Just wondering...which do you like best 1,2, or 3?
GARLIC CHICKEN AND POTATOES😍😋
1 1/2 lb (650g) chicken breast, cut into strips
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
1/3 cup soy sauce
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked pepper
In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes. Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add drained potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your chicken. Right before chicken is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary. Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!
. #mealprep#chicken#food#foodie#delicious#potatoes#foodprep#foodporn#yum#findyourowncontent#boss#sunday#sundayfunday#zoodles#potato#life#zucchininoodles#zucchini by @eatwell101
9,27910711 March, 2019
Something like that.
Is this how you reacted to @thevegan8’s Creamy Chili Pasta with Zucchini and Spinach?
You can’t fool us. It is. It definitely is.
When something looks so delicious on screen that you have to remind yourself #YouCannotEatYourPhone , then this is the appropriate reaction.
Now go make yourself the real deal, or at least something like it, and enjoy delicious, healthful comfort.
📷 by #thevegan8 (check out her page for recipe info and more!)
🇺🇸Throwback to a plate from last December 😍
Actually can’t believe we are already in March.
Time flies is freaking scary!!!
. #whatsonmyplate : salad leaves, 2 hasselback potatoes style, 2 zucchini egg nests, cherry tomatoes.
I wish you a beautiful evening you guys.
May we try something, tell me one positive thing about today 💛
I was productive but took time for myself still. Balance 💛
🇫🇷Retour sur une assiette de décembre dernier 😍
C’est complètement fou. On est déjà en Mars. C’est vraiment flippant à quel point ça passe vite 🙉
Dans mon assiette : mâche, 2 pdt hasselback, 2 nids de spaghettis de courgette avec 2 oeufs, un demi avocat et des tomates.
Belle soirée à tous.
Donnez moi un point positif de votre journée 💛
1,9756215 March, 2019
Beef and broccoli like you’ve never had it!👌😋
For more healthy meals inspo
Save this recipe down for your next meal prep 👨🍳
Don't forget to tag a friend that would love this ❤️
For the broccoli rice
4 cups broccoli florets about 2 small crowns
1 tablespoon olive oil
1 garlic clove, minced
1 green onion thinly sliced, white and green parts separated
For the Sauce
¼ cup hoisin sauce
¼ cup water
1 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon toasted sesame seed oil
1 teaspoon fresh ginger, minced
For the beef
1 tablespoon olive oil
1 pound flank steak, thinly sliced across the grain
Salt and pepper, to taste
1. To make the riced broccoli, process the broccoli florets in a blender or food processor until you get a riced texture. Heat a pan with olive oil on medium, add the garlic and the white parts of the green onions and fry until fragrant, about 1-2 minutes. Add the riced broccoli to the mixture and toss together until the broccoli slightly softens, about 2-4 minutes. Divide the broccoli between 4 bowls and wipe clean the pan with a paper towel
2. To make the sauce, whisk together the ingredients in a small bowl or a small blender. Set aside.
3. To cook the steak, season with salt and pepper. Then heat the pan used for broccoli rice with olive oil on medium-high. Place the steak strips on the pan in a single layer and cook for 1-2 minutes per side to brown each steak strip. You many need to cook in batches. Add the sauce to the steak and reduce the heat to low. Cook for an additional 3-5 minutes, stirring to coat and allowing the sauce to thicken.
4. Serve the steak on top of the riced broccoli, and garnish with the green parts of the green onions and red pepper flakes. - .Video credit @feelgoodfoodie
More on dinner tonight
As you see in the first pic I’m very excited my Epicure 4 in 1 mandoline has arrived and got to try it out tonight.😁 It comes with slicer plates the 1.5mm slicer, 3.5mm slicer, 3x3mm julienne, 6x6mm julienne with a caddy to keep them all in one place and safe. The mandoline has a sharp stainless steel blade for precision slicing, there’s also a safety hand guard to grip your veggies or fruits to keep your hand safe. You can slice topping for pizza, omelets, and salads.
Sliced up some zucchini tonight using the 3.5mm slicer and of course grilled them on my Epicure crisper. Delicious 😋 I love my veggies and even more so on my crisper. Very easy to clean and I never use oil on it.
Eat them everyday. 🥰
In the next pic is my hubbys chicken dinner. He had the grilled veggies, his chicken made in the Multipurpose steamer made in the oven with basmati rice and a side of Epicure Roasted Garlic Aioli. On his chicken he had some Epicure Souvlaki and Epicure Fajita seasoning.
Loved whipping up the Aioli sauce in my handy Epicure prep bowls that have measurements on the side and come with silicone lids.
Then to end the night my 11 year old wanted sliced up apples, he wanted to see how they would turn out using the Mandoline. Let’s just say he was happy.❤️
Hope you all had a amazing Monday😘
. #epicurewithmelissa#epicure#epiclife#dinner#mandoline#garlic#aioli#grilledveggies#apples#kids#family#momlife#prepbowls#seasonings#crisper#zucchini#dinner#getinmybelly#kwawesome#kitchner#waterloo#foodgasm#loveforveggies#healthylifestyle #healthyfood#eatrealfood#cleaneating#Cleanfood#momlife #kwmoms
Trying out some new recipes for healthier dinner options! Zucchini enchiladas came out delicious and tasty! Go to @pinterest and type Lean & Green zucchini chicken enchiladas and follow the recipe. You can tweak it any way you like. Enjoy! 😋
Zucchini with Corn and Pork ( for all my vegetarian friends you can do it wit out pork and it taste very good too 😉)
3 Zucchini cut in little cubes
2 garlic cloves
1 tablespoon of butter
2 cups of cooked corn
1lb of cook pork ( cut in cubes )
Salt to taste
Shop onion in little cubes, and put on the pan with the butter. Let us cook while you minced the garlic. Add the garlic to the pan and let it cook with the onion. Cut the tomatoes in littles pieces too. And add it to the pan. When the tomatoes looked cooked add the zucchini, corn and the pork, add salt to taste, mix all the ingredients and cover the pan and let the zucchini cook, as soon as the zucchini looks cook it’s ready.
You can eat it with white rice. #supper#cenasaludable#comidamexicana#comida#pork#puerco#zucchini#zuchinni#calabacita#calabacitas#corn#elote#rice#whiterice#arrozblanco#arrozblanco 🍚 #mexicanfood#cookingwithpattyr#cooking
This is one of those recipes someone has posted and I screenshot. I don't remember who it was, but I absolutely adore you. This is awesome. Next time I will add sweet potatoes maybe. And hold off on cooking the garlic till later in the meal.... Cut you up some chicken boob. Now cook it till it's done. Season it with some stuff. I used pepper only cause well hypertension. Now add some chopped up garlic. Measure it with your heart. Now take that wondrous mixture and put it on a plate. Now slice you up a zucchini. Little baseball diamonds or half moons. What ever floats your boat. Now add it and some oil, virgin olive oil for this house, to the pan. Let it cook for 6ish minutes. Stir that lovely green veggie so it don't stick. Awesome. Now take you some grape tomatoes and cut the little darlings in half. Or not. Again, whatever. Throw those bad boys in the pan and cook the Christmas veggies for 3ish minutes. Looks good huh? Now add the chicken back to the pan. Let it sit long enough to heat back up. Plate it up and BOOM dinner is served!!!! #iusehashtagstoannoysonnyemorris#hypertension#highbloodpressure#chicken#tomatoe#grapetomatoe#zucchini#chcickenboob#fit#dinner#iwouldratherhavetacosbutwhatever#fitinsta#fitfam
801 hour ago
#eatwithyoureyes 👀 and feast on this amazing #smoothiebowl !.... made it for myself this morning!
Ok... so the story goes... I wanted to start putting more #veggies 🥬🥕🍆in my smoothies cause, you know.... smoothies can often can go hella wrong💯... with way tooo much fruit I think, and not enuf veggies. There's nutrients in fruits too, but the point I feel when doing smoothies and juicing is to get an influx of antioxidants and other dense nutrients without the sugar/carb overload. I've done spinach and kale before, but I really wanted to bulk it up if you know what I mean. So I got some advice from the interwebs, and decided to try a new veggie ingredient in mine for the very first time to fill it up. It was #ZUCCHINI !🥒 Not bad, not bad at all! Couldn't even taste it at all, not even a lil bit! To always have it on hand, just peel, chop and freeze, and store with your other frozen smoothie ingredients.🍓🍌🍍
This recipe was made with 3/4 cup mixed frozen berries, 1/4 banana, couple tbsp of almond milk, 1 cup of cubed frozen zuchinni (no skin), and one scoop of my favorite Vanilla flavored Superfood protein blend. The result? A lil less sweet but very yummy delicious and refreshing berry smoothie bowl! 🍧😋
Would you ever try this?!!🙋🏾♀️
3 words....TRICOLOR🥒 SUMMER☀️ PASTA 🍝 that’s all I had to read while flipping through my cookbook to decide that’s what I wanted to make for #meatlessmonday 😛 not to mention once you have the veggies chopped it takes less than 15 mins to cook, it was SO BOMB & it makes 8 servings so hellllllllo lunches for the next few days😏
TRICOLOR SUMMER PASTA:
• 1 zucchini, cut into 1/4 inch thick matchsticks
• 1 yellow squash, cut into 1/4 inch thick matchsticks
• 1 1/4 cup shredded carrots
• 1 box of pasta of your choice (or sun brown rice/quinoa for GF)
• 1 tbsp olive oil
• 1/4 cup grated Romano cheese
• 4 cloves of garlic, minced or thinly sliced
• salt + pepper
💚 cook pasta to al dente in a pot of boiling water according to the package directions
💛 add zucchini, squash, & carrots to the last 2 mins of cooking the pasta. Save 1/2 cup of the cooking water when you strain the pasta!!
🧡 heat a large nonstick skillet at med-high, add olive oil & garlic, stir and cook for about 2 mins
💚 quickly add your drained pasta and veggies to the pan and about 1/4 cup of the leftover water, add the Romano cheese and season with salt and pepper to your liking. Toss everything together and stir/cook for another minute
💛 If it seams dry add the rest of the leftover water!
🧡 if not serve hot, top with some basil, and enjoyyyy! #foodsyoucanaffordwithjords#meatlessmonday#healthyrecipes#easyrecipes#pasta#veggies#zucchini#yellowsquash#carrots#yum#plantbasedrecipes
2031 hour ago
Zucchini boats! One of my favorite #lowcarb meals. 1 lb spicy Italian sausage, halved zucchini’s, 1 cup diced tomatoes, dash of salt. Preheat oven at 350 degrees and scoop a bit of the zucchini out to make it shaped like a little boat. In a pan cook the zucchini pulp, sausage, tomatoes and add a teaspoon of Italian seasonings. Scoop into the boats generously, add cheese topping then bake for 25 minutes! Easy peasy! #healthyfood#cookwithlove#zucchini#foodporn#italianfood#lowcarb#ashleyskitchen#everydayeats