Moroccan Chicken Stew

From Clean Eating magazine, this recipe was amazing and the whole family loved it, even my critical teenage boy. Make sure there's plenty of bread for dipping because sauce is out of this world. (4 servings) Total time: 2 hours

2.5 lbs/3 lbs boneless chicken thighs
1/4 tsp each sea salt & fresh ground pepper
1 Tbsp olive oil
2 shallots, thinly sliced
1 clove garlic, minced
2 tsp minced ginger
2 Tbsp whole-wheat flour
1 pinch saffron threads
1 cinnamon stick
1 star anise
1 bay leaf
2 cups low-sodium chicken broth
3 oz. green olives (about 9)
Zest and juice of 1 large lemon

3/4 cup quinoa, rinsed
1/2 cup finely chopped jarred roasted red peppers
1/4 cup chopped fresh flat-lea parsley leaves

Season chicken with salt and pepper. In a large Dutch oven with a tight-fitting lid on medium-high, heat oil. Working in batches if necessary, add chicken and cook for 8-10 minutes, turning once, until golden brown. Transfer to a plate; cover to keep warm.

Reduce heat to medium, and to Dutch oven, add shallots, garlic and ginger. Cook, stirring frequently, until softened, 4-5 minutes. Add flour and cook, stirring constantly for 40-45 seconds. Add saffron, cinnamon, star anise, bay leaf and broth; stir, scraping up any browned bits from bottom with a wooden spoon. Return chicken and any juices back to pot and bring to a simmer. Cover and reduce heat to low. Simmer until chicken in tender, 50 minutes. Add olives, lemon zest and juice and continue cooking, covered, for 25 minutes more.

About 30 minutes before chicken is done, prepare quinoa: Cook quinoa according to package directions. Fluff with a fork, and stir in red pepper and 2 Tbsp. parsley.

Using a slotted spoon remove chicken and transfer to a plate; cover to keep warm. Increase heat to high and simmer sauce until reduced by half, about 10 minutes. Return chicken to pot, until reheated through. Serve over quinoa and garnish with remaining 2 tbsp. parsley.

Nutrients: (2 thighs and 1/4 cup of quinoa is one serving) 398 calories; 30g Carbs; 38g protein; 1.5g sugar

Shrimp, Mango & Black Bean Salad

Shrimp, Mango & Black Bean Salad with Orange Vinaigrette

Serves 4-5 (Total time: 20 minutes)

1 (15oz) Can black beans, drained and rinsed
1 large mango, peeled & chopped
1/2 small red onion, thinly sliced
4 cups chopped romaine lettuce
2 cups shredded cabbage
2 lbs frozen cooked medium/large shrimp, thawed

Vinaigrette
3 tbsp safflower oil or olive oil
2 tbsp fresh orange juice
4 tsp white wine vinegar or apple vinegar
1 tsp Dijon mustard
1 tsp raw honey
1/4 tsp sea salt

Prepare vinaigrette: In a small jar with a tight fitting lid, combine all vinaigrette ingredients. Shake vigorously, until emulsified.

In a large bowl, combine beans, mango, onion, lettuce and cabbage. Add dressing and toss well. Divide among serving plates and top evenly with shrimp

Warm Spinach Salad with Bacon, Tomatoes, and Walnuts

• 1/2 cup candied walnuts
• 6 slices bacon, cut into 1-inch pieces
• 1 red onion, halved and thinly sliced
• 1 pint (2 cups) grape tomatoes
• 1/3 cup white-wine vinegar
• 1 tablespoon sugar
• 2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
• Coarse salt and ground pepper
• In a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
• Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
• Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with walnuts and bacon.

