Huge thumbs up from my peeps….made delicious leftover lunches too!
Hope you love it as much as we did!
Buffalo Chicken Chili
Yield: 4 servings
- 2 tablespoons olive oil
- 2 pounds ground chicken (or turkey)
- 2 large carrots, peeled & chopped
- 1 small onion, chopped
- 4 celery ribs, chopped
- 4 cloves garlic, chopped
- 1 tablespoon smoked paprika
- 2 bay leaves
- 2 cups chicken broth
- 1 cup hot buffalo wing sauce
- 15-oz can tomato sauce
- 15-oz can black beans, drained and rinsed
- 15-oz can diced fire-roasted tomatoes, with juice
- 2/3 cup blue cheese crumbles
- In a large pot, over medium-high heat, warm olive oil. Add chicken and cook about 4 minutes. Add carrots, onion, celery, garlic, paprika and bay leaf. Cook until vegetables are slightly tender, about 7 minutes.
- Add chicken stock and stir to scrap up brown bits from bottom of pot. Turn off heat. Add hot sauce and stir well. Turn off heat and let cool down.
- In a 1-gallon plastic freezer bag, add tomato sauce and tomatoes. Add chicken-vegetable mixture to bag (don’t forget to remove the bay leaf).
- Freeze for up to 4 weeks. When ready to prepare, place bag contents in slow cooker and cook on low heat for 4-6 hours, until thoroughly warm.
- Serve warm with crumbled blue cheese on top.
Are you a busy mom who loves her slow cooker? I don’t know what I’d do without mine. Your family will love this Asian-inspired dinner because it tastes delicious. You will love it because you can make in advance, pop it in the freezer, and later take it out to cook in the crockpot without any hassle! I made mine about 3 weeks before serving for dinner, and it held up in the freezer beautifully! As if you needed more reasons to try this — it’s nutritious (full of fiber, vitamin C and iron) and economical (only $2.82 per serving). Enjoy!
Beef & Broccoli
Yield: about 6-8 servings
- 2 pounds flank steak, thinly sliced
- 1 beef boullion cube
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 16 oz bag frozen broccoli florets
- 2 carrots, peeled and cut into thick circles
- 3 cups cooked brown rice
- In a 1-gallon size plastic freezer bag, place beef, boullion cube, soy sauce, brown sugar, garlic, sesame oil, and cornstarch. In a separate plastic freezer bag, place broccoli and carrots. Seal tightly and freeze for up to 3 weeks.
- When ready to prepare, dump contents of beef bag into slow cooker. Add 1 cup water. Cook on low heat for 6-8 hours. Add vegetables to slow cooker during last hour of cooking time.
- Serve over brown rice.
Guys – I am ALL about the one-sheet pan dinner craze! Only one pan to clean up?! Yes, please! This delectable dinner came together super quick, and used up 2 large lemons (bonus!). By the way, we harvested ONLY 140 pounds of lemons this year….. last year was over 200 pounds. So, still a ton to use, but definitely less than prior winters!
Hope you love this!
One Sheet Lemon Chicken Cabbage Carrot Dinner
Yield: 4 servings
- 4 boneless skinless chicken breasts or thighs
- 2 large lemons, juiced
- 1/2 head green cabbage, cut into large slices
- 3 large carrots, peeled and cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- Preheat oven to 375 degrees.
- Cover baking sheet with aluminum foil.
- Arrange chicken, cabbage and carrots on sheet pan.
- Drizzle lemon juice and olive oil over chicken and vegetables. Sprinkle with salt, garlic powder and Italian seasoning.
- Roast for 30-40 minutes, until chicken is no longer pink inside and vegetables are tender.
I use this on sooooo many foods….. salads (obviously), roasted Brussels sprouts, potatoes, sandwiches, steamed veggies…. it is super versatile and takes only a couple minutes to throw together. And, the best part – it does not contain unpronounceable ingredients, high fructose corn syrup, salt or any other weird undesirable ingredients! Hope you love it!
Easy Fresh Lemon Salad Dressing
Yield: about 1 cup
- 1/3 cup olive oil
- 2/3 cup fresh lemon juice
- 1-1/2 teaspoons Garlic-Herb flavor Mrs. Dash seasoning mix
- 1 teaspoon Dijon mustard
Put all ingredients into a mason jar & shake to combine. Stores well in refrigerator for a couple of weeks.
What is more comforting than a warm bowl of creamy pasta? Even better, add in some greens for fiber and vitamins, lemons for vitamin C, pistachios and avocado for healthy fats, and Greek yogurt for protein! This dinner is fancy enough for company, yet quick enough for a weeknight! I hope you love it!
Creamy Lemon Pistachio Pesto Pasta
Yield: 6 servings
- 1 pound whole wheat penne pasta
- 1 cup plain Greek yogurt
- Grated peel and juice of 3 lemons
- 1 cup flat-leaf parsley leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup shelled pistachios
- 1 avocado
- 3 cloves garlic, chopped
- 3 tablespoons olive oil
- salt & pepper
- Cook pasta according to package directions
- Meanwhile, in a small saucepan, warm the yogurt with lemon peel. Do not boil, just warm thoroughly.
- In a food processor, combine lemon juice, parsley, parmesan cheese, pistachios, avocado and garlic. While processor is running, drizzle in olive oil until well combined.
- Place pesto in a large bowl. Stir in yogurt-lemon peel mixture. Stir in pasta and toss well. Season with salt and pepper to taste.
This may not be the healthiest lemon-based recipe, but it is truly decadent! And, in our house, the fact that this recipe uses up about 3 large lemons is a huge bonus! Sugary treats are okay once in a while, right? Remember, I’m the down-to-earth Dietitian and I love goodies just as much as anyone…. well, maybe not as much as my teenager, but you get the idea….
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 tablespoons lemon zest, divided
- 3/4 cup lemon juice, divided
- 1 cup powdered sugar
- Preheat oven to 350 F. Spray a 9×9-inch baking dish with cooking oil spray.
- In a large bowl, beat together flour, sugar, salt and butter.
- In a separate small bowl, whisk together eggs, 2 tablespoons lemon zest and 1/4 cup lemon juice. Pour into flour mixture and beat at medium speed until creamy, about 2 minutes.
- Pour batter into baking dish and bake for 25 minutes.
- Meanwhile, make glaze by whisking together powdered sugar, 1 tablespoon lemon zest and 1/2 cup lemon juice. Set aside. Allow brownies to cool completely before glazing.
Hope you love it!
Holy delicious-ness! These amazing cupcakes were the brainstorm of my teenager…. Basically, she doesn’t care for pie at Thanksgiving, and she found a similar idea on Pinterest. The result was truly yummy and easy enough for her to make completely on her own! Bonus! Hope you enjoy them!
Yield: 24 cupcakes
- 1 french vanilla cake mix
- 1 package instant vanilla pudding (not sugar-free)
- 3 eggs
- 1/3 cup vegetable oil
- 3 tablespoons ground cinnamon, divided
- 1/4 cup butter, softened
- 1-1/2 – 2 cups powdered sugar
- 2-4 tablespoons milk
- 1 teaspoon vanilla extract
- Prepare cake mix according to package directions, but add in the instant pudding mix and 1-1/2 tablespoons of cinnamon to the batter.
- Line muffin tin with paper liners and fill 1/2-way.
- Bake according to package directions.
- To prepare frosting, beat together butter, powdered sugar and remaining ground cinnamon. Gradually add 1 tablespoon of milk at a time until frosting is desired consistency.
- When completely cooled, frost cupcakes. ENJOY!