Garlic Parmesan Potatoes


Today has just been one of those days. We were up early since my husband started setting traps today (putting his lobster traps in the water for the season for all of you who don't know the lingo). So I decided to just get the grocery shopping out of the way bright and early. I packed Bub's up on this rainy morning and we headed to the store.
I wracked my brain down ever isle as to what we were going to have with the steak I had marinating in the fridge. I had planned on steak and goat cheese salads, but I didn't have enough lettuce, and I didn't want to buy any. No, let's be honest, I just didn't want a salad! I wanted carbs. Yes, carbs, lots of them. I had thought about rice, but rice and steak is not a pairing I tend to enjoy. I thought about homemade french fries, but again not something that peaked my interest. 

We left the store this morning still sideless. I had no idea what I was going to make. That was until I was unloading the groceries and my eyes wandered over to the red potatoes we had and the new container of parmesan cheese I just bought. A little light went off! Why not, instead of my normal garlic roasted potatoes I change it up and do some garlic parmesan roasted potatoes that are a tad crispy and are coated with fresh parsley!

So what's what I did. Most people have all the ingredients at home to make this, and because you lay these out in a single layer, instead of in a casserole dish to cook, they cook in half the time. Win win in my book!


Ingredients:
3-4 lbs Red potatoes
1 cup fresh chopped parsley
1/2 cup grated parmesan cheese
2 tbs olive oil
3 cloves of garlic grated (or minced if you don't have a grater)
salt/pepper to taste

Let's Cook!

1. Preheat oven to 400º and line a large baking sheet with aluminum foil and spray with cooking spray

2. Wash then cut the potatoes into 1" pieces and place in a bowl

3. Add to the bowl the chopped parsley, parmesan cheese, garlic, olive oil, and salt/pepper then toss to evenly coat

4. Spread the coated potatoes on the lined pan then sprinkle and little more parmesan cheese

5. Place in oven. Cook for 15 minutes then take out and flip them

6. Place back in the oven and cook until fork tender (a fork will easily slide in and out of the largest piece)

7. Take out of the oven, sprinkle a little more parmesan cheese and enjoy!




Lemon Garlic Chicken Pasta


I have always had a black thumb. I killed everything that entered my house that had leaves. My house was the place that plants came to die. I mean, I killed a cactus. Yup, I am the one with the dried out soil, leaves and vegetation all over the floor, and the weeping of all that is green surrounding my house.

That was until a few weeks ago when I moved into our new house! I decided to just go for it and start a container garden. I was going to give myself one shot, one chance at getting this right. If everything were to die, that would be my sign that it wasn't not meant to be. 

To my surprise, everything is flourishing! I hate to complain, but it's flourishing a little too much! I had to use a whole cup of parsley today just because it was getting out of control! I have to re-pot my herbs and veggies because they're doing so well! Sure it's a good problem to have, just not one I was ever prepared for. 


That brings me to my recipe today. I had recently gone to the local farm and stocked up on a few weeks of meat. Tonight I knew I wanted to have some chicken and I was craving pasta, but I was sick of the same old recipes. I wanted something new, something fresh. That's when I took one look at my out of control parsley and the few lemons I had in the fridge, and it came to me. Call it it eureka moment.

I made the most delicious Lemon garlic chicken pasta tonight! It was so easy and quick. My son has been going through some terrible two's they call it but I say it's just "growing pains", but anywhoo I made this dish with my son literally around my ankles. No seriously, he was sitting on the floor holding on to my leg. Yup, it's that easy and quick you can do it with a toddler strapped to your leg!

Lemon Garlic Chicken Pasta

Ingredients:
3-4 Chicken breast cut into 1" cubes
8oz linguine (half a 1lbs box)
1 cup loose leaf parsley (fresh and not chopped)
1 cup cherry/grape tomatoes (quartered)
1 clove garlic (grated)
3 tbs olive oil
1 Lemon (juiced)
salt/pepper to taste
grated parmesan cheese (optional)

How To Make:

I'm going to break this up into two parts - the stove top parts then the sauce/dressing.

