This is a remake of an old favorite, it’s easy, and I love it. I switched the meat and some of the spices, but the cooking method is the same as my Garlic Beef and Onions with Green Beans. This rendition has the tastes of Chicken Kiev but is way easier to make and no breadcrumbs needed. Enjoy!
Ground Chicken with Garlic, Onions, and Parsley
1 tablespoon avocado oil
1 large onion, chopped
5 cloves of fresh garlic, minced
1 pound ground chicken
1/2 cup chicken stock
2 tablespoons parsley
2 teaspoons salt (or to taste)
Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground chicken and crumble. When the chicken is almost white, pour in the chicken stock and turn up the heat to medium high or until it begins to simmer. Add the salt and parsley. Cook until the broth cooks down or about 20 minutes.
My first post Thanksgiving turkey meal was a turkey salad, and it was delicious. My second turkey meal was a full plate of turkey dinner, and it was just a good as the first.
Then, I used some more of the turkey to make turkey soup. I just threw in shredded turkey, vegetables from inside the turkey, leftover rice from the fridge, and gravy for the liquid, and boom, soup.
Just kidding! I didn’t use the gravy for the liquid in my soup, or the stuffing, but this was the easiest soup ever, and here’s the recipe.
The Easiest Leftover Turkey and Vegetable Rice Soup
1 cup leftover turkey, shredded
1 cup turkey vegetables
1 cup rice
1-2 cups chicken stock (whether you like it more chunky or more soupy)
pepper to taste
First add the turkey to the pan, then the vegetables, then the rice, and lastly the chicken stock. Pepper to taste, and salt if you want more. My turkey had tons of spices and flavor already so I didn’t have to add much to season the soup.
This soup is the easiest and quickest, not to mention super healthy, way to use up some of your leftover turkey and I know you will love it as much as I do!
Hope your Thanksgiving was great and full of love=)
This crumbled meat mixture is so easy and has such a great flavor. Plus, you can add it to anything. It’s also Keto, Paleo, Whole 30, and just plain healthy, but beyond that, so delicious!
Garlic Beef and Onions with Green Beans
1 tablespoon avocado oil
1 large onion, chopped
10 cloves (or 1 head,) skinned and minced
1 pound ground beef
1/2 cup beef stock
Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground beef and crumble. When the beef is almost browned, pour in the beef stock and turn up the heat to medium high or until it begins to simmer. Cook until the broth cooks down or about 20 minutes. Add black pepper the taste.
Serve over steamed green beans or broccoli, rice, noodles, roasted or mashed potatoes, or just eat it alone!
Being on the road is pretty great, but there are some things that I miss. A crock-pot is one of them. Whenever I have access to one, you better believe I’m pulling that thing out, coming up with a meal, and trying something new.
I ate this salsa chicken over rice and added a little bit of white cheddar cheese and Greek yogurt. It was delicious. I also ate it plain today for lunch and it was great on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?
Crock-Pot Salsa Chicken
2 chicken breasts
2 cups mild salsa
2 cups frozen corn
1 can black beans, drained and rinsed
Simply add everything to a crock-pot and cook for 3 hours on high. Remove and shred chicken. Add chicken back in and stir to incorporate.
If you read my Fall posts last year, you know I am not a pumpkin fan. I don’t want Pumpkin Spice Lattes, I don’t want pumpkin seeds, and I don’t want pumpkin cake. What do I want?
Apples, I want all the apples. Apple cider, dehydrated apples, raw and fresh apples, apple everything! And these stewed apples take next to no time at all, smell up your whole house with real apple flavor, and taste super indulgent all while being super healthy. Here’s the recipe:
Crock Pot Stewed Apples
6 medium apples, cored and cut into thick slices (I got about 6 pieces per apple)
1 tablespoon lemon juice
1/2 cup raisins
1 tablespoon honey
1 teaspoon cinnamon
In a crock pot, add the apples and lemon juice and combine. Then on top of that add the raisins. Sprinkle the cinnamon over the top and drizzle with honey. That’s it! Turn the crock pot on high and cook for about 1 1/2 hours. It’s done when you can poke a fork through them, but before they are mushy.
Seriously, this recipe couldn’t be easier or quicker, and the taste will fool anyone into thinking you put serious time and effort into this dish. Enjoy the apples of the season and Happy (almost) Fall!
It’s been rainy here and I am LOVING it?!? Am I the only one that loves cold, rainy weather? While it doesn’t get cold down here, it is def gray and rainy and for me, that makes me think of home. And at home, usually if it’s rainy, it’s cold, too.
Anyhow, I made these pancakes and fell in love with them. And I generally don’t even love pancakes. But Nick does, and since I liked these too, you will for sure! Top them with extra nuts and make a double batch so that you have some all week! Yum!
Banana Pecan Pancakes
1 medium banana, peeled
3 whole eggs
1 tsp vanilla
2 tablespoons almond butter
1 tsp cinnamon
1 cup almond flour
1/4 teaspoon baking soda
pinch of salt
1/4 cup broken pecan pieces
coconut oil for cooking
Add banana to a medium-sized bowl and smash it. Next add the eggs and mix with the mashed banana until it is well incorporated. Mix in the remaining ingredients excluding the coconut oil.
Into a skillet on medium heat add coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the rest of the oil for the batches of pancakes until you are finished cooking.
Hard-boiled eggs can be hard to perfect, and I know, because it was hard for me to perfect them. It took many times, under and over-cooked eggs, but I finally got it.
And now you want to know, too? Of course you do! So, here it is:
Perfect Hard Boiled Eggs
Use a medium-sized pan and add the eggs and water to fill the pan. Heat to boiling, cover, and remove from the heat. Let sit for 20 minutes.
When the 20 minutes is up, drain the hot water and add cold water and ice cubes to the pan. Let cool and they’re done! These eggs come out perfectly hard-boiled and are great for so many things.
I love adding hard-boiled eggs to salads, and they are great to eat if you’re in a hurry. You can use them for deviled eggs and egg salad, too, and recipes come out the best when you make the eggs this way.
Like this recipe? Check out my other books=)
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I like potatoes and I’ve been wanting a new roasted potato recipe for a while. I tried this recipe tonight and it was so yummy and came together in no time.
Use parchment paper for clean-up that’s easy and quick. With only six ingredients, most of which are likely in your pantry, you’re gonna love this dish.
Oven-Roasted Diced Potatoes
3 small baking potatoes, cut into diced-sized pieces
2 tablespoons avocado oil
1/4 tablespoon salt
1/4 tablespoon pepper
1/4 tablespoon onion powder
1/4 tablespoon garlic powder
1/4 tablespoon dried parsley
Grease a baking sheet with one tablespoon avocado oil and preheat the oven to 400 degrees. In a separate bowl, combine one tablespoon almond oil, seasonings, and potatoes. Mix well to incorporate and pour the potatoes onto the baking sheet.
Bake for 30 minutes or until the potatoes begin to turn brown. Yum!
Like this recipe? Check out my other books, and watch for more to come!
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