Favorite Recipes

Subtitle

Blog

view:  full / summary

Healthy School Lunch Ideas (Roundup 14!)

Posted by [email protected] on Comments comments (0)

School is not over yet so who’s ready for another installment in my School Lunch Roundup series?! I hope these pics give you some inspiration when it comes to your little ones (or even your own work lunch!). Ask your kiddos to look at these images with you and point out what they’d like to eat in their next packed lunch.School Lunch Roundup 14

A Few Resources

And a newer resource you don’t want to miss!

School Lunch Roundup 14

school lunch peanut butter apple sandwich and tomato bisque

grilled ham and cheese sandwiches, mini sweet bell peppers with hummus for dipping, homemade trail mix, and oranges

  • Grilled ham and cheese sandwiches
  • Mini sweet bell peppers with hummus for dipping
  • Homemade trail mix
  • Oranges

 Pesto Quinoa Cake (recipe coming to the blog soon), whole wheat pita pizzas, red bell pepper slices with hummus for dipping (topped with an edible flower for my little #valentines ♥️), and an extra brownie treat

  • Pesto Quinoa Cake
  • Whole-wheat pita pizzas
  • Red bell pepper slices with hummus for dipping (topped with an edible flower for Valentine’s Day)
  • Brownie treat

homemade (defrosted) black bean soup, sour cream + cheese to go on top, whole-wheat pita pizzas, apples, and kiwi.

  • Homemade (defrosted) black bean soup (from my Fast & Fabulous Cookbook)
  • Sour cream + cheese to go on top
  • Whole-wheat pita pizzas
  • Apples
  • Kiwi

homemade (defrosted) tomato bisque with probably more noodles than soup in there �, apple/PB sandwiches, energy bites (with oats & raisins), and deviled eggs.

whole-wheat bagel with cream cheese, cucumber & radish slices, mango, kiwi, and applesauce.

  • Whole-wheat bagel with cream cheese
  • Cucumber & radish slices
  • Mango
  • Kiwi
  • Applesauce

Apple/PB sandwiches, organic cheese stick, a popcorn/corn chip mix, and leftover Huevos Rancheros Casserole w/ bell peppers

Pork Asian Lettuce Wraps (from my first #100dayscookbook ), Roasted Sweet Potatoes & Carrots (from #100daysonabudget cookbook), and edamame

homemade veggie bean burritos, leftover chicken curry and broccoli casserole, frozen peas, and a cheese stick

sausage and bell pepper pasta (served cold), from scratch whole-wheat biscuits, and warm homemade tomato bisque (from freezer) with noodles in it

homemade defrosted chicken nuggets, corn muffin (also previously made & defrosted), pear, bell peppers, and hummus

 homemade breakfast burrito (with bell peppers and sausage), energy bites, popcorn “cake” (kind of like a rice cake), orange, and applesauce.

3 mini quiches, an orange, half of a leftover veggie quesadilla, and sliced bell peppers

See any new things you’d like to try in these pictures? I’d love to hear in the comments!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Free Membership

Get instant access to tons of content by joining the 100 Days Membership area! 100% free, always!

About Lisa

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.




Source: https://www.100daysofrealfood.com/healthy-school-lunch-ideas-roundup-14/

Watercress, Pancetta & Goat Cheese Spaghetti

Posted by [email protected] on Comments comments (0)

If you are reading the blog on your computer, you might notice that it has a brand new look. Nothing drastic but I wanted this page to reflect more of how I currently saw things in my head. Once again, I got in touch with Ana at Blog Milk to install a new theme for me and she did a wonderful job tweaking it to my specs. I love Blog Milk! Not going to lie. Affordable templates, small installation fee if you don't want to bother with it and great communication. Ana...thank you for keeping on creating!

Creating. It's always something I keep in mind even for the most mundane everyday tasks. Like cooking dinner. I am fortunate enough to have a husband who enjoys everything I cook, whatever cuisine, whatever season. My mother in law is a traditional southern cook but she has surprised me more than once in the last month by having seconds of lunch salads and soups I wasn't sure she'd go for. 


But heck...sometimes I am not that inspired comes dinner time. You would think that with the number of recipes I shoot for a living that would never have a problem picking one to make for dinner, wouldn't you? Well, it's like having "chefs disease"...you graze but rarely cook a meal for yourself. I see so many meals throughout the week that my brain kind of shuts down from time to time, a bit overwhelmed by the choices. 

That's when the tried and true dishes and their multitude of variations come into play and make me look like I have awesome creating superpowers. I am all about superpowers. Mine is to usually make food disappear off my plate :) What's yours? 

One of those dishes is a simple pasta from Cooking Light with plenty of pancetta, lots of garlic, goat cheese and a big handful of watercress. It is actually a blank canvas to let your inspiration run wild. Pancetta is sometimes replaced with proscuitto, garlic gives way to shallots, burrata or feta sometimes eclipse the goat cheese and watercress disappears in favor of sorrel or arugula. I might thrown in some leftover smoked salmon, some fresh shrimp with a bit of chilies. Leftover roasted chicken has also been known to make an appearance from time to time. Spaghetti might give way to orecchiette or fettuccine.

