Chicken Picatta

This recipe was amazing!  Who needs to eat out when you can make a dinner like this?!  It was easy, healthy, and delicious.  The recipe came from one of the coaches from the Beachbody Fitness program I recently started.  I paired the meal with broccoli and cauliflower roasted with olive oil and Penzey's Fox Point seasoning, and also with a sesame bagel from Trader Joe's.

Chicken Picatta
Nutritional Information (per serving):
Calories: 240 Total Fat: 10 g Saturated Fat: 2 g
Cholesterol: 73 mg Sodium: 560 mg Carbohydrates: 10 g
Fiber: 2 g Sugar: 3 g Protein: 27 g
Containers
1 Green 1 Red 1 ½ Teaspoon
Total Time: 25 min.
Prep Time: 5 min.
Cooking Time: 20 min.
Yield: 4 servings
Ingredients:
4 (4-oz.) each raw chicken breasts, boneless, skinless
1 Tbsp. whole wheat flour
2 Tbsp. olive oil
1 clove garlic, finely chopped
2 Tbsp. fresh lemon juice
½ cup low-sodium, organic vegetable broth
6 Tbsp. capers
1 (14-oz.) can quartered artichoke hearts, packed in water, drained
2 cups sliced mushrooms
Preparation:
1. Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken, cook for 3 minutes on each side, or until browned.
4. Add garlic; cook for 1 to 2 minutes or until tender.
5. Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.

Breakfast Egg Muffins

 

 I really liked these, and I was hoping my son would, too, but he detected the bell peppers in them, and he didn't like it.  He would have loved it without the bell peppers, though.  These stuck horribly, though, to the muffin cups, so next time I will try lining them with aluminum foil.  This recipe comes from wellnessmama.com

 

Breakfast Egg Muffins

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Easy breakfast muffins baked in bacon cups for a protein packed and delicious meal anytime.

Author: Wellness Mama

Recipe type: Breakfast

Serves: 4-6

Ingredients

• 12 pieces of nitrate free bacon
• ½ medium onion, finely chopped
• ½ bell pepper, finely chopped
• 10 eggs, beaten (with 2 TBSP milk or cream, optional)
• ¼ cup cheese (optional)

Instructions

1. Preheat oven to 375.
2. Line each cup of the muffin tin with a piece of bacon.
3. Put chopped onion and pepper in the bottom of the muffin cups.
4. Pour egg mixture into the cups.
5. Bake about 30 minutes (ovens vary) until eggs are set. Top with cheese (optional).
6. Can be wrapped in foil and easily reheated on-the-go.

Almond Flour Pancakes with Chocolate Chips

 

This was my first time to use almond flour.  It was a bit tricky to get the consistency of these pancakes correct, and while the texture and taste were okay, I prefer wheat pancakes.  The recipe comes from the website wellnessmama.com

Easy Almond Flour Pancakes

Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

A simple and delicious almond flour pancake with only three necessary ingredients for a fast and healthy breakfast. This recipe is also very easy to double or triple for larger groups.

Author: Wellness Mama

Recipe type: Breakfast

Serves: 4

Ingredients

• 1.5 cups Blanched Almond Flour
• 3 eggs
• 1 cup of water or milk(or slightly less to desired thickness)
• Optional: spices like cinnamon and nutmeg, vanilla, blueberries or other flavors

Instructions

1. Mix all ingredients in a medium sized bowl using a hand blender or immersion blender until batter is a pourable consistency.
2. Make one test pancake to check for desired thickness and texture.
3. Cook all pancakes on a griddle or in a large pan for approximately 2-3 minutes per side until bubble form and both sides are golden brown.
4. Enjoy!