Tag: healthy eating

Healthy Chicken Cacciatore

(Gotta love the image… this is what happens when you post to Insta Stories and don’t save the photo first)

I always work to find and make healthy and quick delicious meals for the weekday! Most days I get home after 7 pm and want to be in bed before 10, so my goal is to make it quick and simple! I’ve also been working on eliminating carbs at dinner and finding alternatives!

Since my honeymoon, I’ve lost 8 pounds and am 0.4 away from wedding weight (hoping to be at wedding weight at my weigh-in Saturday). One of the biggest things that has helped me is no carbs at dinner and mostly veggies instead. Carbs give you energy so you don’t need them to sleep. Veggies on the other hand get you full and the little protein I add keeps me full until the next day!

So here is a healthy version of chicken cacciatore that can be made in 1 pot and in less than 30 minutes (and even less time if you buy precut things)

Ingredients

  • 1-2 pounds of chicken breast, cut into bite stir pieces
  • 1 tbsp oil (I used coconut oil, but olive oil works well too)
  • 1 onion, cut
  • 2 peppers, cut
  • 3-4 cloves of garlic, chopped
  • 1 small potato (I added this because it came in our CSA this week but totally does not need it)
  • 1 medium eggplant
  • 1 28 oz can whole tomatoes
  • Basil, salt, pepper
  • Directions
    1. Heat oil in large skillet or wok… add chicken and cook for 4-5 minutes
      Add onion, pepper, and garlic and cook for additional 3-4 minutes, or until veggies begin to soften
      Add tomatoes, optional potato, and eggplant. Season with salt and pepper and basil… I used a few pieces of fresh basil but dried would also work
      Simmer for 7-10 minutes or until eggplant is soft… Enjoy!

    Serving Options

    1. My husband and I love hot sauce so we naturally put some in
    2. The tomatoes make it a little liquidy, which I like and the broth is delicious! You can serve this over a veggie rice like cauliflower rice or brown rice if you are eating carbs at dinner
    3. Feel free to add any veggie to this dish! The original recipe I got this idea from (The Beachbody Blog) had mushrooms and zucchini.
  • As alway, let me know what you think! If you post it on social media, make sure to tag me at @lovelearninghealth
  • Sausage Minestrone Soup

    Oh my gosh! This was maybe the best soup I made and so so easy! I adapted it from Fixate which is a cookbook/show that focuses on clean eating and correct portions! I was very pleased with how this came out and how filling it was!

    Ingredients 

    • Chicken sausage (remove from casing)
    • 3-4 carrots, chopped
    • 3-4 stalks of celery, chopped
    • 1/2 onion
    • 4 gloves of garlic, chopped
    • 6 cups of low sodium vegetable broth
    • 1 lb of Swiss chard
    • 1 28 oz can whole peeled tomato
    • 1 can of canenneli beans 
    • Salt & pepper to taste
    • Olive oil or similar for sauté

    Directions

    1. In a large pot, sauté onions, carrots, celery, and sausage in oil until sausage is almost cooked. Add garlic 
    2. Add vegetable broth and continue cooking over medium high heat
    3. Cut tomatoes and place in pot with liquid remaining in can
    4. Chop swish chard (remove stem) and add to pot
    5. Drain beans and add to soup
    6. Add salt & pepper for seasoning. Simmer for 15-20 minutes 
    7. Serve with Parmesan cheese if desired

    Notes

    • I would definitely make this again and play around with vegetables 

    Chicken Curry

    It is super exciting when one of your best friends also blogs recipes (Pantry Portfolio) and you can talk about what you are making, but even more exciting when you can make a recipe from her site!

    I love Indian so I wanted to try this super easy and delicious Chicken Curry!

    Ingredients

    • 1/2 onion
    • 3 carrots, diced
    • 1 pound of chicken, cut into bite sized pieces
    • 3 tablespoons of curry powder 
    • Salt & Pepper to taste
    • Snap Peas (use as much or as little as you would like)
    • 1 can full fat coconut milk
    • 2 teaspoon ground ginger
    • 4 cloves of garlic
    • Brown or cauliflower rice
    • Olive oil
    • Red pepper flakes if you want spicy 

    Directions

    1. In a small bowl, cover chicken with curry, salt, and pepper.
    2. Add olive oil to a pot and add the onions. Cook 2-3 minutes before adding carrots
    3. Add chicken and cook until almost done
    4. In same bowl as chicken, combine coconut milk, ginger, and garlic
    5. Pour coconut milk mixture over chicken. Bring to a boil and then simmer, covered, for 15 minutes. If you want your curry spicy, add red pepper flakes.
    6. While waiting for chicken to cook, cook brown rice or cauliflower rice
    7. Serve chicken mixture over rice! Add some of the sauce onto the rice to get a nice rich flavor throughout!

