Archive for April, 2019

Apr 27

Strawberry Milkshake Smoothie

INGREDIENTS

  1. 1 1/2 cups frozen strawberries (about 12)
  2. 2 tablespoons rolled oats
  3. 1 1/2 cups vanilla soy milk
  4. 1/2 serving vanilla plant-based protein powder (I used Vega Performance Protein; 41 g)
  5. 5 raw almonds
  6. 1 medjool date

DIRECTIONS

  1. Add all the ingredients to a blender and mix until smooth.
  2. Enjoy!

https://www.popsugar.co.uk/fitness/Strawberry-Milkshake-Smoothie-45090884

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Posted in Drink

Apr 27

Honeydew Protein Smoothie

INGREDIENTS

  1. 180 grams honeydew melon
  2. 60 grams spinach
  3. 1 teaspoon flaxmeal
  4. 8 raw almonds
  5. 1 serving vanilla protein powder (I used Vega Performance Protein; 41 g.)
  6. 180 ml unsweetened vanilla almond milk
  7. 5 ice cubes

DIRECTIONS

  1. Mix all the ingredients in a blender and enjoy!

https://www.popsugar.co.uk/fitness/Honeydew-Protein-Smoothie-41343325

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Posted in Drink

Apr 27

Baked Caprese Chicken Skillet

6 servings

4 boneless, skinless chicken breasts

1 cup pesto

6 ounces fresh mozzarella cheese, sliced into 12 pieces

3 tomatoes, thickly sliced

1 pint cherry tomatoes

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

12 ounces spaghetti

2 tablespoons balsamic vinegar

Chopped fresh basil, as needed for finishing

1. Preheat the oven to 350°F. Grease an oven-safe skillet generously with nonstick cooking spray.

2. Place the chicken breasts in the prepared skillet. Dollop 1 tablespoon pesto onto each piece and then rub it all over to fully coat the chicken.

3. Top each chicken breast with 3 mozzarella slices and a few tomato slices. Arrange the cherry tomatoes in the skillet around the chicken. Drizzle with olive oil and season with salt and pepper.

4. Transfer the skillet to the oven and bake until the cheese is melted, the tomatoes are soft and the chicken is fully cooked, 20 to 22 minutes.

5. While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the instructions on the package. Drain the pasta and then toss with the remaining pesto.

6. To serve, divide the pasta among four plates and top each serving with a piece of chicken. Drizzle each plate with ½ tablespoon balsamic vinegar and garnish with fresh basil. Serve immediately.

 

https://www.purewow.com/recipes/baked-caprese-chicken-skillet

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Posted in Chicken, Italian, Main

Apr 27

Chicken Parmesan Burgers

SERVES 6

Ingredients
  • 1 cup milk
  • 2 tablespoons fresh lemon juice
  • 16 ounces ground chicken
  • 1 cup cooked quinoa
  • ¾ cup marinara sauce divided
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • ½ teaspoon crushed red pepper
  • 1 1/2 teaspoons sea salt
  • ½ teaspoon fresh ground pepper
  • 3/4 cup quinoa flakes
  • 3/4 cup quinoa flour
  • 2 ounces Parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • Olive Oil or Coconut Oil for cooking
  • ½ cup fresh mozzarella cheese
  • 6 gluten free buns
  • Spinach Basil (optional – for serving)
Instructions
    1. Preheat oven to 375.
    2. Combine milk and lemon juice and set aside.
    3. In a medium bowl, ground chicken, quinoa, 2/3 cups marinara, garlic, thyme, rosemary, crushed red pepper, salt and pepper. Form into 6 patties.
    4. In a food processor, combine quinoa flakes, quinoa flour, parmesan cheese, onion powder, garlic powder, and parsley pulse until the mixture reaches a breadcrumb like consistency.
    5. Dip each patty in the quinoa flake mixture then in the milk mixture and back in the quinoa flake mixture. The patties will be soft and you will need to reshape them a bit once they are coated.
    6. Heat oil over medium heat in a large skillet. (Just enough to coat the pan lightly.) Cook on each side until brown, approximately 3 to 4 minutes per site. Transfer to the oven and top with mozzarella cheese. Bake another 10 to 12 minutes, until the cheese is melted and the burgers are cooked through. Place each patty on a bun and top with a tablespoon of marinara. Top with spinach and/or basil if desired.

