Chicken Teriyaki with Pineapple!

After we found out about the plethora of allergies my son had, one of the very first sauces I learned to make from scratch was teriyaki. I had been craving it, but didn’t know how it was made, and didn’t trust oils and different things at restaurants to keep any cross contamination of allergens getting into the sauce or food. So… I pulled up some recipes and made teriyaki sauce! SO easy!! I couldn’t believe that I had all of the ingredients just in my house! Now, if you don’t cook often, you may not… but the ingredients last for a long time, so if you like teriyaki… run out and get these ingredients and MAKE some!! It’s so delicious!

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Ingredients
  1. 6 boneless skinless chicken tenderloins
  2. 1 zucchini, sliced and quartered
  3. 4 mini sweet bell peppers, any color, sliced thin
  4. 1/2 to 3/4 of a can of pineapple (or fresh!, whichever kind you like best)
  5. 1/2 small yellow sweet onion sliced
  6. 2 carrots diced
  7. 1 cup frozen broccoli cut into smaller pieces
  8. 1 1/2 cups cooked rice (1/2 cup uncooked… cook as per directions)
  9. salt and pepper to taste

For the Teriyaki Sauce

  1. ½ cup soy sauce
  2. 2 Tbsp rice vinegar
  3. 1 Tbsp sesame oil
  4. ¼ cup light brown sugar
  5. 1 Tbsp honey
  6. 1 tsp fresh ginger (I buy it like this)
  7. 1 tsp minced garlic (I buy my garlic like this)
  8. 2 tsp cornstarch+ 1 tsp water, mixed together

 

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Directions:

Start off by making the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.

Cook your rice. I just put water and rice into my rice cooker and hit a button. Either way, start it now.

Prepare your skillet and heat it to medium and coat with 1 TB olive oil. Salt and pepper both sides of your chicken. Add 1/4 cup of the teriyaki sauce to the chicken in the skillet to help cook. Brown both sides of your chicken, remove and dice into bite sized pieces and then add the diced chicken back to the skillet.

While your chicken is browning, chop your zucchini and carrots and slice your onions and peppers. Put 1/4 cup more of the teriyaki sauce into the skillet with the chicken and then add the carrots and onions. Cook until the carrots start to soften, and then add the broccoli, peppers and zucchini and the rest of the teriyaki sauce.

To serve, add rice to each bowl. Top with grilled veggies, pineapple and chicken. ENJOY!

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And now, for the song of the day:

Just because I love Adele and carpool karaoke! 🙂

 

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Balsamic Chicken Caprese Style

Sigh… Pinterest and it’s endless scroll… it wastes so much of my time! I meal plan on pinterest. I also do some searches on foodnetwork.com etc… but mainly on pinterest. It sends me to GREAT blogs and websites, etc for amazing and creative recipes. I then, revamp the recipe and make it my own. The problem is, there are sometimes random cool things as “ads” mixed in with the recipes. I then like them because they are tailored to my liking. 1 hour later, I’m supposed to have my planning and shopping lists done and I’m over in humor laughing at memes with Ryan Gosling in them! Now, I know what you are thinking… “why wouldn’t you be?!”. Right? But… I do have to get things done… 🙂

So… I made this recipe the other night and the chicken turned out PERFECTLY! I used red peppers instead of tomatoes… so it’s caprese STYLE… but you can definitely use tomatoes if you aren’t weird like me…

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4-5 servings
INGREDIENTS
  • 2 lbs chicken tenderloins
  • salt and pepper
  • 3 Tbsp. olive oil
  • 1 tsp minced garlic
  • 1 cup low sodium-chicken organic FF broth
  • 2-3 TB balsamic vinegar
  • 5 Tbsp. Dark Brown Sugar
  • sliced sweet red mini pepper
  • sliced fresh mozzarella
  • fresh basil
  • 1/2 cup fresh basil pesto

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INSTRUCTIONS
  1. Salt and pepper both sides of all of your chicken tenderloins and set aside.
  2. Heat oil in saucepan on medium-high. Brown chicken on both sides. Reduce heat to medium-low and add your minced garlic.
  3. Cook until garlic is tender, being careful not to burn it. Add your low sodium chicken broth, balsamic vinegar and brown sugar. Turn heat up to medium-high and simmer for 10-12 minutes, spooning the broth mixture over the chicken every once in a while to make sure the chicken stays moist and soaks in the mixture.
  4. Preheat broiler. Make sure your skillet is OVEN SAFE! Take your slices of mozzarella and cover each slice of chicken with a slice of mozzarella.
  5. Broil until cheese is slightly melted. Place a sprig of fresh basil on top of the mozzarella and then add a red pepper slice (or tomato) on top. Drizzle with any remaining sauce and about a TB of pesto! YUM!!!!!!

