Balsamic Chicken and Asparagus
Ingredients
2 boneless skinless chicken breasts (6 oz each)
1 bunch asparagus
1 pint grape tomatoes
4 oz mozzarella cheese
1/2 cup plus 2 Tb balsamic vinegar
1/4 cup plus 1 t olive oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
1. Combine 1/2 balsamic, 1/4 olive oil, garlic powder and pepper into a ziploc bag. Add in raw chicken breasts and marinate from 30 minutes to overnight. After marinating, grill chicken.
2. Preheat oven to 400 degrees. Cut off the end of asparagus (bend asparagus until it breaks, this is where you should be cutting off the ends). Line a cookie sheet with tinfoil. Line asparagus on the cookie sheet and drizzle with olive oil. Sprinkle with salt. Place on top rack of oven for 8-10 minutes until tender (until you can easily pierce with a fork).
3. In a frying pan, place sliced grape tomatoes in 1 teaspoon olive oil and 2 tablespoons balsamic vinegar. Cook for a few minutes until tomatoes start to get soft (where you can squish them with a fork).
4. Place chicken and asparagus on a serving dish, top with tomatoes and mozzarella. Drizzle with extra balsamic mixture from tomatoes.
All of this yumminess for 355 calories a serving!!
*source: Maggie's Bites
Here's a light dessert to satisfy your sweet tooth!
Strawberry Cheesecake Bites
Ingredients:1 lb large strawberries
8 oz. cream cheese, softened (use 1/3 less fat..NOT fat free)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs (optional)
Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving
8 oz. cream cheese, softened (use 1/3 less fat..NOT fat free)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs (optional)
Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving
Enjoy!!
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