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Tag Archives: Paleo

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken

INGREDIENTS

1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional

Directions

1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

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Mustard Balsamic Pork Chops

I intended on making Bacon Swiss Pork Chops, but I soon discovered that I didn’t have everything that I needed, so I decided to cook Mustard Balsamic Pork Chops with Rosemary recipe. Get this: the prep time is just five minutes.

These pork chops couldn’t get any simpler; they’re so delicious and juicy, they simply melt in your mouth! Yum!

Mustard Balsamic Pork Chops with Rosemary

Ingredients

4-6 pork chops

1/4 C olive oil

2 Tbsp Dijon Mustard

1/4 C balsamic vinegar

1 Tbsp dry or fresh rosemary coarsely chopped

salt and pepper to taste

Directions

1. Combine all of the ingredients (minus pork chops) into a medium bowl and whisk until the mixture begins to emulsify. Season pork chops with salt and pepper and place them into an airtight plastic container. Pour the marinade over the chops.

2. Make sure they are entirely covered in the sauce. Cover with a lid. Be sure that it’s closed tightly. Place the container in the fridge with the chops inside. You can keep them in the refrigerator for eight hours to overnight.

3. Preheat oven to 425 F degrees. Grease a 9×13 baking with cooking spray. Set aside. Grab your pork chops from the fridge and place them into the previously prepared baking dish. Then bake them for about 45-60 minutes or until done.

Court’s Cooking Notes: The cooking time depends on the thickness of your pork chops. You could prepare these the night before and bake them when you come home from work or school.

Source Jo Cooks

No stovetop required green beans

Give yourself and your stovetop a day off by making these easy and delicious green beans on the counter top in your slow cooker! This is an excellent dish to prepare for the upcoming holidays.

Crockpot Green Beans

Ingredients

1 medium yellow onion diced

2 cloves garlic minced

1 Tbsp olive oil

2 lbs fresh green beans or frozen, washed and trimmed if using fresh

1 (14.5 oz) chicken broth canned

Salt & Pepper, to taste

Directions

1. In a medium saucepan over medium-high heat saute the onions and garlic in the butter. Saute onions and garlic in butter until the onions turn translucent. About seven to ten minutes.

2. In the bottom of a 4-quart or larger slow cooker, add the green beans, sauteed onions and garlic and the chicken broth. Cover and cook on LOW for four to five hours. Season with salt and pepper to taste and enjoy!

Source Crockpot Ladies

Clean Eating Taco Soup

This is a simple, healthy, & gluten free stovetop or a slow cooker meal that uses ground turkey (bison, beef, or venison) along with tons of clean eating vegetables and other wholesome ingredients like canned beans. The option to use homemade ranch and taco seasonings take this dinner to a whole new level. This fast, skinny, and low carb recipe is easy to prepare and will quickly become a family favorite!

Clean Eating Taco Soup

Ingredients

1 lb ground meat (turkey, beef, venison)

1 onion, diced

1 bell pepper, diced

1 small zucchini, diced

1 (14.5 oz) can corn

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can of Goya black beans

2 C water

1/8 tsp cayenne pepper, optional

3 Tbsp homemade taco seasoning or 1 packet

3 Tbsp of homemade ranch seasoning or 1 packet

Optional Toppings:

Sour Cream or Greek yogurt

shredded cheese

tortilla chips or crackers

avocado

lime wedges

Directions

1. In a large pot, brown the meat. Discard the fat. Add in the remaining ingredients and simmer for thirty minutes. Taste. Add more seasoning such as chili or cayanne powder, salt, or pepper if needed.

Court’s Cooking Notes

This soup is quite thick, feel free to add in more water or beef stock to “stretch” the meal further!

Crock-pot variation: Toss all ingredients including browned meat in crock-pot and cook on LOW for six hours.

Source Grounded and Surrounded

Crispy Onion Chicken Dinner

This delicious crispy onion chicken recipe called for two and a half cups of French’s fried onions but I discovered that I didn’t have enough. So I decided to use breadcrumbs to make up the difference. It wasn’t as crispy, but the breadcrumbs did not take the yummy flavors away from the chicken. I also didn’t have enough honey mustard, so I made another change by combining regular mustard and honey. It surprisingly worked out great!

I am very proud of myself. I am getting more and more confident with substituting ingredients and working through the difficulties of cooking. This is one of the several reasons why I enjoy cooking so much. It involves a lot of learning and discovering new things. I hope that cooking is just as beneficial for you as it is for me.

This chicken dish is 100% crispy on the outside and juicy on the inside onion chicken. The flavor is amazing!

Crispy Onion Chicken

INGREDIENTS

4 boneless, skinless chicken breasts

1/2 C honey mustard

1 1/2 C French’s fried onions, crushed

Directions

Preheat oven 375° F. Grease a baking sheet with non-stick spray or cover with foil (and spray foil w/ non-stick spray) for easy clean-up.

1. Place honey mustard in a medium shallow bowl. Place crushed fried onions in a separate medium bowl.

2. Coat each chicken breast in honey mustard then coat in crushed fried onions. Carefully lay coated chicken on baking sheet. Sprinkle tops of the chicken with a little more of the crushed fried onions.

