One Skillet Chicken Zucchini Stir Fry

Keeping it simple is important to healthy eating. The key is using organic, simple ingredients to make a healthy meal that takes only minutes to prepare. Enjoy!

One Skillet Chicken Zucchini Stir Fry
Created 2017

OneSkilletChickenZucchiniStirFry

This feeds 1 person, if feeding more adjust recipe accordingly

1 chicken breast sliced or cubed or 1/2 pound chicken tenders cubed
2 handfuls organic baby spinach
1 cup half moon slices organic zucchini (1 small zucchini)
1/2 to 1 cup of chicken bone broth
Optional kosher, salt, fresh cracked pepper, onion and garlic powder

In saute pan, over medium high heat saute chicken with 3 tablespoons of chicken bone broth, add tablespoons of broth when liquid evaporates until chicken is cooked. Remove from pan and set aside.

Add 2 tablespoons of chicken bone broth with sliced zucchini. Saute until desired consistency. For best results, keep the zucchini more on the crunchy side. Add cooked chicken back to the pan with rest of broth. Continue to saute for about 2 minutes. Turn off heat, add the baby spinach. The heat will wilt the spinach.

Put in a bowl and enjoy.

CLICK HERE TO PRINT THE RECIPE

 

Advertisements

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)

 

CLICK HERE TO PRINT THE RECIPE

Watermelon Feta Spinach Salad

Summer is here. I’ve been taking advantage of the summer flavors of fruits and vegetables. Nothing compares like going to the store or farmer’s markets and buying fresh veggies and making simple salads. Watermelon is an excellent complement to a green salad. The flavors of the saltiness of Feta cheese and the sweetness of watermelon really make this salad irresistible. I love it and I highly recommend it. Enjoy!

Watermelon Feta Spinach Salad
Created on 06/05/13

Click on picture to see a larger image
This salad makes enough servings for 2 people. For more servings just double the recipe to the size you need.

Salad:
4 large handfuls organic baby spinach washed and dried
1 cup of cubed seedless watermelon
¾ cup Feta cheese

Dressing:
1/8 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 cup olive oil

Whisk all dressing ingredients well. You can adjust the flavors of the dressing to suit to your taste. I did not add any sugar to the dressing because the balsamic vinegar was already sweet to me. If it is not sweet to you, add ½ teaspoon of brown sugar – whisk well and adjust accordingly.

Put all salad ingredients in a bowl, drizzle dressing on top, toss well and serve.

CLICK HERE TO PRINT THE RECIPE

Cranberry Walnut Spinach Salad

Today was a very busy day for me. I had a presentation I needed to prepare for and I did not have time to really cook anything. I put a couple nice sized potatoes in the oven to make baked potatoes and loaded them up with broccoli and Parmesan cheese. I had some baby spinach and decided to make a simple salad. I enjoy these types of salads. The salad had great flavor, dressed nicely with a simple balsamic vinaigrette dressing. It was an excellent meal choice for such a busy day. Perfect dinner for 2 people. Enjoy!

Cranberry Walnut Spinach Salad
Created on 11/13/2012

Click on image to see a larger photo
Salad:
1 (10 oz) bag of organic baby spinach, washed and spun dry with salad spinner
½ cup of cran-raisins
½ cup of toasted walnuts
¼ cup of toasted pumpkin seeds

Dressing:
2 teaspoons of raw honey
¼ cup of balsamic vinegar
1/8 cup of olive oil
Salt and Pepper
1 garlic clove minced well

Preheat oven to 350 degrees. On a stoneware or cookie tray, spread walnuts and pumpkin seeds evenly and bake for approximately 10 minutes. Remove the nuts/seeds from the oven and let cool. In a glass bowl, mix the raw honey, vinegar, olive oil, minced garlic with a wire whisk. Season the vinaigrette dressing lightly with salt and pepper. Add the washed spinach, cran-raisins, and walnuts/pumpkin seeds and toss well.

 

CLICK HERE TO PRINT THE RECIPE

%d bloggers like this: