Chocolate Shakeology Ice Cream

Hi All!

Sorry it has been so long.  It’s been crazy here in the Potter house.  I’ve been subbing a lot AND we put our house on the market!  It actually sold quite quickly but we have been busy designing our new home and packing the old one!

It’s been quite the experience!  They were supposed to break ground last week but because of all the rain, it got delayed.

Luckily yesterday was a beautiful day and they were able to dig the basement and place the driveway!

Now that you are all caught up on our craziness, let’s move on to ice cream!  Hopefully it gets warmer here and ice cream will soon be able to be enjoyed without freezing to death.

I LOVE ice cream but as we all know it has a lot of sugar in it.  Enter my super foods ice cream.  It so easy to make and tastes just like dark chocolate ice cream.

Now, I can’t attest for any other types of shake mix but I know Shakeology works perfect for this.  You can also add whatever “goodies or toppings” you would like.  I just ate mine plain but I have added nuts, PB, dark chocolate chips and even fruit.  The consistency will be a lot like soft serve ice cream.  If you want it harder, just throw it in the freezer for a bit.

Enjoy!

Yield: 1 Serving

Chocolate Shakeology Ice Cream

Super foods Ice Cream!

5 minCook Time:

5 minTotal Time:

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Ingredients

  • 1 Scoop Chocolate Vegan Shakeology (you cause whatever flavor Shakeology you would like)
  • 1/2 cup Unsweetened Almond Milk
  • 1 cup ice cubes
  • Whatever additional ingredients you would like

Instructions

  1. Place all ingredients in a good blender (I used a Ninja) and blend until soft serve consistency.
  2. Serve immediately or place in the freezer to harder more.
Cuisine: American | Recipe Type: Dessert

Notes

Containers: 1 Red, 1/2 Yellow

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http://thepotterspantry.com/2017/05/chocolate-shakeology-ice-cream/

Greek Yogurt Bark

The above statement can’t be any more true.  It seems the last few weeks this has been the craziness of my life.  I started a long term substitute position and though it is only 4 hours a day, it seems to have thrown off my entire schedule.

It’s amazing how just a few hours of your day spent doing something else, can change the way a household functions and operates.  Phew!

This week is February break and on a rare occurrence for Western NY, it’s almost 70 degrees.  Of course it’s supposed to go back to snowing next week but since we didn’t get to go somewhere warm for this vacation, I will take the warmer weather.  Global warming at it’s finest!

As a quick treat for the boy’s to grab this week, I made some greek yogurt bark.  I saw a pin on Pinterest where some one had made it with white chocolate and I thought, I could totally do that with yogurt and freeze it for a quick, tasty afternoon treat!

So I did.  No oven required because it’s housing my laundry ;-).

Fast and easy.  The boys grab a piece and go.  I like to thaw mine just a bit but the choice is totally yours!  Any fruits, nuts, even some dark chocolate pieces would work.  This is what we had on hand.

Just mix plain Greek yogurt with some maple syrup or raw honey (for flavor) spread on a baking sheet lined with wax paper, sprinkle your toppings and freeze for a couple of hours!  See, so easy! Just make sure you don’t the yogurt really thin because the bark will not break apart in sections, it will crumble.  Still good if it does, just not the effect we are going for.

Let me know what creations you try!

Enjoy!

Serving Size: 1 piece of bark

Greek Yogurt Bark

A quick yummy sweet treat!

5 minPrep Time:

2 hrCook Time:

2 hr, 5 Total Time:

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Ingredients

  • 2 cups Plain Greek Yogurt
  • 4 TBSP maple syrup or raw honey
  • Various fruits, nuts, granola or shaved chocolate pieces

Instructions

  1. Line a baking sheet with wax paper and set aside.
  2. Mix Greek Yogurt and maple syrup in a medium sized bowl until combined.
  3. Pour yogurt mixture on wax paper spreading lightly with a knife. Do not make it too thin or the bark will crumble. 1/4 inch is perfect.
  4. Sprinkle fruits, nuts, granola, chocolate (your choice) over the top of the yogurt.
  5. Cover with plastic wrap and freeze for 2 hours.
  6. Remove from freezer and break into pieces.
  7. Store in a air tight container in the freezer for up to 2 weeks.
Cuisine: American | Recipe Type: Sweet Treat

