This one is so easy to make! And you can just use the topping on salads or eat by itself! Made with juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic, you’ll turn boring grilled chicken into a delicious weeknight meal in minutes! I used chicken tenders because it was all I had at the time but the recipe calls for cutlets.


    • 3 medium vine ripe tomatoes
    • 2 small cloves garlic, minced
    • 1/4 cup chopped red onion
    • 2 tbsp fresh basil leaves, chopped
    • 1 tbsp extra virgin oil
    • 1 tbsp balsamic vinegar
    • kosher salt and fresh cracked pepper to taste
    • 3 oz part skim mozzarella, diced (omit for whole30, paleo)
    • 1.25 lbs (8 thin sliced) chicken cutlets


    1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
    2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
    3. Toss in the cheese when ready to serve.
    4. Season chicken with salt and fresh pepper.
    5. Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
    6. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.


    Yield: 4 servings, Serving Size: 2 cutlets

    • Amount Per Serving:
    • Smart Points: 6
    • Points +: 6
    • Calories: 237
    • Total Fat: 8.5g
    • Saturated Fat: g
    • Cholesterol: mg
    • Sodium: 183mg
    • Carbohydrates: 7g
    • Fiber: 1g
    • Sugar: 0.5g
    • Protein: 32g


  • Low Carb Taco Tuesday!

    So if you are like me and LOVE tacos, but feel super guilty after eating them, this low carb recipe is to die for! And my picky kids and husband ate it too which says a lot! You can even add a bit of salsa and sour cream on top.



    • 4 medium (32 ounces) zucchinis, cut in half lengthwise
    • 1/2 cup mild salsa
    • 1 lb 93% lean ground turkey
    • 1 tsp garlic powder
    • 1 tsp cumin
    • 1 tsp kosher salt, or to taste
    • 1 tsp chili powder
    • 1 tsp paprika
    • 1/2 tsp oregano
    • 1/2 small onion, minced
    • 2 tbsp bell pepper, minced
    • 4 oz can tomato sauce
    • 1/4 cup water
    • 1/2 cup reduced fat Mexican blend shredded cheese
    • 1/4 cup chopped scallions or cilantro, for topping


    1. Bring a large pot of salted water to boil. Preheat oven to 400°F.
    2. Place 1/4 cup of salsa in the bottom of a large baking dish.
    3. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
    4. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
    5. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
    6. Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
    7. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
    8. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
    9. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
    10. Top with scallions and serve with salsa on the side.


    Yield: 4 servings, Serving Size: 2 halves

    • Amount Per Serving:
    • Smart Points: 5
    • Points +: 7
    • Calories: 286
    • Total Fat: 12g
    • Saturated Fat: g
    • Cholesterol: 8mg
    • Sodium: mg
    • Carbohydrates: 18g
    • Fiber: 5g
    • Sugar: 6g
    • Protein: 28g