https://wendypolisi.com/quinoa-crusted-chicken-parmesan-burgers/

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Posted in Chicken, Main

Apr 27

Enchiladas verdes

SERVES 4

FOR THE GREEN ENCHILADA SAUCE
  1. 2.5 lbs. tomatillos (about 15 medium-sized tomatillos)
  2. 1 white onion, diced
  3. 1 jalapeno, seeded and diced
  4. 4 cloves garlic, smashed
  5. 2 tbsp. avocado or olive oil
  6. salt and pepper, to taste
  7. 4 oz can mild chopped green chiles
  8. 1/2 cup packed fresh cilantro
  9. 1/4 cup coconut cream (sub sour cream if not Paleo)
  10. 1 cup chicken broth
  11. 1/2 tsp. ground cumin
  12. 1/4 tsp. dried oregano
  13. juice of 1 lime
FOR THE ENCHILADAS
  1. 2 cups shredded chicken (I shred a store-bough rotisserie chicken here)
  2. 8 Siete Foods Cassava and Coconut Flour Tortillas
  3. shredded cheese (optional for topping)
FOR GARNISH (ALL ARE OPTIONAL)
  1. Thinly Sliced Radishes
  2. thinly sliced jalapeno
  3. Sliced or cubed avocado
  4. freshly chopped cilantro
  5. Finely diced red onion
INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. Remove husks and rinse the tomatillos.
  3. Place on a baking sheet and roast in the oven for 30 minutes.
  4. Meanwhile, heat a skillet over medium heat. Add oil, onions, jalapeno, garlic, and a pinch of salt and pepper and saute until tender, about 7-10 minutes.
  5. When tomatillos are done, place in a blender with the sauteed onion mixture, broth, cilantro, green chiles, cumin, oregano, coconut cream (or sub sour cream), and lime juice. Blend until smooth. Taste and add salt and pepper, to taste.
  6. Reduce heat in the oven to 350 degrees.
  7. In a bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce. Toss to coat.
  8. Heat the tortillas in the microwave for 15 seconds to loosen them up so that they are easier to roll.
  9. Pour 1 cup of the enchilada sauce on the bottom of a 9×13 baking dish, spread to coat the bottom.
  10. Place chicken filling on tortillas, gently roll up, and arrange in pan, seam side down.
  11. Pour 1-2 more cups over the top of the enchiladas so that they are all covered and they don’t dry out in the oven.
  12. (You can top with shredded cheese here if you please) Spray a sheet of foil with non-stick spray (this helps prevent it from sticking to the enchiladas) and cover with foil and bake at 350 for 20 minutes.
  13. Remove foil and bake for another 10 minutes.
  14. Remove from oven and top with garnishes if you please. I topped with radishes, cilantro, jalapeno, red onion, and avocado.
NOTES
  1. This makes a ton of Enchilada sauce. You can triple this recipe and freeze the other two batches or just freeze the sauce in mason jars until ready to cook.

Enchiladas Verdes

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Posted in Chicken, Main, Mexican

Apr 27

Parmesan-Ranch Chicken Thighs

6 servings

2 tablespoons olive oil

1 tablespoon butter

½ cup all-purpose flour

¾ cup grated Parmesan cheese

1 packet ranch seasoning

1 teaspoon freshly ground black pepper

6 chicken thighs

1. Preheat the oven to 400°F. Have an oven-safe 9-inch skillet ready.

2. Combine the olive oil and butter in the skillet and then place it in the oven to melt the butter and heat the pan.

3. In a medium bowl, whisk the flour with the Parmesan, ranch seasoning and black pepper to combine.

4. Dredge the chicken thighs in the flour mixture generously to coat.

5. Take the skillet out of the oven and place the chicken, skin side down, in the hot oil and butter. Return the skillet to the oven and roast until the skin is golden brown and the chicken is fully cooked, 30 to 35 minutes. Serve warm.

 

https://www.purewow.com/recipes/parmesan-ranch-chicken-thighs

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Posted in Chicken, Main

Apr 27

Chicken Parmesan Bites

6 to 8 servings

2 cups vegetable oil, for frying

¾ cup all-purpose flour

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

Pinch of cayenne pepper

2 large eggs, lightly beaten

1½ cups bread crumbs

1 cup grated Parmesan cheese

1½ pounds boneless, skinless chicken tenders, cut into 1-inch pieces

3 tablespoons chopped fresh parsley, for serving

1 cup warm marinara sauce, for serving

 

1. In a small pot fitted with a deep-fry thermometer, heat 3 inches of oil until it reaches 350°F.

2. Line a large plate with several layers of paper towels, and set out three shallow bowls. In the firstbowl, whisk together the flour, salt, pepper and cayenne. In the second, whisk the eggs together. In the third, mix the bread crumbs with the Parmesan.

3. Working with one piece at a time, dip the chicken into the flour mixture, then into the eggs and then into the bread crumbs. Continue until all the chicken is coated.

4. Working in batches, fry the chicken until it’s golden brown, 6 to 8 minutes; transfer to the paper-towel-lined plate.

5. Garnish the chicken with parsley and more salt. Serve immediately with the marinara sauce.

 

https://www.purewow.com/recipes/chicken-parmesan-bites

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Posted in Chicken, Snack, Starter

Apr 27

Spinach and Cheese Stuffed Chicken

6 servings

TOMATO SAUCE

2 tablespoons olive oil

½ sweet onion, diced

1 garlic clove, minced

One 15-ounce can crushed tomatoes

2 tablespoons chopped basil

Salt and freshly ground black pepper

STUFFED CHICKEN

2 tablespoons olive oil

½ sweet onion, thinly sliced

2 garlic cloves, minced

4 cups spinach

Salt and freshly ground black pepper

1 cup shredded mozzarella cheese

½ cup shredded Parmesan cheese

6 thin chicken breast cutlets

2 cups seasoned bread crumbs (Italian bread crumbs with herbs and seasonings)

1 cup sliced fresh mozzarella cheese

Chopped fresh basil, for garnish (about ¼ cup)

1. Preheat the oven to 375°F.

2. MAKE THE TOMATO SAUCE: In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

3. Add the tomatoes and bring to a simmer. Cover and simmer until the sauce is flavorful, 25 to 30 minutes. Stir in the basil and season with salt and pepper.

