Healthy One Pot Posole

 

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     Who ever said that healthy is boring has never had my One Pot Posole!  Can I hear an Ole'!?  This huge amalgamation of everything I love comes together perfectly in each and every bite.  I made mine with Chicken, and I am not even sad about it.  Loads of vegetables in my version, and a protein punch that will keep you full for hours.  Each of the 8 two cup servings are only 318 calories, 33g carbs, 6g fiber, 27g net carbs, 31g protein and 7g fat.  Feel free to garnish as desired, but I used fresh Limes, Avocado, sliced Radish, Cilantro and shredded Lettuce (not included in macros).  Try this for your next large gathering, or divide it up into 2 cup containers and have it for lunch all week!  ;)

Ingredients for 8~2 cup servings~

1 Tablespoon Olive Oil

1 diced Onion

1 Tablespoon chopped Garlic

Dash Cayenne Pepper (optional to taste)

3 cleaned, trimmed, diced Carrots

1 Head cleaned, trimmed, diced Celery

4 cups Water

1 Tablespoon Bouillon

25oz can drained Hominy

2 10oz cans Rotel

15oz can Pinto Beans (sub with favorite Bean)

4oz can diced Green Chilis

1.5 Tablespoons Chili Powder

1 Tablespoon Cumin

2 pounds Chicken Breast

     Add Olive Oil to large stock pot, along with Onion, Garlic, Cayenne, Carrots and Celery til Onions are light golden brown and softened.  Then add Water, Bouillon, Hominy, Rotel, Beans, Green Chilis, Chili Powder and Cumin til soft boil, reduce to a simmer and add Chicken Breast, bring back to a simmer for 20-30 minutes til cooked thru.  Remove Chicken Breast from pot, shred finely, stir back into pot.  Serve as desired with garnish.  Enjoy ;)

Beefy Bean Cottage Cheese

 

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     If you are looking for a high protein packed bowl of goodness for your next meal, this is one to try on for size!  Have you ever whipped your Cottage Cheese!?  If not, you are in for a grand surprise filled with silky creaminess!  As long as dairy is not a problem for you, this is a nice option for your dinner rotation.  For each 6 servings it is only 300 calories, 26g carbs, 6g fiber, 20g net carbs, 31g protein and 6g fat.  I served mine on a bed of mixed Greens, and topped with Salsa, feel free to get creative with your own ideas.  ;)

Ingredients for 6 servings~

1 diced Tomato

1 pound 96% lean Ground Beef

1 Tablespoon chopped Garlic

1 chopped Onion

Dash Cayenne Pepper (as desired, to taste)

1 Tablespoon Chili Powder

2 teaspoons Cumin

1 teaspoon Dill

2 cans drained Kidney Beans

16oz Cottage Cheese

     Dice Tomato, and drain on paper towel.  Meanwhile, add Beef, Garlic, Onion, and Pepper to skillet til browned and Onions soft and golden, drain well, and stir in Chili Powder, Cumin and Dill til well incorporated.  Then stir in Beans and Tomatoes.  Next add Cottage Cheese to blender and whip til silky, stir into Beef mixture.  Enjoy :)

Quinoa Flatbread

 

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     It's good to have friends, especially ones that have good ideas, and good connections to good ideas!  Such is the case with Quinoa Flatbread!  I was so grateful to have this one fall into my lap, and turn out so incredible.  This is a high value find!  Each of these 4 servings are only 160 calories, 31g carbs, 3g fier, 28g net carbs, 6g protein and 2.5g fat.  The beauty is that you can fill these with anything your little heart desires.  From breakfast to dinner, there are no limits, you are only restricted by your imagination!  As an extra plus, this literally takes 5 minutes to whip together, so head to the kitchen now!!!  

Ingredients for 4 servings~

1 cup Quinoa

1.5 cups Water

1 teaspoon Onion Powder

     Add all ingredients to heavy duty blender, and blend til well incorporated.  This will require a heavy duty blender, I used my Vitamix.  Pour onto parchment lined cookie sheet to fill pan, bake at 400 for 20 minutes.  If it starts to brown and bubble up, remove immediately as it will turn crispy vs soft.  Remove and cool slightly, flip Flatbread and parchment paper on the cookie sheet and gently peel parchment paper away from Flatbread.  Cut into four equal parts, and enjoy as desired.  Have fun!  ;)

Lentil Wraps

 

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      I love doing new fun things, and these Lentil Wraps fall right into that category.  I really appreciate when others share their ideas so we all can benefit!  And I had the best time creating filling ideas.  From Breakfast options, to Taco's, to my Vegan Basil medley.  As an added bonus, they will take on the flavor of whatever you fill them with. Each of the 8 Wraps were only 41 calories, 8.5g carbs, 1.5g fiber, 7g net carbs, 3g protein, and .4g fat.  If you try these, make sure to share how you finished them off.  I love sharing ideas, it helps to make the world go round!  ;)

