OMG Chicken

 OMG Chicken! 

(EASY, Healthy, & oh so good!!)

Servings: 4

Time it'll take: about 35 mins

What you'll need:

• 4 Boneless, Skinless Chicken Breasts (4-6 oz. each)
• Salt & Pepper (to taste)
• 1/2 cup reduced-fat Sour Cream
• 2 Laughing Cow Light Garlic & Herb wedges (*Optional)
• 1/4 cup shredded Parmesan Cheese
• 1 tsp. Garlic Powder
• 1 tsp. Italian Seasoning
• 1 tsp. Lemon Juice
• 4 tbsp. Seasoned Bread Crumbs

What to do:

• Preheat oven to 425.
• Cover a baking sheet with tin foil, and place Chicken Breasts on it.  Sprinkle with Salt & Pepper.  Set aside.
• Mix next 6 ingredients (Sour Cream, Laughing Cow, Parm, Seasonings and Lemon Juice) together in a mixing bowl.
• Spread mixture evenly and generously atop of chicken breasts.
• Top each breast with 1 tbsp. of Bread Crumbs.
• Bake for about 30 minutes.  Take out, let cool for a minute, then serve!

It's that easy! Serve with a simple salad or other green veggie -- I went with asparagus! Mmm!

ENJOY!

Nutrition Information (per serving):

250 calories, 7g Fat, 5g Carbs (no sugar!), 1g Fiber & 36g Protein

Skinny Scottish Farmhouse Egg Skillet

Skinny Scottish Farmhouse Egg Skillet

Servings: 4

Time it'll take: about 30 mins

What you'll need:

• 1 tbsp. Light Butter or Margarine 
• 2 slices Whole Wheat/Multigrain Bread (I used Orowheat's Double Fiber bread, hence the extra fiber content of the dish)
• 6-7 Eggs
• 3 Green Onions, finely chopped
• Salt & Pepper (to taste)
• 3/4 cup shredded Cheddar Jack Cheese
• 1 cup Lowfat Milk (I used 1%)

What to do:

• Preheat oven to 400.
• Grease your skillet with the Butter, spreading it evenly over the bottom.
• Toast your Bread, and let cool.  Once cool enough to handle, tear into chunks, and spread out in the skillet, covering the bottom.
• Now take your Eggs, and carefully crack them, placing them one at a time gently over the bread crumbs, WITHOUT BREAKING THE YOKES.  Space them evenly throughout the pan.  (**NOTE: How many eggs you use is really up to you.  I used 5 whole eggs and 2 extra egg whites in between, and that was perfect.)
• Chop your Green Onions, and sprinkle them over top of the eggs.
• Season with Salt & Pepper, to taste.
• Top with the Cheese.
• Now, pour in your cup of Milk, ensuring that it spreads evenly to cover the bottom of the pan.
• Place the skillet in the oven, and cook for 20 mins. (Be sure NOT to open the oven while cooking, as it will prevent soufflé'ing.)
• When done, remove from oven and let cool for 5 mins. or so, then serve!

Serve with a side of turkey bacon or ham, if desired.

Happy Brunching! :) ENJOY!

Nutrition Information (per serving):

236 calories, 12g Fat, 14g Carbs, 4g Fiber & 20g Protein

Skinny Lemon & Goat Cheese Pasta with Chicken

Skinny Lemon & Goat Cheese Pasta
with Chicken

Servings: 4

Time it'll take: about 30 mins

What you'll need:

• 10 oz. Whole Wheat Pasta (I used Rotini)
• 1/2 lb. Asparagus Spears, trimmed & cut into 1-1.5 inch pieces
• Cooking Spray
• 2 Boneless, Skinless Chicken Breasts (4-6 oz. each)
• Salt & Pepper (to taste)
• 1 tsp. Minced Garlic
• 1 tbsp. Olive Oil
• 1 tbsp. grated/zested Lemon Peel
• 2 tbsp. fresh Tarragon
• 1  4oz. Log of Goat Cheese
• 2 tbsp. reduced-fat Sour Cream
• Lemon Juice (to taste)

What to do:

• Bring a medium pot of water to a boil over high heat.
• Put pasta into boiling water and cook until almost al dente, about 6-7 mins.
• While the pasta is cooking, cut up the Asparagus.  When pasta reaches "almost al dente," throw the asparagus into the pot with the pasta, and cook another 3-4 mins.
• Meanwhile, grease a skillet with cooking spray and heat over medium.  Throw in garlic and allow to cook about 30 sec.-1 min.
• Cut up Chicken into cubes, sprinkle with salt & pepper, and toss into pan with garlic.  Cook until cooked through, about 7-8 mins.
• Once everything is done, remove both pot and pan from heat.  Drain the pasta and asparagus together.  Set aside.
• Combine Olive Oil, Lemon Peel, Tarrago, and Goat Cheese in a large mixing bowl, breaking up cheese as you put it in.  Whip until as smooth as possible.
• Slowly pour pasta & asparagus into the bowl with the mixture, and combine to coat.  Then mix in your chicken, and then the Sour Cream in order to mix more smoothly.
• Now, try it!  If you desire more lemon flavor (I did!), then squeeze in some lemon juice.  (I simply took the half lemon that I used for the peel, squeezed it over the bowl and mixed well.  Delish!)  Serve immediately.

Serve with a simple salad, like the LMS Favorite Salad, or, if entertaining, our Killer Artichoke Bread!  It's amazing! :)

ENJOY!

Nutrition Information (per serving):

410 calories, 12g Fat, 54g Carbs, 8g Fiber & 32g Protein

Skinny Italian Chicken Bake

Skinny Italian Chicken Bake

Servings: 4

Time it'll take: about 50 mins

What you'll need:

• 2 Tomatoes, cored & chopped
• 1 can Diced Tomatoes w/ Basil, Oregano & Italian Spices
• 1 tbsp. Minced Garlic
• 1 can Artichoke Hearts
• 1 tbsp. Olive Oil
• 1 tsp. Sugar
• 2 tbsp. Flour
• Salt & Pepper (to taste)
• 4 Boneless, Skinless Chicken Breasts (4-6 oz. each)
• Cooking Spray
• 1/4 cup finely shredded Mozzarella
• Fresh Basil

What to do:

• Preheat oven to 350 degrees.
• Cut up fresh Tomatoes, and place them in a medium mixing bowl with the Diced Tomatoes, Garlic, Artichokes, Olive Oil, Sugar, Flour, and Salt & Pepper.  Mix Well.
• Take your the Chicken Breasts and give them a healthy sprinkling of Salt & Pepper.
• Grease a baking pan or pyrex with the Cooking Spray. (I used an 8 x 8, but a 9 x 13 would work as well.)
• Spread half of the Tomato, etc. Mixture into the bottom of the pan, and place the Chicken Breasts in among it.  Then, top the pan's contents with the other half of the Mixture, so that the chicken breasts are fully surrounded by the mixture.  (Make sure there's not too much on top of the chicken, though, otherwise it'll be tougher for it to cook through.
• Place in oven and bake until almost done, 35-40 mins.
• Remove from oven and top with Mozzarella.
• Return to oven, up the temp to Broil, and broil for 5-10 additional minutes, until cheese it melted and slightly browned.
• Remove and top with Basil.  Serve immediately.

Serve with a small helping of your favorite whole wheat pasta, or, if you're trying to save on carbs (like we ALWAYS are!) with a simple salad, like the LMS Favorite Salad.

ENJOY!

Nutrition Information (per serving):

295 calories, 9g Fat, 19g Carbs, 4g Fiber & 33g Protein

Credit: Jill at Our Story (http://aaronandjillw.blogspot.com) via Pinterest.

Skinny Gourmet Pigs in a Duvet

Skinny "Gourmet Pigs in a Duvet"

Servings: 4

Time it'll take: about 40 mins

What you'll need:

• 1/2 cup Bread Crumbs (I like the Garlic & Herb variety, but any will work)
• 2 large eggs, whites only
• 1 8-count package Pillsbury Light refrigerated Crescent Rolls
• Yellow Mustard
• 1/2 cup Reduced Fat Shredded Cheddar Cheese
• 1 pkg. Hebrew National 98% Fat Free Beef Hot Dogs
• Cooking Spray
• Ketchup (to your preference) 

What to do:

• Preheat oven or toaster oven to 375 degrees.
• Spread breadcrumbs evenly on a plate.
• Beat egg whites lightly in a small bowl.
• Unroll Crescent Rolls and stretch out into large triangles.  (Be sure to flour your counter if it tends to be sticky.)
• Taking 1 triangle at a time, spread a little mustard onto each, then sprinkle with a little cheese.  Place 1 Hot Dog near the edge, then roll to the middle, surrounding the hot dog almost completely with the roll.
• Repeat until you have 8 wrapped dogs.  
• Using a basting brush, brush each with the egg whites.  Then, roll each in the breadcrumbs until well-covered.
• Grease a baking sheet with cooking spray, and arrange dogs on baking sheet. 
• Bake until golden brown, 15-20 mins.

