Tag Archives: Healthy Eating

A Love For Green Veggies

Garlic Parmesan Roasted Asparagus
INGREDIENTS

½ lb fresh asparagus
½ tsp salt
½ tsp fresh ground black pepper
3 cloves minced garlic
2-3 Tbsp parmesan cheese
olive oil spray

Directions

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

1. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet. Spray the asparagus lightly with a coat of olive oil spray.

2. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then layout into an even layer again. Spray with one more light coat of olive oil. Bake in the preheated oven for eight minutes. Remove from oven and serve immediately. Enjoy!

Source Belle of the Kitchen

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A weeks worth of cooking 

I haven’t been cooking as much lately. Totally missed giving you a summary first week in June so I’ll try to bring you up to date this week!

On Friday the Second – I prepared Crockpot Cheeseburger Soup. This Cheeseburger Soup recipe is true comfort food. It’s a creamy and cheesy soup that is loaded with pure deliciousness. It will certainly be a new family favorite in no time at all.

On Wednesday the seventh – I cooked Skillet Chicken Ranch Fajitas. Blend in some flavorful spices and ranch dressing for an excellent 30-minute meal. These fajitas are excellent for a busy weeknight.

On Thursday the eighth – I prepared Slow Cooker Dijon Pork Chops. The side dish was Honey Balsamic Roasted Brussels Sprouts. The ease of preparation was a complete breeze and they were flavorful.

On Saturday the tenth – I baked Peanut Butter Cookies. The preparation was a fun and messy experience but they still turned out to be scrumptious.

Coming up this week on Cooking with Court

Baked Salmon with Lemon Caper Sauce

Slow Cooker Maple-Coffee Pulled Pork

Buttermilk Roasted Chicken
Three Cheese Asparagus Gratin

A New Healthy Addiction 

This Roasted Brussels Sprouts recipe is my latest favorite. It’s not only easy to prepare, but I promise you they will be gone in no time at all. So make enough for the whole family! I’m certain that these will quickly become your new healthy obsession. 

Honey Balsamic Roasted Brussels Sprouts

Ingredients

1 1/2 lbs brussels sprouts

3 tbsp olive oil separated

3/4 tsp kosher salt

1/2 tsp ground black pepper

2 Tbsp balsamic vinegar

2 tsp honey
Directions 

Preheat your oven to 425 F. Line a baking sheet with foil. Set aside 

1. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. In a large mixing bowl, toss brussels sprouts with two tablespoons of olive oil, kosher salt, and freshly cracked black pepper to coat thoroughly. Transfer the brussels sprouts to a baking sheet and roast until tender and caramelized approximately twenty minutes.

2. Place brussels sprouts back in a bowl. Add remaining tablespoon of olive oil, balsamic vinegar, and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Source Kevin is Cooking 


   

Comfort Food Made Healthy

Chicken Spaghetti is my latest comfort food favorite. I have already eaten it twice on two separate occasions. The first one was at a friend’s Birthday party. The second one was when I stayed with my Grandparents. During my visit I went with my Grandmother to a ladies luncheon. After eating Chicken Spaghetti for the second time I was in love with the dish.

I enjoyed it so much that I wanted to make it too except with half the calories. I searched for one and came across this Healthier Chicken Spaghetti Recipe that is honestly full of flavor. It too is a healthier alternative of the Pioneer Woman’s classic — entirely homemade with no cream soups! It’s a simple make-ahead and freezer friendly meal.

I’m certain that your family will love this dish so much that they will probably even forget it’s healthy.

Healthier Creamy Chicken Spaghetti Bake

INGREDIENTS

3-4 C. cooked, cubed chicken breast (approximately 3 breasts)
2 Tbsp. canola oil
½ C. medium onion, chopped
½ C. green bell pepper, chopped
½ C. red bell pepper, chopped
3¾ C. Barilla whole wheat spaghetti, broken into 1.5″ pieces
1 large carrot, peeled and shredded
1 tsp. salt
½ tsp. paprika
¼ tsp. black pepper
1 tsp. minced garlic
3 tsp. all-purpose flour
3 C. 1% milk
2 C. low-fat cheddar cheese, divided

Directions

Preheat oven to 400 degrees F and lightly grease a 9×13″ baking dish with cooking spray.

1. In a large skillet, heat oil over medium-high heat. Combine the onion, green pepper, and red pepper and cook until softened. Meanwhile, cook the spaghetti according to package directions until just al dente. Drain and transfer the pasta to a large pot. Then add the onion and bell pepper mixture to the pasta. Stir until well combined.