Notes

Containers: 1/2 R, 1/2 P, 1 T (varies on toppings)

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http://thepotterspantry.com/2017/02/greek-yogurt-bark/

Chicken & Cauliflower Rice Casserole

Who doesn’t love the smell of a delicious casserole baking in the oven! This casserole has it all.  Spices, chicken, veggies and cheese!  And best of all, it won’t ruin those New Year resolutions we all made to eat better!  Yes, we all made them and you know it.

At the start of the new year, I started a new Beachbody program.  It is MMA style and I have to say, I am loving it!  I am completely sore all over but it is a good sore.  I can feel myself getting stronger and capable of pushing myself more.  I figured after doing multiple rounds of P90X3 and 22 Minute Hard Corps, nothing could compete.  Boy was I wrong.  I get to street fight my way to better me and work off some stress at the same time.  Who wouldn’t want to punch at things when they are stressed?

Anyway, back to the recipe.  Cauliflower rice is the new rage.  Everyone is selling it or making it.  Cauliflower really doesn’t have much of a taste so I can see how people are attracted to it.  You get in your veggies without sacrificing taste.  It’s a win win!

Now you can purchase cauliflower already minced into rice pieces (just make sure you get one that doesn’t have sauce added to it) or you can pretty easily make your own.  Cauliflower isn’t very expensive so I often make my own in large batches and freeze it.

To do this all you do is grate a head of cauliflower using a large cheese grater or pulse cauliflower florets in a food processor. That’s it!

My family loved it and it made enough for lunch leftovers the next few days which fits nicely with my colored container meal plans.

Feel free to add more cheese if you wish.  I know some people can’t get enough cheesy goodness!

Serving Size: 1/8 of casserole

Chicken & Cauliflower Rice Casserole

A warm veggie and cheese filled chicken casserole! You won't even miss the rice!

20 minPrep Time:

45 minCook Time:

1 hr, 5 Total Time:

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Ingredients

  • 2 lbs skinless boneless chicken breasts
  • 1 tbsp olive oil
  • 1 large cauliflower
  • 16 oz of broccoli cuts (fresh or frozen)
  • 2 tsp coarse sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp coconut oil, melted
  • 2 cups Italian five cheese blend shredded

Instructions

  1. Preheat oven to 400 degrees.
  2. Slice chicken breasts in half horizontally, lightly coat in olive oil and place on baking sheet. Liberally season with salt and pepper.
  3. Bake for 20 minutes.
  4. While chicken is baking, grate cauliflower and add to a large bowl.
  5. Add broccoli cuts, chopping any larger pieces.
  6. Remove chicken from oven and let cool for 5 minutes.
  7. While chicken is cooling, add sea salt, melted coconut oil, onion powder, garlic powder and 1 1/2 cups of the shredded five cheese blend to the large bowl.
  8. Mix everything together.
  9. Carefully cut baked chicken into cubes. Toss with broccoli/cauliflower mixture and transfer to 9 x 13 inch (3 quart) baking dish that has been sprayed.
  10. Top with ½ cup shredded Italian mix cheese and bake in oven for 45 minutes.
  11. Let cool for 5 minutes before serving.
Cuisine: American | Recipe Type: Main Dish, Casseroles

Notes

Containers: 2G, 1R, 1B, 1T

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http://thepotterspantry.com/2017/01/chicken-cauliflower-rice-casserole/

 

Chicken and Vegetable Chow Fun

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As I have said before, Chinese was one of our favorites to grab as take-out.  We used to have the best Chinese restaurant around the corner that had a dish called Chow Fun, it can also be called Chow Mein Fun.  This restaurant was the only one that used big, thick rice noodles in their Chow Fun.  We loved this place.  It wasn’t your normal Chinese restaurant.  It was classy.  Nice and elegant on the inside and good quality food. Unfortunately, it ran into competition with pop up, quick, corner take-outs and P.F Changs and just couldn’t hang on.  Insert a big frowny face here.