Serve with a simple salad, like the LMS Favorite Salad, or another green vegetable like green beans or broccolini.  

Note: 1 serving = 2 dogs (but these are addictive, so hungry boys may want more :)

ENJOY!

Nutrition Information (per serving):

360 calories, 14g Fat, 40g Carbs, 2g Fiber & 22g Protein

Skinny Lemon Chicken with Broccoli

Skinny Lemon Chicken with Broccoli

Servings: 4

Time it'll take: about 45 mins

What you'll need:

• 1 large Lemon
• 1 tbsp. Olive Oil
• Salt & Pepper
• 4 Boneless, Skinless Chicken Breasts (4-6 oz. each)
• 1 medium White Onion, chopped
• 2 tsp. minced Garlic
• 2 packets Swanson Flavor Boost Concentrated Chicken Broth
• 1 Ziplock Steam Bag
• 3 cups fresh Broccoli florets (about 1 crown)

What to do:

• Using a zester or grater, zest/grate 1 tbsp. of lemon peel.  Then, squeeze about 1/4 cup juice from the Lemon.  Set both aside.
• Heat Olive Oil in a large skillet over medium-high heat.
• Add Chicken breasts to pan and cook until browned on all sides, 8-10 mins.  Remove from pan and set aside.
• Reduce heat to medium, and add Onion and Garlic to pan.  Stir for 2-3 mins, until onions are translucent.
• Stir in Flavor Boost packets and Lemon Juice, and heat for 1 min.
• Return the Chicken to the pan and reduce heat to low-medium.  Cover and cook about 20 mins., until chicken is cooked through. 
• While it's cooking, place Broccoli florets into Steam Bag, and cook in microwave for 2 mins.  Remove and let cool.
• After 20 mins, remove cover and stir in Broccoli and Lemon Zest.  Re-cover and cook another 3-5 mins, until everything is heated through.
• Sprinkle with salt & pepper to taste, and serve!

Serve with a starch side, like potatoes, stuffing (mmm!), or rolls.

ENJOY!

Nutrition Information (per serving):

230 calories, 6g Fat, 23g Carbs, 5g Fiber & 31g Protein

Skinny EASY Steak Salad

Skinny Steak Salad

(one of my favorite go-to recipes!)
Servings: 2

Time it'll take: 20 mins.

What you'll need:

• 1/2 cup of Your Favorite Marinade (I love Lawry's Baja Chipotle or Garlic & Herb)
• Salt & Pepper to taste
• 3/4 lb. Steak (I prefer Filet Mignon or Boneless New York Strip)
• 1 5 oz. package of Mixed Greens or 5 cups Green Leaf Lettuce
• 1 Tomato
• 1/4 of a white Onion
• 1/4 of a Cucumber
• 4 tbsp. Kraft Greek Vinaigrette Dressing (made w/ oil & vinegar)
• 1/4 cup crumbled Goat Cheese

What to do:

• Pour the marinade into a ziplock storage bag. Sprinkle Steak with Salt & Pepper, and place it into the bag, immersing in marinade.
• Preheat your grill OR your grill pan over medium heat.
• When heated, put steak onto the grill or pan, and grill to desired temperature. (6-8 mins. for Medium-Rare, 8-10 mins for Medium, etc.)  Remove from heat and let cool.
• While steak cools, pour Greens into a large mixing bowl (or chop lettuce and place in bowl).
• Chop the Tomato, Onion, and Cucumber, and add to the bowl with the lettuce.  Mix in Dressing.
• Mix in most of the Goat Cheese, reserving a small amount.  Separate salad onto plates.
• Once steak is cooled, cut into thin slices, and place on top of salad mixture.  Top with remaining goat cheese.

Serve with a starch side, like a baked potato with cottage cheese (shown here), mashed potatoes or rolls.

ENJOY!

Nutrition Information (per serving):

330 calories, 15g Fat, 12g Carbs, 2g Fiber & 37g Protein

Skinny Crockpot MuShu Chicken Lettuce Wraps

Skinny Crockpot MuShu Chicken Lettuce Wraps

Servings: 6

Time it'll take: Prep: 15 mins, In Crockpot - 7 hrs

What you'll need:

• Crockpot
• 1 White Onion, diced
• 1 tbsp. Sesame Oil
• 2 lbs. Boneless, Skinless Chicken Breasts (about 4 breasts)
• Salt & Pepper
• 3/4 cup Hoisin Sauce (plus some extra for topping)
• 1 tbsp. Soy Sauce
• 1 tbsp. Honey
• 2 tsp. Rice Vinegar
• 1 tsp. Ginger, minced
• 2 cups Shredded Cabbage
• 1 head Iceberg or Butter Lettuce
• 2 Green Onions, sliced

