freezer safe Archives - Decadently Fit

Tag: freezer safe

11
Feb
2014

Turkey & Pork Chili (crockpot)

categories: Crock Pot Recipe, Dairy Free, Gluten-Free, Low Carb, Main Dishes

Well it finally happened, winter has graced us Californians with her presence. I was enjoying our overly extended fall/summer. But, it was truly time for our state to be blanketed with precipitation and a temperature drop.

We are always in a state of drought, but this year has reached an all time high. The perfect weather party needed to end. The rest of the country can stop cursing at us now. Or maybe not. This is what our weather forecast looks like through the next week.

For the next couple days, I’ll enjoy our ‘cold’ spell and enjoy the unforcasted sprinkles of rain. I am thankful for the brief cleansing effect the rain has on our smoggy skies and the opportunity to organize my house.

What does organization have to do with the weather? You don’t really think Californians go out in this do you? We will hibernate our wussy weather selves at home till Storm Warning 2014 passes.

Until then I will organize everything I can. For inspiration I will head to my friend Kristy’s amazing organizational blog, Giftie Etcetera. Her tips and tricks will give my tornado of organization exactly the umph that it needs.

I always look forward to this short window of winter. I love making comforting soups and warming chili. Actually, I love making chili all year long. It just tastes better when it the temp goes below 60 degrees.

Chili is food that has many different personalities. Like snow flakes not one is the same. Some people like chili with beans, some like it only ‘con carne’. Some add ingredients that should never be in chili, like pumpkin.

I personally prefer mine con carne or with a very small amount of black beans. Though I forgot to put in the 1/2 cup of black beans I normally add before I took the picture above. Oops. Pretend they are there.

Now that I have cleared that up, let’s move onto an enticing description of the dish. This chili is simple, so simple that you brown the meat, stir in all the ingredients in the crock pot and 6 hours later you can eat.

The main ingredients are lean proteins; ground turkey, and ground pork. The blended flavor of the meat, onion, garlic and spices, combine to create a perfect balance of healthy comfort.

There is even a secret ingredient. Readers from the mid-west won’t be surprised to see that there is dark chocolate in this crimson meat melody. The chocolate melts into the dish intensifying the flavor of the chili. The small amount of sugar in the chocolate helps to reduce the acid in the tomatoes. You won’t be able to tell it’s there, but I insist on you adding it. It adds a layer of yum you will regret leaving out.

If being efficient while cooking is an area you need help on, you need to head over to Giftie Etcetera for step by step instructions on how to maintain organization in the kitchen.

The chili is perfect ladled into a bowl, or over an egg white omelet. The options are endless. Whether you make this chili to eat in -14 weather or in 72 degree and sunny, make lots. It freezes well. Enjoy!

I would like to welcome visitors from Giftie Etcetera. If you like what you see please subscribe so you can receive new recipes as I post them. Thanks for stopping by!

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Turkey & Pork Chili

Serves 8

1 lb. lean ground turkey

1 lb. lean ground pork

1 T. olive oil

1 medium brown onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon black pepper

4 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cayenne

1/2 teaspoon cumin powder

1 28 oz. can diced tomatoes (I love Muir Glen)

2 tablespoons tomato paste

2 cups water

1 oz. dark chocolate, chopped (70% works well)

1 cup black beans, rinsed

Crock Pot Instructions

Heat olive oil in a large dutch oven. Brown the meat, then add the onions, garlic, salt and black pepper. Transfer the meat to a large crock pot. Stir in the remainder of the ingredients, except chocolate.

Cook on low for 5 – 6 hours. During the last 30 minutes, stir in chocolate and beans until melted.

Stove Top Instructions

In a large dutch oven heat the olive oil. Brown the meat, then stir in the onions, garlic, salt and pepper. Cook till onions are soft and translucent, stirring occasionally.

Add in the water and scrape any bits off the bottom of the pan. Add in the rest of the ingredients, except beans, stir to combine.

Bring to a boil, then lower to a simmer. Simmer on low with lid on for 30 minutes. Stir occasionally to prevent burning.

Add in beans, stir and simmer for another 10 minutes. Remove from heat.

Serve with your favorite toppings. ex: diced onions, reduced fat cheese, or greek yogurt.

