Cooking, Eating, and Enjoying Healthy Food!
This week’s dinners include:
I tried lots of new dishes this week and had some old standbys as well. Sunday, I really wanted something Asian-inspired, so I had the Lime Chicken with Sunbutter Satay Sauce and Cauliflower Fried “Rice.” That sauce was awesome! If you have any leftovers, thin it out with a bit of rice wine vinegar and/or lime juice and put it over a salad. Or just drink it. It’s so yummy. The Cauliflower Fried Rice was a new one for me. I riced mine in the food processor, but I bet the texture would be more rice-like if you grated it by hand (that’s a lot more work, though!).
I still had quite a bit of chicken leftover, so for lunches I made quesadillas with the chicken and avocado. So good! The chicken does not have an overwhelming flavor, so it could go with a lot of different sauces or sides.
The Apple Bacon BBQ Chicken is a favorite in my house. It is so easy. I have even made it with frozen chicken breasts that I forgot to thaw (took a bit longer)! I’ve also tried making it in a crockpot, but if you’re using breasts, they tend to get dry that way – even with the bacon. Feel free to cut back on bacon, although each serving only gets about 1-1.5 pieces of bacon. You could even use turkey bacon, if you’re really concerned about the fat. And, the coleslaw is excellent. In the past, I’ve used a whole cup of mayonnaise, but I ended up subbing most of that with Greek yogurt, and it was still very tasty. I couldn’t tell a difference at all.
Finally, I wanted a sweet treat for snacks and dessert this week, so after I read about 20 different versions of energy ball recipes, I came up with the Chocolate Banana Sunbutter Protein Balls (about 80 calories each!). These are pretty gooey, so could be rolled in shredded coconut or just plain cocoa. I ended up letting them firm up in the freezer, then individually wrapped them and stored them in a ziploc freezer bag. I just pull one out at a time and let it thaw for 15 minutes, or microwave it for 6-7 seconds (that’s all!). These are very good, but I’m still in love with the Black Bean Brownies I made last week. Maybe it’s the chocolate chips. I might try mixing in a few chocolate chips into the protein balls next time.
1. Combine marinade ingredients with a whisk.
2. Place chicken cutlets and marinade in a plastic bag, seal, and refrigerate for 1 – 5 hours.
3. Grill or bake cutlets. I used a cast iron grill pan to brown both sides, then finished them off in the oven for 15 minutes while I made the sauce.
1. Combine all ingredients in a sauce pan with a whisk until smooth.
2. Spoon over chicken.
3. Garnish with lime wedges
1. In a wok or large pan, brown the onions in the coconut oil.
2. Add garlic, frozen peas, and carrots. Let cook on medium for 5-7 minutes.
3. Make a space for the beaten eggs to scramble in the middle of the pan. Add eggs, and scramble, then mix in with the rest of the veg.
4. Add cauliflower and tamari soy sauce. Let cook an additional 5-7 minutes.
5. Taste for flavor, and add more soy sauce or sriracha sauce to taste.
1. Place one tortilla in a nonstick pan and assemble the ingredients on top. I stack like this: bottom tortilla, 1/2 the cheese, chicken, avo, lime juice, cholula, rest of cheese, top tortilla.
2. Place other corn tortilla on top, and place something heavy on top (I used a bacon press).
3. Turn on burner to medium/low.
4. Flip when bottom cheese starts melting. Place press back on top and check regularly to see if it’s melted. Usually takes about 5 minutes on each side.
I served mine with carrot sticks and red pepper hummus.
Ingredients – only 4!
1. Wrap each chicken piece in 1-2 pieces of bacon, and place in a baking dish. I did it differently this time because I was trying to use up odd packages of chicken in my freezer – 8 thighs and 2 breasts. So, I cut the bacon into fourths, and layered the bottom of the dish, placed the chicken on top, then layered the rest of the bacon on top of the chicken.
2. Grate or food process two Granny Smith apples and place on top of chicken.
3. Pour your favorite bbq sauce on top.
4. Cover with foil and bake on 400 for 30-45 minutes, or until the thickest part of your chicken has an internal temp of 160 degrees.
5. About half-way through baking (at 15-20 minutes in), remove foil so the bacon gets crispy.
I served my chicken with my favorite slaw.
As you can see, I totally cheated this time, and found organic shredded cabbage and carrots at Whole Foods. Score! But, I usually just shred everything in my food processor. Also, you can just use 1 head of green cabbage instead of 2 halves of different cabbages, so you don’t have leftover cabbage sitting in your fridge. Or just find a pre-shredded coleslaw mix. Broccoli slaw would work well also – probably 2 of those small bags.
1. Toss the cabbages and carrots in a bowl.
2. Whisk together all other ingredients and pour over veggies. Make sure all of the dressing is well distributed.
3. Refrigerate for at least an hour before serving.
1. Mix together the mashed banana, cocoa powder, sunbutter, protein powder salt, maple syrup, and vanilla extract until fully combined.
2. Use a spatula to fold in rolled oats and oat bran.
3. Chill mixture in fridge in bowl for 30 minutes so that it’s easier to form ball.
4. Roll into balls by using an ice cream scooper or two teaspoons.
5. Place on parchment paper or wax paper on a plate.
6. Chill an additional 30 minutes in the freezer to set, then enjoy!
7. Can stay in fridge for up to 3 days, or just individually wrap them in plastic, and store them in the freezer (what I do because I’m the only one my house that eats these!)