I’m always looking for new recipes as Chief ZooKeeper hates having the same dish very often, plus it’s great fun and I want to share a new one with you weekly. Sharing new recipes all the time keeps me on my toes and I love that! Hope you enjoy that and if there is something you are looking for or some type of recipes you’d like to see, let me know! This one is healthy and delicious!
- 2/3 c panko crumbs
- 1 tbsp minced fresh oregano or 1 tsp dried
- 1 tbsp minced fresh basil or 1 tsp dried
- 2 tsp minced fresh parsley or 1/3 of that dried
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 c all purpose flour
- 2 eggs, beaten
- 6 boneless, skinless chicken breasts
- Mix together bread crumbs, herbs, salt, pepper and flour. Set aside.
- Beat eggs in their own bowl.
- Dip chicken in eggs, then in dry mixture. Place on wire rack while doing other chicken (this helps the crust).
- Cover baking sheet with foil, oil well.
- When all chicken is done and crust has dried a little (doesn’t take more than a few minutes), place chicken on baking pan.
- Spray chicken with non-stick cooking spray on top and sides.
- Bake at 350 degrees for 25-30 minutes, or to 170 degrees Fahrenheit.
Originally posted 2016-08-29 06:55:50.
Since we have two recipes in this one, I’m gonna post them one at a time. Makes it way easier in case you want to make the fish but not the sauce or if you want to make the sauce for something else! I think the Pineapple Ketchup would go great with homemade french fries.
Homemade Fish Sticks
2 c cornflakes, crushed
1 tsp pepper, divided
1 Tbsp lemon juice
1 lb tilapia fillets, cut into 1″ strips
1/4 tsp kosher salt
- Preheat oven to 425.
- Place a wire rack on a large baking sheet, coat with cooking spray.
- Place cornflakes and 1/4 tsp pepper in a bowl and mix.
- In another bowl, combine egg and lemon juice, stir with fork.
- Sprinkle fish evenly on both sides with salt and pepper.
- Dip fish in egg mixture, then into cornflake mixture. Place on rack and repeat.
- Bake at 425 til fish becomes flaky, about 12 minutes.
1/2 c cubed pineapple
1/3 c ketchup
1 tsp soy sauce
In a food processor or blender, combine ingredients and enjoy!
Got any great plans for the Pineapple Ketchup? Additions, changes? I’d love to hear them!
Originally posted 2016-08-15 09:08:54.
I have to say, the tacos were great but the Daisy Sour Cream made it awesome! I love the new squeeze bottles! So much easier to put it on so that you get just the right amount of sour cream in each bite! I’m pretty stoked! I love when new ‘genius’ ways come about and making my food pretty without me having to make a big mess! I do need to disclose that I got to try the Daisy Squeeze Sour Cream for free as part of a promotion, but my opinions of Daisy Sour Cream are true and honest. I’ve loved them forever!
2 tsp garlic powder
2 tsp paprika
1/2 tsp ground coriander
1/2 tsp pepper
3/8 tsp kosher salt, divided
2 lbs tilapia fillets
1 tbsp olive oil
1 tbsp finely chopped cilantro (I used the squeeze kind found in the produce section)
2 tsp canned chopped green chiles
2 diced, peeled avocados
1/4 c lime juice
12 corn tortillas
- Preheat broiler to high.
- Combine first four ingredients with 1/4 tsp salt. Brush fillets with oil and sprinkle with spice mixture. Place fillets on baking sheet and broil 6 minutes or until fish is flakey.
- Combine remainings salt, cilantro, chiles, lime juice and avocado. Mash with fork and mix to combine. Set aside.
- Heat tortillas in pan, you want to get a slight char to get the best possible flavor!
- Divide fish and avocado mixture on tortillas, add a dallop of Daisy sour cream and enjoy!
Originally posted 2016-08-08 09:06:56.
My husband heard this song about tuna melt sandwiches and is so amused by it he used it as a ringtone for a while. Neither of us had ever had tuna melt sandwiches so I decided to try it. I wanted to post the song so you could be amused by it too but unfortunately we were concerned about copyright laws. So all I can say is that it was in an episode of Mystery Science Theater 3000. If you’ve ever watched it, you know it’s crazy and funny. I definitely recommend watching if you ever feel silly, you can find it on youtube.
Anyway, because of that crazy song I decided to try out this recipe I found in the Healthy & Homemade 2nd edition cookbook published by Iowa State University. An added bonus is that it’s seriously low calories, around 340. Plus, if you are like me getting the fish in my diet is difficult, so having a recipe that I’ve found that I love is definitely going to help me have fish a little more often! So for real, if you even remotely like tuna you should try this out!