Bacon-wrapped Scallops

Large Scallops
Bacon
Paprika

Preheat oven to 425°F; rinse scallops under cold water; cut bacon strips in half and wrap each scallop; skewer 2–3 on a skewer and sprinkle with smoked paprika, seasoning both sides. Bake for 20 minutes, flip, then bake for an additional 15 minutes. | The Food Lover's Kitchen

French Toast Casserole

1/4 cup of butter or coconut butter
3/4 cup of organic brown sugar
4 eggs
1 1/2 cups milk
1 tsp vanilla
1 Tbsp powdered sugar
cinnamon
1 loaf of french bread
pecans, if desired

1. Melt butter & add brown sugar - stir till mixed
2. Cut up bread into chunks
3. Spread butter and sugar mix into bottom of 9x13 pan
4. Beat eggs, milk, vanilla & powdered sugar
5. Lay down a layer of bread
6. Ladle on half of egg mixture
7. Sprinkle with brown sugar & cinnamon (and pecans if you like)
8. Lay down second layer of bread
9. Ladle rest of egg mixture over the top
10. Melt some butter and pour on top of brea
11. Sprinkle with white sugar and cinnamon
12. Cover and refrigerate overnight
13. In the morning remove from refrigerator uncover and preheat oven to 350 degrees
14. Once preheated cook for 45 minutes and enjoy with maple syrup

Philippines Chicken Tinola (Hearty Chicken Soup)

From the book The Art of Eating Well by Hemsley & Hemsley

2 Tbsp of ghee or coconut oil
3 large onions, diced
8 garlic cloves, diced
thumb size of ginger root or 2 tsp minced ginger
4 chicken thighs
6 large carrots, chopped into medium chunks
2 quarts of water or bone broth
3 large zucchinis, chopped into medium chunks
1 large green or white cabbage or kale
sea salt and white pepper

Heat the ghee in a large saucepan over medium heat and gently saute the onion, garlic and ginger until soft  and translucent, but not browned.

Add the chicken and carrot to the pan and pour over the bone broth to cover. Bring to boil, then reduce the heat immediately and simmer for 30 minutes or until  the chicken is cooked through.

Remove the cooked chicken from the pan and add the zucchini. Simmer for 10 minutes. Meanwhile, shred the chicken  using a knife and a fork, return to the pan and season with salt and pepper.

Stir through the shredded cabbage and turn off the heat. If using kale, cook for 5 minutes.

If you want a Philippine taste then mix the tamari lemon dressing together in a small bowl. Serve alongside the tinola and let everyone add a teaspoon or so to taste.

Tamari Lemon Dressing
4 Tbsp tamari
4 Tbsp lemon juice
large pinch of white pepper

Argentinian Chimichurri Sauce

This is from the book "The Art of Eating Well" by Hemsley Hemsley

3 large handfuls of parsley
1 small onion
4 garlic cloves
1 tsp dried oregano
pinch of chili powder
5 Tbsp EVOO
1 1/2 tbsp apple cider vinegar

To make chimichurri sauce use a food processor to finely chop all the ingredients together, then stir through the olive oil and vinegar at the last minute. Season to taste. The sauce can be blended quite chucky (traditional & my favorite) or smooth, depending on your taste.

Turkey Meatloaf

1 Tbsp olive oil

2 stalks celery, finely chopped

1 small onion, finely chopped

1 clove garlic, crushed

2 lbs lean ground turkey

3/4 whole wheat bread crumbs

1/3 fat-free milk

1 Tbsp Worcestershire sauce

2 large egg whites

1/2 c BBQ sauce

salt & pepper

1 Tbsp Dijon mustard

Preheat oven to 350 degrees, in a skillet, in oil, cook celery and onion on medium 10 minutes, stirring occasionally. Add garlic and cook 1 minutes. Transfer vegetables to bowl; cool slightly.

To bowl with vegetables, add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 c ketchup, 1/2 c tsp salt, and 1/4 tsp pepper; mix with hands. In cup, mix Dijon and remaining 1/4 c ketchup.

In 13"x 9" meatloaf dish, shape meat mixture in and spread ketchup mixture over top of loaf.

Bake meatloaf 55 to 60 minutes, Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

Grandma Orr's Pumpkin Pie with Gingersnap Crust

Heat oven to 450 degrees.

