Heaven on Earth Cake

Heaven on Earth Cake with delicious layers of angel cake, sour cream pudding, cherry pie filling, whipped topping, and almonds. Creamy and decadent, this cherry trifle is a sure crowd pleaser!

Heaven on Earth Cake

I was out running errands when I received this text from G, “Hey, there’s heaven on earth in the fridge”. Whaat? WTH is heaven on earth?

Naturally, my curiosity was piqued and, duly intrigued, my first stop when I got home was the refrigerator.

Heaven on earth cake, I soon discovered, is an icebox cake made with layers of cubed angel food cake, vanilla pudding with sour cream, cherry pie filling, whipped topping, and toasted almond slivers.

G’s mom has been making this refrigerator cake for years for potlucks and family get-togethers. Creamy and decadent, it never fails to impress the crowd!

This dessert is actually a cherry trifle. Why it’s called heaven on earth, I have no idea. G thinks it’s because of the use of angel food cake. I think it’s because every bite is like finding heaven on earth.

Prep Time

20 mins

Total Time

5 hrs 20 mins

Servings: 9

Calories: 331kcal Author: Lalaine

INGREDIENTS

• 1 box Angel food cake or 1 prepared Angel Food Cake
• 1 package (3.4 ounces) instant vanilla pudding
• 1 1/2 cups milk
• 1 cup sour cream
• 1 can (21 ounces) cherry pie filling
• 1 tub (8 ounces) Cool Whip
• 1 tablespoon almond slivers, toasted

INSTRUCTION

1. Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
3. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
4. Spoon 2/3 of cherry pie filling over cake.

Full read at https://www.onionringsandthings.com/heaven-on-earth-cake/

Italian Pasta Salad

This Italian Pasta Salad is loaded with salami, pepperoni, cheese, sun-dried tomatoes, banana peppers, olives, basil, and tossed in an easy Italian dressing!

ITALIAN PASTA SALAD

I’ve been on a roll with pasta salads lately! I love to make them for picnics and to keep in the refrigerator to grab for a quick lunch! They’re also great to grab to take on a picnic to the park or beach which is something my family and I have been doing a lot of lately. We’ll wake up and just head out and go on an adventure. I’ll pack some things up in our cooler and we’re out the door! Having things like this Italian Pasta Salad on hand is great for when we get to our destination.

TIPS FOR THE PERFECT ITALIAN PASTA SALAD

• I do recommend making the dressing ahead of time so the flavors can really blend together. I make it the day ahead of time and when I’m ready to add the dressing I give it a good shake and it’s ready to go.
• Like any pasta salad it’s best to add the dressing before serving or you could also add a little and reserve some of the dressing to add right before serving.
• Chill the salad before adding the dressing really helps too. I like to chill the salad after I add all the ingredients before I toss it with the dressing. I think it just helps hold the dressing better.
• I usually shake salad dressings in a mason jar but for this one I use a food processor to really blend the flavors together. I’ve tried it both ways and it really makes a difference!

Course Side Dish

Servings 8

Author Jenn Dempsey

INGREDIENTS

Salad

• 1 pound penne pasta or similar
• 3 slices Genoa salami cut 1/2 inch thick pieces and cubed
• 1 cup halved pepperoni slices
• 1 cup mild banana pepper slices, roughly chopped
• 1 cup halved black olives
• 8 ounce mozzarella, cubed
• 1/2 cup julienne cut sun-dried tomatoes
• 1/2 cup chopped red onion
• 1/2 cup freshly chopped basil
• 2 tablespoons grated Parmesan cheese
• pinch red pepper flakes optional

Dressing

• 1/2 cup red wine vinegar
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 2 teaspoons sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery seed
• 3/4 cup extra virgin olive oil
• Salt and pepper to taste

INSTRUCTION

Salad

1. Cook pasta according to package instructions. 
2. Drain under cold water. Set aside to cool.
3. Once pasta has cooled, add pasta to a large bowl along with remaining salad ingredients.

Full read at http://www.motherthyme.com/2018/07/italian-pasta-salad.html

Almond Flour Waffles – Gluten Free

Low carb waffles can be just as good or better than wheat flour ones. These delicious almond flour waffles can be made ahead and frozen for quick and easy breakfast.

Easy keto low carb almond flour waffles for a morning treat.

For this recipe, I modified a standard waffle recipe to use almond flour instead of regular wheat flour. The recipe came from an old Better Homes and Garden cookbook.

Sometimes modifying a standard recipe works out well without having to make too many other changes. And I didn’t change much to create these almond flour waffles from a regular cookbook recipe.