Serves 4

10 ounce dried or fresh spaghetti (gluten free or regular)
1 tablespoon olive oil
4 oz pancetta, chopped
1/4 teaspoon crushed red pepper
1/2 cup (4oz)  ounces soft goat cheese, divided 
1 tablespoon grated lemon zest
4-5 cups trimmed watercress 
salt and pepper to taste

Cook pasta according to package directions. Drain in a colander over a large bowl so you can reserve about 1 cup of the cooking liquid. 
Heat the olive oil in a large skillet over medium high heat. Add pancetta and sauté until crisp. Drain on a paper towel. Add red pepper to the pan, cook 30 seconds, stirring constantly. Add reserved cooking liquid to pan and bring to a boil. Add 3 ounces goat cheese and cook for a couple of minutes, stirring with a wooden spoon until smooth. Stir in grated lemon zest, season with salt and pepper. Add pasta and toss gently to coat. Add watercress and pancetta and toss to mix it with the pasta. Serve immediately and sprinkle the remaining goat cheese over pasta.





Source:
http://www.tarteletteblog.com/2016/01/watercress-pancetta-goat-cheese.html

Potato Zucchini Fritters

Posted by [email protected] on Comments comments (0)

These Potato Zucchini Fritters are loaded with potatoes, zucchini and mozzarella cheese. They are so good, they’ll be gone before you’re done frying them all.

Potato Zucchini Fritters stacked up on a white plate

I love fritters and I make them quite often, especially this time of year when there’s an abundance of zucchini in the markets. Wish I could tell you I grow my own zucchini, but I have a black thumb when it comes to gardening. I wish I would have gotten my mom’s green thumb, but no such luck here.

But I don’t worry about that, because I love going grocery shopping. I combined these zucchini fritters with some shredded potatoes as well and these babies are to die for. While I love to fry mine, you can absolutely bake them, just check the recipe notes for baking instructions. Frying them makes them super crispy on the outside, which is how I like my fritters.

Potato Zucchini Fritters process shots

I love fritters of any kind, and zucchini fritters and potato latkes are my favorites which is why I mixed the two here.

You can, of course, use any cheese you like, though I chose to go with shredded mozzarella, but other options can be Parmesan cheese, gruyere, gouda, even Swiss cheese. Use your favorite cheese, they’ll turn out amazing.

These fritters make such a great snack, but they also make a perfect appetizer. I love serving mine with ranch dressing, but if you like spicy, serve them with hot sauce, they’ll be delicious. I’ve even served these with salsa before!

CRAVING MORE ZUCCHINI RECIPES? TRY THESE:

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Potato Zucchini Fritters

These Potato Zucchini Fritters are loaded with potatoes, zucchini and mozzarella cheese. They are so good, they'll be gone before you’re done frying them all.

Course: Appetizer

Cuisine: American

Servings: 25

Calories: 105 kcal

Author: Joanna Cismaru

Ingredients

  • 2 large zucchini grated
  • 4 large potatoes grated
  • 1/2 cup breadcrumbs
  • 3/4 cup all-purpose flour
  • 2 tbsp hot sauce such as Frank's hot sauce or Sriracha sauce
  • 2 eggs
  • 2 cups mozzarella cheese shredded
  • 1/4 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 tbsp dill fresh or dried
  • vegetable oil for frying

Instructions

  1. Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.

  2. Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.

  3. Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video. 

  4. Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.

  5. Serve warm with ranch dressing or salsa.

Recipe Notes

This recipe yields about 20 to 25 fritters.

If you find the mixture is too wet, add a bit more flour to it. To get as much water out of the zucchini, add a bit of salt to the shredded zucchini and let them rest for about 5 minutes before squeezing out all the water.

To bake these, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place potato zucchini fritters on the prepared baking sheet and bake for about 20 minute, flip them onto the other side and bake for another 10 to 15 minutes or until golden brown. 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts

Potato Zucchini Fritters

Amount Per Serving (1 fritter)

Calories 105 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Cholesterol 20mg 7%

Sodium 132mg 6%

Potassium 335mg 10%

Total Carbohydrates 16g 5%

Dietary Fiber 1g 4%

Sugars 1g

Protein 4g 8%

Vitamin A 2.6%

Vitamin C 10.6%

Calcium 6.4%

Iron 5.5%

* Percent Daily Values are based on a 2000 calorie diet.

