All recipes I post on my page will also be posted here in alphabetical order. The titles will also link back to the original article!
EASY ITALIAN CHICKEN SKILLET
2 boneless skinless chicken breasts
Salt and pepper
1 tablespoons olive oil
1/2 small white onion, peeled and diced
3 cloves garlic
1 cup cherry tomatoes, halved
1/2 cup roasted red peppers
1/4 cup chopped basil leaves
Season chicken breasts with salt and pepper. Heat oil in large saucepan (skillet) over medium-high heat. Add chicken breasts in a single layer, and cook 4-5 minutes on one side. Then flip and cook on the second side for an additional 4-5 minutes, or until the chicken is cooked through and no longer pink on the inside. Transfer chicken to a separate plate and set aside.
Add the onions to the pan with the remaining oil, and saute for 3 minutes or until mostly cooked. Add the garlic and tomatoes to the pan and saute 4-5 minutes, or until the tomatoes begin to break down. Add the roasted red peppers and half the fresh basil, and saute for an additional minute. Then add the chicken breasts back to the pan, and sprinkle with the remaining basil.
Remove from heat and serve warm.
MICHELLE’S MAC AND CHEESE
1 cup Tinkyáda Rice Pasta Fusilli
1/2 cup Silk Almond Milk (unsweetened vanilla)
1 tbsp. butter
Shredded cheese (I didn’t measure how much I put in, but it depends on how cheesey you like it!)
Cook pasta according to instructions on bag. Strain pasta and put it back in the pot. Put heat on low and add butter and milk. Stir until butter is totally melted. Gradually add cheese and stir until it completely melts.
SMASHED CHICKPEA AVOCADO SALAD
1 – 15oz can of Chickpeas, rinsed and drained
1 large Avocado
2 teaspoons lemon juice
1/2 red onion
Salt and pepper (to taste)
In a bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces. Stir in lemon juice and red onion. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).
1.5 lbs raw 93% fat free ground turkey
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 large egg, lightly beaten
3/4 cup quick cooking rolled oats
2 cloves garlic, finely chopped
2 tablespoons tomato sauce
1. Preheat oven to 400 degrees.
2. Lightly coat large cooking pan with spray; set aside
3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, and tomato sauce in large bowl; mix well by hand.
4. Roll mixture into 1-inch meatballs. Set onto pan.
5. Bake for 15-20 minutes or until no longer pink inside.