I hope a few of you were able to try some of these recipes ! I know it is really hard to eat healthy during the holiday season !! Trust me i have been struggling big time. I finally took all my left over desserts to work and send some to my husbands work as well . As some of you may know I love baking and currently work for a restaurant called the Parlor in 'Phoenix doing the desserts/pastries and breads for them . I feel like it is a conflict of interest since I love nutrition and fitness as well . Sometimes it makes me laugh at my self but I absolutely love all things pastry and love to learn about it . I think I will do a holiday dessert post , before Christmas to give you all ideas of what you could make ! Sorry I am getting off track , this menu is gonna be another healthy living menu for the following week DECEMBER- 3RD - DECEMBER 10TH .
December 3rd - Pesto Pasta with grilled chicken -
* a Chelsey-Nicole original recipe
Ingredient list
1 package quinoa pasta or pasta of your choice
a handful of fresh basil leaves
a handful of fresh baby kale or the greens of your choice
1 lemon
1/2 cup almonds or nut of your choice
1/4 cup Parmesan cheese( optional)
3/4 cup olive oil
salt and pepper to taste
1 T chili flakes
a package of chicken tenders or a cut of your choice
4 pieces of bacon
1/4 cup sun dried tomatoes
2 heads of broccoli
preparation instructions
marinate your chicken with the juice of half your lemon , half if your olive oil , half of the chili flakes, salt and pepper . let sit till it comes to about room temp . combine , basil , kale , lemon juice , almonds, cheese, salt , pepper and chili flakes into a food processor or good quality blender ( you will have to shake your blender to help it most the time) pulse until the mixture is similar to a course sand . Drizzle in the oil as the machine is still running . Leave the pesto in the blender/food processor . In the mean time boil a pot of water ( add a tablespoon of olive oil to water to ensure your noodles will not stick) cook the pasta according to directions- I usually cook mine a minute under so it doesn't get mushy. In a hot skillet ad chicken and sear one minute on each side . They should sizzle a lot when you place them in the pan . After both sides are seared cover with a lid turn heat down from an 8 to a 3 and let cook 2-3 more minutes/ or until they are done.... not over done . in another skillets place your 4 peaces of bacon which you have cut into small pieces ( 1/2 inch by 1/2 inch ) let them render down till they are almost done then add your sundried tomatoes to crisp them up .
Drain your pasta and keep it in the hot pan ( save your water and bring it to a boil to cook your broccoli in) . Remove the finished chicken from the pan and use some of the drippings to thin out the pesto , since it is going on pasta you want a lose pesto so it does not get clumpy. once you have a good consistency mix the pesto and pasta together , cut the chicken into bit sized pieces and mix in , strain of the bacon grease and add the bacon and sundried tomatoes to the pasta. Throw your brocoli florets into the boiling water for 2-3 minutes untll they are tender crisp . toss in olive oil salt and pepper and serve on the side or in the pasta !
Enjoy
This in one of my favorite recipes it is fast , light and healthy . you get to eat bacon with out feeling guilty and it is sooo versatile . I love pesto because you can literally use any green you have . I usually mix half and half basil and spinach or kale etc . also any nut you have on hand it doesn't have to be the traditional pine nut. i choose to always use a gluten free quinoa/amaranth blend pasta. I am not gluten free but i limit my consumption to a pretty small amount . Plus whole grains are way better for you then white flour . Try it out I get mine at sprouts but I am sure trader Joe's, or Wholefood would have it as well .
1 package quinoa pasta or pasta of your choice
a handful of fresh basil leaves
a handful of fresh baby kale or the greens of your choice
1 lemon
1/2 cup almonds or nut of your choice
1/4 cup Parmesan cheese( optional)
3/4 cup olive oil
salt and pepper to taste
1 T chili flakes
a package of chicken tenders or a cut of your choice
4 pieces of bacon
1/4 cup sun dried tomatoes
2 heads of broccoli
preparation instructions
marinate your chicken with the juice of half your lemon , half if your olive oil , half of the chili flakes, salt and pepper . let sit till it comes to about room temp . combine , basil , kale , lemon juice , almonds, cheese, salt , pepper and chili flakes into a food processor or good quality blender ( you will have to shake your blender to help it most the time) pulse until the mixture is similar to a course sand . Drizzle in the oil as the machine is still running . Leave the pesto in the blender/food processor . In the mean time boil a pot of water ( add a tablespoon of olive oil to water to ensure your noodles will not stick) cook the pasta according to directions- I usually cook mine a minute under so it doesn't get mushy. In a hot skillet ad chicken and sear one minute on each side . They should sizzle a lot when you place them in the pan . After both sides are seared cover with a lid turn heat down from an 8 to a 3 and let cook 2-3 more minutes/ or until they are done.... not over done . in another skillets place your 4 peaces of bacon which you have cut into small pieces ( 1/2 inch by 1/2 inch ) let them render down till they are almost done then add your sundried tomatoes to crisp them up .
