Category Archives: Dinner


Greek yogurt grilled chicken.

Tired of the same old grilled chicken? Try greek yogurt grilled chicken.

3lbs chicken breast, cut into cubes.
1 cup of your favorite Greek yogurt
3 tablespoons olive oil
3 garlic cloves, pressed
2 teaspoons oregano
2 teaspoons thyme
Zest from one lemon
Salt and pepper to preference


Combine: yogurt, olive oil, garlic, oregano, thyme, and lemon zest in large bowl, mix well.
Taste to adjust as needed. Don’t mind the garlic, it will tame when you cook.
Add chicken to yogurt mixture, and completely coat chicken.
Place in refrigerator for a minimum of 30 minutes.
Remove and put on skewers.
Place on BBQ over medium-high heat.
Cook for 10-12 minutes, or until thoroughly cooked.


{Crock Pot} Creamy Italian Chicken Tomato Soup

{Crock Pot} Creamy Italian Chicken Tomato Soup

3 large boneless skinless chicken breasts
1 small onion, chopped
2 cloves garlic, minced
(14 ounce) coconut milk (unsweetened)
1 cup chicken broth organic low sodium
1 (14 ounce)can diced tomatoes (add the juice) also organic low sodium.
1 8 ounce can tomato sauce organic LS
2 tablespoons Italian seasoning
1 tablespoon dried basil
1/2 teaspoon sea salt (more to taste)
fresh ground pepper to taste


Mix coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings in your crock pot. Add chicken. Cover and cook on LOW for 7-9 hours or on HIGH for 4-6 hours or until chicken shreds easily (remember no two crock pots cook alike – so adjust).

Shred chicken and return to crock pot. Keep warm until ready to serve. Serves 6-8


Garlic cauliflower mash

Garlic cauliflower mash:

1 Large Cauliflower Head
2 Garlic Cloves
Black Pepper
3 Cups Low Sodium, low fat, organic chicken Broth

Cut off large stems of cauliflower and chop up the remaining pieces
Mash the garlic cloves.
Boil cauliflower and garlic in broth for 40 minutes (or until fork tender)
Drain remaining broth after removing from stove.
(Can save for later use)
Place cauliflower in an electric mixer and blend until completely mashed.
Top with pepper


Slow cooker Middle Eastern garlic chicken

Slow cooker Middle Eastern garlic chicken
From the pantry, you’ll need: chicken breasts, garlic, kosher salt, ground allspice, lemon, olive oil.

Serves 6-8.

6 boneless, skinless chicken breasts (2-1/2 lbs)
4 cloves garlic, sliced, plus 4 cloves mashed (or garlic paste from a jar)
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp ground allspice
1 Tbsp lemon zest
Juice of 1 lemon
3 Tbsp olive oil

Trim the chicken breasts, and pat dry with paper towels. Place in a bowl with remaining ingredients, and mix well. Marinate, covered or in a zip-loc bag, in the refrigerator for 4-5 hours, or overnight.

Place chicken and all of the marinade in a 3- or 4-quart slow cooker.

Cook on HIGH for 2-1/2 hours (or on LOW for 5 hours), until the chicken breaks apart easily. (If you’re home, stir the chicken once or twice during the cooking time.) Remove the chicken from the cooker; use two forks to shred it, and return the shredded chicken to the cooker. Stir to combine with the liquid. Cover, and continue cooking on HIGH for 15 minutes.

Turn the cooker off and let the chicken sit, covered, for 15 minutes, stirring once or twice; it will continue to absorb any excess liquid in the cooker.

Pour the chicken and any liquid into a container. Cover and cool at room temperature.

Refrigerate leftover chicken for several days, or freeze.


Crock pot roasted vegetables

Crock pot roasted vegetables:
Ingredients: vegetables of choice.
Keep in mind broccoli and cauliflower take longer to cook than zucchini and squash. So you may want to use larger pieces of softer vegetables. Can add whole garlic, onions asparagus,bell peppers etc.
salt, herbs of choice, and oil

How to cook crock pot vegetables in the slow cooker: olive oil your crock pot, then add all the veggies. Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don’t discard it; the liquid is seriously delicious! Can be used for soups and cooking.The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots—thanks to their slow and steady heating—are known to heighten the flavor of whatever you’re cooking.


Stir fried brussel sprouts with ginger and curry leaves.

Stir fried brussel sprouts with ginger and curry leaves.

1 pound young brussels sprouts
2 tablespoons olive oil
1 tablespoon minced or freshly grated ginger
1 teaspoon black mustard seeds
10-12 curry leaves or 1 tablespoon chopped fresh thyme
1 teaspoon salt
1 medium red onion, chopped
1 medium red tomato, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
11/2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro
Remove the tops of the Brussels sprouts, cut them into half and then into fine slices. Set them aside.
Heat the oil in a large pan on medium high heat for about a minute.
Add in the ginger and the black mustard seeds and wait until the mustard seeds crackle.
Add in the curry leaves or thyme and add in the Brussels sprouts and mix well.
Add in the salt and the onion and tomato and mix well and cook for about 2 minutes.
Stir in the cayenne pepper and the turmeric and stir well.
Cook for 3 to 4 minutes.
Stir in the lime juice and cilantro and serve immediately.


Simple beef stir fry

Simple beef stir fry:
4 ounces lean ground beef like 93/7 or 90/10
½ Tablespoon olive oil
¼ cup red bell pepper, diced
1 small tomato, chopped
1 clove garlic, minced
⅛ cup fresh cilantro, chopped
½ shallot diced
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon of your favorite hot sauce

Heat skillet to medium-high..
Add in the ground beef and cook until the beef is no longer red.
Remove from the pan and drain.
Place olive oil into skillet
Cook the onions, peppers, and tomatoes in the same saucepan/skillet on a medium heat for 5 minutes (stir frequently).
Add the ground beef back into the pan and continue cooking until the onions have turned translucent and the tomatoes and peppers are soft.
Add in the hot sauce, garlic, cilantro, salt and pepper, and stir in well.


Peppers stuffed with chicken,spinach and sun dried tomatoes

Peppers stuffed with chicken,spinach and sun dried tomatoes:

2 cups shredded cooked chicken-breast
3 bell peppers halved
5 oz baby spinach (about 2 cups)
½ cup sun dried tomatoes chopped
1-2 tbsp olive oil
2 garlic cloves, minced
salt & pepper to taste
Preheat oven to 350 degrees.
Lightly grease large glass baking pan with a small amount of olive oil.
Add 1-2 tbsp. olive oil to large pan over medium low heat.
Add spinach to pan and cook until wilted. Then add garlic, sun dried tomatoes and salt and pepper and cook until garlic is fragrant (about 2 minutes).
Add chicken and combine. Just cook until everything is warmed, then stuff inside your bell peppers.
Cover with foil and bake in the oven for 30 minutes.




1 lb. ground chicken breast
2c grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 Tbsp cilantro, minced
1 clove garlic
1 tsp salt
½ tsp pepper
(optional: ¾ tsp cumin)
olive oil, for cooking
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with salsa.


Zucchini noodles with cilantro lime chicken


3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version)
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
Cooking spray (I use Misto)


Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles.
Preheat large deep skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.