Ingredients for 8 six inch wraps~

3/4 cup Red Lentils

1.5 cups Water

Pinch of Salt

     Add all ingredients to blender, and let soak for 3 hours.  Then blend til smooth.  Drop batter into VERY hot skillet sprayed with non stick cooking spray, flip when ready and finish cooking on the other side.  I was able to get 8 Wraps out of the batter, using a 6 inch skillet. I made the batter as thin as possible, add a little extra water if necessary.  Once cooked, I stored these in the fridge for the week, and was able to pull them out and microwave them for 30 seconds to heat and soften when ready to use.  Enjoy!  ;)

Balsamic Basil Tofu

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     If you are looking to experiment with Tofu, as I was, I have something for you to try!  I am leaning in to try new things, one of which is how to "Press" your Tofu before using it.  Once Pressed, you can add any flavors or spices and creating all kinds of masterpieces.  My Balsamic Basil Tofu turned out delish, and definitely worth a try.  Each of the 5 servings are only 317 calories, 40g carbs, 8g fiber, 32g net carbs, 18g protein and 10g fat.  Such a lovely macro profile, and something the whole family will enjoy! :)

Ingredients for 5 two cup servings~

14oz container Extra Firm Tofu

1/4 cup Balsamic Vinegar (I used the 15cal/Tablespoon Vinegar, slightly thinner than the syrups)

24oz Cherry Tomatoes

1 Tablespoon chopped Garlic

1 medium sliced Purple Onion

1 Tablespoon Olive Oil

2 cans drained Garbanzo Beans

1 diced Orange Bell Pepper

Basil Leaves

     After removing Tofu from its container, rest between 3 layers of Paper Towels on top and bottom.  Set a small Cast Iron Skillet (or something else with weight) on top (I even put my Magic Bullet in the skillet).  Allow Tofu to drain for up to an hour, remove from Press, and slice into bite size pieces, add to bowl along with Balsamic and let marinate for up to an hour.  Meanwhile, add Tomatoes, Garlic, Onion an Oil to parchment lined baking dish, stir to coat evenly with Oil, bake at 400 for 20.  Remove from oven, add Beans and Tofu to mixture and bake another 20 minutes, remove and add Peppers, bake another 5 minutes, remove and garnish with Basil Leaves.  Enjoy :) 

Italian Green Bean Chicken

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     If you are looking to expand your dinner horizons, I have something to share with you...and I think you are going to like it!  My Italian Green Bean Chicken turned out fantastic, and so many natural flavors, all combined into one pot of deliciousness!  This recipe is extra special because it is all pulled together from single ingredient non processed foods.  Feel free to feed your family, or you can do like me and break it down into 6 lunch servings.  I was happy to have this treat all week! ;)

Ingredients for 6 lunches~

8 Tomatoes, quartered

4 cleaned, trimmed, diced Carrots

1 diced Onion

1 Tablespoon chopped Garlic

Diced Jalapeno (optional)

Scant amount Olive Oil

Cayenne Pepper (optional)

1-2 cups Chicken or Vegetable Broth

1.5 pounds fresh Green Beans

1.5 pounds Baby New Potatoes

1.5 pounds diced Chicken Breast

     Add Tomatoes, Carrots, Onion, Garlic, and Jalapeno (if using) to parchment lined baking sheet, toss with scant amount of Olive Oil, season with Pepper if desired, may need two sheets, bake at 400 for one hour.  Remove, cool slightly, add to heavy duty blender along with desired amount of broth.  Blend to desired consistency, pour into large skillet, toss in Green Beans and Potatoes, simmer on low with lid for one hour, add in Chicken Breast til cooked thru, about 15 minutes.  Enjoy :)

Farro Salad

 

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     Have you ever added Grains to your Salads!?  Did you know there are no rules when it comes to Salads!?  Anything you throw in a bowl and toss around can be labeled a Salad, ...so why not try throwing in a little Farro, Barley, Quinoa, Buckwheat or Rice.  So much fun to see how many colors, flavors and textures you can combine in each and every bite.  It is a taste sensation that hits all the high notes!

Ingredients~

Farro (sub with favorite Grain)

Yellow Onion, chopped

Bouillon

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Sweet Potato

Brussels Sprouts

Purple Onion

Cauliflower

Red Bell Pepper

Olive Oil

Garbanzo Beans

Arugula (sub with your favorite Greens)

Blueberries

Balsamic Vinegar

Seasoning as desired

     Prepare Farro, or other grain according to package directions, using chopped Onion and Bouillon in the Water, set aside when done.  Meanwhile, add diced Sweet Potato, Brussels, Onion, and Cauliflower to parchment lined baking sheet, toss with a scant amount of Olive Oil, season as desired and bake at 400 for 40 minutes, stirring half way thru, add Bell Pepper the last 5 minutes of baking (you may need two baking sheets).  Begin to build your Salad with a base of Arugula, top with your roasted Veggies, along with Beans, Grains, Berries and Balsamic.  Adjust amounts according to desire, and feel free to add or subtract any of the ingredients, and make it your own Picasso.  Enjoy :)