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So the spice list is a touch long, I get it, but quit your whining - it’s the best I could do! (And yes, I was too lazy to blend the cottage cheese in this recipe…hence the cheese curds. Deal with it.)
Chicken Tiki Masala
Ingredients
1 lb chicken
1 Tb lemon juice
1 tsp cumin
1/2 tsp cinnamon
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp ginger
1/2 tsp garlic powder
1 tsp paprika
1/2 cup cottage cheese
1/2 cup diced tomatoes
rice *optional
Directions
1. Cube chicken and sauté until no longer pink.
2. When chicken is almost done, add cottage cheese, tomatoes, lemon juice and spices. Serve over rice.
Serves: 3
Calories per serving: 217 calories (without rice)
You guys. 3 ingredient soup. (I know, it looks like pumpkin applesauce— which actually sounds pretty good—but I like a chunky soup alright…? Leave me alone!)
It just might be the answer to all of your lonely grilled cheese problems. But seriously…
Chipotle Sweet Potato Soup
Ingredients
4 sweet potatoes
3 chipotle peppers, diced
2+ cups of almond milk (depending on desired consistency)
dash of salt and pepper
Directions
1. Wrap sweet potatoes in tinfoil and poke a few times with a fork. Place in crock pot on high for about 4 hours. They will be done when a fork is easily poked through the sweet potato.
2. In a blender, blend sweet potatoes, chipotle peppers and almond milk. Add as much almond milk as you want for desired consistency. Add salt and pepper. Serve with grilled cheese (duh!)
Makes: 1 quart (4 cups)
Calories: 129 calories per cup
There’s just something about putting everything into one casserole dish. And having heaven come out of the oven 20 minutes later. It’s magical. This hot mess is…
Basil Balsamic Chicken
Ingredients
1 lb chicken
1 cup grape tomatoes
.5 ounces (1/2 cup) fresh basil
4 cloves garlic
1/2 tsp olive oil
1 tsp balsamic
1 1/2 tb almond milk
1/2 red onion
3 oz mozzarella cheese
Directions
1. Blend basil, garlic, olive oil, balsamic and almond milk until it becomes a smooth sauce like consistency.
2. Slice chicken breasts length wise (making them thinner) and lay in a casserole dish. Top with basil mixture, grape tomatoes (halved) and chopped red onion.
3. Bake at 375 for 20-30 minutes. Top with Mozzarella cheese and put back in the oven until it’s melted. Serve with more balsamic.
Serves: 3
Calories per serving: 277
This is one cheesy mess of pesto chicken. Just the way you’ll like it. Plus, a little veggie action and you’ll be good to go. Alright, alright, you’ll probably want some noodles with this guy.
Pesto Mushroom Artichoke Chicken
Ingredients
1 lb chicken
1/2 cup cottage cheese
1/4 cup parmesan cheese
1 1/5 Tb pesto
4 oz mushrooms
6 oz artichoke hearts
Directions
1. Preheat oven to 350. Spray 9 x 13 casserole dish with non-stick spray and lay chicken breasts in pan.
2. In a food processor, blend cottage cheese and pesto. Spoon onto chicken breasts. Top with artichoke hearts.
3. Bake at 350 for 20-30 minutes (depending on the size of your chicken). When chicken is done, sprinkle with parmesan cheese and bake until melted.
Serves: 3
Calories per serving: 321
Watch out kids, I’m on a chipotle kick and it’s a whole lot of spunk! But seriously, watch out for those kiddie tastebuds. This one’s a kicker.
Chipotle Chicken Alfredo
Ingredients
1/4 cup (heaping) cottage cheese
1/4 cup almond milk
3 canned chipotle peppers, minced
1 tsp chipotle sauce (from can)
1 lb chicken
1/4 cup (heaping) parmesan cheese
1/3 lb pasta
Directions
1. Make pasta according to directions.
2. Cube chicken and sauté.
3. Meanwhile, mince chipotle peppers and combine with cottage cheese and almond milk in a food processor.
4. When chicken is just about done, add in chipotle mixture, chipotle sauce and parmesean cheese on low until cheese melts. Serve over noodles.
Serves: 3
Calories per serving: 324
Let’s all give beef a round-of-applause for being the first meat on the blog, that not’s chicken. What can I say? I love a good chicken. But, trust me, there’s just something so right about beef in this dish.
Beef Stuffed Peppers
Ingredients
2 red bell peppers
1/2 lb ground beef
1 cup rice
1 onion
1/4 cup water
cheese to top (optional)
Seasoning
1 Tb chili powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
dash of black pepper
Directions
1. Make rice according to directions.
2. Preheat oven to 350. Slice peppers in half, and put on a cookie sheet lined with tinfoil. Bake for 10-15 minutes or until they poke easily with a fork and skin gets wrinkly.
