Basil Lime Chicken
I did an earlier post on how to achieve Juicy Baked Chicken, and it was such a hit! However, Juicy Baked Chicken is back, but with a makeover that will make your taste buds dance! This time, juicy baked chicken is still not only simple but with even more flavor that will make anyone think you’ve really marinated this for hours. Try out Basil Lime Chicken and tell me if you enjoyed it more than the original!
Basil Lime Chicken
- Boneless, skinless chicken breast
- 4 tablespoons Dijon mustard
- 2 tablespoons Lime juice
- 1 Garlic clove, minced
- 1/8 Red onion, diced
- 2 teaspoons Dried basil leaves
- S&P to taste
- Combine all the ingredients in a bowl, except the chicken
- Place chicken in a baking dish, and cover chicken in sauce mixture
- Bake uncovered at 375 degrees for 30 minutes, or until chicken is done
Okay, this title might be a bit misleading… When I think of lasagna, I think of carbo-loaded, cheesy deliciousness, that is a hefty Italian Dish. When I was trying to “clean” my fridge out and use some eggplant and zucchini, I figured I could use the on hand ingredients by baking up a delicious layered treat, similar to lasagna. This also gave me an opportunity to use my homemade marinara sauce that I made and canned last Summer!
Eggplant Zucchini Bake
- 1 Eggplant, washed and cut into 1/8- 1/4 inch-thick round slices
- 2 Zucchinis, washed and cut into 1/8 inch-thick round slices
- 2 cups Marinara sauce,
- 1 cup Low-fat ricotta cheese
- S&P to taste
- 1/2 cup Fat-free shredded mozzarella
- take 1 cup of the marina and mix with the ricotta, set aside
- Spread a think layer of marinara sauce on the bottom of a glass baking dish
- Begin to layer: eggplant, zucchini, marinara/ricotta mixture, repeat until no remaining ingredients
- Once layers have been repeated, place remaining marinara sauce on top, and sprinkle mozzarella on top
- Bake for 50 mins at 400 degrees or until eggplant/zucchini is fork tender
I love finding ways to incorporate veggies into all sorts of recipes. And although this is a common dessert, the added nuts and extra shreds of carrot make this a delicious and hearty Carrot Cake. Making this treat quite appealing to the eye, as it stands 6 inches tall, coated with a crunchy coating. But also, it’s great as individual cupcake servings too, garnished with a few walnuts on top. Regardless if you decide on cake or cupcake format, the results will disappear 🙂
Carrot Cake with Cream Cheese Frosting
- 1 1/2 cup whole wheat flour
- 1 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground ginger
- 1/2 teaspoon Salt
- 1 1/4 teaspoon Baking soda
- 2 Eggs
- 1 1/8 cup White sugar
- 1/3 cup Brown sugar
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla
- 2 1/2 cups Carrots, shredded
- 1/2 cup of Pineapple, crushed & drained
- 2 cups Walnuts, chopped
Cream Cheese Frosting Ingredients:
- 24 oz fat-free Cream Cheese
- 3/4 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 2 teaspoons Vanilla
- Mix flour, cinnamon, nutmeg, ginger, salt and baking soda.
- In a separate bowl, beat eggs, brown sugar, white sugar, vegetable oil, and vanilla. Once well mixed, stir in carrots and pineapple.
- Add dry ingredients to the wet mixture, and combine.
- Add 1/2 cup of walnuts to mixture.
- Pour mixture into 1 deep round cake pan
- Bake for 25 mins at 350 degrees, or until toothpick comes out clean
- While baking, whip together all Cream Cheese Frosting ingredients and place in refrigerator to chill.
- One cake is done, let it cool in pan for 5 mins, then remove and place on a wired rack for another 5 mins
- Using a bread knife, slice the cake horizontally in the middle, creating two equal cake rounds
- Once cake is completely cooled, ice the cake using the chilled Cream Cheese Frosting in the middle of the cake, all around, and on top.
- Garnish with remaining walnuts on sides of the cake