However, I end up increasing the number of eggs slightly when I used ground almonds instead of regular flour. I also found that adding a little xanthan gum adds a little elasticity like gluten.

But the xanthan gum isn’t necessary. It just gives these low carb waffles a texture that’s more like regular wheat flour ones with gluten.

Delicious low carb gluten free waffles made with almond flour are just as tasty as ones made with wheat flour. These waffles can be frozen for quick and easy breakfast.

 Prep Time 5 minutes

 Cook Time 5 minutes

 Total Time 10 minutes

 Servings 8 waffles

 Calories 237kcal

 Author Lisa | Low Carb Yum

INGREDIENTS

• 1 cup almond flour sifted (add more if needed)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon xanthan gum optional
• 1 cup heavy cream or heavy cream and a little water
• 2 Tablespoons oil
• 3 eggs

INSTRUCTION

1. In large bowl, whisk together flour, baking powder, salt and xanthan gum (if using).
2. Stir in oil and eggs. Mix until blended.

Full read at https://lowcarbyum.com/almond-flour-waffles-gluten-free/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Oreo Fudge

The holidays call for all sorts of fudge and candy!  Luckily this Oreo Fudge doesn’t require any technical equipment like a candy thermometer.  It’s only 3 ingredients and as easy as can be!

This Oreo Fudge whips up with only 3 ingredients!

The thing I love about fudge is that you only need a tiny square to satisfy that chocolate craving!  Plus, this fudge has my FAVORITE Oreo cookies throughout!

I mentioned before that this recipe only takes 3 ingredients… it’s true!  You need Oreo cookies, sweetened condensed milk, and a high quality vanilla/white chocolate chip.  I HIGHLY recommend Guittard chocolate because there is no wax in it like some of the other brands.  It melts beautifully and creates a smooth fudge.

Yield 25 to 36 squares depending on size

INGREDIENTS

• 1 (14 oz) can sweetened condensed milk
• 18 oz high quality white chocolate chips (approximately 1 1/2 bags or 3 cups)
• 3 cups oreos roughly chopped (approximately 20 oreos)
• Optional: 1/8 tsp salt

INSTRUCTION

1. Prepare an 8x8-inch pan with wax or parchment paper that comes up the sides of the pan so you can pull out the whole slab of fudge once it sets.
2. Melt the white chocolate chips with the sweetened condensed milk (and salt - optional) in a saucepan over medium-low heat.
3. Stir in the chopped Oreo cookies, saving a few pieces to press into the top.

Full read at https://www.dessertnowdinnerlater.com/oreo-fudge/

Immunity Boosting Orange Smoothie

This Immunity Boosting Orange Smoothie packs a hefty dose of Vitamin C! It has a refreshing orange flavor with a hint of vanilla!

Immunity Boosting Orange Smoothie! This healthy smoothie packs a hefty dose of vitamin C! With orange, mango, banana and vanilla.

If you’re looking for an immunity boost, be sure to also try my Green Monster Smoothie!

Immunity Boosting Orange Smoothie! This healthy smoothie packs a hefty dose of vitamin C! With orange, mango, banana and vanilla.

There are a few smoothie recipes that I find myself going back to again and again, because they’re just so good.

This refreshing orange smoothie is great for this time of year, when colds and other viruses are going around. Both fresh oranges and mango contain a good dose of Vitamin C, which can help protect our immunity. When it comes to staying healthy, we’ll need to do a bit more than drink delicious smoothies. 😉 A combination of nutritious foods, exercise, stress reduction, and good old hand-washing are the best ways to prevent illness. I could write a whole series of posts about reducing stress, but for now I’ll just say that consistent exercise is a great help.

Immunity Boosting Orange Smoothie! This healthy smoothie packs a hefty dose of vitamin C! With orange, mango, banana and vanilla.

INGREDIENTS

• 1 large orange, peeled
• ½ medium banana
• 1 cup frozen mango pieces
• ½ cup almond milk
• ¼ teaspoon vanilla extract

DIRECTION

1. Place all ingredients in a blender and blend until smooth. Serve immediately.

Full read at https://kristineskitchenblog.com/immunity-boosting-orange-smoothie/

8 Adult Lunch Box Ideas

8 awesome adult lunch box ideas that go way beyond the typical sandwich!

