Chicken Skillet with Sweet Potatoes, Apples and Brussels Sprouts

This has turned into one of my favorite dishes. It is such a good mesh of flavors and is filling without making you feel heavy.  A big batch makes a great dinner and [possibly] even better leftovers. 

Ingredients: 

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
4 slices thick-cut bacon, chopped
3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
2 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 apples (I've used Granny Smith and Gala), peeled, cored and cut into 3/4 inch cubes
salt and pepper to taste
1/2 teaspoon black pepper

Directions:

1. Cook the bacon in large nonstick pan to desire crispness, set aside. Drain excess oil from pan
2. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 6-8 minutes (make sure internal heat reaches 165 degrees). Transfer to cutting board, dice into 1/2 inch cubes. 
3. Reduce skillet heat to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
4. Stir in the apples. Cook until apples tender (about 1-2 minutes). Stir in reserved chicken and bacon. 
5. Serve warm and enjoy!

*Notes: 

1. It is heartier to use chicken, but I have made it without and it is still a great dish. You can use either chicken or bacon for a heartier meal, or omit both to make this dish a side. 
2. For a Whole30 breakfast, just make this dish and add a fried egg!

• Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy). Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

Original recipe found here.

Spaghetti Squash Lasagna

This is a lighter version of a traditional lasagna dish, and everyone in our family loves it. Spaghetti squash replaces the usual lasagna noodles, and is layered with ricotta cheese, mozzarella and marinara sauce.

Ingredients:

2 cups marinara sauce
3 cups roasted spaghetti squash*
1 cup part-skim ricotta
6 oz part-skim mozzarella, shredded

*For directions on how to roast spaghetti squash, click here 

Directions:

1. Preheat oven to 375 degrees
2. Ladle 1 cup marinara sauce on bottom of dish
3. Top with 2 cups of cooked spaghetti squash, spreading evenly
4. Top with 1 cup ricotta, remaining sauce and mozzarella cheese
5. Cover with foil and bake 15-20 minutes (until cheese is melted and edges begin to bubble).
6. Uncover and cook for an additional 5 minutes. Serve immediately and enjoy!


Original recipe found here 

Notes:
1. I usually double this recipe to make a large batch. Everyone gobbles the dish up (especially our toddler) so it's nice to have a lot, and then some for leftovers. I will usually just use an entire spaghetti squash to fill a 9x13 pan (and if the squash is big enough, I'll have enough for an 8x8 pan in addition). I eyeball the amount of sauce and cheese as I layer the ingredients in the pan. That's the beauty of this recipe; it is not exact at all, so it's flexible with amounts used. Pretty hard to mess up, which is a big perk of this meal. Delicious, yet easy. 
2. This dish makes great leftovers, and freezes well for a meal to use on busy days. 

Curried Coconut Chicken

My mom sent me this recipe while I was in college years ago, and I've made a few modifications to the original recipe that has made it one of our favorites, especially during the cold weather months. And best of all, it is the perfect dish to make in the crockpot so it takes hardly any work to make!

Ingredients:

About 2 lbs boneless chicken breasts (can be fresh or frozen)
 1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
1 (14 oz) can coconut milk
3-4 russet potatoes, peeled and diced into 1/2 chunks
1/2 onion, diced
2 cloves garlic, minced
2 TBS curry powder
1 teaspoon salt + pepper, or to taste
1-2 cups dry rice (I love using jasmine rice since it adds richness and really lovely aroma to the dish, but you can also use brown or white rice)


Directions:

1. Saute the onions and garlic for 4-5 minutes until onions translucent and garlic is fragrant
2. Put all other ingredients into crockpot, stir together so everything is well incorporated
3. Cook on high 3-4 hours or low 5-6 hours.
4. Toward the end of cooking time, prepare your rice in whatever quantity needed to match the amount of curry you made
5. When chicken is tender, shred with two forks and mix. Add additional curry powder or salt/pepper as desired.

*Note: I usually double this recipe so I can have leftovers and/or freeze a few servings for a quick meal! I like the "cook once, eat twice" philosophy when I make meals. It's always nice to make a little more for a ready-to-go homemade meal when you're in a pinch (or when you just don't feel like cooking)

Original recipe found here 

Roasted Sweet Potatoes and Cauliflower

Roasted veggies make a great side for meals and are super easy. Two of my favorites are sweet potatoes and cauliflower. The kids are huge fans and eat them up so fast. Other yummy choices are broccoli, brussels sprouts, carrots and other root vegetables. 

