Lemon Garlic Baked Chicken

I love this recipe because it's quick, easy and healthy!

How To Make It

• boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 lemon
• 1 teaspoon fresh, minced garlic
• 1/2 teaspoon garlic salt
• 1 teaspoon fresh thyme
• salt & pepper

Simply add olive oil, the juice of 1/2 lemon and the minced garlic to a shallow baking dish. Place chicken in the baking dish smooth side up. Flip it over so it's coated with the olive oil mixture. Sprinkle the upside with half of each the garlic salt, fresh thyme and salt and pepper. Bake for 20 minutes at 375 (f). Turn over and sprinkle the other side with the remaining garlic salt, fresh thyme and salt and pepper. Lay a slice of lemon on top of each piece of chicken. Bake for another 20 minutes. Spoon some of the pan juices over the chicken and serve atop some sautéed spinach. See? Delicious AND healthy!

Tilapia Lettuce Tacos

We love a good lettuce wrap taco bar for dinner. Tonight we tried something new — these pan seared Tilapia filets served as our protein. Toppings included fresh avocado, salsa, cheese, then drizzled with a yummy chipotle aioli and fresh lime juice. Oh yeah, Baby!

How to Make It

Choose your favorite taco toppings to go with the following:

The Fish

Salt and pepper your tilapia filets and then pan sear them in about 2 tablespoons of vegetable oil in a medium-high heated skillet. 2-3 minutes each side is all you should need.

Chipotle Aioli (Sort of)

I make this fake Aioli, sans eggs, for Michael since he hates eggs. It's become one of our favorite sauces for all sorts of things.

Use en immersion blender to blend the following ingredients: about 1/4 cup canned chipotle chiles (rinsed of seeds), 1/2 of a very ripe avocado, 1/2 cup sour cream, juice from 1/2 lime, a splash of cream until it's the consistency you want, then salt to taste.

Low Carb Chicken Parm Over Faux Pasta

This chicken Parmesan dish is delicious, easy and low-carb, which Michael loves! Create the "breading": mix together 1 1/2 cups of finely grated Parmesan cheese, a dash of your favorite Italian seasonings (dried oregano and/or thyme), salt, fresh ground pepper. Clean and dry boneless, skinless chicken breasts. Pound to about 1/4 inch thick. Whisk 2 eggs with a tablespoon of whole milk. Dip chicken in the egg mixture and dredge in the "breading". Brown on one side in an oven-safe saute pan. Turn over. Add marinara sauce around (but not under) chicken. Add a slice of fresh mozzarella over each piece of chicken. Sprinkle a little more Parmesan over all. Bake at 350 for 10-15 minutes. Serve over spaghetti squash. Deliciousness without the carbs!

Stuffed Baby Bells

These scrumptious stuffed baby bell peppers make colorful appetizers. We had them for lunch! These are stuffed with ricotta cheese, mild italian sausage, spinach, a little grated Romano cheese and some herb de provence. Bake at 400 (f) for about 20 minutes until peppers have softened and their flavor becomes more subtle. And they're also low carb and gluten free!