Organic Cheese Tortellini Soup

Cheese Tortellini Soup

This is a throw together last minute recipe, that is yummy and no one will know you forgot about the dinner plans ūüôā It’s great at the end of a long day where you want some healthy but don’t have the energy to cook. ¬†I usually have all of these ingredients at my house.

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Ingredients:

  • package of organic frozen tortellini from Whole Foods 365
  • 1 ¬†quart of Organic Chicken Stock (I buy the kirkland, Costco brand)
  • 2 cups of fresh spinach (or as much as you like)
  • 3 fresh carrots sliced

Serves 2

How to make this yummy dish:

1) I put the stock in a pot to boil.

2) throw in the cheese tortellini to cook in the stock per the instructions in the package.

3) add carrots and spinach (or whatever veggie’s you like)

Voila! Serve hot!

 

 

 

 

 

 

 

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Cheesy (Minus the Cheese) Chicken Broccoli Bake

Cheesy (Minus the Cheese) Chicken Broccoli Bake

I totally fooled my husband! I must admit, this was a fun one. ¬†My husband usually just eats whatever is served, compliments my food, and doesn’t ask any questions. ¬†Yesterday, after eating a bowl, having seconds, Erik asked what kind of cheese was in the bake. ¬†When I responded that there wasn’t any, he was shocked! He thought there was cheddar! I’ve been doing a lot of reading about Nutritional Yeast.¬†This is a super healthy ingredient used by many vegans, as a substitute for cheese. ¬†“It is a source of protein and vitamins, especially the¬†B-complex¬†vitamins, and is a¬†complete protein. It is also naturally low in¬†fat¬†and¬†sodium¬†and is free of¬†sugar,¬†dairy, and¬†gluten.” (Source Wikipedia). ¬†It’s nutty, creamy and cheesy flavor is delicious. ¬†I can’t wait to find other uses for it.

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Ingredients:

2 Chicken Breast

12 Mushrooms

1 onion

2 broccollini bundles

1/2 lb of green beans

Sauce:

1 cup of nut milk (Almond Milk is my favorite)

1 cup of nutritional yeast

2 teaspoons of garlic salt

1/2 cup of sunflower seeds

Preheat your oven to 350.

1) Boil chicken in water or chicken broth for about 30 minutes until done

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2) Wash and chop all your veges.

3) Steam the broccollini and green beans for a few minutes until soft about 5 minutes

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4) saute onion, and mushrooms with some coconut oil until cooked about 5 mins

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5) throw cooked veges in your baking dish

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6) Blend all ingredients for the sauce in the blender

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7) cut up chicken into small pieces, and throw on top of the vegetables.

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8) Pour sauce over the top and put in oven for 30 minutes.

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Panko Chicken Nuggets

Homemade Panko Chicken Nuggets

I was looking for a healthy recipe that felt like I was being bad.  I starting making these a couple years ago, and my husband absolutely loves them! I threw them on a salad, but you could do whichever sides you want.

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Ingredients:

2 slices of chicken breast

2 large eggs

Almond Meal/Flour (You can use regular flour, but we use almond flour in our house for a healthy alternative)

Panko breadcrumbs

Salt/pepper/spices of choice (I use garlic powder, oregano and paprika)

Coconut Oil for pan frying

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1.  Prepare three shallow bowls: One with just eggs scrambled, One with Almond Flour along with spices, and the third with Panko breadcrumbs.

2.  Take your chicken breast and slice into thin slices.  You can also pound the chicken if the pieces are too thick.

3.  Dip each piece in the flour first, then in egg mixture, and finish with coating in the breadcrumb mix.  Repeat with all the chicken strips.

4.  Heat pan with coconut oil, and cook chicken slices for about 5 minutes each side.  You can also bake them for 12-15 minutes at 350.

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Enjoy!

Taco Salad

Taco Salad 

This recipe is thanks to my friend Jenny Avon. ¬†It’s her recipe with my twist. ¬†I love this salad, as it’s easy to throw together, and is an actual full meal. ¬†Try it and let me know your thoughts!

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Ingredients (Serves 2):

1/2 lb of ground turkey

Homemade Taco Seasoning: (Garlic powder, onion powder, paprika, cumin, celery seed, oregeno, cayenne, and a bay leaf)

Red Kidney Beans

Organic Corn Tortilla Chips

Organic Shredded Cheddar Cheese

Veges of Choice, here is what I put in:

Onion, Tomatoes, Cabbage, Lettuce, Avocado

Coconut oil for frying

Organic Thousand Island Dressing

Palo Alto Firefighters Pepper Sauce

1.  Cook Ground turkey with a little bit of coconut oil.  I just throw all the seasonings in with this and cook thoroughly.

