One Skillet Chicken Broccoli Stir Fry

Keeping dinners simple and easy seems to be the rage these days. Healthy ingredients are a must when busy schedules do not allow for proper planning. Less than 20 minutes you can have a delicious meal. Enjoy!

One Skillet Chicken Broccoli Stir Fry

OneSkilletChickenBrocolliStirFry

This recipe feeds 1 person, if feeding more, adjust accordingly

1 Chicken Breast cubed or 1/2 pound chicken tenders cubed
1 cup shredded green cabbage
1 cup fresh broccoli cut to bite-size pieces
1/2 to 1 cup of chicken bone broth
Optional seasonings: salt, fresh cracked pepper, onion and garlic powder. Please feel free to add herbs or spices to your stir fry.

In saute pan, over medium high heat, add 2 tablespoons of chicken bone broth, heat to bubbly and then add the chicken. Saute for 8 – 10 minutes until the chicken is cooked and add the broth as needed to keep chicken tender and not dried out. Remove the chicken from the pan and set aside.

Add 3 tablespoons of chicken bone broth to saute pan, add the cabbage and cook over medium high heat until wilted, approximately 5 minutes, then, add the broccoli. Cook until heated through and crunchy to your taste.

Add the cooked chicken back into the skillet and use up the rest of the broth to create a natural sauce. Cook until the broth is almost evaporated. Serve and enjoy!

Notes: Try to keep the vegetables semi crunchy, this creates a nutritional meal without losing the vitamins.

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One Skillet Chicken Sausage Stir-Fry

It is all about simplicity, time management and healthy food. One skillet recipes are a favorite of mine, takes approximately 15-20 minutes to cook from start to finish. Loving the concept. Enjoy!

One Skillet Chicken Sausage Stir-Fry

OneSkilletChickenSausageStirFry

Serving Size: 1 (if serving more than one person, adjust as needed)

1 Gluten Free Chicken Sausage Link, diced or sliced – (use any flavor preference, see notes)
2 handfuls organic baby spinach
1 medium or 2 small baby red potatoes, diced
1/2 to 1 cup of organic chicken bone broth or chicken stock
Optional: season lightly with onion and garlic powder, fresh cracked pepper

In saute pan,over medium high heat, add 2 tablespoons of chicken bone broth, heat until bubbly, add the diced potatoes, stir often until potatoes are well coated with the broth. Add the rest of the broth and continue to cook for approximately 8-10 minutes until the potatoes are almost cooked thoroughly. Add the sausage and continue to stir and cook until heated. A brown crust will form on the sausage.

Turn off the heat, and the baby spinach. Stir until wilted. Eat and enjoy!

Notes:
My favorites are Chicken Apple or Chicken Pineapple Bacon sausages (I use Applegate or Aidell’s sausages because they are gluten free and preservative free)

 

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Lentil Kale & Potato Soup

Tried a new recipe today,
kept it very basic and super simple. The soup turned out fabulous and it is a very flexible kind of soup. I hope you enjoy it because I sure did.

Lentil Kale and Potato Soup
Created 09/07/17

LentilKalePotatoSoup

This makes 4-5 servings, freezes well

2 Carrots, diced
2 Celery stalks, diced
4 garlic cloves, minced
1 medium onion, diced
2 medium red potatoes or 1 large sweet potato, diced
2 tablespoons of olive oil, vegetable broth, or water
1 cup lentils, picked through and cleaned
2 heaping handfuls of kale roughly chopped
1 bay leaf
4 cups of organic low sodium vegetable broth or chicken broth
Salt and Pepper to taste
Vegan Worcestershire Sauce (3 or 4 dashes optional)

In stock pot, saute the carrots, celery, onion. garlic for 5 to 8 minutes to soften the vegetables. Add the lentils, bay leaf, salt, pepper, and broth. Bring to a boil and reduce to simmer for at least 15 minutes. Add the potatoes and cook for another 15 minutes. The lentils and potatoes should be cooked through. Add the kale and cook for another ten minutes.

Toppings: Add grated cheese of choice, gluten free chicken sausages all optional.

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Versatile Sloppy Joes

This recipe works well with 3 different types of proteins. This dish has been made with lentils, vegetarian crumbles or grass fed ground beef. Loving the tangy flavor with the tartness of the vinegar, along with adding fiber, and vegetables creates this into a very healthy recipe. What’s so great about this? Tweaking the ingredients to suit your taste buds is the key in making this recipe most excellent!!

Pam’s Very Versatile Sloppy Joe’s
Created 3/20/17

IMG_4678

Basic Sloppy Joes Ingredients (for all the proteins) 
Prepare the proteins first before adding all the ingredients
2 tablespoons of olive oil, coconut oil, or vegetable broth
1 additional cup of water or vegetable broth
1/2 or 1 chopped large onion (depending on the protein used, ground beef – large onion, other proteins – 1/2 onion and it depends on how much onion-y flavor you want)
1 medium carrot
4 minced garlic cloves or 2 tsp garlic powder(For picky eaters, put carrot, garlic, and onion in food processor and mince, these things can be hidden well)Salt/Pepper (optional)
2 cups of organic ketchup
1/8 cup dark molasses (if not have, use brown sugar)
2 to 3 teaspoons apple cider vinegar (can use what you have in house)
2 or 3 tablespoons of Worcestershire sauce 

Pick your protein
1 lb of protein (grass fed ground beef, vegetarian crumbles, or 1 cup of green lentils)

  • For ground beef or vegetarian crumbles add – 1 can of pink beans, drained. If you want, put beans in with vegetables in processor. If your family likes beans, no need to process the beans. Brown the ground beef with onions in oil or broth until cooked. Add the vegetables with or without the beans and cook until translucent about 7 to 10 minutes.
  • For lentils, cook the lentils with oil or the broth, vegetables with or without the beans, cook until translucent about 7 to 10 minutes.  You will need to add broth or water to soften the lentils with the other ingredients. You may need more liquid because lentils absorb liquids quickly.
  • For the vegetarian crumbles, cook with oil or the broth, vegetables with or without the beans and cook until translucent about 7 to 10 minutes. Broth or water may need to be added to prevent sticking.

