Making and preparing a dinner meal for your own family can be time consuming and taxing. The thought of feeding 15- 20 people can feel like an overwhelming event. I've found two recipes that make a crowd happily fed but its easy on the time budget as well.
These two dinner meals go in a crockpot and can cook while you're doing other things. Glance over the recipes now, you'll see the time to put them together doesn't take long.
Cilantro Lime Chicken
2 pounds skinless chicken breasts
1 cup chopped bell pepper (or 1/2 bag of frozen peppers)
¼ cup of lime juice
1 – 14 ounce can diced tomatoes
2 TBSP cilantro
3 tsp garlic powder
1 tsp cumin
I cup chopped onion (or ½ bag frozen chopped onion)
Everything goes in the crockpot and you cook it on low for 5-6 hours (or on high 2-3 hours).
This meal can also be made into a freezer meal for later. Combine everything in large Ziploc bag and toss to coat. When ready to cook, thaw overnight or just put straight into the crockpot frozen. If thawed, cook about 2 hours on high or 3-4 hours on low. If frozen, cook 3-4 hours on high, or 5-6 hours on low. Shred the chicken with two forks before serving.
Green Chili Pepper Stew
(This recipe came from Hall of Fame peep- Judie who modified the original recipe from the Green Chili Bible Cookbook)
2 pounds of beef stew meat
1 1/2 onions chopped (or a bag of frozen chopped onion)
1 garlic clove minced
2 - 28 ounce cans of diced tomatoes
3 4.5 ounce cans of diced green chilis
2 squares of beef bouillon
Place all the ingredients in a crockpot and cook on low for 7-8 hours.
This meal can also be made into a freezer meal for later. Combine everything in large Ziploc bag and toss to coat. When ready to cook, thaw overnight or just put straight into the crockpot frozen. If thawed, cook 7-8 hours on low. If frozen, cook 3-4 hours on high, and then 5-6 hours on low.
To Your Best Health,
Thank-you to superstar Becky for sharing her take on this tasty recipe with us. Make sure you check out her notes at the bottom!
1 rotisserie chicken, pull off the meat and get rid of the rest OR (1 lb. cold cooked chicken, shredded or diced)
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
1/3 seedless cucumber, chopped
2 celery stalks, thinly sliced
2 plum tomatoes, diced
1/4 cup extra-virgin olive oil
1 clove garlic, finely chopped
Juice of 1 lemon
1 tablespoon white wine vinegar
Salt and pepper
1 cup Greek yogurt
Small handful dill, parsley, and chives; finely chopped
Three dashes hot sauce or to taste
In a large bowl, combine the olive oil, garlic, lemon juice, and vinegar; season with salt and pepper. Stir in the yogurt, herbs, and hot sauce. Add the chicken, bell pepper, onion, cucumber, and celery; season with salt and pepper. Top the salad with the tomatoes. Serve on a bed of lettuce.
Notes from Becky: This meal is super quick and easy to put together.
I used white vinegar (instead of the white wine vinegar) as that is what I had.
I used Vidalia onion instead of the red onion.
I mixed the tomatoes in to the salad rather than putting them on the top.
This makes a large amount. We got at least 6 servings—I guess it depends on
how large of a chicken you start out with!
And just to give credit where credit is due–she got the original recipe from the magazine “Every Day with Rachel Ray” August 2010 issue, pg. 103.
Enjoy this recipe.
To your best health,
A few weeks ago I needed turkey sausage for a meal I was making. I went to three stores and I couldn't find turkey sausage anywhere. Well I did find it in one store but it was loaded with sugar and was meant to be used as breakfast sausage. Luckily this recipe quickly turns ground turkey into turkey sausage with the herbs and spices it contains.
2 teaspoons fresh thyme leaves, chopped
2 teaspoons dried sage
½ teaspoon kosher salt
1 teaspoon cracked black pepper
¼ teaspoon ground cayenne pepper
1 pound lean ground turkey
In a medium bowl, combine ingredients except for the olive oil, mix well. Cover and refrigerate for 8 to 24 hours. When ready to cook, heat olive oil on medium-high heat. Add turkey mixture and cook, breaking into chunks with a wooden spoon until well browned and cooked through, about 8 to 10 minutes.
To your best health,
Grilling season is one of my favorite times of the year. I love the taste that a grill adds to the food but I also enjoy the ease of cleanup. Its a win/win in my book.
Marinade For Chicken
2 TBSP avocado or olive oil
1 lime - the zest and juice
2 TBSP fresh cilantro - chopped and more for garnish
1/4 teaspoon each: salt and pepper
2 pounds chicken breast
First make the marinade for your chicken. In a large Ziploc, combine your avocado or olive oil, lime zest and juice, chopped cilantro, salt, and pepper. Add in your chicken and refrigerate for at least 6 hours, or up to 24 hours.
Marinade For Beef
1 teaspoon freshly grated ginger
1/8 cup coconut aminos
1 TBSP sesame oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 lb. flank steak, cut against the grain into thin strips
Mix together ingredients for marinade, and pour over the sliced beef. Refrigerate for at least 6 hours, or up to 24 hours.
Enjoy the flavors these marinades add to your next meal. Send me your favorite marinade blend.
To Your Best Health,
One pan meals are my favorite. While I like doing dishes, I don't like looking at a sink piled high with them. This one dish wonder helps me to keep my sanity in more ways than one.
If you have one dish dinner meals, pass those along by replying with the recipe in the comment section.
To your Best Health,
Creamy Chicken Skillet
2 boneless skinless chicken breasts, cut into 1-inch pieces
3 slices bacon
1 small yellow onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
6 oz. white mushrooms, sliced
1/2 tablespoon white wine vinegar
1 14.5-oz. can coconut milk
2 cups fresh kale, stems removed and shredded
Salt and pepper, to taste
Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one tablespoon. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper. Serve warm.
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.