There are just some days when you cannot be a fabulous chef. I love this store bought brand of tortilla soup. I add one can of great Northern white beans, shredded rotisserie chicken and corn . Topped with homemade tortilla strips or store-bought. Sour cream and cheese as well as green onions make this delicious !
Spatchcock your chicken by cutting out the spine .In A baking dish, spray with cooking spray and then add one large sliced onion topped with two sliced lemons . Rub the chicken with a mixture of olive oil, crushed fennel and chopped time as well as lemon zest and lemon juice. Cover the chicken in the marinade and bake at 400° for 30 minutes
For day to lunch make a delicious Greek salad with chicken and pinenuts and one serving of Greek dressing!
Two cups salad mix (I love to use baby spinach, baby kale, arugula)
Seven large pitted Kalamata olives
1/4 cup grape tomatoes
1TBSP diced red onion
1/2 cup cucumbers
One small chicken breast that you baked with only Himalayan sea salt and mixed herbal blend in the oven.
1 TBSP toasted pinenuts
Dressing 8 servings
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1/4 cup freshly squeezed lemon juice
2 teaspoons of dried oregano
Two cloves of garlic crushed
1 teaspoon Dijon mustard
Half teaspoon Himalayan sea salt
1 teaspoon herbal seasoning blend
2 tablespoons chopped fresh parsley
My favorite! First make tomatillo salsa. In a big sauce pan add 8-10 quartered tomatillos, I lg white onion chopped, 1 lg can green chilies whole, 1 bunch of cilantro and 10 whole garlic cloves, with a bit of olive oil. Cool on med for 20 min. Next use immersion blender and blend. Add in 2 big cans of hominy, one more bunch of cilantro chopped, shredded cooked chicken or chunks, 1 large can or box of chicken stock (add more if needed) bring to boil, turn off heat and let sit until you are ready to wrap it. I love to too with jack cheese, crispy tortilla strips and sour cream!
When I think of comfort food I think of creamy warm and hearty food that fills my belly and my soul. A delicious chicken pot pie is my idea of perfection when it comes to comfort food.
First make a Roux:
One stick of butter and 8 tablespoons of unbleached flour. Whisk together over medium low heat until it comes together and keep whisking for two minutes. Next slowly add in 32 ounces of chicken stock. If you want to make a vegetarian pot pie use vegetable stock. Add in only a fourth of a cup at a time and continue to whisk. The sauce will continue to thicken as it sits on the medium low heat and you whisk it. Season the sauce with 2 tablespoons of poultry seasoning, and 1 teaspoon of salt and black pepper.
Add in peas, carrots, celery and chicken once you have turned off the heat.
I like to add 1 cup of diced carrots ,1 cup of peas ,half a cup of dices celery and one or 2 cups of cooked and diced chicken.
I like to cook this casserole style and will place my piecrust at the bottom of a 13 x 9 dish followed by the mixture and I top it with biscuits. If you bake it at 375° it should take 45 minutes , covered with aluminum foil, depending on your oven. The crust on the bottom should be light brown the inside mixture should be bubbly and the biscuits on top should be cooked through.
Let sit for 30 to 45 minutes before you serve.
*I have used the already made Pillsbury piecrusts and they work wonderful in this recipe and my family likes it if I top it with grands biscuits.
* use leftover turkey and turkey stock to make an after Thanksgiving turkey pot pie
* for a vegetarian option skip the meet and instead use vegetable stock
Yum, Yum, Yum is the only commentary I’ll give you! This Taco Bowl is yummy for lunch or dinner.
Turkey taco meat or tempeh taco meat
Diced tomatoes and avocado
Fresh chopped cilantro
Green salsa or red salsa ,your choice
Baked Plaintain chips
Cheese if you were not going Dairy free (Cotija or cheddar or pepper jack!)
You can also add chopped green onions, diced green chilies, even quinoa or cauliflower rice.
