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! 🙂

Slow Cooker Chicken and Veggie Casserole

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Yay!  A slow cooker recipe!  I know I’ve mentioned it (or gabbed on and on about it), but I love my slow cooker!  It makes things so easy…and yummy!  I made this chicken and veggie casserole in my slow cooker, and I couldn’t be happier with the result!  As usual, this is a healthy dish.  The ingredients in this casserole provide great health benefits, some of which are the following.

  • Great for eye health
  • Cancer prevention
  • Immune boosting
  • Heart Healthy
  • Good source of folate
  • Good for digestion

These are just to name a few!  I love when I can make something that is so good for me, and it’s easy and yummy!  So, let’s get to the recipe!

SLOW COOKER CHICKEN AND VEGGIE CASSEROLE

Ingredients

  • 2 cups frozen peas
  • 2 cups frozen french style green beans
  • 1 cup chopped carrots
  • 1/2 cup chopped leeks
  • 1.5 lbs. boneless skinless chicken breast
  • 1 Tbsp. Olive oil
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1 cup chicken broth
  • 1 Tbsp. brown rice flour
  • sea salt and pepper to taste
  • 10 oz. plain greek yogurt
  • crackers of your choice: I used organic brown rice snaps shown in the following picture

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Directions:

1.) Place your chicken breasts in the slow cooker pot.  Top with the peas and green beans.

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2.) In a frying pan, heat the olive oil over medium heat.  Add the carrots, leeks, garlic, basil, and sea salt. Cook for about 5 minutes, stirring frequently.

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3.) Add the flour and stir to coat.

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4.) Add the chicken broth to the pan, and stir until it thickens.

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5.) Add this mixture to the slow cooker.

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6.) Cook on low for 5 hours.  Then open the lid, and use two forks to shred the chicken.  Add the yogurt, and stir to combine.

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7.) Ladle into bowls, then crumble the crackers over the top, then serve.

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Enjoy! 🙂

Cooked Vegetable Salad

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What is it about eating a salad that is warm that makes it feel like a big hearty meal?  This salad has TONS of nutrition being filled with healthy veggies like broccoli and cauliflower.  I made it for dinner the other night, and it was perfect – really filling, but doesn’t leave you feeling heavy.

There are four vegetables that make up this salad (broccoli, cauliflower, spinach, and peas), and they are powerhouses!  Below are some pins explaining the benefits of these gems!

BROCCOLI

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CAULIFLOWER

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PEAS

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SPINACH

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See why this salad is SO good for you!  The best part is that it tastes AMAZING too!  Let’s get to the recipe!

COOKED VEGETABLE SALAD

Ingredients – makes 1 serving

  • 1 cup broccoli, chopped into small florets
  • 1 cup cauliflower, chopped into small florets
  • 1/2 cup peas
  • 2 cups spinach
  • 1 chicken breast
  • garlic powder
  • sea salt
  • olive oil
  • lemon juice

Directions

1.) Preheat the oven to 400 degrees.

2.) Place chicken breast in an oven safe dish.  Drizzle with a bit of olive oil, and sprinkle with garlic powder and sea salt.  Flip and repeat.  Place the chicken in the oven and bake for 40-50 minutes till cooked completely through.

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3.) While the chicken is baking, prepare all your vegetables.  Cook the peas according to the package directions.  Set aside.  Drizzle olive oil into a large skillet or frying pan, and place on medium heat.  Add the broccoli and cauliflower and cook, stirring often, for 7 minutes.  Sprinkle with garlic powder and sea salt.

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4.) After 7 minutes, add the peas and 1-2 Tbsp. of lemon juice, and cook for an additional 3 minutes, continuing to stir often.

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5.) Add the spinach and cook till completely wilted (about 1 minute).

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6.) Transfer the vegetables to plate.

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7.) When the chicken is done, chop into small pieces, and top the salad with the chicken.  Serve warm.

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YUM!  Super healthy, delicious, and filling!  Enjoy! 🙂