herb crusted chicken marinara, chicken, fowl, lunch, dinner, healthy

Herb Crusted Chicken Marinara

Posted on Nov 29, 2018 in Chicken, Fowl, Lunch/Dinner

“Herb Crusted Chicken Marinara”

We are now moving into the end of the year where the weather is definitely cooler and we want to warm ourselves with a hot, tasty meal. This week’s creation is perfect for family & friends alike and will give you a comfortable & satisfied evening enjoying the indoors.

Ingredients: (serves two)
• 2 Boneless chicken breasts
• 1 1/2 tsp. coconut oil (divided)
• 1-2 zucchini (to make your veggetti)

HERB CRUST
• 1.5 Tbsp. oregano
• 1.5 Tbsp. basil
• 1.5 Tbsp. rosemary
• 2 cloves garlic, minced

SAUCE
• 1 cup of your favorite marinara sauce (low fat)
• 2 1/2 Tbsp. nonfat cottage cheese
• 4 oz. cremini mushrooms (sliced)
• 1/4 sweet onion (julienned)

Mix the herbs and garlic together and pat onto both sides of the chicken breast

Melt 1 tsp. coconut oil in a cast iron skillet on medium high heat. Place chicken breasts in the pan and brown both sides to create a delicious herb crust

In separate pan, melt the remaining 1/2 tsp. of coconut oil and brown the mushrooms and onions. Once the mushrooms and onions are soft and brown…drain liquid from the pan. And add marinara sauce to pan. When the sauce is heated through, remove to a bowl and add the cottage cheese. (If you add the cottage cheese to the pan, it makes a mess).

Serve the chicken and sauce over veggetti for a hearty, healthy winter meal!

turkey, fowl, lunch, dinner, thanksgiving

Turkey Roll-Over

Posted on Nov 14, 2018 in Fowl, Lunch/Dinner, Turkey

“Turkey Roll-Over”

Hmmm…how do we use our left-over Thanksgiving turkey besides the late-night nibbles or turkey soup? Let’s just add some different ingredients and create a whole new taste with a whole new dish, “The Turkey Roll-Over”. This way there’s no wasting a single piece of meat off that big Thanksgiving bird!

Ingredients: (serves 2-4)
• 2 lbs. organic turkey
• 15 oz. can diced, organic tomatoes
• 8 oz. carton organic, cremini mushrooms, sliced
• 1/2 organic, medium-sized onion, sliced
• 4 gloves garlic, minced
• 1/4 cup dry red wine of your choice
• 1 organic, red bell pepper, cut into pieces
• 1/2 tsp. organic rosemary
• 2 tsp. finely chopped fresh, organic basil

Heat oven to 350 degrees

Spray glass baking dish with olive oil, set aside

In large bowl, combine all ingredients and pour into prepared glass baking dish

Place filled baking dish into pre-heated oven and bake 45-55 minutes

steak, beef, buffalo, dinner, lunch, healthy

Steak Plate

Posted on Nov 7, 2018 in Beef, Lunch/Dinner, Veggie

“Steak Plate”

We all need energy which is necessary for completing our various daily tasks, so a hearty meal is definitely welcomed at the end of the task list. With that being said, this week’s creation is not quite as energy-expelling for us but is satisfying and eye appealing enough for guests.

Ingredients: (single serving)
• 1/3 lb. hormone-free lean beef steak of choice
• Garlic powder
• 1-2 tsp. warmed coconut milk
• Asparagus stalks for single serving
• 2-4 organic mushrooms of choice
• 1/4 lb. cauliflower
• 1/4 tsp. MSG-free, low-sodium chicken stock
• 1/4 tsp. organic butter
• Dash of garlic powder
• Salt & pepper to taste

Season steak with garlic powder and spray with olive oil spray in preparation for grilling

Warm the coconut milk in preparation for drizzling over the mushroom-topped steak; may add garlic powder if desired

Asparagus stalks & mushrooms can be grilled, baked or steamed depending on your preference

Cauliflower is steamed until soft; using mashing method, combine cauliflower with chicken stock, organic butter, garlic powder, salt and pepper…set aside and keep warm

Grill steak…grill/bake/steam asparagus and mushrooms until desired wellness

On plate place steak with mushrooms on top, add warm cauliflower, lay asparagus over cauliflower and finally top with warmed coconut milk for a delightful spring meal.

veggie, chicken, beef, buffalo, turkey, pork

Rainbow Veggie Skillet

Posted on Nov 1, 2018 in All, Beef, Breakfast, Chicken, Eggs, Fowl, Pork, Seafood, Veggie

“Rainbow Veggie Skillet”

Our skillet creation is unstructured and wide open to interpretation, meaning your own creativity is the only limit to what you might include in this “Rainbow Veggie Skillet”. I like to go for both colorful and taste-bud-popping, so I use fresh herbs rather than dried, but your time-budget will dictate your best path to perfection. This recipe is especially delightful to set before guests because of the rainbow of color.

Ingredients: (serves 4)
• 2 medium, organic zucchini pieces
• 2 medium, organic yellow squash pieces
• 1 medium, organic red bell pepper pieces
• 1 medium, organic tomato, chopped
• 4 medium, organic green onions, chopped
• 6 oz. organic, crimini mushrooms, sliced
• 1 cup chopped organic basil leaves, stems removed
• 1 Tbsp. chopped, organic rosemary leaves
• 2-4 gloves organic garlic, minced

In large iron skillet add 2 tablespoons organic butter + 1 teaspoon organic olive oil; heat skillet to medium

Once skillet is heated; add bell pepper and sauté until soft…next add remaining ingredients and continue tossing until thoroughly mixed, heated, and desired crispness of the vegetables is reached

Serve on warmed plates to compliment your protein of choice: beef, buffalo, chicken, fish, or turkey