Chicken Tacos with Salsa

I got this recipe from Prevention.com and it was healthy and delicious! I'm putting it in regular rotation! They'll be even better in the summer when you can grill the chicken.
I didn't take a picture, since it just looked like a regular fajita....

Ingredients:
3 limes
1/4 cup orange juice
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1/2 teaspoon ground cumin
4 boneless, skinless chicken breast halves, pounded to 1/2" thickness
1 large red onion, thinly sliced (I omitted)
6 whole wheat flour tortillas (8" diameter)
2 cups prepared salsa
3/4 cup fat-free sour cream
2 cups finely shredded leaf lettuce
(I also added avocado and a tiny bit of shredded cheddar!)

Directions:
1. Grate the rind from the limes into a large bowl. Cut the limes in half and squeeze the juice into the bowl; discard the limes. Stir in the orange juice, cilantro, garlic, and cumin. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 4 hours; turn at least once while marinating.
2. Heat a large skillet coated with cooking spray over medium heat. Remove the chicken from the marinade; discard the marinade. Add the chicken and onion to the skillet and cook for 3 minutes per side, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear and the onions are softened. Cut the chicken into 1" slices.
3. Wrap the tortillas in plastic wrap and microwave on high power for 1 minute. Divide the chicken mixture among the tortillas. Top with the salsa, sour cream, and lettuce. Roll to enclose the filling. Slice each taco in half.

Photo from Prevention.com

Eggplant Parmesan

I had an eggplant leftover from my lasagna last week, so I attempted good ole' eggplant parmesan. Shockingly, I have never made it before. I got a few tips from my friend Julie, and just made it without any recipe, almost as if I was making chicken parmesan. I'll glady take any more tips to improve this delicious meal!

Ingredients:
1 large eggplant
bread crumbs
egg
olive oil
garlic
salt & pepper
mozzarella cheese

Directions:
Peel eggplant (I hate the skin, but you can leave it on), and slice long ways into thin cutlets.
Lay slices on paper towels to get moisture out (5 min on each side worked for me).
Heat olive oil and garlic in frying pan.
Season slices with salt & pepper. Dredge thru egg and breadcrumbs, just like you would do chicken parmesan. Fry slices in pan for 5 minutes on each side. Lay on paper towels to get moisture out again.
Put some sauce on bottom of baking pan. Lay eggplant individually in pan. Add more sauce on top. Bake for 15 minutes. Slice cheese and lay on top and bake for another 15 minutes.
Serve over pasta or however you wish!

Easy Pasta Creation

Just something I threw together.

Ingredients:
1 Box of Fettuccine
1 Package of Baby Spinach
1 or 2 Red Peppers, sliced
4 thick chicken breasts, cut into small pieces
Olive Oil
Lots of Garlic, chopped
Salt & Pepper


Directions:
Boil Water for fettuccine. Cook according to package. Drain and put back in pot.
While pasta is cooking, Saute LOTS of garlic in olive oil in a large frying pan.
Add chicken pieces. Cook until no longer pink.
Add salt & pepper (extra pepper for me).
Add sliced up peppers.
Mix chicken/oil mixture with fettuccine and baby spinach.
Top with Parmesan Cheese.

Eggplant Parmesan Lasagna

Recipe from Rachael Ray, My Version

Ingredients:
2-1/2 tablespoons EVOO
3-4 small eggplants, cut lengthwise
4 cloves garlic, smashed and peeled
Two 28-ounce cans diced tomatoes, preferably fire-roasted
Salt and pepper
9 lasagna noodles
16 ounce ricotta cheese
1 large egg
1/4 cup plus 2 tablespoons parmesan cheese
8 ounces shredded part skim mozzarella cheese

Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper and drizzle 1/2tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
2. Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 20 minutes. Season with salt and pepper.
3. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
4. Combine ricotta cheese, with the egg, and 1/4 cup parmesan, season with salt and pepper.
5. Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 3 noodles side by side over the sauce. Layer half of the cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 3 more noodles. Layer with the remaining cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 3 noodles. Spread the remaining tomato sauce on top.
6. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

Update: The leftovers are delicious!!!