Healthy Doesn’t Have To Taste Bad

Hello again!

Over the past couple weeks, I have been asked by several people
for any recipes that I am using during this lifestyle transition.
I’m not going to lie.
It’s been a bit difficult.

But I have found several “go-to” recipes that I am loving right now!!!
And yes…I’m going to share them with you!

You need to remember that during this time, you are trying to cut out as much
starch, sugars, and pretty much anything artificial!
This means that, in some recipes, there may be a “short cut,” but you have to ask yourself…
are you willing to sacrifice a little more time for healthy choices?

Disclaimer: I am not a dietician and do not pretend to be.
These recipes are simply ones that I have enjoyed and are better for you!

And if you have easy healthy recipes,
send them my way!!!

Here we go!

Simple Baked Chicken Breast
3-4 boneless-skinless chicken breasts
olive oil
salt and pepper (optional)
rosemary or any spices you really enjoy using

* Spray pan with olive oil spray.
* Place chicken breasts in pan.
* Spray with olive oil spray or brush olive oil on with small brush.
* Sprinkle with salt and pepper.
You can add many different spices.  Most spices are good and healthy for you.
* Bake in a 350°F oven for 30 minutes or until chicken is cooked through.

Roasted Sweet Potato Circles
9×13 baking pan
sweet potatoes
olive oil
salt
herbs

* Spray a shallow baking pan with non-stick cooking spray.
*Wash and peel sweet potatoes. Prepare one small to medium size
potato for each person you plan to serve. Slice potatoes into circles/slices that
are 1/4 to 1/2 inch thick.
* Place circles on baking sheet. Spray with olive oil spray. Sprinkle with
salt and pepper to taste
* Bake approximately 10 minutes in oven set at 350 degrees. Remove
pan from oven, turn potatoes over. Spray with a little more olive oil over potatoes
if they look dry and sprinkle the potatoes with dried herbs of your choice.
Summer savory, thyme, or oregano are good choices.
* Return potatoes to the oven and cook approximately 10 additional minutes
or until potatoes are tender with slightly crispy edges.

Chicken Tortilla Soup—SLOW COOKER
2 skinned and boned raw chicken breasts, cubed
1 large onion, chopped
1 can black beans
2 garlic cloves, chopped or pressed
2 14 oz can s chicken broth
1 can (10 oz) tomato puree (can also use tomato sauce)
1 can Rotel tomatoes (mild or regular)
¾ tsp salt
2 tsp cumin
1 tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp black pepper

* Combine first 13 ingredients in a slow cooker.
* Cover and cook on high for 6 hours.
* Garnish with fresh cilantro if desired.
* You can also add some frozen corn if desired (½ cup or so)
I do not cube my chicken.  I just put the breasts on the bottom and let them cook for the 6ish hours.
Once they’re done, I use my tongs and shred them into the soup mixture.  I like it better that way, but
you can do it however you like!!!!
Now remember…although this would be tasty with tortilla chips,
they are not the healthiest for you!!!
Also, watch out with the sour cream!  Also fattening!!!
We eat it plain because it’s good enough that way!!!!
Crockpot

Southwest Easy-Oven Chicken
1-cup fat free chicken broth
2 (15 oz.) can black beans, rinsed and drained
¾ cup mild salsa
2 garlic cloves, minced
1 pound skinless boneless chicken breasts

* Preheat the oven to 350 degrees F.
* In a 13 x 9 baking pan, combine the broth, beans, salsa and garlic. Add the
chicken and baste with some of the liquid.
* Bake, stirring once, until the chicken is cooked through and the liquid is reduced,
about 45 minutes.
Also remember about rice, tortilla chips, and sour cream for this recipe too.  Try a healthier
option if you need more.  Add some good vegetables!!!!

Pesto Ranch Crock Pot Chicken
3-4 boneless skinless chicken breasts
6 ounce jar of pesto (or something close to 6 oz)
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth

* Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into
crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours
or on low for 6-8 hours.
Although this would be marvelous with mashed potatoes, be careful with your vegetable choice!
Mashed potatoes are good, but only in small doses.  So, if you don’t think you can handle a small
dose, then make something else! =)

(Adapted from this recipe!)

I made this recipe for Valentine’s Day dinner this year.  It was a hit!!!  So good and so easy!  We will be having it again!

Pesto Ranch Chicken

 

 

 

 

 

 

 

 

 

 

 

Reminder: if you would like to leave me a comment, you can click the “horseshoe shape” with the number in it located in the top right-hand corner!

~ Jess Elaine

4 thoughts on “Healthy Doesn’t Have To Taste Bad

  1. Just thought I’d share our “go-to” meals for each week! We are vegetarians (almost) who try to eat no processed foods. Every week we have: whole grain spaghetti with tomato sauce and a side salad, brown rice with stir fry veggies (we buy a frozen mix of stir fry veggies and just add our personal fresh favorites – mushrooms, broccoli, red peppers), Mexican “haystacks” which is brown rice with toppings like beans and avocados and tomatoes etc., veggie or black bean burgers with sweet potatoes as a side, and a “veggie” meals which is just a hodge podge of our favorite vegetables – roasted asparagus, steamed broccoli, corn on the cobs, etc. :)

    Good luck with your healthy journey! We switched to a “real” food diet 2 years ago, and it was the best decision ever!

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