Originally shared May 2012 and updated with video and new pictures.
These Potato Zucchini Fritters are loaded with potatoes, zucchini and mozzarella cheese. They are so good, they'll be gone before you’re done frying them all. #zucchini #potatozucchinifritters #zucchinifritters


Source: https://www.jocooks.com/recipes/potato-and-zucchini-fritters/

A Step-by-Step Guide to Making Rice in Your Instant Pot

Posted by [email protected] on Comments comments (0)

A friend sent me an Instant Pot in the mail a few months ago, with a note that read, "These are all the rage now." I hadn't heard of them until then, but now, all of a sudden, I've noticed that Instant Pot recipes are everywhere! With all the different options and settings, there's great room for creativity and, especially, for saving time. But it isn't just about casseroles, elaborate meals, or even desserts. Surprisingly, this handy kitchen device can be used to make basics — in about half the time and with a lot less cleanup — like hard-boiled eggs. And rice.

Here's a simple recipe for cooking rice in the Instant Pot. You can extrapolate it, adding oil, butter, chicken stock, or even some tomato paste and onions for a Spanish twist. Or you can just make a bunch of plain rice to have ready throughout the week and serve with other delicious meals you make.




Source: https://www.popsugar.com/food/How-Cook-Rice-Instant-Pot-45222236

Marinate-All-Day Low-Carb Greek Lemon Chicken (Video)

Posted by [email protected] on Comments comments (0)

posted by Kalyn Denny on February 6, 2019

Marinate-All-Day Low-Carb Greek Lemon Chicken marinates all day while you’re at work, and when you get home dinner is ready to go in the oven! This Greek Lemon Chicken is absolutely delicious and it’s also low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, and Whole 30! Use the Diet-Type Index to find more recipes like this one.

Click to PIN Marinate-All-Day Low-Carb Greek Lemon Chicken!

Watch the video to see if you’d like to make
Marinate-All-Day Low-Carb Greek Lemon Chicken!


Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

There’s a post on this blog with Six Low-Carb Dinner Menus for Valentine’s Day, and that has tasty options that I think might be a hit for a Valentine’s Day dinner! But I today I’m also reminding you about this delicious Marinate-All-Day Low-Carb Greek Lemon Chicken that sounds perfect if you’re looking for a Valentine’s Day Dinner to make after work, and this easy recipe will be a winner with anyone who likes the flavors of Greek Lemon Chicken!

I don’t know how many people still roast chicken at home now that it’s so inexpensive to just grab a rotisserie chicken at the store, but I promise that not only is this chicken delicious, but the wonderful smell that fills your house while the chicken is roasting makes it worth the little bit of extra effort. Greek Lemon Chicken marinates all day in a plastic bag in a mixture of lemon juice, olive oil, and Greek spices, and in the evening you just pop it in the oven for an easy dinner in about an hour.


Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Mix the fresh lemon juice, lemon zest, Greek seasoning, olive oil, salt, and pepper to make the marinade.  Tying the chicken is optional, but I like to do it. Put the chicken in a plastic bag with the marinade and let it marinate all day in the fridge.

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

I rig up a roasting pan by putting a rack inside a baking dish, which lets the hot air circulate under the chicken, but you can roast it just on a baking sheet as well.  Start the chicken with breast side down and cook at 450F/220C for 25 minutes.

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Then turn the chicken over, lower the heat to 350F/180C and cook 35-45 minutes more.  (I use an Instant-Read Meat Thermometer

to cook until the chicken reaches 170F.) You can broil the chicken for a couple of minutes if you’d like to brown the top a bit more, but even if you skip that step, this chicken is pretty photogenic!

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Make it a Meal: This would taste great with Cauliflower Rice with Basil, Parmesan, and Pine NutsSlow Roasted Asparagus (which can cook at the same time as the chicken), or Mary’s Perfect Salad Dressing on spring lettuce mix for a low-carb meal.

More Low-Carb Ideas for Chicken:

Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish ~ Kalyn’s Kitchen
Low-Carb Thai Curry Chicken Wings ~ All Day I Dream About Food
Green Chile and Chicken Mock Enchilada Casserole ~ Kalyn’s Kitchen
Clean Eating Low-Carb Bok Choy Cashew Chicken ~ The Gracious Pantry
Baked Chicken Stuffed with Pesto and Cheese ~ Kalyn’s Kitchen
Oven Baked Crispy Chicken ~ Barefeet in the Kitchen

Weekend Food Prep:

Roasted chicken is great left over, so this recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Marinate-All-Day Low-Carb Greek Lemon Chicken

This Greek Lemon Chicken is absolutely delicious and marinates all day while you’re at work.

