Dinner · Lunch · Soups

Black Bean & Butternut Squash Soup

You’ll need:
1 medium whiter yellow onion chopped
3 garlic cloves minced
2 green onions chopped
1 bell pepper diced
2 cups butter nut squash diced into 1/2 inch cubes
1 -15oz can black beans drained and rinsed
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 sprigs fresh thyme
1 cup coconut milk
1 cup chicken or vegetable stock
1 kup chopped kale
1/2 tsp cayenne pepper
1 pinch allspice (if you don’t have that okay, but it adds just a little extra warmth to soup)
olive oil
1 cup brown rice cooked
1 avocado for topping (if you would like) 

In dutch oven drizzle with olive oil and heat. Add in chopped onions and bell peppers and cook until tender. Then add in garlic and green onions and cook another minutes to soften garlic. Add in the squash, black beans, seasonings, coconut milk, stock, allspice and cayenne pepper. Stir and bring to a boil.  Reduce heat and simmer for 20 minutes stirring occasionally so it doesn’t burn. Then stir in the kale and simmer another 5-7 minutes until kale is wilted. Serve over brown rice and slice avocado over top for extra creaminess! Enjoy 

Chicken · Dinner · Lunch · Salads & Blossom Bowls

Burrito Bowl

2 chicken breast diced into 1 inch cubes
1 small yellow onion diced
1 cup uncooked rice
1- 14.5 can diced tomatoes, drained
1- 15oz can of black beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
2 1/2 cups chicken broth
2 cups shredded cheese
salt and pepper 

Toppings:
2 diced roma tomatoes
diced green onions
sour cream
salsa 

Directions:
Dice chicken into 1 inch cubes. In a saute pan began to saute diced onions. Then add chicken and began to brown drizzle a little olive oil on bottom of pan and add a little salt and pepper. You don’t need to cook clear through but began to brown about 4-6 minutes.
Then push to side of pan and add in uncooked rice. Brown for 2 minute. Don’t SKIP this step. This takes out some of the starch content so you dont end up with mooshy rice.
Add in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a boil. Then cover and simmer on low heat for about 20 minutes or until rice is tender.
Add salt and pepper to taste. 

Chop veggies for topping options and serve with sour cream and salsa.
Enjoy! 

Chicken · Dinner · low carb · Low Carb Dish · Meat · Uncategorized

5 Freezer meal chicken thighs and drumstick bags!

Honey Garlic Chicken drumsticks
8-10 chicken drumsticks
1 cup chopped onions
1/3 c. Honey
3 garlic cloves minced
2 tsp dried oregano
1 tsp red pepper flakes
2 tbsp olive oil
In a gallon freezer bag place chicken and drizzle with olive oil. Mix all seasoning in a bowl and pour over chicken. Seal bag and smoosh around until the seasoning is well distributed over each chicken. Remove all air from bag and seal well. Place into a baking sheet and freeze.

When ready to cook take out and place into baking dish and bake at 400 degrees for 45-60 minutes until chicken is cooked through. (You don’t need to thaw just throw in and bake! You can also do crock pot but this is best thawed. Cook on low for 4-6 hours or high for 3-4. Serve with green beans and rice for the perfect dinner!

Sesame Chicken drumsticks

    8-10 chicken drumsticks
    2 inch piece ginger peeled and grated
    4 green onions chopped
    1/2 cup soy sauce
    1/3 cup brown sugar
    1/4 cup rice wine vinegar
    1 tsp toasted sesame oil
    1/2 tsp chili flakes
    1/2 tsp sesame seeds

In a gallon freezer bag place chicken and add in each ingredient. Then seal bag and smoosh until mixed well and evenly distributed. Freeze in baking sheet.

To cook in crockpot thaw and cook on low for 6-8 hours or high for 3-4.

For baking place into baking dish and preheat oven to 400 degrees bake for 45-60 minutes until cooked through. Serve over rice with Asian veggies. Enjoy!

Cilantro lime chicken thighs

    6-8 chicken thighs
    4 garlic cloves minced
    1/4 c. Chopped cilantro
    3 tbsp lime juice
    1 tsp cumin
    1 tsp chili flakes
    Pinch of salt and pepper

In a gallon freezer bag place chicken and drizzle with olive oil. Add all ingredients into bag and seal. Mix until well distributed. Remove all air from bag and freeze.

To bake place into oven at 425 degrees 45-60 minutes until chicken is cooked through.