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This is sweet with a bit of tang and a WHOLE LOTTA freshness from that basil pesto. You’ll enjoy every bite!

And now, for the quote of the day:

Quick Turkey Kielbasa and Pepper Skillet

When I was first married, I did a LOT of the quick skillet meals. The ones that are frozen, you dump in your skillet and a few minutes later it’s all done?! Well… look at the ingredients sometime. It’s not just whats on the front picture. It has a LOT of things that if you made something similar at home, you wouldn’t add. You won’t even understand what all of the ingredients are!

So, if you want a dinner that’s PARTIALLY homemade, that’s done in around 20 minutes… try this one!

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Servings: 4

Ingredients:

1 whole turkey keilbasa sliced and halved
2 TB butter
4-5 sweet mini peppers sliced thin and seeded
1/4 sweet yellow onion sliced thin
1/2 cup chicken broth (low sodium, free range organic)
1/2 tsp garlic powder
salt and pepper to taste
2 large organic carrots sliced
1/4 tsp  dried oregano
dash cayenne pepper

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Directions:

Melt butter in a large skillet on medium heat. Add the diced potatoes and carrots. Add the chicken broth and all of the seasonings and cover and let simmer for 8-10 minutes, or until they are softening. Remove lid and add the onions, peppers and kielbasa and cook until heated through and the onions start to become translucent.

Serve and ENJOY!

See, Quick and easy!!

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And now, for the quote of the day:

50 Inspirational Quotes to Live By in Daily Life | http://blog.piktureplanet.com/inspirational-quotes-to-live-by-in-daily-life/

Lettuce Wraps- with Chicken, Avocado and Bacon!

So, I was in a little accident a couple of weeks ago (thankfully NOONE was hurt!), and my car was totaled. Pretty sure it was because I had an older van that wasn’t worth a lot… so when it came to repairing it, the parts just cost way more than the van was worth. Oh well! So… we are blessed to have an awesome insurance company and ended up being able to shop for a “new” to us van! I will tell you one thing though, shopping for a vehicle is hysterical with children. They are VERY opinionated. We went and saw this one van and the moment we got into it, my daughter said, LOUDLY, “Mom, I do NOT like this van at ALL. It stinks and is dirty”. Lol! Well, I don’t think the car salesman was surprised when we didn’t come back to purchase said vehicle. Ha! The one we DID end up purchasing, she kept whispering to me “can we keep it mommy? REALLY, can we keep it?”. I took that as a good sign! 🙂  Kids are just too funny! My son, 3, just kept climbing all over everything and pushing all of the buttons. Hopefully he didn’t cause issues in the vehicles that we did NOT buy!

So… having that done, BACK TO COOKING!

I made these a couple weeks back… and they are DELISH!

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Chicken Lettuce Wraps with Bacon and Avocado!

Ingredients:

  • 3 chicken tenders or one chicken breast; seasoned, cooked and diced
  • 1/2 pint of grape tomatoes, diced
  • 1/2 avocado, diced
  • 4 slices bacon, cooked and diced
  • 4 iceberg or romaine lettuce leaves
  • 1/4 tsp freshly ground black pepper
  • Shredded Cheese
  • Diced sweet mini peppers – about 2

Creamy Avocado Dressing

  • 1/2 Avocado diced
  • juice of 1 lime
  • 3 Tb vinegar (I used flavored vinegar) like rice or white balsamic
  • 2 TB honey
  • dash of hot sauce
  • salt and pepper to taste
  • 3 TB olive oil

If this dressing is too thick, just add more of whichever liquid you prefer. You can also add some lemon juice.

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Directions:

Prepare the creamy dressing in a blender or, like me, in my Nutri-Bullet. Set aside for topping lettuce wraps.

To prepare the lettuce wraps, divide the diced chicken among the four lettuce leaves, then top with avocado, tomatoes, bacon, shredded cheese, diced peppers and creamy avocado dressing.

To eat, simply pick up the wrap, tuck in all sides and ENJOY!

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And now, for the quote of the day from a Carrie Underwood song:

As bad as it was as bad as it hurt I thank God i didn't get what I thought that I deserved sometimes life leads you down a different road when you're holding onto someone that you gotta let go someday you'll see the reason why sometimes yeah sometimes there's good in goodbye

Chicken Tacos… All “Thai’d” Up!!!

