Kale and Cabbage Sautee

 

 

 

If there was ever a vegetable that I would encourage people to not eat raw it would certainly be Kale. Except for being hidden in a delicious berry smoothie! Along with being baked into chips or floating in soup, it is equally delicious sautéed. This recipe is not only easy and nutritious but definitely delicious and worth trying as a side to your family's next meal. I served this with the Pan Seared Paprika Chicken and it was great.

 

Ingredients:

1 bunch of Kale

1 small onion

1/3 cup of olive oil

2 cloves of garlic

2 cups of shredded or thinly sliced red cabbage

slivered almonds

1 tsp each of salt, pepper

1/2 tsp of paprika  

1 TBSP sugar or honey

 

*To process the kale, hold the stem of the kale in one hand, pull the leaves up and off the stalk. Once this is done with all the leaves, lay them together and fold them up. Dice into small pieces*

 

Dice the onion and sauté in olive oil on medium to low heat for a minute or so. Dice or zest, I use my small zester, the garlic into the onions. Add in the cabbage and kale. Season with salt, pepper, paprika and sweetener. Saute for 10 minutes and Enjoy!

 



 

 

*** The leftovers made the most wonderful stir-fry!!! Oh my goodness. I will just skip right to the stir-fry next time! ***

 

 

I added rice wine vinegar, soy sauce, a very small drop of sesame oil and a bit more sweetener. I finished it with toasted sesame seeds. It. Was. Awesome....



Slow Roasted Speghetti Sauce

 

 

Red Sauce....

My life revolves around a good red sauce! It could have everything to do with it being my number one craving while pregnant with both of my babies. I found myself with a bounty of tomatoes this summer and not enough time to do the old standby method of processing them. I decided to try this shortcut out and it worked perfectly for this busy mama! Hope you enjoy.

 

 

Preheat oven to 275 degrees

 

Ingredients:

Tomatoes

Olive Oil

Garlic Cloves

Seasonings of your choice

Sugar

 

*This recipe can be made with a small or large quantity of tomatoes. It's just adjusting the seasonings according to the amount*

 

Slice tomatoes and toss with olive oil. Spread in a single layer on a sheet pan.  Also add in 2-5 cloves of garlic, depending on your amount of tomatoes. Roast for 2 hours. Allow to cool and food process until smooth. Add salt, pepper, dried oregano, dried basil, red pepper flakes and sugar to taste. Don't be afraid to keep tasting and get it perfect. That's it! All done! So easy and delicious!

 

 

 

 





Pan Seared Paprika Chicken with a Spinach Cream Sauce

 

 

There is an endless need for new chicken recipes.

This simple and elegant recipe will help you to get a dinner on the table quickly and it will look beautiful for your family or guests. With just a few ingredients too this recipe can be made on a budget. I hope you try it and love it as much as my family and I did.

Enjoy!

 

 

Ingredients:

Coconut oil

4- Thin sliced or pounded chicken breast

salt, pepper, garlic powder, paprika to your personal taste

1/2 cup chicken stock

3/4 cup half and half

2 cups baby spinach

 

Heat a few tablespoons of coconut oil in a sauté pan. I use a cast iron skillet for my sautéing needs. Season one side of the chicken breasts with the salt, pepper, garlic powder and paprika. Place the seasoned side down into the pan and season the other side of the chicken. Sauté on both sides until brown and cooked through. Remove the chicken and deglaze the pan with the chicken stock, whisking as it sizzles all the bits of goodness from the bottom of the pan. Add the half and half into the stock then wilt the spinach into the sauce as it bubbles and thickens. Serve with a salad, whole grain brown rice or some whole wheat pasta.

 

 

 

This recipe is linked up at www.stacymakescents.com and www.gwens-nest.com. 

For more information and recipes check out http://www.trimhealthymama.com/



Garlic and Basil Pasta Primavera

 

 

Are you in need of a new option for your pasta night? My family loves this beautiful version. A simple, nutritious pasta meal that is done by the time the pasta boils.

 

1 Box of whole grain pasta

1 small onion

2 cloves of garlic

1 red pepper- diced

1 small can of diced fire roasted tomatoes- drained

salt, pepper, parmesan cheese

2 cups of baby spinach

small amount of fresh or dried basil

 

Boil the pasta in a pot of heavily salted water. While the pasta boils, sautee the onion in a generous amount of coconut or olive oil. Cook on meduim heat to begin softening. Dice or grate the garlic into the onions and add the diced red pepper and tomatoes. Season liberally with salt and pepper, parmesan cheese and dried basil. (If using fresh basil, mince it and set aside until later.)  Sautee for 5 minutes. Reserve a cup of the pasta water and drain the pasta. Toss the pasta into the vegetable mixture, which is on medium to low heat. In small amounts, pour a bit of the pasta water until it creates a sauce.  Stir in the baby spinach and fresh basil, is using fresh. Toss to sautee for another minute to allow flavors to combine. Taste for seasoning adjustments.

