HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats. Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini. It gets the chicken parmesan essence from mixing pasta sauce into the chicken. And, of course, the whole thing gets covered in mozzarella and parmesan cheese.

You can see some of my other fruit and vegetable swaps in these recipes: Cranberry Tuna Salad on Apple Slices, and Greek Stuffed Cucumbers with Chicken and Yogurt Sauce.

To make this recipe, start by cutting some zucchini in half. Use a spoon to scrape the seeds and the middle out of the zucchini, creating zucchini boats.

Brown some ground chicken in a skillet. Stir in some garlic and pasta sauce. Then, spoon the chicken mixture into the zucchini boats.

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES
HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

INGREDIENTS :

  • 4 medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 garlic cloves, minced
  • 1 cup pasta sauce
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Optional: sliced fresh basil for topping

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  2. Place a large non-stick skillet over medium-high heat.
  3. Add the chicken and break it apart with a spoon.
  4. Add the salt and pepper.
  5. Cook for 8 to 10 minutes, until chicken is cooked through.
  6. Stir occasionally and break down the chicken into small chunks.
  7. Reduce the heat to low.
  8. Add the garlic to the chicken.
  9. Cook 1 minute stirring often.
  10. Add the pasta sauce.
  11. Cook 3 minutes, stirring occasionally.
  12. As the chicken cooks, cut the zucchini in half, lengthwise.
  13. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
  14. Place the zucchini in the baking dish cut-side up.
  15. Spoon the chicken mixture into the zucchini boats.
  16. Press the mixture down into the zucchini using the back of the spoon.
  17. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  18. Cover the baking dish with foil. Bake for 35 minutes.
  19. Sprinkle with fresh basil and serve.

You can find complete recipes of this CHICKEN PARMESAN ZUCCHINI BOATS in thewholesomedish.com

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

Easy Balsamic Chicken recipe with a caprese twist! Chicken breasts are cooked until tender in a flavorful balsamic sauce then topped with mozzarella, basil & tomato. Low carb and gluten free!

If you follow me on Instagram, you know that I got to spend the weekend before last in Palm Springs with some of my favorite girlfriends! It was ridiculously fun.

I felt guilty about leaving since I had just (no, seriously JUST) come home from Chicago the day before and Santa Barbara the weekend before that (THREE trips in ONE week, guys!). My husband is a good sport and let me go.

So when I was in Palm Springs, I was chatting with my friend Emily on the way to the outlets and she was telling me about a recipe that her family loves. She said it wasn’t the healthiest but maybe I could fix it and give it a YHE spin. 😉 So I took the challenge. Of course I did! Her recipe was for balsamic chicken sandwiches. Sandwiches sound amazing but add unnecessary carbs. So I threw the sandwich idea aside.

Also, her recipe had a lot of brown sugar in the balsamic sauce. I subbed Truvia Brown Sugar Blend in its place and the sauce was ah.maz.ing. I pan cooked the chicken and let it simmer in the sauce until cooked through and tender and then I baked it with a slice of mozzarella cheese, a sprig of basil and a slice of tomato on top. My boys absolutely loved this balsamic chicken recipe!

The chicken is tender and the caprese combo on the top is like icing on the cake. It adds so much flavor. If you try one dinner on YHE, try this! It is so delicious!

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES
HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

INGREDIENTS :

  • 2 lbs. chicken breasts (about 5-6 pieces)
  • salt and pepper
  • 3 Tbsp. olive oil
  • 2-3 cloves minced garlic
  • 1 cup low sodium-chicken broth
  • ½ cup balsamic vinegar
  • 3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
  • sliced tomato
  • sliced mozzarella
  • fresh basil

INSTRUCTIONS :

