Categories
HEALTHY

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

Lemon and honey are so good together.

The dish is bright, tangy-and-sweet, and feels perfect for warmer weather.

It’s a fast, easy recipe that the whole family will love and it’s ready in less than 20 minutes.

I used angel hair pasta because it cooks so quickly and the chicken is cut into bite-sized pieces so it also cooks fast.

After cooking the pasta, it’s transferred into the skillet the chicken cooks in, and everything is tossed together in the honey lemon sauce the chicken simmers in.

The sauce helps keep the chicken perfectly moist and tender. It’s tart yet sweet enough and coats the pasta perfectly.

I love the pronounced lemon flavor that’s achieved from both lemon juice and lemon pepper seasoning.

If you’re a lemon lover or a fan of easy dinners that taste like a million bucks but that are really so simple, you’ll love this healthy recipe for those busy nights.

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA
HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

INGREDIENTS:

Pasta

  • 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)

Chicken

  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • leaves from 2 or 3 sprigs of thyme, optional and to taste
  • 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

DIRECTIONS:

  1. Pasta – Cook according to directions on box, drain, and set aside.
  2. Chicken – To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
  3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

You can find complete recipes of this HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA in averiecooks.com

Categories
HEALTHY

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Ingredients

  • 8 SERVINGS
  • 2½ pounds new or baby Yukon Gold potatoes, scrubbed
  • 4 large eggs, room temperature
  • 1 teaspoon mustard seeds
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 1 teaspoon honey
  • ⅓ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup parsley leaves with tender stems
  • 3 tablespoons coarsely chopped dill pickles
  • 2 tablespoons chopped fresh chives

Preparation

  1. Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
  2. Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
  3. Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).
  4. Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.

You can find complete recipes of this Potato Salad With 7-Minute Eggs And Mustard Vinaigrette in bonappetit.com

Categories
HEALTHY

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

Lemon and honey are so good together.

The dish is bright, tangy-and-sweet, and feels perfect for warmer weather.

It’s a fast, easy recipe that the whole family will love and it’s ready in less than 20 minutes.

I used angel hair pasta because it cooks so quickly and the chicken is cut into bite-sized pieces so it also cooks fast.

After cooking the pasta, it’s transferred into the skillet the chicken cooks in, and everything is tossed together in the honey lemon sauce the chicken simmers in.

The sauce helps keep the chicken perfectly moist and tender. It’s tart yet sweet enough and coats the pasta perfectly.

I love the pronounced lemon flavor that’s achieved from both lemon juice and lemon pepper seasoning.

If you’re a lemon lover or a fan of easy dinners that taste like a million bucks but that are really so simple, you’ll love this healthy recipe for those busy nights.

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA
HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

INGREDIENTS:

Pasta

  • 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)

Chicken

  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • leaves from 2 or 3 sprigs of thyme, optional and to taste
  • 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

DIRECTIONS:

  1. Pasta – Cook according to directions on box, drain, and set aside.
  2. Chicken – To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
  3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

You can find complete recipes of this HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA in averiecooks.com

Categories
HEALTHY

Honey Garlic Shrimp

Honey Garlic Shrimp – easy skillet shrimp with honey garlic sauce with only 4 ingredients. The BEST honey garlic shrimp recipe ever!

If there is one ingredient that I cook the best, it’s probably shrimp. The reason is simple: I love shrimp and I can eat shrimp every day, so naturally, I tend to cook shrimp very well. This honey garlic shrimp is a perfect example. As simple as it sounds, this is probably one of the most delicious recipes I have made recently.

This honey garlic shrimp recipe is inspired by The Cooking Jar but I created my own recipe. If you have good quality shrimp, you don’t need a lot of ingredients. I used 4 ingredients for the glaze: honey, garlic, salt and cayenne pepper. Prep and cooking takes only 15 minutes in total.

You want to use a lot of garlic so every bite is bursting with the garlicky flavors. Cook it on a cast-iron skillet so all the garlicky and honey goodness stick to the bottom of the skillet. Scrap every brown bit left on the skillet as they are the best part. After I was done eating, I only wished that I had made more. Enjoy!

Ingredients:

  • 1 1/2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 3 dashes cayenne pepper
  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 12 oz shrimp, shelled and deveined, tail on
  • 1 tablespoon salted butter
  • 1 teaspoon chopped parsley

Method:

  1. Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
  2. Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.

You can find complete recipes of this Honey Garlic Shrimp in rasamalaysia.com

Categories
DESSERT

HEALTHY OAT & BLUEBERRY BLENDER MUFFINS

Delicious and super healthy, these gluten free Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast!

I promised myself that I was going to get better at breakfast time in 2016. Although I always have great intentions to encourage the kids to eat a wider and more varied diet at breakfast time, I still find myself falling back on the same breakfasts when we are in a rush during the week.

I have seen Blender Muffin recipes all over pinterest lately. This recipe in particular caught my eye and I decided to adapt it to make these super delicious and healthy Oat & Blueberry Blender Muffins. Perfect for busy mornings when I don’t have enough time to prepare a breakfast from scratch.

First of all I have to stress how easy this recipe is. All you need to do is chuck the ingredients into a blender or food processor and blitz until they are all combined. No hard graft needed in mixing or stirring!

These muffins are super nutritious too; made with oats rather than wheat flour and honey instead of refined sugar. They are perfect for breakfast, packed full of slow releasing carbs and fibre and make a great snack for kids too.

One thing I should point out is that because these muffins are made with oats, they are denser than normal muffins. So if you are expecting a super light and fluffy muffin then I don’t want to disappoint you. However, I really like the texture of these muffins and even though they are quite dense, they feel really hearty and filling.

INGREDIENTS

  • 2 cups / 100g rolled oats
  • 2 large ripe bananas
  • 2 large eggs
  • 1 cup greek yogurt
  • 3 tbsp honey
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • pinch of salt
  • 1 cup / 125g fresh or frozen blueberries

Recipe adapted from Le Creme De La Crumb
INSTRUCTIONS

  1. Preheat the oven to 390f / 180c. Line a muffin tray with muffin cases and spray them with a little spray oil.
  2. Put all the ingredients except the blueberries into a blender or food processor and blitz until all combined. Stir in half the blueberries.

You can find complete recipes of this HEALTHY OAT & BLUEBERRY BLENDER MUFFINS in myfussyeater.com

Categories
HEALTHY

HONEY TERIYAKI CHICKEN WINGS

These Honey Teriyaki Chicken Wings are really easy to make with only 4 ingredients – the perfect late afternoon snack or early dinner.

My family really likes chicken wings, and up until recently, I’d never made them. They’ve always just been a delish treat when we were out to lunch or dinner. To be honest, I had never even considered trying to cook them up myself. But when I saw this Blackened Honey Dijon Chicken Wings recipe over on Cook. Craft. Love, I knew I wanted to try it.  I love so many of Meaghan’s recipes – there was no doubt in my mind this one would taste fantastic.  But I knew my kids might not go for the Dijon…so instead I subbed in Teriyaki, and I followed Meaghan’s cooking instructions. So easy to make! And DELICIOUS!

Probably my favorite thing about these wings is once you prepare them and put them in the oven – that’s it! You literally bake them for 4.5 hours — and the result is a crunchy, delicious outside with very tender meat on the inside.

Plus the house smells AWESOME when they are baking. Plate them up (and I added a little bleu cheese dressing on the side for dipping), and you’ve got yourself an awesome meal.

HONEY TERIYAKI CHICKEN WINGSIngredients

  • 2 pounds chicken wings
  • 1/2 cup flour
  • 1/2 cup + 2/3 cup teriyaki sauce, divided
  • 1/4 cup honey
  • salt and pepper to taste

Instructions

  1. Line a large baking sheet with aluminum foil.
  2. Preheat oven to 250 degrees,
  3. Set a cooling rack on on top of the foil.
  4. In a bowl, combine the teriyaki sauce and the honey. Mix until well combined.
  5. In a separate bowl, combine the wings and the flour. When wings are fully coated in flour, pour the teriyaki honey mixture on top of the coated wings.

You can find complete recipes of this HONEY TERIYAKI CHICKEN WINGS in latinmeetslagniappe.com

Categories
HEALTHY VEGAN

CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR FRY

One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you! I’m so excited to share this with you guys I can hardly stand it. Let’s do this!
For starters, this dish is served over cauliflower “rice” instead of regular rice because 1) Cruciferous veg for the win, and 2) You can eat an ENTIRE head of cauliflower instead of 1/2 cup of rice and STILL only consume a fraction of the calories and carbohydrates, so why not?!
Cauliflower rice is SO simple and you absolutely must try it! It doesn’t pass completely as rice since the textures and flavors are slightly different. But it looks just like rice and in my opinion, tastes even better as it absorbs the sauce perfectly and takes WAY less time to cook.
You guys know the deal: My favorite way to crisp up tofu is pre-baking it before sauteing – a little trick I picked up at a vegetarian cafe in San Antonio (Yes, I hounded the waitress for the technique – you’re welcome). This gives it that crisp outer edge and perfectly tender center.
Once your tofu is baked, add it to your sauce, which acts as an all-in-one marinade and sauce for the cauliflower rice, veggies and for serving! It wears many hats and it’s oh-so delicious and Thai-inspired. Once your tofu is marinated, it’s ready for a quick stir fry to give it that perfectly golden brown, crisp, mega-flavorful coating. Then all that’s left to do is saute up your veggie of choice – baby bok choy for the win – and your cauliflower rice!
All in all this dish takes around 1 hour 30 minutes, which is a little longer than I prefer. But the pay off is so worth it! Plus, it only requires 9 ingredients – many of which you likely already have on hand. I made this dish and ate half, then reheated the leftovers the next day and I swear it got better! I love it when that happens. Hope you enjoy this dish as much as I did. Cheers!