Crust
3 cups of gingersnap crumbs
1/2 stick of butter (melted)
1 tbsp flour
1 tbsp sugar

Mix all ingredients together and press into a deep pie dish

Pumpkin Custard
2 cups pumpkin
2 cups half & half
1 cup sugar
2 eggs
1 tsp salt
1 tsp ginger
2 1/2 tsp cinnamon
1/2 tsp all spice

Blend all ingredients in a blender and pour it into a pie shell. I usually divided into two so it fits into the blender.
450 degrees- 20 minutes
400 degrees - 1 hour

Reata's Chipotle Meatloaf

3 lbs ground beef
2 Tbsp Worcestershire Sauce
3 eggs
1 red bell pepper, diced
1/2 yellow onion, diced
2 green onions, sliced to 1/4"
1 Tbsp fresh garlic, minced
1 Tbsp Tabasco sauce (for spicier use 2 Tbsp)
1 Tbsp adobo sauce (from a can of chipotle peppers) (for spicier use 2 Tbsp)
2/3 cup bread crumbs
1 Tbsp kosher salt
1 tsp fresh ground pepper

Preheat the oven to 350 degrees F. Place all the ingredients in a large bowl and thoroughly combine.

Fill two loaf pans and cover the top tightly to seal with aluminum foil. Bake for about 90 minutes, until the top has a light brown crust and the edges are pulling away from the pan. Remove from the over and let it rest for about 10 minutes. Serve with mashed potatoes and Mushroom Gravy.

Serves about 10

Poached Eggs with Garlicy Spinach & Crispy Turkey Bacon

Simply saute a sliced garlic clove in about 2 Tbsp coconut oil, add a few big handfuls of baby spinach, stir to combine, and watch the spinach wilt till it's barely there. Season to taste with salt and serve alongside two poached eggs and a few strips of crispy turkey bacon. You can put it on toast with some parmigano cheese on top.

Roasted Cauliflower & Chickpeas with Mustard and Parsley

(3) 14-oz can chickpeas, rinsed and drained and dried in a kitchen towel
3 heads of cauliflower, cut into bite-sized florets
Extra virgin olive oil
Coarse Sea Salt
3 Tbsp Dijon mustard
3 Tbsp seeded mustard
3 Tbsp white wine vinegar
Freshly ground black pepper
3/4 cup chopped Italian parsley

Preheat  the oven to 400 degrees F and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with 9 Tbsp of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.

Meanwhile, whisk together the mustards, vinegar, and 3/4 cup of olive oil with three big pinches of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

Japanese Chicken Meatballs

3 Lbs. ground chicken
1 1/2 tsp sea salt
1 1/2 tsp ground black pepper
3 garlic cloves, minced
3 tsp grated ginger
3 Tbsp soy sauce
3 Tbsp maple syrup
Hoisin Sauce

Thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup. Ross the mixture into golf ball-sized meatballs. Grill, roast or broil until they are cooked through and serve with Hoisin Sauce.

Smoky Shrimp Saute with Garlic

In a large skillet, heat 6 Tbsp cococut oil. Add 8 garlic cloves chopped and cook 3 minutes. Add 2 lbs large shrimp (peeled and deveined), season with 1 tsp. salt and 1/2 tsp. pepper, and cook, tossing over medium heat, 1 minute. Sprinkle with 2 tsp smoked paprika and cook over medium-high heat, 3 minutes. Transfer to a large bowl. Reduce 1 cup of dry white wine in skillet; pour over shrimp. To skillet, add 2 Tbsp. coconut oil, 4 cups of diced broccoli, 2 sliced orange bell pepper, 1/2 tsp smoked paprika, and two pinches  of salt; toss. Add 4 Tbsp. water and cook, covered, over low heat until tender, 6 minutes. Return shrimp to skillet to reheat. Divide 6 cups cooked quinoa among 8 plates and top with  shrimp.

Perfect Chicken

Perfect Chicken - it's supposed to be the best way to make chicken for anything - shredding, chopping, or just eating. This chicken is delicious!

