Easy Peasy Balsamic Chicken

Easy Balsamic Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 tsp sea salt 
• 1/2 tsp pepper 
• 3 tsp, minced bottled garlic 
• 1/4 cup balsamic vinager 
• 3/4 cup low sodium chicken broth 
• 1 bay leaf 
• 1/4 tsp dried thyme 
• cooking spray 

Instructions

1. Season chicken with salt and pepper. Spray non stick skillet with cooking spray and heat to medium high. Add the chicken and saute until brown on one side. Add garlic and flip over chicken breasts.  Cook for about 3 minutes then add vinegar, broth, bay leaf, and thyme. 
2. Cover and simmer over medium low heat for 10 minutes, stirring occasionally. Remove chicken, set aside and keep warm. Continue simmering sauce, uncovered for about 7 minutes. Discard bay leaf and pour mixture over chicken and serve. 
3. Make extra and use for your salad or lunch the next day, tastes yummy after it has been sitting in that juice all nig

Turkey Meatloaf Muffins

This is an easy recipe of Turkey Meatloaf Muffins and it freezes well, so you can have it handy if you need a protein snack.  My husband loves these muffins when he gets hungry in the late afternoon.

Ingredients:

2 lbs ground turkey

3 egg whites

1 cup quick cooking oats

½ tsp ground cumin

½ tsp dried thyme

2 tsp dry yellow mustard

1 tsp black pepper

½ tsp chipotle pepper spice

1 tsp salt

1 – 2 tbsp garlic powder (or to taste)

2 tbsp ground coriander (optional)

1 tbsp McCormick Rotisserie Chicken spice (optional)

1tsp Herbes De Provence spice (optional)

1 small onion (finely chopped)

2 celery stalks (finely chopped)

Directions:

1. Preheat oven to 375 degrees.
2. Spray muffin pan with olive oil.
3. Mix all the ingredients together in a large bowl.
4. Roll the mixture into 12 even sized balls and place in muffin pan.
5. Bake 40 minutes or till done.
6. Serve warm or freeze in a Ziploc freezer bag.

Note: Credit goes to Jamie Eason.

Clean Fish Tacos

One of my favorite dinners!

Ingredients:

• 8 oz of tilapia
• 1 tbsp of cumin
• 1 tbsp of chili powder
• 4 whole grain tortillas or I used whole grain corn tortillas for the crunch
• 1/2 c grated cucumber
• 1/2 c grated carrots
• 1/2 c shredded cabbage
• 1/2 c chopped cilantro
• 1 cup non fat greek yogurt (costco kirkland brand)
• 1 1/2 tbsp lime juice
• Chili powder to taste
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Directions:

1. Rub fish with cumin and chili powder
2. Heat pan to medium and spray with cooking spray.
3. While fish is cooking grate cucumber, carrots, cabbage and cilantro
4. Break fish into pieces and divide into tacos
5. Mix some chili powder with greek yogurt and lime juice and spread on top of fish
6. Top with the grated veggies

Crock Pot Salsa Chicken

CROCk POT SALSA CHICKEN

All you need are 2 simple ingredients to make this slow cooker shredded chicken -- good salsa and chicken!

PREP: 1 MIN COOK: 4 HOURS TOTAL: 4 HOURS 1 MIN

INGREDIENTS:

• 4 boneless, skinless chicken breasts*
• 2 cups favorite salsa
• salt and pepper
• (optional: fresh lime wedges for serving)

DIRECTIONS:

Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.

Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well.)

*You can really use just about any cut of chicken for this recipe. For easy shredding though (so that you don't have to mess with bones), I recommend boneless chicken breasts or thighs.

Recipe courtesy of Gimmesomeoven.com

Kale Chips!

Have you seen kale chips at the store and wondered, "Can these really taste good?" Well, they CAN! And they're SO easy to make! Here's an easy recipe for them and they're ready in 10 minutes!

INGREDIENTS

1 bunch kale (I used curly kale, but Lascinato "dino" kale also works too!)
2 Tbsp. vinegar (I used apple cider vinegar)
1 Tbsp. olive oil
1/2 tsp. coarse sea salt, more/less to taste
DIRECTIONS:

Preheat oven to 350 degrees F.

Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.

Combine the kale leaves, vinegar, oil and 1/4 teaspoon of salt in a large bowl. Then use your hands to toss and massage the kale for 1-2 minutes until it is soft and slightly darker.

Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Then sprinkle on the remaining salt. Bake for 7-10 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.

Broccoli & Cheese Stuffed Chicken Breasts

2- 12oz Chicken Breasts, pounded to 1/2" thickness

2 cups steamed broccoli (you may have extra but you can eat it with your meal

1 T. Thinly Sliced Fresh Basil

2 oz shredded cheddar cheese (or any type of cheese you prefer)

No salt seasoning of your choice to taste

1. Preheat oven to 400.
2. Butterfly the chicken breast and lay it flat.  Cut it in half and do one side at a time.  
3. Sprinkle seasoning according to what you like on it.  
4. Sprinkle the cheese in the center.  Then add the chopped broccoli on top.  
5. Make sure you don't put too much or else you won't be able to roll it and keep the ingredients in.  Then I started on one side, rolling it towards the center and tucking the sides in.  
6. Secure it with twine or a toothpick down the center.  Brush it with olive oil and add a little bit more seasoning on top.
7. Cook chicken for 25-35 minutes, turning the chicken every 10 minutes to cook evenly on all sides. 
8. You can add a little more cheese on top the last 10 minutes it cookes if you'd like too.
9. Remove from oven, transfer to a plate, remove the toothpick or twine and enjoy.
10. We eat it with steamed veggies, spinach salad, baked sweet potato, quinoa or sweet potato fries.

