Thai Grilled Chicken Legs with Sweet and Spicy Dipping Sauce

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When I’m at the grocery store, I always sweep through the meat section for deals even if I don’t necessarily need anything. More times than not, I find a steal of a deal on chicken legs. I came up with this recipe because it’s so easy to make and tasty to eat, pleasing everyone with a little sweet and a little spicy.

Want in on a little secret? I prep the chicken in the morning to save time later. First, I clean up the chicken, then place in a Ziploc bag and store in fridge. That way when I get home, I can prep everything else and get to cookin!’

Ingredients

For chicken:
4 lbs chicken drumbsticks
3 cloves garlicroughly chopped
2 tbsp cilantro stemschopped
1 green onionsliced
2 tbsp fish sauce
1 cup coconut milk
1 pinch Celtic sea salt
1 pinch fresh cracked black pepper
For sauce:
½ cup rice wine vinegar
½ cup sugar
1 tsp red pepper flake
1 tsp minced garlic
¼ tsp Celtic sea salt

Directions

Make the marinade for the chicken first. Combine all ingredients in a bowl and pour over the meat and place back in the fridge until the grill is hot and you are ready to cook.

Preheat the grill on medium.

Prepare sauce. Heat vinegar to a boil and add sugar to dissolve, turn heat down to simmer and add crushed red pepper and garlic. Remove from heat and add salt and stir. Pour into a serving bowl and set aside to cool.

Prep the grill with a paper towel with olive oil on it – take tongs to wipe the surface so the meat doesn’t stick. Pull chicken from marinade and place on grill. Toss bag and contents. Rotate chicken on grill every few minutes so all sides are browned and thoroughly cooked. Use a thermometer inserted in the biggest part of one of the drumsticks to check and make sure it reads 165 degrees. About 15-20 Minutes.

Serve with dipping sauce.

NOTES: If you don’t have a grill, you can broil the chicken in your oven. Make sure the rack is about 5 inches from the heat. Preheat broiler to high. Place chicken in a roasting pan and lay on rack, leaving the oven door cracked open an inch (I always put the oven light on too). Check after 8 Minutes or so; the legs should be browning at this point. Use tongs to turn them over and brown other side. Use a thermometer to make sure the meat is at 165 degrees, about an addition 8 Minutes more.

Easy Salmon Cakes

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These yummy salmon cakes are easy to make and full of healthy fats.

Ingredients

6 oz can of boneless, skinless sockeye salmon
¾ cup whole wheat bread crumbs
1 egg
2 tbsp celeryfinely chopped
1 tbsp Dijon mustard
1 tbsp non-fat Greek yogurt
1 tsp fresh dillchopped
1 tbsp lemon zest
⅛ tsp Celtic sea salt
¼ tsp fresh cracked black pepper
¼ tsp garlic powder
1 tbsp green onionfinely chopped (only use the green part)
½ lemonsliced into wedges
non-stick cooking spray

Directions

In a medium sized mixing bowl, combine salmon, bread crumbs, egg, celery, mustard, yogurt, dill, lemon zest, salt, pepper, garlic powder, and green onion. Use a fork to break apart salmon and mix well.

Form salmon mixture into 4 cakes, roughly ½ inch thick.

Spray a large frying pan with non-stick cooking spray and heat over medium high heat. Add cakes and cook 2 to 3 minutes on each side.

Serve while hot with lemon wedges.

NOTES: These cakes go great with a side of brown rice and a side salad.

Chipotle Pork Chops

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Take your pork chops to a whole new level with this spicy and flavorful chipotle adobo sauce. I’ve been known to make a few extra chops just so I have leftovers for tacos later in the week when are nights are busier than usual and there just isn’t as much time to cook. And besides, who doesn’t love tacos?

Ingredients

7 oz chipotle peppers in adobo sauce
2 garlic clovespeeled
½ cup white onionpeeled and coarsely chopped
1 tbsp lime zest
1 limejuiced and strained
4 boneless pork chops3/4 inch thickness
½ tsp Celtic sea salt
1 tsp fresh cracked black pepper
1 ½ tbsp canola oil

Directions

Combine 2 chipotle peppers, chipotle sauce, garlic, onion, lime juice, lime zest in a blender. Puree until smooth.

Season pork chops with salt and pepper and rub with pureed chipotle adobo sauce on both sides.

Add canola oil to a frying pan (or grill) over medium-high heat. Cook pork about 3 minutes on each side.

Serve with a side of your favorite pico de gallo or salsa!

NOTES: You can also marinate the pork chops with the pureed adobo sauce in a Ziploc bag in your fridge for up to 24 hours in advance. The flavors will deepen and the pork will become tender. This sauce also works well with chicken or fish. This pork is perfect for leftovers as tacos!

Roasted Pork Tenderloin with Apple Cider Reduction

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This recipe makes a great main dish that pairs well with just about any side.

Ingredients

1 tsp olive oil
2 lbs pork tenderloincut in half lengthwise
Salt and Pepper to taste
Apple Cider Reduction:
1 ½ cups apple cider
½ cup apple cider vinegar
¼ cup maple syrup
1 tsp corn starch

Directions

Heat oven to 500 degree Fahrenheit. Lay tin foil or parchment paper over a baking sheet. Spray with non-stick oil.

Heat a large pan over medium high heat. Add olive oil and sear pork on all sides until browned. Place the seared pork on the baking sheet. Place in the oven and roast for 20-30 Minutes, or until the center temperature is 145 degrees. Remove pork from oven, set aside and allow to rest without cutting for 5-10 minutes to protect juiciness.

While pork is roasting, place a medium pan over high heat and add the cider and vinegar. Cook until the mixture reduces to about 2/3, which takes about 8 minutes. Add 2 tablespoons of the thickener, a little at a time to avoid clumping and stir well until completely dissolved. Remember that once the glaze cools it will be thicker. Remove sauce from heat, stir in maple syrup and set aside.

Cut the pork into medallions. You may drizzle the glaze over each serving of pork or pour the glaze over the pork in a large bowl and turn to coat completely. Serve with a large portion of roasted vegetables like brussel sprouts, beets, and carrots or a fresh green salad.

Turkey Chili Stuffed Acorn Squash

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My favorite part about fall is the food. Specifically the squash. Squash is packed with fiber, vitamins, and minerals and is so incredibly tasty. Using squash in place of other starchier foods like bread, pasta and rice saves you a lot of calories and carbohydrates, which can help prevent unwanted holiday weight gain. This recipes is so tasty and filling it’s hard to believe it is healthy. Served inside of the acorn squash, it is also so visually interesting and will you having feeling the fall season, even if it is still 80 degrees outside.

Ingredients

2 acorn squashhalved and seeded
1 lb 93% lean ground turkey
½ tsp Celtic sea salt
fresh cracked pepper to taste
⅓ cup onionpeeled and chopped
cloves garlicminced
10 oz can diced tomatoes
½ cup canned tomato sauce
½ cup water
¾ tsp ground cumin
¼ tsp chili powder
¼ tsp smoked paprika
6 tbsp shredded cheese
fresh cilantrogarnish
dried cranberriesgarnish

Directions

Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray. Place squash halves on the baking sheet, cut sides down. Bake for 30-35 Minutes until soft.

While the squash roasts, brown turkey in a large skillet over medium high heat, breaking into smaller pieces as it cooks with a spoon. Once browned, add onion, garlic, salt and pepper and cook for another 2-3 minutes.

Add the tomatoes, tomato sauce, water, cumin, chili powder, and paprika and stir to combine. Simmer for 20 Minutes.

Remove the squash from the oven and flip over. Divide the turkey tomato mixture evenly between the 4 squash halves. Sprinkle with cheese and bake until melted, usually another 5 minutes. Top with cilantro if desired.

Noodle-Free Butternut Squash Lasagna

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Squash is one of the best parts of fall. Butternut squash, which comes into season in the fall, can wait patiently on your kitchen counter until you have a few minutes to toss this amazing healthy lasagna together. Using the butternut squash in place of noodles gives you all the delicious texture and feel of noodles without all of the extra calories and carbohydrates. I do recommend using a spiralizer or mandolin to get your slices of butternut squash nice and thin so they cook to the proper tenderness. I only have a family of 4, so I love to make this lasagna, and divvy up the left overs into sealed containers so I have lunches prepped for the week.