Sadly,  I have not been able to find a restaurant that uses the big thick noodles like my beloved restaurant did. Everywhere else I have tried, uses tiny, thin rice noodles and it just isn’t the same.

So, I made my own.  It took some practice and patience but I think I got it close enough.  I found the rice noodles in my Wegman’s store.  They aren’t as thick as the ones the restaurant used they are much better than the small tiny ones.

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I started with a basic recipe from here Natasha’s Kitchen and added and subtracted things till I got it to my liking.  Feel free to add whichever veggies your family eats best.  Don’t like pepper? Add carrots instead.  You get the idea.

It’s a quick and easy week night dinner!  You just need a few ingredients and one-pan to make this.  My kids devoured it!  Make sure you use fresh vegetables for this dish.  It will make all the difference!

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Yield: 6 Servings

Chicken and Vegetable Chow Fun

30-Minute Chicken and Vegetable Dish with Rice Noodles!

20 minPrep Time:

10 minCook Time:

30 minTotal Time:

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Ingredients

  • 14 oz rice noodles
  • 3 Tbsp coconut oil
  • 2 skinless boneless chicken breasts, sliced into bite-size strips
  • 2 eggs, scrambled
  • 1 red bell pepper, sliced
  • 1 1/2 cups broccoli, chopped
  • 6 oz portabello mushrooms, sliced
  • 1 Tbsp peeled and shredded fresh ginger
  • 1/2 cup chicken stock
  • 2 Tbsp liquid animos
  • 2 Tbsp, organic ketchup
  • 1 teaspoon cornstarch or arrowroot powder
  • few drizzles of sesame oil

Instructions

  1. Bring medium size pan of salted water to a boil. Add rice noodles and cook them on medium heat for about 2 to 4 minutes or until barely tender. Drizzle with a bit of olive oil so they do not stick together.
  2. In a large wok or skillet, heat 1/2 tablespoon of coconut oil over high heat and quick scramble 2 eggs. Remove from the skillet and set aside.
  3. In the wok or skillet, heat 2 1/2 tablespoons of coconut oil add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.
  4. Add vegetables and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
  5. In a small bowl whisk chicken stock, liquid aminos, ketchup and cornstarch.
  6. Add chicken, eggs, noodles, and stock mixture back to the skillet and stir-fry for 3 minutes or until chicken is cooked through.
  7. Drizzle with sesame oil and serve.
Cuisine: Asian | Recipe Type: Main Dishes

Notes

Containers: 1G, 1R, 2Y, 2T

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http://thepotterspantry.com/2016/11/chicken-and-vegetable-chow-fun/

 

Chicken with Broccoli over Cauliflower Rice

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As I have said before, I try to avoid going out for Asian cuisine.  It’s usually full of things that make me feel like a Macy’s Thanksgiving Day parade balloon after eating it.  You all know exactly what I am talking about.

You would be surprised how quick an Asian inspired meal can come together at home and how much better you will feel after eating this, over the take-out.

Prep to table in less than 30 minutes.  Can’t beat that for a weekday meal!

Start by chopping your veggies.  We eat a lot of broccoli because the kids love it.  I added some yellow pepper for color.

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Then make the sauce.  All stuff that sits in most people’s pantries.  Well, if you have ever made anything Asian it does.

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Saute the veggies in some coconut oil for a few minutes, then remove and saute the chicken in coconut oil.

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Add sauce and cook for a couple of minutes then add the veggies back in a stir!  Cook a couple more minutes and that’s dinner!

Now for the cauliflower rice, you could definitely make your own BUT I found a wonderful huge bag of organic cauliflower rice at BJ’s and well, its super easy to just take some out and steam it.  You could definitely use regular rice here too.

The sesame seeds are totally optional.  I just think they are fun!

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Yield: 4 Servings

Chicken with Broccoli over Cauliflower Rice

Fast chicken and vegetable stir-fry beats takeout any day!

