2025: A New Year Of New Habits
As we enter into a new year filled with opportunities, growth, and resolutions, it is important to take the time to plan new healthy habits to set yourself up for success.
Recipe Of The Week 9/16: Marry Me Chicken
Yields 4 servings
Ingredients:
- 1/4 cup sundried tomatoes in oil, drained and chopped
- 2 8-ounce boneless skinless chicken breasts, halved lenghtwise
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all purpose flour, or gluten-free flour mix
- 1 1/2 tablespoons olive oil, divided (I used oil from the sundried tomatoes)
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- 4 cups baby spinach, packed
- 1 1/2 ounces reduced-fat cream cheese, (3 tablespoons)
- 3/4 cup chicken broth
- 3 tablespoons half-and-half
- 1/4 teaspoon dried oregano
- pinch of red pepper flakes, adjust to your taste
- 2 tablespoons grated Parmesan cheese
Directions:
- Begin by pounding the halved chicken breasts to an even thickness (about 1/2-inch thick). Season them with salt and black pepper. Dredge each chicken piece in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil (or use from the sun dried tomatoes) in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 1-2 minutes until they become fragrant and translucent.
- Stir in the tomato paste and cook for another 1-2 minutes.
- Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
- Reduce the heat to low, and then add the cream cheese, chicken broth, half-and-half, dried oregano, and red pepper
flakes. Stir until the cream cheese is fully melted and the sauce is well combined. - Return the cooked chicken to the skillet and let it simmer in the sauce for a few minutes until heated through.
- Sprinkle with grated Parmesan cheese and serve.
Meal Plan Check Boxes:
4 Proteins
2 Fats
Nutritional Facts: 1 piece chicken with sauce, Calories: 286 kcal, Carbohydrates: 12 g, Protein: 30 g, Fat: 13 g,
Adapted From: https://www.skinnytaste.com/marry-me-chicken/#recipe
You Might Also Enjoy...
Recipe Of The Week 12/29: Zucchini Lasagna
Ingredients:
1 lb 93% lean ground beef
1 1/4 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
Read the article for the full recipe!
Recipe Of The Week 12/22: Chocolate Snowman Bark
Ingredients:
9 ounces sugar free chocolate chips, I used Lily’s
27 mini marshmallows
1 teaspoon White Nonpareils Sprinkles
Pretzel sticks cut into 1/2 inch pieces, for the arms (about 1 oz total)
Edible ink markers, orange and black
Recipe Of The Week 12/15: Cottage Cheese Cheesecake
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
Read the article for the full recipe!
Recipe Of The Week 12/8: Smoked Salmon Cucumber Bites
Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Recipe Of The Week 12/1: Kale and Brussels Sprout Salad
Ingredients:
1/2 pound Brussels sprouts, trimmed (4 cups shredded)
4.5 ounces baby kale leaves, (about 4 cups)
1/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Read the full article for the entire recipe!