Saturday, March 23, 2024
Foods

Healthy Food / Healthy Meals

Greek Chicken Pasta

Greek-Chicken-Pasta-Salad

“This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal.”

Ingredients

Directions

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes drain.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Greens with Cannellini Beans & Pancetta

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Ingredients

  • 2 slices pancetta or bacon, chopped
  • 1 1/2 tablespoons olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, crushed
  • 1 bunch kale, roughly chopped
  • 1 bunch beet greens, roughly chopped
  • salt to taste
  • 1 (15 ounce) can cannellini beans, drained

Directions

  • Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
  • In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste. Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.

Paleo Chili

1055868

Ingredients

  • 1 dried chipotle pepper, stem removed
  • 1 cup boiling water
  • 1 1/2 teaspoons coconut oil
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 1 pound ground bison
  • 1/2 pound spicy ground pork sausage
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon Worcestershire sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper

Directions

  • Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
  • Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
  • Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
  • Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

Turkey Veggie Meatloaf Cups

658635-Turkey-Veggie-Meatloaf-Cups-Photo-by-mominml

Ingredients

  • 2 cups coarsely chopped zucchini
  • 1 1/2 cups coarsely chopped onions
  • 1 red bell pepper, coarsely chopped
  • 1 pound extra lean ground turkey
  • 1/2 cup uncooked couscous
  • 1 egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 cup barbecue sauce, or as needed

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
  • Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
  • Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

 

 

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