This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
I’ve recently fallen in love with sweet potatoes. I never liked them growing up, yet lately I can’t get enough of them! So, recently I stumbled upon this recipe and loved it. I do sometimes add lean beef or shredded chicken to it to make it a complete meal in one yet it’s filling enough if you prefer meatless!
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
½ yellow onion, chopped
2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
1 ounce light cream cheese
¼ cup light sour cream
1 teaspoon salt (+ more to taste)
½ cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
Saute the onion in the butter over medium heat until soft and translucent. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
I love avocados. I love them on salads, tacos, with eggs, etc but until recently hadn’t tried them roasted until I found a few recipes on Pinterest. After checking a few out, I came up with this simple recipe as others added more spices and oils. I found it was great simply made.
I added the avocado to my salad but also had the leftovers on a sandwich later. Both were great.
Make sure to roast each side long enough to get the outside slightly crispy. It is to die for!
Salt and pepper
*Any other items you’d like with the avocado. I topped a mixed greens veggie salad with the avocado and tossed lightly with a bit of lemon juice and oil.
Also enjoyed it on a roasted chicken sandwich.*
Preheat oven to 400. Cut avocado into quarters and discard peel and pit.
Sprinkle with evoo, fresh ground salt and pepper. Toss lightly.
Roast about 10 mins and flip until second side is crispy. Mine took about 15 mins total-10 one side, 5 mins the other.
Enjoy immediately, although I ate the leftovers later from the fridge on a sandwich and it still tasted great!!
For our second side dish for NYE I made roasted potatoes. I get bored with potato side dishes, so roasting them keeps them interesting because you can do so many things with them. I just threw some ingredients together and they were great!
1 large bag of red potatoes ( I made 3 per person) chopped into large chunks
Salt and pepper
Juice and a bit of zest from one lemon
Evoo to coat
Dried Italian seasonings- I used about 2-3 tsp worth
Fresh grated parm cheese-about 2 tbsp
Preheat oven to 425. Toss potatoes with evoo, salt, pepper, zest, juice, seasonings, and parm cheese. Shake often and coat well while oven heats.
Roast on lipped sheet pan or roasting pan for 20-40 mins (ovens differ-ours took 25 mins) or until desired doneness.
Toss every few minutes in oven. Once done, toss with a bit more of cheese if desired and serve immediately.
For NYE, H and I had a few friends over for dinner. We were grilling steaks so I knew I wanted a good but not over powering vegetable to keep the fillets the main star of the meal. I love roasted asparagus but needed to take it up a notch for NYE. I had goat cheese on hand and decided to roast the asparagus simply and toss with goat cheese after. HUGE HIT and super easy! Enjoy and happy new year!
Preheat oven to425 degrees. Toss asparagus with evoo( enough to coat) balsamic vinegar (enough to coat) and minced garlic. Let sit til oven is heated.
Roast on a lipped sheet pan or roasting pan. Roast for 10-15 minutes or until desired doneness.
Once done, let sit 1-2 mins then toss with salt, pepper and goat cheese. Serve immediately.
Ahhh I love grilling out on a nice, warm evening. Open a bottle of wine, fire up the grill, eat outside. Ahh perfect! For tonight’s grilling I wanted some new ideas. I found this recipes off allrecipes.com and they were great and easy to whip up!
Ingredients: (serves 8 adjust to your needs)
2 pounds red potatoes, quartered
1/2 cup water
1/2 cup light mayonnaise
1/4 cup dry white wine
2 teaspoons crushed dried rosemary-I used oregano as we dont like rosemary
1 teaspoon garlic powder-I used fresh garlic
wooden skewers, soaked in water for 30 minutes
Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.
I have fallen in love with scones lately. I love that you can make up the scone dough, shape and freeze. Then bake as you need them. This is a great way to always have something yummy on hand for drop in guests, for that last minute snack or breakfast item you need without messing up your kitchen when time is tight. I found this recipe and immediately H fell in love with it! They are perfect as a breakfast treat or to pair with soups and stews!
I did use white onion as I forgot to grab scallions at the store. Dont use too much as they are stronger than scallions but worked perfectly!
For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Preheat the oven to 400F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated.