Servings: 8• Size: 1 cup • Calories: 226• Fat: 5.6g • Carb: 19g • Fiber: 4.2g • Protein: 28.8g • Sugar: 7.8g • Sodium: 464mg • Cholesterol: 37mg

30
Dec
2013

Gluten-free Chicken & Waffles w/ Mustard Maple Syrup

categories: Breakfast, Gluten-Free, Main Dishes, Miscellaneous, Uncategorized

It’s that time of year again. The time where everyone will start pinning healthy recipes to their Pinterest boards. Gym memberships will be bought. New Year’s resolutions will be made in the hopes that 2014 will be the year they hold their weight. No pun intended.

Most likely you are reading this blog because you came upon it on Pinterest, Facebook, Instagram, Google, or Twitter. You may have pinned this as part of your master plan to keep that weight loss/health resolution. Let me tell you, you scored on this find. Especially if you are a foodie who struggles with typical bland diet/health food.

This recipe is what I would like to call the light amongst the dark. We are spoiled with the ability to access great recipes with a simple Google or Pinterest search. Unfortunately, a lot of the so-called replacement recipes make me want to go eat card board instead.

This Paleo/gluten-free waffle is an adaptation of the Amazing Paleo version. I was a little nervous when I initially saw the list of ingredients. The ratio of eggs to coconut flour scared me. It sounded like it would be the consistency of a crepe, not waffle. Due to the addition of baking soda the eggy batter transforms into a fluffy, savory waffle.

If you stop at the waffle you will most definitely be satisfied. But, in the words of Emeril Lagasse, I think you should “crank it up another notch”.

The chicken is really easy to make. Start off by splitting each lean chicken breast with a knife.

Next each of the slimmed down breasts marinate in tenderizing

buttermilk for 30 minutes.

While they marinate, the gluten-free cracker crust is pulverized into a fine powder. and the eggs are whisked into a sunny yellow binding liquid.

After marination is complete, each breast is dunked into the egg mixture and then covered with the cracker coating.

After each breast has been coated, they are baked for 40 minutes at 400 degrees.

I topped 2 -3 waffles with a piece of chicken, and dressed them with a cloud of spicy arugula that was tossed in a mustard maple syrup. Then of course I had to drizzle a little more of the syrup on top of the crunchy goodness.

If you did stumble upon this post on via the many different vehicles the internet provides, I hope you subscribe. I would love to help you keep your resolution.

Whatever your resolution(s) are for 2014, if they involve your health or not, aspire to keep them. Remember, you made them for a reason.

Happy New Year!

Recipe

Chicken

3 boneless chicken breasts, halved lengthwise (see picture above)

1 cup low-fat buttermilk

1 box Van’s gluten-free Multi-grain crackers

2 eggs, whisked till slightly frothy (small bubbles)

1/2 teaspoon garlic powder

salt & white pepper to season

paprika

Waffles

4 eggs, whisked

2 tablespoons coconut flour (or brown rice flour)

2 tablespoons coconut oil, melted and cooled

3 tablespoons full fat canned coconut milk

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon paprika

1 tablespoon fresh chives, minced

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon baking soda

Syrup

2 tablespoons prepared mustard

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1/4 teaspoon white pepper

2 cups arugula

Pre-heat oven to 400 degrees.

Marinate the chicken breasts with the buttermilk in an air tight Ziploc bag for 30 minutes.

While chicken marinates, combine all ingredients for the waffles and let rest.

Whisk together all the ingredients for the syrup and refrigerate.

In shallow bowl whisk together the eggs, season with salt and pepper.

In a food processor pulse entire box of crackers until a powder forms. Transfer powder to another shallow bowl. Mix in the garlic powder, then season with salt and pepper.

Remove the chicken from the Ziploc one piece at a time. Coat all sides with egg mixture, then the cracker mixture. Set each piece on a cookie sheet covered with foil. Each chicken piece will sit on a cooling rack coated with olive oil or coconut oil cooking spray. Repeat the process till all 6 pieces are coated. Sprinkle each piece of chicken with paprika. Bake for 40 minutes.

