Tag Archives: healthy

Cilantro Lemon Chicken

Posted by Delightfully Doable on 22 July, 2014 None comments

The other night I was in a rush to make dinner as the remainder of the week was a bit hectic for me. Trying to prep for visiting my aunt and picking berries on their farm as well as leaving town for a week the following day was a chore in and of itself. It becomes a bit chaotic when trying to plan for the week with a little one who has had medical needs as of recent. Hoping and praying he has a good trip without coming down with anything or being hospitalized is all I can ask for right now.

I’ve realized how much energy I’ve lacked since our hospital visits and extreme amount of doctors appointments and the stress that all brings. It’s been exhausting and really wearing on my body. I had no clue how tired I was until I finally got away from home. Leaving town can sometimes lift the burden as the house chores aren’t hanging over my head as well as cooking three meals a day for the fam.

So, the other night I decided to make Cilantro Lemon Chicken with rice and grilled romaine. I was in need of using the chicken in the fridge as I hate letting food go to waste while on vacation. This was a great 30 minute meal and is versatile for many different things. :)

Ingredients:

1 lb chicken, cooked
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp garlic salt
1 tsp thyme
2 lemon slices, squeezed
1 handful fresh cilantro
1 handful fresh chives
Avocado (optional)
Rice (optional)

Cook chicken and shred into medium size pieces. (I used rotisserie chicken) Toss in a medium skillet with EVOO and begin to heat through.

Add in cumin, cayenne, garlic salt and thyme.

Squeeze in lemon juice and turn heat to low.

Chop a handful of chives and cilantro. I must admit this was my first picking of chives and cilantro for the year out of my beautiful garden. :)

Stir into chicken and turn the heat off.

Mix and serve.

Great for chicken burritos, on rice, or as is.

Tonight I served this on a bed of rice with some teriyaki sauce and grilled romaine hearts.

This meal was even great for leftovers. My sister enjoyed this the following night after a long day of driving and berry picking. I fed her and my niece while they avoided rush hour traffic. :)

Honey Nut Granola

Posted by Delightfully Doable on 13 June, 2014 None comments

I was craving granola recently as I haven’t made it in quite some time. I love homemade granola with vanilla coconut milk. So delicious on a hot summer day for breakfast or even a healthy snack.

I started eating this about 3 times a day as something about it is so light and healthy yet delicious and fulfilling all at the same time. I go on spurts where I cannot get enough of cereal. This happens more often when summer approaches and I do not want a heavy meal.

I hope you find this just as satisfying as I do!

Ingredients:

6 cups cooking oats
2 cups bran flakes
2 cups shredded coconut
¼ cup chia seed
¼ cup flax seed
¼ cup pumpkin seeds
½ cup cashews
½ cup pecans
¼ cup sunflower seeds
½ cup dried blueberries
½ cup dried strawberries
2 ½ cups honey
1 cup vegetable oil

In a large bowl add oats, bran flakes, coconut, nuts and seeds.

Add in blueberries and strawberries.

Stir well and add vegetable oil and toss again.

Stir in honey and mix really well. Once mixed, dump mixture into a large dish; preferably a 10×15. Bake for 18 minutes. Stir mixture and bake another 18 minutes. Depending on how dark the mixture is after the second set of baking, you can bake it another 10 minutes or simply be done. I enjoy a little bit of crunch to my granola and do the three rounds of baking.

Once bake transfer granola IMMEDIATELY to container to allow to cool. If you leave granola in dish to cool down, you will have a heck of a time getting it out as the honey loves to stick to the glass.

Mmmm I love granola. I always eat a cup of granola fresh out of the oven and add a few blueberries.

Enjoy this great sweet yet nutty delicious cereal and I know your kids will love it just as much as my son! Mmmm good!

Veggie Burgers

Posted by Delightfully Doable on 21 February, 2014 None comments

What’s for dinner tonight? “woot woot” Homemade, decadent veggie burgers. These suckers are so easy and so full of flavor. I’ve made many different types of veggie burgers and some of them are time consuming and lacking flavor. These however, or quite tasty, super easy and you can make ahead of time AND even freeze them for later use. They make 12 large burgers, great for making a double batch to freeze for quick last minute meals.

