Categories
HEALTHY

Maple Dijon Roasted Carrots

Today I have a tasty and super easy side dish for you that is perfect for Easter, or any other dinner for that matter, some maple dijon roasted carrots. This isn’t your average maple dijon glaze as I have kicked it up with the addition of garlic, soy sauce, rice vinegar and miso which really creates a beautiful blend of flavours that would be perfect on just about anything and in particular these tender roasted carrots! It requires very little active effort to make this side dish, you simply clean the carrots, mix the glaze, toss the carrot in the glaze and roast until tender. That’s less than 5 minutes of active time to create a fabulous side dish for your meal! I like to toss the carrots in the glaze both before roasting and after so that you get that nice caramelized glaze from the roasting and the fresh glaze to brighten the flavour. If you are looking for a side dish for your Easter meal you can’t go wrong with these maple dijon roasted carrots!

Ingredients

  • 2 pounds carrots, well scrubbed or peeled
  • 2 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon white miso paste (gluten-free for gluten-free)
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce (or tamari for gluten-free)
  • 1 small clove garlic, grated

Directions

  1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

You can find complete recipes of this Maple Dijon Roasted Carrots in closetcooking.com

Categories
HEALTHY

Creamy Chicken Tortellini Soup

Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish!

We are deep into our fall routine.

The kids have settled in school. We are outside as often as possible, enjoying the crisp fall weather and turning leaves. We hike. We wear hoodies. We pick apples. We start the occasional fire in the fire pit.

We make soup.

There is nothing, nothing, as comforting as walking into the house after a long day to the wafting aroma of chicken soup.

My family deserves that at least once a week, in my opinion. Pure cozy goodness to relax the mind and sooth the soul.

Today’s Creamy Chicken Tortellini Soup is a health-ified version of a heavier cream-based soup.

I haven’t removed the essential elements that make it special such as tender chicken, hearty cheese tortellini, and even a little cream. I’ve just reduced certain ingredients, so you can feel good about serving this Creamy Chicken Tortellini Soup to your family.

And maybe even having seconds.

I used plenty of fresh veggies and herbs, boneless skinless chicken breasts, and DeLallo Three Cheese Tortellini found in the dried pasta section of your grocery store.

I am partial to DeLallo products because they take such care in making sure they import and produce the very best Italian foods in the country.

Ingredients:

  • 1 tablespoon DeLallo Extra Virign Olive Oil
  • 1 large sweet onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups sliced carrots
  • 4 garlic cloves, minced
  • 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
  • 9 cups chicken broth
  • 8.8 ounce package DeLallo Three Cheese Tortellini
  • 1/4 – 1/3 cup heavy cream
  • 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper

Directions:

  1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.

You can find complete recipes of this Creamy Chicken Tortellini Soup in aspicyperspective.com

Categories
HEALTHY

ONE PAN BALSAMIC CHICKEN AND VEGGIES

Sweet Balsamic chicken and veggies made in one pan. A little bit of marinating time and then ten minute prep and twenty minute cooking time — this meal is efficient, healthy, and simple to make!

Say hello to one of the EASIEST dinners ever: ONE PAN Balsamic Chicken and Veggies. It’s low on prep time, has few ingredients, and is huge on flavor (while conveniently being super healthy)! There’s a 2-ingredient balsamic glaze which triples as first: a marinade, second: a sauce for cooking, and third: a dipping sauce. This is how I think every dinner should be made 😜. Whisk two ingredients together and use that base three times.

Then the veggies are like empty-out-your-fridge kind of ordeal. Throw them all together on a pan, toss them with some olive oil + seasoning, roast them, and they too seep up some of that delicious balsamic glaze.

Honestly the only tricky thing about this dish is the timing! I wish I could give an exact time, but all ovens are different and the sizes of your chicken tenderloins won’t necessarily be the same size as mine. We’ve made this dish probably 4 times now (new family favorite!), and each time the chicken has cooked a little differently.

I’ve had the chicken cook all the way through in 7-10 minutes and another time it took about 14 minutes.

