Theresa D.’s Post

🐔 Who needs a super #healthy, reviatilising soup recipe after a heavy Christmas? Inspired by a #recipe by #JuliusRoberts I saw the other week. After over indulging in rich food for the last week I need to cook a really clean healthy dish. Serves 4 for a light lunch Ingredients 3 chicken thighs  4 spring onions  1 stick of ginger  1 small bag of bean sprouts  soy sauce  1/4 savoy cabbage sliced 1 small bunch of coriander 100g shiitake, oyster mushrooms sliced 2 bay leaves  150g dried rice noodles To serve Dried seaweed Dried chili Toasted sesame Lime Method 1. Place the chicken thighs into a large saucepan and cover them with plenty of cold water. Bring this to a steady simmer, add in the bay leaf and green tops from the spring onions. Peel and chop the ginger adding half to the saucepan. 2. Simmer the thighs for 1 hour, remove the chicken thighs peel off the skin and remove the bone, shred the meat and leave to one side. 3. Strain of the chicken cooking liquor to remove the whole spring onion and bay. Soak the rice noodles in plenty of cold water for 30 minutes. 4. Season the stock with soy sauce and more chopped ginger, keep it simmering and add the chopped mushrooms, savoy cabbage. Add the chicken back to the stock with the drained noodles. 5. Finely slice the spring onions and coriander to garnish the dish. 6. Serve it in bowls with beans sprouts, chopped coriander, spring onion, seaweed, chilli, sesame and a fresh squeeze of lime. #recipedevelopment

😋This tuna salad recipe is a keeper – but experiment and make it your own. Eat it as-is or try it with a little wasabi or hot sauce. So good! It also makes a good meal prep meal and will keep for 1-2 days in the fridge. ✅TIP: You can use full-fat or low-fat Greek yogurt in this, depending on your preference and what you have on hand. LOW-CARB TUNA SALAD 6 servings 4 hard-boiled eggs, peeled and chopped 4 strips bacon, cooked and drained ⅓ cup mayo made from olive or avocado oil 2 Tbsp plain Greek yogurt 1 Tbsp lemon juice 1 stalk celery, thinly sliced Sea salt & pepper to taste Two 5-oz (142 g) cans tuna packed in water, drained 1 large tomato, halved and cut into 6 slices Optional: 12 Bibb lettuce leaves for serving In a medium-sized bowl, combine the mayo, Greek yogurt, lemon juice, celery, 1-2 pinches of salt, and several grinds of pepper. Taste and adjust seasonings. Add tuna, egg, and bacon and gently stir to combine. Add to serving plates or meal prep containers and top with tomato slices. (Optional: Place 1-2 Bibb lettuce leaves on serving plates or in meal prep containers before topping with the tuna salad mixture) 😋It’s time to eat! #moderation #consistencymatters #portion #portionsize #makeitalifestyle #healthyhabitsforlife #everythinginmoderation #healthychoicesmatter #healthierlifestyle

How good does this look ... Grilled Pineapple Chicken!! Ingredients ~ 4 chicken breasts, skinless, boneless 1 zucchini, sliced 1 bell pepper, chopped 1 pineapple, peeled and sliced 1 red onion, sliced Ingredients for the Teriyaki-style Sauce ~ ½ cup coconut aminos 2 tbsp. white wine vinegar Juice of 1 lemon ¼ cup fresh pineapple juice ¾ tsp. ground ginger 1 clove garlic, minced 1/4 tsp red pepper flakes Sea salt and freshly ground black pepper Preparation ~ In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste. Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes. Rub the chicken with 1/4 of the teriyaki sauce, and let marinate 30 minutes. Preheat a grill to medium-high. Grill the chicken breasts for 5 to 8 minutes per side. Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes. Grill the pineapple for 3 minutes per side. Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables, with the remaining teriyaki sauce. Enjoy!!

Garlic Butter Steak and Potatoes 🥩🧄 Ingredients: 1 lb steak (sirloin or ribeye) 1 lb baby potatoes (halved) 4 tbsp butter 4 garlic cloves (minced) 2 tbsp olive oil 1 tsp dried thyme 1 tsp dried rosemary Salt and pepper (to taste) Fresh parsley (for garnish) Instructions: 1️⃣ Boil potatoes until tender, then drain. 2️⃣ Season steak with salt, pepper, thyme, and rosemary. 3️⃣ Heat oil in a skillet, sear steak for 3-4 minutes per side until cooked to your liking. 4️⃣ In the same skillet, melt butter and sauté garlic until fragrant. Add potatoes and toss. 5️⃣ Serve steak topped with garlic butter and potatoes on the side. Notes: Use chicken or tofu as a steak substitute! Add a side of green veggies for extra color and nutrients. Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 700 | Servings: 2 #Catering #chef #caterer #cateringservice

