This is one of my favorite one-pot meals ever. It takes a while to get everything prepped but once it’s all washed and diced you’re good to go. This stew has lots of veggies so you can check those off your list of veggies to eat for the week. Healthy, comforting and full of flavor. Whoever you make this for is going to love it!
Chicken thighs and drum sticks, about 9 pieces, skinned
1 onion, chopped
4 celery stalks, sliced
1 head garlic, cloves peeled
1 tablespoon tomato paste
1/2 pound cremini mushrooms, sliced
1 cup small onions
2 cups chicken broth
1 cup dry white wine
6 medium potatoes, peeled and cut into cubes
10 baby carrots, washed
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1) Heat nonstick pan over medium-high heat. Add chicken to pan, in two batches, and cook until lightly browned on all sides. Transfer chicken to plate as it is browned.
2) In a separate pot add olive oil over high heat. Reduce heat to medium. Add chopped onion, celery, and garlic to pot; cook, stirring, until vegetables are lightly browned. Stir in tomato paste until smooth. Add mushrooms and baby onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot.
3) Add chicken to pot on top of all the veggies. Reduce heat and simmer covered for about one hour and until vegetables are tender.
4) Meanwhile, whisk together flour and chicken broth in small bowl until smooth. Add liquid to pot and stir. Serve sprinkled with parsley.
How fun is this salad? You can eat it as is or you can serve it with pita chips on the side. It’s a healthy and quick summer snack that you can make in just a few minutes. You can even eat this for lunch or have it as a side salad for dinner. The possibilities are endless!
1 can red kidney beans, rinsed
½ cup cilantro, diced
½ red onion, sliced
½ lemon, squeezed
2-3 tablespoons olive oil
salt and pepper
1. Add everything into a salad bowl, toss and enjoy.
I love snacking, especially if what I’m eating is actually good for me. Don’t get me wrong, I love all kinds of snacks but these are just a little on the healthier side. You can make these in minutes and eat them any time of the day!
Store bought hummus or make your own
Bread, cut into small bite sized pieces
1. Spread hummus on bread, add cucumber, cilantro, drizzle some olive oil on top with a squeeze of lemon.
How cool are these lettuce bites? And, I mean common, can you get any easier than this? Last minute appetizer or side for any guest situation or just for yourself. Fresh veggies with a pinch of fresh lemon, I can smell the scent of spring and let me tell you, it smells like these lettuce bites! Make a bunch or just a few and munch on them all day long!
I’m not going to tell you how much you need of each ingredient; you get creative and experiment with this one depending on how much you’re going to make! Mix olive oil, lemon juice, tomatoes, cilantro and cucumbers together. Add on top of lettuce leaves and serve.
Tip: I also like to add feta cheese to the mix, but decided to skip that this time around.
I felt like I was in the Mediterranean eating this while listening to the water splash on the rocks. This is a great side dish or a meal in itself. It combines lots of healthy veggies like red peppers, green beans and black olives. You can eat this warm or cold, which makes it perfect for the warm summer months. Once you make this, you can put in the refrigerator, and eat it later on or even the next day.
About 1 ½ cups farro
About 2 cups greens beans, cut into 1-2 inch pieces
¾ cup pitted black olives
1 medium red pepper, diced
¾ cup Parmesan, crumbled
¼ cup olive oil
Salt and pepper
1) In a pot, add 4 cups of water, bring to a boil and add farro. Cover and simmer for about 20 minutes or until all the water has soaked up. Add a teaspoon of salt while simmering. Transfer to a large bowl and let cool.
2) Bring a medium pot of water to a boil. Add green beans and cook for about 5 minutes. Drain the cooked greens beans and let cool.
3) Add green beans, olives, red pepper, Parmesan, olive oil, and black pepper to bowl of farro, mix and serve.
Guacamole is so versatile! Everyone can make it their own way and it doesn’t take a lot. Add more of what you like and don’t be afraid to play around with it. Once you make it a few times, you’ll eventually find your favorite combination.
I like a lot of cilantro and lime juice in mine! The cilantro adds a dash of freshness to it and the lime juice really makes it for me and pulls all the flavors together.
If you’re not making homemade guacamole you need to start! This is the best thing you can make at home because you can control the portions of the ingredients that you put into it.
When I’m craving guacamole all I’m wanting is my homemade guacamole. Once you start making your own, that’s all you’ll be wanting all summer long.
How do you guys like to make guacamole? What other ingredients do you use that I have not mentioned?
2 avocados, peeled
½ a red onion, diced
1 cup cilantro, diced or torn
2 small jalapeno’s, diced
1 medium sized tomato, diced
3 large juicy limes, squeezed
½ teaspoon cayenne
1 bag of your favorite tortilla chips
1) Add everything into one big bowl.
2) Pour the lime juice in and don’t be afraid to get in and get messy.
3) Pour guacamole into a smaller bowl and serve immediately with tortilla chips.
Once you make this soup once you’re going to want to make it again and again.
I’m a huge fan of mushrooms so I knew I had to put together a quick mushroom soup that also tasted really good.
The minced garlic really makes the soup and pulls all the flavors together.
1 cup sliced mushrooms
½ cup diced green onions
3 cloves garlic, minced
2 cups vegetable broth
2 tablespoons olive oil
Black pepper and salt
Heat olive oil in small pot over medium heat. Add minced garlic and sauté for a few minutes. Stir in the mushrooms and season with salt and pepper. Saute until mushrooms are golden brown. Add the vegetable broth. Cover the pot and bring the soup to a boil. Pour the soup into bowls, add diced greens onions and serve.