Mozzarella, Avocado, & Cherry Tomato Salad

I found this recipe on Pinterest, which took me to Ashley's Cooking Adventures. I followed this recipe pretty much to the letter except I guessed on the tomatoes since I bought this huge 2lb container at Sam's Club. It was so delicious and fresh tasting and I would DEFINITELY re-make it!

Mozzarella, Avocado, and Cherry Tomato Salad

Makes approx 3 servings

1 ripe avocado

2 cups cherry tomatoes; cut in half

4 oz fresh mozzarella; cut into bite sized pieces

2 Tbsp fresh basil (I have a jar of it so I used like 1/2 tsp)

2 Tbsp fresh parsley (I used dried, it still tasted AWESOME! I used 1 Tbsp)

1/4 cup olive oil

1/4 cup fresh lemon juice

salt and pepper to taste

Cut all of the tomatoes in half as well as the mozzarella. Place in bowl with the basil and parsley. In separate bowl, mix lemon juice, olive oil, salt, and pepper and then pour over tomato mix. Refrigerate for 1 hour. When about to serve, add cut up avocado.

Enjoy!!!

-Jules

Healthy Egg Cups

I found a recipe similar to this on Pinterest, only it uses who eggs, regular bread, real bacon, etc....Yeah I know, the good stuff. If you want to sub for the good stuff, go for it...it just has a TON more calories. Hubby loves these things but we both agreed we like my healthier version better.

Healthy Egg Cups
Makes 3 Servings
6 slices whole wheat bread; cut into round by a glass or biscuit cutter
6 slices slightly cooked turkey bacon (you want to cook it until floppy)
1 cup egg substitute
1/4 cup cheddar cheese
1 tsp onion powder
salt and pepper to taste
Cooking Spray

Pre-heat oven to 400 degrees.

Spray a cupcake pan with cooking spray. Take a piece of bacon and wrap it around the circumference of the bread round, then place into cupcake pan. Once all 6 are done, take the egg substitute in a bowl, add the cheese and seasonings and mix well. Evenly distribute the mix into the 6 cups. Bake for around 20 minutes or until bacon is at desired crispness.

I eat these for dinner all the time, and they don't taste too bad re-heated either....just put them in a hot oven for about 6 minutes.

Enjoy!!!
-Jules

Chicken Parmesan Pasta

Last night I was really in the mood for Chicken Parmesan (and the fact that I had tomatoes to use up before they went bad!!!), but I know that it isn't really good for you since it's fried and all that breading, etc...So I created this yummy dish. My hubby loved it (which is saying a lot when it comes to pasta!!!) and it even tasted good re-heated!

Chicken Parmesan Pasta
Makes 4 Servings
2 raw boneless, skinless chicken breasts
1 Tbsp of Italian Seasoning
salt and pepper
1 Tbsp garlic powder
1 cup of roasted tomato sauce or whatever low cal sauce you like
1/4 cup breadcrumbs
1 cup mozzarella cheese; shredded
4 cups whole wheat rotini or penne

Pre-heat the oven to 400 degrees.

  First, take the two chicken breasts (they can be frozen still if necessary) and put them in a pot. Cover them with water, the Italian seasoning, salt, pepper, and garlic powder; boil the crap out of them and then shred. Boil the pasta to your preference. When the pasta is drained and the chicken is shredded, combine them in a large bowl along with 1/2 cup of the mozzarella cheese and the sauce. When all of it is mixed well, put into a small casserole dish (I spray mine with cooking spray first). Once that is in there, put the rest of the cheese and then the breadcrumbs on top. Spray top lightly with cooking spray and cook for about 18 minutes.

Enjoy!!!
-Jules