Lemon Chicken

This is one of my all time favorites. I make it multiple times a week because it is so easy, healthy and delicious! Goes great with pasta, salad, and roasted broccoli.

Ingredients
1 Chicken breast
1/2 lemon
1 tbsp minced garlic
2 tbsp olive oil
2 tbsp dried or fresh basil
salt and pepper
garlic salt


Directions
Tenderize chicken
Juice 1/2 of lemon in a bowl, remove seeds
add chicken, lemon juice, garlic, basil, and olive oil in a zip lock bag
add salt and pepper liberally
let sit in fridge for at least 1 hour
set outside of the fridge for 5-7 minutes before cooking to bring it to room temperature


heat olive oil on a small skillet until hot (on a little over medium heat)
add chicken to skillet once the oil is hot and cook for 4 minutes 30 seconds on each side
sprinkle garlic salt on each side that is not cooking
remove from heat and let rest for at least 5 minutes

enjoy

Healthy Vegetable Soup

This soup is one of my winter favorites. It is so yummy, healthy, and makes enough to  eat for days. You can do this recipe in a slow cooker or a large pot. I recommend a large pot because it makes so much that a slow cooker may not be big enough. This soup is perfect for a week with cold weather or a week that is super busy and you do not have time to cook. I hope you enjoy!

Ingredients

•   1 pound lean ground turkey

•   2 teaspoons minced garlic 

•   3 cups of water

•   4 cups of beef broth

•   4 cups of V8 or your favorite tomato juice 

•   ½ zucchini

•   1/2 cup of chopped carrots 

•   1 package of chopped mushrooms

•   1 stalk of celery - chopped 

•   1 russet potato- peeled and cubed

•   1 onion - chopped

•   2 handfuls of chopped cabbage (I just bought a bag of coleslaw)

•   1 can of corn- drained

•   1 can of cut green beans - drained

•   1 can of diced tomatoes with juice

•   1 package of frozen vegetable (lima beans, corn, beans, carrots)

•   3 beef bouillon cubes

•   2 tablespoons of Italian seasoning 

•   salt and pepper

Directions:

o  In a medium skillet, add turkey and garlic and a little olive oil. Cook on medium high until turkey is browned. Then drain the grease and set aside.

o  Add all of the ingredients (including the cooked turkey) into a very large pot

o  Cook on high until the juices come to a boil, then reduce to low and cook for about 4 hours or until potatoes are tender. Stir occasionally.

o  Add Italian seasoning, salt and pepper to taste

Avocado Turkey Bacon Benedict

I have been trying to eat healthy starting out this new year. I had all of these things laying around and I have to say this may be the best breakfast I have ever made.

2 eggs
2 slices of turkey bacon
1 multigrain english muffin
1/2 avocado
Balsamic vinegar reduction
salt and pepper

Slice the turkey bacon in half and put in in a skillet on medium-high heat. Cook until browned on both sides. Set aside
Cut english muffin in half and toast. The spread half of the avocado on both sides.
Fill small pot with water and put on medium heat. Once small bubbles are coming to the top, add eggs one at a time. Use 2 spoons to keep the egg white together. Let them stay in there for 4 minutes and then remove them one at a time with a large spoon.
Add turkey bacon, poached egg, balsamic vinegar reduction (I buy mine already reduced in a squeezy bottle), and salt and  pepper to taste on top of the avocado english muffin.

It has about 280 calories per each half and will keep you full for hours.

Welcome to my blog!

I love cooking, watching football, drinking, and talking. This will become apparent as you read my blog.