This recipe has all the fresh flavors of summer! It’s quick and easy and has a great protein profile as well as healthy nutrients from the avocado and tomato. This would be better tolerated several months out from surgery. As always, hydration, protein, supplements and everything else!
Avocado Caprese Skillet Chicken
Yield: 4 servings
Thank you Cooking Classy!
2 (10 – 11 oz each) boneless skinless chicken breasts, butterflied and halved
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
Salt and freshly ground black pepper
2 Tbsp olive oil
6 oz fresh mozzarella, cut into 8 slices
4 avocado slices (from a firm but ripe large avocado)
2 medium vine ripened tomatoes, sliced
3 Tbsp balsamic glaze (I used Bertolli)
1/3 cup chopped basil ribbons
In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 – 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 – 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 – 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 – 2 minutes longer until cheese has melted and chicken registers 165 in center.
Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
Recipe source: Cooking Classy
This easy Crockpot/Slow Cooker recipe is so tender and deliciously mouth watering good! So full of flavor and intensity, it’s great for a great weekday meal or anytime. Thank you for sharing The Food Charlatan!
Asian Pork Tenderloin with Ginger Glaze (Slow Cooker)
Yield: Serves 6
For the rub:
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon powdered ginger
1/2 teaspoon cinnamon
1 teaspoon garlic powder
1/2 teaspoon powdered cloves
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 pounds pork tenderloin
For the glaze:
½ cup brown sugar
1 tablespoon cornstarch
¼ cup rice vinegar (or white)
½ cup cold water
2 tablespoons soy sauce
2 teaspoons fresh ginger, minced
fresh cilantro, to garnish
lime wedges, to garnish
In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.
Place the tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom.
Pour ½ cup water in the slow cooker, on the edge or in the middle so that you don’t wash off all the spices you just rubbed on.
Cook on low for 6-8 hours, then preheat your broiler.
While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.
Set over medium heat and stir until mixture thickens, about 4 minutes.
Remove from heat and stir in minced ginger.
Line a baking sheet with aluminum foil and spray with nonstick spray.
Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn’t go many more times than this though, or your pork will dry out.
Serve with remaining glaze on the side, and garnish with lime and cilantro and serve Cauliflower “Rice.”