Add all the rest of the ingredients with the water or broth, mix well. Adjust the flavors, as needed. Simmer for 20 minutes until all the flavors are combined and cooked. For the lentils, cooking time can be up to 30/40 mins.

Baked Tofu

This is a great recipe for vegans, vegetarians or a meatless meal with a salad and beans. This is also good in wraps with sliced tomatoes, pea shoots, shredded carrots, sliced cucumbers and drizzled with olive oil. For me, I think that baked tofu has better flavor than stir fried or deep-fried tofu. I used Non-GMO, organic tofu for this recipe. Enjoy!

Baked Tofu
Made October 15, 2015

BakedTofu
Prep:
Drain water from the packaged tofu. Wrap the tofu in paper towels to remove the excess water, put on a bowl, then top with a plate and something heavy to help squeeze out the excess water, for approximately 1 hour.

While tofu is being prepped, make the marinade in a bowl.

3 tablespoons Braggs Amino Acids
1/4 cup raw honey (for vegans can use maple syrup instead)
1 teaspoon dried red chili flakes
1 tablespoon olive oil

Mix well, and place marinade in a gallon Ziploc bag or a container with a lid. Slice the tofu in even 1” slices and place the tofu in the Ziploc bag or container with a lid, and marinate for 4 hours. Overnight is better, brings out the excellent flavor, when baked.

Put tofu on parchment lined cookie tray or Pampered Chef stoneware bar pan. Bake 350 degrees for about an hour till center is springy to touch.

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Sausage Cacciatore

I make this dish often and especially when I have guests over. Very easy and versatile. I often use different types of sausages with this dish to create a diversity. The prep time is simple. This is excellent with a simple green salad. Sometimes I use purple potatoes mixed with baby red potatoes. When using fresh ingredients, the flavors are incredible. 

Sausage Cacciatore
First made in October 2016

sausagecacciatore
Ingredients
1-pound sweet Italian sausage links, bulk or patties. If use fresh sausage, remove the meat from casing and break up into bite-size pieces. If using pre-cooked flavored sausages from brands like Applegate or Al Fresca already cooked, just cut into 1-1/2-inch pieces.
2-3 lbs. baby red potatoes cut into cubes. If small potatoes, just half them.
1/2-pound mushrooms, quartered or halved, depends on the size big or small. Can use either button or crimini, or both.
1 onion, coarsely chopped
2 cloves garlic, finely chopped
2 – 3 tablespoons extra-virgin olive oil
Salt and pepper
1 28-ounce can crush tomatoes with Italian herbs, or 1 pint of halved cherry tomatoes
1/4 bunch, flat-leaf parsley, chopped (optional)

Directions
Preheat the oven to 375 degrees. In a large bowl, toss the potatoes, mushrooms, onion, garlic, and 2 tablespoons of olive oil; season with salt and pepper. Transfer to a baking sheet or 9 x 13 baking dish and cook, tossing occasionally, for 15 minutes.

Add the raw sausage and cook for another 10 minutes. (see notes). Toss the 1 tablespoon of olive oil with the tomatoes and/or pre-cooked sausage (see notes) to the vegetables and stir to coat.

Arrange the mixture in an even layer and continue cooking for 15 minutes.
Take out of oven and sprinkle with the fresh chopped parsley (optional).

Notes
If using raw sausage from links, patties or bulk, break up meat and the cook time is 10 minutes (no olive oil, then add the tomatoes with the 1 tablespoon olive oil and cook for another 15 minutes.

If using pre-cooked sausages from brands like Applegate or Al Fresca, add the sausage with the halved tomatoes and 1 tablespoon olive oil and the cook time is not as long as the raw sausage time.

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Honey Roasted Sweet Potatoes

Every year on Thanksgiving, I see my beloved Sweet Potatoes / Yams traditionally swimming in fattening things like butter, marshmallows, and brown sugar. Sorry, for the bluntness but I always think to myself, what a terrible way to ruin a perfect healthy food. This recipe I found on the Food Network with Chef Tyler Florence so I cannot take credit for this one. I was thrilled to see this recipe because it is Gluten Free and Vegan. It could be Paleo friendly too, if honey is on the Paleo list. I am still learning the Paleo way so this recipe may not be Paleo friendly. The sweet potatoes sweetened with just right amount of honey and the cinnamon really makes it wonderful. I love this recipe and it is definitely worth keeping.

Honey Roasted Sweet Potatoes
Created on 11/18/14

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Ingredients
Serves 4 people, Preheat oven to 375 degrees
(Double this, it is worth it for leftovers)

4 sweet potatoes, peeled and cubed
¼ cup of olive oil or coconut oil
¼ cup of honey
3 teaspoons of cinnamon

Toss all ingredients well in a bowl and spread single layer on a cookie sheet or a Pampered Chef Large Stoneware Bar Pan. (Cook Note: invest in the Pampered Chef Large Stoneware Bar Pan – it is worth it and you will use it all the time). Roast for approximately 25 to 30 minutes until sweet potatoes caramelize from the honey. Serve with any meal. It does not have to be Thanksgiving. Most Excellent!

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