Super easy and tasted amazing -- like it took forever haha
Serves 4: 1 red, 1 green
2 Tbsp olive oil
4 skinless, boneless chicken breast
Salt and ground black pepper to
1 onion thinly sliced
4 cloves of garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
½ cup balsamic vinegar
2 - 14.5 oz cans crushed tomatoes
Drizzle olive oil into the slow
cooker. Place chicken breasts on top of oil and season each breast with salt
and pepper. Top chicken breasts with onion slices, garlic, oregano, basil,
rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour
tomatoes on top
Cook in the slow cooker set to High
until chicken is no longer pink in the center and the juices run clear, about 4
1 lb butternut squash (chopped into 1 inch squares – I always
buy mine from Target or Cub Foods because they have it all chopped up for you)!
1 rotisserie chicken (sliced with skin removed)
1 cup wild rice (makes 3 cups cooked) or you could substitute
quinoa if you prefer
1/2 cup dried cranberries
1/2 cup freshly shaved parmesean cheese
1 Tablespoon freshly chopped thyme
2 Tablespoons olive oil
Salt and Pepper
Preheat oven to 350 degrees
Cook wild rice (or quinoa) according to package directions
While wild rice is cooking, heat a large skillet over medium
heat. And in olive oil. Once oil is hot, add in your onion and squash. Sautee
for approximately 6-8 minutes (or until squash is soft and you can easily
pierce it with a fork). Season with salt and pepper.
Take a 9 x 13 pan and spray with olive oil or coconut oil
Once rice is ready, pour it into the pan along with the onion
and squash mixuture.
Add in chicken, ¼ cup of the parmesaen cheese, dried
cranberries, and thyme
Stir all ingredients together
Cover with tinfoil and cook in oven for 20 minutes.
Top casserole off with remaining ¼ cup parmesan cheese, cover
and cook for an additional 5 minutes.
This was the perfect fall meal -- so yummy!! AND it was quick prep -- longer bake, but perfect for a sunday at home!
4 serving: 1 green, 1 red, ½ yellow
2 acorn squash
2 tablespoons butter
Salt and pepper
1/2 cup couscous
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3/4 pound ground beef, preferably lean chuck or sirloin
1/2 cup chopped walnuts, toasted
1/4 cup dried cranberries
Preheat the oven to 400 degrees . Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.
Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.
Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.
This was pretty good -- I'm not a huge fan of fish taste, so next time I would do the marinade and have Rossy smoke it.
4 servings: 1 red, 2 teaspoons
2 tablespoons miso paste
¼ cup mirin
1 teaspoon seasoned rice wine vinegar
2 teaspoons soy sauce (or gluten-free Tamari, if desired)
1 teaspoon honey
1 tablespoon peeled, minced fresh ginger
4 wild salmon fillets, 4 to 6 ounces each
1 tablespoon grape seed or canola oil
In a baking dish large enough to fit the salmon in one layer, whisk together the miso, mirin, rice wine vinegar, soy sauce, honey, and ginger.
Put the salmon fillets in the dish and coat them in the marinade. Leave on the counter for 30 minutes, turning them a few times.
When you are ready to cook, heat the grape seed or canola oil in a large, heavy sauté pan over medium-high heat.
Set the filets skin-side down in the pan. Brush the salmon liberally with the marinade.
Cook until the flesh of the fish turn opaque about 1/3 of the way up the side (3 to 4 minutes). Use a spatula to turn the fish. Cook on the second side for another 3 to 4 minutes until the salmon is just cooked through, keeping in mind it will continue to cook even after it’s off the heat.
Transfer to a serving plate and serve immediately.
If you are going to buy frozen salmon, allow it to defrost in the refrigerator the day before and cut it into individual fillets. Salmon can be also be cooked under a broiler.
Well I heard this was amazing, but mine was a pure hot mess -- haha. Rossy got chick peas in a bag (not a can) so they were rock hard -- even after I cooked them...and we just got broccoli (which was fine)....and yams...BUT despite all that - it still tasted good so I can't wait to make again with the right ingredients!
Serves: 3 : 2 green, 1 yellow, Calories: 474
2 Tbsp olive, melted coconut, or grape seed oil
1/2 red onion, sliced in wedges
2 large sweet potatoes, halved
1 bundle (227 g) broccolini, large stems removed, chopped
Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.