Easy Honey Mustard Mozzarella Chicken

Ingredients:

• 4 skinless, boneless chicken breast halves
• 3/4 cup honey
• 1/2 cup prepared mustard
• lemon pepper to taste
• 4 slices bacon, cut in half
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
3. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Broccoli Cauliflower Casserole

Ingredients:

• 1/2 cup plain dry bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 2 tablespoons butter, melted
• 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
• 1 package (16 ounces) frozen broccoli florets, thawed
• 1 package (16 ounces) frozen cauliflower florets, thawed
• 2 tablespoons butter
• 1 large onion, chopped (1 cup)
• 2 tablespoons flour
• 1 teaspoon McCormick® Garlic Salt
• 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
• 1 1/4 cups milk
• 4 ounces (1/2 package) cream cheese, cubed

Instructions:

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

Broccoli and cheese Stuffed tilapia

 4-ouncefresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick 1 cupfrozen cut broccoli, thawed 1 beaten egg 1 8-ounce containersoft-style cream cheese with chives and onion 1/4 cupgrated Parmesan cheese 3/4 cupherb-seasoned stuffing mix 2 tablespoonsmilk 2 tablespoonsdry white wine

Healthy Chicken and Broccoli Stir Fry

Ingredients:

• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped ginger
• 1 cup chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups broccoli flowerets
• 2 teaspoons cornstarch

Instructions:

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
3. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Healthy Baked Parmesan Paprika Chicken

use coconut flour.1/4 cup all-purpose flour 1/2 cup grated Parmesan cheese 2 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1 egg, beaten 2 tablespoons milk 4 skinless, boneless chicken breast halves 1/4 cup butter, melted

Spinach and Feta stuffed Chicken

Combine: 3/4 cup crumbled feta, 1/2 cup thawed frozen chopped spinach, 3 tbsp. cream cheese, 1/4 cup scallions, 2 cloves garlic minced. Slice a pocket along the chicken, season and stuff the mixture inside. Heat 3 tbs EVOO on skillet on medium high about 4 min each side. Put in oven and bake 5-7 minutes.

Quinoa Pilaf with Corn and Jalapeños

Ingredients

• 2 teaspoons olive oil
• 2 ears corn, kernels removed
• 1 onion, minced
• Salt and pepper
• 1-1/2 cups quinoa, rinsed and dried on a towel
• 1-1/4 cups low-sodium chicken broth
• 2 jalapeño chiles, stemmed, seeded, and minced
• 1 tomato, cored, seeded and chopped small
• 1/4 cup minced fresh cilantro
• 2 teaspoons fresh lime juice 

Directions

1. Heat 1 teaspoon of oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook until it begins to brown, about 5 minutes. Transfer to a bowl and set aside.
2. Add the remaining teaspoon oil, onion, and 1/4 teaspoon salt to the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.
3. Stir in the quinoa. Increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the broth and jalapeños and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa is transparent and tender, 16 to 18 minutes.
4. Remove the pot from the heat and lay a clean folded kitchen towel underneath the lid. Let sit for 10 minutes, then fluff the quinoa with a fork. Stir in the cooked corn, tomato, cilantro, and lime juice. Season with salt and pepper to taste and serve.

Nutritional Facts
Servings: 7 (1 serving = 3/4 cup)

Calories: 190g
Total Fat: 4.5gSaturated Fat: 0g
Cholesterol: 0mg
Sodium: 220mg
Total Carbohydrate: 32gDietary Fiber: 4g
Protein: 7g