Since I am visiting my family for the holidays, one of the evening meals was pasta night. Since I have difficulty with nightshades, that makes it pretty difficult overall to partake in the simple spaghetti and meatballs. Hence, a new recipe was born!
Lemon-Garlic Chicken Spaghetti with Spinach! I used Trader Joe’s brown rice spaghetti noodles with some minced garlic and a juicy large lemon. Of course also used salt and pepper to help add to the flavor too.
To create the lemon garlic sauce, I remembered a recipe I found on Pinterest awhile back about a rosemary, lemon, and garlic chicken dish. It came out pretty amazing I must say and did help inspire this recipe. You can find this recipe here: Roasted Chicken with Lemon, Garlic, and Rosemary
Anyways, below you can find my version that is a great substitute for a pasta night with your family and friends!
Lemon-Garlic Chicken Spaghetti with Spinach
Minced garlic (4 cloves)
Garlic powder to taste
Salt to taste
Pepper to taste
Gluten-free brown rice spaghetti noodles
2 chicken breasts cooked and diced into bite-sized pieces
Handful of spinach
Juice of 1 large lemon
Olive oil approx 2tbs + a drizzle in reserve for the end if needed.
Set oven to 350 degrees. Place chicken on baking sheet then place in oven for about 30 minutes to bake.
Bring water for spaghetti to a boil in a medium saucepan before adding spaghetti and cooking al denti according to package instructions.
Stir noodles occasionally but make sure to not overcook! Once spaghetti is done, drain the water and rinse noodles in cold water to stop the cooking process. Then set aside if the chicken is still cooking.
While your chicken and spaghetti are cooking, slice and juice 1 large lemon into a bowl. Then take your garlic cloves and mince them.
Add the minced garlic to your lemon juice and stir to combine. You can add a dash of salt and pepper to it too at this point. Set aside.
Rinse your spinach and set aside.
Once your chicken breasts are fully cooked, place them on a cutting board and dice into bite-sized pieces. Add this plus your olive oil to a medium or large frying pan.
Use medium heat till chicken browns on the outside and starts getting crispy.
Then add your noodles, spinach, lemon garlic mixture, salt and pepper in the frying pan. You might need a bit more olive oil at this point so drizzle enough in so your food does not burn.
Reduce heat to medium-low and cook until spinach is reduced and everything is hot.
Tacos are just one of those meals that are easy to prepare yet savory for a busy weeknight. Most of the time, it’s beef or pork that you get in the various restaurants but the chicken is pretty awesome too. If you’re vegan or interested in going a vegetarian route, the Lightlife brand has some amazing soy crumbles which are perfect and less expensive than a pound of hamburger.
If you’re not into rice, it also tastes amazing on top of a bed of lettuce as a salad. Lately, when I make my chicken “tacos” (I don’t have any home made tortillas on hand when the craving hits at times), I just toss it onto a bed of lettuce and add all my toppings from non-dairy queso cheese sauce to home made guacamole with a bit of extra lime squeezed over everything. It tastes amazing!
Chicken breasts (approx. 1lb) (If Vegan/Vegetarian, use soy crumbles or extra firm tofu! 🙂 )
Taco seasoning (ex. McCormick, Old El Paso, or even home made is fine)
Rice of choice
Bell peppers sliced thin
Sweet onion sliced thin (1/2 to whole onion)
Medium to High heat oil of choice (I use canola oil)
Prepare rice in your rice cooker or saucepan as directed on the bag of rice.
Cut chicken breasts and add to large frying pan with oil. Turn heat on medium to medium low.
Cut bell peppers and onions fajita style. Set aside till chicken is fully cooked.
Once the chicken is cooked, add the vegetables to the pan. Add a bit more oil if necessary so the vegetables do not stick to the pan. Stir then cover with a lid. Occasionally, remove the lid and stir the chicken and vegetables till the vegetables are desired softness.
Add taco seasoning and water according to instructions on the seasoning packet.
Cook for about 5 minutes on low heat or till sauce is thickened.
Once rice and your chicken tacos are ready, plate and serve over the rice.
Options (Vegan/Vegetarian): If you’re vegan or wanting a vegan/vegetarian option, try replacing the meat above with soy crumbles or even extra firm tofu.
Option 2: If you want to add an Asian flair to your meal, try a Thai Sweet Chili sauce instead of taco seasoning.
This recipe is pretty simple but tasty! I first made it and had the lightly pan-fried chicken breast slices with some cornbread waffles as was needing something different than the usual baked chicken.