Ingredients:

Ingredients:

  • Whole chicken, about 4-5 pounds (I used a chicken from Costco for this photo)

Marinade Ingredients:

  • 1/3 cup olive oil, good quality
  • 1/4 cup lemon juice
  • 1 T Greek seasoning, see note below
  • 1 tsp. grated lemon zest (optional but recommended)
  • Salt and fresh ground pepper to taste

Directions:

  1. I usually tie the chicken with string, but you don’t have to.
  2. Mix marinade ingredients in measuring cup.
  3. Put chicken in large Ziploc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated.
  4. Put in fridge all day while you’re at work.
  5. After work, preheat oven to 450F/220C, drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. (I like to use a pan with a rack in it so the hot air circulates under the chicken, but any roasting pan or baking dish will work.)
  6. Roast about 25 minutes, then turn breast side up and baste with pan juices.
  7. Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and Instant-Read Meat Thermometer reads about 170. It takes about an hour and 15 minutes for a 5 pound chicken.
  8. Let rest 10 minutes before carving.

Notes:

You could use fresh-frozen lemon juice for this recipe.

I like Sunny Greek Islands Salt-Free Seasoning from The Spice House for this recipe, but any Greek Seasoning will work.  If you don’t have Greek Seasoning, I’d use 1 tsp each oregano, garlic powder and marjoram; or other spices you like on chicken.  (The Spice House has not paid me to mention their Greek Seasoning, and they have no idea I’m writing about it here.)

This recipe created by Kalyn.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Lemon Chicken would be a great dish for the South Beach Diet, and low-carb eating plans, even Keto. Those who are South Beach Dieters who are following the letter of the law should should let other family members have the legs and thighs and eat the breast meat, which has less saturated fat.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.




Source: https://kalynskitchen.com/greek-lemon-chickenwho-knew-low-carb/

Marinate-All-Day Low-Carb Greek Lemon Chicken (Video)

Posted by [email protected] on Comments comments (0)

posted by Kalyn Denny on February 6, 2019

Marinate-All-Day Low-Carb Greek Lemon Chicken marinates all day while you’re at work, and when you get home dinner is ready to go in the oven! This Greek Lemon Chicken is absolutely delicious and it’s also low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, and Whole 30! Use the Diet-Type Index to find more recipes like this one.

Click to PIN Marinate-All-Day Low-Carb Greek Lemon Chicken!

Watch the video to see if you’d like to make
Marinate-All-Day Low-Carb Greek Lemon Chicken!


Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

There’s a post on this blog with Six Low-Carb Dinner Menus for Valentine’s Day, and that has tasty options that I think might be a hit for a Valentine’s Day dinner! But I today I’m also reminding you about this delicious Marinate-All-Day Low-Carb Greek Lemon Chicken that sounds perfect if you’re looking for a Valentine’s Day Dinner to make after work, and this easy recipe will be a winner with anyone who likes the flavors of Greek Lemon Chicken!

I don’t know how many people still roast chicken at home now that it’s so inexpensive to just grab a rotisserie chicken at the store, but I promise that not only is this chicken delicious, but the wonderful smell that fills your house while the chicken is roasting makes it worth the little bit of extra effort. Greek Lemon Chicken marinates all day in a plastic bag in a mixture of lemon juice, olive oil, and Greek spices, and in the evening you just pop it in the oven for an easy dinner in about an hour.


Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Mix the fresh lemon juice, lemon zest, Greek seasoning, olive oil, salt, and pepper to make the marinade.  Tying the chicken is optional, but I like to do it. Put the chicken in a plastic bag with the marinade and let it marinate all day in the fridge.

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

I rig up a roasting pan by putting a rack inside a baking dish, which lets the hot air circulate under the chicken, but you can roast it just on a baking sheet as well.  Start the chicken with breast side down and cook at 450F/220C for 25 minutes.

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Then turn the chicken over, lower the heat to 350F/180C and cook 35-45 minutes more.  (I use an Instant-Read Meat Thermometer

to cook until the chicken reaches 170F.) You can broil the chicken for a couple of minutes if you’d like to brown the top a bit more, but even if you skip that step, this chicken is pretty photogenic!

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Make it a Meal: This would taste great with Cauliflower Rice with Basil, Parmesan, and Pine NutsSlow Roasted Asparagus (which can cook at the same time as the chicken), or Mary’s Perfect Salad Dressing on spring lettuce mix for a low-carb meal.

More Low-Carb Ideas for Chicken:

Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish ~ Kalyn’s Kitchen
Low-Carb Thai Curry Chicken Wings ~ All Day I Dream About Food
Green Chile and Chicken Mock Enchilada Casserole ~ Kalyn’s Kitchen
Clean Eating Low-Carb Bok Choy Cashew Chicken ~ The Gracious Pantry
Baked Chicken Stuffed with Pesto and Cheese ~ Kalyn’s Kitchen
Oven Baked Crispy Chicken ~ Barefeet in the Kitchen

Weekend Food Prep:

Roasted chicken is great left over, so this recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Marinate-All-Day Low-Carb Greek Lemon Chicken

This Greek Lemon Chicken is absolutely delicious and marinates all day while you’re at work.