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

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Ingredients

  • 1/2 cup water
  • 2 tablespoons liquid aminos
  • 2 tablespoons hoisin sauce
  • 2 teaspoons arrowroot powder
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 lb broccoli
  • 1 yellow sweet pepper, sliced thinly
  • 2 tablespoons coconut oil
  • 12 oz skinless, boneless chicken, cut into bite-size pieces and salt and pepper added to taste
  • Cauliflower rice or hot cooked rice

Instructions

  1. For sauce, in a small bowl whisk together water, liquid aminos, hoisin sauce, arrowroot powder, ginger, garlic and sesame oil, till no clumps are present. Set aside.
  2. Cut flowerets from broccoli stems and cut flowerets into small pieces.
  3. In a wok or large skillet heat 1 tablespoon of the coconut oil over medium-high heat.
  4. Cook and stir broccoli in hot oil for 1 minute.
  5. Add sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
  6. Add remaining oil to wok or skillet.
  7. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.
  8. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly.
  9. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through.
  10. Serve over cauliflower or regular rice.
  11. If desired, garnish with toasted sesame seeds.
Cuisine: Asian | Recipe Type: Main Dishes

Notes

21 Day Fix (without Cauliflower Rice): 1G 1R 1O 2T

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http://thepotterspantry.com/2016/11/chicken-with-broccoli-over-cauliflower-rice/

Cherry Turkey Tenderloin

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This recipe originally called for a pork tenderloin to go with the cherry sauce.  I did try it that way first and it was good but as many of you already know, I am not a pork fan. I couldn’t see me eating this throughout the fall and winter months as a quick and comforting meal so….I switched it to Turkey Tenderloin.

But like most of my recipes, you can absolutely do it with the pork!  I’m not sure about beef though.  Beef and cherries don’t sound all that appealing to me.

I have to day, it was really good!  I am actually considering doing this at Thanksgiving instead of an entire turkey since it just the four of us this year.  It has that sweet, tartness that a cranberry would give but it’s a fun cherry instead!  And I still have a bunch of cherries frozen so it works out well.

The balsamic vinegar it a good contrast to the sweet, tartness of the cherries and keeps the sauce savory.  I paired it with roasted potatoes and green beans.

This is definitely a keeper and the left-overs are even better!  The turkey has had time to “mingle” with the sauce!

Serving Size: 1/4 of the recipe

Cherry Turkey Tenderloin

Sweet and Savory all in one dish!

15 minPrep Time:

30 minCook Time:

45 minTotal Time:

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Ingredients

  • 2 cups frozen cherries, thawed but do not drain juices
  • 5 tsp balsamic vinegar
  • 1/2 tsp ground pepper
  • 1/4 tsp sea salt
  • 1/2 tsp allspice
  • 1 lb Turkey or Pork Tenderloin, trimmed of extra fat

Instructions

  1. Preheat oven to 450*
  2. Line a baking pan with enough foil to leave a 2 inch overhang on the sides.
  3. Fold edges over to create a 1-inch border around all edges.
  4. In a medium bowl, toss cherries with vinegar and spoon mixture into the center of the foil.
  5. In a small bowl, combine spices and rub all over tenderloin.
  6. Arrange the tenderloin over the top of the cherries and bake 30-35 minutes or until the internal temp is 160* (for turkey, 145* for pork).
  7. Let tenderloin rest 10 minutes then transfer to a cutting board and slice.
  8. Serve with cherry mixture.
Cuisine: American | Recipe Type: Main Dishes, Meat

Notes

***NOTE*** If cherry juice begins to burn, fold in sides of foil to partially enclose the tenderloin.

Containers: 1/2 P, 1 R, 1 O

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http://thepotterspantry.com/2016/10/cherry-turkey-tenderloin/

Mushroom Chicken Hash over Sweet Potato Waffles

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This is easily one of my new favorite meal to make.  No joke folks!  It is so mouthwatering good, you just have to take my word and go ahead and make it.  You can use regalur russet potatoes or sweet potatoes for this. I chose sweet because it’s what I had.  Whichever you choose, just make sure you squeeze out all the water.

Use those muscles people!

img_6046I recruited the hubby to do this part for me. Tony Horton made my muscles angry that day.

You’re also going to need a waffle iron.  Yes, you read that correctly.  You actually put potatoes in a waffle maker – and they are wonderful!  Just think of all the endless things you could put over the top of these!

Now servings are going to be based on which type of waffle maker you have.  I have a Belgian waffler maker and was able to get two large waffles out of the mixture.  I divided each large waffle in two and that was a serving.  I have no clue on the square waffle maker.  You will have to test and see.

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Serving Size: 1/4 of the Hash and 1/2 a large waffle

Mushroom Chicken Hash over Sweet Potato Waffles

A hearty, chicken hash over potato waffles that's perfect for any meal!

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

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Ingredients

    Potato Waffles:
  • 2 large potatoes (sweet or russet), peeled, shredded and squeezed of liquid
  • 1/2 cup finely chopped onion
  • 1 Tbsp chopped chives
  • 2 cloves of garlic, minced
  • 1/4 tsp of each: sea salt, pepper and paprika
  • 1 large egg white, beaten
  • 1 tsp olive oil
  • Mushroom Chicken Hash:
  • 2 tsp olive oil
  • 8 oz of button mushrooms, quartered
  • 1 lb boneless, skinless, chicken breast cut into bite sized pieces
  • 2 Tbsp whole wheat flour, divided
  • 1/2 tsp each: sea salt, pepper
  • 1 cup diced red bell pepper
  • 1 cup dry sherry
  • 2 cups low-sodium chicken stock
  • 1/2 cup milk
  • 1 cup green beans, chopped
  • 2 tsp chopped fresh parsley

Instructions

    For Potato Waffles:
  1. Heat a waffle iron to medium high heat. Mist with cooking spray.
  2. In a large bowl, combine potatoes, onion, chives, salt, pepper and paprika.
  3. Stir in egg white and oil until all potato is coated.
  4. Spread 1/2 of the mixture evenly on the bottom of the waffle iron; close lid firmly.
  5. Cook until potatoes are crispy and golden. About 12-15 minutes. (Ignore waffle timer)
  6. Repeat with remaining mixture. Keep warm in an oven on 170*.
  7. For Hash:
  8. While waffles are cooking, heat a large non-stick skillet over medium high heat. Add and heat oil.
  9. Add mushrooms and cook, until brown. Stirring frequently.
  10. Toss chicken bites with 2 tsp flour, salt and pepper and add to the skillet.
  11. Cook, stirring often, until browned (about 7 minutes).
  12. Add bell pepper and cook another minute.
  13. Add sherry and scrape up any browned bits on the bottom of the skillet with a wooden spoon.
  14. Add stock and cook another minute. Stir remaining flour into the milk and add to the skillet along with the green beans.
  15. Reduce heat and simmer, stirring often, until sauce has thickened.
  16. Spoon over waffles and sprinkle with fresh parsley.
Cuisine: American | Recipe Type: Main Dishes

Notes

Containers: 1G,1R, 2Y, 2T

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http://thepotterspantry.com/2016/10/mushroom-chicken-hash-over-sweet-potato-waffles/

 

Slow Cooker Chicken Parmesan

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It is hard to find someone who isn’t a fan of chicken parmesan.  The crunchy breaded chicken, lovely tomato sauce and cheesy goodness is enough to make anyone’s mouth water.

What would you say if I told you, I found a way to have this classic dish but with half the effort and calories but with all the flavor and goodness?

I did!

And it is so easy and delicious!

Now if you want to use jarred sauce, go right ahead, they did in the recipe I adapted this from.  Just make sure it is a good brand without lots of sugar and that you use at least 28 ounces.  I prefer using crushed tomatoes (from my garden if possible), fresh basil and garlic and some salt, and pepper.

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Now for the easy part.  Just place the chicken in the slow cooker, dump the tomatoes or sauce over the top and add the herbs.  Cook it on low for 8 hours or high for 4 hours.

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Once the chicken is done, shred it right in the slow cooker then add in your pasta (I used rotini) cover. Cook for about 25 minutes or until the pasta is al dente.  Just make sure all the pasta is covering in the tomatoes and juices before you cover and walk away.

Top with mozzarella cheese, cover and cook 10 more minutes or until the cheese is melted. Now for the best part!  The crunchies!

