LEMON & ROSEMARY ROASTED RED POTATOES

Everybody loves potatoes. What’s not to love? You can dress them up with different flavors and cook them in many different varities like baked potatoes to has browns. This week I really wanted some yummy baked slices of red potatoes. I kept with some classic flavors like EVOO and Rosemary and it tasted wonderful. πŸ™‚

LEMON & ROSEMARY ROASTED RED POTATOES

Servings: 9 | Calories per Serving: 127

INGREDIENTS:

πŸ‹ 2.8 lbs Red Potatoes (about 5 Potatoes)

πŸ‹ 2 Tablespoons EVOO

πŸ‹ 4 Tablespoons Lemon Juice

πŸ‹ Rosemary, Red Pepper, & Parsley

DIRECTIONS:

πŸ‹ Preheat oven to 400 degrees.

πŸ‹ Slices potatoes and place onto foiled deep dish baking pan.

πŸ‹ Pour the EVOO and lemon juice over the potatoes and mix well with your hands.

πŸ‹ Sprinkle rosemary, red pepper, and parsley over the potatoes.

πŸ‹ Cook for 40 minutes or until potatoes are desired texture.

πŸ‹ Serve and eat up!

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BAKED CHICKEN & MUSHROOMS


Sometimes we just need a simple and quick chicken dish. There are times we want to cook something that doesn’t take a lot of ingredients or steps and this is one of those. With only a handful of ingredients, this dish saves you time and effort. It has the delicious taste of mushrooms and chicken cooked in wonderful flavors like almond milk and parsley.

BAKED CHICKEN & MUSHROOMS

Servings: 10 | Serving Size: 1/2 Chicken Breast w/ 5 Mushrooms | Calories per Serving: 99

INGREDIENTS:

πŸ„ 5 Chicken Breast (31 Ounces)

πŸ„ 16 Ounces Mushrooms

πŸ„ 2 Cups Chicken Broth

πŸ„ 1 Cup Unsweetened Almond Milk

πŸ„ 1 Cup Fresh Parsley

πŸ„ Garlic Powder and Black Pepper

DIRECTIONS:

πŸ„ Preheat oven to 350 degrees.

πŸ„ Cut off any fat on the chicken breasts and then place onto foiled deep dish baking pan.

πŸ„ Clean the mushrooms and place in pan.

πŸ„ Sprinkle garlic powder and black pepper over chicken.

πŸ„ Pour the broth and milk over the chicken.

πŸ„ Sprinkle parsley over.

πŸ„ Cook for 35-40 minutes.

πŸ„ Eat and Enjoy!

LEMON & HERB VEGGIES & RICE


You don’t have to just slow cook meat in the crockpot. The crockpot is the perfect tool to use when you need something that takes little prep, but can be left to cook while you’re away from home. You can definitely cook up veggies in the crockpot and they’re perfect. They’re tender, full of flavor and its required you very little effort. This veggie & rice side dish is fill with flavors like lemon, basil, and squash. Its perfect to eat on its own or place some salmon or chicken on top to complete the meal. Enjoy! πŸ™‚

LEMON & HERB VEGGIES & RICE

Serving Size: 1 Cup | Servings: 11 | Calories per Serving: 113

INGREDIENTS:

 πŸ‹ 1 Cup Brown Rice

πŸ‹ 2 Cups Spinach

πŸ‹ 6 Small Zucchini

πŸ‹ 1 Cup Frozen Chopped Onions

πŸ‹ 5 Cups Cubed Butternut Squash

πŸ‹ 1 Cup Lemon Juice

πŸ‹ Thyme

πŸ‹ 1/2 Cup Fresh Parsley

πŸ‹ 5 Fresh Basil Leaves

DIRECTIONS:

πŸ‹ Place the brown rice, spinach, onions, and lemon juice into the crockpot.

πŸ‹ Slice the zucchini, butternut squash, parsley and basil.

πŸ‹ Place the zucchini, squash, thyme, parsley and basil into the crockpot.

πŸ‹ Fill crockpot with water until it just covers the veggies.

πŸ‹ Cook on low for 5 hours.

πŸ‹Serve up and enjoy!

SAUSAGE & PEPPER FRITTATA


If you cannot tell, I love the combination of Sausage and Peppers. I am pretty much on a mission to incorporate it into every and any dish I can. πŸ™‚ We’ve talked about frittatas before on my blog. Their simplicity. Their deliciousness. Their ability to hold any flavors. This week’s breakfast is a delicious Italian Sausage & Pepper Frittata that is sure to fill you up and make you happy!

