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This Healthy Chicken Parmesan Dinner For Two Is What You Need For Valentine's Day

It'll make you feel the looove!

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Here's a video showing you how to make it all:

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Rainbow Veggie Salad


1 large head of romaine lettuce, chopped

1 cup of cherry tomatoes, halved

1 cup carrots, shredded

1 yellow bell pepper, diced

1 cucumber, sliced & halved (like the letter ‘D’)

½ red onion, diced

For the honey mustard vinaigrette:

3 tablespoons red wine vinegar

3 tablespoons honey

3 tablespoons dijon mustard

1 tablespoon dried oregano

1 garlic clove, minced

3 tablespoons olive oil

Salt, to taste

Pepper, to taste


1. In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.

2. To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.

3. Pour the dressing over the salad just before serving.

4. Enjoy!

Baked Chicken Parmesan


2 chicken breasts

2 eggs, beaten

1 ball fresh mozzarella, thinly sliced

1 jar marinara sauce, heated

Whole wheat pasta

Fresh basil, for garnish

For the breading:

½ cup panko bread crumbs

½ cup parmesan cheese

1 tablespoon basil

½ teaspoon garlic powder

2 teaspoons dried oregano

¼ teaspoon salt

¼ teaspoon black pepper


1. Preheat oven to 425°F/215°C.

2. In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.

3. Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.

4. Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.

5. Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F/73°C.

6. Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.

7. Enjoy!

Strawberry Chocolate Mousse


6 ounces dark chocolate (72% is best)

½ cup low-fat milk

1 teaspoon pure vanilla extract

Pinch salt

1 cup Greek yogurt

6-8 strawberries


1. In a small saucepan, heat milk on medium-low heat until scalding, 180˚F/82˚C (do not boil milk).

2. Pour hot milk over chocolate.

3. Add vanilla and salt. Let it stand for 3 minutes to soften.

4. Whisk together until fully incorporated. Let cool.

5. Add yogurt. Whisk together until fully incorporated.

6. Layer chocolate in the bottom of 2 cups followed by strawberries. Repeat until the glasses are full.

7. Enjoy!