Slow Cooker Honey Garlic Chicken and Veggies

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Have I mentioned how much I love my slow cooker?  Ha!  Probably only every other post!  Well, I used my slow cooker to prepare yet another delicious dinner! It’s so simple to make with the help of my trusty cooker that I feel like I’m getting aways with something!  At any rate, it’s delicious, and of course great for you with all the health benefits that the veggies provide!

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Look at all those happy things that this dish does for your body!  On top of that, the chicken, apple cider vinegar, honey, and garlic in this dish are also nutrition powerhouses.  Needless to say, this is REALLY good for you, and I love me a meal that tastes amazing and is so good for me!

Of course, with it being a slow cooker meal, it’s super simple to make, so let’s take a look at just how simple!

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

Ingredients

  • 1 – 1.5 lbs. boneless and skinless chicken breast
  • 1 very large rutabaga, washed, peeled, and cut into chunks
  • 1 lb. baby carrots
  • 1 lb. green beans
  • 1/3 cup apple cider vinegar
  • 1/3 cup raw honey
  • 1/2 cup water
  • 3/4 tsp. garlic granules
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • Sea Salt and pepper, to taste

Directions

1.) Place the chicken at the bottom of a slow cooker and top with the rutabaga and carrots.

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2.) In a small bowl, combine the apple cider vinegar, honey, water, garlic, oregano, and basil.

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3.) Pour the contents of the bowl over the contents of the slow cooker.  Close the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

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4.) When there is about 40-45 minutes left, add the green beans.  Stir to combine and cook the remaining time.

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5.) Transfer the veggies and chicken to plates to serve.  Season with sea salt and pepper.

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SOOOOO good, and doesn’t it look so pretty?  Enjoy! 🙂

Sweet Potato Hash and Egg Cups

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I made the cutest little sweet potato hash and egg breakfast cups for breakfast this morning, and as soon as I saw how they turned out, I knew I had to share the recipe with you guys!  Their super simple, and super yummy, and they make for a perfect combination of great protein and good carbs to start your day.  These also make for an excellent snack for any time of the day!

The two main ingredients are sweet potato and eggs.  The good carbs come from the sweet potatoes, and the good portion come from the eggs.

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I love looking at a long list of health benefits that I’m starting my day with!  Even though these breakfast cups have only a few ingredients, as you can see their health benefits are many!

SWEET POTATO HASH AND EGG BREAKFAST CUPS

Ingredients

  • 3/4 cup shredded sweet potato (about 1/2 medium sweet potato peeled and shredded)
  • 1/2 cup shredded cheese of your choice (I used a goat’s milk mozzarella)
  • 1 tsp. garlic granules
  • 6 eggs
  • sea salt and pepper for seasoning

Directions:

1.) Preheat the oven to 425 degrees.  Line 6 cups of a muffin tin with paper liners, or grease 6 cups of the muffin tin.

2.) Place the shredded sweet potato, cheese, and garlic granules in a small bowl.  Stir to combine completely.

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3.) Place 1-2 Tbsp of the sweet potato mixture in the bottom of each of the six cups, then crack in egg on top of each of the cups.

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4.) Bake in the oven for 15 minutes until the egg is set, and the yolk is to your desired consistency. Remove the cups from the pan and allow them to sit for 2-3 minutes.

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5.) Remove the liners from each of the cups.  Season with sea salt and pepper, and serve.

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Easy Peasy!  Enjoy! 🙂

Italian Lamb Cabbage Cake

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I made this cabbage cake for dinner, and it had my brain in a tizzy!  My eyes see cake, but my mouth tastes a delicious Italian savory meal! At least these two things are both positives!  This dish is SO pretty!  It looks like a deliciously layered beautiful cake.

Now, the taste…wow…with the first bite, you’re mouth is going to get punched with a blend of Italian flavors like basil, oregano, parsley, and the like, and those flavors along with the MANY veggies and lamb in here make for the PERFECT combination.  This is seriously one of my new favorites.  It takes a little bit of work, but boy is it worth it!  YUMMERS!

So, like I said, this dish has SO many veggies in it!  There’s the obvious: cabbage.  But there’s also purple cauliflower, white onion, red onion, garlic, carrots, pumpkin, fresh basil, and parsley.  Ummm…can you say health benefits?  This meal is packed with them!

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Now, do I have your attention?  So many health benefits!  I love meals like this that I just love putting in my body!

