Pecan craisin Chicken

Ingredients:
2 TBSP coconut oil
3 large chicken breasts, cut into chunks
1 cup craisins
1/2 tsp himalyan pink salt
1/2 tsp pepper
1 TBSP paprika
1 tsp rosemary spriggs
1/4 cup lemon juice
1/2 cup water
1/2 cup slivered pecans

Directions: 
Start by placing craisins in bowl, add water and lemon juice, stir and set aside.  Heat skillet over med high heat, melt coconut oil in pan and add chicken. Add salt, pepper, paprika and rosemary, coat chicken in spices and cook until chicken is fully cooked.
When chicken is fully cooked, add craisin/lemon juice/water mixture and turn heat to high.  Reduce liquid by half stirring constantly.
When reduced, remove from heat, add pecans and stir.  Let rest 5 min before serving.  Enjoy!!!

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Breakfast muffin

Who loves a good breakfast muffin from your local diner or shall I say it, fast food dealer in town?? 

Well, matter of fact is, they are good, they taste good, but we don't always know where the ingredients came from and the meat is sometimes deep fried.

This is my take on the morning muffin and I am quite pleased with it! 

One English muffin, I use whole wheat.

One TBSP salsa on each muffin.

One slice of cheese on each muffin.

One fried egg on top.

Spices or pepper to your taste. Old bay is great!! 

BAM, there you have it! Starch, protien and a few veggies in the salsa! A well balanced breakfast that holds me till my mid-morning snack of Shakeology!!

This has the ability to be 21 day fix approved with one tweek. I would use one slice of cheese and split it between both muffins. 

2 Yellows

1 Purple 

(store bought salsa is a purple b/c of the sugars)

1 Blue

1 Red

Shrimp Pesto

Pesto Ingredients:

1 "bunch" Cilantro
2 TBSP olive oil
4 oz Macadamia nuts
3 TBSP lime juice
3 TBSP vegetable oil
1/2 tsp ground allspice

2 lbs Shrimp

Directions:
Place all ingredients in food processor and blend. Set aside.  Cook shrimp according to directions and mix cooked shrimp with pesto.  I think this pesto would be great with chicken also.  
We paired it over zucchini noddles, but would also be great with brown rice or quinoa.  

Garlic green beans

Ingredients

2 C fresh green beans
2 tsp sesame oil
1TBSP low sodium soy sauce
1 tsp sesame seeds
1 cloves garlic, minced

Over medium high heat, add sesame oil and green beans.  Saute green beans until desired and add soy sauce, sesame seeds and garlic and mix until green beans are coated. 

Clean Spanish Tortilla

Ingredients:

12 eggs, well beaten
1 lb cooked sausage, sliced (We used all natural chicken sausages-Italian seasoned)
1/2 lb sweet potatoes, sliced and cooked to fork tender
1 medium onion, roughly chopped
2 TBSP EVOO

Directions:

Preheat oven to 350
In a large, oven safe skillet, saute onion in EVOO over medium heat
When onions begin to brown, add sweet potatoes
Continue to cook onions and potatoes until potatoes begin to get brown and crispy, add cooked sausage.

Add eggs to mixture - do not scramble eggs!
Use a spatula to pull the cooked egg from the side of the pan
Tilt the pan so the uncooked egg liquid fills where the eggs were just pulled back from the sides, as if making an omelet.

When as much of the liquid eggs have been moved to the sides, place in oven and cook for 10-15 minutes, or until the top of the tortilla is firm and no eggs are left uncooked.

Remove from the oven and let stand for 5 minutes before slicing.

This recipe is so versatile. Experiment with different types of sausages, spices and always let me know how things turn out!! Enjoy!

Peanut Chicken

This was a throw together sauce by Mike, my hubby and favorite cook.  It may not be 100% CLEAN but no one is perfect! 

We used 2 LARGE chicken breasts, butterflied them and placed them on a lightly greased cookie sheet. Combined this mixture, microwaved for 30 seconds, stirred a bit more and placed mixture over chicken.  

Bake at 375 for 20 to 25 min or until internal temperature reaches 165 degrees.  