    Notes

    • Due to our love of spicy, we added hot sauce! I highly recommend sriracha
    • I also added some cayenne pepper to the mixture, to increase the heat

    Chicken Curry

    It is super exciting when one of your best friends also blogs recipes (Pantry Portfolio) and you can talk about what you are making, but even more exciting when you can make a recipe from her site!

    I love Indian so I wanted to try this super easy and delicious Chicken Curry!

    Ingredients

    • 1/2 onion
    • 3 carrots, diced
    • 1 pound of chicken, cut into bite sized pieces
    • 3 tablespoons of curry powder 
    • Salt & Pepper to taste
    • Snap Peas (use as much or as little as you would like)
    • 1 can full fat coconut milk
    • 2 teaspoon ground ginger
    • 4 cloves of garlic
    • Brown or cauliflower rice
    • Olive oil
    • Red pepper flakes if you want spicy 

    Directions

    1. In a small bowl, cover chicken with curry, salt, and pepper.
    2. Add olive oil to a pot and add the onions. Cook 2-3 minutes before adding carrots
    3. Add chicken and cook until almost done
    4. In same bowl as chicken, combine coconut milk, ginger, and garlic
    5. Pour coconut milk mixture over chicken. Bring to a boil and then simmer, covered, for 15 minutes. If you want your curry spicy, add red pepper flakes.
    6. While waiting for chicken to cook, cook brown rice or cauliflower rice
    7. Serve chicken mixture over rice! Add some of the sauce onto the rice to get a nice rich flavor throughout!

    Notes

    • Due to our love of spicy, we added hot sauce! I highly recommend sriracha
    • I also added some cayenne pepper to the mixture, to increase the heat

    Black Bean and Sausage Soup

    When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

    Ingredients

    • 2, 15 oz can black beans, drained
    • 2 bell peppers, diced
    • 2 jalapeño peppers, seeded and minced
    • 1/2 yellow onion, chopped
    • 3 garlic cloves, minced
    • 1 TB chili powder
    • 1 1/2 tsp cumin
    • 1 tsp salt
    • 1/2 tsp dried oregano
    • 1 cup salsa
    • 2 1/2 cups chicken broth
    • 2 cups cooked brown rice
    • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

    Directions

    1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
    2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
    3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!n

    Notes

    • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
    • Lasted well in fridge for 4 days before eating 

    Black Bean and Sausage Soup

    When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

    Ingredients

    • 2, 15 oz can black beans, drained
    • 2 bell peppers, diced
    • 2 jalapeño peppers, seeded and minced
    • 1/2 yellow onion, chopped
    • 3 garlic cloves, minced
    • 1 TB chili powder
    • 1 1/2 tsp cumin
    • 1 tsp salt
    • 1/2 tsp dried oregano
    • 1 cup salsa
    • 2 1/2 cups chicken broth
    • 2 cups cooked brown rice
    • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

    Directions

    1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
    2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
    3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!

    Notes

    • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
    • Lasted well in fridge for 4 days before eating 

    Black Bean and Sausage Soup

    When you leave for work at 6 am and get home around 8 pm, dinner needs to be easy. I’ve started making some Crock Pot meals on the weekend for later in the week! This week, I made a black bean soup! My fiancé doesn’t love just soup for dinner so I added in some chicken sausage and rice and he approved! 

    Ingredients

    • 2, 15 oz can black beans, drained
    • 2 bell peppers, diced
    • 2 jalapeño peppers, seeded and minced
    • 1/2 yellow onion, chopped
    • 3 garlic cloves, minced
    • 1 TB chili powder
    • 1 1/2 tsp cumin
    • 1 tsp salt
    • 1/2 tsp dried oregano
    • 1 cup salsa
    • 2 1/2 cups chicken broth
    • 2 cups cooked brown rice
    • Cooked chicken sausage (any flavor works… I used chorizo), cut into bite sized pieces 

    Directions

    1. Add black beans through chicken broth to crock pot. Stir and cook on low for 5-6 hours.
    2. Using an immersion blender, blend soup so at least 1/2 beans are blended. Add sausage and continue cooking.
    3. Cook rice and add to soup. Let cook for 10-15 more minutes. Then enjoy!

    Notes

    • We didn’t, but you could add toppings like avocado, tortilla strips, cheese, or sour cream
    • Lasted well in fridge for 4 days before eating