KDR Healthy Eats: Baked Lime Chicken Bowls

KDR Healthy Eats: Baked Lime Chicken Bowls

Baked Lime Chicken Bowls

 

INGREDIENTS:

  • 2-3 lbs. boneless, skinless chicken breasts, cut into cubes
  • 6 Tbsp. olive oil
  • 3 Tbsp. red wine vinegar
  • Juice from 2 limes
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • fresh cracked pepper, to taste

INSTRUCTIONS:

  1. In a large resealable bag, combine olive oil, vinegar, lime juice, chili powder, paprika, garlic powder, salt and pepper.
  2. Cut chicken into cubes and add to marinade. Toss to coat. Marinate for 2 hours or up to overnight.
  3. Preheat oven to 400ºF. Pour marinated chicken onto baking sheet and bake in preheated oven for 20 minutes, or until chicken is cooked through.
  4. Serve with cooked quinoa and Lemon Green Beans Amandine or Roasted Brussels Sprouts (or other green vegetable). Enjoy!
Please like & share:
KDR Healthy Eats: Bacon Avocado Egg White Breakfast Sandwich

KDR Healthy Eats: Bacon Avocado Egg White Breakfast Sandwich

Bacon Avocado Egg White Breakfast Sandwich

INGREDIENTS:

  • cooking spray
  • 1 1/3 cup AllWhites® 100% liquid egg whites
  • salt & pepper to taste
  • 4 strip of bacon
  • 2 avocados, mashed
  • 2 whole wheat english muffins, halved and toasted
  • 1 tablespoon diced green onions
  • optional: sriracha

INSTRUCTIONS:

  1. Line a large plate with paper towels. Line up the strips of bacon 1″ apart on prepared plate. Cover with paper towel.
  2. Place bacon in microwave. Cook on HIGH for 2 minutes. Remove and flip the bacon. Cook another 2 minutes. Flip again. Cook another 2 minutes. Remove and let sit.
  3. Spray a small ramekin (2.5″) with cooking spray. Pour 1/3 cup of the AllWhites® 100% liquid egg whites into the ramekin. Season with salt & pepper.
  4. Place ramekin in microwave and cook on HIGH for 1 minute. Remove.
  5. Assemble the Breakfast Sandwich: toasted english muffin half, 2-3 tablespoons of avocado mash, 1 strip of bacon (halved), cooked egg whites, garnish with green onions and sriracha. Serve!

Please like & share:
KDR Healthy Eats: Turkey Meatballs with Zucchini Spaghetti

KDR Healthy Eats: Turkey Meatballs with Zucchini Spaghetti

Turkey Meatballs with Zucchini Spaghetti

INGREDIENTS:

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees
  2. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add onion and 2 cloves of minced garlic. Cook until onions begin to soften, about 3 minutes. Remove from heat. Cool.
  3. In a large bowl combine onion mixture, ground turkey, egg, breadcrumbs, and herbs. Season generously with salt and pepper. Mix with hands until fully combined. If the mixture is too wet, add additional breadcrumbs.
  4. Form mixture into 12 meatballs. Place on a baking sheet lined with parchment paper. Bake for 15-18 minutes until just cooked through. Turn oven to broil and cook an additional 3-5 minutes until golden brown.
  5. Meanwhile, fill a medium saucepan with water and bring to a boil. Trim the ends from the asparagus and chop into 1-inch pieces. Add asparagus to boiling water and cook for 2 minutes. Remove pieces from boiling water (reserve water), and immediately submerge in ice water to stop the cooking.
  6. Place spiraled zucchini spaghetti in a large bowl. Pour remaining boiling water over the noodles to lightly cook.
  7. Heat remaining olive oil and garlic in large skillet until garlic is fragrant. Add red pepper flakes.
  8. Drain zucchini spaghetti and add to skillet with garlic and olive oil. Add asparagus and parmesan cheese. Toss to coat. Serve with meatballs and garnish with fresh herbs.

