Grain Field Chickens’ Post

Chicken and Veggie Stir-Fry Ingredients: For the Stir-Fry: 1 lb chicken breast, thinly sliced 2 cups mixed vegetables (bell peppers, carrots, broccoli) 2 tablespoons soy sauce 2 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon olive oil For the Jasmine Rice: 1 cup jasmine rice 2 cups water For the Steamed Edamame: 2 cups edamame, in pods or shelled Salt to taste Instructions: Cook the Jasmine Rice (20 minutes): In a medium saucepan, bring water to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside. Prepare the Stir-Fry (15 minutes): While the rice is cooking, heat olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and ginger, and sauté for 1 minute. Add the mixed vegetables and stir-fry for 5-7 minutes until tender-crisp. Return the chicken to the skillet, add soy sauce, and toss everything together until well combined. Steam the Edamame (5 minutes): While the stir-fry is cooking, steam the edamame in a steamer basket over boiling water for 3-5 minutes until tender. Sprinkle with salt to taste. Serve (5 minutes): Plate the chicken and veggie stir-fry over jasmine rice, with steamed edamame on the side. #FathersWithAMission #DinnerWin #KidApproved

🌱🍅 Recipe: Tomato-Basil Grilled Wild Salmon 🍅🌱 Love a quick, healthy lunch or dinner with NO dishes to clean?! 🙋♀️ This wild salmon recipe is packed with 35 grams of protein and a plethora of healthy omega-3 fats, and whether you grill or bake it, it's ready in under 30 minutes! It’s incredibly versatile, too! If you like a lighter meal? Serve it with a garden salad. If you want something heartier? Serve it over brown rice. Plus, this salmon makes a perfect topper for a lunchtime salad if you have any leftovers! Here’s the full recipe 👇 Tomato-Basil Grilled Wild Salmon (serves 4) - 2 cloves garlic, minced - 1 tsp sea salt, divided - 1 Tbsp extra-virgin olive oil - 1 whole wild salmon fillet (about 1½ lbs or 680 g) - ⅓ cup plus ¼ cup thinly sliced fresh basil, divided (about 15g + 10g, divided) - 2 medium tomatoes, thinly sliced - ¼ tsp freshly ground pepper 1. Preheat your grill to medium. (If using an oven, preheat to 425ºF/220ºC). 2. Mash the minced garlic and half the salt on a cutting board to form a paste. Place in a small bowl and stir in the olive oil. 3. Check the salmon for bones and remove (using tweezers) if necessary. 4. Lay out a large piece of foil, and coat with cooking spray. 5. Place the salmon skin-side down on the foil, and spread the garlic mixture evenly over the fish. 6. Sprinkle with ⅓ cup (15 g) of basil. Arrange the tomato slices on top, and season with the remaining salt and pepper. 7. Place the salmon on the grill or in the oven. Grill for 10-12 minutes (or bake for about 20 minutes), until the fish easily flakes. When done, put the salmon on a serving platter and garnish with the remaining basil and enjoy! YUM! 😋 🤳 If you make this, make sure you take a pic and tag us with it!

To make vegetable fried rice with konnyaku shirataki rice, follow these simple steps: Ingredients: - 1 package of konnyaku shirataki rice - 1 tablespoon cooking oil - 2 cloves of garlic, minced - 1 small onion, diced - 1 cup mixed vegetables (such as carrots, peas, corn, bell peppers) - 2 tablespoons soy sauce (or tamari for gluten-free option) - 1 tablespoon sesame oil - Salt and pepper to taste - Optional: scrambled eggs, tofu, or cooked meat for added protein Instructions: 1. Prepare the konnyaku shirataki rice according to the package instructions. Rinse the noodles under cold water, then boil them for a few minutes to remove any odor. Drain and set aside. 2. Heat the cooking oil in a large skillet or wok over medium heat. Add the minced garlic and diced onion, and sauté until fragrant and translucent. 3. Add the mixed vegetables to the skillet and stir-fry for a few minutes until they are slightly tender. You can also add any additional protein at this point, such as scrambled eggs, tofu, or cooked meat. 4. Push the vegetables to one side of the skillet and add the konnyaku shirataki rice to the other side. Stir-fry the rice for a few minutes to remove excess moisture and heat it through. 5. Combine the vegetables and rice together in the skillet. Add soy sauce (or tamari) and sesame oil, and toss everything together until well-coated. Season with salt and pepper to taste. 6. Continue stir-frying for another 2-3 minutes, ensuring that the flavors are well combined and the vegetables are cooked to your desired level of tenderness. 7. Remove the skillet from heat and serve the vegetable fried rice with konnyaku shirataki rice hot. You can garnish with chopped green onions or sesame seeds if desired. Enjoy your delicious and keto-friendly vegetable fried rice made with konnyaku shirataki rice! #friedricenoodles #HealthyEating #konjacnoodles

