Chicken Parmigiana 5-23-11

Sometimes you just need something crispy and carby, right. Well this is a great way to have have yummy Chicken Parmigiana without all the extra fat. Hope you like it. Happy cooking!

Makes 4 servings

1 egg
1 cup wheat germ
1/2 cup olive oil
4 chicken breasts
6 tomatoes, chopped
1 can (28oz) tomato puree
1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350
2. Beat egg in a wide-mouthed bowl and set aside.
3. Pour wheat germ onto a plate and heat olive oil in a large skillet over medium heat. Dip each chicken breast in egg, then coat with wheat germ before placing in skillet. Cook until browned on one side (about 5 minutes) then flip and repeat.
4. In the meantime, combine tomatoes and tomato puree and pour into a 9x13 oven safe pan.
5. Remove chicken from oil, shaking slightly to drain and place on top of tomato mixture in the pan. Bake for 15 minutes or until cooked though. Remove from oven, sprinkle cheese over top and bake for 5 more minutes or until cheese is melted.

Enjoy every bite!

Calories 340 Fat 12g Saturated Fat 3g Cholesterol 89mg Sodium 225mg Carbs 27g Fiber 6g Sugar 15g Protein 39g Iron 4mg

Nutty Apple-Blueberry Granola 5-4-11

I love Granola for its versatile use. I love it sprinkled on my Greek Yogurt or packed in small baggies when heading to the pool or park with the kids or a quick handful for a preworkout to give me a little extra energy. The best part is my kids will eat it too! Hope you enjoy! Just be careful with any granola...make sure you only eat 1 serving at a time. I like to prepackage mine so they is no temptation to just keep going and going. Portion control is key people, happy cooking!

(Makes 6 servings)I think it makes more :)
2 cups oats
1/4 cup ground flax seed
2 tbsp whole flax seed
1/4 cup canola oil
1/3 cup honey
1/2 cup walnuts, roughly chopped
Cooking spray
1/2 cup dried apple slices, diced
1/4 cup dried blueberries

1. Preheat oven to 300. In a large bowl, combine first 6 ingredients, stirring well until mixed and coated.

2. Spray cooking spray on large cookie sheet and spread mixture onto it. Bake for 40 minutes, stirring after every 10 minutes. When done, add dried fruit and mix to combine.

Nutrients per 1 cup serving: Calories 366, Total Fat 19g, Saturated Fat 2, Sodium 23mg, Carbs 46g, Fiber 7g, Sugar 23g, Protein 6g, Iron 1mg
(If the calorie intake seems to high for you just cut the serving in half)

Simple Vinaigrette! 5-4-11

Makes: 1 cup Shelf Life: 1 to 2 weeks

1/3 cup extra-virgin olive oil
1/4 cup roasted almond oil
1/4 cup apple cider vinegar
2 Tbsp agave nectar
1 Tbsp Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste

Pour all liquid ingredients into an airtight sealable container. Tightly seal and shake well to combine. Taste dressing and adjust seasoning, if necessary. Reseal and refrigerate until needed.

Nutrients per 1 tbsp serving: Calories 82, Total Fat 8g, Sat Fat 1g, Monounsaturated Fat 6g, Polyunsaturated Fat 1g, Carbs 2.7g, Sugar 2g, Sodium 37.5 mg

Tip: Olive oil becomes soled when chilled. Bring to room temperature prior to using.

This dressing is excellent! With Summer practically here it's a perfect thing to have on hand for all those yummy salads. It's so tangy! I love it!