Hi There my lovelies! Hope you are having a wonderful Sunday afternoon. If you are anything like me, I bet you enjoy delicious homemade recipe, especially if it is delicious. Today, I want to share with one such recipe that my sister came up with and it’s absolutely heavenly. I can’t tell you how much I enjoyed it. It’s quite easy to make as well and is full of flavor.
Marinate the chicken overnight in the refrigerator with mixture of yogurt, garlic, ginger, basil, parsley, Italian seasoning, salt and pepper.
Brush olive oil or Pam on baking pan and place the marinated chicken. Add thinly butter and red onion on top of each chicken, and add bake in the oven for 1 ½ to 2 hours at 400 degrees Fahrenheit. Add the juice from the marinate into the chicken as well.
Five minutes before taking your chicken out of the oven, top cilantro, jalapeno, and/or scallion.
Let me know how yours come out. I loved how amazing this Greek yogurt chicken was. We served it with steamed and lightly seasoned beans, mashed potato (made from scratch), and corn on the cob. I want to thank my sister for this lovely recipe. The meat was so juicy and flavorful and most of all delicious!
What are some of your favorite healthy and delicious recipes? I hope you enjoyed this post as much as I love writing it. Don’t forget to check out myFacebook Page and follow me on Instagram @allaboutme3181.
Hi There! Hope you’re having a great weekend. I know it’s getting colder outside, and I have just a relief for you. I found a healthy roasted chicken and veggie dish for you, thanks to Yummly. It takes 20 minutes to make with prep time and is less than 250 calories. You can add any vegetables of your choice.
2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika (optional)
Preheat oven to 500 degree F.
Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.
Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad. I also eating this with couscous.
Hope you enjoy making this dish as much as I loved writing about it. Lets get creative and add your own variation. Let me know how you spiced up this beautiful recipe your very own creative way.
Lightly oil a muffin tin (you’ll only need about six to seven of the cups).
Break up the chocolate bar into smaller pieces, and then heat it the coconut oil, cocoa powder, and honey either in a small saucepan on the stove (on low) or in a microwave safe bowl in 20-second intervals in the microwave, stirring often.
Once everything is melted and mixed in together, add the coconut flakes and stir until evenly coated. Scoop the mixture out and divide evenly among the muffin cups. Press down gently, allowing for a dip in the middle to make a nest shape.
Freeze for at least 15 minutes, and then pop the chocolate nests out of the tin.
Combine yogurt and vanilla protein. Then place a dollop of the mixture in the center of your nests and decorate with two to three blueberries. Store in the fridge.
I hope you enjoy making it as much as I loved writing about it.
Hi There! many years ago my dad owned a Mexican restaurant in Washington D.C., and he learned to make guacamole from the chef. I made it into his own and I love his guacamole. Many time I just have the guacamole by itself. Today, I will share the recipe with you.
1 small onion finely chopped (I sometimes add 1/2 and 1/2 small onion and green onion)
1 clove garlic minced
1 ripe tomato chopped
1 lime juiced
Salt and pepper to taste
little bit of cilantro of garnish
Cherry tomato (I just use 1 just for garnish)
Peel and smash the avocados in a serving bowl
Mix onion, garlic, tomato, and lime juice
Add salt and pepper to taste
Chill for an hour for the flavor to blend
Garnish with cilantro and cherry tomato if you want.
Hope you enjoy the recipe as much I have enjoyed making it.
Hi There! Today, I will share with you the thai tom kha gai or coconut soup that I made the past weekend. I served it with corn tortilla for dinner and it came out really well. You can make it tofu to make it vegetarian instead of breast, which is what I have used here. I hope you like it has much I have enjoyed making it. Most of the items can be found in your local Asian grocery store.
6 oz chicken breast sliced into bite size
2 kafir lime leaves or lemon leaves cut in half
1 lemongrass stalk (need 5-6 slice)
1 1/2 cup coconut milk
3-4 fresh or sliced galangal (need 5-6 slice)
1 1/2 chicken stock
1/2 cup mushroom sliced
1/3 cup fish sauce
1/3 cup lemon or lime juice
3 1/2 tbsp sugar
1/2 cup cilantro
1-3 fresh thai chilies cut in half (depending on how spicy you want them)
1-2 tbsp chili oil
1 green onion thinly sliced
Add the chicken stock in a pot.
Add the lemongrass and lime/lemon leaves.
Let it simmer for 5-6 minutes.
After the stock start boiling, add the chicken, fish sauce, and sugar.
Let it boil for 5-6 minutes until the chicken is completely cooked.
Add the coconut milk.
Put it in medium while it is boiling for 5-6 minutes.
In the serving dish add lemon or lime juice, chili oil, green onion, and then fresh thai chilies.
Add the soup on top.
Garnish with fresh cilantro.
