Grain Free Chicken Stir Fry

Y’all!!  Why have I waited so long to jump on the riced cauliflower train?!

Oh yeah.  Because I did it once myself and then drowned my frustrations and scraped knuckles (from the grater thingy) in a bottle of wine after.  Seriously.  Such a mess and crazy dangerous!

Fast forward a year and I’m stocking up on frozen veggies and see this!!  I opened the freezer door, grabbed it, read the ingredients, looked around like I just found the Holy Grail and someone was going to snatch it from me, and hid it in my basket.

This stuff is amazing!!!  Ahhhhmazing!!!  And I love that my belly doesn’t look 5 months pregnant after eating it, like it does with rice.  Delicious + no food baby = awesomeness.

Here’s how it went down….

Ingredients:
2 chicken breasts
1 package of the yummy goodness of riced cauliflower medley (Found in the frozen section with the veggies)
Olive oil
Sesame oil
Bragg’s liquid aminos
Sea salt
Black pepper

Directions:
Warm 1 tsp of olive oil in a skillet
Cook chicken breasts for about 8 minutes on each side (or until done) and sprinkle a little sea salt and pepper on each side
Remove chicken from skillet and set aside on a cutting board
Warm 1 tsp of olive oil and 1 tsp of sesame oil in the same skillet
Add the riced cauliflower medley to the skillet and warm through for about 5 minutes
Meanwhile, cube the cooked chicken breasts
Add the cubed chicken breast to the skillet with 1 Tbsp of Bragg’s liquid aminos
Mix well and warm through
Serve!

Advertisements

Shrimp Stir Fry

Guys.  This recipe is sooooo good!

I came across it on the Ultimate Reset and ate it every night for supper the last 4 days while I was completing the program.  One of my favorites!!

All I really did was switch up an oil, add some onion and shrimp.  Simple and one skillet.  Win win!  And perfect for busy school nights.

Shrimp Stir Fry phonto (3)

Ingredients:
1 lb peeled and deveined shrimp
1/2 zucchini, halved and sliced
1/2 yellow onion, sliced
2 carrots, peeled and sliced
3 cups frozen broccoli
Handful of chopped mushrooms
1 Tbsp sesame oil
2 Tbsp extra virgin olive oil
2 Tbsp Bragg’s liquid aminos

Directions:
Add the oils in a large saucepan on medium heat and warm
Add the onion.  Warm through and stir until partially caramelized
Add the carrots and stir for about 4-5 minutes
Add the broccoli and stir for 3 minutes
Add the zucchini, mushrooms and shrimp and stir frequently for 4-5 minutes or until shrimp is cooked through
Remove from heat and add the Bragg’s liquid aminos.  Stir well.
Serve immediately.
Serves 2.

blog-signature

Prosciutto Wrapped Chicken Thighs

This is way more of a meal for my husband than me.Chicken Thigh Done
I like white meat, he likes dark.
Cured meats aren’t really my thing, he makes meals out of them.
Hence prosciutto wrapped chicken thighs.
They really are very yummy and the crispy prosciutto rocks my socks off.  Soooo good!  And 21 Day Fix approved!

Ingredients:
8 boneless, skinless chicken thighs
8 pieces of prosciutto
Rosemary
3 cloves of garlic, thinly sliced
1/4 c olive oil
Sea salt
Pepper

Directions:Chicken Thighs Prep
Warm oven to 350 F
In a pie dish, mix olive oil and sliced garlic.
Take one sprig of rosemary and strip it, then coarsely chop the rosemary.  Add this to the olive oil and mix well.
Cut the remaining rosemary into 8 sprigs
Take one chicken thigh and spread it flat.
Sprinkle with sea salt and pepper.
Drudge the thigh through the olive oil mixture.  Do this with both sides.
Then place a sprig of rosemary in the middle and fold the thigh over.
Wrap the thigh in a piece of prosciutto and secure with a toothpick.
Place the thigh on a cooling rack and place the cooling rack on a baking sheet.
Continue with the remaining thighs.
If you have remaining olive oil, drizzle over the thighs.
Bake at 350 for about 40 minutes.

Serve.

Chicken Thigh Recipe Card

 

 

 

 

blog-signature

Southwest Egg White Omelet

An easy peasy Southwest Egg White Omelet.

It takes about 5 minutes to throw together and is loaded with yummy goodness.

Southwest Egg White Omelet
Ingredients:
3/4 c egg whites
1 c combined chopped red bell peppers, jalapeños and spinach
1 tsp coconut oil
Salsa

Directions:
Warm coconut oil in a skillet.
Meanwhile, combine egg whites, peppers and spinach in a bowl and mix.
Add the egg mixture to the skillet and cook until the eggs are no longer runny.
Fold in half and top with salsa!

Southwest Egg White Omelet

 

 

 

 

 

blog-signature