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Toast whole wheat panko breadcrumbs in a skillet!  Right before serving, sprinkle some of that crunchy goodness on each serving!

There you go!  Totally easy and totally delicious without all the frying!

Yield: 6 Servings

Slow Cooker Chicken Parmesan

Chicken Parmesan made easy with the help of a slow cooker! Serve with a side salad.

10 minPrep Time:

8 hr, 30 Cook Time:

8 hr, 40 Total Time:

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Ingredients

  • 2 boneless skinless chicken breasts
  • 1 can BPA free crushed tomatoes (28 oz) or 28 oz jar sauce
  • 1/4 cup water
  • 2 Tbsp fresh basil
  • 1 tsp minced garlic
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 12 oz. uncooked whole grain pasta
  • 1 1/2 cups shredded mozzarella cheese
  • 1 Tbsp olive oil
  • 1/2 cup whole wheat panko breadcrumbs

Instructions

  1. Place chicken, spices, garlic, crushed tomatoes and water in the slow cooker.
  2. Cook on high for 4 hours or low for 8.
  3. Shred chicken.
  4. Add pasta and mix in well so that the pasta is covered in the liquid.
  5. Cover and cook for another 25 minutes.
  6. Add the cheese on top and close the lid and let it melt (approx 10 minutes)
  7. While the cheese is melting, heat the olive oil over medium heat.
  8. Add the breadcrumbs and mix well into the oil.
  9. Cook for a few minutes until the breadcrumbs are crispy.
  10. Serve and top with the breadcrumbs and parmesan cheese.
Cuisine: Italian | Recipe Type: Main Dishes, Slow Cooker

Notes

Containers: 1P, 1R, 1B, 2Y

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http://thepotterspantry.com/2016/09/slow-cooker-chicken-parmesan/

Zucchini & Sweet Potato Fritters with Poached Eggs

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Breakfast is one of my favorite meals to eat.  I could eat breakfast foods at every meal of the day.  I LOVE to go out to breakfast. Unfortunately no one else in my house wants to get up and take me.  So, I find myself making breakfast foods for dinner at least a couple of times a month.

This is a recipe I found in one of my clean eating magazines that I adapted to fit our tastes.  The boys loved the zucchini and sweet potato fritters but were not fans of the poached eggs.  I can’t really blame them, they can be a bit slimy.  Next time I make this, I will just scramble their eggs.

Your first step is to peel and grate 8 oz of a sweet potato.  Pretty simple and easy.  I love using my kitchen scale so I can get exact measurements.

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The thing to remember when working with zucchini is that it is packed with moisture.  Be sure to squeeze the flesh dry to remove the excess water.  It only takes a minute or two and it will ensure that you get perfectly crisp fritters.  You also don’t have to worry about peeling the zucchini before you grate it.  The peel is where the fiber and antioxidants are.

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Mix the zucchini and sweet potatoes with some whole wheat flour or spelt flour, onion, garlic, egg whites and salt and pepper.

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Drop 1/4 cup of the mixture into a skillet heated with coconut oil and cook till golden brown.  About 4-5 minutes on each side.

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Place the fritters on a baking sheet in a oven to keep warm while you make the rest and poach the eggs (directions below).

And there you have it!  A different and unique breakfast for dinner!  I served mine with some sliced avocado!

Serving Size: 3 Fritters, 1 Egg

Zucchini & Sweet Potato Fritters with Poached Eggs

A sweet and savory fritter topped with poached eggs. A great choice for breakfast or dinner!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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Ingredients

  • 1 zucchini, grated
  • 1 sweet potato (about 8 oz), peeled and grated
  • 3 tbsp whole wheat flour
  • 1/2 finely chopped onion
  • 1 garlic clove, minced
  • 3 large egg whites
  • 4 large eggs
  • 3 tbsp coconut oil, divided
  • 1 tbsp white vinegar

