Whole Wheat Mozzarella Sticks

Ingredients:

12 reduced fat (2%) mozzarella sticks

1 1/2 c Whole Wheat Panko

1 1/2 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/2 c Whole Wheat flour

5 egg whites

1/4 c Marinara sauce

Directions:

1. Preheat oven to 400°.  Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray.

2. Remove cheese sticks from wrappers. Cut each stick in half. Place in freezer for 30 minutes. 

3. While cheese sticks are freezing, set up dredging station with three shallow bowls. In the first bowl, add flour. In the second bowl, add egg whites and whisk lightly. 

4. In the third bowl, combine Panko, Italian seasoning, salt, pepper, and garlic powder. 

5. Remove cheese sticks from freezer. Working quickly, add about 5 cheese pieces to the flour, coating each stick completely. Move flour coated sticks to the egg whites, and coat completely. Then move egg/flour coated sticks to the Panko, coating completely. Place sticks on a clean plate. Repeat process with remaining cheese pieces. 

6. Once all cheese has gone through dredging once, discard the remaining flour. At this point, I like to take them through a second dredging for a nice, thick breading. To do this, dip each coated cheese piece in egg whites and then in Panko for a second time. Repeat this process with all remaining cheese pieces. 

7. Once cheese has gone through a second dredging, place each stick on the prepared baking sheet. Cook for 10-12 minutes, or until crispy and golden brown. 

 

Yields 12 servings, serving size 2 pieces

Peach Marinated Pork Chops

Ingredients:

1/3 c peach preserves

1/4 c extra virgin olive oil

1/8 c apple cider vinegar 

1 1/2 tbsp lemon juice

1/2 tsp lemon zest

1 tbsp grainy Dijon mustard

1/2 tsp black pepper

3/4 tsp salt 

4 pork chops, trimmed of fat

Directions:

1. Whisk together peach preserves, olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl.

2. Place 1/2 of the marinade and 4 pork chops in a large bowl with lid or freezer bag. Seal, refrigerate, and turn to coat after about an hour. Reserve remaining marinade. Chill 2 to 4 hours.

3. Remove pork and discard used marinade.

4. Preheat grill. Cook pork chops until no longer pink in the center. About 7 minutes per side. 

5. Brush pork chops with reserved marinade during last 5 minutes of grilling.

 

Yields 4 servings, serving size 1 pork chop

Pineapple, Pepper, Chicken Pizza

Ingredients:

Gluten free whole grain pizza crust mix (I like and use Bob’s Red Mill)

2 eggs

1 1/2 c warm water

2 tbsp extra virgin olive oil

yeast packet (comes with the pizza crust mix)

3 Cajun seasoned grilled chicken tenders, chopped

1/4 c tri-colored peppers, diced

1/3 c pineapple tidbits in 100% pineapple juice, drained

1/2 c pizza sauce (I use an organic, no sugar added brand)

Directions:

1. Combine water and yeast packet in large bowl. Let stand for about 5 minutes. 

2. Add eggs and oil to water/yeast mixture. Mix briefly until egg yolks are broken and stated to mix together (no longer than 1 minute). 

3. Add in dry pizza mix and mix for about 1 minute or until well combined. Leave in bowl, split in half, and cover bowl with plastic wrap. Allow to rise for 20 minutes. 

4. Preheat oven to 425°. Spray a pizza pan with non-stick cooking spray. 

5. Place pizza dough on prepared pizza pan. Using wet hands, spread dough out evenly on pizza pan. If dough starts to stick to fingers, rewet fingers with water.    

6. Bake pizza crust, without toppings for 7 minutes in oven. 

7. Remove pizza crust, top with pizza sauce, peppers, pineapple, and chicken pieces. Place pizza back in oven and cook an additional 15 minutes. 

8. Cut pizza into 8 slices with pizza cutter. 

 

Yields 4 servings, serving size 2 pieces

Cajun Chicken Rub

Ingredients:

1 tbsp cajun seasoning

1 tbsp lemon pepper seasoning

1 tbsp Italian seasoning

1/4 tsp garlic powder

Directions:

1. Combine all ingredients into a small bowl with lid. Place lid on bowl. Shake until all ingredients are well mixed.

2. Generously rub on cleaned, raw chicken. Cook as desired (I prefer using this with chicken cooked on the grill)

*Will cover 4 large chicken breasts

Advocare Chocolate Strawberry Breakfast Shake

Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder

1/2 c strawberries, frozen

1 medium banana, frozen

6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and strawberries. Blend until smooth.

 

Yields 1 serving