Spicy Garlic Chicken Skewers

Chicken skewers are SO versatile ~ marinaded meat will be tender and each bite so favorful!  Can you imagine how wonderful tofu would be too!  YUM!! If you want to do veggies in this, do not marinate with the chicken, do separately and make shish-kabob’s for the grill ~ try with beef strips and seafood too!! Okay, hungry now!!

Spicy Garlic Chicken Skewers

5 Chicken breast cut into strips
2T Chili Garlic Sauce (found in most Asian markets)
1/2 cup of Sweet Soy Sauce (found in most Asian markets)
1/2 cup oil
1/2 cup brown sugar
~Cut chicken into strips
~Mix all other ingredients together
~Pour half of mixture over chicken strips and set aside to marinate
~Use other half of sauce of the dipping sauce when finished
~When chicken is done marinating skewer it on bamboo picks
~Bake at 350 for 10-15 minutes or until chicken reaches 165 degrees
Serve with the dipping sauce

via Entertain With Ease

Bone Broth ~ benefits of making your OWN stock

~ as a chef, we make our own stocks ALL THE TIME and relish the richness in all of our sauces and ability to extract SO much flavor from the bones left over from eating the meat ~ YEAH!!!! …easy…cheap…using ALL of what you purchase! 🙂

Bring Back the Bone Broth!

What if I told you there was a special tonic that existed that had special nourishing and healing powers? Some even consider it a “youth serum” due to its ability to nourish and rejuvenate the entire body. What if by regularly consuming this one tonic you could help to nourish and heal your joints, as well as improve your digestion, heal your gut, and provide you with the nutrients you need to grow and sustain a healthy body?

Got anyone’s attention???

I would think so….considering the millions of people suffering from arthritis and various bone and joint issues, as well as those with digestive related disorders. People spend large amounts of money on supplements and medications for relief and prevention of these conditions, as well as looking for that magic pill that will help them to feel good and live longer. Well, I am telling you that this special tonic is a healing secret from our ancestors and is available to us all and can be made in your own home. This health elixir I am speaking of is bone broth. It is easy to make, delicious, cost effective and the health benefits are plentiful.

…continue reading by clicking on the link below OR clicking on the picture to take you directly to it ~ GREAT ARTICLE!

http://www.thepaleosecret.com/2012/07/11/bring-back-the-bone-broth/

Quinoa Bacon and Veggie Frittata

Wanna come by for lunch?? This is what I had today ~ YEAH baby!! Soooo good and healthy 🙂 I’ll set another plate for ya!

Quinoa Bacon and Veggie Frittata

Yield: 6 muffins (can easily be doubled!)

1/4 c quinoa

1/2 c water

1/4 c cooked broccoli, cut into bite sized pieces

1/4 c total red and green peppers, diced

1/4 c cherry tomatoes, cut into 4th’s

1/2 tsp dried onion bits

1 tsp Italian seasoning

1/4 c each mozzarella cheese and cheddar cheese

2 Tbsp parmesan cheese

1/4 c bacon bits (2 slices cooked and crumbled)

2 eggs

1/4 c mayonnaise (I use Olive Oil, reduced fat)

S & P TT (to taste)

Preheat oven to 350°F.  Spray the muffin tin well or use cupcake liners and set aside.

Place quinoa and water in a small saucepan and bring to a boil.  Reduce heat, cover and simmer for 10 minutes.  Meanwhile, mix in a med sized bowl the remaining ingredients and combine well.  When quinoa has absorbed the water, add to the mixture and stir together.  Place evenly into prepared muffin tin and cook 20 – 25 minutes until puffed and lightly browned.  Remove from oven and let set for a minute to two before removing from the pan.  Enjoy ~

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”

Zucchini Noodles Aglio et Olio

I am in love with pasta ~ always have been…BUT the carbs seem to get in the way sometimes!  Today is St. Patty’s Day and a green veggie dish this delicious is definitely in order! 🙂 YUM! Thank you SkinnyMs!