When there is 10 minutes left in the chicken’s cooking time, start cooking the waffles in waffle iron. Use the highest setting possible. Cook till iron indicates they are done. Check waffle, leave in till waffle is the color you prefer. I like mine to have a nice light brown crust.

Toss the arugula with 1 tablespoon of the syrup.

Assemble each plate with 2 – 3 waffles, 1 piece of chicken and a handful of arugula. Drizzle each plate of goodness with more syrup. Serve immediately.

Servings: 6• Size Calories: 356 • Fat: 16.1g • Carb: 26g • Fiber: 3g• Protein: 23.3g • Sugar: 9g • Sodium: 345mg • Cholesterol: 224mg

(A regular plate of chicken and waffles has 941 calories and 30g of fat!)

16
Aug
2013

Enchilada Casserole (gluten free)

categories: Gluten-Free, Main Dishes

This past week I started a gluten-free experiment. All of the pasta, bread, tortillas and cereal I consumed lacked gluten. Not because I have Celiac Disease or an intolerance, but because I know I have a lot of readers that do. I wanted to know how hard it was to eat gluten-free. I wanted to know if it took more time to prepare meals.

Part of me felt bad for the gluten-free community. Being excluded from eating any type of food is sad to me. I get to enjoy most foods without side effects (except milk). To be told no more pasta or bread would be pure torture for me. Or so I thought.

Honestly after doing my little experiment I no longer feel sorry for them. I actually feel sorry for anyone who hasn’t tried the gluten-free products. I made a brown rice pasta rigatoni with pesto, and my entire family devoured it. CT (my little guy), even asked to take it to school for lunch. The cutie next to him went home and told her mom she wanted that for lunch too. Needless to say it was a huge hit. No one missed the gluten.

The brown rice pasta has a smooth texture that rivals it’s gluten filled counter part. The taste is slightly nutty, and pairs great with any sauce.

Even though brown rice contains a modest amount of protein, the high quality lysine does it’s job perfectly. The protein repairs and build muscles.

The fiber in brown rice is hard to digest, so all of the bad stuff is dragged out of the body with it. Think of fiber as as the nightclub bouncer, toxins as the unruly club goers. When the bouncer realizes the toxins are doing harm to your body, they grab hold and don’t let go till they, um, well, exit your body. (Women should be consuming 25 grams of fiber per day. Men should be consuming 38 grams daily).

My next experience with a gluten-free product, was brown rice tortillas. I didn’t even know they existed till a recent Trader Joe’s trip. I was in the tortilla aisle searching for a healthier option. I grabbed the last package and read it’s stats. At 24 grams of carbs for one, I wasn’t sold. I put them back and made another lap around the store. When I came back around to the tortilla section there was a ruckus. Customers were extremely upset that the brown rice tortillas were gone. They wouldn’t be back till the next day. I’m a middle child and hate to be left out of the fun, so the next day I went back and got some.

I really didn’t think I was going to like them. When I pulled them out of the package there was a rubbery type feel to them. Scared me a little bit. But, then a bright figurative light bulb went on. I had just made a home made enchilada sauce, I would make enchiladas with the rubbery discs. Yeah, I know how that sounds, but keep reading.

When I rolled the first enchilada, the light bulb started to flicker and dim. The rubbery little suckers completely fell apart! I started feeling bad for the gluten-free community again. How could they live in a world where enchiladas were an impossibility. It just wasn’t fair. So I did what I normally do when a recipe doesn’t go as planned, I stared blankly at everything.

Whilst staring at the broken tortilla, with all it’s insides spilling all over the cutting board, the solution hit me. The light shone brightly again, and my feelings of sadness left as fast as they came. I rebuilt that enchilada into a casserole, tearing up the tortilla, and layering the ingredients.

What I ended up with was a gluten-free, protein filled masterpiece. After baking it, the tortillas were no longer rubbery. They were delicious! When I tallied the nutrition facts I was excited to see that the meat and beans gave the dish a whopping 21 grams of protein. The tortillas added a nice 4 grams of fiber.

The entire casserole was gone by lunch time the next day. Yes, all 8 servings, split between my husband and I for 3 consecutive meals. It will most definitely become a regular on the dinner rotation.

And seriously, never buy a can of enchilada sauce again. It only takes 10 minutes to make your own, and you can’t beat the taste of a fresh sauce.

