Healthy Chicken Taco Soup
Ingredients:
- ½ Tbsp of avocado or coconut oil
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 5 cloves of garlic, minced
- 1 lb of boneless, skinless chicken breast
- 1 1/2 tsp of salt (plus a little extra for that perfect taste)
- 1 tsp of dried oregano
- 1 tsp of chipotle powder
- 1 tsp of paprika
- 2 tsp of cumin
- ¼ tsp of black pepper
- 1 can (15 oz) of fire-roasted diced tomatoes
- 2 cans (4.5 oz each) of green chilies
- ¼ cup of fresh lime juice
- 32 oz of chicken broth
- Fresh cilantro, for a burst of freshness
- Diced red onion, for that extra crunch
- Lime wedges, to bring a zesty twist
How to Make It:
Say hello to your new favorite kitchen creation: Healthy Chicken Taco Soup! This sensational soup isn't just a meal; it's your passport to a week of scrumptious lunches or a quick, flavorful weeknight dinner. But that's not all, folks! This soup is a nutritional superstar, boasting gluten-free, paleo-friendly, and Whole30-compliant credentials. Whether you savor it solo or alongside a handcrafted side salad, get ready for a taste sensation like no other.
Let's cook up some magic: (Prepare for a taste explosion!)
1. Heat up a trusty large pot over medium-high heat. Once it's sizzling hot, add in that avocado or coconut oil.
2. Next, toss in the diced peppers, onion, and garlic into the pot. Give it a sauté for about 3-4 minutes until those onions start to dazzle with translucence.
3. Now, introduce the chicken breast, canned tomatoes, canned green chilies, spices, lime juice, and chicken broth to the pot. It's a flavorful reunion waiting to happen! Stir everything until it's a harmonious mix.
4. Bring the soup to a lively, rolling boil, and then let it take a simmering vacation. Allow it to simmer for a cozy 30 minutes or until the chicken transforms into a tender, easy-to-shred masterpiece.
5. It's chicken's solo moment: gently transfer those chicken breasts from the soup to a small bowl. With two forks as your trusty tools, shred the chicken like a culinary pro.
6. Now, reunite the shredded chicken with the soup, giving it a hearty stir until everything is beautifully combined.
7. It's serving time! Ladle up that sensational soup and crown it with fresh cilantro, diced red onion, and zesty lime wedges.
Get ready to savor every spoonful of this culinary masterpiece!"
Easy Creamy Cajun Shrimp Pasta
Ingredients:
- 8 oz of linguine pasta
- 2 tsp of olive oil (divided into two 1 tsp servings)
- 1 lb of raw shrimp, lovingly deveined and stripped of their shells
- 1 Tbsp of cajun seasoning (divided into two 1/2 Tbsp servings; creole seasoning works too!)
- 4 oz of andouille sausage, sliced into glorious 1-inch pieces (feel free to add more if you're feeling extra)
- 1/2 cup of chopped red peppers
- 1/2 cup of chopped green peppers
- 1/2 cup of chopped yellow or white onions
- 1 cup of fire-roasted diced tomatoes, drained from a can
- 1 Tbsp of butter
- 1/2 cup of heavy whipping cream
- 1/2 cup of unsweetened almond milk
- 4 oz of cream cheese, cut into delightful chunks
- 1/2 cup of shredded Parmesan Reggiano cheese
How to Make It:
Get ready to jazz up your dinner routine with our Easy Creamy Cajun Shrimp Pasta! This recipe isn't just delicious; it's a symphony of flavors that'll make your taste buds dance. Whether you're cooking for yourself or the whole family, this dish is perfect for creating memorable moments around the dinner table.
Let's bring this masterpiece to life: (Cue the culinary adventure!)
1. Begin by cooking that pasta following the package instructions. We're aiming for perfect al dente goodness.
2. Now, let's give those shrimp some Cajun lovin'. Toss them in a bowl with 1/2 Tbsp of Cajun (or Creole) seasoning, ensuring every shrimp gets coated in flavorful goodness.
3. Heat up a skillet or pan over medium-high heat (a cast iron skillet is perfect for the job). Add 1 teaspoon of olive oil to the pan and let it heat up.
4. Once sizzling hot, add those beautifully seasoned shrimp to the pan. Cook them for about 2-3 minutes on each side until they turn that gorgeous bright pink color. Set your cooked shrimp aside; we'll reunite them with the dish soon.
5. Now, add another teaspoon of olive oil to the pan and let it shimmer. Then, toss in the sliced andouille sausage, onions, green peppers, and red peppers. Let them sauté for 3-4 minutes until they soften up, the onions become translucent, and a mouthwatering aroma fills the air. Set these veggies aside as well.
6. Reduce the heat on the pan to medium, and add in that indulgent butter, letting it melt into velvety goodness.
7. Pour in the heavy cream, almond milk, cream cheese chunks, the remaining 1/2 Tbsp of Cajun (or Creole) seasoning, and the Parmesan Reggiano cheese. Keep stirring until all the cheese melts into a luscious, creamy sauce. The cream cheese might take a little extra love, but it's worth the wait.
8. Add the fire-roasted tomatoes and stir them into the mixture. Let everything cook together for 2 minutes, infusing those flavors. The moment of culinary fusion has arrived!
9. Add back the shrimp, sausage, sautéed veggies, and cooked pasta to the pan. Give it a good stir and let it cook for 4-5 minutes until everything harmonizes into a creamy, flavorful ensemble.
Serve up this delightful dish, and let the flavor symphony begin!"
