Rena @healthyfitnessmeals

One Healthy Meal At A Time

One-Pan Pesto Chicken and Veggies
Made by @juliasalbumblog
Check her out @juliasalbumblog

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

Made by @gimmesomeoven
Check her out @gimmesomeoven

2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
salt and pepper
sauce (see below)
1 bunch broccoli, chopped into small florets, stem discarded
1/2 cup thinly sliced green onions
1 teaspoon toasted sesame seeds
Sauce Ingredients:

3 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon cornstarch
1 garlic clove, minced
1/2 teaspoon ground ginger
1 teaspoon sesame oil

Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
While the chicken is cooking, make your sauce. (See below.) Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the soy sauce mixture, and cook for an additional 1 minute until the sauce has thickened.

Remove from heat and serve immediately, garnished with green onions and toasted sesame seeds.

Whisk all ingredients together until combined.

One Pan Greek Lemon Chicken Rice with Roast Garlic
By @closetcooking
Check him out @closetcooking
1 tablespoon olive oil
salt and pepper to taste
1 pound chicken (breasts, thighs, drumsticks, legs etc.)
1 onion, diced
4 cloves garlic, chopped
1 cup long grain rice
2 cups chicken broth
1 teaspoon oregano
1 lemon, juice and zest
2 heads garlic, top 1/4 cut off
1 teaspoon olive oil
Heat the oil in a large oven safe pan (a cast iron skillet is nice) over medium-high heat, season the chicken with salt and pepper and cook in the pan until the chicken is golden brown, about 2-4 minutes per side, before setting aside.
Add the onion to the pan and cook until tender and lightly golden brown, about 3-5 minutes.
Add the garlic and rice to the pan and cook until fragrant, about a minute.
Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
Mix in the oregano and the lemon, add the chicken and heads of garlic with the cut sides up and drizzle the oil on the garlic before covering the pan and roasting in a preheated 375F oven until the rice is cooked and the garlic is a light golden brown and tender, about 30-45 minutes.
Squeeze the garlic out of the heads and mix it into the rice serving the chicken on the lemon garlic rice.

Tip: Use skin-on and bone-in chicken for more flavour and that crispy skin! (Boneless and skinless chicken also works.)
Option: Marinate the chicken in 2 tablespoons olive oil, the juice and zest of one lemon, 2 cloves of minced garlic, 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper for 30 minutes to overnight! Add the marinade to the pan along with the broth and rice for even more flavour!
Option: Add slices of lemon to the pan before roasting.
Option: Omit the heads of garlic and roast until the rice is cooked, about 20 minute to save some time.
Option: Serve with kalamata olives, crumbled feta and chopped parsley!

Made by @gimmesomeoven
Check her out @gimmesomeoven

2/3 cup not-from-concentrate Florida’s Natural®Brand Orange Juice (I used the "Some Pulp" variety, but any will do)
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
(optional: 1-2 teaspoons sriracha, added to taste)
1 batch orange sauce (see above)
1 pound boneless skinless chicken breasts*, cooked and then finely-chopped (about 2.5 cups cooked)
1 large navel orange, peeled and diced
1 (8-ounce) can water chestnuts, drained and chopped
1/4 cup thinly-sliced green onions
8-10 Bibb lettuce leaves
toppings: slivered or chopped toasted almonds, toasted sesame seeds, (extra) thinly-sliced green onions

Whisk all ingredients together in a large saute pan (or you can whisk it together in a smaller bowl and then add it to the saute pan) until combined, adding sriracha if desired to taste.
Turn the stove burner to medium-high, and heat the sauce until it reaches a simmer, stirring occasionally. After it simmers for about a minute, the sauce should thicken. Then it will be ready to use with the recipe.
Prepare orange sauce as directed above.
Once it's ready, stir the chicken, diced orange, water chestnuts, and green onions into the sauce until combined. Continue cooking over medium-high heat for 1-2 minutes until all of the ingredients are warmed through.
Remove from heat, and portion the chicken mixture into the lettuce cups. Sprinkle with your desired toppings, and serve immediately.

