Honey Butternut Squash, Chicken, and Kale Dinner

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Oh my gosh!  This is pretty much the simplest dinner ever to put together, and yet it tastes SO good and is super filling!  The mixture of sage, garlic, and honey goes perfectly together with the flavors of butternut squash, onion, kale and chicken!  Oh, and by the way, I pretty much just listed practically all the ingredients in this thing…like I said, SIMPLE!

So, obviously this dish is simple and tasty, but it’s also so good for you, with you probably already gathered by looking at that ingredient list!  The two main ingredients in this is butternut squash and kale.  Both of which are crammed with nutrition!

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See?!  So good for you, plus the remaining ingredients are all incredibly healthy as well!  Basically, there’s nothing in this dish that doesn’t have some sort of health benefit!  Okay, so let’s get to the recipe!!!

HONEY BUTTERNUT SQUASH, CHICKEN, AND KALE DINNER

Ingredients – serves 2 people

  • 10 – 12 ounces boneless and skinless chicken breast
  • 3- 4 cups cubed butternut squash
  • 3/4 – 1 cup chopped red onion
  • 3-4 cups kale, rough stems removed and chopped
  • 1/4 – 1/2 tsp. dried sage, divided
  • 1/4 – 1/2 tsp. garlic granules, divided
  • sea salt, to taste
  • 2 tsp. raw honey
  • 1 1/2 Tbsp. Extra Virgin Olive Oil, divided

Directions

1.) Preheat the oven to 380 degrees.  Place the chicken breast and butternut squash in a baking dish.  Drizzle with half of the olive oil, then sprinkle with half of the sage and half of the garlic granules.  Place in the oven and cook for  35 minutes at 380 degrees.

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2.) Heat the remaining olive oil in a large frying pan over medium heat.  Add the onions and cook for 4 minutes.  Chop the chicken into bite size pieces and add to the pan.  Cook for an additional 4 minutes, browning the chicken. Add the kale and cook until completely wilted, about 2-3 minutes.

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3.) Add the butternut squash to the pan.  Sprinkle with the remaining sage and garlic granules.  Drizzle with the honey.  Season with sea salt, and stir to combine.

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4.) Transfer to plates to serve.

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SO good!  Enjoy! 🙂

 

Slow Cooker Spiced Coconut Chicken and Veggies

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Guys!!!  I found another really healthy and yummy slow cooker recipe!  Yay!  I got the idea from the following pin.

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I changed it up a bit to include more veggies and to not include cornstarch.  I also made some other changes to make the recipe my own.  I know you will love it if you try it!  This dish is extremely healthy because of all the veggies in it, but I am actually more excited about the spices in it!  We all know that many herbs and spices have  healing and health improving qualities.  The spices used in this dish are some of the powerhouses of those qualities when it comes to spices!  It contains turmeric, ginger, garlic powder, coriander, and cumin!  First off, YUM, and secondly, check out all the healthies that these guys have! Yes, I did say healthies! 🙂

TURMERIC

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GINGER

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GARLIC

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CORIANDER

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CUMIN

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Look at all those heath benefits!!!  And that’s just from the spices in this dish – the veggies pack even more full of nutrition!  Being a slow cooker recipe, it’s EASY to make too.  Seriously, if you’re not sold yet, then I don’t know what will sell you…oh, did I mention it is DELICIOUS???

SLOW COOKER SPICED COCONUT CHICKEN AND VEGGIES

Ingredients

  • 1 inch cube of ginger (about 30 grams), roughly chopped
  • 1/2 yellow onion, chopped
  • 1 Tablespoon coconut oil
  • 1 – 1.5 lbs boneless, skinless chicken breast cut into pieces
  • 1 can light coconut milk – make sure your can is BPA free
  • 4 cups of veggies of your choice.  I used snap peas, zucchini, red and yellow peppers, and broccoli
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground tumeric
  • 1/2 teaspoon sea salt

Directions

1.) Heat your coconut oil in a frying pan over medium heat.  Add your chopped onions, ginger, and chicken.  Cook lightly for about 5-10 minutes until the outside of the chicken pieces are just cooked.  Transfer to the bottom of the slow cooker.

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2.) In a small bowl, mix together the can of coconut milk and your spices.

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3.) Add the veggies to the slow cooker over the chicken then pour your coconut milk mixture over everything.  Stir to combine.
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4.) Cook on low for 4 – 5 hours until the chicken is cooked through.