Tips and Tricks for Making Adult Lunch Box Ideas

• The key to great lunches are keeping them simple, using real food, and making things that can be prepped ahead of time and stored in the fridge. All of these lunches hit all three of those things.
• Get some lunch boxes you love! I bought a set of Easy Lunch Boxes when my oldest went to kindergarten so that she could start packing her lunch and we still use and love them all of the time. When I’m packing my school kids’ lunches, I’ll often just make three more lunches for the little boys at home. They love eating out of these cute boxes and I love that the work is done. I’ve now bought a few more sets of these and we still love them.
• I like to prep lunches while I’m making dinner and already have out my knife and cutting board. You can set out to do a big meal prep session or you can prep a little as you go, it’s up to you.
• Have you started making no bake oatmeal bites for your lunches yet? We are OBSESSED with these little balls of goodness.

Full read at https://www.blessthismessplease.com/adult-lunch-box-ideas/

Tropical Smoothie

This Tropical Smoothie is easy to make and it tastes incredible. Whether you are looking for a light breakfast or a tasty afternoon treat, you’ll definitely enjoy this sunny goodness!

INGREDIENTS

• 2 ripe bananas
• 1 cup frozen mango
• 1 cup frozen pineapple
• 2 cups coconut water*

INSTRUCTION

Place all of the ingredients in a blender and process until smooth.

Full read at https://cooktoria.com/tropical-smoothie-recipe/

9 Low Carb Breakfast Egg Cups

Low Carb Breakfast Egg Cups – 9 Ways are packed with protein and perfect for busy school or work mornings or a holiday brunch. Best of all, they’re all easy to make-ahead for a healthy breakfast on the go.

INGREDIENTS

BREAKFAST EGG MUFFINS - START WITH THIS BASE FOR ALL FLAVORS FIRST:

• 10 large eggs
• 1 - 1 1/2 teaspoons sea salt or to taste
• 1/4 - 1/2 teaspoon black pepper or to taste

Broccoli and Cheddar Cheese

• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
• 2/3 cup grated cheddar cheese plus more for topping

Buffalo Chicken

• 1/3 cup Buffalo Sauce I used Frank's
• 1/3 cup chopped green onions
• 1 cup chopped cooked or rotisserie chicken

Ham and Cheddar Cheese

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tsp dried mustard or Dijon Mustard optional
• 2/3 cup grated cheddar cheese plus more for topping
• 3/4 cup chopped cooked or deli ham

Kimchi

• 1/2 teaspoon toasted sesame oil
• 1/3 cup finely chopped kimchi
• 1/4 cup diced red peppers
• 1/3 cup crumbled cooked bacon optional

For full ingredients and isntruction, you can go to: https://lifemadeketo.com

The Pioneer Woman's 10+ Most Popular Casseroles Will Inspire You to Cook

You know you can always count on the Pioneer Woman for easy and delicious recipes. Some of Ree Drummond's most popular recipes are her casseroles, and it's easy to see why: these one-pan wonders are layered with flavor and guarantee that dinner gets on the table fast. If you're looking to get out of your dinner rut or desperately need some inspiration to cook, look no further than Ree Drummond's top 14 most popular casserole recipes from Food Network, including hash brown casserole, cheesy turkey tetrazzini, broccoli wild rice casserole, and chicken tortilla casserole. The rave reviews don't lie!

Get all recipes here https://www.popsugar.com

Creamy Beef and Shells for Dinner Tonight

A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so comforting!

INGREDIENTS:

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

DIRECTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.

For full direction, you can go to: https://damndelicious.net

Cheesy Hot Dog Tater Tot Casserole

Cheesy Hot Dog Tater Tot Casserole is pure comfort food. Sliced hot dogs, chili, tater tots, and cheddar cheese combine to make an easy and delicious meal. This redneck casserole is sure to be a family favorite.

INGREDIENTS

• 8 hot dogs, cut into 1/2-inch slices
• 2 (15-ounce) cans chili (either with or without beans)
• 3/4 cup ketchup
• 1 teaspoon Worcestershire
• 1/2 medium onion, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 1/2 cups shredded cheddar cheese, divided
• 1 (28-ounce) bag frozen tater tots

INSTRUCTION

1. Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.
2. In a large bowl, combine sliced hot gogs, chili, ketchup, Worcestershire sauce, onion, and red pepper flakes. Mix well.

For full instruction, you can go to: https://spicysouthernkitchen.com

Easy Vegan Falafel

Easy, 10-ingredient falafel made with chickpeas and seasoned with parsley, cumin and garlic. A simple, flavorful, hearty plant-based meal.