Rustic Fisherman’s Stew Makes 4 servings 37.3 oz raw white flaky fish filets, such as cod, sea bass, flounder, or haddock (.8g fat/oz or less)* 9 oz fennel bulb, sliced into bite size pieces 8.5 oz fresh tomatoes, chopped and deseeded (if preferred) ½ c canned tomatoes, chopped or pureed 4.5 oz kale, destemmed and torn or chopped into bite size pieces 16 oz seafood stock 16 oz water 2 cloves garlic, minced ¼ c yellow onion, chopped 4 tsp extra virgin olive oil ½ tsp salt ½ tsp ground pepper Squeeze of fresh lemon juice Optional: 1 avocado, sliced, for garnish In a deep soup pot, sauté the minced garlic and chopped onion in the EVOO on medium heat for a minute or so, until the garlic is fragrant. Add in the sliced fennel and sauté for another minute. Pour in seafood stock and scrape up any browned bits from the bottom of the pot. Add water, tomatoes (canned and fresh) and lower heat to a simmer. Once the fennel is tender (about 20-30 minutes) add in fish and allow to cook until it flakes apart easily (about 7-8 minutes). Stir in kale, cook for an additional minute or two, check seasoning (never add salt before you taste!) and then serve hot with a squeeze of fresh lemon. The addition of avocado as a garnish is delicious and balances this leanest fish. *Note: You may also use a Leaner fish such as catfish, rainbow trout, or bluefish by reducing the amount to 32 oz and omitting the optional avocado. (.8 – 1.99g fat/oz) Per serving: 1 Leanest, 3 Greens, 3 Condiments, 1 Healthy Fat (2 Healthy Fats if using optional avocado garnish)

Rustic Fisherman’s Stew Makes 4 servings 37.3 oz raw white flaky fish filets, such as cod, sea bass, flounder, or haddock (.8g fat/oz or less)* 9 oz fennel bulb, sliced into bite size pieces 8.5 oz fresh tomatoes, chopped and deseeded (if preferred) ½ c canned tomatoes, chopped or pureed 4.5 oz kale, destemmed and torn or chopped into bite size pieces 16 oz seafood stock 16 oz water 2 cloves garlic, minced ¼ c yellow onion, chopped 4 tsp extra virgin olive oil ½ tsp salt ½ tsp ground pepper Squeeze of fresh lemon juice Optional: 1 avocado, sliced, for garnish In a deep soup pot, sauté the minced garlic and chopped onion in the EVOO on medium heat for a minute or so, until the garlic is fragrant. Add in the sliced fennel and sauté for another minute. Pour in seafood stock and scrape up any browned bits from the bottom of the pot. Add water, tomatoes (canned and fresh) and lower heat to a simmer. Once the fennel is tender (about 20-30 minutes) add in fish and allow to cook until it flakes apart easily (about 7-8 minutes). Stir in kale, cook for an additional minute or two, check seasoning (never add salt before you taste!) and then serve hot with a squeeze of fresh lemon. The addition of avocado as a garnish is delicious and balances this leanest fish. *Note: You may also use a Leaner fish such as catfish, rainbow trout, or bluefish by reducing the amount to 32 oz and omitting the optional avocado. (.8 – 1.99g fat/oz) Per serving: 1 Leanest, 3 Greens, 3 Condiments, 1 Healthy Fat (2 Healthy Fats if using optional avocado garnish)

Salmon and Vegetable Curry recipe 👇👇 My Salmon and Vegetable Curry is a one pot meal that's prep to plate in less than 30 minutes...in the real world!⁠ ⁠ 1 tbsp butter, ghee or coconut oil 1 onion (small) peeled and diced 2 cloves garlic - crushed 1 tbsp ginger root - minced (on a microplane) 2 roma tomatoes - diced 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground turmeric ½ tsp ground black pepper Chilli flakes - to taste ½ tsp sea salt - or to taste 400 ml canned coconut milk 500 g salmon fillet -skinless and cut into 2cm cubes (approx.) 1 red capsicum - sliced 1 handful green beans - trimmed and halved (or broccoli florets) ½ bunch fresh coriander leaves - chopped, to serve In a pan over medium heat, heat the butter, ghee or olive oil. Add onions, garlic, ginger and cook until starting to soften but not brown. Add tomatoes, cumin, coriander, turmeric, black pepper, chill flakes and sea salt and cook for about 1 to 2 mins until fragrant. Add the coconut milk and bring to a simmer for 2-3 mins. Add fish, capsicum and beans and cook for about 3 to 5 mins or until cooked through. Garnish with coriander leaves. Tip You can substitute the salmon for a firm white fish too (I love it with king fish). Serve Serve with steamed rice or cauliflower rice. This and many more wholefood recipes over on the Well Nourished website (link in profile) - search ‘salmon’.