5.) Spoon onto plates and serve!

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ENJOY! 🙂

Turkey Meatball Muffins

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I made these Turkey Meatloaf Muffins for dinner the other night, and they were a big hit!  Delicious, and packed with protein and nutrition, they make for a perfect meal!  I got the idea for this recipe from the following pin.

Quaker-Meatloaf-Recipe

I changed up everything about this recipe to  make it much healthier, but the resulting muffins still taste AMAZING!  I used ground turkey instead of ground beef, homemade italian tomato sauce instead of ketchup, quinoa instead of oats, and watercress and onion instead of frozen mixed veggies.

The main ingredient in these, Ground Turkey, is good for you for quite a few reasons!  Some of these reasons are as follows.

  • High in protien (about 24 grams of protein per serving) which helps in regulating blood sugar levels as well as insulin metabolism
  • B complex vitamins promote healthy blood circulation and control cholesterol levels
  • Selenium supports your immune system and protects your body against cell damage
  • Vitamin B6 protects against heart disease

The benefits from the ground turkey along with the health benefits of the other healthy ingredients in this recipe make this an extremely healthy dinner…and did I mention it’s DELICIOUS? 🙂

TURKEY MEATLOAF MUFFINS

Ingredients: makes 12 muffins

  • 1.5 lbs. ground turkey
  • 3/4 cup cooked quinoa
  • 3/4 cup homemade italian tomato sauce (you can also use store bought tomato sauce), plus some for topping
  • 1 small red onion chopped
  • 1 cup chopped watercress
  • 1 egg
  • 1/2 tsp. sea salt (optional)
  • 1/4 tsp. pepper (optional)

Directions:

1.) Preheat the oven to 350 degrees, and prepare your tomato sauce.

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2.) Use olive oil to oil a muffin pan.

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3.) Add all the ingredients to a medium mixing bowl, and combine well.

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4.) Press meatloaf mixture into muffin cups until filled

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5.) Bake in the oven at 350 degrees for 25 minutes.

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6.) Take muffins out of muffin pan.  Top with tomato sauce if desired and serve.

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Enjoy! 🙂

Lemon Rosemary Chicken and Mashed Cauliflower

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This post actually contains two recipes in one post (though one is linked to and not actually listed).  I made Lemon Rosemary Chicken and paired it with mashed cauliflower (sour cream and chive flavored even though it doesn’t actually use sour cream) for dinner the other night, and I thought they went perfectly together, so wanted to post both of them in one post.  If I make these together again, I may flavor the mashed cauliflower with garlic and olive oil instead of the yogurt and chives just because I think it may make a better pair with this specific chicken recipe. BUT chicken and mashed cauliflower are a win when paired together regardless of the spices used!

For the lemon rosemary chicken, I got the recipe from the following pin:

tsri-rosemary-lemon-roasted-chicken-breasts

The picture links to the recipe, and since this was already incredibly healthy, I didn’t make a single change to it like I usually do.  The recipe is copyrighted, so I am not going to post the actual recipe on this post, but I will post a few pictures of mine!  Just click on the picture and you will be redirected to the recipe.

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Now for the mashed cauliflower!!!  This one I came up with on my own after seeing the following pin:

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Just by looking at it, you can see that there are ingredients in it that I don’t eat, so I just made up my own recipe using all healthy ingredients and it turned out GREAT and SO yummy!  Hubby LOVED them, and I didn’t tell him it was cauliflower till after he ate them, and at first, he didn’t believe me.  He thought it was just plain ol’ mashed potatoes, so I consider this dish a win since it is incredibly good for you, but tastes like the stuff that isn’t so good for you!

MASHED CAULIFLOWER WITH CHIVES

Ingredients:

  • 1 head cauliflower
  • 1/3 cup homemade chicken broth
  • 1/3 cup plain greed yogurt
  • sea salt to taste
  • pepper to taste
  • fresh chives, chopped

Directions:

1.) Chop the cauliflower into florets.  Place in a large pot and fill the pot about halfway with water.  Cover and place over medium high heat.  Cook till the cauliflower is completely tender – about 10-15 minutes.

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2.) Drain the cauliflower and transfer to a food processor.  Add the chicken broth, sour cream, sea salt and pepper, and mix on high until smooth.

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3.) Top with chopped chives and serve!

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YUMMMMMM!!!  You can also play around with the recipe using different spices, etc.  Enjoy! 🙂