Healthy Avocado Pesto Recipe

Ingredients:

• 1 ripe avocado, peeled, pitted, and diced
• 1 cup (packed) fresh basil leaves
• 1/3 cup pine nuts
• 3 cloves garlic, chopped
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• Water as needed
• Salt and pepper to taste
• 1 box spaghetti
• 1 small box of cherry tomatoes, halved
• 2 teaspoons parsley

Instructions:

1. Prepare spaghetti as per box instructions.
2. Meanwhile, combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
3. Season with salt and pepper to taste.
4. In a large bowl, mix spaghetti and pesto. Serve with cherry tomatoes and parsley. 

Bacon-Wrapped Pork Tenderloin

Ingredients:

• 1 lb pork tenderloin
• 1 package thick bacon--about 8 to 10 slices
• 1 tablespoon olive oil
• 1/4 cup honey
• Salt and pepper to taste
• 1 tablespoon pork rub

Instructions:

1. Preheat oven to 400 degrees Fahrenheit
2. On a cutting board, lay out the bacon in a horizontal line. The slices should be slightly overlapping, as seen below.
   
3. Season the pork tenderloin with salt and pepper. 
4. Add oil to a large skillet over high heat.
5. Add pork to skillet and sear on all sides until nicely browned.
6. Remove pork from skillet. Place pork on the bacon slices. 
   
7. Roll the pork up while using a knife to help keep the bacon slices together. Finish with the seam side down.
   
8. Add bacon-wrapped pork tenderloin to a large baking pan. Drizzle honey over pork and brush to spread evenly.
   
9. Roast for approximately 35 minutes, stopping once or twice to baste with the accumulated juices at the bottom of the baking pan.
10. Remove from oven. Baste once again and then let rest for five minutes. 
11. Cut into thick slices and serve. I topped mine with caramelized onions, as seen above. Enjoy!

Asian Chicken Lettuce Wraps (Slow Cooker)

Yield: 6 wraps, about 3 servings

Ingredients:

• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• Salt and pepper, to taste
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons canned green chile peppers
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 cup onion, diced
• 1/3 cup hoisin sauce
• 1 cup cooked white rice
• 1 8-ounce can water chestnuts, drained and rinsed
• 1/2 cup diced tomatoes
• 1 tablespoon rice vinegar
• 1 head iceberg lettuce

Instructions:

1. Place ground chicken and minced garlic in a large, microwave-safe bowl. Mix together with a spoon and then microwave for about 5 minutes or until chicken is no longer pink. 
2. Remove mixture from microwave and drain. Then pour mixture into slow cooker.
3. Add bell peppers, onion, hoisin sauce, soy sauce, diced tomatoes and green chiles to slow cooker. Mix well.
4. Season mixture with salt and pepper, cayenne pepper, and paprika. 
5. Cook on low heat for approximately 2-3 hours or until chicken is tender.
6. When cooking time is up, add in water chestnuts, rice, and rice vinegar. Cook for an additional 3-5 minutes.
7.  Season with additional salt, pepper, cayenne pepper and/or paprika if desired.
8. Separate iceberg lettuce leaves and serve with chicken filling. Enjoy!

Lime-Cilantro Chicken Fajita Roll-ups

Yield: 3 servings

Ingredients: 

• 3 boneless, skinless chicken breasts
• 1/2 yellow pepper, sliced
• 1/2 green pepper, sliced
• 1/2 large white onion, sliced
• Salt and pepper, to taste

Lime-Cilantro Marinade:

• Juice of one lime
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Mexican chili powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon cumin 
• 1 garlic clove, minced
• 2 tablespoons dried cilantro

Garnish Suggestions: 