As you know I enjoy a bit of a spice to my food. Easily omit the spice if you are one who prefers otherwise. :)

Ingredients:

2 cups spinach
2 large carrots
1 red pepper
1 garlic clove, minced
1 tsp garlic salt
1 tsp onion powder
1 tsp salt & pepper
1 tsp cayenne pepper (omit if you prefer no spice)
2 oz (½ can chopped chilies)
½ cup fresh parsley
½ cup fresh cilantro
3 green onions, chopped
1 can hominy, drained
1 can diced Italian tomatoes
2 cups Oats
1/3 cup flour
Whole wheat buns
Toppings/condiments for burger

In a food processor toss spinach, carrots, red pepper, minced garlic, onion powder, garlic salt, cayenne pepper and chilies.

Puree until pretty chunky. (Depending on the size of your food processor you may be able to fit everything in at once. Mine it 8 cups and I still have to puree a bit to add the remainder of ingredients)

Add in parsley, cilantro, onions, hominy, and diced tomatoes. Puree until well blended.

In a large bowl, fold in rolled oats and flour. Mix well.

In a greased 9×13 pan form your patties and place 6 large burgers in the pan.

Bake at 450 for 25 minutes.

Broil for an additional 2-3 minutes to crisp them up a bit.

I made a chipotle mayo sauce:

¼ cup mayo
2 tbsp blue cheese dressing
½ tsp sriacha

*If freezing, allow to cool 100% before placing them into a Ziploc, airtight bag.

Served with onions, pickles, spinach, pepper jack cheese and chipotle mayo sauce (ingredients above)

Serve on homemade hamburger buns.

Everyday Chicken

Posted by Delightfully Doable on 3 February, 2014 None comments

The other night I was unsure what to make for dinner as this thought often comes across my head. I am trying to cater our eating to more basics and hoping to be a titch more healthy.

While making dinner I allowed Cooper to play on the counter top in our glass cupboard as he loves to organize his cups and put straws in each and every glass. He could play here for hours and often does when I allow it. :)

Lately, as you all know I have been addicted to salads with all the yummy toppings my mama had got me hooked on at Christmas. This has been beneficial for us to get our veggies for the day as well as our green smoothies. Trying to get back to the basics as we don’t eat unhealthfully but not enough veggies and fruit. Tonights dinner was back to the basics, salad, quinoa rice blend and chicken.

I made two types of chicken dishes, here’s the first method:

Ingredients:

2-4 chicken thighs (breasts work great too)
¾ cup mustard (I used hot and sweet mustard and Dijon mixed)
1 tbsp red vinegar
Dash of salt and pepper
Fresh Parmesan cheese

Lay chicken in a 8×8 greased pan. Season with 1 tsp of each: parsely, garlic salt and Italian seasining. In a small bowl mix everything together except parmesan cheese and spread atop chicken. Sprinkle with Parmesan cheese.

Mustard mixture

Ready to bake!

Bake at 375 degrees for 20 minutes or until no longer pink.

Second Method:

Ingredients:

2-4 chicken thighs or breasts
¾ cup mayo
1 tsp paprika
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
2 tsp garlic salt
4 tsp parsley
1 tsp Itallian seasoning
Fresh Parmesan cheese

In another 8×8 greased pan lay the chicken. Season chicken with 1 tsp of each: parsley, garlic salt and Italian seasoning. In a small bowl mix together mayo along with remaining seasonigns except parmesan cheese. Spread on top of the chicken and sprinkle with parmesan cheese.

Ready to bake!

Bake at 375 degrees for 20 minutes or until no longer pink.

Serve with quinoa rice blend and salad. I used the sauce in the pan from the chicken on top of the rice to add a consistent flavor.

Enjoy!

Coopie Bites

Posted by Delightfully Doable on 24 January, 2014 None comments

Coopie Bites were created by the Cook Clan. We have had Aussie bites from Costco and their energy bars as well. Basically I wanted to create a clean mixture between the two and came up with these. The name came from my husband. I must proudly give him 100% credit for the name. :) Cooper LOVES Aussie bites from Costco so we had to incorporate him into the name of course.

Directly on the packaging for Aussie bites it states: honey, cranberries, sunflower seeds, canola oil, and flax seed. Basically I took exactly that and added flour and eggs to keep them together. I have made these a few times trying to get the amounts perfect. Today I felt pretty confident that the amounts I had were good as I ate two Coopie bites straight from the oven. :)

Dry Ingredients: