Chicken Parm Stuffed Peppers

Chicken Parm Stuffed Peppers

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Chicken Parm Stuffed Peppers
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Rating: 0
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Course Entree
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Course Entree
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 400 degrees.
  2. In large bowl, combine parmesan, garlic, marinara, and season with salt and pepper. Stir until combined, then gently for into chicken.
  3. Spoon mixture into halved bell peppers (remove seeds and membranes) and sprinkle with mozzarella cheese.
  4. Pour chicken broth into baking dish (to help peppers steam) and cover with foil.
  5. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.
  6. Garnish with parsley.
Recipe Notes

Nutrition Facts
Chicken Parm Stuffed Peppers
Amount Per Serving
Calories 199 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 63mg 21%
Sodium 411mg 17%
Potassium 24mg 1%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 23g 46%
Vitamin A 80%
Vitamin C 208%
Calcium 19%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Baked Chicken with Mushrooms and Mozzarella

Baked Chicken with Mushrooms and Mozzarella

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Baked Chicken with Mushrooms and Mozzarella
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Rating: 0
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Course Entree
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Course Entree
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 375F and spray a 13 x 9 inch casserole pan with cooking spray.
  2. Heat 1 tbsp. butter and 1/2 tbsp. oil in a large skillet over medium high heat.
  3. Add mushrooms and onions and saute until tender, about 5 minutes.
  4. Add minced garlic and saute for another 30 seconds.
  5. Pour half of this mixture into the prepared casserole pan and set the other half aside.
  6. Season chicken with paprika, garlic powder, and Italian seasoning and heat the remaining butter and oil in the skillet.
  7. Add chicken to the skillet and cook 2 minutes on each side.
  8. Transfer chicken breasts to the casserole pan on top of the mushrooms and onions.
  9. Add chicken stock to the skillet and scrape the bottom of the pan to bring the browned bits of flavor out.
  10. Bring to a boil and let cook until chicken stock has reduced, about 5 minutes.
  11. Add the remaining mushroom/onion mixture on top of the chicken breasts, sprinkle with mozzarella cheese, and pour chicken stock sauce over the top.
  12. Bake for 15 minutes and serve.
Recipe Notes

Nutrition Facts
Baked Chicken with Mushrooms and Mozzarella
Amount Per Serving
Calories 322 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 105mg 35%
Sodium 294mg 12%
Potassium 181mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 32g 64%
Vitamin A 8%
Vitamin C 11%
Calcium 11%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Chow Mein

Chow Mein

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Chow Mein
Votes: 0
Rating: 0
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Course Entree, Side Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
1 cup servings
Ingredients
Course Entree, Side Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
1 cup servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Cut spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 9x13 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 for 20 minutes until flesh is easy to indent. (You do not want to overcook spaghetti squash or it will be mushy. I like to leave a little crunchy for this recipe). Once done, shred with fork so it break apart into strings. Set aside.
  2. Dice celery and onion.
  3. Lightly coat deep skillet pan with olive oil over medium heat.
  4. Add, garlic, onion, celery, water chestnuts, mushrooms and cook, stirring often, until tender, about 3-4 minutes.
  5. Stir in cabbage until heated through, about 1 minute.
  6. Stir in spaghetti squash and braggs aminos until well combined, about 2 minutes.
  7. Serve immediately.
  8. *this recipe would be great with shrimp!
Recipe Notes

Nutrition Facts
Chow Mein
Amount Per Serving
Calories 80 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 735mg 31%
Potassium 91mg 3%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 3g 6%
Vitamin A 17%
Vitamin C 35%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas


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Low Carb Chicken Zucchini Enchiladas

Votes: 1
Rating: 5
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Course Entree
Cuisine Mexican
Keyword casserole, chicken, spicy

Prep Time 20 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Course Entree
Cuisine Mexican
Keyword casserole, chicken, spicy

Prep Time 20 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 degree.

  2. In a large skillet, over medium heat, heat oil. Add onion and cook until soft. Add garlic, cumin, and chili powder. Cook about 1 minute. Add in chicken and 1 cup of enchilada sauce and stir until coated.

  3. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with about 3 ounces of chicken mixture. Rollup and transfer to a baking dish. Repeat until remaining zucchini and chicken mixture is gone.

  4. Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.

  5. Bake until these is melted and enchiladas are warmed through, about 20 minutes.


Recipe Notes

Nutrition Facts
Low Carb Chicken Zucchini Enchiladas
Amount Per Serving
Calories 263 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 73mg 24%
Sodium 724mg 30%
Potassium 320mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 25g 50%
Vitamin A 10%
Vitamin C 34%
Calcium 17%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.


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Marinated Greek Chicken

Marinated Greek Chicken

This lemon and garlic marinade makes this a super fast and flavorful family meal!  Cook in the oven or grill!

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Marinated Greek Chicken
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Combine the yogurt, olive oil, minced garlic, oregano, parsley, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Stir parsley into the marinade.
  2. Add a little lemon zest into the bowl. You can use a fine cheese grater to zest a lemon.
  3. Cut the lemon in half and squeeze into the bowl (about 1-2 Tbsp).
  4. Stir until the ingredients are well combined.
  5. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible and close tight.
  6. Massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  7. Preheat oven to 375 degrees.
  8. Place the chicken pieces in a large casserole dish (9x13). Squeeze the extra marinade from the gallon bag and place on top of the chicken.
  9. Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
Recipe Notes

Nutrition Facts
Marinated Greek Chicken
Amount Per Serving
Calories 211 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 89mg 30%
Sodium 218mg 9%
Potassium 91mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 23g 46%
Vitamin A 1%
Vitamin C 8%
Calcium 10%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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