With timing the chicken, you’ll want to time the veggies slightly different. The veggies need about 20-25 minutes to get well roasted. At 20-25 minutes cooking time for the veggies, the carrots will still have a slight crunch (we love that) while the broccoli and tomatoes are perfectly roasted! **If you don’t like your tomatoes ultra tender, throw them in after about 5-10 minutes.**

If you have super small tenders, I’d roast the veggies for 15 minutes, add the chicken and cook for another 7-10 minutes.

Larger tenders, roast the veggies for 10 minutes, add the chicken and cook for another 10-14 minutes. Just be prepared to check the chicken a few times (meat thermometer comes in handy here!) so you don’t overcook the chicken. No one likes dry chicken!

Ingredients

  • 2/3 cup basalmic vinegar
  • 2/3 cup zesty Italian dressing fat free is great
  • 1.25 pounds chicken tenders or breasts
  • 2 heads broccoli
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Optional: fresh parsley, salt and pepper

Instructions

  1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn’t already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
  2. Whisk together the balsamic vinegar and zesty Italian dressing.
  3. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)

You can find complete recipes of this ONE PAN BALSAMIC CHICKEN AND VEGGIES in chelseasmessyapron.com

Categories
HEALTHY VEGAN

SMOKY TEMPEH VEGETABLE AND RICE BOWL

Smoky tempeh with fresh vegetables and sprouts over rice and topped with an egg makes for a healthy, and delicious meal.
No, your eyes aren’t playing tricks on you: today’s recipe sounds like a healthy dish, looks like a healthy dish (and tastes fabulous), right smack in the middle of December, with Christmas hot on our heels.
I know you all are positively drooling over the all the Pinterest sweets in your feed (which stubbornly won’t show me soups and grains and salads, no matter how many times I clear my search or refresh the page or change preferences. I get it, Pinterest, the peeps want the sweets, so you’re giving everyone sweets.)
But I … and I guess this makes me a weirdo … I’m sweeted out. Thanksgiving is the focus of all of my winter carb and sugar cravings, and once that holiday is in the rear view mirror, I’m ready for greens and light soups and lots and lots of veggies (even though, technically — and a little depressingly — it’s not even calendar winter yet).
So, I’ll understand if you have to bookmark this recipe and come back to it in January. But maybe — just maybe — there are a few of you out there who are ready for desperately need some lighter fare leading up to next week’s celebrations. Come and sit next to me!
And that’s where this winter vegetable rice bowl with savory smoky tempeh comes in. In case you haven’t noticed, I love food in bowls. There’s just something so cozy and complete about a meal in a bowl. (In fact, I’m really excited to be teaching a cooking class next spring at a local culinary school with the theme, “Food in Bowls.”) Food in bowls are versatile.
They can be liquids or solids. Or both. Slung low with twirly pasta and marina sauce, or piled high with grains and vegetables. They can be neat … or messy. The photos here? Totally styled, so that you that you can see how pretty and vibrant winter vegetables are. The first time I made this = one big confetti mix of textures and colors.
And hey, let’s talk about those textures and colors for a sec.
First, we have the cooked rice, the cooked eggs (soft and yolky, yessirree), and pan-fried smoky tempeh. Then we have the raw: freshly grated carrots and beets — I love beets, raw, roasted, pickled, I don’t care — newly sprouted sprouts, green onions, and lots of chopped cilantro. And when you mix them all up and take a forkful, it’s an experience: crunchy, savory, chewy, yolky. And the colors. Folks complain about the dull, brown foods of winter, but I think the colors here are pretty fabulouso.
It’s vegetarian – leave off the eggs, it’s vegan. Also gluten-free, dairy-free, and nut-free. But completely delicious, healthy and energizing. And who couldn’t use a little extra energy going into the last crazy two weeks of the year?
If you’re just dying for cookies — and truthfully, while I’ll be doing just minimal cookie-making this year, I wouldn’t say no to a home baked morsel if offered one 🙂

