Archives for category: garlic

Here’s a delicious twist on traditional buffalo wings: marinade wings in a mixture of soy sauce, brown sugar, garlic and fresh ginger, then roast in the oven, and finally saute in sriracha, lime juice, and butter.  YUM.

Asian Glazed Wings - simple ingredients and so delicious I am making these again for the second time this week

I adapted this recipe from the 2017 magazine “350-Calorie Meals in Minutes” but added toasted sesame seeds.

WHAT YOU NEED:

  • 2 lbs. uncooked chicken wings
  • 1/2 c. low sodium soy sauce
  • 1/4 c. brown sugar (divided in half)
  • 4 cloves minced garlic
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. butter
  • 1 Tbsp. sriracha
  • juice of 1/2 a lime
  • 1 Tbs. sesame seeds
  • optional: chopped scallions or green onions

WHAT YOU DO:

  1. PREPARE THE MARINADE – combine soy sauce, 1/8 c. brown sugar, garlic, and ginger in a gallon ziplock bag. Add wings, mix to coat, and seal. Marinate in refrigerator for at least an hour.
  2. TOAST THE SESAME SEEDS – Place seeds in a dry skillet and heat over medium heat for 3-5 minutes or until lightly browned, stirring occasionally (watch closely to avoid burning). Set aside.
  3. TO PREPARE MARINATED WINGS – Preheat oven to 450ºF. Remove wings from the bag and place in a single layer on a baking sheet lined with foil sprayed with non-stick cooking spray. Roast wings in the oven for approximately 15 minutes, until the meat is cooked through and the skin begins to crisp and caramelize.
  4. SAUTE THE WINGS –  In a large skillet, heat butter, sriracha, lime juice, and 1/8 c. brown sugar until melted. Add wings and saute for 3-4 minutes, or until the sauce clings to the chicken.
  5. GARNISH – with toasted sesame seeds and (optional) scallions/green onions
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Here’s an awesome slow cooker recipe that is Whole30 compliant: Slow Cooker Turkey Meatballs and Marinara. Nestle some browned meatballs in a homemade red sauce in your slow cooker and let it do its thing. Serve over baked spaghetti squash, or spiralized zucchini “noodles” AKA zoodles.

turkey-meatballs-and-homemade-marinara-crock-pot-slow-cooker-recipe

WHAT YOU NEED:

Marinara Sauce

  • 3 Tbsp. olive oil
  • 1.5 cups finely diced sweet onion
  • 1.5 cups finely diced carrots
  • 4-5 large cloves garlic, minced
  • 3 (28oz.) cans crushed tomatoes
  • 1-2 cans (6 oz. each) tomato paste
  • 1.5 Tbsp. dried basil
  • 1.5 Tbsp. dried oregano
  • 1.5 Tbsp. sea salt
  • 1/2 tsp. red pepper flakes
  • 1.5 Tbsp. balsamic vinegar
  • 3 bay leaves

Turkey Meatballs

  • 4 lbs. ground turkey
  • 2 large eggs
  • 2 Tbsp. coconut flour
  • 4 cloves garlic, minced
  • 3 tsp. sea salt
  • 2 tsp. onion powder
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. cayenne pepper

WHAT YOU DO:

To make the marinara sauce:

  • Heat a large skillet over med-high heat. Add olive oil, onion, carrots and garlic. Sauté veggies until carrots soften, approx. 5 minutes. Transfer the mixture to a 6-qt slow cooker.
  • Wipe out skillet and set aside to use for browning the meatballs.
  • Add remaining marinara sauce ingredients to slow cooker then whisk to combine.

To make the meatballs:

  • Put all of the ingredients for the turkey meatballs in a large mixing bowl. Using a fork (or hands if you’re into that, ha), combine the ingredients. Divide mixture to form approximately meatballs. (a 2-Tablespoon cookie scoop helps)
  • Reheat the skillet over med-high heat. Add a tablespoon of olive oil. Working in batches, lightly brown all sides of the meatballs in the hot skillet (3-4 minutes per batch). Add more olive oil to the skillet as needed to complete the browning process. Place browned meatballs on a paper towel-lined baking sheet to absorb any excess oil.
  • Place browned meatballs in marinara sauce in slow cooker. Cover and cook on low 6-8 hours.
  • To serve, place cooked meatballs in serving bowl. Discard bay leaves. For more fresh garlic flavor, season sauce with 2-3 more cloves of minced garlic.
  • Optional: Place marinara sauce on spiralized zucchini “noodles” or baked spaghetti squash. Top with meatballs and enjoy.
  • You can freeze or refrigerate leftovers for quick future meals.

