Easy Chicken and Veggie Alfredo

Chicken and Veggie Alfredo done easy.  Doesn’t get any better than that, does it? I don’t think so.  The flavors in this dish are just phenomenal and it’s so quick and easy to throw together, you won’t believe it.  And if you’re serving friends, they’ll never believe that it took, literally minutes to make. It would be one pot, but it’s easier to cook the chicken and make the sauce itself in a skillet.  And the veggies cook better separately in a pan. Still, the clean up isn’t bad, just the skillet, pan and then plates and silverware, of course.

easy chicken and veggie alfredo

Going to have to make this again very soon!

Easy Chicken and Veggie Alfredo

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 servings

Get This:

  • 1 stick butter
  • 1 block (8oz.) Neufchatel (or cream cheese)
  • 1 c. half and half (or cream)
  • 1 c. parmesan cheese
  • 1/2 - 1 c. water as needed to thin
  • garlic salt and pepper to taste
  • 1 pound chicken tenders, cut into bite size pieces
  • 1 bag frozen veggies (I used California blend)

Do This:

  1. Steam veggies until just tender.
  2. While veggies are steaming, cook chicken in skillet until no longer pink.
  3. When chicken is done, remove from skillet and set aside til later.
  4. Add butter to pan and melt over med-high heat.
  5. Once mostly melted add cream and mix well.
  6. Once butter and cream are nice and warm, add parmesan cheese and mix well.
  7. Now add enough water to make alfredo sauce desired consistency. You want it to cover all your chicken and veggies, but not too thin.
  8. Once your alfredo is desired consistency, add steamed veggies and cooked chicken.
  9. Stir everything together until veggies and chicken are all covered well with alfredo sauce.
  10. Enjoy!

Notes:

For all my THM friends, this is a yummy S meal.

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Please make this recipe ASAP, it’s so good!! It’s so easy, too!!

Bon Appétit! xoxo

THM Blueberry MIM

For those who don’t know the Trim Healthy Mama lingo, MIM is ‘Muffin In A Mug’. These really turn out well.  I thought I was going to have issues with the texture of these but I usually don’t. As long as I use the right amount of flour and cook them long enough, anyway.  You have to be careful not to OVER cook them, though.  Because then they get dry and tough.  No one wants that!

This MIM is super yummy.  I have seen several recipes floating around for berry MIM’s and nothing that really excited me much, so I thought I would just throw some things together and see what happened. I went with things that sounded good together and this is what I came up with… It did not disappoint. I did revise my written recipe before sharing here, because it came out a little dry.  I adjusted the cooking time and the amount of flour.  This might just be my favorite yet!

blueberry mim

See how nice it turned out?!?! MMmmm, so yummy!

Blueberry MIM (Muffin In A Mug) *A Trim Healthy Mama Recipe*

Prep Time: PT2-3M

Cook Time: PT1-2M

Total Time: 5 minutes

Yield: 1 muffin

Serving Size: 1 muffin

Get This:

  • scant 1/4 c. almond flour
  • 1 t. ground flax
  • 1/2 t. baking powder
  • 3/4 t. cinnamon
  • 3-4 T. sweetener of choice
  • 1 egg
  • 1/4 c. frozen blueberries
  • 1 T. butter

Do This:

  1. Mix dry ingredients in a large mug.
  2. Add egg and mix well.
  3. Next fold in your blueberries.
  4. Now add butter to top of mixture and microwave for 60 seconds. If muffin is still moist, microwave another 15-30 seconds.
  5. Enjoy as is or add some whipped topping!

Notes:

You could use any frozen berry for this recipe, or even fresh berries.

As written, this recipe is an S.

I have not tried any other flour, but I'm assuming you could use oat flour and 1/4 c. egg whites or so to make this an E.

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Bon Appétit!  xoxo

Posts Two Days In A Row?!?!?!

Wow! Posting two days in a row, people!! Its getting real all up in here!  REAL! Hehe. No, I just happened to cook something new two days in a row.  Some times that’s how I roll, sometimes not…I knew I was going to do that this week, because the recipes I saw last week were amazing and I HAD to try them.  Of course, I switched them up a bit to make them my own, but they inspire my creations!

