Walnut Pesto Stuffed Chicken

Makes: 2 servings

Prep Time: 8 minutes

Cook Time: 30-35 minutes

 

Ingredients:

2 large Skinless, Boneless Chicken Breast, trimmed

1/3 cup Walnuts, chopped

4 oz Fresh Basil Leaves

2 Cloves Garlic

2 tbsp Extra Virgin Olive Oil

1 tsp Dried Rosemary Leaves

Sea Salt and Black Pepper

 

Directions:

Preheat oven to 375 degrees.  Prepare a baking sheet with non-stick aluminum foil.

Using a small food processor, blend together the walnuts, basil, oil and garlic until a chunky paste.

Carefully butterfly cut each chicken breast (make a slit through the meat and fold open like a book).  Cover with a saran wrap and beat with a heavy object until the chicken breast is somewhat flattened.

Put a tablespoon of pesto in each chicken breast, lining it along the ‘seam’ and then rolling over the top part like a flap.  Make sure the chicken seals over the pesto and there’s none poking out.

Season the chicken well, sprinkle over the rosemary and bake for 30-35 minutes.

Nutrition Facts:  I don’t have any information for you, but everything going into this recipe is natural and great tasting.  The chicken provides a high quality protein and the walnuts and olive oil are some healthy fats.  Put together with your favorite starch and veggies and you’ve got a complete meal.

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Walnut Pesto Stuffed Chicken

Texas Gold Rush Chicken

Makes: 5 servings

Prep Time: 7 minutes

Cook Time: 20 minutes

 

Ingredients:

5 Chicken Breasts, skinless, boneless, and trimmed

 

Gold Rush Sauce:

4 tbsp Stone Ground Mustard

2 tbsp Yellow Mustard

2 tbsp Honey, raw and organic preferred

1 tbsp Coconut Oil

1 1/2 tsp Apple Cider Vinegar

1/2 tsp Cinnamon

1/2 tsp Paprika

Green Onions (optional garnish)

 

Directions:

Preheat oven to 400-degrees. In a mixing bowl, combine sauce ingredients.

Rub half of the sauce mixture on the chicken breasts. Set a non-stick skillet on medium-high heat.  Once the skillet is warm to the point where a sprits of water sizzles, spray with coconut oil just before placing chicken in the skillet.  Cook chicken for 3-4 minutes on each side.

Pour the remaining sauce mixture over the cooked chicken breasts. If your skillet is all metal, place the chicken breasts in it and allow it to bake in the oven for 10 minutes. If your skillet cannot be placed in the oven, transfer the chicken breasts to baking sheet, and bake for 10 minutes.

Remove from oven and check to see if chicken is cooked thoroughly and to your liking. Let cool for a few minutes.  Garnish with green onion if you like and enjoy!

 

Nutrition Facts:

1 Chicken Breast, 220 Calories, 6 grams of Fat, 9 grams Carbohydrates, 32 grams Protein

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Texas Gold Rush Chicken

Protein Packed Pumpkin Pie Smoothie

Makes: 1-2 servings

Prep Time: 3-5 minutes

Blend Time: about 30 seconds

 

Ingredients:

1/2 cup Canned Pumpkin
1 tsp Ground Cinnamon
2 tbsp Pecans, Walnuts, or Almonds
1/2 cup low-fat Cottage Cheese
1-2 scoops of your favorite Vanilla Protein Powder (I use Optimum Nutrition All Natural Casein Vanilla Protein Powder)
3/4 cup COLD water (a little more or less, depending on the thickness you prefer-but regardless of thickness preference, MAKE SURE THE WATER IS COLD!).

Directions:

Blend, pour into a glass, and enjoy a (seemingly) sinful taste of dessert!

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Protein Packed Pumpkin Pie Smoothie

Protein Banana Split

Makes: 1 serving

Prep Time: 1 minute

Cook Time: None

 

Ingredients:

1 medium Banana

3/4 cup Plain Non-Fat Greek Yogurt

1/2 scoop of Whey or Casein Protein (your choice of flavor)

3/4 cup mix of sliced Strawberries, Blueberries, Raspberries, etc.

Sprinkle of Granola (Bear Naked Fit strongly suggested for low sugar)

Sprinkle of Dark Chocolate Chips (optional)

 

Directions:

Split the banana into a bowl. Mix yogurt and protein powder, and spoon onto the banana. Add sliced fruit, granola, and dark chocolate chips.  Enjoy!

 

Nutrition Facts:

Approximately 380 Calories, 32 grams Protein, 50 grams Carbohydrates, and 7 grams Fat.

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Protein Banana Split

Oat Pancakes with Cottage Cheese

Makes: 3 pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

 

Ingredients:

2 tbsp Whole Oats

1/3 cup Fat Free Cottage Cheese

1/3 cup Egg Whites

1 tsp Vanilla

1 tsp Cinnamon

 

Directions:

Pre-heat a non-stick skillet to medium heat.

Blend all ingredients in a blender for about 10 seconds or until smooth.

Pour about 1/3 of the batter (1 pancake) onto skillet. Use some coconut oil cooking spray if necessary. Cook on medium heat, flip when it bubbles and is able to be flipped easily, about 1 minute per side.

Once all pancakes are cooked, fill with more cottage (Greek yogurt can be used too).  Feel free to top with sliced fruit and some unsweetened cocoa powder (as pictured) for some extra flavor and fun.  Enjoy!

 

Nutrition Facts:

Approximately 200 calories (for whole batter).  No other information was provided, but you can tell that this entire recipe is around 300 calories or less, and is packed with healthy carbohydrates, high quality protein, and low fat.

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Oat Pancakes with Cottage Cheese