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One Pan Sun-Dried Tomato and Chicken with Zucchini Noodles

One Pan Sun-Dried Tomato and Chicken with Zucchini Noodles

Everyone loves a big bowl of pasta. The problem we often run into is succumbing to our craving while also adhering to a healthy diet. Zucchini noodles are the answer to your pasta desires. They make the perfect spaghetti-like noodle and serve as the perfect vessel for a decadent sauce. During the holiday season, we are all giving into temptation at parties and eating dishes that are definitely on the naughty list. This one pan sun dried tomato and chicken with zucchini noodles is a scrumptious and healthy recipe that will keep you on track between holidays and into the new year. It is comforting with a rich and creamy sun dried tomato sauce- but remember, we are using zucchini noodles so there is a little wiggle room for a thicker sauce. If you don’t have a spiralizer, I highly recommend this one from Williams Sonoma for the most curly and beautiful veggie noodles.                                                                                       Ingredients 2 large zucchini, spiral sliced or julienned 2 chicken breasts, diced 1/2 c sun dried tomatoes, julienned and in oil 2/3 c organic heavy cream 1/2 c chicken broth 2 tbsp grass fed butter 1 tbsp minced garlic 1/2 c fresh basil, finely chopped and divided 1 tbsp dried oregano 1/2 tsp red pepper flakes 1/2 c Parmesan cheese Directions 1. Melt butter over medium heat in a large skillet. Add chicken...
Salt, Vinegar and Herb Roasted Potato Wedges

Salt, Vinegar and Herb Roasted Potato Wedges

Fall has arrived in most parts of the country. That means cooler weather and turning the oven back on after its long summer vacation. Just like the grill is perfect for summertime veggie grilling, the oven is seriously awesome for creating crispy roasted vegetables of the season. One of my go-to’s is oven roasted potatoes. Today we are seasoning them to create a combination of salt and vinegar potato chips and sour cream and onion potato chips; except these are in the form of crispy and tender potato wedges. They make a terrific side dish for meat dishes like pot roast. Let’s get started.. Ingredients 6 russet poatoes, cleaned with skins left on chopped into 2 inch wedges 2 tbsp olive oil 2 tbsp vinegar, I used apple cider vinegar 1/2 tsp dried thyme 1/2 tsp dried sage 2 tsp minced garlic 2 tbsp fresh chives, minced and separated in half 1 tsp sea salt Directions In a large mixing bowl, combine potato wedges, olive oil, vinegar, salt and all herbs except 1 tbsp of chives. Mix ingredients well to coat potatoes. Heat oven to 400. While oven heats, allow potatoes to soak in ingredients. About 10 minutes When oven is heated, line a baking sheet with parchment paper and place potatoes on sheet with a little room in between each. Cook potatoes for 30 minutes. Carefully move potatoes around using a wooden spatula. Turn oven to broil for 5-7 minutes. Remove potatoes from oven and serve garnished with remaining...
Black Bean, Quinoa and Chickpea Tabouli

Black Bean, Quinoa and Chickpea Tabouli

  Tabouli is a a traditional salad which originates in Arabian and Mediterranean cultures. It is made up of bulgar, mint, parsley, chopped tomatoes and cucumbers with a light lemony vinaigrette dressing. Nowadays , with the popularity of food blogs and Pinterest, you will find unique spins on this classic salad. What I love most about the salad we are making today is that it is high in plant based protein. We are adding two types of beans and using quinoa instead of bulgar. Quinoa is a complete source of protein, meaning it contains all nine essential amino acids. The use of fresh herbs and vegetables also add great nutrients and antioxidants. This salad would pair wonderfully with grilled steak, fish and chicken entrees.   INGREDIENTS 1 c quinoa, dry 1 can black beans, drained 1 can chickpeas, drained 2 roma tomatoes, finely chopped 1/2 c red onion, finely chopped 1 large handful of parsley, finely chopped 4 large mint leaves, finely chopped 4 kale leaves, stems removed, finely chopped juice of 1 lemon 1/2 c olive oil sea salt and black pepper to taste DIRECTIONS Cook quinoa according to package and allow to cool in refrigerator In a large mixing bowl, combine olive oil and lemon juice. Whisk well. Combine kale, parsley and mint with olive oil and lemon mixture and toss to coat. This helps to tenderize the kale and meld the flavors while you prepare the other ingredients. Add tomatoes, onion, chickpeas and black beans to mixture. Stir. Add chilled quinoa and season liberally with salt and pepper. Stir and chill until serving. Yields 6, 1...
Shaved Brussels Sprout Salad with Honey Mustard Dressing

Shaved Brussels Sprout Salad with Honey Mustard Dressing

  I love a hearty salad in the summertime and this one packs a ton of flavor. Crispy crumbled bacon is nestled in shaved brussels sprouts with sweet raisins and crunchy walnuts. This salad has a great sweet and savory combo and makes a great side dish to entrees.  The dressing is easy to whip up with only four ingredients and continues the sweet and savory combination featuring tangy mustard and honey. Brussels sprouts are a nutrition powerhouse. They are a member of the cruciferous vegetable family, high in vitamins C and K, choline, copper, folate and fiber. These nutritious sprouts are also very versatile; enjoy them raw, roasted, steamed, grilled, whole, sliced or shaved. For Salad 4 c chopped Brussels Sprouts 1/2 c raisins 1/3 c chopped walnuts 2 strips of bacon, cooked For Dressing 2 tbsp olive oil 2 tbsp red wine vinegar 1 tbsp honey 1 tbsp dijon or yellow mustard While bacon cooks, finely chop Brussels sprouts and add to a large bowl. In a small bowl, whisk ingredients for dressing together. Once bacon is cooked, allow to crisp up on a paper towel, then coarsely chop. Add bacon, raisins and walnuts to Brussels sprouts, top with dressing and mix well. Refrigerate until...
Grilled Chicken Tacos with Mango BBQ Sauce

Grilled Chicken Tacos with Mango BBQ Sauce

Happy Taco Tuesday! One of my favorite go-to recipes is tacos. They are super versatile and make it easy to be mindful of how much you are eating. Luckily, two of these yummy tacos are just under 300 calories making for a well balanced meal of protein, carbs and a BBQ sauce made with fresh mango. Creating your own sauce is something people are often intimidated by. But I promise you, this mango BBQ sauce couldn’t be easier to whip up. No stove necessary. Just toss the ingredients in your blender and voila, fresh homemade BBQ sauce! Grilled Chicken Tacos with Mango BBQ Sauce For Mango BBQ Sauce 1/2 c organic ketchup 1 tsp apple cider vinegar 2 tbsp organic brown sugar 1 tsp cumin 1/4 tsp cayenne pepper (optional) 1 ripe mango, chopped into large pieces For Tacos 2 chicken breasts 6 corn tortilla 1/2 c red onion, diced 1 handful cilantro, chopped Add ingredients for BBQ sauce to a blender. Blend until smooth and thick. Heat grill to 375. Brush about 1/3 c of BBQ sauce on chicken. Cook chicken 20 minutes, flipping over once. Shred chicken using two forks. Assemble chicken on tortillas, top with extra BBQ sauce, cilantro and...

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