Monday, April 30, 2012

Egg Roll in a Bowl

EGG ROLL IN A BOWL | PALEO | #Whole30chickenrecipes #Paleorecipesdinner #Paleochickenrecipes #Glutenfreerecipesfordinner #Whole30recipeswhole30 #Healthydinnerrecipes #Whole30recipes #Ketorecipesdinner #Eggrollinabowlrecipe #Paleorecipesdinner #Glutenfreedairyfreerecipes #Chickenrecipeshealthy

Ingredients

  • 2 Tbsp. Olive oil divided
  • 1 lb. ground turkey or beef 93/7
  • 1 ½ cup sweet onion finely diced
  • 1 cup carrots shredded
  • ½ tsp ginger minced
  • 3 cloves garlic crushed
  • ¼ cup chicken broth
  • 5 cups cabbage cut into ¼-inch shreds
  • 2 Tbsp. coconut aminos or soy sauce, gluten-free*
  • 2 tsp. apple cider vinegar
  • ½ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • 1 tsp. toasted sesame oil
  • Toasted sesame seeds optional
  • Green onions optional

Instructions

  1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
  2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
  3. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
  4. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!

recipe adapted  >>>>>  here

One-bowl Healthy Banana Bread

One-bowl Healthy Banana Bread | #Bananabreadrecipehealthy #Healthypumpkinrecipes #Healthypumpkinbread #Cinnamoncrunchbananabread #Flourlessbananabread #Lowcalbananabread #Weightwatchersbananabread #Bananabreadrecipewithapplesauce #Bananabreadwithhoneyandapplesauce #Cinnamoncrunchbananabread #Healthybananabreadrecipe #Bananabreadrecipewithyogurt

   Ingredients

  • 1½ cups mashed banana (about 3-4 bananas)
  • ⅓ cup plain greek yogurt
  • 5 tablespoons butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup white granulated sugar
  • ½ cup packed dark brown sugar
  • 1½ cups white whole-wheat flour
  • ¼ cup flaxseed meal
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

  Instructions

  1. Preheat over to 350 degrees.
  2. In a medium to large mixing bowl mix together banana, greek yogurt, butter, vanilla, and eggs.
  3. Add in the sugars and mix until blended.
  4. On top of the wet ingredients place the flour, flaxseed meal, baking soda, salt, and cinnamon. Mix until all of the ingredients are combined.
  5. Pour into a standard loaf pan, sprayed with cooking spray, and bake for 55 minutes or until the center is cooked. You can check this with a toothpick or sharp knife. If no batter sticks to the toothpick then the bread is done.
  6. Let the bread cool in the pan for about 10 minutes. Remove from pan and let it finish cooling on a baking rack.
  7. Cut into 16 pieces and serve.

recipe adapted >>>>>  here

Sunday, April 22, 2012

Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese)

Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese) | #Weightlossmeals #Simplehealthymeals #Weightlossdinnerrecipes #Cookingrecipes #Fasthealthymeals #Sheetpanrecipes #Healthyquinoarecipes #Coconutaminosrecipes #Ovenmeals #Chickensheetpandinner #Quinoachicken #Healtyfood

Ingredients

  • For The Chicken:
  • 1 large egg
  • 2 tablespoons lemon juice (or juice of 1/2 a lemon)
  • 2 teaspoons minced garlic
  • 1/2 tablespoon fresh chopped parsley
  • 1/2 teaspoon each salt and pepper , to season
  • 1/2 cup breadcrumbs
  • 1/3 cup fresh grated parmesan cheese
  • 4 skinless , boneless chicken breasts (or thighs)
  • For The Veggies:
  • 8-10 (1 pound | 500 g) baby potatoes, quartered
  • 1/2 cup butter , melted
  • 2 teaspoons minced garlic
  • salt to taste
  • 1 pound | 500 g green beans , cut into thirds

Instructions

  1. Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
  2. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
  3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
  4. In another bowl, combine the breadcrumbs with the parmesan cheese.
  5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
  6. Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  7. Bake in preheated oven for 15 minutes.
  8. Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
  9. Sprinkle with fresh chopped parsley (optional), and serve immediately.

recipe adapted >>>>>  here

Friday, April 20, 2012

Southwest Tortellini Pasta Salad

Southwest Tortellini Pasta Salad | #Cowboypastasalad #Potluckrecipes #Tacopastasalad #Coldpastasaladrecipes #Saladrecipeshealthy #Garbanzobeanrecipessalad #Italiantortellinipastasalad #Coldpastasaladrecipes #Spinachtortellinisalad #Tortellinipastasaladrecipes #Spaghettisaladcold #Easytortellinisalad

Ingredients

  • 20 ounce package three cheese refrigerated tortellini
  • 1 cup corn fresh from 1 ear of cooked corn, canned or frozen corn
  • 15 ounce can black beans , drained and rinsed
  • 1 red bell pepper chopped
  • 1 avocado , chopped
  • 1 1/2 cups cherry tomatoes , halved
  • 1/4 cup red onion , chopped
  • 1/4 cup fresh cilantro , chopped
  • Dressing:
  • 3 Tablespoons olive oil
  • juice from 2 limes
  • 2 Tablespoons rice vinegar
  • 1 clove garlic , minced
  • 1 teaspoon granulated sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

Instructions

  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
  3. Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
  4. You might also enjoy Creamy Pesto Tortellini Pasta Salad.

