Sun Dried Tomato Chicken Bake

by admin


2 lbs. boneless, skinless chicken breasts, cut in half
8.5 oz. jar of sun dried tomatoes
8 garlic cloves
2 Tablespoons fresh basil
Sea salt and black pepper to taste

Preheat oven to 375.

Place the chicken breasts in a large glass baking dish.

Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that’s in the jar over the entire dish.

Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

Coconut Shrimp & Broccoli Slaw

by admin

1 lb. jumbo shrimp
1 c. unsweetened, finely shredded coconut
3 Tbsp. lowfat coconut milk
2 eggs


Olive Oil
Chili Pepper
Coconut Milk
Garlic, minced

  • Beat eggs and coconut milk; set aside.
  • In a bag, mix finely shredded coconut with a little salt and pepper.
  • One by one, dredge shrimp in coconut milk/egg mixture, and drop into bag of coconut to coat.
  • Put shrimp on cookie sheet. Sprinkle with paprika and bake for 20 minutes at 350 until browned.
  • Sauté broccoli slaw with spices and enjoy!