Marinated Chicken

I was looking for a new recipe for marinated chicken and decided to combine some of my favorite marinades together...the result was AMAZING!!  This will be a go to for marinades!!

Marinade Recipe

1/4 cup balsamic vinegar
Juice of 1 lime
2-3 tbsp olive oil
2 tbsp Dijon Mustard
1 tbsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp oregano
1/2 tspKosher Salt (I swear this stuff is amazing for meats!)
Pepper (to taste)

4-5 chicken breasts
Marinade in ziplock bag for at least 20 minutes.
Slit the top of the chicken about 3-4 times to allow the marinade to soak through the meat more fully.
Place on Grill and cook meat thoroughly until done!

Serve with brown rice, veggies, sweet potatoes or any other side you desire!

21 Day Fix Containers:
Red (for chicken)
1 spoon (marinade)

Clean Chicken Parmesan Bake

I LOVE quick, easy, healthy and TASTY meals!!!  This one is super fast to prepare and pop it into the oven and throw some sides together and you've got a delicious meal in minutes!!

Ingredients
4-5 chicken breasts
1 cup plain Greek yogurt (add a bit more if you use more chicken!)
1/2 Parmesan cheese, shredded or crumbled
1 tsp garlic powder (or fresh garlic)
1/2 tsp salt
1/2 tsp pepper
(optional- 1 can artichoke hearts drained and chopped)

Directions: (only takes 5 min to prepare!!)

Preheat oven 375

Line baking sheet with foil (this is a must otherwise the cheese will be a PAIN to remove).  Spray the foil with oil or cooking spray.

Mix Greek yogurt, Parmesan cheese, garlic powder, salt, pepper (and chopped artichokes) together.

Pat the chicken dry and coat in your mixture (both sides).

Lay on baking sheet.

Cook 45-50 minutes until golden brown spots appear on chicken

Serve with Brown Rice and Steamed Veggies!!

Tip: Around 40-45 min carefully dump juices that have accumulated in the pan, helps reduce burning
Tip:  Turning oven to broil for 1-2 min after dumping juices will help create the brown spots on the chicken.  SET A TIMER for it, I'm notorious for burning things when broiling!

Adapted recipe from Adventures with Foodie Felicia

Quinoa Salad - Ultimate Reset Recipe

I know I have another Quinoa Salad in my arsenal of recipes...but this one was blog worthy!  I'm currently on Day 5 of the Ultimate Reset (2nd time around) and had this for lunch today!  Super delicious.  The recipe is for a single serving, but I'll also put the amount for 4 servings!

Quinoa Salad (1 serving listed first, 4 serving salad in parenthesis)

Ultimate Reset Quinoa Salad

• 1/2 cup (2 cups) - cooked quinoa
• 1 Tbsp (1/4 cup.) - Extra Virgin Olive Oil
• Himalayan salt (to taste; optional)
• Bragg Liquid Aminos (to taste; optional)
• 1 Tbsp (1/4 cup.) - fresh lemon juice
• 1/2 (2) - tomatos, diced
• 1/2 (2) - medium cucumber, peeled, diced
• 2 Tbsp. (1/2 cup) - pitted, chopped kalamata olives
• 2 Tbsp (1/2 cup) finely chopped fresh parsley (I prefer cilantro to parsley)
• 1 Tbsp. (1/4 cup) finely chopped fresh mint leaves

Combine quinoa, oil, salt (if desired), Bragg Liquid Amions (if desired), and lemon juice in a medium bowl; mix well.  Add tomato, cucumber, and olives; toss gently to blend.
Gently fold in parsley and mint.
Covered and let marinate in fridge for 2 to 3 hours before serving.

Taco Soup

Here we are again...wishing that fall would be cool enough for me to dig into my soup recipes.  Well, I make 'em anyway!!  This is one of our favorites in our family.  An easy one to just throw together, or an easy one if you have leftovers of taco fixings too!  We typically have Taco Tuesday every week, and on the rare occasion that I have leftovers, I can make a 2nd meal from it! (Taco leftovers doesn't happen much!  LOL).  Remember, my soups are all "about" in measurements...I love soups because most of mine contain whatever I have in the kitchen!

Ingredients

• 1 lb ground turkey, browned
• 1 cup frozen corn
• 1 can black bean, drained
• 1 can pinto beans, drained
• 1 jar black olives, drained
• Water with chicken bullion (it depends on how much broth you want)
• (sometimes I throw some rice in here too)
• Taco seasoning (about 1/4 cup, or to taste!)

Combine all the ingredients in a crock pot and cook on high for 4 hours or low for 6-8 hours.
Top with low-fat cheese, avocado, or greek yogurt (in place of sour cream).

Taco Soup

Italian Chicken

I totally fell in love with this recipe when I first found it.  I have adjusted it quite a bit over the times I've cooked it, but it's SOO yummy!  It's a healthy comfort food I've found!

Ingredients

Tomatoes, artichoke hearts, zucchini

4-6 Chicken breasts
5-6 roma tomatoes
1 can artichoke hearts drained
1-2 zucchini squash (optional)
1-2 cloves garlic
1 Tbsp olive oil
1 Tbsp flour
1-2 cups mozzarella cheese
1 cup fresh basil
salt
pepper
Italian seasoning (optional)

Directions:
Cut the tomatoes and zucchini into cubes.  Add minced garlic and artichoke hearts to the tomatoes and zucchini.  Add salt and pepper along with 1 Tbsp of flour (the tomatoes get pretty juicy, this helps it not be so juicy).  Mix this all together.

Italian Chicken

In a 9x13 inch glass dish cut chicken into large pieces and place them into the dish.  Salt and pepper the chicken.  Add the tomato topping on top of the chicken.

Bake at 350 degrees for about 40 minutes (until it is almost done).

Remove from oven and turn on the broiler.

Add the mozzarella and basil and broil it until the cheese is melted and bubbly.

Serve over brown rice or whole wheat pasta!

Italian Chicken