salsa

Honey Dijon Pretzel Crusted Chicken

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unnamed[1]

Honey Dijon Pretzel Crusted Chicken

Recipe Inspired By: Halfbaked Harvest

Ingredients:

Honey Dijon Mustard Pretzel Crusted Chicken

  • 1 lb boneless skinless chicken breast (butterflied) or chicken cutlets
  • 2 egg whites
  • 1/4 cup Dijon Mustard
  • 1 Tablespoon Honey
  • 1 teaspoon seasoned salt
  • 1 1/4 cups crushed pretzel crisp
  • 1/2 cup walnuts, crushed

Honey Dijon Mustard Dressing

  • ½ cup Dijon Mustard
  • ½ cup Honey
  • ½ cup Olive Oil
  • 1 Lime, juiced
  • 1 teaspoon Smoked Paprika
  • 2 teaspoon Pepper

Strawberry Avocado Basil Salsa

  • 2 cups fresh Strawberries, diced
  • 1 Avocado, pitted + diced
  • 1 small Jalapeno, seeded+ chopped
  • 1/2 cup Fresh Basil, chopped
  • juice of 1 lime

Preparations:

  • Preheat the oven to 350 degrees F. Prepare your baking sheet by lining with foil and spraying with cooking spray.
  • In a large bowl, combine the honey, mustard, egg whites and seasoned salt, whisk well. Toss the chicken in the honey mustard wash and set aside. The longer you can allow it to marinate the better. In a shallow bowl, combine the crushed pretzels and walnuts.
  • Remove one piece of chicken at a time from the mustard wash. Place chicken in the pretzels crumbs and then use your fingers to press the pretzels mixture onto the chicken.  Place on the prepared baking sheet and repeat with remaining chicken.  Bake in the oven for about 20-28 minutes or until chicken is cooked through.
  • While the chicken cooks combine all the ingredients for the dressing in a small bowl. Whisk well and adjust seasoning to taste.
  • For salsa, combine the strawberries, avocado, jalapeno, basil and lime juice in a bowl. Gently toss and season with salt if desired. Store in the fridge.
  • Serve chicken warm with a drizzle of honey Dijon mustard dressing and garnished with strawberry salsa!

Cook Once, Eat for a Week

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If your week looks busy, I encourage you to PLAN AHEAD!!!! Declare this the week that TIME stops being your excuse and starts being your advantage in making nutrient-dense food choices!!!

Planning proceeds production. By simply taking time to plan ahead, you can prepare nutrient dense meals with half the effort!!! Start your week by preparing Salsa Verde Chicken in a slow-cooker and be ready to feed your family in a variety of ways for the rest of the week!!!!

SALSA VERDE CHICKEN

(Recipe From SkinnyTaste )

    • Organic Chicken Breast (4-8 Skinless, Boneless Chicken Breast Depending on Size)
    • 1 Jar of Your Favorite Salsa Verde or Tomato Salsa
    • Cook on High for 4-Hours

SALSA VERDE CHICKEN WEEKLY MENU:

    1. Salsa Verde Chicken Breast served over Mexican Rice and Roasted Asparagus
    2. Salsa Verde Chicken Taquitos with Sriracha Cream Dipping Sauce served with Guacamole Salad
    3. Salsa Verde Tacos served with Refried Beans and Guacamole Salad
    4. Salsa Verde Chicken Salad with Roasted Cumin Sweet Potatoes

SALSA VERDE CHICKEN TAQUITOS

(Recipe Inspired by Just a Taste )

Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 cup Diced Onion
  • 2 Cloves Garlic, Minced
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Cumin
  • 2 teaspoons Smoked Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Fresh Black Pepper
  • 3 cups Salsa Verde Chicken or Rotisserie Chicken (Shredded)
  • 1/2 cup Shredded Mexican Blend or Colby Jack Cheese
  • 1 1/2 cups Chicken Broth 12 (6-inch) Corn Tortillas

Directions:

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.

Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the chicken, tossing to combine.

Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.

In a medium saucepan over medium heat, bring the chicken broth to a simmer. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it's pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake the taquitos for 15 to 20 minutes until golden brown and crispy.

Serve with Sriracha Cream Sauce for dipping (Sriracha Sauce mixed with Low-Fat Sour Cream and Fresh Ground Black Pepper and Minced Garlic) and Guacamole Salad.

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photo 1[1]

SALSA VERDE CHICKEN TACOS:

No recipe needed… it is simply an assembly night! Top a corn tortilla with fat free refried beans, salsa verde chicken, cheese, and leftover sriracha cream sauce or fresh guacamole! Serve with a simply guacamole salad. I recommend Wholly Guacamole if you wish to save time on making fresh guacamole!

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photo 2[1]

SALSA VERDE CHICKEN SALAD:

It is another assembly night!!! Toss your favorite organic greens in a low-fat dressing or high quality olive oil. Top with your favorite vegetables. For added texture and a nutrient dense starch, add Roasted Cumin Sweet Potatoes (Cube 2-3 Sweet Potatoes, Toss in Olive Oil, Salt, Pepper, and 2 Tbsp Cumin and Roast in Oven at 400 for 30 minutes). Be creative with your salad toppings but do not forget the Salsa Verde Chicken!!!!

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Breakfast Bruschetta

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I LOVE BREAKFAST!! The old saying goes that breakfast is the most important meal of the day... And if that's the case, I want to capitalize!!!

Instead of reaching for coffee to wake up my body, I reach for nutrients!!! The more living foods, live enzymes and antioxidants I can squeeze in my meal, the more ALIVE and ENERGIZED my body will be!!!

The most common excuse for avoiding breakfast is a LACK OF TIME! Well I'm here to help....

BREAKFAST BRUSCHETTA takes normal Superfood Staples and teams up for a quick, protein packed, antioxidant rich breakfast!!!

BREAKFAST BRUSCHETTA: 2 slices Sprouted Grains Bread, Toasted in Toaster 1 slice Cheddar Cheese, Cut into Triangles 2 Turkey Sausage Links, Cut into Small Pieces Organic Salsa 1 Whole Egg + 1 Egg White Organic Spinach

While bread is toasting and turkey sausage is in microwave for 30-seconds.... Cook eggs with spinach on stovetop. Eggs will take approximately 2-4 minutes. Assemble bruschetta by cutting toast in triangles, layer cheese, eggs, sausage and garnish with salsa!!! Estimated time from start to finish: 7 minutes!!!

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Be ready ... With this high quality breakfast who knows what you will be fueled to accomplish today!!!!