2 cans tuna, in water but drained (you can use oil, just know it ups the calories)
1 bunch green onions or 1/3 c chopped yellow onion
3 tbsp light mayo
1/8 tsp black pepper
1/8 tsp garlic powder
4 slices whole wheat bread
4 tomato slices
4 slices American cheese
- Pre-heat oven to 350 degrees
- In medium bowl, combine tuna, mayo, onion, pepper, and garlic powder. Mix well.
- Place bread on baking sheet.
- Spoon about 1/4 of the tuna mixture on each slice of bread, spreading nearly to the edges. Add a tomato slice.
- Bake 5 minutes.
- Add a cheese slice on top of each and return to oven another 5 minutes or until cheese is melted.
Hope you love it as much as we did! It’s definitely going in our normal menu selection!
What are your thoughts? Did you make any fabulous changes to it?
Originally posted 2016-07-05 08:00:24.
Chicken & Broccoli Stir Fry is fast, easy and even healthy! Great for those busy nights! Try it out tonight!
I just love meals that are quick and easy! Especially when they are healthy too! This is going to be on my menu quite often!
Chicken and Broccoli Stir Fry is great with or without rice, since I do paleo I am not supposed to have rice but this is perfect even without it!
Chicken & Broccoli Stir Fry
4 boneless skinless chicken breasts
1/4 tsp ground ginger
1/4 tsp pepper
oil for frying
1 c sliced green onion, white and green parts included
1 16 oz bag frozen broccoli or bunch of fresh broccoli chopped into small pieces
3/4 c chicken broth plus 2 Tbsp
1 tsp salt
1/2 tsp sugar
1 Tbsp cornstarch
Parmesan cheese (opt.)
- Cut chicken into small pieces and season with ginger and black pepper.
- In large frying pan or wok, heat to high temperature. After hot, add oil to pan.
- Add chicken and cook until brown. Move chicken to the side and add broccoli and onion. Cook until tender, about 3 minutes.
- Mix together 3/4 c chicken broth, salt and sugar. Stir into pan.
- Reduce heat to medium high, cover and cook 2 minutes.
- Add cornstarch to remaining 2 Tbsp chicken broth and stir into pan for 1 minute.
- Remove from heat, sprinkle with Parmesan and croutons. Enjoy!
Any suggestions or modifications that you love?
I would love to hear them!
Originally posted 2016-05-30 07:11:41.
- 2 lbs boneless, skinless chicken breasts, cut into bite sized pieces
- 1-2 tbsp olive oil
- 2 tbsp minced garlic
- 1/4 tsp ginger
- 1/4 c apple juice
- 1/3 c brown sugar
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1/2 c water
- 1/3 c soy sauce
- 1-3 bell peppers, various colors, cut into small chunks
- 1 yellow onion, cut into small chunks
- Saute chicken until lightly browned. Set Aside.
- Saute veggies, add garlic when it’s almost done.
- Combine ginger, juice, brown sugar, vinegar, water and soy sauce. Mix to dissolve brown sugar.
- Add chicken to veggies and pour in liquid mixture. Bring to a boil.
- Reduce heat and simmer uncovered for 20 minutes.
- Serve over rice.
I’d love to hear your thoughts and/or modifications!
Please leave them below.
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Originally posted 2016-04-04 00:01:13.
Let me just start with, the soup is great. Light but filling, my favorite combination now that I’m on a
health kick better me journey. Anyway, you could easily do it with veggie stock and leave out the chicken to make it vegan, I’d suggest using something such as white beans to replace the chicken so you don’t lose out on protein. I made egg rolls to go with it (not gonna lie they were store bought) and they went great together, even though this isn’t an Asian soup. There is a lot of chopping, but the soup is super easy. All the ingredients could be chopped in advance if you need to throw it together quickly.
Chicken & Bok Choy Soup
- 1 tbsp veg oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 6 c chicken broth
- 6 sm potatoes, diced (I used red)
- 1 bok choy w leaves, chopped
- 3 stalks celery, chopped
- 2 lg carrots, chopped
- 2 boneless chicken breasts, chopped
- Cook chicken and set aside. You could easily use leftover chicken.
- Saute onion and garlic.
- Add broth, potatoes, carrots, bok choy and celery.
- Bring to a boil. (if you want, you can turn it off for a sec and skim off the oil. Then start boiling again before going to the next step.)
- Reduce heat and simmer until veggies are slightly tender.
- Add chicken and continue to cook.
I’d love to hear your thoughts, tips and modifications.
Please leave them below!
Originally posted 2016-03-28 07:48:32.
This yummy recipe has a mild flavor and is great paired with jalapeno cornbread! The addition of a little spice makes it absolutely perfect. If you aren’t up for it, but want a little spice add a little extra cayenne pepper to yours.
Healthy Barley Stew
- 1 cup instant barley
- 4 cups water
- 2 whole bay leaves
- 3 med onions
- 2 med celery stalks
- 1 med bell pepper (any color works)
- 2 med cloves garlic
- 1 tbsp canola oil
- 4 oz ground meat (we used turkey)
- 2 14.5 oz cans diced toms
- 1 tsp sat
- 1/2 tsp ground cayenne pepper
- 1 1/2 tsp dried oregano
- 1 tsp black pepper
- Rinse barley under cold water.
- In a med pot over high heat, bring barley, water and bay leaves to a boil. Reduce heat to low and cover. Cook barley until tender and water is absorbed, about 20-30 minutes.
- Set aside.
- Dice onions, celery and bell pepper. Mince garlic.
- In a large pot, heat pan over medium high heat. When pan is heated, add oil.
- When oil is hot, saute onions, celery and bell pepper. Add minced garlic when veggies are almost translucent add garlic and saute an additional 1 minute.
- Add ground meat and spices then cook until browned. Drain and return to pan.
- Add tomatoes and bring to a simmer.
- Cover and reduce heat. Cook at a low simmer for 15 minutes.
- Add cooked barley to mixture. Stir to combine. Add water or beef broth if necessary. ook over low heat to blend flavors, about 5-10 minutes more.
- Remove bay leaves and serve.
*Barley can be cooked up to two days in advance.
*If you’d like a vegan option, use pinto or black beans, rinsed and drained, in place of meat
* Could use cooked rice instead of barley
I’d love to hear your thoughts and modifications!
Please leave them in the comment section.
Originally posted 2016-03-21 06:00:10.
I cannot express enough how delicious this recipe is. So much so that we are practically fighting over the leftovers. I really think it’s perfect for game day or any day really. We had chips with it, but I think it would be well accompanied with fried mushrooms, green bean or any other typical ‘pub’ side. We had chips with it, but next time I make it we’ll be having it with fried goodness. It’s worth the calories. Besides, the sandwich itself isn’t that heavy with them. Well, whether it is or isn’t that’s what I’m telling myself.
- 1 cup beef broth
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- olive oil
- 2 lbs boneless chuck roast
- 1 c water
- 1 tsp kosher salt
- 2 tbsp minced garlic
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bel pepper, sliced
- 1 orange bell pepper, sliced
- 1 tsp white wine vinegar
- Onion Poppy Ciabbota Rolls
- Combine first 6 ingredients in a medium bowl, stir.
- Heat a large dutch oven over med-high heat. Add a tbsp of oil and coat pan. Add beef to pan, brown on all sides.
- Add stock mixture, 1 cup water and 1/2 tsp salt to pan. Bring to a boil. Reduce heat to med-low; cover and simmer 90 minutes. Turn beef, cover and simmer 90 minutes or until beef is very tender. (Mine took about an hour) Remove from heat and keep warm.
- Heat a large skillet over med-high heat. Add 1 tbsp oil and saute peppers. Once they are almost done, add garlic and saute 1 minute. Add 1/2 tsp salt and vinegar. Stir.
- Slice beef against the grain. Put back into dutch oven in the juices.
- Pour some of the juice over bread, the add meat and top with veggies. Enjoy!
I’d love to hear your thoughts and any modifications you make or perfect sides!
Originally posted 2016-03-14 05:41:10.
While I have no idea where I got this recipe, they are definitely super yummy, quick and even easy to make. The leftovers would be great on a salad too! You can definitely use any type of tortilla shells, I think the sun-dried tomatoes would be great with it as well. I hope you enjoy. I never know what to serve with them, so I’d love to hear what you had with yours!
For the Sauce:
- 1/2 c mayo
- 1 tbsp honey
- 1/8 cayenne pepper
Mix ingredients in a small container and refrigerate while you cook the chicken.
For the Wrap
- 1 1/2 lbs boneless, skinless chicken
- 1/2 c salsa
- 2 tbsp olive oil
- Spinach Tortillas
- Cut chicken breasts into thin strips.
- Heat pan (I used my wok) over med-high heat. When the skillet is hot, add oil.
- Cook chicken through.
- Turn flame down to medium, add salsa and stir. Cook the salsa down so that it will cook the flavor into the chicken.
- Make wrap with a good amount of spinach and chicken. Enjoy.
I’d love to hear any tips, thoughts or anything that went perfect with it!
Originally posted 2016-03-07 05:19:22.