Since I work from home every Monday I recently started the tradition of “Crock-pot Mondays”. The only issue is that crock-pot Monday only works works if I also take part in “Grocery Store Sundays.” So let’s just say even though it doesn’t happen every week, it’s great when it does! This Monday I wanted to try a new recipe so I went with Crock-pot cilantro lime chicken (adapted from this recipe). It turned out to be very moist (sorry to everyone that hates that word) and delicious and we have eaten it multiple times this week! Here’s how to make some for yourself:
– 2 chicken breasts
– 1 small onion (or half an onion)
– fresh cilantro
– 3 limes
– 1 can of chicken broth
– garlic salt
– salt and pepper
– First lay the chicken breasts in the bottom of the crock-pot
– Squeeze the juice of the 3 limes over the chicken
– Pour the chicken broth over the chicken until it is covering the chicken about half way
– Chop the onion and put in the crock-pot
– Season with garlic salt, salt and pepper
– Place a handful of cilantro stalks on top of the chicken
– Cook on low for 5 hours
– Once 5 hours is up remove the cilantro stalks and discard
– Remove the chicken breasts and shred with a fork, adding in some fresh chopped up cilantro
– Once the chicken is shredded, slowly pour some of the juice from the crock-pot over the chicken until moist (I used a big spoon to scoop out the juice)
Now that the chicken is done you have plenty of options of how to eat it! The first night I made some guacamole and put the chicken in tortilla shells with all the usually taco toppings. It would be great in a salad too or even on it’s own!
I hope everyone had a great Valentine’s Day! It was too cold for the picnic on the boat I was hoping to have, so instead we took a long walk around a park close by and then made a big dinner at the house! I wanted to share the recipe for the appetizer we ate while we cooked. It would be great to bring to a party and it’s super easy! Disclaimer: I made 12 of them and between the two of us they were completely gone before dinner was ready!
-1 bag of mini sweet peppers
-1 4oz. package of goat cheese
-salt and pepper
-pesto sauce for dipping
1. Preheat oven to 350 degrees.
2. Cut the concave side of the peppers off (so they won’t tip over), leaving the stem on.
3. Remove the seeds and membranes and place on a lightly greased baking sheet.
4. In a bowl, stir together goat cheese with salt and pepper (I microwaved the cheese first for about 10 seconds to make it easier to stir and scoop out).
5. Scoop the goat cheese into each pepper.
6. Bake for 15-20 minutes.
7. Serve with a bowl of pesto sauce for dipping.
Looking for a healthy, quick breakfast that’s super easy to switch up? I have just the thing for you! Buy a large container of greek yogurt (I bought plain but vanilla would be a little sweeter!) get some fresh fruits (I went with blueberries and raspberries), add some honey and pour in a bunch of granola. Mix it all up and you have a delicious breakfast! There are so many different things you could add that would be delicious, so get creative! Let me know if you find any amazing combinations :)
I was feeling pretty lazy the other day about cooking but I knew I didn’t want to eat out (refer to Challenge #1) so I came up with an easy, healthy solution for anyone feeling lazy: roasted veggies and sausage. Cut up some sausage, throw in whatever veggies you have in the fridge, dice ’em up and throw everything in the oven. Sit on the couch for the next hour and be lazy while your oven does all the hard work for you!
The ingredients I used ended up making about 4 servings.
6 small red potatoes
2 yellow squash
2 garlic cloves
1 package Chicken sausage (I used organic spicy chicken sausage but any sausage will do)
Salt (I used Himalayan pink salt)
Pepper and any other seasonings (I used italian seasoning)
Preheat oven to 375.
Cut up sausage, put on foil lined baking tray.
Cut up potatoes, zucchini, squash, onion and mince garlic.
Put all veggies in a bowl and coat with olive oil. Add salt, pepper and seasonings, toss.
Add veggie mix to baking tray, spread everything out.
Bake in oven for 30 minutes, take it out and mix it around.
Bake for another 30 minutes or until potatoes are soft.
Easy, healthy and great for leftovers!!
If you haven’t already noticed I don’t often cook with meat. It’s definitely not because I’m a vegetarian (I love me a cheeseburger) it’s more that I absolutely hate touching raw meat. So usually if I eat meat at home it’s because my boyfriend makes it, otherwise I stick to the meatless dishes like this one (which would be super easy to add some meat to if you so desired). Perfect for these chilly nights when you just want a big bowl of something warm to sit on the couch with under a lot of blankets and a movie. Enjoy :)
1 can northern beans
1 can kidney beans
1 can pinto beans
1 can whole tomatoes
1 can tomato sauce
3 garlic cloves
1 red or green pepper
3 tbls Chili powder
1.5 tsp Cumin
Toppings (optional): shredded cheese, sour cream, avocado, cilantro
1. Drain and rinse all beans. Set aside.
2. Cook chopped garlic, onion and green pepper in oil in a large pot on medium heat until soft.
3. Add all other ingredients to the pot and stir.
4. Bring to a boil then simmer on low until ready to eat.
5. Serve with chosen toppings and a side of cornbread (I usually just make it from a box).
See, I told you it was easy! Another even easier way is to throw everything in a crock pot and cook on low for 6-8 hours or high for 3-4 hours :)
Here’s another one of my easy go to recipes that tastes and looks great! It’s even often requested by my boyfriend who claims he doesn’t like beans (whatever that means). Go try it out for yourself! :)
Makes 4 burgers.
– 1 can of black beans (drained and rinsed)
– 1 egg
– 1/2 cup of bread crumbs
– 1 tbls cumin
– 1 tbls chili powder
– 3 minced cloves of garlic
– 1 tsp hot sauce (optional)
– 4 hamburger buns
1. Preheat oven to 375 degrees.
2. Mix all the ingredients in a bowl. Make sure you mash the black beans and everything is evenly mixed.
3. Form into 4 patties and put on a baking sheet.
4. Bake for 10 minutes on each side.
5. Serve on hamburger buns with homemade guacamole (recipe to come) and a side of sweet potato fries!
I’ve been inspired to cook lately and since this doesn’t happen very often I figured I should probably take advantage of it. Obviously my first stop was Pinterest where I went a little crazy pinning new recipes I want to try. Here are some I plan on trying soon!
[Garlic And Thyme Quinoa Patties]
[Slow cooker mashed potatoes]
[Garlic parmesan knots]
[Grilled chicken with lemon basil pasta]
[Healthy pumpkin chocolate chip oatmeal cookies]
I often find myself craving to go out for a good curry dinner. This one satisfies my need but doesn’t require me to go outside or spend a lot of money. It’s one of the first recipes I learned to make, back when I had absolutely no idea what I was doing in a kitchen (thanks to my sister for giving me this super simple recipe). It’s easy and great for last minute entertaining. Make it mild or more spicy depending on your taste. For less spicy look for a mild curry paste and add less cumin.
Makes about 4 servings.
– thin chicken cutlets
– white rice
– 1 white onion
– 1 red pepper
– 2 tablespoons curry pasta
– 1 can coconut milk
– cumin to taste
1. First cook the chicken with oil in a pan for 3-4 minutes a side. Dice chicken, set aside.
*Start cooking white rice to pour curry over (I use boxed rice, it takes about 20 minutes).
2. Dice up onion and peppers and cook together in oil in a sauté pan on medium heat until onions are semi-translucent.
3. Add 2 tablespoons of curry paste.
4. Add one whole can of coconut milk.
5. Stir until combined.
6. Add spices to taste.
7. Let simmer on medium heat for around 10 minutes until onion and pepper is tender.
8. Add chicken for 5-10 min to reheat.
9. Spoon curry onto rice and…
If you’re looking for something ridiculously easy mixed with something ridiculously delicious for dinner tonight you’ve come to the right place! I adapted this meal from one I learned in home economics class in middle school and it has been one of my go to’s ever since. Without further ado, I give you the tortilla pizza:
Heat the oven to 375 degrees. Take as many soft tortilla shells as you want to eat (these are great leftover as well!) Place the tortillas on a baking sheet. Add spaghetti sauce, mozzarella cheese, and anything else you have in the fridge (tomatoes, garlic, onions, goat cheese, pepperoni, bacon etc etc etc) Top with some italian seasoning and parmesan cheese. Bake for 12-ish minutes until the cheese starts getting brown. And voila! – dinner!
Today I planted carrots, broccoli, cabbage and basil. The giant oregano plant from last year was finally trimmed and I saved a couple sprigs to throw in the pasta I’m making tonight. It’s the first chilly day of the season and between gardening, a bike ride and reading on the couch with the windows open, I think I successfully took advantage of it!