Chicken & Zucchini Poppers

I did enjoy these, so did my hubby. They are gluten free, egg free, and dairy free. I paired them with some pasta and marina sauce. 

Ingredients

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Ground chicken breast
2 cups of grated zucchini with the skin on (I used a bit less than 2 cups)
Green onions, chopped
Cilantro
1 clove of garlic (I used a bit more)
Pepper
¾ of tsp cumin)
Coconut oil cooking spray

Directions

1. Mix the chicken with zucchini, green onion, cilantro, garlic, pepper, and cumin. Mixture will be quite wet

2. Spray the cooking spray onto a baking pan lined with tin foil

3. Preheat oven to 400F

4. Scoop meatballs onto the greased pan

5. Bake at 400 degrees 20-25 minutes, or until cooked through

Sriracha Turkey Meatballs

These were good. Nothing to rave about, but I would make them again and put them on little sticks to bring to a party.

Ingredients

Lean ground turkey
1/3 Cup of whole wheat breadcrumbs
 1 Egg
1/2 Tsp of ground ginger
3 Garlic cloves
2 Tablespoons sriracha (I used more)
Coconut oil cooking spray

Directions

1. Preheat oven to 375F.
2. Mix all of your ingredients together in a large bowl
3. Roll into small meatballs and place on a nonstick sprayed baking pan lined with tin foil. Spray the cooking spray on the tin foil
4. Bake for 10-15 minutes, flip, bake another 10-15 minutes

Turkey Burger Vegetable Soup

The original recipe calls for ground beef and beef broth. I used ground turkey and chicken broth (could have probably used turkey broth or ground chicken). This is perfect for a cold rainy day (which was yesterday). Before I ate it, I topped mine with non-dairy Swiss cheese and my husbands with American cheese.

Ingredients

Ground turkey
1/2 diced yellow onion
3 cloves of minced garlic
2 teaspoons of thyme
64 ounces of chicken broth
28 ounces diced tomatoes
Mixed vegetables (I used the mixed corn, carrots, peas, and green beans)

Directions

1. Brown the ground turkey in a large pan

2. Add onions and garlic and continue to brown until there is no pink in the meat

3. In a large pot, add the ground turkey and onion/garlic mixture (make sure to drain any excess grease)

4. Season with thyme and pour in the chicken broth, tomatoes and mixed vegetables

5. Bring to a boil and reduce heat

6. Simmer soup for up to 45 mins to an hour

Baked Honey Chicken Tenders

This chicken tenders were very easy to make and they are baked. I thought they were good but I'm not sure if I would make them again unless I needed to whip up something fast and easy.

Ingredients

Boneless skinless chicken breast tenders
⅓ cup of honey
⅓ cup of soy sauce
1 teaspoon of ground ginger
1 teaspoon of minced garlic
Green onions, sliced

Coconut oil cooking spray

Directions

1. Preheat oven to 425 degrees

2. Spray a baking dish with non-stick cooking spray. Arrange chicken tenders in single layer in dish
3. In a medium-sized bowl, mix together honey, soy sauce, ginger, and garlic

4. Pour mixture over chicken
5. Bake chicken for about 20 minutes

6. Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink)

Spicy Sriracha Chicken & Quinoa Bowl

Amazing and addicting! It made my hubby's nose run a bit but I love spicy food! You can adjust the amount of sriracha you use to your liking.

Ingredients

1 cup of dry Quinoa, cook according to package directions
Coconut Oil
Chicken breasts, cubed
1/2 cup Sriracha 
1/4 cup Honey
1 tablespoon of lime juice
Black pepper
Green onion, chopped
Fresh cilantro

Garlic powder

Directions

1. Fluff cooked quinoa with a fork & set aside
2. Melt coconut oil over in a large saucepan

3. Add chicken & cook until browned on each side, flipping a few times with tongs

4. Place the chicken in a dish lined with a paper towel to absorb the extra oil

5. Whisk together honey, lime juice & Sriracha sauce in a bowl
6. Add the chicken back to the pan along with 1/2 of the chopped green onions. Then add the sauce & simmer uncovered for about 8-10 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks

7. Season with pepper and garlic powder
8. Finish with a handful of fresh cilantro and green onion. Serve over quinoa

Asian Lemon Chicken Tenders

Delicious! This is a simple way to enjoy a healthier version of chicken tenders. And it has an Asian twist to it.