Ingredients:

1 head cauliflower
4-5 large sweet potatoes
2 TBS melted coconut oil
2 teaspoons sea salt (or to taste)

Directions:

1. Preheat oven to 400 degrees
2. Scrub potatoes with veggies brush (or peel if you don't have one)
3. Chop into large chunks or quarters
4. Wash and cut cauliflower into florets
5. Toss each in 1 TBS melted coconut oil until lightly coated
6. Spread onto baking sheets
7. Sprinkle with sea salt
8. Bake for 20-50 minutes or until slightly browned and tender, flipping halfway through

BBQ Chicken Sandwich

When you need a really simple, easy meal this is a nice go-to. I turn to the trusty slow cooker for some BBQ chicken that comes together without any work and put it into a sandwich (or a salad if you want something lighter). Literally two ingredients for the chicken, and you can put whatever toppings with it that fit your fancy.

Ingredients:

About 2 lbs fresh or frozen chicken breasts
1 18 oz [ish] bottle of BBQ sauce
Bun
Toppings: cabbage, cilantro, pickles, banana peppers, cheese, etc.


Directions:
1. Put chicken into slow cooker.
2. Cover with BBQ
3. Cook on high 3-4 hours, low 4-6 hours (may need to adjust depending on if chicken is fresh or frozen)
4. Shred with fork after cooking time (should be tender and come apart really easily), let sit on low setting or keep warm to soak up the juices until ready to serve.

*If chicken was fresh to begin with, you can put cooked BBQ chicken in a freezer bag and save for a quick meal for later! Super convenient and nice to do since this makes a large amount all at once.

Chicken Tortilla Soup

This is a lightened version of the traditional tortilla soup from a reliable source, the whole30recipes instagram account. I love following them; they have a guest blogger each week who share tons of awesome recipes that give me a needed boost in meal planning and ideas to mix things up. The original recipe can be found at https://therealfoodrds.com/chicken-tortilla-less-soup/

Serves about 8

Ingredients:

2.5 lbs chicken breasts

2 TBS butter or ghee

1 medium onion, diced 

1 red bell pepper, diced 

8 cloves garlic (I use the minced from a jar to save time)

1-2 jalapeños (optional! Remove seeds for less heat)

1 TBS + 1 tsp taco seasoning (or to your taste)

1/2 tsp cumin

1 tsp sea salt

3-4 cups chicken broth 

1 28-oz can fire roasted crushed tomatoes (or diced tomatoes)

1/2 cup fresh cilantro, chopped

Juice of 1 lime

Toppings: diced avocado, lime wedges, tortilla strips, sliced radishes or jicama, sour cream (or Greek yogurt for a lighter option) 

Directions: 

1. Place large pot over medium heat. Add butter.

2. When butter is melted, place chicken on top in single layer. Cook 5-7 minutes, then flip and cook for another 5-7 minutes.

3. Move chicken breasts to side (can stack them) and add onions, red bell pepper, jalapeños, taco seasoning, cumin and salt. Stir to combine and cook for about 5 minutes until onion and peppers start to soften. Add garlic and cook for 30-60 seconds until fragrant. 

4. Add 3 cups chicken broth [not the full 4 cups!] and crushed tomatoes. Bring soup to a boil, cover and reduce heat.

5. Cook 20 minutes until veggies are tender and chicken is cooked all the way through (I used a cooking thermometer to make sure chicken reaches 165 degrees for food safety)

6. Remove chicken to cutting board and shred/cut into small pieces. Return to pot, and add additional chicken broth until you get desired consistency. 

7. Add cilantro and lime juice. 

8 Serve with additional toppings 

Quinoa Chocolate Chip Oatmeal Cookies

I've tried a lot of "healthy" cookies but these are by far the best I've had. A sweet friend made them for us when we moved here to Pennsylvania and I needed the recipe! The original can be found here. These are the perfect soft, fluffy and satisfying cookie that doesn't leave you feeling heavy like a traditional cookie will. Best warm out of the oven, but they freeze really well too! Makes for the perfect on-the-go treat. 

Yields 3-4 dozen cookies

Ingredients:
1 cup solid coconut oil, melted
3/4 cup honey
2 large eggs
1 teaspoon vanilla extract
2 cups white whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups old-fashioned rolled oats
1 1/2 cups cooked and cooled quinoa (cooked only in water, not broth) – see note
2 tablespoons ground flaxseed
2 tablespoons chia seeds
1/2 cup toasted slivered almonds
1/2 cup dried cherries or cranberries
1/2 cup semi-sweet chocolate chips

Directions: 

1. Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
2. In a large bowl, beat together the oil and honey with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
3. Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.

Note: When measuring the cooked and cooled quinoa, don’t mash and compress it into the measuring cup. Spoon it into the cup and lightly press so it stays fluffy.