Cold weather got you down? In need of a quick pick me up? This white bean, kale, and Al Fresco chicken sausage soup is the perfect remedy. Soups are my favorite during the winter time. This soup came together so quickly with the help of […]
Tag: healthy dinner
These sweet potato burgers are absolutely unreal, but the star of this dish is definitely the roasted garlic spread. How Sweet Eats is an recipe queen! I found this recipe through instagram and I’m so excited about it. I’ve never roasted garlic before, but it […]
This baked Lemon Rosemary Chicken had so much more flavor than I was expecting, to be honest with you. But I think my favorite part about this dish was the fact that I made it all in one pan. Yes you read that right, ONE PAN!
There’s nothing I love more than delicious food, but when I only have one pan to clean after enjoying my meal…game changer.
I’ve tried making this chicken dish before and it didn’t turn out the way I wanted it too. The rosemary was extremely over powering. But this time it came out perfectly. The chicken was so juicy and all the flavors just worked really well together.
Lemon Rosemary Chicken
- 1 medium sized sweet potato, cut into chunks
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary (the dried was fine, but fresh would definitely be better)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 lbs thin asparagus, trimmed and cut into 2 inch pieces (doesn’t have to be perfect)
- 1 1/2 lb boneless chicken breasts or thighs, cut into chunks
- 1 teaspoon garlic powder
- 1 large lemon (juice and zest)
- Salt & pepper to taste
- Place your oven rack in the middle of the oven. Preheat the oven to 400 degrees F. Either coat the pan (rimmed pan) with a generous amount of olive oil OR put down some parchment paper first and only use a little bit of oil. The parchment paper works like a dream because there is barely any mess after.
- Place your sweet potato chunks into the pan with 1 tablespoon of olive oil, 1 tablespoon of rosemary, 1/2 tsp of sea salt, 1/4 tsp of black pepper. Toss everything around so it is all coated evenly. Place them in the oven for 20 minutes.
- While your sweet potatoes cook, place the asparagus, chicken and garlic powder into a large bowl. Drizzle with the lemon juice and add some lemon zest. Add the remaining two tablespoons olive oil, 1 tablespoon rosemary, 1/2 tsp salt, and more black pepper. Toss to coat, then transfer to the pan with the potatoes. Try not to overlap the chicken in the pan so it can cook evenly.
- Return the pan to the oven and bake for an additional 15 to 20 minutes. I cooked it for 10 minutes then checked it, and cooked it for another 5 minutes. It was absolutely perfect!
Enjoy it as is or feel free to put it over some quinoa!
This sweet potato turkey skillet is so easy. It’s the perfect dish when you aren’t in the mood to make a mess of your kitchen.
“Wait you made all of this in one pan?” Thomas asked me after he quickly finished his first bowl.
Yes! Everything is in one pan which is an absolute game changer if you ask me. I only had one thing to clean after we finished up dinner which makes me super happy.
There are so many ways to make this skillet recipe. For example: I added in brussels sprouts and didn’t have the yellow bell pepper this time. You can basically add any veggies you want.
Sweet Potato Turkey Skillet
- 2 large sweet potatoes (diced)
- 1 pound ground turkey
- 1 yellow bell pepper
- 1 1/2 cup chopped brussels sprouts
- 1 cup of diced onions
- 2 tbs of olive oil
- 1/3 cup of low sodium broth (or water)
- 1 1/2 tbs cumin
- 3 cloves of garlic
- 1 tsp chili powder
- Salt & pepper to taste
- In an iron skillet or a pan (I don’t have an cast iron skillet yet and my regular pan worked just fine). Heat your olive oil over medium-heat.
- Add ground turkey and garlic. Using a wooden spoon break up the turkey and cook for about 5 minutes or until it begins to brown.
- Next add in your onions and yellow pepper and cook until the onions are soft.
- Lastly, add your sweet potatoes, brussels, seasoning, and broth/water.
- Cover your skillet and cook until everything is nice and tender.
**I decided to shred a bit of cheddar cheese on the top at the very end. I turned off the heat and covered it for another 2 minutes. If you do have a cast iron skillet you could pre-heat your oven to 400 degrees F. Put cheese on top and place in the oven until the cheese melts and is golden brown.
***Serve as is or put if over some quinoa.
If you like turkey burgers you will love these bad boys. Or maybe you wont because you’re a plain Jane, which is totally understandable, but these burgers are delicious. They are juicy and jam packed with flavor. If you’re interested in greek food or greek […]
Winter blues getting you down? In need of a tropical pick-me up? This grilled ginger lime salmon with avocado-mango salsa and coconut rice will cure even the worst of moods. Thomas and I hadn’t had salmon in a while and I was really in the mood for something light, but packed with loads of flavor.
We found a recipe for grilled lime salmon, but we’re all about the ginger so we altered it a bit. I also was super excited about the coconut rice. I’ve never made it before and it was hands down my favorite part of the dish.
Unfortunately, it isn’t grilling season here and we don’t have access to one right now so we just pan-seared our salmon and it still tasted amazing. I’m sure the grill would’ve been a complete game changer, but no complaints here.
Grilled Ginger Lime Salmon with Avocado Mango Salsa and Coconut Rice
Grilled Ginger Lime Salmon
- 4 (6 oz) skinless salmon fillets
- 3 tablespoons of olive oil
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced/crushed
- Sea Salt and pepper to taste
- 1 1/2 cups of coconut water
- 1 1/4 cups of coconut milk
- 1 1/2 cups of rice
- 1/2 teaspoon salt
- 1 large mango, peeled and diced
- 3/4 cup chopped red bell pepper (1/2 of a large one)
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped red onion, rinsed (we didn’t have one so we used a yellow and it was just fine)
- 1 large avocado, peeled and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon of olive oil
- 1 tablespoon of coconut water
- Salt & pepper to taste
For the grilled ginger lime salmon:
- In a baking dish, whisk together olive oil, lime zest, lime juice, garlic, ginger and season with salt and pepper. Place the salmon in the baking dish, cover and allow to marinate for 15-30 minutes on each side. Pre-heat your grill. Grill for 3 minutes on each side. (I did the same thing in a pan. I just seared it on each side for 3 minutes).
For the coconut rice:
- While the salmon marinates prepare your rice. In a medium sauce pan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer for about 20 minutes or until all the liquid is absorbed. There might be a little bit of excess liquid in the center. Fluff with a fork and let it sit for 5 minutes.
For the Avocado-mango salsa:
- When the salmon is on the grill prepare your salsa. Feel free to prepare it ahead of time as well if you’d like. I put mine together and placed it in the fridge. I just didn’t add the avocado right away so it didn’t get mushy. In a medium bowl toss together the mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with sea salt and pepper.
Serve the salmon warm with the coconut rice topped with the avocado mango salsa. You won’t be disappointed I promise.
**Note: Feel free to alter the amount of salmon if you need too. The store didn’t have fillets so we just bought one big piece which was about a pound and it worked out just fine.
This healthy creamy tortellini soup will keep you warm during the winter season. I’ve always had a love for tortellini. Tortellini is hands down my favorite type of pasta. I wanted to incorporate it into a healthy soup. Pinterest has some awesome recipes and that’s where […]