Blueberry Smoothie

Ingredients:

1 cup water
1 cup Greek Yogurt
1 banana
1/2 small lemon, peeled
1 cup frozen mango
1 cup frozen blueberries
Honey, to taste (optional)
How to Make It:
1.)Add all ingredients to your blender and blend until smooth.
2.)Add a drizzle of honey if desired and blend until incorporated. Pour into two tall glasses and serve.

 Easy Caprese Salad with Balsamic Glaze

Ingredients:

Ripe Tomatoes – tomatoes should smell like TOMATOES. So look for some that are colorful, not too soft and fragrant.
Fresh Mozzarella – get the kind that's stored in the water! It's fresh and the most tender and delicious.
Basil – you can use a drizzle of basil vinaigrette if you prefer!
Balsamic Glaze – optional but encouraged!
Olive Oil – use one that is super delish and great for drizzling.
Salt & Pepper – 
How to Make It:
Slice a few ripe tomatoes into ¼ inch slices.
Do the same size slice for a few balls of fresh mozzarella.
Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
Season generously with salt and pepper, drizzle all over with extra virgin olive oil and drizzle with 2 tablespoon balsamic glaze or add it to taste.

Mini Pancake Puffs and Fresh Fruit

Ingredients:

Melted butter, for greasing
375g container original pancake shake
1 cup buttermilk
2 eggs
50g unsalted butter, melted
2 teaspoons vanilla extract
Icing sugar mixture, strawberries, blueberries and maple syrup, to serve
How to Make It:
Grease two x 12-hole round-based patty pans (1½-tablespoons capacity) with melted butter.
Place pancake mix in a large bowl. Make a well in the centre. Add buttermilk, eggs, butter and vanilla. Whisk until smooth. Spoon heaped tablespoons of batter into prepared pans.
Cook in a moderate oven (180C) for about 12 to 14 minutes, or until golden brown and cooked when tested. Remove from oven. Stand in pans for 1 to 2 minutes.
Using a small palette knife, loosen edges ofpuffs. Lift from pan. Divide among serving bowls.
Dust sifted icing sugar over warm puffs. Serve with berries and maple syrup. 

Chicken Parmesan

Ingredients:

3 -4 chicken breasts skinless boneless
▢½ cup all purpose flour
▢2 large eggs
▢⅔ cup Panko bread crumbs
▢⅔ cup Italian seasoning bread crumbs
▢⅓ cup parmesan cheese grated
▢2 tablespoons fresh parsley
▢1 teaspoon salt divided
▢½ teaspoon pepper divided
▢4 tablespoons olive (your choice) oil as needed
▢24 ounces marinara sauce (homemade optional)
▢1 cup mozzarella cheese shredded
▢¼ cup Parmesan cheese shredded
▢1 teaspoon basil fresh, chopped, for garnish
▢1 teaspoon parsley fresh, chopped, for garnish
How to Make It:
Preheat the oven to 425°F.
Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
In a third shallow dish, combine Panko, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
Using a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they're very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
Dip chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the bread crumb mixture and gently press.
Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden. It does not need to cook through.
In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.
Sprinkle with fresh basil and parsley and serve over pasta.

Chicken Alfredo Dinner

Ingredients:

Pasta – I used dry fettuccine today but you can use whatever you’d like!
Butter – Unsalted as to control the sodium content of our dish.
Chicken – Boneless and skinless chicken breast, cubed up into bite sized pieces.
Cheese – We’re using both Parmesan and ricotta cheese today.
Cream – Heavy cream to form a beautiful creamy sauce.
Seasoning – Salt and pepper always to taste.
Parsley – Minced up nice and fine and sprinkled liberally over the top

How to Make It:
>Prep the pasta: Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
>Cook the chicken: Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
>Create the sauce: Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
>Finish the Alfredo: Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through. Garnish with extra Parmesan cheese and chopped parsley and serve immediately.

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