In crock pot place thawed chicken and cook on low for 4-5 hours or high for 6-8 until chicken is cooked through.

Herb chicken thighs

  • 6-8 chicken thighs
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp thyme
  • 1 tsp garlic salt
  • 6-8 garlic cloves
  • Olive oil
  • Salt and pepper

In a gallon freezer bag place chicken and drizzle with olive oil. In bowl mix all ingredients then pour into bag. Seal and smoosh chicken until seasoning is well distributed. Place into baking sheet and freeze. To cook place into baking dish and bake at 425 degrees for 45-60 minutes until chicken is cooked clear through. At 30 mins make sure to pull chicken apart so it cooks evenly.

To make in crockpot thaw and place into crockpot. Cook on low for 6-8 hours or high for 4-6 hours until cooked clear through.

Sticky Orange Chicken

  • 8-10 drumsticks
  • 1/4 c. Balsamic vinegar
  • 1/2 tsp grated ginger
  • 2 tbsp brown sugar
  • 1/2 cup orange marmalade
  • 1 tsp salt and pepper
  • 1 tsp sesame seeds

To bake place into baking dish and bake at 400 degrees for 45-60 minutes. At the 30 min mark make sure to arrange ch Ike. So they cook evenly.

In crockpot thaw and place into cooker. Cook on low for 6-8 hours or high for 3-4.

Dinner · Grilling

Chicken Kabobs

1 pound boneless skinless chicken breasts cut into 1 inch pieces
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon minced garlic
salt and pepper to taste
1 red bell pepper 
1 yellow bell pepper
2 small zucchini 
1 red onion cut into 1 inch piece
1 tablespoon chopped parsley
Dice chicken into 1 inch cubes.

Then cut peppers, red onion and zuccinnis into 1 inch pieces.
Then mix olive oil. soy sauce, honey, and garlic in bowl. Pour over chicken and veggies. Let marinade at least 30 minutes. 
Soak the skewers so they dont burn. 
Place chicken and peppers on skewer and grill on medium heat until chicken is cooked through. 
serve with side salad and rice if you would like. 

Chicken · Dinner · Grilling · low carb · Salads & Blossom Bowls

Strawberry Avocado Salsa and chicken

Ingredients: 
4 Chicken breast 
1 tsp oregano
1 tsp basil 
8 strawberries
2 roma tomatoes
Fresh cilantro 4 tbsp 
1 avocado 
1 tsp lemon juice
salt and pepper
mixed greens (side salad)
1/2 balsamic dressing 
1 box couscous 

Chicken:
Place chicken into a pan to bake. Preheat oven to 375. Sprinkle both sides of chicken with salt, pepper, oregano and basil. Cover with foil and bake for 30 minutes or until chicken is cooked clear through.

Chop strawberries, tomatoes, avocado and cilantro. Place into a bowl and squeeze a half a lemon over top. Sprinkle with salt and pepper mix well.

For balsamic dressing place into a pan and bring to a boil  reduce heat and let slowly boil and stir. Do not leave it will burn to pan and its not fun to clean (i have done a few times) Once it begins to reduce remove from pan and place into a serving bowl. 

Make 1 box cous cous 

To assemble place chicken onto plate and top with the strawberry mix. Drizzle the balsamic over the top. Serve with a side salad with cucumber, tomatoes and red onion. Drizzle with balsamic YUM! 
and couscous 

Dinner · Dressings & Marinades

CrockPot Pork tenderloin and Cranberry Stuffing

You’ll need:
1 2-3 Pound Pork tenderloin
2 tbsp olive oil
salt and pepper
1 cup fresh cranberries
4 sprigs fresh thyme
1/4 cup Organe juice
3 tbsp honey
3 garlic cloves crushed and minced
1 tbsp corn starch
1 tbsp water
orange slices for garnish
1 box stuffing
1/2 cup diced celery
1/2 cup diced onions
1 lb green beans (if you would like a veggie to serve also)

Heat oil in a large skillet over medium heat. Season the pork with salt and pepper and brown all sides. About 5 minutes total. Transfer pork to slow cooker.
Add cranberries, orange juice, honey, garlic and 2 sprigs fresh thyme to slow cooker.
Cover and cook on low for 3 hours or until reaches 145 degrees.
Remove pork and let stand 5 minutes before cutting so all the juice doesn’t run out.
Meanwhile, strain the liquid from the slow cooker and add to a medium saucepan. In a cup mix the water and corn starch and then slowly add into liquid to thicken. Bring to a boil and boil until thick.
Make the stuffing as directed on stove top. Then add in the cranberries from the crockpot and stir.
For green beans wash. cut off ends and steam them for 6-8 minutes add a little butter and serve on side.
To serve place stuffing on plate and top with Sliced pork. Enjoy! Can serve with green beans or side salad. 

