Chicken with Honey- Roasted Tomatoes

With the new year quickly approaching, I've already started to plan clean eating meals for the year. When I was going through my recipes, I realized I never shared this one with you all. This recipe is done in about 20 minutes. It has just the right amount of flavor and pairs with just about anything. I served it with brown rice and green beans. If you're looking to meal prep for the week, I recommend doubling this recipe and saving some for lunch over the week. Serve it on a ned of spinach and you have a delicious salad! 

Ingredients:
1 1/2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut in half
1 pint grape tomatoes
1 tablespoon honey
1 tablespoon + 1/2 tablespoon balsamic vinegar
1/4 tsp minced garlic

1 teaspoon dried oregano

salt and pepper to taste (about 1/4 tsp)

Directions:

Preheat oven to 425°F. 

Heat oil in a large ovenproof skillet over medium-high heat. 

Season chicken with salt and pepper. 

Brown chicken in hot oil 2 to 3 minutes per side. 

Combine tomatoes, honey, 1 tablespoon of the balsamic vinegar, garlic and oregano.

Pour tomato mixture around chicken 

Move skillet to oven and back for 10 to 12 minutes or until chicken is done and tomatoes are tender.

Drizzle the remaining balsamic vinegar over the chicken and serve. 

                                                      This recipe was adapted from eMeals. 

{Clean Eating} Pecan Crusted Chicken

Happy New Year! This blog of mine has definitely been neglected over the past year.
 I have close to 50 recipes to share with you and am determined to make that happen. 

Today, I'm sharing something I recently cooked for dinner. One thing I have accomplished this year is cooking more clean eating recipes. Last week I spent a good amount of time planning out a months worth of clean dinners, all of which require less than a half hour in the kitchen. Below, you'll find the recipe for pecan crusted chicken. It was a recipe delivered through my eMeals clean eating subscription. The meal took less than a half hour. The chicken had the right amount of flavor and I enjoyed the texture of the pecans with the panko crumbs. I paired it with steamed broccoli and brown rice. Enjoy! 

Pecan Crusted Chicken 

an eMeals recipe

Ingredients: 

3⁄4 cup pecan pieces (to get fine piece, I put the pieces in a bag and used the bottom of a cup to smash them, your could also use a food processor)
1⁄2 cup whole-wheat Panko breadcrumbs
1⁄4 tsp cayenne pepper
11⁄2 lb boneless, skinless chicken breasts, cut in
half lengthwise
3⁄4 tsp salt
2 large egg whites
3 Tbsp olive oil

Directions: 
1. Combine pecans, Panko crumbs and pepper in a bow. I used a lot bowl that would be good for dipping the chicken 
2. Sprinkle chicken with salt
3. Beat egg whites until foamy. 
4. Dip chicken in egg whites then cover with pecan mixture. 
5. Heat half of the oil in a nonstick skillet over medium heat. Cook 3 chicken breasts for 2-3 minutes per side or until done. Repeat with remaining oil and chicken. 

{eMeals} Crispy Oven-Baked Chicken & Tarragon Potato Salad

When I first signed up for eMeals clean eating recipes, I didn't think I would actually find any I would want to make. I thought that a lot of my favorites would go out the window and I'd be stuck making things that may be "clean" but not tasty. I was completely wrong and this recipe is one that proves it. Last weekend I wanted a summer meal for our Saturday dinner. Cold potato salad and crispy chicken sounded like the perfect summer meal. One that would be perfect for a BBQ or even a picnic. 

The chicken was so quick and easy to make. Besides boiling the potatoes, so was the potato salad. I honestly can't remember the last time I made potato salad. I forgot how easy it was and how much better it is then what you buy at the store. I added some small pieces of turkey bacon that was leftover from breakfast that morning, which hubs enjoyed.  Definitely a meal we'll make again and a potato salad I'll bring to our next BBQ.  Enjoy!