Of course, you can add any sides you like from waffles to loaded mashed potatoes or even creamy mashed cauliflower too. The possibilities are endless! These pan-fried chicken breasts would be good topped on a salad even.
The breadcrumbs I used were the Full Circle Italian breadcrumbs brand that I found at my local Lowes grocery store but any brand will do. If you don’t have the Italian style breadcrumbs, you can add some parsley flakes and salt and pepper to the breadcrumbs before you coat the chicken breasts.
Gluten Free Breadcrumbs (Italian style works amazing!)
1lb Chicken breast thin sliced
Salt & Pepper for seasoning
Oil (I use canola but any high heat oil works)
Clean and cut chicken into thin strips.
Add breadcrumbs, salt, and pepper (and if not using Italian style, add parsley flakes too!) onto a plate. Lightly coat the chicken breasts in the breadcrumbs till each piece is covered.
Heat oil on low to medium heat in a frying pan. (Be careful as the oil will splatter as it cooks the chicken. I use a splatter screen for my frying pan to help minimize getting splattered and burned.)
Add a few chicken slices to the hot oil and cook till browned on each side and thoroughly cooked.
Place each cooked piece of chicken on a plate with paper towels. Once finished cooking the chicken breast slices, pat dry with a paper towel before serving.
Since the weather has been bouncing between hot and cold, I figured that it would be good to share an easy recipe for soup. Goodness knows that with the weather doing what it currently is, our health can go downhill pretty easily. Of course, this recipe is good for any time of the year but great for when you have a cold or just need a comfort food. I have also included a vegan option too for my vegan visitors. 🙂
2 large Chicken breasts (or vegan meat substitute)
Vegetable broth (3-4 cups)
2 large Zucchini spirialized
1 Onion chopped
2-3 Large Carrots chopped (or a handful of baby carrots)
4 Celery stalks chopped
Preheat oven to 350 degrees.
Cut your chicken into strips and place on a nonstick baking sheet. (I have mine usually on a foil-covered baking sheet sprayed with some nonstick spray or oil)
Once oven is preheated, place the chicken in the oven for about 25 to 30 minutes. Once cooked, remove from oven and shred with two forks or wait till cool and shred the chicken. Note: If you have precooked chicken already, feel free to skip the first 3 steps and just shred the chicken breasts.
Next, gather your sweet onion, carrots, and celery. Dice these vegetables into bite sized pieces and add to your crock pot.
Take your broth and add to the crock pot plus salt and pepper. Mix together and add shreded chicken before setting on low heat for approximately 6 hours. If you use a dry broth mix, add a couple tablespoons (or to taste) to about 3-4 cups of water.
About 45 minutes to an hour before your about to serve your soup, take a couple zucchini and spirialize them into noodles and add them to your soup. Stir then let it cook for about 45 minutes to an hour before serving.
Vegan option: Omit chicken and use extra firm tofu or other meat substitute and veggie broth.
I didn’t know that yesterday was National Pizza Day. So to celebrate, why not post a recipe about pizza?
Pizza is seriously amazing. It can be made in a variety of ways from Hawaiian style to deep dish New York or Chicago style. Some can have meat or be completely vegetarian. In any case, its just awesome. I tried my hand at making a pizza from scratch. Do you have a favorite topping or crust like thin, hand tossed, cauliflower, or even stuffed with delicious goodness? Comment below!
I used a toaster oven to cook mine but can definitely use a regular oven too, specially if your making a larger sized pizza.
Basil Pesto Chicken Pizza
Enjoy life pizza crust mix (or any pizza dough works!)
Oil of choice
Bell pepper chopped
Red onion thinly sliced
A handful or two of baby spinach leaves
Cooked shredded chicken
Make pizza dough according to directions on box mix.
Cut bell peppers, red onion, and wash spinach leaves and vegetables.
Once dough is ready and cooked, spread a thin layer of your basil pesto before adding your bell peppers, shredded chicken, and red onion slices.
Sprinkle garlic powder, oil, and oregano over the pizza lightly.
Put pizza back in the oven for about 10-15 minutes or till fully cooked according to your mix’s instructions.
I have created another recipe that is pretty simple yet delicious! I love a basic Shepard’s pie. My mother often uses ground hamburger as the base but since I love chicken a lot, figured why not try and see how well it goes?
Turns out, it was awesome! I’ve even made a low carb version as well for those who are watching their carbs. Just replace the mashed potatoes with mashed cauliflower.