Thai Basil Beef Bowls
Made by @cookingclassy
Follow her @coolingclassy
Yield: about 4 servings


1 1/2 cups jasmine rice or long-grain white rice for serving
1 lb flank steak, sliced against the grain into thin strips
1 tsp cornstarch
2 Tbsp + 1 tsp vegetable oil
1 red bell pepper, cored and seeded, diced into 2-inch strips
1/2 large yellow onion, thinly sliced
1 1/2 Tbsp minced garlic
1 cup matchstick carrots
1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
Sesame seeds (optional)
3 Tbsp low-sodium soy sauce
1 1/2 tsp cornstarch
1/3 cup water
1 1/2 Tbsp fish sauce
1 Tbsp oyster sauce
2 Tbsp packed brown sugar
1 Tbsp fresh lime juice
1 Tbsp Sambal Oelek, or more to taste (optional)

Cook rice according to directions listed on package.
For the sauce:
In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oelek if using, set aside.
For the beef and veggies:
Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and saute until crisp tender, about 2 - 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
Recipe source: Cooking Classy

Made by @diethood
Check her out @diethood


1 cup long-grain white or brown rice (you can use minute-rice) or use quinoa
1 bag (16-ounces) medium shrimp, peeled and deveined
1 tablespoon cornstarch
salt and fresh ground pepper, to taste
3 tablespoons vegetable oil, divided
2 to 3 garlic cloves, minced
2 cups broccoli florets
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
crushed red pepper, optional

Cook the rice according to the package directions.
In the meantime, combine shrimp and cornstarch in a bowl; mix to combine and let stand 5 minutes.
Heat a wok or a skillet over high heat.
Add 1 tablespoon oil and add shrimp; season with salt and pepper and cook for 4 minutes.
Transfer shrimp to a bowl.
Add 2 tablespoons oil to pan and stir in garlic; cook for about 30 seconds, or until fragrant.
Add broccoli and continue to cook for about a minute.
Stir in shrimp, soy sauce, rice vinegar and honey; bring to a boil.
Continue to cook for 1 minute or until shrimp are opaque and broccoli is tender.
Remove from heat, stir in crushed red pepper, if using, and serve over rice.

Green Goddess Zucchini Pasta
By @fitfoodiefinds
Check her out @fitfoodiefinds

¼ cup quinoa
1 small garlic clove
½ medium avocado
¼ cup minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
3 tablespoons extra-virgin olive oil
¼ cup cup minced scallions (green parts only)
½ teaspoon red wine vinegar
Salt and pepper
2 medium zucchini, spiralized with Blade A, noodles trimmed
2 tablespoons slivered almonds
1 cup packed watercress
2 tablespoons crumbled goat cheese, optional
Place the quinoa and ⅔ cup water in a small saucepan. Cover and bring to a boil over high heat, then uncover, reduce the heat to medium-low, and simmer for 15 minutes or until the quinoa fluffs up. Transfer the quinoa to a small bowl and refrigerate for 30 minutes
Meanwhile, make the dressing. Place all the ingredients for the dressing plus 1 tablespoon water in a food processor and pulse until smooth. It should be thick, but add more water, 1 tablespoon at a time, as needed until the desired consistency is reached. Taste and adjust the seasoning to your preference.
Put the zucchini noodles in a large bowl. Pour the dressing over the noodles and toss to combine. Set aside to soften for 5 minutes.
Place a small skillet over medium-high heat. Toast the almonds in the skillet, tossing to avoid burning, for about 5 minutes or until fragrant and golden brown. Immediately remove them from the pan.
Add the watercress and quinoa to the bowl with the zucchini and toss to combine. Divide the zucchini pasta between two plates and top with the toasted almonds and, if desired, goat cheese.

