Grilled Bruschetta Chicken
4 thin, boneless chicken breast halves
1/2 cup park skim shredded mozzarella cheese
½ cup balsamic vinaigrette dressing
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.