Chocolate Protein Pie

This is one of our all time favorites!!

Ingredients: 
1 1/2 Cups 2% Greek yogurt 
2 scoops of your favorite chocolate protein powder 
1/2 cup all natural peanut butter 
graham cracker crust 

Directions: 
1. Mix yogurt, protein, and peanut butter together in large mixing bowl. 
2. Pour mixture into crust
3. Let settle in fridge for 1 hour
4. Garnish with desired toppings (optional) 

ENJOY! 

One Pot Lemon Herb Chicken & Rice

Total Time: 30 Minutes

Makes 4 servings

Ingredients:
for the chicken
4 boneless skinless chicken breasts
2 tablespoons butter
salt and pepper to taste
2 teaspoons Italian seasoning
for the rice
1 cup uncooked rice (white or brown)
2¼ cups chicken broth (I used low sodium)
juice of 1 lemon
1 teaspoon Italian seasoning

Directions:
1. Melt butter over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt and pepper to taste, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldn't be cooked through at this point) Transfer chicken to a plate.
2, Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan (no need to clean it first). Place chicken on top, then cover and simmer over medium-low heat for 20-25 minutes until liquid is dissolved.
3. Garnish with fresh parsley or cilantro if desired and lemon wedges for squeezing. Serve immediately

Lemon-Thyme Roasted Chicken with Fingerlings

Simple, light, yet so amazing!

Ingredients:
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced
Snipped fresh thyme (optional)

Directions:
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.

Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)Per serving:
255 kcal cal.,
6 g fat
(1 g sat. fat,
2 g polyunsaturated fat,
3 g monounsatured fat),
66 mg chol.,
307 mg sodium,
21 g carb.,
3 g fiber,
1 gsugar,
29 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Healthy Baked Parmesan Chicken Tenders

This is one of my go to meals! I often use fresh thyme and basil, when I have them available, however, most people dont keep the fresh stuff on hand, so I provided the measurements of the dried seasonings. 

Total Time: 30 minutes
Makes approx 3 servings

Ingredients:
1.5lbs boneless chicken tenders
1 egg white ( I used cage-free eggs)
1/4 cup skim milk
1 tsp minced garlic
1/3 cup plain breadcrumbs (I used Gluten Free bread crumbs)
1/3 cup Panko breadcrumbs (again i used Gluten Free)
1/4 cup grated Parmesan cheese
1/2 tbsp dried basil
1/2 tsp salt
1/2 tsp dried thyme

Directions
1. Preheat oven to 400 degrees. In a medium bowl, mix together the egg white, milk, and garlic. In another bowl, mix together both breadcrumbs, Parmesan cheese, basil, salt, and thyme.

2. Dip chicken tenders into egg wash first, then coat with the breadcrumb mixture. Place the well-coated tenders in a single layer on a cooling rack placed on top of baking sheet.

3. Bake tenders for 20 minutes. Then, turn oven up to broil and broil tenders 5 minutes longer, until nice and crispy. ENJOY!

I serve with corn or green beans, 

Skinny Chicken and Broccoli Alfredo

Skinny Chicken and Broccoli Alfredo is everything you love about alfredo, but without all the fat and calories!

The near constant dreariness around here is making me regress slightly and crave comfort foods, like the Skinny Chicken & Broccoli Alfredo!

Seasoned chicken, steamed broccoli & tender pasta are enveloped in a light-yet-luscious alfredo sauce dreamed up by Courtney at Sweet Tooth, Sweet Life. Love that girl’s recipes!

Ingredients:
2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
2 cups steamed broccoli
8oz gluten-free or regular rotini
2 Tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 Tablespoons flour
1 cup chicken broth
1/4 cup milk (any kind, I used almond milk)
1/4 cup plain Greek yogurt
salt & pepper
3/4 cup grated parmesan cheese

Makes 4 servings 

Directions:

Start by cooking 1/2 box (8oz) short pasta in salted, boiling water. Don’t forget to salt the water with at least a Tablespoon of salt – it makes all the flavor difference in the world. Before draining the pasta, reserve about 1/2 cup of the cooking water. You’ll see why later.

While the pasta is cooking, heat 2 Tablespoons extra virgin olive oil in a medium-sized skillet over medium heat. Add in a couple cloves of minced garlic, then cook until the garlic turns golden brown, about a minute.

When the garlic is golden brown and fragrant, whisk in 2 Tablespoons flour and cook, whisking constantly, for about another minute. It’ll be foamy, bubbly and fun, but don’t get distracted!

Next, slowly whisk in 1 cup chicken broth, incorporating it with the flour, then whisk in 1/4 cup milk. Shhh, don’t tell, but I only had unsweetened almond milk on hand. Tasted perfectly fine!
Add in 1/4 cup plain Greek yogurt with salt and pepper, then let the sauce bubble away for a few minutes to get thick and delicious

Finally, stir in 3/4 cup parmesan cheese and 2 chopped, cooked chicken breasts. Just seasoned ’em with salt & pepper then cooked in a skillet in non-stick spray.

Add the alfredo sauce and chicken to the cooked pasta, then add in 2 cups cooked broccoli. If you’re smart, you’ll cook the broccoli in with the pasta during the last 3-4 minutes of cooking time. If you’re me, you’ll forget, drain the pasta, then have to steam the broccoli in a separate pan. At any rate, add in some of the pasta cooking water at this time if you feel the sauce is too thick, and stir everything together.

wallah! 

this recipe barley adapted by Iowa Girl Eats