Drain your pasta and keep it in the hot pan ( save your water and bring it to a boil to cook your broccoli in) . Remove the finished chicken from the pan and use some of the drippings to thin out the pesto , since it is going on pasta you want a lose pesto so it does not get clumpy. once you have a good consistency mix the pesto and pasta together , cut the chicken into bit sized pieces and mix in , strain of the bacon grease and add the bacon and sundried tomatoes to the pasta. Throw your brocoli florets into the boiling water for 2-3 minutes untll they are tender crisp . toss in olive oil salt and pepper and serve on the side or in the pasta !
Enjoy
This in one of my favorite recipes it is fast , light and healthy . you get to eat bacon with out feeling guilty and it is sooo versatile . I love pesto because you can literally use any green you have . I usually mix half and half basil and spinach or kale etc . also any nut you have on hand it doesn't have to be the traditional pine nut. i choose to always use a gluten free quinoa/amaranth blend pasta. I am not gluten free but i limit my consumption to a pretty small amount . Plus whole grains are way better for you then white flour . Try it out I get mine at sprouts but I am sure trader Joe's, or Wholefood would have it as well .
December 4th - Mixed Greens, and Turkey Salad
*Chelsey-Nicole original
Ingredients
2 cups mixed greens
1 cups baby kale
1 pomegranate
1 persimmon
1 cucumber
1 cup shredded turkey meat ( I froze some left over thanksgiving turkey and will be using that as a protein stable in my salads for a few weeks .
1/4 cup feta cheese
raspberry vinaigrette ( I make my own but you can buy a great one from sprouts )
preparation instructions
combine the mix green in a big salad bowl with add turkey cut up persimmon , pomegranate ( cut up and soak in a bowl of water for 5 minutes all the husk will float to the top leaving the seeds at the bottom ) and cucumbers. Toss with salad dressing and sprinkle cheese on top . My hubby will not eat salad so I usually have him eat left overs from last night and he is fine with that . I always make enough for my lunch the following day , I will remove it from the bowl before adding salad dressing or cheese and then add it right before I eat it the following day .
Enjoy
2 cups mixed greens
1 cups baby kale
1 pomegranate
1 persimmon
1 cucumber
1 cup shredded turkey meat ( I froze some left over thanksgiving turkey and will be using that as a protein stable in my salads for a few weeks .
1/4 cup feta cheese
raspberry vinaigrette ( I make my own but you can buy a great one from sprouts )
preparation instructions
combine the mix green in a big salad bowl with add turkey cut up persimmon , pomegranate ( cut up and soak in a bowl of water for 5 minutes all the husk will float to the top leaving the seeds at the bottom ) and cucumbers. Toss with salad dressing and sprinkle cheese on top . My hubby will not eat salad so I usually have him eat left overs from last night and he is fine with that . I always make enough for my lunch the following day , I will remove it from the bowl before adding salad dressing or cheese and then add it right before I eat it the following day .
Enjoy
December 5th - Tortilla soup
Ingredient List
5 corn tortillas
1 1/2 quarts chicken broth
3 tablespoons tomato paste
One 14-ounce can diced tomatoes (undrained)
One 8-ounce can tomato sauce One 4-ounce can chopped green chilies,
1 large carrot, chopped
1/2 head of celery chopped
2 red peppers - chopped
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1-2 fresh jalapenos diced ( depends on how hot you want it to be )
1 lime
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon minced garlic
1 pound boneless chicken thighs ( cook in a slow cooker with a spice rub with 1/2 cup chicken broth for 4-5 hours on low )
12 ounces shredded pepper jack cheese
1 large avocado, diced
Directions:1. Preheat oven to 375 degrees F.
2. Cut tortillas into 1/2 x 3-inch strips, rub them with olive oil ,and sprinkle them with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp- 5 to 7 minutes. let them cool then cut into strips
3. combine the onions, carrots (must be cut small) celery, bell pepper , jalapenos , garlic , chili powder , cumin ,. and green chili's in a pot and let them cook on a medium low heat for 3-4 min. add the tomato paste and mix till it is combine . add the broth , tomatoes and cooked chicken and bring to a boil , let simmer for 20 min . add in fresh basil , and chopped cilantro and the juice of one lime . cook for 3 more min. . Top with cheese. tortilla strips and avocado after you serve it .
enjoy
5 corn tortillas
1 1/2 quarts chicken broth
3 tablespoons tomato paste
One 14-ounce can diced tomatoes (undrained)
One 8-ounce can tomato sauce One 4-ounce can chopped green chilies,
1 large carrot, chopped
1/2 head of celery chopped
2 red peppers - chopped
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1-2 fresh jalapenos diced ( depends on how hot you want it to be )
1 lime
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon minced garlic
1 pound boneless chicken thighs ( cook in a slow cooker with a spice rub with 1/2 cup chicken broth for 4-5 hours on low )
12 ounces shredded pepper jack cheese
1 large avocado, diced
Directions:1. Preheat oven to 375 degrees F.
