Baked Zucchini Chips

Looking for a healthy snack? These baked zucchini chips are crispy, flavorful and will satisfy cravings for salty, crunchy potato chips. I really want to like vegetables, but have a hard time finding ones I like and how to prepare them. A little breading and seasoning go a long way because I LOVED these! (I know they obviously aren’t as healthy as the plain vegetable, but it’s a start, right?) They are simple to make, with only 10 minutes prep time and few ingredients.

Ingredients

• 2 zucchini, sliced (1/4-inch thick)
• 1/4 cup grated Parmesan cheese
• 1/4 cup Panko bread crumbs
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/8 tsp. crushed red peppers
• 1/4 cup milk

How to:

1. Preheat oven to 425F. Line baking sheet with foil and lightly spray with canola oil.
2. Whisk together cheese, bread crumbs, salt, garlic powder and crushed red pepper in shallow bowl or plate. Pour milk into a separate bowl.
3. Dip zucchini slices in milk then into bread crumb mixture until lightly coated. Place on prepared baking sheet.
4. Bake for 30 minutes, until browned and crisp. Serve warm. I dipped them in light ranch dressing.

Parmesan Crusted Tilapia

This recipe is perfect for a quick, healthy dinner, especially during the week when time for cooking greatly diminishes. Tilapia, which doesn’t taste too “fishy,” is a great source of protein and low in calories. I like to add more flavor and create a crunchier texture with the breadcrumb and Parmesan cheese coating. Serve with a side of vegetables for some added nutrition!

Ingredients (serves two)

• Two tilapia fillets
• 1/4 cup Panko bread crumbs
• 1/4 cup Parmesan cheese
• 3/4 tsp. garlic powder
• 3 Tbsp. Egg Beaters (or beat one egg)
• 1 Tbsp. canola oil

If you use the individually wrapped, frozen fillets (like I did), make sure to thaw before cooking. Pour egg into shallow bowl. Combine bread crumbs, cheese and garlic powder on a small plate, mixing well. Heat canola oil in pan over medium heat. Coat fillet with egg, then coat with bread crumb mixture. Place in pan and cook for 3 minutes, then flip and cook for an additional 3 minutes, or until fully cooked. Repeat with second fillet and serve warm.

Slow Cooker Hawaiian BBQ Chicken

Aloha, quick and easy dinner! This crock pot meal only takes 4 ingredients and hardly any prep time. It reheats well, too, so you can have it for lunch or dinner the next day. I love leftovers :) The chicken is moist and tender, the sauce is flavorful and the pineapple completes this Hawaiian meal. It’s like a luau in your mouth!

Ingredients:

• 3 large, frozen chicken breasts
• 1 20 oz. can pineapple chunks, drained
• 1 16.5 oz. bottle Hawaiian-Style Barbecue Sauce from Target (Archer Farms)
• Brown rice

How to:

1. Place chicken in crock pot and cover with sauce.
2. Pour can of drained pineapples on top.
3. Cook on low for 4-6 hours.
4. About 30 minutes before it’s done, shred chicken and let marinate in sauce so that it will be fully coated.
5. Cook rice as directed (I use 90 second microwavable rice).
6. Serve chicken, pineapple and sauce over rice. Enjoy!