MAKE-AHEAD OPTION if you want to partially prep this recipe, cook the veggies as instructed above, transfer them to a freezer-safe container, and freeze. Prepare the meatballs using the recipe above until browned. Place browned meatballs on a parchment-lined baking sheet and put into the freezer to “flash freeze.” Once they’re frozen solid, transfer them to a freezer-safe container and freeze. When you’re ready to prepare this recipe, just add the frozen, prepped ingredients to the slow cooker.

recipe adapted from Whole30.com

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.

And here’s a link to an avocado scoop I hand-stamped; available at my Etsy shop!

Homemade Spicy Chicken Jerky Recipe

Spicy Chicken Jerky Recipe - so much cheaper than storebought ingredients - Lean healthy snack

The hubs has been on a jerky kick recently, especially lean turkey and chicken. At $6 or more for a little 3 oz. store-bought package I decided to bust out our dehydrator and try to make some myself. I decided to make a marinade that had NO liquid smoke (the smell and taste grosses me out), so I used some spicy chili paste, garlic, honey, and soy sauce.

The verdict? Four thumbs up (two from the hubs, two from me). I spent $10 on chicken (5 lbs. @ $1.99/lb) and we already had the rest of the ingredients. After dehydration, there was more than 25 oz. of jerky. More than 8 servings of 3-oz. portions – which would probably cost $50 or more at the supermarket. And it’s spicy and delicious! I don’t even like jerky and I snuck a few pieces after they were done.

WHAT YOU NEED:

WHAT YOU DO:

1. Place chicken in freezer for 30-45 minutes to firm up the meat for easier cutting.

2. While chicken is chilling, make the marinade: Mix up the rest of the ingredients in a bowl or large resealable bag.

3. After removing chicken from freezer, slice chicken into thin strips. Try to make the sizes all the same thickness and length.

4. Place sliced chicken in marinade, cover, and refrigerate for a few hours or overnight; stirring/mixing a few times throughout to ensure all chicken is coated.

5. Strain off the marinade, then place chicken on dehydrator trays.

6. Dehydrate at 145 degrees for 5-7 hours or until completely dry (length of drying time will depend on thickness of strips).

If you don’t have a dehydrator, I’ve read that you can use an oven. Here’s what I’ve gathered from cruising jerky recipes: place chicken strips on wire racks set on top of baking sheets, line the bottom of the oven with foil, and bake at 175F, for 4 hours or more (flip chicken strips over after 2 hours or so), until the strips have dried. The length of drying time obviously will depend on the thickness of the strips.

To store dried jerky, package in vacuum-sealed bags or canisters, or in resealable sandwich bags with as much air as possible removed.

It helps to package in single-serving sizes, to avoid re-opening a bag several times and exposing to moisture/rehydration.

Jerky has a shelf-life of 3 weeks or so; for longer storage keep in fridge or freezer. Some people recommend refrigerating jerky right away even if you plan on eating it soon (treating it like a fresh food).

Food Dehydrator

Estimated Nutrition Information – Yields approximately 25 oz. – Per 1 oz: 

  • 72 cal.
  • 0.08 g. fat
  • 2.72 g. carbs
  • 18 g. protein
  • 0 fiber

DIY Chicken Jerky - Lean and healthy snack - simple ingredients - so much cheaper than storebought

Slow Cooker Balsamic Shredded Beef Recipe – Here’s a delicious Crock Pot option. You can use this shredded meat on sandwiches, tortillas, as a nacho topping, and more.

Slow Cooker Balsamic Beef Recipe - delicious Crock Pot meal option 

WHAT YOU NEED:

  • 3 lbs. chuck roast
  • 2 Tbs. flour
  • ½ tsp. salt plus additional if needed, to taste
  • ½ tsp. black pepper
  • 1 tsp. olive oil
  • 5 garlic cloves, minced
  • ¼ c. diced red onion
  • ¼ c. beef broth
  • ½ c. balsamic vinegar
  • 2 Tbs. worcestershire sauce
  • 2 Tbs. brown sugar

WHAT YOU DO:

1. On a large plate mix together flour, ½ tsp. salt, and pepper. Dredge the chuck roast on both sides.

2. In a large pan, heat olive oil on medium-high. Add chuck roast and brown for 3-4 min on each side, until both sides are browned and a crust forms.

