Category: Recipe

Spicy Chicken and sweet potato meal prep magic

10/31/2021

This recipe was simple to make and will last us a few meals. For the spicy seasoning mix I used this recipe to make my own cajun seasoning:

3 tablespoons paprika
2 tablespoons fine kosher salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon cayenne
1/2 tablespoon dried thyme

I put the extra spice mixture into an empty spice jar and labeled it "cajun seasoning" so it's easy to grab and use next time.

Enjoy!

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an apple a day

9/27/2020

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Autumn is my absolute favorite. The crisp cool air in the morning and evening sandwiching the warm sunshine in between with fun events and yummy food that warms the soul! Surprisingly, I'm not into everything pumpkin. I know...GASP! I am however, really into apples, cinnamon and nutmeg. I found a recipe that takes apples and makes them into a savory nutritious dinner. Try this one out and tell me how delicious it is!!!!!!
[pic is of me and my sister at an Orchard near Portland, ME. If you ever have the opportunity to go to Maine, hike some mountains and look at the leaves from the top...do it.]

Sauteed Chicken and Apples with Rosemary by Family Food on the Table
(original recipe)
INGREDIENTS

1/2 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
1 small sweet onion, thinly sliced (about 1 cup)
2 small red apples, sliced
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
1 heaping tablespoon fresh rosemary, finely chopped, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons apple cider vinegar

INSTRUCTIONS

Heat butter and oil in a large saute pan over medium-high heat.
Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
Serve chicken and apples with extra pan juices and enjoy!

NOTES

I use either a regular red McIntosh or a Gala apple in this recipe -- both work great.
You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce.

NUTRITION INFORMATION: YIELD: 4
SERVING SIZE: 1
Per serving:
Calories 376, Total fat: 9g, Saturated Fat: 3g, Trans Fat: 0g, Unsaturated Fat: 5g, Cholesterol: 148mg, Sodium: 398mg, Carbohydrates: 17g, Fiber: 3g, Sugar 12g, Protein: 54g

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Mediterranean pork and orzo

8/9/2020

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1-1/2 pounds pork tenderloin
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese

DIRECTIONS:

Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes.
Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain.
Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

Nutrition Facts
1-1/3 cups: 372 calories, 11g fat (4g saturated fat), 71mg cholesterol, 306mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

ORIGINAL RECIPE FROM TASTE OF HOME

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healthy mexican dish

5/5/2019

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Those days that I really want to eat some delicious mexican food I find it helpful to have some healthier recipes on hand to avoid ordering take out from the local restaurants. Here's a delicious recipe you should try:

INGREDIENTS
3 zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil, divided
Kosher Salt Freshly ground black pepper
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. paprika
1/2 c. black beans
1/2 c. chopped cherry tomatoes
1/2 c. corn
1 c. shredded cheddar
1 c. shredded Monterey jackFreshly chopped cilantro, for garnish

DIRECTIONS

Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes.
In a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro before serving.

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health coach blog

Spicy Chicken and sweet potato meal prep magic

an apple a day

Mediterranean pork and orzo

healthy mexican dish

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