Greek Yogurt Crispy Chicken

Let me start off by saying 1. this recipe only has 4 ingredients (that are common household ingredients) and 2. Its under 300 calories. I don't even need to go on, that right there makes this dish a winner.

I've had the usual baked chicken with either ranch or cream of chicken soup and cheese but those just aren't helping my body get swimsuit ready, so I made my own version and it is nothing short of delicious! Sometimes I like to think I'm on chopped and have to combine what little ingredients I have to make a delicious meal, which resulted in my greek yogurt chicken dish. I think the thing that makes this dish is the multi-grain tortilla chip coating. Have you tried those? We love them and they are SO much better for you than regular chips or crackers. It made the perfect crispy and healthier crust that I was looking for.

Greek Yogurt Crispy Chicken

2 SERVINGS 

PREP: 10 minutes           COOK: 45min up to 1 hr            READY IN: 55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 4-oz. boneless, skinless chicken breast (thawed or frozen)
• 1/2 cup Greek yogurt
• 1 tablespoon ranch dressing dry mix (regular or spicy)
• 1 cup crushed multi-grain tortilla chips (I used Food Should Taste Good, you can purchase at Costco)

DIRECTIONS

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1. Preheat oven to 350º. 
2. Mix Greek yogurt and ranch mix together.  
3. Cover both sides of chicken with yogurt and ranch combination. 
4. Place chicken in crushed tortillas and cover both sides. 
5. In a greased baking dish, cook chicken in oven for 30 minutes (if thawed) or 45 minutes to 1 hour (if frozen) depending on the thickness of chicken breast. 

NUTRITION FACTS

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   1 serving    299 calories   8g fat   24g carbs   35g protein   4g sugar   

Enjoy!

Wedge Salad with Cilantro Dressing

I don't know about you but I ate one too many treats during the Superbowl. I was probably eating my feelings...poor Broncos. But I'm ready to get back on track with healthy eating!

A quick meal doesn't always mean you need to pick up fast food and a healthy meal doesn't mean it takes 1 hour to prep. A simple wedge salad is always a good option to turn to. It's low in calories and you can load it up with whatever you want! We love having these staple ingredients in our house to turn to for an easy meal or snack!

Wedge Salad with Cilantro Dressing
8 SERVINGS 

PREP: 5 minutes           COOK: 20 (for bacon & eggs)           READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 head iceberg lettuce
• 6 pieces bacon, cooked and chopped
• 1/4 cup feta cheese
• 4 hard boiled eggs, chopped
• 1/4 chopped red onion
• Ranch dressing or Cilantro dressing (see recipe below)

Cilantro Dressing

• 6 oz fat free plain greek yogurt
• 10 oz green salsa verde
• handfull of cilantro
• 1 teaspoon lime juice

DIRECTIONS

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1. Boil eggs for 15-20 minutes. When done cooking, let cool. Peel and chop. 
2. Cook bacon and chop. 
3. Finely chop onion.
4. Cut head of lettuce into 8 sections.
5. Drizzle with dressing.
6. Layer bacon, hard boiled eggs, onion, and feta on lettuce. 

NUTRITION FACTS

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  1 wedge w/o dressing   93 calories  6g fat   4g carbs   7g protein   2g sugar   

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  1 wedge w/ dressing   110 calories  6g fat   6g carbs   9g protein   3g sugar   

Steak Roll-Ups

Have you ever been told not to play with your food?

Have you said that to your children?

Well this tasty dish allows just that and they are best eaten with your hands! Cooking is always more fun with you can get creative with your food. I wanted to show off my skills to my husband so I decided to use my fancy mandolin to slice my vegetables. I apparently got too cocky and sliced my finger. ouch. It wouldn't stop bleeding, so he had to finish cooking as I gave him instructions (so its not TOO hard). I admit, it's not the best way to get your husband to cook for you, but hey I'll take it!

I'm not a huge fan of balsamic vinegar, but the glaze was pretty tasty so I'd recommend giving it a try. I might serve it just with steak sauce next time. Thanks to my sister-in-law, Kaitlyn, she introduced me to Sweet Baby Rays sauce. I could drink the bottle. It makes everything better.

