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! 

Chicken with Bacon Mustard Sauce

A decadent combination of my two favorite foods: chicken and bacon!

Makes 3 servings

Ingredients:

• 3 boneless, skinless chicken breasts (about 2 lbs in total)
• 7 strips bacon, uncooked and chopped
• 1 large onion, diced
• 1 tablespoon light olive oil
• 1/2 cup Dijon Mustard
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon Mexican chili powder
• Salt and pepper, to taste
• 1 and 1/2 cups chicken broth

Instructions:

1. In a small bowl, combine Dijon mustard, paprika, cayenne pepper, chili powder, salt and pepper. Mix well to make a paste.

2. Spread the paste on both sides of the chicken breasts. Set aside.

3. In a large skillet, cook the chopped bacon pieces until they start to brown. Remove bacon piece and set aside on a plate, leaving bacon fat in the skillet.

4. In the same skillet, add chopped onion to bacon fat and cook until onions are softened. Remove onion and add to the same plate as the bacon.

5. Add olive oil to the same skillet. Add chicken breasts (with mustard paste on them) to skillet. Cook chicken breasts on each side for about two minutes. Remove chicken to a plate.

6. In the same skillet, add chicken broth. Bring to a boil while scraping the bottom of the pan for any scraps. Stir back in the onions and bacon. Add back the chicken breasts. Then reduce heat to medium-low and cook for approximately 20 more minutes, turning the chicken breasts halfway through.

7. Chicken is finished when it is no longer pink in the center and reaches 165 degrees Fahrenheit when a meat thermometer is inserted. Once chicken is cooked thoroughly, remove to a serving plate and top with the juices from the pan. Disperse bacon pieces and onions equally over chicken breasts.

8. Serve and enjoy!

Chicken-Stuffed Eggplant Bowls

The perfect dinner for two! The following recipe is for two eggplant bowls. 

Ingredients:

• 1 large eggplant
• 3/4 lb boneless, skinless chicken breasts cut into small cubes
• 1 can diced tomatoes
• 3/4 cup Classico Tomato and Basil marinara sauce
• 1 onion, diced
• 2 garlic cloves, minced
• 1/3 cup shredded Parmesan cheese
• 2 teaspoons grated Parmesan cheese
• 1 teaspoon oregano
• 1 cup chopped mushrooms
• 2 tablespoons extra virgin olive oil
• Sea salt and ground black pepper, to taste
• 2 teaspoons red pepper flakes
• 2 teaspoons cayenne pepper
• 1 and 1/2 cup chopped baby spinach

Instructions:

1. Pre-heat oven to 375 degrees F.
2. Slice eggplant in half. Scoop out the center of both halves. Chop the eggplant that was scooped out into small pieces and set aside for later use. 
3. Brush eggplant with olive oil and place on a lined baking sheet. Bake for 15 minutes.
4. Meanwhile, heat a tablespoon of olive oil in a large skillet on medium-high heat. Add garlic to skillet and saute for about one minute or until flagrant.
5. Add in diced onion, chicken cubes, mushrooms and the remaining eggplant. Cook until chicken is opaque.
6. Add in tomato, Classico sauce, spinach and seasonings. Cook until for about 4-5 minutes.
7. Fill eggplant bowls with mixture. Sprinkle shredded Parmesan cheese and oregano on top. 
8. Bake eggplant bowls for about ten minutes. 
9. Remove eggplant bowls from oven and top with grated Parmesan cheese and more red pepper flakes if desired.
10. Enjoy your healthy and delicious dinner!