Ingredients:

Ingredients:

  • Whole chicken, about 4-5 pounds (I used a chicken from Costco for this photo)

Marinade Ingredients:

  • 1/3 cup olive oil, good quality
  • 1/4 cup lemon juice
  • 1 T Greek seasoning, see note below
  • 1 tsp. grated lemon zest (optional but recommended)
  • Salt and fresh ground pepper to taste

Directions:

  1. I usually tie the chicken with string, but you don’t have to.
  2. Mix marinade ingredients in measuring cup.
  3. Put chicken in large Ziploc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated.
  4. Put in fridge all day while you’re at work.
  5. After work, preheat oven to 450F/220C, drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. (I like to use a pan with a rack in it so the hot air circulates under the chicken, but any roasting pan or baking dish will work.)
  6. Roast about 25 minutes, then turn breast side up and baste with pan juices.
  7. Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and Instant-Read Meat Thermometer reads about 170. It takes about an hour and 15 minutes for a 5 pound chicken.
  8. Let rest 10 minutes before carving.

Notes:

You could use fresh-frozen lemon juice for this recipe.

I like Sunny Greek Islands Salt-Free Seasoning from The Spice House for this recipe, but any Greek Seasoning will work.  If you don’t have Greek Seasoning, I’d use 1 tsp each oregano, garlic powder and marjoram; or other spices you like on chicken.  (The Spice House has not paid me to mention their Greek Seasoning, and they have no idea I’m writing about it here.)

This recipe created by Kalyn.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Lemon Chicken would be a great dish for the South Beach Diet, and low-carb eating plans, even Keto. Those who are South Beach Dieters who are following the letter of the law should should let other family members have the legs and thighs and eat the breast meat, which has less saturated fat.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.




Source: https://kalynskitchen.com/greek-lemon-chickenwho-knew-low-carb/

A California Panzanella

Posted by [email protected] on Comments comments (0)
A California Panzanella

This is a wildcard panzanella. And it is very Northern California inspired. I first featured a grilled version of it in Super Natural Cooking after enjoying a quirky sandwich while driving up the California coast to a spot near Anchor Bay. The sandwich was a mix of oven-roasted tomatoes, peanut butter dressing, grilled tofu, and sprouts, all pinned between two slices of multigrain bread. Odd yet completely delicious. I liked it enough to rework it into this twist on panzanella, the much-loved Italian bread salad.
A California Panzanella
This version in Super Natural Cooking is grilled. This version you can make using your oven instead. Just remember, when the weather warms, roll out your grill - toast the bread, and cook the tofu slabs that way.
A California Panzanella
You have some options with the tomatoes. When cherry tomatoes are abundant, and in-season, I love to toss them in a bit of olive oil, and roast them on a sheet pan in a hot oven until browned and blistered. But, you can also use chopped, sun-dried tomatoes, the ones packed in oil are best here. Kind of raisin-y in texture.
A California Panzanella
This is a great way to use up day-old bread. It's even better than using a loaf of fresh because the bread ends up more structured and hearty.

browse more:

A California Panzanella

2.5 from 6 votes

Ingredients
  • 2 thick slices of hearty multi-grain bread
  • 2 tablespoons extra-virgin olive oil, plus extra
  • fine-grain sea salt
  • 12- ounce block extra-firm tofu, sliced into 4 slabs
  • 1/3 cups all-natural peanut butter
  • 2 tablespoons brown rice or apple cider vinegar
  • 1 clove garlic
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon red pepper flakes
  • 1/3 to 2/3 cup hot water
  • 1 ½ cups sprouts
  • ½ cup oven-roasted or sun-dried tomatoes
Instructions
  1. Heat the oven to 375F. Cut the bread into 1-inch cubes, and toss with the olive oil and a generous sprinkling of salt. Bake until golden and crunchy, ten minutes or so.
  2. Brush the tofu with a bit of extra virgin olive oil, place it on a sheet pan and bake, flipping once, until golden on both sides. Seven minutes, or so, on each side. Remove from the oven, cut into ½-inch pieces, and place in a large bowl.

  3. In the meantime, make the peanut dressing by combining the peanut butter, vinegar, garlic, sesame oil, red pepper flakes, and ¼ teaspoon salt into a medium bowl. Thin with the hot water. I like the dressing to be the consistency of thin, melted ice cream. Taste and adjust with more salt, or pepper flakes, if needed.
  4. Just before serving, pour a generous amount of the dressing over the tofu, and toss it gently, but well. It should look quite overdressed at this point. Add the bread and gently toss again. Turn out onto a platter and top with the sprouts and then the tomatoes. Serve at room temperature.
Notes

Serves 4 to 6.

Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Per Serving: Calories 309
Total Fat 22g
Saturated Fat 3g
Cholesterol 0mg
Carbohydrates 15g
Sodium 248mg
Fiber 3g
Sugars 3g
Protein 14g
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express

WEEKNIGHT EXPRESS features 10 Vegetarian, Plant-centric Recipes for Feel-Good Food — Fast!