If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
As the weather cools, we tend to think of good ol’ comfort foods. Well for me, potato dishes like this are my comfort food. Since we have started eating cleaner, I have found ways to clean up our old faves. This was one of them found in Clean Eating Mag and it was great!
Ingredients: (makes enough for 8. I cut it back for the 2 of us)
olive oil cooking spray
2 tsp olive oil
1 medium onion, halved lengthwise and thinly sliced
1/2 tsp sea salt, divided
fresh ground pepper, to taste
2 cloves garlic, finely chopped
3/4 tsp dried thyme
1 1/2 t whole wheat flour
2 C low-fat milk
3 oz low-fat (2%) Monterrey Jack-I used low fat sharp cheddar
2 1/2 lb Russet potatoes, sliced thin as possible-I left the skins on
2 oz Parmigiano-Reggiano cheese, grated
2 T whole wheat bread crumbs
Preheat oven to 350F.
Heat oil in large skillet or medium-high heat. Add onion, 1/4 tsp sea salt and pepper. Cook, stirring frequently, until lightly browned, about 7 minutes. Reduce heat to low and add garlic, thyme (be generous) and flour. Cook, stirring constantly, for 1-2 minutes or until onions are coated with flour. Add milk and increase heat to medium-high. When liquid begins to simmer, reduce heat to low and cook until mixture has thickened slightly, about 4 minutes. Add three-quarters of Monterrey Jack and remaining 1/2 tsp salt, and stir until melted, about 1 minutes. Remove from heat.
Arrange potatoes in an even layer in greased baking dish. (should be several potatoes thick).
Cover with half of onion and milk mixture. Repeat with remaining potatoes and onion mixture.
Make sure all corners of dish get covered. If a spot looks dry add a tablespoon of milk.
In small bowl, combine remaining Monterrey Jack, Parmesan cheese, and bread crumbs; cover and refrigerate until ready to use.
Bake potatoes in center of oven for 70-85 minutes or until potatoes are tender when a fork is pierced through. When finished baking, remove from oven and sprinkle with cheese-bread crumb mixture. Preheat broiler to high and return baking dish to oven and broil until cheese is melted, about 2 minutes. Let cool for 10-15 minutes.
This is my all time favorite appetizer, salad, dinner, etc..If I could eat this every single day I would. Easy tossed together and a huge hit as an appetizer!!!
**Sorry for no pic, I totally forgot to take one when I served this to our guests YIKES!***
1 pkg grape tomatoes sliced in half
1-2 pkgs mozzarella balls, drained
Fresh basil torn or chopped
1-2 tbsp evoo
sea salt and fresh ground pepper for taste
1-2 tbsp balsamic vinegar
Toss all into a bowl and refrigerate for 30 mins. Toss once more and serve. Adjust seasons and evoo for your own tastes!
MAKE THIS NOW! OMG GOOD! A great recipe from my friend Angie. I sometimes make it without the chicken as a side dish and sometimes with the chicken as a main dish! Either way it is GOOOOOOD! Here is her recipe that I changed up a bit for our liking and clean eating!
Olive oil-enough for pan about 2-3 tbsp.
Garlic-I used a tbsp minced Angie used 2-3 cloves and chopped up
Salt and Pepper
1-2 lbs. boneless skinless chicken breast-broiled or baked and chopped
1 bag sun dried tomatoes, julienne sliced
4 scallions, chopped
½ cup toasted pine nuts
1 lb. bowtie or penne pasta-I used ww penne
1 6 oz. container feta, goat, or gorgonzola cheese-I used goat cheese
Warm 2 tbsp. olive oil in skillet (medium heat), dice 2-3 garlic cloves and toast in olive oil.
Cut chicken breast into nugget size pieces and add to olive oil and garlic mixture.
Toast pine nuts and reserve until the end.
Chop scallions and add them to the chicken.
Add the whole bag of sun dried tomatoes to the chicken mixture. Salt and pepper to taste. Let all these flavors combine over low heat.
Meanwhile, boil your pasta, drain, but do not rinse. Combine pasta, chicken and everything in skillet, gently toss with extra olive oil to dress. Add toasted nuts and sprinkle with cheese, toss together into a large bowl and serve immediately as a main course or chill for a great bbq side dish!