4. Bake for thirty-fifty minutes or until chicken is thoroughly cooked.

Source Life in the lofthouse

Balsamic Vinegar With Roasted Veggies

Balsamic Roasted potatoes With Asparagus

INGREDIENTS

1 lb new potatoes, cut into quarters

One bunch asparagus tips, cut into 2-inch pieces or halved

2 Tbsp garlic-infused olive oil

4 Tbsp balsamic vinegar

1/4 tsp salt

1/2 tsp pepper

Directions

Preheat your oven to 390 degrees. Line a 9X13 baking dish with foil and grease it with non-stick cooking spray.

1. Add the potatoes to the previously prepared baking dish.

In a small bowl combine the olive oil, balsamic vinegar, and salt.

Pour the mixture on top of the potatoes and toss to coat fully before roasting for twenty minutes.

2. After twenty minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further fifteen minutes. Taste and adjust seasoning if needed. Serve and enjoy.

Source Wall Flower Kitchen

Skinny Vegetarian Chili

Outsmart the picky eaters in your family by serving them this healthy and full of flavor Vegetarian Chili. This recipe is so tasty that I practically forgot it was meatless. I am certain that your family will enjoy this dish without even realizing that it’s meatless. As beans is the substitute for meat in this chili which adds fiber, and at under 300 calories per serving, you can give yourself some leeway by adding your favorite toppings.

Slow Cooker Vegetarian Mexican Chili

Ingredients

2 15-ounce cans Ro-Tel® Original Diced Tomatoes & Green Chilies

1 15-ounce can diced tomatoes

1 16-ounce cans Bush’s® Chili Beans,

1 15-ounce can Goya black beans

12-ounces frozen yellow corn

1 small onion, diced

1 green bell pepper, diced

1 4.5-ounce can diced green chilies

1 Tbsp chili powder

1 tsp cumin

½ tsp onion powder

½ -1/4 tsp crushed red pepper flakes

1 Tbsp cilantro, fresh or dried

⅛ tsp black pepper

Optional toppings

Onions

Sour Cream

Cheese

Tortilla chips

Directions

1. Add all of the ingredients to a 6-quart insert crock pot and stir until well combined.

2. Cook on LOW for eight hours or on HIGH for four hours. Serve hot with your favorite toppings.

Source Skinny Mom

Roasted Honey Mustard Chicken & Brussel Sprouts

Healthy Baked Honey Mustard Chicken Breast with Brussel Sprouts

Ingredients

¼ C. honey

¼ cup whole grain mustard

¼ cup dijon mustard

2 garlic cloves, grated

¼ teaspoon salt

¼ teaspoon pepper

4 skinless boneless chicken breasts (about 1.5 lbs)

1 lb brussel sprouts, cleaned and trimmed

Directions

1. In a medium bowl combine together honey, both mustards, garlic, salt, and pepper. Pour the sauce into a airtight container. Then place chicken breast into the same marinade and let it sit for about three hours or overnight in that plastic container.

2. Line a baking dish with foil and grease it with non-stick cooking spray.

Preheat oven to 375 degrees.

3. Place the chicken and brussel sprouts on opposite ends of the baking dish. Bake for thirty-forty minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees. Serve with rice, quinoa, or as is.

Source Organize Yourself Skinny

Tangy Cucumber Salad

This tasty salad is excellent to serve along with grilled meat or fish. If you don’t feel entirely comfortable cooking with the grill, you don’t have to worry because you can always use your oven, stove or if you own one a crockpot. It too would make a great healthy snack.

Simple Tangy Cucumber Salad

Ingredients

1/4 C. apple cider vinegar

2 Tbsp. olive oil

2 tsp granulated sugar

1 tsp kosher salt, plus more as needed

1/2 tsp Freshly ground black pepper

2 lbs cucumbers (approximately 4 medium)

2 Tbsp finely chopped fresh chives

Directions

1. Place the vinegar, oil, sugar, salt, and

pepper in a large bowl and stir to combine. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine.

2. Cover tightly and refrigerate for at least thirty minutes or overnight to allow the flavors to marinate. Taste and season with additional salt and pepper as needed before serving.

Source The kitchn

Easy as 1-2-3 Balsamic Chicken

This Crockpot Balsamic Chicken is healthy, very simple and excellent for weeknight dinners, or even game days. This savory chicken dish is cooked in the crock pot to a tender perfection with vegetables and balsamic vinegar.

Crock Pot Balsamic Chicken

Ingredients

1 Tbsp Olive Oil

3 garlic cloves minced

2 lbs skinless, boneless chicken breasts

salt and fresh ground pepper, to taste

1/3- C Balsamic Vinegar

1 large yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 tsp Italian Seasoning

Directions

1. Pour a tablespoon of olive oil into the bottom of your slow cooker and spread it all around using a basting brush. Then sprinkle the minced garlic over it. Use the same brush to spread it all around the insert. Place the chicken onto a clean surface such as a cutting board or a sheet of wax paper and season the breasts with salt and pepper.

2. Place the chicken into the crock pot and arrange it in one single layer.
Pour vinegar over chicken.
Put sliced vegetables and Italian Seasoning on top.Cover and cook on HIGH for three to four hours, or on LOW for five to six hours.

3. Remove the lid and transfer chicken breasts to a cutting board; using two forks, shred the chicken. Stir the shredded chicken back into the crock pot.
Taste for seasonings and adjust accordingly.

Source diet hood