Sauce Ingredients:

3TBSP  peanut butter
2TBSP lime juice
1TBSP  light soy sauce
1TBSP honey
1TBSP Sriracha

Asian style dressing

1/2 C oil
1 TBSP soy sauce
3 TBSP rice vinegar
2 tsp sugar
1/8 tsp ground ginger
1/2 pressed garlic clove

Mix ingredients together and shake well before each use.  

Mediterranean Pork chops

This is a 21 day fix approved recipe!  So simple, yet so good!

Ingredients
1 lb boneless center cut pork chops
Mediterranean seasoning (from 21 day fix nutrition guide)
fresh ground pepper
1 TBSP sesame oil
1/4 C seasoned Mirin (Japanese Rice Vinegar)


Boneless Center Cut pork chops, well trimmed, about 1 lb

Cut pork chops into 1/2" strips

Season liberally with Mediterranean seasoning  and fresh ground pepper

Heat a non-stick skillet over medium high heat.

Add sesame oil and swirl to coat bottom of pan.

Cook pork about 5 minutes or until barely pink, stirring frequently.

Turn heat up to high, and de-glaze pan with seasoned Mirin .

Stirring constantly, reduce vinegar by half, about 2 minutes

Remove from heat and let the pork rest in the pan for about 2 minutes before serving.

Creamy Greek Chicken

We replaced Greek yogurt for the mayo and this super easy recipe turned out great!  

Ingredients
4 chicken breasts, halved to make 8 pieces
1 C plain Greek yogurt
1/4 C Parmesan cheese
1/2 tsp garlic powder
1/4 tsp dill
1/4 tsp paprika
fresh ground pepper to taste

Directions
Preheat oven to 350 degrees.  Place chicken on greased cookie sheet. Mix the rest of the ingredients in small bowl and place on top of each chicken piece.  Cook at 350 degrees for 25 min.  

Clean Granola

This is a staple in our house.  I always have it on hand to mix with yogurt, fruit or just eat as a snack! It keeps well in an air-tight container. Enjoy!!

3.5 C rolled oats
1/2 C chopped almonds
1/3 C extra virgin olive oil
1/2 C honey
1.5 tsp cinnamon
1/4 tsp ground ginger
1 tsp vanilla
2 C craisins

1. Pre-heat oven to 350 degrees.
2. Add all ingredients into one bowl EXCEPT craisins.
3. Mix until oats and almonds are coated.
4. Place on well greased pan.
5. Bake for 18-20 minutes, stirring halfway through (the cook times may vary depending on your oven!)
6. Remove from oven and place hot granola into container to cool.
7. Add craisins to hot granola, stir and let cool in container prior to placing lid.

Tofu Stirfry

Ingredients

1 Cup dry brown rice-cook as per directions
2 Cups cooked broccoli
1 medium onion, diced
1 14oz package Tofu (I like extra firm), well drained and cut in 1/2 inch cubes

Sauce
1/2 Cup water
2 TBSP low sodium soy sauce
2 TBSP rice vinegar
2 cloves crushed garlic
1 TBSP honey
1/2 TBSP sambal (chili garlic sauce)
1 tsp cornstarch

Directions

In dry pan over high heat, brown onion, add tofu and cook for ~8 minutes, add cooked broccoli.    While cooking combine sauce ingredients in medium bowl and whisk to combine until cornstarch is dissolved.  Add sauce to onion, tofu and broccoli mixture.  Stir quickly until desired thickness and immediately remove from heat. Serve mixture over brown rice.  

Quinoa Fruit Salad

       My husband and I make many side dishes with Quinoa as the main ingredient.  This is one of my all time favorites! It is great to take to a picnic and also holds up very well for a few days.  The strawberry color may "bleed" but it continues to taste amazing. Enjoy!

