Simply Summer

This weekend consisted of a little sewing, a little baking and completing several tasks that have been on my to-do list. I only think it's necessary to reward such productivity with summer fare such as this...

I hope your weekend was full of sunshine and fun!

One for the Road

Sweet friends, I have not forgotten my promise to share with you the pasta salad recipe from our road trip! In all honesty, I'm glad to share because I was afraid I might forget if I didn't write it down somewhere (that pregnancy brain will get ya when you least expect it!). Next time I make this, I will probably tweek this recipe a bit, though it is delicious as is. The reason is that I simply used what I had on hand. But I suspect a little bit of pesto would be a lovely addition!

Note: this makes quite a large batch, which would be perfect for a large summer gathering!

This pasta salad was based off of this delightful variation from my friend, Blythe.

Road Trip Pasta Salad

1 cup orzo (whole wheat if possible)
2 oz. peppered salami, chopped
1 1/2 oz. colby jack cheese, cubed
1/4 cup peperoncinis, roughly chopped
1/4 cup sun dried tomatoes, roughly chopped
2 garlic cloves, minced
1 1/2 Tbsp apple cider vinegar
1 Tbsp olive oil
salt and pepper to taste

1. Cook orzo according to package

2. Combine all ingredients in a large bowl.

3. Cover and refrigerate for 4 hours or overnight.

Stir-fry Savvy

Back in college, I cooked stir fry all.the.time.! We loved it, but for some reason it's been a while since this favorite has appeared on our menu. Though for the past three days I've had a craving, so on our meal plan it went. I was delighted!

You should know, this post isn't going to be about a one-of-a-kind combination of asian flavors. In fact, any novice cook could probably whip up these ingredients with some success. What I do have to offer is a perfected technique and I would love to share!

You should know that I came to these stir fry conclusions by my own trial and error in my early cooking days and I'm all the wiser for those mishaps. And thank goodness, because now I can whip up a delicious stir fry anytime the mood strikes.

Ingredients:
1 lb Pork loin
2 bell peppers (mixed colors)
1 red onion
2 cups mushrooms
Favorite asian marinade/sauce like Yoshida's
Sesame seeds
Oil (I prefer canola, but peanut works great too)
Brown rice

Method:

1. If using pork, it is really important to marinade your meat. I like to marinade overnight to ensure the flavors are absorbed well.
2. Next you want to prep your vegetables. Slice peppers and onions and make sure mushrooms are washed well. To save yourself some hassle while cooking, go ahead and toss some marinade/sauce with your veggies and coat nicely.
3. Take your meat out of the marinade and slice into super thin pieces. It will cook faster and retain a lot of moisture this way.
4. Now the most important step: place your wok (or similar style pan) on high heat, letting the pan get really hot. Add a few teaspoons of oil, making sure you have chosen one that has a high smoke point so it doesn't burn. Let the oil bead up, 1 minute or less. This will tell you the pan is hot enough.
5. Now you want to toss your meat into the wok, making sure it lays in a thin layer. After about 20-30 seconds, begin tossing the pork with a wooden spoon. Cook until browned and cooked through, about 1-2 minutes.
6. Place the pork on a seperate dish. Now toss your veggies in the wok, using the same method as the pork. You want to be sure not to crowd the pan. If you have too many veggies, just split them in half and cook in two batches. When veggies start to brown, toss the pork back in and mix well. (Note: the veggies will cook down a bit)
7. Serve over brown rice and sprinkle with sesame seeds. Enjoy you perfectly crisp and flavorful meal!

So Easy: Chipotle Orange Glazed Pork Chops

This recipe is the first I made from my new Ellie Krieger cookbook, and boy did it impress! For such a minimal list of ingredients, I was really pleased with the burst of flavor these pork chops had and my husband loves that it is yet another reason to use his favorite ingredient, canned chipotle chiles in adobo. Okay, maybe not his favorite, but pretty close! And I love that on a busy weeknight, this lovely and substantial meal can be whipped up in less than 20 minutes-seriously!