Steak Roll-Ups

2 SERVINGS (makes about 5 rolls) 

PREP: 30 minutes           COOK:10 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 lb skirt steak or thinly sliced sirloin
• Steak Seasoning of your choice (I just used seasoning salt)
• 1 carrot
• 1 red bell pepper
• 1/2 zucchini
• 2 cloves garlic
• 1 tsp Italian seasoning 

Balsalmic Glaze (optional)

• 2 tablespoons butter
• 2 tablespoons shallots, finely chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1/4 cup beef broth

DIRECTIONS

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1. Trim your meat and pound it with a meat tenderizer. Cut meat into 2-3 inch strips (going along the length of the meat). Sprinkle both sides with salt, pepper, and steak seasoning of your choice. Set aside in fridge for 30minutes. 
2. Cut vegetables into thin strips, I just used my simple slicer mandolin to do this, but a knife works too. Make the length of your vegetables a little wider than your steak strips. 
3. Peal and finely chop your garlic. 
4. Saute vegetables and garlic in a pan with a little olive oil for about 2-3 minutes. Sprinkle with italian seasoning and set aside.
5. Meanwhile, in a separate pan, start making your glaze. Melt the butter. Add in shallots, vinegar, sugar and beef broth. Cook until shallots are transparent and then set aside. 
6. Now the fun part. Take your steak and place in a good amount of the vegetables. Roll the steak and secure with a toothpick. Repeat step for remaining steak strips. 
7. On medium heat add a little oil, just enough to coat the pan. Add in your rolls. Cook each side until brown, or your desired doneness for steak. 
8. Serve with balsamic sauce spooned over the top. Don't forget to remove the toothpick before digging in!

NUTRITION FACTS

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    1 roll w/o glaze    130 calories   6g fat   3g carbs    14g protein    2g sugar   

Enjoy!
Recipe adapted from http://picturetherecipe.com

Lightened-Up Zupas Garden Chowder Soup

Do you have loads and loads of zucchini left over from your summer gardens? I don't, but I wish I did. It's my favorite vegetable to cook with. You can make zucchini bread, muffins, brownies....the list goes on. Out of all of those delicious treats, this soup is my favorite way to incorporate zucchini into my meals. Yup, I said it...soup over treats!

Zupas has a specially place in my heart, but sadly this soup only comes out during the summer so I have to get my fix in while I can. The first week I tasted this I think I had it almost every day for the next 2 weeks. I just couldn't get enough. Summer is clearly over (insert crying), but my love affair with this dish is not, so... I brought it to my kitchen. My husband loves that it's easier on the wallet, and we get it all year round!! I've tried multiple recipes and this one is our favorite!

Zupas Garden Chowder
8 SERVINGS 

PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 tablespoon butter (I use Brummel & Brown yogurt spread)
• 2 medium zucchini, diced
• 1 medium onion, chopped
• 2 tablespoons parsley
• 1 teaspoon basil
• 2 tablespoons flour
• 3 cup water
• 2 chicken bouillon cubes 
• 1 teaspoon lemon juice
• 1 can Rotel diced tomatoes, undrained
• 1 can low fat evaporated milk
• 1 can corn
• 1/4 cup grated Parmesan cheese
• 1 cup cheddar cheese, plus extra for garnish
• salt and pepper to taste

DIRECTIONS

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1. In a 5 Qt pan (or larger) sauté zucchini, onion, parsley and basil in 1 tablespoon butter until vegetables are tender. 
2. Stir in flour, salt and pepper. Gradually add in water. 
3. Add the bouillon cubes and lemon juice. Bring to a boil. Cook and stir for roughly 2 minutes until it starts to thicken. 
4. Add tomatoes, corn, and milk. Bring to a boil. Reduce the heat and let it simmer for 5 minutes, or until corn is tender. 
5. Before serving, add in Parmesan and cheddar cheese. 
6. Garnish with a little extra cheddar cheese and eat up! 

NUTRITION FACTS

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    1 cup serving   171 calories   10g fat   15g carbs    14g protein    10g sugar   

Enjoy!
Recipe adapted from tasteofhome.com