Again, you can substitute chicken with tofu for vegetarian dish, or shrimp for seafood dish. Additionally, you can add more vegetables of your choices, such as carrots, and cabbages.
Hi There! I know I am late on posting the recipe. Actually, I was out on a business trip, hence didn’t get a chance to post the recipe for you. As promised, I want to post the recipe for the shredded chicken tortilla soup that I have made. I got lots of complement on this soup. The recipe is inspired by the Cooking Light Magazine.
1 6-inch corn tortilla
5 tsp Canola oil
1 1/2 cup chopped zucchini
1 cup chopped onion
3/4 cup chopped cilantro
1 tbsp chopped jalapeno
5/8 tsp kosher salt
2 minced garlic cloves
2 bay leaves
1/2 tsp chili powder
1/2 tsp paprika
1 tsp ground cumin
4 cups chicken stock
1 (14.5 oz) can unsalted diced tomatoes
3/4 cup canned unsalted black beans
8 oz chicken breast and dark meat
1/2 cup sliced avocado
4 lime wedges
Cut corn tortilla into 1/2 inch strips.
Coat with cooking spray.
Bake at 375 degrees for 10 minutes.
Heat canola oil in large dutch oven over medium heat.
Add zucchini, onion, 1/4 cup chopped cilantro, jalapeno, 1/8 tsp kosher salt, garlic, bay leaves and cook for 7 minutes.
Stir in chili powder and ground cumin.
Add chicken stock and canned tomatoes.
Bring to a boil.
Add black beans, 1/2 teaspoon kosher salt, and 8 oz reserved chicken.
Simmer for 5 minutes.
Divide among 4 bowls.
Top with tortilla strips, sliced avocado, 1/2 cup cilantro, and lime wedges.
Hope you enjoy the recipe as much I have enjoyed making it.
This summer, are you looking for something savory, easy to make, and heart healthy at the same time? Look no where else but in this blog. I got this delicious heart healthy salad recipe for you from none other than the American Heart Association. You can make in advance and keep in refrigerator for few days and the flavor will keep improving. You can also add crunch vegetables like cucumber or add it into whole wheat wrap for bread to have it as sandwich. However, you decide to enjoy it, I would love to hear your thoughts.
15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed (draining and washing in cold water will rid of extra sodium)
1 cup avocado (1 medium or 2 small), halved, cut into 1/2-inch cubes
2 mangos (about 2 cups), cut into 1/2-inch cubes
2 green onions, cut into 1/2-inch pieces OR
1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
1 red or green bell pepper, seeded, cut into 1/2-inch pieces
Hi There! I know it has been a long time since my last blog. Well, I am back with a delicious recipe from Whole New Mom. Hope you enjoy this healthy sugar free, gluten free treat. I would love to hear your comments.
1/2 cup organic coconut oil (or healthy fat alternative like I Cannot Believe It’s Not Butter)
3/4 cup granulated sweetener (I used splenda)
1 large egg or equivalent substitute
1/2 cup pumpkin puree
1/2 tsp pure vanilla extract
2 cups flour (I used coconut flour)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
3/4 tsp baking soda
1/2 tsp salt (I recommend Real Salt)
1/2 cup granulated sweetener (Again, I used splenda.)
1 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 350 degrees Fahrenheit.
Combine ingredients for Cinnamon Coating and set aside for later use.
Combine flour, salt, baking soda and spices in a medium-sized bowl.
If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
Take a small amount of dough ( can use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
Place on cookie sheet or baking stone (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass)
Bake for about 10 minutes, or until slightly golden brown.
Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
Today, I will share a gluten free, healthy pizza or cheesy garlic bread that you and your family will love. Hope you love it. Happy reading.
1/2 cup quinoa
3 tsp, olive oil, divided
½ cup quinoa
3 tsp. olive oil, divided
1 cup water
2 large eggs
1 ½ tsp. garlic salt
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
½ tsp baking powder
¼ cup shredded fat free Italian-blend cheese (I use fat free mozzarella sauce)
Optional – For cheesy garlic bread: ½ cup shredded fat free Italian-blend cheese and pizza sauce for dipping
Optional – For pizza: ⅓ cup pizza sauce, ½ cup shredded fat free Italian-blend cheese, and your favorite pizza toppings
Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.
Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.
Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.
Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.
Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.
Let the pizza, or garlic bread, cool for 5 minutes before slicing.
Serving size: ¼ of the crust; Calories: 169 Fat: 8.8 Saturated fat: 2.3 Carbohydrates: 14.9 Fiber: 1.7 Protein: 7.4
Today, I will share a very easy to make and most unbelievably creamy avocado pasta that everyone will love and is healthy at the same time. And it’ll be on your dinner table in just 20 min! I adopted in from Damn Delicious. Happy Reading.
12 ounces whole wheat spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.