In The Kitchen Archives - Page 38 of 39

Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

December 6, 2017

Blog, Healthy Eating, Healthy Life, In The Kitchen

Melt-in-your-mouth chicken thighs prepared in the crock pot with artichoke hearts and sun-dried tomatoes. Author Katerina | Diethood This is the easiest eeeeeasy-recipe of all! Easy like Sunday mornin’! Throw it all in the crock pot and let it do it’s thang. These chicken thighs are going to make ya wanna jump. This will literally melt in your mouth. There’s so much texture and flavor going on in here, and you can never go wrong with the Cara Mia Grilled Artichokes Hearts. #sogood Not to mention the sun-dried tomatoes stirred in for some extra excitement. But let me tell you, this is what’s so great; this is a meal that practically makes itself. This is why I am so in LOVE with my crock pot. Or is it a slow cooker? What do YOU call it?! All we’re doing here...

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Sweet Honey Garlic Baked Salmon

November 28, 2017

Blog, Healthy Eating, In The Kitchen

INGREDIENTS LIST FOR THE BAKED HONEY GARLIC SALMON IN FOIL 1 pound (450g) side of salmon 1/2 cup (125ml) honey 4 cloves garlic, minced or crushed though a garlic press 1/2 cup whole-grain Dijon mustard Juice of 1/2 lemon 1 tablespoon olive oil 1/4 teaspoon red pepper flakes 1/4 teaspoon Cayenne pepper 1/2 teaspoon paprika Coarse salt and black pepper 1 tablespoon chopped cilantro, for garnish 1 lemon, sliced, for garnish Recipe Courtesy of EatWell101 1. Position a rack in the middle of you oven. Preheat oven to 400°F (200°C). Line a baking sheet with a large piece of foil to fold over and seal to create a packet. 2. In a bowl, combine honey, mustard, lemon juice, oil, paprika, red pepper flakes, Cayenne pepper and a pinch of salt. Stir to combine and set aside. 3. Place the salmon...

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Slow Cooker Santa Fe Meatloaf

November 20, 2017

Blog, Healthy Eating, In The Kitchen

Oven-baked meatloaf can turn dry. But the moisture-sealing magic of the slow cooker makes this one melt in your mouth. Gina Homolka is the founder of skinnytaste.com and @skinnytaste. Recipe courtesy of Cooking Light Ingredients 1 1/2 pounds 93% lean ground turkey 2/3 cup plus 2 Tbsp. mild red enchilada sauce, divided 1/2 cup quick oats 1/2 cup chopped green onions 1/3 cup plus 1 Tbsp. fresh or frozen corn kernels, divided 5 tablespoons canned unsalted black beans, rinsed, drained, and divided 1/2 cup chopped fresh cilantro 1 1/2 teaspoons ground cumin 1 teaspoon kosher salt 1 teaspoon onion powder 1 (4-oz.) can mild chopped green chiles, drained well 1 large egg, lightly beaten 1 garlic clove, crushed or grated 1 1/2 ounces preshredded Mexican cheese blend (about 1/3 cup) ...

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Roasted Acorn Squash

November 13, 2017

Blog, Healthy Eating, In The Kitchen

[caption id="attachment_1533" align="alignleft" width="392"] Image Courtesy Simply Recipes[/caption] Here's a delightfully quick and simple way to prepare one of autumn's finest offerings. The Acorn Squash is a good source of vitamin C, niacin, vitamin A, folate, thiamine and vitamin B-6. Making this simple 2 ingredient recipe a must try during the holiday season and something to add to your Thanksgiving Day feast! Ingredients: Acorn Squash 1 tbls Ohio or Vermont Maple Syrup Instructions: Preheat oven to 400 degrees, while oven is heating cut Acorn Squash in half and scoop out the seeds and stringy flesh. Next, score with a knife in a criss-cross pattern. Once completed, add 1/2 tbls of Maple Syrup in the bell of each acorn squash and massage syrup into the flesh. Place Acorn Squash on baking sheet and place...

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Garlicky Farro with Roasted Veggies

November 7, 2017

Blog, Healthy Eating, Healthy Life, In The Kitchen

Farro is a Mediterranean grain of certain wheat species, sold dried, and prepared by cooking in water until soft. People eat it plain, and often use it as an ingredient in salads, soups, and other dishes. it was a mainstay in the diets of Ancient Romans. We think it has a similar texture and taste to Barley and is a great food to add to your diet. The recipe we're sharing is simple, quick and heats well (so prepare for leftovers)! We like cooking it on a Sunday and adding the remaining vegetables in our fridge into the mix for an impactful and flavorful kick to this super dish! Ingredients: Farro 6 Cloves Garlic Minced 2 Tablespoons EVOO 1 cup organic Farro 3 cups water, stock or wine Salt & Pepper to taste Roasted Veggies: Leftover...

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Shrimp Pasta with Tomato Basil Cream Sauce

November 1, 2017

Healthy Eating, Healthy Life, In The Kitchen

Shrimp. Pasta. Tomatoes. Basil. Cream. Such a delicious combination of ingredients to spice up a Saturday night dinner! But dishes like this often carry a heavy (no pun intended) stereotype that they are full of calories. This recipe does it's best to redefine that perception and make pasta healthy! Follow the simple directions below and add this dish to your routine. Ingredients: 3 cups of tubular pasta (penne), gluten free if desired 1 lb medium shrimp 1 Tbsp EVOO (Extra Virgin Olive Oil) Salt and Pepper to taste For Sauce: 1/4 cup unsalted butter or ghee 4 cloves of garlic 2 Tbsp rice flour 1 cup vegetable broth 20-24 fresh basil leaves ( or 1 tsp dries basil) 1/2 cup cashew cream (or thick cashew milk) 1/2 - 1/2 cup of oven dried tomatoes (or can substitute for sun...

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Butternut Squash and Apple Bisque

October 25, 2017

Blog, Healthy Eating, In The Kitchen

Butternut Squash and Apples Two perfect ingredients to use for fall cooking. This Bisque combines both to make a velvety treat that is great to share around the dinner table! Makes 8 servings Prep Time: 30 Minutes Ingredients: 1 Butternut Squash (about 1 1/2 lbs) 3 Tart Apples 1 small white onion 2 quarts (8 cups) chicken stock of broth (vegetable stock is a suitable replacement for vegetarian diets) 2 slices white bread 1/4 teaspoon rosemary 1/4 teaspoon marjoram 1/2 teaspoon salt 1/4 teaspoon white pepper crushed black pepper to taste 2/3 cup heavy cream (or thin cashew cream) Peel squash and scoop out seeds. Cut into 2-inch pieces. Peel, core and coarsely chop the apples. Peel and chop an onion. Combine squash, apples, onion, rosemary, marjoram, chicken (or vegetable) stock, bread, salt and pepper in a large pot. Bring to...

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Healthy Roasted Pumpkin Seeds

October 18, 2017

Blog, Healthy Eating, Healthy Life, In The Kitchen

Halloween is right around the corner. Did you get your pumpkin yet?...

Dijon Mustard Potato Salad

October 11, 2017

Blog, Healthy Eating, In The Kitchen

This Dijon Mustard Potato Salad is a great compliment to any fall dish This is a lighter, healthier version of a classic potato salad. Swapping out mayonnaise for mustard adds extra flavor and eliminates a lot of calories. Once you try this low fat potato salad, you’ll never go back to the mayonnaise version again. Dijon Mustard Potato Salad Recipe from Elana Karp, Culinary Director at Plated Yield: 4 servings Time: 35 minutes Ingredients ½ pound red new potatoes 1 shallot, thinly sliced 2 teaspoons Dijon mustard 1 teaspoon whole grain mustard 1 tablespoon champagne vinegar 1 tablespoon extra virgin olive oil 2 tablespoons parsley, chopped 1/2 tablespoon kosher salt black pepper (to taste) Cut the potatoes in half and place them in...

Garlicky Farro with Sauteed Mushrooms and Brussel Sprouts

October 4, 2017

Blog, Healthy Eating, Healthy Life, In The Kitchen

Warm the heart and help your joints with this dish full of anti-inflammatory goodness! Farro, barley like grain makes this dish filling enough to eat on its own or pair with a nice piece of Salmon or Chicken. Ingredients: 1 cup of Farro, rinsed and drained 3 cups of water 3 tbsp olive oil, divided 2 cups Brussel Sprouts cut into halves 6 ounces baby Bella mushrooms, sliced 4 ounces shitake mushrooms, destemmed and sliced 6 cloves garlic 1/4 cup chopped Italian Parsley 1/4 tsp sea salt Freshly ground black pepper (to taste) Instructions: Add the rinsed Farro and water to a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender stirring occasionally. Drain excess water if needed. While the Farro is cooking, add 2 tablespoons of Olive Oil...

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In The Kitchen

Crock Pot Chicken Thighs with Artichokes and Sun-Dried Tomatoes

Sweet Honey Garlic Baked Salmon

Slow Cooker Santa Fe Meatloaf

Roasted Acorn Squash

Garlicky Farro with Roasted Veggies

Shrimp Pasta with Tomato Basil Cream Sauce

Butternut Squash and Apple Bisque

Healthy Roasted Pumpkin Seeds

Dijon Mustard Potato Salad

Garlicky Farro with Sauteed Mushrooms and Brussel Sprouts

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

Monday Motivation: Garlic & Gut Health

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