Sticky Honey Garlic Butter Shrimp
By @alyssa_therecipecritic ❤
½ cup honey
¼ cup soy sauce
3 cloves garlic, minced
juice of one small lemon
1 pound large shrimp, peeled and deveined
2 Tablespoons butter
green onions, for garnish

In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

Clean Eating Kung Pao Chicken
By @fitfoodiefinds

3 large chicken breasts, thinly sliced
2 tablespoons of garlic, minced
2 tablespoons sesame oil
1 - 1.5 pounds of green beens
2 tablespoons coconut aminos (or soy sauce <-- not paleo)
1 tablespoon sriracha
1 tablespoon chili paste (or more, to taste)
1 tablespoon honey (or more, to taste)
salt and pepper, to taste
1 teaspoon sesame seeds
optional: crushed peanuts/cashews
First, prep chicken by seasoning with salt and pepper and slicing it into thin, bite-sized pieces. Set aside. Then, prep the green beans but cutting off both ends. Set aside. Prep stir fry sauce by mixing together coconut aminos, sriracha, chili past, and honey in a small bowl. Set aside.
Next, place 1 tablespoon of sesame oil and 1 tablespoon of minced garlic in a large sauce pan or wok. Turn to high medium/high heat.
Add in chicken and sauté for about 5 minutes, or until partially cooked. Remove chicken and set aside.
Place another tablespoon of sesame oil and minced garlic in the pan and turn to high heat. Add in green beans and sauté for about 5-7 minutes or until they begin to soften. Add in the chicken and continue to cook for 5ish more minutes or until the chicken is cooked all the way through.
Once chicken is cooked, add in stir fry sauce and reduce heat to low/medium and let cook down for a few more minutes.
Add in sesame seeds and let sit for at least 5 minutes so that the sauce can thicken a bit more. Serve hot.

By @eatgoodforlife
Follow her @eatgoodforlife
2-3 lbs organic chicken breast chunks
12-16 oz organic fresh broccoli
2 garlic cloves, or ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oil

Teriyaki sauce

2 Tbsp ginger, chopped
1/3 cup soy sauce
1/3 cup cold water
3-4 teaspoons cornstarch
1/4 cup honey, or sugar

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator.

In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles.

Lemon-Herb Panko Crusted Salmon
Made by @the_organic_heart
Ingredients (2 servings): 2 wild-caught salmon filets
1 organic egg yolk
1 tsp EVOO
1 tsp lemon juice
1/2 tsp lemon zest
1/4 tsp salt
1/4 tsp pepper

Panko Herb Topping:
1/3 cup gluten-free panko crumbs
1 1/2 tsp EVOO
1/8 tsp salt
1/2 tsp rosemary, minced
1 tsp Italian parsley, minced
1 tsp basil, minced


Preheat your oven to 425 degrees.

In a small bowl mix together the egg yolk, EVOO, lemon juice and zest, salt and pepper. In a separate bowl mix together all the panko toppings. Place the salmon filets on a foil-lined baking sheet. Brush the top of each salmon filet with the egg yolk blend then top with the panko herb seasoning. The egg yolk allows the panko crust stick better.

Bake your salmon for 9-11 minutes depending on the thickness of the filets. Serve with lemon wedges. Enjoy!

Cheap & Healthy Meal Prep Idea: Better Than Chipotle DIY Chicken Burrito Bowls
Made by @ambitiouskitchen
😍 @ambitiouskitchen
For the chicken:
1 pound boneless skinless chicken thighs (or chicken breasts will also work)
1 cup chunky salsa
1/2 teaspoon chipotle chili powder
For the rice:
2 teaspoons coconut oil
1 cup dry short grain brown rice
2 cups water or vegetarian broth
1 small lime, juiced
For the corn salsa:
1 cup organic sweet corn
1 small red onion, diced (or about 1/2 cup diced red onion)
1/4 cup fresh chopped cilantro
1 small lime, juiced
Freshly ground salt and black pepper, to taste
For the beans:
1 (15 oz) can low sodium black beans, rinsed and drained
To garnish:
1/2 cup Go Veggie! Lactose Free Monterey Jack & Cheddar Shreds
For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc
Make the chicken: Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve. If you don't have a slow cooker, refer to the notes section in the recipe for baking instructions.
To make the brown rice: Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
To make the bowls, evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.
Makes 4 servings. One for Monday-Thursday if you like.

