Caramelized Pineapple and Chorizo Rice Bowls

Caramelized Pineapple and Chorizo Rice Bowls

Serves 4-6

@itsaflavorfullife Instagram

Chorizo pineapple rice:

1 c. organic short grain brown rice

2 c. chicken broth

salt and small pat of butter

1/2 T olive oil

1 lb. chorizo (or Italian sausage or ground chicken sausage)

1 small sweet onion, chopped

4 cloves garlic, minced

2 bell peppers, chopped

1 T butter

2 c. pineapple, cut into small cubes

4 green onions, chopped

Creamy chipotle sauce:

1/4 c. mayo

1/4 c. plain Greek yogurt

1 chipotle pepper in adobo sauce + 1 T. adobo sauce

juice of 1 lime

Bring broth to a boil and then add rice, butter and salt.  In a large skillet over medium heat, add olive oil and brown the chorizo until cooked through.  Add onion and saute until softened, translucent and fragrant, about 3-5 minutes.  Add the garlic for 30-60 seconds and then remove the sausage/onion mixture to a bowl, draining off fat if needed.  Saute peppers in the skillet for 2-3 minutes until softened and move to the bowl.  Add 1 T. butter to skillet.  When it is melted and warm, add the pineapple.  Allow to cook and caramelize on one side, without stirring, for about 5 minutes.  Toss and allow to continue to caramelize for a few more minutes, the moisture from the pineapple will help release all the stuck on bits in the pan.  

Add the chorizo, veggies and rice to the caramelized pineapple and toss to combine.  Top with chopped green onions.  Whisk together the chipotle sauce ingredients.  Serve rice bowls with sauce drizzled on top. 

Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas

Serves 6-8

adapted from Real Mom Kitchen

2 lbs. boneless, skinless chicken breasts, cut into thin strips

3 T. avocado oil

4 t. chili powder

4 t. cumin

1 t. garlic powder

1 t. oregano

1/2 t. salt

10 oz. can mild Rotel, diced tomatoes with green chiles, drained of excess juice

4 oz. can mild green chiles

1 medium onion, sliced

1 large bell pepper, sliced (half green, half red)

12 flour tortillas

Toppings: cheese, sour cream, guacamole

Preheat oven to 400 degrees. Place chicken strips on a half sheet baking tray. In a small bowl combine oil and spices into a paste.  Drizzle spice mixture over the chicken and stir to coat. Add drained Rotel tomatoes, peppers, green chiles and onions to the pan and stir to combine.  Bake uncovered 20-25 minutes or until chicken is cooked through and vegetables are tender.  Serve on tortillas with desired toppings.  

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Chicken Alfredo Tortellini

Chicken Alfredo Tortellini

Serves 6

slightly adapted from Macro Friendly Food

1 (19 oz) pkg frozen cheese tortellini

1.5 lbs. cooked chicken, diced

1 large (or 2 small) head of broccoli, cut into bite-size florets

Alfredo Sauce:

2 c. low fat small curd cottage cheese

2 c. low fat 1% milk

1/2 c. grated parmesan cheese

1 t. salt

1/2 t. pepper

1/2 t. garlic powder

1 t. onion powder

2 T. cornstarch

Bring a large pot of water to a boil.  Add broccoli and tortellini. Cook tortellini according to package directions and until broccoli is tender; drain and set aside. 

Combine all sauce ingredients in a blender or food processor and blend until smooth. Pour the mixture into pot used for the tortellini. Warm over medium heat, stirring occasionally until heated through and thickened slightly.  Toss tortellini, broccoli and cooked chicken in sauce.  

Sheet Pan Greek Chicken and Peppers

Sheet Pan Greek Chicken and Peppers

adapted from Kelsey Nixon

serves 6

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 2 tablespoon Greek Seasoning (ex. Covenders)
• 2 teaspoon paprika
• 4 cloves garlic, minced
• kosher salt & cracked black pepper
• 3 lbs. boneless chicken thighs
• 2 lbs. baby potatoes, halved
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 lemon, sliced
• 1/2 cup crumbled feta 
• 1/2 cup kalamata olives, pitted

DILL SAUCE

• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon fresh dill, finely chopped
• kosher salt & cracked black

Preheat the oven to 425 degrees.  Spray a sheet pan with non stick spray.

Add oil, vinegar, spices, garlic and salt and pepper to a gallon ziploc bag.  Add chicken and toss to coat.  Let marinate for up to an hour.  Transfer chicken to sheet pan, allowing excess marinade to drip off.  Reserve marinade.

