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Hearty Slow Cooker Beef Stew

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March 7, 2022

Hearty, comforting, full of flavor, this slow cooker beef stew is a staple in my house. It is unbelievably easy to prepare and the meal is wholeheartedly satisfying.

Ingredients

1/4 cup all-purpose flour

1 teaspoon sea salt

1 teaspoon ground black pepper

1 lb stewing beef, cubed

1 small onion, chopped

1 stalk celery, sliced

2 carrots, sliced

3 medium sized potatoes, cubed

1 bay leaf

1 1/2 cups beef stock

4 cloves of garlic, pressed

1 tablespoon Worcestershire sauce

1 teaspoon paprika

cilantro (optional)

Preparation

1. In a medium bowl, combine flour, salt and ground black pepper together.

2. Coat beef with the flour mixture and put it in a crock pot with all the veggies and bay leaf together.

3. In the same bowl, add beef stock, pressed garlic, Worcestershire sauce and paprika. Stir and then pour it over all the ingredients in the crock pot.

4. Cook on high for 5-6 hours or low for 8-10 hours.

5. Garnish with a few cilantro leaves if you like and serve immediately.

Credit: Foodista

This soup warms the soul in many ways. Super hearty and delicious, it’ll fill bellies without the added carbs. No rice, no pasta, just fresh ingredients of proteins and veggies. I’ll definitely be making this soup again, it was an intense flavorful home run hands down.

Ingredients

2 carrots (chopped how you like them)

1lb ground beef

3 spicy italian sausages (out of casing)

1 sweet onion (chopped)

4 cloves garlic (chopped)

2 cups roasted portobello mushrooms (cut in quarters)

4 cups organic beef stock

3/4 cup red wine (I used a zinfandel)

4 cups water

3/4 cup french lentils

5 stalks swiss chard (cut in quarters)

1 handful fresh spinach and arugula mixed

sprinkle crushed red pepper

5 strips bacon (chopped in tiny bits)

1 parmigiano rind (adds HUGE flavor)

Fresh grated parmigiano (for plating)

Fresh chopped parsley (for plating)

Preparation

1. Heat the oven to 400 degrees. Toss the mushrooms in a drizzle of olive oil and lay out on a baking sheet. Set them in the oven for 20-30 minutes till nicely roasted.

2. In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent. Add the sprinkling of red pepper and garlic, followed by the beef and sausage, breaking up with a large spatula. I chose not to break mine up too much as I liked the larger bits of meat. Turn and coat the meat with the onions and bacon till browned but not cooked through. As meat begins to brown, add the wine, I like to let the wine cook and bubble for about a minute to evaporate a bit. Next, add the lentils, carrots, beef stock, water and parmigiano rind. Cover the pot and set to a low simmer for 40 minutes (stirring every 10 minutes). Lastly, add the mushrooms, swiss chard, spinach and arugula. Stir and get ready to enjoy!

3. I like to serve mine with a bit more grated parmigiano and some fresh chopped parsley.

Credit: Foodista

Hearty Chicken Tortilla Soup

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March 7, 2022

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A rich, smoky, and hearty bowl of warm your belly soup.

Ingredients

1 large carrot, diced

1 large celery stalk, diced

1 small onion, diced

4 garlic cloves, minced

1 jalapeno pepper, seeded and diced (not pictured)

1 tablespoon guajillo chile powder

1 tablespoon arbol chili powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon cilantro, dried (couldn’t get my hands on fresh at the time) (also not pictured)

15 ounces can black beans, drained and rinsed

1 1/2 cups frozen corn

1 cup zucchini, par boiled and diced

1 cup yellow squash, par boiled and diced

28 ounces can tomatoes, drained

2 quarts chicken broth

2 large chicken breasts, cooked and diced or shredded

1 lime, juiced

Toppings

tortilla strips

diced avocado

crumbled queso fresco or mild feta cheese

Mexican crema or crÃªme fraiche

lime wedges

Preparation

1. In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender.

2. Add jalapeno garlic and saute another 2 to 3 minutes.

3. At this point add the chili powders and cook (toast) them over the heat for a minute or two.

4. Add tomatoes and break up with wooden spoon.

5. Then add zucchini, yellow squash, corn, and black beans.

6. Next add the cumin, oregano, and cilantro along with the chicken broth, chicken, and lime juice.

7. Bring up to a boil.

8. Reduce heat to simmer and cover.

9. Cook for 45 minutes to an hour.

10. While soup is simmering cut 4 small tortillas into strips.

11. Heat small skillet with oil over medium to medium-high heat and fry tortilla strips until lightly golden brown.

12. Drain on paper towels.

13. Serve soup with desired toppings.

Credit: Foodista

Hearty Bone Broth Chicken Noodle Soup

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March 5, 2022

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We’ve upgraded the nutritional value of this hearty chicken noodle soup by using collagen-rich bone broth instead of regular stock or broth.

Ingredients

2 tablespoons ghee

â…“ cup chopped onions

â…“ cup chopped celery

â…” cup chopped carrots

Kosher salt to taste

4 cups Kettle and Fire Chicken Bone Broth

5 ounces cooked chicken breast chopped

5 ounces egg noodles

¼ teaspoon dried oregano

2 fresh basil leaves

Preparation

1. In a large pot over medium heat, melt ghee.

2. Add onions, celery and carrots and a pinch of salt to the pot and let cook until tender, about 5 minutes.

3. When the vegetables are tender, add chicken bone broth, chicken breast, egg noodles, oregano and basil leaves.

4. Bring soup to a boil, then reduce the heat and let simmer until all the flavors have melded, about 20 minutes. Season with salt, to taste.

5. Serve on a cozy day at home.

Credit: Foodista

Hearty Beef and Mushroom Soup

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March 5, 2022

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In my experience, most men want beef. Beef burgers, big steaks, beef, beef, beef. Now I’m sure there are a lot of men out there that wouldn’t touch the stuff, but those men don’t live with me.

Wanting to please the man in the family, I bought some stew meat and mushrooms and set out to make a hearty, beef in the recipe, soup.

Tender pieces of beef and mushrooms really satisfied those beef cravings. I was even able to sneak the kale in without comment from the hubby

Ingredients

3/4 pound beef stew meat, trimmed of fat and cut into bite sized pieces

1/2 tablespoon olive oil

1 cup merlot

1 can low sodium beef broth

4 cups water

1 tablespoon Worcestershire sauce

1/2 large onion, diced

2 cloves garlic, minced

2 large bay leaf

4 cups kale, trimmed and cut into bite sized pieces

1 package mushroom , sliced

1 can golden mushroom soup

Preparation

1. Heat large saucepan or dutch oven over medium heat with olive oil. Add onion and garlic and cook 5 minutes until softened.

2. Add stew meat and brown.

3. Add merlot, beef broth, water, Worcestershire, and bay leaves. Simmer for 40 minutes until meat is tender.

4. Add kale and mushrooms. Simmer another 15 minutes until kale and mushrooms are tender.

5. Add mushroom soup and simmer until 5 minutes to heat through

Credit: Foodista

Healthy yogurt chicken curry

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March 5, 2022

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Maybe white rice isn’t the best option for a light dinner, but sometimes you really fancy it…and what about a curry? SOMETIMES you just need a good one.

Ingredients

40 gr. of white rice

1 chicken breast

1 onion

For the curry sauce:

2 big spoonfuls of natural Greek yogurt

1 little spoon of curcuma

1 little spoon of curry powder

1 little spoon of mustard seeds

1 little spoon of cumin

1 little spoon of mango powder

1 spoonful of honey or jam

Preparation

1. First of all start by chopping your onions and cooking them a saucepan. At the same time, in a cup mix the natural greek yogurt, curcuma, curry powder, mustard seeds, cumin and mango powder. Mix everything well. Separately, in another cup mix a chicken stock cube with boiling water and another spoonful of honey or jam, add a bit of this liquid to the curry paste you have just prepared, reserve the other half for later on.

2. When your onions are halfway cooked, start adding the stock left in your cup, slowly, bit by bit, as we are using it caramelise the onions due to the honey or jam that we have added. Leave to simmer.