Easy Garlic Noodles. Saucy, spicy, creamy, and slick, these noodles are over-the-top delicious! They're super easy to make, vegetarian (but you could easily add protein), and ready in about 15 minutes!  https://lnkd.in/e2v56Wdx Serves 4 INGREDIENTS 8 ounces Asian noodles, such as soba, somen, or udon, I used round udon 1 tablespoon olive oil or vegetable oil 1/4 cup chopped green onions, reserve some of the chopped green tops for serving if desired 1/2 cup half-and-half or cream 1/4 cup soy sauce or liquid aminos 1/4 cup chili garlic sauce, plus more for serving if desired 1 teaspoon sesame oil Salt and freshly ground black pepper Fresh cilantro leaves for serving INSTRUCTIONS Cook the noodles according to the package directions. Drain and cover with foil to keep warm.  Meanwhile, heat the oil in a large skillet over medium heat. Add the green onions and cook for 2 to 3 minutes, until soft. Add the half-and-half, soy sauce, and chili garlic sauce and bring to a simmer. Reduce the heat to low and simmer for 3 to 5 minutes. Fold in the noodles.  Season to taste with salt and black pepper.  Top with cilantro (and more green onions if you saved some). Serve with extra chili garlic sauce on the side. 

Herb Chicken and Vegetable skillet - https://lnkd.in/ejGNcxVG INGREDIENTS: 4 boneless, skinless chicken breasts 2 tablespoons olive oil 2 cloves garlic, minced 1 onion, diced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 zucchini, sliced 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste Fresh parsley for garnish DIRECTIONS: Season the chicken breasts with salt, pepper, dried thyme, and dried rosemary on both sides. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside. In the same skillet, add minced garlic, diced onion, and sliced bell peppers. Sauté for 2-3 minutes until the vegetables are slightly softened. Add sliced zucchini to the skillet and continue cooking for another 3-4 minutes until all the vegetables are tender. Return the cooked chicken breasts to the skillet and heat through for a few minutes.

Refreshing and light, this NEW Lean & Green recipe is full of fresh vegetables that taste even better during the summer months when they are in season. Stop at your local farmers market or use the vegetables from your own garden. With a food processor doing the brunt of the chopping, this recipe comes together in minutes! The recipe makes 4 complete Lean & Green meals (1 Leanest, 3 Green, 3 Condiments, & 2 Healthy Fats per serving). Ingredients: 3½ cups chopped tomatoes 1 cup diced cucumber, peeled and seeded 1 cup diced red bell pepper ½ cup chopped scallions 1 tbsp tomato paste 1 clove garlic, minced 8 tbsp red wine vinegar 1 tsp dried oregano ½ tsp salt 4 tsp extra virgin olive oil 3 oz. avocado, diced for garnish 8 black or green olives, chopped for garnish 2 tbsp sour cream, for garnish 1¾ lbs. cooked shrimp or lobster, chopped into bite sized pieces and chilled Directions: 1. Combine tomatoes, cucumber, red bell pepper, scallions, tomato paste, garlic, red wine vinegar, oregano and salt in the bowl of a food processor. Pulse until almost smooth but still a bit chunky. 2. Chill until cold, about 30 minutes. 3. When ready to serve, ladle into bowls and garnish each with 1 teaspoon extra virgin olive oil, 2 tablespoons of diced avocado, 2 chopped olives and ½ tablespoon of sour cream. 4. Top with 7 ounces of chilled cooked shrimp or lobster. Tip: Swap the same amount of cooked lobster for shrimp!

Chicken and Sausage Gumbo Trinty Is Required Ingredients 1 Cup Vegetable Oil 1 Cup All Purpose Flour 1 Yellow Onion 1 Green Bell Pepper 3 Sticks of Celery 2 lbs Smoked Sausage 2 Whole Rotisserie Chickens deboned 2 32oz Containers of Chicken Stock 2 Cans Rotel 1 capful Savoie’s browning sauce 4 Cups of Water before simmering 1 Tablespoon of Cajun or Creole Seasoning 1 Teaspoon Salt 1 Teaspoon Garlic Powder 3 Bay Leaves Alternate: 1 small jar premade roux Alternate: 3 - seasoning blend in place of fresh veggies, Steps First prep all vegetables, sausage, and chicken. Put them in the fridge. Roux was on a medium/high heat. Depends on your stove. You need to stir regularly for roughly an hour till it starts to look like melted milk chocolate. For a darker roux, cook longer. Add the vegetables in and cook for another 10 minutes. While the vegetable are cooking, sear your sausage in a separate pan. Just to brown them a little, if not, adding them roux at this point is fine. If you sear the sausage, once they have browned a little, add some of the chicken stock to that pan to loosen up all the drippings from the sausage. Next dump the sausage in with the roux and vegetables. Add your Cajun/Creole seasoning, salt, garlic powder, bay leaves and rest of your stock, then let it cook for about 20 minutes. Add the 4 cups of water, 1 capful Savoie’s browning sauce, & 2 cans Rotel. At this point you can bring to a boil and skim the oil off the top. However, some call that flavor. Add the chicken, and simmer for two hours