Subscribe to get 32-pages of recipes to view on your tablet, e-book reader or phone.

weeknight expressweeknight express

Related Recipes

Meet Cally: Our newest feline family member

Posted by [email protected] on Comments comments (0)

Cally the calico cat laying on bed.

On December 1st, we added to our family. We adopted a kitten, Cally!

After our sweet Jezebel passed away last year, we needed to take some time to heal from the loss. So for nine months, we were a one cat household with Avon.

Avon really stepped up with lots of cuddles and love when we needed it so much. But he was also lonely for a cat companion.

A few months after Jezebel had passed, I was looking through old videos on my computer. I found one of her talking to her toys. (She had a specific meow that she used when talking to them.) I took my computer into the office to show it to David.

Avon heard Jezebel’s voice and came peeling down the hall, looking for her. When she wasn’t there, he went over to the suitcase bed where they would cuddle together, and he started licking it. That moment was so bittersweet. It made me sad & happy that he loved her so much.

As the months passed, Avon became more and more needy. Whenever he’d see me getting ready to go to the gym or out to run errands, he would start climbing up me, desperate to be held. And when I came home after a short while, he acted like I’d been gone for days.

It was clear that Avon needed company.

So on the first day of December, David and I drove to a shelter to visit with their cats.

Meeting Cally

Cally the calico cat being held at a shelter.

We were looking for someone who would be a good companion for Avon. Someone who wanted to cuddle, groom in the sun, and play. We also wanted to adopt a cat who wouldn’t be super territorial coming into his space.

I noticed a calico kitten who at that point was about 5 months old – Cally.

She got along well with the other cats. She enjoyed snoozing with them, slumped together in little round beds. When an older cat hissed at her, Cally just walked away unfazed.

I picked up little Cally. She immediately relaxed in my arms with one little paw folded over the other.

Adopting an animal isn’t a small decision. Like Sia says, “Puppies are forever. Not just for Christmas.

And the same is true for cats. The relationship isn’t just for a season. It’s for all of the moves, the ups and downs in health, and the life changes that follow.

So it wasn’t a light thing to sign the papers, put Cally in a carrier, and take her home with us. But there was a lot of excitement too, getting to add to our brood. Someone we get to love for her whole life and beyond.

When we first brought her home, we kept Cally in the TV room apart from Avon. He was very curious. When he eventually saw a peek of her, his hackles were raised, and he hissed. But over time, he became less charged and more curious.

And Cally was completely oblivious to all of it. She’d been with other cats for the whole time she’d been in the shelter – about three months. And before that, she was with her siblings at the trailer park where she was born. (She was born in June, and the last of her litter to be adopted.)

But before we could get used to this new household, Avon got sick.

Avon started hiding away in Jezebel’s car bed and not eating. We assumed he was stressed about Cally’s arrival, but it continued.

Of course, cats only seem to get sick on nights and weekends. So we took him to the emergency vet. They thought it might be a stomach issue. They gave him some medicine for that.

But the next day he was worse. We were back at the emergency vet. They came to the conclusion that he had eaten something he shouldn’t have. It was lodged in his intestine, unable to come out on its own.

So that Saturday night they brought in a surgeon for emergency surgery. Avon spent two nights in the hospital, while we worried endlessly. And finally we were able to bring him home.

Cadry holding Avon after he's released from the hospital.

For two weeks, Avon wasn’t allowed to run, jump, or play. And he had to be kept away from Cally. We sequestered him in the TV room, and moved all of the furniture out of the room that he might want to jump on. He had to be so confused about what on earth was going on.

Luckily, we had some warm days in December. So we put a space heater on our three seasons porch, and spent some time out there during the day.

Avon wearing a cone after surgery.

Those two weeks with an around the clock medication schedule seemed like it would never end. And then finally, it did.

It’s taken Avon quite a while to get back to his old self. But that hasn’t kept him from connecting with Cally.

Cally & Avon

Avon holding Cally in bed.

Avon and Cally cuddling in bed.

They are so fun together. They love playing in a four-way tube we have in the living room, and chasing each other through the house. (When little tiny Cally is taking her turn chasing him down the hallway, it’s just too adorable for words.)

Avon would groom Cally constantly if she’d let him. But he usually has to wait until she is tired, and then he slides in for a cuddle.

Avon and Cally in bed.

Avon & Cally cuddling in the hammock.

Cally is very much in her element and seems so happy to have a hammock in the window where she can luxuriate, an office chair that she can quickly usurp when David moves off of it, and a bungalow in the front room, where she can watch the world go by.

Cally & Avon in bed.

Avon holding Cally in the hammock.

She fills the house with cooing. She sounds like a little pigeon when she’s happy, which is often.

It’s so fun having this new little being to love. We all needed each other.

Cally grooming Avon in the hammock.

Avon and Cally cuddling on a hammock.




