Chipotle Chicken Sweet Potato Skins

Chipotle Chicken 

Sweet Potato Skins

My wonderful mother-in-law always posts delicious looking recipes on her refrigerator and every time I try one, it is on point. Spencer and I downed these so quickly and wished I had made more! Give them a try and you'll know what I mean.

Serves 6 as a side, or 3 as a main dish
Ingredients:
3 medium sweet potatoes
2 cups shredded chicken (about 2 chicken breasts or 5 tenderloins, grilled and shredded)
4-5 cups spinach, steamed or sauteed 
3 tablespoons olive oil
juice from 1 lime
2 garlic clove, minced
3 whole chipotle peppers, finely chopped (I used the kind canned in Adobo sauce)
1 teaspoon dried oregano
1 heaping teaspoon cumin
1 teaspoon chili powder
dash of salt
1/2 cup sharp white cheddar cheese, grated
chopped cilantro, for garnish
plain greek yogurt, for garnish

Instructions:
1. Bake sweet potatoes (see below).
2. Preheat oven to Broil on High
3. Combine olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, and salt.
4. Scrape the sweet potato flesh out of the peel (reserve for another recipe), leaving a medium layer so the peels stand up on their own. Brush skins with a little bit of the chipotle mixture and place side by side in baking dish. Broil 4-5 minutes (on middle rack) until beginning to crisp.
5. While skins are in oven, combine cooked spinach, chicken, and remaining chipotle mixture. Remove skins from oven and stuff them, top with cheddar cheese and place under broiler again for another 4-5 minutes. KEEP AN EYE ON THEM!
6. Serve with greek yogurt and chopped cilantro.

SWEET POTATOES {can be done up to 24 hours ahead of time}

Wash sweet potatoes and prick all over with a fork and cook in oven or microwave until fork tender >>Oven: preheat oven to 350 degrees, place on middle rack for 50-60 minutes. 

>>Microwave: wrap potatoes in clean dish towels, completely covered, and microwave on high 7-8 minutes. When sweet potatoes are fully cooked, either place in fridge (if this is done ahead of time) or cut in half and let cool before continuing because they will be HOT!

Feta-Cilantro Turkey Burgers

Feta-Cilantro Turkey Burgers

Turkey burgers have a bad reputation for being dry, flavorless, hockey pucks, but in my opinion ground turkey is practically designed for adding unique flavorful herbs, spices, seasonings, and flavors. With a little creativity you can transform your regular burger into a delicious surprise wrapped up in a toasty bun:)

Makes 2 burgers

Ingredients:

1/2 lb lean ground turkey

1/4 cup feta cheese crumbles

3 Tbsp fresh cilantro, chopped

1 tsp worcestershire sauce

1/4 tsp salt

dash of black pepper

2 whole-wheat hamburger buns, toasted

desired toppings (tomato, avocado, lettuce, cheese, onion, sprouts, condiments, etc.)

Instructions:

1. Gently mix together turkey, feta, cilantro, worcestershire sauce, salt, and pepper with fingertips. Try not to overwork the meat, just distribute all ingredients evenly. Shape into 2 patties (not too thick or they will take forever to cook!).

2. Heat grill or stove-top griddle over medium heat, add patties and cook for about 3-5 minutes each side. Use meat thermometer to test the internal temperature of each burger (you want them to reach 165 degrees to be fully cooked). If you find the burgers are browning too much before the interior is fully cooked, put a lid over the pan.

