Categories
HEALTHY

Chicken Pad Thai

Isn’t it about time we stopped relying on take out to get Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!

I will be the first to admit this is an Americanized version of Pad Thai. There’s no tamarind paste in this recipe, instead you’ll find vinegar and lime juice. I replaced the traditional palm sugar with dark brown sugar (which is also part of the tamarind substitution. Light-brown sugar would be fine too). I added soy which isn’t so traditional, but for me it helps tone down the fish sauce, not to mention many would say I was very skimpy with the fish sauce. Then I added in some not so commonly found veggies, the red bell pepper and stick carrots. And of course I love chicken, I’ll almost always choose it over shrimp or tofu so that’s the other sign that this just isn’t your super authentic Pad Thai. But, this is how I like my Pad Thai.

Who knows maybe down the road my palate will be so much more adventurous and I will be into far more authentic Thai food, but for now this is perfect for me and I just don’t want to change it. It’s flavorful, it’s unique, it’s exciting and most of all it’s incredibly delicious! I have the feeling you are going to love this crave worthy dish too!

Chicken Pad Thai
Chicken Pad Thai

Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)

Directions

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

You can find complete recipes of this Chicken Pad Thai in cookingclassy.com

Categories
HEALTHY

Butternut Squash and Spinach Lasagna

Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!

Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables! Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!

This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.

Happy Holidays!

INGREDIENTS :

Butternut Squash Filling:

  • 1 tablespoon oil
  • 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
  • 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning or vegetable bouillon
  • Pinch of fresh or dry thyme
  • Pinch of pepper
  • ½ cup water
  • ½ cup cashew or almond milk

Spinach and Filling:

  • 2 cups of cashew cheese
  • 2 cups of fresh baby spinach or 1 cup or frozen spinach
  • ½ teaspoon salt
  • Pinch of pepper

OTHER :

  • 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes)
  • 2 cups of panko (Japanese bread crumbs) or gluten free panko
  • Pinch of fresh or dry thyme
  • Pinch of salt

INSTRUCTIONS :

  1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes.
  2. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  3. Transfer into food processor.
  4. Add cashew or almond milk and blend until smooth.
  5. Pre-heat oven to 400 °F (200 °C).
  6. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  7. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
  8. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  9. Add lasagna sheets and spread half spinach filling on top.
  10. Spread another layer (1/3) of butternut squash filling.
  11. Add another layer of lasagna sheets and spread other half of spinach filling on top.
  12. Layer again with lasagna sheets.
  13. Spread the final layer (1/3) of butternut squash filling.

You can find complete recipes of this Butternut Squash and Spinach Lasagna in veggiecravings.com

Categories
HEALTHY

CROCKPOT CHICKEN VEGGIE QUINOA SOUP

You know those vegetables that are left over from the last soup or dinner you made? The ones that tend to sit in the bottom drawer of your fridge just *waiting* to be made into something delicious? Because you always have good intentions for the leftover vegetables right? I always have those good intentions and then somehow I seem to find a few completely wilted celery stalks and some less than firm avocados (okay fine. squishy and brown beyond any desire to eat) in the bottom of the fridge. And honestly I hate wasting food.
I mean who doesn’t, right? And that is why this soup has become a favorite as of late. It’s totally customizable to keep any of your vegetables going to waste. It’s one of those recipes that makes you feel good in the “I just used the last bits of random veggies in the fridge” kind-of-way.
And THEN, you taste the soup, and it’s a whole new level of excitement. Because this soup is not only keeping you from wasting any small amounts of veggies, but it’s also tasty, filling, and very healthy. We’ve made this soup a few times now always using different vegetables. You can pretty much chop up and add just about whatever you have on hand or whatever you like.
My favorite combos always start with celery, carrots, and onion (chopped super fine and the husband can’t even tell there are in there (he’s not an onion fan)). If you add in the carrots slice them thin and small to get them tender in time with the other ingredients. And basically any other vegetable you add — make sure it’s chopped or sliced into pretty small bits so it can get cooked through in the time the chicken and quinoa is cooked in.
We’ve also tried both chicken breasts and thighs. The thighs result in a more tender (and a bit more flavorful) meat, but both will work. If you use chicken breasts, slice them into large chunks (about 3 chunks per breast) to help the chicken cook evenly with everything else.
Since quinoa absorbs liquid like crazy, I’ve found it’s best to only use the high setting when cooking this soup. Cook this soup on low and it turns into more of a stew (also good, just depends on what you like.) For a very brothy soup, you can always add in more broth and make sure to cook it just until the vegetables are tender and the chicken is cooked through.

