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!
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.
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!
30-Minute Chicken and Vegetable Dish with Rice Noodles!
20 minPrep Time:
10 minCook Time:
30 minTotal Time:
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
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.
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.
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.
Add vegetables and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
In a small bowl whisk chicken stock, liquid aminos, ketchup and cornstarch.
Add chicken, eggs, noodles, and stock mixture back to the skillet and stir-fry for 3 minutes or until chicken is cooked through.
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.
Then make the sauce. All stuff that sits in most people’s pantries. Well, if you have ever made anything Asian it does.
Saute the veggies in some coconut oil for a few minutes, then remove and saute the chicken in coconut oil.
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!
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!
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!
I 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.
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?
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.
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.
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!
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!
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.
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.
Mix the zucchini and sweet potatoes with some whole wheat flour or spelt flour, onion, garlic, egg whites and salt and pepper.
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.
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!
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.
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.
(views from our tent)
(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.
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!
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.
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!
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!”
***Quick side note: These are the Liquid Aminos I use. A healthier alternative to soy sauce. This is the sesame oil that I use. ***