Herb and Citrus Oven Roasted Chicken Herb and Citrus Oven Roasted Chicken We don’t go out to eat often. There’s nothing more I love than gaining a little cooking inspiration and having someone else whisk away the dishes. But, because my hubby (and sometimes, even I) thinks the food I make is just as good as the grub we get at restaurants, we tend to enjoy the majority of our meals at home. No complaints here – cooking is what makes my heart beat after all! This roasted chicken is simply not helping my case… Not to mention – making this meal probably cost me a whole $8. The chicken turns out citrusy, tender, and melt-in-your-mouth good. You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. However you dish up this delicious meal, though, you’re gonna love it. It’s even better if you let it marinade in the olive oil mixture overnight! Once the chicken has baked, remove the pieces to a serving platter. Print Save Ingredients: 1/4 cup olive oil 4 cloves of garlic, minced Directions:
Zucchini Fritters Recipe from Paleo Plan 1 Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel). 2 In a large bowl, beat eggs together. 3 Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important. 4 Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture. 5 Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut oil or bacon grease to coat the bottom of the pan. 6 Spoon the mixture into the pan in desired sized fritters. 7 Serve warm or at room temperature. 8 Optional: add other spices or fresh herbs to the recipe in step 4.
Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. I'd never had orecchiette before, but always thought it'd be great for saucy pasta dishes since they're basically like little scoop-bowls. So I picked up a package, came home, and decided to make a creamy rosemary lemon sauce for it (one of my co-workers had brought in several dozens of lemons to work from their lemon tree and I had smuggled a few back home). Also, last week I hosted a giveaway of my friend Amanda Steinhoff's pirate novel, Lily and the Golden Lute, and I am happy to announce that the winner is..... Congratulations Jessica! Ingredients: 3 Garlic Cloves, minced 1 Large Chicken Breast, cut into 1-inch cubes Juice from 1 Lemon 2/3 Cup Milk
Cauliflower Risotto with Roasted Mushrooms (Low Carb/Paleo/Vegan) Making risotto out of cauliflower should not taste this mind-blowingly amazing… but it does. Believe me. It so does. This dish is a problem solver. Doesn’t it make you feel like you should invite people over? Wands ready. Acquire a beautiful head of cauliflower. You just conjured rice out of cauliflower. And just to put it over the top, I added roasted mushroom to garnish because, well, I like roasted mushrooms. The two generous serving yield was no coincidence. Dedicated with love to Averie. Cauliflower Risotto with Roasted Mushrooms (Low Carb/Paleo/Vegan) Serves: 2 generous servings Ingredients For the roasted mushrooms: 8 ounces Porcini mushrooms, sliced salt and pepper olive or coconut oil cooking spray For the risotto: 1 medium yellow onion, thinly diced 2 teaspoons minced garlic 1 medium head cauliflower, cut into florets 2 cups low sodium vegetable broth 2 teaspoons white wine vinegar salt and pepper, to taste Instructions Preheat oven to 350 degrees Fahrenheit. Nutrition Information
Lemon Potato Chicken This is one of my favorite recipes that my mom makes back home. My parents grow their own Greek oregano and it just has such a wonderful and aromatic taste to it. I started growing an herb garden out on my patio here and believe it or not I got cilantro seedlings to sprout at the end of November! The weather here is wonderfully convenient for gardening, but at the cost of the loveliness of the fall season. In the photo I have a sprig of thyme on the right and oregano on the left. Ingredients: 2 Ibs Chicken pieces (thighs, breasts, drumsticks) 5 large Potatoes, peeled and cut into wedges Juice from 1 Lemon 2 Tbsp Thyme 2 Tbsp Oregano 1/2 cup Olive oil 1 Medium Onion, chopped into chunks Salt Pepper Water Preheat the oven to 350 degrees Fahrenheit.
Egg White Veggie Frittata Muffins | Jamie Mendell I don’t think it is normal to get as excited as I did about these egg white muffins. But I was so excited to see these babies turn out! This is a recipe I had bookmarked probably about two years ago as something I wanted to make. I am all about eggs, and if you remember from this post, I grew up eating eggs all the time. However, on work mornings, there is no way I have time to make eggs. I started by sauteing spinach and half a zucchini in a skillet with some cooking spray. Then, I topped the veggies with liquid egg whites and sprinkled a few pieces of feta cheese on each: Popped them into a 400 degree oven for 30 minutes and they were done and I was smiling ear to ear These can be refrigerated for a few days and microwaved in the morning or just eaten as-is. The only thing I would change next time is I wouldn’t use the paper muffin cups. Otherwise, this recipe is a keeper! Egg White Veggie Frittata Muffins 1. 2. 3. 4. 5. 6. 7.