RECIPE ADAPTED  >>>>>  here

Blueberry Oatmeal Crumble Bars


Blueberry Oatmeal Crumble Bars | #Blueberry #Oatmeal #CrumbleBars #Ketobreakfastrecipes #Lowcarbblueberryrecipes #Ketoblueberrymuffins #Lowcarbbreakfastrecipes #Blueberryketorecipes #Ketoproteinbars #Easydessertrecipes #Blueberrypiecookies #Blueberrysconeseasy #Blueberrymuffinshealthy #Nobakeblueberrydessert #Blueberryhandpies

Ingredients

  • For the Base & Crumble Topping
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , melted
  • 1 large egg yolk
  • 1 tablespoon packed brown sugar
  • For the Blueberry Layer
  • 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen
  • 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries)
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch

Instructions

  1. Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray.
  2. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk.
  3. Remove 1 cup of the mixture.
  4. Press the remaining mixture into the bottom of the prepared pan.
  5. In a medium bowl mix together all the ingredients for the blueberry layer. Spoon over top of the base oatmeal cookie mixture in the pan.
  6. To the reserved 1 cup of oatmeal mixture, stir in the 1 additional tablespoon of brown sugar. Crumble the mixture over top of the blueberry layer. I like to form big crumbles by squeezing it in my fist.
  7. Bake in the preheated oven for about 40-45 minutes or until you see the blueberries bubbling and the top crumble turning golden brown. If you used frozen berries, the bake time will be 50-55 minutes.
  8. Allow to cool fully to room temperature (at least 3 hours) before cutting into the bars. Bars are easiest to cut when they're cold using a sharp knife.

recipe adapted  >>>>>  here

Thursday, April 19, 2012

French Toast Sausage Roll Ups

French Toast Sausage Roll Ups | #Crescentrollbreakfastrecipes #Breakfastbites #Eggbites #Easybreakfastideasquick #Yummybreakfast #Breakfastdishes #Easybreakfastideas #Baconstuffedfrenchtoast #Crunchyfrenchtoast #Cornflakefrenchtoast #Baconrecipes #Breakfastfordinner

Ingredients

  • 10 slices sandwich bread s (white or wheat)
  • 10 fully cooked sausage links
  • 3 large eggs
  • 1/2 cup milk
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon all-purpose flour

Instructions

  1. Slice crust off of bread. Use a rolling pin or your hands to flatten the bread.
  2. Place a sausage link on the front edge of the bread and roll up tightly like a taquito.
  3. Preheat griddle or skillet over medium heat. Grease well with butter.
  4. To a shallow dish add the eggs, milk, sugar, cinnamon, vanilla, and flour.
  5. Dip sausage roll ups into the egg mixture, rolling gently to coat all sides, and place on hot griddle.
  6. Cook for a few minutes, turning gently as you go, until golden brown on all sides. Serve warm, served with syrup.
  7. Next time try Crunchy French Toast.

Recipe adapted >>>>>  here

Cinnamon Apple Crumb Cake

Cinnamon Apple Crumb Cake | #Applerecipes #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Cakerecipes #Cakedesserts #Dessertrecipes #Bakingrecipes #Homemadecookies #Butterpecancake #Samoacheesecake #Cakecookies

Ingredients

  • For cinnamon streusel crumb:
  • 1 and 1/2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter -melted
  • 1/2 teaspoon vanilla
  • 1 large (or 2 small) tart apples-peeled and chopped
  • For the cake:
  • 4 Tablespoons butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Apple cider glaze:
  • 1/2 cup powdered sugar
  • 1 and 1/2 – 2 Tablespoons apple cider

Instructions

  1. Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
  2. To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredient. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
  3. To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again.
  4. In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
  5. Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
  6. Bake 35-40 minutes or until a tester inserted in the center comes out clean.
  7. Before remove the ring of springform pan run a thin knife around the cake.
  8. To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.

recipe adapted  >>>>>  here

Monday, April 16, 2012

Crispy Keto ‘Fried’ Chicken



Crispy Keto ‘Fried’ Chicken | #Ketotacoshells #Ketodinnerrolls #Ketobreadrecipes #Ketobiscuits #Lowcarbtortillas #Ketodinnerrecipeslowcarbdiets #Fatheadpizzacrust #Ketochickentenders #Ketochickenparm #Glutenfreefriedchicken #Ketochickenstrips #Easyketomeals