By @cleanfoodcrush
Check her out @cleanfoodcrush

2 corn on cob, cooked, kernels cut from cob
2 cups cooked brown rice (I added the juice of a fresh lime + chopped cilantro leaves to the rice)
2 Tbsps avocado oil or olive oil or coconut oil
4, 4-5 oz skinless, cod or halibut filets
6 cups mixed baby greens
1/2 cup prepared black beans, rinsed well if using canned
1 avocado, diced
1/2 red cabbage sliced very thin
1 red pepper, sliced (I roasted mine)
1 cup grape, or cherry tomatoes, sliced
Fresh lime wedges, and fresh cilantro to serve
Heat oil in a large frying pan over med/high heat, pat dry fish with paper towel, then season with a pinch of sea salt & pepper.
Cook fish for about 4-5 minutes per side, until flakes easily. Cover tightly or wrap in foil while assembling the salads.
Divide all ingredients evenly between 4 large bowls, adding warm fish last.

Honey chipotle chicken bowls with lime quinoa.
Made by @howsweeteats 💗 @howsweeteats

honey chipotle chicken
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper


Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

Honey Lemon Ginger Chicken
Made by @alyssa_therecipecritic
Follow her @alyssa_therecipecritic
Serves: 4
3 boneless chicken breasts, (about 1½ pounds)
salt and pepper
1 teaspoon olive oil
3 cloves garlic, minced
2 teaspoons freshly grated ginger
½ cup honey
3 tablespoons fresh lemon juice
zest from one lemon
1 tablespoon apple cider vinegar
1 tablespoon low sodium soy sauce
2 teaspoons cornstarch

In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown. Add the sauce to the chicken and toss to coat.

By @damn_delicious
Follow her @damn_delicious

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
16 ounces baby red potatoes, halved
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley leaves

Preheat oven to 375 degrees F.
In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.*
OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
Served immediately, garnished with parsley, if desired.

cleanfoodcrushSpicy Shrimp with Apple Salsa on Crisp Lettuce Wraps
By @cleanfoodcrush 💗 @cleanfoodcrush
This is so SIMPLE to prepare - you'll have dinner ready in 20 minutes!}
Makes 2-4 servings
For the salsa:
1 large apple, chopped into small cubes
10 cherry tomatoes, chopped
1 small red onion, finely diced
1 small bunch of cilantro or parsley, chopped + a bit more to garnish
1 Tbsp avocado oil
juice from fresh 1 lime + a few thin slices to garnish
sea salt and pepper to taste

Spicy Shrimp:
10 oz fresh shrimp, peeled
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
1 Tbsp olive oil

10 big Romaine lettuce leaves
1 avocado, diced to garnish

Make the salsa first, by gently combining all the salsa ingredients together in a bowl.
In another bowl, mix the cumin, chilli powder, paprika, salt, pepper and coat the shrimp with this seasoning mix.
Heat a skillet over medium-high heat with 1 Tbsp of oil. Once hot, add the shrimp to the skillet and sear on both sides for about 2-3 minutes, until cooked through.
To assemble the wraps, add one spoonful of salsa to each romaine leaf, diced avocado, a few shrimp and a bit of cilantro/parsley on top.

Garlic Parmesan Crusted Salmon and Asparagus
Made by @juliasalbumblog
Checkout her page @juliasalbumblog


3 - 4 salmon fillets
1 pound asparagus (ends trimmed)
salt and pepper
3 tablespoons olive oil, or more
6 garlic cloves, minced
1 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped

Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).
Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
Bake at 400 F for 15-20 minutes.
Remove from the oven, top with chopped fresh parsley before serving.

