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Chicken Veggie…?

You ever find yourself with a fridge full of veggies about to go bad? Yeah, me too. Don’t worry, though. We can take care of that with this one thrown-together meal…

Not sure what I would call it – Chicken Veggie Casserole? Umm Chicken Veggie Medley? How about Chicken Veggie Scrumptiousness? I like that. Let’s go with that.


Chicken Veggie Scrumptiousness

(Please note that I ALWAYS overcook – This will provide lunches for the hubs and I throughout the week, usually. Therefore, keep in mind to scale back the amounts of some of these, as my amounts are based on more than just one meal)

(Suggested) Ingredients

  • 4 boneless, skinless chicken breast, cubed
  • 5 medium size red potatoes, cubed – You can use sweet potatoes, too!  
  • 1 medium yellow onion, sliced 
  • 1 red (or whatever color you choose) bell pepper, sliced 
  • 1 pound bag of carrots (I ALWAYS do extra carrots – LOVE them), sliced 
  • 1 yellow (or green zucchini) squash, sliced 
  • 1/2 a bunch of asparagus, sliced (I cut mine twice – 3 pieces)
  • 3 cloves of garlic, minced
  • thyme, rosemary, basil, pepper 
  • 1/2 to 1 cup organic, low sodium chicken broth
  • olive or coconut oil 

Directions

  • Preheat Oven to 425.
  • Keep carrots and potatoes separate from other veggies. Take all other veggies and garlic and toss in about 2 tablespoons olive or coconut oil. Also toss carrots, potatoes, and chicken in oil, separately.
  • Pour chicken broth into casserole/Pyrex dish, and dump the chicken, potatoes, and carrots in. Sprinkle seasonings to your taste.
  • Bake this for about 40 minutes. Remove from oven, toss, and add remaining veggies (this separation allows the carrots and potatoes to cook fully but not to overcook your softer veggies). Season again if desired.
  • Place back in oven and bake for an additional 20 minutes (may take longer depending on size of your veggies and your desired veggie texture).
  • EAT! ENJOY! VEEEEEEEGGIES!

Feel free to share one of your favorite “thrown together” meals

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Avocado Egg Baskets

Not gonna lie…. You can take your guacamole and …. Please eat it away from me.

I’m not a fan of avocado. No matter what way you slice it, smash it, spread it – I just can’t get on that train. Please, for the love of all that is yummy, leave me at the station.

But, my husband, like many of you, probably… LOVES it! So, I thought I would share this  easy peasy hubby-hit with you…


Baked Avocado Egg Baskets

  • slice avocado and scoop out about a tablespoon of inside
  • lightly sprinkle with sea salt
  • crack egg into avocado 
  • sprinkle with pepper and Cilantro
  • drizzle with lime juice if desired
  • bake at preheated 400° for about 20 minutes
  • top with sliced grape tomatoes and chives


Avocado benefits: 

  • lowers cholesterol
  • chocked full of heart-healthy fatty acids
  • loaded with potassium and fiber 
  • boosts eye health 
  • eases arthritis symptoms 
  • so much more!

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Cast Iron Ribeye

My taste buds are in Heaven!

This quick and easy oven-to-stovetop garlic butter steak was AHHHH MAZING!

Paired it with skillet roasted red potatoes and oven roasted asparagus!

  • season steaks (we chose a well marbled ribeye) with sea salt and cracked pepper
  • bake for 35 minutes at 250° F
  • transfer to cast-iron skillet, preheated with 4 Tbsp olive oil
  • add 2 Tbsp butter, a few sprigs of fresh thyme and rosemary, 3-4 garlic cloves
  • cook to desired doneness, turning and basting as you go

Don’t get me wrong, I love just having my hubby toss some steaks and veggies on the grill, but sometimes you gotta work with what you got. I think this was an excellent substitute, and husband-approved!

Who else loves cooking with cast iron?