INGREDIENTS :

  • 1 pound (~2 large) boneless skinless chicken breasts or 4-6 thighs
  • 1 can pinto beans
  • 1 can corn
  • 1/2 cup thinly sliced carrots
  • 1/2 cup sliced celery 2 stalks
  • 1/3 cup diced yellow onion
  • 3/4 cup quinoa I use garlic infused packet
  • 1/2 cup orange juice or extra broth
  • 1 can diced tomatoes with green chiles
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons minced garlic
  • 5 cups chicken broth or stock
  • Seasoned salt and pepper

SEASONINGS :

  • 1-2 leaves bay
  • 1 teaspoon chicken seasoning blend or 1 teaspoon chicken bouillon
  • 2 teaspoons cajun seasoning*
  • 1 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper
  • Toppings: low-fat sour cream, fresh cilantro, fresh lime wedges or lime juice

INSTRUCTIONS :

  1. Trim the fat off the chicken breasts or thighs. If using breasts, cut each breast into 3 large even pieces.
  2. Place the chicken breasts or thighs in the bottom of a large crockpot. I use a 6 quart crockpot.
  3. Add in the drained and rinsed pinto beans, drained corn, thinly sliced carrots, sliced celery, diced onion, quinoa (rinse if not pre-rinsed to remove the bitter saponin coating), orange juice (or extra broth), undrained can of diced tomatoes with green chiles (such as Ro-Tel), tomato paste, minced garlic, and chicken broth or stock.
  4. Add about 1 teaspoon seasoned salt (or to taste) and 1 teaspoon pepper (or to taste), bay leaves, chicken seasoning blend, cajun seasoning, oregano, ground cumin, and paprika.
  5. Stir and then cover and cook on high for 3-5 hours or until the chicken easily shreds and the quinoa has “popped.” My crockpot takes about 3 hours.
  6. The longer it cooks, the more liquid the quinoa absorbs which is why I don’t recommend cooking on low unless you are fine with a stew 🙂
  7. Remove the chicken and shred. Return to the crockpot.
  8. Remove the bay leaves and then enjoy the soup topped with optional toppings such as fresh cilantro, fresh lime, sour cream (we use low fat), and additional cajun seasoning, salt, pepper.

You can find complete recipes of this CROCKPOT CHICKEN VEGGIE QUINOA SOUP in chelseasmessyapron.com

Categories
HEALTHY

Lemon Chicken with Veggies

Happy Wednesday!
I have another Tried and True recipe here to start off your morning. I bet you’re wondering what you should do for dinner. Well, wonder no more. This Lemon Chicken with Veggies dish is just begging for you to make it. It seems like there are millions of different ways to make chicken. This recipe is a new way for us! It’s simple, delicious, and perfect for dinner! It can easily be changed up too, so I’m going to try some other vegetables next time we make it. 😉
I love being able to throw something together before the kids get home from school, then let it cook while we do homework. It’s ready and perfect just in time for dinner. No crazy kids running around the kitchen at 5 o’clock while you’re trying to figure out what to make. Try it out and I bet you’ll love how smoothly your dinner prep (or as I like to call it “witching hour”) goes.
Good luck!

Ingredients

  • 6 TB Olive Oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 tsp minced garlic
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 boneless skinless chicken breasts

Instructions

  1. Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
  2. Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.

You can find complete recipes of this Lemon Chicken with Veggies in lilluna.com