To the reserved marinade, add potatoes, bell peppers and onion and toss to coat.  Transfer vegetables to sheet pan and arrange in an even layer around the chicken.  Add lemon slices and transfer to the oven to roast for 30-40 minutes (or until potatoes are tender).

Remove from oven and top chicken with crumbled feta and olives.  Roast for an additional 5 minutes or until chicken is cooked through (165 degrees) and potatoes are golden brown.

Serve with Dill Sauce and toasted pita bread.

Eclair Cake

Eclair Cake

from The Recipe Critic

Crust:

1/2 c. (1 stick) butter

1 c. flour

1 c. water

1/4 t. salt

1 T. sugar

4 eggs

Filling:

1 (8 oz.) pkg cream cheese, softened

2 small packages vanilla or chocolate instant pudding

3 c. milk

8 oz. Cool Whip 

chocolate syrup for drizzling on top (optional)

strawberry or banana slices to garnish on top (optional)

Preheat oven to 400 degrees. On low heat in a medium saucepan, melt butter on low.  Add water and bring to a boil. Turn off burner and add flour, salt, sugar and mix into a soft ball.  Let cool 5 minutes. Add eggs one at a time and whisk until incorporated.  Spray a jelly rol pan or a 9x13 inch pan with cooking spray. Spread the mixture out in the pan. If using a 9x13 pan, slightly bring the mixture up on the sides. Bake for 25-30 minutes.  The crust will bubble up on the edges and will turn slightly brown. Let it cool completely.

For the filling, in a stand mixer (or using a hand mixer and bowl) mix 1 cup of milk with the cream cheese and mix until creamy.  Add pudding mix and the rest of the milk and mix well together until creamy. Spread over the cooled crust. Spread the Cool Whip on top of the filling mixture.  Top with fruit and chocolate syrup if desired.

Steak Sandwiches

Steak Sandwiches

serves 4

slightly adapted from Kelsey Nixon

1 T. butter

1 yellow onion, thinly sliced

8 oz. mushrooms, sliced (optional)

1/4 c. balsamic vinegar

1 pinch red pepper flakes

1 pkg (1 lb.) cooked beef roast (from Trader Joe's) or fully cooked sous vide sliced beef sirloin (from Costco)

4 ciabatta rolls (can sub baguette)

1 pkg Boursin garlic and herb cheese

microgreens or arugula (optional)

Melt butter in a skillet and add sliced onion.  Sauté over medium until golden brown and caramelized, about 10-15 minutes, adding 1 teaspoon of water every few minutes and stirring occasionally.  If using mushrooms, remove onions from pan and set aside.  Sauté mushrooms in 1 T. butter until soft, season with salt and pepper to taste.  Add onions back to the skillet.  Stir in balsamic vinegar, red pepper flakes and add sliced roast, including all juices from the package. Heat through, about 5 minutes.  Season with salt and pepper as needed.  

Slice ciabatta rolls and spray or brush lightly with olive oil on the inside.  Heat open faced in 400 degree oven for 4-5 minutes. Remove from oven and spread with a generous layer of Boursin cheese. Add steak and onion mixture, along with greens if using. 

Creamy Sausage and Cheese Tortellini Soup

Creamy Sausage and Cheese Tortellini Soup

from Eating Well

serves 6

2 T extra virgin olive oil

1 lb mild or hot Italian pork sausage, casings removed

1 c yellow onion

1/2 c chopped carrot

1 T minced garlic

1 t dry Italian seasoning

3 c chicken broth

1, 15 oz can diced tomatoes with basil, oregano and garlic

1, 9 oz pkg refrigerated cheese tortellini

3 1/2 c baby spinach, chopped

1 c half and half

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.  Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes.  Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.  Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls.

White Bean Peach Caprese Salad

White Bean Peach Caprese Salad

from FoodsWithJudes

serves 6

1 can white beans, drained and rinsed

1 cup grape tomatoes, halved

1 avocado, cubed

1 peach (or mango), cubed

1/4 c. chopped red onion 

8 oz. fresh mozzarella pearls 

1 T each of olive oil and balsamic vinegar

1/2 t coarse salt 

pepper to taste

balsamic reduction for drizzling over the top

Optional add ins for a more hearty dinner salad: (if adding these ingredients, double the oil and vinegar)

2 c rotisserie chicken, cubed

2 c. cooked quinoa

1 cucumber, chopped

Mix together all ingredients and drizzle balsamic reduction over the top.  Serve on a platter or shallow bowl.

