Chicken Limone With Potatoes

4 Boneless- Skinless Chicken Breasts

2 TBSP Extra Virgin Olive Oil

1 Medium Shallot Minced

4 Medium Garlic Cloves, Minced

2 Fresh Lemons Juiced

2 TBSP Fresh Italian Flat Leaf Chopped Parsley

1 Splash of Sea Salt and Fresh Black Ground Pepper

1/4 Cup White Wine

2 Russet Potatoes Washed, Pealed & Cut In Strips Microwave to cook partially


Pre-Heat Oil In Skillet

Sauté Shallots, Garlic, Parsley For A Few Minutes

Add in Wine to De-Glaze Pan

Sprinkle Chicken With Salt & Pepper

Place Chicken In Skillet And Cook

Add in Potatoes And Finish Cooking

Chicken & Potato Vesuvio With Chicken Breasts

4 Boneless Skinless Chicken Breasts
4 Whole Garlic Gloves Minced
1/4 Cup Extra Virgin Olive Oil
3/4 Cup White Wine
3/4 Cup Low Sodium Chicken Broth (Not More Then 95 MG  Per CUP)
4 TBSP Fresh Lemon Juice
1 TBSP Chopped Oregano
1 TBSP Chopped Basil
1 TBSP Chopped Italian Parsley
1/4 TSP Sea Salt
1/4 TSP White Ground Pepper
1LB or More Russet, Yukon, or Red Potatoes Cleaned & Thickly Sliced, Skins Removed
Large Baking Pan


Preheat Oven to 350
Place Chicken In Pan, Arrange Potatoes Around The Chicken 
Sprinkle Salt & Pepper On Chicken & Potatoes
Mix oil, lemon juice, chicken broth, wine, garlic and seasoning.
Use pastry brush and coat chicken and potatoes. Pour A Little Extra in Pan . 
Reserve Some For Coating When Done if You Prefer.

Bake 50 to 55 minutes or until temp is 180
Let Stand 15-20 Minutes Before Cutting

Easy Meat Free Pasta Fagioli Soup

• 1 TBSP Extra Virgin Olive Oil
• 4 14 Oz Cans No Salt Added Plain Diced Tomatoes 
• 8 Cloves Minced Garlic
• 4 (8 Oz) Cans No Salt Added Tomato Sauce or Crush Your Own
• 2 Stalks Celery Minced 
• 2 Medium Carrots Minced
• 14 Oz. Low Sodium Vegetable Broth
• 1/4 TSP Freshly Ground black pepper
• 1/2 TBSP Fresh Basil 
• 1/2 TBSP Fresh Oregano
• 1 (15 Oz) Can Cannellini beans, drained and rinsed
• 1 (15 Oz) Can Great Northern or Light Kidney Beans
• 1 1/2 cups Ditalini pasta

Heat Oil in deep saucepan over medium heat. 

Sauté celery & onion until soft. 

Add in garlic & cook for 2 minutes. 

Add in tomato sauce, broth, pepper, oregano, & basil and heat on medium-low for 20-25 minutes.

Add beans to the sauce mixture and heat for 10 minutes

Cook Pasta for 8-10 Minutes Until Al Dente (Just Done).

When Pasta is cooked and drained add into soup mixture and heat for 5 minutes. Can top with Imported Pecorino Romano Cheese, & Fresh Basil and Serve With a Side Salad.

Beef & Broccoli With Rice Noodles

1/4 Cup Grilled or Broiled Sirloin Steak
1/2 Cup Steamed Broccoli
1/4 Cup Shredded Steamed Carrots
1 TBSP Sliced Green Onions
1/2 Cup Cooked Rice Noodles
1 TBSP Sesame Seeds
Kikoman Takumi Collection Garlic & Green Onion Teriyaki Sauce

Cook Steak, Set Aside
Steam Broccoli, Drain & Set Aside
Steam Carrots,Drain & Set Aside
Boil & Drain Your Rice Noodles. Set Aside
Pre-Heated Large Skillet or Wok With 1 TSP Garlic Oil
Add in Steak, Broccoli, Carrots, Green Onions, Sesame Seeds, Rice Noodles And Sauce And Cook up to 10 Minutes until onions are soft. Do not cook on high heat as oil, sauce, & seeds will burn.