In my hiatus from this blog, I HAVE been cooking. I usually take 1-2 days per week where I do not do a lot of cooking… we eat leftovers, or eat at a Chipotle or Zoe’s or something… or MOES! 🙂 But… I definitely have been cooking. I have so many pictures of meals that I have made over the past couple of months, I’m trying to organize them and figure out which recipe that I wrote down, the pictures correspond to. Oops! It’s been a bit overwhelming around here lately, but in a definitely good way! I’m BACK though! I may take a hiatus here and there, but I will always return to share some new, fun, FRESH and whole ingredient recipes!!

So, I found a great Thai Chicken taco recipe, but they used a lot of peanut butter and peanuts in the recipe. I personally do not use either in my home… so this is my “re-vamped” peanut-free version. And… it’s DELICIOUS!!!! It has SO much flavor… seriously… BURSTING.

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Chicken Tacos – Thai’d Up

Serving Size – 3-4

Ingredients:
For Marinade:
1/2 cup orange juice – I juice some clementines I had in my fridge that worked PERFECTLY
1/4 cup Liquid Aminos OR Soy Sauce (low sodium)
2 tablespoons local honey
1 tablespoons grated FRESH ginger
1/2 lime, juiced
1/8 tsp cayenne powder
s&p to taste or preference

For Dipping Sauce:
2 tablespoon Sunflower Seed Butter (Or any nut butter of your choice)
2 tablespoon liquid aminos (as referenced above… you can also use soy sauce)
2 tablespoons grated fresh ginger
1 tablespoon sesame oil
2 tablespoons honey
1/8 tsp cayenne powder

For Thai’d Tacos:
4 large organic carrots, julienned
2 sweet mini red peppers, deseeded and sliced  thin
1 head of cabbage, pull 6-10 whole leaves, thinly slice or shred rest
5-6 chicken tenderloins
2 TB coconut oil
1 tsp minced garlic
salt and pepper
Cilantro, limes wedges, sriracha sauce for topping

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Directions:
For marinade, combine all marinade ingredients in a large bowl, whisk, and add chicken tenderloins.  Cover and marinate as long as you can. I marinated for 30 minutes because I was a bit more rushed. You can even marinate overnight for even better results!! If needed, just marinate while you chop and julienne all of the veggies.

When ready to cook, heat the coconut oil in medium to large size skillet. Combine all ingredients for dipping sauce in a bowl and mix well.  Refrigerate sauce until ready to serve.  Remove chicken from marinade and cut into 1 inch cubes. Put chicken into the heated oil, along with the remaining marinade. Cook chicken until no longer pink (8-10 minutes) and when the chicken is about done, toss in the julienne carrots and the peppers and slightly toss until they are heated, but not soft. Assemble your Thai tacos with chicken, red pepper slices, shredded cabbage, dipping sauce, cilantro,and any other condiments of your choosing.  Enjoy!
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And now, for the quote of the day:

Spicy Beans and Rice with Kielbasa

My husband, who has a love of all things Mexican/spicy/taco related… LOVES beans and rice. Especially red beans and rice. I, personally, am kind of picky when it comes to beans. I’m all about a certain texture. Some  beans have a “weirder” texture than others. Black beans are ones that I actually like/tolerate better than others. SO… when I decided to make this dish, I had to swap out a few ingredients… and then I spiced it up a bit! Usually rice and beans is quite mild, but I thought… let’s make it a bit spicy for my hubby! It turned out delicious too! I will give options for those who do NOT want the extra heat in the dish and prefer their beans and rice on the milder side.

This dish… literally… took me 15 minutes to cook. That’s it. Start to finish. 15 minutes, DONE.  My husband took the kids and the dog on a walk, when they got back, dinner was done! That’s not hard, right?! Who needs a processed and prepackaged voila meal when you can make something like this so quickly?! AND you know all of the ingredients and sodium etc. content, because you put it in there! (Except for the kielbasa… but I get the cleanest, most natural kind I can possibly find… and the Turkey version!). So… give this one a try, you busy busy families! You won’t regret it!