• Lime quarters
• Additional chopped cilantro
• Sour cream
• Jalapeno slices

Instructions

1. Let's start with the marinade first. In a small bowl, whisk together lime juice, garlic, olive oil, chili powder, cayenne pepper, salt, pepper, oregano,cumin, and cilantro. Whisk until combined.
2. Now  let's prep the chicken breasts. Slice the chicken breasts longways into 2 even slices. Then pound the chicken down using a meat tenderizer until desired thinness is reached . I would recommend anywhere from 1/2 inch to 1/4 inch slices.
3. Season chicken breasts with salt and pepper.
4. Place chicken breast slices into a large resealable bag. Pour the marinade into the bag. Close the bag and shake it until the marinade is spread evenly over the chicken breasts.
5. Allow chicken to marinate anywhere from one hour to 10 hours.
6. Once chicken has marinated, pre-heat oven to 375 degrees.
7. Place marinated chicken breasts on a paper towel. Then place bell pepper and onion slices in the middle of each chicken breast slice. Roll up the chicken breasts until it is tightly wrapped and then secure with a toothpick. Use several toothpicks if necessary.
8. Spray a large baking pan with cooking spray.
9. Place each roll-up seam side down in baking pan, 
10. Brush the top of the roll-ups with any extra marinade. 
11. Bake uncovered for approximately 25 to 30 minutes. Serve with additional cilantro on top and lime quarters on the side if desired. Enjoy!

Crockpot Hawaiian Pork Chops

Yield: 4 servings
Prep time:15 mins
Cook time:4-6 hours

Ingredients:

• 2 pounds bone-in center cut pork chops
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 15 oz can pineapple slices
• 2 cloves garlic, minced
• 3 tablespoons flour
• Cilantro for garnish

Instructions:

1. In a large bowl, whisk together soy sauce, brown sugar, ketchup, the liquid from the can of pineapple slices, and garlic. Whisk together until well-combined and then stir in the flour until dissolved.
2. Lightly grease slow cooker or Crockpot with olive oil spray.
3. Pour half of the sauce into the slow cooker.
4. Place pork chops in the slow cooker and then add pineapple slices on top.
   
5. Pour the remaining sauce on top of the pork chops and pineapple slices.
6. Cover and cook on high for 4 hours or on low for 6 hours.
7. Serve over rice and garnish with chopped cilantro. Enjoy!
   

Garlic Butter Roasted Carrots

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Ingredients:

• 2 lbs baby carrots
• 5 tablespoons butter
• 3 cloves of garlic, minced
• 1 tablespoon parsley
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425 degrees Fahrenheit
2. Rinse carrots and set aside on a paper towel to dry. 
3. Grease the bottom of a baking sheet or pan with olive oil spray; set aside.
4. Melt butter over medium heat in a large skillet.
5. Add garlic to skillet and cook for 2-3 minutes or until garlic becomes flagrant.
6. Add carrots to skillet. Toss until carrots and garlic butter are well-combined. Season with salt and pepper.
7. Transfer carrots to the baking sheet. Arrange in one layer with none of the carrots overlapping.
8. Bake for approximately 30 minutes or until carrots are tender.
9. Remove from oven. Garnish carrots with parsley and toss until carrots are coated evenly.
10. Serve and enjoy!

Crockpot Chicken Quinoa Taco Bowls

Yield: 6 taco bowls
Prep time: 10 minutes
 Cook time: 5-6 hours on low, 3-4 hours on high

Ingredients:

• 6 tortilla taco bowls
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 4 boneless, skinless chicken breasts
• 1 1/2 cups quinoa
• 1 can sweet corn, drained and rinsed
• 1/2 cup taco blend cheese
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 large white onion, diced
• 2 cups chicken broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• Salt and pepper, to taste
• 1/4 cup taco sauce
• Optional: sour cream, jalapenos, lime quarters, cilantro, salsa

Instructions:

1. Spread diced tomatoes across bottom of slow-cooker.
2. Rinse quinoa according to package instructions. Then add quinoa to Crockpot. Stir diced tomatoes and quinoa until thoroughly.
3. Season chicken breasts with salt and pepper. Place chicken breasts on top of the diced tomatoes/quinoa mixture in slow-cooker.
4. Add bell pepper, onion, black beans, corn, paprika, cayenne pepper to slow-cooker
5. Cover chicken with chicken broth then add taco sauce and cheese to mixture. Using a wooden spoon, stir the ingredients in the slow-cooker.
6. Set Crockpot to low for 5-6 hours or on high for 3-4 hours.
7. About ten minutes before the chicken mixture is done, heat tortilla bowls according to directions.
8. Once cooking time is up, stir contents of the Crockpot. Chicken should be shredded and mixed well with the rest of the ingredients.
9. Scoop contents of slow-cooker into taco bowls. Add extra taco-blend cheese and taco sauce on top. Also add the optional ingredients listed above if desired.
10. Serve immediately and enjoy!

