Archives for category: cilantro

Oh slow cooker recipes. How I love thee. Here’s a healthy meal that’s low-carb, low-fat, and high-flavor. It’s also Whole30 compliant. And super easy! Just make a homemade sauce out of a bell pepper, onion, tomato paste, garlic, and herbs in a food processor. Then pour it over chicken in the slow cooker, set it, and forget it! (Then shred it, and sprinkle with delicious fresh lime juice and chopped cilantro.)

homemade-fiesta-sauce-in-the-slow-cooker-with-chicken-awesome-clean-eating-crock-pot-recipe

Healthy Slow Cooker Fiesta Chicken · recipebookandmore.wordpress.com · 

WHAT YOU NEED:

  • 1 large red bell pepper, cored, seeded, and rough chopped
  • 1 onion, rough chopped
  • 6 oz. tomato paste
  • 4 cloves minced garlic
  • 1 tsp. parsley flakes
  • 3/4 tsp. ground cumin
  • 3/4 tsp. sea salt
  • 3/4 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • juice and zest of 1 lime
  • 4 lbs. uncooked, boneless, skinless chicken breast
  • 1/2 c. chopped fresh cilantro

WHAT YOU DO:

In a food processor, combine bell pepper, onion, tomato paste, garlic, parsley flakes, cumin, salt, chili powder, cayenne pepper, and lime zest. Mix until smooth, scraping down the sides as needed. (I added a teaspoon or two of water to thin it out slightly.)

Line slow cooker (optional). Place chicken in slow cooker then pour the sauce over the top. Cover and cook on high for 2-3 hours, or low for 4-6 hours, until chicken is tender and thoroughly cooked.

Before serving, shred with two forks. Sprinkle with lime juice and cilantro.

Crock-Pot Programmable Cook and Carry Slow CookerSlow Cooker liners for Crock Pot recipes

recipe adapted from The 150 Healthiest Slow Cooker Recipes on Earth by Jonny Bowden

avocado-lime-mason-jar-salads-zucchini-noodles-and-fresh-veggies

Our garden still runneth over with zucchinis. I made a batch of mason jar salads, using spiralized zucchinis instead of lettuce. I threw in some baked chicken breast and fresh veggies. Then put the jars in the fridge for a week’s worth of lunches. For the dressing I mixed up avocado, lime juice, fresh cilantro, garlic, and olive oil. Can you say delicious?!?

This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a big fancy spiral cutter called “The Inspiralizer.” However I just use a tiny GEFU Spirelli Spiral Slicer. Anyway here’s what I came up with:

WHAT YOU NEED:

  • 1 lb. cooked boneless, skinless, chicken breasts, diced
  • 1 avocado, cubed
  • 1/2 red bell pepper, seeded and diced
  • 3/4 c. sliced black olives
  • 2 or 3 zucchini, spiralized into noodles
  • 12 cherry tomatoes
  • 3 Tbs. olive oil
  • salt and pepper, to taste
  • juice of 1 lime
  • 1 garlic clove, minced
  • 3 Tbs. chopped fresh cilantro
  • 4 pint-size mason jars

WHAT YOU DO:

Make the dressing: In a food processor, combine cilantro, garlic, salt, pepper, olive oil, lime juice, and avocado. Pulse until creamy. Add some room temperature water a few teaspoons at a time then pulse after each addition of water, until desired consistency is reached.

Assemble the salads: Divide the ingredients and the dressing among the four jars: First the dressing (bottom layer), then the remaining ingredients up to the top. Place lids on the jars and refrigerate.

*I assembled everything in advance except for the dressing (just in case the avocado browned), so I prepared the dressing right before serving.

Delicious chicken chimichangas – baked not fried! I used a slow cooker 3-ingredient fiesta chicken for the filling, stuffed with delicious guacamole, and refried beans.

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

WHAT YOU NEED:

  • 1 lb. uncooked skinless boneless chicken breasts
  • 1 can cheddar cheese soup (don’t add water)
  • 1 16-oz jar salsa
  • 6 flour tortillas (fajita size)
  • ½ c refried beans
  • 1 c guacamole
  • 1 c shredded cheese (cheddar, monterey, jack cheese, etc.)
  • oil or cooking spray
  • optional toppings: additional guacamole, salsa, sour cream, olives, lettuce, jalapenos, green onions, cilantro, lime zest, lime wedges

WHAT YOU DO:

  • In slow cooker, add the soup, salsa, and chicken. Cook 3-4 hours on LOW (or 2-3 hours on HIGH), or until throroughly cooked. After chicken is done, using 2 forks, shred into small pieces.
  • Preheat oven to 425, and spray a baking sheet with non-stick cooking spray, or cover with a thin layer of oil.
  • While oven is heating, lay tortillas out on a flat surface. Spread refried beans in the middle of each.
  • Spread guacamole on top of the beans. Add chicken, then shredded cheese.
  • Roll into a burrito shape, and place on baking sheet. Spray the tops with cooking spray, or brush a tiny amount of oil on each.
  • Bake for 15-20 minutes or until the tortillas brown and are crispy.
  • Add optional toppings, and serve.

