Tag: simple

Mediterranean Veggies with Basil Chicken

I was inspired to make this colorful and light veggie dish after having something similar at an organic café in Minneapolis. It was so easy to recreate and pairs wonderfully with a variety of proteins – chicken, shrimp, fish, garbanzo beans – or just by itself. I’ll describe how I made the chicken, but feel free to leave it out or substitute your favorite protein.

You’ll need:

• 2 chicken breasts, tenderized (i.e. pounded flat with a meat hammer)
• 2 Roma tomatoes, cut into 1/8’s
• 1 bunch asparagus, cut in 1/2’s or 1/3’s
• 2 zucchini, spiralized into zoodles
• Feta cheese, to taste
• Butter or ghee
• Garlic, 2 minced cloves or 1 heaping tablespoon of pre-minced
• 1/4 cup water

Use to taste for both the chicken and the veggies:

• Dried basil
• Dried oregano
• Onion powder
• Salt and pepper
• Cooking oil

Directions:

1. Cook the chicken first. First, pound it nice and flat, then season the top with basil, oregano, onion powder, and salt and pepper. Heat cooking oil in a pan on medium heat, and place chicken into the pan. Let it cook halfway through, then flip it to sear the top side.

2. Once seared, flip the chicken back over, add a tablespoon or butter or ghee to the pan, and baste the chicken. Test for an internal temp of 165, and set aside to rest when done or very close to that temperature.

3. Heat oil in a stir fry pan, and sauté garlic. Once fragrant, add asparagus. Add 1/4 cup water to the pan, then cover and steam asparagus for 2-3 minutes.

4. Add in the zoodles and tomatoes, heating through until zoodles are at desired tenderness. While they are cooking, add in 2 tablespoons of butter/ghee, mixing with the garlic and natural vegetable juices to form your sauce.

5. Add in all seasonings to your preference.

6. Sprinkle feta cheese on top and let heat just briefly before serving with the chicken.

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Shock Guac

In case you’ve been living under a rock, I need to alert you to the wonders of the avocado. Rather boring looking from the outside, the avocado contains a bright green “healthy fat” that can take a dish from ZZZZ to yippee! I admit, I’m dorking out on avocado, but it’s SO good. I even use it in place of a banana in my smoothie sometimes, which creates a silky texture more suitable for a spoon than a straw.

Anyway, my 4 year old could make regular guacamole, but this one is NOT for her tiny tastebuds. I debated on whether to call this Guaca-holy moly, but ended up with the even classier title. The credit for this recipe goes to my husband, but the name was all me. 🙂

2 ripe avocados, mashed
4 t lime juice
10-12 jalapeño slices, chopped
1/2 t onion powder
2-3 t crushed red pepper
3 pinches salt
2 pinches pepper

Stir it all together until well blended. Eat on top of basically anything, including roasted sweet potatoes, eggs, rice, or alone with chips or veggies.

 

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Simple Spaghetti Squash Taco Bake

Meet my friend spaghetti squash. She’s easy to get along with and a very good influence. She should be your friend too. Ok, I’m going to drop this metaphor now that I am going to tell you how to bake her in the oven. First, preheat to 400 degrees.

Warning! If you have knives in need of sharpening (like mine), you will want to pop your squash into the microwave for a minute or two. This will soften the rind just enough to eliminate the chances of accidentally stabbing yourself. Then cut it in half the long way (“hotdog,” not “hamburger” as my kids would say). Scoop out all the seeds and slimy stuff in the middle, leaving the “spaghetti” flesh intact.

Grab a rimmed cookie sheet (a.k.a. jellyroll pan) and add a little water to it. Place the spaghetti squash cut side down onto the water. Bake in the oven for 20-30 minutes. (Meanwhile, start your taco meat.)

I have read several spaghetti squash recipes that say to cook it for 45 minutes. It has never taken mine that long, and you do NOT want to overcook it or it will be mushy and watery, so I tend to check it after 20 minutes and go from there. If you can easily stab a fork into it, and especially if you can squeeze the rind (USE POTHOLDERS!) to make the flesh pop out, it’s done. Scrape all the spaghetti out with a fork, then sprinkle it with salt to hold in the moisture and give it some good flavor.

Please note, this recipe is incredibly simple, but it can be time-consuming. If you make the spaghetti squash and/or taco meat ahead of time, this becomes a quick weeknight success. You’ll notice my family liked it so much, I only got a photo of half of it!

Ingredients:
Spaghetti squash, prepared
1 pound taco meat, prepared
Diced bell peppers
4 oz. cream cheese
Shredded cheese to preference
S&P to taste
Sour cream, avocado, salsa, crushed tortilla chips (optional garnishes)

Quick directions: Bake at 400 degrees for 25-30 minutes.

Directions:
1. Prepare a 9×13 casserole pan with your choice of nonstick medium, then spread the prepared spaghetti squash on the bottom of the pan. Sprinkle with salt and pepper.
2. Melt the 4 oz (half a block) of cream cheese into your prepared taco meat.
3. Add diced bell peppers to the taco meat. Mix well.
4. Spread taco meat mixture on top of spaghetti squash.
5. Top with shredded cheese to your preference.
6. Bake uncovered at 400 degrees for 25-30 minutes.
7. Garnish with sour cream, avocado, salsa, tortilla chips, etc. Enjoy!

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