A healthy protein filled bruschetta dinner! This is a really delicious bruschetta recipe that tastes just like what you’d get in a nice Italian restaurant. I really like bread, so I doubled the bruschetta recipe below to make a bruschetta appetizer with bread. Outside of the bruschetta, this dish is super simple, being comprised of basically a grilled/broiled chicken breast and a side arugula salad (with more bruschetta on top, of course!). If you want to make an appetizer plus the chicken dinner for two, I would recommend doubling the bruschetta recipe, but if you want just the chicken + bruschetta + some for the salad for two, or just bruschetta, the recipe below is MORE than enough. Plus, it is very healthy, especially if you use part skim mozzarella! Thanks to Skinny Taste for the recipe!
3 medium vine ripe tomatoes
2 cloves of garlic, pressed
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and pepper to taste
3 oz part skim mozzarella, diced
2 chicken breasts
4 cups arugula
1. Combine onion, olive oil, balsamic vinegar, salt and pepper. Set aside.
2. Chop tomatoes and place into a large bowl.
3. Combine with garlic, basil, and onion-balsamic mixture from step 1. Set aside to sit at least 10 minutes or as long as overnight.
4. Add in the mozzarella cheese when ready to serve. Your bruschetta is complete!
5. Season the chicken with salt and pepper. Grill or broil (or cook however you please, really!) the chicken and top with the bruschetta.
6. Add arugula and top with some bruschetta. Serve!
This is the recipe that transformed my boyfriend and I into spaghetti squash fanatics (or “sketti squash” as we affectionately refer to it as now). I knew of spaghetti squash because a friend of mine raved about it in college, but I don’t think I ever tasted it. We try to eat really healthy, and my boyfriend came across this recipe earlier in the year. It’s still our favorite spaghetti squash recipe, and the best parts about it are that it’s super easy to make, very healthy, and heats up very well (helloooo leftovers)! Thanks to (Healthy) Vittles and Bits for the original recipe (I have modified it slightly to reflect how I make it)!
1 lb ground turkey
3 pressed garlic cloves
2 cups tomato sauce
1 tsp dried oregano/parsley mix (3/4 oregano, 1/4 parsley)
3/4 (6oz) bag of shredded, reduced fat mozzarella cheese
1 large spaghetti squash
1/2 cup Feta cheese
1. Preheat oven to 375 degrees.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Place each half face down on a large microwaveable plate and microwave for 10 minutes on high.
3. While the squash is cooking in the microwave, brown the ground turkey over medium heat. Add in the garlic, tomato sauce, oregano/parsley mix seasoning. Mix together. Stir in 1/2 of shredded mozzarella.
4. When the squash is finished cooking, let cool for a few minutes. Then scrape out the insides of the squash halves using a fork into a 9×13 pan (if it is not a non-stick pan, spray with some olive oil cooking spray). The spaghetti squash should be the first layer on the bottom of the pan.
5. Spoon the ground turkey mixture on top of the spaghetti squash.
6. Sprinkle the feta cheese and the rest of the mozzarella cheese on top and bake uncovered for about 20-25 minutes.
7. After 20-25 minutes, broil for 3-5 minutes (500 degrees) until the cheese is nice and browned on top.