Chicken Parmesan and Roasted Zucchini

One Pan Chicken Parmesan and Roasted Zucchini

Yield: 4 servings

Source: Cooking Classy

Prep Time: 15 minutes

Cook Time: 27 minutes

Ingredients

• 4 (6 oz) boneless skinless chicken breast halves
• 3/4 cup Italian seasoned Panko bread crumbs
• 1/4 cup finely grated Parmesan cheese
• Salt and freshly ground black pepper
• 1 large egg
• 2 Tbsp olive oil , divided
• 2/3 cup marinara sauce (from a jar of store bought)
• 2/3 cup shredded mozzarella cheese
• 1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
• 1/2 tsp garlic powder
• Chopped fresh basil , for serving (optional)

Instructions

1. Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.
2. Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well. Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.
3. Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).
4. Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).
5. Sprinkle with basil and serve immediately.

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Whole Wheat Pizza Crust

This pizza crust is delicious and simple to make. It freezes well so if you make it be sure to double or triple the recipe and freeze for later!

Whole Wheat Pizza Crust

Ingredients:
2.5 cups white whole wheat flour
1.5 tsp (or 1/4 ounce) active dry yeast
1/4 tsp salt
1 cup warm water (120-130 degrees)
1 tsp honey
1 tbsp olive oil
Cornmeal for sprinkling

Directions:
1. Mix honey into warm water.
2. Sprinkle yeast on top of warm water. Wait for 10 minutes (it should get foamy).
3. Pour water with honey and yeast into a large bowl. Add flour, salt and olive oil. Combine.
4. Knead for 8 minutes until you have a moderately stiff dough that is smooth and elastic.
5. Cover and let rest for 25 minutes.
6. Lightly grease two 12-inch pizza pans. Sprinkle with a little bit of cornmeal.
7. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge.
8. Pre-bake at 425 for 10 minutes.
9. Spread pizza sauce over the crust and add the toppings of your choice.
10. Bake at 425 for 10-20 minutes longer or until bubbly and hot.

If you would like to freeze the dough before baking it, rub olive oil over the dough ball and place in a freezer bag. Thaw dough in refrigerator before using.

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Chicken Spaghetti

My family loves Chicken Spaghetti, but the recipe that we grew up with is not at all healthy. It was full of white pasta, Velveeta and cream of chicken soup. I cleaned up our recipe and it is now healthy while remaining delicious!

Chicken Spaghetti
Serves: 6

Ingredients:
6 cups cooked & drained whole wheat spaghetti
4.5 cups of cooked chicken, shredded or chopped into small pieces
2 cans Rotel
1.5 cups shredded cheddar cheese
Cream of Whatever soup (recipe below)

Directions: Combine everything in a large bowl. Mix well. Serve warm.

Cream of Whatever

Ingredients:
2 tbsp butter
3 tbsp flour
1/2 cup chicken broth
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper

Directions: In a small saucepan, melt butter over medium-low heat. Whisk in flour and cook for 2 minutes, whisking constantly. Slowly stir in chicken broth and milk. Whisk until it begins to thicken. Season with salt and pepper.

Portion Fix containers per serving: 2 yellow, 1 red, 1 blue, 2 tsp.

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Slow Cooker Beef Chili

If it ever cools off in Texas this will be the first Fall recipe I will make!

Slow Cooker Beef Chili
Via: Beachbody
Serves: 6 (about 1 cup each)
Prep time: 15 minutes
Cook time: 4.5 hours

Ingredients:
1 tbsp. olive oil
1.5 lbs extra lean beef chuck, cut into bite-sized pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, finely chopped
1 (15-oz.) can diced tomatoes, no salt added
1/4 cup tomato paste, no sugar added
2 tbsp. chili powder
3/4 tsp. Himalayan salt
1/2 tsp. ground black pepper
1 (15-oz.) can kidney beans, drained and rinsed

Directions:
1. Heat oil in medium nonstick skillet over high heat.
2. Ad beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high.
3. Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Place beef mixture in a 3-quart slow cooker.
6. Add tomatoes, tomato paste, chili powder, salt and pepper. Mix well; cover. Cook on high for 3 hours.
7. Add beans; cover. Cook for 1 to 1.5 hours, or until beef is tender

Portion Fix containers per serving: 1 green, 1 red, 1 yellow, 1/2 tsp.