2. Cut tortillas into 1/2 x 3-inch strips, rub them with olive oil ,and sprinkle them with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp- 5 to 7 minutes. let them cool then cut into strips
3. combine the onions, carrots (must be cut small) celery, bell pepper , jalapenos , garlic , chili powder , cumin ,. and green chili's in a pot and let them cook on a medium low heat for 3-4 min. add the tomato paste and mix till it is combine . add the broth , tomatoes and cooked chicken and bring to a boil , let simmer for 20 min . add in fresh basil , and chopped cilantro and the juice of one lime . cook for 3 more min. . Top with cheese. tortilla strips and avocado after you serve it .
enjoy
December 6th Left overs !! yeah
December 7th - butternut squash , and black bean tacos
Ingredients
1 butternut squash cut into a medium dice
1 can black beans rinsed and drained
goat cheese
chives
1 sweet onion (Julianne)
1 teaspoon Balsamic vinegar
white corn tortillas
preparation instruction
Rinse Black beans and set aside
cut butternut squash toss in olive oil , salt pepper chili flakes and bake in the oven at 375 degrees for 20 minutes or until tender. 3 minutes from the end add the chives on top of the squash
put 1/4 cup chicken stock , and onions into a saute pan and cook on low heat add liquid as it needs and caramelize the onions add the balsamic vinegar and mix into the onions.
remove onions from saute pan and cook black beans on low heat until warm .
warm your tortillas in the oven
toss all ingredients together and top with goat cheese
enjoy
1 butternut squash cut into a medium dice
1 can black beans rinsed and drained
goat cheese
chives
1 sweet onion (Julianne)
1 teaspoon Balsamic vinegar
white corn tortillas
preparation instruction
Rinse Black beans and set aside
cut butternut squash toss in olive oil , salt pepper chili flakes and bake in the oven at 375 degrees for 20 minutes or until tender. 3 minutes from the end add the chives on top of the squash
put 1/4 cup chicken stock , and onions into a saute pan and cook on low heat add liquid as it needs and caramelize the onions add the balsamic vinegar and mix into the onions.
remove onions from saute pan and cook black beans on low heat until warm .
warm your tortillas in the oven
toss all ingredients together and top with goat cheese
enjoy
December 8th - birthday dinner
today I am going out to celebrate my birthday with my sweet family ! yeah for not having to cook tonight
December 9th - slow cooked Ragu - cause I love crock-pots
this recipe is adapted from cooking light December 2013 edition
Ingredients
1 pound lean ground beef
1/2 pound of hot turkey sausage
1 tablespoon olive oil
1 onion chopped
3/4 cup small diced carrot
3/4 cup celery diced
3 tablespoons tomato paste
2 tablespoons minced garlic
1/2 cup white wine
2 cups chicken broth
1 can whole tomatoes
salt and pepper to taste
1 teaspoon basil
1 teaspoon oregano
2 teaspoons parsley
1 teaspoon red chili flakes
preparation instruction
add the beef and turkey sausage to a skillet and cook until browned , put the meat in a crock pot . Add onion , carrot and celery to skillet cook 3 minutes , add tomato pastes, white wine and garlic to the same skillet .and cook 2 minutes .scrape the pan then add whole tomatoes stock salt ,pepper, oregano, basil, and chili. pour over the meat in the slow cooker and cook on low for 6 hours . serve over quinoa pasta ( or pasta of your choice) cooked to directions
enjoy
depending on how big your family you will definitely have left overs ! we always do !
Ingredients
1 pound lean ground beef
1/2 pound of hot turkey sausage
1 tablespoon olive oil
1 onion chopped
3/4 cup small diced carrot
3/4 cup celery diced
3 tablespoons tomato paste
2 tablespoons minced garlic
1/2 cup white wine
2 cups chicken broth
1 can whole tomatoes
salt and pepper to taste
1 teaspoon basil
1 teaspoon oregano
2 teaspoons parsley
1 teaspoon red chili flakes
preparation instruction
add the beef and turkey sausage to a skillet and cook until browned , put the meat in a crock pot . Add onion , carrot and celery to skillet cook 3 minutes , add tomato pastes, white wine and garlic to the same skillet .and cook 2 minutes .scrape the pan then add whole tomatoes stock salt ,pepper, oregano, basil, and chili. pour over the meat in the slow cooker and cook on low for 6 hours . serve over quinoa pasta ( or pasta of your choice) cooked to directions
enjoy
depending on how big your family you will definitely have left overs ! we always do !