Chicken Breast Stack with Mozzarella and Tomato

I got the idea for this recipe while watching Bobby Flay...my favorite of course. He was making a steak with onions and blue cheese. So I thought why not use chicken and every ones favorite mozzarella. I feel it is a healthy play on a Parmesan without all the frying and breadcrumbs.

Ingredients:

1 Package of Chicken Breast
1 small 3 oz fresh mozzarella sliced
2 fresh tomatoes
3-4 TBSP Balsamic Vinegar
1 TBSP Italian Seasoning (Ms. Dash)

Preheat the oven to 375. Place your balsamic and your Italian seasoning into a bowl and stir together. Place your chicken on a baking dish and brush with your now prepared marinade. Place in the oven and bake for 15 minutes. Then remove from the oven place your mozzarella and tomato on the chicken and put it back in the oven for another 15. Remove and let to cool. Serve on top of rice, noodles or just with a salad and vegetables.

Pork Stir Fry with Noodles

So this week Fit Cuisine decided to take a healthy and different spin in your traditional stir fry. Now most stir fries have rice and a lot of sauce. This one is filled with vegetable, lean protein, and grains (noodle form). So lets give it a try.

Ingredients:

6 oz whole grain spaghetti cooked
1 package of frozen mixed vegetables of your choice
1/2 cup Teriyaki sauce
fresh lemon rind
dash of ginger
1 package of pork tenders
1 TBSP Vegetable Oil

Cook your pasta according to package. In a saute pan, heat up your oil and place your pork into the pan and cook through. Add your package of mixed vegetables, lemon and ginger. Cook on medium low heat for about 5 minutes, add your pasta and sauce, stir together and let it simmer for another 10 minutes. Let it cool and serve.

This is a great well rounded complete meal. It is even better the next day. Serve with a salad, and enjoy. If you are not a fan of pork you can use chicken of shrimp.