Santa-Fe Chicken Breasts
Serves 4 | Prep time 15 minutes | Cooking time 30 minutes
Ingredients
- 4 (4-ounce) skinless, boneless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon Tex-Mex spice blend, more if needed
- 6 bacon strips, diced
- 1 tablespoon vegetable oil, more if needed
- 3 garlic cloves, minced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons barbecue sauce
- ½ cups Tex-Mex shredded cheese
- 1 tablespoon fresh chives, chiseled
- 1 tomato, deseeded and diced
Directions
- If needed, cut the chicken breast in 2 horizontally if the chicken breasts are large and thick.
- Brush the chicken breasts with vegetable oil. Evenly season each chicken breast with salt, black pepper, and a Tex-Mex spice blend. Set aside.
- In a large cast-iron skillet, cook the bacon over medium heat until crispy. With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain the excess oil.
- Leaving the bacon dripping in the skillet, add 1 tablespoon vegetable oil. Warm the oil over medium heat. Add the garlic and chicken breasts. Cook for 4-6 minutes per side or until the internal temperature reaches 165ºF (74ºC).
- Add the lime juice and barbecue sauce to the skillet and stir to combine. Turn the chicken breasts over to coat in the sauce.
- Top each chicken breast evenly with the cheese. Continue cooking until the cheese starts to melt.
- To serve, sprinkle the reserved bacon, chives, and diced tomatoes on top of the chicken breasts. Serve warm.
Nutrition (per serving)
Calories 312, fat 11 g, carbs 15 g, sugar 3 g, Protein 38 g, sodium 610 mg
Mongolian Beef
Serves 4 | Prep time 10 minutes | Cooking time 5 minutes
Ingredients
- 1 pound flat iron steak, sliced thinly against the grain
- ¼ cup low-sodium soy sauce
- 1 teaspoon ginger, peeled and grated
- 2 garlic cloves, minced
- ¼ cup avocado oil
- 3-4 green onions, cut into 1-inch slices
Directions
- Place the steak slices, soy sauce, ginger, and garlic in a Ziploc bag. Seal the bag and shake to coat well.
- Refrigerate the bag to marinate for about 1 hour.
- Remove the steak slices from the bag, reserving the marinade.
- In a large cast-iron skillet, heat the oil over high heat. Stir-fry the steak slices for about 2-3 minutes.
- Stir in the reserved marinade and scallions. Cook for about 1-2 minutes.
- Serve hot.
Nutrition (per serving)
Calories 300, fat 15 g, carbs 3 g, sugar 1 g, Protein 37 g, sodium 963 mg
Easy Shrimp Fettuccini
Serves 3 | Prep time 15 minutes | Cooking time 6 minutes
Ingredients
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 pound shrimp, peeled and deveined
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon flat-leaf parsley, chopped
- 1 pound fettuccine, cooked according to the package instructions
Directions
- In a large cast-iron skillet, melt the butter over medium heat. Sauté the garlic for about 30-60 seconds.
- Add the shrimp, cayenne pepper, and salt. Stir to combine.
- Stir in the wine and lemon juice and cook for about 3-4 minutes.
- Stir in the parsley and remove from the heat.
- Add the pasta and stir.
- Serve warm.
Nutrition (per serving)
Calories 272, fat 10 g, carbs 4 g, sugar 0 g, Protein 34 g, sodium 621 mg
Eggplant Parmesan
Serves 4 | Prep time 15 minutes | Cooking time 40 minutes
Ingredients
- 1 cup panko breadcrumbs
- 3 tablespoons olive oil, divided
- Kosher salt, to taste
- 2 garlic cloves, minced
- ½ teaspoon fresh oregano, finely chopped
- Pinch of crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1½ pounds small eggplant, halved lengthwise
- 8 ounces mozzarella cheese, torn into bite-sized pieces
- ⅓ cup Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
Directions
- Arrange a rack in the top third of the oven and preheat the oven to 400°F (204°C).
- In a small mixing bowl, stir together the breadcrumbs, 1 tablespoon of the oil, and a pinch of salt. Set it aside.
- In a 12-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-low heat. Sauté the garlic, oregano, crushed red pepper flakes, and ½ teaspoon of salt for about 30 seconds.
- Add the tomatoes and stir to combine.
- Increase the heat to high and bring to a simmer, then reduce the heat to medium-low and simmer for about 5 minutes.
- Meanwhile, in a large mixing bowl, add the eggplant halves, remaining oil, and salt. Toss until well combined.
- Remove the skillet with the sauce from the heat.
- Place the eggplant halves in the skillet cut side down and gently submerge in the sauce.
- Cover the skillet and bake for about 20-25 minutes or until the flesh of the eggplants is tender.
- Remove the skillet from the oven and preheat the broiler.
- Carefully flip each eggplant half and spoon some sauce on top.
- Evenly sprinkle with the mozzarella, followed by the breadcrumb mixture and Parmesan cheese.
- Broil for 3-4 minutes or until the cheese is melted and bubbly.
- Garnish with the basil and serve immediately.
Nutrition (per serving)
Calories 497, fat 24 g, carbs 32 g, sugar 16 g, Protein 26 g, sodium 821 mg
Chocolate Brownie
Serves 6 | Prep time 15 minutes | Cooking time 34 minutes
Ingredients
- ½ cup plus 1 tablespoon unsalted butter, melted and divided
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup chocolate chunks
Directions
- Preheat the oven to 350°F (177°C).
- Grease a 10-inch skillet with 1 tablespoon of melted butter.
- In a large mixing bowl, add the melted butter, sugar, cocoa powder, vanilla, and salt.
- Add the eggs one at a time to the bowl, beating well after each addition.
- Add the flour and mix until just combined, then fold in the chocolate chunks.
- Place the mixture into the prepared skillet, and with the back of a spoon, smooth the surface of the mixture.
- Bake for about 30-34 minutes or until the center is just set.
- Remove the skillet from the oven and serve immediately.
Nutrition (per serving)
Calories 533, fat 26 g, carbs 68 g, sugar 48 g, Protein 8 g, sodium 264 mg