3. In the meantime, cut the chicken breast into medium – small pieces & add them to the healthy curry sauce mix.

4. Once the onions are caramelized, add your chiken curry to the pan, and cook slowly.

5. Boil your rice as usual.

6. Serve everything in a bowl & enjoy.

Credit: Foodista

Healthy Lemon Chicken Salad

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March 4, 2022

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Healthy Lemon Chicken Salad is a simple, delicious, low fat meal idea. Ready in just 20 minutes and packed with lean protein, vitamins, minerals and antioxidants, this is a great dinner for a busy weeknight!

Ingredients

3 Large Boneless Chicken Breasts

1/3 Cup Olive Oil

1/2 Cup Lemon Juice

2 Tbsp. Dried Rosemary

2 Tbsp. Dried Oregano

1 Tsp. Black Pepper

1 Tsp. Garlic Powder

5 Cups Lettuce, torn into bite sized pieces

8 Multi Colored Sweet Peppers, cut into strips

1 Can Large Black Olives, 6 oz.

1 Can Black Beans, 15.25 oz., drained

1 Cup Dried Cranberries

Preparation

1. Heat oven to broil.

2. In a large bowl, whisk together olive oil, lemon juice and spices.

3. Add chicken breasts and turn to coat. Let stand 10 minutes.

4. Place on broiler pan and broil 5 to 6 minutes per side, basting with extra marinade, until lightly browned and meat thermometer inserted into the thickest part of the breast registers 180 degrees. Remove from oven and set aside.

5. Rinse lettuce and tear into bite sized pieces. My go to lettuce is typically endive or leaf lettuce, but you can use any. Drain and place in large bowl.

6. Rinse and clean peppers. Cut into thin slices and add to bowl.

7. Add dried cranberries.

8. Drain olives and add to the bowl.

9. Drain black beans and add to bowl.

10. Cut chicken into 1â€³ cubes and add to bowl.

11. Toss and serve with dressing of your choice.

12. 2 to 3 Large Servings

Credit: Foodista

Healthy Chicken Tortilla Soup with Chicken and Sweet Potato

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March 4, 2022

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Healthy Chicken Tortilla Soup with Chicken and Sweet Potato

When cooked at home with a ready-made bone broth, traditional healthy chicken tortilla soup can be an easy, delicious, and nutritious alternative to this favorite recipe from Mexican restaurants. The secret is lots of fresh lime and crispy baked tortillas.

Ingredients

2 corn tortillas cut into strips

2 tablespoons avocado oil or olive oil

1 onion diced

1 garlic clove minced

1 sweet potato peeled and diced

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder or ground cayenne pepper

1 28- ounce can fire-roasted diced tomatoes

4 cups Kettle & Fire Chicken Bone Broth

1 zucchini diced

2 cups cooked shredded chicken (from rotisserie chicken or boneless, skinless chicken breasts)

Kosher salt

3 limes cut in quarters

Optional toppings: Fresh cilantro cherry tomatoes, radish, yogurt

Preparation

1. Heat the oven to 375 °F. Place the tortilla strips on a baking sheet and transfer to the oven. Cook until crispy and brown, 8 to 10 minutes.

2. Meanwhile, In a large pot over medium-high heat, warm oil. Add the onion and garlic and cook until the onion is soft, 4 to 6 minutes. Add the sweet potato, oregano, cumin and chili powder and cook until fragrant, about 1 minute. Then add the tomatoes and broth. Cook, partially covered, until the flavors start to meld, 10 to 12 minutes.

3. Add the zucchini and chicken and cook until the zucchini is soft, 10 to 12 minutes. Add salt to taste.

4. Remove from the heat and stir in as much lime juice as you’d like.

5. Place the tortilla strips in bowls. Pour the soup over and add as many toppings as you’d like.

Credit: Foodista

Healthy Chicken Pasta Bake

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March 4, 2022

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A delicious and wholesome, healthy dinner recipe that has under 500 calories per serving and will keep you full for hours. It takes just 30 minutes to make and is perfect for a nutritious week-night meal.

It’s family pleasing, creamy and perfect for making the most of any leftover veggies. Hope you enjoy it!

