Lemon Pepper Chicken and Mashed Potatoes

Crockpot Lemon Pepper Chicken

--------------INGREDIENTS-----------------

3 boneless chicken breasts, trimmed

1 garlic clove, minced

2 teaspoons lemon pepper seasoning

1/2 teaspoon paprika

1 tablespoon olive oil

juice of 1/2 lemon

1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

lemon wedges for garnish

---------PREPARATION--------

 Place all ingredients in crockpot (except for garnish) and cook on low heat for 4-6 hours or until chicken is completely cooked. 

Pull chicken out and cut lengthwise with knife- spoon out the liquid and pour on top of chicken.

..........

Mashed Potatoes:

--------------INGREDIENTS-----------------

2 Lb of Red Potatoes, pealed and cut (I leave a couple potatoes with skin for texture)

1-2 C Milk (depending on how creamy you like your potatoes)

4 Tbsp Butter

4 Cloves Garlic

2 Tbsp Olive Oil

Salt

 Pepper

---------PREPARATION--------

Place garlic in oven on a dish and sprinkle oil and a pinch of salt. Roast for 20 minutes at 400 degrees or until browned.

 Cook potatoes in boiling water until soft. Drain

 Mix potatoes with immersion blender or mixer, adding milk slowly.

Throw in your butter and seasonings.

 Serve. In each serving top with 1/2 clove of your roasted garlic

Light Fettuccine Alfredo

Light Fettuccine Alfredo

--------------INGREDIENTS-----------------

1 Tbsp unsalted butter

2 garlic cloves, minced

1 Tbsp all-purpose flour

1 1/3 cups 1% low-fat milk

3/4 cup (3 oz) Parmesan cheese, finely shredded

2 oz 1/3 less-fat cream cheese

1/4 tsp salt

8 oz dry fettuccine

2 tsp flat leaf parsley, chopped

Freshly ground black pepper, to taste

---------PREPARATION--------

Boil 3-4 quarts of water in a large pot. Add fettuccine and cool until al dente.

Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about 30 seconds, stirring frequently. 

Whisk in flour, then gradually whisk in milk, stirring constantly till mixture thickens, about 3-4 minutes. 

Add the Parmesan, cream cheese, and salt, stirring till cheese melts.

 Add hot, drained pasta and toss to distribute. Serve with a sprinkle of the parsley and black pepper.

Chickpea Patties with Tzatziki and Avocado

Chickpea patties with tzatziki and avocado

--------------INGREDIENTS------------

4 Tbsp Olive Oil

1 Small Red Onion, minced

2 Cloves Garlic, minced

2 Cans Chickpeas, drained and rinsed

2 tsp Cumin

3 C Fresh Chopped Parsley

1 Egg White

1/4 cup flour

I used Cosco's Tzatziki because it is one of my favorite dips. You can make your own or mix together greek yogurt, lemon juice and pepper for your own easy lemon yogurt sauce.

---------PREPARATION--------

In a small skillet, heat 2 tsp oil and gently saute onion and garlic over low-medium heat.

 Empty chickpeas into a medium bowl with cumin and chopped parsley. Mash with a fork to a coarse texture.

 Stir in onions and garlic.

Add egg white and combine.

 Form 4 soft patties.

Sprinkle flour on a plate, dip both sides of each patty with flour. 

Heat remaining oil in a large skillet and saute chickpea patties for 3-4 minutes per side, until golden.