3. Pile up your burgers with toppings onto your buns and serve with broiled sweet potato fries!

Quick and easy egg drop soup

EGG DROP SOUP

<<< PERFECT COLD REMEDY >>>

4 servings
Ingredients:

5 cups chicken broth (preferably low-sodium)
1/4 tsp ground ginger
1/2 tsp ground curry powder
2-3 Tbsp soy sauce or tamari
1/2 tsp fish sauce
5-10 drops hot sauce to taste (sriracha or favorite)
4-5 cups fresh spinach
2 eggs + 2 egg whites, well beaten
2 cups fresh or frozen sweet peas
salt and pepper, to taste

Optional garnishes:
Scallions, chopped
Crispy wonton strips

1. Combine broth, ginger, curry, soy, fish, and hot sauce in sauce pan over medium-high heat. 
2. Bring to a boil, then stir in spinach and cook until spinach begins to wilt.
3. Stir soup fast with one had and slowly pour in eggs with the other hand. The eggs will cook on contact with hot broth.
3. Add peas and let them warm for a few minutes, add any salt or pepper if needed, then serve!

It is easy to adapt this soup to ingredients you have on hand. Soba or rice noodles, mushrooms, cabbage, and other veggies would be delicious additions!

Tummy warming goodness...

thai chicken and veggie pizza

thai chicken & veggie pizza

We LOVE thai food at our house. This pizza was inspired by that love and one of my very favorite salads {oriental chicken salad} found at Blue Lemon. I absolutely adore all these flavors together and it doesn't hurt that it looks beautiful as well. 
After eating this the other night Spencer said, "Do not forget to blog this one, I really don't want you to forget how to make it!"

HOOOOOOME RUUUUUUN!

Ingredients:
-tortilla (or feel free to make this on your favorite pizza crust)
-sweet thai chili sauce 
-grilled chicken breast, shredded
-mixture of veggies, lightly grilled or sauteed (I used a combo of onion, zucchini, and mushrooms)
-shredded or fresh mozzarella
-toppings for after cooking: avocado, purple cabbage, cilantro, roasted/salted cashews or peanuts, limes for drizzle, extra sweet thai chili sauce for drizzling

Instructions:
1. preheat oven to broil on high (or to the specific temperature needed for your pizza crust)
2. spread 2-3 tablespoons chili sauce on tortilla, layer with chicken and veggies, and top with cheese
3. place under broiler for 5-7 minutes or until bubbly brown
4. cut up pizza and top with avocado, cabbage, cilantro, cashews or peanuts, lime juice, and extra chili sauce

sugar-free hot cocoa

<<< sugar-free hot cocoa >>>

three simple ingredients

vanilla milk

silk light vanilla soy milk

+

unsweetened cocoa powder

trader joe's

+

stevia

stevia in the raw

Usually I don't promote all those darn "sugar-free" drinks and foods. They trick everyone into thinking they are healthy and going to help with fitness and weight loss goals, but we all know it's a load of poop. They are typically filled with artificial sweeteners and chemicals, but my dear little Stevia (if found in the right natural/raw form) is something I've grown quite fond of for an occasional sweet treat. 

I have read a lot about how raw and unsweetened cocoa powder is FILLED with amazing health benefits for your heart, immune system, and so much more. But when paired with loads of sugar and bad fats, it almost counter-acts all the good elements of the cocoa powder. My version of hot cocoa is a great way to get a good dose of antioxidants, vitamins, and minerals from cocoa without the sugar spike!

Try this method out and mess around with the ingredient ratios until you find your perfect combination! I use 1:1 ratio of milk to water, 1 tablespoon cocoa powder, and 1 packet stevia. I like mine a little more "dark chocolatey"... 

southwestern salad with protein ranch

Southwestern Salad

&

<<< Protein Ranch >>>

I know the following words and lists look daunting but I PROMISE you that it is NOT difficult at all. This salad is guy friendly (Spencer ate it as a main dish and felt perfectly full afterwards... and said it was the best salad he'd ever had!), healthy, colorful, and delicious. Don't run away from this recipe just because it looks long and hard. It is easy easy easy and a lot of it can be done ahead of time. It takes like 5 minutes to throw everything together and you will love it!

 makes 2 large heaping salads

Roasted Vegetables *this can be done the day before or morning of*

ingredients:

-1 large sweet potato, cut into 1 inch chunks

-1 large green bell pepper, sliced

-1 teaspoon olive oil (or olive oil spray)

-seasonings: paprika, chili powder, garlic powder, onion powder, cumin

instructions:

1. preheat oven to 350 degrees

2. combine chopped sweet potato, bell pepper, olive oil, and seasonings on non-stick baking sheet

3. roast in oven for 40-45 minutes or until peppers and potatoes are soft

4. store in refrigerator until ready to throw salad together

Protein Ranch Dressing *again, this part can be done ahead of time*

ingredients:

1 cup low-fat cottage cheese

1 garlic clove

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon dried dill

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

2-4 tablespoons water

1 tablespoon kefir or buttermilk (optional)

instructions:

1. combine cottage cheese, garlic clove, onion powder, salt, pepper, 2 tablespoons water and kefir/buttermilk (if using)

2. blend until smooth, adding more water (1 tablespoon at a time) if mixture is too thick

3. add dill, parsley, and chives and blend for just a few more seconds

THE SALAD

salad ingredients:

-spinach

-red cabbage, sliced

-cherry tomatoes, sliced

-1 avocado, cut into chunks

-pepitas, raw or roasted

-cilantro

-lime wedges

-protein of choice (mine had grilled shrimp, Spencer had grilled chicken)

pile up salad ingredients, drizzle some dressing, squeeze fresh lime juice, and ENJOY!

favorite kale salad

FAVORITE KALE SALAD

This salad is adapted from a Thanksgiving Day salad that my cousin brought to a family dinner one time. It is not the MOST requested salad at every dinner and event... and so easy and so good for you!

salad ingredients:

• baby kale or 1-2 bunches kale, cut off stems (pictured: baby kale from Costco)
• dried currants
• sunflower seeds or pine nuts (pine nuts can be very expensive)
• grated or shaved parmesan

dressing ingredients:

• juice from 1 lemon
• 2-3 tablespoons olive oil
• 1 garlic clove, minced or 1/4 teaspoon garlic powder
• sea salt and fresh cracked black pepper, to taste

instructions:

1. whisk together salad dressing ingredients with a fork
2. slowly pour over kale a little at a time, you may not need ALL the dressing, and toss to combine and massage into leaves (lemon will tenderize really tough kale leaves)
3. top with currants, sunflower seeds, and parmesan

oven-roasted chicken-veggies & a multigrain baguette

oven-roasted chicken

with artichokes, tomatoes, and capers

& multigrain baguette

I wanted to make something special and out of the norm for Spencer and I to celebrate our 6 month wedding anniversary (I like to use any and every reason to celebrate!)... I probably shouldn't have been so daring by just winging it with a new recipe that only existed in my mind, but I got lucky and this recipe is now going to be at the top of our list! 
Spencer literally inhaled it and made "Bob noises" (What About Bob?) the entire time. He is a good sport to try everything I make but I LOVE when he loves how it turns out. 
We also served this with our very most favorite kale salad

Ingredients:

• 2 large boneless-skinless chicken breasts, sliced lengthwise
• 1 can artichoke hearts, canned in water
• 1 can roasted tomatoes
• 2 tablespoons capers, NOT packed in oil
• 1 clove garlic, minced
• 1/4 teaspoon dried minced onions
• a dash of dried red pepper flakes, optional for a little heat
• 2-3 tablespoons fresh basil, chopped

Instructions:

1. preheat oven to 350 degrees and spray glass baking dish with olive oil or non-stick spray
2. heat non-stick skillet on stove to medium-high heat and spray with olive oil or non-stick spray 
3. sprinkle chicken breast with salt and pepper and brown in skillet 1-2 minutes each side then set aside into glass baking dish
4. turn skillet down to medium-low heat and combine tomatoes, artichoke hearts, capers, garlic, onions, and red pepper flakes. let simmer for about 7 minutes.
5. add basil and simmer for 1-2 more minutes, then pour over chicken breasts and bake in oven for 30-35 minutes (time will vary depending on your oven)

toasted multigrain baguette

Ingredients:

• 1 multigrain baguette, sliced (my favorite: trader joe's bakery)
• olive oil spray (i used a Mister)
• 1 clove garlic or garlic powder
• italian seasoning (or combination of dried oregano, basil, parsley, sea salt, and pepper)

Instructions:

1. set oven to broil on high
2. cut end off garlic clove and rub over each slice
3. spray with olive oil and sprinkle with seasoning
4. put under broiler for 3-5 minutes, KEEP A GOOD EYE ON THESE OR THEY WILL BURN

healthy oatmeal chocolate chip cookies bites

{healthy bites}

oatmeal chocolate chip cookies

<< easily adaptable to be made gluten-free >>

I adapted this recipe from Edible Perspective. My favorite way to eat these, besides just popping them straight into my mouth, is crumbled over vitamix vanilla ice cream! (blend: 1 cup vanilla soy milk + sprinkle of cinnamon + 1/4 teaspoon vanilla extract + ice cubes)

ingredients:

• 3/4 cup old-fashioned rolled oats
• 3/4 cup + 2 tablespoons coarsely ground rolled oats
• 1/2 cup almond meal/flour
• 1/4 cup baking stevia
• 1/4 cup semi-sweet or unsweetened chocolate chips
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, room temperature
• 1/4 cup unrefined coconut oil, melted (not hot!)
• 2 tablespoons honey
• 1 teaspoon vanilla extract

instructions:

1. preheat your oven to 350 degrees
2. mix together the dry ingredients in a large bowl
3. whisk the egg, then whisk in the coconut oil, honey, and vanilla until well combined
4. pour wet mixture into the dry mixture and stir with a large spoon until combined (will be thick)
5. let dough sit in refrigerator for 30 minutes
6. press the dough into 1-inch balls and slightly flatten between both hands 
7. place balls on non-stick cookie sheet 1-inch apart and bake for 10 minutes
8. let cool for at least 15 minutes before transferring to a cooling rack (cookies are fragile and very soft until set)

notes/subs:

• you can sub stevia our for white sugar, brown sugar, pure cane sugar, or coconut sugar.
• to make the coarsely ground outs: Place 1 cup of rolled oats in a food processor, mini food processor, or blender and pulse until about 1/2-way to a flour looking texture.
• you can purchase or make your almond meal: Grind whole, raw almonds in a high-speed blender or large food processor.  Blend no more than 1 cup at a time until flour-like in texture.  Do not over process.  Sift out any large pieces.

fried egg & vegetable stack

fried egg & vegetable stack

This is one of my favorite easy mid-day meals. It's simple but still so flavorful! If you don't like fried eggs, feel free to cook them up your favorite way instead... scrambled, poached, sunny-side up, etc.

Makes 1 stack
Ingredients:
1-2 cups fresh spinach (I like lots!)
1 egg + 1 egg white (organic is best)
avocado, sliced
your favorite salsa or fresh sliced tomato
lemon pepper blend
garlic powder
sea salt and black pepper

Instructions:
1. heat small non-stick frying pan over medium heat, saute spinach with some lemon pepper and garlic powder until wilted, then set aside.
2. turn up temperature to medium-high heat, combine egg + egg white in a cup then pour into non-stick pan. Cook for 1-2 minutes each side (if you don't like a runny yoke, pop it with a fork after you flip the egg).
3. stack it up: spinach, egg, avocado, salsa, salt & pepper to taste. 
4. serve with toast, crackers, or my favorite: sea salt melba toast!

clean pesto + new pizza

traditional {clean} pesto

&

another pizza recipe

Makes about 2 cups
Ingredients:
1 cup fresh basil, packed down
7 garlic cloves
1/2 cup extra virgin olive oil
1 cup fresh grated parmesan cheese
1/2 cup pine nuts, toasted
Sea salt and black pepper, to taste

Instructions:
1. combine oil, garlic, cheese, and pine nuts in blender or food processor and blend until smooth
2. add basil and blend until basil in combined but still slightly chunky

Thanks to THE GRACIOUS PANTRY, I now have a perfect pesto to add to pizza, panini's, pasta, and soup!