Slow-Cooker Creamy Lemon Chicken Piccata

A few months ago, I posted my recipe for one-pan lemon chicken piccata. Since then, I have discovered an even faster and easier way to cook this classic dish--in the Crockpot! Here is my recipe for delicious, creamy lemon chicken piccata  made in a slow-cooker.
P.S.-The side dishes are Parmesan  zucchini chips and herb and butter rice.

Ingredients:

• 1/2 lbs boneless, skinless chicken breasts
• 1 pint sliced portabella mushrooms
• 1 large onion, diced
• 1 can cream of chicken soup
• 2 tablespoons capers
• 2 cloves garlic, minced
• Juice of one lemon
• One lemon sliced into quarters
• 2 teaspoons lemon and pepper seasoning
• Salt and pepper, to taste

Instructions:

1. Season chicken breasts with salt and pepper. Then place chicken at the bottom of the slow-cooker.
   
2. Place lemon quarters on top of chicken. Sprinkle lemon pepper seasoning over both.
3. Add garlic, onion, capers and mushrooms to the slow-cooker. 
   
4. Add cream of chicken on top. Season with salt and pepper.
   
5. Cook on high for 4 hours or low for 6 hours. Serve immediately and enjoy!

Southwestern Sweet Potato Salad

Yield: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients:

• 4 medium/large sweet potatoes, peeled and chopped into small chunks
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 2 medium/large avocados, skinned and pitted, chopped into small pieces
• 1 red pepper. diced
• 1 green pepper, diced
• 1 tablespoon olive oil
• 2 white onions, chopped
• 1-2 jalapeno peppers (depending on desired spiciness), seeded and sliced
• Salt and pepper, to taste
• 2 teaspoons Mexican chili powder
• Juice of 2 limes
• 1 lime, sliced into quarters for garnishing
• 1 tablespoon dried cilantro

Instructions:

1. Add olive oil to a large skillet on medium-high heat. Add sweet potato chunks to skillet. Season with salt and pepper. Cook for approximately 8-10 minutes and then flip the sweet potato chunks. Cook the other sided for another 8-10 minutes. During the last 3-4 minutes, add the black beans and corn to skillet. Then remove from heat and let the corn, black beans and sweet potato chunks cool to room temperature. Add all three to a large bowl.
2. Add red pepper, green pepper, onions, jalapeno pepper slices, avocado, Mexican chili powder and cilantro to the bowl. Season with salt and pepper to taste. 
3. Squeeze the lime juice over the salad and stir until combined. Add lime quarters to top of salad as a garnish. Sprinkle more dried cilantro on top of the salad if desired.
4. Serve immediately or store salad in the refrigerator for up to 2 days. Enjoy!

Southwestern Baked Sweet Potatoes

Yields: 4 servings
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 mins

Ingredients:

• 4 medium/large sweet potatoes,washed and dried
• 1 large white onion, diced
• 1 can corn, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 1/2 can black beans, drained and rinsed
• 1 jalapeno pepper, diced and seeded
• 1 red pepper, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 2 teaspoons paprika
• Salt and pepper, to taste
• 2 teaspoons dried cilantro
• Sliced lime quarters for garnishing

Instructions:

1. Preheat oven to 415 degrees F.
2. Using a sharp knife, pierce each sweet potato several times. 
3. Place prepared sweet potatoes on baking dish and bake for one hour.
4. Approximately 15 minutes before the potatoes are done baking, begin preparing the filling. Add olive oil to a large skillet. Then add the diced jalapeno peppers, red peppers, green peppers, diced onion and minced garlic to the skillet. Saute on medium-high heat, stirring constantly.
5. Continue sauteing until onions and peppers are tender and garlic is flagrant. Then turn heat to low. 
6. Add black beans, garbanzo beans and corn to the skillet. Sprinkle cayenne pepper, cumin,paprika, salt and pepper on top. Mix to combine. Continue cooking on low for another 5 minutes while you prepare the potatoes.
7. Once potatoes are finished, remove them from the oven. Let them cool for 5-10 minutes. 
8. Trim the top off of each potato to create a boatlike shape.
9. Using a spoon, scoop out most of the potato into a bowl. Be sure to leave enough potato in the skins so the shells do not rip apart.
10. Mash the potato filling using the back of  a spoon and then add it into your skillet, along with the lime juice.
11. Stir once more to thoroughly combine all ingredients.
12. Using a spoon,refill the shells with the potato mixture. Mash it down slightly using the back of the spoon 
13. Top potatoes with dried cilantro. Garnish with lime quarters. 
14. Serve immediately and enjoy!

Chicken and Mushroom Pasta with Brown Butter Sage Sauce

Yield: 4 servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Difficulty level: Medium

Ingredients:

• 1 pound bow-tie pasta, cooked
• 4 boneless, skinless chicken breasts, cut into bite-size chunks
• 1 cup shiitake mushrooms
• 1 medium-sized onion, diced
• 3 garlic cloves, crushed
• 2 tablespoons paprika
• 2 tablespoons sage
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1 tablespoon Italian seasoning
• 1 and 1/2 sticks of butter
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 1/4 cup chicken broth or stock
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1/4 cup grated Parmesan cheese
• 2 teaspoons parsley

Instructions:

1. Add 2 tablespoons of butter to a medium skillet over medium-high heat. 
2. Season chicken breasts with salt, pepper. paprika and Italian seasoning. Then add chicken breasts to skillet. Cook for approximately 5 to 6 minutes and then flip to cook other side. Remove chicken from skillet once fully cooked and set aside.
3. In the same skillet, add 3 more tablespoons of butter. Add garlic and onion. Cook for approximately 4 minutes or until garlic is flagrant and onions are translucent.
4. Stirring constantly, add remaining butter to skillet. Cook for another minute and then add sage, rosemary, thyme and mushrooms. Cook for another two minutes.
5. While continuing to stir constantly, add chicken broth and heavy cream to skillet. Simmer until sauce begins to thicken. 
6. In a small mixing bowl, mix cornstarch and water. Then add mixture to skillet to thicken sauce even more. 
7. Once sauce has reached desired thickness, add Parmesan cheese to skillet. Add salt and pepper to taste.
8. Add pasta and chicken to skillet and mix well. Cover and simmer for about five minutes.
9. Remove skillet from heat . Top with parsley before serving.
10. Serve immediately and enjoy!

Zucchini Balls

Yield: approx 15 balls
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Difficulty level: easy

Ingredients:

• 1 large zucchini or 2 medium-sized zucchinis
• 3 eggs
• 1 garlic clove, crushed
• 4 tablespoons mint, chopped
• 3/4 cup grated Gouda cheese
• Salt and pepper, to taste
• 1 and 1/4 cup Panko bread crumbs

Instructions:

1. Preheat oven to 350 degrees F.
2. Remove ends from zucchini (s). Do not skin the zucchini.
3. Chop zucchini into very small cubes.
4. In a large mixing bowl, add zucchini cubes, eggs, garlic, cheese, salt, pepper, mint and bread crumbs. Using a spoon,combine ingredients to form a moist batter. Feel free to add a bit more bread crumbs if the matter seems too moist.
5. Form golf-sized balls using your hands.
6. Place each balls onto a greased cookie sheet.
7. Bake for approximately 20 minutes or until balls are golden and crispy.
8. Serve immediately with dip of your choice. Enjoy! 