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Servings: 4

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 package (14 ounce) All Natural Turkey (or regular) kielbasa, sliced
  • 1/2 small sweet yellow onion diced
  • 1 tsp minced garlic
  • 1 cup white rice
  • 1 1/2 to 2 cups water
  • 1 can (14 ounce) black beans, rinsed well
  • 2 mini sweet yellow peppers diced (OR half of a bell pepper)
  • 1/8 tsp cayenne powder (SKIP if you want MILD rice and beans)
  • 1/2 tsp cajun seasoning like: Emeril’s Bayou Blast (IF you want MILD, try using 1/4 tsp of turmeric!! Beautiful color and MILD taste!)
  • 1/2 tsp smoked paprika
  • 1 can of fire roasted diced tomatoes with green chilis (Rotel or similar) — for mild, use the diced tomatoes w/out the chilis
  • salt and pepper, to taste

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Directions
  1. Start the rice in a pan or the rice cooker. RINSE your rise until the water runs clear. I use a mesh colander. Place the rice into a pan, or rice cooker, and fill until the water covers the rice and rises to the first crease on your finger if you are BARELY touching the top of the rice…. Make sense?? If not, follow the directions on the bag. 🙂 Press COOK on the rice cooker if you have one… and move on. Otherwise, follow rice instructions on the bag.
  2. In a large nonstick skillet, heat the oil and butter over medium-high. Add the kielbasa and onion; sauté until onions become soft and translucent (about 3 minutes), stirring occasionally. Add in the garlic, beans and peppers and stir for about 30 seconds.
  3. Stir in the cooked rice and a dash of salt and pepper. Stir until well incorporated.
  4. Serve immediately and enjoy!

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This was full of heat, and flavor, and makes my mouth water thinking about it!!

YUM! The leftovers definitely were enjoyed!!

And now, for the quote of the day:

The Dalai Lama has a Message for You. {13 Quotes to Steer your Life by} | elephant journal

Chicken and Veggie Parmesan Skillet

I can’t believe I forgot to post this last night! This one was so fresh… and the veggies added a nice crunch! We did eat a bit later last night though.
This one took me about 20 minutes. It’s quick, easy, low carb (unless you have bread as a side like I did… haha) fresh and summery! Perfect quick dish on a weeknight!
My mom had my daughter last night, so I had just my son when I was making dinner. Isn’t it strange how when you go from 2 kids (or however many you have) to 1 less… the world suddenly seems so easy? Everything is simple all of a sudden . Butterflies are everywhere, birds are chirping, you can smell the roses… lol. But seriously. I sat and talked with him and had time to give him my full attention… and he LOVED IT! I’ve gotta do that more. Have focused one on one time with each of them. They just BLOOM (only term that seemed to properly describe it) in that time. I learn new stuff about them, they talk and just snuggle into me. I cherished it. 🙂
Ok, back to food.

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INGREDIENTS:

1/2 tsp garlic, minced
2 TB olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon (about 1 TB)
6 chicken tenderloins (or 3 chicken breasts)
Salt and pepper to taste
1/2 tsp dried oregano
Dash cayenne pepper powder
1/4 cup white wine (or chicken broth)
2 TB butter
1/4 cup chopped onion
3 sweet mini peppers chopped
1/2 cup frozen broccoli florets
1 cup frozen veggies: carrots, green beans, etc. Your choice
3 tbsp grated Parmesan cheese

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DIRECTIONS:

1. Cook garlic, carrots and onions in a large skillet over medium heat for 1 to 2 minutes. Add chicken, salt and pepper, oregano, cayenne powder and lemon juice and the black pepper; cook 4 to 5 minutes on each side or until chicken is done (165º F.).

2. Add in the vegetables and white wine (or chicken broth) and butter; cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Sprinkle generously with the Parmesan cheese.

Serve! This makes 3 – 4 servings depending on the size of serving you take. I served it with a couple of slices of bread. You can do quinoa, pasta, or some fruit! Totally up to you! This one was amazing!

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And now, for the quote of the day:

 

!

Roasted Vegetables – more filling than you’d think!

Do you like the smell of things baking in the oven? Do you like to eat the things baking in the oven? Do you ever wish something healthy could smell good, and then you could eat it without guilt or regret?? 😉 The other day, for lunch, I was not sure what to eat. I was needing something without any processed carbs, but not sure what to do. I knew I had a bunch of fresh vegetables and trying to think that to do with them. Then, I thought… why not oven roast them all together!!

So, I did! I cut them all up, drizzled some stuff over top, sprinkled some seasonings and voila! DELISH! I had planned on eating something a long with it to fill me up, but actually found it completely unnecessary. It was so satisfying and filling! Now, I probably did have a pretty large serving, more than most would have if used as a side dish… but it’s vegetables! Can’t go wrong!

Try this one as a side dish, or a main dish, or roast ahead of time and take bits out for a snack during the day to munch on!!!

