greek yogurt and roll in almonds.
  6. Place onto baking sheet.
  7. Bake for approximately 25 minutes.

2 servings

 

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ROSEMARY ROASTED POTATOES

Ingredients:

  • 1 lb Red Potatoes
  • 2 tbs Olive Oil
  • ½ tsp Sea Salt
  • ¼ tsp Fresh Ground Pepper
  • ¼ tsp chopped Garlic
  • 1 tbs Fresh Rosemary Leaves (if possible, otherwise use dried rosemary )
  • Olive Oil Spray
  • Directions:

    1. Preheat oven to 400 degrees.
    2. Rinse and cut potatoes into quarters.
    3. In a bowl combine, potatoes, olives oil, rosemary, salt/pepper, and garlic, and toss.
    4. Spray baking dish with olive oil and pour in potatoes.
    5. Bake for 45 minutes. Stir/flip after 30 minutes*
    6. Broil for an extra 5-10 minutes on high if you like them crispy like me 🙂

    3-4 servings

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    CLEAN CHICKEN PARM

    Ingredients:
    • 2 thin-sliced organic boneless chicken breasts
    • 1/4 cup nonfat greek yogurt
    •tbs of salt-free garlic and herb seasoning
    •garlic powder (to taste)
    •tbs of fresh grated parmesan cheese
    •fresh homemade sauce (or an organic low sugar/low salt jar sauce)
    • 1 slice of part-skim mozz (optional)

    Directions:
    1. Preheat oven to 350.
    2. Mix parmesan cheese and seasonings in a small bowl and pour onto a flat surface.
    3. Coat chicken in non-fat greek yogurt and roll in seasonings.
    4. Place on a nonstick baking pan and bake for approximately 12-15 minutes. After 8 minutes add 1/2 slice of part-skim mozz to each chicken breast.
    5. Pour sauce over and indulge!

    2 servings:)

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