Happy Healthy Life

02/01/2024

02/01/2024

Chipotle Chicken Quinoa Burrito Bowl
Ingredients
1 tablespoon finely chopped chipotle peppers in adobo sauce

1 tablespoon extra-virgin olive oil

½ teaspoon garlic powder

½ teaspoon ground cumin

1 pound boneless, skinless chicken breast

¼ teaspoon salt

2 cups cooked quinoa

2 cups shredded romaine lettuce

1 cup canned pinto beans, rinsed

1 ripe avocado, diced

¼ cup prepared pico de gallo or other salsa

¼ cup shredded Cheddar or Monterey Jack cheese

Lime wedges for serving

Local Offers
00000 Change
Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code?
Directions
Preheat grill to medium-high or preheat broiler.

Combine chipotles, oil, garlic powder and cumin in a small bowl.

Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.

Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

02/01/2024

I will give this recipe 5 stars

Cheesy Chipotle-Cauliflower Mac

Ingredients
3 cups cauliflower florets

8 ounces whole-wheat fusilli or rotini pasta

1 cup nonfat milk

1 chipotle pepper in adobo, minced, plus 1 tablespoon adobo sauce

1 tablespoon olive oil

¼ cup finely chopped yellow onion

2 cloves garlic, minced

4 cups chopped fresh spinach

¼ teaspoon salt

1 tablespoon whole-grain Dijon mustard

4 ounces reduced-fat Cheddar cheese, shredded (about 1 cup)

2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

1 teaspoon Ground pepper

1 pinch Paprika

Local Offers
00000 Change
Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code?
Directions
Place a steamer basket in a large saucepan, add water to just below the basket and bring to a boil. Add cauliflower to the basket; cover, reduce heat to medium and steam until very tender, 8 to 10 minutes.

Meanwhile, bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.

Transfer the cauliflower to a food processor or blender. Add milk, chipotle and adobo sauce; puree until smooth.

Dry the large saucepan. Add oil and heat over medium heat. Add onion and cook until softened and transparent, 2 to 3 minutes. Add garlic and cook until fragrant, 1 minute. Add spinach and cook until lightly wilted, 2 minutes. Reduce heat to medium-low, carefully add the cauliflower mixture and stir to combine. Stir in salt and mustard. Gradually whisk in Cheddar and mozzarella just until smooth, about 1 minute. Remove from heat.

Pour the sauce over the pasta and gently stir to combine. Garnish with pepper and paprika, if desired.

01/26/2024

I saw this recipe & tried it, I would give it 5 stars.

Lighter spaghetti & meatballs
Ingredients
1 tsp rapeseed oil
280g spaghetti
For the meatballs
200g green lentils (well drained weight from a 400g can)
250g lean minced pork (max 8% fat)
½ tsp finely chopped rosemary
½ tsp Dijon mustard
1 garlic clove, crushed
For the sauce
1 tbsp rapeseed oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
500g cherry tomatoes, preferably on the vine, halved
2 tsp tomato purée
pinch of chili flakes
2 tbsp chopped oregano, plus a few chopped leaves to garnish
Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Line a baking sheet with foil and brush with 1 tsp oil. Mash the lentils in a bowl with the back of a fork to break down a bit, but not completely. Stir in the pork, rosemary, mustard, garlic, some pepper to generously season, and mix well with the fork to distribute the lentils evenly. Divide the mixture into 4. Form each quarter into 5 small balls – to give you 20 in total – squeezing the mixture together well as you shape it. Lay the meatballs on the foil and roll them around in the oil to coat all over. Bake for 15 mins until cooked and lightly browned. Remove (leave the oven on) and set aside.

STEP 2
While the meatballs cook, heat 2 tsp of the oil for the sauce in a large non-stick frying pan. Tip in the shallots and garlic, and fry on a medium heat for 3-4 mins until softened and tinged brown. Pour in the remaining 1 tsp oil, lay the tomatoes in the pan so most of them are cut-side down (to help release the juices), raise the heat and fry them for 3-4 mins or until the tomatoes are starting to soften and release their juices. Don’t stir, or they may lose their shape. Splash in 125-150ml water so it all bubbles, and gently mix in the tomato purée. Lower the heat and simmer for 2 mins to create a juicy, chunky sauce. Season with the chili flakes, oregano, pepper and a pinch of salt, and give it a quick stir, adding a drop more water if needed – you want it thick enough to coat the meatballs.

STEP 3
Pour the sauce into a casserole dish, add the meatballs and spoon the sauce over them to coat. Cover with foil and bake for 10 mins while you cook the spaghetti.

STEP 4
Boil a large saucepan of water. Add the spaghetti, stir and bring back to the boil. Cook for 10-12 mins, or following pack instructions, until al dente. Drain well, season with pepper and serve with the meatballs, sauce and a light sprinkling of oregano.

01/24/2024

I saw this and had to post it. This is how I feel today lol

01/19/2024

How is everyone today

01/14/2024

Beautiful

01/13/2024

My Beautiful Puppy I miss camping.

01/13/2024

Chipotle Chicken Fajitas

YIELDS:
4 serving(s)
TOTAL TIME:
30 mins
CAL/SERV:
349
Ingredients
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
pepper
1 tbsp. canola oil
1 red pepper, sliced
1 small onion, sliced
1 c. sliced mushrooms
3 cloves garlic, chopped
1 tbsp. chopped chipotle chiles in adobo chiles in adobo
1 1/2 tbsp. fresh lime juice
8 flour tortillas, warmed
grated cheddar cheese, for serving
cilantro, for serving
lime wedges, for serving
Directions

Step 1
Season chicken with cumin, chili powder, and 1/4 tsp. each salt and pepper. Heat oil in large cast-iron skillet on medium-high. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 min. Transfer to plate.
Step 2
To same skillet, add red pepper, onion, mushrooms, and garlic and cook, stirring occasionally, until soft, 4 to 6 min. Stir in chipotle chiles, lime juice, chicken, and a pinch each of salt and pepper. Cook, stirring, until heated through.
Step 3
Serve chicken and vegetables with tortillas and toppings.
Nutrition per serving: 349 cal, 30 g pro, 30 g carb, 3 g fiber, 2.5 g sugars (0 g added sugars), 11.5 g fat (3 g sat fat), 83 mg chol, 536 mg sodium