🍕LET'S MAKE SOME PIZZA FLAVORED BITES! These Italian Rice Bites make AMAZING snacks and appetizers! Save this and try them out! 🙌 Ingredients: Rice Bite Filling: • 1 cup cooked 4sisters arborio rice, cooked according to package directions in chicken broth, with 2 tbsp. butter • 1/3 cup shredded mozzarella • 1/3 cup grated parmesan cheese • ¼ cup flour • 1 beaten egg • ¼ tsp. each basil, oregano, thyme, & pepper • ½ tsp. each garlic powder, onion powder, & salt • (add other ingredients such as ground beef, green sweet peas, pine nuts, etc..., if desired) Rice Bite Crust: • ½ cup flour seasoned with garlic powder, onion powder, salt, & pepper • 1 beaten egg with 1/8 cup heavy cream, seasoned with salt & pepper • ½ cup panko breadcrumbs, seasoned with salt Directions: 1. Preheat oven to 400 degrees, (375 degrees for convection bake). 2. While the arborio rice is cooking, combine all filling ingredients in a medium mixing bowl, set aside. 3. For the crust, place the seasoned flour, egg, & breadcrumbs in three separate dipping bowls or on three separate plates. 4. When the rice is done, stir warm rice into the rice bite filling mixture. Roll the filling into about 2-inch size balls. Coat each in flour first, then egg, then breadcrumbs and reshape into ball, if needed. 5. Place each bite on a baking pan lined with parchment paper. (Grease the pan if you don’t have parchment paper). 6. Bake for 8-10 minutes, flip and bake another 8 minutes, or until golden brown on both sides. Serve warm or room temperature, dipped in your favorite marinara sauce, ranch dip, etc... 🍽️ Makes 10-12 rice bites #italianfood #snacks #snackrecipe #pizzabites #appetizer #pizzalover #delicious #italianseasoning #recipeoftheday #recipes

Easy- Peasy Dinner Idea Stir Fry Vegetables with Chicken (or favorite protein) Serves 4 To make this easy peasy, pick up a roasted chicken from your grocery (I recommend PCC roasted chickens). Purchase already chopped vegetables. Instead of chicken, you can also use Tofu, Shrimp or Pork. 1 T coconut oil 1 lb cooked chicken, chopped into bite size chunks salt & pepper to taste 1 cup chopped broccoli 1 cup julienned or shredded carrots 1 chopped red bell pepper 1 chopped green bell pepper 1/2 cup shredded purple cabbage* 1 cup snow peas steamed rice Your favorite Teriyaki sauce (I'll put my easy homemade recipe below. If you are making your own sauce, do that first, and set aside. Cut up the chicken and set aside. In a wok/large sauté pan, heat coconut oil over high heat. Add in veggies and cook for about 4 minutes until just al dente tossing frequently. Add the chicken and sauce to pan and cook 2 additional minutes Serve over rice and garnish with sliced green onions, if desired. For a homemade sauce, in a small saucepan, whisk together, 1 cup water, 1/4 cup soy sauce, 5 tsp packed brown sugar, 2-3 T honey, to taste, 1/2 tsp ground ginger & 1/4 tsp garlic powder. Cook until nearly heated through, about 1 minute. Mix 2 T cornstarch with 1/4 cup cold water in a cup; stir until dissolved. Add to the saucepan. Cook & stir sauce until thickened, 5 to 7 minutes. #DeborahPeterson #DownsizingPNW #Downsizing #RealEstate #eXpRealty #easydinner #thekitchenismyplayground

We know that #GrainFieldChickens will forever be the hero of our dishes but even superheroes need a sidekick. A little sauce can really take the assignment to a whole new level! You must try this Grain Field Chickens Lemon Butter Sauce which works perfectly with our GFC mixed chicken portions You will need: * 1 x Grain Field Chickens 2kg mixed chicken portions OR thighs * 3 tbsp butter * 2 cloves of garlic, minced * Juice of 1 lemon * Zest of 1 lemon * 1 and ½ cup chicken broth * 1 tbsp fresh parsley, chopped * Salt and pepper, to taste Method: 1. Season the chicken pieces with salt and pepper. 2. In a large skillet, melt the butter over medium heat. Add the chicken pieces, skin side down, and cook until golden brown and crispy. Flip the chicken and cook for a few more minutes. 3. Add the minced garlic, lemon juice, and lemon zest to the skillet. Cook for a minute until fragrant. 4. Pour in the chicken broth and bring it to a simmer. Reduce the heat to low and let the sauce cook for about 10-15 minutes, or until the chicken is cooked through and the sauce has reduced and thickened slightly. 5. Sprinkle fresh chopped parsley over the chicken pieces and serve them hot with the lemon butter sauce. This sauce goes well with steamed vegetables or roasted potatoes.

