anjee barber

anjee barber

Registered Dietitian Nutritionist · 1052776

Let food be thy medicine

Contact

About me

Registered Dietitian specializing in holistic wellness

Workplaces

cottonwood heights

ANGELA BARBER

2037 E VILLAGE POINT WAY

+1 (801) 450-6037

SALT LAKE CITY

ANGELA BARBER

2037 E VILLAGE POINT WAY

+1 (801) 450-6037

Preheat oven to 350°F (176°C).
In a small bowl mix the milk, brown sugar, egg substitute/whites, margarine and cinnamon.
In a larger bowl combine the oats and the baking powder.
Pour the wet mixture into the bowl with the oats; add the apples and stir to combine.
Spoon the mixture into a 8-by-8-inch pan coated with cooking spray and bake for 30 to 40 minutes, until top is firm and a toothpick comes out clean in the center.

Portions: 9

Preheat oven to 425F.

Lightly spray a 9x13 baking dish with cooking spray.
Arrange prepared tomatoes and red onions on the bottom of the baking dish; season with salt, pepper, and dried basil. Stir and set aside.
Drizzle olive oil over chicken breasts.
Season chicken breasts with salt, pepper, basil, and oregano.
Take the minced garlic with your fingers and rub it all over each chicken breast, rubbing in the seasonings at the same time.
Arrange the chicken breasts over the tomatoes; set aside.
In a small mixing bowl, combine balsamic vinegar and sweetener; whisk until well incorporated.
Drizzle the balsamic vinegar over the chicken and tomatoes; flip chicken over to coat all around.
Bake for 23 to 25 minutes, or until chicken is done. Depending on the thickness of your chicken, it may need less or more time to cook through.
Remove from oven and add shredded cheese over each chicken breast.
Continue to bake for 3 to 4 minutes, or until cheese is melted.
Remove from oven and let stand 5 minutes.
Drizzle sauce over chicken.
Garnish with basil or parsley, and serve.

Portions: 4