Please like & share:
KDR Healthy Eats: Ground Turkey Sweet Potato Skillet

KDR Healthy Eats: Ground Turkey Sweet Potato Skillet

Ground Turkey Sweet Potato Skillet

INGREDIENTS:

  • 2 tbsp extra-virgin olive oil
  • 1 lbs extra-lean ground turkey
  • 1 tsp garlic clove, minced
  • ½ cup onions, diced
  • ½ cup yellow pepper, diced
  • 1 ½ cups sweet potato, diced
  • Salt and freshly ground black pepper
  • A pinch of red chili flakes
  • ½ cup shredded mozzarella cheese
  • Fresh parsley for garnishing

INSTRUCTIONS:

  1. In an iron cast skillet, heat olive oil over medium-high heat.
  2. Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 5 minutes.
  3. Add onions and yellow peppers and cook until onions are soft.
  4. Add the sweet potato, chili pepper, salt, and pepper.
  5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato faster.
  6. While the sweet potato is cooking, preheat the oven to 400 degrees.
  7. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below).
  8. When the cheese melts, remove from the oven, and garnish with parsley.

* You can just put the lid on the skillet for 5 minutes. The cheese will melt.

**You can keep this recipe in the fridge for up 6 days.

Please like & share:
KDR Healthy Eats: Taco Zucchini Boats

KDR Healthy Eats: Taco Zucchini Boats

Taco Zucchini Boats:

INGREDIENTS:

  • 4 medium zucchini
  • 1 lb lean ground beef
  • 1/4 cup minced onion
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp oregano
  • 1/2 cup salsa
  • 3/4 cup shredded cheddar cheese
  • 2 scallions, finely chopped

INSTRUCTIONS:

  1. Preheat oven to 400°F. Wash and dry zucchini and cut off ends. Slice zucchini in half, lengthwise. Use a spoon to hollow out zucchini, leaving a 1/4 inch inch shell (1/4 inch around the edges and the bottom). You can save the hollowed out zucchini chunks for another recipe or add some into your taco meat mixture. Place zucchini into a large baking sheet lined with parchment paper.
  2. In a small bowl, add cumin, onion powder, garlic powder, paprika, chili powder, salt, and oregano. Mix together.
  3. In a large skillet, add ground beef and onions. Bring to medium high heat and cook until meat is nearly done. Sprinkle with seasoning mix. Continue to cook until meat is no longer pink. Stir in the salsa.
  4. Fill zucchini with taco meat mixture. Place into oven and bake for about 10 minutes or until zucchini is just cooked. Reduce oven temperature to 350°F.  Sprinkle cheese over zucchini. Place back into oven and cook an additional 5 minutes, so cheese is melted over the zucchini boats. Sprinkle scallions over zucchini before serving.

Please like & share:
KDR Healthy Eats: Slow Cooker White Chicken Chili

KDR Healthy Eats: Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili:

INGREDIENTS:

  • 2 pounds boneless, skinless chicken tenders (or breasts)
  • 1 large sweet onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 3/4 cup chopped green bell pepper
  • 3 – 4 tablespoons diced jalapeno (fresh or canned)
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 2 teaspoons coarse salt
  • 2 14.5-ounce cans reduced-sodium chicken broth
  • 2 15-ounce cans great northern beans
  • 1 cup frozen corn
  • Chopped fresh cilantro, for topping
  • Crushed tortilla chips, for topping

INSTRUCTIONS:

  1. Place chicken, onion, celery, garlic, bell pepper, jalapeno, spices and chicken broth into the slow cooker. Stir the ingredients to combine and cook on high for 5 hours.
  2. With 1 hour left in cooking time, remove the chicken tenders and shred or chop the meat. Return it to the slow cooker, along with the beans and frozen corn.
  3. Allow the chili to cook for the remaining time.
  4. Top with chopped cilantro and crushed tortilla chips before serving.

 

Please like & share:
Do NOT follow this link or you will be banned from the site!