Asparagus Stuffed Chicken Breast
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 Tomatoes chopped up
4 slices Mozzarella Cheese (or Swiss)
1 Tbsp Olive Oil
Preheat your oven to 400° F. Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper. Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. Add 3 sprigs of asparagus and a couple of pieces of tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Close the pocket with a toothpick. Heat oil in skillet. Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes.
SUMMER Blueberry and Zucchini Muffins
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini, previously squeezed with a paper towel
1/2 cup pure maple syrup or honey
1/2 teaspoon vanilla extract and/or 1/4 teaspoon almond extract
2 tablespoons fat: olive oil or melted butter
1/3 cup unsweetened applesauce
1 egg
1/4 cup milk
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees F. Line muffin pan with nonstick cooking spray. In a large bowl combine dry ingredients: flour, baking soda, cinnamon and salt. In a separate medium bowl, add wet ingredients: zucchini, honey, vanilla/ almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients and mix until just combined. Gently fold in blueberries. Evenly distribute batter, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack. Makes 12 muffins.
Great Grape Salad
3 1/2 cups green grapes, washed & dried
3 1/2 cups red grapes, washed & dried
1 cup sour cream
1/2 cup brown sugar
1 cup pecans, roughly chopped
pinch of salt
Put the grapes in a large mixing bowl. Set aside. To a blender, add the sour cream and brown sugar. Whip together, just until evenly combined. Use a spatula to stir the cream into
the grapes and toss carefully. Cover, and refrigerate, until chilled & ready to serve. When ready to serve, give it a final stir, sprinkle with pinch of salt, and top with toasted pecans
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