Ranch Cheese Bacon Chicken Bake

Tasty RECIPE:
3-4 Chicken Breasts
6-8 Tbsp. Ranch Dressing
6-8 Slices Bacon
4 oz Cheddar Cheese

Place chicken breast in a baking dish.
Spread 1-2 Tbsp. ranch on each chicken breast.
Layer two slices of bacon on top of each chicken breast.
Top with cheese.
Bake at 400˚F/200˚C for 40 minutes.

No Carb Chicken Parmesan

Healthy Skillet Chicken Parmesan

Katie Lee

 Jan. 14, 2016 at 7:45 AM

Samantha Okazaki / TODAY

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 (719 rated)

SERVINGS:

4

Katie Lee lightens up classic chicken Parmesan by baking chicken breasts, topping them with sauce and cheese until bubbly and serving the dish with roasted spaghetti squash instead of pasta.

Ingredients

• HOMEMADE TOMATO SAUCE (OPTIONAL)
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/4 cup grated onion
  • Pinch crushed red pepper
  • 1 28-ounce can crushed tomatoes (preferably San Marzano)
  • 8 fresh basil leaves, chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
• ROASTED SPAGHETTI SQUASH
  • 1 spaghetti squash (about 2 to 2½ pounds)
  • Kosher salt
  • Freshly ground black pepper
• SKILLET CHICKEN PARMESAN
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups tomato sauce (homemade or your favorite store-bought)
  • 1½ cups grated part-skim mozzarella
  • 2 tablespoons freshly grated Parmesan cheese

Preparation

For the Homemade Tomato Sauce (optional):

In a medium sauce pan over medium low heat, combine olive oil, garlic, onion and crushed red pepper, and cook 2 to 3 minutes, stirring constantly so the garlic does not burn. Add tomatoes, basil, salt and pepper. Bring to a low simmer, reduce heat to low, and cover. Let cook for 20 minutes.

For the Roasted Spaghetti Squash:

Preheat oven to 400F. Line a baking sheet with parchment paper.

With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1½ hours. Let the squash cool for about 20 minutes on the baking sheet.

Cut the squash in half and use a spoon to scoop out the seeds. With a fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if it's too hot). Season with salt and pepper if desired.

For the Skillet Chicken Parmesan:

Preheat oven to 400F.

Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken evenly until it is 1/4-inch thick. Remove the plastic wrap and repeat. In a small bowl, combine the salt, pepper and garlic powder. Season each side of each chicken breast with the mixture.

Heat oil in a large ovenproof skillet over medium high heat. Place chicken breasts in the skillet and sear for 3 minutes. Use a spatula or tongs to flip the chicken breasts. Top with sauce, mozzarella and Parmesan. Transfer skillet to the oven and bake for about 4 to 5 minutes, until chicken is cooked through and cheese is melted and bubbly. Serve with Roasted Spaghetti Squash.

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Makes 8 or more servings

INGREDIENTS

1. • 2 cups drained well-cooked or canned chickpeas, liquid reserved
   • 1/2 cup tahini (sesame paste), optional, with some of its oil
   • 1/4 cup extra-virgin olive oil, plus oil for drizzling
   • 2 cloves garlic, peeled, or to taste
   • Salt and freshly ground black pepper to taste
   • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
   • Juice of 1 lemon, plus more as needed
   • Chopped fresh parsley leaves for garnish

PREPARATION

1. 1. 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
   2. 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

One Pan Balsamic Chicken and Veggies

One Pan Balsamic Chicken and Veggies

Prep Time: 10 minutes

Cook Time: 13 minutes

Yield: About 3 - 4 servings

Ingredients

• 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
• 3 Tbsp balsamic vinegar
• 1 1/2 Tbsp honey
• 1/8 tsp crushed red pepper flakes (more or less to taste)
• 1 1/4 lbs chicken breast tenderloins
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
• 1 1/2 cups matchstick carrots
• 1 cup grape tomatoes, halved

Directions

• In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
• Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

Easy Artichoke, Spinach, & Herb Frittata

Easy Artichoke, Spinach, & Herb Frittata

You’ll need:

• 6 organic free range eggs
• 1 4 ounce jar of marinated artichokes, drained
• 1 broccoli floret chipped fine
• about 1/2 a cup of leftover TJ’s broccoli slaw left over from this recipe
• 1 cup baby spinach
• 4 green onions finely sliced
• 3 shallots diced
• 4 gloves garlic, minced
• 2 Tbs fresh herbs of choice – I used chives and parsley
• olive oil
• sea salt & fresh cracked pepper to taste
• chevre style goat cheese

In a pan/skillet over med-high heat add a drizzle of olive oil and saute minced garlic and shallots for 1-2 mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic. (Side note: all veggies and I mean ALL, taste great sauteed with just a bit of olive oil, garlic, sea salt and pepper!!)

Then add broccoli slaw and broccoli, stir in and let cook for another 4-5 mins until soft.  Next, stir in spinach until wilted. Season with salt and pepper as needed.

While veggies are cooking finely chop herbs and add to eggs in a large bowl. Whisk until fully incorporated.

On the stove top, raise the heat to medium high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.

At this time, preheat your oven and set to “Broil” at 500 degrees.

Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.

You can garnish with crumbled goat cheese and sriracha! The goat cheese adds a lovely tart creaminess and the sriracha gives it some great spice!!