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Fixate Sloppy Joes

My family loves Sloppy Joes! Try this recipe for a healthier version.

Fixate Turkey Sloppy Joes
Serves: 4 (approximately 1 cup each)

2 tsp. olive oil, divided use
1 lb. raw ground 93% lean turkey breast
¾ cup chopped onion (approx. 1 medium)
¾ cup chopped red bell pepper (approx. 1 medium)
2 cloves garlic, chopped
2 cups all-natural tomato sauce, no salt or sugar added
1 Tbsp. Worcestershire sauce, gluten-free
1½ tsp. hot pepper sauce
1 Tbsp. pure maple syrup
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
4 slices low-sodium whole-grain sprouted bread
Finely chopped fresh parsley (for garnish; optional)

1. Heat 1 tsp. oil in large skillet over medium heat.
2. Add turkey; cook, stirring frequently to break up the turkey, for 8 to 10 minutes, or until the turkey is no longer pink.
3. Heat remaining 1 tsp. oil in second large skillet over medium heat.
4. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add onion mixture, tomato sauce, Worcestershire sauce, hot pepper sauce, and maple syrup. Season with salt and pepper.
7. Add turkey to tomato mixture. Mix well. Reduce heat to medium-low; gently boil, stirring occasionally, for 15 to 20 minutes, or until sauce has thickened.
8. Place a slice of bread on each serving plate. Top evenly with turkey mixture (approx. 1 cup).
9. Sprinkle each serving evenly with parsley before serving, if desired.

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Baked Ziti

I threw this recipe together as a birthday celebration dinner for my daughter this week and it was so easy and delicious! No measuring required :)

Baked Ziti
1 lb. whole wheat ziti pasta
1.5 jars clean spaghetti sauce
1 lb. lean ground beef
1 small tub part-skim ricotta cheese
dried oregano
dried Italian seasoning
shredded mozzarella cheese

Brown ground beef and drain. Boil pasta according to directions on the box and drain. Mix browned meat with ricotta cheese, spaghetti sauce, oregano and Italian seasoning. Fold in cooked pasta. Spray a 9x13 pan with cooking spray. Pour pasta mixture into greased pan and top with mozzarella cheese. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake an additional 15 minutes. Let stand 5 minutes and serve!

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Slow Cooker Hawaiian Pork Chops

Slow Cooker Hawaiian Pork Chops

Ingredients

• 1/2 cup cold water
• 3 Tbsp. corn starch preferably GMO-free
• 1/4 cup reduced-sodium soy sauce
• 1 Tbsp. raw honey
• 2 Tbsp. all-natural ketchup, no sugar added
• 2 8-oz. cans pineapple slices in juice, reserve liquid divided use
• 3 Tbsp. rice vinegar
• 2 cloves garlic finely chopped
• nonstick cooking spray
• 1 lb. raw lean, center-cut pork chops
• 2 cups cooked brown rice
• 1 Tbsp + 1 tsp. finely chopped fresh cilantro

Instructions

1. Combine water and cornstarch in a small bowl; whisk to blend. Set aside.
2. Combine soy sauce, honey, ketchup, pineapple juice, vinegar, and garlic in a medium bowl; whisk to blend.
3. Add cornstarch mixture to soy sauce mixture; whisk to blend. Set aside.
4. Lightly coat inside of a 3-quart slow cooker with spray.
5. Add half of soy sauce mixture, pork chops, pineapple, and remaining soy sauce mixture; cover. Cook on high for 3 to 3½ hours (or low for 5 to 6 hours), or until pork chops are tender and cooked through.
6. Serve each pork chop with ½ cup rice. Evenly divide sauce and pineapple between pork chops. Sprinkle each with 1 tsp. cilantro.

Nutritional Information (per serving):
Calories: 401
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 64 mg
Sodium: 646 mg
Carbohydrates: 54 g
Fiber: 3 g
Sugars: 20 g
Protein: 27 g

Portion Fix Containers
1 Purple
1 Red
1½ Yellow

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