INGREDIENTS :
for the tempeh marinade

  • 2 tablespoons hoisin sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon tamari, soy, or shoyu sauce
  • 1 or 2 drops liquid smoke (optional)
  • 8 ounce package tempeh, sliced

for the rice

  • 2 cups vegetable broth or water
  • 1 cup uncooked brown rice
  • 1 or 2 kaffir leaves (optional)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves

assemble

  • 1 heaping cup sprouts
  • 1 heaping cup grated or julienne carrots
  • 1 heaping cup grated or julienne beets
  • 2 green onions, sliced diagonally
  • 2 soft cooked eggs
  • 1 tablespoon chopped fresh cilantro leaves, for garnish
  • Additional tamari or hoisin sauce for dressing (optional)

INSTRUCTIONS :
marinate the tempeh overnight

  1. Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth.
  2. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices.
  3. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

cook the rice

  1. Bring the broth or water to a boil in a medium sauce pot.
  2. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover.
  3. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes,
  4. then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).

cook the tempeh

  1. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

assemble

  1. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

You can find complete recipes of this SMOKY TEMPEH VEGETABLE AND RICE BOWL in soupaddict.com

Categories
HEALTHY

Healthy Slow Cooker Chicken Potato Soup

We’re sharing Healthy Slow Cooker Chicken Potato Soup today… Thick, creamy, and seemingly sinful!
Don’t you love meals that feel and taste super naughty, but aren’t?
Potato soup has always been one of my favorite soups for fall and winter. It’s a hearty, low cost, family-friendly dish my mother turned into an art form over the years. Making it always reminds me of her.
We ate potato soup often during my childhood. It always made the house smell deliciously welcoming.
I’ve remade my mom’s potato many times over the years. It never ceases to amaze me how simple it is. It’s also easy to adjust for personal taste and for health.
Yes, potato soup is a carb-based dish. Yet it can still be made as a low fat dinner, loaded with vitamins and minerals!

Ingredients:

  • 4 slices bacon, chopped (could be low fat turkey bacon)
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, minced
  • 3 pounds russet potatoes, peeled and sliced thin
  • 1 1/2 pounds boneless skinless chicken breast
  • 2 cups sliced carrots
  • 2 cup sliced celery
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/3 cup fresh chopped parsley
  • Salt and pepper

Directions:

  1. Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6 quart slow cooker.
  2. Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, cover and refrigerate until the potatoes are tender and breaking apart. If you happen to have a faster slow cooker, you do not want to overcook the chicken.)

You can find complete recipes of this Healthy Slow Cooker Chicken Potato Soup in aspicyperspective.com

Categories
HEALTHY VEGAN

One Pot Chicken Teriyaki Rice Bowls

These One Pot Chicken Teriyaki Rice Bowls make for the EASIEST week-night meal. You literally make it all in one pot (or skillet). The perfect meal for when you are in a pinch and don’t have a whole lot of time to make dinner.
Have you noticed I have been a little obsessed with one pot meals? With kid #3 still pretty tiny and kids #1 and #2 feeling like they need extra attention– I am finding I have very little time to spend in the kitchen. At this time in my life I am needing dinners to be EASY and I need cleanup to be even easier.
I need tasty dinners that I can whip up and throw on the table in as little time as possible. So in case you were wondering why you are seeing so many one pot meals from me, there is your answer. Oh, and believe me, there are still many more to come!
Not having to cook rice separately in the rice cooker or anything makes clean up so much easier. You throw the rice in uncooked and let it go. Feel free to use the frozen stir-fry veggie mix or any other vegetables you would like in with the rice. The more veggies, the better! We have also added crushed pineapple before and it is delicious.
The teriyaki sauce that we like to use is the “Mr. Yoshida’s” or Trader Joe’s“Island Soyaki” sauce but you can use whatever you have on hand. I like to add a little extra soy sauce on at the end as well, with a nice spattering of Sriracha sauce (we seriously go through Sriracha at our house like some go through ketchup even my KIDS ask for it)!