 

Serve with additional parmesan cheese, salad and a big loaf of this crusty bread.

http://kellyscozykitchen.blogspot.com/2012/10/garlic-herb-and-parmesan-crusted-bread.html

"Skinny" Chocolate Walnut Bark

 

 

I recently discovered a book titled "Trim Healthy Mama" This recipe is the author's form of chocolate that you can enjoy while learning a life long style of eating. Can you tell I'm desperately avoiding the word "diet"! With it's base being Coconut Oil, this chocolate has many benefits for your body and allows you to create several different versions to keep your taste buds and chocolate cravings satisfied.

 

Ingredients:

2 TBSP Truvia (a stevia sweetener blend)

1/2 cup warmed coconut oil (I use the extra virgin/flavorless one)

1/4 cup of unsweetened cocoa

pinch of sea salt

 

Whisk all ingredients together and pour into a parchment lined 8x8 glass dish and freeze. Enjoy straight out of the freezer.

 

~This version, I poured the chocolate over a heavy layer of chopped walnuts and sprinkled with a bit more sea salt.
~Peppermint extract is another delicious option
~Melt 2 TBSP of raw peanut butter in with the coconut oil
~Pour over a thin layer of almonds or peanuts 


                                                                                

Bella Inspired Chicken and Prosciutto Pita

 

 

Do you have favorite place to eat? A favorite dish that you order, at that place, each and every time? To the point which the server doesn't even bring you a menu when she spots you? Well, I do! All of the above! In my dream world, I would be able to visit my favorite restaraunt any day I was craving my special dish but we all know that's not reality, so.... I was forced to do my best to recreate my absolute favorite lunchtime treat. All the credit goes to Bella Cucina, a quaint treasure to our small town.

 

 

Ingredients:
* Note- this recipe is for a larger crowd. For a smaller batch, half the ingredients*

1 bottle balsamic vinegar
chicken breast- one per person
1 package prosciutto
one large container of spinach
1 red or vidalia onion
1 jar roasted red pepper
1 container feta
Pita- 1-2 per person  

The process is done best in stages. While you are crisping the prosciutto in a pan, like bacon, dice the onion very small and slice the red peppers. Once the prosciutto is crisped and cooled a bit, break apart into small pieces. Set the prepped ingredients aside.

Begin reducing the bottle balsamic vinegar in a small pot. First bring to a boil and then reduce to medium heat to simmer. It was need to simmer for 20 minutes, until it has reduced by half. Do not turn heat up. Set aside to cool and thicken.

While balsamic is reducing, cook chicken, seasoned with salt, pepper and garlic powder in the same skillet as the prosciutto. When cooked through, slice it into thin slices.

Add the spinach, prepped ingredients and half the balsamic reduction into a large bowl. Once chicken is cooked through, add it to the bowl and toss it all together to combine. Serve on pita shells, drizzled with the balsamic reduction.

This sounds like a difficult process but trust me when I say, it's not and it's worth it!

Cilantro Lime "Chipotle" Meal

 

Small town living will bring you peace and quiet, a slow paced life and a memorable childhood for your little ones but what it won't bring you is a regular stop at your favorite "big city" lunch spot, like the one we love... Chipotle Mexican Grille. The joy of cilantro and lime coming together as the main flavor of a delicious meal. I was compelled, urged, by my husband to re-create the yummy lunch we enjoyed so that a one hour drive would not be between us and the delicious Chipotle! I hope that this creation will become one of your favorites as it is ours.

 

 

Step One: Marinating the chicken

Ingredients:
4 chicken breasts
1/2 cup olive oil
zest and juice of half of a lime
handful cilantro leaves- torn into small pieces
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp cumin

Combine ingredients together in a large sized baggie, massage and marinate for at least one hour. I prefer 4-5 hours. At mealtime, pan fry chicken and serve.

Step two: Cooking the beans and rice

Ingredients for the rice:
2 cups cooked brown rice- I boiled mine in chicken stock for added flavor
2 TBSP butter
2 tsp salt
1 tsp pepper
2 tsp garlic
2 tsp cumin
zest and juice of half lime
handful of cilantro leaves- torn into small pieces

Cook rice then stir in the above ingredients and serve.
Ingredients for the beans:
1 can of black beans - drained
1/2 cup water
1 tsp salt
1 tsp pepper
2 tsp garlic powder
10 cilantro leaves- torn into small pieces

When the rice and chicken are almost done, combine ingredients in a stock pot. Heat on medium heat until serving. 

Add the ingredients with some guacamole to a whole grain or low carb wrap for a delicious leftover lunch!

 

For a THM friendly meal, serve over a bed of chopped romaine with a citrus vinaigrette. Make it an S or an E by adding/excluding ingredients.

 

I love it wrapped in a Jospeph's Pita as an S meal. I do use a very small amount of black beans and leave the rice off.

 

This recipe is linked up at www.stacymakescents.com and www.gwens-nest.com. 

For more information and recipes check out http://www.trimhealthymama.com/