INGREDIENTS :
STIRFRY

  • 12 ounces (340 g) extra firm tofu, organic & non-GMO if possible*
  • 1 Tbsp (15 ml) Toasted sesame oil
  • 1 small head cauliflower (~ 580 g)
  • 2 cloves garlic, minced (1 Tbsp or 6 g)

SAUCE

  • 1.5 Tbsp (15 ml) Toasted sesame oil
  • 1/4 cup (60 ml) low sodium soy sauce (gluten free for GF eaters)
  • 1/4 cup (55 g) light brown sugar (or honey if not vegan)
  • 1/2 tsp chili garlic sauce
  • 2.5 Tbsp (40 g) peanut butter or almond butter (natural, salted)

OPTIONAL EXTRAS

  • Veggies (baby bok choy, green onion, red pepper, broccoli)
  • Toppings: Fresh lime juice, cilantro, sriracha

INSTRUCTIONS :

  1. Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
  2. Roll tofu in an absorbent towel several times and then place something heavy on top to press.
  3. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
  4. Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu.
  5. Place on a parchment-lined baking sheet and arrange in a single layer.
  6. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  7. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
  8. I often add a little more sweetener and peanut butter.
  9. Add cooled tofu to the sauce and stir to coat.
  10. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
  11. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside.
  12. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
  13. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
  14. Use a slotted spoon to spoon tofu into the preheated pan.
  15. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned.
  16. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
  17. Rinse your pan under very hot water water and scrape away any residue. Place back on oven.
  18. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir.
  19. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally.
  20. Then add a few spoonfuls of sauce to season and stir.

You can find complete recipes of this CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR FRY in minimalistbaker.com

Categories
DESSERT

Sparkling Raspberry Lemonade

Yes it’s that time of year! Time to enjoy warm days outside, calm days at the sunlit beach, or just to relax in your backyard – lying a hammock as you bask in the warmth of the sun on your skin, while enjoying long sips from of tall glass of this ice cold Sparkling Raspberry Lemonade. There’s my ideal summer, now I just need that comfy hammock with an extra soft and plush pillow. But for now, at least I have this irresistibly refreshing fresh raspberry lemonade!
I love lemonade lately (yes I still have one more lemonade recipe to share). I love it’s balance of sweet and tart and when you use fresh fruit it makes a world of difference. None of that bottled lemon juice that has been sitting on the shelf for months.
I keep thinking I need to do a lemonade stand with my kids and I want to sell real deal lemonade like this – for those one or two kind people that actually stop (memories as a kid :). Imagine their surprise when they think they are just being nice and they’re going to pretend to enjoy that glass of overly sweet Kool Aid, when suddenly they get something like this instead. Well worth the 50 cents!
Save this recipe because you need to try it at least once this summer while all those gorgeous, vibrantly flavored fresh raspberries are in season.

Ingredients

  • 12 oz fresh raspberries
  • 1 cup fresh lemon juice, chilled
  • 1/2 cup cold water
  • 1/2 cup granulated sugar (or to taste)
  • 1/2 cup honey
  • 1 liter (33.8 oz) sparkling water or club soda, chilled
  • Fresh mint and ice, for serving

Directions

  1. Place raspberries in a food processor and pulse until well pureed. Force raspberry puree through a fine mesh strainer into a bowl.
  2. In a large pitcher (if you don’t have one large enough you may need two) whisk together water and sugar until sugar has dissolved. Pour in honey and mix until blended. Stir in raspberry mixture and lemon juice then pour in club soda and stir once. Serve with ice and fresh mint.