2. Next, add the carrot, salt, paprika, pepper, garlic and cook for one-two minutes. Stir in flour until completely absorbed. Add milk and cook, stirring often, until thickened. Stir in the cooked chicken, and one cup cheddar cheese.

3. Spread the mixture into the baking dish, top with remaining one cup cheese and bake twenty-thirty minutes, until hot and bubbly. Serve.

Source The Recipe Rebel

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Citrus Honey Glazed Turkey Breast

Preparing this dish was an absolute breeze. Not to mention it’s yummoelicious. It has a touch of Sweet, Spicy and tangy. What more could you want?

Orange Honey Glazed Turkey Breast

Ingredients:

2 (2-3 pound) half turkey breasts, bone-in and skin on
Canola or olive oil
 
Salt
• Black pepper
2 teaspoons herbs de Provence
1 teaspoon paprika
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme

Orange-Honey Glaze (recipe below)

Preparation:

-Preheat the oven to 375°, and line a baking sheet with foil.

1. Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided evenly among each. -Stick a digital thermometer into the thickest part of one of the breasts.

2. Next, pour the Orange-Honey Glaze into two separate small bowls, reserving one-half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.
-Place the turkey breasts into the oven to roast, and after thirty minutes, brush them liberally with the glaze.

3. Continue to roast for another ten minutes, and then brush with more of the glaze. Continue to roast for another ten minutes, and brush once more with the glaze; roast for about another ten minutes, and remove the breasts from the oven once the internal temperature reaches 165°.

4. Allow the turkey breasts to rest for about ten minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.

Orange-Honey Glaze

Ingredients:

¾ C honey
1 tsp, heaping, orange zest
¼ C fresh squeezed orange juice
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Directions:

 Combine all of the ingredients to a small saucepan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for ten minutes. -Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.

Source The Cozy Apron

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Sloppy Joes in a bowl

One-Pot Sloppy Joe Noodle Skillet

1 Tbsp butter
1 large onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 1/2 lbs lean ground beef (or ground turkey)
2 – 15-oz cans diced fire roasted tomatoes
15 oz can tomato sauce
1/3 C. packed brown sugar
1/4 C. Worcestershire sauce
2 Tbsp apple cider vinegar
2 Tbsp hot sauce or more to taste (I used Franks RedHot Buffalo Sauce.)
12 oz wide egg noodles (could be gluten free)
1-2 C shredded Mexican blend cheese

Directions:

1. Place a large deep saute pan over medium heat. Combine the butter, onion, bell pepper, and garlic. Saute for three-four minutes to soften. Then push the veggies to the edges of the pan and add the ground beef. Break the ground beef into small chunks with a spoon. Cook the meat until it has browned and no longer pink. Discard the fat.

2. Combine two cans of diced tomatoes and one can tomato sauce to the pan. Use an empty can to add fifteen ounces of water to the pan. Then mix in the brown sugar, Worcestershire sauce, vinegar, and hot sauce. Stir in the noodles and make sure they are well submerged. Then cover the pan and simmer for five-nine minutes until the pasta is cooked through. Taste, then salt and pepper as needed. Sprinkle cheese over the top and serve warm!

Source A Spicy Perspective

 

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Tuna Fish Tacos 

Canned seafood is ready when you are. It’s a convenient option to fast food, and it’s usually lean, healthful and helpful. Many tins are also interchangeable, so you can change what you have on hand – something you can’t do with fresh seafood. And, the greatest part? You need to look no further than your kitchen cupboard for the beginnings of an excellent dish.

These tuna tacos are a great example! They are delicious and incredibly easy to fix. Oh, guess what? There is no cooking involved except for when you have to warm the tortillas in the oven or in the microwave.

Satisfy your taco cravings while eating healthy by fixing these yummoelicious fish tacos.
Tuna Fish Tacos

Ingredients:

(Dressing)

1/2 C Daisy sour cream
1/2 C Duke’s mayonnaise
2 Tbsp. chopped cilantro leaves
1 Tbsp. minced Goya’s chipotle chile pepper in adobo sauce
1/8 tsp. salt

(Salsa)

3 small tomatoes
1/3 C chopped sweet onion (such as Vidalia)
1/3 C loosely packed cilantro leaves
1 small jalapeno pepper, seeded and chopped Optional
1 clove garlic, minced
1 Tbsp. freshly squeezed lime juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat oven to 350 F degrees

(Tacos)

12 small corn tortillas
1 1/2 C finely shredded green cabbage (I used shredded brussel sprouts)
2 cans Starkist tuna in water, drained, excess moisture removed and broken into flakes

Directions:

1. Dressing: In a medium bowl, mix together sour cream, mayonnaise, cilantro, chipotle pepper and salt to taste. You will have approximately one cup of dressing.

