Pineapple BBQ Chicken
- 1.5 lb chicken breasts, boneless and skinless
- 1 clove garlic, minced
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp onion powder
- 1/2 large onion, chopped
- 1 cup pineapple juice
- 1 can (6 oz) tomato paste (If you are super ambitious, here’s a recipe for homemade tomato paste.)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons Brown Sugar Truvia (or sub 3 tablespoons honey plus 1/2 teaspoon of molasses for a clean alternative)
- 2 tablespoons cornstarch (or sub 2 tablespoons arrowroot flour for a clean alternative)
- 2 tablespoons water
Sear the chicken breasts on the grill or in a pan, just 2-3 minutes until the outsides are browned. They do not need to be cooked completely because they will finish cooking in the crockpot. This is just to get the flavor.
Mix garlic, pepper, salt, onion powder, onion, pineapple juice, tomato paste, soy sauce, apple cider vinegar, and brown sugar together. Pour mixture over chicken in crockpot.
Cook in crockpot on low for 6-7 hours until chicken is cooked through. Remove chicken and shred with 2 forks. Set aside.
Stir cornstarch and water into the sauce mixture. Turn crockpot to high and cook uncovered for 20-30 minutes or until sauce thickens.
Stir shredded chicken into the crockpot mixture and serve on anything you want (buns, croissant, whole wheat tortilla, pita bread, etc.) I like to top the chicken with a slice of fresh pineapple as well!
I made this recipe for the first time this week, and we both loved it! Great for a nice chilly fall night!
Green Chile Taco Soup
- 1 lb lean ground turkey
- 1 clove garlic, minced
- 1 tsp black pepper
- 1/2 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 can diced green chiles, drained
- 1 can diced tomatoes, drained
- 1 cup frozen corn
- 1 carton low-sodium chicken broth
- 1 can green chile enchilada sauce
- 3 tablespoons taco seasoning mix
Fry the ground turkey with minced garlic and pepper in a skillet until fully cooked. Drain grease and set aside.
Combine all ingredients, including the cooked turkey, in a stock pot. Simmer on low for 1 hour.
Serve with tortilla chips or place a handful of tortilla strips right on top of the soup!
(Note: you can amp up the heat of this recipe by using Hot taco seasoning or Hot enchilada sauce, or dial it down by using Mild versions.)
Sometimes it’s hard to get all your veggies in each day, but this is a quick and easy recipe packed full of veggies! Clean eating and 21 Day Fix friendly!
- 2 tablespoons extra virgin olive oil
- 1 cup green beans
- 1 lb boneless chicken breasts; sliced
- 2 stalks celery; sliced
- 1 zucchini; sliced
- 2 cups corn kernels
- Salt; to taste
- Pepper; to taste
- Garlic powder; to taste
- Onion powder; to taste
- 1 container Feta cheese; crumbled
- 1 container grape tomatoes; whole and washed
In a large skillet, heat oil over medium-high heat. Cook chicken, zucchini, and celery until tender. While cooking, add salt, pepper, garlic powder, and onion powder to taste. Add corn and green beans, covering and stirring occasionally until veggies are tender. Serve topped with tomatoes and feta cheese sprinkled on top.
This time of year, I always start craving yummy drinks flavored with pumpkin pie, cinnamon, mint, etc. But buying those drinks at Starbucks or McDonald’s can add a lot of calories!! So how do you add the flavor without the calories? Make a protein shake!! The calendar below has a different recipe for every day of the month. You will never get bored trying these recipes!
I use Shakeology as my protein shake base because it’s filled with all kinds of dense nutrition on top of the protein. If you are interested in trying Shakeology, feel free to contact me!
This is a super easy recipe and oh-so-yummy!
Quick & Easy Grilled Vegetables
- 1 large eggplant, sliced into 1/4 thick slices
- 1 large green pepper, sliced into 1/4 thick rings
- 1 large red onion, sliced into 1/4 thick rings (grills better if you try to keep the rings together)
- 1 large zucchini, sliced into 1/4 thick slices
- shredded mozzarella cheese
- 1 to 2 tablespoons olive oil (I try to use as little oil as possible to coat the veggies, so they don’t get too greasy)
- salt, to taste
- pepper, to taste
In a large bowl, lightly coat veggies with oil and sprinkle with salt and pepper. Grill until veggies are tender.
Serve veggies sprinkled with mozzarella cheese!
Chocolate Chip Cookies
(Recipe adapted from Alton Brown’s “The Chewy” Cookie Recipe)
makes approximately 2 dozen cookies
- 1 cup salted sweet cream butter (I use Millerville Butter, but a close substitute is Crystal Farms Salted Sweet Cream Butter)
- 2¼ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- 1¼ cup brown sugar (I use light brown sugar)
- 1 egg
- 1 egg yolk
- 2 tablespoons 2% milk (you can use whole milk if you have it in the house)
- 1 ½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Melt the butter in a bowl in the microwave.
- In a large mixing bowl, blend together the melted butter and the white and brown sugar until combined. (This is where I can’t stop myself from sneaking a spoonful. Yes, it’s just butter and sugar. But it’s SO GOOD!)
- Next, add the whole egg, the egg yolk, milk and vanilla extract. Mix until thoroughly combined.
- Add the flour, salt, and baking soda into the mixture and stir until combined. (I know this is where lots of cooks will tell you to sift the dry ingredients together first and then add the sifted mixture in. I say boo to that! I’ve never done that in my life, and my cookies have always been amazing. I’m all about reducing steps and reducing extra dishes!!)
- Once the flour mixture is incorporated, add the chocolate chips and mix briefly to distribute them throughout the dough. Refrigerate the dough for 1 hour.
- Preheat the oven to 375 degrees.
- Scoop the dough into 1½-ounce portions onto a cookie sheet (either use a non-stick cookie sheet or use a cookie sheet lined with parchment paper).
- Bake for 12-14 minutes, depending on how your oven cooks. (I always make 1 test cookie to check exact length of time.) Remove the cookies when the edges are lightly browned. Since these are chewy cookies, they will look slightly doughy in the middle when you take them out.
- Remove from the oven, let rest for a minute or two, and then place the cookies onto a cooling rack (or into your mouth!). Leftover cookies can be stored in an Ziploc bag at room temperature.
My favorite thing about this meal is that it allows me to eat healthy while still making something yummy for my whole family.
1 pound ground beef or ground turkey
1/2 cup low-fat Parmesan cheese
1 cup whole wheat bread crumbs
2 egg whites
2 carrots, minced
1/2 onion, minced (if watery, drain the water)
3 tablespoons ketchup
1/4 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400 degrees.
Mix all ingredients in a bowl and form into approximately 15 meatballs. Line a jelly roll pan with tinfoil and spray with cooking spray. Place meatballs on pan and bake for 20 minutes. (I used a meat thermometer to make sure they were cooked through, or you could cut one open to check.)
Cool on a wire rack covered with wax paper.
Place cooled meatballs in a ziploc bag and freeze. When ready to use, remove however many meatballs you want and heat in microwave. Cover with your choice of healthy marinara sauce and enjoy! I like these just like this, but you could also put a few meatballs in a whole grain tortilla.
Other not-so-healthy ways to use the meatballs: You can put one on a bun or several on a sub roll and cover with marinara sauce and mozzarella cheese. Then broil the sandwich open-faced in the oven until cheese is melted and serve!