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Makes 4 large servings or 6-8 small servings

Ingredients:

1 LARGE sweet potato – peeled and cut up into bite size pieces (about 1 inch pieces)
1 large zucchini cut into slices and then cut those in half
2-3 large carrots – peeled, rinsed and chopped
3-4 sweet mini peppers cut into large bit size pieces
1 large yellow summer squash sliced and then halved
2-3 TB extra virgin olive oil
3 TB butter (optional)
1/2 tsp garlic powder
2 tsp Mrs. Dash or Trader Joes 21 seasoning salute
pepper
2 TB parmesan cheese (grated or shredded)
salt to taste

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Directions:

Pre-heat your oven to 400 degrees. Chop your veggies and put onto a foil lined baking sheet. Drizzle with olive oil and sprinkle with the seasonings and stir to coat evenly. Add bits of butter sporadically over the top of the veggies. Place into oven and bake for 20 minutes, and stir around. Place back into oven and bake for and additional 20 to 25 minutes until the potatoes and carrots are tender. Sprinkle cheese over top and serve! ENJOY!!!!

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And now, for the quote of the day:

83e941526014bcf5d707224b30923895

Baked Chicken Fajitas

This recipe is a very easy one! And it’s baked, not sauteed! You get protein and veggies! Also, if you want to save a bit of calories, you can eat it over a bed of spinach or a big green salad!
Today was a bit crazy. I homeschool my daughter and this morning we decided to start school as soon as she was done with breakfast instead of waiting until our normal start time. It actually started our day our marvelously! Then, my threenager made an appearance. Did you know that a feisty 3 year old can inhibit clear thinking school time? 5 time outs and many toys and privileges taken away later… school was over, and I told my kids they must need to play outside! Luckily, they agreed! 🙂
By the time dinner time rolled around I had very little sanity or energy left! So, fajitas is easy filling and also quite delicious! Try this quick one for sure!
My recipe took a total of about 25-30 min including prep and baking time.

This is for 4 servings :

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Ingredients

1/2 pound chicken tenderloins – sliced thinly
6 mini sweet peppers – multi color – sliced
1/2 onion – cut in thin slices
2 TB olive oil
1 teaspoons chili powder
1/2 teaspoon cumin
½ teaspoon garlic powder
1/4 tsp cayenne powder
1/4 tsp smoked paprika
1/2 lime plus lime zest
1 teaspoon salt
½ teaspoon ground pepper

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Instructions

Preheat oven to 375 degrees
Place chicken, onions and peppers on a greased cookie sheet. Drizzle olive oil over the chicken and veggies.
In small bowl combine chili powder, cumin, cayenne powder, paprika, garlic powder, salt and pepper.
Sprinkle dry ingredients over the chicken and veggies and toss together on a large cookie sheet with a lip on each side.
Spread out evenly.
Bake for 20-30 minutes until chicken is cooked and the veggies are soft with a crispy edge. Zest lime over top of chicken fajitas and serve with a lime wedge to squeeze over fajitas if desired.
Serve with tortillas, sour cream, avocado, salsa, and all your favorite fajita fixins!

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And now, an idea to have a little fun… a “quote” I saw online!

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Pasta Primavera

Today everyone wanted leftovers… taco leftovers that is, except for me. I wanted my favorite pasta… and since I have decided to only eat bread or pasta like carbs at dinner time, I was CRAVING those carbs! So, I made this!

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Ingredients

8-10 baby carrots cut into thin strips
1 large zucchini, cut into bite size pieces
1 yellow squash, cut into bite size pieces
1 onion sweet yellow onion thinly sliced
4 sweet mini peppers cut into thin strip (remove pith and seeds)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 tsp dried Italian Seasoning
1 tsp lemon zest
1 TB lemon juice
1 TB butter
1/2 tsp garlic powder
1/2 pound small pasta – I used egg noodles – you can use farfalle, or fusilli
Optional: grape tomatoes or sun-dried tomatoes
1/2 cup grated Parmesan

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Directions
Preheat the oven to 425 degrees F.

In a cake pan, or baking sheet toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, and set aside in serving bowl with the 1 TB of butter stirred in to prevent sticking.

Toss the pasta with the vegetable mixture in a large bowl to combine. If desired, add tomatoes. Add lemon juice and zest at this time to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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This one hit the SPOT! Lower in calories, a ton if veggies, and just enough pasta to curb that craving. DELISH!

And now… my ongoing problem where I’m the only person who knows where anything is deserves this quote:

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