Mid-Week Delicious, Time Saving, Healthy Dinner

It is the middle of the week and you are just happy to be one day closer to Friday!  Your work is piling up and the last thing you want to do is spend a long time preparing and cooking dinner.  So, after you get home from the gym :o) you can make this quick, healthy, delicious dinner for yourself, friends, or family.  Remember to think outside of the box…..you don’t always have to eat grilled chicken and broccoli to stay looking good!  There are other ways to eat healthy and not sacrifice taste.

Chicken Cordon Red, White, & Bleu

1 lb skinless, boneless, chicken breast (4 4oz. breasts)
1 tsp white pepper
1 tsp Tony’s seasoning, no salt
1 oz. Italian Prosciutto
4 slices low fat swiss cheese (or Jarlsberg)
8 asparagus spears
1 cup Panko (Japanese Bread crumbs)
1 tomato, seeded and chopped
4 skewers or large toothpicks
1 egg, beaten
Cooking Spray

Preheat oven to 350 F. Spray your casserole dish with cooking spray or olive oil. Pound out chicken until it is flat. Lay a slice of Prosciutto, slice of swiss, and 2 asparagus spears in the middle of the chicken breast. Beat one egg into small bowl. In another bowl, mix Panko, pepper, & Tony’s seasoning. Next drag your rolled chicken breast into the egg, then into the breadcrumb mixture. Stick your skewer into the breast so that it stays rolled up. Place your 4 chicken breasts into the casserole dish and put into oven to bake for 30-35 minutes (or until no longer pink in the middle). While the chicken is cooking, dice your tomato. When the chicken is finished, top each breast with tomatoes.

Baby Spinach Leaves (by: Danielle Visvader)

1 red onion, sliced

1 bag baby spinach leaves

1 bag slivered almonds OR chopped pecans
1 jar/can of mandarin oranges or 1/4 cup dried cranberries
1/4 cup truvia
1 cup red wine vinegar or apple cider vinegar (both taste great)
1/2 cup dijon mustard (add more mustard as needed…..do a little taste test)

Put baby spinach leaves, chopped up red onion, slivered almonds, and mandarin oranges in a large bowl

Dressing:  Mix 1 cup apple cider vinegar, 1/2 cup dijon mustard, ½ cup truvia. Shake until well-blended.  Pour over salad! Serves 4.

ENJOY!!

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