Chicken Veggie Skillet

Ok- This may be a short post, but I had to post this! This was DELICIOUS! I love when made up dinners turn out AWESOME! So My husband said he would buy this dinner....I enjoyed that compliment! It is quick and very low fat. It technically isn't considered clean since I used 1/4 of a ranch dressing packet and Italian dressing packed...but it really made an awesome flavor...so I'm sticking with it! -Here is my lesson for this post...did you know that you don't need to use butter when cooking meet or oils? Use broth! First of all it prevents sticking and it also makes the meat juicy which is the goal right? There you go...use broth...ditch the oils and butter.

Chicken Veggie Skillet

1 lb chicken, cubed

1 medium zucchini

1/2 yellow onion

1 cup frozen corn

1 yellow squash

1 red bell pepper

1/2 cup veggie or chicken stock (low sodium)

1/4 ranch dressing packet

1/4 Italian dressing packet

1/2 tsp. chili powder

pepper to taste

Add broth to a skillet. Add cubed chicken and chili powder. Cook over med-high heat.  When chicken is browning on all sides add red pepper and onion. Saute with the chicken until the vegetables begin to be tender. Add remaining vegetables. Add in seasonings from both dressing packets. Cover, reduce heat and let simmer for 5-10 minutes until the broth and seasoning form a thicker sauce. Serve over rice or Quinoa! 

*you can add any vegetables you would like it all would be amazing!

Crock Pot Spaghetti Squash Spaghetti

Squash is a frustrating vegetable for me to prepare...does anyone else feel the same? Spaghetti Squash is one of my favorites however, because I truly feel apart from a different texture there isn't much taste difference between the squash and a noodle. I have really wanted to try a good recipe that involves spaghetti squash, but honestly sometimes I'm lazy and don't want to deal with the hassle of cooking the squash. Well no more...this was easy and hardly any work on my part! My 5 year old and 2 year old just ate it like it was plain ol' spaghetti (which is the 5 year old's favorite dinner) Also my husband...let me move over to his reaction...I can always easily tell when my husband doesn't like something I make...he simple eats it. No compliments usually just a "Thanks for dinner!" If however, he likes something he usually will say "This is pretty good, Thanks for dinner!" IF he LOVES something he repeats that multiple times and also adds "This is a keeper!" Oh how predictable we are sometimes to each other!

Anyways, during dinner this spaghetti got an "It's a keeper!" line! It is healthy, its filling and it's delightfully simple! Enjoy

Forgive me for no pictures of the process or finished product, my computer is quite sick and it is not uploading photos well at all (this explains my lack of blogging lately)

Crock Pot Spaghetti Squash Spaghetti

1 medium spaghetti squash

1 lb ground lean turkey (optional)

1 can crushed tomatoes

*2 C low sodium vegetable stock 

1 T basil

1 T oregano

1/2 T minced garlic

1/2 T parsley

Cut spaghetti squash in half so it has the top and the bottom, not so there are two long pieces. Add tomatoes, broth, cooked turkey and seasonings to a crock pot. Place the two pieces of squash cut side down into the sauce. Cover with lid and cook on low for 5-6 hours. The last hour take a fork and carefully shred the squash out of the shell. Continue cooking for remaining time! Serve with green salad and you're going to have a healthy, yummy spaghetti dinner! Enjoy

* If you'd like a thicker sauce or like the flavors of canned sauces in place of broth add 1 jar of store bought sauce!

Cheesy Cauliflower Quinoa

This may sound like the most random meal...however if you are strapped for cash this holiday (I feel ya) and looking for a fast, healthy, meal that your kiddos even husband will eat...then look no further! This meal came from looking in the fridge for inspiration to come to me...to our plates within 30 minutes! It was very tasty.

After I explained to my husband my idea for dinner...he gave me the nose wrinkle! Yuck! Well I am happy to say that after the first bite (because he's a trooper) He said..."This is really good!" My husband can be like a kid and if he doesn't like something he'll push it around his plate and he won't finish the meal...this was gone with no leftovers! This equals a happy mom!

Cheesy Cauliflower Quinoa

1 head of cauliflower, chopped

1 1/2 c uncooked quinoa

2 c vegetable broth

1/2 c cheese of any kind, I prefer white cheeses (you can add more if you'd like it really cheesy)

1 tsp nutmeg

1 tsp italian seasoning

dash of parsley 

Add cauliflower and Quinoa to a large pot*. Add broth with 2 cups of water. Bring to a boil, reduce heat to a simmer and cover with lid until liquid is absorbed. Add, shredded cheese to pot, mix until melted. Mix in seasonings and top with parsley! Serve immediately. Enjoy!

* if you like more firm cauliflower, add it after you bring it to a boil and reduce to a simmer

Thanksgiving Left Over Round-Up

Thanksgiving is my favorite meal! I love mashed potatoes and gravy...oh it is my #1 comfort food! I love it all, the veggies, the turkey, the pie! Yes, one day a  year I indulge in it all. I do however have a rule to keep myself in check, I keep it to a holiday season of 1/2! I have a serving of just about everything, but I half it. I don't have full piece of pie, I cut a piece in half.

The next best thing about Thanksgiving is the leftovers. Are you like me though...I can only eat so many Turkey Sandwiches! I like variety and I love to use my mashed potatoes again :)

I wanted to share with you two
of my favorite Post Thanksgiving leftover recipes the greatest part about these recipes is they all Freeze! There is no rule that you have to indulge in all your leftovers in the same week! That could do some damage if you are trying to reach some health goals especially weight loss. My opinion on the actual dinner it is OK to keep it and use it in these meals...now my opinion on the pies...I personally don't keep them I love them for the Thanksgiving day and that is all for me. That is up to you if you keep the desserts in your house. I cannot eat that much dessert and stay on track...it's just not how my metabolism works unfortunately.

So the first leftover recipe incorporates ALL the Thanksgiving goodness except the potatoes. The veggies are the ones that I had for my personal dinner, if you had something else I really think just about any veggie would be wonderful, this is probably the easiest casserole ever because everything is cooked and right there ready to be thrown in.

1) Thanksgiving Casserole

2 cups chopped Turkey

1 c leftover stuffing (or whatever you have)

1/2 c chopped green beans

1/2 c chopped carrots

1/2 c leftover gravy

Preheat oven to 350 degrees. Place a layer of vegetables on the bottom of dish, add layer of turkey, add a layer of stuffing then cover stuffing with a layer of gravy. Repeat until all is used. Cover with foil and bake 25-30 minutes until gravy is bubbly. Enjoy

My next favorite use of that leftover turkey, is turkey chowder. Traditionally I've done a Turkey Noodle soup, but lately I've been loving the chowder and this is no exception. It is a light chowder that really is a great way to use up that cooked turkey. If you don't want it right away throw it in a container or bag and freeze it for another day! 

2) Healthy Turkey Chowder

1 1/2 c chopped turkey

1/2 onion chopped

1 baking potato cubed

1 c frozen corn

1 c frozen peas and carrots 

1/2 tsp red pepper flakes

1 tsp chili powder

1/2 T basil

thyme and rosemary to taste

4 c vegetable or chicken stock

2 c skim milk

Add all ingredients except milk to pot. Bring to a boil, cover and reduce heat to a simmer. Simmer until potatoes are cooked. Add milk and simmer another 2 minutes. Serve immediately. Great with leftover dinner rolls and salad!

Spicy!!!!

Oh man I had such a spicy craving tonight...and I DON'T EVEN LIKE SPICY FOOD! Weird! I told Derek I was having Pregnant Lady cravings...and no I'm not Pregnant I just really wanted food with a kick! 

I take back what I said...I do enjoy a spicy flavor I love southwest salads! So I decided as one of my sides tonight I would have a southwest Quinoa salad, I will admit I was not a fan of the dressing on the salad, I was alone in that...my husband loved it he said it was very flavorful. I think I would enjoy having just lime juice sprinkled over the top! But try it out and see what you think!

My husband was thrilled, he is such a spicy food fan, he actually says I'm bland in my tastes. Which may be true! He couldn't stop himself! That is the goal in my mind! 

Probably the most exciting moment tonight was when my two year old tried the roasted asparagus and said "Mom, this tastes good!" He munched that stuff down! I was so happy. 

If you are ready for some food with a kick that is clean and healthy then this is the meal for you!

Sweet and Spicy Chicken

 1 pound Chicken Breast

2 T cajun seasoning

3 T honey

1/2 T coconut sugar (or brown sugar)

1/2 C salsa

Add chicken to the crock pot. Add remaining ingredients over the top of chicken. Cook on high for 2 hours. Stir after 2 hours to make sure it is all coated. Reduce heat to low and cook for another 4 hours. Enjoy!

South West Quinoa Salad

1/2 red onion

1/2 red bell pepper

2 cloves garlic, minced

1 C corn

1 can black beans

1 C uncooked quinoa

Add uncooked quinoa to 2 cups of water. Cook until water is absorbed. Meanwhile, add 1 T olive oil to a skillet. Add red pepper, onion, and garlic. Saute until slightly tender. Add corn and black beans. Cook over low for 3 minutes. Add quinoa and cook another 3 minutes. Add dressing to skillet and absorb flavors together for about 2 minutes! Enjoy

Southwest Dressing

Juice from 2 limes

2 T olive oil

2 T chili powder

1 T cumin

2 T red wine vinegar

1 1/2 tsp onion powder (optional)

Combine all ingredients well.

*Tomorrow I'm going to be doing a post on healthy snacks that are sure to help you in workout recovery as well as helping you stay on track this holiday season! *

Chicken Lentil Soup

Fall is here and soups comfort my soul! I had a friend who asked for a soup that used lentils. I love lentils, and I love lentil soup...some though find lentils an acquired taste. I admit if you don't season things good when using lentils they can be quite bland.

This soup is chuck full of stuff! It's hearty, healthy and perfect for a chilly day. I felt mine had a good flavor, a good consistency. However my basil kind of spilled into the soup so I had a little too much basil. I'll put the correct amount though- hopefully you don't have the same problem! Also, this soup is so easily turned vegan/vegetarian...just leave out the chicken. What other soups do you like? Do you prefer really hearty soups with lots of textures, or do you prefer a really smooth soup texture?

Chicken Lentil Soup

6 cups vegetable broth

4 small potatoes, cubed

1 1/4 C lentils

1 cup cooked quinoa

2 T basil

1 T garlic, minced

 salt and pepper to taste

dash of red pepper flakes

1 1/2 cup cubed cooked chicken

Add broth to a large pot. Add cubed potatoes with salt, pepper and red pepper flakes. Bring to a boil. Reduce heat to simmer and simmer for 5 minutes covered. Add lentils, quinoa, basil, and garlic. Simmer for 10 minutes until potatoes are tender. 

This is optional- I put half of the soup into the blender and blended it. Then poured it back into the pot. You don't have to do that if you don't like that consistency. 

Add cubed chicken and cover and simmer together for another 5 minutes!

Remove from heat and serve! Enjoy

Apple Cinnamon Pancakes w/ Apple Cider syrup

First off I need to apologize straight out for the wonderful picture quality-bleh. Unfortunately I think my phone is crapping out :(

Anyways, today has been a lazy day, low energy. My little babe has been only giving me 3 hours of sleep a night ALL WEEK! We're actually going to a foot zoner tomorrow...people swear by foot zoning. I've never done it, but a friend of mine told me it really helped her baby with tummy issues. I kind of feel like we're going to witch doctor...but I'm curious to see how it works? Has anyone been or does anyone do foot zoning? It has peaked my interest.

So for Sundays I like to try and to the traditional larger meals, but not today. Today we did pancakes! And they had such a fun fall taste that I had to share them. We decided on Apple Cinnamon Pancakes tonight and they are keepers. Awhile ago we decided that to save money, but also to eat less processed we would make our own pancake mix. I'm so glad we did, we have so much more variety and they turn out perfect almost every time...there are those times of course when perfection can't be reached :) The syrup is fast and easy and almost homemade :) You'll see the cheat in the recipe!

These are fast, easy, and clean! The kids devour them and I don't spend two hours in the kitchen! I have to say I'm not a good flipper when it comes to pancakes, but luckily they still taste good :)

Apple Cinnamon Pancakes

1 1/2 C whole wheat flour

3 1/2 tsp Baking Powder

1 tsp sugar (optional)

1 tsp salt

2 T cinnamon

1/4 C apple juice

1 C almond milk

1 egg

5-6 T applesauce

Heat skillet over medium. Whisk together dry ingredients. Add apple juice, mix, add milk and mix well. Add egg and mix well. Add Applesauce. Mix all ingredients well. Pour 1/4 cup batter into the skillet at a time. When batter begins to bubble flip pancake! When both sides are golden brown they are done!

Apple Cider Syrup

1 C apple Juice

1 C Agave

1 tsp lemon juice

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 c brown sugar (optional)

In a small saucepan combine all ingredients. Bring to a low boil. Reduce heat and simmer until all ingredients have combined and liquified together about 5 minutes. Stir constantly! Serve warm!

Easy syrup when you use agave right! :)

*BOOK UPDATE*


Okay since I have a few new visitors since our KSL segment, I wanted to do a little post about the book and what our plans are. We are currently working on getting a hard copy published through Amazon's publishing company. Right now we are in a contract with Amazon that for 90 days it needs to be exclusively and Amazon product, however they will let us do a hard copy through them. I know not everyone owns a Kindle so we feel this will be a great option for those looking for a different way to get the book. Thank you again to ALL OF YOU for your support we feel so very blessed and love that so many people are looking for a way to feed themselves and their families better! You can do it!