INGREDIENTS :

  • 1 lb. chicken, cut into 1″ pieces
  • 3 Tbsp. teriyaki sauce
  • 2 c. uncooked white, long-grain rice
  • 3 1/2 c. water
  • Kosher salt, to taste
  • 1/4 c. teriyaki sauce
  • 3 Tbsp. soy sauce
  • 1/2 c. carrots, chopped
  • 1/3 c. green onion, chopped
  • 1/3 c. peas (optional)
  • 1 c. broccoli, chopped
  • Teriyaki Sauce, to taste

INSTRUCTIONS :

  1. In a large, deep skillet, over medium-high heat, cook chicken in 3 Tbsp.
  2. Teriyaki sauce until just white on the outside (doesn’t need to be cooked through).
  3. Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil.
  4. Reduce heat and cover with lid. Simmer for about 20 minutes.
  5. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through.
  6. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.

You can find complete recipes of this One Pot Chicken Teriyaki Rice Bowls in favfamilyrecipes.com

Categories
HEALTHY VEGAN

Asian Zucchini Noodle Stir-Fry with Shrimp

It’s been quite some time since zucchini noodles made their debut around here, and I decided it was about time they steal the spotlight again. Behold, Asian Zucchini Noodle Stir-Fry with Shrimp.
Whether you spy a spiralizer among your kitchen gadgets or not, this quick and easy recipe is guaranteed to become a weekly dinner staple among stir-fry fans. And there’s not a bottled marinade or store-bought stir-fry sauce in sight because we are going the DIY route from start to finish.
I like using a mandoline to make zucchini noodles because the gadget has so many other uses as well (hello, homemade potato chips!). But if you don’t own a mandoline or a spiralizer, have no fear. There’s plenty of other ways to make zucchini noodles using a regular ol’ chef’s knife and vegetable peeler. And the real key to stir-fry success is to have all of your ingredients prepared before you fire up the flames.
Stir-frying is a super-quick cooking technique, so you’ll want everything within reach to avoid a mad-dash across the kitchen. Best of all, everything cooks up in a single skillet or wok, starting with shrimp and ending with a rainbow of vegetables.
This colorful meal-in-a-bowl is so flavorful that you won’t even notice the absence of noodles or rice.
Long story short: Easy homemade stir-fry sauce + zucchini noodles + chopped veggies + garlicky shrimp = the ultimate (healthy!) takeout fake-out that will be on your table in 30 minutes or less.

INGREDIENTS :

  • 1/2 cup chicken or vegetable broth
  • 1/4 cup hoisin sauce
  • 1 Tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced fresh ginger

  • 1 pound jumbo shrimp, shelled and deveined

  • 1 medium bell pepper, sliced
  • 1/2 cup shredded carrots
  • 2/3 cup sliced red onions
  • 1 cup sugar snap peas
  • 2 medium zucchini, cut into noodles (See Kelly’s Note).Toasted sesame seeds, for garnish

INSTRUCTIONS :

  1. In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
  2. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute.
  3. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
  4. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes.
  5. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
  6. Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
  7. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly.
  8. Return the shrimp to the pan, stirring to combine,
  9. then add the zucchini noodles and cook, tossing to coat, for 1 minute.

You can find complete recipes of this Asian Zucchini Noodle Stir-Fry with Shrimp in justataste.com

Categories
HEALTHY

Spicy Tuna Wraps

Try this Spicy Tuna Wrap recipe as an alternative to a spicy tuna roll.

Ingredients

  • 1 4oz can Wild Selections Solid White Albacore in Water®
  • 1 1/2 – 2 tbsp mayonnaise (adjust based on your preferred level of creaminess)
  • 1 tsp soy sauce
  • 2 tsp siracha
  • 2 wraps
  • 2/3 cup matchstick carrots
  • 1/2 hass avocado, sliced
  • 1/2 cucumber, peeled and sliced into long sticks

Instructions

  1. In a small bowl, mix together the tuna, mayonnaise, soy sauce, and sriracha.
  2. Divide the tuna salad between the two wraps.
  3. Divide the vegetables between the two wraps.
  4. Wrap and enjoy!