Like I said, this dish takes a bit of work, but it is well worth it!

ITALIAN LAMB CABBAGE CAKE

Ingredients:

  • 1 head of green cabbage
  • 1 pound ground lamb
  • 1/2 red onion, diced
  • 1/2 white onion, diced
  • 4 garlic cloves, crushed
  • 2 carrots, peeled and shredded
  • 1 very small head purple cauliflower (enough to make 1 cup of cauliflower rice)
  • 1 1/4 cup grated cheese, divided (I used a hard goat’s milk cheddar)
  • 1 16oz. can pumpkin puree
  • 2 Tbsp. apple cider vinegar
  • 1/4 tsp. of each: garlic granules, dried basil, dried oregano, dried parsley, onion powder
  • handful of chopped fresh basil
  • handful of chopped fresh parsley
  • 1 egg
  • 1/2 tsp. olive oil
  • sea salt, for seasoning

Directions:

1.) Preheat the oven to 350 degrees.  Bring a large pot of water to a boil. Peel the leaves of your cabbage off one by one, trying to keep them as whole as possible.  Place the cabbage leaves in the boiling water, and allow them to cook for 5 minutes.  Promptly remove them from the water, and place on paper towel or a dish towel.  Pat dry, and set aside.

2.) Cut your cauliflower into florets, and place them in the bed of a food processor.  Process on high until the cauliflower has a rice like consistency. Set aside 1 cup of the processed cauliflower.

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3.) In a small bowl, mix together the pumpkin puree, garlic granules, dried basil, apple cider vinegar, onion powder, dried oregano, and dried parsley.  Set aside.

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4.) Heat a large frying pan over medium heat.  Add the ground lamb into the pan, and cook until no longer pink. Drain off any extra grease, and set the lamb aside in a bowl. Do not wash the pan.

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5.) In the same pan, add the olive oil, and heat over medium heat.  Add the onions, minced garlic, and shredded carrots to the pan, and cook for 5 minutes until the onions begin to sweat.  Add the cup of cauliflower rice, and cook for an additional 5-10 minutes, until the vegetables are very tender/soft. Add the lamb back in and cook for an additional 3-4 minutes.  Remove from heat, and add 3/4 cup of the pumpkin puree sauce that you made (set the rest aside), 3/4 cup of the grated cheese (set the rest aside), and the fresh parsley and basil.  Stir to combine.  Allow to cool a bit, then add the egg and stir to combine completely.

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6.) Grease a 1.5 qt. casserole dish with olive oil.  Place your largest cabbage leaf on the bottom of the casserole dish.  Add another few leaves on top of this, and have them go up the sides of the dish. Add a layer of your filling (about 1/2 – 3/4 of an inch thick).  Top with more cabbage leaves allowing them to go up the sides. Add another layer of filling.  Continue this until you run out of filling, or until you reach the top of the casserole dish.  For your top layer, use cabbage leaves, and tuck them into the sides around the other cabbage leaves.

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7.) Top with a bit of your pumpkin puree sauce, and a small amount of cheese.  Set the rest aside for “decorating” your cake when it comes out of the oven.  Place in the oven and bake for 40 minutes at 350 degrees.

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8.) When it’s done baking, let it set for 7-10 minutes, then place a plate over the top of the casserole dish, and flip the cake onto the plate.  Remove the casserole dish to reveal your cabbage cake.  Use a spoon to spread the rest of your pumpkin sauce over the top and sides of the cake.  Top with the rest of your grated cheese.

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9.) Use a sharp knife to cut into slices.  Season with sea salt, and serve.

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See?  So pretty, so yummy, and SO good for you!  Enjoy! 🙂

Veggie Stuffed Breakfast Hash

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With fall quickly approaching, I found some butternut squash at the grocery store (YAY!), and decided to make this delicious breakfast hash with it.  I’m always trying to find ways to incorporate more veggies into my breakfasts, and this dish does a perfect job of it!  I got the idea for it from the following pin.

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As usual, I changed up pretty much everything since I don’t eat white potatoes, and I wanted gobs of veggies in it, so the result is an incredibly healthy, tasty, and hearty breakfast, that will start your day off right!  Because of all the veggies and healthy ingredients in this, some of its health benefits include the following.