Zucchini Noodles Aglio et Olio

 Yield: 2 servings | Serving Size: 1-3/4 cups

Ingredients

• 4 zucchini, sliced with a julienne peeler (about 4 cups)
• 1/2 teaspoon coconut oil
• 1 tablespoon almond flour or almond meal
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
• salt and black pepper, to taste

Directions

Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20- 30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step ensures tender, rather than watery, noodles.)

While the zucchini is sweating in the colander, heat a large skillet over medium- high heat, about 2 minutes. Add the coconut oil, and when it’s melted add the almond flour and a pinch of salt. Sauté, stirring often with a wooden spoon, until it’s toasty brown, about 2 minutes. Remove crumbs from the pan and save for garnish.

Return the pan to medium-high heat and add the prepared zucchini noodles. Sauté them in the dry pan, until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce the heat to low. Add the olive oil, garlic, and crushed red pepper, stirring with the spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil, and stir gently until they’re coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles.

Sprinkle the noodles with the almond flour crumbs before serving. Slurping and ridiculously big bites are heartily encouraged.

Calories: 190 | Previous Points: 5 | Points Plus: 5 | Total Fat: 16 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 588 mg | Carbohydrates: 10 g | Dietary Fiber: 2 g | Sugars: 6 g | Protein: 3 g

 http://skinnyms.com/zucchini-noodles-aglio-et-olio/#OScTIPZT3cg6YdV4.99

Cilantro Thai Grilled Chicken

Cilantro Thai Grilled Chicken (serves 4)

2 garlic cloves, coarsely chopped
1/2 cup cilantro, fresh or 1/4 c dried
2 tablespoons Asian fish sauce or 1 tablespoon of GF soy sauce
1 tablespoon toasted sesame oil

Place all the ingredients above in a food processor and process until smooth.

4 boneless skinless chicken breasts

Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165°F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

http://www.artsy-foodie.com/2008/09/wonderful-tasting-chicken-breast-recipe.html

Healthy ~ Ranch, Taco and Onion Soup Seasoning Mixes

Make your own Ranch, Dry Onion Soup Mix, and Taco Seasoning and store in small mason jars. This is so much HEALTHIER than those you buy at the store! They contain a TON of stuff that is not good for you!!

*Taco Seasoning*

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

****************************************************

*Dry Onion Soup Mix*

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

****************************************************

*Ranch*

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder

Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

*You can also substitute Greek Yogurt in the Ranch! your kids and spouse will NEVER notice!

Herb Roasted Turkey Breast

Do you think turkey is JUST for Thanksgiving??? Well…nope ~ such a wonderful dinner to serve and IF you’re lucky enough to have left overs, your lunches will be AWESOME during the week! Thank you Clean Eating Magazine for such an awesome recipe! 🙂

Herb-Roasted Turkey Breast 

To ensure that your herb-infused turkey breast is impossibly moist – but still low in fat – leave the skin on during cooking to seal in the juices and discard prior to eating.

Serves: 4
Hands-on time: 20 minutes
Total time: 1 hour, 30 minutes

INGREDIENTS:
1 split bone-in, skin-on turkey breast (about 2 1/2 lb)
2 tbsp olive oil
2 tsp fresh lemon juice
1 tsp lemon zest
1 tsp minced fresh rosemary leaves
1 tsp minced fresh sage leaves
2 tsp minced fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper

INSTRUCTIONS:
Preheat oven to 425°F. Place turkey breast, skin-side-up, on a rack in a roasting pan.
In a small bowl, whisk together oil, lemon juice and zest, herbs, salt and pepper. Using your fingers, gently loosen skin from turkey breast meat without removing it completely. Rub herb-oil mixture under skin and all over turkey breast meat (including underneath breast as well).
Roast, skin side-up, for 50 to 60 minutes or until an instant-read thermometer reads 165°F when inserted into thickest part of breast (test in a few places to make sure).
Cover turkey with foil and let rest at room temperature for 15 minutes. Remove and discard skin, then cut turkey breast from bone. Slice meat and serve.

✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽

http://www.cleaneatingmag.com/recipes/dinner-tonight/herb-roasted-turkey-breast/

Chicken ‘N Pasta Soup

It’s been a beautiful day today ~ BUT the rain is coming in and it’s cooling off a bit… just the kind of evening for a warm bowl of a delicious soup!  Oh, it is SO good! ((smackin’ my lips…))

Chicken ‘N Pasta Soup

Yield: 6-8 servings

1/2 med onion, diced medium

1 stalk celery, diced medium

1/4 green pepper, diced small

1 – 2 carrots, peeled and cut into bite sized pieces

2 – 3 chicken breasts, cooked and cut / shredded into bite sized pieces

1 bay leaf, 1 tsp dried thyme, 1 tsp garlic powder

1/2 cup frozen green peas

5 cups chicken broth

2 1/2 cups dry pasta of your choice

S & P to taste

In a large sauce pan, melt 2 Tbsp butter and add onion, celery, green pepper and carrots.  Saute until the onion is softened, then add 3 Tbsp flour and stir, cook another couple of minutes.  Add 2 cups broth and stir well.  Add chicken, bay leaf, thyme, garlic powder and remaining broth.  Bring to a boil, reduce heat and simmer for 15 minutes, covered.  Remove lid, bring to a boil and add green peas and pasta (add water if needed at this time for desired broth amount).  Cook for 6 minutes and turn off heat.  Allow to set for 10 minutes, covered.  Adjust seasoning and broth (add water again if needed).  Serve warm and enjoy! ~

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”

Cris’ Potato Soup

So comforting and satisfying … My family loves this dish any time of the year ~ can add meat or legumes to this soup for a complete protein meal!

Cris’ Potato Soup

Yield:  10 – 12 hearty servings

4 slices bacon, cut into bite sized pieces

1 Tbsp olive oil

½ onion, diced

1 rib celery, diced

1 big or 2 small cloves garlic, minced

1 large carrot, cut into bite sized pieces

5 lg potatoes, peeled and cut into bite sized pieces

1 qt vegetable broth

2 cups water

¼ tsp dried marjoram

½ tsp dried thyme

1 bay leaf

S & P  TT (to taste)

1 cup instant potatoes

1 cup ½ & ½

In a large braising / stewing pan, cook bacon until cooked through.  Remove from pan; add oil and cook onion and celery for 3-4 minutes.  Add garlic and cook til fragrant.  Add carrots and potato pieces.  Stir, then add broth and water.  Stir to loosen bits of cooked ‘flavor’ stuck on the bottom of the pan.  Add seasonings and cooked bacon.  Cover and cook at a low boil for 18-20 minutes and add instant potatoes and ½ & ½.  Stir and cook another 4-5 minutes until all vegetables are cooked through.  When serving, add desired amount of cheddar cheese and green onion (scallion) pieces.  ~Enjoy!

 

“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”

Oven Roasted Fajita Veggies

Ummm… delish! Tone and Tighten have a great and EASY recipe that you just gotta try!

Oven Roasted Fajita Vegetables
Ingredients:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 zucchini, sliced
1 yellow zucchini squash, sliced
1 cup fresh mushrooms, sliced (optional)
2 tablespoons homemade taco seasoning (or a 1 oz packet of taco seasoning)
1 tablespoon olive oil

Directions:

Preheat oven to 425 degrees. Line a 15x10x1″ jelly roll pan with aluminum foil. Place all the vegetables on the foil in a single layer. Drizzle vegetables with olive oil and then sprinkle the taco seasoning on top. Give the vegetables a quick mix until they are evenly coated with the oil and seasoning (I just used my hands- I found that it was easier than anything else I tried). Bake the vegetablesuncovered for about 20-25 minutes, stirring once about half way through.

These vegetables make an awesome side dish or even main dish. You can also throw them on a whole wheat tortilla for an awesome meal!

http://www.tone-and-tighten.com/2014/02/oven-roasted-fajita-vegetables-recipe.html