So hurry, run to Trader Joe’s and grab brown rice tortillas. I hear they move off the shelf rather quickly.

Recipe

1 lb. organic ground beef

1 garlic clove, minced

1/2 red onion, diced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon ground cumin

1 can of organic black beans, preferably low-sodium

1/2 cup part skim cotija cheese, crumbled

1/4 cup shredded sharp cheddar cheese

4 – 6 brown rice tortillas

2 green onions, chopped (optional)

1 large tomato, diced (optional)

Enchilada sauce

1/4 cup grapeseed oil

2 tablespoons gluten-free flour (I like Bob’s Red Mill)

1/4 cup Hatch chili powder (or regular chili powder)

1 (8 oz.) can tomato sauce

1 1/2 cups water

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, and garlic powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Enchilada Casserole

Pre-heat oven to 375 degrees.

In a large skillet over medium-high heat brown the beef, and drain the fat. Return back to skillet. Lower heat to medium-low, and add onions, garlic, salt, pepper, and cumin. Stirring frequently cook till onions are translucent.

Stir in the black beans into the meat mixture.

Put 1/4 cup of the enchilada sauce on the bottom of a 9 x 9 pan.

Tear up the tortilla into large pieces, and cover the enchilada sauce.

Sprinkle half of the meat mixture on top of the tortillas.

Layer half of the cotija onto the meat.

Layer half of the remaining sauce onto the cotija.

Repeat the tortilla, meat, cheese, sauce layering again.

Sprinkle with the cheddar, then the olives.

Bake for 20 minutes. Cool for 10 minutes before serving.

Garnish each slice with tomatoes and green onions.

Servings: 8• Size: 1/8 of casserole • Calories: 383• Fat: 22g • Carb: 31g • Fiber: 4g • Protein: 21g • Sugar: 2g • Sodium: 548mg • Cholesterol: 62mg

23
Jul
2013

Zucchini Lasagna – Low Carb

categories: Low Carb, Main Dishes, Uncategorized

Every year I plant a summer garden in my backyard. I use a 4 X 8 raised planter bed and fence out the animals (bunnies & squirrels) with chicken wire.

I spend a good amount of time planting each plant carefully. Making sure each has a symbiotic plant to fight off disease and pests. When everything is planted, I watch those babies like a hawk. I go out everyday and make sure they have enough water, sun, and aren’t being invaded by insects. In a nutshell, I love gardening.

Unfortunately, this year, I have not been able to plant one. We tore up our back yard last December. Now, very slowly it is being put back together. Slow, like dripping molasses.

I miss the tomatoes right off the vine. I miss the wafting smell of the basil as I approach the planter bed. Most of all, I miss being able to harvest the vegetables of my labor.

I really shouldn’t complain though, I have an ever better substitute for my garden. My neighbors L & L have the best home garden I have ever seen. No exaggeration. Rows of high tomato plants, zucchini, cucumber, apples, avocado, grapefruit, oranges, lemons and peaches.

L is very good at what he does. He had special soil, called sandy loam, trucked in just for his garden. Whether it be the soil or his green thumb, the quality and the quantity he produces far exceed what my little 4 X 8 bed could.

That being said, I have been able to survive the summer with the fruits of his labor. Once a week I receive a surprise delivery on my door step. Sometimes that even includes eggs. We are very spoiled by them.

Recently Mrs. L had surgery that limited her mobility. Mr. L was going to have to take care of the Mrs. and her live in mother on a daily basis. Upon hearing this, I immediately offered to make them dinners. It was least I could do for all they have done for us. Not only have they been generous with their crops, but also a myriad of other things. We are blessed to live next door to them.

It just so happened that the day before I was to begin working on their meals, L dropped off one of his infamous bags of produce. It had all the usual suspects, including a few gorgeous zucchinis.

There are so many ways to prepare zucchini, but one of my absolute favorites is a zucchini lasagna. A zucchini lasagna replaces the pasta sheets with zucchini. Lowering the carb count and increasing the nutrients.

