Maternity Fashion Fix

Skinny baked mozzarella sticks

Serves: 16 pieces

Time to cook: 1 hour and 18 minutes

Ingredients:

• 8 sticks part-skim mozzarella string cheese
• 1 large egg
• 5 tbsp Italian seasoned breadcrumbs
• 2 tsp parmesan cheese optional
• olive oil cooking spray

Instructions:

1. Cut the string cheese in half and place it in the freezer for 30-45 minutes. Beat egg in a small and set aside. In a separate bowl mix the parmesan cheese and breadcrumbs and set aside.
2. Dip one string cheese in breadcrumb mixture than in egg mixture and then back in breadcrumb mixture. Repeat this for all the pieces. Place sticks on a greased foil or pan. Return the cheese stick back to the freezer for at least 30-45 minutes. Note: do not skip this step because the cheese will melt if they are not frozen.
3. After the cheese is finished freezing, heat oven to 375 degrees. Spray the cheese lightly with cooking spray and place in the oven. After four minutes flip the cheese sticks and continue baking for another three minutes or until they are golden. Do not overbake because the cheese will melt. Serve hot with your favorite marinara sauce.

Broccoli cheese balls

Serves: 20 balls

Time to cook: 35 minutes

Ingredients:

• 2 cups broccoli florets
• 2 eggs
• 1/2 cup almond flour or panko or Italian breadcrumbs
• 1 cup shredded cheese mozzarella, cheddar, or favorite melting cheese
• 1/4 cup minced onion or shallots optional
• 2 tbsp cilantro chopped optional
• 1 clove garlic minced
• 1 teaspoon cajun or taco seasoning or favorite seasoning blend!
• Pinch of salt and pepper black pepper

Instructions:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil.
2. Steam broccoli in boiling water or microwave until tender. Chop broccoli using a knife or food processor until finely minced.
3. In a large mixing bowl, combine the chopped broccoli, eggs, almond flour, cheese, parsley and spices. Mix until well incorporated.
4. Scoop about 1 tablespoon of mixture and form into a ball. Place on a lined baking sheet and spray or drizzle lightly with oil. Bake 25-30 minutes or until lightly golden and cooked through.
5. Serve on a salad, in a sandwich, with rice, or as an appetizer or snack with your favorite dipping sauce.

Chicken taco lettuce wraps

Serves: 4

Time to cook: 30 minutes

Ingredients:

Grilled taco chicken

• 1 pound boneless, skinless chicken breasts or thighs
• 2 tablespoons taco seasoning
• 2 cloves garlic minced
• 1 tablespoon olive oil

To assemble

• 8 leaves romaine lettuce rinsed
• 1 avocado diced
• 1 tomato diced
• 1/4 cup onion diced

Cilantro sauce

• 1/2 cup loosely packed cilantro
• 1/2 cup Greek yogurt or sour-cream or mayo
• 2 tablespoons olive oil
• 1 jalapeno optional
• 1 clove garlic minced
• Juice of 1/2 lime
• Pinch of salt

Instructions:

To cook chicken

1. Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
2. Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees).

To make cilantro sauce

1. Place all the ingredients in the food processor and blend for one minute or until creamy.

To assemble

1. Layer lettuce wraps with chicken, tomatoes, onion and avocado. Drizzle with cilantro sauce or your favorite taco sauce.

Eggplant pizza bites

Serves: 4

Time to cook: 35 minutes

Ingredients:

• 1 large eggplant cut into 1/4 inch slices
• 1 tablespoon salt
• 3 cloves garlic minced or crushed
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 cup pizza sauce
• 1 cup mozzarella shredded

Instructions:

1. Sprinkle the eggplant with the coarse salt, let sit on paper towels for 10-15 minutes and wipe dry.
2. Preheat oven to 400 degrees. In a small bow, combine the crushed garlic, olive oil and Italian seasoning. Brush the mixture onto both sides of the eggplant slices and bake for 15 minutes.
3. Remove eggplant from oven and flip eggplant slices, top each slice with a tablespoon of marinara sauce, and a sprinkle of cheese. Return to oven and bake for another 10 minutes or until cheese is fully melted.

Recipe from Gimme Delicious.

Rice krispie chicken tenders

Servings: 4

Time to cook: 20 minutes

Ingredients:

• 1 lb raw chicken, cut into long thin slices
• 2 cups brown rice krispies (or regular if you desire)
• 1/3 cup egg whites
• 1/2 teaspoon each: garlic powder, onion powder, sea salt
• Dash of cayenne pepper
• 1/2 cup plain greek yogurt
• 2 tablespoons mustard
• 2 tablespoons BBQ sauce
• 2 teaspoons honey
• Sea salt, pepper and cayenne pepper to taste

Instructions:

1. Preheat oven to 425 degrees.
2. Place egg whites in a shallow bowl.
3. In a separate bowl, add rice krispies and smash with the bottom of a cup until it is a crumb like texture (some will be almost a flour consistency, but don't smash long enough for all of the krispies to be completely crushed). Add seasonings in bowl.
4. Dip each slice of chicken into egg whites, then coat completely on both sides, and place on a baking sheet sprayed with nonstick spray.
5. When all are on a baking tray, lightly sprinkle a little more sea salt onto tenders and place them in the oven.
6. Bake for 10 minutes, remove and flip and bake for 10 more minutes.
7. Combine yogurt, mustard, bbq sauce, honey and seasonings in a small bowl.
8. Serve with chicken tenders for dipping.