Tuesday, June 12, 2018

Brussel Sprouts Hash and Eggs

Looking for more veggie based dinners this challenge and this was perfect for that!!  Yummy -- this would be good for bfast but it was awesome for brinner too!!

2 servings

Ingredients:
2 teaspoon olive oil
6 cups shaved brussels sprouts (about 1lb ~48 fresh ones)
4 cloves garlic, finely chopped
Sea salt and ground pepper
¼ cup grated parmesan cheese
Nonstick cooking spray
4 eggs
2 tablespoons fresh lemon juice

Heat oil in large nonstick skillet over medium heat.

Add brussels sprouts and garlic.  Season with salt and pepper; cook, stirring frequently, for 4-6 minutes or until brussels have wilted.

Add cheese and mix well

Make 4 wells in brussels sprouts.  Lightly coat with spray – crack one egg into each well; cook, covered for 2-3 minutes or until egg whites set.

Drizzle with lemon juice and serve immediately

Balsamic Chicken and Zucchini Skewers

Love myself some kabobs in the summer time -- this was delicious!!
Makes 6 skewers - 2 skewers = 1 RED, 1 GREEN, 1/3 BLUE, 2 tsp
Ingredients
For the Marinade
·        ¼ cup balsamic vinegar
·        2 tbsp olive oil
·        2 teaspoon minced garlic
·        2 teaspoons of honey
·        1 teaspoon dijon mustard
·        1 teaspoon oregano
·        ¼ teaspoon garlic powder
·        ¼ teaspoon onion powder
·        ¼ teaspoon salt
Other Ingredients
·        1 pound chicken breast, cut into chunks (I used my RED to measure my portions)
·        1/2 red onion, cut into chunks
·        2 medium sized zucchini, cut into chunks
·        1/3 cup of feta cheese
·        wooden skewers, soaked in water to prevent burning
Instructions
1.     Combine the first nine ingredients for the marinade and mix well
2.     Pour half the marinade over the chicken and the other half over the veggies and let them sit for at least 30 minutes
3.     Preheat your grill and assemble your skewers, alternating chicken and veggies
4.     Cook 5-6 minutes on each side
5.     Sprinkle with feta cheese. Enjoy!

Monday, June 11, 2018

Chicken Pad Thai Zoodle

This tasted just like chinese take out but it's healthy!!!  Woot woot!!!
Serves 2 - each serving is 1 RED, 1 1/4 GREEN, 1 ORANGE, 2 tsp

Ingredients
·        2 chicken breasts, cut into bite size pieces
·        4 teaspoons coconut oil, divided
·        2 eggs, beaten
·        3 stalks green onion, cut into 2" lengths
·        1 clove garlic, minced
·        1 teaspoon fresh grated ginger
·        1/2 cup matchstick cut carrots
·        2 large zucchini, cut into noodle spirals
·        Himalayan salt
·        dash of crushed red pepper
·        1 lime
·        1 T honey
·        4 T coconut aminos (or more to taste)
·        1/4 cup chopped peanuts
·        cilantro
Instructions
1.     Make a quick Pad Thai sauce by mixing 1 T lime juice, honey, coconut aminos and crushed red pepper. Set aside.
2.     Season the chicken breasts with Himalayan salt, and cook in 1 teaspoon of the coconut oil over medium heat. When finished, remove from pan and wipe pan clean with a paper towel.
3.     Using another teaspoon of coconut oil, cook scrambled eggs in pan. Remove when finished and set aside with the chicken. Again - wipe the pan clean with a paper towel.
4.     Using the remaining 2 teaspoons of coconut oil, cook the green onion, garlic and ginger for a minute until fragrant.
5.     Add carrots to the pan and stir fry for another few minutes before adding chicken and egg back to the pan.
6.     Add zoodles and cook for a minute or until they begin to soften. Add Pad Thai Sauce and cook for an additional 2 minutes. Taste and adjust seasoning if desired.
7.     Divide into two plates and top with freshly squeezed lime juice, chopped peanuts and cilantro. Serve with additional lime wedges.

Thursday, May 17, 2018

Spinach Chicken Artichoke Bake

 This was DELICIOUS and SO SO easy!!! Felt like I was cheating!!