  1. In between two pieces of plastic wrap, pound chicken breasts to ½” thick. (Mine were large, so I cut them in half).
  2. Salt and pepper both sides.
  3. Heat oil in saucepan on medium-high.
  4. Brown chicken on both sides.
  5. Reduce heat to medium-low and add garlic.
  6. Cook until garlic is tender, being careful not to burn it.
  7. Add broth, balsamic and Truvia.
  8. Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
  9. Preheat broiler. Line baking sheet with parchment.
  10. Place each chicken piece on baking sheet.
  11. Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
  12. Broil until cheese is slightly melted.
  13. Add tomato slice on top.
  14. Heat again until tomato is warm and cheese is melted.
  15. Serve as is or with a little extra sauce from the pan drizzled on top.
  16. Enjoy!

You can find complete recipes of this CAPRESE BALSAMIC CHICKEN RECIPE in yummyhealthyeasy.com

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

#SundaySupper knows sometimes it is time to push good manners aside because food is always more fun when you can eat it with your hands. So this week it’s a menu of Finger Foods for Dinner or Dessert. Whether you want a make-ahead breakfast to grab on the go or prefer to eat brinner, just make a batch of this recipe for Broccoli, Ham and Cheese Egg Muffin Cups.

The other day I was looking at the Timehop app on my phone and there was a video of The Bug as a baby shoveling yogurt into his mouth without bothering to use any utensils. I was the proud mama gushing about how great it was that he was figuring out how to feed himself, even if he was still struggling with the spoon. I was laughing that I would have a big mess to clean up, but it didn’t matter because it was all part of the learning experience.

Fast forward five years to my almost-six-year-old and he still eats the same way. And I am still cleaning messes. And I’m not gushing or laughing anymore.

I like to think my husband and I have good table manners and that we are capable of passing these down to our children. In fact, I am pretty confident that we do and we can because my three-year-old brandishes a fork and spoon just fine. He still makes a mess, but he is slow and methodical and manages to get most of the food into his mouth.

The Bug, from the first day I gave him solid food, has made it his mission to get the food into his mouth as fast as possible, and if using a utensil is going to slow his progress, then he is going to forego all manners and appropriate dinner table behavior and dig in with his hands.

Sometimes I have to just choose my battles. And trust me, with two small boys, sometimes fork usage is the least of my concerns for a peaceful meal. So you can imagine how thrilled The Bug was when I told him that this was acceptable finger food…

Broccoli, Ham and Cheese Egg Muffin Cups are as tasty as a broccoli, ham and cheese omelet, but in a much cuter package. Plus a package that is totally acceptable to pick up and eat with your hands. And especially convenient because you can make a bunch at a time and keep them in the fridge for the week, or even pop in the freezer for when you need a quick breakfast on your way out the door on busy mornings.

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes
How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

INGREDIENTS :

  • 1½ cups chopped cooked broccoli
  • 1 cup diced ham
  • 1 cup (about 4 oz.) shredded cheddar cheese
  • 12 eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

INSTRUCTIONS :

  1. Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.
  2. Divide the broccoli and ham between the cups in the muffin tin.
  3. Top each with a slightly heaping tablespoon of cheddar cheese.
  4. Crack the eggs into a large bowl,
  5. add the dry mustard, kosher salt, and pepper, and lightly beat.
  6. Divide the egg mixture evenly between the muffin cups.
  7. You’ll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
  8. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.

You can find complete recipes of this Broccoli, Ham and Cheese Egg Muffin Cups in cupcakesandkalechips.com

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

Is anyone else completely freaked out by the monster-sized chicken breasts you seen in the stores these days? Pick up a pack of those guys from the store, and three ( because there’s always three in a pack for some reason ) manage to weigh a pound and a half to two pounds. It’s nuts!

Even when I get the fancy $9-per-pound hormone-free cage-free massaged-since-birth ocean-front free-roaming Prius-driving chicken breasts, they are STILL pretty huge. Oh, and still three to a pack.