In my recipe, I make two sauces, a marinara and bechamel. Marinara is a fancy name for tomato sauce. Bechamel is a fancy name for cheese sauce. I make my bechamel lower in fat and carbs by using chicken broth instead of milk, Melt, instead of butter. The two sauces intertwine in each bite, creating a tomato cream sauce.

The sauces are layered between the zucchini ‘noodles’. It is up to the chef whether to add ground turkey, pork, or sausage. The sauces are bold enough to stand with the zucchini alone, for a vegetarian version.

This lasagna can be baked and served immediately or it can be covered tightly with plastic wrap and foil, then frozen for up to 3 months. Either way, it’s worth the work. You won’t be disappointed I promise.

It’s a dish that feels indulgent, yet is much healthier than eating a traditional lasagna. According to L & L it was a great use of their zucchini, and helped Mrs. L get on the road to recovery.

Recipe

3 – 4 large zucchini, sliced on a mandoline ( <— click for the same one I use)

sea salt

16 oz. mozzarella low moisture, part skim or any cheese blend (I used a pizza blend)

1 lb. ground turkey, pork or turkey sausage, cooked and any fat drained

Marinara

2 tablespoons olive oil

1 28 oz can organic diced tomatoes

1/2 brown onion, diced

2 garlic cloves, minced

1 small carrot, diced

2 teaspoons dried basil

sea salt and pepper to taste

Place zucchini slices on a paper towel and sprinkle lightly with sea salt. Let sit for an hour. Blot dry, turn over and repeat step on other side. This will pull excess moisture out of the zucchini, so your lasagna won’t be soupy.

Heat the olive oil in a large pot. Add the carrots and basil, saute for 2 – 3 minutes. Add in the onions and saute till translucent. Add in the garlic and saute for 1 minute, constantly stirring so it doesn’t burn. Stir in the tomatoes, and de-glaze the pan (scrape the brown bits off the bottom of the pan). Simmer for 20 minutes on low, stirring every 3 minutes or so to avoid burning the sauce. Using a stick blender, blend the sauce partially. I like mine to still have some chunks. Season with salt and pepper. Set aside. (Whatever you have left after making the lasagne can be frozen).

Bechamel (not traditional)

4 tablespoons Melt butter (smart balance or ghee)

4 tablespoons whole wheat flour

2 1/2 cups low sodium organic chicken broth

1/2 cup shaved Parmesan

1/2 teaspoon white pepper

Melt the ‘butter’ over medium heat. Whisk in the flour, stirring constantly for 3 – 5 minutes or until the mixture smells like popcorn. Constantly whisking, slowly stir in the chicken broth. Continue to whisk till the mixture is fully incorporated. Lower the heat to low. Stir in cheese and pepper. Take off heat.

To Assemble Lasagna

1. Ladle a thin layer of marinara on the bottom of a 9X13 pan.

2. Layer zucchini noodles on top of the marinara, overlapping slightly.

3. Ladle 1/2 of the bechamel on top of the zucchini.

4. If you have a meat layer, add it on top of the bechamel.

5. Layer 1/3 of the cheese on top of the meat.

6. Ladle the remaining 1/2 of the marinara on top of the cheese.

7. Repeat steps 2 – 6 one more time.

8. The last layer should be the remaining cheese.

9. Bake for 20 – 30 minutes or until bubbling and golden brown.

10. Let stand for 10 minutes before serving.

*Servings: 8• Size: 1/8 of the lasagna • Calories: 205 • Fat: 13g • Carb: 13g• Fiber: 3g • Protein: 12g • Sugar: 6g • Sodium: 677mg • Cholesterol: 20mg

*(nutrition facts are shown without meat)

25
Apr
2013

Frozen PB & Chocolate Banana Bites

categories: Desserts

Lately my sweet tooth has taken me on a wild high calorie ride. Not having healthier, low caloric options on hand to quench my cravings was a serious down fall. Instead of giving into my urges with unhealthy options, I decided to head my cravings off at the pass. This was one concoction I came up with to quench my cravings. Two of these frozen treats was all I needed.

Bonus: the kids thought I was giving them a super decadent treat because I put them on sticks. Ha!

Recipe

2 – 3 bananas (depending on size), cut into 1 inch pieces

1 cup dark chocolate

1 cup peanut butter (preferably natural/organic)

lollipop sticks

Cover a cookie sheet or plate with wax paper. Place the banana slices cut side down on the sheet, evenly spaced. Put a lollipop stick into each banana. Freeze for about an hour. Take the sheet out of the freezer.