Healthy Style Chicken Pizza

Personal Thin Pizza Crust
Sundried Tomato Spread
1/4 Cup Sliced Portabella Mushrooms
1 TBSP Sliced Black Olives
1/4 Cup Cooked Roasted Red Peppers
1/4 Cup Diced Cubed Chicken Breasts
1 TSP Basil & Oregano
1 TBSP Pureed Broccoli

Cover piazza crust with sun dried tomato spread, then layer ingredients.

Bake at 425 or 450 for 10-14 minutes.

Flank or Skirt Steak Tacos With Pico Di Gallo & Fresh Guacamole

 Skirt Steak or Flank Steak ( Have Butcher Cut It or Cut it At Home in Cubes) for 4
1 - 2 Fresh Ripe Avocados
1 Bunch Fresh Cilantro
Fresh Limes
1/2 TSP Garlic Granules
1/4 TSP Jalepeno, Seeded & Minced
1/4 Cup minced Red Onion
1/2 Cup Diced Tomatoes
1/4 Cup Shredded Leaf Lettuce
1 TBS Shredded Carrot
1 TBS Chihuahua Cheese
8 Oz. Mexican Beer
Fat Free Plain Greek Yogurt
Sea Salt
Extra Virgin Olive Oil
2 Small Soft Corn, Flour, or Low Carb Whole Wheat Tortillas
Ziploc Bag
Bowl
Skillet

Place Cubed Flank or Skirt Steak in Bag, Add in Beer, Add in Garlic Granules, 1/2 Cup Fresh Lime Juice. Marinate in Fridge 4 Hours or Overnight. Sauté in Skillet until cooked with 1 TBSP Extra Virgin Olive Oil or Broil.

In bowl add Diced Tomatoes, Diced Jalepeno, Diced Red Onion, 1/4 Cup Diced Cilantro, 2-3 TBSP Fresh Lime Juice and Mix for Pico De Gallo Topping.

Smash 2 Avocados in Bowl, Add in 2 TBS Diced Cilantro, 1-2 TBS Fresh Lime Juice, Pinch of Salt & Mix for Guacamole. Optional to Add 1/4 TSP of Minced Garlic.

Fill Taco With Steak Mixture, Top With Pico De Gallo, Guacamole, Shredded Carrots, Cheese, & Yogurt instead of Sour Cream.

Lemon Greek Yogurt Muffins

2 Cups Sweet Rice Flour or Brown Rice Flour
2/3 Cup Splenda
2 1/4 TSP Baking Powder
1 Whole Lemon Zested & Juiced
1 Cup Plain Fat Free Greek Yogurt
1 TSP Vanilla Extract
1/4 - 1/8 TSP Lemon Extract
1/2 Stick Smart Balance Butter Blend Stick Melted or Similar Brand
4 Oz Unsweetened Apple Sauce
2 Bowls
Fat Free Olive Oil Cooking Spray
12 Count Muffin Pan

Whisk all dry items in bowl including lemon zest. Whisk all wet items in bowl, then pour into dry bowl & mix.
Then Add Only enough High Protein Low Fat Soymilk or Fat Free High Protein Milk to make sure batter is wet enough. Start with perhaps a little less then 1/4 cup and then add as you need too.

Spray Muffin Pan With Olive Oil Cooking Spray. Spoon Batter into Muffin Pan. Bake until knife comes out dry. Check at 20 Minutes to see if done and then check every 5 minutes. I have made this recipe multiple times and my times have varied from 20 - 45 minutes.

Ready to Bake

Ready To Eat