Garlic parmesean pasta with chicken

 1.5 pounds raw chicken

1 tsp garlic powder

1 tsp salt

1 box higher protein pasta

1 head garlic roasted or 1 tsp garlic from a jar

3 Tbsp butter

3 Tbsp flour

2 cups half and half

1/4 plus 1/8 cup parmesean cheese

Salt to taste

Roast garlic in oven for 30-40 minutes. Grill chicken. Cook noodles according to package. Drain noodles. Add butter and garlic to the pot. Cook for 1 minute. Add in flour. Cook for 1 minute. Add half and half and stir until mixture has thickened. Take pan off the heat add in patmesean cheese and stir until combined. Salt to taste. Add drained noodles to pot and stir mixture. Cut chicken to add to bowl of pasta when serving. 

Alice Springs Chicken

 1/8 cup sour cream or greek yogurt

1/4 cup dijon mustard

1/8 cup honey

1 Tablespoon lemon juice

2 pounds boneless skinless chicken breast

1 cup shredded colby jack cheese

1 1/2- 2 ounces cooked bacon- diced

Place chicken in the bottom of a 9X13 pan. Mix together yogurt, dijon mustard, honey and lemon juice.

Pour mixture over chicken, top with bacon and cheese. Cover with foil. Bake at 400 for 20-25 minutes or until chicken reaches 165 degrees.

Macros- P-40 , C-14 F-17 Cal- 380 for a 229 gram serving with sour cream

Macros- P- 41C- 14 F15 Cal- 366 for a 229 gram serving with plain green yogurt

Sheet Pan Harvest Chicken And Vegetables

INGREDIENTS

12 ounces Brussels sprouts, trimmed and halved

12 ounces butternut squash, peeled and diced

4 ounces diced red onion, diced

6 Marketside Apple Chicken Sausages, sliced

6 slices bacon, cooked

1 Tablespoon olive oil

1 Tablespoon pure maple syrup

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.

Add Brussels sprouts, butternut squash, onion, chicken sausage and bacon to the sheet pan.

In a small bowl, whisk together olive oil, maple syrup, thyme, sage, oregano, salt and pepper. Pour over chicken sausage and vegetables and toss to coat.

Place in the oven and roast for 30 minutes, flipping sausage and vegetables halfway through.

Protein- 34, fat- 28, carbs- 49, calories- 539

Per 326 gram serving

Macro friendly baked ziti

 1 box protein pasta

1 pound ground turkey

1 cup diced onion

2 tsp Italian seasoning

1/2 cup water

1 can- 14.5 ounces- diced tomatoes with basil, garlic and oregano

1 (24 ounces) jar Raos homemade marinara sauce

1 (15 ounce) container cottage cheese

2 Tablespoons parsley

1 egg 

1/2 tsp salt

1 1/4 cup mozzarella cheese

1/4 cup parmesan cheese

Preheat oven to 375. Spray a 9X13 dish with nonstick cooking spray. Cook pasta according to package, drain and set aside.

Cook turkey and onion in a skillet until meat is cooked through. Drain liquid, and add Italian seasoning, water, diced tomatoes and marinara. Reduce heat to low and cook, stirring occasionally for 10 minutes. 

In a mixing bowl, combine cottage cheese, parsley, egg, salt, 1 cup mozzarella cheese, and parmesan cheese.

Spread 1 cup tomato sauce mixture on the bottom of the pan. Top with half the noodles, all the cheese mixtures, and half the tomato sauce.

Top with remaining ziti, sauce and 1/4 cup mozarella cheese.

Bake for 25- 30 minutes or until the top is lightly golden brown and cheese is melted.

per 368 gram serving- 34- protein, 47- carbs, 17-fat, 460-calories

Brownie bites

 

• 1 cup peanut butter
• ▢1/2 cup maple syrup
• ▢2/3 cup cocoa powder- I like the Hershey dark cocoa powder
• ▢1/2 cup chocolate chips- optional

• In a large mixing bowl, add all your ingredients and mix well.
• Using your hands, roll into small bite-sized balls. Place balls on the lined plate and refrigerate or freeze until firm.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to four weeks. 

TO FREEZE: Place the bites in a ziplock bag and store them in the freezer for up to six months.

Homemade breakfast sausage

 1 ½ pounds ground pork

4 cloves garlic, minced

1 ½ Tablespoons finely chopped fresh sage

1 ½ Tablespoons finely chopped fresh thyme

1 ½ teaspoons kosher salt

1 teaspoon black pepper

1/2 teaspoon poultry seasoning

½ teaspoon smoked paprika

Mix all ingredients until combined. Cover with plastic wrap and place in the fridge for at least one hour. Overnight is best if you have the time. Portion the sausage into 12 equal pieces and form into patties. Place a large skillet over medium heat. Brown the sausage on each side for about 4-5 minutes until an internal temperature reaches 165°F. Serve immediately.

Tortellini with cream cheese alfredo and peas

 1 1/2 cups milk

8 ounces cream cheese

1/2 cup grated parmesean cheese

2 cups frozen peas, thawed

1 cup diced ham

18 ounces cheese tortellini, or other plain noodle like bow tie

1/2 tsp salt

Bring salted water to a boil. Add the pasta to the water and cook according to the package. Drain the pasta. 

While the pasta is cooking bring the milk, cream cheese, and parmesan cheese to a simmer in a large saucepan, whisking vigorously until the cram cheese is dissolved and the sauce is thickened, about 5 minutes. Season with 1/2 tsp salt. Stir in the peas and ham and remove from heat. Season with salt and sprinkle with parmesan cheese and serve.