Crispy Oven- Baked Chicken 

Ingredients: 
3 boneless, skinless chicken breasts, cut in half 1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1 (8-oz) container reduced-fat sour cream
2 tablespoons reduced-fat 2% milk (we used almond milk)
2 green onions, chopped
1 teaspoon paprika
2 cups whole wheat panko breadcrumbs
3 tablespoons olive oil

Directions:
Preheat oven to 375°F; sprinkle chicken evenly with salt and pepper. Whisk together sour cream, milk, green onions and paprika in a shallow dish; place panko in a separate shallow dish. Dredge chicken in sour cream mixture then in panko, pressing gently to adhere. Heat oil in a large nonstick skillet over medium-high heat; cook chicken, in batches, 2 minutes per side or until browned. Transfer chicken to a lightly greased rimmed baking sheet. Bake 10-15 minutes or until done. 

Tarragon Potato Salad 

Ingredients:

3 lb new potatoes
2 shallots, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1⁄4 cup olive oil

2 tablespoons chopped fresh tarragon

Directions: 
Bring potatoes and salted water to cover to a boil in a large Dutch oven; cook 10 minutes or until tender. Drain; let cool, and cut into quarters. Whisk together vinegar, mayonnaise, mustard, salt and pepper; gradually whisk in oil. Pour dressing over potatoes; add tarragon, and toss until well coated. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

{eMeals Recipe} Basil- Avocado BLT

There are many nights where I don't feel like cooking. Mostly on the weekends. Lately, we've been trying to watch our eating out spending, which means a lot more weekend meals at home. A few weeks ago, we decided to plan all of our weekend meals and not eat out once. Including Friday night. This was big for us. When I planned our weekend menu, I looked for recipes where I could reuse the ingredients. Since our Saturday morning meal was homemade breakfast sandwiches using bacon, I choose this dinner recipe for Sunday night. 

I'm not a huge fan of the original BLT. I need more in my sandwich. But, this. This is a sandwich I am a fan of. Plus it's a clean eating recipe! Cooking the bacon was the only thing that took time. The rest was simple to throw together. I think what did it for me was the basil-avocado combination with the bacon. So much flavor in every bite.  Serve with sweet potato fries and you're all set! We've made this meal twice since, it's one of our favorite at home lunches.

Ingredients:

12 slices natural, uncured bacon

12 slices whole-wheat bread, toasted

6 tablespoons reduced-fat olive oil mayonnaise

2 ripe avocados, sliced

2 tomatoes, sliced

11⁄2 cups baby arugula

1⁄4 cup fresh basil leaves 

Directions: 

Cook bacon in a large nonstick skillet until crisp; drain on paper towels. Spread toasted bread slices with mayonnaise; top 6 slices with bacon, avocado, tomato, arugula and basil leaves; top with remaining bread slices, mayonnaise-side down. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

{Clean Eating} Mexican Quinoa Bowl

Today, I'm sharing one of our favorite new dinners. This meal takes about 25 minutes to make. It's one of the meals I will throw together when I am running late getting dinner started or am looking for a quick and healthy meal. It also makes a perfect lunch. Hubs adds chicken to his, I personally think this is filling just the way it is. Enjoy! 

Ingredients: 

1/2 cup of uncooked quinoa 

1 can of black beans

1 can of diced tomatoes (or a cup of fresh quartered)

1 can of corn or a cup of frozen

1 avocado, diced 

1 lime 

Directions: 

Cook quinoa according to the package directions

Once it's finished add it to a large skillet (turned to low heat)

Drain the black beans and corn 

Add them to the skillet, along with the tomatoes (undrained)

Mix ingredients and leave on the stove until everything is heated through. 

Once it's heated, add the juice of a freshly squeezed lime and the diced avocado

You can also add cilantro if your would like 

Chicken Apple Sausage Skillet

Looking for a healthy, clean eating, quick dinner?  This is it. 

Fresh summer veggies with sweet chicken apple sausage is our go to summer dinner.

This dish took me less than 20 minutes to make. 

It was full of flavor and filling. 

Husband and toddler approved. 

Add this to your summer menu today! 

