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Tag Archives: Healthy Eating

Cheesy Goodness Brussel Sprouts

Cheesy Garlic Brussels Sprouts with a variety of different melted cheese is the best side dish to any meal! Low Carb, Keto AND the excellent way to get your veggies in! Even non-sprouts fans will ENJOY this recipe! Tastes so amazing that the whole family gets behind this one.

Cheesy Garlic Brussel Sprouts

Ingredients

24 oz (700 g) brussels sprouts trimmed and cut in half lengthways

2-3 Tbsp. olive oil

2 Tbsp. unsalted butter

6 cloves garlic, minced (1 tablespoon)

3/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1 1/2 C. shredded cheese (I used mild cheddar)

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. Set aside.

2. Heat oil in pan over medium-high heat until hot. Toss in sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (approximately six-eight minutes). Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about thirty seconds), stirring through the sprouts.

3. Transfer sprouts to the prepared baking sheet in a single layer. Bake for eight-ten minutes, or until just fork tender.
Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden approximately four-five minutes.
Adjust salt and pepper, if needed. Serve immediately

Court’s Cooking Notes

FOR OVEN ONLY METHOD:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. 

2. Arrange sprouts on baking sheet in a single layer. Set aside.

3. In a small bowl mix together olive oil, melted butter, garlic, salt and pepper. Drizzle the oil/butter mixture over the brussels sprouts and toss to evenly coat.

4. Bake for twenty – twenty-five minutes until vibrant and just fork tender.

5. Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately

Source Cafe Delites

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Seasonal Produce Guide for February

As winter comes to a close we will start seeing more cruciferous veggies like brussels sprout, broccoli, and cauliflower showing up at the grocery store.  Be sure you are eating the freshest foods available.  That means buying as many things seasonal as you can.

February

Brussel Sprouts

Crispy Parmesan Brussel sprouts

Bang Bang Brussel sprouts

Pistachios with Brussel Sprouts

Broccoli

Fancy up your tasteless broccoli

Roasted broccoli & savory mustard sauce

Cauliflower

A twist on Chicken Wings

Parmesan Roasted Cauliflower

Fennel

Grapefruit

Greens

Leeks

Lemons

Oranges

Parsnips

Potatoes

Semi-healthy Roasted Red Potatoes

SLOW COOKER DIJON PORK CHOPS & POTATOES

Radishes

Sunchokes

Tangelos

Tangerines

Turnips

Winter Squash

Spaghetti Squash and meatballs

Yellow Squash is the new Zucchini

Skinny Butternut Squash Soup

Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry

Ingredients

3 chicken breast, boneless skinless

1 Tbsp. olive oil

3 C. green cabbage (shredded)

1 red bell pepper, chopped

1 Tbsp. cornstarch

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1/4 tsp Salt

1/2 tsp pepper

1/2 C. water

1 Tbsp. soy sauce, low sodium

Directions

1. Place chicken breast in a zip lock bag. Beat it with a mallet to even out thickness of chicken. Cut into strips. Heat oil in nonstick skillet. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and bell pepper. Sauté for two minutes until cabbage is crisp-tender.

2. In a small bowl combine the cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about one minute.

Source Just A Pinch Recipes

Poultry soup

Turkey or Chicken soup

Ingredients

4-6 C. Shredded turkey or chicken, cooked

4 C. Low-sodium Chicken broth (more if you like the soup more liquidity) 

1 tsp. Garlic

1 Tbsp. Olive oil

1/2 C. onion

1 C. Carrots

1 C. Celery

1/2 C. Turnips

1 tsp. Garlic

1 (14.5 oz) diced Tomatoes

1 tsp. Parsley

1/2 tsp. salt

1/2 tsp. Pepper

1/4 tsp. Paprika

Optional: Potatoes, Rice, Egg noodles, gravy or crackers

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the garlic and onion and saute for two to three minutes or until they start to soften. Next add the remaining ingredients. Stir and cook for thirty minutes or until the veggies are tender.

Court’s Cooking Notes: Add more seasoning if needed and or adjust the soup according to your liking.

Recipe adapted from: The Joy of Cooking: Wartime Edition

Pork Chops with a savory Mustard Basil sauce

A few years ago, I purchased this really neat book titled Essential Spices and Herbs. It consists of a lot of interesting information about the different types of spices and herbs. It also includes ideas on how you can use them for a variety of different things and several recipes. In the book, I spotted this Roasted Pork Chops with Mustard Basil sauce recipe that just looked incredibly quick, easy, delicious and satisfying! This dish certainly didn’t disappoint me one bit. As I helped myself to eat not just one but two pork chops.

Roasted Pork Chops with Mustard Basil sauce

Ingredients

4-6 pork chops, (boneless or bone-in)

1 Tbsp. basil

1 Tbsp. Garlic

4 Tbsp. Dijon or regular Mustard

2 Tbsp. Olive oil

Salt and pepper

Cooking Spray

Directions

1. Use a food processor to combine the basil, mustard, garlic and two tablespoons of olive oil until smooth. Place the sauce in the refrigerator.

2. Preheat the oven to 425. Lightly grease a 9X13 baking dish with cooking spray. Season the pork chops with salt and pepper. Place the chops into the baking dish and cook them in the oven for thirty minutes or until they are no longer pink. Serve with the mustard basil sauce on top.

Source Essential Spices and Herbs

Fun adventures and a new cookbook

A few weeks ago, I mentioned in one of my posts that my mom, grandparents and I were taking a trip to Pawhuska, Oklahoma to see The Pioneer Woman’s Mercantile for my birthday. I am happy to say that we all had a wonderful time! While we there my mom also bought me one of The Pioneer Woman’s cookbooks. To start things off with this new cookbook of mine I thought I’d try and share with you her butternut squash soup recipe.

