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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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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Chocolate Cookie Dough Bites

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Or as I call them, little bites of heaven! These things are the best little snacks. They curb my sweet craving and they are actually good me for! My boys love them and request them in their lunch boxes as their snack.

I use Shakeology for these.  I have never made them with any other protein powder so I can’t tell you how they would taste if you tried. Vanilla, Chocolate and Cafe Latte flavored Shakeology all work well for these.  The vanilla actually look like raw cookie dough.  I wouldn’t recommend using the Strawberry or Greenberry flavors.  I haven’t tried it but it doesn’t sound very appetizing.

You just dump all the ingredients in the bowl of your stand mixer and let it do the rest.  Once it is completely combined, roll them into 1-inch balls and store them in the refrigerator.

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I use raw honey whenever a recipe calls for honey.  It’s a bit more expensive bit most processed honey today has been heated and filtered, robbing it of its nutritional value and resulting in a product no more valuable than a simple sweetener.  Raw honey contains up to 80 different substances important to human nutrition. Besides glucose and fructose, honey contains: All of the B-complex, A, C, D, E, and K, minerals and trace elements: magnesium, sulfur, phosphorus, iron, calcium, chlorine, potassium, iodine, sodium, copper, and manganese. The live enzyme content of honey is one of the highest of all foods. Raw honey also contains hormones and antimicrobial and antibacterial factors.

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The recipe only makes one batch of 13-14 balls but it can easily be doubled.  Give them a try, they truly are little bites of heaven!

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Serving Size: 1 Ball

Chocolate Cookie Dough Bites

Sweet energy bites that won't ruin your waist line!

15 minPrep Time:

15 minTotal Time:

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Ingredients

  • 1/2 cup organic almond or peanut butter
  • 1/4 cup raw honey
  • 2 1/2 scoops Shakeology (Chocolate, Vanilla or Cafe Latte work well)
  • 1/2 cup finely chopped almonds
  • 2 TBSP of mini dark chocolate chips

Instructions

  1. Place all ingredients in a bowl or bowl of a stand mixer and combine.
  2. Roll mixture into 1-inch balls.
  3. Store in an air tight container for up to a week
  4. (I like to keep mine in the refrigerator)
Recipe Type: Sweet Treats

Notes

Containers= 1 Yellow, 1 tsp

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http://thepotterspantry.com/2016/09/chocolate-cookie-dough-bites/

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

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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

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