And might I suggest pairing with mashed sweet potatoes and green beans sauteed with shallots? Just a thought. And most importantly, enjoy!

Chipotle Orange Glazed Pork Chops

Recipe courtesy of Ellie Krieger's So Easy

2 tablespoons pure maple syrup
2 tablespoons orange juice concentrate
1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat

image/via

Long Time Coming

Today's post brings with it a kept promise to delight you with new, healthy ventures in my kitchen! And yes it still counts if I made this last year and forgot to share is because this time around I tweaked the recipe just a tad and now it is really worth sharing! So may I present to you, Curry Soup, adapted from Tosca Reno's Eat Clean Cookbook.

First of all, the ingredient list has the potential to intimidate, but don't let it! Every ingredient can be found at your local grocery store or at least be substituted for something similar. This is an easy, total comfort food. And my favorite thing about it...{wait for it}...the leftovers are out-of-this-world delicious!

And yes, I did take picture of the cookbook-because it was so tasty I just couldn't wait for pictures! And this is one recipe that actually came out looking pretty much exactly like it is pictured here, which can be hard to do:


Curry Soup
adapted from Tosca Reno's Eat Clean Cookbook

1/2 lb. flat rice noodles
1 Tbsp. coconut butter or best quality olive oil
2 small sweet onions, peeled and coarsely chopped
1/4 cup cashews, finely chopped
6 cups chicken stock
3 chicken breasts, cooked and cubed
1/2 tsp. sambal oelek or other chili paste
1 Tbsp. Javanese curry powder or regular curry powder
1 tsp. ground ginger
1 tsp laos-also known as galangal
sea salt to taste
Juice from 1 lemon
2 cloved garlic, minced

1. Set noodles in a bowl and cover with cold water. Set aside while you prepare soup.
2. Place coconut butter in a large saucepan and heat over medium heat. Saute onion, cashews and garlic. Add a little stock if the pan gets too hot. Stir frequently and cook until the onions become soft.
3. Remove from heat and transfer to a Dutch oven or stock pot. Add remaining chicken stock. Add cooked chicken, sambal oelek, curry powder, laos or galangal and ginger. Bring to a gentle boil and reduce heat. Add sea salt to taste.
4. Pour off noddles. Rinse under cold water and drain, Add to soup and stir to combine. Cook for 2 minutes.
5. Ladle into bowls and drizzle each bowl with a squirt of fresh lemon juice.

Serve with warm Naan-my favorite is the Garlic Tandoori Naan from Whole Foods! Enjoy!

Perfect Summer Fare

I've attempted to make this dish for three weeks straight, but it seems everytime I put it on our menu something else comes up. Doesn't it look positively yummy?! I read somewhere that it also makes a perfect lunch the following day, you've gotta love a meal that can multi-task! Maybe next week will be more successful.

Do you have any good-lookin' meals that have been sitting on the backburner, just waiting to be used?

image/myrecipes

Going Green

Ever since I started this blog (almost 2 years ago!) I've wanted to post about green smoothies. For some reason or another this post just never came to be. How I have never shared my love for something like this is beyond me, but this week I decided that needed to change! Allow me to pass on the stealthy trick that is a green smoothie.

Basically, it's a super simple way to incorporate more leafy greens into your diet. I actually love them, especially spinach, but I could always be eating more. How about you?

The first time I saw a list of ideas on the Vita-mix website I was curious. Mostly because I couldn't imagine a smoothie, which is typically a breakfast item, tasting at all decent with vegetables in the mix. But I was so wrong! Amazingly enough, their flavor is masked by the sweetness of the added fruit and actually gives it a cool, refreshing aftertaste.

Believe me on this one. I have turned many people to the green side with recipes such as this:

Going Green Smoothie
recipe adapted from Vita-mix

1/2 apple

1/2 cup (78 g) pineapple

2 cups (60 g) fresh spinach

1/2 ripe banana, peeled 1/2 orange small sliver lemon and lime

1/2 cup (120 ml) water

1 cup (240 ml) ice cubes

Next time you whip up a smoothie, throw in a large handful of one of the following:

spinach
kale
collard greens
lettuce
parsley

and start reaping the benefits of more greens in your diet!

