One of our family favorite easy dinners! Takes just minutes to prep and pop in the oven, and the whole family loves them. You can easily change up the flavors by adding in different dry herbs or spices. We have tried at least a dozen and haven't found one we didn't love!
1 package chicken tenders, or breasts cut into strips 1/4c melted coconut oil or vegan buttery spread 1/4c almond flour/meal Salt and Pepper Any other herbs/spices, optional (we like a little sprinkle of garlic and onion powder) Bake at 375 for 15 min, then turn to broil for 3-5 min to brown the tops. Serve immediately. |
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Instant Pot Directions: Turn your IP to saute setting and brown the meat in the bottom until cooked through and crumbled. Turn off. Add everything up to the kale. You'll see in the pics my bone broth was frozen. You can use it either fresh, thawed or frozen! Put your lid on and seal, then set the soup setting for 7 minutes. Quick release and stir in all your reserved ingredients. If you want the broth a little thicker, mash or puree some of your beans before adding them in. Serve immediately.
Stove Top Directions: Brown the meat in a sauce pan on medium high heat until cooked through and crumbled. Add in the garlic, onion, celery, carrots, ginger and salt and saute until fragrant 3-4 minutes. Add your broth, water, bay leaves and kale and bring to a gentle boil. Lower to simmer and cover for 30-45 min. Stir in all your reserved ingredients. If you want the broth a little thicker, mash or puree some of your beans before adding them in. Serve immediately. BONUS: Instant pot fast navy beans. No soaking!!! Rinse and sort, add to the IP and cover with water. 1t salt, 1 garlic clove, a chunk of onion or 1t onion powder and a bay leaf. Use the bean setting for 25 min then NPR for 10 minutes. Perfectly cooked beans! I cook 2lb at a time and freeze in portions.
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Add all ingredients to your Instant Pot, then cover with water by a good 3". My broth was frozen so I covered it by 2". Close your lid, and use the bean setting for 30 minutes then do an NPR (natural pressure release) for at least 10 min. Use an immersion blender to blend them smooth. Top with any ingredients you choose! For our side dish on taco Tuesday I topped mine with chopped tomatoes, green onions and avocado. When I ate the delicious, creamy leftovers for lunch the next day I added more of the same PLUS some olives and spicy chipotle powder. SO GOOD!!
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Turn the IP to saute, and when it reads hot, add the onion and vegan butter for 2-3 min or until translucent. Add cubed chicken, broth, mushrooms, paprika and salt. Put the lid on and hit manual for 7 minutes. Quick pressure release when done, and hit cancel then saute again. Spoon small amounts of the steaming hot sauce into the sour cream and mix quickly until you warm up the sour cream considerably (this stops it from curdling when you add it to the hot pot.) Stir the sour cream mix into the pot, then add your starch dissolved in water. Stir until thick. Serve over pasta of your choice or rice. We topped ours with green onions, parsley and hot sauce. YUM.
*If you don't have an instant pot, saute your onion and garlic in a pan or dutch oven. Add whole chicken breasts instead of cubed, and the broth, paprika and salt. Cover and simmer for 45 minutes. Uncover and remove chicken to cut/shred, add mushrooms to the sauce. Continue on from the sour cream steps above.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Add flax and water to a bowl and sit for just a minute. Mash in the bananas, then add the sugar and butter or oil and mix well. Stir in dry ingredients and chocolate chips. Bake at 375 degrees for 15 minutes for mini muffins, 20 minutes for regular.
*Erika's Gluten free flour blend (the best!) ingredients: Brown Rice Flour, White Rice Flour, Sweet Rice Flour, Tapioca Flour, Xanthan Gum.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Add the coconut milk, onion powder, garlic powder, turmeric, mustard powder, salt, pepper and yeast to a sauce pan. Warm over medium heat until bubbling, then whisk in the Daiya shreds until it's nice and creamy. It takes about 5 minutes total. Thin if necessary 1-2T of milk at a time until the desired consistency is reached. I add about 2-3T before putting over pasta so it stays creamy.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
This picture absolutely doesn't do the deliciousness of this meal justice, but it was a weeknight and you guys.... weeknights can be such a disaster!! I forgot to snap a pic of my pretty plate made, although we were eating on paper plates that week anyway. So, anyway, here's two recipes for meatloaf in one and some freezing instructions for you. Enjoy.
Mix all ingredients up to the 1/4 can tomato paste well, then form into a loaf in a large glass baking dish. If you're making the topping, combine the tomato paste, water, coconut sugar, salt, paprika, apple cider vinegar and aminos. Mix well, consistency is smooth and slightly thicker than ketchup ketchup. Spread across the top of the loaf. Bake at 375 for 20-30 min or until an inserted thermometer reads 155. Topping recipe makes enough for two. You can freeze the topping and remaining 1/4 can of tomato paste separately and use another time, or you can prep a second meatloaf, bag or store the the topping separately, then freeze. Thaw and spread the topping or top with ketchup before baking.
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I felt so energized and motivated after our class, and it lasted the rest of the day. I was a little sore in some places I clearly hadn't been using for a few days after, but it felt great. I felt ready to conquer the world. I enjoyed my class so much, I turned around and bought a package of classes so I can keep going! There's an extremely convenient and easy to use app to purchase and reserve a spot in any class, as well as manage your account. I'll be there on Tuesday mornings at 8:45 enjoying myself and feeling great!! I wish I could go more than once a week, but at least I made a plan to get out on Tuesdays for now. Check out the FIT with HIIT featuring the Da Vinci BodyBoard Facebook page. They are running a special right now, $45 for a 5 class package! When Kristina heard I wanted to blog about my experience at FIT with HIIT featuring the Da Vinci BodyBoard, she generously offered to comp my first class. I am completely grateful for her generosity. My review was in no way altered because of this, these are my honest feelings about my experience. I loved it!
Tofu was always an occasional meal on our menu, usually in a tomato based creole dish we ate when I was growing up. Once I discovered crispy baked tofu, it's been popping up on our weekly meal plan in all sorts of different recipes. You can season it just about any way, and it bakes so nicely that it gives the chew and flavor of being fried without all the fat. I never thought I needed a tofu press until we started making this so often, and realized that stacking up half the items in my kitchen as a makeshift press just wasn't going to work anymore. (Pic below of me pressing tofu using two cutting boards, two dish towels, a plate and my dutch oven.) I found this tofu press on Amazon that came with a nifty curvy knife to cut it with and it was game on. In just minutes the water is pressed out of the tofu, leaving it ready to soak up all the yummy flavors we choose to marinate it in. I threw in a few variations at the bottom for different flavors.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos. Links
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