The soup was a lot of hard work neither easy or quick for me but it was very worth it and of course it was delicious!

Butternut Squash Soup

Ingredients

2 medium butternut squash, peeled and seeded, sliced

2 Tbsp olive oil

1 medium onion, finely diced

1/2 C. Heavy cream or half and half

4 C. vegetable or chicken broth

1/4 C. Maple syrup

1/2 tsp. salt

1/8 tsp. red pepper flakes, optional

Directions

Preheat the oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray. Set aside.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down completely before peeling off the hard skin off.

3. In a large pot, cook the onion in the two tablespoons of olive oil over medium heat until soft and lightly caramelized, seven to eight minutes. Add the squash and the chicken broth and cook the mixture until bubbly and the squash is tender.

4. Use an immersion blender to purée the soup in the pot until totally smooth. You can also transfer the mixture in batches to a regular blender; just don’t fill it more than halfway full since the soup is extremely hot! Carefully transfer the puréed soup back to the pot when it’s done.

5. Add the heavy cream, maple syrup, salt and red pepper flakes. Then stir it around and let it simmer for five minutes more. Give it a try and add more salt or red pepper flakes to your liking.

6. Eat! 😋

Source The Pioneer Woman Cooks DinnerTime

Semi-healthy Roasted Red Potatoes

Garlic Parmesan Roasted Red Potatoes

ingredients:

14 small red potatoes

3 Tbsp. olive oil

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. Italian seasoning

1/4 C. grated parmesan

Directions

1. Preheat oven to 375 degrees. Lightly grease a 9×13 baking pan. Set aside.

2. In a large bowl, combine the potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.

3. Spread potatoes in a single layer onto the previously prepared baking pan. Bake, uncovered, for forty five – fifty minutes or until they are tender.

Source Plain Chicken

Calling all buffalo chicken lovers

So as some of you know I am a huge fan of anything buffalo chicken. I understand that I have mentioned this before, but I can’t get over this stuff. I love it! I recently had an appetite for it, and my hunger for some buffalo sauce was driving me crazy. I finally couldn’t take it anymore and had to satisfy my craving.

I came across this Buffalo Chicken Bake. It’s quick, easy and delicious; it doesn’t get much better than this recipe. All you need are FOUR ingredients and about ten minutes to get your buffalo fix. I recommend making this for your dinner and all of the buffalo chicken lovers in your family.

Do you have some leftovers? Put some on your sandwich, in a salad, or whatever your heart desires.

Buffalo Chicken Bake

Ingredients

3-4 Chicken Breasts

6-8 Tbsp Frank’s Red hot Buffalo Sauce

3 Bell Peppers – a combination of red, orange and yellow

1 C. cheddar cheese or Mexican blend cheese, shredded

Directions

1. Preheat the oven to 350 degrees. Grab and grease a 9×13 baking dish and place the chicken flat. Pour a few tablespoons of buffalo sauce over each chicken breast.

2. Layer thinly sliced bell peppers on the chicken. Spread cheese evenly over the top. Bake at 350 for thirty-forty five minutes or until the chicken is no longer pink.

Source The pinning mama

Here are some of my other favorite Buffalo flavored recipes?

Buffalo chicken Dip (Great for parties)

A twist on buffalo wings (one of my all-time favorites)

Zesty Buffalo Chicken Casserole

Crazy Addicting Buffalo Chicken Pasta

Sweet Garlic Pork loin with veggies

All you need are a few ingredients and less than an hour are all that separates you from this awesome meal with caramelized Brown Sugar Garlic Pork and roasted vegetables.

Brown Sugar Garlic Pork with carrots & potatoes

INGREDIENTS

2 lb pork loin trimmed of excess fat

4 garlic cloves minced

4 Tbsp. sugar

1 Tbsp. canola oil

2 lb peeled and sliced

2 lbs potatoes scrubbed and cut into 1 inch chunks

1/4 C. canola oil for vegetables

salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees. Grease a large baking dish with non-stick cooking spray. Set aside.

2. In a large bowl mix the 1/4 cup canola oil, salt and pepper with sliced carrots and potatoes. In a small bowl one tablespoon of canola oil, brown sugar, garlic and rub all over pork loin. On one large cookie sheet, put down some foil and add the carrots and potatoes.

3. Spread apart the vegetables to make an opening in the pan for the pork. Add the pork to the pan. Roast the pork and vegetables for forty – sixty minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.

Source Dinner then dessert

Fancy up your tasteless broccoli

Roasted Panko Parmesan Broccoli

Ingredients

2 lb fresh broccoli florets, cleaned and separated [approximately 2 large bunches]

3 green onion, sliced, whites only

4 clove garlic, minced

1/3 C. olive oil

1/4 C. panko breadcrumbs

1/4 C. grated Parmesan cheese

1 tsp. dry Italian seasoning

1 tsp. garlic salt [more or less to your taste] black pepper or lemon pepper, optional

1/2 tsp. red pepper flakes

Directions

1. Preheat the oven to 425°F. Grease a 9×13 baking sheet with cooking spray and set aside.

2. Separate the broccoli florets into bite size pieces. Place the florets into a mixing bowl, along with the sliced green onion and minced garlic. Pour the olive oil over the broccoli. Toss gently until coated. Add the remaining ingredients. Stir well.

3. Lay in a single layer on the baking sheet. Roast for twenty-twenty three minutes or until crisp tender and the crumbs are golden.

Source The pinning mama

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