SAUSAGE & PEPPER FRITTATA

Servings: 5 | Calories per Serving: 204

INGREDIENTS:

🍳 2 Italian Sausage Links – I use Hot

🍳 2 Roma Tomatoes

🍳 1 Cup Frozen Pepper Onion Mix 

🍳 5 Large Eggs

🍳 5 Fresh Basil Leaves

🍳 1/4 Cup Fresh Parsley

DIRECTIONS:

🍳 Pan fry the sausage links until they are cooked on the inside.

🍳 While those cook up, slice the roma tomato, measure out the frozen veggies, and whisk the eggs in a bowl.

🍳 Roughly chop the herbs.

🍳 Preheat the oven to 350 degrees.

🍳 Slice the sausage and place at the bottom of a circular pan.

🍳 Then lay the roma tomato and the veggies on top.

🍳 Pour the eggs into the pan.

🍳 Place herbs on top.

🍳 Cook for 25 minutes.

🍳 Slice into 5 pieces.

🍳 Eat and enjoy!

HONEY HERB & LEMON BUTTER SALMON

II admit that a lot of times I forget about making fish for dinner. I am not sure why. Its one of the easiest things to get together an takes almost no time to cook up. Plus, its delicious and goes with so many good sides! A lot of times I cook it in just lemon juice, butter and some simple spices, but this time I thought I would pack some even more delicious flavors into the salmon. Honey and mustard meet the classic lemon and butter in this delicious take!

HONEY HERB & LEMON BUTTER SALMON

Servings: 8 | Servings Size: 1 Fillet | Calories per Serving: 187

INGREDIENTS:

 πŸŸ 8 Salmon Fillets – Boneless with Skin On

🐟 3 Tablespoons Lemon Juice

🐟 1 Tablespoon Honey

🐟 1 Tablespoon EVOO

🐟 1 Tablespoon Dijon Mustard

🐟 Garlic, Red Pepper Flakes, Dill, Tarragon and Thyme

🐟 3 Tablespoons Butter

🐟 1/4 Cup Cilantro

DIRECTIONS:

🐟 Lay the salmon on a foiled deep pan.

🐟 Whisk together the lemon juice, honey, EVOO, Dijon mustard, garlic, red pepper flakes, dill, tarragon and thyme.

🐟 Pour over salmon.

🐟 Place butter over salmon.

🐟 Chop the cilantro roughly and place on top.

🐟 Bake for 10-12 minutes or until salmon flakes easily with a fork.

🐟 Serve and eat!

SPICY CHICKEN & CAULIFLOWER CURRY SOUP (Crockpot)



Who doesn’t love a good soup? I can eat soup all throughout the year. I really felt like having curry this week and this was the perfect combination of flavors to quench my cravings! Let me tell you, this makes your home smell delicious! Chicken breast meets a ton of yummy veggies with wonderfully warm flavors like curry, cayenne and cumin. Indulge and enjoy!

SPICY CHICKEN & CAULIFLOWER CURRY SOUP (Crockpot)

Serving Size: 1 Cup | Servings: 12 | Calories per Serving: 78

INGREDIENTS:

🌢️ 13 Ounces Chicken Breast

🌢️ 1 Large Head Cauliflower (22 Ounces)

🌢️ 2/3 Cup Frozen Onions

🌢️ 2/3 Cup Frozen Peas

🌢️ 2 Roma Tomatoes

🌢️ 1 Can Tomato Paste

🌢️ 1 Box Vegetable Stock

🌢️ 1 Cup Unsweetened Almond Milk

🌢️ Curry (I used Hot), Coriander, Cumin, Cardamom, Cayenne & Turmeric

DIRECTIONS:

🌢️ Chop the chicken into cubes.

🌢️ Chop the cauliflower and tomatoes.

🌢️ Place all the ingredients in the crockpot and mix well.

🌢️ Cook on low for 5 hours.

🌢️ Serve & devour.

LEMON CURRY VEGGIES (Crockpot)

When you are busy, but still trying to be healthy it can be hard – even daunting, especially to cook. The crockpot saves our lives in that way! I needed a super easy veggie that took barely any time and effort and this was the perfect concoction. This will take you no time at all, still tastes fresh and delicious, and its no guilt! Enjoy! 

LEMON CURRY VEGGIES (Crockpot)

Serving Size: 1 Cup: | Servings: 12 | Calories per Serving: 38

INGREDIENTS:

πŸ‹1 lb. Asparagus

πŸ‹7 Small Zucchini

πŸ‹1 Medium Head of Broccoli (18 Ounces)

πŸ‹1 & 1/3 Cups Frozen Onion

πŸ‹2 Cup Lemon Juice

πŸ‹4 Cups Water

πŸ‹Curry

DIRECTIONS:

πŸ‹Chop the asparagus in half, slice the zucchini and chop the broccoli.

πŸ‹Place into crockpot with lemon juice, water, and curry.

πŸ‹Cook on low for 5 hours.

πŸ‹Serve up and chow down!