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Tag Archives: Low-Carb

Pork Chops & A Fancy Vinaigrette

Pork Chops With Lemon-Cilantro Vinaigrette

Ingredients

4 bone-in pork chops
1/2 C extra-virgin olive oil
1/4 C fresh lemon juice
1/4 C fresh orange juice
2 cloves garlic, minced
2 tbsp. fresh cilantro minced
1/2 tsp. red pepper flakes
Salt and black pepper
Instructions

Preheat your grill or grill pan to medium-high. In a small mixing bowl, stir together the lemon juice, orange juice, olive oil, minced garlic, red pepper flakes, and cilantro. Season the pork chops to taste with salt and freshly ground black pepper. Place on the preheated grill and cook for four to five minutes per side. Let rest for two to three minutes. Serve the pork with a drizzle of lemon-cilantro vinaigrette.

 

Side Dish  Green bean & Cherry tomato medley

 

Source  Paleo Leap

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Coming up this week on cooking with Court 😊

One-Skillet Balsamic Chicken and Vegetables

Crockpot Peach Glazed Pork Chops

SHEET PAN CITRUS SALMON & ASPARAGUS

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Crockpot Spaghetti Squash and Meatballs

As some of you already know, I have decided to do a 30-day healthy eating challenge. I am pleased to say that I am doing a great job! Ha, no I am joking I did a real poor job for the first few days of this difficulty. Oh well, I am determined to do a much better job to eat fewer carbs and less sugar starting now. In which of course is easier said than done I know but I am determined to conquer this challenge.

Whenever I do hear sugar call out my name I acknowledge that it will be incredibly tempting not to answer the cry of that one package of cookies lol. The few things that usually help me defeat those annoying cravings are to drink much water or make a smoothie.

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me.

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesn’t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner.
Crockpot Spaghetti Squash and Meatballs

Ingredients

One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

*Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*

Instructions

1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours.

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.

all day I dream about food

http://alldayidreamaboutfood.com/2015/05/low-carb-slow-cooker-spaghetti-squash-and-meatballs.html

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me.

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesn’t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner. Yum, yum!

 

Crockpot Spaghetti Squash and Meatballs

Ingredients

One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

*Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*

Instructions

1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours.

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.

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Source all day I dream about food

 

 

Guilty Free Burgers 

Man, I am still astounded on how fast the year 2016 just came and went like in a flash, I mean not exactly but you know what I am saying. Now here we are in a brand new year with a fresh start filled with new goals and ambition for 2017. What are some of your goals for this year? I will share some of the goals that I have: 1. living a healthier lifestyle. 2. become a better blogger (Plans & Goals for 2017) 3. Same as number one.

So with that being said lol, I can’t believe I’m saying this, but I am going to attempt a challenge by eating healthy for 30 days. Would you be interested in joining me? If you said yes, then I have created, an event for the challenge and the details will be towards the bottom of my blog. I believe that it will be a fun and exciting experience.

To begin this hurdle before the actual date, I decided to make these juicy and flavorful turkey burgers. When you’re trying to live a healthy lifestyle, burgers might be out of the picture. However, subbing lean ground turkey in for traditional meat slashes that mega-calorie tally and delivers a significant portion of satisfying protein. This grilled turkey burger recipe calls for fresh ingredients like diced parsley, onions, and garlic. These grilled turkey burgers are packed with nutrients and offer that rich, meaty flavor you crave without increasing your cholesterol levels.

These burgers are paired with a beautiful cucumber salad. Bright, refreshing cucumbers and tomatoes are dressed with chives and covered with a dash of lime juice.

Grilled Turkey Burgers with Cucumber Salad

Ingredients

Turkey burgers

1 lb lean ground turkey
1 large egg, beaten
1/2 C plain whole wheat bread crumbs or whole wheat panko
1/3 C grated or finely chopped onions
1/3 C finely chopped parsley
1 clove garlic, minced
1/2 tsp kosher or sea salt
1/2 tsp black pepper
1 Tbsp extra-virgin olive oil
2 tsp canola oil or cooking spray to lightly coat the pan or grill

Cucumber salad

1 cucumber, diced small
1/2 C chopped chives or green onions
1 medium-sized ripe tomato, finely diced
2 Tbsp freshly squeezed lime or lemon juice
1/4 tsp kosher or sea salt

Directions

1. Combine all ingredients in a large bowl, except for the olive oil.
Next, work with the meat mixture using your hands and shape the mixture into patties for the turkey burgers. Form into four to five patties. Pour a few drops of oil onto each patty on both sides with olive oil, using fingers to coat.

2. Lightly grease your grill or grill pan with oil. Turn your grill on to medium-high heat or place a lightly-oiled skillet or grill pan on the stovetop over medium-high heat. Place patties on the grill or skillet and cover (cover if using the grill) and grill for five to six minutes on each side, until cooked through.

3. Meanwhile, combine all ingredients for cucumber salad. Serve room temperature or chill until serving.

Source skinnyms

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No Take-Out Required

Who enjoys eating Chinese take-out? I know we do! Occasionally,
My family and I love going to our favorite Chinese restaurant. But we too try to be frugal and very often cook our own food. So, as usual, lol I did what I do best, and that is preparing another tasty meal. I cooked this Asian-inspired Sesame Chicken Stir-Fry recipe. It’s incredibly quick, easy and delicious!

If you are the same as my family and me, trying to save money then may I kindly suggest skipping your on an occasion Chinese take-out run and cooking this recipe? And oh lol not to mention it’s affordable and a lot healthier too! 🙂

 

Sesame Chicken Stir-Fry

Ingredients

Sesame Sauce:

1½ tsp flour
3 tsp rice vinegar
¼ C chicken broth
3 Tbsp Bragg
2 tsp sugar
2 tsp sesame seeds, toasted
2 tsp olive oil
1 tsp minced garlic

Chicken:
2 Tbsp olive oil
4 medium chicken breasts, cubed
12 oz. bag Stir Fry Medley
2 tsp minced garlic
2 Tbsp Bragg
1/4 tsp salt
1/2 tsp pepper

Instructions

Prepare the sesame sauce by whisking together the flour with the vinegar in a small bowl. Stir in the rest of the ingredients and set aside.
For the chicken, pour two tablespoons of olive oil in a large nonstick skillet over medium-high heat and add the chicken. Cook for approximately five minutes. Carefully empty chicken into a bowl and set aside.

Next, combine soy sauce and minced garlic (and remaining oil if there is any) to your skillet. Add Stir Fry Medley and cook for about five minutes, stirring constantly. Then, add the chicken back into the pan along with the sesame sauce. Cook on medium heat until the sauce thickens (about four-five minutes) stirring constantly. Add salt and pepper if needed. Serve with rice or noodles. ENJOY!

 

*Toast sesame seeds in a dry skillet over medium heat for three- five minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350° for eight-ten minutes or until lightly browned. Watch to avoid burning.*

Source  Lilluna

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Thirty Minute Meal

I love meals that can be done in thirty minutes. They are so quick and easy. These tender and juicy pork chops that are covered with an apple cider sauce makes an elegant meal that is on the dinner table in yup you guessed it thirty minutes!

Easy Apple Pork Chops

INGREDIENTS

2 Tbsp Olive oil
salt and pepper, to taste
4 boneless pork loin chops*, 1 inch thick
1 yellow onion, sliced
2 gala apples, sliced
2 tsp dried thyme
1 tsp. garlic powder
½ tsp cinnamon
¾ C. pure apple cider

Directions

1. Pour two tablespoons of olive oil into a large nonstick skillet over medium-high heat. Sprinkle salt and pepper on per side of each pork Cook your pork chops in the hot skillet, turning every forty-five seconds or so to form a brown crust. Cook for approximately five-seven minutes and remove. Place chops on a baking sheet and cover with foil.

2. Let meat rest for ten minutes, while you cook the apples and onions.
Pour a little more olive oil in the pan if needed. Saute apples and onions until onions soften, about three minutes. Combine dried herbs, cinnamon garlic powder, and cider. *You can add more salt and pepper if you want too.* Bring to a boil and let cider reduce, approximately four-five minutes. Place chops back to pan and turn to coat each side with cider sauce and remove the pan from heat.

NOTES

*Feel free to substitute with chicken breast.

Court’s cooking tip of the day: Whether you are using a veggie or fruit to put in your dish, I recommend cutting/chopping it either the night before you cook the recipe or a few hours ahead of time. Place them in a mason jar(s) and close it tight. If needed put them in the fridge. Trust me you will save yourself a lot of time. 🙂

Source Club Narwhal

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Zesty & Basil Grilled Pork Chops

I hope you all had a great and relaxing Labor Day Weekend! My family and I had a wonderful holiday weekend. I did not have to cook lol. My dad grilled sausage and burgers for dinner. For dessert, we had bundt cakes. The food tasted excellent! 😀

A few months ago, I mentioned in one of my posts that I feel like a pansy because of my low comfort level cooking with the grill. However, I have given it some consideration and decided that I’d gradually move up to this skill level. As I still would like to cook things on the grill, eventually. Therefore, to master this challenge I came up with a solution to some sort of degree lol, by purchasing myself a cast iron grill pan from my favorite online store Amazon. I received it today just in time for me to be able to cook these fantastic Lemon Basil Grilled Pork Chops. I’m pleased to say that I did a great job for my first time of using my new cooking toy. Haha! They were so juicy and tender. Yum, yum!

Lemon Basil Grilled Pork Chops

Ingredients

4 thick-cut, boneless pork loin chops
2 Tbsp. Olive oil
1 Tbsp. Basil leaves, minced
3 Tbsp. Minced garlic
3 Tbsp. Lemon juice
1 Tsp. salt
¾ Tsp. pepper

Instructions

1. Combine olive oil, basil, garlic, lemon juice, salt and pepper in a small bowl and mix well. Next, use a basting brush and or a spatula to coat both sides of your pork chops with the mixture. Place your chops in an airtight plastic container and cover. Let the chops marinate in the mixture for eight hours to overnight in the refrigerator.

2. Heat your grill (or grill pan) to medium-high heat. Grill the pork chops for about five to six minutes per side (depending on the pork chop thickness), or until they reach an internal temperature of 145 F.

Source Bitz N giggles

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Parmesan Pork Chops & Veggie Medley

I know that Monday is one of my typical blog posting times, but since America’s Birthday is on the same day, I decided to do zero cooking lol 😀 and chose to cook today instead. As I prefer to unwind, enjoy the fireworks and let my brother and dad do the cooking. Haha! 😀

So anyway back to today’s original subject lol.

For tonight’s meal, I prepared this incredible Pork Chop and Veggie Recipe. I love it not only because my favorite ingredient Parmesan is cooked with it and flavorful. But it too practically has dishes two in one. What do you mean by that you might ask??? Well, you’ve got your main dish (pork chops) and the side you have your veggies (green beans and potatoes). So there you have it lol. 🙂 Relatively easy + less cooking + delish + little cleaning = a very happy chef 🙂

One Pan Parmesan Pork Chops and Veggies

Ingredients

1 lb (4-5 chops) boneless pork chops (Rinsed and pat dry)
16 oz baby, red potatoes, Washed and cut into 1” in pieces
16 oz green beans, trimmed
2 Tbsp. Olive oil
1 tsp. Dried Thyme
5 garlic cloves, minced
1/4 tsp. pepper
1/2 tsp. salt
2/3 C. grated Parmesan cheese
2 Tbsp. Dried parsley

Instructions

Preheat oven to 400 degrees

1. Line, a baking dish with foil and lightly, grease it with cooking spray. In a large mixing bowl combine the olive oil, thyme, garlic, pepper, salt, and Parmesan cheese Place your chops on a clean surface and brush about 1/2 of the mixture on top of the pork chops.

2. Next, place the pork chops on the previously prepared baking dish. Add the potatoes and green beans to the Parmesan mixture in the large bowl and mix until combined. Place veggies on the baking dish with pork chops.

3. Bake twenty-twenty five minutes then broil for three-four minutes until the cheese has melted and the pork is finished cooking and reaching an internal temperature of 145 degrees to 160 degrees F. Let rest three minutes. Garnish with parsley and serve immediately.

 Thank you again for reading! 

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Source Julie’s eats and treats

For the love of chicken

I am going to tell you as I said earlier today how to make chicken parmesan. Now I want to let you know that the dish might be a little difficult for some of you beginner cooks and maybe need more practice which is entirely fine with me but don’t let your limitations get the better of you. If you feel like you should go slow making this one, then I totally encourage you to do it. Please do not feel guilty for having to work turtle-speed when you are cooking. I have to admit one of the things I always need to remind myself when cooking is not to go super fast because if I do, I’ll accidentally skip something in a recipe.

This recipe has all of the delicious flavors of a pasta dish, except there’s no pasta in it. Which makes it a lot healthier. I made this dish for my Grandparent’s they even loved it! They gave it a 9.5-star rating.

Chicken Parmesan

Ingredients

4 slices whole-wheat bread (1-ounce each)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 egg whites (Approximately 2 large eggs)
1/2 C. skim milk
1/2 C all-purpose flour
4 (6 ounces) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
2 jars marinara sauce (about 3 1/2 cups)
3/4 C. (3 ounces) shredded part-skim mozzarella cheese
2 tbsp (1/2-ounce) shredded Parmesan

Preparing the chicken breasts

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Next, place the chicken onto a cutting board and pound them with your meat mallet. Set aside.