In a shallow bowl melt the peanut butter in the microwave on 50% power for 1 minute increments, until melted. (This can also be done in a double boiler). Dip each banana in the peanut butter until covered. Place back on wax paper. Repeat until all of the bananas are covered in pb. Place back in the freezer for 30 minutes.

Repeat the same process with the chocolate and place in the freezer.

Keep frozen until ready to serve. Thaw for a couple minutes before eating.

Try not to eat the entire batch in one sitting. Try sharing a few with your family. It’s the nice thing to do.

Servings: 8 • Size: 2 bites
Calories: 174 • Fat: 12g • Carb: 22 g • Fiber: 3 g • Protein: 5g •
Sugar: 11g
Sodium: 41 mg • Cholest: 0 mg

15
Apr
2013

Fit Tip of the Day 4.15.2013

categories: Fit Tips

I recently was teaching a young girl to cook a healthy meal, and used a bag of organic broccoli in a quinoa dish. She asked me why I used frozen over fresh. This is how I explained my decision. Studies have shown that fruits and veggies can lose up to 45% of the nutritional value in transport. Unless you live in California, frozen may be your only option to obtain ‘fresh’ organic vegetables. The farmers use a method called flash freezing to hold the nutrients in place. No matter what time of the year it is you can eat healthy fruits and vegetables due to this native Canadian preservation method.

Don’t be afraid to buy frozen veggies for your next stir fry, or quinoa dish. But, remember not to keep them frozen too long. Write the date you buy them on the bag, and use them up to 3 months after purchase to maintain the nutrients.

29
Mar
2013

Spicy Sesame Asian Pork & Veggies

categories: Low Carb, Main Dishes

I’ve said it before and I’ll say it again, I love cauliflower rice. I make up recipes so I can eat the fluffy, antioxidant filled wonder. The recipes I make to go with it are healthy and usually saucy, flavor packed creations. This recipe is no exception. One of my best friends was coming over for dinner with her kids. I had not seen her in a while and knew she jumped on the healthy eating bandwagon. I also knew she had not had cauliflower rice before. I wanted to give her the best introduction to my other best friend.

I scanned the fridge for a protein. After weighing my options I grabbed the organic pork tenderloin I found on sale the other day. Now that I had a protein base, I looked for some veggie friends to introduce the pork to. I decided on a colorful array of red cabbage, red onions, zucchini and carrots. Next, I needed to come up with a sauce to marry the pork, veggies, and cauliflower rice together. I bathed them in a sweet, salty, spicy mix of soy sauce, agave, red chili peppers and a little corn starch to bind their marriage together. This marriage was made in heaven. After the first bite, my friend looked at me and said, “This is going on your blog, right!’. It now is.

2 lbs pork tenderloin, cut into strips about 1 1/2 inches long, 1/2 inch wide

1 cup red cabbage, sliced in strips

1 cup red onion, slice in thin half moons

1 zucchini, cut in half moons

1/2 cup baby carrots , cut in 1/3s

1 garlic clove, minced

sesame seeds for garnish

Click here for the cauliflower rice recipe

For the sauce:

4 tablespoons low sodium soy sauce

1 1/2 tablespoons agave nectar

3 teaspoons white vinegar

1 teaspoon sesame oil

2 tablespoons cornstarch

1 cup low sodium chicken broth

1 teaspoon chili flakes

Pre-heat your broiler on high. Season the pork strips with salt and pepper, put on a foiled lined cookie sheet and spritz the top of the meat with olive oil. Broil for five minutes.

While the meat is broiling, make the sauce. Mix together all the ingredients and set aside.

Make the cauliflower rice. (see recipe link above)

In a large saute pan, heat 1/2 tablespoon coconut oil (or olive oil) and 1 teaspoon sesame oil. Add all of the veggies and saute for 2 – 4 minutes. The veggies should be crisp but edible in this dish. Add the garlic in and saute for another minute. Add the meat and the sauce in. The sauce will seem thick. Use the chicken brother a half cup at a time to thin out the sauce to desired consistency. It should be a thick syrup consistency. Serve immediately over the cauliflower rice. Sprinkle sesame seeds on top.