Source: https://cadryskitchen.com/2019/01/22/meet-cally/

PIZZA DOUGH

Posted by [email protected] on Comments comments (0)

Not to be bossy, but you need to read the notes and the recipe all the way through. Lots of words, but I've messed this up enough times that I want to pass down everything I've learned by trial and error of making pizza at home. I typically don’t do fussy, but there are a few steps here and the wait times between them are worth noting before you start. Nothing is difficult, but it's worth a heads up before you jump in.

I know, I’m asking you to plan ahead a day, ideally two if you can stand it... As it sits, the dough ferments, which is the element that adds flavor to a simple mixture of flour, water and yeast. The only way to impart flavor into something as simple as plain pizza dough is time, so while it will still work if you use it a few hours later, it tastes better, and there are more air bubbles the next day and it is best the day after that. The upside of that wait time is how quickly it comes together in the first place. Prep it Sunday, for pizza on Tuesday night. 

You may absolutely use unbleached all purpose flour for this recipe. My tests came back with more bubbles and a lighter feel when I used either bread flour or tipo “00”, both available at Whole Foods, well stocked markets, and online. You want a high protein content for bubble characteristics and these flours deliver. I really enjoyed this pizza article, regardless that it scolded me for my lack of using a scale. See that photo with the cold ferment?! That's what we're doing here. 

Homemade pizza will never turn out like a shop with a legit pizza oven, because it is impossible for a home oven to get that hot. When we moderate our expectation for such, the results are delicious. The photos here don't show any beautiful dark marks on the crust because I used the toaster oven for this pizza, which was the least hot choice. It's so hot and humid here I just couldn't blast the oven mid day :/ I put a few notes below on what we do on the grill versus the oven too. I like keeping the meal outside whenever possible, but a grill doesn't get the top as hot as the bottom so the toppings don't get at much heat and the cheese doesn't really brown. For that reason, I always vote a piping hot oven over a grill. 

For company? I'll have a big, light salad ready to go (usually arugula, shaved fennel, toasted pinenuts and golden raisins with a mustardy vinaigrette). One pizza goes in, out, rests a few minutes while the other cooks, and I just serve them straight off the cutting boards. 

PIZZA DOUGH

Makes about 3 medium-ish pizzas

I know. I should be using weights. Real cooks use weights. I'm a shoot-from-the-hip sort of cook, not a chef, and therefore have not been weighing my flour. Sorry. I leave mine to ferment on the wetter, stickier side, and assume that more flour will incorporate during the roll out phase. 

Ingredients

1 tsp. active dry yeast
1 1/3 cups warm (not hot) water
2 tsp. honey
1 Tbsp. extra virgin olive oil, more as needed
3 1/2 - 4 cups bread flour or tipo “00”, plus more for rolling it out
1 tsp. sea salt

Cornmeal or semolina, for cooking

Instructions

Combine the yeast and warm water, and let it sit a couple minutes for the yeast to activate. If you don't get any bubbles or fuzz layer, your yeast may be bad. Stir in the honey and olive oil. 

In the bowl of a stand mixer with a dough hook, add the flour and salt. Turn the mixer on low and stream in the water mixture. Mix the dough for 2 minutes. Scrape the dry flour down into the mix if you need to. Let it rest for a minute, then mix it another minute. The dough should look sticky but still resemble a loose ball. Add a tablespoon of water or flour accordingly, it is safer to lean towards wetter than drier as you won’t be able to work water in later, but you can always use more flour to roll it out. When you touch it, your hands will get messy, but you should be able to transfer the lump into an oiled bowl.

Transfer the dough to an oiled bowl, cover it, and keep it in the fridge for one (minimum) to three days (ideal). 

Don’t even give it a second thought. Its just hanging out in there, needing zero attention.

On the day of pizza making, pull the dough out 3-4 hours before cooking. Cover a surface with a generous dusting of flour. Divide the dough into three parts, roll them through the flour and into balls, cover them with a dish towel and let them rise for anywhere from 30 minutes to an hour. Weather and humidity pending. Preheat your grill or oven as hot as it will go. Preheat the pizza stone or baking sheet if using. Prepare your toppings.

When ready to cook, use your hands to push and stretch the dough super thin. Use a rolling pin if needed, but that pressure pops all of the bubbles. It poofs as it cooks, so the thinner the better. Try not to touch the outer 1/2” in hopes of keeping the air bubbles in tact. 

Sprinkle cornmeal or semolina onto the hot stone or baking sheet. Have your toppings ready because you need to work fast here. If you have a pizza peel, sprinkle cornmeal on that, then your dough and assemble on the peel (we don't have one, so I do this on a cutting board and scoot it onto the stone). Shuffle your pizza from the peel to the hot stone/pan. 

Bake it in your 500 oven for about 10-12 minutes. Remove to cool slightly before slicing. Save any fresh herbs and a sprinkle of parm for finishing. 

* If I'm going with some heavier or wetter toppings, I'll par bake it for a few minutes, then dress with sauce and toppings from there for safety against a soggy center.