  • excellent for eye health
  • packed with protein to keep you satiated until lunchtime
  • good for lowering blood pressure
  • high in antioxidants
  • cancer prevention
  • blood cleansing
  • provides energy

Yeah, I’ll take that to start my day!  Not to mention, the fact that I get all these benefits just from eating something that makes my tastebuds SO happy!

VEGGIE PACKED BREAKFAST HASH

Ingredients:

  • 2 cups butternut squash, chopped into small cubes
  • 3 cups brussels sprouts, quartered
  • 1 1/2 tsp. olive oil
  • 1/2 cup chopped red onion
  • 1 lb. ground turkey breast
  • 1 large red pepper, chopped
  • 1/2 tsp. garlic powder
  • 1 Tbsp. paprika
  • 1/4 cup chopped parsley
  • sea salt to taste
  • pepper to taste
  • plain greek yogurt (optional)

Directions:

1.) Start by chopping your butternut squash into small bite size cubes.  Bring a medium pot of water to a boil.  Add the butternut squash and boil for 5 minutes.  Poor into a strainer, and rinse with cold water.  Set aside.

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2.) Prepare the rest of your vegetables.

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3.) In a large skillet or frying pan, heat the olive oil over medium heat.  Add the onion, and cook for about 3 minutes.  Add the ground turkey, and cook until cooked through.

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4.) Once the turkey is cooked through, add the garlic powder, paprika, parsley, and brussels sprouts.  Cook for 8-10 minutes until the brussels sprouts are cooked.

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5.) Add the red pepper and squash to the pan, and cook for an additional 5 minutes.

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6.) Spoon into bowls to serve, and top with a dollop of plain greek yogurt if desired.

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What a wonderful way to start your day!  Enjoy! 🙂

Cooked Cabbage and Veggie Salad

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As anyone that remotely follows my blog knows, I make an effort to get in 8-10 cups of veggies a day…not only that, I try to get in 8-10 cups of COOKED veggies a day (don’t worry, I still get in some raw ones too!).  The reasons for this are many, but one of the big ones is that cooking veggies allows one to get even more of them in, because they often cook down, or reduce in size.  More veggies = more nutrients and minerals, so this is a good thing!

This goal makes me aim to get in 2-3 cups per meal, and this cooked cabbage and veggie salad is PERFECT for this!  Loads of veggies and super yummy flavors make for a great meal or side dish with some sort of protein.  Today was a light lunch, so I just made this for lunch itself.  Talk about satisfied!  I felt terrific after eating this!

As the name indicates, the main ingredient in this salad is red cabbage.  A super nutritious cruciferous veggie with loads of health benefits!

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Woo-hoo!  Love seeing all those health benefits of something that I’m putting in my body!  Especially since it’s a delicious way to be healthy!  Let’s get to the recipe!

COOKED CABBAGE AND VEGGIE SALAD

Ingredients: 2-4 servings

  • 1/2 small head of red cabbage, cut into very thin slices
  • 2 cups of frozen peas, cooked as indicated on the package
  • 2 carrots, chopped into small slices
  • 1 onion, chopped
  • 1 Tbsp. olive oil
  • 1/2 tsp. garlic granules
  • 1/3 tsp. onion powder
  • 1/2 cup of water
  • sea salt, to taste

Directions:

1.) Prepare the peas as indicated on the package. Set aside.

2.) Heat the olive oil over medium heat in a large frying pan.  Add the carrots and onion. Cook for 3 minutes.  Add the cabbage, garlic granules, onion powder, and 1/2 cup of water. Cook for 10 minutes, or until the water cooks off and the cabbage is very tender (almost noodle like).  Add the peas, and cook for an additional 2 minutes.

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3.) Remove from the heat, and season with sea salt, to taste.  Transfer to plates to serve.

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Loads of nutrition on a plate!  Enjoy! 🙂

Spaghetti Squash and Sweet Potato Breakfast Casserole

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Another breakfast win!!!  Veggie-packed, full of flavor, and super satisfying, this breakfast casserole makes my tastebuds, belly, and body happy!

Getting enough veggies in your diet is not easy!  Especially since today, pollution, toxic chemicals, and heavy metals have drastically depleted the mineral content of the soil, so really we need WAY MORE than the recommended 1.5-2 cups of veggies per day.  I always aim for 8-10 cups of veggies each day – I know that sounds like a lot but it really is necessary for optimal health!