<<<<<<<< >>>>>>>>

pesto-chicken pizza

this is one of Spencer's favorite pizza that I've made so far

Ingredients for 2 pizzas:
2 tortillas
3 tablespoons pesto
1 large chicken breast, grilled and shredded
2-ounces fresh mozzarella, sliced
fresh basil, sliced
avocado, sliced... typical Natalie
fresh tomato, sliced (I didn't have any tomatoes at the time, but they make it so good)
sea salt and fresh cracked black pepper

Instructions:
1. heat oven to broil on high
2. pile tortillas evenly with pesto, chicken, mozzarella
3. place under broiler for 5-7 minutes
4. top with fresh basil, avo, tomatoes and S&P

fishy tacos

fish {tilapia} tacos

This is like the fastest way to make some of the best fish tacos I've ever had! They taste fresh, clean, easy, healthy, gourmet and DELICIOUS... fresh-mex never looked or tasted so good!

Makes 6 small tacos
INGREDIENTS:
Fish:
-2 (5-ounce) tilapia filets {I get mine frozen at Costco and defrost them overnight in the fridge}
-2 teaspoons Chili-lime spice {I use a pre-mixed spice blend from pampered chef or sprinkle with a combination of chili powder, paprika, garlic powder, sea salt, lime juice}
-1-2 teaspoons of coconut or olive oil
Cilantro-lime sauce:
-1/3 cup plain greek yogurt
-1 lime, juiced
-handful chopped cilantro
-1/8 teaspoon garlic powder
-sea salt and black pepper to taste
For serving:
-6 small corn tortillas 
-1 avocado, sliced
-1/2 red bell pepper, sliced
-handful cherry tomatoes, halved
-crumbled goat cheese or queso fresco
-chopped cabbage or spinach
-your favorite fresh salsa or pico de gallo
-lime wedges 

INSTRUCTIONS:
1. heat non-stick skillet over medium-high heat and rub chili-lime spices onto both sides of fish. 
2. add oil to pan and heat for 30 seconds, then add fish and cook about 3-4 minutes each side (fish should be white throughout, slightly blackened outside, and flake easily).
3. while fish is cooking combine yogurt, lime juice, cilantro, garlic powder, sea salt and pepper for sauce.
4. when fish is done, set aside and turn skillet down to medium heat and warm tortillas 1 minute on each side (pile warmed tortillas on plate under paper towel to keep soft and warm).
5. cut each fish filet into 6 slices (2 per taco) and build your taco with your favorite toppings! Don't be shy with the veggies:)

clean taquitos

...taquitos...

the clean way

Who doesn't love the simplicity of a taquito? But seriously... the thought of the processed ground meat and preservative-filled chicken rolls that are frozen in large quantities and shipped to your nearest Costco is not that simple or appetizing... so I came up with this homemade version :)

MAKING THE FILLING:
2 boneless skinless chicken breasts
8-10 oz bottle salsa (pick your favorite.. mild, med, or HOT)
1 tablespoon homemade taco seasoning mixture (you can use 1 package of store bought seasoning, but it usually contains MSG and other chemicals and preservatives)

Combine chicken, salsa, and taco seasoning in crock-pot. Cook on Low for 6 hours or High for 3 hours. Chicken will shred easily using two forks.