Peach Kissed Turkey Burgers

Peach Kissed Turkey Burgers

from Savoring the Seasons with Our Best Bites cookbook

serves 6

1 1/2 T olive oil

1/3 c minced onion

3 cloves garlic, finely minced

20 oz (1.25 lbs) ground turkey

2 t dried parsley (or 2 T fresh minced parsley)

1 1/2 t kosher salt

1/2 t black pepper

1/4 c peach jam

1 t Dijon or coarsely ground mustard

1 1/2 t Worcestershire sauce

6 buns or rolls

lettuce

red onion slices

tomatoes

avocado slices

Peach Mayo Spread:

1/2 c mayo

1/4 c peach jam

1 t Dijon or coarsely ground mustard

Heat oil in nonstick skillet over medium heat.  Add onions and garlic and cook, stirring frequently for 2-3 min until onion is tender.  Remove from heat and set aside.

Place ground turkey in a mixing bowl. Add parsley, salt, pepper, jam, mustard and Worcestershire sauce.  Add onion and garlic and all oil left in the pan (do not discard oil as it improves the burgers' texture and keeps them moist).  Using a fork or your hands, gently combine to distribute all ingredients evenly.  Do not overwork.

Divide and shape meat evenly into 6 patties.  Burgers can be made up to this point and then frozen or stored in the fridge up to 24 hours before cooking.  For best results, chill patties at least 1 hour before cooking.

Preheat indoor grill pan, skillet or outdoor grill to medium-high heat. Brush or spray cooking surface with oil.  Cook patties for 5-7 minutes each side until internal temperature reaches 165 degrees.

Whisk together peach mayo ingredients.  Spread on toasted buns.  Add patties and desired condiments.  

Healthy Chocolate Chip Zucchini Muffins

Healthy Chocolate Chip Zucchini Muffins

Makes 12 muffins

from Confessions of a Fit Foodie

1 1/2 c gluten free 1:1 flour (can sub all purpose, whole wheat or oat flour)

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

2 eggs

1 t apple cider vinegar

1/2 c maple syrup

1/2 c almond milk (or whatever milk you prefer)

1/4 c melted coconut oil

1 t vanilla extract

1 1/2 c grated fresh zucchini* (do not need to wring out the zucchini)

1/3 c chocolate chips (dairy free if desired)

*if your zucchini is super watery you can add 1/3 c old fashioned oats

Heat oven to 350 degrees and prepare muffin tin with parchment liners.  In a large mixing bowl, whisk together dry ingredients and set aside.  In a separate bowl, whisk together wet ingredients, through vanilla. Combine wet and dry ingredients and stir gently until just combined.  Stir in zucchini, (oats if using), and chocolate chips.  Divide into 12 muffin cups and bake for 18-20 minutes until toothpick comes out clean.  

Fluffy Cottage Cheese Pancakes

These pancakes are super fluffy, tender and delicious!  We all loved them.  And they boast quite a bit more protein than your average pancake recipe.

Fluffy Cottage Cheese Pancakes

slightly adapted from Natasha's Kitchen 

serves 6 (approximately 15 pancakes)

4 large eggs

16 oz small curd cottage cheese

3 T honey

1 t vanilla

1 c + 2T all purpose flour (measured correctly, spoon flour into measuring cups and level)

1 t baking soda

In medium bowl, whisk eggs until well beaten.  Add cottage cheese, honey and vanilla and whisked until combined.  Add flour and baking soda and whisk into wet ingredients until just combined.  Heat a non stick skillet or griddle over medium low heat and spray with non stick or olive oil spray.  When hot, scoop 1/4 c of batter onto pan and cook until golden and puffed up, about 2-3 minutes per side (make sure the first side is well cooked and set up before flipping as the batter is quite heavy and will create a mess otherwise).  Serve warm with desired toppings: maple syrup, fruit, whipping cream or jam.

Berry Cheesecake Smoothie

Berry Cheesecake Smoothie 

from Mary's Whole Life

1 c frozen mixed berries
1/2 c cottage cheese

1 T chia seeds

3 T. pasteurized egg whites (from a carton)

1 scoop vanilla protein powder

1 c unsweetened almond milk

Add ingredients to a blender and blend until smooth.  Packed with 41 g of protein and 10 g of fiber!