Instructions

  1. Preheat oven to 300*F. Line a baking sheet with parchment. Set aside.
  2. Wrapped zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, mix zucchini, sweet potato and flour till well coated.
  4. Add onion, garlic, 3 egg whites and salt and pepper to taste and combine.
  5. In a large non stick skillet, heat 1 tbsp of oil on medium high.
  6. Drop zucchini mixture by 1/4 cup into the skillet and gently press down.
  7. Cook without turning till browned, about 4-5 minutes. Turn once and cook on the other side till browned.
  8. Arrange cooked fritters on the baking sheet and put in the oven to keep warm.
  9. Repeat with remaining oil and zucchini mixture until gone.
  10. Bring a large shallow sauce pan of water to a very gentle boil and add vinegar.
  11. Crack 1 egg into a small bowl.
  12. Using a spoon, swirl water and gently slip in the egg. Repeat with remaining eggs making sure to keep the water at a gentle boil.
  13. Cook till whites of the eggs are set, about 4 minutes.
  14. Using a slotted spoon, remove eggs from the water and place on a paper towel.
  15. Divide fritters and top with eggs.
  16. Pepper and salt to taste.
Recipe Type: Breakfast

Notes

Calories: 220 Carbs: 15g Total Fat: 14g Protein: 11g Sugars: 4g Fiber:2g

Containers: 1G 1R 1Y 2T

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http://thepotterspantry.com/2016/09/zucchini-sweet-potato-fritters-with-poached-eggs/

 

Sesame Chicken with Broccoli

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I always get comments from people saying, “you make a lot of recipes with chicken and turkey.”  Why yes, yes I do.  I don’t care for beef.  It’s not that we never have it.  The boys will eat beef burgers and other things while I have my ground chicken or turkey.  Most recipes on here are interchangeable with beef or chicken or even pork (I don’t care for pork either).  Just like this one.  You could totally do this with some type of beef or pork instead chicken.

There, now that we have covered my dislike for beef and why I rarely post recipes using them, let’s move on to Sesame Chicken!

Sesame chicken has always been my favorite in Asian cuisine. Though very yummy, I couldn’t even tell you the last time we ordered out for Chinese. When you’re trying to eat better, fried, greasy, sweet saucy food isn’t on the list of meals one regularly consumes.

In comes this wonderful dish made with fresh ingredients that I can actually pronounce and I actually know what is in it.  Start with the light sauce that is big on flavors but not on the bad stuff.

This Sesame Chicken is just sweet enough, and you’ll fall in love with the batter that gives each piece of chicken a nice crunch. Best of all, you can make this recipe in under 30 minutes, and I bet you have most, if not all, of the ingredients already on hand.

Go check. I’ll wait!

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The sweet sauce.

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Light crunchy batter

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Fresh cut broccoli

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Yield: 4 Servings

Sesame Chicken with Broccoli

Homemade Sesame Chicken that is sweet with a delicate crunch that won't add inches to your middle and made in under 30 minutes!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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Ingredients

    For the Sauce
  • 1/2 cup honey
  • 4 Tablespoons sesame seeds
  • 4 Tablespoons gluten-free Tamari or Liquid Aminos
  • 2 garlic cloves, minced
  • For the Batter
  • 2 egg white
  • 4 Tablespoons cornstarch
  • 3 chicken breasts, cut into 2" pieces
  • salt & pepper
  • 2 Tablespoon vegetable oil
  • 2 green onions, chopped
  • 4 cups broccoli florets

Instructions

  1. Combine honey, sesame seeds, Tamari or liquid aminos and garlic together in a small bowl then set aside.
  2. In a separate larger bowl, whisk together egg white and cornstarch until smooth.
  3. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.
  4. In a small saucepan, steam broccoli until crisp tender then set aside.
  5. Heat oil in a large skillet over medium-high heat, then carefully add chicken.
  6. Cook for 3-4 minutes a side, or until cooked through.
  7. Turn off heat and remove skillet from burner.
  8. Add prepared sauce and green onions then toss to combine.
  9. Stir in broccoli, then scoop mixture into bowls over cooked rice.
Cuisine: Asian | Recipe Type: Main Dishes

Notes

Containers without Rice: 1G, 1R, 1Y, 1O

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http://thepotterspantry.com/2016/09/sesame-chicken-with-broccoli/