Ingredients

200g/7oz wholewheat pasta

1 broccoli

2 chicken breasts

2 tsp. ground almonds

2 tsp. flaxseed

1 butternut squash

120ml/4fl oz almond milk

120ml/4fl oz veg broth

3 tbsp. nutritional yeast

2 tsp. paprika

Fresh coriander to garnish

Preparation

1. Preheat the oven to 190C/375F.

2. Peel & chop the butternut squash into small chunks, then place in a pan of boiling water, leave over a medium/high heat for 10 minutes.

3. Meanwhile place the pasta and broccoli in another pan of boiling water, leave on a medium heat for 5-7 minutes. (The pasta should still be a little bit hard).

4. Once the butternut squash is soft – drain the water from the pan, then place the squash in a food processor along with the almond milk, vegetable broth, nutritional yeast and paprika. Blitz until a smooth and creamy sauce is reached.

5. Place the pasta, broccoli and chicken in your pasta dish, then pour the sauce over the top.

6. Sprinkle the ground almonds and flax seed on top, then bake for 20-30 minutes.

Credit: Foodista

Healthy Carbonara With Veggies and Chicken

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March 3, 2022

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Healthy Carbonara With Veggies and Chicken

Since starting this blog, I have developed a routine. At some point during the day, I make my final decision on what I’m going to cook and post it to various places, letting anyone who might be interested know. I get home from work and start cooking. After dinner and clean-up, I write and post.

I got distracted last night. We rented “Julie and Julia.” Have you seen it? I got totally caught up in the movie! Of course, I related to the idea of blogging about food. But even more, I connected on an almost spiritual level with the love of creation the movie portrayed. That is what draws me to the kitchen every night. I connect with my ingredients, their textures, their taste, the transformation they undergo as I try to make the sum of their parts greater than the individual components. It is the joy of success as I watch my wife and son take the first bite and breath in deeply as their eyes role up.

And so, this entry comes more than 12 hours later than usual. I hope you like it, because we certainly did!

Carbonara sauce, is really very simple. Most start with the same ingredients: pancetta (Italian bacon), onions, eggs or egg yolk, Parmesan or Parmigiano-Reggiano, and often, heavy cream. Can you say fat and cholesterol! So yet another challenge to healthy eating confronts me. Can I do carbonara in a healthy way? Absolutely! In addition to lightening the ingredients, I added broccoli and mushrooms. I also considered spinach and may well try that next time.

This version makes 4 servings. For my Weight Watchers friends, each serving works out to about 7 points.

Ingredients

2 teaspoons olive oil, divided

6 ounces whole-wheat spaghetti

12 ounces chicken breast (2 breasts), cut in half and pounded thin

4 ounces Canadian bacon, diced

1 medium onion

2 bunches broccoli, including stems (peel and coarsely dice the stems)

1 1/2 cups sliced mushrooms

3/4 cup Egg Beaters or other egg substitute

1/2 cup low-fat buttermilk

1 cup Parmigiano-Reggiano

1 tablespoon fresh basil, chopped (or 1 tsp dried)

1 tablespoon fresh oregano, chopped (or 1 tsp dried)

Salt and pepper

Preparation

1. Cook pasta according to package directions until al dente in pot of salted water.

2. Heat 1 tsp oil in a skillet (I like to use cast-iron for this to get a sear) over medium-high heat. Lightly spray chicken breast with oil and rub in herbs. Sprinkle with salt and pepper. Cook about 3 minutes a side.

3. Meanwhile, heat 1 tsp oil in a large straight-sided skillet over medium-high heat. Add Canadian bacon and saute until nearly browned, about 2 minutes. Add onions, mushrooms and broccoli and saute until the broccoli is hot, but still firm. Turn heat off.

4. Drain, but do not rinse, spaghetti and mix it with the vegetable mixture.

5. In a bowl, combine Egg Beaters, buttermilk and cheese and pour over vegetables and pasta, the remaining heat of the spaghetti and skillet will cook the sauce. Top with pepper.

6. Serve with chicken and Parmesan cheese.

Credit: Foodista

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