So we have all 5 kids with us for a few weeks and we are so excited to have everyone together!! This is by far the hardest part of having a blended family is the distance between my husband and his kids not seeing each other often, and it gets harder for me and the boys not seeing them a lot. So while we are together, we are going to make the most of it!!
My goal is to have family dinner EVERY night between 5-6… so far, its day 2 and I am on a winning streak lol! On day 2, I decided to make something new because I had a bag of frozen chicken breasts and didn’t feel like making anything that I already had on my blog! So I did some researching and came up with a perfect meal!
So my kids (my oldest I should say) can be very picky… when they see green (spinach or kale), they get nervous lol… well, I thought, I am cooking for 7 people every day, they are going to eat what I make!!! lol
So as I made this meal, I was so proud! It looked amazing to me, and smelled sooooo good!! I had dinner on everyone’s plate and the big barn door table ready!! Kids came down and 2 of them threw a fit and said they didn’t like it… BEFORE TRYING IT! UMMMMM excuse me?!??!?! You didn’t even try it!!!!! Do any of you moms have to deal with this?!!? I mean come on already! Feeding 7 people and you can’t even try it?? So mommy got a defensive and the words that came out of my mouth were, “You are going to say you don’t like it and you have not even put it in your mouth yet? Are you aware of the thousands of kids who are in other countries and WISH they had this meal sitting in front of you who do not have the ability to eat anything? You are going to sit here and eat your food and if you decide not to, you will not eat the rest of the night.” Yup, I said it… that may be harsh, but I am NOT willing to cook more than 1 meal for a meal if you know what I mean!
So the 2 boys got scared of me lol… and changed there attitude… gave it a try and GUESS WHAT?!?!?!
4 of the 5 kids (2 kids who threw a fit are included in this 4) GOT SECONDS because it was so good!!!!!!
BOOM!!! And all you need to do is give it a shot!!!
Lol, so there is my story! A bag of chicken used, a box of gluten free pasta used…. and 2 servings of this sauce WAS COMPLETELY GONE after our dinner with a family of 7! Everyone made happy plates and they were pretty proud of themselves for making happy plates too!! PS. A happy plate is when they eat everything off their plates!! They look forward to saying they made this!
Ok, so let’s get to how to make this yummy dinner that tastes like your eating a Pasta from the Cheesecake factory or Olive Garden!
1 cup coconut milk (or if you don’t want the healthy version, you can use heavy cream, but you cannot taste coconut at all!)
½ cup low sodium chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
1 cup raw kale
½ cup sun dried tomatoes
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the coconut milk, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the sundried tomatoes and let it simmer . Add the raw spinach and kale to bottom of baking dish. Add chicken on top of spinach and kale and pour cream mix on top.
Bake for 20 minutes.
Let cool and you can enjoy with your favorite pasta! I used gluten free spaghetti from Aldi!
Combine all the ingredients except for the oils in a medium sized bowl, mixing completely.
Divide the turkey mixture into 5 round patties.
Refrigerate for at least one hour.
Heat the oils in a large skillet. Add the patties and cook for 10 minutes, turning every so often to achieve a golden color.
Serve with a sprinkling of extra soy sauce on the top or with Thai sweet chili sauce
Thai Sweet Chili Sauce
1/4 cup pure maple syrup
2 tbsp sweet chili garlic sauce
1 tbsp white wine vinegar
1 tbsp cornstarch
1 tbsp Bragg Liquid Amino
1/4 tsp sea salt
In a small sauce pan, whisk ingredients together and bring to a boil.
Reduce heat and simmer until thickened (about 5 min).
Let cool and use to dip with Thai Patties.
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I am so sorry I didn’t post all last week!! Getting married and having some other things going on took my mind off of my blog… but don’t worry, it won’t happen again!!
So I am excited for this new recipe, because it was made with the help of my HUSBAND!! He definitely knows how to get to my heart! He is helping me so much with taking care of our home, kids, and cooking meals and cleaning up! I know you may be thinking this is what husbands are suppose to do, but keep in mind, I’ve been a single parent and use to doing it on my own! I can totally get use to this! <3
Last night, Brent made this meal for me, but I added just a couple ideas to make it our own!! I changed the spaghetti noodles for spaghetti squash, and added mushrooms too!
