Posted in Recipes

Easy Weeknight Creamy Carrot and Tomato Chicken over Spaghetti Squash

Creamy Carrot and Tomato Chicken Over Spaghetti Squash
Creamy Carrot and Tomato Chicken Over Spaghetti Squash

This is a quick and yummy spaghetti Squash recipe that makes week night dinner easy and healthy.

You will need:

2 cans Campbell’s Well, Yes! Carrot Tomato soup

4-5 boneless, skinless chicken thighs

1 whole spaghetti squash

2 cups fresh chopped spinach

salt, pepper, dill or cayenne pepper to taste.

To make this yummy Spaghetti squash dish, Put the two cans of soup and chicken thighs in a slow cooker and cook on high for 3-4 hours or low for 6-8 hours. (I like to do this in the morning before I leave for work)

One hour before you are ready to eat place the whole spaghetti squash in the oven on 375 for 1 hour. ( I do this when we get home and the then I can help the kids d homework and unpack lunch boxes while it cooks)

After the hour remove the squash from the oven and allow to cool for a few minutes. Carefully cut the squash in two halves and use a large spoon to scoop out the seeds and discard them. Then use the spoon to scoop out the “noodle” like fruit of the squash from the skin.

Place the spinach in the crock pot with the chicken and allow it to wilt. Scoop the chicken and spinach on top of the spaghetti squash. Flavor with salt and pepper to taste. I also like to add a pinch of dill and cayenne pepper to the top of mine.

Enjoy!!

Kid Friendly tip: If your kids won’t eat the spaghetti squash noodles, you can cook up some whole wheat noodles to put their chicken on top of.

Posted in Recipes

Pan Seared Fish with Chile Lime Butter

2016-06-10_15-04-37.jpg

Delicious pan fried fish with a flavor packed Chile lime butter sauce.

Ingredients

  1. For chile lime butter
    • 1/2 stick (1/4 cup) unsalted butter, softened
    • 1 tablespoon finely chopped shallot
    • 1 teaspoon finely grated fresh lime zest
    • 3 teaspoons fresh lime juice
    • 1 teaspoon minced fresh Thai or Serrano chile (preferably red), including seeds
    • 2 tablespoons pablano pepper
    • 1/2 teaspoon salt
  2. For fish
    • 6 (5- to 6-oz) pieces skinless tilapia fillet
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil
    • A pinch of cumin and coriander on each filet

Preparation

  1. Make chile lime butter:
    1. Stir together butter, shallot, zest, lime juice, chile, and salt in a small sauce pan and heat until butter is melted
  2. Prepare fish:
    1.  Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
    2. spoon chile lime butter over the top
Posted in Recipes

Super Food Salad

img_20160719_180523487.jpg

This flavor packed salad is made up of all kinds of super healthy foods. It is a great way to get in a huge amount of vitamins and nutrients in one delicious dish. You can eat it as a meal or take it as a side dish to help boost the health factor of any meal.

Here are some of the super food ingredients:

Kale: Some people say that kale is the world’s healthiest food. It is low in calories and high in fiber. It is packed with vitamins and mineral, such as vitamin K, A, and C. Multiple B vitamins. Manganese, copper and calcium. Potassium, iron and folate. Plus it also has protein.It lowers cholesterol and reduces the risk of cancer.

Flaxseed: High in fiber and omega-3 fatty acids. Can aid in lower cholesterol, aid in heart health, and help prevent cancer and lung disease. It is also very good for digestion and stomach problems.

wild rice:high fiber content, wild rice keeps your digestion smooth and helps lower cholesterol. Wild rice is a good source of essential minerals such as phosphorus, zinc and folate, which give you energy and nurture your bones. Vitamins A, C and E are essential for overall health and immunity.

Cranberries: antioxidant, anti-inflammatory, and anti-cancer health benefits. Cranberries are a very good source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, and copper.

Lemon :Vitamin C , B6, vitamin A, vitamin E, folate, niacin thiamine,riboflavin, copper, calcium, iron,magnesium, potassium, zinc, phosphorus and protein. Lemon is a fruit that contains flavonoids, which are composites that contain antioxidant and cancer fighting properties. It helps to prevent diabetes, constipation, high blood pressure, fever, indigestion and many other problems, as well as improving the skin, hair, and teeth. Studies conducted at the American Urological Association highlight the fact that lemonade or lemon juice can eliminate the occurrence of kidney stones by forming urinary citrate, which prevents the formation of crystals.

Here’s the recipe:

6 cups of fresh kale chopped

1 red onion chopped

1 red or orange bell pepper chopped

2 cups wild rice

3/4 cup flaxseed

1/2 cup chopped fresh basil

1/2 cup chopped fresh mint

1 cup dried cranberries

1/2 cup Feta cheese

To Make the Dressing:

1/4 cup lemon juice

1/2 cup olive oil

2 tablespoons Balsamic or Cider Vinegar

1 teaspoon turmeric

Salt  and pepper to taste

I put all the dressing ingredients in a mason jar and shake it well before dressing the salad.

Posted in Recipes

Healthy Breakfast Veggie Scramble

20170604_072829.jpg

 

I don’t know about mornings in your house but mine are crazy busy. I have two kids to get off to school two different times, cats and dog to feed, horses to feed and water and chickens to feed and water and let out. Oh and get myself ready for work…….

I needed a quick easy breakfast that was still healthy and natural. Here is my new favorite way to start my day. Its packed with protein and nutrients for a busy day.

You will need:

2 eggs (mine come fresh from the chickens, but you can buy them at the store)

1 cup chopped fresh spinach

1/4 cup fresh salsa  (you can make this ahead of time and keep it in the frig. or you can get it made at the grocery store in the produce section. I am addicted to the stop and shop fresh chopped salsa)

1 teaspoon olive oil

 

In a medium fry pan on medium to high heat.  Saute the salsa and spinach in the oil until the spinach is wilted. about 3 minutes. Scramble the eggs in a bowl and pour over the veggies. Use a spatula to keep mixing the eggs until the eggs are cooked through. Season with salt and pepper to taste.

You can enjoy this on it’s own or with a side of whole wheat toast and fresh butter! Yum