Tag Archives: healthy recipe

Herb-Roasted Chicken

Herb Roasted ChickenI just love this recipe!  It’s amazingly simple and tastes spectacular!  You can even prepare the chicken ahead of time and then toss it in the oven when you get home from work or practice.  Although I have to admit I haven’t tried doing it that way.  Be sure and let it rest at least ten minutes so that the juices will soak into everything.  I typically toss in vegetables to roast while it is resting to complete the meal.  We’ve had no complaints from children or adults and that in itself is a small miracle.  The kids didn’t even demand ketchup!  Also, it’s healthy so it’s a total win in my book!  After a few people said that they are totally difficult I really had to try it and attempt to prove them wrong, I think I did a decent job.

  • 1 3-31/2 pound whole broiler-fryer chicken
  • 2 tablespoons butter or margarine, melted
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme, crushed

 

  1. rinse inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in shallow roasting pan. Brush with melted butter; rub garlic over chicken.
  2. In a small bowl stir togerher basil, salt, sage, thyme, and lemon-pepper seasoning; rub onto chicken. If desired insert a meat thermometer into center of inside thigh muscle, not touching bone.
  3. Roast, uncovered, in a 375 degree oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. Cover; let stand for 10 minutes before carving.

I would love to hear your thoughts, additions and changes!  I know that we are all always seeking improvement in our cooking and to make dinner even better!  I have a slightly different Herb Roasted Chicken Recipe that’s also amazing, I’m not sure which one I love more.

Originally posted 2017-09-25 06:57:01.

Inside Out Stuffed Poblanos

yummy-inside-out-stuffed-poblanos

One of my awesome readers mentioned they’d like to see more recipes that weren’t chicken, so I thought I’d share this one!  With Autumn quickly upon us, this recipe is just perfect for those cool evenings and the flavor is fabulous!  I found that Poblanos were far too delicate for me to make stuffed peppers with them, but this turned out amazingly well!

Printable on the bottom of this post.

Ingredients

  • 5 Poblano Peppers
  • 2 c Chopped Onions
  • 2 Tbsp Minced Garlic
  • 1 lb ground turkey
  • 1 c cooked brown rice
  • 1 c corn
  • 1 can tomatoes
  • 1 Tbsp cumin
  • 1/4 c Lime juice
  • cheese, if desired
  1. Line cookie sheet with foil. Broil peppers for 6 minutes, turn over and broil 6 more minutes.
  2. Sauté onion with garlic, set aside.
  3. Cook ground turkey, drain.
  4. In a food processor or blender, combine ½ of onion mixture, tomatoes, cumin and lime juice. Blend until smooth.
  5. In a large bowl, mix 1 ½ c rice, ½ onions, gr beef, corn and part of the tomato mixture. Mix in some cheese if desired.
  6. Spray baking dish with non-stick spray, slice and seed peppers then spread them across the bottom of the pan.
  7. Spread meat mixture across peppers, top with tomato mixture.
  8. Bake at 400 degrees for 20 minutes.

*if you’d like to add cheese on top, add it about 4 minutes before the peppers are done.

Printable Recipe Card:  inside-out-stuffed-poblanos

Originally posted 2016-09-12 11:12:53.

Crunchy Herbed Chicken Breasts

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!CrunchyHerbedChickenBreasts

Ingredients:

  • 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

Directions:

  1. Mix together bread crumbs, herbs, salt, pepper and flour.  Set aside.
  2. Beat eggs in their own bowl.
  3. Dip chicken in eggs, then in dry mixture.  Place on wire rack while doing other chicken (this helps the crust).
  4. Cover baking sheet with foil, oil well.
  5. When all chicken is done and crust has dried a little (doesn’t take more than a few minutes), place chicken on baking pan.
  6. Spray chicken with non-stick cooking spray on top and sides.
  7. Bake at 350 degrees for 25-30 minutes, or to 170 degrees Fahrenheit.

 

Originally posted 2016-08-29 06:55:50.

