Archives for posts with tag: pasta

Blood Orange Chicken

April 4, 2015 //
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I wanted to make something with chicken and veggies. I also wanted to use a new vinegar I recently purchased. I haven’t had a chance to use it yet. My 4 year old really wanted pasta. This creation came from those three factors. I then started thinking about how gorgeous all the blood oranges I bought are. I am just in love with their color. They are truly beautiful.

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Blood Orange Chicken

  • 2 boneless skinless chicken breasts cut into pieces
  • 1 Tbsp coconut oil
  • 1 garlic clove, minced
  • 2 blood oranges. One juiced. One cut into pieces and set aside.
  • 1 lime, juiced
  • 2 Tbsp O Ginger Rice Vinegar
  • 1 tsp coriander
  • 1/4 tsp sea salt
  • 1/4 tsp fresh black pepper
  • 1 tsp honey
  • 3 small carrots, julienned
  • 1 zucchini, julienned
  • Crushed red pepper (optional)

Heat the coconut oil in a large pan. Add the minced garlic. Cook for 1-2 minutes. Add the chicken pieces, blood orange juice, lime juice, ginger rice vinegar, coriander, sea salt, and pepper. Cook chicken through. Add the honey and blood orange pieces. Cook for 1-2 minutes. Add the carrots and zucchini. Cook until the veggies are tender but still bright.

I served it over whole wheat spaghetti, but brown rice would be another great option. You can also sprinkle a little red pepper flakes over your bowl if you wanted a little kick.

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Categories Chicken, Recipes

Roasted Eggplant, Zucchini, and Red Bell Pepper with Lemon Balsamic Sauce

March 27, 2015 //
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Veggies veggies veggies. Vegetables are where it’s at for me. Not a day goes by where I don’t consume them. This recipe is one I adapted last second from another tried and true recipe of mine. I actually haven’t posted that one yet. I have shared it with other people personally. It is one of my meals that my mom is nuts over. Last night this twist turned out just as yummy. It was different, but delicious. It is always great to have more veggieful recipes in your arsenal.

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Roasted Eggplant, Zucchini, and Red Pepper with a Lemon Balsamic Sauce

  • 1/2 medium eggplant, diced
  • 2 small zucchini, diced
  • 1 large red bell pepper, diced
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • Pasta of choice for serving

Preheat oven to 425. Start water for pasta of choice. Combine all veggie ingredients into a large bowl. Mix well to combine and cover all pieces with olive oil. Place parchment paper on a baking sheet, pour veggies on. Bake for 20-25 minutes. This will vary on the size of your diced pieces. Make sure they are tender and some have started to brown.

While veggies are roasting you can get pasta started.

Remove and scoop back into bowl, cover with foil and set aside.

Meanwhile for the dressing….

  • 2 garlic cloves, minced
  • 1 Tbsp olive oil
  • 1 large lemon, zested and juiced
  • 1 Tbsp Balsamic vinegar
  • 12 twists fresh black pepper
  • several handfuls of spinach
  • fresh chopped chives, to taste
  • fresh chopped basil, to taste
  • 1/4 cup pine nuts
  • Feta

Heat the garlic and olive oil. Cook for 1-2 minutes. Add lemon juice, zest, balsamic vinegar, fresh pepper, and spinach. Cook until spinach is wilted. Meanwhile, add the chives, basil, and pine nuts to the bowl of veggies you have set aside. Mix well. Once spinach is wilted, pour the sauce over the roasted veggies and mix well to combine. Scoop over cooked whole wheat pasta of your choice. Top with a dash of feta.

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Categories dinner, Reicpes

Red Meat Sauce

March 21, 2015 //
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Last night I wanted something simple and fast to whip up. We decided to go swimming around 5pm, which is often dinnertime in our home. We had a blast. I eventually had to get out of the pool because the baby was not napping and the monitor was going nuts. Jackson and Jason stayed swimming. I had Alex, who wanted to play and be by me in general. I kind of wanted to play too! Which I did. So simple it was. My meat sauce is the easiest!

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Red Meat Sauce for Pasta or Zoodles

  • 1lb white meat ground turkey
  • 1 Tbsp olive oil
  • 1 garlic clove, pressed
  • 1 Tbsp apple cider vinegar
  • 1 tsp Italian Seasoning. I use this
  • Several handfuls of spinach, chopped
  • 1 Jar all natural pasta sauce. I use Mario Batali Tomato Basil Check out the ingredients. No junk is added. No added sugars. All natural ingredients. There are even carrots in it! So it is my go to pasta sauce.
  • Cooked pasta of your choice or zoodles. The boys had pasta I had zoodles.

Prepare a pot with boiling water for your pasta. Once boiling add your noodles and cook until al dente.

Heat garlic and olive oil in a large pan. Add the turkey. Begin to brown. Add the vinegar and Italian seasoning. Mix well. Continue to brown. Once all pieces look like they have begun to cook, add the spinach and again mix well. Let spinach wilt a bit. Add sauce and bring to a simmer. Let sauce continue to simmer until your pasta is done.

Meanwhile if you are opting for zoodles, take 2 zucchinis (more if you are feeding more than one person with them) and spiralize them with your spiralizer. 5 minutes before you’re ready to serve the meal, sauté the zucchini in a drizzle of olive oil until the zoodles are tender.

Serve sauce over your noodle of choice!

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Categories dinner, Recipes

Lemon Pepper Chicken Pasta

March 9, 2015 //
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I am a big fan of one pan meat/veggie dishes. In this season of life it is just so much easier for me. I also rarely remember to get things in a marinade in advance. So if I can create a tasty and flavorful dish quickly without prepping earlier in the day, I am all about that. This is my fresh, clean, healthy, and tasty lemon pepper chicken recipe.

Lemon pepper chicken with green beans over whole wheat pasta

Lemon pepper chicken with green beans over whole wheat pasta

  • Whole Wheat Orecchiette Pasta
  • 2 boneless skinless chicken breasts
  • 2 cloves of garlic
  • 2 Tbsp Olive Oil
  • 2 Lemons, zested and juiced.
  • 1/2 tsp fresh black pepper
  • 1/4 tsp sea salt
  • 1/2 Tbsp apple cider vinegar
  • Green beans. To preference. I was generous. Maybe around a pound. Snapped in half
  • Chives to taste

Prepare the pasta according to package. I made the whole pound of pasta. I have myself and two boys to feed plus leftovers!

Cut the chicken up into pieces.

Saute the garlic in the olive oil for a couple minutes, until fragrant. Add chicken and begin to cook. After 3-4 minutes add the lemon juice, pepper, and sea salt. Cooking for another minute and add the vinegar. Let the chicken cook through. Once chicken is cooked add the green beans, chives, and lemon zest. Cook until the green beans are a bright tasty green.

Serve scoops of the chicken/green beans over the pasta. Make sure to get some of the sauce from the bottom of the pan to add to your bowl. Enjoy!

If you don’t want it over pasta you could also serve it over brown rice or even roasted red potatoes.

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Categories Recipes