Air-Fried Spicy Chinese Eggplant
Ingredients:
- 1 pound of Asian eggplant
- 1 tablespoon of kosher salt
- 2 tablespoons of oil
- 1/2 pound of ground turkey
- 2 teaspoons of soy sauce
- 2 tablespoons of Chinese rice wine
- 1 tablespoon of minced garlic
- 1 teaspoon of minced ginger (don't forget to remove the skin!)
- 1/2 teaspoon of crushed Szechuan peppercorns
- 1 tablespoon of Chinese chili paste
- 2 teaspoons of sugar
- 2 tablespoons of Chinese black vinegar
- 1 teaspoon of cornstarch
- 1/2 teaspoon of sesame oil
- 1 chopped scallion
How to Make It:
Get ready for a flavor-packed adventure with our Air-Fried Spicy Chinese Eggplant! We've taken a traditional Chinese favorite and given it a healthy twist. No deep-frying here; instead, we're air-frying our way to a lighter, more wholesome version of this classic dish. That means less oil and fewer calories without sacrificing a bit of deliciousness.
Directions for the Eggplant:
1. Start by trimming the tops off your eggplant and cutting it into ¾-inch thick pieces, roughly 3 inches long.
2. Pop those eggplant pieces into a bowl, sprinkle them with 1 tablespoon of kosher salt, and cover them with cold water. Let them soak up that goodness for about 15 minutes.
3. After their saltwater bath, drain the eggplant, give them a rinse under cold water, and gently pat them dry with some paper towels.
4. Return your eggplant to a dry bowl and toss them with a tablespoon of oil.
5. Fire up your air fryer and let it work its magic at 390-400 degrees for approximately 15 minutes, or until the inside flesh becomes tender.
Now, for the sauce:
1. While your eggplant is air-frying to perfection, let's whip up that Eggplant Meat Sauce.
2. Marinate your ground turkey with soy sauce and a teaspoon of rice wine for a flavorful boost. Give it a cozy 15-minute soak.
3. Heat up a tablespoon of oil in a wok or a large skillet.
4. Toss in the garlic and ginger, stirring until they're fragrant (about 30 seconds). Add those crushed Szechuan peppercorns and
chili paste and cook for another minute.
5. Time to introduce your marinated meat into the mix. Stir-fry it until it turns that beautiful golden brown.
6. Splash in the rice wine, sugar, vinegar, and 3 tablespoons of water. Bring it to a boil, then reduce the heat and add your air-fried eggplant. Toss and let it simmer for 2-3 minutes.
7. Grab a teaspoon of cornstarch and blend it with 2 teaspoons of cold water. Stir this into your eggplant to thicken that delectable sauce.
8. Finish it off with a drizzle of sesame oil and a generous sprinkle of chopped scallions.
And there you have it – a healthier, air-fried take on Spicy Chinese Eggplant that's ready to dazzle your taste buds. Dive in and savor every bite!"
Slow Cooker Seafood Ramen
Ingredients:
How to Make It:
Loaded Cauliflower
Ingredients:
- 1.25 lb of cauliflower head, cut into delectable florets
- 6 vibrant green onions, chopped into both the green and white parts
- 2 tablespoons of butter
- 3 minced garlic cloves
- 2 ounces of cream cheese
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- 1.5 teaspoons of ranch seasoning mix (optional, but delightful)
- 3/4 cup of organic heavy whipping cream
- 2 cups of grated cheddar cheese (because more cheese is always better)
- 4 slices of sugar-free bacon, gloriously crumbled
A drizzle of olive oil to roast the cauliflower
- Optional dollops of sour cream for that extra layer of goodness
How to Make It:
Prepare your taste buds for a cauliflower sensation with our Loaded Cauliflower recipe! This dish is a true rockstar for those of us embracing the low-carb or keto lifestyle. With its delicious blend of flavors, it's bound to become a staple in your healthy dinner rotation.
Now, let's cook up some magic:
1. Preheat your oven to a toasty 425 degrees. We're about to make cauliflower dreams come true!
2. Take those cauliflower florets and give them a gentle toss with around 2 tablespoons of olive oil. Then, lay them out lovingly on a baking sheet and let them roast away for about 25 minutes. You'll know they're ready when they turn tender and sport a hint of golden brown.
3. While your cauliflower is soaking up the oven's warmth, whip up the creamy cheese sauce: In a skillet over medium heat, melt the butter and add the white parts of those vibrant green onions and the minced garlic. Let them sauté and become translucent, which takes around 3 minutes.
4. Now, add the heavy cream, cream cheese, salt, and if you're feeling adventurous, some ranch seasoning (it's a game-changer). 5. Sprinkle in that black pepper for a little kick. Keep the heat at a cozy medium-low and cook until the cream cheese melts into creamy perfection. Stir in 1.5 cups of the cheddar cheese to take it to the next level.
6. Combine your silky cheese sauce with the roasted cauliflower, and transfer the delicious mix to a baking dish. Shower it with the remaining cheddar cheese and roast for an additional 20 minutes, or until that cauliflower reaches the peak of tenderness.
7. Now, here's where the magic happens: top your baked cauliflower masterpiece with dollops of sour cream, the vibrant green parts of those green onions, and the crumbled bacon.
Get ready to savor a dish that's not only loaded with flavor but also fits your low-carb goals. Your taste buds are in for a treat!"
Copyright 2020 - All Rights Reserved
FDA Compliance
The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. You should always consult your doctor before acting on any content on this website, especially if you are pregnant, nursing, taking medication or have a medical condition.