Christmas is a busy time of year. Don’t let it be an excuse to not eat healthy meals prepared at home. My favorite kitchen aid is my crock pot. It serves up delicious meals without a lot of fuss. Plus it makes the house smell good all day while it cooks. Here are three meals when served with a salad will keep you on track nutritionally.
Salsa Style Pork
Combine pork loin, salsa, chilies, and black beans in crock pot and mix well. Cover and cook for 6-8 hours on low. Sprinkle cheese and cilantro over top and serve.
Herbed Turkey Breast
Place vegetables in the bottom of the crock pot. Top with turkey breast. Combine seasonings and chicken broth. Pour over the top. Cover and cook on low heat for 5-7 hours.
Sirloin Tip Roast with Horseradish
Combine seasonings. Spread over roast halves. Place in slow cooker. Add broth. Cook on low 6-8 hours. Remove from cooker. Let stand for 15 minutes before slicing diagonally across the grain. Scoop juices from crock pot into gravy dish. Serve with horseradish if desired.
Recently someone shared with me a new way to grill chicken. She had experimented with some spices and found a combination or two in her cupboard that were fantastic on her dinner that night.
It got me to thinking, because I love to make things simple but I also like to liven up my meals. I’ve experimented with a few seasonings in my kitchen and found a winning recipe (yes, I always win 🙂 ).
I just thought I’d share both of them with you. It is soon grilling season, so now is the time to “razzle-dazzle” your family with these two rubs.
Spices are a fantastic way to make your meal shine without adding any extra calories. In fact, many spices and herbs have health benefits, too.
Did you know paprika is an anti- inflammatory agent, while ginger can help prevent motion sickness? Garlic is one of the most helpful spices for the digestive tract. Adding these tasty spices to our foods can actually help keep from reaching for the Pepto-Bismol – who knew?
Got any great combos you would like to share? Put them in the comment section below and let us try your favorites, too.
Becky's Chicken Rub
Mix both together and use as a rub on 4-5 chicken breasts an hour before grilling.
Ragin' Cajun Dry Rub
Mix all of these and add to fish, chicken, or pork. Can be used as a rub or marinade. I use this on fish before making fish tacos – yummy. It is also fantastic on chicken. Pork ribs, need I say more?
Share your favorite dry rub or marinade with us. We’ve got plenty of grilling time ahead.
To your best health,
This is one of my favorite meals to load up on veggies all in one dish. Its yummy piping hot or just warm which makes it great in the middle of winter or the heat of summer. I've also substituted green beans for the snap peas. I think I will try a version with broccoli too. Watch this recipe being made: click here.
Paleo Pad Thai
Grilled chicken thigh or breast, diced (serving size for 2)
2 cups cooked spaghetti squash
1 cup snap peas, slivered
½ onion, sliced thin
1 Tbsp coconut aminos
Cooking fat of your choice
2 batches sunshine sauce
Heat about 1 tablespoon of cooking fat in a pan over medium-high heat. Sauté the onion and snap peas until crispy-tender. Not too long! Then set aside.
Heat a little more cooking fat in the pan. Pour in one egg and let it spread out into pancake. Mix the raw eggs with the coconut aminos. Cook the eggs in a flat sheet until they are set and beginning to brown, then flip to slightly brown the other side. Cut the eggs into strips then set aside.
Heat a little more cooking fat in the pan. Add the spaghetti squash, peas and onions, eggs and chicken. Stir fry until heated through. Add the sunshine sauce and stir fry until everything is mixed well and heated through.
Top with any or all of these:
Chopped cashews, almonds or sunflower seeds
A squeeze of lime juice
2 Tablespoons Sunbutter
2 Tablespoons lime juice
½ clove garlic, crushed
½ teaspoon chili-garlic paste
1 teaspoon coconut aminos
Dried or fresh grate ginger to taste
2 Tablespoons water, if needed
Blend all ingredients together in a food processor or blender, except water. If desired, slowly add water until the sauce reaches your desired thickness.
Grilled Avocado Chicken Burgers
A great friend of mine recently sent me this recipe. I am so glad she did. Best chicken burger I've ever had.
1pound ground chicken breast
1 small avocado, cut into small cubes
1/2 onion, minced
1 teaspoon dry mustard powder
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/3 cup shredded zucchini, with liquid squeezed out
In a mixing bowl, combine all ingredients except the avocado. Once the spices are thoroughly mixed into the chicken, gently stir in the avocado. Make into patties. I grilled them over medium high heat for 7 minutes side but it depends on the size of your patties. These were delicious.
These chicken burgers were so good. I made extras. They easily became a packed lunch the next day. I served them with a side salad but they would go well with coleslaw, roasted asparagus, or steamed broccoli. Let me know what you added as a side dish for these beauties.
To Your Best Health,
Keep making it easy! I love this one when I just know I won't have any time to make dinner.
Place chicken in crockpot, salt and pepper it. Cover and turn crock pot on low. Cook 6-8 hours. Enjoy.
Place a lemon pierced with a knife in the cavity of the bird along with several sprigs of fresh parsley. Vary the spices by sprinkling inside and outside the bird with Cajun spices or thyme, paprika, and sage.