Check these babies out…

mini pepper nachos

Originally these were chicken nachos. I am not against using chicken. I wanted to use beef because that’s what I had on hand. Use whatever meat you want. Cuz, hey…I’m not the boss of you.  ;)

Mini Bell Pepper Nachos

Get This:

  • 1 lb. ground beef (can use turkey, chicken or even shredded chicken)
  • home made taco seasoning (can use a packet if you want)
  • 1/2 c. water
  • 1 bag mini bell peppers (can use large bell peppers cut in pieces)
  • shredded cheese (I like the taco blend)
  • fresh tomatoes (optional)
  • black olives (optional)
  • sour cream (optional or 0% greek yogurt also optional)
  • lettuce (optional)
  • onions (optional)
  • salsa (optional)

Do This:

  1. Preheat oven to 350* F.
  2. Brown ground beef until no longer pink.
  3. Add taco seasoning and 1/2 c. water; turn heat up to med.-high and simmer til water has evaporated.
  4. In the meantime, wash, seed and cut your peppers in half (or pieces if using large peppers).
  5. Once meat is done, spoon mixture into peppers.
  6. Sprinkle with taco blend cheese and place on a foil lined baking sheet in the oven.
  7. Bake for about 15 minutes or until cheese is nice and melted and starting to brown.
  8. Serve wile warm with toppings (onions, olives, sour cream, lettuce, tomatoes, salsa, whathaveyou).

Notes:

As written, this recipe is an S meal, for my THM friends! :) Enjoy!!

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Bon Appétit! xoxo

Egg Roll In A Bowl

Today I’m sharing a fabulous recipe called Egg Roll In A Bowl. It’s super easy and super yummy.  It is supposed to taste like an egg roll but not be fried and unhealthy like an egg roll.  It definitely does not disappoint! It’s actually pretty versatile, too. You can use any ground meat in it and you can adjust seasonings to your liking.  Also, you can omit ingredients as well. Don’t like onions? Don’t add them. Don’t like purple cabbage? Don’t use it! Get the idea?

Yeah. It’s easy!

egg roll in a bowl

MMmmm…looks good, right? Here’s the recipe…

Egg Roll In A Bowl

41

Yield: 4 servings

Adapted from: Diana Rodbourn

Get This:

  • 2 T. coconut oil
  • 1 1/2 - 2 lb. ground pork (can use turkey, beef, chicken)
  • 1 package cabbage slaw mix
  • 1 medium onion cut in half and sliced
  • 3 cloves garlic, minced
  • 1 1/2 t. ground ginger
  • splash of soy sauce
  • salt and pepper to taste

Do This:

  1. Brown your ground pork until no longer pink.
  2. Add oil to pan and melt; add onions and brown in oil.
  3. In a small bowl, mix garlic, soy sauce and ground ginger well.
  4. Add garlic mixture to pan and mix into ground pork.
  5. Immediately add cabbage slaw mix to pan after mixing in garlic mixture into pork and onions.
  6. Stir cabbage slaw into pork and garlic mixture, making sure to mix everything well.
  7. Cook for several minutes, stirring often.
  8. Cook 8-10 minutes or until the cabbage slaw is softened to desired texture and everything is warmed through.
  9. Enjoy!

Notes:

I used turkey sausage for this because that is what I had on hand. While it was good, I think ground pork or chicken would have worked better. I am also going to work on the seasonings to get them just right. I will probably update this post when I get the seasonings just right. As written, this is an S meal for all my THM friends! :)

**I also used the cabbage slaw mix that is prepackaged in the store. It is a great time saver and works perfectly for this dish!!

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Bon Appétit!  xoxo

Yummy Smoothie

I have a yummy smoothie to share with you guys today. Yes, I know it’s fall and y’all are drinking everything warm now, but I just had to try this recipe.  It sounded so good and I finally had everything I needed for it.  I am so glad I did, too. It’s delicious!. Just bundle up in a blanket and try it! You won’t be sorry, I promise! And since it was so good, I had to share it with all of you!

caramel apple smoothie

As you can see from the photo, I did not peel my apple. You can if you like. It’s up to you. I washed my apple well before cutting it up. I just cut it into large chunks before throwing it into the blender.

