Cook Up Some Love

INGREDIENTS: 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half lengthwise to make 8 3/4 cup seasoned breadcrumbs (can use whole wheat or GF crumbs) 1/4 cup powder parmesan cheese 2 tbsp olive oil 3/4 cup reduced fat mozzarella cheese 1 cup marinara DIRECTIONS: Preheat oven to 450°F. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Pour olive oil in a separate bowl. Dip the chicken in olive oil to coat, then dip into breadcrumb mixture so it's covered.  Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more oil on top and bake in the oven for 25 minutes. Remove from oven, spoon 1-2 tbsp sauce over each piece of chicken and top each with 2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted. We love this with some spaghetti or Italian roasted veggies! https://www.skinnytaste.com/baked-chicken-parmesan/#vFstZoGf7CQsTVgF.99

Ingredients: 4 cups cooked, chopped chicken 1 cup chopped celery 1 cup red seedless grapes halved or in thirds, depending on size 1/2 cup dried cherries 1/2 cup roasted pecans, chopped 1 cup mayonnaise or Greek Yogurt (I like half mayo, half yogurt) 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.

For the Cupcakes 1 and 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 1/2 cup unsalted butter, melted 2 egg whites 1/4 cup plain greek yogurt or sour cream 3/4 cup 2% or whole milk 1 tablespoon vanilla extract For the Frosting 1 cup unsalted butter, softened to room temperature 1/4 cup heavy cream 4–5 cups powdered sugar 1 teaspoon vanilla extract 1/8 teaspoon coconut extract 1/8 teaspoon almond extract 1/4 teaspoon salt Directions for the cupcakes Preheat the oven to 350 degrees and line a 12-cup muffin tin with paper liners. In a medium bowl combine the flour, baking powder, baking soda, and salt. Use a whisk to combine them. In a separate medium bowl add the melted butter and the sugar. Stir to combine (will be gritty). Add the egg whites, yogurt, milk, and vanilla extract to the sugar mixture and stir ...

Ingredients 1 pound mild ground sausage 1 green bell pepper, diced 1 (30-ounce) package shredded hash browns 2 Tablespoons butter 1 cup shredded Cheddar cheese 1 1/2 teaspoons salt, divided 1/2 teaspoon pepper 8 large eggs 1 1/2 cups milk Directions Brown the sausage, then set several paper towels on a plate. Pour the sausage on the paper towels to get rid of grease. Saute the bell pepper in the remaining grease in pan. Set aside. Cook the hashbrowns in 2 Tablespoons of butter. Sprinkle with 1 teaspoon of the salt as you cook the hashbrowns. Preheat oven to 350. Prepare 9x13 pan with butter or cooking spray. Put hashbrowns in 9x13, then layer with bell peppers, sausage, then cheese. Whisk together eggs, milk, remaining salt, and pepper. Pour evenly in the 9x13 pan. Bake for 40 minutes. This is delicious with sliced avocados, salsa, or just ketchup!