Parmesan Roasted Tomatoes


Yield: 4

6 roma tomatoes
1/4 cup seasoned italian bread crumbs
1/2 tsp granulated garlic
salt & pepper to taste
2 Tbsp parmesean cheese

1. Preheat oven to 350 degrees F. Slice tomatoes about 1/4 of an inch thick and put on greased baking sheet (grease with olive oil).

2. Sprinkle bread crumbs, granulated garlic, salt, pepper, and cheese on tomatoes. Roast for 25-30 minutes.

Blueberry Oatmeal Cups


Yield: 12

2 cups old fashioned oats
1/4 cup brown sugar
1 Tbsp honey
2 egg whites
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 1/2 cup fresh blueberries
1 medium banana or 1/2 large banana; mashed
1/2 cup reduced fat milk (I use almond milk, vanilla flavor)
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F. Lined a cupcake pan with muffin papers. In a medium bowl, combine oats, sugar, baking powder, cinnamon, and salt. Whisk and set aside.

2. In a separate medium bowl, combine the wet ingredients; honey, egg whites, milk, mashed banana and vanilla. Mix well with a whisk or mixer. Once combined, add wet mixture to dry mix and gently mix until combined. With a spatula, fold in blueberries.

3. With an icecream scoop or a large teaspoon, divide mixture evenly between cupcake cavities. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes and the enjoy!

*****You can also use my favorite type of baking tray, silicone shaped trays!! You just lightly grease them and the muffins will pop right out when the are cool. I bought mine in the Target dollar section:)


Homemade Chicken Soup


Yield: 8

1 whole chicken; rinsed
1 bay leaf
1/4 cup parsley; chopped
1 white or yellow onion; chopped
6 whole carrots; peeled and chopped
6 whole ribs of celery; peeled and chopped
1/2 tsp salt
1/2 tsp black pepper
1 cup low sodium chicken broth
1/2 cup pastina (tiny pasta)

1. In a large pot add celery, carrots, onions, parsley, bay leaf, salt, pepper, and chicken (breast down) and add water until chicken is covered. Bring to a boil over high heat, add pastina, then reduce to a simmer, and cook until chicken is cooked through. Skim any foam that rises to the top.

2. Once chicken is cooked, remove from pot and shred once cool. Add back into pot and continue cooking until its heated.

Low-Fat Artichoke Crusted Chicken Breasts

chicken artic

This is probably one of my favorite chicken dishes…and I’m not a chicken person. I love artichoke dip but I don’t love all of the calories and other “junky” ingredients it has in it. Soooooo..I decided to come up with a delicious and healthy spin off of something I love, it’s amazingly delicious!

Yield: 4

4 boneless chicken breasts
1 can of artichoke hearts; drained and chopped
1/2 cup monterey jack cheese; shredded
1/4 cup nonfat plain greek yogurt
1/4 cup nonfat sour cream
1/2 tsp granulated garlic
1/2 black pepper
1/2 tsp salt

1. Preheat oven to 350 degrees F. Salt and Pepper chicken breast and put in baking dish.

2. In a medium sized mixing bowl, mix chopped artichoke hearts, cheese, yogurt, sour cream, granulated garlic, salt and pepper. With a spoon, top each chicken breast with artichoke mixture until covered (about 1/4 cup per chicken).

3. Place in oven for 35-40 minutes, or until chicken is fully cooked.

Veggie Stuffed Spaghetti Squash

spaghetti squ

I love this healthy low-carb dish! It makes a complete meal if you add ground turkey or grilled chicken to it! The possibilities are endless on the vegetables you can use for this dish..this is a great dish if you have veggies in your fridge that you need to use up!

Yield: 4

1 spaghetti squash
2 zucchini; chopped
3 cups chopped spinach (it seems like a lot; but its not)
1 tomato; chopped
1/2 cup tomato/spaghetti sauce
1 Tbsp olive oil
2 cloves garlic; chopped
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup mozzarella cheese

1. Bake spaghetti squash in a 350 degree F. oven for 1 hour. Once cooked, let cool for 20 minutes and cut in half lengthwise. (Leave oven on)

2. In a medium sized sauce pan, add olive and garlic. Cook for 3 minutes on medium heat add zucchini, tomato, basil, salt and pepper.

3. With a fork, fork out the squash and it will have a “spaghetti” consistency. Add to sauce pan with chopped spinach. Let cook until spinach is wilted. Then add tomato sauce and cook for another 5 minutes.

4. Add spaghetti squash mixture back into the squash (it has a hard shell). Top with mozzarella cheese and bake for 10 minutes.