Caramel Apple Smoothie

Yield: 1 smoothie

Get This:

  • 1 medium apple (or 1/2 c. unsweetened apple sauce), washed, cored and cut into large chunks
  • 1/2 c. 1% cottage cheese (or non-fat cottage cheese)
  • 1/4 c. water
  • 1 t. vanilla
  • 1 t. caramel extract
  • pinch of salt
  • pinch of cinnamon
  • 1/2 t. xanthan gum
  • truvia, xylitol, erythritol to taste
  • 8 ice cubes

Do This:

  1. Toss everything into the pitcher of your blender and pulse to get started.
  2. Blend til smooth.
  3. Top with low-fat or non-fat whipped cream if you wish.
  4. Enjoy!

Notes:

For all my THM ladies, this is an E, so make sure you use low-fat or non-fat cottage cheese!

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Bon Appétit!  xoxo

Apple Pie Muffins (Gluten/Sugar-Free)

I have seen several recipes for these apple pie muffins online. Some call for oat fiber, some for whole wheat flour. I have seen some that called for greek yogurt and some that didn’t.  So I looked at all of them, compared them and came up with one that I thought I would like.  I wasn’t disappointed.  I don’t think you will be, either… At least I hope not. I added a couple things I didn’t see in any of the recipes I saw online. You know, my little stamp to make them my very own.

apple pie muffins

Don’t they look delish?? MMhhmm…I thought so, too! Yes, of course I’ll share the recipe with you!!  ;)

Apple Pie Muffins (Gluten/Sugar-Free)

Yield: 12 muffins

Serving Size: 2 muffins

Get This:

  • 1 c. oat flour (just put 1 1/4 c. gluten-free oats in your food processor and process til fine)
  • 1/2 c. gluten-free oats
  • 1 T. ground flax seed
  • 1 1/2 c. cored, diced apple (I used gala)
  • 1 T. baking powder
  • 1/4 t. sea salt
  • 1/3-2/3 c. sweetener of choice (more or less depending on how sweet you like your muffins)
  • 2 t. cinnamon
  • 1 t. nutmeg
  • 1/4 t. ginger
  • 1/4 t. cloves
  • 1/2 c. egg whites
  • 2 T. butter, melted
  • 1/2 c. unsweetened applesauce
  • 1 t. vanilla
  • 8-10 drops liquid vanilla stevia
  • 1/4 c. almond milk

Do This:

  1. Prepare a muffin pan by spraying it with non-stick cooking spray and preheat your oven to 375* F. In a medium size bowl mix together the dry ingredients until they are blended well.
  2. In a separate bowl, combine wet ingredients.
  3. Once wet ingredients are well combined, pour them into your dry ingredients and mix well.
  4. Ladle batter into prepared muffin pan, filling to 3/4 full.
  5. Bake for 18-20 minutes or until slightly browned and set in the center.
  6. Allow to cool for a few minutes in the pan before removing and placing on a wire rack to cool completely.
  7. Enjoy!

Notes:

For my THM ladies, these are an E snack and are perfect for this time of year. You could make these with pumpkin for a nice treat, too! That would be perfect with a dollop of FF whipped topping! YUM!

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Bon Appétit!  xoxo

Hot Cocoa

Have you ever made your own hot cocoa? I don’t mean opening a package and dumping it in a cup and adding some hot water…I mean making it from scratch. It’s pretty amazing. Especially the recipe I just made today! The best part? It’s SUGAR FREE!! And it still tastes AMAZING!!!

And if you put it in a pretty mug, it looks pretty darn spiffy, too!

Check it out…

Hot Cocoa

And now, for the recipe…

Hot Cocoa

Prep Time: 2 minutes

Cook Time: PT4-5M

Get This:

  • 1 T. butter
  • 6 oz. unsweetened vanilla almond milk
  • 6 oz. heavy cream
  • 1 t. caramel extract
  • 2-3 T. sweetener of choice
  • 1 T. unsweetened cocoa
  • pinch of sea salt

Do This:

  1. Place butter in small saucepan and melt.
  2. Add all other ingredients and heat until steamy, DO NOT BOIL.
  3. Pour into pretty cup and enjoy!
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This is, by far the best hot cocoa I have ever had.  It’s got just the right amount of chocolate flavor and the caramel extract gives it this rich, full flavor.  MMmmmm. It’s perfect!

Please, try this SOON!

Bon Appétit!  xo