Honey Mustard Chicken & Potatoes (ONE PAN)
Recipe By: @cafedelites
She is amazing to follow @cafedelites
4-5 chicken thighs, bone in, skin on or off
Salt and pepper, to season
1-1/2 tablespoons garlic powder
1 tablespoon olive oil
1 tablespoon minced garlic
¼ cup honey
3 tablespoons wholegrain mustard
2 tablespoons smooth Dijon mustard
2 tablespoons water
1 pound baby red potatoes, quartered
8 ounces green beans, halved (optional)
1-2 sprigs rosemary (optional)
Preheat oven to 400°F. Generously season chicken thighs with salt, pepper and garlic powder.
Heat olive oil in a large pan over medium-high heat. Sear chicken thighs for 3 minutes each side, til the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess fat.
Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 30 minutes, Remove from the oven; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

One Pot Salsa Chicken
by @dinneratthezoo
Follow her! @dinneratthezoo

4 boneless skinless chicken breasts thin cut works best
1 tablespoon olive oil divided use
salt and pepper to taste
1/4 cup minced red onion
1 1/2 cups frozen corn kernels
1/2 teaspoon minced garlic
1 15-ounce can black beans, drained and rinsed
2 teaspoons lime juice
optional garnishes: lime wedges and cilantro leaves

For the salsa:
1 1/2 cups tomatoes, seeded and diced
1/4 cup minced red onion
1/4 cup chopped cilantro leaves
the juice of one lime
salt to taste

Heat 2 teaspoons of the oil in a large pan over medium high heat. Season the chicken breasts to taste with salt and pepper.
Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
While the chicken is cooking, make the salsa. In a small bowl combine the tomatoes, onion, cilantro, lime juice and salt. Mix gently and set aside for later use.
Remove the chicken from the pan; place on a plate and cover with foil.
Add the remaining teaspoon of oil to the pan and add the red onion. Cook for 3-4 minutes or until onion is tender. Add the garlic and cook for an additional 30 seconds.
Stir in the black beans and corn. Cook for 3-4 minutes or until corn is heated through. Add salt and pepper to taste. Turn off heat and stir in lime juice.
Return the chicken to the pan; place on top of the corn and bean mixture. Spoon reserved salsa over the chicken and serve. Garnish with lime wedges and cilantro leaves if desired.

Shrimp Avocado Bites
By @gimmedelicious
Follow her @gimmedelicious
3 large flour tortillas
1 tablespoon olive oil
20 medium shrimp, peeled and deveined
½ packet taco seasoning
For the guacamole:
2 avocados - peeled, pitted, and mashed
¼ cup diced onion
¼ cup diced tomatoes
2 tablespoon chopped fresh cilantro
pinch ground cayenne pepper
½ teaspoon salt
1 lime, juiced
Preheat oven to 425 degrees F. Spray cups of a 24 cup mini muffin tin or a standard size 12-cup muffin tin with nonstick cooking spray.

To make tortilla cups: Using a 3 inch cookie cutter or cup, cut about 8-9 medium circles out of each tortilla.Brush each circle with olive oil or spray with cooking spray.Press each circle into a muffin cup.Bake 10-12 minutes or until cups are golden and crispy.

To make guacamole: In a medium bowl, mash together the avocados.Mix in onion, tomatoes, cilantro, cayenne, salt and lime juice.Stir until fully combined, cover and set aside in the fridge until ready to use.

To cook shrimp: Combine shrimp with taco seasoning in a large bowl or ziplock bag.Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes.Add the olive oil and shrimp.Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.Remove from heat and set aside.
To assemble: Fill each mini tortilla cup with about 1 teaspoon of guacamole (use 2 tablespoons for regular size cups).Top guacamole with 1 shrimp and sprinkle with a squeeze of fresh lime juice.Serve immediately.