OTHER INGREDIENTS:
20-30 small corn tortillas
Olive oil spray (I use a Mister)

INSTRUCTIONS:
1. Preheat oven to 400 degrees and spray baking sheet with olive oil.
2. Warm tortillas, wrapped in damp paper towel, in microwave until pliable enough to roll without tearing. They will be HOT so be careful.
3. Roll about 2 tablespoons of shredded chicken mixture into each tortilla and line them all up close together onto baking sheet. 
4. Spray tops of taquitos with olive oil spray (this will help them get crispy) and bake for about 20 minutes. Keep an eye on them, because the time will vary depending on your oven.
5. Let them cool, wrap individually in aluminum foil, and freeze!

REHEATING INSTRUCTIONS:
-Defrost overnight in fridge than reheat in oven (this will help them stay crispiest)
-Microwave straight from freezer (about 5-10 seconds per taquito)

Serve with melted cheese, guacamole, salsa, sour cream, or greek yogurt!

creamy {creamless} tomato basil soup

creamy tomato basil soup

<<creamless>>

I have had a nasty little cold this weekend and I don't know about you, but my taste buds get a bit shy (can't taste hardly anything) and picky when the sickness comes. Only a few things sounded good to me and one of them was a good creamy tomato basil soup. Now I can't actually have cream (upsets my tummy) so I improvised with some canned coconut milk. I doubt anyone would be able to tell a difference in the taste! Go ahead and try to enjoy the rest of winter with a good bowl of homemade soup... and a perfectly Grilled Avocado-Cheese...

Makes about 8 cups of soup
Ingredients:
1-2 teaspoons Olive Oil
1 small onion, chopped
2 cloves garlic, minced
1 can (28 oz) whole peeled tomatoes, with juices {I used a quart of my mother's home-bottled tomatoes}
1 can (14.5 oz) roasted tomatoes, with juices {my fave: Muir Glen's Organic Fire Roasted Diced Tomatoes}
1 bay leaf
1 tablespoon dried basil (or 1/3 cup fresh chopped)
1 can (13.5 oz) lite coconut milk {my fave: A Taste of Thai Lite Coconut Milk}
1 teaspoon sugar or 1 packet Stevia in the Raw
Salt and pepper, to taste
Grated parmesan cheese, for serving

Instructions:
1. Heat olive oil in large pot or dutch oven (I used my 5-quart Le Creuset dutch oven) over medium heat and saute until translucent, then add garlic and saute for a few more seconds.
2. Add tomatoes, bay leaf, and basil. Let simmer over low heat for 30-45 minutes.
3. When done simmering remove bay leaf, then stir in coconut milk, sugar (or stevia), 1 teaspoon salt, and a few turns from fresh pepper grinder.
4.. Blend in blender (I used my Vitamix) or use hand immersion blender to blend until smooth. *CAREFUL: IT IS HOT!
5. Add more salt and pepper if needed and serve with cheese or homemade croutons!

FYI- If you would like to go out and buy a the best bowl of tomato soup, the Roasted Tomato Basil Soup from Corner Bakery Cafe is my absolute FAVORITE and although I have attempted making a copycat recipe of this soup at home, I didn't have all the fresh tomatoes for it. Or the motivation to get in the car and drive to draper (the closest location to my house).

Honey almond pork chops

honey & almond crusted pork chops

I'm not a huge fan of pork and I've NEVER had a desire to eat bone-in pork chops. Meat still attached to a bone gives me the willies so I thought I would branch out and experiment a little with the boneless version.. and they were on sale at Winco:) 

Usually boneless pork chops turn out kind of dry and boring so I was determined to find a way to boost the flavor and moisture! The hubby and I both give this combination two thumbs up.

Serves 2
Ingredients:
2 (4-ounce) boneless pork loin chops
4 teaspoons honey
1/3 cup almond meal/flour 
salt and pepper

Instructions:
1. Preheat oven to 350 degrees, spray baking sheet or glass dish with non-stick spray.
2. Dump almond flour onto plate
3. Spread and rub honey all over pork chops, press both sides into almond flour, place into baking dish.
4. Bake for 45-50 minutes (depending on thickness of chops), switch oven to broil on HIGH, let chops brown under broiler for 5 minutes.