Lemon Chicken Pasta
8 ounces linguine
1/2 stick butter
2 cups cooked shredded chicken
1/4 cup mixed chopped parsley, chives and thyme, plus extra for garnish
1/2 cup fresh squeezed lemon juice
1/2 cup fresh grated parmesan cheese, plus extra for garnish
Thin lemon slices for garnish
1. Cook pasta in heavily salted water until done. Reserve one cup pasta water and drain.
2. Meantime, heat butter in large skillet over medium heat until melted. Add chicken and stir for 1-2 minutes until heated through.
3. Stir in herbs and lemon juice.
4. Add pasta and cheese to chicken mixture and toss. Add just enough pasta water to form a light sauce.
5. Divide among plates, garnish with extra herbs, cheese and lemon slices and serve.
busy week food plan ↘
i tend to eat the same things every day, but i’ll do a daily breakdown anyway. I hope this helps me meet my daily goals and start eating more again, especially now that i have upped my workouts.
breakfast: vaalia ‘breakfast to go’ yogurt & granola, coffee
lunch: tuna &…
Healthy Spinach Artichoke Dip
We love going to parties, especially at our friends’ homes for special holidays. Last night, we were invited to a friend’s house for Halloween. I decided to try to make one of my favorite recipes, healthy. I made spinach and artichoke dip but without the cream cheese or sour cream. I used pureed white beans to mask the creaminess that you get from it’s fattening counter parts. It turned out so good that my father who was not going to try it because I told him about the beans, tried it and really liked it. He is a connoisseur of all of the naughty foods, so I knew it was good.
It is important to try to make things healthier, so you don’t have to feel guilty eating. Also, try to be careful of all of the cholesterol and fat that is in the food you eat. It is not just about your waistline but you need to be conscious of your overall health. We hope you like this recipe as much as we did!
The white beans before they are pureed
The pureed beans give the dip a creamy texture
Baked and ready to serve
Skinny Spinach and Artichoke Dip
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- 1/4 cup grated fresh pecorino Romano cheese
- 1/4 cup canola or olive oil reduced fat mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1 (15-ounce) can organic white beans, rinsed and drained
- 1 (14-ounce) can baby artichoke hearts, drained and quartered
- 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Cooking spray
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- Preheat oven to 350°.
- Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth. Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup mozzarella. Bake at 350° for 20 minutes or until bubbly and brown.
- Serve with Carrot sticks, celery sticks, Baked Tostitos, Multigrain Tortilla chips, etc.
The Ultimate Steak Sandwich
- steak of preference
- loaf of bread (preferably round)
- sauces of preference
- slice off top of loaf
- hollow out loaf
- fry steak
- fry bacon
- slice steak
- layer steak in loaf
- add layer of sauces
- layer bacon
- layer cheese
- layer more steak
- layer juice from pan
- layer more sauce
- layer more cheese
- layer layer layer until its full
- cover loaf back up with its own top (previously sliced off in step 1)
- wrap in butcher’s paper
- wrap in foil
- put heavy chopping board on top
- add weights on top
- flatten until suitable sandwich size
- voila. eat.
Crockpot Beef and Cabbage ↘
2 lb. ground beef
3/4 cup cooked rice
1 onion, finely chopped
1/2 tsp. salt & pepper
1 large head of cabbage
1 can condensed tomato soup
1 can (14.5 oz.) tomatoes
1/4 to 1/2 tsp. cinnamon
salt and pepper to taste
Remove leaves from head of cabbage without breaking. Add to boiling salt water until leaves wilt. Drain and set on paper towels to cool. Combine meat, rice, onion, egg, salt and pepper; mix well. Place 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Secure with wooden toothpicks. Place rolls in crockpot.
Combine tomato soup, tomatoes, cinnamon, salt, and pepper in a bowl. Pour mixture over cabbage rolls. Cover and cook on low for 7 to 9 hours.
Chicken Mexican Soup
3 Skinless Chicken breasts diced
3-4 Carrots shredded
1 Can black beans
1 bunch of celery about 1-1.5 cups
1 can of chopped green chilies
1 head of bok choy or any cabbage
10 cloves of garlic
1 med onion
Large can of crushed or any type of tomatoes
Cumin to taste
You can even add cilantro for added flavor,
Throw everything in a crockpot. Should make about 15 servings.
About 75 calories per serving.
The chicken and beans are a good source of protein.
Spicy Seattle Tuna Rolls
yield: Makes 8 servings
active time: 40 minutes
total time: 40 minutes
4 Green Thai chiles, stemmed, coarsely chopped
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 tablespoon toasted sesame seeds
1 garlic clove, coarsely chopped
1/2 teaspoon kosher salt plus more for seasoning
1/4 cup sunflower or vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon distilled white vinegar
1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8” cubes
4 toasted dried nori sheets, halved lengthwise
1 1/2 cups (about) cooked short-grain rice, cooled
Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
Ingredient info:Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.
Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as “glue” to seal.
calories 182, 9 grams fat, 9 grams carbohydrates
Quick and Easy Recipe ,Simple Sauteed Mustard Greens
2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard
In a large pan with straight sides on medium heat add the oil.
Add the garlic to the hot oil.
Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens.
Season the greens with salt, and pepper, and saute while tossing to wilt.
Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard.
Quick and Easy Recipe, Tomato and Mozzarella Tarts
all-purpose flour, for dusting
1 sheet frozen puff pastry (from a 17 1/2-ounce package), thawed
1 1/2 tablespoons freshly grated Parmesan
1 large plum tomato, thinly sliced
8 to 9 leaves fresh basil leaves
3 ounces (about 8 or 9 slices) fresh mozzarella, very thinly sliced
salt and freshly ground black pepper
preheat oven to 400 degrees F.
line a baking sheet with parchment paper and set aside.
on a lightly floured surface, unfold the pastry.
using a 3-inch round cookie cutter, cut out 8 or 9 rounds, place rounds on the prepared baking sheet.
prick the pastry rounds all over with a fork.
sprinkle each with about 1/2 teaspoon parmesan.
bake rounds for 5 minutes.
remove from oven.
top each tart with a slice of tomato, basil leaf and mozzarella slice.
bake for 10 minutes or until puffed and golden, season with salt and pepper, to taste, and serve.
I love dessert, but very rarely do I choose a fruit dessert when chocolate is an option. However, I figured I’d try my hand at a “healthier” dessert when I was at home in 70 degree weather. Something light and refreshing sounded perfect. So blueberry crisp it was.
I’ve never made a crisp before, but it seemed easy enough. After about 5 minutes of prep time and 25 minutes in the oven, these were ready to serve. Easy it was. If you’re ever looking for a quick fix, try a crisp! Any fruit will work…just follow the crisp recipe and pour it over your fruit of choice. Check out my recipe below and please vote!
6 cups blueberries
6 tbsp brown sugar
1 fresh lemon, juiced
1/4 tsp salt
1 1/2 cups rolled oats
2 tbsp flour
Cinnamon and Nutmeg to taste
1 stick butter, melted
1/3 cup sugar
- Preheat oven to 375 degrees
- In bowl, mix together blueberries, brown sugar, lemon juice, and salt
- Separate mixture into 8 ramekins
- Using the same bowl, mix together rolled oats, flour, cinnamon, nutmeg, butter, and sugar
- Spoon oat mixture over blueberries
- Bake in oven for 25 minutes - crisp should be browned and blueberries bubbly
- Serve warm with ice cream
recipe for this morning's protein pancakes: ↘
1 medium banana
2 T plain nonfat greek yogurt
1 T unsweetened almond milk
1/2 t baking powder
1 scoop protein powder
1/2 cup oat flour (pulse old fashioned oats in a coffee grinder or food processor until it has a flour consistency)
mash the ish out of that banana. add the…
make this out of things you probably already have:
one cup romaine lettuce
one cup orange juice
half cup ice
sugar/sweetener to taste
(optional add ins: half a banana, a chunk of a carrot, pineapple for flavor)
your body will be happier.
Hainanese Chicken Rice
Widely known as Singapore’s national dish, chicken rice can be found in hawker centres and kopitiams all across the island. It’s so simple and delicious - a whole chicken is gently poached and served with fragrant rice cooked using the chicken fat and stock. The condiments are almost as important as the chicken itself - most Singaporeans eat chicken rice with dark soy sauce, minced ginger, and a zingy chilli, garlic and lime sauce.
Easy Smoothie Recipes for Healthy Skin
Thomas Fuller said “Good clothes open all doors.” I think most people would agree that the same could be said about skin. The better a person’s skin looks, the easier it is for them to make a good impression on others.Unfortunately, replacing bad skin isn’t as easy as replacing bad clothes.
Bad skin can be the indicator of several problems your body may be going through.
To read the rest click here.
Another salad recipe, but this one is specifically packed with virus and cold killing ingredients, and is sure to give your immune system a kick in the butt!
The base of this salad is dark leafy greens, the most concentrated source of nutrition of any food. TONS of antioxidants and beneficial proteins, giving energy to your immune defense and cell walls. I used organic dino kale and organic spinach.
Ooh, the toppings!
- Pumpkin seeds for zinc. Zinc stops viral replication.
- Avocado for Vitamin E. It’s the best fruit source of this vitamin, which promotes antibody production to fight off infection and disease.
- Celery for its anti-inflammatory properties and rich water content.
- Zucchini for Potassium. Potassium serves as an electrolyte that helps to maintain your fluid balance
- Baby grape tomatoes for the antioxidants and Vitamin C. One cup of raw red tomatoes gives you almost half your daily intake of C!
- Cilantro! The king of virus killers! Contains phytochemicals that promote immune system activities.
- Parsley for it’s luteolin. Luteolin searches out and rids the body of free-radicals that cause oxidative stress in cells.
- Quinoa, yes quinoa. For its super-protein power, filling you up and giving you energy.
This is all tossed in organic extra-virgin cold pressed Olive Oil (great source of mono-saturated fat), tons of lemon (rich in vitamin C), a tablespoon of flax oil (helps to encourage your cells to absorbe all of the above benefits), and salt/pepper to taste!
Good luck you cold/flu virus. You dont stand a chance.