Wednesday, August 2, 2017

Chicken Parmesan Stuffed Bell Peppers

Pin It
This recipe is a keeper not only because it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!
Printable Recipe

Ingredients
  • 3 cups Mozzarella, shredded, divided
  • 1/2 cup Parmesan, grated, plus more for serving
  • 3 tsp. garlic, minced
  • 1 1/2 cups marinara sauce, homemade or store-bought
  • 1 tbsp. parsley, chopped, plus more for garnish
  • Pinch of crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 (12 oz.) package breaded chicken, cooked according to package instructions and diced
  • 4 bell peppers, halved and seeds removed
  • 1/2 cup low-sodium chicken broth
Preheat oven to 400 degrees F. 

In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley and more Parmesan and serve.
Source: Delish

Wednesday, July 26, 2017

Fresh Taco Salad with Avocado Dressing (Whole30)

Pin It
This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!


Printable Recipe

Ingredients

Avocado Dressing:

  • 1 avocado, pitted and peeled
  • 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
  • 3 tbsp. olive oil
  • 1/4 cup water
  • 1 packed cup fresh cilantro
  • 1 clove of garlic, peeled
  • 1/2 lime, juiced
  • 1/4 tsp. salt
  • Pinch black pepper
  • 1/4 tsp. chili powder
  • Extra water, for thinning
Taco Meat:
  • 2 tsp. chili powder
  • 1 tsp. cumin powder
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 lb. ground meat
  • 2 tbsp. water
Salad:
  • 1 large head of romaine lettuce, chopped
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup green onions, chopped
  • 1 bell pepper, diced
To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.


For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Wednesday, July 19, 2017

Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

Pin It
This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

  • 1.5-2 lbs. ribeye steak
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • Romaine lettuce, for serving
  • Fresh salsa, for serving
For Sweet Pepper Guacamole:
  • 3 ripe avocados
  • 1/2 cup red onion, chopped
  • 1 small tomato, seeded and chopped
  • 2 small sweet peppers, seeded and chopped
  • 2 tbsp. fresh cilantro leaves, chopped
  • 1/2 tsp. salt
  • 1 lime, juiced
For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

Wednesday, July 12, 2017

Garlic Paprika Smashed Parmesan Potatoes (Whole30)

Pin It
Forget potato salad this summer. Who needs those extra calories by adding loads of mayonnaise to an already carb-filled side? Smashed potatoes are soft with a crispy exterior, and are drizzled with olive oil, spices and Parmesan cheese for a burst of flavor. You'll thank me. Enjoy!

Printable Recipe


Ingredients
  • 12 oz. baby yellow potatoes
  • 1/2 cup canola oil
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. pepper
  • Salt, to taste
  • 2 tbsp. Parmesan cheese, grated (omit if doing Whole30)
Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.

Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.

Set your broiler to medium.

When they potatoes are done, place on paper towels to dry them off. Once dry, transfer the potatoes to a baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.

Mix the oil, garlic powder, paprika, onion powder, pepper, salt and Parmesan cheese together. Drizzle a small amount of oil mixture over top of each smashed potato.

Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.

Source: SK Original

Wednesday, July 5, 2017

S'mores Sushi

Pin It
Okay let's take a little break from all the diet-friendly recipes and get back to the good stuff! :)

No campfire? No problem! Bring your favorite fire-side snack to the comfort of your living room with little hassle. Combining Rice Krispie Treats with the flavors of everyones favorite campfire treat will make any summer night better. You really can't go wrong with anything that involves marshmallow fluff, chocolate and graham crackers. And it's much less messy for the kiddos. You'll seriously make their (and your) summer with these. Enjoy!

Printable Recipe

Ingredients
  • 1/4 cup butter
  • 10 oz. mini marshmallows
  • 5 cups Rice Krispies cereal
  • 2 cups marshmallow fluff
  • 1 cup crushed graham crackers
  • 1 cup semisweet chocolate chips, melted, plus more for serving (or can use chocolate syrup for serving)
Line a baking sheet with wax paper and grease with cooking spray. In a pot over low heat, melt butter. Add marshmallows and stir until melty. Turn off heat and immediately stir in cereal. Stir until completely coated.

Press mixture onto prepared pan and pat into a thin even rectangle. Spread fluff in a single layer and sprinkle with graham crackers, pressing in to make sure they stick. Pour melted chocolate over graham crackers and use a spatula to smooth into an even layer.

Slice sushi in half lengthwise, then roll up halves, starting from the long side.

Refrigerate until firm, 1 hour.

Slice into sushi rolls and serve with melted chocolate or chocolate syrup.

Source: Delish