Healthy Barley Stew Recipe

Healhty Barley Stew

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

Ingredients:

  • 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

Directions:

  1. Rinse barley under cold water.
  2. 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.
  3. Set aside.
  4. Dice onions, celery and bell pepper.  Mince garlic.
  5. In a large pot, heat pan over medium high heat.  When pan is heated, add oil.
  6. 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.
  7. Add ground meat and spices then cook until browned. Drain and return to pan.
  8. Add tomatoes and bring to a simmer.
  9. Cover and reduce heat.  Cook at a low simmer for 15 minutes.
  10. 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.
  11. 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.

Coriander Carrots: Sweet, Healthy & Delicious!

Carrots were not always my friend, as a child I was convinced they were evil. Haha.  It is so great that nowadays kids aren’t as intimidated by healthier foods!  These Coriander Carrots are everything a carrot should be: healthy, sweet, and delicious!  While they’ll go with any or even no diet, I love that they are paleo friendly.  They bring a sweet flavor without anything that could be considered unhealthy !  IMO that is a perfect combination!

Sweet & Healthy Coriander Carrots

I’ve doubled the recipe, as my tendency is to want to have them to snack on the next day.  They only increase in their yumminess overnight!  Of course, I always wish I’d doubled my double. haha.  Can you tell I’m crazy about Coriander Carrots?  Of course, I’m also crazy about any recipe that is super easy and not too in depth!

Coriander Carrots

Ingredients:

  • 2 tsp crushed coriander seeds *see note below*
  • 2 lbs baby carrots, sliced into 4 strips or chopped
  • ½ cup water
  • 4 tbsp bacon grease (or butter)

Directions:

  1. Heat large skillet over medium high heat.
  2. Add coriander and cook 30 seconds or until toasted.
  3. Add carrots, water and grease (or butter).
  4. Coriander CarrotsCover pan and cook covered, untouched, for 10 minutes.
  5. Remove lid and cook an additional 3 minutes (or until liquid is gone), stirring when necessary.

 

While these go great with almost any meal, I love pairing them with my Herb Roasted Chicken or this amazing Spiced Tenderloin.

Please come back and let me know what you paired them with or any changes that worked for you!

***Note, I’ve found that the easiest way to grind the coriander seeds is to utilize an old pepper corn grinder.  Bonus: the container won’t waste away in a  landfill!  (Shout out to the amazing marketing people of the 90’s: Reduce, Reuse, Recycle!)

Dragon Noodles Recipe

Dragon Noodles RecipeSo let me start by saying that this is HOT!!!  So hot that Monkey was the only one in the house that could eat it…  Chief threw in the towel after a bite, I made it quite regretfully through my serving.  The heat was a little much.  The flavor was amazing.  Next time, I’ll be making the dish without the heat!  😀

If you’d like to make it without the sriracha, I think it would still be great.  Let me know if you try!  I’d love to hear your modifications!  Also, I have to give credit to the awesome Mrs. Cheryl, as she sent this recipe along with most of the ingredients to make it in my July Foodie Penpal Box!  It’s a free penpal program, you can follow the link and read more about it.  They have it for countries outside of the US so be sure and check it out no matter where you are from!  It’s super fun!  😀

Ingredients:

  • 12 oz pkg lo mein noodles
  • 6 tbsp butter
  • 3/4 tsp crushed red pepper
  • 3 large eggs
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tsp Sriracha*
  • Handful of Cilantro
  • Sliced Green Onion

1.  Cook noodles according to package directions.

2.  While noodles are cooking, prepare sauce.  In small bowl, stir together brown sugar, soy sauce, and sriracha.

3.  In large skillet melt butter, over medium-low heat.  Add red pepper to butter as it melts.  Whisk an egg in a bowl and then add to the melted butter.  Stir gently and cook through.  Once the egg is done cooking, turn off heat.

4.  When noodles are tender, drain and add them to the skillet with the cooked egg.  Also add the prepared sauce.  Turn the heat on low to evaporate excess moisture, and stir until everything is coated well with the sauce.  Sprinkle the sliced green onion and cilantro leaves (whole) on top and serve.

*I’m putting the recipe as I made it, if you like hot then go for it!  If not, I highly suggest you tone the Sriracha down.

Originally posted 2013-09-08 00:01:52.