Better Health Today

 One Skillet Mediterranean Chicken With Olives and Feta

Ingredients:

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
½ cup dry white wine
1 large lemon, juice of
½ cup chicken broth
1 cup finely chopped red onion
1 ½ cup small-diced tomatoes
¼ cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

How to Make It:
Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.
In a large cast iron skillet, heat 2 tablespoon of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by ½ then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

 Healthy Vegetable Soup 

Ingredients:

1 teaspoon   Olive Oil (or butter)
1     Small Onion (diced)
2 cloves    Garlic (minced)
4 cups    Cabbage (chopped, approx. 1/4 head of cabbage)
1 cup    Carrots (diced)
1 cup    Green Beans (cut into 1 ′′ pieces)
2     Whole Bell Peppers (chopped)
2 cups    Cauliflower Florets (or broccoli)
28 ounces    Low Sodium (diced tomatoes, with juice)
6 cups    Low Sodium Beef Broth
2 tablespoons    Tomato Paste
2     Bay Leaves
½ teaspoon    Thyme
½ teaspoon    Basil
add     Pepper
2 cups    Zucchini (sliced)

How to Make It:
    1. Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
    2. Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
    3. Stir in bell peppers, cauliflower, un-drained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
    4. Add in zucchini, simmer an additional 5 minutes or until softened.
    5. Remove bay leaves before serving.

 Lemon Chicken  

Ingredients:

1 ½ pounds    Chicken Breast (2 large, patted dry with paper towels)
1 tablespoon    Olive Oil (to sautee)
1 tablespoon    Parsley (to garnish, optional)
½     Lemon (sliced for garnish, optional)
2     Large Eggs
1     Garlic Clove (minced)
½ teaspoon    Italian Seasoning
½ teaspoon    Salt
½ teaspoon    Black Pepper (ground)
1 cup    Parmesan Cheese (grated)
3 tablespoons    All-Purpose Flour
8 tablespoons    Unsalted Butter
2     Garlic Cloves (minced)
¼ cup    Lemon Juice
¼ cup    Chicken Broth

How to Make It:
   
    1. Cut chicken in half lengthwise and beat with a meat mallet to an even thickness.
    2. Prepare Egg Mixture – whisk together eggs, garlic, Italian seasoning, salt, and pepper.
    3. Prepare Parmesan Mixture – in a separate bowl, mix together the parmesan cheese and flour.
    4 Dredge the Chicken – coat in the egg mixture, then generously coat in parmesan mixture, shaking off excess.
    5. Cook Chicken. Add oil to a hot skillet then add breaded chicken and cook 4-5 minutes per side, until golden brown and the           internal temperature reads 165˚F with an Instant Read Thermometer.

    How to Make Lemon Butter Sauce:

    1.Saute the garlic and butter until fragrant.
    2.Whisk in the lemon juice, chicken broth, Italian seasoning, and pepper. Allow the sauce to cook over med heat for about            two minutes.

For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.

Blackened Chicken Avocado Salad

Ingredients:

 
 Ingredients

    2 boneless skinless chicken breasts
    1/2 teaspoon paprika
    1/2 teaspoon garlic powder
    1/2 teaspoon chili powder
    1/2 teaspoon cumin
    1 tablespoon olive oil, plus more for pan
    salt and pepper, to taste
    2 cups romaine lettuce or baby spinach
    1 large tomato, cut in a large dice
    1 small red onion, cut in a medium dice
    1/2 cup cucumber, cut in a half moons
    2 avocados, sliced
    1 tablespoon olive oil
    1 cilantro fresh or dried
    1/2 teaspoon salt
    1/2 teaspoon pepper

How to Make It:
1.Wash and pat the chicken breasts dry.

2. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, two large pinches of salt, a few cracks of black        pepper, and olive oil.

3. Evenly sprinkle the spices on each side of the chicken breasts.

4. Heat a large cast iron pan over medium-high heat. Drizzle in about 1 tablespoon of olive oil. Cook chicken on medium heat,             flipping halfway through cook-time, until it’s no longer pink in center (approximately 15 minutes, depending on thickness).
5. Add all the ingredients (except for the chicken and avocado) to a large salad bowl, drizzling the olive oil, and sprinkling the salt,       pepper, and cilantro. Toss with tongs.

6. Remove the chicken and cut diagonally into strips. Place on top of salad along with the sliced avocado, and serve immediately.

Cornbread Casserole with Ham and Kale

Ingredients:

3 tablespoons unsalted butter, plus more for greasing dish
1 medium onion, finely chopped
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Two 16-ounce bags frozen corn, thawed
1 1/2 cups heavy cream
1/2 pound thick-sliced deli ham, diced
5 ounces frozen kale (about 1 3/4 cups)
Cornbread topping:
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut small
3/4 cup heavy cream
1 cup shredded sharp yellow Cheddar
Hot sauce, for serving

How to Make It:

   1.Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.

   2. For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few      grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and         cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 Min  
     Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham a       kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.

   3. For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food        processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup        of  the Cheddar, and pulse until the batter just comes together.

    4.To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter         will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, a          and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes.          Serve with hot sauce.
         Enjoy!

Blueberry Yogurt Muffins

Ingredients:

¾ cup    White Flour
¼ cup    Whole Wheat Flour
½ teaspoon    Baking Soda
1 teaspoon    Baking Powder
¼ cup    Sugar
1 cup    Old Fashioned Oats
1     Egg
1 cup    Yogurt (I used blueberry flavor)
½ cup    Fresh Blueberries

How to Make It:
   1.Preheat oven to 350 and line muffin pan with liners or spray with cooking spray.
   2. Whisk together dry ingredients in a large bowl and set aside.
   3.In a medium bowl, whisk together yogurt and egg. Slowly pour the wet ingredients into the dry ingredients and stir until just       combined being careful not to over-mix.
   4. Gently fold in fresh blueberries to the batter. Using an ice-cream scoop, divide batter evenly among 12 muffin tins.
   5. Bake for 15-17 minutes or until a toothpick comes out clean.
Copyright 2020 - All Rights Reserved
FDA Compliance

The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. You should always consult your doctor before acting on any content on this website, especially if you are pregnant, nursing, taking medication or have a medical condition.
Powered By ClickFunnels.com