Fixate - 1.5 Red 1 Blue 1 Green
Ingredients:
2lbs boneless chicken breast
1 package frozen chopped spinach, well drained
1 large jar of artichoke hearts
8oz greek yogurt cream cheese
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella
1/2 teaspoon garlic powder
salt and pepper to taste

Preheat oven to 350.

In a medium mixing bowl, add well drained spinach, artichoke hearts, cream cheese, parmesan cheese, garlic powder, salt and pepper -- mix well.

Place raw chicken breasts into a baking dish, and pour mixture over all the chicken evenly.

Bake in oven for 45-60 minutes, untiul chicken is cooked all the way.  Remove from oven and sprinkle mozzarella cheese on top - place in oven for a few minutes until cheese is melted!

Wednesday, May 2, 2018

Cheesy Steak Skillet

This was a new recipe from Fixate and it was delicious!!!  So YUMMY!!!  AND it was a favorite of Ross's cause it has his favorite meat!!!

Serves: 4 (approximately 1.5 cups each)

Ingredients:
1 tbsp. + 1 tsp. grass-fed butter
1 lb. raw beef skirt steak
1/2 tsp. + 1 dash sea salt, divided use
1.5 cups chopped onion
4 cloves garlic, finely chopped
2/3 cup dry long-grain brown rice
1 2/3 cups low-sodium chicken broth
1 tsp. ground turmeric
1/2 tsp. ground paprika
1.5 cups cut green beans
1.5 cups chopped carrot
1 cup shredded Colby-Jack cheese

Heat 1 tbsp. butter in large heavy-bottomed skillet over high heat until wisps of smoke begin to rise.

Add steak; sear for 3 minutes per side. Remove steak from skillet and place on a plate. Season both sides of steak lightly with a dash of salt and pepper. Set aside.

Heat remaining 1 tsp. butter in same skillet over medium heat.

Add onion; cook, stirring frequently, for 5 minutes or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Add rice; cook, stirring frequently, for 3-5 minutes, or until rice begins to brown.

Add broth, turmeric, paprika, remaining 1/2 tsp. salt, remaining 1/2 tsp. pepper, green beans and carrots. Bring to a boil. Reduce heat to medium-low; gently boil, covered, for 45 minutes or until rice is tender and liquid is almost completely absorbed

Slice steak thin, on the bias, against the grain.

Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Sprinkle with cheese. Replace lid and let rest for 10 minutes.

Monday, April 30, 2018

Taco Stuffed Peppers

Love myself some stuffed peppers and this was tasty -- spice was perfect!!  Will make again and again :)
 Servings 8 - Calories 408

Ingredients

·        4 bell peppers sliced in half length-wise and de-seeded (see note)
·        1 lb taco flavored ground turkey browned (see note)
·        15 oz black beans drained and rinsed
·        16 oz salsa
·        1 cup frozen corn
·        2 cups Horizon Mexican shredded cheese divided
·        8.5 oz microwaveable brown rice cooked (I used Uncle Ben's, which comes to about 2 cups)
·        Horizon Sour Cream
·        diced tomatoes cilantro, and pickled jalapeƱos for serving (optional)

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat.

Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup Horizon Mexican cheese, and the cooked rice in a large bowl.

 Divide the mixture amongst the peppers. Bake for 30 minutes.

Add the remainder of the Horizon Mexican cheese to the top of the peppers and bake for 5 more minutes.

To serve top with Horizon Sour Cream and diced tomatoes, cilantro, and pickled jalapeƱos.

Sunday, April 29, 2018

Grilled Asparagus & Feta Salad

I always love the new finds for sides, and this was SO GREAT!!!  I wasn't sure I liked it cold, but I did!!!  It's good served both hot or cold and was a huge hit -- even my kiddos ate it :)

Servings 4 

Ingredients

·        1 bunch thick asparagus, about 24 spears, ends trimmed
·        3 tablespoons extra virgin olive oil, divided
·        1/4 teaspoon kosher salt
·        1/4 teaspoon freshly ground black pepper
·        1 teaspoon lemon zest, from one lemon
·        1 tablespoon freshly squeezed lemon juice, from one lemon
·        1/3 cup crumbled feta cheese

Preheat grill to high.
Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
Put asparagus on the grill, making sure spears are perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice. Toss gently and season with more salt, pepper and lemon juice to taste. Serve room temperature or cold