Pizza is one of my all time favorite foods and although I’m not really willing to give up the real thing I just can’t eat it as often as I’d like. This recipe for Zucchini Pizza Bites is a fabulous alternative that is super easy and quick to make.
While I attended a blogging conference in Dallas earlier this year I had the absolute best soup at one of the restaurants in the hotel. It was chicken broth based with tons of fresh veggies like zucchini, squash, onions, and carrots. I was determined to figure out how to recreate this recipe once I got home and add to my list of low carb meal ideas. After some trial and error, Bountiful Chicken and Veggie Harvest Soup was a success! Since the first time I made it a couple of months ago, it’s become a regular addition to our dinner menu. Especially now that it’s gotten colder, a good hearty soup just feels cozy. An added bonus, Bountiful Chicken and Veggie Harvest Soup is super healthy!
Jamie here! Bi-Lo has whole chickens on sale this week for 89¢/lb – I’m picking some up to make my simple roast chicken and thought I’d re-share it in case you missed it before
Jamie here, if you’re looking for a simple roast chicken recipe – here’s your guy. No kidding – if I’d ever realized in the early years of marriage that making a beautiful roast chicken was this easy, I would’ve saved my husband from years of Hamburger Helper
I learned this tip from my friend Meg, who is an amazing cook and the type of woman you secretly kind of hate, who makes a home-cooked dinner every. single. night. She’s also cute - which is just unfair (right?). But while hanging out with her recently she told me that she roasts chicken pretty often to make chicken salad for the week – or soup, tacos, pasta or other recipes.
After she shared her secret, I had to try it right away.
I love easy recipes! Especially those that I can throw in one pan together and bake so I can focus on other tasks at hand. This recipe for Rosemary Chicken and Veggies in Mustard Sauce turned out amazing!! I used all fresh veggies including carrots, onions, red potatoes, and green beans. You could use any kind of chicken you want, however my kids requested legs (which I hate) so I bought a whole cut up chicken. Serve with a simple green salad for a healthy easy dinner.
This recipe is AdvoCare 24-Day Challenge friendly.
Kasey here, as we continue on our journey of healthy eating I am always trying to come up with new recipes that my family will love. Last night, I made Apricot Chicken with broccoli and asparagus and it was amazing!! This recipe was inspired by Olive Garden’s Venetian Apricot Chicken, however I have made several adjustments to the recipe to make it easier to prepare.
It’s so easy to get stuck in a rut, making the same recipes over and over again. I used to make this recipe years ago, and somehow completely forgot about it. As I was looking through my low carb meal plans, I found it and remembered how yummy it is. Today, I changed up the recipe a bit, as I usually make it in my slow cooker with split chicken breasts. We were gone most of the day so I used chicken tenders and cooked on the stove instead. Roasted sweet potatoes, and pan seared broccoli completed our meal.
Just a warning, do not make Apple Cider Chicken Tenders in a cast iron skillet as I learned the hard way. I didn’t think about the apple cider vinegar stripping the seasoning out of the bottom of my cast iron skillet. I know I can season my skillet again, but thought I would mention.
Adapted from Rachel Ray Apple Cider Chicken
- 2 tablespoons olive oil
- 2 lbs chicken tenders
- 1 large onion
- 2 teaspoons thyme
- 1 1/2 tablespoons honey
- 1 tablespoon minced roasted garlic
- 3/4 cup apple cider vinegar
- 2 1/2 cups chicken broth
- 1 bay leaf
- salt and pepper
- Heat 1 tablespoon olive oil in pan on medium high heat.
- Salt and pepper chicken tenders generously on both sides.
- Brown chicken tenders in pan approx 7 minutes on each side.
- Remove chicken tenders from pan.
- Add 1 tablespoon olive oil to pan along with onions, thyme, honey, bay leaf, and salt and pepper.
- Stirring occasionally, brown onions for approx 20 minutes on medium heat.
- Add apple cider (stir with a wooden spoon), and chicken stock to browned onions and bring to a boil.
- Return chicken to pan, lower heat to medium/low and cook covered for 30 minutes turning chicken after 15 minutes.
- Remove chicken from pan, turn heat to high and thicken sauce.
- Either pour sauce over chicken, or return chicken to pot then serve.