Preheat the oven to 350 degrees F.

2. While the oven is warming up, place the slices of bread in the bowl of a food processor and process until fine crumbs are formed, about twenty-five to thirty seconds. Put the crumbs on a baking sheet lined with aluminum foil and bake for twelve minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

3. In a medium shallow bowl, toss the crumbs with oregano, garlic powder, paprika, salt, and teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third shallow bowl stir together the flour, and a pinch of salt and black pepper, if desired. Dip each piece of chicken, one piece at a time, in flour, shaking off excess, then egg, then breadcrumbs, shaking off excess.

4. Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish lined with foil and spray on each side with non-stick cooking spray, about five seconds total per side. Bake chicken breasts for forty-five minutes to an hour or until cooked through and crumbs are browned. Then about half way through cooking cover chicken with marinara sauce, mozzarella, and parmesan and return to oven for an additional ten to fifteen minutes, until cheese is bubbling.

Court’s Cooking Notes:

My hope and prayer is that my blog will help you feel more confident cooking with an oven. I know it might sound ridiculous but one of the things I used to do and occasionally still do whenever I get nervous using it is I like talking to the oven lol. One of my most-liked phrases I say in a stern tone is “Alrighty oven I am the BOSS and am in control of you today and will not let you mess with my brain.” Believe it or not, it actually works. I won and still am winning every single battle when I play this trick. Lol, if you require some humor while you cook then I recommend you giving your oven a small chat.

Making tomorrow’s dish will be easy as pie. I promise! 🙂

Thank you very much for reading.

 

 

 

Adapted from Food Network

 

Chicken Dish Fave

Hello, everyone!

Sorry that I haven’t been posting anything lately. I took a break last week. It was really nice! I have new ideas/plans for my blog for the remaining of 2017 and for the new year. I’m very excited! But I am now finally back to what I do best and love!

Before I tell you about today’s recipe I want to share with you some exciting news in regards to my blog.

On Sunday evening I found an organization’s site on Instagram called yoocan – do anything. They empower people with special needs with a variety of stuff such as art, music, acting and more. After I read their about page I immediately felt inspired to contact them.

They emailed me the next day saying not only they would be happy to help me promote my blog but they also said that they loved my work and what I am doing. They personally asked me to write my story on what inspired me to cook while having physical challenges myself and how I want to encourage others with special needs that they CAN cook too.

This is getting to be pretty awesome! It’s funny how you can come across something like this on the internet. I seriously can’t wait to see how many people are going to be encouraged by seeing my story and blog. I have included two website links at the end of this post. One will lead you to my story. Two is my ten cooking tips.

Now onto the recipe!

I cooked this Honey Dijon Garlic Chicken Breast in the spring of last year. It has become one of my favorite chicken recipes ever since. They were delicious and looked great! I love it because it has a sweet and tangy taste. And it’s incredibly easy to make and clean up was easy as 1-2-3.

Here’s the recipe:

Honey Dijon Chicken Breast

Ingredients

1 lb large boneless skinless chicken breasts, about 6 ounces each

3 Tbsps of butter

Six cloves minced garlic, It’s approximately a teaspoon

1/4 tsp salt & pepper                                                                                                                  1/3 C honey

2 Tbsps of Dijon mustard

Instructions:

Preheat your oven to 425F degrees. Line an 8×8 or 9×13 inch baking dish with aluminum foil and grease it with non-sticking cooking spray before you cook your chicken.

1. Be sure that your baking dish is big enough to have a half inch of space on each chicken breast but no more. Using too big of a baking dish can cause the glaze to be too shallow in the dish and burn quickly. Place the empty pan in a 425-degree oven to heat up while you make the sauce.

2. To prepare the sauce: Melt the butter in a small saute pan. Add the garlic and cook for only thirty-sixty seconds to soften it. Do not brown the garlic. Add the honey, Dijon mustard and a pinch of salt and pepper. Mix well to blend and simmer over medium heat for one or two minutes begin to reduce the sauce. Lightly season the chicken breasts with salt and pepper.

3. Carefully remove the hot dish from the oven and place the chicken breasts an equal distance apart in the dish. Pour the warm glaze evenly over the chicken. Return the pan to the 425 degrees F oven and bake for fifteen minutes. Remove from oven and season the breasts with the sauce on the bottom of the pan. Return to the oven for additional fifteen-twenty minutes or until an accurate thermometer inserted into the center of the thickest part of the breast reads 170 degrees F. Allow the chicken to rest for five minutes before serving.

Source Rock Recipes

A video for this recipe will be here shortly.

Ten Tips for cooking

My story

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