Ingredients

  • 1 lb chicken breasts, pounded to ½-inch thickness
  • 1 egg
  • ¼ cup almond flour
  • ¼ cup nutritional yeast
  • 1 t paprika
  • ½ t sea salt
  • ½ t dried oregano
  • ½ t dried dill
  • ¼ t garlic powder
  • ¼ t onion powder
  • ¼ t ground cayenne pepper


Instructions

  1. Preheat oven to 400°F and place a cooling rack on top of a baking sheet.
  2. In a bowl, whisk the egg and set aside. Combine nutritional yeast, almond flour and seasonings together on a separate plate.
  3. Blot the chicken breasts dry with a paper towel and coat in egg mixture.
  4. Shake off the excess egg and dredge in seasoning mixture on both sides.
  5. Place onto the prepared rack and bake for 25-30 minutes, until golden brown. Enjoy!

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Sunday, April 15, 2012

CREAMY AVOCADO BASIL PESTO SPAGHETTI

CREAMY AVOCADO BASIL PESTO SPAGHETTI | #Brownsugarporkchops #Veganrecipeseasy #Bestveganrecipes #Veganrecipeshealthy #Cheapveganmeals #Veganrecipesbeginner #Avocadosandwich #Vegetariansandwichrecipes #Sandwichrecipeshealthy #Healthysides #Vegetarianrecipeslunch #Veggiemeals


Ingredients

  • 200 g dry spaghetti (try gluten-free)
  • 1 ripe avocado
  • 1/2 cup packed basil leaves
  • 1/4 cup walnuts
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • juice of one lemon

Instructions

  1. Cook spaghetti according to package instructions.
  2. Combine the remaining ingredients in a food processor and puree into a creamy and thick paste.
  3. Add to drained pasta and toss to combine. If you find the sauce to be too thick, add a little bit of water.

Recipe has been adapted from >>>>>  here

Tuesday, April 10, 2012

Chicken Fried Rice

Chicken Fried Rice | #Chicken #Fried #Rice #Quickandeasydinnerrecipes #Friedricerecipe #Foodrecipesfordinner #Easypeachcobblerrecipe #Chickenfriedricerecipe #Chickenfriedriceeasy #Chickenfriedricerecipe #Healthychickenfriedrice #Whitericerecipes #Dinnerideasfamilyweeknight #Bestchickenfriedrice  #Leftoverricerecipes

Ingredients

  • 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
  • 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
  • 2 Tablespoons butter divided
  • 1 1/2 cups frozen peas and carrots
  • 1/2 yellow onion diced
  • 2 green onions chopped
  • 2 cloves garlic finely minced
  • 2 eggs
  • 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
  • 1 Tablespoon sesame oil
  • Salt and freshly ground black pepper

Instructions

  1. Preheat a large skillet or wok over medium-high heat.
  2. Add 1/2 Tablespoon butter to the pan.
  3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
  4. Put the cooked chicken on a clean plate, and set aside.
  5. Add a tablespoon of butter to the pan.
  6. Cook the onions, carrots and peas until tender, about 4 minutes.
  7. Add the garlic and cook one more minute.
  8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
  9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
  10. Add the rice, green onions, soy sauce and chicken and combine.
  11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
  12. Stir everything up, and allow the rice to sort of crisp up again.
  13. Turn off the heat, and add the sesame oil.
  14. Stir to combine.
  15. Serve immediately.

recipe adapted  >>>>>  here

Friday, April 6, 2012

BEST-EVER CHICKEN SALAD

BEST-EVER CHICKEN SALAD | #Hamsaladrecipe #Macaronisaladrecipe #Eggsaladsandwichrecipe #Bestchickensaladrecipe #Besteggsaladrecipe #Ketoeggsalad #Fruittrayideas #Chickensaladrecipewithgrapes #Fruitplatter #Fruittraydip #Easypeasaladsimple #Strawberrydipcreamcheese

Ingredients

  • 3 - 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
  • 2 tbsp olive oil
  • 1 cup seedless grapes, halved (red and green varieties are great)
  • 1 cup almonds, thinly sliced
  • 2 celery ribs, chopped
  • 3 scallions, thinly sliced (white and green parts)
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
  • Freshly ground pepper

Instructions

  1. Pre-heat oven to 350°F

  2. Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.

  3. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.

  4. Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.

  5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.

  6. In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.

  7. Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.

