Categories
HEALTHY

Roasted Sweet Potatoes and Brussels Sprouts

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.

Do you like Brussels sprouts? I have to admit, they are a recently found love of mine. Probably because my family NEVER ate them growing up. I saw this on my cousin’s Facebook page:

“We’ve never cooked Brussels Sprouts before. Do we need a special pan?”

And then there were tons of comments from my extended family with things like, “worst vegetable on earth,” and “let the kids use it as a sword and then throw it in the trash!” It’s no wonder I never had them growing up. The real question is, Mom, why didn’t you buy me a Brussels sprout sword?? Wth.

My brother Nate was the one who convinced me to try them a few years ago, and he said the only way you should be eating them is roasted. (And that is still the only way I have tried them.) Why mess with a good thing? They are delicious.

My cousin Lani made some when they had us over for dinner several weeks ago, and she sprinkled cumin all over them before roasting. Best idea ever! I love the earthy, nutty dimension it gives the sprouts. I threw some sweet potatoes on the pan as well, and loved the combination.

Roasted Sweet Potatoes and Brussels Sprouts
Roasted Sweet Potatoes and Brussels Sprouts

Ingredients

  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 or 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

You can find complete recipes of this Roasted Sweet Potatoes and Brussels Sprouts in thefoodcharlatan.com

Categories
HEALTHY VEGAN

roasted veggie pitas with avocado dip

Top o’ the Roasted Veggie Pita with Avocado Dip Monday to ya!
Bleh. Do you just want to kick me sometimes?
There is only one reason that it is a Top O’ The Monday kind of morning, and it is not the fact that I’m battling a throat-attacking cold, or the fact that we are embarking on some travels in just a few days for which I still have no hotels reserved, or the fact that our second bedroom/office is currently door-less because of a home fix-up project gone bad. Anti-inspiring Monday Things, I hereby banish you to another day. Or another life. Be gonesies.
Today there’s a new kinda Monday in town today and it involves spicy roasted cauliflower, semi-crispy roasted chickpeas, and velvety-creamy avocado dip all wrapped up in a super soft whole wheat pita and dollop-ed with Greek yogurt like a champ.
Things are looking wayyyy up.In addition to the beauty of these Roasted Veggie Pitas with Avocado Dip on a Monday, we have some other happy news on the horizon: soon and very soon, we are going to be in Florida! I can’t even tell you how excited this makes me. The South. The warmth. The sun and palm trees and green life all around. But then I remember that it’s currently zero degrees in Florida. Like, what? HOW. WHY. This is such a crime of nature.
Packing for the trip, which is already a personal struggle of mine, just went from Regular Bad all the way to Red Alert Overboard Zone Bad. Sandals, shorts, tanks, plus all my thickest sweaters and scarves. Maybe a blanket? Plus sunglasses and sunscreen, but don’t forget mittens.
The good news is that one of my most favorite things to do on vacation is EAT. And you can do that in any temperature. And you can especially do that in Charleston, which, as you’ve told me time and again, is a Foodie Paradise. Yes, friends, we officially made the decision that for our Florida-conference-weekend-travel-extension, we’re going to drive north to spend a few days in Charleston. Ugh. This is all your fault. THANKS A LOT.
I’m not telling you because I’m expecting you to comment with your detailed restaurant recommendations so we can eat the best of the best of the best while in Charleston, buuuut if that happened, I wouldn’t be mad about it.

INGREDIENTS :
For the Avocado Dip

  • 2 ripe avocados
  • 1-2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
  • 2 tablespoons olive oil
  • 2 tablespoons water (more as needed)
  • a handful of cilantro
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • half of a Serrano pepper (more or less depending on how much heat you want)
  • juice of one lime

For the Roasted Veggies

  • 2 heads cauliflower, cut into small florets
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1-2 teaspoons chili powder
  • 1-2 teaspoons garam masala
  • ½ teaspoon cayenne pepper if you want spicy
  • oil oil for drizzling
  • salt and pepper to taste
  • 8 small whole wheat pitas
  • Greek yogurt for topping

INSTRUCTIONS :