3. Transfer beef to slow cooker sprayed with cooking spray (or lined with a slow cooker liner).

4. In the same pan used for the beef, sauté garlic and onion until fragrant and onions are translucent (approx. 3-­4 min).

5. Stir in broth and scrape up any brown bits left from the roast. Transfer mixture to the slow cooker with the beef.

6. In a bowl, whisk together balsamic vinegar, worcestershire sauce, and brown sugar (tip: use a wet dishcloth or paper towel “nest” under your bowl to whisk with one hand and add ingredients with the other). Pour over the roast.

7. Cook on HIGH for 5 hours (or LOW for 8-10 hours). Flip the roast a couple times while cooking and make sure all ingredients are combined.

8. Using two forks, shred the meat. Add salt. Combine with sauce and serve.

* * * Make ahead option: Cook as instructed above, then cool and freeze into portions. Heat on the stove or in the microwave before serving.

Prep time: 25 mins
Cook time: 5 hours
Makes 10 servings (1/2 c. per serving)

recipe adapted from organizeyourselfskinny.com

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

Pork Chops With Soy-Orange Pan Sauce Recipe

Pork Chops Recipe - awesome pan sauce with fresh squeezed OJ and soy sauce

WHAT YOU NEED:

  • 3⁄4 c. freshly squeezed orange juice (I used an electric citrus juicer to make a bunch of OJ and then saved the rest for later)
  • 2 Tbs. soy sauce
  • 1 tsp. sugar
  • 1 garlic clove, minced
  • 1⁄4 tsp. black pepper
  • 2 Tbs. butter
  • 2 Tbs. vegetable or canola oil
  • 8 bone-in pork chops

WHAT YOU DO:

Combine juice with soy sauce, sugar, garlic, and pepper in a gallon-size resealable bag. Set aside.

Using a knife, score the pork chops 1/8-inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.

Remove pork chops and retain marinade.

Heat butter and oil in a large skillet until hot. Add the chops a few at a time, in a single layer and saute over high heat for 3 minutes on each side, browning them well. Repeat with all chops.

Reduce heat to low and pour reserved marinade over the chops. Cook until done, approximately 8-10 additional minutes, or until the internal temperature reaches 145°F. Remove chops to a heated platter. Reduce marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.

recipe adapted from food.com

I tried a pasta and cream sauce recipe from The Pioneer Woman, and added a few goodies: red wine, red pepper flakes, and oregano. It was easy and delicious! Here’s how it turned out:

Pasta with Red Wine Cream Sauce - so delicious - ditch the jars of boring spaghetti sauce! This recipe is THE one to use.

WHAT YOU NEED:

  • 2 Tbs. Extra Virgin Olive Oil (EVOO)
  • 2 Tbs. butter
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 1/4 c. red wine
  • pinch of sugar
  • salt and pepper, to taste
  • sprinkle of dried oregano
  • dash of dried red pepper flakes
  • 1 2/3 c. heavy cream
  • freshly grated pecorino-romano cheese, to taste
  • 2-3 Tbs. chopped fresh basil
  • 1-1/2 lb. dry pasta

WHAT YOU DO:

Cook pasta according to package directions.

Drain, reserving 1 c. of pasta water, and set both aside.

In the empty pan used to cook the pasta, heat butter and EVOO over medium heat. Add onions and garlic and saute for a couple of minutes.

Pour in tomatoes, red wine, and add sugar and spices.

Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings, adjusting if needed.

Stir in pasta, thin with some of the pasta water (if needed). Add chopped basil and serve.

Stuffed Turkey Breast Wrapped in Bacon

Stuffed Turkey Breast Wrapped in Bacon - baked on top of harvest vegetables

WHAT YOU NEED:

  • 1 c. chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 tsp. grated lemon zest
  • coarse salt
  • ground pepper
  • Boneless, skinless turkey breast (approx. 2 pounds)
  • 1 pkg (approx. 12 oz) center cut bacon
  • 1 pound white potatoes (or sweet potatoes), scrubbed and cut into 1-inch chunks
  • 4 carrots (about 8 oz) OR 8 oz. parsnips and turnips, peeled, halved lengthwise, and cut into 1-inch pieces

WHAT YOU DO:

In a small bowl, combine parsley, garlic, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.

Slice turkey breast almost in half horizontally- leave it attached on one side.

Open like a book; season with salt and pepper inside and out.

Stuff turkey with herb mixture and put back together.

Cover with bacon slices, tucking ends under the turkey. Secure with kitchen twine.

Combine vegetables and 1/2 c. water in roasting pan. Place turkey on top.

Cover, and bake at 375°F until thoroughly cooked (juices should run clear when meat is pierced with a knife) and veggies are tender. Cooking time varies, but estimate around 20-30 minutes per pound.

Let turkey rest 20 minutes before slicing crosswise. Serve with vegetables.

Serves 6.

recipe adapted from MarthaStewart.com

Wrap stuffed turkey breast in bacon then secure with twine - bake on a bed of vegetables Boneless turkey breast - stuffed and wrapped in bacon - Because, well bacon

Whole Roasted Chicken in a Slow Cooker Recipe

Whenever I am at Costco I always pick up a rotisserie chicken. They are so easy to use in recipes, or just eat plain out of the container. It’s one of the few things all of our kids will eat! I went to buy a rotisserie chicken at… NOT Costco (ha!) and it was $9! Are they always that expensive if it’s not at Costco or Sam’s? I decided to try my own in the slow cooker. I ended up with a 5ish pound whole chicken, for $6. So, yep, I saved a whopping three bucks. Lol! It WAS super easy though, and so tender it fell it off the bones, so I consider this a success.

I put the bones and the leftover carcass in a stockpot and added some water to make homemade broth. I threw in chopped carrots, celery, and onion, and added some herbs: garlic, parsley, and a bay leaf, and let everything simmer for a few hours. I strained the broth into a few containers and stashed them in the freezer for later.

Awesome slow cooker recipe - Whole Roasted Chicken - just rub some spices on, throw in some onions, and set your Crock PotWHAT YOU NEED:

  • whole chicken (I used one that was around 5 lbs)
  • 1 onion, cut into chunks
  • 2 tsp. paprika
  • 1 tsp. sea salt
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. red cayenne pepper
  • dash of pepper
  • kitchen twine, for trussing

WHAT YOU DO:

Combine paprika, salt, onion powder, garlic powder, and cayenne pepper in a bowl. Stir to mix.

Place onion pieces in the bottom of slow cooker.

Remove any giblets from chicken. Using kitchen twine, truss the chicken. Tying the legs and wings in gives a smooth shape so the chicken cooks evenly and retains moisture. I followed the poultry trussing instructions in The Professional Chef by the Culinary Institute of America, but of course a quick internet search is an easy way to learn how as well.

Rub spice mixture over the entire chicken. Don’t forget to throw some in the cavity, and if you want you can even stuff some under the skin that covers the chicken breasts.

Place chicken on top of onions in the slow cooker, cover, and cook on high for 4-5 hours or until the chicken starts falling off the bone and is thoroughly cooked.

Slow Cooker

recipe adapted from 100 Days of Real Food

Here’s a show and tell of my lunch 🙂 I sauteed fresh veggies in a teaspoon of EVOO, and added some red pepper flakes, lemon juice, and garlic. I added a serving of whole wheat penne pasta, but have done this with feta, chicken, brown rice too. I included the estimated nutrition information, WW points, and the 21 day fix container counts for each option.

Choose Your Own Adventure Veggie Toss - includes nutrition info for a ton of options and 21 Day Fix contianer counts - pasta, chicken, feta, brown rice

WHAT YOU NEED:

1 c. (which is 1 green 21 Day Fix container) fresh asparagus, cut into pieces

1/2 c. (1/2 green container) portabello mushrooms, sliced

1/2 c. (1/2 green container) cherry tomatoes, halved

1 tsp. extra virgin olive oil (EVOO)

To taste: lemon juice, red pepper flakes, and minced garlic.

Options:

  • 1/2 c. (1 yellow container) cooked whole wheat penne pasta
  • 1/2 c. (1 yellow container) cooked brown rice
  • 3 oz. (1 red container) baked chicken
  • 1/4 c. (1 blue container) crumbled feta cheese

WHAT YOU DO:

In a saucepan, saute the EVOO, veggies, and garlic. Add lemon juice and red pepper flakes to taste.

Mix in your pasta, rice, chicken, or feta to desired temperature, and serve.

Veggie Toss - choose your faves - includes nutrition info for 21 Day Fix container counts and nutrition info for each option

Estimated Nutrition Info for Fresh Veggies sauteed with your favorite option - 21 Day Fix and WW friendly