INGREDIENTS

• 1 15-ounce can chickpeas (rinsed, drained and patted dry)
• 1/3 cup chopped fresh parsley (or sub cilantro)
• 4 cloves garlic, minced
• 2 medium shallots (minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion)
• 2 Tbsp raw sesame seeds (or sub finely chopped nuts, such as pecans)
• 1 1/2 tsp cumin (plus more to taste)
• 1/4 tsp each sea salt and black pepper (plus more to taste)
• 1 healthy pinch each cardamom and coriander (optional)
• 3-4 Tbsp all-purpose flour (or sub oat flour or gluten-free blend with varied results)
• 3-4 Tbsp avocado oil for cooking (or sub any neutral oil with a high smoke point)
• Panko bread crumbs for coating (optional // see instructions)
• Garlic Dill Sauce (for serving // found within the Mediterranean Baked Sweet Potato Recipe)

INSTRUCTION

1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp (amount as original recipe is written // adjust if altering batch size).

For full instruction, you can go to: https://minimalistbaker.com

Garlic Butter Chicken

Garlic Butter Chicken is a family friendly easy recipe that combines chicken breasts and baby potatoes with fresh garlic, butter and mozzarella.

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• I lb. baby potatoes (if larger than one inch slice in half)
• 1/2 cup unsalted butter (1 stick)
• 4 cloves minced garlic
• 1/2 teaspoon crushed red pepper (or less to taste)
• 2 teaspoons dried parsley
• 1 cup shredded mozzarella
• 1/2 cup shredded Italian blend

INSTRUCTIONS

1. Preheat oven to 400 degrees. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Top with with baby potatoes.
2. In large skillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minutes.

For full instruction, you can go to: https://www.smalltownwoman.com

KICK ASS CHICKEN LASAGNA

 

An amazingly cheesy chicken lasagna that kicks ass! It is also perfect to take to a neighbor or friend. This is stuff-the-refrigerator food!!!

INGREDIENTS

• 9 uncooked lasagna noodles

For the Filling:

• 1 tablespoon olive oil
• 1½ pounds boneless skinless chicken breast, cut into very small bits (1/2 inch or smaller)
• ½ teaspoon salt
• ½ teaspoon black pepper (or to taste)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 12 ounces whole milk ricotta cheese
• 1 egg
• 2 ounces grated Parmesan Romano cheese

For the Cheese Sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 2½ cups milk (at least 2 %)
• 4 ounces grated Parmesan Romano cheese
• 12 ounces shredded mozzarella, divided

For the Mushrooms:

• 1 tablespoon butter
• 8 ounces fresh mushrooms, sliced
• 1 teaspoon oregano

INSTRUCTIONS

1. Preheat the oven to 350°. Lightly grease a 13 X 9 baking dish (I rub a little olive oil on the bottom and sides).
2. Cook the lasagna noodles according to package instructions, but only cook halfway (because they will cook more in the oven). Drain and rinse with cold water (stops the cooking process).

For full instruction, you can go to: https://www.buah.me/2019/04/kick-ass-chicken-lasagna.html

No-Knead Cranberry Honey Walnut Artisan Bread

This No-Knead Cranberry Honey Walnut Artisan Bread is a delicious sweet bakery-style bread that's perfect for the holidays! Make it perfect with my easy pro tips for homemade bakery-style bread! 

 Author Chrissie (thebusybaker.ca)

INGREDIENTS

• 3 cups all purpose flour, plus 3 tablespoons
• 1/2 teaspoon instant yeast
• 2 teaspoons sea salt
• 1/2 cup chopped walnuts
• 1 cup dried cranberries
• 1 1/2 cups water at room temperature
• 1/4 cup liquid honey, plus more for brushing on after baking

INSTRUCTION

1. Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
2. Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
3. Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.

Full read at https://thebusybaker.ca/no-knead-cranberry-honey-walnut-artisan-bread/

Tuna Salad Recipe

This Tuna Salad Recipe is a winner! It is loaded with creamy avocado, crisp green apples and crunchy almonds. The combination of flavors and textures makes this completely irresistible!

There's some serious chemistry going on in this salad with the addition of apple and avocado. Serve as sandwiches, as a dip, or make tuna melts.

Author: Natasha of NatashasKitchen.com

INGREDIENTS

• 20 oz tuna in water (four, 5-oz cans), well drained.
• 1 medium onion 1 1/3 cup finely diced
• 1 medium granny smith apple seeded and diced
• 1 avocado diced (removing the skin and seed is implied)
• 1 cup real mayo or to taste
• 1/2 tsp fresh lemon juice or to taste
• 1/2 cup sliced almonds or chopped walnuts toasted
• 1/8 tsp black pepper or to taste

INSTRUCTION

1. Toast nuts on a dry skillet until golden. Remove from heat and cool slightly.
2. To drain tuna, I open the lid then press it down firmly over the tuna to drain off as much water as I can squeeze out. If your tuna is too wet, your salad will be wet.