  1. Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels.
  2. Arrange in a single layer on one large baking sheet or two baking sheets.
  3. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around.
  4. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.
  5. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
  6. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  7. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies.
  8. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt

You can find complete recipes of this roasted veggie pitas with avocado dip in pinchofyum.com

Categories
HEALTHY

5-INGREDIENT EASY WHITE CHICKEN CHILI

All you need are few simple ingredients to create this delicious 5-Ingredient Easy White Chicken Chili recipe. You can make it quickly on the stove, or let it simmer all day in your slow cooker.
Last year, I posted one of my all time favorite White Chicken Chili recipes on the blog.  But while I love it, there’s also a little shortcut white bean chicken chili recipe that I make even more often when I’m short on time.  It is super easy and only calls for 5 ingredients.  So I thought I would share it with you today and give it an extra creative name — 5-Ingredient Easy White Chicken Chili.
In addition to only calling for a handful (get it, a handful) of ingredients, this easy white chicken chili recipe also can be made and on the table in just 15 minutes. Definitely a perfect busy weeknight meal, and it also makes great leftovers and can be frozen for later. So if you love it, consider making a double or triple batch and you will have multiple dinners prepared and ready to go in minutes.
Ok, are you ready for the secret ingredient?

INGREDIENTS:

  • 6 cups chicken broth
  • 4 cups cooked shredded chicken (*or see slow cooker method below, which uses uncooked chicken breasts)
  • 2 (15-oz) cans Great Northern beans, drained
  • 2 cups salsa verde
  • 2 tsp. ground cumin
  • optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

DIRECTIONS:

  1. Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.

You can find complete recipes of this 5-INGREDIENT EASY WHITE CHICKEN CHILI in gimmesomeoven.com

Categories
HEALTHY

QUINOA ENCHILADA CASSEROLE

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better!
I think it’s safe to say that I have somewhat of a love affair with Mexican food. Whether it’s fish tacos, cheesy enchiladas or a giant burrito the size of my forearm, I could honestly live off of all of these for the rest of my life.
So when Old El Paso asked me to be their brand ambassador for the next year, well, how could I say no? It just gives me an excuse to make even more of my favorite Mexican-inspired dishes to share with you all! And to start things off, I just had to share my favorite Mexican comfort food lightened-up.
Now this is a super easy enchilada bake with quinoa instead of tortilla. By using quinoa, we’re adding in some fun healthy goodies, like protein and fiber, and there’s absolutely no rolling or wrapping of any kind. You can simply throw everything into a bowl, mix it up, and bake it from there. Yes, it doesn’t get easier than that!

INGREDIENTS:

  • 1 cup quinoa
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced

INSTRUCTIONS :

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
  4. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  5. Spread quinoa mixture into the prepared baking dish.
  6. Top with remaining cheeses.
  7. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

You can find complete recipes of this QUINOA ENCHILADA CASSEROLE in damndelicious.net

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

Spicy Guacamole Recipe

“If it ain’t broke, don’t fix it.” My husband doesn’t share my stubborn approach. He’s always pushing me to improve recipes and somehow makes a great recipe even more amazing! Our first guacamole was delicious; we probably made it more than 50 times! We’ve changed it up a little and spiced it up a lot! This spicy guacamole lights a small fire in your mouth forcing you to eat it slowly and savor each bite.

Ingredients

  • 3 avocados
  • 2 firm medium tomatoes, seeded
  • 1 small/medium onion, finely chopped
  • ½ bunch of cilantro
  • 2 jalapeno peppers, finely chopped
  • 2 cloves garlic, pressed
  • 3 Tbsp Lime juice
  • ½ tsp kosher salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • ½ tsp Cumin

Instructions

  1. Cut avocados in half, remove the seeds and scrape them out into a flat bottomed bowl. Smash with a potato masher or a fork.
  2. Chop onion and add it to the bowl.
  3. Remove seeds from jalapenos and finely dice them.
  4. Cut the tomato in half parallel with the top and remove seeds. Dice your tomatoes and add them to your bowl.
  5. Press garlic and chop your cilantro than add them to the bowl.

You can find complete recipes of this Spicy Guacamole Recipe in natashaskitchen.com