Chicken Parmesan Roll-Ups

• 1 cup reduced sodium chicken broth
• 1 tsp. chopped garlic
• 1 - 14.5 oz. can petite diced tomatoes with olive oil and garlic, undrained
• 6 large fresh basil leaves, chopped
• Salt & freshly ground black pepper
• 4 thin-sliced chicken breast fillets
• 1/4 cup chopped fresh parsley
• 1 - 8 oz. ball fresh mozzarella, shredded
• 1/4 cup grated Romano cheese
• 1/4 cup breadcrumbs
• 1 egg white

Preheat oven to 450F.

In a large sauce pan, combine the broth, garlic, tomatoes and basil and cook over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes.  Season with salt and freshly ground black pepper.  Continue to simmer until you're ready to serve.

Meanwhile, season the chicken fillets with salt and freshly ground black pepper.  Sprinkle each fillet with parsley and mozzarella cheese.  Starting at the short end, roll up to enclose the filling.  Secure each fillet with a toothpick.

Mix and Romano and breadcrumbs in a shallow dish.  Put the egg white in a second shallow dish.  Mist a 9x13 baking dish with cooking spray. 

Dip the chicken roll-ups in the egg white, then coat with the breadcrumb mixture.  Place in the baking dish, seam-side down.  Sprinkle with remaining mozzarella drippings and breadcrumb mixture and mist with cooking spray.  Bake until cooked through, 20 minutes.

Serve with the tomato sauce over creamy polenta.  Enjoy!

Italian Pork Chops - A One Pot Meal

• 1 medium yellow onion, chopped
• 3 - 4 large pork rib chops, bone-in (about 2 lbs)
• 4 tsp. chopped garlic
• 2 tsp. Italian seasoning
• 1/2 tsp. salt
• Freshly ground black pepper
• 1 - 14.5oz. can petite diced tomatoes, undrained
• 2 tbsp. balsamic vinegar
• 2 medium zucchini, halved lengthwise and cut into 1/2" pieces

Place chopped onion into a crock pot that has been drizzled with olive oil. 

Trim the fat from the pork and place the chops on top of the onion.  Sprinkle with chopped garlic, Italian seasoning, salt and pepper.  Pour tomatoes and vinegar over the top.  Cover with zucchini.

Cover crock and cook on for 8 - 9 hours.

Serve over Quinoa or your favorite grain.  Enjoy!

Roasted Shrimp with Peppers and Onion

• 1 pound medium shrimp, peeled and deveined
• 1/2 red onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 tbsp. light butter, melted, divided
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 1 tbsp. chopped garlic
• 1/2 tsp. red pepper flakes
• 1/2 tsp. paprika
• 1/2 tsp. Old Bay Seasoning

Heat oven to 450F.

In a large bowl, toss the bell peppers and onion with 1 tbsp. melted light butter, thyme and freshly ground black pepper. Spread the mixture into a sprayed 9x13 baking dish.

Add the shrimp to the empty bowl and toss with the remaining 1 tbsp. melted light  butter, garlic, red pepper flakes, paprika and Old Bay. Lay the shrimp on top of the peppers and onions.
Roast until the shrimp are cooked through and the peppers are tender, 10 to 12 minutes.

Enjoy!

Chicken Chile Verde Soup

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 2 pasilla peppers
• 3 jalapeno peppers
• 1 tbsp. chopped garlic
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1 - 15 oz. can small white beans, rinsed and drained
• 3 cups unsalted chicken cooking stock
• 1 rotisserie chicken, skin removed and meat shredded

In a food processor, chop the pasilla and jalapeno peppers until minced.

Heat oil in a soup pot over medium-high heat.  Add the onion and peppers and cook until softened, 8 minutes.  Add garlic, cumin, oregano and salt and cook one more minute.  Add beans and chicken stock.

Use an immersion blender to puree some of the mixture by pulsing it a few times.  Continue to cook, gradually getting to a simmer for 5 minutes.  Add the chicken and continue to cook another 5 minutes.

Serve with shredded cheese and diced avocado.   Serves 4. Enjoy!

Prosciutto Wrapped Jalapeno Poppers

• 4 jalapeno peppers, sliced in half lengthwise and seeded
• 4 slices of prosciutto
• 4 oz. reduced fat cream cheese, room temperature
• 1/4 cup reduced fat shredded Colby jack cheese
• 1/2 tsp. garlic salt

Preheat oven to 400F.

Line a baking pan with parchment paper or silpat.

Combine cream cheese, cheese and garlic salt in a bowl and mix well.  Slice each piece of prosciutto in half lengthwise.

Fill each pepper half with the cream cheese mixture and wrap with prosciutto.  Bake for 15-25 minutes until the cheese is melted, prosciutto is crispy and peppers are starting to brown.

Great for game day!!!