Slow Cooker Salsa Chicken

Lately, my schedule has been jam packed. On most nights of the week I train clients, so I've made an attempt to keep our dinners simple.

In my quest to be creative and keep dinner delicious and healthy, I came upon this creation, inspired by something I saw in Clean Eating. It's perfect for afternoons when I only have a minute to take Abby outside, bust out the crock pot and head out the door. Not only does this meal only take a quick minute to assemble, but the leftovers make a delicious lunch the next day too!


Slow Cooker Salsa Chicken
2 boneless skinless chicken breast (thawed if previously frozen)
1/2 cup salsa of your choice (we prefer spicy!)
1/2 can no-salt added corn
2 cups brown rice (for simplicity sake, I like to keep the pre-cooked, frozen variety from WF handy)
few slices avocado

Place chicken in slow cooker. Top with salsa (you may use more than 1/2 cup if you prefer). Cover slow cooker and cook on high for 2 hours or on low for 4 hours. At this point you can either cut chicken into bite size pieces, shred or leave whole. Cook rice according to package and cook corn until heated through. Combine rice, corn and chicken. Top with avocado slices and extra salsa.

You could also add black beans to the slow cooker for some extra fiber.

Pizza Perfection

I've just got to tell you about dinner last night! Don't be fooled by the name because it might sound a bit unconventional, but it's a combination of two foods that are close to my heart: pizza and Mexican food! Naturally, it's called Chicken Taco Pizza and whoever put this combo together was pure genius!

With that said, this recipe will definitely be added to my favorite combos, right alongside this one and this one! Can you tell we have a slight addiction to homemade pizza?

Chicken Taco Pizza
1 frozen whole wheat pizza crust, thawed
1/2 cup tomatillo salsa, plus more for serving
1/4 pound part-skim mozzarella, shredded, divided
1 cup no-salt-added black beans, rinsed and drained
1 cup frozen yellow corn, thawed
1 frozen boneless, skinless grilled chicken breast (such as Nature's Rancher brand), thawed and chopped
1/4 cup chopped cilantro

Preheat oven to 425°F. Arrange crust on a pizza stone or large baking sheet. Spread salsa over crust and sprinkle with half of the cheese. Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with cilantro, cut into 8 pieces and serve with more salsa on the side.

Just a note~

*I substituted the mozzerella with sharp cheddar, something I would definitely recommend!
*The recipe isn't clear, but I recommend grilling the chicken beforehand and only cooking the pizza for about 15 minutes and not the 25 they suggest (unless you like a REALLY crispy crust!).
*Don't forget to use whole wheat crust to boost the nutritional content! Whole Foods makes a fantastic dough that can be found in the frozen section. Not only is it less than $2, but it is one of the best pizza doughs I've found (I don't mess with homemade in this case)!

Happy Friday and don't forget to turn your clocks forward as daylight saving begins this weekend.

All In Good Health

image via

This week I have tried two new soup recipes from the new Eat Clean Cookbook and both have been absolutely fantastic! I'll have to post the curry soup next week, but I just had to steal a minute from our lovely evening to share tonight's dinner with you.

I'll be honest, when I read through the ingredients list I was a bit skeptical about this soup having enough flavor. So I promise not to be offended when you skim through the recipe and think to yourself, "This looks too healthy". But I was most pleasantly surprised by the wonderful combination of spicy flavors and hearty textures. It was nothing short of delicious. Give it a try! I'm already looking forward to the leftovers!