2. ¬†I cut up all the vegetables I’m throwing in the salad, and put in a big bowl. ¬†Throw in some shredded Cheese, and crumble a little bit of corn tortilla chips.

3.  Rinse the red kidney beans, and toss in.

4.  Add ground Turkey and mix.

5.  to make the dressing, use half of the thousand island dressing, and a few splashes of the pepper sauce depending on how spicy you like it.

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Chicken Stir Fry

Chicken Stir Fry

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3 Ingredients

Soba Noodles

2 Chicken Breast (sliced into bit size pieces, marinated in Chaka’s Sauce)

1 onion

Sweet bell peppers

minced garlic

Coconut oil for frying

soy sauce

 

1.  Cook Soba noodles per instructions (Three come in this package, just cook one in boiling water for 4 mins). Set aside

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2. In a wok pan, put some coconut oil, and throw in marinated chicken for about 15 minutes or until done.

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3. While chicken is cooking, chop up your vege’s.

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4. Remove the chicken set aside.  Throw in vegetables, minced garlic and some soy sauce.  cook for a couple minutes.

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There is Erik’s beer, he’s having tonight. haha ūüôā

5.  Put chicken and Soba noodles back in wok pan and heat.  Serve immediately.

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quick, easy and delicious dinner!

Easy (2 Step) Shredded Chicken Taco’s in a Crock Pot

Easy Shredded Chicken Taco’s in a Crock Pot

This is a staple of mine. I absolutely love my crock pot. ¬†It is so easy to cook in. ¬†You will be seeing lots of posts about this. ¬†The best part is there is no defrosting. ¬†I throw in a couple frozen chicken breast, and even whole chicken. ¬†You can also prep your ingredients, freeze and throw in a packet that’s ready to go in a crock pot.

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Ingredients:

2 Lbs of Chicken Breast (or 6 pieces)

Small bottle of Salsa (spiciness is your preference)

Small can of Chilli’s

chili powder, pepper to taste

Toppings: 

Additional Salsa 

Sour Cream

Shredded Cheese

or your preferences 

Serves: 4

Instructions:

1.  In your slow cooker combine, your chicken breast, can of salsa, cayenne, and pepper.  Cover and cook on high for 4 hours, or low for 8 hours.

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2. ¬†Shred using a fork or tongs. ¬†When finished it will shred easily. Warm your tortilla’s and prepare your toppings. ¬†Fix your taco’s.

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Stuffed Peppers Recipe

Stuffed Peppers 

This is one of my all time favorite recipes.  I love to make lots of them and freeze left over portions.  Although, these do not last very long in our house.  There are lots of different variations for this including make the same exact stuffing and roll in cabbage.

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Ingredients:

2  1/2 cups of cooked rice (I use brown rice)

10 medium bell peppers ( I like red and yellow)

1 lb of ground pork

1 lb of ground turkey

2 eggs

4 medium carrots, grated

1 yellow onion, diced

2 Tbsp of butter

1- 15 oz can of Tomato Sauce

2- 26 oz can of Mushroom Marinara Sauce

32 oz container of chicken broth (you can also use plain water)

Optional: add some cayenne pepper for a little bit of spicy

Makes 10 servings

Instructions:

1. Cook your rice per directions of the package

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2. Wash and clean your bell peppers

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3. Skin and grate your carrots, and dice your onion

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4. In a large skillet, melt butter over medium/high heat.  Add the grated carrots and onion and saute until soft.  After cooked, add your can of tomato sauce and saute while stirring for about a minute. Remove from heat.

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5. In a large bowl (I use my kitchen aid), mix together pork, turkey, and rice. Add eggs, and then sautéed carrots with onions.  Mix well.

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6. Fill each pepper with the mixture of rice and meat. press to make sure its stuffed well.  I cut my peppers in half for easier stuffing and to utilize the space better, but you could also make them whole.

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7. Fit them in your dutch over, or baking pan that you are using.

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8. Pour marinara sauce and then fill with broth.

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9.  Cook at 450 degrees for 20 minutes, then lower to 350 for 60 minutes.

Freezing: Put in a glass container with some of the broth.  To defrost just throw in oven until warm throughout.