1 - 1.5Lbs Chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Olive Oil

Preheat oven to 350. Mix all the spices together and rub them on the chicken. Heat up the oil in a non-stick pan. Add chicken to oil and cook 2-3 min each side. Bake chicken in the oven for 25 minutes. Let chicken sit 5-10 min and serve, shred, cut.

Salmon With Sweet Chili Glaze, Sugar Snap Peas

From Epicurious.com

Nonstick vegetable oil spray

1/4 cup Asian sweet chili sauce*

3 tablespoons soy sauce, divided

2 tablespoons finely grated peeled fresh ginger, divided

6 6-ounce salmon fillets with skin

1 tablespoons vegetable oil *

3 garlic cloves, minced

8 ounces sugar snap peas, trimmed

1 1/2 tablespoons Chinese rice wine or dry Sherry

3 cups sugar snap peas  (about 6 ounces)

1 teaspoon Asian sesame oil

Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 10 to 15 minutes, depending on thickness of fillet.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add remaining 1 tablespoon soy sauce, rice wine. Drizzle with sesame oil. (6 servings)

* I used only 1 Tbsp of vegetable oil, this will reduce 100 calories from the whole recipe.

Per serving: 423.8 kcal calories, 38.4 % calories from fat, 18.2 g fat, 2.3 g saturated fat, 107.5 mg cholesterol, 21.4 g carbohydrates, 3.1 g dietary fiber, 5.1 g total sugars, 18.4 g net carbohydrates, 44.8 g protein 

Kahlua-Pecan Brie

In Portugual, I grew up with my family serving a cheese plate between dinner and dessert.  
Not many people do this here in the States but the few that do, this is perfect. Too 
sweet to be an appetizer. I think this can also be a nice dessert in front of a fireplace with a 
glass of wine/Port with your favorite person.
Ingredients:
• 1 (15 ounce) round Brie
• 1/2 cup chopped pecans, toasted
• 2 tablespoons brown sugar
• 2 1/2 tablespoons KahluaMethod:
Remove rind from the top of the cheese, cutting to within 1/2" of edge. Combine pecans, brown sugar and Kahlua; spread over cheese. Bake at 350 degrees for 6 minutes or just until soft. Serve immediately with gingersnaps or apple slices. 

Lemon Zest Pancakes

This makes 1 serving (4 small pancakes) - These are delicious, my husband found them in the Dukan Diet and you can have these without syrup, they are that good.


2 eggs
1 tsp cinnamon
2 Tbsp Fat-free greek yogurt
1 tsp lemon zest
4 Tbsp oat bran
2 Tbsp splenda

1.  Mix ingredients all together

2.  Cook on medium heat until it bubbles on top and then flip the pancakes

Banana Bread (Mom)

5 Tbsp butter (room temperature)
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 1/2 c. mashed, very ripe bananas (3 bananas)
1 3/4 c. all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 c. heavy cream
1/3 c. chopped walnuts (optional)

Preheat oven to 350F. Spray bottom of loaf pan with nonstick cooking spray.

Beat butter in large bowl with electric mixer set a medium speed until light and fluffy. Add sugar and brown sugar;  beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.

Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts to batter; mix well.

Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour and 15 minutes.

Cool bread in pan on wire rack 10 minutes.

Mushroom and Fontina Quicche

1 refrigerated pie crust
2 Tbsp butter
2/3 cup chopped shallots
5 cups of assorted mushrooms chopped (12-14oz)
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp ground nutmeg
1 1/2 cups (7oz) grated Fontina cheese

Preheat oven to 450F. Bake pie shell about 14 minutes. Reduce oven to 325F. Meanwhile, melt butter in skillet over medium heat. Add shallots, saute about 2 min. Add mushrooms; sprinkle with salt and pepper and saute until mushrooms are tender and beginning to brown, about 8 min. Tranfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, 1/2 tsp salt, 1/2 tsp pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sauteed mushrooms. Pour filling into crust Sprinkle remailing 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 50 minutes. Cool 30 minutes. Cut into wedges and serve with salad.