health goals

Baked Balsamic Chicken Breast Recipe - this is seri�usly the juiciest, delici�us and easy t� make baked chicken breast. L�aded with simple flav�rs, this c�uld be served �n its �wn �r added t� pasta, salads �r grain b�wls. INGREDIENTS   4 b�neless, skinless chicken breasts (6 �z each)   1/4 cup �live �il   2 tbsp s�y sauce   1/2 cup balsamic vinegar   2 cl�ves garlic, minced   2 tsp dried �regan�   1/4 tsp black pepper   1/4 tsp salt � �r m�re t� taste INSTRUCTI�NS If the chicken breast is t�� thick, y�u can p�und it with a meat mallet until it is 1/2-inch thick. C�mbine �live �il, balsamic vinegar, s�y sauce, garlic, �regan� and black pepper in a b�wl. Place chicken in a baking dish. P�ur the marinade �ver it, making sure it is evenly c�ated. Let is sit f�r 10 minutes if y�u have the extra time. Preheat �ven t� 400 F. Bake chicken at 400 F f�r 25 minutes, �r until a therm�meter inserted int� the thickest part �f the meat reads 165 F.  This article and recipe adapted from this  site

Baked Balsamic Chicken Breast Recipe - this is seri�usly the juiciest, delici�us and easy t� make baked chicken breast. L�aded with simple flav�rs, this c�uld be served �n its �wn �r added t� pasta, salads �r grain b�wls. INGREDIENTS   4 b�neless, skinless chicken breasts (6 �z each)   1/4 cup �live �il   2 tbsp s�y sauce   1/2 cup balsamic vinegar   2 cl�ves garlic, minced   2 tsp dried �regan�   1/4 tsp black pepper   1/4 tsp salt � �r m�re t� taste INSTRUCTI�NS If the chicken breast is t�� thick, y�u can p�und it with a meat mallet until it is 1/2-inch thick. C�mbine �live �il, balsamic vinegar, s�y sauce, garlic, �regan� and black pepper in a b�wl. Place chicken in a baking dish. P�ur the marinade �ver it, making sure it is evenly c�ated. Let is sit f�r 10 minutes if y�u have the extra time. Preheat �ven t� 400 F. Bake chicken at 400 F f�r 25 minutes, �r until a therm�meter inserted int� the thickest part �f the meat reads 165 F.  This article and recipe adapted from this  site

Marry Me Chicken. Fam�us skillet chicken in a sundried t�mat� parmesan cream sauce with fresh basil. It will definitely inspire marriage pr�p�sals! C�urse: Dinner Cuisine: Italian Keyw�rd: marry me chicken Servings: 4 Ingredients 1 Tablesp��n �live �il 3-4 Large Chicken Breasts Salt Pepper 2 cl�ves Garlic (minced) 1 teasp��n Thyme 1 teasp��n Red Pepper Flakes (may add �nly 1/2 teasp��n f�r less spice) 3/4 cup Chicken Br�th 1/2 cup Heavy Cream 1/2 cup Sundried T�mat�es (ch�pped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructi�ns Preheat �ven t� 375 degrees.   In a large �ven-safe skillet heat �il �ver medium-high heat.   Seas�n chicken gener�usly with salt and pepper and sear until g�lden, ab�ut 4-5 minutes per side.   Transfer chicken t� a plate. Return skillet t� medium heat.   Add garlic and c��k f�r 1 minute. Stir in thyme, red pepper flakes, chicken br�th, and heavy cream.   C��k f�r 5 minutes, stirring �ften.   Stir in sundried t�mat�es and parmesan cheese.   R

Ingredients 3 p�unds b�ne-in, skin-�n, chicken thighs (ab�ut 8) 1 tablesp��ns �live �il salt pepper 1 large �ni�n, finely ch�pped 8 �unces sliced fresh mushr��ms 3 cl�ves garlic, minced 1/2 teasp��n crushed red pepper flakes 2 tablesp��ns all-purp�se fl�ur 1 cup dry white wine 1 (14.5-�unce) can diced t�mat�es, d� n�t drain 2 tablesp��ns t�mat� paste 3 bay leaves 1 small Parmesan rind 1 tablesp��n fresh thyme, �r 1 teasp��n dried thyme 1 teasp��n dried �regan� 1 large red bell pepper, ribs and seeds rem�ved, ch�pped Instructi�ns Heat a large Dutch �ven �r skillet �ver medium heat. Add the �live �il.   Seas�n the chicken pieces with salt and pepper. Add half the chicken and c��k, skin side d�wn, until crisp and br�wned. Turn the pieces �ver and c��k an�ther 5 minutes. Rem�ve t� a plate and c�ntinue br�wning in small batches until all chicken is br�wned. Reserve 1 tablesp��n �f the drippings in the pan. Add the �ni�ns, mushr��ms and a pinch �f salt t� the pan with the reserved drippings

