Tag Archives: recipes

Chicken and Sweet Potato Chili

2 May

Like most busy people, I love a good Crockpot meal.You can make a ton of food with the same amount of effort (or less) that it would take you to make a normal dinner.

Last night we celebrated hubby’s birthday a bit early and he wanted a simple dinner at home… which meant I had the time and excuse to try a new recipe 🙂 It was a rainy day yesterday so based off this Catz in the Kitchen recipe, I decided to try a slow cooker chicken chili. Per usual, I made some adjustments.

You’ll need:

  • 2 medium sweet potatoes
  • 1½ lbs boneless, skinless/boneless chicken breast
  • 1 (15 oz can) black beans, rinsed and drained
  • 1 (15 oz can) cannellini beans, rinsed and drained
  • 1 (15 oz can) diced tomatoes
  • 1 cup low sodium chicken broth (can sub water)
  • 1/2 large onion, chopped
  • 1 red bell pepper, chopped
  • 4-5 cloves garlic, finely minced
  • 1/2 tbsp onion powder
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tsp pepper
  • 1/8 tsp salt

Optional toppings: Light Sour Cream or Plain Greek Yogurt, Shredded Cheddar Cheese, Cilantro

  1. Peel and chop sweet potatoes into approx. 1 inch squares
  2. Place 1 cup liquid at bottom of crockpot, layer in chicken and sweet potatoes
  3. Top with beans, tomatoes, garlic, and spices
  4. Cook on low for 2 hours, then add in fresh onions and pepper and cook on high for another 2 hours (you can just add it all in at the start and cook on low for 6 hours per original recipe)
  5. Remove chicken from slow cooker and shred then add chicken back in and stir into other ingredients.
  6. Serve with favorite toppings and enjoy!

  

Advertisements

Clean Chicken Salad

23 Nov

This weekend hubby and I had the pleasure of hosting a baby shower for an awesome couple stationed here with us. I love hosting parties but I always struggle over the menu… I want to make sure it’s food everyone will enjoy but I refuse to give up all of my healthy alternatives. So, of course, we had a baby cake and some desserts but I also made the mini quiche (which were a huge hit) and a healthy fall chicken salad.

Glimpse of the invitations

A Glimpse of the invitations

I’m kicking myself because I took barely any pictures but here’s the recipe…

You’ll need:

  • 3/4 C plain Greek yogurt
  • 1/2 C dried cherries
  • 1/2 C chopped walnuts
  • 1 pear (diced)
  • 2 tbsp lemon juice
  • 1.5 lb shredded chicken (if you buy canned to save time, make sure it’s in water)
  • salt and pepper to taste

Combine all ingredients and enjoy! Serve on it’s own or with whole grain crackers

Do you have a healthy go-to dish for when you entertain? What are some of your favorite party recipes?

Meal Prep

22 May

Apparently I’m going back to work tomorrow. I got a phone call this afternoon that they had a light duty position and I should report back in at 0830 tomorrow morning. Needless to say I was a little surprised.

After my initial panic of realizing I have no idea what that means (and I suspect scrubs won’t be appropriate) I realized I should probably get some meal prep ready. I still have some of my Santa Fe Chicken left which meant I only needed to make some snacks and breakfast food. Then I realized I don’t have enough eggs to prep both snacks AND breakfast. I’d already made granola earlier this week so snacks won.

Image

Jamie Eason Turkey Muffins are currently baking in the oven (and smell delicious). These are great for a quick snack or a lunch options with some veggies on the side.

I still need to make some protein bars but that may have to wait until tomorrow when I buy more eggs or this weekend. I think my favorite bars are the cinnamon bread ones but I’ve been seeing some new recipes I want to play with if time allows.

Aside from my frantic meal prep I had a great workout day today. Got up early and a friend came over to walk the pups with me and then I went to the gym with another friend for a full upper body workout.

Do you have a go-to meal prep snack? What’s your weekly prep involve?

P.S. As requested here’s how the turkey muffins turned out… I should also mention I used cayenne pepper instead of Chipotle pepper

turkey muffins

Getting back at it

15 May

Well today I finally got to do a cardio workout (yay!). 20 min on the elliptical plus a core workout/PT exercises. It was a reminder how quickly you can lose cardiac endurance but I made it through. It was perfect after a SUPER frustrating morning trying to get my MRI and x-rays done. It’s so nice to have a friend in the area (another Marine spouse) at the same gym; girl time plus a workout– can’t beat it.

MidAtlantic Photogrpahy

TBT photo

After trying brussel sprouts a grand total of twice in my life I’ve decided to try and make some tonight so I will keep you all posted on how it turns out. I’m thinking garlic and honey roasted but haven’t decided yet.

Have you been trying any new foods lately? OR do you have a favorite brussel sprout recipe?

Quinoa Pancakes

13 Jan

Sunday is usually pancake or french toast day in our house… or just anything other than our normal weekday breakfasts of eggs. So last night I was looking through Pinterest (as usual) and came across Quinoa Pancakes from FitSugar. I edited the recipe a bit but the picture is from them since I didn’t get one this morning before hubby started eating them 😉 To be honest, they looked like pancakes.

  • 1 C cooked quinoa
  • 3/4 C flour (I use a Gluten Free blend, whole grain would work too)
  • pinch of baking soda (about 1 tsp)
  • pinch of salt (maybe 1/2 tsp)
  • 1 egg, 1 egg white
  • 1 tbsp melted butter **next time I’m going to try substituting apple sauce instead, I think it would work really well for this
  • 1/4 C 1% milk
  • 1/2 tsp almond extract
  • 2 tbsp pure maple syrup (agave would prob. work)
  • bananas or berries to serve
  1. Whisk together flour, quinoa, baking soda, and salt. Then whisk in milk, eggs, syrup, almond, and butter.
  2. Coat skillet with baking spray (I use canola oil) and heat over med-high
  3. Drop batter into skillet and cook until bubble appear on top- flip and cook on other side until light brown. Serve with fresh fruit toppings.

We used bananas since it was what we had in the house. Hubby liked it with some apple butter and banana on it. I liked it with just the fresh fruit topping.

Estimate of nutrients per 1 pancake: 73 Cal, 2.4g Protein, 2.3g sugar, .5g fiber, 11.8g carbs, 1.8g fat

quinoa pancakes

 

Clean Eating Chinese Food and Chocolate Pudding

8 Jan

I hear Chinese food and dessert and instantly think of things I shouldn’t be eating. But last night I was craving some Chinese food so got searching on how to make a clean eating, gluten free, meal. It was delicious! Now, keep in mind, it does still involve soy sauce (i.e. salt) and rice so, not a meal for if you’re in a cutting phase. I’m having to guess on some of the measurements because I honestly eye-balled it but didn’t think splash and/or pinch would do well for a whole recipe 😉

You’ll need:

  • Brown Rice
  • 1/4 GF Soy Sauce **Low Sodium (Kikkoman has started making a GF low sodium option, has have a number of other companies, but PLEASE always double check the bottles)
  • 1/4 C water
  • 2 tsp white vinegar
  • 2 tsp red wine vinegar (or rice wine vinegar if you have it)
  • 1 tbsp diced chili peppers
  • 1 small onion
  • 1 red pepper
  • ginger (or ginger powder if you don’t have fresh)
  • 2 tsp cayenne pepper
  • 3 cloves garlic
  • 2 chicken breasts
  1. Combine soy sauce, white vinegar, and water in medium bowl. Dice the garlic and approx. 2 tbsp ginger and stir both, along with the peppers, into sauce. Chop the chicken and marinate in sauce.
  2. Prepare the rice according to the directions and set aside.
  3. Add a splash (sorry) of soy sauce and 2 tsp wine vinegar into a large skillet. Sautee onion, red pepper, and about 1 tbsp ginger (here you can also add in ginger powder if you prefer) until the onion begins to soften.
  4. Pour chicken and sauce into the skillet, add cayenne pepper, and continue to cook on Med-High until chicken is done
  5. Add in rice and cook approx. 3-5 more min while stirring to coat rice

