Category Archives: Dinner

Spanish Stew Chicken Thighs

2 tablespoons EVOO
8 skinless, boneless chicken thighs (2 lbs.)
Salt and pepper
1/2 pound cured chorizo, chopped
1 red mild frying or bell pepper, chopped
2 – 3 small ribs celery with leafy tops, chopped
1 onion, chopped
4 cloves garlic, thinly sliced
1 jalapeno or fresno chile pepper, thinly sliced
1/4cup dry sherry or white wine
1 (15 oz.) diced or crushed tomatoes
1 1/2cups chicken stock
1/2cup flat-leaf parsley
1/4cup sliced pimiento- stuffed olives

In a large skillet or dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
Add the chorizo to the skillet and cook for 1 minute. Add the frying pepper, celery, onion, garlic and chile. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.
Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives.

Crispy Chopped Chicken Salad

6 thin slices prosciutto (about 4 oz.)
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
2 lemons
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
Romaine lettuce leaves

Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside. In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper; set aside. In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese. Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto. Makes 6 servings.

Chicken Apple Wraps

1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons almond Butter
1 tablespoon mayonnaise (or greek yogurt)
2 teaspoons honey

Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.
Spoon into open lettuce leaf, roll and serve

Spaghetti squash bolognaise

Throw 1 cooked spaghetti squash (Well, the insides that you forked out), 16 oz browned grass fed ground beef though ground turkey works also, 1 onion, some marinara sauce, Italian seasoning and S&P to taste in a crockpot. Cook on low for 8 hours.

Crockpot Mexican Chicken

2 – 8 oz chicken breasts
1 small jar of salsa
1 packet Taco seasoning or you can make your own – 1 tbsp chili powder, 1/4 tsp cumin, 1/2 tsp coriander, 3 good shakes of onion powder, maybe 1/4 tsp black pepper, a little paprika and 1/2 teaspoon salt

Put a layer of salsa on the bottom of the crockpot so the chicken doesn’t stick and so it soaks into all sides of the chicken. Coat the chicken with your taco seasoning. Cover the chicken in the rest of the salsa. Cover and let cook for 8 hours on low or if you’re in a time pinch, 4 hours on high. It’s really a lot better and makes much more tender chicken on low.

You can also change it up by using marinara sauce instead of salsa and using Italian spices and calling it chicken cacciatore.

Baked Garlic Lemon Tilapia

Servings: 6 servings

6 (6 oz each) tilapia filets
4 cloves garlic, crushed
2 tbsp butter
2 tbsp fresh lemon juice
4 tsp fresh parsley
salt and pepper
cooking spray

Preheat oven to 400°.

Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.

Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.
saute garlicnull

Baked Salmon with Mustard and Herbs

Preheat the oven to 350 degrees. Coat a 6-ounce salmon fillet with 1 teaspoon mustard; sprinkle with 1 tablespoon chopped dill, 1 tablespoon chopped parsley, and 1 tablespoon chopped chives and place in a baking dish. Mix 1 cup broccoli florets; 1 cup chopped cauliflower; 1 tablespoon olive oil; and 3 garlic cloves, minced. Add to baking dish alongside salmon, cover with foil, and bake until fish is cooked through, about 20 minutes.

Traverse City Salad

2 cups mixed greens
1 slice red onion, chopped or separated into rings
3 tablespoons dried cherries
3 tablespoons pecans or 3 tablespoons walnuts, roughly chopped
6 grape tomatoes or 1 small tomato, quartered
2 tablespoons blue cheese, crumbled (or to taste)
4 ounces turkey or 4 ounces chargrilled chicken, cut into strips or even canned chicken breast
ranch dressing

Place the mixed greens in a bowl or dish.

Sprinkle/place remaining ingredients over the greens.

Serve with Dressing.traverse city

Pecan Crusted Paleo Scallops

images1 1/2 lb scallops (sea or bay)
1/2 cup pecans
2tbsp butter
1 lemon

Preheat the oven to 400 degrees.
Take out a glass casserole or other baking dish.
Lay the scallops out in a single layer.
Either chop the butter up in to tiny pieces and spread them evenly across the scallops or take the easy route like me and microwave it to melt
Finely chop/pulse 1/2 cup of pecans
Sprinkle pecans evenly across the top of the scallops and butter
Bake at 400 degrees for 20 minutes
If you like a little crisp on the pecan crumbs pop the oven to broil for a couple of minutes at the end
Remove from oven and squeeze lemon over the scallops. Use additional or same lemon for garnish

Four-Cheese Stuffed Mushrooms

12 medium-large baby bella mushrooms (each about 2 inches wide)
1/2 cup finely chopped onion
2 tbsp. chopped garlic
1 1/2 cups roughly chopped spinach leaves
1/2 cup ricotta cheese
1/4 cup cream cheese, room temperature
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. shredded mozzarella cheese
2 tsp. Parmesan cheese
1 tsp. garlic powder

Preheat oven to 375 degrees. Spray a large baking sheet with nonstick spray and set aside.

Gently remove the stems from the mushrooms and set stems aside. Place the mushroom caps on the sheet, rounded sides down.

Bake in the oven for 12 – 14 minutes. (Afterward, do not turn the oven off.)

Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add mushroom stems, onion, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and continue to cook and stir until wilted. Set aside. If needed, pat dry.

Once mushroom caps are cool enough to handle, pat dry until free of excess moisture; set aside (still on the baking sheet). In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese. Mix well. Add cooked veggie mixture, and stir until blended.

Evenly distribute the cheese-veggie mixture among the mushroom caps. They will be super-stuffed and the mixture will be piled on top!

In a small bowl, mix Parmesan cheese with garlic powder. Sprinkle the stuffed mushrooms with this mixture.

Return sheet to the oven and bake until topping begins to brown, 8 – 10 minutes. Let cool slightly and enjoy.

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