Last night for dinner I made a Gluten Free Chicken Marsala. I’m not a huge fan of pasta but it turned out pretty good! Each serving was under 400 calories and it took just 25 minutes to prep and cook.
•2 boneless chicken breast
•6 oz broccoli
•1 cup pasta noodles (I use gf)
•2 tsp chicken semi glace
•6 oz mushrooms
•4 oz cream
•3 oz Marsala wine
•2 oz peas
Cut mushrooms into 1/4 slices. Dice shallot. Cut broccoli into bite size pieces. Pat chicken dry and cut into small pieces. Season chicken with salt and pepper.
Heat a pot of water for noodles. Once boiling add in noodles. Cook until soft. If GF 7-8 minutes
Place medium non stick pan over high heat. Add 1 tbsp olive oil and cook chicken for 3-4 minutes. Chicken will finish cooking in a later step. Set chicken aside.
Add 1 tbsp of olive oil to used chicken pan. Toss in shallot and mushrooms. Stir occasionally. 2-4 minutes. Add Marsala and stir occasionally until reduced. 2-3 minutes. Stir and in cream, broccoli, 2 tbsp water, demi glace, 1/4 tbsp salt and a pinch of pepper.
Return chicken to veggie pan to continue cooking. Bring to simmer. Simmer until sauce is thick enough to coat a spoon. Add in pasta and peas. Reduce heat and mix. Let sit for 1 minute to warm peas. Plate and serve!
This will serve about 3 people (can stretch for 4) Happy eating! 🍴
Last nights dinner was one of the easiest meals I’ve made and SO good. Teriyaki chicken lettuce wraps. Just 7 ingredients and it takes less than 20 minutes to prep and cook!
2 boneless skinless chicken breast
1 head of butte lettuce
1/2 oz honey
3 oz shredded carrots
1/2 oz almonds
2 tsp of sriracha (add more if you like spicy)
3 oz teriyaki glaze
Separate lettuce for cups and rinse. Pat dry with paper towel. Dice up chicken and season with salt and pepper
Place a non stick pan over medium high heat and add 1 tbsp of olive oil. Add chicken and cook until browned (or no longer pink in middle) 3-5 minutes
Add in carrots and stir until carrot is tender (about 3 minutes)
Remove from burner and stir in teriyaki, honey and sriracha. Put chicken mixture into lettuce cups and top with almonds.
•2 boneless skinless chicken breasts
•2oz jerk sauce
•2tsp chipotle seasoning
•1 red bell pepper
Chop veggies and toss in 1tbsp olive oil, lime juice and chipotle seasoning.
Chop chicken into pieces. Cook chicken on medium high heat in a nonstick pan until no longer pink. Turn heat down to low and pour in jerk sauce. Coat all of chicken and let sit, mixing occasionally while veggies cook.
Cook veggies on medium high heat on a grill pan. Cook each side 2-3 minutes.
Plate chicken and veggies and enjoy!
•2 salmon filets
•2 garlic cloves
•2 tsp grainy mustard
•4oz grape tomatoes
•1 tsp butter
•1/4 oz of parsley
•1/2 cup wild rice
•2 cups broccoli
Bring medium pot of wild rice with 1 1/2 cups of water to boil. Lower temp to simmer and cover. While rice cooks steam the broccoli.
Halve tomatoes. Mince garlic. Stem parsley. Pat salmon dry and season with salt and pepper.
Place a pan over medium heat. Add 1 tsp of olive oil. Cook salmon on each side for 4-6 minutes until browned. While salmon cooks, make the tomato topping. In a pan on medium heat add butter and let melt. Add 1 tsp of olive oil, tomatoes, garlic and half the parsley. Stir occasionally till tomatoes blister. Add mustard and a pinch of salt.
Plate broccoli, rice, salmon and top the salmon with the tomato topping. Enjoy!
•2 Chicken Breast’s
•1/2 oz butter
•8 oz butternut squash cubed
•8 oz carrot chopped
•1 tsp chipotle powder
•2 garlic cloves
•1 poblano pepper
•1 oz shredded chihuahua cheese
•1 oz shredded cheddar
•1 cup brown rice
Preheat oven to 400 degrees. Place chicken on baking sheet. Season with salt and pepper. Cook in oven for 25 minutes. While chicken cooks, stem and cut poblano peppers. Mince garlic, and mix with poblano pepper. Sauté on a non stick skillet. Cook until lightly charred 1-2 minutes). Set aside.
Place carrot and butternut squash in pot and fill with water till covered. Boil until tender, 7-10 minutes. Drain water and mash with potato masher. Mix in butter and chipotle seasoning. Cover and set aside. While cooking mash, boil brown rice in 1 cup of water till tender. Drain and set aside.
Mix together poblano pepper mixture and cheeses. Remove chicken from oven and place mixture on top of chicken. Place back in oven and cook for 2-3 minutes until cheese is melted.
Place mash and rice on plate. Plate chicken on top of rice and serve!
I went to lunch with a friend recently and she told me she was wanting to lose weight. She asked me what I typically eat in a day so I explained. I start my mornings with a solid breakfast, then a snack, then lunch, then another snack, then a post workout protein shake, and finish with dinner. None of my meals are huge but they are a good size to where I’m not still hungry after.
When we went to order our lunch I ordered a a grilled chicken salad with no cheese and salsa instead of dressing. My friend ordered a fruit smoothie. This is where people get it all wrong. Food is not your enemy if consumed in the proper amounts! A fruit smoothie isn’t a meal. It’s a snack. Yes fruit is good for you but in small amounts. Your body processes fruit as a sugar. If you want to lose weight, fuel your body properly. Give it the nutrients it needs to burn fat….veggies, proteins, fats (avocado), etc. I wish people would stop being so scared of what they eat. Educate yourself on foods! If you don’t know where to start, then ask!
Last nights dinner. Not the healthiest thing in the world but it sure was good!!
•1/2 cup Arborio Rice
•2 tsp beef demi glace
•1 ear of corn
•2 oz grated Parmesan
•2 green onions
•1 1/2 tsp pot roast seasoning
•1 Roma tomato
•2 oz sour cream
•10 oz steak strips
Remove husk from corn, rinse and remove kernels from cobb. Trim and thinly slice green onions. Core tomato and coarsely chip. Pat steaks dry and season with pot roast seasoning.
Place a medium pot over medium-high heat. Add 1 tbsp of olive oil. Add corn, half the green onions, a pinch of salt, and a pinch of pepper to pot. Stir until corn starts to brown (2-3 minutes). Add rice and stir occasionally till rice is toasted (1-2 minutes).
Add 1 cup boiling water to pot with rice. Stir often until nearly all water is absorbed. Add 1/2 cup of water and stir often till water is absorbed; repeat often 18-20 minutes. Taste risotto as you cook checking for tenderness. When rice has no more “bite” or crunch, it is done. Remove from burner, add parmesan, sour cream, a pinch of salt, then cover and set aside.
Place a large non stick pan over medium heat and add 2 tbsp of olive oil. Add steak strips and stir until browned 3-4 minutes. Add 1/4 cup of water, tomatoes, demi glace and a pinch of pepper. Cook until tomatoes break down and sauce thickens. Remove from burner
Plate dish with risotto, then steak mixture and top with remaining onions. Enjoy!