Cook the turkey or ground chicken ( 1lb…you’ll have some left over:) or ground tempeh with taco seasoning’s. You can buy a taco seasoning packet or make your own by combining 1 tablespoon chili powder, 1 tablespoon paprika, 1 tablespoon cumin, 1/2teaspoon salt, 1/2 teaspoon garlicpowder, 1/2 teaspoon onion powder
In a bowl layer shredded kale, taco meat, tomatoes, avocado, salsa, cheese, and top with crushed Plaintain chips. I also sometimes like to make up cauliflower rice and includ it in this bowl:)
This is such an easy recipe that the whole family can get involved with. During the summer when the house is hot take it outside to the grill!
Chicken, shrimp, steak (whatever you prefer)
Red peppers in large diced pieces
Purple onion in large diced pieces
Hoisin garlic marinade from the store or make your own
Wood skewers or metal skewers
Marinate the meat in the hoisin garlic sauce for the day. When you’re ready to assemble alternate vegetables and meat on the skewer and then place on the grill.
1/2 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon honey
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon peeled and grated fresh ginger root
1 teaspoon sesame oil
1 teaspoon chile-garlic sauce (such as Sriracha®)
1/4 teaspoon ground black pepper
I am a busy working mom spending most of my weekdays traveling between my psychotherapy office and my college classroom. Meal prep and meal planning is vital if I want to eat healthy, homemade food.
Here is an example of this weeks protein bowl. You can get creative with whatever ingredients you like and even mix up the dressing! I measure out the ingredients into individual bowls or mason jars and store them in the fridge so I can grab one before I walk out the door.
1 large zucchini (made into zoodles)
1 large beet (made into noodles)
3 large carrots (shredded)
1 1/2 cups cooked black beans
1 cup cooked brown rice or quinoa
1/2 cup toasted blanched raw almonds
2large cooked chicken breasts (coat with 1TBSP ground tumeric, 1tsp salt, 1tsp cardimum and he juice of 1 lemon) place in baking dish and bake , covered for 45-5o min at 350. After its cooked cut and dice .
Miso dressing: makes 1 cup
4 1/2 TBSP fresh miso , 4 1/2 TBSP honey, 3TBSP rice vinegar, 3TBSP mustard (Dijon or yellow work)
I absolutely love pad Thai. It’s hearty a little bit spicy and oh so delicious. This recipe could easily serve 8.
One package of rice noodles
1 pound organic ground chicken
1/2 cup firm diced tofu
One head of cilantro chopped leave the stems out
One bunch approximately eight Green onions/scallions chopped
1/2 a cup to 1 cup chopped peanuts
Five eggs whisked
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
1/8 cup sirracha
1/4 cup freshly squeezed lime juice
2 to 3 tablespoons sesame oil
Cook the rice noodles according to the package directions drain and place aside in a bowl.
In a nonstick skillet cook five eggs in half of a tablespoon of sesame oil until cooked. Add to the noodles but do not mix in. Add 2 tablespoon sesame oil to the pan and add ground chicken and diced tofu ,cook until done. Next add in the noodles and eggs and the sauce mixture. Mix together then add scallions and chopped cilantro and mix in. Add half of the peanuts and gently toss, add the other remaining half so that they remain somewhat on top of the pasta.
Sprinkle with fresh lime juice or a little more Sirracha if you like it spicy and enjoy!
If you have ever visited a Trader Joe’s grocery store you know that they have a wonderful healthy foods to choose from. One of my favorite things to make is one of the easiest recipes I’ve ever made. You simply take one package of Trader Joe’s prepared lentils what you find in the refrigerator section and mix it with one container of Trader Joe’s bruschetta sauce also found in the refrigerator section. This makes a wonderful appetizer to serve, just serve alongside Trader Joe’s organic corn chips. You can also place it on pita bread or even rice crackers for a flavorful snack or appetizer. I have used it in a salad as well by placing it over a bed of warm greens, after I have warmed up the lentil mixture ,I then also add to it a bit of feta cheese and Kalamata olives. yummy yummy yummy! You can also warm-up the lentil and bruschetta mixture and serve it beneath a piece of chicken, white fish, or even shrimp for a delicious dinner.