5 Ingredient Foods

**Allergens: Dairy

Grilled Bruschetta Chicken


4  thin, boneless chicken breast halves

1/2 cup park skim shredded mozzarella cheese

½ cup balsamic vinaigrette  dressing

2 tomatoes

2 TBSP olive oil

1/4 cup chopped fresh basil (or 1 tsp dried basil)


Season chicken with salt and pepper.

Heat olive oil in a skillet on medium-high heat. Place chicken on skillet and grill for four minutes on each side.

Chop tomatoes and mix with basil, cheese and dressing in a bowl.

Turn off the heat and top with tomato and cheese mixture and allow cheese to melt.

Cinnamon Roasted Sweet Potatoes


2 large sweet potatoes

¼ cup maple syrup

2 TBSP brown sugar

3 TBSP unsalted butter

Cinnamon and salt to taste


Preheat oven to 400 degrees.

Rinse sweet potatoes, peel and cut into small cubes. Melt butter in a microwave-safe dish and mix in maple syrup and brown sugar. Toss sweet potatoes in the sauce. Spread out evenly onto a baking sheet or dish and bake for 30 minutes, or until tender. Remove from oven and sprinkle with salt and cinnamon.


Roasted Parmesan Green Beans


2 lbs. green beans                                                           ½ tsp ground pepper
1 TBSP olive oil                                                                  Parmesan cheese
1 tsp salt


Preheat oven to 400 degrees. Wash, dry, and trim green beans.

Spread beans on a jelly roll pan and drizzle with olive oil. Sprinkle with salt and pepper and mix to coat evenly. Roast 20-25 minutes, turning after 15 minutes, until vegetables are fairly brown and somewhat shriveled.

Top with Parmesan cheese.


Sautéed Apples with Granola


4 large apples

3 TBSP butter

2 tsp cinnamon

¼ cup brown sugar, packed

¾ cup granola


Peel the apples, core and slice into thin slices. Mix them with the cinnamon and brown sugar. In a large skillet, heat the butter over medium heat. When melted, swirl to coat the bottom of the skillet, then add the apple slices in a single layer. Cook 3-4 minutes, until golden-brown on the bottom. Flip to the other side and cook 2-3 more minutes, until golden-brown and fork-tender. Transfer to four bowls and top each serving with 2 Tablespoons of granola.


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