Grill it!

On the grill, most of the heat is coming from the bottom. Preheat the grill on high for at least 30 minutes. When you’re ready to go, create a space for indirect heat by leaving one or two burners off (where your pizza will go, so this will depend on the size of your grill). Oil the grates, push out your dough and toss it on the side where the burners are ON. Let it get some grill marks, about 1-2 minutes. Flip the dough over onto the indirect side (burners off but still quite warm). Decorate the par-grilled side of your pizza, this is the time for extra easy sauce and extra easy toppings so they get the chance to warm through with that lower heat. Grill about 7-8 minutes until toppings are melted and warm. Remove to cool slightly before topping with fresh herbs. 

recent favorites:

- pizza sauce, grated zucchini (that has been salted and moisture squeezed out before using), fresh mozzarella (not water packed, preferably), parm, lots of herbs

- pizza sauce, goats milk cheese, roasted tomatoes, barely dressed arugula after cooling

- pesto, peaches, baby tomatoes, fresh mozzarella, red pepper flakes 



Source: https://www.sproutedkitchen.com/home/2018/7/24/pizza-dough

HONEY FUDGE

Posted by [email protected] on Comments comments (0)

They are four and a half and almost three. My babies are potty trained, can buckle their own car seats, and clear their plates from the table. The crib will be passed to a friend next month and I’ve been donating the toys that seem, well, baby-ish. We finally went on a family vacation last month, where we all slept in one room and it was great - no one needed to sleep in the bathroom and the equipment we had to schlep along was minor. While still not easy (is it ever?), I feel like we’ve crossed some sort of parenthood threshold where I can breathe a little easier. The exhaustion scale is tipping more towards mental than completely physical as they become more little people and less baby.

I think I’ve mentioned before that Curran (4.5) is pretty emotional. High highs and low lows. Cries easily, loudly, and feels his 4-year old feels deeply. He LOVES to eat. Is not a toucher/cuddler. Thrives off quality time. A collector of gadgets and junk. He hoards his treasures in various bags, backpacks and cases, and takes them around with him everywhere… a little seasonly obsessive, like his father and my sister. Right now we’re in a police man season, so lots of walkie talkies, badges, the jacket, etc. Cleo adores him, but mark my words Curran will be the one keeping her out of trouble in high school.

She likes to pester him and scream at the top of her lungs if he tries to give her a dose of her own medicine. She LOVES cuddles and touches and passes out “I love you’s” generously. She has a will of steel. She insists on dressing herself in the clothes I like least in her closet and no matter the question, the answer is always “pink!” She has my favorite intonations and facial expressions. She is a charmer and a little bit crazy.

Both kids have beautiful blue eyes, are tall for their ages, are quirky, and look like each other, while not a spitting image of either parent. How wild it is to get to know them - to observe what makes them tick or make their eyes light up. These things are equally magical and incredibly frustrating, all in the scope of a day. I somehow feel surprised that we’re in a new phase. So much of the past few years has been head down survival, but gradually, I feel I can stop and SEE them now, instead of just keep everyone fed and alive. Does that make any sense? Obviously I’ve always been “aware” of them, but now, more so them as the people they are becoming. Anyway. It feels really special. Parenthood is pretty wild, in so many more ways than just being tired, like everyone tells you you’ll be. I feel extremely lucky to be their mom.

This honey fudge was from the first week of Sprouted Kitchen Cooking Club and it was a raging success (shameless plug that I still think you should join because it’s been so neat to cook dinner along side people and share ideas). It is not often you can please all the dairy free, gluten free, egg free, honey eating vegans, and vegetarians all at once, but we’re working on it! Cheers, us.

As this may be the most favorited recipe I’ve ever written, I figured it needed to live here too.


RECIPE INGREDIENTS

2 ounces dark chocolate, well chopped
1/2 cup whole almonds
1/3 cup cocoa powder (natural or dutch) or raw cacao, plus more for dusting
pinch of sea salt

1/3 cup honey plus 1 Tbsp. 
1/4 cup coconut oil
1 tsp. vanilla extract
1/2 cup crisp rice cereal

RECIPE INSTRUCTIONS

Line a loaf pan with parchment paper. Sprinkle the chopped chocolate along the bottom of the pan. 

In a food processor or a strong blender, combine the almonds, cocoa powder and sea salt. Pulse the mixture until it resembles coarse sand, about 10 times. You want some crunchy bits of almonds. 

In a saucepan, combine the honey and coconut oil and bring it to a gentle boil. Stir to mix. Turn off the heat and stir in the vanilla extract.

Add the almond mixture and the rice cereal into the wet mixture and stir to combine. Any extra add-ins would go in here. Transfer the mixture to the prepared pan, smooth the top and put it in the fridge to cool for at least an hour. 



Source: https://www.sproutedkitchen.com/home/2018/10/29/honey-fudge


Rss_feed