Honey Lemon Chicken Pasta

 

this recipe comes from this website: 

https://www.averiecooks.com/honey-lemon-chicken-with-angel-hair-pasta/

Ingredients 

• 8 ounces angel hair pasta, cooked according to package directions

• ½ cup honey

• ¼ cup lemon juice

• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken

• 1 tablespoon apple cider vinegar

• 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken

• ½ teaspoon salt, or to taste

• ½ teaspoon black pepper, or to taste

• leaves from 2 or 3 sprigs of thyme, optional and to taste

• 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

Instructions

• Cook the pasta according to directions on box. Make sure to add salt and some oil. drain, and set aside. (add more oil if you need to so that the pasta doesn't stick together, but don't put too much you don't wanna be sick over here!)

Make the Chicken

• Mix sauce, then set sauce aside

• 8 ounces angel hair pasta, cooked according to package directions

• ½ cup honey

• ¼ cup lemon juice

• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken

• 1 tablespoon apple cider vinegar

• 1 tablespoon lemon pepper seasoning blend for sauce

• 1/2 tsp. Salt and pepper

• optional thyme

• Sautée chicken in a tablespoon olive oil. generously sprinkle with lemon pepper seasoning. Cook over medium high heat for about five minutes, flipping intermittently so that everything cooks evenly. Cook until chicken is 90% cooked through, but not all the way done. Lower heat to medium low and add the sauce. Let simmer for about five minutes or until it has reduced a little bit and chicken is cooked through. Stir as needed.

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Assemble the Pasta

• Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately.

• Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving

 

No Bake Oatmeal Raisin Energy Balls Recipe

No Bake Oatmeal Raisin Energy Balls Recipe ~ Delicious Energy Balls That Taste Just like Oatmeal Raisin Cookies! Loaded with Oatmeal, Raisins, Pecans, Flaxseed, Chia Seeds and Spiced with Cinnamon!

30

2 c. quick oats
1/2 c. raisins
1 c. chopped pecans
1 tsp cinnamon
1/2 c. peanut butter
1/2 c. honey
1 tsp vanilla
1 Tbsp ground flaxseed
1 tbsp chia seeds

Mix all ingredients together in a mixing bowl. Refrigerate for 1 hour. Roll into 30 balls. Refrigerate for up to one week or freeze.

Homemade Vegetarian Chili

This is my favorite Chili recipe! It is full of vegetable and delicious. It is not heavy or greasy at all! Just wholesome and delicious! I love to serve this over rice with any garnishes that your would like.

Prep Time: 20 mins

• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 4 to 6 servings
• Diet: Vegetarian

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili. 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika*
• 1 teaspoon dried oregano
• 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Instructions

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

Notes

Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine).

Make it vegan/dairy free: This chili recipe is vegan as written. Just be sure to choose vegan/dairy free toppings, such as avocado and tortilla chips.

If you love this recipe: You’ll also love my butternut squash chipotle chili and sweet potato chili. You might also enjoy my hearty lentil soup and black bean soup.

*Spice note: If you are sensitive to spice or using particularly potent spices (I hear that chili powder purchased outside of the U.S. can be very hot), you might want to scale back on the spice here. Start with half of the amounts listed and add more to taste. That said, I enjoy spicy food and found this chili to be well-balanced as written.

**Canned tomatoes note: I recommend Muir Glen brand—they have the best flavor and their cans are BPA-free!

Nutrition

I found this recipe here:https://cookieandkate.com/vegetarian-chili-recipe/print/23997/

Coconut Turmeric Rice

 

25min · 6 servings

2 cups uncooked jasmine rice, basmati works well too
• 1 tbsp coconut oil
• 1 jalapeño, diced, seeded for less spice
• 1 small diced shallot
• 1 tsp salt, to taste
• 1/2 tsp ground black pepper, to taste
• 1 tsp ground turmeric
• 13.5 oz canned light coconut milk
• 1 cup water
• 2 cups arugula
• 2 tsp lime zest
• 1/3 cup loosely packed chopped cilantro

Instructions:
• Rinse rice until the water runs clear, set aside.
• In a medium pot or dutch oven on medium heat add coconut oil, jalapeño, pepper, turmeric, and shallot.
• Sauté for 1-2 minutes or until fragrant.
• Add rice, salt, coconut milk, lime zest and water. Stir together and increase the medium-high heat.
• Once it comes to a boil, reduce the heat, cover and cook for 14-16 minutes.
• Fluff w

Cabbage Sauteed with Chicken

 

Succulent cabbage sautéed with tender chicken and vegetables. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. I love to serve this with Coconut Tumeric Rice. 

Prep Time15minutes mins

Cook Time1hour hr

Total Time1hour hr 15minutes mins

Course: Main Course

Cuisine: ukrainian

Keyword: cabbage with chicken

 

Servings: 8 servings

 

Calories: 286kcal

 

Author: Tania Sheff

Ingredients

• 3 tbsp olive oil
• 1 ½ lb boneless chicken thighs, cut into small pieces (I always use chicken breast)
• 1 medium cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tbsp. tomato paste
• 1 cup chicken stock
• ⅔ tsp. salt or to taste
• ¼ tsp. pepper or to taste
• 1 tbsp. hot sauce optional (I haven't ever added this)
• 2 tbsp. chopped fresh parsley

Instructions

• Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
  
• Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
  
• Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
  
• Add the cabbage and cook for five more minutes.
  
• Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
  
• Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.

Notes

How to store and reheat

The best thing about this simple recipe is that it stores and reheats well.

Storage is simple in the fact that you just have to add it to a storage container with a lid and keep it in the fridge for up to 5 days. Then, once you're ready to reheat, you have a couple of different options that you can easily do.

The first option is that you can reheat it low and slow on the stovetop. The second option is to use your microwave and heat it for about 1-2 minutes. Either of these methods is perfectly fine for reheating and eating.

Nutrition

Calories: 286kcal | Carbohydrates: 11g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 379mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3529IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 2mg

I got this recipe here:

https://cooktoria.com/cabbage-sauteed-chicken/?utm_source=Pinterest&utm_medium=organic#recipe