Slow Cooker Herbed Chicken & Potatoes
Made by @alyssa_therecipecritic
😍 @alyssa_therecipecritic
4 boneless skinless chicken breasts or 4-6 chicken thighs
3 cups chopped potatoes (about 1½ inch pieces)
3 tablespoons olive oil
1 tablespoon Italian seasoning blend
1 teaspoon garlic powder
salt and pepper to taste,
fresh herbs for garnish (optional)

In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well.
Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through), cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender.
Garnish with fresh herbs like oregano and thyme (optional) and serve hot.

By @damn_delicious
Check her out @damn_delicious

2 pounds baby red potatoes
16 ounces broccoli florets*
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 pounds (1-inch-thick) top sirloin steak, patted dry

Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
Serve immediately with garlic butter, if desired.

HAPPY NEW YEAR EVERYONE! 🎊💃🏼🎉🎉🎊💃🏼 be safe!
Fruit platter by @raw_manda

Healthier 20 Minute Sesame Chicken
By @gimmedelicious
Follow her @gimmedelicious
1 pound boneless, skinless chicken breasts (cut into ½ inch strips)
2 Tablespoons cornstarch
1 pinch each salt & pepper
1 tablespoon olive oil (or sesame)
Cooked white rice for serving
Small bunch spring onions (scallions), chopped

For the sauce
3 Tablespoons soy sauce
2 tablespoons honey
1 teaspoon sriracha (add more for more heat)
1 teaspoon fresh ginger, grated
1 clove garlic, minced
2 Tablespoons sesame seeds
1 tablespoon sesame oil (optional)
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In a large bowl combine the chicken, cornstarch, and a pinch of salt and pepper.

Heat a large pan to high heat for at least 2 minutes.Add oil and chicken to pan.Stir-fry chicken for 5-6 minutes or until it's golden brown.

In a medium bowl, combine the soy sauce, honey, sriacha, ginger, garlic, sesame seeds and sesame oil.Add the mixture of the chicken and

Baked Sweet Potato Fries
By @cookingclassy
😍 @cookingclassy

2 lbs sweet potatoes peeled and sliced into 1/2-inch thick sticks (cut really long sticks in half)
1 Tbsp cornstarch
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp paprika
1/2 tsp garlic powder
2 1/2 Tbsp olive oil

Preheat oven to 425 degrees, and place a rimmed 18 by 13-inch baking sheet in oven to preheat as well.
In a small mixing bowl whisk together cornstarch, salt, pepper, paprika and garlic powder. Place sliced sweet potatoes in a large mixing bowl. Toss sweet potatoes with olive oil then pour cornstarch mixture over sweet potatoes and toss to evenly coat. Remove baking sheet from oven then pour sweet potatoes onto baking sheet and spread into an even layer working to keep a little space between them (careful pan will be hot!). Bake in preheated oven 15 minutes then remove from oven and toss and spread into an even layer again. Return to oven and bake until until fries are golden brown in spots, about 10 minutes longer. Serve warm with fry sauce (see notes in post for fry sauce recipe) or ketchup if desired.

Maple-Glazed Salmon Dinner in 15 Minutes or Less
By @buzzfeedtasty
Servings: 2


1 tablespoon vegetable oil
¼ cup maple syrup
2 tablespoons orange juice
2 tablespoons soy sauce
1 teaspoon ground ginger
1 garlic clove, minced
Pepper, to taste
Salt, to taste
2 4-ounce salmon fillets
Fresh parsley, for garnish
Dash of salt
1 pound broccoli florets
2 tablespoons butter (or olive oil)
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon lemon zest
1 teaspoon red pepper flakes
For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl. Set aside 2 tablespoons for topping later.
Place salmon fillets inside the bowl and make sure each side is covered with sauce.
Sear the salmon 2-3 minutes on each side. Brush the tops with the sauce set aside.
With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes then drain under cold water to stop the cooking.
In the drained pot of broccoli, stir in butter, soy sauce, some lemon zest, and red pepper flakes on low heat. Mix until broccoli is well-coated.
On each plate, serve a filet of salmon and scoop of broccoli. Enjoy!