Dinner · Grilling

Best Pork Ribs

Ingredients: 
Pork Ribs 1-2 slabs 
1 tbsp Garlic Salt 
1/2 cup Apple cider vinegar 
4-6 Corn on the cob 
2 cups mixed greens 
tomatoes
cucumber 
red onion 
1- 24oz  sweet baby rays original 

Ribs-
Get a big pot and put the pork ribs whole into pot then add the apple cider vinegar, garlic salt and then fill the rest of pot with water to cover ribs. Bring to a boil and let boil on low for 45 minutes. This makes the ribs so juicy and fall off the bone. You will be having your family beg for more. 

For the corn soak corn for an hour in water with the husks on. 

Turn on your grill and then place the ribs on and add a layer of sweet baby rays. Then let start to carmalise then flip and add sauce to other side. Repeat this process until you have a nice thick layer of gooey sauce. 

Add the corn to the grill and grill for 10-15 minutes. 

Make your salad while the corn is cooking make sure to rotate the corn a few times. 

Then enjoy!!  

Dinner · Low Carb Dish · Lunch · Veggies

Quinoa Stuffed Peppers

Youll need:
4-6 bell peppers seeded 
1 lb hamburger or turkey burger 
2 cups quinoa
2 tbsp olive oil
3 garlic cloves minced
1 carrot peeled and diced small 
1 can baby corn drained 
1 cup fresh green beans diced small 
1/2 onion diced 
salt and pepper 

Directions:
In a large skillet over medium heat brown burger. Drain and then add in carrots, onion, green beans, baby corn and garlic. Season with slat and pepper and satue for about 5 minutes until vegetables are soft.
Cook quinoa as directed. 
Increase heat too high in skillet and add the cooked quinoa and stir until combined. 

For peppers chop the tops off and remove insides. fill the peppers with the quinoa mixture. Place into oven preheated at 325 for 25-30 minutes until peppers are soft. For the last 5 minutes remove and top with colby cheese and then return to oven. Enjoy! 
Don’t forget to post your picture into the FACEBOOK GROUP to WOW everyone!

Dinner · Meat

Braised Beef Short Ribs

Ingredients: 

6 beef short ribs
4 whole carrots peeled, chopped and halved
4 celery stalks chopped into 2 inch pieces
4 garlic cloves smashed and chopped
1 bag frozen perl onions
2 cups red cooking wine
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 bay leaves
salt and pepper
olive oil
1/2 white onion chopped
1 pack polenta
1 garlic bulb 

First  preheat oven to 325 degrees. Place ribs onto cutting board and drizzle with olive oil. Sprinkle with salt and pepper and rub into meat.
In a dutch oven drizzle with olive oil and heat to hot. Place ribs into pot and sear each side for about a minute and half on each side. Remove and place onto plate.
Crush and dice the garlic cloves and dice the half of white onion. Add into same dutch oven on medium heat so you dont burn the garlic. Saute until soft about a minute. Then add in the carrots that are peeled, chopped into 3 inch chunks and sliced in half. Do the same with the celery. Saute for another minute. Then add in wine and beef broth and bring to a boil. Add the ribs back into pot. Then add in fresh rosemary, thyme and bay leaves. Pour int he pearl onions and mix. Make sure all the meat is submerged. Then place lid on and place into oven for 3 hours.
For roasted garlic slice tops of bulb off to expose top of each garlic clove. Then drizzle with olive oil and sprinkle with a little salt. Wrap in tin foil and place into oven for an hour with the short ribs. (not in pot) 

For polenta I like to slice into thin pieces and heat in a skillet adding a little milk at a time until creamy. Once garlic is done squeeze out 3-4 garlic cloves and mash with fork. Then add to polenta. Add fresh thyme and sprinkle with salt and pepper to taste. 

When ribs are done. Remove the ribs and veggies and place onto platter. With the remaining liquid add in 1/4 cup water with 2 tbsp corn starch and bring to a boil. Stir and boil until it becomes a thick gravy.
To assemble place polenta in bottom of bowl place ribs on top with veggies and cover with gravy. Enjoy!