Which is funny, because every recipe ever written for boneless skinless chicken breasts seems to call for four. I’m fighting back! My Easy, Basic Boneless Skinless Chicken Breasts recipe calls for three, because I’m not in cahoots with the chicken people, and I know how chicken comes packed.

I’m going to do my best to make sure that all of my future chicken recipes ( including this one ) is in a multiple of 3 as well — it just makes things easier for everyone, and is how I tend to really cook. So here, we have another chicken recipe using the ubiquitous boneless, skinless chicken breast, and it calls for only three pieces of chicken! Usually, half of one of these guys is more than enough to fill me up, particularly when crammed full of delicious, tangy feta and cooked spinach.

So don’t let this recipe fool you — three stuffed boneless, skinless chicken breasts is enough to feed six, even though I’ve listed the servings as “3”, as most people would be hesitant to serve a half breast to someone at a dinner party, and I don’t want to ruin anyone’s

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES
HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

INGREDIENTS :

  • 3 chicken breasts
  • 8 oz chopped frozen spinach, cooked according to package directions and squeezed dry.
  • 3 oz feta, crumbled ( about ½ cup )
  • 4 oz cream cheese
  • 1 clove garlic, diced
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon pepper
  • 1 tablespoon olive oil

INSTRUCTIONS :

  1. Preheat oven to 450 degrees fahrenheit.
  2. Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
  3. Cut a pocket into each chicken breast.
  4. If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND)
  5. flat on top of the breast.
  6. Make sure that you are pressing the spatula down hard enough to hold the chicken in place.
  7. You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this.
  8. Insert the knife ⅔ of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
  9. Separate the spinach and cheese mixture into three parts, and roll into thick logs.
  10. Stuff each log into the pocket you made in the chicken breasts.
  11. Season with remaining salt and pepper.

You can find complete recipes of this SPINACH STUFFED CHICKEN BREASTS in basilandbubbly.com

How To Make Mini Meatloaf Pepper Rings | Food Recipes

How To Make Mini Meatloaf Pepper Rings | Food Recipes

 

How To Make Mini Meatloaf Pepper Rings | Food Recipes
How To Make Mini Meatloaf Pepper Rings | Food Recipes

INGREDIENTS :

  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1½ tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes

INSTRUCTIONS :

  1. Prepare peppers by slicing off a little of the top and bottom of each pepper.
  2. Do not discard these. Cut out ribs and seeds.
  3. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up.
  4. Dice up remaining parts of peppers to use in meat mixture.
  5. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  6. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
  7. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
  8. Brown each stuffed pepper ring for about 4 to 5 minutes on each side.
  9. You may need to do this in 2 batches depending on the size of your pot.

You can find complete recipes of this Mini Meatloaf Pepper Rings in diaryofarecipecollector.com

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes

I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.

When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these!

Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.

A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes
How To Make Lemon Cheesecake Bars | Food Recipes

INGREDIENTS :

Crust :

  • 2 Large eggs (1 added after the picture),
  • 1 1/2 cups almond flour,
  • 1/2 tablespoon cinnamon,
  • 1/3 cup baking stevia,
  • 1/4 cup coconut oil,
  • 1/4 teaspoon salt,
  • 1/2 tsp baking powder.

Lemon Cheesecake :

  • 3 packages of 1/3 less fat cream cheese,
  • 3 large eggs,
  • 1 cup baking stevia,
  • 1 tsp vanilla,
  • 1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.

INSTRUCTIONS :

CRUST :

  1. Preheat oven to 325 degrees
  2. Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
  3. Evenly distribute a pan with the almond flour crust.
  4. If I were you, I’d use a 2x larger pan than the one I used.
  5. Bake the crust for 20 minutes at 325 degrees
  6. While the crust is baking, prepare the lemon cheesecake.

