Winner Winner Chicken Dinner

After a harmless post on Facebook about what was for dinner in my house, there was a little ruckus with folks wanting to have the recipe. Well there really is no recipe, it's just some super easy deliciousness... but I'll do my best to create one!

So this is super, crazy, unbelievably easy! I love posting stuff like this because I hear "I can't cook" and "I don't know how to cook" waaay too much! It doesn't have to be complicated. Make it simple, delicious and fun!

What you need:

* Chicken! You can use breasts you can use thighs, you can do 6 or you can do 8. This is totally up to you on how much you want to make. Last night I made 8 chicken thighs, we like having this one in the fridge for leftovers, it reheats great! My only suggestion is that you use boneless/skinless chicken.

* Italian style breadcrumbs - I like Delallo or Progresso

* Marinara sauce - We prefer Classico or Bertolli but use what you like

* Shredded mozzarella cheese - Last night I used the uber fancy shredded italian cheese blend from Target, just the Market Pantry stuff... nothing fancy, this is not a fussy meal!

Process:
1. Dredge your thawed chicken in the Italian breadcrumbs. We buy our meats in bulk so I usually pull out what we need from the freezer and put it in a ziploc bag overnight. Once it's thawed and you're ready to rock just toss the chicken and breadcrumbs in the same bag. Easy clean up and again... no fuss!
2. Bake your chicken at 375 for about 30 minutes. Time will vary on the size of your chicken pieces. Just cook until the chicken is done and the breadcrumbs are starting to brown.
3. Spoon as much or as little marinara on the cooked chicken, sprinkle with your mozz and put it under the broiler for a couple minutes just the melt and brown the cheese.

Time to eat! This is great served with angel hair pasta or even just some salad!

What's For Dinner???

I have to take a minute to rave about this amazing recipe that I came across on Pinterest!

After re-pinning the same recipe about 4 times I finally tried it out!

Ahhhhhhmazing!

So delicious, so easy and I always have the ingredients on hand!

I'm actually planning on making this tonight and I'm just so darn excited about it!

This photo was lovingly hijacked from www.daydreamkitchen.com

So... how do you make this??

Ingredients:

• 4 Chicken Breasts
• 3 teaspoons Olive oil
• 4 tablespoons or whole garlic cloves, minced
• 4 tablespoons brown sugar

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

Since pinning this recipe (over and over and over again) I have made this many times. 

I have even tried it with some boneless skinless pork chops and guess what???

DELICIOUS!

Be sure to give this winner a try. I love it, the hubs loves it and even the kids think it's great!

I like to pair mine with some roasted brussel sprouts or just a salad.

We like to keep it low carb, that's just how we roll ~

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Chocolate Covered Strawberry Pizza!

I decided to get into the kitchen and whip up something sweet... this was the end result, turned out pretty yummy!

Ingredients:

• Sugar cookie dough (you can use store bought or the super easy recipe always use
• Cream cheese (1 block, softened to room temperature)
• 1/4 c. sugar
• 1 tsp. vanilla
• Fresh Strawberries
• 1/2 c. Semi sweet chocolate chips

1. Preheat oven to 350 degrees. Press cookie dough into a standard size cookie sheet. Bake for 15-20 minutes.

2. Once the cookie has baked and is cooling, cream together cream cheese, sugar and vanilla with a mixer. 

3. When the cookie is completely cool spread cream cheese mixture on the cookie covering the whole surface. Top with strawberries.

4. Melt chocolate over a double boiler or in the microwave. Drizzle over strawberries and allow to cool.

5. Enjoy your creation and thank Nikki for the party happening in your mouth!

Elina's Green Chicken Soup

Here is a recipe for an easy, hearty and very healthy soup that was created by a fellow VSG'er, Elina. This soup is especially great when your eating has become a little out of control and you need to do some damage control. Or if you feel you are consuming too many carbs and sugars this will help your body detox in a healthy and natural manor (no funky cayenne lemon drinks folks!). Many people that have had weight loss surgery like to rely on the 5 day pouch test to get their eating back on track. But there is a problem with this. I don't have a "pouch" like a gastric bypass patient, I have a sleeve. A great modification on the 5 day pouch test would be protein shakes and this delicious soup for a few days. It's filling, easy and really tasty. I also love that you can customize it however you like. I omitted the dill and zucchini, added broccoli instead of broccolini and I also added chopped green bell peppers. Add or remove whatever you like!

Green Chicken Soup

3          Large chicken boneless/skinless breasts with fat trimmed (31oz)
2          Large cans of fat free chicken broth, low sodium (49.5 oz per can)
1          Bunch of Broccolini chopped (8oz)
3          Baby Bok Choys chopped (9oz total)
4          Small zucchini chopped (10oz total)
4          Large celery stalks chopped (9oz total)
5          Medium garlic cloves chopped
½         Bunch green onions chopped (1oz)
3          Large Carrots chopped (11oz total)
1          TBSP Dill Weed chopped
½         Bunch fresh parsley chopped


In a large pot, combine all ingredients. Keep the chicken breasts whole (you’ll shred them later). Boil for about 30 minutes. Once the chicken breasts are completely cooked , remove them to cool (pull them apart a little bit  they’ll cool faster).

Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended soup back into the large pot.

When the whole chicken breasts have cooled a bit, pull them apart by hand and shred them . They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot. Cook for about 10 more minutes, add salt & pepper to taste and enjoy!
 

1 Cup serving:

57 calories
3 Carbs
8 protein
1 fat
1 sugar
91 sodium

* Please remember the nutritional information is approximate and will vary depending on changes to the recipe.