Wednesday, February 7, 2018

Go To Recipes

LETTERS:: Mine are from Restoration Hardware but are also found HERE! // Potted Boxwood // CHAIRS:: Amazon // PLACEMATS:: Caspari // NAPKIN RINGS:: Kim Seybert

I never considered myself a chef, I still don't - trust me it's the last thing I want to do when I get home from work. But in the past two years or so, I have started to do research on simple, healthy recipes that don't require a ton of steps and to my surprise they have become fan favorites in my household. 

My husband is not a picky eater which helps tremendously and I wouldn't peg myself as one either. I would just say I defiantly prefer the pasta over the protein but since we like to dine out on the weekends, when I do cook it's almost 100% a protein for dinner unless I'm in a baking mood. 

When I got engaged, at one of my showers each guest received a recipe card and wrote out a ton of appetizers, entree's and desserts which I am so lucky to have - some way easier than others! My other source for recipes are pinterest ( which can be deadly because I find myself looking for healthy weeknight meals and then I'm looking at Cinnabons)! My two favorite blogs for recipes are Damn Delicious, Skinnytaste, and Sally's Baking Addiction. I have begun pinning recipes to a notes section on my phone so I always have something on hand in case I'm at the store and don't actually have one of my recipe cards. 

 I always struggle with what to cook for dinner so below are four options I never get sick of! The tomato soup pictured above is SO easy and it's a filling soup due to the orzo so no need for the side of grilled cheese ( unless of course you want it which I totally have done before ) but it's also great to make ahead and heat up during the week!


 FIESTA BEAN SALAD
2 cloves garlic, minced
3 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1tsp cumin
1/2 teaspoon salt
15 oz can black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion
1/4 cup cilantro, chopped
1 medium avocado, diced
combine!

TOMATO SOUP
3 tablespoon olive oil
3 cups yellow onion, chopped
4 cups chicken stock
1 28oz can crushed tomatoes
1/2 cup orzo
1/2 cup heavy cream
salt and pepper to taste
**Heat olive oil in a large pot, add onions and cook for 15 on low heat. add garlic and cook for 1 more minute. Stir in chicken stock, tomatoes, salt and pepper. bring the soup to a boil, then simmer for 10 minutes, stir in the cream. in another pot, bring water to a boil and cook the orzo for 7 minutes, then add to soup.

QUINOA ENCHILADA CASSEROLE
2 boneless, skinless chicken breasts
1 1/4 cups chicken broth
1 cup uncooked quinoa, rinsed
1 (10-ounce) can enchilada sauce
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
1 tomato, diced
**Put everything into the crockpot and cook for 4-6 hours - until all liquid is gone! About 15 minutes before serving, remove the chicken and shred with a fork and then place back into the crockpot. 

ONE PAN PARMESAN CHICKEN AND BROCCOLI
2 tablespoons olive oil
6 (7-ounce) boneless, skinless chicken breasts ** I prefer very thin chicken breast, plus it cooks faster!
12 ounces fresh or frozen broccoli florets
1 teaspoon Kosher Salt
1/4 tsp garlic powder
2 garlic cloves, minced
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
**Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with salt and garlic powder.Bake until the chicken breasts are cooked through.In a small bowl, combine the garlic, parmesan, and parsley.Top each chicken breast with some of the mixture. Broil until the cheese is melted and the broccoli is deeply browned, 3 minutes.Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Serve warm!





No comments:

Post a Comment

 

design + development by kelly christine studio