Ingredients

1 lb 93% lean ground turkey
4 tbsp taco seasoning
½ cup water
½ large onionpeeled and chopped
3 garlic clovesminced
28 oz can of diced tomatoes
½ tsp basil
1 medium butternut squashpeeled
1 cup part skim ricotta cheese or cottage cheese
¼ cup Parmesan cheese
½ tbsp oregano
½ tbsp basil
1 large egg
3 cups shredded part skim mozzarella cheese

Directions

In a deep non-stick skillet, brown the turkey, drain and add the taco seasoning and water. Simmer for another 1-2 minutes until most of the water cooks out. Add onion, garlic and cook until soft, about 2 minutes. Add the tomato and basil and simmer on low for 10-15 Minutes.

Preheat the oven to 375 degrees F.

Cut butternut squash lengthwise and slice into 1/8” think rounds. This is easiest with a spiralizer (blade A) or a mandolin. It is important the butternut squash is very thin.

In a medium bowl combine the ricotta and Parmesan cheeses, the oregano, basil and egg.

In a 9×13 inch pan spread ¾ cup of the sauce on the bottom layer and cover with an even layer of butter nut squash slices. Spread ¾ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup of sauce. For the 2nd layer add another layer of butternut squash slices, ¾ cup ricotta mixture, 1 cup mozzarella cheese and 1 cup of sauce. For the 3rd layer, add another layer of butternut squash slices, the remaining sauce.

Cover with foil and bake covered for 30 Minutes.

Remove foil, sprinkle on last cup of mozzarella cheese and bake for another 30 Minutes. Let stand for 5-10 minutes before serving. Serve with kale salad or other vegetables.

Black Bean and Sweet Potato Turkey Chili

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We have you covered with a great recipe to use up that leftover turkey after Thanksgiving. Try our Black Bean and Sweet Potato Turkey Chili! A perfect meal to eat when it’s cold outside.

Ingredients

1 tbsp olive oildivided
1 medium onionpeeled and diced
4 cloves garlicpeeled and minced
1 yellow or orange bell pepperseeded and diced
1 jalepeno (remove seeds and core if you don’t like it as spicy)minced
8 oz mushrooms (about 2 heaping cups)minced
2 tsp ground cumin
2 tsp Celtic sea salt
½ tsp fresh cracked black pepper
1 tsp oregano
1 tsp chili powder
1 ½ sticks smoked paprika
1 ½ lbs sweet potatoespeeled and diced into 1/2 inch cubes
28 oz can tomatoes not drained
15 oz pumpkin pureenot the pumpkin pie puree
½ tsp cinnamon
1 tsp unsweetened cocoa powder

Directions

Heat a large skillet to medium-high heat. Add 1 ½ teaspoon olive oil and add onion, garlic, bell pepper and jalapenos. Sauté until veggies are tender and fragrant, about 5 minutes. Add to slow cooker.

In the same skillet, heat the remaining 1 ½ teaspoon olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Add the turkey mixture to the slow cooker.

Add the sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir to combine. Place lid on pot and cook for 4-6 hours on high or 8-10 hours on low. Cook until the sweet potatoes are tender.

If desired, serve with sour cream, sliced avocados, lime juice or any other toppings.

Pumpkin, Chickpea and Red Lentil Stew

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Make this tasty fall comfort food for those chilly evenings. A slow cooker recipe starring – pumpkin!

Ingredients

1 lb pie pumpkin or winter squashpeeled, seeded and cut into 1-inch cubes
15 oz can chickpeasrinsed and drained
3 medium carrotscleaned and sliced
1 cup white onionchopped
1 cup dry red lentilsrinsed and drained
2 tbsp tomato paste
1 tbsp grated fresh ginger
1 tbsp fresh lime juice
1 tsp ground cumin
¼ tsp Celtic sea saltmay add more at end to taste
½ tsp ground tumeric
½ tsp white pepper
1 dash cayenne peppermay add more as desired
4 cups vegetable or chicken broth
2 tbsp chopped fresh Italian parsleygarnish
¼ cup non-fat Greek yogurtgarnish

Directions

In a 3-1/2 to 4 quart slow cooker, combine pumpkin, chickpeas, carrots, onions, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all ingredients.

Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours.

Serve in small shelled out pumpkin or bowl and top with Italian parsley and a drizzle of non-fat yogurt. You can also serve in your favorite bowl.