Ingredients

1 cup Quinoa
2 cups water
1 quart blueberries
2 cups strawberries, diced
2 kiwis, diced

Honey-Lime dressing
2 TBSP honey
2 TBSP apple cider vinegar
1/4 cup sunflower oil
1 TBSP lime juice
1/4 tsp dry mustard

Directions

Place Quinoa and water in pot, bring to a boil, cover and reduce to simmer and let cook 15 minutes or until all the water is absorbed.  Allow to cool in large bowl.
Add fruit to Quinoa and stir.
Combine dressing ingredients in medium bowl and use wisk to combine.
Pour dressing over Quinoa/fruit mixture and serve.

kickin' honey-coco chicken

1.5 pounds boneless skinless chicken breasts, pounded or fileted to about 1/2 inch thick

¼ cup honey

2 TBS of your favorite hot sauce (the thicker and hotter the better!)

1/3 C unsweetened coconut flakes

Kosher sea salt to taste

Pre-heat oven to 350F

Cut or pound chicken breasts to proper thickness

Spray a baking sheet with vegetable or coconut oil.  Olive oil is not recommended.

Lightly salt one side of the chicken breast and place salted side DOWN on the baking sheet

In a small bowl, combine the honey and hot sauce.  Brush mixture on the top of the chicken breasts.

Coat the top of the chicken breasts liberally with the coconut like you would breading.

Bake for 25 minutes or until internal temp of the chicken reaches 185F.

Let the meat rest for about 5 minutes before serving.

NOTES:

Using a garlic or fruit/vegetable based hot sauce will produce better results than using a vinegar based sauce (like Frank’s or Texas Pete).  These sauces are generally thicker and have more complex flavors instead of just adding heat.  I would recommend a Mango-Habanero, Sriracha, or any of the Torchbearer line of organic sauces!  The honey does an excellent job of knocking down the heat, so don’t be afraid of pushing your limits.

If you would like more sauce for coating or dipping, any quantity can be made by combining 2 parts honey to 1 part hot sauce.

Applying the sauce mixture to the bottom of the chicken is not recommended, as the honey tends to scorch.

For a crispier version of the chicken, spread a thin layer of the unsweetened coconut on an ungreased baking sheet and place under a broiler until it becomes lightly toasted.  Please use caution while doing this, as the coconut can burn very quickly!

Black bean corn quinoa

My husband and I love quinoa and are constantly looking for new ways to eat it. This is an original recipe from my husband and feel free to adjust spices to your taste! Enjoy as a main dish or a side dish to your main course.  This is also a dish that can be enjoyed over a few days as the flavors continue to blend.

Salad:
1 Cup uncooked quinoa
1 can black beans, rinsed
12 oz frozen corn
1/2 cup chopped cilantro

Dressing:
1 TBSP dijon mustard
1TBSP lime juice
1 TBSP EVOO
1/4 cup rice vinegar
1/2 TSP cumin
1/2 TSP garlic powder
1/2 TSP onion powder

Cook quinoa as per package directions. Transfer to extra large mixing bowl.  Add black beans, corn and chopped cilantro, mix.  In medium mixing bowl, mix dressing ingredients and wisk until blended.  Pour dressing mixture over salad and stir.  

Rotel Chicken

This is a very easy go to recipe and reheats very well to eat throughout the week.  

Ingredients

16 oz boneless skinless chicken breast
2 cans Rotel
1 cup uncooked brown rice
cooking spray

Directions
Cook brown rice per package directions.
Butterfly chicken breasts and cut into cubes, place large skillet on medium high heat and spray with cooking spray.  Cook chicken until SLIGHTLY undercooked and add Rotel.  Let simmer, uncovered until most of the liquid is cooked off and chicken is cooked throughly. 
Serve Rotel chicken over brown rice.

Easy Banana Bread Muffins

Ingredients
1/3 cup melted butter
4 ripe bananas
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups whole wheat flour

Preheat over to 350 F. In a large bowl, melt butter, mix in mashed bananas.  Mix in sugar, egg and vanilla. Mix well with little to no lumps.  Sprinkle the baking soda and salt over mixture and mix in.  Add flour last and mix. Spray muffin pan with cooking oil and spoon mixture equally into muffin pan, making 12 muffins.  Place in preheated oven for 20 minutes and muffins are done when toothpick inserted comes out clean.  Cool on rack if possible.