Recipe of the Month: Slow Cooked Chicken with Mushrooms, Artichokes and Olives
Ingredients 4 chicken breast or thighs (you can also use a whole chicken and cut it into pieces) 1 tablespoon Italian seasoning (Basil, oregano, parsley, etc.) 1 clove minced garlic Pinch of sea salt Pinch of pepper 8-10-ounce jar of pitted kalamata olives, drained 8-10-ounce jar of artichoke hearts, drained 1 ½ cups sliced mushrooms ½ cup of white wine (can sub chicken broth or tomato sauce for Whole30) Garnish: Fresh chopped parsley and chopped… Read More
Recipe of the Month: Spinach Quiche Cups
12 servings Ingredients A little olive oil (for cooking the mushrooms) 1 (10 oz) package fresh spinach (I use the baby ones) — about 284 grams 4 eggs (if the yolks are quite small I use 5 eggs) 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend) 1 (8 oz package) mini-bella mushrooms, chopped 1-2 Tbsp, heavy cream or half-and-half (optional) Salt and Pepper, to taste *Variation – If you… Read More
Recipe of the Month: Chicken Taco Lettuce Wraps
Serves 4 Ingredients: 1-lb boneless, skinless chicken breasts 2 tbsp taco seasoning 2 cloves garlic, minced 1 tbsp olive oil 8 leaves romaine lettuce, rinsed 1 avocado, diced 1 tomato, diced 1/4 cup onion, diced Cilantro Sauce Ingredients: 1/2 cup loosely packed cilantro 1/2 cup Greek yogurt 2 tbsp olive oil 1 jalapeno, optional 1 clove garlic, minced Juice of 1/2 lime Pinch of salt Instructions Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinade for at least 15-30 minutes or up to 24 hours. Remove chicken from marinade and discard marinade…. Read More
Stuffed Bell Peppers
Nutrition per 1 pepper: 243 calories, 14 grams fat, 10 grams carbohydrate, 21 grams protein. Ingredients 6 medium bell peppers, washed and seeded 1 tablespoon olive oil 3 cloves garlic 1 pound ground beef 5 ounces diced tomatoes 2 teaspoons Italian seasoning 1/2 teaspoon sea salt 1/2 teaspoon onion powder 3/4 cup marinara sauce, divided 1 cup shredded cheese of your choice Instructions Cut tops off the peppers. Hollow out the inside and discard seeds…. Read More
Greek Yogurt Chicken Salad Stuffed Peppers
Ingredients: ⅔ cup Greek yogurt 2 tablespoons Dijon mustard 2 tablespoons seasoned rice vinegar Kosher salt and freshly ground black pepper ⅓ cup chopped, fresh parsley Meat from 1 rotisserie chicken, cubed 4 stalks celery, sliced 1 bunch scallions, sliced and divided 1-pint cherry tomatoes, quartered and divided ½ English cucumber, diced 3 bell peppers, halved and seeds removed Directions: In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season with… Read More