Happy.Healthy.Fit

Easy Bruschetta Chicken

I’m no gourmet chef, but I did really like this easy bruschetta chicken that I threw together the other night! Few ingredients & simple recipe, but ended up quite tasty!

Easy Bruschetta Chicken

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2-3 boneless, skinless chicken breasts (thawed if frozen)
  • 14 oz can diced tomatoes (I used petite diced)
  • ⅓-½ cup shredded mozzarella cheese
  • 1-2 garlic cloves, minced
  • Olive oil cooking spray
  • 3 Tbsp balsamic vinegar
  • 3 tsp extra virgin olive oil
  • Fresh basil, chopped, or 1-2 tsp dried basil

 

Miscellaneous

  • Aluminum foil
  • Olive oil cooking spray

 

Directions

 

  • Preheat oven to 375°F

 

  • Spray oven safe cooking pan with olive oil spray
  • Sprinkle garlic powder and grind black pepper on chicken breasts, place in pan, cover, cook for 35 minutes or until internal temp is 165°
  • Drain canned tomatoes and place in bowl. In the same bowl, combine extra virgin olive oil, balsamic vinegar, minced garlic, and basil. Mix all together, place in refrigerator until chicken is ready
  • Remove chicken from oven when cooled through and divide shredded mozzarella cheese over them evenly. Place back in over for 3-4 minutes, till cheese is melted
  • Remove chicken from oven, remove tomato mixture from refrigerator. Spoon tomato mixture evenly over chicken & serve!

Hope you enjoy this yummy recipe!!  We enjoyed it over brown rice with a side of steamed broccoli. May drizzle a little more balsamic vinegar over, if needed!IMG_20170826_220601_358-01heart

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Pistachio Shakeology

This was such a nice change from the shakes I have been making!  I love pistachios – I’m glad I finally thought to put that flavor into my shakeology!!  Let me know what you think of it when you try it out!

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Want to know more about shakeology and why I drink it?  Take a peek at this short video about the ingredients in this nutritionally dense shake!  Shakeology Ingredients Video

I could type a novel on why I love it and how it makes me feel better inside & out!  Any questions??  Comment below and I’ll reach out to you!!

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Baked Tilapia

Tilapia is such a nice, light fish and I love cooking it!  This husband-approved healthy recipe was tasty, easy, and a nice change from the proteins we typically stick to.  It’s customizable, so use this recipe as an outline/start, but feel free to change up the sides or adjust it to suit you!  Obviously you can double or triple the recipe if you’re entertaining guests, and it’s still quite easy and quick!

Baked Tilapia

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 tilapia fillets, approximate 4-6 oz each, fresh (thawed if bought frozen)
  • 2 Tbsp lemon juice
  • Garlic powder
  • Ground black pepper
  • Vegetable for side – we typically used asparagus, steamed broccoli, or a veggie medley I made on the stove (if using asparagus, there is an option to cook it with the fish – keep reading!)

Miscellaneous

  • Aluminum foil
  • Cookie sheet
  • Cooking spray (we use Olive oil spray)

Directions

  • Preheat oven to 375F
  • Pour 1 Tbsp of lemon juice evenly over each tilapia fillet
  • Sprinkle each fillet with garlic powder and ground black pepper to your liking
  • Rip 2 pieces of aluminum foil, large enough to fold over and seal each fillet
  • Spray each piece of foil with cooking spray to avoid sticking
  • Place one tilapia fillet on each piece of foil. **If using asparagus, you can place asparagus spears on foil first and put tilapia fillet on the asparagus spears**
  • Wrap fish tightly in foil, making sure it is well sealedIMG_20170804_190007
  • Place on cookie sheets and put in oven for approximately 10-15 minutes, until fish is cooked through – should be white and flake easily with fork (may take a little longer if cooking with asparagus)IMG_20170804_190041
  • Remove from oven, unwrap foil, and enjoy with a side vegetable you’d like!

This recipe is super easy; the fish comes out nicely cooked and flaky, but not dry!  We haven’t tried this on the grill, but I bet that would be a tasty alternative to the oven.  While we just enjoyed this with vegetables on the side, you could also use a side of brown rice.  Ours was tasty enough that we didn’t need any sauce/dip, but you could use cocktail sauce if needed.  Enjoy!!

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Healthy Snack Ideas!

I don’t know about you, but sometimes I have a hard time deciding on a snack.  I want to be healthy, but those tortilla chips are sooooo tempting…& who wants to have to “think” about a snack?

That’s why I came up with this healthy snack list – snacks I’ve tried and LOVED, but won’t give you any guilt!  Enjoy the list, and if there’s a favorite healthy snack that you love – let me know that it needs to be added!

Enjoy!!

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Chicken, Beet, and Goat Cheese Salad

I’ve been ordering this salad at restaurants all summer, and I’m not sure why it took me so long to realize that I could just make it at home!  It’s easy, delicious, and great for summertime!!

I set the time to 10 minutes assuming you already have the chicken and beets prepped – if not, you’ll need a bit more time.  But it will definitely be worth it!  Hope you enjoy this delish recipe!saladingredients

Chicken, Beet, and Goat Cheese Salad

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 4oz cooked chicken (I typically use boneless, skinless chicken breasts – I put garlic powder and pepper, place on a cookie sheet with aluminum foil, and cook at 375F for about 20 minutes or until inner temperature is at least 165F)
  • 1-2 medium beets, cooked (Not sure how to cook beets?  See my easy recipe here: Oven Roasted Beets)
  • Goat cheese, crumbled
  • Spinach
  • Dressing of your choice (I’ve used a yummy herb dressing that is avocado oil based – but you could use any healthy dressing like balsamic or another vinaigrette)

Directions

  • Place 1 cup spinach in a bowl
  • Warm chicken (if not already warm) and place chicken and beets on top of spinach
  • Add 2 Tbsp goat cheese
  • Drizzle dressing over everything and enjoy!

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This is such an easy recipe but it is SO delicious!  If you’re following the 21 day fix portion control container plan, here is what this recipe equals:

1.5 green (2 if you use 2 medium beets), 1 red, ½ blue, and 1 orange

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