Chickpea-Spinach Wrap

This delicious wrap is super easy-to-make and takes under 15 minutes. It's the perfect quickie after-work snack or healthy lunch on a busy day.Yield: 3 servings

Ingredients:

• 4 cups fresh spinach, shredded
• 1 can chickpeas
• 2 teaspoons cumin
• 2 teaspoons curry powder
• 2 tablespoons extra virgin olive oil
• 3 spinach tortilla wraps
• 3 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

1. Add olive oil and garlic to a large pan. Cook on medium-high heat for about two minutes or until flagrant. 
2. Add chickpeas and spinach to pan.
3. Sprinkle cumin and curry powder onto chickpeas and spinach.
4. Stir constantly until the spinach is fully wilted and the chickpeas are cooked thoroughly.  This should only take about 5 minutes.
5. Add salt and pepper to mixture and then remove from heat.
6. In a separate medium-sized pan, place one spinach wrap. Cook for about 15 seconds on medium-high heat and then flip and cook other side for another 15 seconds. Then remove from heat and set aside. Repeat for each wrap.
7. Add spinach-chickpea mixture onto each wrap and then roll it up tightly. Serve immediately and enjoy!

One-Pan Chicken Zucchini Pasta

Yield: 4 servings

Prep time: 15 mins

Cook time:10 mins

Total time: 25 mins

Ingredients:

• 3 large zucchinis, spiralized
• one tablespoon light olive oil
• 2 thin boneless, skinless chicken breasts, cut into long slices
• 1 pint heirloom tomatoes, sliced
• 1 large red onion, diced
• 1/2 cup fresh white mushroom slices
• 4 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh basil
• salt & pepper to taste
• 1/2 teaspoon crushed red pepper (optional)
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon Italian seasoning
• 1/4 cup shredded mozzarella

Instructions:

1. Start by pan-frying the chicken: add one table spoon of the light olive oil to a large pan on medium-high heat.  Add chicken to pan. Sprinkle cayenne pepper and paprika on chicken. Cook chicken for about 4-5 minutes on each side until thoroughly cooked and then set aside.
   

   
2. Then warm the extra virgin olive oil in the same pan over low to medium heat. Add the onions and garlic and then cook for 3 minutes, until fragrant.
   

   
3. Next,  add the zucchini noodles and mushrooms to the pan and season them with salt, pepper and Italian seasoning.
4.  Cover the pan with a lid and allow to cook for 2 minutes, stirring halfway through.
5. Add the tomatoes and mushrooms to the pan and continue to cook for another 3-4 minutes, stirring occasionally.
   

   
6. Add the cooked chicken to the pan. Also add the fresh basil, crushed red pepper, and mozzarella cheese to the pan then stir together, cooking for only about another minute.
   

   
7. Divide the pasta onto separate plates and garnish with fresh basil. Serve immediately. Enjoy!

Shrimp Scampi with Zucchini Noodles

Yield: 4 servings
Prep Time: 15 minutes
Cook time: 10 minutes
Total Time: 25 minutes

I made the zucchini noodles using my brand-new Veggetti machine! The machine is super easy-to-use and can work with a wide variety of different foods. I highly recommend it. 

Ingredients:

• 3 medium zucchinis, cut into noodles
• 1 pound shrimp, shelled and deveined
• 1/4 cup dry white wine
• 1/4 cup chicken broth or shrimp broth
• 2 tablespoons heavy cream or half-n-half
• 2 tablespoons lemon juice
• 4 cloves garlic, chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter or Smart Balance
• 1 tablespoon parsley
• 1 tablespoon red pepper flakes 
• 2 teaspoons paprika
• 2 teaspoons lemon and pepper seasoning salt
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat butter and olive oil on medium-high heat for about 30 seconds.
2. Add shrimp to skillet. Cook for approximately 2 minutes and then flip. Add garlic, red pepper flakes, lemon and pepper seasoning salt and paprika to shrimp. Then cook for about 1 more minute before setting aside.
3. In the same skillet, add the white wine, heavy cream, chicken broth and lemon juice. Simmer for 2 minutes. 
4. Add zucchini noodles to skillet. Season with salt and pepper. Cook for 2-3 minutes or until tender.
5. Add shrimp and parsley to skillet. Gently toss until all ingredients are mixed well and then remove from heat.
6. Serve immediately and enjoy!