Lemon Cheesecake :

  1. The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
  2. Take the crust out of the oven and add the cheesecake mix evenly over the top.
  3. If you want a little extra, mix in a couple of white chocolate shavings on top!
  4. Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar.
  5. Bake for 45 minutes.
  6. The edges will be slightly brown.
  7. Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
  8. Once they’re firm, cut it into bars.
  9. I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces.
  10. Mine were just extra big.

You can find complete recipes of this Lemon Cheesecake Bars in simplytaralynn.com

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

I’m just like every other person that loves to bake…once I see those leaves starting to change from green to red, yellow and orange, all I can think about is … pumpkin, pumpkin, pumpkin!

I think about baking all year long but … when fall rolls around, the flavors I crave start to change. If you’re like me, you start to think of all of the things you can make with pumpkin. Pies, bread, cookies and everything else in between! These Gluten Free Pumpkin Cookies are so soft and pillowy … they practically melt in your mouth!

What makes these little mounds of pumpkin heaven even better is a lightly sweetened yogurt cream cheese frosting that has very little fat and calories!
I hope you enjoy these as much as my family and I do!

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES
HOW TO MAKE GLUTEN FREE PUMPKIN COOKIES | FOOD RECIPES

INGREDIENTS :

Pumpkin Cookies

  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 1 15 oz. can pumpkin
  • 2 eggs lightly beaten
  • 1 tsp vanilla
  • 3½ cups gluten free all purpose flour blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 T pumpkin pie spice

Frosting

  • 4 oz cream cheese, room temperature
  • ½ cup powdered sugar
  • ¼ cup Greek yogurt

INSTRUCTIONS :

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more.
  5. Use a small cookie scoop to place mounds of the dough onto the parchment paper.
  6. Flatten out the mounds by smoothing the top with the back of a spoon. (The shape they are going into the oven is pretty much the shape they will be when they are done)
  7. Bake for 11-13 minutes.
  8. Remove from the oven, transfer cookies to a cooling rack and let cool before glazing.

You can find complete recipes of this GLUTEN FREE PUMPKIN COOKIES in amyinthekitchen.com

How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes

How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes

Spinach and Mushroom Smothered Chicken Recipe

How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes

How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes
How To Make Spinach and Mushroom Smothered Chicken Recipe | Food Recipes

INGREDIENTS :

  • 3 cups fresh baby spinach
  • 1-3/4 cups sliced fresh mushrooms
  • 3 green onions, sliced
  • 2 tablespoons chopped pecans
  • 1-1/2 teaspoons olive oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon rotisserie chicken seasoning
  • 2 slices reduced-fat provolone cheese, halved

INSTRUCTIONS :

  1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender.
  2. Set aside and keep warm.
  3. Sprinkle chicken with seasoning.
  4. Place chicken on greased grill rack.
  5. Grill covered, over medium heat or broil 4 in.
  6. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.
  7. Top with cheese.
  8. Cover and grill 2-3 minutes longer or until cheese is melted.
  9. Top chicken breasts with spinach mixture.

Nutritional Facts :
1 each: 203 calories, 9g fat (2g saturated fat), 68mg cholesterol, 210mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

You can find complete recipes of this Spinach and Mushroom Smothered Chicken Recipe in tasteofhome.com

How To Make Cauliflower Pizza Crust Recipe | Food Recipes

How To Make Cauliflower Pizza Crust Recipe | Food Recipes

Cauliflower pizza crust has gained a huge popularity in the past few years among low carb dieters and mainly fitness enthusiasts. Because you are indulging with pizza, America’s favourite comfort food, and not wrecking your nutrition numbers. I held off making cauliflower pizza because I simply was confused by various cooking methods and knew it would take me some time to come up with a foolproof recipe. And I was right, it took me 3 pizzas and 2 days (on and off) and here we are.

This cauliflower pizza crust is foolproof. It’s not mushy and you can really hold it by a slice. And it is delicious! I won’t lie, the crust doesn’t taste like dough crust (duh!) but is super tasty plus the toppings on top

Because I made all these pizza at various times, you will see different pans and crusts. The Mediterranean one was delicious but mushy. Not anymore though since I perfected the dreaded cauliflower crust. I have to give credit to Closet Cooking and Recipe Girl for guiding me in the right direction.