Ingredients 

Coconut Oil

Boneless, skinless chicken breast tenders
1 1/2 cups all-purpose flour (I used whole wheat flour)
1 cup buttermilk (I used a cup of almond milk mixed with 1 tablespoon of white wine vinegar)

For the lemon glaze

1/2 cup of honey
1/3 cup of soy sauce
1/4 cup of pineapple juice
1/4 cup of brown sugar
Juice of 1 lemon
2 tablespoons of apple cider vinegar
2 tablespoons of olive oil
Ground black pepper
1/2 teaspoon of garlic powder

Directions

 

1. To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat

2. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10-12 minutes

3. Heat the coconut oil in a large skillet 
4. Working one at a time, dredge chicken in flour, dip into "buttermilk", then dredge in flour again
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy

6. Transfer to a paper towel-lined plate to absorb the extra oil
7. Once all the chicken has been made and the glaze is done, put the chicken in a long serving dish and pour the lemon glaze on top 

Chicken Vindaloo

So I really did not have the time or energy to make homemade vindaloo sauce. I bought this at Delicious Orchards and it was  delicious! I added sauteed spinach to the chicken.

Ingredients

Chicken breasts (cubed)

Coconut oil

Olive oil

Sherry vinegar 

Spinach

Vindaloo sauce (I used Maya Kaimal)

Directions

1. Put a tablespoon of coconut oil in a pan and saute the chicken until golden brown on each side. Place chicken in a dish lined with a paper towel so it absorbs the extra oil

2. Saute the spinach in 2 tablespoons of olive oil in another pan and a tablespoon of sherry vinegar

3. In the same pan that was use for the chicken, pour the vindaloo sauce in

4. Add the chicken to the sauce and let it simmer for 10-15 minutes

5. When done, place the chicken and sauce in a large bowl and add spinach. Mix well

Easy Pumpkin Muffins

These were so simple to make. And they smelled so good while baking. I love the smell of nutmeg.

Ingredients

1. 1 package of yellow cake mix
2. 1 (15 oz) can of pumpkin
3. 1 tsp ground cinnamon (I used more)
4. 1/2 tsp ground nutmeg  (I used more)
5. Coconut oil cooking spray
6. 
   
7. Directions
8. 1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan with coconut oil spray
9. 2. In a large bowl mix together the cake mix, canned pumpkin, cinnamon, and nutmeg until smooth
10. 3. Spoon equal amounts of batter into the prepared muffin cups
11. 4. Sprinkle some nutmeg on each muffin
12. 5. Bake for 20 to 25 minutes (You can check with a toothpick by inserting it in the center of the muffin and it coming out clean)

Red Velvet Pancakes

I found a box of red velvet pancake mix. All you had to do was add water and mix it. They came out good. A few were "burnt" but I kind of like that. I wonder if you were to buy regular pancake mix and add red food coloring, if it would taste the same? 

Asian Honey Chicken

SOOO GOOD! I'm so glad there are leftover of this. The original recipe called for vegetable oil and all purpose flour, I used coconut oil and coconut flour instead. I also didn't use buttermilk, I used a cup of almond milk mixed with a tablespoon of white vinegar (it's a non dairy substitute for buttermilk).

Ingredients

1/2 cup of coconut oil (this may increase as you cook the chicken)
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup of coconut flour (I used a bit more)
1 cup buttermilk (I used a cup of almond milk mixed with a tablespoon of white vinegar)

Sesame seeds

For the sauce 

1 tablespoon cornstarch
1/2 cup of honey
2 tablespoons of soy sauce
1 tablespoon of apple cider vinegar
1 teaspoon of sesame oil

Directions

1. Heat coconut oil in a large skillet 
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again
3. Working in batches, add chicken to the skillet and cook until evenly golden and crispy 

4. Transfer to a paper towel-lined plate
5. In a small bowl, combine cornstarch and 1 tablespoon water and set aside
6. In a small saucepan, combine honey, soy sauce, apple cider vinegar,  and sesame oil. 

7. Bring to a boil, then reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes
8. Place chicken in a large bowl and drizzle with the honey glaze, then add the sesame seeds