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 Asparagus stuffed chicken breast   Ingredients : 4 Skinless boneless chicken breasts about 1 1/2 lb. 1 Tsp Italian seasoning mix  1 Tsp Garlic Powder 1 Tsp Smoked Paprika Sea salt and pepper 12 Asparagus stalks end trimmed 1 oz Sun-dried Tomatoes chopped 4 slices Mozzarella Cheese 1 Tbsp Olive Oil Instructions : 1.  Preheat your oven to 400 F. 2.  Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. 3.  Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. 4.  Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. 5.  Close the pocket with a toothpick. Heat oil in a large and cast iron skillet over medium-high heat. 6.  Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. 7.  Bake the...

Ingredients 1 pineapple (cut into bite sized chunks) 1 pound strawberries (quartered) 1/2 canteloupe 5 kiwis (sliced) 6 mandarin oranges (peeled and separated) 2 limes 2 lemons 1/4 cup honey Instructions  Chop up each fruit individually. I really like my pineapple slicer. Watch my Facebook video where I show you how easy it is to make. Combine the fruit in a large glass bowl. Pour honey into a small glass bowl. Squeeze the two limes and lemons into the bowl and mix well. Pour the honey lime glaze over the fresh fruit and toss to combine. Place in the fridge until ready to serve.

Ingredients SERVES 8 1lb gluten-free short cut pasta 3 Roma tomatoes, seeded then chopped 1 cucumber, peeled, seeded then chopped 6oz pepperoni, chopped (I like Applegate Farms) 2.25oz can sliced olives, drained 1 recipe Salad Supreme Seasoning (see notes, OR 1/2 - 3/4 bottle McCormick Salad Supreme Seasoning if dish does not need to be GF) 1 recipe Italian Vinaigrette (see notes, OR 1 large bottle Kraft Zesty Italian if dish does not need to be GF) Directions Cook pasta in salted boiling water until al dente. Drain then rinse under cold water to stop the cooking process and cool pasta. Add pasta, tomatoes, cucumber, pepperoni, black olives, Salad Supreme Seasoning, and 3/4 of the Italian Salad Dressing to a large bowl then toss to combine. Refrigerate until completely chilled then add remaining salad dressing just before serving if necessary.

Ingredients 8 oz macaroni noodles (227g) 1/2 cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g) 3/4 cup finely diced red bell pepper about 1/2 pepper (100g) 1/3 cup thinly sliced celery about 1-2 stalks (55g) 1/3 cup finely diced red onion (45g) 2 large hard boiled eggs, finely diced Macaroni Salad Dressing 3/4 cup mayonnaise I use olive oil mayo (175g) 1/4 cup sour cream (70g) 2 Tablespoons sweet pickle juice 1 Tablespoon red wine vinegar* 1 Tablespoon granulated sugar 2 teaspoons dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon crushed red pepper optional Instructions ⇆ Instructions Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit. In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-...

Shrimp Louis Pasta Salad Ingredients : 3 cups spiral shaped pasta, uncooked 1 cup mayonnaise 1/2 cup ranch dressing 1/3 cup seafood cocktail sauce 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce salt and pepper 1 lb medium cooked shrimp, peeled & deveined 1/2 cup chopped fresh tomato 1/2 cup sliced green onion 1/4 cup chopped sweet red pepper 2 tablespoons chopped fresh parsley Directions : Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper. Stir in cooled pasta and remaining ingredients. Serve immediately or cover and refrigerate.

Are you looking for a super yummy, quick dinner to make? If you haven’t tried my skinny meatloaf yet, I think you’re going to love it! It’s low in calories, very moist and has a divinely rich sweet ketchup glaze. It’s a whole lot skinnier than most meatloaf recipes because I’m using an extra lean ground beef, homemade whole wheat bread crumbs and egg whites. By the way, making your own crumbs is really simple to do. The skinny for 1 serving, 214 calories, 5 grams of fat and 6 WW SP. If calculated using WW whole wheat bread for the crumbs, 4 SP. Any leftovers makes great sandwiches! Prep Time: 15 minutes Bake Time: 50 minutes Ingredients : Ingredients for Meatloaf : 1 pound (96%) extra lean ground beef, see shopping tip 1½ slices whole wheat bread, remove crusts (I used Milton’s Multigrain bread) 1 cup onions, chopped 2 egg whites 3 tablespoons ketchup 1 tablespoon spicy brown or yellow mustard 1 tablespoon Worcestershire sauce ¼ teaspoon salt Fresh ground pepper, to taste Ingredients ...

Ingredients : 1 lb. ground beef- I cook 1/2 lb per person- sautee an drain 1 pack taco seasoning per lb. or make your own added to meat 1 onion chopped or scallions 2 small seedless cucumbers cut up Tomatoes cut up Shredded iceberg lettuce Shredded cheese, cheddar & mozzarella Sour cream for topping Picante sauce or your favorite salsa Jalapenos if you like spicy Tortilla chips Directions : Layer as you like. This is a quick and easy make ahead meal.

Ingredients: -2 lbs of chicken breast cut into strips -2 eggs -1/2 stick of butter, melted (or a whole stick if you really want to be liberal with the butter) -1 cup flour (I used whole wheat) -1 cup panko crumbs (you could also use crushed up corn flakes or rice cereal) -salt, pepper, some of your favorite spices (I used garlic powder, paprika, parsley) Directions : Preheat oven to 400F. Get a large baking pan and grease it really well or you will end up with the chicken sticking. Set out four small bowls. Put the two beaten eggs in one, flour in the next, bread crumbs in the third, and the melted butter in the last one. Form an assembly line of bowls in this order: 1. Chicken 2. Butter 3. Flour 4. Egg 5. Panko crumbs 6. Baking pan Coat the chicken in the above order and lay on greased pan. Bake for 30-45 min or until outside is crispy and when cut open, chicken has no pink. Enjoy!

Ingredients : 2 large, skinless chicken breasts, halved through the middle 2 eggs, beaten 75g breadcrumbs 75g Parmesan, grated 1 tbsp olive oil 2 garlic cloves, crushed half a 690ml jar passata 1 tsp caster sugar 1 tsp dried oregano half a 125g ball light mozzarella, torn Directions : Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce. Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins. Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like...

The Amazing Crock Pot Ham, Green Beans and Potatoes! This simple recipe is perfect for a great weeknight or anytime family dinner. Details : Servings 6 || Preparation time 15mins || Cooking time 375mins Ingredients : 2 pounds fresh green beans 2 pounds ham 4 baking potatoes 1 large onion, optional 3 cups water Salt & pepper, to taste Preparation : Dice the ham, green beans, onion and potatoes. Add ingredients into your Crock Pot with 3 cups of water and season with salt & pepper (according to taste). You can also use Steak Spice in yours. Cook for 6 hours on Low. Tip: To get a crispier dish, we'd suggest sautéeing everything in a saute pan once it's done cooking in the crockpot.

I was sitting here yesterday morning doing Christmas Cards and I was trying to think of what my first Christmas memories were of myself and my sister.  I am three years older than my sister, and I wasn't exactly very happy when my mom brought her home from the hospital.  I wanted my mom to take the baby back, probably because I was used to being on my own and the baby was taking up far too much of my mothers attention.   For a week the only glimpses of my mother had been through a hospital window when my father had taken me to the hospital to see her and then to have her come home only to be accompanied by this small squealing attention getter was not exactly what I had been hoping for.   It was only when my mother explained that if the baby went she would also have to go as the baby needed someone to take care of it that I relented and decided the baby could stay.  Little did I know then that my mother had brought home to me the best and most beloved friend tha...

Ramp up your workouts with the right pre and post gym fuel, you beast Ok, so in the past we've told you about the foods that you  should avoid at all costs ; as well as the kitchen rules that will help you  battle the belly ; on top of how to attain  Hollywood's most-coveted physique . As basic as it might sound, what you eat and when you eat it will dictate your fitness progress just as much as 10 hours of weekly gym time. There's a reason swole bros stick to the cliched truism of abs being made in the kitchen and all that. With that in mind, here are the absolute best foods to eat before AND after your gym session. Chicken's in there. Because of course it is. But what about the best pre and post workout fuel for the regular gym goer? As basic as it might sound, what you eat and when you eat it will dictate your fitness progress just as much as 10 hours of weekly gym time. There's a reason swole bros stick to the cliched truism of abs being made in the kitchen and ...