So, let’s make our cauliflower pizza crust, shall we?!

Firs, you need one large head of cauliflower, 7″ – 8″ in diameter. Cauliflower naturally contains a lot of water and after you remove the outer leaves and separate into florets, you are not left with much. Rinse it under cold water and do not dry. I would also recommend making 2 pizza crusts at a time since cauliflower cooks down a lot and doesn’t make a huge pizza. Unless you are cooking cauliflower pizza crust only for yourself.

Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine. You will be baking and then squeezing the cauliflower, so really chunks do not matter.

I avoid cooking in the microwave for health reasons. Instead I roasted cauliflower in the oven for 15 minutes. You could also microwave it for 8 minutes. Then transfer cooked cauliflower to a bowl lined with cheesecloth. You can also use a linen tea towel like this one. I used it to make the Cauliflower Breadsticks and it worked!

You can find cheesecloth in most well-stocked supermarkets or on Amazon for very reasonable price. Just ask the clerk at the store. Cut the desired size piece each time and it will last you a while. Probably around 10 pizza crusts.

Holding by the four corners of cheesecloth with one hand, squeeze out the liquid as much as you can with other hand. Squeeze really well, quite a few times. Count it as an arm workout for the day. The cauliflower should be pretty dry. I squeezed and then moved the cauliflower around a bit, and squeezed again.

How To Make Cauliflower Pizza Crust Recipe | Food Recipes

How To Make Cauliflower Pizza Crust Recipe | Food Recipes
How To Make Cauliflower Pizza Crust Recipe | Food Recipes

INGREDIENTS :

  • 1 head cauliflower 7 – 8″ wide
  • 1 egg, large
  • 1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
  • 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
  • 1/8 tsp salt
  • 1/4 tsp freshly ground black pepper

INSTRUCTIONS :

  1. Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
  2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife.
  3. Place cauliflower florets in a food processor and process until “rice” texture.
  4. Some coarse chunks are fine.
  5. Place on a prepared baking sheet and bake for 15 mins.
  6. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth.
  7. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can.
  8. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)

You can find complete recipes of this Cauliflower Pizza Crust Recipe in ifoodreal.com

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it.

But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.

This dressing… inspired by the dressing I made for that Barbecued Seafood Salad…I wanted something with a Greek Yogurt base. So I found one…thank you Mr Jamie Oliver, and adapted it to our tastes, to make this one.

My family is not so keen on anchovies…so I made two variations. One with (HOMG so good!), and one without — using olives instead, and equally as good. I prefer the anchovies, personally, but not every one is a fan. Hello non-fans…this ones for you too!

The way this recipe goes: fry some bacon and chicken boobs…I mean breasts *ahem; whisk your dressing ingredients; prepare your bread for super crustiness; boil your eggs; slice your avocados and wash your salad leaves.

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES
HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

INGREDIENTS :

Salad:

  • ½ ciabatta loaf (120g | 4oz), sliced
  • 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Pinch of salt
  • 200g | 7oz shortcut bacon, cut into strips
  • 2 eggs, boiled to your liking (soft of hard boiled), sliced
  • 2 baby cos lettuce, washed and dried
  • 1 Avocado, sliced
  • ½ cup shaved parmesan cheese

Dressing:

  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper for seasoning

INSTRUCTIONS :

  1. Preheat the oven to grill/broil settings on medium – high heat.
  2. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
  3. Rub the chicken breast with the garlic powder, parsley flakes and salt.
  4. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
  5. Add the bacon strips to the same pan, and fry until golden and crispy.
  6. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
    To make the Caesar Yogurt Dressing:
  7. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan.
  8. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
    Assemble Salad:

You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com