Baked Chicken Parm

*from foodwishes.blogspot.com*

2 tbsp olive oil 
2 cloves garlic, crushed 
hot red pepper flakes, to taste (optional)
6 boneless skinless chicken breasts (I used 5, but they were huge!) 
2 cups marinara sauce 
1/4 cup chopped basil 
8 oz mozzarella, shredded 
4 oz Parmesan, grated 
1 (5-oz) package garlic croutons

1) Pre-heat oven to 350.
2) Spread olive oil and garlic (and red pepper flakes if you choose to use them) all over the bottom and sides of a 9x13 inch pan.
3) Lay down chicken breasts in pan, trying not to overlap pieces.
4) Pour sauce over top of the chicken.
5) Put fresh basil over top of the sauce.
6) Sprinkle half of mozzarella and parmesan cheeses over top. 
7) Spread croutons on top of cheese, then sprinkle the remaining cheeses on top.
8) Bake for 30-35 minutes, or until chicken reaches 145-155 degrees (internal temp)

Strawberry Coconut Smoothie

*from the 2012 Our Best Bites Calendar

14 ounce can coconut milk

1/2 cup cream of coconut

Juice of 2 limes

3/4 cup pineapple juice (6 ounce can)

1 1/2 cups pineapple sherbet

1 1/2 cups sliced frozen strawberries

-Combine all ingredients in a blender and blend until smooth. Serve immediately.

Tomato Basil Soup

2 1/2 cups chicken broth
1 onion, chopped
1 carrot, grated
1/4 cup butter
28 oz can FIRE ROASTED tomatoes (Hunts or Muir Glen in Natural Foods Section)
1/4 cup FRESH basil
1 tsp salt
1/2 tsp pepper
1/4-1/2 cup cream (optional)
tortellini, cooked (optional)

1) Saute onion and carrot in butter until soft.
2) Add other ingredients and simmer for 15-20 minutes.
3) Using an immersion blender, puree the soup (if you use a regular blender, do it in small batches).
4) When serving, put a few pieces of tortellini in the bowl, and then add soup. Drizzle some cream and sprinkle with parmesan cheese.