Almonds are Good AND Good for You Too!

A lot of people eat nuts and love them because of the taste but, did you know how beneficial they are for your health?

Almonds are one of my favorite nuts, along with cashes, peanuts and pistachios. I usually eat about 15 almonds per day with my breakfast or a snack and also add them to my yogurt and salads (sliced).  Read on to find out why you should be eating almonds too!

9 Health Benefits of Almonds

1.  They reduce heart attack risk.
Those who consume nuts five times a week have about a 50 percent reduction in risk of heart attack according to the Loma Linda School of Public Health.

2.  They lower ‘bad’ cholesterol.
Almonds added to the diet have a favorable effect on blood cholesterol levels, according to a clinical study by Dr. Gene Spiller, Director of the Health Research and Studies Center, Inc.

3.  They protects artery walls from damage.
It was found that the flavonoids in almond skins work in synergy with the vitamin E, thus reducing the risk of heart disease (Research at Tufts University).

4.  Almonds help build strong bones and teeth.The phosphorus in almonds helps make this possible.

5.  They provide healthy fats and aid in weight loss:

• Although nuts are high in fat, frequent nut eaters are thinner on average than those who almost never consume nuts. (Data from the Nurses’ Health Study)
• Those who ate nuts at least two times per week were 31 percent less likely to gain weight than were those who never or seldom ate them in a study involving 8865 adults. (WHFood’s article on almonds)

6.  Almonds lower the rise in blood sugar and insulin after meals.

7.  They help provide good brain function. 
Almonds contain riboflavin and L-carnitine, nutrients that boost brain activity and may also reduce the risk of Alzheimer’s disease.

8.  They nourish the nervous system.
According to Ayurveda, almonds help increase high intellectual level and longevity.

9.  They alkalize the body.
Almonds are the only nut and one of the few proteins that are alkaline forming.  When your body is not alkaline enough, you risk osteoporosis, poor immune function, low energy and weight gain.

Did you know?

• Almonds are actually stone fruits related to cherries, plums and peaches.
• 2.51 million tons of almonds were produced in 2010 according to Food and Agriculture Organization.
• United States is the largest producer of almonds. Unfortunately, it also demands that almonds are pasteurized or irradiated. 

Read more: http://www.care2.com/greenliving/8-health-benefits-of-almonds-king-of-nuts.html#ixzz3LWwUp2zf

No Bake Chocolate Peanut Butter Shakeology Balls

Wanna learn how to make these delicious, healthy chocolate peanut butter balls? The kidsAND parents are going to loved them.

Ingredients
8 Tablespoons Natural Peanut Butter
1 Scoop Chocolate Shakeology
¼ cup Steel Cut Oats
¼ cup Dark Chocolate (Melted)

Directions:
Mix Peanut Butter, Shakeology, and Oatmeal. Form into small balls and place on wax paper on platter.  Place in freezer for approx 30 minutes. Take out of freezer and drizzle melted Dark Chocolate on top. Keep leftovers in airtight container in refrigerator.
Makes approx 25 pieces
61 calories each,  5 gram carbs each, and approx 3 grams protein each

Low Carb Baked Broccoli and Cheese Patties

Low Carb Baked Broccoli & Cheese Patties! Perfect to make ahead and have in the fridgeas a snack for you and the kids. You can change the cheese and use use any kind (swiss, mozzarella, feta, etc) you'd like. 

Makes 12 patties

Ingredients

2 teaspoons vegetable oil

2 cloves garlic, minced

1/2 cup chopped onion

1/4 teaspoon salt

1/2 teaspoon black pepper

One 12oz bag frozen broccoli, thawed

3/4 cup panko breadcrumbs

3/4 cup sharp cheddar cheese

1/3 cup Parmesan cheese

2 eggs, beaten

Directions

1 .Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a skillet over medium heat, add oil, garlic, onions, salt, and pepper, and sauté until soft and translucent. Remove from heat and set aside to cool.

3. Using a kitchen towel, squeeze out as much water as you can from the broccoli.  Place broccoli in a medium-sized bowl. Add onion mixture, breadcrumbs, cheddar cheese, Parmesan cheese, and eggs. Stir together until well-combined.

4. Form the mixture into patties, using about 2-3 tablespoons for each patty. Place on prepared baking sheet. Bake for 10 minutes on each side, or until crispy and golden brown.

Party Cheese Roll

Cheese is definitely one of my favorite foods and I love to serve it as an appetizer at parties!  This is a super easy recipe to make for your next party and it involves VERY little time and ingredient!

Cream Cheese & Feta Dill Cheese Roll

Ingredients

2 packages of cream cheese

1 cup of feta cheese

Dill to your liking

Directions

Let the cream cheese soften at room temperature. Blend the cream cheese and feta in a bowl.  Add in some dill (as much or as little as you'd like).  Form into a ball or a longer log type of roll.  Sprinkle more dill on top and place in the refrigerator for an hour.  Serve it with veggies, pita chips, bread or anything else you'd like :)