4. MAKE THE STUFFED CHICKEN: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes.

5. Add the garlic and spinach; cook until the spinach is fully wilted, 3 to 5 minutes. Season with salt and pepper. Let cool slightly, about 5 minutes, then stir the shredded mozzarella and Parmesan cheeses into the spinach.

6. Lay the chicken cutlets on a clean cutting board. Place about ¼ cup spinach mixture on one end of a cutlet, then roll the cutlet to encase the filling. If you have trouble keeping the cutlet together, secure it with a toothpick. Repeat with the remaining cutlets and filling.

7. Pour the bread crumbs into a small bowl. Carefully roll each chicken bundle in the bread crumbs until it’s evenly coated. Set aside.

8. ASSEMBLE THE DISH: Pour the tomato sauce into a large casserole. Place the stuffed chicken on top of the tomato sauce. Top each piece of chicken with slices of fresh mozzarella.

9. Bake until the chicken is cooked through, the sauce is bubbly and the cheese is melted, 30 to 40 minutes. Let cool 10 to 15 minutes. Garnish with chopped basil and serve.

 

https://www.purewow.com/recipes/Spinach-and-Cheese-Stuffed-Chicken

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Posted in Chicken, Main

Apr 27

Low-Carb Chicken Divan

Serves 8

Ingredients

1 lb broccoli florets (roughly 6 cups)
4 cups cooked chicken breast, shredded
2 cups cheddar cheese grated
8 oz cream cheese
1 cup mayonnaise
3/4 cup heavy cream
1 tbsp curry powder
1 tsp salt
2 tsp Better than Bouillon or 2 bouillon cubes
option rice for serving

Method

  1. Bring a large pot of water to a rapid boil. Add in broccoli and cook for 3 minutes. Remove from heat and drain. Set broccoli aside. (This step can be made ahead of time.)
  2. In a medium sized bowl, microwave cream cheese, mayo and heavy cream along with curry powder, salt and bouillon for 3 minutes. Whisk until smooth.
  3. In a 9X13 pan or 3 qt oven proof skillet mix together chicken with sauce and broccoli.
  4. Top with cheddar cheese.
  5. Bake at 375°F on center rack for 25 minutes.
  6. Serve warm over rice!

Freezing instructions. Combine all ingredients in a foil oven pan. Cover with plastic wrap and then with foil. Freeze for up to 4 months. When ready to bake defrost in fridge or on counter and bake at 375°F for 35-40 minutes, or until cheese is bubbling.

 

https://themodernproper.com/posts/low-carb-chicken-divan

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Posted in Chicken, Main

Apr 27

Chicken Parmesan Baked Pasta

Ingredients

  •  16 oz. penne pasta
  •  2 cups cooked bite-size chicken pieces or shredded chicken
  •  4 cups marinara sauce  can use store bought sauce
  •  3 cups shredded mozzarella cheese divided
  •  1 cup Parmesan cheese divided
  •  Salt and pepper to taste
  •  3 tablespoons butter
  •  2 cloves garlic minced
  •  1 cup panko bread crumbs
  •  1/4 cup chopped fresh basil optional

Instructions

    1. Preheat the oven to 350 degrees F.
    2. Bring a large pot of water to a boil. Salt the water and cook the pasta according to package directions. Rinse and drain the pasta in a colander.
    3. Pour pasta back into the pot and add the cooked chicken, marinara sauce, 1 1/2 cups mozzarella cheese, and 1/2 cup parmesan cheese. Season with salt and black pepper, to taste.
    4. In a medium skillet, melt the butter over medium heat. Add the garlic and panko bread crumbs and cook for 3-4 minutes, stirring occasionally. Remove from heat and let cool.
    5. Spray a 9×13-inch baking dish with nonstick cooking spray. Pour the pasta mixture evenly into the pan. Top with the remaining 1 1/2 cups of mozzarella cheese. Mix the remaining 1/2 cup parmesan cheese into the panko bread crumbs. Sprinkle panko mixture over the top of the pasta. Spray a large piece of foil with nonstick cooking spray and cover the pasta dish.
    6. Bake for 30 minutes. Carefully remove the foil from the pan and bake until the pasta is bubbly and panko topping is golden brown, about 5-10 minutes. Garnish with fresh basil, if desired.
    7. Note-if you don’t have leftover cooked chicken or shredded chicken, cut 2 boneless, skinless chicken breasts into bite size pieces and cook in olive oil until cooked through. Season with salt and pepper.
https://www.twopeasandtheirpod.com/chicken-parmesan-baked-pasta/

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Posted in Chicken, Italian, Main

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