Ingredients: 
1 package of chicken apple sausage, sliced
1 squash cut into 1 inch pieces
1 zucchini cut into 1 inch pieces
2 sweet potatoes cut into 1 inch pieces 
2 TBS coconut oil 
salt and pepper to taste

Directions: 
All you have to do for this recipe is sautee all of the ingredients. I did the sweet potatoes with a little coconut oil first because they take the longest in a medium skillet. When they're finished I put them in a large skillet on low. Next, add a little more coconut oil to the medium skillet and sautéed the zucchini and squash. Once they're cooked through, I add them to the large skillet. Last is the sausage, it doesn't take long.  Once everything is cooked, I combine it all in the large skillet and season it with salt and pepper. 

You can eat it as is or serve over brown rice or quinoa. 

parmesan pork chops with lemon caper sauce

I fell in love with capers when my husband and I honeymooned in St. Lucia.  There was an italian restaurant on the resort that used them in a dish I fell in love with.  I remember coming home and searching for recipes that used capers.  The only problem was, hubs didn't like them.  So after making a few meals that he wasn't impressed with, I stopped using them.  With this pregnancy I have crave salty things, not sweets. Completely different from the first time around! Anyhow, I've been eating olives and pretzels like they're going out of style.  When this recipe popped up in my inbox from Emeals, I decided to add it to the menu.  I figured hubs could eat the chops without the sauce if he didn't want the capers.  

Results:  What I loved the most about this meal is how quick it was to make.  20 minutes was all I spent in the kitchen from start to finish. My favorite part of the meal was the lemon caper sauce.  It satisfied my salty craving, while not being too over the top. I served it with quinoa and steamed broccoli.  Enjoy! 

Parmesan Pork Chips with Lemon Caper Sauce

Courtesy of Emeals 

Ingredients: 

1/4 cup whole wheat panko breadcrumbs
1/4 cup freshly grated Parmesan cheese
6 boneless pork loin chops
3 tablespoons olive oil
1 cup reduced-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoon capers

Directions: 

Combine panko and parmesan cheese in a shallow dish. Dredge pork in panko mixture, pressing to adhere. Heat oil in a large skillet over medium heat, add pork chops. Cook pork 4 minutes on each side or until done; remove pork and keep warm. Add chicken broth and lemon juice to skillet, stirring with a wooden spoon to loosen browned bits from bottom. Cook for 3 minutes or until mixture is reduced to 1/2 cup. Add capers to skillet and spoon sauce over pork.  

 eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

Almond- Crusted Pork Chops with Creamy Mustard Glaze

I have to admit, most of the pork chops I've made recently have been in the crock pot.  With a little one climbing all over the kitchen, I have been looking for quick and easy recipes. Which usually means another crock pot dinner! 

Now that the new year has arrived, I've set some new goals.  One of which is eating more clean.  Not only do I want to do this for myself, but I want to do this for my daughter. I want to know everything that is going in that little body of hers and teach her the importance of eating healthy at an early age.  

When I received my weekly eMeals menu (yes, directly to my inbox!) I knew this was one of the first recipes I would make.  It reminded me of one of my most popular recipes, pretzel chicken but a much lighter version! 

It was easy to make, even with a little one pulling out all the pots and pans at my feet.

  

Almond Crusted Pork Chops with Creamy Mustard Sauce 

Courtesy of eMeals 

20 minutes prep time, 10 minutes cook time 

Ingredients:

1 1/4 cups whole wheat panko breadcrumbs

3/4 cup sliced almonds, chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 egg whites

6 pork loin chops (boneless)

2 TBS olive oil

1 can (14.5 oz) reduced sodium chicken broth 

1/2 cup dry white wine

1 TBS cornstarch 

3 TBS Dijon mustard

1/4 cup reduced-fat sour cream 

Directions: 

Place breadcrumbs, almonds and garlic in a shallow dish: beat egg whites in a small bowl until foamy. Dip pork ships in egg white, dredge in panko mixture. 

Heat oil in a large skillet over medium heat, add pork chops. 

Cook 10-12 minutes, turning once, until browned and done- remove from skillet and keep warm.   

Whisk together chicken broth, wine and cornstarch, add to skillet, and cook, whisking often, over medium high heat until thickened. Stir in mustard and sour cream until blended; serve sauce over pork chops.  

 eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 
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