Clean Eating Meal in a Bowl Mexican Soup
6 cups low-sodium chicken or vegetable stock
1 large purple onion, peeled and sliced thin
2 red bell peppers, seeded and sliced into ribbons
2 chili peppers, coarsely chopped
5 fresh meaty tomatoes, coarsely chopped
1 cup fresh corn kernels
2 cloves garlic, passed through a press
3 bouillon cubes
2 tsp chili powder
2 tsp taco seasoning
1 tsp paprika
1 19 oz. can beans, red kidney or black
dash Tabasco

Place stock in a dutch oven or stockpot. Add all vegetables (excluding beans), bouillon cubes and spices. Bring to a boil, Reduce heat and simmer for 10 minutes.
Add beans and heat through.
Serve with Tabasco and a little dollop of low-fat sour cream. Enjoy!

Oh My Yum!

Last night I finally had a minute to sit down and look through my new issue of Clean Eating magazine and man oh man, are my taste buds watering! Many of you sweet readers have become subscribers to this wonderful magazine and I could not be more pleased that you understand my sheer delight when the newest issue arrives!

If you have not yet received yours let me just tell you, it is chock full of fresh flavors promising the arrival of Spring! I am personally salivating over the Lemon-Grilled Chicken and Bulgar Salad as well as the cover recipe, Beef and Broccoli Orange Stir fry over Soba Noodles. Let's not forget the 5 new ideas for homemade pizza (one of my personal favorites!). And finally, I almost squeeled with excitement when I looked at the Almond Butter Chocolate Chip Cookies on the back cover (a gluten-free option), which I will be making very soon!

If you have no idea what I'm talking about, go grab the newest March/April issue! You will not regret it!

Happy Groundhog day!

Trying Something New

I know, I have previously expressed, in great detail here and here and here, how much I love our Vita-Mix! But hear me out as I explain my little project.

For the past couple weeks, I have had the idea to incorporate at least one Vita-Mix recipe into our day for a whole week. While we use it quite a bit now, I want to take full advantage of all the amazing recipes included in the cookbook that comes with the machine. We have tended to stick to smoothies, juices, soups and the peanut butter/hummus/sauces arena. I want to explore the other recipes I mark and haven't actually gotten around to making.

So this afternoon as I was sitting down making our meal plan for the week, I added at least one new Vita-Mix recipe each day through Friday! I really can't wait to try things like Curried Carrot Soup, Fresh Pizza Sauce, and the Strawberry Ice Cream! Delicious and healthy!

Well, I better get my excited little self to Whole Foods so I can make my yoga class later this afternoon!

Here's to good health!

Baked Potato Soup

Ever since I got sick in November and my mother-in-law brought us potato soup for dinner, it has been in the back of my mind as a potential meal idea. I just loved it, both for dinner and for lunch the next day!

When I finally decided to try it this week, it wasn't by my own brilliance, but that of my mother-in-law, who suggested I take the extra baked potatoes we had leftover from Chris' birthday dinner last week. Can I just say, I would never have thought of that! So, with the main ingredient for potato soup in my fridge, I set out to find an easy, healthy-ish recipe.

Here's what I found: Cooking Light's Baked Potato Soup, which reviews have rated outstanding! I would have to agree it is pretty phenomenol! It is hearty, creamy, slightly chunky and has a decedant sprinkle of flavorful bacon on top (leftover from Chris' birthday breakfast!).

Typically I follow directions to a tee the first time I use a recipe and then I may tweek it later, but with this soup I used skim milk instead of the recommended 2%, since that's what I normally buy. We still found it to be remarkably creamy and thick, so I would say either would probably do just fine.

Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Makes 8 (1 1/2) cup servings

Herb and Garlic Roasted Baby Potatoes

Looking back, I would consider myself an unusual kid. Mainly when it came to food. While I liked your typical mac n' cheese and apple juice, I was never really into soda, potatoes or bbq'd chicken. In fact, those things have remained on my dislike list even as a "grown up". Except the potatoes, which I experienced a defining moment with about three years ago. You see, mashed potatoes, baked potatoes, even french fries don't do much for me in the way of cravings. I had pretty much written them off as a useless, flavorless spud, only to be consumed in sparing amounts if absolutely neccessary.