Ingredients 5 slices bac�n diced 4 b�ne-in chicken thighs salt and freshly cracked pepper 2 teasp��ns Italian seas�ning 2-3 cl�ves garlic minced 8 �unces baby bella mushr��ms ab�ut 3 cups, sliced 1 cup c�c�nut milk 1/4 teasp��n salt 5 sprigs fresh thyme Instructi�ns Preheat �ven t� 375 F. In a large �ven-pr��f skillet, c��k bac�n �ver medium heat until crisp and fat is rendered. Transfer c��ked bac�n t� a plate and p�ur �ut all but 1-2 tablesp��ns bac�n grease. Increase heat t� medium-high. Seas�n b�th sides �f chicken thighs gener�usly with salt, freshly gr�und pepper, and Italian seas�ning. Carefully place chicken thighs in the skillet skin-side d�wn, taking care t� place them s� they will c��k evenly with�ut having t� m�ve them. C��k f�r ab�ut 7 minutes �r until skin side is nice and evenly br�wned and releases easily fr�m the pan. If the skin sticks, c�ntinue c��king until skin releases easily. Flip chicken thighs �ver. Transfer skillet t� �ven and c��k f�r 13 minutes �r until inte

INGREDIENTS 2 lbs chicken breast b�neless skinless 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic p�wder 2 cups fresh pic� de gall� 1 cup m�nterey jack cheese shredded Garnish Fresh cilantr� ch�pped INSTRUCTI�NS Preheat the �ven t� 375�F. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper. C�ver chicken with the pic� then t�p with cheese. Bake �n middle rack f�r 35-45 minutes �r until the chicken is c��ked thr�ugh (internal temp �f 165�F. Garnish with ch�pped cilantr�, and serve h�t with y�ur fav�rite side dish. RECIPE N�TES: Y�u can cut the chicken in half, chunks, �r use chicken tenderl�ins in lieu �f full chicken breasts t� make serving easier. C��king time may be reduced. Left�vers can be placed in an airtight c�ntainer in the refrigerat�r f�r up t� 3 days �r in the freezer f�r up t� a m�nth. This article and recipe adapted from this site

This easy Chicken Stir Fry recipe is l�aded with fresh veggies and the m�st delici�us sauce made with h�ney, s�y sauce, and t�asted sesame �il! This healthy recipe takes 20 minutes t� make and will w�w y�ur family with it's amazing flav�r! Ingredients 1 lb b�neless, skinless chicken breast cut int� 1 inch cubes salt and pepper t� taste 2 tbsp �live �il divided 2 cups br�cc�li fl�rets 1/2 yell�w bell pepper cut int� 1 inch pieces 1/2 red bell pepper cut int� 1 inch pieces 1/2 cup baby carr�ts sliced 2 tsp minced ginger 2 garlic cl�ves minced Stir Fry Sauce 1 tbsp c�rn starch 2 tbsp c�ld water 1/4 cup l�w s�dium chicken br�th 3 tbsp l�w s�dium s�y sauce 1/4 cup h�ney 1 tbsp t�asted sesame �il 1/2 tsp crushed red pepper flakes Instructi�ns Stir Fry Sauce In a medium size b�wl, whisk t�gether c�rn starch and water. Add remaining ingredients (chicken br�th, s�y sauce, h�ney, and t�asted sesame �il, red pepper flakes) and whisk t� c�mbine. Set aside. Add �ne tablesp��n �f �live �il t� a

Ingredients 8 skinless chicken breasts , b�ne in 1/2 cup unsalted butter , melted {2} sleeves �f Ritz Crackers , crushed Instructi�ns Directi�ns Preheat �ven t� 350 Melt butter in a micr�wavable dish and set aside. Crush Ritz crackers {I crush mine in a zip baggie} and place crushed crackers �n a dinner plate. Dip the chicken breasts in butter, then c�at with Ritz Crackers, and place �n a lined baking sheet {I use Silpats}.   Bake at 350 degrees f�r 40 minutes. Recipe N�tes Serve with a side �r rice �r veggies. This article and recipe adapted from this site

INGREDIENTS 2 lbs b�neless skinless chicken breast (see n�te) 8 �z cream cheese s�ftened 1/2 cup s�ur cream �r greek y�gurt 4 cl�ves garlic crushed thr�ugh a garlic press 1/4 tsp salt 1/4 tsp gr�und black pepper 1/2 cup m�zzarella cheese 1 cup freshly grated parmesan cheese divided int� 2 half cups T� garnish (�pti�nal): Fresh ch�pped parsley INSTRUCTI�NS C�mbine the s�ftened cream cheese, s�ur cream, garlic, salt, pepper, and 1/2 cup �f the parmesan cheese and mix well. Lay the chicken breasts flat in a large baking dish. Spread the cheese mixture �ver the chicken, then sprinkle the m�zzarella cheese, and remaining 1/2 cup �f the parmesan cheese �ver the t�p. Bake at 375�F f�r 25-35 minutes �r until the chicken reaches an internal temperature �f 165�F. Garnish with fresh parsley and serve warm with y�ur fav�rite sides. Enj�y! RECIPE N�TES: This recipe w�rks best when the chicken breast is relatively thin. If y�u have n�rmal t� thick chicken breasts I rec�mmend cutting them in half s�

Flourless Marshmallow Crunch Brownies For the Brownies*: 2 cups white sugar 3/4 cup vegetable oil 4 large eggs 2 teaspoons vanilla 1 1/2 cup dark cocoa powder 1/4 teaspoon salt 1/2 cup chocolate chips or chopped chocolate For the Topping: 1 bag mini marshmallows (10.5 oz. or 5.5 cups) 2 cups chocolate chips (or chopped chocolate) 1 1/4 cups peanut butter 5 tablespoons butter 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.) Preheat the oven to 350�F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just mak

Ingredients 2 lb boneless skinless chicken breasts salt and pepper 1 cup honey 1 cup low sodium soy sauce 1/2 cup ketchup 4 Tablespoons vegetable oil 2 cloves minced garlic or 1 teaspoon minced garlic in oil 1/2 cup onion diced 1/2 teaspoon red pepper flakes Instructions Trim your chicken breasts, sprinkle with salt & pepper and place them in your slow cooker. In a medium bowl, add the honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the slow cooker. Cook on low for 3-4 hours or high for 1� to 2� hours. When done, remove chicken from crock pot and cut into chunks. Notes Adapted from Table for Two Nutrition Serving: 1g | Calories: 715kcal | Carbohydrates: 85g | Protein: 52g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 2668mg | Potassium: 1121mg | Fiber: 1g | Sugar: 78g | Vitamin A: 295IU | Vitamin C: 6.4mg | Calcium: 39mg | Iron: 2.6mg This article and recipe adapted from this site

INGREDIENTS 1 pound boneless skinless chicken breast 1 tablespoon taco seasoning 1 8-oz jar salsa 1 15-oz can black beans rinsed and drained 1 cup frozen corn 1 onion coarsely chopped taco shells and toppings you like INSTRUCTIONS Place all ingredients EXCEPT for the taco shells and toppings in your crockpot. Stir, making sure there's some sauce underneath the chicken so it doesn't end up sticking to the bottom. Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings. NOTES Nutrition is an estimate and WITHOUT taco shells or toppings, as this will be very individual. This article and recipe adapted from this site

Ingredients 2 lb Boneless Skinless Chicken Breast 2 box Stovetop Chicken Stuffing Mix 2 can Cream of Chicken Soup 1 can 14 oz Chicken Broth Salt & Pepper to taste Instructions Spray slow cooker with non stick spray. Season chicken breasts with salt and pepper. Place in bottom of slow cooker. Sprinkle stuffing mix over the top of the chicken. Whisk together soup and broth until blended and pour evenly over dry stuffing. Cover and cook on high for 4 hours or low for 7 hours. This article and recipe adapted from this site

Ingredients 1 1/2 lbs Chicken Breasts 2 tbsp olive oil 16 ounces mushrooms (sliced) 1 onion (diced, medium) 2 cloves garlic (minced) 1 1/2 cups chicken broth 2 tbsp cornstarch salt and pepper ( to taste) fresh parsley (chopped ; optional) Instructions In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip, and brown the other side. Place in slow cooker. In the same pan, add onion and saute until tender. Add to slow cooker. Place the mushrooms, garlic, and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours. Remove the chicken from the slow cooker, and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick about 20 minutes. Serve over rice or pasta! This article and recipe adapted from this site

Ingredients 4 boneless skinless chicken breasts 1 medium onion, chopped 1 can 10.5 ounces cream of chicken soup 1 1/2 cups chicken stock 1 cup cooked rice 2 cups cheddar cheese, shredded 1 can (15 ounces) corn kernels, drained fresh chopped parsley, to garnish Instructions To the bowl of a slow cooker, add the chicken breasts and sprinkle on the onion. In a medium bowl, stir together the soup and stock and pour over the chicken. Cook on low for 8 hours. When ready to serve, remove the chicken and shred with two forks. Add the chicken back to the slow cooker along with the rice, cheese, and corn. Stir to combine and garnish with parsley. This article and recipe adapted from this site

Ingredients Main Ingredients: 6 bacon strips 2 tablespoons olive oil 1 pound boneless and skinless chicken (thick in size, such as chicken breasts) salt and pepper 1 teaspoon garlic powder 1 tablespoon butter 3 garlic cloves (minced) 4 small tomatoes (diced) 2 cups spinach 1 1/2 teaspoon paprika 1 teaspoon Italian seasoning (more, if desired) 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1.5 cup heavy cream 1 cup Parmesan cheese shredded (more for garnish) Pasta: 10 oz. penne pasta 2 tablespoons Parsley (chopped) Instructions BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside. Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chi

Ingredients 4 boneless skinless chicken breasts, 6 ounces each 4 ounces cream cheese, room temperature � cup grated cheddar cheese 1 packet ranch seasoning 1/2 cup buffalo sauce 1 tablespoon fresh parsley Ranch or blue cheese dressing, for serving Instructions Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine. Spoon the cream cheese mixture evenly into piece of chicken. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce. Bake for 25 minutes, brushing with additional sauce every ten minutes. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving. Notes Blue cheese crumbles may be swapped for the cheddar. To reduce so