Hearty Fall Pumpkin Chili

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As Fall kicks into gear I take dig up this recipe and head for the grocery store and grab all the ingredients needed to make a delicious and healthful meal packed with all the macro and micro nutrients you need in a complete meal. All that’s left is to grab a blanket and play your favorite show or movie.

Ingredients

½ tsp olive oil
1 large onionpeeled and chopped
2 cloves garlicminced
2 yellow bell peppers seeded, cored and chopped
28 oz can of diced tomatoes
15 oz can of pinto beansrinsed and drained
15 oz can of red beansrinsed and drained
15 oz can of garbanzo beansrinsed and drained
15 oz can of pumpkin pureedo not use pumpkin pie filling
2 cups vegetable broth
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
1 tsp Celtic sea salt
½ tsp cinnamon
Dash of cayenne pepperadd more if you like your chili spicy
Toppings:
cilantro
avocado slices
plain Greek yogurt
crushed tortilla chips

Directions

In a big pot, heat up the olive oil. Sauté the onion and garlic until translucent, about 5 minutes.

Add in the bell peppers and cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, broth and spices. Stir until combined.

Bring to a slight boil, turn down heat and cover. Let simmer about 15-20 Minutes. Turn off heat and portion out into your favorite bowl. Add toppings and dig in!

Chicken or Tofu Dragon Bowl

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Tame your inner dragon with this healthy summer take on salad and create your own dragon bowl. A dragon bowl is a tasty, all-in-one-meal packed with healthy, colorful foods, both cooked and raw.

Ingredients

1 lb boneless, skinless, chicken breasts cut into strips
1 cup slivered tofuor 1/2 pound block tofu, cut into 1/4 inch slices
6 cups mixed salad greens
½ cup mandarin orangescanned
½ cup avocadocut into wedges
½ cup fried wonton noodles
1 packet ramen noodles (optional)uncooked and broken-up
½ cup shredded carrot
½ cup shredded beet
1 cup alfalfa sprouts
1 tsp white sesame seedsgarnish
1 tsp chia seedsgarnish
1 ¼ cups dressing
8 oz sriracha noodles or 2 cups cooked quinoa or brown rice
Chicken Marinade:
1 cup soy or tamari sauce
⅓ cup brown sugar
½ lemonjuiced and strained
1 tbsp sesame seed oil
Dressing:
⅓ cup rice or apple cider vinegar
1 tbsp finely minced ginger
1 tbsp finely minced garlic
¼ tsp white pepper
⅓ cup soy or tamari sauce
2 tbsp sesame oil
2 tbsp orange juice
¼ cup chopped scallions
2 tbsp peanut butter (optional)
1 tbsp honey
1 tbsp plum sauce or mango chutney (optional)
⅓ cup light olive oil or grapeseed oil
Sriracha Noodles:
¼ cup soy or tamari sauce
2 tbsp sesame oil
1 tbsp minced garlic
1 tbsp minced ginger
½ tsp Sriracha sauce
1 tbsp lemon juice
¼ cup diced scallions

Directions

Prepare chicken and/or tofu: In medium bowl, mix the marinade ingredients, then add the chicken or tofu. Marinate in fridge for at least 20 minutes or up to 6 hours.

Preheat oven to 350F. Line a baking sheet with parchment paper. Arrange the chicken or tofu on the sheet. Bake, turning once, until done, 20-25 Minutes. Remove.

For dressing: Place vinegar, ginger, garlic, pepper, soy or tamari, sesame oil, orange juice, scallions, peanut butter, honey, oil, and plum sauce or mango chutney in a large mason jar. Seal lid and shake for 1-2 minutes or until fully blended. Makes 1 ¼ cups.

Prepare the greens: In a large bowl. Toss the mixed greens with the mandarin orange segments, avocado, wonton noodles, and uncooked ramen (if using). Drizzle with dressing and toss to cover greens.

For Sriracha noodles: In a large pot of boiling water, cook the noodles until tender. Drain and rinse in cold water. If using quinoa or rice, allow it to cool. Place the noodles in a large bowl and toss all ingredients together. Use as a base to dragon bowl before adding greens.

Assemble the dragon bowl: Place the Sriracha noodles or cooked ramen on the bottom of serving bowls or containers. Add dressed greens, chicken or tofu, along with remainder of ingredients. Drizzle a bit more dressing and sprinkle sesame and chia seeds.