Unfortunately, I do not have any pictures yet (was too tempting to dive right in!) but will add some next time!
I hope you all will enjoy the recipe as much as I have.
1-2 packages of boneless chicken breasts. (After cooking will need to be chopped)
Kernel corn (1 frozen package or 1 can drained)
2 to 3 large Russet potatoes.
Salt & Pepper
Paprika (Optional for topping)
Milk (Or non-dairy milk)
1-2 TBS of butter cut into pieces
Preheat oven to 350 degrees. While preheating, clean chicken breasts before placing on a baking sheet. Once the oven is heated, place chicken in the oven for about 25 to 30 minutes.
Peel and cut your russet potatoes into cubes. Add to a saucepan and add water. Boil for about 10 minutes till soft. Drain then add back to saucepan (or mixing bowl).
Add milk of choice and butter. Then take a masher (or hand blender) and mash/whip the potatoes till desired smoothness.
Once chicken is fully cooked, remove from the oven and allow to cool enough to handle. (Or can use a fork and sharp knife) Cut the chicken breasts into bite-sized pieces. Add to a 9×13 casserole dish.
Open your frozen (or drained canned) kernel corn and add to the chicken.
Add salt, pepper, oregano, and parsley then mix together.
Top with the whipped/mashed potatoes.
Heat the oven at 350 degrees. Add the casserole dish uncovered for about 30-45 minutes (or till potatoes have a slight brownness and it is fully cooked).
Once cooked, remove from the oven and serve.
Optional – Low Carb version To make it low carb, feel free to replace the potatoes with creamed cauliflower.
Want to change it up? Try it with sweet potatoes and garlic with other vegetables!
Vegan/Vegetarian option: Replace chicken with soy crumbles like from Lightlife or your favorite brand or use cooked lentils! Then replace dairy butter with a nondairy version like Earth Balance. 🙂
After a busy day, I certainly love to cook something simple and easy. What is easier than a stir fry? Now you can use whatever vegetables you like (Bell peppers and onions anyone?) but in this recipe, I chose to use zucchini and broccoli. It also helps if you start cooking the rice first either in a rice cooker or on the stove according to the directions on the package (Unless your using a microwavable rice). This should serve around 2-3 people.
1 cup Broccoli florets (Can use fresh or frozen)
2 medium Zucchini diced
Other vegetables (2 bell peppers sliced, 1/2 sweet onion sliced, 1 small can of water chestnuts, etc)
A sprinkle of Basil (Fresh or dried)
3 cloves of Garlic minced
2 Chicken breasts diced into bite-sized pieces
2 TBS oil of choice
Rice of choice
Salt & Pepper
Garlic powder (Optional)
First you want to prepare your vegetables and chicken. Cut each into bite-sized pieces. At this point, you will want to start up your rice if your using a rice cooker or using the stove option.
Add oil to pan. Mince your garlic and add to the oil. Once everything is prepared, turn the stove on to medium to medium low heat. Once the pan begins to get hot enough, the garlic will start to become more fragrant and sizzle a bit. Stir the minced garlic as this is “seasoning the oil.”
Once your pan is hot enough, add the diced chicken to the pan and begin to cook till nice and crispy.
Once your chicken is fully cooked, add your vegetables to the pan. Stirring, your vegetables, feel free to add garlic powder to give your stir fry an extra garlic kick. Otherwise salt and pepper is fine. Also, if needed, add extra oil to make sure it does not stick to the pan. Add a lid to your pan to trap the heat and cook the vegetables fully through while stirring occasionally.
Once your vegetables are almost fully cooked, add the chopped (or dried) basil to your dish. Stir then replace the lid till it’s fully cooked.
Once your stir fry is fully cooked, plate the rice and add your stir fry before serving.
I think I’m seeing a trend here. Lots of wonderful wonton ideas! Here’s some delicious Chicken Wontons! Can nom these either for a dinner or starter to a main meal.
Cream cheese or Sour Cream
Salt & Pepper
1)Preheat oven to 350 degrees.
2)Shred leftover chicken in a bowl.
3)Mix with either cheese or sour cream. (I used sour cream)
4)Add salt and pepper to taste.
5)Put small amount in wonton wrappers & fold using water to seal the edges. (See product packet for folding instructions)
6)Spray flat, baking pan with nonstick spray then stick wontons on pan.
7) Bake for about 15 minutes. Will be crispy and hot.
8 ) Dip in salsa.
For softer dumplings, steam dumplings for 10-15 minutes on the stove instead of baking.