The good news is that this breakfast casserole can easily provide 2-3 cups of veggies, which allows you to start your day by putting you well on your way to getting in loads of veggies (and loads of nutrition)!  It’s got spaghetti squash, sweet potato, and broccolini – these guys make the BEST combination for flavor, in my humble opinion.  Topped with some soft cooked eggs, this really is the complete package in terms of a healthy breakfast!

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Okay, now that we see all that this dish has to offer, let’s get to the recipe!

SPAGHETTI SQUASH AND SWEET POTATO BREAKFAST CASSEROLE

Ingredients:

  • 6 eggs
  • 1 medium/large spaghetti squash, cut in half and seeded
  • 1 large sweet potato peeled and cubed
  • 1 large bunch broccolini, chopped into florets
  • garlic granules, to taste
  • 2 oz. soft goat cheese
  • olive oil
  • sea salt, to taste

Directions:

1.) Preheat the oven 400 degrees.  Line two baking sheets with paper.  Spray the spaghetti squash with a bit of olive oil, and sprinkle with garlic granules.  Place on the prepared baking sheet. Toss the sweet potato with a bit of olive oil and garlic granules.  Place next to the spaghetti squash on the baking sheet.  Place the baking sheet in the oven for 25 minutes. Toss the broccolini with a bit of olive oil and garlic granules.  Place on the other prepared baking sheet.  When the spaghetti squash and sweet potato have baked for 25 minutes, put the broccolini in the oven as well.  Bake all of it for another 10 minutes.

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2.) After the 10 minutes is up, take all of the veggies out of the oven and let sit for about 5 minutes.  When the spaghetti squash has cooled enough to handle, use a fork to scrape the insides out into “spaghetti noodles”.  Place the spaghetti noodles, sweet potato, broccolini, and goat cheese in a bowl, and stir to combine thoroughly.  Transfer to a 8×11 baking dish.  Spread out evenly, and make six indents.  Crack the 6 eggs into the indents.

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3.) Place the baking dish back in the oven and bake at 400 degrees for 20-25 minutes, until your eggs have reached your desired consistency (longer = harder yolk, shorter = softer yolk – side note…softer yolk = easier digestion and more nutrients).

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4.) Use a knife or spatula to cut into pieces and scoop onto plates.  Season with a bit of sea salt, if desired, and serve.

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DELISH!  Enjoy! 🙂

Rosemary Ground Lamb Meatballs with Rosemary Pumpkin Sauce

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These meatballs are so delicious.  For those of you who eat meat, lamb is an excellent red meat to consume in moderation.  It is high in many important nutrients and minerals giving it plenty of health benefits. Some of those include the following:

  • Boosts immune health
  • Packed with protien
  • Excellent source of zinc and iron
  • Good source of healthy fats
  • Great developmental food
  • Promotes a healthy nervous system

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Like I said – loads of nutrients and health benefits!  Of course, moderation is key, but lamb is an excellent meat to include in your diet, and this recipe for these meatballs is a great way to do just that!

ROSEMARY GROUND LAMB MEATBALLS WITH ROSEMARY PUMPKIN SAUCE

Ingredients:

For the meatballs:

  • 1/3 cup minced parsley
  • 1 tsp. dried Rosemary
  • 1/2 tsp. Sea Salt
  • 1 pound ground lamb

For the Sauce

  • 1 Tbsp. olive oil
  • 2 diced onions
  • 2 minced garlic cloves
  • 1 tsp. Rosemary
  • 2/3 cup pumpkin puree
  • 1 cup diced celery
  • 1 1/2 cups water
  • 1/2 cup minced parsley leaves

Directions:

1.) Begin by combining the parsley, the rosemary, and the sea salt in a bowl. Crumble up the lamb into this spice bowl and knead the meat until the spices are incorporated. From this meat, you create the meatballs. Line up the meatballs on a baking sheet.

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2.) To the side, heat up the olive oil in a skillet and sauté the onion for five minutes. Toss in the rosemary, the sea salt, and the garlic and stir. Add the diced celery and stir again. Add the water, the pumpkin puree, and the parsley, and stir for an additional thirty seconds.

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3.) Bring this created sauce to a boil and place the meatballs in this saucepan. Cover the skillet and reduce the heat. Cook the meatballs for forty minutes with the cover on.

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4.) Afterwards, remove the cover and cook for an additional twenty minutes.

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5.) Transfer to a bowl or plate and serve warm.

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Super yummy, guys!  Enjoy! 🙂