Omlet Breakfast Bites
Breakfast food is one my favorite things to have anytime of the day. I am not a eat breakfast in the morning person, but on a lazy weekend morning or for dinner, I’m totally up for it. Healthy breakfast recipes is definitely important when you need some good energy before starting your day. So come try this Omelet Breakfast Bites that will help get your day started while being easy to make and budget friendly as well!
Chicken Salad | 6 servings
This refreshing and light lunch is easy to make. You can pack this salad for lunch on the run. It can also be served for dinner.
1 can canned chicken (drained, about 12 ounces)
3 tablespoons mustard
2 tablespoons honey
1 cup apples (diced)
1/4 cup raisins
1/4 teaspoon black pepper
2 tablespoons parsley or cilantro (chopped, optional)
1. In a large bowl, combine chicken, mustard, honey, and apples. Mix well.2. Sprinkle raisins and pepper on top of salad. If using parsley or cilantro, add that too.
3. Serve on a lettuce leaf or on a slice of homemade bread.
Italian Garden Salsa with Crunchy Chicken Tenders | 4 servings
“This lunch is brimming with the flavors of an Italian vegetable garden and is very nutritious. We love Italian food and the salsa is something we can make with vegetables from your garden.. It’s very tasty with chicken combined with the crunchy coating. Lunch can also include a 1/2 cup of strawberries, 1 ounce of whole-grain flatbread crackers, and an 8-ounce glass of fat-free milk.
For the Italian garden salsa:
2 cups diced ripe plum tomatoes
1/2 cup diced green bell pepper
1/2 cup diced Vidalia onion
1/4 cup diced celery
1 tablespoon minced garlic
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/4 cup chopped fresh parsley leaves
1/2 cup chopped fresh basil leaves
For the chicken tenders:
3/4 cup plain panko bread crumbs
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dried parsley
2 tablespoons freshly grated Parmesan
2 large egg whites
2 tablespoons fat-free milk
1 pound skinless chicken, about 8 to 10 pieces
1 tablespoon olive oil
Make the Italian garden salsa:
1. In a small saucepan over low heat, combine the tomatoes, peppers, onion, celery, garlic, rosemary, and
thyme and cook, stirring occasionally, for 5 minutes.
2. Add the basil and parsley and continue to cook, stirring occasionally, for 1 minute.
Make the chicken tenders:
1. Preheat the oven to 400°F. Spray a dark baking sheet with cooking spray.
2. In a small bowl, stir together the bread crumbs, 1 teaspoon basil, garlic powder, parsley, & Parmesan.
3. In a second small bowl, beat the egg whites, milk, and remaining ½ teaspoon basil.
4. Working with 1 piece at a time, dip the chicken tenders into the egg mixture, making sure to coat both
sides. Dip one side of the chicken tender into the bread crumb mixture, then flip it over to coat the
other side. Dip the chicken tender back in the egg mixture and then back in the bread crumb mixture so
it has two coats of each.
5. Place the coated chicken tenders on the prepared baking sheet and repeat with the remaining chicken,
egg mixture, and bread crumb mixture.
6. Drizzle olive oil over the chicken and bake for 10 minutes. Flip the chicken tenders over, drizzle with
more olive oil, and bake until golden brown, about 10 minutes.
7. Serve with salsa.
Balsamic Chicken and Vegetables
Balsamic vinegar, with its hallmark dark color, syrupy body, and slight sweetness, brings a wonderful out-of-the-ordinary touch to any recipe.
1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8 teaspoon crushed red pepper
2 tablespoons olive oil
1 pound chicken breast tenderloins
10 ounces fresh asparagus, trimmed & cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed & well drained
1 cup purchased shredded carrot
1 small tomato, seeded and chopped
Nutritional Facts (Balsamic Chicken and Vegetables)
BOW TIES WITH SPRING VEGETABLES
2 oz dry whole-grain farfalle pasta
2 tsp olive oil
1/2 cup artichoke hearts
1/4 cup sliced red onion
1/4 cup peas
1 Tbsp chopped fresh mint
Cook pasta as directed and toss with oil, vegetables, and mint. Season with salt and pepper to taste.
TOTAL: 370 calories
Full of fiber, those artichoke hearts will help you fill up faster—and stay full. Say Goodbye, midnight snacking!
Broiled Tilapia with Thai Coconut-Curry Sauce | 4 servings
Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce.