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

Clean Eating Egg Muffins

I love breakfast and eggs!!  I also love anything that is quick and easy.  Convenience is the story of my life.  I crave it!  I'm also a sucker for quiche, however quiche is never on anyones diet!  LOL... So this is the next best thing.  Egg muffins!  You can fix these in so many different ways and really change it up for taste.  Get creative!

Here's the basic recipe:

• 12 organic eggs 
• 1/2 cup low fat milk
• 1 cup of broccoli cut into bite size pieces
• 1/2 cup black olives or 1 medium red bell pepper chopped into bite size pieces

Other Options:

• Spinach
• Mushrooms
• Cheese
• Asparagus
• Zucchini
• Tomatoes
• Onion
• Salsa
• Basil
• Turkey Sausage
• Ground Turkey

Really anything that sounds good you can add in!

Preheat oven 350 degrees.  Whisk eggs and milk together until well combined.  Rinse and chop veggies.  Place veggies into muffin tins adding the amount you desire into each tin.  Pour mixture into  the muffin tins.  Fill up 3/4 of the way.  Bake in oven for 10 to 15 minutes or until done.  Remove oven and let cool.  These are easy to pop in fridge and eat on all week long!  Great snacks for kids too!