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Bacon, Spinach, & Mushroom Stuffed Chicken

11/20/2016

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Ingredients:

6 chicken breasts, butterflied or cut so that there is a "pouch"
8-10 ounces of button mushrooms, roughly chopped
10 strips of bacon
6-8 cups fresh spinach (make sure you have plenty as the amount will depend on your chicken breasts and the size of the "pouch." Spinach is misleading as it starts to wilt. I had to throw some more in the pan at the very end after the chicken breasts were stuffed so that they were completely full.)
4 garlic cloves, minced
salt and pepper, to taste
Optional seasonings on top of the chicken: Crushed red pepper, salt and pepper, lemon, and basil. You can use any flavoring of your choice!

Steps:

Preheat oven to 350 degrees. Line a pan with parchment paper.
Butterfly your chicken or cut a pouch into the center of each breast.
Then place a large skillet over medium-high heat.
Add the bacon and cook on both sides until crispy, then place bacon on a paper towel to soak up the excess fat. When cooled, dice up the bacon. (Or you can choose to microwave).
Next, toss in the garlic cloves and the diced mushrooms over medium heat.
Sprinkle in a bit of salt and pepper on the mushrooms.
Once mushrooms have begun to soften, add the spinach and a bit more salt and pepper.
Cover and let steam until spinach has begun to wilt. When the spinach has wilted, remove the pan from heat and add in diced bacon. Mix with mushrooms and spinach until well combined.
Place mixture into the middle of your butterflied chicken. If needed, you can use a toothpick to hold together.
Place stuffed chicken breasts on a parchment lined baking sheet and put in oven to bake for 18-20 minutes or until there is no longer pink in the chicken. The time will range depending on how big your chicken breasts are.
I know, I hate this word, but moist chicken is much better. Don't overcook it! And then it is much easier to re heat during the week!
I served it with my oven roasted brussel sprouts and a salad! Enjoy! :)

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Banana Muffins

11/20/2016

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Ingredients:

4 bananas, mashed with a fork (the more ripe, the better)
4 eggs
1/2 cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
½ cup chopped walnuts
Muffin liners for the muffin pan (made 16 muffins)

Steps:

Preheat oven to 350 degrees. Line a muffin tin with cups.
In a large bowl, mix the dry ingredients: coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another large bowl, mix the bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender if you have one, otherwise do your best to mix all the ingredients together as best as you can.
Mix the dry into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
Top each muffin off with the chopped walnuts.
Bake for 20-25 minutes, or until a toothpick comes out clean. Store in the fridge- I like them best cold vs right out of the oven.
Enjoy!

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Stuffed Eggplant with Sweet Potatoes

11/5/2016

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Ingredients:

5 baby eggplants or 2-3 adult eggplants
1 lb. lean ground turkey
1 tbsp avocado oil (I prefer that over olive oil, but you can use olive oil)
1/4 cup chopped parsley
1/4 cup chopped onion
2 cloves of garlic, finely chopped
1/2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. turmeric
1/4 tsp. cayenne
1 cup fresh tomatoes, large dice
1 large can of whole stewed tomatoes
1 bay leaf
2lbs of sweet potatoes (for my AZ peeps- yellow is my favorite!): These are cooked separately. I used my sweet potatoes recipe, but chopped them in wedges vs the slices in the original recipe- http://www.betterbodiesbybalmes.com/recipes/baked-sweet-potatoes

Steps:

If you have a melon baller now is the time to use it. Cut the tops off the eggplant and dig out the guts to make pretty thinly-walled receptacle for the stuffing. If you don't have a melon baller, do the best you can by slicing the eggplant in half and carving out the center to make a little boat. Don't discard the eggplant innards.
In a bowl, mix the ground turkey, onion, parsley and spices to make the stuffing of the eggplant. Stuff this in the eggplant, being sure to push out any air pockets.
Heat 1 tbsp. avocado oil in a large skillet over medium-high heat. Sear each side of the eggplant. Keep in pan. Add the chopped tomatoes and reduce, then add the can of whole tomatoes (crush them with your hands). Add the bay leaf. After a few minutes, add the meat of the eggplant, cover, reduce heat, and let simmer for about 20 minutes.
Cut into the eggplant to make sure the ground turkey is fully cooked. When serving, mix the meat of the eggplant with the sweet potatoes. I also served with a salad. Enjoy!

