Looking for something simple, tasty, and healthy to make in the "New Year"? I have just the thing! I am not really looking to shed any pounds these days, but still attempting to eat somewhat healthy for the baby. The chicken recipe was originally on the Today show - Hoda's mom makes it. It is sooo yummy and simple. You don't need much and can whip it up pretty quickly. We have been experimenting with the zoodles and have found this method to work best so far - do you have any tried and true ways to cook zoodles? I would love to hear them! We tried baking them and they were limp and nasty. Second attempt is what we have been doing (as posted below). This recipe feeds 4ish, you can easily alter for larger or smaller crowds. Side note, if you are obsessed with carbs and can't resist (like me) you should try the Alexia Garlic Bread. That stuff is my jam. I think I would eat the entire loaf if Dustin weren't around ;) It is also some of the "healthiest" garlic bread out there!
Ingredients
-6 Chicken tenderloins or 3 Breasts cut into smaller pieces
-1/2 to 1 cup Pesto (I love the premade Wegmans brand, but feel free to use any kind or homemade)
-Large tomado of your choice
-1 cup shredded mozzarella cheese
Directions
1. Spray glass pyrex baking dish with Pam. Lay chicken breasts/tenderloins into glass dish.
2. Using a brush, coat each piece of chicken in pesto. My motto is there is no such thing as too much Pesto/Basil in anything, but use what you are comfortable with.
3. Slice the tomato and lay the tomato slices on top of the chicken. Top with the shredded mozzarella cheese.
4. Place dish in the oven and bake at 400* for 25ish minutes uncovered - or until the chicken is cooked all the way through.
Ingredients
-3 medium-ish Zucchinis
Directions
1. Wash and cut off ends of zucchinis. Use a spiralizer to create the noodles. I use scissors to trim mine as they go, otherwise you wind up with 8-foot long noodles. I also spiralize them into a strainer. You can leave them out to sit for awhile if you are doing other things.
2. Place the zoodles between two paper towels and push down on them to remove the excess water. Place them back into strainer to remove any additional water.
3. Place the noodles into a teflon frying pan for 6-8 minutes on medium/high heat with a dash of olive oil and some shredded cheese if you desire. Serve with any kind of sauce you prefer!
What healthy and tasty things are you cooking up this New Year? Happy Eating!
Pesto Tomato Mozzarella Chicken
Ingredients
-6 Chicken tenderloins or 3 Breasts cut into smaller pieces
-1/2 to 1 cup Pesto (I love the premade Wegmans brand, but feel free to use any kind or homemade)
-Large tomado of your choice
-1 cup shredded mozzarella cheese
Directions
1. Spray glass pyrex baking dish with Pam. Lay chicken breasts/tenderloins into glass dish.
2. Using a brush, coat each piece of chicken in pesto. My motto is there is no such thing as too much Pesto/Basil in anything, but use what you are comfortable with.
3. Slice the tomato and lay the tomato slices on top of the chicken. Top with the shredded mozzarella cheese.
4. Place dish in the oven and bake at 400* for 25ish minutes uncovered - or until the chicken is cooked all the way through.
Zucchini Noodles (Zoodles)
Ingredients
-3 medium-ish Zucchinis
Directions
1. Wash and cut off ends of zucchinis. Use a spiralizer to create the noodles. I use scissors to trim mine as they go, otherwise you wind up with 8-foot long noodles. I also spiralize them into a strainer. You can leave them out to sit for awhile if you are doing other things.
2. Place the zoodles between two paper towels and push down on them to remove the excess water. Place them back into strainer to remove any additional water.
3. Place the noodles into a teflon frying pan for 6-8 minutes on medium/high heat with a dash of olive oil and some shredded cheese if you desire. Serve with any kind of sauce you prefer!
Be sure to push down on the paper towel to remove the excess water!
What healthy and tasty things are you cooking up this New Year? Happy Eating!
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