Project: Clean Fridge

I love to cook, so a clean and organized fridge is essential. Unfortunately, our fridge had become a mess of leftovers and disorganization due to our busy schedules and not being home a lot. Tonight I took about an hour or so and cleaned it up. Here are the before and after pics!

BEFORE:

AFTER:

Next project: conquering the pantry! Stay tuned. 

Avocado Caprese Chicken

Yield: 4 servings

Ingredients:

• 2 thin boneless, skinless chicken breasts
• 2 medium tomatoes-on-the-vine
• 8 oz fresh mozzarella cheese, sliced
• 1 avocado, chopped
• 2 tablespoons balsamic dressing
• Salt and pepper, to taste
• 2 teaspoons basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 tablespoons light olive oil
• 1 tablespoon butter
• 2 tablespoons minced garlic

Instructions:

1. In a small bowl, mix together salt, pepper, onion powder, garlic powder, and Italian seasoning. Rub seasoning onto both sides of the chicken breasts. 
2.  Heat olive oil in a large skillet on medium-high heat. Add butter and minced garlic. Cook for about thirty seconds or until garlic becomes flagrant.
3. Add chicken breasts to skillet. Cook on one side for about 4-6 minutes or until chicken is golden brown on bottom.
4. Flip chicken to the opposite side and cook for another 4-6 minutes. Chicken should reach nearly 160 degrees Fahrenheit in the center with a meat thermometer at this point.
5. Add two slices of mozzarella on top of each chicken breast, followed by half of the chopped avocado and 1 or 2 tomato slices. Then cover with a lid and cook for approximately 2 minutes longer. Cheese should be slightly melted and the chicken should register 165 degrees in the center.
6. Remove chicken breasts from skillet and place onto serving plates. Top with basil, additional pepper, and balsamic dressing. Serve immediately and enjoy!

Easy Chicken Cordon Bleu (Remix)

Yields: 3 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

I set out to make Chicken Cordon Bleu and figured I could just guess what the ingredients were. Boy, was I wrong! It turns out that real Chicken Cordon Bleu actually does not have any bleu cheese (who would have thought?) However, I decided to go with the recipe that I had in mind and it actually turned out to be really good! If you try it, let me know what you think! 

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 cup crumbled bleu cheese
• 3 tablespoons mayonnaise or Miracle Whip
• 2 tablespoons dijon mustard
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• Olive oil spray
• 2 teaspoons thyme leaves (optional)

Dijon Cream Sauce Ingredients (makes 1 cup)

• 3/4 cup half-n-half
• 1/2 cup whole milk (low-fat is also OK but not preferred)
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 2 tablespoons Dijon mustard
• 4 tablespoons Parmesan cheese, grated
• 2 teaspoons thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350F.
2. Cut a pocket into each chicken breast, being careful to slice close to the edges but not all cut all the way through.
3. Spoon bleu cheese into the pocket in each chicken breast. Close the pocket using toothpicks and transfer to baking tray. 
4. In a small bowl, mix the mustard, mayonnaise, salt and pepper.Spread evenly on both sides of the chicken.
5. Sprinkle panko over the chicken. Then firmly press the panko into the chicken to ensure it sticks.
6. Spray oil evenly over the chicken breasts. 
7. Bake for approximately 30 minutes. Then remove chicken from oven and let rest for 5 minutes before serving with Dijon cream sauce on top.

Dijon Cream Sauce Instructions:

1. In a small saucepan, melt butter over medium heat.
2. Once butter is melted, add flour to the saucepan. Cook for approximately 1 1/2 minutes.
3. Add milk to saucepan.Whisk until flour is blended in.
4. Add half-n-half, mustard and cheese to saucepan. Cook for three minutes, stirring constantly. Sauce will continue to thicken as it cools. 
5. Sprinkle thyme leaves into mixture and then remove from heat. Add salt and pepper to taste.
6. Serve Dijon sauce over chicken breasts. Enjoy!

Our Vacation in St. Martin and St. Barts

We had a fantastic time this weekend in both St. Martin and St. Barts. Here are some of my favorite pics from our vacation:

More to come soon! Right now I need a nap ;)