Garlic Panko Broccoli

This was such a yummy and fun twist on broccoli! Even Dan, who isn't a veggie eater enjoyed it! Obviously, this isn't as clean as eating raw or steamed broccoli - but every now and then you need to switch it up!

What you need:

• 1 pound of broccoli (I used fresh, if you want to use frozen just make sure the ice is completely removed)
• 2-4 tbsp. of extra virgin olive oil
• 2 garlic cloves, minced
• dash of salt
• dash of pepper
• 2 tbsp. shredded parmesan cheese
• 1/3 cup of panko bread crumbs

What you need to do:

1. Preheat oven to 425
2. Place the broccoli in a large bowl.
3. Add olive oil, garlic, salt and pepper - stir to get the broccoli completely coated.
4. Add in the bread crumbs and shredded parm. - stir until well mixed
5. Transfer to a lightly greased cookie sheet (I covered the cookie sheet with foil for easier clean up!)
6. Roast in the oven for 20-25 minutes, or until the broccoli is browned.
7. Enjoy!

Quinoa Broccoli Cupcakes

Warning - these are addicting! A little cheesy, a little crunchy on the edges, great flavor, protein packed, GLUTEN FREE and so simple! This recipe made 36 mini cupcakes, I froze half of them and they were great!!!

What you need:

• 3/4 cup uncooked quinoa
• 1 1/2 cups of water
• 2 eggs, slightly beaten
• 2 cups broccoli florets, finely diced
• 1 cup onion, finely diced
• 1 minced garlic clove
• 1 1/2 cups of shredded cheddar cheese
• 1/2 tsp paprika

What you need to do:

1. In a pot - combine quinoa and water... bring to a boil, then cover and simmer on low for 15-20 minutes - set aside to cool
2. In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
3. Preheat over to 350 and spray mini-muffin tins with extra virgin olive oil
4. Put a large tablespoon of quinoa mixture in muffin cups.
5. Bake 15-20 minutes
6. Remove from over and let cool for 5 minutes and then gently remove them from muffin cups with a spoon.

Angel Hair Chicken Pasta

Angel Hair Chicken Pasta

I love this dish because it is simple, easy, healthy, a crowd pleaser and you don't need any fresh ingredients so it is a great recipe right before a grocery trip! It is kind of like a summer time chicken noodle soup! Enjoy!

 

What you need:

2 TBSP olive oil

2 cups of chicken breasts cut into slices

1 bag of Steam Fresh frozen Broccoli, Caulifower and Carrots

Whole Wheat Pasta

2/3 cup Chicken Broth (I used 2/3 c water with 1 cube chicken bouillon)

1/4 c freshly grated parmesan cheese

Dried Basil

1 clove minced garlic

 

What you need to do:

-Cook pasta according to directions

-Add olive oil and garlic to a skillet

-Heat pan over medium heat

-Add chicken, season with basil and cook chicken

-Remove from skillet

-In the same skillet add frozen veggies, cover and heat until warm in the middle (I found they get too mushy for this recipe if you microwave them first)

-When warm, add chicken broth, chicken, and cheese and cook over low for 4 min.

- Serve over whole wheat noodles - be sure to measure the noodles for portion control!!!

Enjoy!

 

 

21 Day Fix Broccoli & Cheese Stuffed Chicken

21 Day Fix Broccoli & Cheese Stuffed Chicken

This is such a simple and fantastic recipe.. I made this one night when I barely had any food in my fridge and needed to make dinner... It will not be the last time!

 

What you need:

Chicken Breast
Frozen Broccoli (1 green)
Shredded Cheddar (2blues)
Olive Oil
Garlic Powder
Onion Powder
Cayenne Pepper
Paprika

What you need to do:

- Preheat oven 350
- Defrost broccoli - chop
- If chicken breast is thick, cut in half to decrease the width
- Foil a baking sheet
- Place chicken on foil sheet
- Put 1/2 of the cheese in each chicken breast
- Put 1/2 of the broccoli in each chicken breast
- Fold chicken, top each with 1 tsp of olive oil and spice as desired
- Bake for 30 min
- Top each chicken breast with the remaining cheese (1/2 blue each) and put back in the oven until cheese is melted
- Enjoy!!!

Each chicken breast is 1 red, 1/2 green, 1 blue, 1 tsp