What to do:

• Dice the Onion and spread it evenly across the bottom of the crockpot.
• Heat the Oil in a non-stick pan over medium-high heat.
• Sprinkle Chicken with Salt & Pepper, and place into pan.  Brown the chicken for 3-5 minutes on each side.  Remove from heat and let cool.
• While it's cooling, combine Hoisin Sauce, Soy Sauce, Honey, Rice Vinegar and Ginger in a medium bowl.
• Place chicken on top of the onion in the crockpot, then pour the sauce mixture over top of the chicken and onion.  
• Slow Cook on Low-Medium for 6 or so hours.
• After 6 hours, open up the crockpot and shred the chicken with 2 forks.  Pour in the Cabbage, and combine well, then re-cover and slow cook for 1 additional hour.
• Pull the leafs off to use as lettuce cups, and set on a plate.
• Top the chicken mixture with green onion, and serve with lettuce cups.

Serve with potstickers, spring rolls or asian veggies.

ENJOY!

Nutrition Information (per serving - about 4 lettuce wraps):

275 calories, 4g Fat, 23g Carbs, 1g Fiber & 32g Protein

Skinny EASY Ham & Provolone Paninis

Skinny (and EASY!) Ham & Provolone Panini

Servings: As many as you need :)

Time it'll take: about 15 mins

What you'll need:

• Multigrain or Whole Wheat Bread (I like Orowheat Multigrain Double Fiber)
• Dijon Mustard
• Your favorite sliced Deli Ham (I like Boar's Head Virginia Deli Ham or Sara Lee Brown Sugar Ham)
• Sargento Reduced Fat Provolone Cheese Slices
• Leaf Lettuce
• Tomato

What to do:

First things first -- I prefer to use a toaster oven to make these.  That keeps it SUPER easy.  If you don't have a toaster oven though, you can do these in a regular oven.  You'll just need to preheat to 400 before you start prep'ing the panini(s).

• Lay out 2 slices of Bread, and spread with a layer of Dijon Mustard on each.  (You can also add/sub low-fat mayo or other spreads if you'd like.)
• Place sliced Ham (to your desired taste/appetite) and 1 slice of Cheese on the bread.
• Top with a piece of Lettuce and a couple of Tomato slices.
• Place the other slice of bread on top, making a sandwich, and place the sandwich in your toaster oven, and begin toasting.  (If making in the oven, place sandwich(es) on a greased cookie sheet, and put into oven.)
• If you're making more than one, repeat the above until you have enough sandwiches for your crowd.
• Toast/Bake for about 10 minutes, until cheese is melted and bread is well-toasted & lightly browned.

Serve with whatever you'd like -- salad, steamed or grilled veggies, or if you're looking for something super easy, my favorite go-to snack: popchips! (Barbecue and Sweet Potato are my fave flaves.)

ENJOY!

Nutrition Information (per serving):

300 calories, 8g Fat, 40g Carbs, 10g Fiber & 24g Protein

Skinny BBQ Chicken Pizza

Skinny BBQ Chicken Pizza

Servings: 1

Time it'll take: about 30 mins

What you'll need:

• 1/2 a Boneless, Skinless Chicken Breasts, cut into 1" cubes
• 1 tsp. Olive Oil
• Salt & Pepper
• 1 Low-Cal Tortilla or Wrap (I like La Tortilla Factory's Smart & Delicious Wraps -- they're only 100 cals., and have a monster 13g of Fiber PER wrap!)
• 3 tbsp. Sweet Baby Ray's BBQ Sauce
• 2 tbsp. Red Onion (chopped)
• 1/4 cup Shredded Mozzarella
• 2 tbsp. Cilantro

What to do:

• Preheat oven to 400.

• Heat oil in a medium skillet over high heat.  
• Add Chicken to pan, sprinkle with salt & pepper, and stir-fry until slightly browned and cooked through.

• While the chicken cooks, grease a cookie sheet with cooking spray, put the tortilla on it and put in the oven for about 5 minutes to toast.

• Once cooked through, remove chicken from heat and let cool.

• Remove tortilla from oven, and top with BBQ sauce.  
• Top with Chicken, then Onions, then Mozzarella.
• Return to the cookie sheet & the oven, and bake about 10 mins., until cheese is melted.
• Once done, remove from oven and top with Cilantro.

Serve with a simple salad, like the LMS Favorite Salad!

ENJOY!

Nutrition Information (per serving):

440 calories, 12g Fat, 55g Carbs, 14g Fiber & 42g Protein