Full read at https://natashaskitchen.com/tuna-salad-recipe/

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Low carb comfort food that is Paleo/Keto and Whole30 compliant. Instead of cornstarch you will be using arrowroot and non dairy yogurt to thicken your gravy.

Author: Linda Spiker

INGREDIENTS

• 8 cups cauliflower, stem removed and broken into florets
• 2 tablespoons ghee (or butter)
• 20 ounces ground turkey
• 2 eggs
• 1/3 cup almond meal
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon onion powder
• 3 tablespoons chives, chopped
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 tablespoon arrowroot powder (for thickening gravy)
• 4 tablespoons non dairy plain yogurt (I use cashew or coconut yogurt)
• sea salt and pepper, to taste

INSTRUCTION

For Cauliflower

1. Wash cauliflower, cut off stem and break into florets, steam until soft. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee (or butter) and a couple pinches of sea salt and black pepper, blend until smooth (you can also use a potato masher and do it by hand) Repeat with second batch.
2. While cauliflower is steaming, make meatballs

Full read at https://www.theorganickitchen.org

Northern-style vegan Thai coconut soup

This Northern-style vegan Thai coconut soup is a take on one of my favorite Thai soups: Khao Soi. This version is made vegan and gluten-free by using vegetable broth and replacing the traditional egg noodles with rice noodles.

INGREDIENTS

• 1  1/2 tbsp avocado oil (or vegetable oil)
• 1 onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1-inch cube of ginger
• 1-2 tbsp of Thai red curry paste (*see note)
• 2 tsp curry powder
• 1/2 tsp turmeric powder
• 1 Litre low-sodium vegetable broth
• 1 cup coconut milk (full-fat from a can)
• 2-3 tbsp soy sauce
• 2 tbsp coconut sugar (maple syrup or agave work too)
• juice of 1/2 lime
• 7oz rice noodles (about 1/2 a pack)
• cilantro to top

INSTRUCTIONS

1. Heat the avocado oil in a large pot on medium-high heat.
2. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
3. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.

Full read at https://choosingchia.com/northern-style-vegan-thai-coconut-soup/

Wisconsin Cauliflower Soup

There’s a local restaurant chain called Zupas that serves soup, salads, and sandwiches. One of my favorites things there is their Wisconsin Cauliflower Soup. As good as that cheesy, creamy soup is, I wanted to create a lighter version.

INGREDIENTS

• 1 T . butter
• 1 medium sweet white or yellow onion finely diced
• 3 cloves garlic minced
• 14.5 oz . can reduced-sodium chicken broth
• 2 lbs . cauliflower florets
• 1 c .regular or fat-free half-and-half
• 1/2 tsp . dry mustard
• Salt and pepper to taste
• 1 c . shredded pepper jack cheese

INSTRUCTIONS

1. In a large skillet, melt butter over medium heat.
2. Add onion, and cook until soft, about 3-5 minutes.
3. Add garlic, and cook, stirring frequently, for about 30 seconds.

Full read at https://www.ihearteating.com/wisconsin-cauliflower-soup/

Garlic Butter Tomato Baked Chicken with Mozzarella

The easiest garlic butter tomato baked chicken with mozzarella. It’s a one pan recipe that comes complete with roasted sweet balsamic tomatoes, cooked chicken with melty mozzarella and the most fantastic sauce for your quinoa, rice, pasta, or veggies!

INGREDIENTS:

CHICKEN MARINADE:

• 1 tablespoons EACH: olive oil and white wine vinegar
• 3 cloves minced garlic
• ¼ – ½ teaspoon red pepper flakes
• ½ teaspoon Italian seasoning
• 4 boneless skinless chicken breasts

BALSAMIC TOMATO PAN SAUCE:

• 3 cups cherry tomatoes, halved
• 2 tablespoons EACH: balsamic vinegar and melted butter
• 1 tablespoon honey
• 4 cloves minced garlic
• 2 tablespoons chopped basil
• ½ teaspoon EACH: onion powder and dried thyme
• 1- 1½ cups shredded mozzarella cheese

DIRECTIONS:

1. MARINATE: Add all the ingredients except the chicken breasts into a zip top bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.
2. BALSAMIC TOMATO PAN SAUCE: Add all the ingredients except the mozzarella to an oven-safe baking dish, along with a big pinch of salt and pepper, and stir to combine. Move the tomatoes around the edges and place the chicken breasts in the center.

Full read at http://littlespicejar.com/tomato-baked-chicken/