  8. Cover with plastic wrap and refrigerate for at least an hour.

  9. Serve on a bed of greens with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!

recipe adapted >>>>>  here

Wednesday, April 4, 2012

Peach Crunch Cake

Peach Crunch Cake| #Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peachcobblerdumpcake #Quickeasydesserts #Peachcobblerwithcakemixeasy #Dessertrecipes #Freshpeachcobbler #Quickpeachdessert

Ingredients

  • 24.5 oz jar of sliced peaches in light syrup
  • 1 package yellow cake mix
  • 1 stick butter (1/2 cup), cut into 16 pieces
  • 1 cup brown sugar
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F.
  2. Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
  3. Bake for about 40 minutes.
  4. Serve warm or cold… with or without ice cream.
  5. Enjoy!

Recipe adapted >>>>>  here

Monday, April 2, 2012

SMOTHERED GREEN BEANS

SMOTHERED GREEN BEANS | #Weightwatchersmeals #Weightwatchersfreestyle #Weightwatchersgreenbeans #Greenbeanrecipeswithbacon #Smotheredgreenbeansrecipe #Weightwatcherstacospaghetti #Smotheredgreenbeans #Redskinpotatorecipes #Crockpotgreenbeansandpotatoes #Roastedvegetables #Greenbeanrecipesstovetop #Greenbeansandpotatoescrockpot



Ingredients

  • 5 (15-oz) cans green beans, drained
  • 1 lb bacon
  • 2/3 cup brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup low-sodium soy sauce
  • 1-1/2 tsp garlic powder


Instructions

  1. Preheat oven to 350 degrees.
  2. Pour drained green beans in an ungreased 9x13-inch pan.
  3. In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.
  4. Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.
  5. Bake uncovered for 40 minutes.

  recipe adapted >>>>>  here



Rated 4.7/5 based on 154 customer reviews

Blueberry Ice Cream Recipe with Lemon Curd

Blueberry Ice Cream Recipe with Lemon Curd | #Weightwatchersfreestyle #Spiralizerrecipes #Chickenmeals #Chickencasserolerecipes #Recipeswithbroccoli #Weightwatcherchickentenders #Cookingrecipes #Sugarfreedessertseasy #Sugarcravings #Lowcaloriedesserts #Healthysugar #Snackrecipes



Ingredients

  • 2 cups half-and-half
  • 1 cup heavy cream
  • 1 cup lemon curd
  • 1/2 cup sugar
  • 1 cup blueberries


Instructions

  1. Using a blender, mix together the curd, sugar, cream and half-and-half or about a minute. Refrigerate the mixture for 4 hours or overnight.
  2. Pour the mixture into the ice cream maker and churn according to the ice cream maker's directions.
  3. Once the ice cream has finished churning and is thick and creamy, muddle the berries and fold them into the ice cream creating swirls and distributing the berries. Transfer to a container and allow the ice cream to freeze for at least 4 hours before serving.

recipe adapted  >>>>>  here


BLUEBERRY FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA

BLUEBERRY FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA |  #Teriyakichickennoodles #Yummyfood #Beefrecipes #Easymeals #Goodfood #Cookingrecipes #Easymeals #Cookingrecipes #Cakerecipes #Beefrecipes #Yummyfood #Ethnicrecipes

Ingredients

  • 2 naan flatbreads see notes below
  • 1 teaspoon olive oil
  • 1 cup thinly sliced red onion
  • kosher salt
  • pinch red pepper flakes
  • 2 tablespoons honey
  • 1/2 cup ricotta cheese
  • 1/2 cup feta cheese
  • 1 cup blueberries
  • micro arugula or regular baby arugula

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
  2. Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the honey, letting the onions caramelize. Remove from heat.
  3. While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.
  4. Place the naan pizzas into the oven and bake for about 10 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, sprinkle with arugula and enjoy immediately.

recipe adapted >>>>>  here

Sunday, April 1, 2012

Asparagus Sweet Potato Chicken Skillet

Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparagussweetpotatochickenskillet #Healthydinnerrecipes #Dinnerideas #Pestochicken #Easyhealthydinner #Pecancrustedchicken #Easyweeknightdinners

Ingredients

  • 1 pound free-range organic boneless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • Salt and ground fresh black pepper
  • 3 garlic cloves — minced
  • 1 medium sweet potato — peeled and diced
  • ½ cup chicken broth or water
  • ½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper

Instructions

  1. On a cutting board, cut the chicken into small pieces, and season with salt and pepper.
  2. In a skillet over medium heat, add the olive oil, garlic, and chicken.
  3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
  4. In the same skillet, add the sweet potatoes and chicken broth.
  5. Cook for about 7-10minutes or until the sweet potatoes are cooked.
  6. Add the asparagus, and cook for about 4-5 minutes until tender.
  7. Return the chicken to the pan, and stir to combine thoroughly.
  8. Season with salt, pepper, and crushed red pepper.

recipe adapted >>>>>  here