Oven Baked Chicken Chimichanga - slow cooker chicken plus your favorite fillings and toppings. So delicious. This recipe is a keeper for sure.

recipe adapted from lecremedelacrumb.com

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Roasted Chickpeas - just 5 ingredients but tons of flavor. Perfect for a low fat healthy snack.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )

 

shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Time: -
  • Difficulty: -
  • Print

DAIRY
16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

PRODUCE
minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes

 

MEATS
1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts

 

BOXED PASTA
4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles

 

CANNED GOODS
2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa

 

SOUPS
2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix

 

FOR STORING/FREEZING/LABELING
permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)

 

CONDIMENTS
2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup

 

MISC
16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners

 

OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado

recipebookandmore.wordpress.com

 

I split the preparations into two groups. The first day I made:

The second day I made:

 

Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

I’m on a noodle kick! After making some Creamy Lemon Spinach Pasta the other day, I tried a Spicy Thai Noodle recipe. Sooooo yummy.

I ate a few bites when it was still warm, and thought it was gross! I threw it in the fridge though, and ate it cold like recommended in the recipe from asmallsnippet.com, and it was *awesome!* It was really spicy, and I love spice, so feel free to adjust the amount of crushed red pepper.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

WHAT YOU NEED:

  • 1 box linguine
  • 1 Tbsp. crushed red pepper flakes (NOTE: this was super spicy. If you’re not a spicy fan, try reducing the red pepper flakes by say half or so?)
  • 1/4 c. vegetable oil
  • 1/2 c. sesame oil
  • 1/3 c. soy sauce
  • 1/3 c. honey
  • Optional toppings: sliced green onions, chopped cilantro, crushed peanuts, toasted seasme seeds

WHAT YOU DO:

  • Cook noodles according to instructions on package then drain.
  • While noodles are boiling heat the oils and crushed red pepper in a pan.
  • Strain out pepper flakes, then into the oil whisk in the soy sauce and honey.
  • Pour the oil mixture into the noodles and stir to combine.
  • Refrigerate for a few hours, or until cold.
  • Before serving add toppings.

By the way, here’s one of my favorite things from Amazon Prime – an entire gallon can of soy sauce! We use it all the time for cooking, stir fry recipes, rice, etc.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious! (4)

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

 

Looking for a low-carb, healthier option? Here’s an un-noodle recipe I made using zucchini ribbons: Zoodles!

Here is an easy salsa: Mango Salsa. You lika tha Mango? 😉

It has just a few fresh simple ingredients, yet still bursts with flavor. I paired it with tortilla chips, but you could also use it as a topping for a main course such as tacos, fish, or chicken.

fresh mango salsa

WHAT YOU NEED:

  • 2 mangos, chopped
  • 1 red onion, chopped
  • 1 bunch cilantro, stems removed and chopped
  • 1 lime

WHAT YOU DO:

In a bowl, combine mangos, onion, and cilantro. Squeeze the lime juice into the mixture & stir to combine. Chill for one hour to let flavors blend.

recipe adapted from livingwellspendingless.com

What can I say, I’m a sucker for the rice at Chipotle. Something about the lime/cilantro flavor makes me want to eat it all day long. I was so excited to make my own and freeze it so we can have it on demand LOL. It’s great on its own, in a rice bowl with chicken or steak, in burritos, or as a nacho topping.

cilantro lime rice

jasmine rice

cilantro lime rice - make a giant batch and freeze the extras

Cilantro-Lime Rice adapted from tideandthyme.com

I usually double this recipe and freeze the extras…

WHAT YOU NEED:
2 Tbsp olive oil
2 c. jasmine rice
4 c. chicken broth (or a mixture of broth and water)
4 Tbsp fresh chopped cilantro
4 Tbsp fresh lime juice
Kosher salt, to taste

WHAT YOU DO:
Heat olive oil in a saucepan over med-high heat. Add rice to pan and saute for 1-2 mins, add broth/water then cover and bring to a boil. Reduce heat to low and simmer for 18 mins.

Remove lid and fluff rice with fork. Remove from heat and let sit for 5 mins. Add in lime juice, cilantro, and salt then toss lightly to combine.

TO FREEZE: Cool finished rice then place in freezer-safe, microwavable containers, in whatever portions you will need, and mark the date with a Sharpie (keeps up to 3 months). To reheat, remove lid, sprinkle the frozen rice with 1-2 Tbs water, cover with a damp paper towel and microwave for 1-3 mins depending on the portion size. Fluff gently then repeat. Let stand for a couple of mins before fluffing once more and serving. Also, to save space in the freezer I have frozen the rice in ziplocks (instead of containers) since you can flatten the ziplocks down, but for reheating I cut the bags open and put the frozen block of rice into a microwaveable bowl. It saved freezer space but made more work when I needed to reheat it.

Cilantro-Lime rice as a side for Cheesy Pork Chops and Potatoes (both are freezer-friendly - make double batches and freeze the extras).

Cilantro-Lime rice as a side for Cheesy Pork Chops and Potatoes (both are freezer-friendly – make double batches and freeze the extras).