Mashed Cauliflower Recipe
Made by @ifoodreal
Follow her 😍 @ifoodreal

2.5 - 3 lbs (medium) cauliflower head
2 large garlic cloves
1 tbsp butter (I used salted) or olive oil
1/2 tsp salt
Ground black pepper, to taste

Separate cauliflower into florets and cut in smaller chunks. In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables. Cover with a lid and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
Add butter or olive oil, salt and ground black pepper to taste. Using immersion blender (food processor), process until very smooth or desired consistency. Adjust salt and pepper to taste, if necessary. Serve hot just like you would serve mashed potatoes.
Storage Instructions: Refrigerate in a glass airtight container for up to 3-4 days.

Pumpkin rosemary humus! Vegans can swap honey with maple syrup! 😍👌🏻 by @pinchofyum

Easy Lemon-Pesto Gnocchi Shrimp and Asapargus
By @cookingclassy
Follow her for more @cookingclassy

1 (16 oz) pkg. Dellalo Potato Gnocchi (may use whole wheat)
1 lb asparagus, tough ends trimmed, remaining diced into 2-inch pieces
1 lb large shrimp, peeled and deveined
1 Tbsp olive oil
1/3 cup store-bought or homemade pesto, at room temperature if refrigerated
1/2 tsp lemon zest
1 Tbsp fresh lemon juice

Cook gnocchi in a large pot of salted water according to directions on package (don't drain water). Once cooked through remove gnocchi with a slotted spoon and transfer to a large bowl. Cook asparagus in boiling water used to cook gnocchi, until asparagus is tender, about 4 - 5 minutes, then drain and transfer to bowl with gnocchi. Cover and keep warm.
Meanwhile heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, season with salt and pepper and cook 1 1/2 minutes then rotate and cook shrimp on opposite side just cooked through and opaque, about 1 - 1 1/2 minutes longer. Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.

Sheet Pan Chicken Fajitas
By @cookingclassy
Follow her @cookingclassy
2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper
Fajita filling
1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips (slice extra wide strips in half)
1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)
1 medium yellow onion, halved and sliced from top to root
2 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro
For serving
8 taco size flour tortillas
Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
For the seasoning:
In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
For the fajitas filling:
Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 20 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.

Chili Lime Shrimp Recipe with Cilantro Yogurt Sauce
By @denise_sweetpeasandsaffron
👌🏻❤️ @denise_sweetpeasandsaffron

1 lb. large shrimp, peeled except for tails (about 32 shrimp)
2 tsp olive oil
2 garlic cloves, minced
¾ tsp chili powder
½ tsp lime zest
⅛ tsp salt
Juice of ½ lime
The sauce:
½ cup plain whole milk Greek yogurt
¼ cup finely minced cilantro
1 tbsp milk
1 tbsp fresh lime juice
1 garlic clove, grated on a microplane
½ tsp honey or agave nectar
⅛ tsp salt
In a large bowl, combine the shrimp, olive oil, garlic, chili powder, lime zest and salt. Toss to combine. Let rest for 15 minutes.
Heat a large nonstick skilletover medium-high heat. Add the shrimp mixture and cook until the shrimp are just cooked through, about 1 minute per side.
Squeeze the lime juice over the shrimp and stir to coat.
Transfer the shrimp to a serving platter. Serve with the yogurt sauce.
The sauce:
In a medium bowl, stir together the yogurt, cilantro, milk, lime juice, garlic, honey and salt.

I hope you are all having a joyous day with your loved ones! #merrychristmas my Insta friends! 🎄🎄🎁🎁 Thank you for your kind words on my previous post. 😘😘

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