Monday, August 5, 2013

Some Recipes... Good and Not So Good

Sorry for the delay in posts! I have been busy coming back from vacation and adjusting to being back on a routine with my boys. I have made a few recipes I'd like to share with you all. The first is a super easy Caprese Chicken - I also made Caprese Pizza which was amazing, but forgot to take pictures of it! So I will include that in another post down the line. I love quinoa so when I saw a recipe for a Mexican Quinoa Bowl, I was thrilled! Plus is called for guacamole and that has to be one of my favorite things of all time to eat!

My son loves chips. Can devour a small lunch sized bag of chips. Can be quiet for 20 minutes eating said bag of chips. So I thought, why not try making my own 'healthy' chips?! Salt and Vinegar Sweet Potato Chips... not so good. But I will include it below in case you get adventurous!

Caprese Chicken


- 4 skinless, boneless chicken breasts
- salt and pepper
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 2 pints cherry tomatoes, halved
- 10 basil leaves, finely chopped
- 8 oz. mozzarella cheese, sliced in 1/2 inch thick slices
- balsamic vinegar, to taste

1. Season both sides of chicken breasts with salt and pepper.
2. Heat 1 tbsp. olive oil in a pan at medium heat. Add chicken breasts and cover pan for about 10 min. Flip the chicken and allow to continue to cook through.
3. In a medium saute pan, heat other tbsp. of olive oil and add garlic and tomatoes. Cover pan and let cook for 5 min. Remove from heat and add basil leaves.
4. Once chicken is done place two slices of mozzarella on each chicken and pour tomato mixture on top, cover for 2 min., or until cheese has melted.
5. Drizzle chicken with balsamic vinegar before serving.


Tomato Mixture

Chicken with Mozzarella Slices

Caprese Chicken

Mexican Quinoa Bowl


- 1 cup quinoa, not cooked
- 2 cloves garlic, minced
- 1 1/4 cups chicken or vegetable broth (I used Organic Chicken Broth)
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- 1 cup corn
- 1/2 tsp.  kosher salt
- 1/4 cup chopped fresh cilantro, optional
- 1/4 of a lime, juiced
**Optional Toppings: salsa, sour cream, shredded cheese, guacamole, crushed tortilla chips

1. In a large pan set to medium heat, add garlic. Cook for about 1 min. Add quinoa, broth, diced tomatoes, corn, black beans, and salt.
2. Bring to a boil, reduce heat, cover, and let simmer for 25 min. 
3. Remove from heat and add cilantro and lime. 
4. Serve with your toppings of choice!

Mexican Quinoa Bowl

Salt and Vinegar Sweet Potato Chips


- 2 small sweet potatoes
- 1 tbsp. rice vinegar
- 1 tsp. sea salt

1. Preheat oven to 425. Line a baking sheet with foil and spray with non-stick spray.
2. Slice sweet potatoes as thin as possible.
3. Mix sweet potatoes in a bowl with rice vinegar and sea salt. 
4. Place sweet potatoes in a single layer on the baking sheet.
5. Bake for 20 min. or until chips are crunchy. 


 Slice the Sweet Potatoes Thin

Mix with Sea Salt and Vinegar

 Single Layer

Sweet Potato Chips


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