But as I said, about three years ago all that changed. I was home from college on my last summer break. It was late May and I was having dinner at my parents house with several family friends. We were, of course, enjoying this meal outside on a beautiful California evening. I specifically remember this dinner being one of sheer excellence, although my Mom is an excellent cook, she had really outdone herself. The meal consisted of an herb rubbed pork tenderloin, a gorgeous salad, grilled vegetables and roasted baby red potatoes. As a curtousy, I had scooped a very small amount of potatoes on my plate, but really had no intention of eating them. Don't ask what came over me because when I had finished everything else I took a bite. And that was it. I had never tasted a potato with so much flavor and texture in my life! I remember thinking, "I can't believe I have been missing out on this!".

Ever since that night I actually crave this dish!

The texture is unlike anything else with their cripy skin, soft inside and the subtle hint of herbs and sea salt!

While browsing through my new Clean Eating cookbook I came aross this recipe and instantly decided it would be making an appearance on our menu this week. This of course is a guideline for these potatoes and can be used with any herbs you like. In my opinion, they are delicious with just potatoes, olive oil, sea salt and fresh rosemary, but feel free to play around with it. Although I must say, the addition of these sweet Italian onions is quite divine!

The greatest thing about this recipe is that it looks quite impressive and rustic on your table, without being too fancy-pants. Just imagine how beautiful they would look beside a roasted chicken at your next dinner party!

Herb and Garlic Roasted Baby Potatoes with Italian Onions
2 lb baby potatoes red or white
1 lb Cippolini onion, peeled
2 T best-quality extra virgin olive oil
4 large garlic cloves, peeled and passed through a garlic press
2 tsp coarse sea salt
4 sprigs fresh rosemary, torn into thumb-sized pieces
1 tsp dries oregano
1 tsp dried summer sage
1 T chopped fresh sage

Preheat oven at 400 degrees. Line a baking sheet with parchment paper. Combine all ingredients in a large mixing bowl. Toss with clean bare hands. Place in an even layer on the baking sheet and place in oven. Bake for 40 minutes, or until crispy and brown.

Enjoy!

My Old Standby

For the most part, I am a creature of new things, change and adventures, especially in the kitchen. But sometimes a girl just has no energy for creativity, say on the Sunday night before Christmas when she has a million little things to do. And when that happens it is quite important to have a quick and easy meal you can trust that is proven to please the husband and take minimal time. For me it is my Pesto Pasta with Sun Dried Tomatoes and Grilled Chicken. I know, simple enough, but it is probably one of the first "real" meals I started making by myself! In fact, I wouldn't be surprised if Chris thought this was the only thing I knew how to make in college (kidding...kind of...). Nevertheless, he's always happy when I serve this dish and truth be told, so am I, both for its taste and easy prep and clean up!

Pesto Pasta with Sun Dried Tomatoes and Grilled Chicken
Serves 4
12 ounces dried whole wheat fusilli or penne
3-4 boneless, skinless chicken breasts
2 oil-packed sun dried tomatoes, drained and diced
2 tbsp (aprox.) prepared basil pesto
Sea salt and ground black pepper to taste
1/2 cup feta cheese crumbles (optional)

Cook pasta according to package directions in boiling salted water. Meanwhile, season the chicken breasts with salt and pepper. Cook seasoned chicken on a grill pan until cooked through, about 4 minutes per side. When cooked, slice chicken into bite size strips. Once pasta is cooked, drain and return to pot. With a wooden spoon, stir in pesto until pasta is well coated. Toss in sun dried tomatoes and grilled chicken. Sprinkle with feta cheese if desired. Serve immediately.

Enjoy!

Not Your Grandma's Casserole

Happy Thursday! I hope your week has treated you well!