1 Spaghetti Squash (medium size)
1 bushel fresh asparagus (remove the stems and use the green part and the tree looking part)
6 slices of low sodium 97% fat free ham (get it as fresh as possible)- Cut into small cubes
4 oz Gouda cheese (cut into small cubes
1/2 cup mushrooms (sliced)
1/4 cup chopped onion
2 Tbsp EVOO
1 tsp minced garlic
14 oz can chicken broth (99% fat free) and low sodium
Place asparagus on cookie sheet. Add 1 tsp Himalayan Salt (or sea salt) and 1 tsp EVOO on top. Cook for 12 minutes at 350 degrees.
Cut spaghetti squash in half length wise (with a fork, take out seeds and middle) and turn upside down on plate (round part up) and cook in microwave for 12 min. Let cool for a couple minutes after taking out of microwave.
In a small pan, add 1 tsp EVOO, ham, onion, mushrooms, and garlic and cook for 5 minutes or until onion slightly brown.
In larger pan, add chicken broth and bring to a boil. Then turn down to medium. Fork out spaghetti squash and add squash to pan with broth.
Add asparagus, and ham mixture to large pan with broth and squash. Cook for 5 minutes. Mix every minute or so.
Add Gouda cheese to mixture. Stir and cook for 1 minute.
1.5 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli floret
1 cup red bell peppers, diced
2 cloves garlic minced
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce (I use Bragg liquid Amino’s- found in organic section of grocery store)
2 tablespoons raw honey
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce
Add cornstarch, salt, pepper, chicken to a gallon size zip lock bag. Seal and shake to coat chicken evenly.
In a large skillet on medium-high heat, add the oils, chicken, and cook for about 4 to 5 minutes. Stir every minute or so, so all sides cook evenly. Chicken should be about 80-90% cooked through.
Add the broccoli and bell peppers and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce
To a medium bowl add the soy sauce, garlic, honey, rice wine vinegar, chili-garlic sauce, and whisk to combine; set aside.
Add the cashews to the skillet and stir to combine.
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
2 tablespoons Bragg Liquid Amino’s (find in the organic section at grocery store) or reduced-sodium soy sauce
Juice of 1 lime
1 tablespoon light brown sugar
1 tsp cornstarch
In a medium bowl, combine the ingredients for the marinade until smooth and allow to marinate chicken in this mixture for 1 hour minimum in the refrigerator. When ready to cook, bring chicken at room at room temperature. Meanwhile, preheat your oven to 425°F (200°C).
Transfer chicken and the sauce to a baking dish. Bake at 425°F (200°C) for 25-30 minutes. Meanwhile reduce the remaining marinade a little bit in a saucepan on the stove while chicken is cooking, then drizzle the sauce left in dish over cooked chicken and broil for 5 minutes.
Let cool before serving! Garnish with cilantro if desired, and serve immediately.
ENJOY this dish with my Healthy Chinese Cauliflower stir-fry rice! Recipe below!
Healthy Chinese Cauliflower Stir-fry Rice
1 head cauliflower chopped into small pieces
3 tbsp Extra virgin Olive Oil
1/4 medium onion chopped
2 garlic cloves chopped fine
1 small bag steam fresh veggie mix (peas, carrots, beans) or you can use 4 oz of your favorite veggie to go in your stir-fry.
2 tbsp Bragg Liquid Amino’s
In large pan, add 1/2 tbsp Olive Oil and 2 eggs. mix eggs, breaking yoke and cook fully, continuously mixing and tossing. Set aside.
In same pan, add 1/2 tbsp Olive oil, add onion and garlic and cook on medium high until slightly brown and sautéed. Set aside with eggs.
Next, with same pan, add 1/2 tbsp EVOO (Olive Oil), add veggies and cook until cooked through lightly. Set aside with other cooked ingredients.
Lastly, in same pan, add 1.5 tbsp EVOO and add in cauliflower. Cook on medium for 5 minutes, stirring and mixing every 1-2 minutes. After 2 minutes, add in Bragg Liquid Amino’s.
Add in all other cooked ingredients and cook for 3 more minutes, mixing every minute.
Serve after cooling.
If you make this, I would love to hear how you like it!!! Comment below!!
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If you know me, you know I am slightly addicted to nachos!! I just can’t help myself sometimes!! So today I was in the mood, but instead of going and having a big cheat, I decided to make a healthier, cleaner version of my steak nachos!!
PS.. This takes about 5 minutes to make if you go George Foreman route!
2 cups organic blue corn tortilla chips
2 cups lean steak cubes (I cooked on George Foreman)
1/4 cup fresh salsa
1/4 cup fresh guacamole (purchase at the grocery store or make your own! CLICK for home made guacamole recipe)
1/8 cup jalepenos
1/8 cup Plain Greek Yogurt- Use this as a healthy alternative for sour cream!