Baked “fried” zucchini bites

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Parmesan cheese and breadcrumbs always make anything taste better. These crunchy bites are full of flavor and goodness you won’t even believe they’re fried. I always have too many zucchini laying around in my fridge so this is a great way to use up my leftover ones!

Yield: 4-6 servings

Ingredients:
2 zucchini sliced into 1/4 inch slices
2 eggs; lightly beaten
3/4 cup of whole wheat flour
1/2 cup of italian seasoned bread crumbs
1/2 cup parmesan grated cheese

Steps:
1. Preheat oven to 425 degrees F. Slice washed zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with whole wheat flour.

2. Beat 2 eggs in a bowl and dip each round into the egg mixture.

3. Combine the parmesan cheese and bread crumbs in a separate bowl. Dip each floured round into the mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on baking sheet sprayed with cooking spray or use a silpat pad.

4. Bake for 20-25 minutes until zuchhini is golden brown. Serve with your favorite dip!

Baked chicken, bean, & cheese flautas

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These little bites of heaven are so easy to make and they can also be a great addition to any party or potluck! You can even cut them into thirds to make bite sized flautas. Since these are baked–not fried or greasy like traditional flautas, there is no need to feel guilty here. Indulge a little and enjoy!

Yield: 6-8 servings

Ingredients:
6 whole wheat tortillas
1 15 ounce can of refried beans (I used black beans)
3 small chicken breasts (cooked & seasoned with salt, pepper, cayenne pepper, and garlic powder)
1/2 cup shredded cheddar or mexican mixed cheese
1 tsp butter; melted
Optional:
Guacamole (my fav!)
Salsa
Sour Cream

*Try my grilled guacamole recipe by clicking here!

 

Steps:
1. Preheat oven to 400 degrees F. Cut cooked chicken into small cubes or you can shred it with a fork.

2. Spoon about 2 Tablespoons of beans on each tortilla and then sprinkle with a half of a handful of chicken and then best for last….top with cheese. You can put as much as you want but I sprinkled about 2 Tbsp on each tortilla.

3. Roll tortilla, as you would if you were making cinnamon rolls (roll from end to end). Repeat 6 times with each tortilla. Place flautas on baking sheet and brush melted butter on top (to prevent them from burning). Sprinkle more cheese n top and bake for 15 minutes until everything is melted to perfection. Cut in half and serve with your favorite mexican dips such as salsa and guacamole!

*Quick tip: to cook chicken, spray a skillet with non-stick cooking spray or drizzle a teaspoon of olive oil. Cook on medium heat and add chicken. Sprinkle chicken with salt, pepper, cayenne pepper, and garlic powder. Cook on both sides for about 4 minutes each or until meat is completely white.

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Lemon Caper Rosemary Roasted Chicken with Potatoes

imageSometimes you just need a nice homey meal for dinner when you come home from a long day of work…and this dish makes it easy for those days. You can make or even prep this dish the night before so all you have to do it pop it in the oven or heat it up when you get home.  How easy and quick is that?! Chicken and potatoes have always one of my favorite dinners even growing up and I am not a huge chicken fan but there’s just something about it being roasted that blows me away.

Yield: 6-8
Ingredients:
3-4 tablespoons olive oil
2 Tbsp cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
6 garlic cloves, smashed and coarsely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 skinless chicken legs
4 skinless bone-in chicken thighs
2 pounds small red potatoes
3 tablespoons fresh rosemary leaves
2 lemons; sliced

Steps:
1. Preheat oven to 450° F. Place all ingredients in a roasting pan and add olive oil, lemon juice, capers, garlic, salt, pepper, chicken, and potatoes. With tongs or your hands (I use my hands because its easier), mix until chicken and potatoes are coated with juices and seasonings.

2. Place lemon slices and rosemary on top of chicken and potatoes, bake for 45 to 50 minutes or until chicken is done.
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Kale & Mushroom Frittata with Roasted Cherry Tomatoes

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I don’t know about you but I love frittatas! My breakfast lately has been consisting of yogurt, almonds, and fruit…and I think I just about had enough of it (for now). I had a bunch of eggs that I needed to get rid of in my fridge along with a open bag of kale that was going to go bad soon. I decided to put the two together and make a frittata and I  can make this my new breakfast until I get tired of it. You can really add anything to this…. You can eat this for breakfast, brunch, or even dinner and if you are trying to use up veggies that are going to go bad soon, make sure to add it to this! This is easy, cheap, healthy, and quick…all you gotta do in the morning is heat it up and done!

Yield: 4-6

Ingredients:
1 ½ tsp extra virgin olive oil
1 bunch of kale; chopped (about 3 cups
1 basket of mushrooms (white button or crimini); sliced or chopped (about 2 cups)
½ tsp salt
½ tsp pepper
1 tsp garlic powder
6 eggs
2 Tbsp milk

Roasted Cherry Tomatoes:
1 basket of cherry tomatoes cut in hald
1 1 tsp olive oil
Sprinkle of sea salt and pepper

Steps:
1. Preheat oven to 375 degrees F. Place cherry tomatoes on baking dish lined with either parchment paper or a silicon mat and add olive oil, salt and pepper. With your hands or a spatula, mix until cherrys are covered with olive oil. Continue until step 2 until finished then bake for 30 minutes (Place in oven at the same time as the fritita, they will cook at the same exact time).
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2. In a medium frying pan on medium heat, drizzle olive oil and let it get warm for about 1-2 minutes. Add in kale and mushroom and let saute  for about 5 minutes until kale is wilted and mushrooms are golden brown. Add in salt, pepper, and garlic powder and let saute for another minute.

3. In a large mixing bowl, whisk together eggs and milk. With a wooden spoon mix in the kale and mushrooms until combined.

4. Lightly grease a baking dish (I used a 9×9 square baking dish) with either olive oil or cooking spray and pour in egg mixture. Bake for 30 minutes or until frittata is gold brown with a firm middle. Enjoy this frittata with roasted cherry tomatoes on top!
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Almond Crusted Baked Eggplant Chips

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I love this recipe because it is so unique. The eggplant and almonds good really well together and who knew they would make a great combination. The almonds give this an extra crunch and I like mine extra crispy because it makes it easier for dipping! This recipe is also healthy it makes the perfect snack or dinner side if you are trying to eat clean.

Yield: 6

Ingredients:
3 medium sized chinese eggplants, sliced
1/4 cup olive oil
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 cup ground almonds
2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
To dip:
3/4 cup marinara sauce
1/4 cup pesto

Steps:
1. Preheat oven to 425 degrees F. In a small bowl, whisk together olive oil, apple cider vinegar, and lemon juice until combined.

2. In another bowl, mix the almond flour, garlic powder, onion powder, black pepper, and salt until combined.

3. Slice eggplant slices to about 1/4 inch thick and dip into the oil mixture, tapping off excess oil.
Coat in the almond flour mixture and set on a greased baking sheet.
*Spray slices with olive oil to make it extra crispy.

4. Bake for 15 minutes, flip slices, then bake for another 15 minutes. I like to serve my chips with a side of marinara and pesto sauce but its completely up to you!
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