Rosemary Chicken Breast

I am all about quick and easy when it comes to meals! Always involving the basics: Protein, carbs and veggies. So here is my Rosemary chicken, garlic lemon kale and brown rice.

Ingredients :

  • 2 LBS Chicken Breast
  • Fresh Rosemary
  • 1/2 cup Sun-dried Tomatoes
  • 1/4 cup Chicken Broth
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Garlic Powder
  • 1 Tbsp Black Pepper
  • 2 Tbsp Olive Oil
  • Parmesan Cheese

For the Garlic Lemon Kale side:

  • 2-3 cups (3-4 handfuls) of kale (heat will shrink by a lot)
  • half of one white onion
  • 3-4 cloves of garlic
  • 1 10 OZ of portabella mushrooms
  • 1 Tbsp garlic powder ( I actually use FlavorGod Lemon & Garlic seasoning for this side.
  • 2 TBSP Olive oil
  • juice squeezed from one lemon

I also cook this dish with a side of brown rice, because brown rice takes about 45 minutes to cook I start the rice first. Do as follows on rice package for instructions.

Directions:

Heat oven to 350 degrees.

As always, I start my chopping first. Chop white onion, garlic cloves, and cut mushrooms in quarters. Chop sun-dried tomatoes in smaller portions. Set aside.

Slice your chicken in halves. I do this so it cooks quicker and better tasting. Cover it with olive oil. Oil your 9 X 13 glass pan. Add chicken. Sprinkle black pepper, oregano seasoning, and garlic powder to your chicken. Atop your fresh rosemary and sun-dried tomatoes on all slices of chicken. I used one large stem and picked the rosemary leaves off and added evenly amongst chicken. Pour 1/4 cup chicken broth to glass pan for moist chicken!

Bake for 25 minutes.

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While your chicken is cooking- grab a large pan (I use a wok for my kale dish) . Heat with oil and add in your already chopped garlic, onions and mushrooms. Mix. Wash your kale very well and add in 3-4 handfuls as it may look like a lot, the heat will definitely shrink it down. Right after adding your kale, squeeze your lemon juice in mixture but watch out for the seeds! I usually add a little more oil and stir everything around. This should be on low heat. Let this cook for about 10 minutes while stirring occasionally.

After the 25 minutes, check chicken to ensure it is done. Add parmesan cheese on top and broil for 5 minutes.

Let cool for 15 minutes and then serve.

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E N J O Y ~ JESS ❤

 

 

Hello World

So I haven’t been on my blog since November, there really isn’t much of a reason why I haven’t, other than this strict icy cold weather we’ve been having here on the east coast, and the fact that if I’m not working, or at the gym I rather just stay in my warm house and my warm bed! I’ve also been cooking the basics. You know, chicken, rice and veggies. So blogging about that each time would probably sound like a broken record.

So why do we get unmotivated during the winter season? We all know we have a number of responsibilities to do. But why does it seem during winter the list gets longer, and what we actually do gets shorter?! I have no issue confessing I lack motivation in this season. For myself, and I’m sure for a lot others, it starts bright and early. Trying to get our of our beds! As soon as you wake up and lift one arm up, the warmth sucks you in again. So you grab your comforter and ravel yourself up for another 10 minutes on snooze. Once you’re finally out of bed, you get ready for work/school whatever it is that you do for most of your day. But lets fast forward … By the time you get back home, it’s dark, and who really wants to run around doing errands or grocery shopping or even complete your cleaning list -when wrapping up in a fuzzy blanket and a glass of wine is also there waiting for you. So ultimately I don’t know if I will ever do more during winter…. And I think I’m also saying I’m okay with it !

Okay so were all at a point where its okay to be lazy November to February, right? Cool now I can move on to this super comfort pot roast.

This “Best Pot Roast” is the most recently made. I wanted to re-post this amazing roast my mother in law found online. It is so flavorful and will leave you wanting another bowl.

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Best Pot Roast:

  • 2-3 LBS Beef Chuck Roast
  • Salt and Pepper
  • 2 TBSP Olive Oil
  • 1 1/2 Cup Beef Broth
  • 1 TBSP Balsamic or Apple Cider Vinegar (We used Apple)
  • 1 TBSP Minced Garlic
  • 1 TSP Dry Thyme
  • 2 Bay Leaves
  • 1 TSP Salt
  • 1/4 TSP Pepper
  • 6 Red Skin Potatoes Halved
  • 1 Yellow Onion cut in wedges
  • 2 Cups Baby Carrots
  • 2-3 Sticks Celery cut into 1 inch pieces

Directions:

Chop your veggies and set aside.

Sprinkle roast with salt & pepper.- Heat oil in a large skillet and brown roast on each side.

In a separate bowl mix beef broth, vinegar, garlic, thyme, bay leaves, salt & pepper.

In a glass pan, add roast, and veggies. Pour broth mixture on top of roast and cover with foil.

Bake at 325 about 2 1/2 to 3 hours or slow cook for 3 to 4 hours on high.

Transfer roast and veggies to serving dish.

E N J O Y~ ❤ JESS

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Turkey Chili

While working all day and hearing the rain dumping down outside, my hunger built up quick and I immediately thought about chili. Turkey Chili! I’ve made it once or twice before and in the crock pot, with me being off work at 5:00pm, and just then realizing that’s what I wanted, I sacrificed the crock pot and just used my good ol’ heavy duty pot and stove.

So if you’re looking for a semi-quick chili recipe, I have it here for you !

Ingredients:

  • 1 LB lean Ground Turkey
  • 1 15 oz. can White Chili Beans
  • 1 15 oz. can Chili Beans
  • 1 15 oz. can Red Kidney Beans
  • 1 10 oz. can sweet corn kernals (if you can’t find 10 oz. thats okay use what you can find!)
  • 1 15 oz. can diced tomatoes
  • 2 cans green chilies (around 5 oz. each can)
  • 1 1/2 TBSP olive oil
  • 1 1/4 cup chicken broth
  • 3 celery sticks chopped
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves thickly chopped
  • 1 jalapeño chopped
  • 1 1/2 TBSP black pepper
  • 1 1/2 TBSP Chili powder
  • 1 1/2 TBSP oregano
  • 1 TBSP cumin
  • 1 TBSP cayenne
  • 1/2 TBSP salt
  • FOR GARNISH AND TOPPINGS: Avocado, greek yogurt, cilantro, tortilla strips, and jalapeños.

 

I also enjoyed this with a side of sourdough bread 🙂

DIRECTIONS: Brown your ground turkey with your olive oil in a large heavy duty pot. Leave on for about 10-15 minutes-stirring frequently. Once you see it browning almost full way, add in your garlic, chopped onion, celery, jalapeño, bell pepper, chicken broth and all seasonings. Stir frequently and let cook for 10 minutes.

Stir in your white chili beans, chili beans, and red kidney beans, diced tomatoes, 2 cans of chilis, and sweet corn. Cover and simmer/low heat for 45 minutes. I stir about every 15 minutes.

It will be hot, so you can let it sit for about 10 minutes, and then serve …or if you’re super hungry eat right away just be careful 😉

Granish and top it off with avocado, cilantro, greek yougurt, a few small slices of jalapenños, and tortilla strips!

E N J O Y ~

❤ JESS.

 

 

Loaded Vermicelli Soup

Typically used in Chinese dishes, vermicelli rice noodles are one of my favorites! The noodle it’s self is very tasteless- lets be honest, however with just the perfect seasonings and ingredients, you can really win! I also realllyyyyy love soup! So one night, I realized just how much stuff I had in my fridge, and wa-la this soup was made!

If you don’t like one of the veggies or don’t want to go out and get one of them, its okay. Its very easy to just cook without it because it is very loaded. I just happen to have a lot in my fridge that week! However, I highly recommend this soup, your tastebuds will be happy!

Ingredients:

  • 1 Package of Vermicelli Rice Noodles
  • 32 OZ Vegetable or Chicken Broth (I use Natures Basket Organic Broth)
  • About 5-6 Leaves of Bok Choy or you can use baby bok choy
  • 1 Green Pepper
  • 4 Carrots
  • 5-6 Celery Sticks
  • 1 Yellow Onion-sliced into long strands
  • 1 Jalapeño
  • 3 Slices of Fresh Ginger
  • 4 OZ of Water Chestnuts
  • Mushrooms
  • 16 OZ Sprouts
  • 1 TBSP Black Pepper
  • 1/2 TBSP Ginger Powder
  • About 1 tbsp soy sauce
  • 2 TBSP Sesame Oil
  • 1 1/2 TBSP Olive Oil

 

Directions:

First I chop everything that needs to be chopped! Green pepper, carrots, celery sticks, yellow onion (remember to keep this in long strands), jalapeño, ginger slices, and mushrooms. Set aside.

Use large frying pan or WOK, add 1 1/2 tbsp olive oil  and about 1/2 tbsp of the sesame oil. Add carrots, ginger, celery, jalapeño, and bell pepper. Cook on medium for about 8-10 minutes, check and stir occasionally. If heat is too high, cook on low.

While veggies are cooking I used a large spaghetti pot and added 3 quarts of water, ONCE that boils add in your noodles and cover. Set your times for 3 minutes and your noodles should be done! Yes, that fast! Turn off the heat and pour half the water down the sink.

Cut your noodles with cooking scissors, they are very long and stick to each other!

Add your veggie or chicken broth, black pepper, and ginger powder to the noodles. In my opnion the more seasoning the better 🙂 Also, you want to make a very tasteful broth , I’ve used chicken broth so I’ve also added about 3 cubes of chicken bouillon cubes. Or can make chicken broth by scratch 😉

Add sprouts, water chestnuts, and more sesame oil to the veggie mix. Mix and cook for another 8-10 minutes.

Pour in noodles.

Add your chopped bok choy and onions. Cook on low and stir every so often. Cook on low for 30 minutes.

ENJOY~

JESS ❤

Sweet Autumn Peach Chicken

As most, I have been super excited for Fall!! & It is here! So, HAPPY FALL! Today I decided I was going to make a run to Hobby Lobby, and get my house decked out with autumn decorations. What better day to do it than the official first day of fall?! And lets be honest I cannot DIY anything! So I just simply purchased already made decorations and pride myself on where I place it, LOL.

I also grabbed some beautiful light maroon MUMS, and ready to get some more! First one so I need to make sure I take care of it and don’t let it die on me.

So I was also thinking how I needed to make fall dish ~ Something sweet but tangy and a pinch of harvest. Peaches came to mind. Fresh peaches, with chicken, and potatoes. I went to the local grocery store Aldis, found perfect organic medley potatoes, and organic rainbow bite sized carrots! Yes, I said RAINBOW!

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This was m first time building this dish! If anybody else cooks, please comment below and let me know what you think! My boyfriend and I love the puree I made, so make sure to saturate your chicken and let sit in fridge for about 30 minutes to soak up all the goodness!

Ingredients:

  • 3 LB Skinless Boneless Chicken Breast
  • 2 Peaches
  • 1 TBSP Honey
  • 1/3 Cup Water
  • 2 TBSP Apple Cider Vinegar
  • 1/2 TBSP Cinnamon
  • 4 Whole Cloves
  • I did add in about 1 TBSP of FlavorGod Jamaican Jerk Seasoning, you can add your own jerk or own seasoning. If I didn’t have FlavorGod I would use cayenne, paprika, black pepper and salt.
  • 1/2 Tbsp Olive Oil
  • Medley Potatoes
  • Bite Sized Carrots
  • Mushrooms

Directions:

Cut your peaches into chunks, add in your blender along with honey, water, apple cider vinegar, cinnamon, whole cloves, and seasoning. Blend until smooth, set aside.
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Cut chicken into thin sliced. And marinade with mixture for 30 minutes, if you can go an hour, then the longer the better!

While this is marinading chop your medley potatoes in halves, and add to an oiled glass pan. Add in carrots, mushrooms, and olive oil. Ensure it is all oiled up and add any seasoning to that. I used the jamaican jerk and black pepper.

Set oven on 350

Once your chicken is done marinading, add to a separate glass pan and if you have any leftover puree add on top of chicken.

Bake chicken and veggies in oven for 30 minutes, broil for 5.

E N J O Y your fall dish!

Jess ❤

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Sweet & Sour Chicken

I really do love me some sweet & sour!! A friend told me to make it, and of course I tweaked what I should do, and added a jalapeño pepper sauce, that was to die for !!! (This was store bought, but is on my list to make homemade!) &Of course I’ll blog that too haha. But for now here is my recipe of Sweet & Sour chicken!

I also made a Tofu version of it, exactly the same way I made the chicken, just made with Super Firm Tofu from Nosoya Organic. With 11 g protein 3 oz.

Ingredients

  • 2 LB Chicken Breast
  • 2 Cups cooked brown rice, or you cauliflower rice.
  • Pineapple chunks (about 1 1/2 cups, I like a lot of pineapple)
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Sweet onion
  • 5 OZ of a Jalapeño pepper sauce/jelly. (Does not make this dish spicy)
  • 1 Tbsp Pure Honey
  • 1 Tsp of Apple Cider Vinegar
  • 1/2 Tbsp of Soy sauce
  • 1/2 Tbsp Olive Oil
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Black Pepper

Prep Time: 10 minutes

Cook Time: 30 minutes

Directions :

Chop green and red bell peppers, and onion into thicker slices. Set aside.

Make your mixture, get a large bowl and add your sauce/jelly, soy sauce, apple cider vinegar, honey, black pepper, and garlic powder mix together.

Cut your chicken breast in cubes and add to your mixture. Let sit for 10 minutes, while that is marinading start cooking your rice.

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Grab your frying pan and add olive or coconut oil. Cook your chicken on medium heat for 20 minutes stir occasionally.

Add your pineapple, bell peppers and onion to your chicken. Cook for another 5-10 minutes depending on how your chicken is doing, you don’t want to cook your chicken too long with the scare of drying it out, so I added the veggies a little RIGHT before the chicken was going to be done that way it can all cook and be finished together. I also like my veggies a bit more on the crunchy side especially for this dish!

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When done, add over your rice.

 

E N J O Y~

JESS ❤

 

 

 

Easy Baked Chicken Breast

Have you ever ate really, really moist meat? Like right out of the oven, so juicy and full of flavor? Isn’t it the BEST?! Well I’ve definitely had my fair share of dry meat, and I believe thats why I’m not a huge meat lover. So when I discovered a secret ingredient (okay not really secret) I was so happy and felt relieved that I can meal prep this juicy chicken breast in less than 30 minutes.

This is easy to pair with any type of veggies, brown rice, potatoes, or a fresh crisp salad.

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: About 4

Nutrition

4 oz chicken 26.3 g protein, 1g fat, 111 calories

1 cup chicken broth 1g protein, 5 calories

1 Tbsp natures basket organic butter 4.5 g protein, 8.5 g fat, 2.5 g carbs, 105 calories

Ingredients

  • 4 Boneless Skinless Chicken Breast
  • 2 Tbsp Olive or Coconut Oil
  • 1 Cup Chicken Broth (AKA Secret Ingredient)  I use Natures Basket Organic Broth
  • 4 Thin Slices of Butter
  • 1/2 tbsp Black pepper
  • 1/2 tbsp Garlic powder
  • 1 tsp Salt

You can add any seasoning you’d like, but this is just the very basic version. You’ll notice I use this same technique of cooking chicken but for many different dishes that come with so many different flavors!

Directions

Preheat oven to 350 degrees. Slice chicken in half vertically to get two thin layers. Oil your baking pan, and place chicken in pan. i usually drizzle a bit more oil on top of the chicken and rub it over. Add your seasonings.

DRUM ROLL PLEASE (okay I know, I know. Im making a big deal out of this damn broth, however is it amazing and you’re taste buds will dance with joy!)

First get your 4 slices of butter and align the 4 sides of your pan. Then pour your cup of chicken broth around your chicken.

Bake for 25 minutes.

E N J O Y~

JESS ❤