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Spicy Chili with Veggies

11/5/2016

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I love all the colorful veggies in this chili recipe! :)

Ingredients:

2 lbs. of ground beef or turkey
1 onion, diced
3 cloves of garlic, minced
2 bell peppers, diced
1 cup of carrots, finely diced
1 cup of celery, diced
1 jalapeno, minced
(1) 28-ounce can of crushed or stewed tomatoes
(1) 14-ounce can of diced tomatoes
(1) 15-ounce can of tomato sauce

Spices:

2-3 Tbsp. of chili powder- adjust to your taste buds, start with 1tbsp and do a taste test. We love spicy!
1 Tbsp. of oregano
1 Tbsp. of basil
2 tsp. of cumin
1 tsp. of salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. of cayenne- adjust to your taste buds

Optional Garnish:

About 4 strips of cooked bacon, crumbled
1 or 2 avocados, diced

Steps:

Sauté onions and garlic together in a large saucepan over medium heat
Add in ground beef to the saucepan and cook just until browned. Drain excess fat
Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
Add the rest of the vegetables, cans of tomatoes and sauce, and spices (except garnish ingredients) to the crockpot
Give the pot a good stir
Set crockpot to LOW, cover, and slow cook for about 6 hours
Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
Serve hot and enjoy!

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Garlic Parmesan Chicken

11/5/2016

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- You can easily make more of this for the week as well. Just get 2 or 3 pans going at the same time! As you know most of these recipes are food prep for the week!

Ingredients:

2 chicken breasts
2 small broccoli crowns
4 medium sweet potatoes (for my AZ peeps- yellow is my favorite!)
¼ cup avocado oil
2 teaspoons sea salt (or kosher salt)
2 teaspoons black pepper
2 teaspoons onion powder
1 teaspoon paprika
2 cloves garlic, crushed
⅓ cup parmesan cheese, grated

Steps:

Preheat oven to 400 degrees.
Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
Place two whole chicken breasts in the middle of the sheet tray.
Drizzle the vegetables and chicken with avocado oil.
In a small bowl, blend the salt, pepper, onion powder, and paprika.
Evenly sprinkle the spice mixture over the veggies and both sides of the chicken.
Lightly mix the veggies on the pan with your hands to coat with the spices.
Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken.
Bake for 20-25 minutes, or until the chicken’s internal temperature reaches 165º.

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Salmon Packs

11/5/2016

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Ingredients:

5 cloves garlic, minced
1/4 cup grated Parmesan
Juice of 1 lemon
1 tsp Italian seasoning
4 tbsp melted butter
kosher salt
3 zucchini, cut into half moons
2 tbsp avocado oil
4 6-oz salmon fillets
Freshly ground black pepper
Torn fresh parsley, for garnish

Steps:

Preheat oven to 375 degrees. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
Make parchment packs: Cut four sheets of parchment. Place 1/4 of the zucchini in the middle and drizzle with 1/2 tablespoon avocado oil. Place fillet of salmon right on top.
Brush salmon with garlic butter marinade and season with pepper.
Bring two sheets together and fold down over salmon, then tightly roll up sides making little "packages". Repeat until you have four packs. Transfer to a baking sheet.
Bake salmon until cooked through, 15 minutes.
Open packs, garnish with parsley and serve.

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Bacon, Spinach, & Mushroom Stuffed Chicken

Banana Muffins

Stuffed Eggplant with Sweet Potatoes

Spicy Chili with Veggies

Garlic Parmesan Chicken

Salmon Packs

Nicole Balmes

Archives

Categories

Bacon, Spinach, & Mushroom Stuffed Chicken

﻿Banana Muffins

Stuffed Eggplant with Sweet Potatoes

Spicy Chili with Veggies

﻿Garlic Parmesan Chicken

Salmon Packs

Nicole Balmes

Archives

Categories

Banana Muffins

Garlic Parmesan Chicken