Got 30 minutes to spare in between stages?   Get dinner done in a flash with this simple #GrainFieldChickens Stir-Fry! You will need: * 4 x Grain Field Chickens chicken breasts, sliced into thin strips * 2 x tbsp olive oil * 2 x cups mixed vegetables (sliced bell peppers, onions, and green beans) * 1 x clove garlic, minced * ¼ x cup soy sauce * 2 x tbsp brown sugar * 1 x tsp cornstarch * 1 x tsp sesame oil * Cooked rice or noodles, for serving Method: 1. In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and sesame oil. Set aside. 2. Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced GFC chicken and cook for 5-6 minutes, or until it is cooked through and no longer pink. 3. Add the mixed vegetables and garlic to the skillet and stir-fry for 3-4 minutes, or until the vegetables are crisp-tender. 4. Pour the soy sauce mixture over the GFC chicken and vegetables in the skillet. Stir to coat everything evenly. 5. Cook for an additional 1-2 minutes, or until the sauce has thickened and everything is heated through. TIP: You can switch out the vegetables to your preference. Serve the stir-fry over cooked rice or noodles. Put the #TasteofGFC all together in 30 minutes! This dish is a great way to get a healthy and flavourful meal on the table quickly.

Share what you've got planned this week in the comments below, and let's get inspired together. 🔻🔻 I can't wait to see what delicious dishes you've got lined up! 😋 Ingredients: • 2 boneless, skinless chicken breasts • 2 tbsp olive oil • Juice and zest of 1 lemon • 2 garlic cloves, minced • 1 tsp dried oregano • 1 tsp dried thyme • Salt and pepper to taste • Mixed salad greens (like spinach, arugula, and romaine) • Cherry tomatoes, halved • Cucumber, sliced • Red onion, thinly sliced • Feta cheese, crumbled (optional) • Additional lemon wedges for serving Instructions: 1. Whisk together olive oil, lemon juice, and zest in a bowl, minced garlic, oregano, thyme, salt, and pepper. Pour this marinade over the chicken breasts and refrigerate them for at least 30 minutes. 2. Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked, and the internal temperature reaches 165°F. 3. Let the chicken rest for a few minutes, then slice it into strips. 4. Arrange the mixed salad greens on plates. Top with cherry tomatoes, cucumber slices, and red onion. 5. Place the grilled chicken slices on top of the salads. Sprinkle with feta cheese if desired. 6. Serve with additional lemon wedges on the side for extra zest. #healthyrecipeideas #healthyeating #wellnesscookinginstructor #healthylifestyle #recipeshare #healthyrecipes

CHICKEN THAT DOESNT SUCK. This is one of the best 1 pan chicken recipes Follow iupilon The secret is the marinate that will elevate the chicken and the quick scallion herb sauce is unbelievably good! I’m using bone-in skin-on chicken thighs to make the chicken more flavorful and juicy, but you can remove the skin if you prefer, too. I paired this with a simple salad, but it would be complete with some regular rice or quinoa This is how I made it (feel free to multiply for more) 1. Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to a bowl. 2. For the marinade, grab a medium mixing bowl. Add 2 tbsp drizzle of olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, pepper, 1 tbsp smoked paprika, 1 tbsp oregano or thyme, 1/4 to 1/2 tsp cayenne pepper. Mix it really well. 3. Add the marinade to the chicken, and mix really well covering all sides. Let this ideally sit for 2 to 6 or ideally, overnight. 4. Preheat oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in the oven. 5. Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins. 6. While thats going, make your sauce. I processed together 3 tablespoons of thick greek yogurt (or labneh), a handful of fresh mint (about 3 tablespoons), 2 scallions (green and white part), 1/2 large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust to your preference. 7. Remove the chicken from the oven, plate it. Again, you can serve this with whatever base you like (it would be delicious with regular rice, quinoa, or if you’re lowcarb/keto my high protein kaizen rice), some salad of choice, and this sauce. #lowcarb #lowcarbrecipes #ketorecipes #keto #chickenrecipes #healthyrecipes #goodmoodfood #healthyfoodshare