While the topic of this post is obvious, I should give a small preface. I hate the word casserole. It seems to bring up nasty feelings in me and for some reason I cannot remember ever saying, "Mmm, dinner was great last night. We had casserole!". I mean really, they are typically filled with unhealthy, heavily processed things like cream of mushroom soup (barf!), cheap meat and canned vegetables. Not to offend, but I have never been fond of any of those things. It just doesn't suit my personal taste. Which brings me to my fascination that I was even remotely inclined to make what I did for dinner last night. But it should come as no surprise that the recipe came from none other than Clean Eating! Now, let's get down to the good stuff, shall we!


Healthy Squash and Chicken Casserole
10 slices whole wheat bread
Olive oil
1 medium yellow onion, thinly sliced
3 medium yellow squash, thinly sliced
2 garlic cloves
1/2 lb. boneless, skinless chicken breast, cubed
1 cup shredded low-fat mozzerella cheese
1 tsp Italian seasoning
Sea salt and fresh ground pepper, to taste

Cut bread into cubes, then spread out onto a cookie sheet and let air-dry overnight. (You can also toast instead in an oven for 10 minutes at 350 degrees.)
Preheat oven at 350 degrees.
Heat a large skillet over medium heat and add a little olive oil. Add onion. Saute for about 8 minutes or until carmelized. Add squash and garlic. Add more olive oil if neccessary, and saute until cooked, about 5 more minutes. Remove vegetables from pan. Add more olive oil and cook chicken until browned on all sides, about 2 to 3 minutes.
In a large bowl, combine vegetables, chicken and bread cubes. Mix in mozzerella, seasoning, salt and pepper. Pour mixture into an 8-cup casserole dish and bake for 15minutes, until cheese is melted and casserole is lightly browned on top.

*This recipe serves 8 so I halved it since it was only the two of us. I also added some shredded cheese on top for a little extra cheesiness!

Now I can actually say there is a casserole I enjoy and to boot, I don't feel guilty afterwards because I know everything in the meal is wholesome and delicious!


And because calories taste so much better in dessert, I made chocolate chip cookies last night (from scratch, of course)! Delicious and the perfect treat while watching Julie and Julia! (Sigh) Isn't life grand!

A Holiday Treat

Since I can remember, I have always been a huge fan of breakfast food! Cereal, poached eggs, oatmeal, pancakes and of course, french toast! Imagine my dismay when I married a man who would prefer to sleep in than eat breakfast! Not to worry, I am determined to change that! Though I did manage to find something that even he couldn't resist. While browsing through Pinch my Salt last week I found this Spiked Egg Nog French Toast! For a little background, my husband is obsessed with egg nog and we just happened to have some in the fridge. So this weekend I whipped up this recipe and couldn't be more pleased with his raving reviews!

It is super simple since you basically replace milk with the egg nog and in the interest of watching our waistline I used the "light" variety of nog. Also, I didn't have rum on hand so I substituted with 1/2 teaspoon vanilla as the recipe suggested.

Try this for the egg nog lover in your house!

Spiked Egg Nog French Toast
2 eggs
1/2 C. store bought egg nog (I used light egg nog)
2 T. spiced rum (optional)
1/4 t. pumpkin pie spice (or 1/8 t. cinnamon plus 1/8 t. nutmeg)
6 slices bread

Whisk together eggs, egg nog, rum and spices. Heat a griddle. Dip bread in egg mixture, allowing it to soak in slightly. Butter the hot griddle and place soaked bread on the griddle. Cook on each side until golden brown. Serve with butter and powdered sugar or syrup.

Notes: The rum is optional. If you leave it out, try adding 1/2 t. vanilla in it’s place. To increase the recipe: for every three additional pieces of bread add one egg, 1/4 cup of egg nog, and 1 T. rum (or 1/2 t. vanilla).

Slow Cooker Chicken Cassoulet

I am in a love affair...with my slow cooker! I don't think I ever understood how easy this little appliance could make my life until I received one at one of my bridal showers. Can you believe I wasn't even registered for one?!? Yep, Sharon Reed just knew it would come in handy for my many domestic ventures! It has welcomed me home after a long days work to many a soups, stews, and even tacos and I am so grateful for it:)

Tonight I made, for the third time, Clean Eating's Slow-Cooker Chicken Cassoulet. I will say, the actual dish looks nothing like the picture in the cookbook, but tastes quite lovely! This time I added an additional step of shredding the chicken just before I served it (made super simple with this!) and Chris and I agree it makes the dish ten times better. Mainly because it makes it more of a stew and you take advantage of every last drop since the chicken is combined with the veggies and beans!

