Ingredients:
Directions: Coat a large baking dish with 1 tbsp of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer. Combine the remaining oil, lemon juice, garlic, salt, and pepper in a large bowl. Coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken. Cook at 350°F for approximately 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm. (Credit: http://lilluna.com/lemon-chicken-with-veggies/) Ingredients:
Directions: Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Roll into 12 bites and store in the fridge for up to a week. (Credit: http://chefsavvy.com/5-ingredient-peanut-butter-energy-bites/) Ingredients:
Directions:
(Credit: www.ourpaleolife.com/2013/03/turkey-blta-roll-ups ) Since our challenge was to get more vitamin D this week- here’s a really helpful tip. If you decide to supplement with vitamin D3, consider also taking vitamin K. This helps with absorption and the two should go hand in hand. The good news is that many manufactures sell the combo in one supplement. Look for vitamin D3 with K2.
Ingredients:
Directions: Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick. Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes. (Credit: www.ambitiouskitchen.com/2014/12/oatmeal-blueberry-yogurt-pancakes-gluten-free-high-protein/) Ingredients:
Directions: Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry. Preheat oven to 350 degrees. In a large skillet add the olive oil, garlic and onion, sauté until tender. Add the turkey and brown until thoroughly cooked. Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended. Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted. (Credit: dearcrissy.com/ground-turkey-stuffed-peppers-recipe/#_a5y_p=5700491) High Quality H20! Water doesn’t have to be ordinary. Try filling a bottle with water and add your favorite fruit like lemon, strawberries, or even cantaloupe! It can add a wonderful flavor to your water and make drinking a lot more fun. Drink it slightly cool instead of cold and it will go down easier. What’s your favorite fruit that you like to add to your water?
Ingredients:
Directions: Preheat a large skillet over medium heat. Add the oil, chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften. Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker. Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours. When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm! (Credit: http://www.aspicyperspective.com/roasted-red-pepper-chicken-chili-recipe/2/) “If there is magic on this planet, it is contained in water.” - Loren Eiseley
Want your mind to be totally blown? Look up Dr. Masaru Emoto’s research on water! You’ll never look at water the same way again. We all know that drinking water is good for us, yet far too many people are walking around dehydrated! Ingredients:
On a plastic board, cut the chicken into small pieces and season with salt and pepper. In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside. In the same skillet, add sweet potato and chicken broth. Cook for about 7-10minutes or until the sweet potato is cooked. Add asparagus and cook for about 4-5 minutes. Season with salt, pepper and red chili flakes. (Credit: www.primaverakitchen.com/asparagus-sweet-potato-chicken-skillet) Okay, so before you start making excuses and complaining how busy you are this week or that you can’t cook, hear me out!
Ingredients:
1 pound mushrooms (white or cremini), sliced thinly 3 garlic cloves, minced 1 tablespoon unsalted butter (omit butter for vegan version) 1 tablespoon olive oil 5 green onions, chopped 5 to 10 ounces fresh spinach (to taste) 2 cups cooked quinoa 1 tablespoon olive oil (optional) salt Directions: Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and sauté over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix. Season with salt. Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add another tablespoon of olive oil, if desired. (Credit:http://juliasalbum.com/2014/06/spinach-and-mushroom-quinoa-recipe/) Ingredients:
6 Tbsp Olive Oil 2 lemons, 1 thinly sliced, 1 juiced 4 tsp minced garlic 1 tsp kosher salt ½ tsp freshly ground black pepper ¾ pound trimmed green beans 8 small red potatoes, quartered 4 boneless, skinless chicken breasts Directions: Coat a large baking dish with 1 tbsp of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer. Combine the remaining oil, lemon juice, garlic, salt, and pepper in a large bowl. Coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken. Cook at 350°F for approximately 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm. (Credit: http://lilluna.com/lemon-chicken-with-veggies/) |
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