Stuffed Goat Cheese Pesto Chicken with Pesto Cream Sauce

New week. New goals. Don't we all need a refresh??? Well....this meal might look like it doesn't fall into that category. But it does.

Paderno SPIRALIZER.
You rock.

Do you remember the freezer basil pesto I made a while ago. I am pret...ty sad that it's almost gone. And will be making another batch with the last bit of basil plants I have. But this was a great meal to make with it!

Goat Cheese Stuffed Chicken with Basil Pesto and Basil Pesto Cream Sauce

4 free range chicken breast
About 1/4 cup basil pesto
1/4 cup fresh goat cheese
1/2 block organic cream cheese
Himalayan salt and pepper to taste

With a meat mallet, flatten chicken out. Stuff with cheeses and basil pesto. Close with a tooth pick to seal in cheese. Season with salt and pepper

Basil Pesto Cream Sauce

2 cups of organic milk of choice or organic half and half
2 tbsp whole wheat flour
1 cup freshly shredded mozzarella cheese
1 tbsp basil pesto
Himalayan salt to taste

1. In a large sauté pan. Heat 2 tbsp olive oil. When warm lay chicken in pan and brown on all sides.
2. When done, put in oven safe dish lightly greased with olive oil and cook at 350 till done (about 15 minutes). Then turn on broiler and slightly brown top of cheese.
3. In same pan that you cooked chicken (there will be oil and chicken remnants) add 2 tbsp of flour. Whisk. Slowly add your milk. Whisking. Add basil pesto.
4. Allow milk to come to a slow boil. Careful not to burn. Then add cheese.

Serve with whole wheat pasta or zoodles (zucchini noodles). I also added baby Bella mushrooms and sweet red peppers. I also served my zoodles tossed in basil pesto opposed to the cream sauce. And added freshly grated asiago cheese. See More

Pumpkin Whole Wheat Bread

Last night on Andy Cohen, I couldn't help but chuckle when he said he was already over pumpkin. And that women were to blame for that. I guess we all get excited for the changes of the season and pumpkin everything. I sure don't care.

I LOVE pumpkin.

But did you know that pumpkin bread is one of the most unhealthy "fall foods"???? It's true. Full of sugar. Most recipes call for about 2-3 cups of sugar. Try my version. Just as good. Just not as bad for you

Whole Grain Pumpkin Bread

3/4 cup organic pumpkin purée
1 free range egg
1/3 cup organic milk of choice
1/2 cup softened organic butter or coconut oil
1/2 cup local honey
1 tsp baking soda
1 1/2 cups whole wheat flour
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp Himalayan salt

Mix all wet ingredients. Add spices. Then slowly mix in flour. Pour in a greased loaf pan (sprinkle with pumpkin seeds if desired) and bake at 350 for about 45 minutes. Allow to cool before taking out of pan. See More

Tropical Oatmeal

Tropical Oatmeal

Oatmeal, bananas, fresh pineapple (really good to sweeten your oats) unsweetened shredded coconut, unrefined virgin coconut oil, chia seeds, almond butter and a little local honey if needed.

ENJOY!!

Cauliflower Potatoes

Cauliflower "rice" and cauliflower "potatoes" are delicious to me.

Not. So. Much. My family.

After a friend (Rebecca Bibb) said she mixed and her family didn't even notice. I couldn't try fast enough.
...
1 head of cauliflower
2-3 organic white potatoes
1 fresh garlic clove
1-2 tbsp organic half and half
1/4 cup organic butter
Himalayan salt and pepper to taste

I chopped the cauliflower head in food processor. Added it to the pot of peeled and diced potatoes with the fresh garlic clove and covered with water. Cook till potatoes are done. Drain all liquid. Mash with hand masher or electric mixer with half and half and softened butter. Season with Himalayan salt and pepper.

No one will notice. And dang good!!

(This was roasted chicken, tri-color carrots and sautéed bok choy)

Zoodle Lo Mein

I wish I could buy each of my followers a Paderno Spiralizer. I am pretty sure there is NOT one person that would not agree that it rocks.

Tonight's zoodle lo mein did not disappoint. AND there no bloat, swelling, or guilt from the huge p...late of noodles consumed.

Sauté fresh garlic and fresh ginger in sesame oil. When tender, add hard veggies first, so they can cook longest. Adding the zoodles last. I did carrots, sweet peppers, bok choy and zoodles. Use aminos, tamari or a good quality soy sauce for seasoning.

Whole Grain Banana Strawberry Coconut Chia Bread

Whole Grain Banana Strawberry Coconut Chia Bread

1 cup strawberries finely chopped or pulsed in food processor
1 banana...
1/2 cup unsweetened shredded coconut
2 tbsp chia seeds
1 free range egg
1/4 cup organic plain Greek yogurt
1 3/4 cup whole wheat flour
2 tbsp softened organic butter or coconut oil
1/3 cup local honey
2 tsp pure vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp Himalayan salt (optional)

Beat all ingredients together and pour in a greased loaf pan. Bake at 350 for 30-45 minutes or till done.

Grilled Balsamic Green Veggies with Honey Goat Cheese and Whole Wheat Orzo

 Grilling veggies is a double score for me, husband takes care of most of meal.

One of the simplest and most delicious marinade for veggies to me is olive oil, bal...samic vinegar, honey, fresh garlic, fresh basil (if in season) and Himalayan salt.

Tonight's vegetables were Brussels sprouts, zucchini and sweet onions. After grilling I added them to cooked whole wheat orzo. Tossed well and added arugula and fresh honey goat cheese. The topped with grilled chicken. It was amazing as a meal or just the orzo as a side. Yummy for lunch too!

Roasted Tomatoes

The name of the game is easy and delicious......enjoy the last of your summer tomatoes with this side dish!

Slice tomatoes. Line on baking dish. Drizzle with olive oil, sprinkle with Himalayan salt and pepper. Top with freshly grated Parmesan or Asiago cheese and a little fresh oregano (could use dried). Bake at 350 for 10-15 minutes. Top with fresh basil and serve.