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Tag Archives: Healthy Eating

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

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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

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

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

Creamy spinach chicken casserole

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

2-5 lαrge boneless skinless chicken breαsts, cut horizontαlly

8 oz. creαm cheese, softened

2 C. spinαch, rinsed

1 Tbsp. olive oil

4 oz. Mozzαrellα cheese, shredded

The mαrinαde:

3 cloves gαrlic, minced

1 Tbsp. olive oil

1/2 tsp. red pepper flαkes, optionαl

1/2 tsp. Itαliαn seαsoning, optionαl

1 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Position α rαck in the center of the oven αnd preheαt the oven to 400ºF (200°C).

2. In a small bowl combine the olive oil, gαrlic, Itαliαn seαsoning, αnd red pepper flαkes. Stir well. Next grab a basting brush and spread the marinade all over each chicken breast and place them in a plastic container. Seal the container with a lid and place in the refrigerator for ten – fifteen minutes while you prep the remαining ingredients.

2. Quickly wilt the spinαch in α skillet with one tαblespoon of olive oil, set αside.

3. Arrange the chicken breαsts drαined from the mαrinαde in α bαking dish. Spreαd the creαm cheese mixture over the chicken αnd lαy spinαch on top of the creαm cheese. Finαlly, sprinkle mozzαrellα over the top.

4. Bαke for twenty-thirty five minutes. Chicken is done when cooked through to αn internαl temperαture of 165˚F (75°C). Serve wαrm with α side of cαuliflower rice, or bαked veggies. Enjoy!

Source Dimar’s Kitchen

Court’s cooking notes

You can also leave the chicken in the fridge for eight hours to overnight.

Healthy Italian Inspired Pasta Bake

Enjoy Italian fare at the comfort of your own home with this Creamy Zucchini and Spinach Pasta Bake! You’ll love the deliciousness of this spinach pasta bake and how quick and easy it is to prepare.

Creamy Zucchini and Spinach Pasta Bake

Ingredients

1 16 oz package of pasta, uncooked (any variety)

1 onion, chopped

2 Tbsp. Olive oil

2 zucchini, cut lengthwise in half, then sliced crosswise

1 cup sliced fresh mushrooms

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1 container (15 oz.) BREAKSTONE’S Ricotta Cheese

1 tsp. dried Italian seasoning

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Directions

Heat oven to 375°F. Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. Cook pasta in a large pot as directed on the package. Meanwhile, heat the oil in a large skillet then stir in the onion. Cook it for three to four minutes or until crisp-tender. Add zucchini and mushrooms; cook for three to four minutes or until zucchini is crisp-tender, stirring frequently.

2. Add half of the spinach; cook for two to three minutes or just until wilted. Repeat with remaining spinach. Remove from heat. Drain the pasta.

3. Carefully add the vegetable mixture in the skillet along with the pasta sauce, pasta, ricotta, Italian seasoning and one cup of mozzarella into the previously prepared baking dish and stir gently until well combined.

4. Top with the remaining mozzarella cheese. Bake for twenty to twenty-five minutes or until casserole is heated through and mozzarella is melted.

Source Kraft Recipes

Crispy and delicious zucchini bites

Cheesy Garlic Zucchini Bites

2 C. shredded and patted dry zucchini (from about 2 medium-sized zucchini)

1 1/4 C. plain panko breadcrumbs

1 C. shredded cheddar cheese

2 large eggs

1/2 C. finely chopped green onion

2 Tbsp. chopped dill

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Ranch, for serving

Directions

1. Preheat your oven to 400°F. Grease a 9×13 baking pan with cooking spray. Set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, eggs, green onion, dill, and seasonings until well-combined.

3. Scoop one tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

5. Bake until browned and crisp, for approximately thirty minutes, flipping halfway through.

Source Host the toast

A Healthier Alternative to French Fries

Delicious, Healthy and nutritious fries that you can eat and enjoy guilt-free. And they’re baked to absolute crisp-perfection! Not to mention these fries are super addicting! After removing them from the oven I immediately helped myself to about three servings.

Baked Green Bean Fries

INGREDIENTS:

1 C. Italian seasoned Progresso Breadcrumbs

1/2 C. grated Parmesan cheese

1/8 tsp. Pinch of cayenne pepper

1/8 tsp. salt

1/8 tsp. black pepper, to taste

1 1/2 green beans, trimmed

1/2 C. all-purpose flour

2-3 large eggs, beaten

DIRECTIONS:

Preheat oven to 425 degrees F.

1. Lightly grease a 9×13 baking dish with nonstick cooking spray. Set aside. In one large shallow bowl, stir together Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside. In a second bowl add the flour and in a third bowl add the eggs

2. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for ten-twelve minutes, or until golden brown and crisp.

Source Damn Delicious

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