Grilled Chicken Pesto Zoodles

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Last week, the husband dragged us tent camping in the Adirondack Mountains.  The area is absolutely beautiful, I will 100% agree with that. Breaking from the hustle and bustle of everyday life and breaking away from electronics was very calming and relaxing.

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(views from our tent)

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(Top of Panther Mountain)

While I won’t get into the reasons I do not enjoy tent camping at all (give me a camper and I’m good to go) I love to see the pure joy on my boys and husbands face. They loved every minute of it and I in turn, loved watching them. I’m not going to lie when I say I was very excited to get back and take a real shower, wash the bug spray and campfire smells away and cook on a cooktop that doesn’t burn the top layer of skin off.

Introducing: Grilled Chicken Pesto Zoodles!

As I have stated before, zucchini is one of my favorite vegetables and come summer time, we eat A LOT of it.  It’s very easy to care for (if you can keep the squash bugs away) and grows like a weed. Luckily, there is so much you can do with it.  So yes, here is yet another zucchini recipe.

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Many of the ingredients in this recipe come straight from my garden.  The basil for the pesto, the tomatoes and the zucchini, I picked from the garden that morning.  Yeah for having dinner right at your finger tips!

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I used my homemade Pesto for this recipe.  The zucchini I used were a bit too big for my hand spiralizer so I used my mandolin and julienned the zucchini.  Normally I would spiralize them.  Tastes the same whichever method you choose.

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Yield: 4 Servings

Grilled Chicken Pesto Zoodles

Garden Fresh Veggies and Grilled Chicken come together in a quick easy meal!

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

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Ingredients

  • 1 lb boneless, skinless chicken breast
  • 2 larger zucchini, spiralized
  • 2 cups grape tomatoes, washed
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup Pesto, homemade (recipe above) or store bought
  • 1 cup shredded mozzarella
  • Salt & pepper, to taste

Instructions

  1. Grilled chicken breast over medium heat for 8-10 minutes on each side.
  2. Remove from grill to a plate and cover with foil. Let rest while you prepare the zoodles.
  3. Heat olive oil in a large non stick skillet over medium high heat.
  4. Spiralize zucchini.
  5. Add zucchini and tomatoes to the hot skillet and saute for 5 minutes or until zucchini is tender crisp and tomatoes are starting to pop open.
  6. Add pesto to the zucchini and tomatoes and stir.
  7. Remove from heat to a large bowl.
  8. Slice or chopped chicken and add to the zucchini. Stir
  9. Plate zoodles and chicken and top with 1/4 cup of mozzarella cheese. Serve
Recipe Type: Main Dishes

Notes

Containers = 2G 1R 1B 2TSP

7.6.2
100
http://thepotterspantry.com/2016/08/grilled-chicken-pesto-zoodles/

 

Chicken, Broccoli, Zucchini & Mushroom Saute

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Asian foods have always been one of my favorites as far as types of foods. Well, let me rephrase that, since I started eating it in high school, its been one of my favorites.  Fast forward to a few years ago and when I began to realize just how bad take-out Asian really was.  I would always feel like crap the next day after eating it.  Bloated and gross feeling.

As I began to invest more into my cooking at home and eating healthier, I figured there had to be a way to make Asian food healthier, but still taste good.  Turns out after investigating ways to cook Asian food at home, the real stuff is nothing like you get in carry out restaurants.

Yes, I probably sound naive but when you grow with Panda Express in the mall and a Chinese carry-out on every corner, you think that’s what it is.

It turns out, fresh meats and vegetables mixed with fresh Asian spices and sauces, is even better than the carry-out crap most of us are used to!

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This recipe has the perfect amount of sauce and spice to go with the organic chicken and fresh veggies.  And better yet, you don’t have to play the game of “guess the mystery meat!”

