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Lasagna Stuffed Chicken

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Lasagna Stuffed Chicken
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Nutrition Facts
Lasagna Stuffed Chicken
Amount Per Serving
Calories 387 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0.02g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 1192mg 50%
Potassium 473mg 14%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 48g 96%
Vitamin A 8%
Vitamin C 3%
Calcium 79%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Cuisine American
Category FP
Prep Time 10 Minutes
Cook Time 1 Hour
Total Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
  2. Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
  3. Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
  4. Bake until chicken is just cooked through, about 25 minutes. Discard excess juices in pan.
  5. Change oven to broil and top the chicken with remaining ¾ cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly, about 4 minutes.
  6. Garnish with basil before serving.
Course Main Dish
Cuisine American
Category FP
Prep Time 10 Minutes
Cook Time 1 Hour
Total Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375°. In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and basil. Season with salt and pepper.
  2. Cut a pocket in each chicken breast. Stuff each with 2 tablespoons marinara sauce and 1/4 of ricotta mixture.
  3. Arrange stuffed chicken in the bottom of a 9"-x-13" baking dish. Season with salt and pepper. Sprinkle with Italian seasoning and drizzle with oil.
  4. Bake until chicken is just cooked through, about 25 minutes. Discard excess juices in pan.
  5. Change oven to broil and top the chicken with remaining ¾ cup marinara, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until cheese is golden and bubbly, about 4 minutes.
  6. Garnish with basil before serving.
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Nutrition Facts
Lasagna Stuffed Chicken
Amount Per Serving
Calories 387 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0.02g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 1192mg 50%
Potassium 473mg 14%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 48g 96%
Vitamin A 8%
Vitamin C 3%
Calcium 79%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
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Carbquik Vegetable Bellini

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Carbquik Vegetable Bellini
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Nutrition Facts
Carbquik Vegetable Bellini
Amount Per Serving
Calories 49 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.004g
Sodium 529mg 22%
Potassium 161mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine Italian
Category LP + FC
Prep Time 15 minutes
Cook Time 5 minutes
Total Servings
people
Ingredients
Instructions
  1. Heat skillet on medium, add some oil, sweat garlic and shredded vegetables, add salt, and Italian seasoning. Cook until soft but not browned. Set aside to cool.
  2. In a mixing bowl, combine Carbquik, water, egg, hot sauce and black pepper. Stir until you get a pancake batter consistency. Add water if too thick. Add cheese and cooled sauteed vegetables. Mix and let rest for 10 minutes.
  3. Fry into pancake size oval shaped belinis until golden brown on both sides. Place on paper towel, and serve warm with low fat sour cream. Also excellent as accompaniment for meat and fish dishes in lieu of starches
  4. Let rest for 10 minutes.
  5. Fry into pancake size oval shaped bellinis until golden brown on both sides
  6. Serve warm with sour cream.
Course Side Dish
Cuisine Italian
Category LP + FC
Prep Time 15 minutes
Cook Time 5 minutes
Total Servings
people
Ingredients
Instructions
  1. Heat skillet on medium, add some oil, sweat garlic and shredded vegetables, add salt, and Italian seasoning. Cook until soft but not browned. Set aside to cool.
  2. In a mixing bowl, combine Carbquik, water, egg, hot sauce and black pepper. Stir until you get a pancake batter consistency. Add water if too thick. Add cheese and cooled sauteed vegetables. Mix and let rest for 10 minutes.
  3. Fry into pancake size oval shaped belinis until golden brown on both sides. Place on paper towel, and serve warm with low fat sour cream. Also excellent as accompaniment for meat and fish dishes in lieu of starches
  4. Let rest for 10 minutes.
  5. Fry into pancake size oval shaped bellinis until golden brown on both sides
  6. Serve warm with sour cream.
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Nutrition Facts
Carbquik Vegetable Bellini
Amount Per Serving
Calories 49 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.004g
Sodium 529mg 22%
Potassium 161mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
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Tomato and Spinach Shrimp Pasta

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Tomato and Spinach Shrimp Pasta
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Course Main Dish
Category AA
Prep Time 10 minutes
Cook Time 15 minutes
Total Servings
Instructions
  1. Add 2 TBS of MCT oil to a large skillet on medium low heat. Add shrimp, red pepper flakes, paprika, italian seasoning and salt in the skillet and cook on medium heat until shrimp is cooked through, about 5 minutes. Remove shrimp from the skillet and set aside
  2. In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. cook on medium heat about 3 - 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat.
  3. Cook pasta according to package instructioins, until al dente. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat.
  4. Once pasta and veggies are off heat, add grilled shrimp back. Serve immediately and enjoy.
Course Main Dish
Category AA
Prep Time 10 minutes
Cook Time 15 minutes
Total Servings
Instructions
  1. Add 2 TBS of MCT oil to a large skillet on medium low heat. Add shrimp, red pepper flakes, paprika, italian seasoning and salt in the skillet and cook on medium heat until shrimp is cooked through, about 5 minutes. Remove shrimp from the skillet and set aside
  2. In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. cook on medium heat about 3 - 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat.
  3. Cook pasta according to package instructioins, until al dente. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat.
  4. Once pasta and veggies are off heat, add grilled shrimp back. Serve immediately and enjoy.
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Flatbread Cheese Pizza

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Flatbread Cheese Pizza
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Course Main Dish
Category FP+FC
Prep Time 15 minutes
Cook Time 10 minutes
Total Servings
servings
Instructions
  1. Preheat oven to 400 F.
  2. Brush the flatbread with MCT oil and place on cookie sheets. Bake for five minutes, so it gets a little crispy,
  3. Mix spices and tomato sauce. Spread mixture on flatbread and add toppings
  4. Bake for 5 minutes more, or until the flatbread is crisp around the edges and the cheese is warm and soft.
Course Main Dish
Category FP+FC
Prep Time 15 minutes
Cook Time 10 minutes
Total Servings
servings
Instructions
  1. Preheat oven to 400 F.
  2. Brush the flatbread with MCT oil and place on cookie sheets. Bake for five minutes, so it gets a little crispy,
  3. Mix spices and tomato sauce. Spread mixture on flatbread and add toppings
  4. Bake for 5 minutes more, or until the flatbread is crisp around the edges and the cheese is warm and soft.
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Rating: 0
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