Greek Chicken Bowls

Greek Chicken Bowls

slightly adapted from Eazy Peazy Mealz

serves 6

Greek Chicken:

2 lbs boneless, skinless chicken breast, cut into 1 inch cubes

2 T. olive oil

3 T. garlic, minced

1/3 c. fresh lemon juice

1 T. red wine vinegar

1 T. dried oregano

1/3 c. plain Greek yogurt

salt and pepper to taste

Cucumber Salad:

1-2 English cucumbers, peeled and cubed

1/4 c. red onion, diced

1/3 c. lemon juice

2 T. olive oil

1 T. red wine vinegar

1 1/2 t. minced garlic

1/2 t. dried oregano

The Rest:

3 c. cooked rice

grape tomatoes, halved

chickpeas, drained and rinsed

kalamata olives

hummus

feta cheese

tzatziki sauce (Trader Joe's has a great one!)

In large ziploc bag, combine marinade ingredients and add chicken.  Massage to make sure chicken is fully covered. Marinate in the refrigerator for at least 20 minutes or up to 12 hours. 

Prepare cucumber salad, cooked rice and all other desired toppings.

When ready to eat, drain marinade from chicken.  Add some olive oil to a skillet and heat over medium high heat.  Add chicken and cook until fully cooked through.

Assemble bowls layering rice, chicken, cucumber salad, desired toppings and tzatziki sauce.  

Fluffy Blender Rolls

These are super easy and very delicious!

Fluffy Blender Rolls

from Mel's Kitchen Cafe (see original post for FAQs and notes)

makes 24 rolls

INGREDIENTS

• 2 ½ cups hot water, not boiling; just hottest water from tap
• ½ cup (113 g) salted butter
• ⅓ cup (71 g) granulated sugar
• 2 teaspoons salt
• 2 large eggs
• 7 cups (994 g) all-purpose flour 
• 1 ½ tablespoons instant yeast 
• 6 tablespoons butter, melted

INSTRUCTIONS 

• To a blender, add the hot water, butter (I just throw the whole stick in there), sugar, and salt. Blend for 10-15 seconds until well-combined. Add the eggs and blend until smooth.
• In a large bowl, whisk together the flour and yeast.
• Pour the wet ingredients over the flour and stir with a spoon (or use your hands) until well-combined and no dry streaks remain. The dough will be sticky and bumpy.
• Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.
• Divide the dough in half.
• For folded square rolls, on a lightly floured counter, roll half of the dough into a thick rectangle, about 9X14-inches. Cut in half lengthwise and then cut each half into six rectangle pieces. Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and then fold in half (see pictures in post for a visual). Repeat with remaining dough, spacing the rolls about 1/4-inch apart.
• For crescent rolls, on a lightly floured counter, roll half of the dough into a thick circle, about 14-inches in diameter. Brush with melted butter. With a pizza cutter, cut into 12 equal pieces. Roll each piece up starting with the wide end and place on a parchment-lined half sheet pan. Repeat with remaining dough.
• Cover the rolls and let rise until puffy, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Bake for 15-18 minutes until golden. If desired, brush tops with melted butter while still warm.

Salmon Roll Sushi Bowl

Salmon Roll Sushi Bowl

slightly adapted from Jordo's World & Skinnytaste

serves 4

Bowl Ingredients:

2 c white rice, cooked (400 g)

4, 6 oz salmon filets, cubed and cooked (see recipe below)

1 1/3 c avocado, diced (80 g)

2 c cucumber, diced (300 g)

1 c carrots, shredded (100 g)

1 c. edamame

optional toppings: furikake, sesame seeds, soy sauce

Sriracha Mayo:

1/4 c. light mayo

1 t. sriracha (more as desired)

Prepare rice and vegetable toppings.  While rice cooks prepare and cook salmon cubes in air fryer. 

Blackened air fryer salmon:

4, 4-6 oz salmon filets, cut in 1 inch cubes

olive oil

1 T paprika

1/2 t cayenne pepper

1 t garlic powder

1 t dried thyme

1 t dried oregano

1 t kosher salt

1/8 t black pepper

Place salmon cubes in a large bowl and spritz with olive oil.  Combine all spices and toss onto the salmon.  Spray air fryer with oil (or line with parchment liner).  Air fry salmon at 400 degrees for 5-7 minutes, turning cubes at the halfway point, until salmon is cooked through in the center and browned on the outside. 

Assemble bowls with rice, salmon, vegetables, toppings and drizzle with sriracha mayo. 

Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake

from Life in the Lofthouse

serves 4-6

Ingredients:

10 oz penne pasta

1 lb boneless, skinless chicken breast, cut in 1 inch pieces

1 T ranch dressing/seasoning mix

Ranch sauce:

2 T salted butter

2 t garlic

2 T ranch dressing/seasoning mix

1/2 T flour

1 pint heavy whipping cream

1/2 c freshly grated parmesan cheese

1/4 t black pepper

Toppings:

1 c. shredded mozzarella cheese

4 slices cooked bacon, chopped

fresh chopped parsley (optional)

In a large pot of water, cook penne pasta according to package directions. Drain.  Season chicken pieces with ranch seasoning.  Spray a skillet with cooking spray and cook chicken over medium high heat until no longer pink in center, about 10-12 minutes.  Transfer to a plate, tent with foil to keep warm.  Wipe skillet clean so you can cook sauce in it.

For the ranch sauce, add butter to the skillet, melt over medium heat.  Add garlic and stir until fragrant, about 1 minutes.  Whisk in ranch seasoning and flour.  Cook for 30 seconds, whisking constantly.  Slowly whisk in heavy whipping cream.  Continue to cook and stir for one minute or until mixture starts to boil.  Remove from heat and stir in parmesan cheese until melted.  Season with pepper.  Add drained cooked pasta and cooked chicken to ranch sauce in skillet.  Stir to combine.  Pour into a greased 9x13 inch baking dish. 

Top evenly with mozzarella cheese and chopped bacon. Bake at 375 degrees, uncovered, for 20 minutes or until cheese is melted and bubbling.  Remove from oven and let cool 5-10 minutes before serving.  Serve with chopped fresh parsley if desired.

Grilled Salmon with Avocado Mango Salsa and Coconut Rice

Grilled Salmon with Avocado Mango Salsa and Coconut Rice

from Cooking Classy

serves 4

Lime Salmon:

4 (6oz) skinless salmon filets

3 T olive oil, plus more for grill

2 t lime zest

3 T fresh lime juice

3 cloves garlic, crushed

salt and pepper to taste

Coconut Rice:

1 1/2 c coconut water

1 1/4 c canned coconut milk

1 1/2 c jasmine rice, rinsed and drained well

1/2 t salt

Avocado Mango Salsa:

1 large mango, peeled and diced

3/4 c chopped red bell pepper 

1/4 c chopped fresh cilantro

1/3 c chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 T fresh lime juice

1 T olive oil

1 T. coconut water

salt and pepper to taste

For the salsa:

In a medium bowl, toss together all ingredients and season with salt and pepper to taste. Set aside for later.

For the salmon:

In a 11x17 in baking dish, whisk together oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).  Place salmon in baking dish, cover and allow to marinate in fridge 15-30 minutes, flip salmon to opposite side and mariate 15-30 minutes longer.  Preheat grill to medium high heat during last 10 minutes of marinating.  Brush grill grates with oil, place salmon on grill and grill for 3 minutes per side or until just cooked through (turn carefully as salmon will be fragile)

For the coconut rice:

While salmon is marinating, prepare coconut rice.  In a medium saucepan, bring coconut water, coconut milk, rice and salt to full boil.  Reduce heat, cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes.  Fluff with a fork and let rest 5 minutes.

Serve salmon warm with coconut rice and top with avocado mango salsa.

Sesame Noodles

Sesame Noodles

slightly adapted from Rachael Ray

serves 6-8

Ingredients:

1 lb spaghetti 

1 tablespoon olive oil

1/3 cup tahini 

2 tablespoons smooth peanut butter

2/3 cup just-boiling water

1/3 cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons toasted sesame oil

1 tablespoon sugar

2 cloves garlic, grated or finely chopped

1 inch ginger, grated

1/2-1 tablespoon chili garlic sauce or Sriracha sauce, according to desired heat

To serve: seedless cucumber, carrot slices, chopped bell peppers, chopped green onion, chopped dry roasted peanuts, toasted sesame seeds, cilantro leaves. Can add any cooked meat as desired.

Directions:

Bring 6 quarts water to boil, salt water, and cook noodles to package directions. Drain and cold shock the noodles, then dress lightly with peanut oil. In a large bowl, combine sesame paste and peanut butter and thin mixture with hot water using a whisk, then stir in soy sauce, vinegar, sesame oil, sugar, garlic, ginger, and hot sauce, if using. Toss the noodles with sauce to coat evenly, then top with garnishes and serve.