One Pan Roasted Honey Orange Chicken and Potatoes - Jo Cooks One Pan Roasted Honey Orange Chicken and Potatoes with incredible flavors, simple to prepare, everything you want in a hearty and comforting meal. Since it’s officially December and it’s baking season for me, this is probably the last savory dish, well maybe not savory but the last “dinner” dish you’ll be seeing for a while. With that being the case, I thought I should give you something that truly represents my style of cooking and what I’m all about when it comes to simple but incredibly flavorful meals. This is where this one pan roasted honey orange chicken and potatoes sheet pan dinner comes into play. Now that’s a mouthful, literally and figuratively. Now let’s talk about these baby potatoes a bit. The combination of honey with the chili garlic sauce is so good, and don’t be afraid to add more if you need to. Check out the video! If you guys love this recipe, and most importantly make it yourselves, please let us know. Print One Pan Roasted Honey Orange Chicken and Potatoes Optional
Lemon-Garlic Scallopini Recipe | PERDUE® Careers FAQs Español Other Perdue Sites Contact Us Other Perdue Sites Paleo Meatballs While traditional spaghetti and meatballs won't be making an appearance on a Paleo-approved menu, this creative riff on the classic will become your new favorite go-to when you're craving Italian. Gluten-free almond meal stands in strong for classic breadcrumbs, and the addition of red pepper flakes brings just the right boost of flavor and spice. And yes, while spaghetti squash will not taste exactly like a bowl of pasta, it is a nutrient-rich alternative that will slash calories and carbs from any noodle dish. Ingredients 1 large spaghetti squash 1 tablespoon extra-virgin olive oil 1 cup yellow onion, diced finely 4 cloves garlic, minced 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 pound ground beef, preferably grass fed 10 ounces (about 2 links) mild Italian sausage, uncooked 1 large egg 1/2 cup almond meal 1 teaspoon sea salt 2 cups low-sugar marinara sauce Chopped parsley, for garnish Directions Preheat oven to 400ºF. Source: Calorie Count Information Category Main Dishes Yield
untitled Shredded Brussels Sprouts Salad - What's Gaby Cooking I’m in need of some greeeeens. I ate my weight in gravy this past week. And stuffing. And countless other calorie heavy items. In the interim, I’m shredding some Brussels and tossing them together with cranberries and avocados so I can shove as many super foods in my mouth at one time and feel a little better about putting on a pair of yoga pants. Let’s get into it! Shredded Brussels Sprouts Salad Ingredients For the Salad 1 pound Brussels Sprouts1/2 cup dried cranberries1 avocado1/4 cup shredded Parmesan cheese For the Lemon Vinaigrette 2 tablespoons freshly squeezed lemon juice6 tablespoons extra-virgin olive oilKosher salt and freshly cracked black pepper Instructions Shred the Brussels Sprouts using a mandolin, or finely shred the Brussels using a sharp knife.Toss the shredded Brussels with the dried cranberries, avocado and parmesan cheese. Whisk together the lemon juice, olive oil and season with salt and pepper.
Breakfast Banana Pops It’s like summer on a popsicle stick. Kid Friendly! Today’s post is especially great for kids or people who hate to cook. These banana pops are pretty darn easy to make. When I was little, we’d make these “nana pops” weekly during the summer months, rolling the bananas in anything from cinnamon-sugar to crushed chocolate-chip cookies! (2 bananas makes 4 pops) bananas (Or try this idea with strawberries, pineapple, etc.)yogurt of choice (Wholesoy, Almond Dream, Silk, etc.)granola of choice, or crushed cookies or Healthy Graham Crackersadd-on ideas: mini chocolate chips, coconut shreds, cinnamon sugar, raisins, etc.popsicle sticks or silverware to insert in the bananas Procedure: Pour granola into a very shallow dish or plate. —> View Nutritional Information <— If you’re anything like me (or if your weather is anything like Texas’), you cringe at the thought of heating up the oven when it’s so hot outside. You can find similar recipes here: Over 50 Healthy No-Bake Recipes – NO oven required!
Blueberry Smoothie Pops Blueberry Smoothie Pops Dessert, Frozen Desserts, Kid Friendly Recipes, Seasonal Recipes, Summer Recipes | 1 comment Now that school is out, I’m realizing once again that I need to keep my kitchen well-stocked with healthy snacks for my kids. We spend a lot of time swimming and that means my family is ravenous when we get home. For awhile now, we’ve been relying on smoothies for a quick, slurp-able snack. A few summers ago I started turning our smoothies into popsicles. Written by: Lindsey Johnson of Cafe Johnsonia These pops aren’t just for snacks either. Feel free to swap out other fruit for the blueberries. Use ripe fruit that’s in season, or frozen fruit for best flavor.Leave a little room at the top for the popsicles to expand as they freeze.Cover the tops of the molds or cups with a piece of foil and insert the popsicle stick. What healthy snacks are you making to chase away the afternoon munchies? About the Author: