Roasted Broccoli Parmesan Recipe Share

ROASTED BROCCOLI PARMESAN

INGREDIENTS:

• 1 medium bunch (about 20 oz) broccoli with stems
• 6 cloves garlic, peeled and smashed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 cup homemade or jarred marinara sauce  
• 1/2 cup shredded mozzarella cheese

DIRECTIONS:

• Preheat oven to 450°F. 
• Trim about 1 inch off broccoli stems and discard. Slice the broccoli stalks in half lengthwise to have 4 pieces total. 
• Place the broccoli and the garlic cloves on a 9-by-13-inch baking pan and drizzle both sides of the broccoli florets and stems with olive oil. Season both sides with salt and roast cut side up about 10 minutes, until the broccoli is browned on the bottom. Turn the broccoli and garlic and roast an additional 10 minutes until tender and browned and crisp.
• Top with marinara sauce and mozzarella. Return to the oven and bake until hot and the cheese is melted, about 10 minutes.

Source: SkinnyTaste

BBQ Chicken Baked Sweet Potatoes Recipe

Source: Beachbody Blog

How about this quick, easy to prep ahead recipe that works for a packed lunch or family dinner? This healthy, flavorful recipe is available amongst many others on the Beachbody Blog.

Putting this recipe on my meal planner this week!

Ingredients:

2 small sweet potatoes, washed, pierced with fork

1½ c. shredded cooked chicken breast, boneless, skinless

¼ c. barbecue sauce, reduced-sugar

¼ c. Quick Pickled Red Onions (or 2 Tbsp. chopped red onions)

1 Tbsp. chopped fresh parsley or cilantro (for garnish)

Instructions:

Preheat oven to 400° F.

Place sweet potatoes on a baking sheet. Pierce each sweet potato 3 to 4 times with a fork. Bake for 35 to 45 minutes, or until tender.

While sweet potato is baking, combine chicken and barbecue sauce in a small bowl; mix well. Set aside.

Cut sweet potatoes in half lengthwise.

Top sweet potatoes evenly Quick Pickled Red Onions and chicken mixture. Sprinkle evenly with parsley; serve immediately.

Tips:

Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.

Use Healthy Barbecue Sauce as a homemade alternative to store-bought barbecue sauce.

Happy cooking!!

Recipe Swap: Asian Lettuce Wrap Chopped Chicken Salad

Source: Skinny Taste

Recipe timeeeeee!!!!!

Asian Lettuce Wrap Chopped Chicken Salad

INGREDIENTS:

FOR THE SALAD DRESSING:

3 tablespoons rice vinegar

1 1/2 tablespoons grapeseed or canola oil

1 teaspoon sesame oil

1 teaspoon honey


1 teaspoon grated fresh ginger

1 clove garlic, minced

1/8 tsp kosher 
salt and pepper

FOR THE CHICKEN:

1/4 cup hoisin sauce*


1 tablespoon rice vinegar

2 teaspoons Sriracha sauce


2 tablespoons less sodium soy sauce*


1 teaspoon grated fresh ginger

cooking spray

1 pound ground chicken

8 ounce can water chestnuts, drained and diced

2 tbsp chopped unsalted cashews


2 scallions, thinly sliced

FOR THE SALAD:

1 head Boston or Bibb lettuce, chopped

1 romaine lettuce heart, chopped

2 carrots, grated

DIRECTIONS:

For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside. For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside. Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes. Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.

For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture. Serve immediately.

#HealthyRecipes #AsianRecipes #ChickenRecipes #GracefullyBalanced

Recipe Share: Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Image & Recipe Source: Skinny Taste

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

INGREDIENTS:

FOR THE HOISIN PEANUT SAUCE:

• 2 tbsp creamy peanut butter
• 2 teaspoons reduced-sodium soy sauce*
• 1 tablespoons hoisin sauce*
• 1 teaspoons sriracha
• 1/2 teaspoon grated ginger
• 4 tablespoons warm water, to thin

 

FOR THE BOWLS:

• 24 jumbo peeled and cooked shrimp
• 2 large English cucumbers
• 1 thick carrot (I used 8 oz)
• 1 cup shredded red cabbage
• 2 tbsp cilantro leaves
• 12 basil leaves
• 12 mint leaves
• 2 tbsp chopped peanuts

DIRECTIONS:

Mix all the sauce ingredients in a small bowl and refrigerate until ready to use. Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.

Is your mouth watering yet like mine is? I can't wait to give this recipe a try!! If you whip this up first and have any variations to share, drop them in the comments below!