Monday, July 17, 2017

Sweet Ranch Chicken

This was the yummiest thing ever!!!  AND it was easy prep!!!  This is going on our regular rotation for sure!!

Serving being 1R, 1Y, 1G, 1Tbs

Ingredients
2lbs chicken breast (skin or no skin - doesn't matter)
20 tiny red potatoes, halved
Green Beans
1 Clove garlic - minced
1 packet dry ranch mix
2 tbs olive oil
2 tbs brown sugar
salt/pepper to taste

Pre-heat oven to 400º

Cut potatoes in half

Coat a baking sheet with either olive oil or spray

Place chicken (skin up if using chicken with skin) in the middle of the pan forming a line and
green beans on both sides.

Add the potatoes on top of the green beans, cut side down.

Divide equally and sprinkle the brown sugar on top of the chicken, pressing down to make it
stick

Sprinkle the minced garlic over chicken, potatoes, and green beans

Sprinkle lightly the ranch mix - I did not use an entire packet - but do it to taste.  Drizzle olive oil over entire pan

Cook on middle rack for 20-30 minutes (until chicken reaches internal temperature of 165º)

Sunday, July 9, 2017

Crockpot Pork Carnitas

UM yum!!!  This was so good and super easy!!!
Pork - 1 Red
2 Corn Tortillas - 1 Yellow
Cheese - 1 Blue
Veggies on top - 1 Green

Ingredients
4 pound boneless pork roast
1 T. chili powder
1 T. cumin
1 T. oregano
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 onions, sliced
2 oranges
2 limes
Corn tortillas
Taco Toppings (Lettuce, cheese, pico de gallo, sour cream, etc.)

Place pork roast in crockpot.

Sprinkle spices on top.  Layer onions on roast.

Squeeze juice from the oranges and limes over meat and onions, then put the
entire fruit in the crockpot as well.

Cover and cook on low for 6-8 hours.  Remove pork roast from crockpot and shred, reserving juices in crockpot.  Discard the oranges and limes.   Return the shredded pork to the crockpot and allow it to sit in the juices for 15-30 minutes.

Preheat oven to broil. Remove pork from crockpot with a slotted spoon and spread out evenly on a cookie sheet.   Broil until the edges of the meat start to look crispy, approximately 5 minutes.

Serve inside corn tortillas with favorite taco toppings.

Saturday, July 8, 2017

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Um YUMMY!!!  This was SOOOOO good!!  Ross kept saying "you can make this one again"  :)
Serving size 4: ¼th recipe Calories: 308 Fat: 14g Carbohydrates: 13g Sugar: 6g Sodium: 582mg Fiber: 3g Protein: 36g

Ingredients
·      1 ¼ lbs chicken breast, cooked and shredded
·      1 medium spaghetti squash, halved (about 3 lbs.)
·      1 rib celery, thinly sliced
·      1-2 green onions, white and green parts thinly sliced
·      ¼ cup diced red bell pepper
·      ½ cup Tessemae’s Mild Buffalo Sauce
·      Ranch dressing
·      ¼ cup crumbled blue cheese

To roast the squash:
Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

Slice both ends from squash and discard.  Stand squash up on one of it's cut ends and use a large knife to cut the squash in half lengthwise.  Scoop seeds and stringy insides out using a large spoon.  Place squash cut-side down on the baking sheet.

Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.

While squash is roasting, cook the chicken.

To cook the chicken:
Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.

To assemble the stuffed squash:
Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.

Serve with Ranch and blue dressing



Monday, June 26, 2017

Turkey Burgers with Goat Cheese and Citrus Maple Dijon

This didn't sound very good to me, but um - it was AMAZING!!!  I couldn't get enough of it!!  I LOVED this burger!!!
1 RED, 1 GREEN (arugula), 1/2 BLUE

Ingredients:
1/4 cup Dijon mustard
2 tablespoons maple syrup (or sub honey)
1 tablespoon fresh orange juice
1/2 teaspoon orange zest
1 teaspoons of fresh lemon juice
1/2 teaspoon lemon zest
1 pound lean ground turkey or chicken
2/3 cup of crumbly goat cheese (I used the honey goat cheese from Aldi)
salt and pepper
arugula or mixed greens

For the Citrus Maple Dijon: Whisk together in a small bowl the mustard, maple syrup,
orange juice, lemon and orange zest, lemon juice and season with salt and pepper.
Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to
meld. Taste and add more maple if desired.

For the burgers: Preheat the grill to high or an oiled grill pan/cast iron pan to medium
high. Form the meat into four, 4-ounce burgers. Sprinkle the burgers on both sides with
salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last
minutes of cooking, add goat cheese to each burger, cover the grill/pan with foil and let
the cheese soften slightly, about 1 minute. Place cooked burgers on a bed of arugula and
drizzle with the Maple Citrus Dijon. Enjoy!

Thursday, June 8, 2017

Watermelon Fruit Pizza

Looking for a healthy summer treat -- look no further!!
4 servings: 1 purple

Ingredients
1½-inch thick slice fresh watermelon, cut into 4 wedges (quarters)
4 Tbsp. reduced fat (2%) plain Greek yogurt
4 medium strawberries, sliced
2 Tbsp. fresh blueberries
¼ cup fresh blackberries
1 kiwi fruit, cut into 4 slices
4 fresh mint leaves

Spread each watermelon wedge with 1 Tbsp. yogurt. Top evenly with strawberries, blueberries, blackberries, and a kiwi slice.


Garnish with mint leaves; serve immediately.

Wednesday, June 7, 2017

Strawberry Rhubarb Crisp

This is fix approved, Vegan, Paleo approved, and Gluten free…and it’s DESSERT!!  Doesn’t get much better than that!!
½ purple, ¼ green, ½ blue
Ingredients
1 cup fresh rhubarb, diced
2 cups of strawberries, diced
2 tablespoons maple syrup, divided
2/3 cup almond flour
1/2 teaspoon cinnamon
Sprinkle of sea salt

Preheat oven to 375 degrees.

In a medium bowl, toss rhubarb and berries with 1 tablespoon maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish.

Toss almond flour with 1 tablespoon maple syrup, cinnamon, and sea salt.

Divide the topping over the berries.


Bake for 15-20 minutes or until berries are bubbling and topping is golden.

Monday, June 5, 2017

Cauliflower Potato Salad

The first thing that comes to mind when I think summer BBQs is POTATO SALAD!!!  That’s a staple at every summer potluck I’ve ever been to, so I found a recipe that is CLEAN and oh, so yummy!!!
 
Serves 8 – 1 cup/serving: 1 green, ½ teaspoon

Ingredients
6 cups cauliflower florets
2 cups assorted chopped veggies (I used cucumber, red onion, bell pepper and carrots)

For The Sauce
4 tsp mayo (homemade is the best!)
4 Tbs plain Greek yogurt
1 tsp spicy brown mustard
1 tsp red wine vinegar
1/2 tsp dried parsley
1/4 tsp garlic powder
1/8 tsp smoked paprika
1/2 tsp dried onion flakes
1/2 tsp dried dill
Sea salt to taste

Steam the cauliflower for about 5-6 minutes or until just tender. You don't want it to be fully cooked because you want to retain that 'bite' to it!

Allow the cauliflower to cool off before adding the other veggies to it in a large bowl.

In a separate bowl, mix together all ingredients for the sauce. Add into the bowl with all the veggies and stir until all vegetables are evenly coated. Season with sea salt to taste (about 1/4 tsp or so)


Cover and refrigerate until serving