I was thinking this morning that I wouldn't have any new recipes to post this week with it being Thanksgiving and my keeping our menu planner really simple. But as we were having dinner Chris asked if I had ever posted this recipe. He seemed to think it crazy not to share this one, so here you have it!


Slow Cooker Chicken Cassoulet
1 (15 oz) can navy beans, pinto beans or black-eyed peas, rinsed and well drained
4 boneless, skinless chicken breasts
sea salt and freshly ground pepper
2 Tbsp. olive oil
1 2/3 cups low-sodium chicken broth
1 medium onion, peeled and chopped
4 celery stalks, trimmed and chopped
4 garlic cloves passed trough a garlic press
1/4 cup sun dried tomatoes (not packed in oil)
3 large carrots, peeled and cut into chunks
1/4 cup fresh basil
1 T. thyme
2 Tbsp. fresh minced parsley

And just a side note, fresh herbs can be substituted for dried herbs, just make sure to use a bit less since they are more concentrated.

1. Spread half the beans in the bottom of the slow cooker.
2. Season chicken with pepper and sea salt. Heat oil over medium heat in a skillet. Brown the chicken on both sides (about 2-3 minutes each side). Place the browned chicken on top of the beans in the slow cooker. Top with remaining beans and chicken broth.
3. Saute the onion, celery, sun-dried tomatoes, carrots, garlic and herbs using the same skillet. Spread this mixture over the chicken. Cover and put on low heat for several hours.

Chicken Barley Stew

Ingredients
32 oz. low-fat, low-sodium chicken broth
1 tbsp garlic, minced
1 tsp sea salt
1/2 tbsp thyme
1/2 tbsp basil
1/2 tbsp cilantro
1/4 tbsp dill
2 bay leaves
1/2 tbsp fresh ground black pepper
12 oz. boneless, skinless chicken breast cubed (uncooked)
1/2 cup uncooked black-eyed peas, rinsed and picked through (I used canellini beans instead)
1/2 cup barley
1 medium sweet onion, cubed
20 oz. potatoes, peeled and cubed
10 oz. carrots (3 large), peeled and cut into 1/2 inch slices
8 tbsp low-fat sour cream (optional)

Instructions
Fill a slow cooker with broth, 8 oz. water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots. Liquid should just cover vegetables. Do not stir. Allow to simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp. sour cream, if desired.


Enjoy this crock pot creation!

Thai Lime Chicken

Well folks, Clean Eating does it again! I've quite possibly discovered the quickest, most simple meal yet! And the best thing is, I had EVERY ingredient on hand!

So here's to you on-the-go ladies (and gents) who can appreciate a quick and delicious meal:)

Thai Lime Chicken
*1/3 cup dry roasted peanuts
*1 1/2 tbsp garlic powder
*1 1/2 tsp ginger, ground
*1/2 lb boneless, skinless chicken breast
*1 lime

Preheat oven at 375 degrees. In a mini food processor, grind peanuts until fine, but not to paste. In a small bowl, combine peanuts, garlic powder and ginger. Place chicken on a cookie sheet and squeeze juice from lime overtop. Then roll chicken in peanut mixture until well-coated. Bake chicken in oven for 25 minutes or until no longer pink. Viola!

Along with this amazing chicken, we had a Summer Bean Salad (recipe also from Clean Eating) and brown rice. Btw, I may have made the best brown rice ever! I know rice is simple enough to make, but I've never quite gotten brown rice as fluffy and soft as I would like. While searching for brown rice tricks, I stumbled upon the Saveur website and was so pleased with the result of my findings! Here's the link to "perfect brown rice".


Have a lovely Wednesday!