I tasted as I went to add in more ginger and spices so, I apologize if the measurements aren’t exact. But it made plenty for hubby and I each to have a large dinner and about 1-2 portions left over.

chinese chicken

Then for dessert hubby had found a avocado chocolate pudding recipe that (surprisingly) tasted just like chocolate pudding! I Googled it today and apparently I’m behind the curve because there were a ton of recipes but here’s what we used to make 2 servings:

  • 1/2 tbsp coconut oil
  • 1/2 tbsp vanilla extract
  • 1 avocado
  • 1/4 C milk
  • 1/4 C sugar (the recipe actually called for Agave and you could easily substitute Truvia)
  • 1/4 C cocoa powder

Blend the avo, sweetener, oil, and milk until smooth. Add in the cocoa and blend until fully mixed. Garnish with crushed walnuts. Because avocado is high in fat and it does have sweetener it’s still an occasional treat but just a healthier option 🙂 **When I looked for it there are a ton of ways to make this including without milk so if you have other dietary restrictions I’d still suggest trying it but do a quick search for a different recipe

Off to the gym for leg day!

Quinoa, Cucumber, and Red Pepper salad + Legs

3 Jan

This shoot on Saturday has been really good for me. I might not be as cut as I’d like to be for it but it definitely jump started me again, which I was needing. Yesterday I hit arms hard so today I did cardio and legs and tomorrow will be light cardio. But more importantly, I’ve been good about the gym, my diet has been way better the past week and I feel great!

Tonight I made a Quinoa Salad from Yoga Journal that I found on pinterest but, as always, made some changes– I didn’t use any salt and only used about half the olive oil (plus the things with ** and the steps to make it are slightly changed).

You’ll need: 1 cup quinoa
2 garlic cloves**
1 large shallot, finely diced
1 jalapeño, seeded and finely diced
Juice from 1 lime**
1/4 cup extra-virgin olive oil**
1 medium-large red pepper,  finely diced
1 cucumber, chopped
1/2 cup roughly chopped fresh cilantro
2 to 3 ripe avocados, sliced

1. Bring a large pot of water to a boil and add the quinoa to the boiling water and cook until tender, 12 to 15 minutes. Place aside to let cool

2. Put the garlic, shallot, jalapeño, and lime juice in a small bowl. Stir together and let sit while you prepare the next step. Add 1/4 cup of the oil (basically enough to cover the veggies) and whisk to combine.

3. Mix quinoa, red pepper, cucumber, and chopped cilantro in a medium bowl. Pour in the vinaigrette mix and stir all together.

**I had made that earlier in the day so put it in the fridge, you can also serve immediately with the following step:

4. Slice avocados and place on serving dish/plate, cover with salad mix, and garnish with fresh cilantro– I think you could easily get away with 2 avocados. I’ve used about 1/3 to 1/2 avocado per serving.

Quinoa SaladI served it with Chicken that I cooked stove top in coconut oil, cilantro, shallot (any onion would do, I just had some left over), and pepper. Hubby and I both loved it with the chicken but it could easily be a vegetarian meal on it’s own. It’s def. something I’ll be making again.

As for leg workout…

  • 20 walking lunges/leg
  • 20 squats with heavy ball throw (squat down, as you come up throw a weighted ball up, catch and immediately drop into the next squat)
  • 15 step-ups/leg
  • 20 deadlifts
  • 20 sumo squats
  • 20 calf-raises

I did 3 sets of each of those (so 2 super-sets) and then 35 min cardio. In between I tried working in kicks on the heavy bag but, I’m still getting sharp pain in my ankle with those and running so when I get back to the states I’m afraid it’s back to the doctor.