Tuesday, April 28, 2015

Roasted Chicken and Sweet Potatoes

I made this for dinner tonight and totally loved it!  I thought it was very flavorful and moist and I love that it was healthy.  It made the house smell heavenly while it cooked too - that is always a bonus. :)  Definitely making this again.  Recipe serves 8.


Ingredients:
8 chicken thighs - skinned
4 TBSP. Dijon mustard
4 teaspoons dried thyme
6 TBSP. olive oil, divided
1 1/2 tsp. salt, divided
1 1/2 tsp. pepper, divided
4 large sweet potatoes, peeled and cut into 1 inch pieces
1 large red onion, cut into 1 inch wedges

Directions:
Mix the mustard, thyme and 2 TBSP. of olive oil and 1/2 tsp. salt and 1/2 tsp. pepper in a bowl.  Evenly coat each thigh with the mustard mixture.  In a ziploc bag, mix remaining 4 TBSP. olive oil, 1 tsp. salt and 1 tsp. pepper.  Place sweet potato and red onion chunks in bag and shake to coat.  Line bottom of pan with potatoes and onions and place chicken thighs on top.  Bake at 450 for 40 minutes or until chicken and potatoes are done.

Almond Lemon Crusted Fish

I am in a healthy eating mode, and am trying out new recipes this week.  I made this last night and thought it was great.  I would have loved a rich lemon butter sauce over the top of it, but I think that would have taken away from the overall goal of being healthy. :)

Ingredients:
2 lemons
1 cup slivered almonds - coarsely chopped
2 TBSP. fresh dill or 1 tsp. dried
2 TBSP. olive oil
2 tsp. kosher salt
Pepper, to taste
5 pieces Tilapia or Halibut
8 tsp. Dijon mustard
4 cloves garlic
1 lb. spinach

Directions:  Combine lemon zest, almonds, dill, 2 TBSP. olive oil, 1 tsp. salt and pepper in a small bowl. Coat a baking sheet with cooking spray.  Wash and pat dry fish and then place fish on baking sheet.  Spread 1 tsp. dijon mustard on each piece of fish (thin coat).  Press the almond mixture on top of each fish.  Bake the fish at 400 until white and flaky.

In a saute pan, take remaining olive oil, spinach, garlic, lemon juice, salt and pepper and sauté until spinach is wilted.  Place spinach on plate and place crusted fish on top.  I served with roasted butternut squash and brown rice, but if you aren't worried about being as healthy, this would taste yummy with garlic mashed potatoes and roasted asparagus.

Egg Frittata

I made this, this morning for breakfast and really liked it.  Next time I will try adding something to give it a little more spice, but it's a great healthy start to the day.


Ingredients:
1/4 chopped onion
1/4 chopped red pepper
1/4 - 1/2 tsp. salt (I used 1/2 tsp. salt and thought it was perfect, but my husband thought it was a tad too salty, so if you are sensitive, start with 1/4 - apparently I must not be. :))
1/4 - 1/2 tsp. pepper
3-4 large egg whites
1 full egg
1 cup chopped fresh spinach
1/2 cup parmesan cheese

Directions:
Saute onion, pepper and spinach in a little olive oil.  Add salt and pepper.  In a bowl, whip eggs (I added in about 1 TBSP. unsweetened almond milk to make it not as thick).  Pour over sautéed vegetables.  Cover and let cook on low heat until eggs are done.  Sprinkle with parmesan cheese.  Serve.  Yum.



Tuesday, April 14, 2015

Southwest Eggrolls

Yummy eggrolls.  I had a friend bring these to me for my birthday and our family LOVED them!  They are easy to make and you can just use as a burrito filling - or you can fry for a crispier crust.



Ingredients:
5 chicken breasts, grilled and then finely diced
5 TBSP. oil
10 TBSP. minced red bell pepper
10 TBSP. minced green onion
1- 16oz. bag frozen corn
1 - 14oz. can black beans, rinsed and drained
10 TBSP. frozen spinach, thawed and drained
10 TSPB. diced, canned green chilies
2 1/2 TBSP. fresh parsley
2 1/2 tsp. cumin
2 1/2 tsp. chili powder
1 1/4 tsp. salt
3 3/4 cup shredded monterey jack cheese
25 uncooked flour tortillas (use carb balance flour for higher protein)
 
Directions:  Put oil in a large skillet.  Add diced chicken, corn, black beans, spinach, green chilies, parsley, cumin, chili powder, and salt.  Cook until warm (about 4 minutes).  Remove from heat and add the cheese, stir until melted.  Cook tortillas slightly on each slide and then spoon mixture into the tortilla and serve.  Or add mixture to tortilla and fold, burrito style and fry in a little oil for a crispier burrito.  Dip in sauce and eat.
 
Avocado Ranch Dipping Sauce - make ahead and chill.
1 1/4 cup smashed fresh avocado
1 1/4 cup mayonaise
1 1/4 cup sour cream or plain yogurt
5 TBSP. buttermilk
7 1/2 tsp. white vinegar
3/8 tsp. salt
5/8 tsp. dried parsley
5/8 tsp. onion powder
dash dried dill weed
dash garlic powder
dash pepper
 
 


Ground Turkey Lettuce Wraps

These are really yummy and you can make ahead and store in your fridge for a week.  They are easy to pack and take to work.  Will definitely be making these again.

Ingredients:
1 head lettuce
1/2 cup chicken broth
1/4 cup soy sauce
2 TBSP. brown sugar
1 TBSP. cornstarch
2 pounds ground turkey
1 small bell pepper (any color), finely diced
1 large carrot, finely diced
1 tsp. minced garlic
1 TBSP. minced ginger
1/4 cup chopped green onions

Directions:

Wash lettuce and allow to chill.  Place ground turkey in frying pan and brown, breaking up into small pieces.  Add in green peppers, carrots, ginger and garlic when it is almost brown.  Continue cooking until vegetables are crisp tender.  Mix together chicken broth, soy sauce, brown sugar and cornstarch.  Add into meat and cook until slightly thickened.  Add in green onions.  Eat immediately if desired, or store in fridge.  I think it tastes better the next day.