You can find complete recipes of this Sparkling Raspberry Lemonade in cookingclassy.com

Categories
HEALTHY

HEALTHY PEANUT BUTTER GRANOLA

Hello and Happy New Year to YOU! I’m crazy excited about all that 2017 has in store…most notably meeting this precious baby girl in April! While I’ve been super grateful for maternity jeans during the holidays {hello stretchy waist, I love you}, I’m vey ready to take a chill pill on the sugar and get our family back in the swing of healthy eating!
I thoroughly enjoyed the indulgences of the holidays with zero regrets! However, we do generally eat very healthy around here, and I love that I get to share what works for my family with all of you lovely ladies and gents! So let’s kick off 2017 with a tried and true family favorite recipe…this Healthy Peanut Butter Granola! It’s gluten-free, dairy-free, oil-free, refined-sugar free AND vegan!
Perfect for any and all eaters in your life! Beloved by everyone who lives in my humble abode, it’s a great make-ahead breakfast for those of us who like to make the mornings as easy as possibly {i.e. sleep as long as we can}! Yes it’s true. I am not a “hot breakfast every day” mom. We eat lots of muffins, smoothies, breakfast bars, baked oatmeal, and yogurt with granola…..all of which have been made ahead of time and stored in the refrigerator or freezer. Oh and I can’t forget…we even eat….cereal {gasp}… 😉
I like to make breakfast as easy and desirable as possible for my kids. They almost always get to pick whatever they want in the mornings, because the last thing I’m looking for is a battle royale over finishing their first meal of the day. {Truth}. This is why I think it’s important to have a bunch of nutritious options, like this Healthy Peanut Butter Granola, on hand and ready to be chosen by hungry little tummies.
It is ridiculously easy to make. Just melt together the honey and peanut butter, add the other wet ingredients, mix in the dry ingredients, combine and bake! In order to be extra sure your granola is done baking, remove a piece or two from the pan and let it cool on the countertop. If it hardens relatively quickly {in 1-2 minutes} then it’s done. If not, continue baking until it is crunchy at room temperature.
No worries if you do under bake this healthy peanut butter granola and it becomes soft the next day, just pop it back into the oven for a few minutes to re-crisp it! Just be SUPER careful not to forget you put it back in the oven…I may have done this on more than one occasion. Whoopsies.

INGREDIENTS :

  • 2 cups old-fashioned (or quick cooking) oats*
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ cup natural peanut butter
  • ¼ cup honey (or maple syrup for vegan)
  • ½ tsp pure vanilla extract

INSTRUCTIONS :

  1. Preheat oven to 325 degrees F. Grease a large cookie sheet and set aside.
  2. In a small bowl, mix together oats, salt and cinnamon. Set aside
  3. In a microwave safe dish or on the stovetop,
  4. melt the peanut butter and honey (or maple syrup) together until smooth.
  5. Remove from heat and stir in vanilla.
  6. Stir in dry ingredients and mix until well combined.
  7. Spread mixture on prepared cookie sheet.
  8. Bake in the preheated oven for 20-25 minutes, or until granola is lightly browned, stirring the granola once gently half way through. (A great way to test for doneness is to remove a small portion of the granola from the pan and set it on the counter.
  9. If it hardens as it cools the rest of the granola is done)!

You can find complete recipes of this HEALTHY PEANUT BUTTER GRANOLA in joyfoodsunshine.com

Categories
HEALTHY

BAKED HONEY CILANTRO LIME SALMON IN FOIL

Baked honey cilantro lime salmon in foil is cooked to tender, flaky perfection in just 30 minutes with a flavorful garlic and honey lime glaze.
If you haven’t cooked fish before, this is the perfect place to start. Then again, if you have been cooking fish for years, this is still perfect for you. It’s as simple and easy as a recipe could possibly be, yet so, SO incredibly tasty. Tasty enough to make my father say it’s as good, or even better than the best restaurant salmon he’s ever tried. And that’s saying something because my father is a life-long lover and restaurant order-er of salmon.
All of that flavor comes from a 4 ingredient glaze that will blow. your. mind. Seriously, I’m obsessed with this combination of flavors. Melted butter, garlic, freshly squeezed lime juice, and honey. That’s IT. Just pour that good stuff over the salmon, wrap it in foil, and bake it to flaky, tender perfection.
This 30 minute meal will turn salmon skeptics into salmon lovers and will win a permanent spot on your regular menu. And cleanup is a breeze. You can use that foil to wrap up any leftovers for tomorrow’s lunch, or toss the whole thing right in the garbage – no pan scrubbing required. It’s a busy weeknight cook’s dream.

INGREDIENTS

  • 1 large salmon fillet (see note)
  • salt and pepper, to taste
  • ½ cup butter, melted (see note)
  • juice of 2 limes (plus one lime, thinly sliced)
  • 4 tablespoons honey
  • 3 teaspoons minced garlic
  • ⅓ cup cilantro, roughly chopped

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
  2. Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don’t worry if it doesn’t cover the salmon completely).

You can find complete recipes of this BAKED HONEY CILANTRO LIME SALMON IN FOIL in lecremedelacrumb.com