2. In the meantime, sauté ground beef with chopped onion. When beef is done, spoon out the remaining beef juices in the pan.
3. Add seasoning ingredients. I added about 1/4 cup of water as well.
4. Stuff peppers with beef mixture and top with cheese (optional). Place in the oven for about 2 minutes.
Serves: 2
Calories per serving: 412 calories (for two pepper halves)
Good morning Monday! I have just the thing to regret whatever you had for breakfast, because it wasn’t these Buckwheat Waffles! Buckwheat flour is a high fiber, high protein alternative to regular flour. Embrace the buckwheats!
This Gluten Free, Dairy Free goodness (You’re welcome Coeliac’s and Lactose-intolerants!) just might be your dinner tonight - who doesn’t love breakfast for dinner?
Buckwheat Waffles (GF, DF)
Ingredients
1 1/2 cup buckwheat flour
1 1/2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 eggs
1 1/4 cup almond milk
1 1/2 tsp date sugar
Directions
1. Combine dry ingredients, add vanilla and eggs and mix. Add almond milk until desired consistency.
2. Pour into a waffle maker until slightly crispy. Top with real maple syrup, peanut butter, jam or honey!
Serves: 3
Calories per serving: 236 (without syrup)
Let’s be honest. You just can’t separate tomato and basil. It’s just not right. Add a little cheese to the tomato basil lovin’ and you’ve got a crowd pleaser. Join in on the lovin’ people!
Tomato Basil Chicken
Ingredients
1 lb chicken
1 cup diced tomatoes
1/8 cup almond milk
1/2 cup cottage cheese
1 tsp basil
1/2 tsp italian seasoning
3 garlic cloves, minced
1/4 cup parmesan cheese
serve with rice or noodles *optional
Directions
1. Sauté cubed chicken and minced garlic cloves.
2. In the meantime, combine cottage cheese and almond milk in a blender. Dice tomatoes.
3. Add cottage cheese mixture, tomatoes and seasoning to chicken pan. Let simmer for 3-4 minutes. Stir in parmesan cheese until melted. Serve over noodles or rice.
Serves: 3
Calories per serving: 247 calories
This isn’t punch-you-in-the-face-with-curry, chicken curry. It’s a light touch that won’t leave you smelling like garlic for days (yes, this has happened before).
Light Chicken Curry
Ingredients
2 cups prepared brown rice
1 lb chicken
1 red onion
2 jalapeno peppers
2 tsp curry powder
1/4 tsp chili powder
1 Tb dried basil
1/4 tsp ginger
5 cloves garlic, minced
4 tsp oats, blended (or you can use flour)
3/4 cup almond milk
olive oil
Directions
1. Prepare rice. Cube chicken and mix with 1 tb olive oil, curry powder and chili powder. Set aside.
2. Chop onion and peppers. Place in a large frying pan. Add basil, garlic. Turn on medium heat for about 4 minutes. Add chicken.
3. Blend oats (or you can use flour) and add to frying pan along with almond milk. Add ginger and simmer for 2 minutes. Serve over rice.
Serves 4
Calories per serving: 280
Oh chipotle. You are a wonderfully spicy spunk. Our leftovers didn’t last long and I surely overate my welcome but I didn’t care. And neither will you, not for 154 calories.
Also, welcome my new love: Hominy. You guys! It’s like a puffed corn and oh so good. Don’t question it, just do it. You’ll find it in the mexican food/canned goods isle at your grocery store.
Chipotle Soup
Ingredients
3 canned chipotle peppers, minced
1 lb chicken, shredded
2 1/2 cups chicken broth
2 small tomatoes, diced
1 red onion, diced
1/2 cup cottage cheese
2 Tb almond milk
2 cloves garlic
2 cups hominy
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp chili powder
avocado to top *optional
Directions
1. In a frying pan, cook chicken until no longer pink. Then shred.
2. Blend almond milk and cottage cheese together, set aside.
3. Dice tomatoes, red onion and chipotle peppers and place in a large pot. Add chicken broth, hominy, chicken, garlic and spices. Bring to a boil, then simmer for 20-30 minutes.
If you dunk a grilled cheese into the very chipotle juices of this soup, it might be the best decision you’ll ever make. Tortilla chips will work too, but that would be the second best decision.
Makes 2 quarts (about 4 1/2 servings of 1.75 cups each)
Calories per serving: 154 (about 1.75 cups per serving)