Don’t forget to share the recipe with your best friend!

25
Mar
2013

Red Chili Chicken (Crock Pot Recipe)

categories: Crock Pot Recipes, Main Dishes

My favorite type of recipe is a healthy, fast, versatile one. By versatile, I mean, one that has ingredients that can be used in many different meals during the week. Taking the time to figure out recipes that are symbiotic, is worth the time it takes to plan.

This recipe starts with lean chicken breasts that are cooked via crock pot in a delicious red chili sauce. The chicken is then shredded and can be used for a multitude of dinners and lunches. Really, the delicious possibilities are endless. Pictured at the left, is a mouth-watering chicken tostada. The shell is spritzed with a fine mist of olive oil, then baked at 350 for 10 minutes, flipping once. I layered it with 1 tablespoon of a clean (no chemicals added) store-bought guacamole, the featured chicken, tomatoes, 1 tablespoon of cheddar jack cheese and pickled red onions. Seriously, you HAVE to try pickled red onions if you haven’t. Not only are they extremely easy to make, they are D-LISH-US! AND you can reuse them later in the week on a chicken lime cilantro burger.

This recipe makes a lot. So be prepared to use it in several meals, or freeze a portion for a later date.

(adapted from a Bon Appetit braised pork recipe)

3 lb boneless skinless chicken breasts

3 large new mexican dried chilis

2 tablespoons agave

1 tablespoon fresh lime juice

1 large onion, chopped

3 large garlic cloves, chopped coarsely

2 bay leaves

2 teaspoons dried oregano

2 teaspoons ground coriander

1/2 teaspoon allspice

1 can Tecate beer

Place chilis in a medium bowl. Add enough boiling water to cover, and set something on top of the chilis to weigh them down in the water. Keep submerged for 30 minutes or until softened. Drain chilis and puree in blender with 1 cup of the soaking liquid. Put all the ingredients, including the red chili mixture, in the crock pot, except chicken. Mix well and then add chicken. Cover and cook on low for 6 hours or until the chicken will shred easily. Shred with two forks and add back the cooking liquid till the chicken is moist again.

Use the shredded chicken to make the tostadas above, or chicken lettuce tacos, chicken taquitos, pulled chicken sandwiches, quesadillas on wheat tortillas, inside of an omelet, I could seriously go on and on. If you think of another great use put it in the comments below!

12
Mar
2013

Italian Meat Loaf

categories: Main Dishes

I’ve always had a love for meat loaf. Making it for someone else can be a bit scary though. In my experience, most people love their mom’s meat loaf and have a wall up guarding their taste buds from liking another. My husband is no exception. He likes my food, but none of my variations of loafed meat have even come in a close second, till this one. So, if you have a person in your life suffering from, “I like my mommy’s meatloaf” syndrome, give this one a try. Their taste buds might have room for two meat loaves to love. Then, after their third helping you can say it was good for them too.

1 lb ground Italian turkey sausage

1 lb ground turkey

1 zucchini, peeled, and diced

4 oz. button mushrooms, diced

1 garlic clove, minced

1/4 red onion, diced

1 tablespoon tomato paste

1 tablespoon dried basil

1/2 tablespoon Worcestershire

1/2 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup steel cut oats

1 egg, beaten

Preheat the oven to 350 degrees. Saute the zucchini, onion and mushrooms in 1/2 tablespoon olive oil for five minutes or until soft. Add garlic and saute for one minute. Mix in dried basil and season with salt and pepper. Let cool.

Beat the egg in a large mixing bowl with tomato paste, salt, pepper, garlic powder and Worcestershire. By hand, mix in the oats, turkey and sausage.

Put mixture in a meatloaf* or bread pan, bake until the juices run clear and the top is browned, 45-60 minutes. If desired, top with marinara sauce and bake another 5 minutes.

This little beauty also freezes nicely. So feel free to make a ton.

*On a side note, I use a special meat loaf pan to reduce the amount of fat the meat may have. The pan is similar to the one pictured below. The fat drains into a resevoir below the meat. The pan is non-stick, so clean up is easy!