Because Who Says Healthy Can't Be Sweet?
Serves 6 I never know what to do with leftover lasagna noodles. This is by far my favorite thing now! True comfort food for the winter but light on the calories! Ingredients: 1-2c of florets cauliflower 1-2 yukon gold potatoes, cut into large chunks 1 …
Who said it’s not easy being green??? I think it’s delicious! 🐸 This shake has protein, b vitamins for energy and vitamin C for immunity. What else could you ask for? Ingredients 1, 6oz container of non fat plain green yogurt 1/4c water 1c frozen …
Serves 4
I like 3-4 hour crock pot dinners! Gives me time to come home, start dinner, get my $hI&& together and then pour a glass of wine while my house smells awesome and dinner is ready!
Ingredients:
2, large chicken breast cut into 1 inch chunks (about 1lb)
1/4c cornstarch
1 tsp sesame oil
2 tbsp soy sauce
1/2c chicken stock
2 tbsp brown sugar
garlic and ginger powder
Directions:
Toss chicken with the corn starch and cook on a large skillet on all sides until browned in minimal oil.
Turn crockpot on low. Add the cooked chicken and then the sauce on top. Cover and cook for 3-4 hours on low. Toss sesame seeds and scallions into the dish at the end!
**Nutrition tip: I served this with plain steamed cauliflower rice because the sauce was so good it didn’t need to have anything on it.
Nutrition Facts:
Calories: 208kcal
Protein: 25.5g
Carbs: 15g
Fiber: 0g
Fat: 4g
Don’t be fooled by this simple salad. It has a lot to offer! Use this as a side that goes well with basically everything, dump the leftovers into a larger salad for instant flavor and dressing or add it to your wraps and sandwiches to …
A perfect meatless monday treat 🙂
I have a toddler who right now is very picky with any kind of meat or chicken. He can tell the difference between a real bolognese and a mushroom one! Safe to say, i was able to give this to him on top of some whole grain penne and he gobbled it up….Consistency is right for kids because it has some chunks in it that they enjoy to pick up with their fingers, but smooth enough to stay on the noodle and keep things LESS messy!
Ingredients:
1 tsp vegetable oil
2lbs baby bella mushrooms
1 large onion
2 garlic cloves, chopped
2, 28oz cans of crushed tomatoes
4 tbsp tomato paste
1/2c water
salt, pepper and parsley
Directions:
Chop onion, set aside
Chop mushrooms into halves and then either process them into ground consistency or chop them well until they resemble ground meat texture.
Heat a large pot with oil and sauté the chopped garlic and onion. Once translucent add the mushrooms and let them cook for about 5-8 minutes. The mushrooms release water and then that water boils off. Add tomato paste and stir to combine. Add the crushed tomatoes, water, salt, pepper and bring to a boil. Reduce to simmer and cover. Cook for at least 30 minutes but the longer the better! Add parsley flakes at the end or fresh parsley.
Nutrition Tip:
This counts as a vegetable! You can boil meatballs into it, put it on top of your favorite pasta or if you want to be REALLY low calorie for dinner time, steam a quick bag of vegetables and top it with this sauce and some parmesan cheese!
Storage Tip:
Store this sauce in large ziplock freezer bags, fill the bag about 2/3 of the way and then flatten it out and place in top portion of the freezer. It will freeze to a solid slab that’s easy to store. When you’re ready for it you can take it out and keep it in the bag in a bowl with warm water to loosen it before you add it to your favorite pasta!
I made this recipe after seeing it on the tasty website. I rendered it a bit based on the preference of my customers (aka…the family)
Serves 4
Ingredients:
2 large chicken breast, hormone and antibiotic free
2 cloves of garlic, chopped
2 tbsp flour
1c chicken stock
1c skim milk
two handfuls of fresh spinach
salt and pepper to taste
2 tbsp parmesan cheese
2 cups barilla plus penne pasta
Directions:
Cut the chicken breast into chunks no bigger than 1/2 inch. In a large skillet heat about 1 tbsp oil at medium high heat. Let it get hot and then add the chicken cooking it for about 5 minutes until cooked through and no longer pink. Remove chicken and then add garlic. Add the flour and then chicken stock. Pour the stock in slowly and mix very well until there are no lumps from the flour. Add the skim milk and boil. Let it go for about 3-5 minutes until it gets thick. Add the spinach and then turn off the heat. Let spinach wilt a bit, then add the chicken and penne. Toss well and add parmesan at the end.
Nutrition Facts:
Calories: 383
Protein: 49g
Fat: 9g
Catbs: 25g
Fiber 2g
Because sometimes we don’t have all the time in the world to stand at the stove to sear chicken and then pop it in the oven. This version is definitely very close to the same taste and stays juicy, NOT dry. Just make sure to …