You can find complete recipes of this Spicy Tuna Wraps in wildselections.com

Categories
HEALTHY

Crispy Homemade Veggie Nuggets

Occasionally, I make promises to people and it’s not that I intend to break them, it just takes me a while to get around to it.
When Love Your Leftovers was published in April, my good friend Benton asked if he could come over so I could show him how to actually make the homemade chicken nuggets in the book.
I responded, “Well Sir. You could just follow the directions in the book.” But he wasn’t too confident of his abilities to do that so I was totally up for showing him the chicken nugget tricks. It also gives me an excuse to make them.
That was six months ago. I blamed the delay on baby prep and Food Fighters prep.
But, finally we made the cooking date happen a few weeks ago.
One problem: Benton’s wife is a vegetarian. Rather than spend $10 on silly fake chicken nuggets, I thought I would try my hand at making some homemade veggie nuggets with some fresh colorful veggies!

INGREDIENTS

  • 2-3 medium carrots
  • 1 parsnip
  • 2 small new potatoes
  • 1 golden beet
  • 1 stalk broccoli
  • 1 Serrano pepper, seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Frying:

  • 2 cups Italian Bread crumbs
  • 3 large eggs
  • 1 quart oil for frying

Directions

  1. Chop carrots, parsnip, new potatoes, golden beet, and broccoli into one-inch chunks. Bring a pot of salted water to a simmer and blanch all the veggies until tender. I recommend blanching the broccoli separately from the others. The sturdier veggies will take about 10 minutes to soften, while the broccoli will take 2-3 minutes.
  2. Drain the veggies and add them to a food process along with the Serrano pepper, olive oil, salt and pepper. Pulse the mixture until it’s mostly smooth.
  3. Transfer the pulsed veggie mixture to a baking sheet and spread it out into about a 1/2 inch thick layer. Transfer baking sheet to freezer and let freeze for 15-20 minutes until the mixture is hard, but not completely frozen.

You can find complete recipes of this Crispy Homemade Veggie Nuggets in macheesmo.com

Categories
HEALTHY

SPICY CARROT REFRIGERATOR PICKLES, MEXICAN STYLE

Like Mexican carrots? This spicy carrot refrigerator pickles recipe is easy to make, and will satisfy your hot spicy pickles craving!
If you give me a choice of sweet or salty, I’m going to pick salty 90% of the time. The same goes for mild or spicy. I like my food with a little kick.
And I’m pretty much addicted to pickles.
I’m constantly making these Pickled Red Onions recipe from This Silly Girl’s Life. Ever since I discovered her recipe, I’ve been making these onions nonstop and experimenting with spicy options.
I actually made these spicy carrot refrigerator pickles several times last summer but never got around to taking pictures or putting them on the blog.
SPICY CARROT REFRIGERATOR PICKLES
If you’re looking for easy pickles to make, refrigerator pickles are the way to go. I like hot spicy pickles so that is what I usually make.
Here’s what you are going to do.
Combine your water, vinegar, and sugar in a sauce pot and cook over medium heat, until the sugar is dissolved.
Remove from heat and let it sit while you’re cutting your carrots, garlics, and jalapenos.
Add your garlic to the vinegar mixture and your carrots, jalapenos and cilantro into your storage jars.
Pour your vinegar into the jars, and let it sit until the liquid has cooled. Once it has cooled, you can go ahead and put it in the refrigerator.
I told you this was an easy pickles recipe!
Your pickles will keep for about a week…if they last that long! Ours never do!

Ingredients

  • 2 lbs of carrots, peeled and chopped
  • 1 1/2 cups of water
  • 3 cups of white vinegar
  • 1 cup of granuated sugar
  • 6 cloves of garlic, peeled and cut into rounds
  • 2 -3 jalapeno peppers, cut in half or fourths and seeded
  • one bunch of cilantro

Instructions

  1. Add water, vinegar and sugar to a sauce pot. Cook over medium heat until sugar is dissolved. Mix with a whisk.
  2. Remove from heat and set aside.
  3. Peel garlic, chop into rounds and add to vinegar mixture.
  4. Chop your carrots into lengthwise pieces; cut and seed jalapeno peppers as well.
  5. Add carrots, cilantro and jalapenos to storage jars.

You can find complete recipes of this SPICY CARROT REFRIGERATOR PICKLES, MEXICAN STYLE in adishofdailylife.com