2. Salsa: In another bowl, combine tomatoes, onion, cilantro, jalapeno, garlic, lime juice, salt, and pepper. Taste and adjust salt if necessary. You will have about two cups of salsa.

3. Tacos: Divide tortillas into two batches and wrap each in foil. Place in preheated oven and heat for ten to twelve minutes, until warm.

4. Place warm tortillas on a clean surface. Spread each tortilla with about 1 1/2 tablespoons of the dressing. Top with about two tablespoons of cabbage. Add approximately two tablespoons of tuna and using a slotted spoon add about two tablespoons of salsa.

Source Mommy living the life of Riley

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My attempt to liking mushrooms

A few days ago, I was encouraged by a real good friend of mine to try mushrooms. As I have never tasted them before until I prepared this sautéed Asparagus and Mushrooms. My attempt to eating them went pretty well. Since it was my first try I admit that I didn’t like them right away so I am going to challenge myself to eat mushrooms more often.

I understand mushrooms are not everybody’s favorite. You don’t have to put them in. Cooking should be about you and the food, about what clicks for the people you are feeding. Adjust, experiment, try something new but at the end of the day find your way of making a dish.

This healthy recipe is quick and simple. It would make an excellent side dish to go along with chicken or steak.

Sautéed Asparagus and Mushrooms

Ingredients

1 bundle of asparagus
6-12 mushrooms, crimini or baby Bella
3 Tbsp. Butter
¼ C water
fresh ground black pepper and salt to taste

Directions

1. Snap the root ends off of the asparagus spears and then snap each spear into pieces 1″-3″ long. Wash and slice mushrooms. In a large nonstick skillet, add butter and mushrooms. Sprinkle with a little salt. Cook on medium – high heat until mushrooms are golden brown in color, approximately one minute. Remove the mushrooms onto a plate but leave any remaining butter in the pan.

2. Add asparagus and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper. Saute the asparagus on medium-high for approximately two minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done. Remove from heat, stir in mushrooms and serve hot.

Source Mirlanda’s kitchen

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Cook now or freeze and bake later

Baked Lemon Pepper Chicken

Ingredients

4 chicken breasts
1/2 c. extra virgin olive oil
1/4 c. lemon juice
1 Tbsp. lemon pepper
Grated parmesan cheese

Instructions

Preheat your oven to 350 degrees. Lightly grease a baking dish with non-stick cooking spray.

To prepare right away: In a medium bowl combine the oil, lemon juice, and lemon pepper. Place the chicken onto the greased baking sheet and pour the marinade all over the chicken. Sprinkle with grated parmesan, then bake for forty-five minutes

OR TO FREEZE… Combine in a gallon freezer bag: chicken, oil, lemon juice, and lemon pepper. Seal tightly. Place the bag/container with everything inside into your freezer. Then to prepare, thaw overnight in the fridge, then top with parmesan, and bake in the oven for forty-five minutes at 350F.

Source Recipe book and more

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Baked Western Omelet

Don’t you just love the taste and the health benefits of eggs, but you don’t like the chore of standing over the stove to flip, stir, or babysit them as they cook?

Here’s a perfect solution to your dilemma give yourself a rest and jazz up your family’s morning or evening with this Baked Western Omelet. It’s an easy, hands-off and nutritious way to feed a group for breakfast, brunch, lunch or dinner! Loaded with veggies and high in protein, this is a dish that will keep you lean, strong, and 100% satisfied!

BAKED WESTERN OMELET

INGREDIENTS

8 eggs (or use 4 eggs and 6 egg whites)
1 C milk
½ tsp seasoned salt
8 oz diced cooked ham
½ C shredded cheddar cheese
½ C finely chopped onion
½ C finely chopped green bell pepper
½ C finely chopped red bell pepper
Fresh chives, for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees. Line an 8-inch-square baking dish with parchment paper and lightly grease it with non-stick cooking spray.

Combine the eggs, milk, and seasoned salt together in a large bowl. Stir in the ham, cheese, onion, and bell peppers. Next, pour the egg mixture into the previously prepared baking dish. Bake for forty-five minutes to one hour, or until the eggs are cooked through and the omelet is set. Cut into squares and garnish with chives, if desired.

Source The Seasoned Mom

 

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