Chicken Parmesan

Serves:4

Ingredients:
4 (4oz) chicken breasts, boneless, skinless
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp sea salt
1/2 tsp garlic salt
1/2 tsp dried oregano leaves
1/4 cup almond flour
1/4 cup panko bread crumbs
2 Tbsp Parmesan cheese
1/2 cup almond milk or buttermilk
1 large egg
1 Tbsp olive oil
1 cup tomato sauce
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese

Directions:
Preheat oven 425 degrees F, combine onion powder, garlic powder, black pepper, sea salt, oregano, almond flour, panko bread crumbs, 2 Tbsp Parmesan cheese in a shallow dish; mix well, set aside.  
Combine milk and egg in a shallow dish; whisk to blend.
Dip each chicken breast into the milk mixture; then dredge in spice mixture, set aside.
Heat oil in large, ovenproof skillet over medium-high heat.  Add chicken breast, cook 3-4 minutes, turn chicken.
Place skillet in oven, bake for 10 minutes.
Remove chicken, put oven to 350 degrees F, place chicken in a medium backing dish.
Top chicken with tomato sauce and cheeses, cover with aluminum foil, bake 10 minutes or until cheese is bubbly and chicken is heated through.
Serves with vegetables, noodles or spaghetti squash

Tomato Basil Soup

Serving 4 (1cup each)

Ingredients:

3 Cups Tomato Sauce
1 Cup Low-Sodium Organic Vegetable Broth
1/2 Cup Reduced Fat (2%) Plain Greek Yogurt
4 Tsp Shredded Parmesan Cheese
4 Tbsp Sliced Fresh Basil Leaves

Directions:

Combine Tomato Sauce and broth in large saucepan; cook, over medium-low heat, stirring frequently, for 5 to 8 minutes, or until it reaches a gentle boil. Reduce heat to low.  Add yogurt. Mix well; cook, stirring frequently, for 1 minute or until heated through. Do not boil.  Top each serving with 1 tsp cheese and 1 tbsp basil.

Mexican Zucchini Boats

Nonstick cooking spray 

3 medium zucchini, cut in half lengthwise 

1/4 cup chopped onion 

1/4 cup chopped red (or green) bell pepper 

1 garlic, chopped 

12 oz. aw 93% lean ground turkey breast 

1 tsp low-sodium (or no-sodium) taco seasoning 

1/4 cup all-natural tomato sauce 

1/4 cup shredded cheese (Mexican blend) 

1/4 cup + 2 Tbsp fresh salsa 

2 Tbsp chopped green onions 

2 Tbsp chopped fresh cilantro

Instructions: 

Preheat oven to 400°  Lightly coat baking dish with spray. Set aside.  Remove inner flesh from zucchini halves using a spoon or melon baller. Chop zucchini flesh and set aside.  Place zucchini halves in baking dish, cut side up. Set aside. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.   Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.  Add garlic; cook, stirring frequently, for 1 minute.  Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink. Reduce heat to low.   Add taco seasoning, tomato sauce, and zucchini flesh; cook, stirring frequently, for 4 to 5 minutes, or until heated through and well blended.  Evenly divide turkey mixture into six zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted.  Top evenly with salsa, green onions, and cilantro.