Stove Top:

1. Start water for pasta

2. Put 1tbs of olive oil in a large sauté pan on medium heat. 

3. Once heated add all of the chicken and cook until browned on all sides.

4. Add the tomatoes and parsley and set aside on low heat - stirring occasionally. 




Sauce/Dressing

1. Mix 2 tbs of olive oil and the juice of one lemon into a dish

2. Grate one clove of garlic

3. Add salt and pepper to taste

4. Whisk and you're done!

I know what you're thinking: this doesn't look like a lot of sauce for all that chicken and pasta!  Trust me, it is!

Put It All Together!

1. Drain pasta and add it to the chicken pan

2. Add the lemon-garlic sauce

3. Mix all together and enjoy!

Optional: Add grated parmesan and toss



21 Day Fix
Serving: 1 Cup
1 Y
1/2 R
1/4 G
2 tsp

Lightened Up Egg's Benedict

Who doesn't like egg's Benedict? Probably only those who haven't had it! Unfortunately many of us don't eat it that much because one order can be pushing 1,000 calories! That's right. It is ladened with butter and fat and will take up much of your daily calorie allowance. So for someone like me, who is trying to get lean and fit, this is not typically on the menu.


Sometimes you can't avoid this high calorie delicious brunch dish. I was recently at a brunch and they served this tasty dish. I usually will have self control, but that morning the buttery Hollandaise  sauce was begging for me to eat it. 


I felt guilty later that day so I decided to find a recipe that would lighten it up to make it a staple in our house. With a few change of ingredients I was able to knock out that WHOLE stick of butter and replace it entirely with Greek Yogurt! And instead of using a whole thick slice of Canadian Bacon I use a thin slice of prosciutto, again lightening it up!


I promise you, you will enjoy this meal just as much as the fattening one. Actually you may enjoy it more because you can have it knowing that you're staying on your diet AND you can have two helpings! Win win!

Don't get scared off by the extensive recipe, I just broke it down in lots of simple steps so anyone can make it with ease!

Lightened Up Egg's Benedict


This recipe will serve approximately 4 servings 
(one serving = 1/2 an english muffin)

Ingredients:
4 Fresh eggs
2 English muffins
4 Slices of prosciutto 

Sauce:
1 Cup plain non-fat Greek yogurt
6 Egg Yokes
2 Tsp lemon juice
2 Tsp mustard
Dash of Salt/Pepper
2 Tsp Minced Parsley

How To Make:

Sauce:
1. In a double broiler (or a pot of water with a glass bowl set on top) bring water to a simmer.

2. Whisk in the Greek yogurt, lemon juice, and egg whites. 

3. Let it cook for about 10 - 15 minutes making sure it doesn't get too hard or the egg will start to crust around the edges. Stirring every few minutes - it will get thin then thicken right up

4. Once the time is up and it has thickened whisk in mustard, half the parsley, salt/pepper.

5. Take off of double broiler and set aside - stirring it occasionally until ready to serve

Muffin & Prosciutto:
1. I like to cook mine in a cast iron skillet, but you can pop the english muffin in the toaster oven. Lightly toast it - nothing is worse than and English muffin you can't cut in to.

2. If not cooking the prosciutto on the stove, you can pop it on a piece of paper towel and microwave it for 15-20 seconds

Egg Poaching:
1. Bring a pot of water to almost a boil. Where there are tiny bubbles at the bottom. If you have a thermometer then bring it to 190º

2. Crack eggs into a bowl two at a time.

3. Getting the bowl as close to the water as possible, carefully slide them into the pot of water one at a time.

4. Once all eggs are in the pot, cover it, turn off the heat.

5. Let it sit for 3:30-4 minutes. Once the egg white has set and is not longer translucent - use a slotted spoon and spoon out onto the English muffin and prosciutto.

6. Top with sauce and remaining parsley!

Enjoy!


21 Day Fix
1 Egg/ Half and English Muffin
1Y
1.5 R (1 egg, 1 egg white, 1 slice prosciutto, 1/4 cup Greek Yogurt)