Chicken Parmesan Rollatini

• 1 cup fat-free low-sodium chicken broth
• 1 clove garlic, sliced
• 1 (14.5 oz) can fire-roasted diced or crushed tomatoes
• 5 or 6 fresh basil leaves, chopped
• Salt and freshly ground black pepper
• 4 thin (1/8 inch-thick) chicken cutlets
• 1/4 cup chopped fresh parsley
• 6 oz. shredded reduced fat mozzarella cheese (about 1 cup)
• 1/4 grated (or shredded) reduced fat Parmesan cheese
• 1/4 cup whole wheat breadcrumbs
• 1 large egg white
• Cooking spray

What you need to do: 

Pre-heat your oven to 350 degrees F. Combine the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep that baby warm.

Season chicken (salt & pepper) Place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a tooth pick. Mix your parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

Spray a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Don't worry- it's fairly easy =)

Place in the skillet, seam-side down. Sprinkle with remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 25 minutes. Serve with the tomato sauce and enjoyyyyy!!! 


More Recipe Ideas over Herrree

P90X 2 Recipe Mediterranean Arugula Salad

Mediterranean Arugula Salad

Ingredients:
2 Tbsp Olive Oil
1/4 Cup Freshly Squeezed Lemon Juice (For me, this was just 1 lemon)
1 Tbsp water
1/2 tsp dried oregano
Freshly ground black pepper (to taste)
1 tsp garlic powder
1 tsp honey
5 Cups Arugula lettuce
One 15 oz can of garbanzo beans (chick peas) rinsed and drained
One 14 oz can of hearts of palm coarsely chopped  (I personally skipped these bc everything I saw had ridiculous sodium in them)
1 cup chopped roma tomatoes (threw these bad boys in the food processor and pulsed until chopped)

Make your dressing!
In a large mixing bowl, whisk together your olive oil, lemon juice, water, oregano, pepper, garlic and honey.

Toss in your lettuce!

Add the rest of the goodies and enjoy!

Chocolate Granola Bar Recipe

Chocolate Granola Bars

1/2 cup natural peanut butter

1/3 cup honey

1/4 cup unsalted butter

1 cup oats (not quick oats)

2 tablespoons wheat germ

1/2 cup coconut

1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)

1.  Melt  the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly.  Turn off the burner when melted.

2.  Pour in the cup of oats and the wheat germ.  Stir til combined.

3.  Wait til it cools and stir in the coconut and chocolate chips.  

4.  Pour into foil-lined 8 X 8 pan and stick in the fridge.

5. Once cooled, flip bars onto cutting board  and cut to the size you like.

They’re now ready to eat.

Yummmmyyyyyyy

Pumpkin Spice Oatmeal!

My love affair with oatmeal continues! Today it has a seasonal fall twist! 

Nutritional Bonus

• Pumpkin is low in fat and calories and contains anti-aging alpha-hydroxy acids (AHAs).
• Cinnamon keeps your hunger at bay by stabilizing fluctuating blood sugar levels.
• Nonfat cottage cheese yields 14 grams of slow-digesting casein protein in just a half cup serving. 
• Oats whittle your middle with soluble fiber and keep your heart healthy with beta-glucan.

Baked Pumpkin Spice Oatmeal
Makes 1 serving · Ready in 35 minutes

½ cup old-fashioned oats
1 cup water
¼ cup pumpkin puree
2 tbsp nonfat cottage cheese
¼ tsp baking powder
Dash sea salt
¼ tsp cinnamon
½ tsp vanilla
1/8 tsp allspice
1 piece crystallized ginger, crushed (optional; available in the spice section at supermarkets)

Preheat oven to 350°F.
Combine all ingredients in an oven-proof bowl. Stir to mix thoroughly.
Place in oven and let bake for 30 minutes. Remove and serve.

Nutrients per serving: Calories: 213, Total Fats: 3 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 103 mg, Total Carbohydrates: 38 g, Dietary Fiber: 6 g, Sugars: 9 g Protein: 9 g, Iron: 2 mg

What is your favorite pumpkin or oatmeal recipe??

Chocolate Shakeology Covered Bananas recipe

Ummm is this real?? because seriously it feels almost like a crime when DELICIOUS meets healthy!! I am giving these babies a whirl!
‎3 6″ bananas, peeled & halved
6 sturdy sticks

Insert sticks halfway, lay each on a cookie sheet covered in parchment paper. Freeze three hours.

…1 scoop chocolate Shakeology
1 container plain 0% Greek yogurt
1/2 cup 0% milk
2 tablespoons creamy almond butter

Blend. Pour mixture onto tall, thin cup or glass. Dip each frozen banana into mixture twice (dip, drip, dip again) then lay on cookie sheet covered in new parchment paper. Freeze three hours.

After they’re frozen, they store really well in a gallon sized ziplock bag. …… if they last long enough to store, that is….

Grilled Avocado Pico de Gallo

I Love summer food!! 

Ingredients

• 1
  ripe, Fresh California Avocado, seeded, peeled and sliced into thick slices
• 2 Tbsp.
  fresh lemon or lime juice
• 2 tsp.
  olive oil
• 2
  medium vine-ripened tomatoes
• 1
  serrano chile pepper, or more to taste
• ¼ cup
  minced white onion
• ½ tsp.
  sea salt, or to taste

  
  

  
  

  Instructions

  1. Drizzle the avocado slices with fresh lime or lemon juice and brush lightly with the olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Set aside to cool.
  2. Core and seed the tomatoes. Cut into ¼-inch dice and place in a medium bowl.
  3. Protecting your hand with rubber gloves, trim the stem, seeds and center vein from the chile(s). Add to tomatoes along with the minced onion and salt.
  4. Cut the grilled avocado slices into chunks. Gently stir into the pico de gallo and serve.

  Also try: Jalapeño pepper may be substituted for serrano, or for a milder flavor substitute a little red or yellow bell pepper. Also try grilling the tomatoes, chile and onion before chopping them for more smoky-grilled flavor.

  Serving Suggestions: Serve with warm tortilla chips or as a topping for grilled burgers, chicken or fish.
  
  

Whipped Banana Oatmeal

A tribute to the world’s greatest breakfast!

Whipped Banana Oatmeal

• 1/3 cup old fashioned oats
• 1/3 cup 1% or skim or soy milk
• 1/2 cup water (I like my oats a bit liquidy – cut back to 1/3 a cup if you don’t)
• 1/2 a banana, sliced
• 1 tbsp chia seeds (they give the best fluffy texture!)
• Pinch of kosher salt
• Vanilla, stirred in at end

For two servings, we start by combining rolled oats, water, and milk in a saucepan over medium heat. Slice a banana into VERY thin pieces, leaving just a few bigger chunks. Walk away for a few minutes while the oatmeal heats. Once it begins to steam or bubble, stir vigorously at times to “whip” the banana into the oats. The oats will take about 5 minutes on medium heat from start to finish to fully absorb the liquid. They’re done when they reach your desired consistency! Then I stir in vanilla (and often pumpkin or cottage cheese) and portion into bowls. Add any toppings you like, such as almond or peanut butter dollops, nuts, granola, coconut, crumbled granola bars, or trail mix – with dark chocolate chips! 

The whipped method produces a really creamy bowl of oats. The bananas basically disappear, so there are no chunks. Since banana is an emulsifier of sorts, this method suspends the oats into a thick, creamy consistency and the whole bowl is sweeter because the banana’s sweetness permeates throughout.

Check out more yummy and healthy recipes here