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***Quick side note: These are the Liquid Aminos I use.  A healthier alternative to soy sauce. This is the sesame oil that I use. ***

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Yield: 6 Servings

Chicken, Broccoli, Zucchini & Mushroom Saute

Fresh Veggies and Chicken in a Asian sauce!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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Ingredients

  • 1lbs boneless skinless chicken breast, cut into 1/2? pieces
  • 1/4 cup all-purpose flour
  • 1 cup homemade or low sodium chicken stock
  • 1/4 cup raw honey
  • 1/4 cup liquid aminos
  • 1/2 Tbsp fresh ginger, peeled and grated
  • 2 medium garlic cloves, grated
  • 2 tsp sesame oil
  • 2 Tbsp cooking oil, divided
  • 4 cups broccoli florets
  • 2 cups zucchini, diced
  • 1 small onion, sliced
  • 1 1/2 cups button mushrooms, sliced

Instructions

  1. Trim chicken of any fat and pat dry with paper towels.
  2. In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated.
  3. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce)
  4. In the bowl with remaining flour, add 1 cup chicken stock, raw honey, liquid aminos, grated ginger, grated garlic and sesame oil and stir until smooth. Set aside.
  5. In a large wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil.
  6. Once oil is hot, add chicken pieces and stir fry 5 minutes or until browned.
  7. Remove chicken from the pan and set aside.
  8. Add another 1 Tbsp of oil to the pan.
  9. Once oil is hot, add broccoli, zucchini, onions and sliced mushrooms and stir-fry 4 minutes, or until mushrooms are soft and everything else is crisp-tender.
  10. Stir the sauce and pour it over the hot vegetables, stirring constantly.
  11. Simmer 2 minutes or until sauce is thickened
  12. Toss in chicken and cook another 30 seconds or until heated through.
  13. Serve over hot rice.
Cuisine: Asian | Recipe Type: Main Dishes

Notes

Container Count: 1G, 1R, 1O, 2tsp

7.6.2
99
http://thepotterspantry.com/2016/08/chicken-broccoli-zucchini-mushroom-saute/

 

 

Turkey Meatloaf Pepper Rings

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It’s no secret that I dislike meatloaf.  I’ve said it many times but the rest of the family loves it so I am continuously trying to find different ways to make it more exciting.  Mostly for me, so I will eat it.

I came across the idea of putting the meatloaf in the pepper rings over at this blog.  I thought it was neat and very portion friendly so I took the idea and used my own meatloaf recipe in the rings.  She put cheese on the top of hers but I was using cheese in another dish so I didn’t want to overwhelming the meal with cheese.

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I love how much easier it was to bake. Time to cook is one of my pet peeves for regular meatloaf. That and it’s a lot of meat… in a loaf shape. Ack! This recipe is fast to prepare and easy to bake so it can be made during a week night.  While they are baking, make your sides.

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I served mine with grilled zucchini from the garden and a cauliflower gratin.  So good!  You can substitute lean ground beef or ground chicken if that is your taste preference.

Enjoy!

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Serving Size: 2 Pepper Rings

Turkey Meatloaf Pepper Rings

10 minPrep Time:

35 minCook Time:

45 minTotal Time:

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Ingredients

  • 3 large bell peppers (your color preference)
  • 1 1/2 lbs. organic ground turkey
  • 1 onion, chopped
  • 1 egg, beaten
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup oatmeal
  • 1/2 cup organic tomato sauce plus more for brushing the tops later
  • Diced remaining parts of peppers

Instructions

  1. Prepare peppers by slicing off the top and bottom of each pepper. Do not discard.
  2. Cut out the ribs and seeds of each pepper.
  3. Slice each pepper into 4 thick rings and place on a sheet pan lined with parchment paper or a silpat mat.
  4. Dice up remaining parts of peppers.
  5. Combine the remaining ingredients in a large bowl and mix with your hands.
  6. Stuff each pepper ring with meat mixture rounding or doming the top.
  7. Bake at 350 degrees for 35 to 40 minutes.
  8. Brush with more tomato sauce and bake for 5 more minutes.
Recipe Type: Main Dishes

Notes

Containers used: 1G, 1R, 1/4 Y

7.6.2
98
http://thepotterspantry.com/2016/08/turkey-meatloaf-pepper-rings/