Category: Dairy-free

Classic Rice and Beans

Posted on by Lisa P

Use the beans recipe here, but make the below adjustments.

http://www.geniuskitchen.com/recipe/classic-black-beans-and-rice-46221

Adjustments:

  1. Don’t use sazon, it has MSG in it, just add some adobo seasoning instead, or a mix of garlic powder, paprika and salt.
  2. Double the recipe
  3. This will taste way better if you use beans you’ve cooked from dried and stored in your freezer using this recipe.  Home cooked beans are always better than canned.
  4. Serve over long grain brown rice, not white rice.

Super Easy Baked Chicken Breasts

Posted on by Lisa P

Serves: 4-8 people
Hands-on time: 5 min
Total time: 30 min

This recipe for baked chicken breasts is truly super easy.  Baked (or roasted) chicken breasts can easily dry out and taste tough, but this recipe gives consistently moist, delicious results.

Ingredients

2 to 2-1/2 lbs chicken breasts (chicken thighs work well too but have a different nutritional profile)
1 Tbsp Olive oil
1-1/2 Tbsp Adobo or other seasoning blend Continue reading “Super Easy Baked Chicken Breasts” →

Farro con Pollo

Posted on by Lisa P

Serves: 4 people
Hands-on time: 40 min
Total time: 40 min

This recipe was adapted from a Bobby Flay Fit recipe called “Quinoa con Pollo with Peas and Green Olives.”  It took me a ridiculously long time to make (ok, I admit it, it was 2 hours, ugh) but was absolutely delicious.  It was worth spending the time figuring out how to get it down to a 40-minute recipe.  If you have the chicken already pre-made from a previous night’s meal you can shave another 10 minutes off of the hands-on time.

Given that it’s winter, I opted for the meatier toothiness of farro instead of the more delicately textured quinoa. That turned out to be a great adaptation because the meal is very flavorful and the farro holds its own better than I think the quinoa would have. Continue reading “Farro con Pollo” →

Moroccan Roasted Salmon and Cauliflower

Posted on by Lisa P

Serves: 4 people
Hands-on time: 30 min
Total time: 45 min

This roasted salmon recipe came from Cooking Light magazine. The basic recipe is intact but I modified a few things to make it healthier and fixed the time (as usual) to reflect actual prep work. (Read here about why cooking always take longer than the recipe says.) Continue reading “Moroccan Roasted Salmon and Cauliflower” →

Roasted Turkey Thighs & Potatoes with Broccoli

Roasted Turkey Thighs & Potatoes with Broccoli

Posted on by Lisa P

Serves 2-4
Prep time: 15 minutes
Total time: 1 hr 30 minutes

This weeknight meal is so effortless, it practically makes itself! If you use very large thighs you will have leftover meat to use in another meal later in the week.

Ingredients

  • 1 package of (2) turkey thighs
  • 1-2 Tbsp steak or other rub-type seasoning blend
  • 2 baking potatoes (white or sweet)
  • 1 bunch of broccoli (or replace with green beans or zucchini or salad or whatever greens you like)
  • olive oil
  • Salt & pepper or other desired seasoning
  • Potato fixings: Butter, chives, sour cream or plain greek yogurt

Directions

  1. Preheat your oven to 375F on convection, or 400F on regular.
  2. Scrub the potatoes under running water, and wrap them in squares of tinfoil.  Puncture with a sharp knife in several places. Set aside.
  3. Remove turkey thighs from package and cut away any excess fat or loose bone materials.
  4. Put the thighs skin-side up on a cutting mat or kitchen towel. Sprinkle with the seasoning mix and lightly rub the seasoning into the turkey.
  5. Dribble some olive oil onto a small roasting pan. Place the thighs skin side down in the pan and sprinkle the exposed side with the seasoning. Lightly rub the seasoning in with your fingers.
  6. Place the pan in the oven, along with the potatoes and set a timer for 30 minutes.
  7. After 30 minutes, turn the thighs over (skin side up now) and rotate the potatoes.  Set the timer for another 30 minutes.
  8. Prep your broccoli (or other green vegetable) by trimming off the hard ends and little leaves, and cutting into mouth-sized pieces.  Put into a sauce pan with a quarter inch or so of water in it (or use a steamer), and cover.
  9. When the turkey and potatoes are done remove them from the oven and set aside.
    Put a clean towel over the turkey (not foil).
  10. Cook the broccoli about 6 minutes or until crunchy tender.
  11. Serve all! Put some butter, plain greek yogurt (or sour cream), and salt and pepper on the table for dressing the potatoes.

Photos

Step 5 – Put turkey in pan.
Raw turkey thighs with rub

Step 6 – Put turkey and potatoes in oven.
Turkey and Potatoes in the Oven

Nutrition Info

Oops, not here yet. Coming soon!