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Broccoli Slaw Salad

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It’s broccoli slaw salad on the menu for us this week!  The weather is still warm where we live in Arizona and that means it’s time to break out the healthy cold side salads!!  Well, it means a lot of things really, but of course we are always thinking food so we’ll start there!  ha!  We’ve both been on this crazy fiber kick lately (don’t judge, it’s really important for your health) and this salad is loaded with fiber rich ingredients!  You can order salads like this in restaurants or grab them at the grocery store but why bother when you can make it at home in a cinch!!  Check out how easy (and super delicious) this one is to make!

First of all, we’re talking just a few simple ingredients.  The base of the salad is literally just broccoli, green apple and carrots.  Then of course, we had to add a little crunch with pecans, a little sweetness with golden raisins and some tang with the blue cheese.  Oh yum!  This salad is seriously so good!

If you have a spirralizer, it’s fun to spirialize the apple and carrots but you don’t have to.  It makes it really pretty and more unique if you want to serve it to friends.  But it tastes just as good if you just dice up the apples and carrots too!!  However, we love to use our sprializer so we just had to do it for this recipe.  Don’t you think it looks pretty?  Anyway,  Just assemble all the ingredients in a bowl and then get going on your dressing.

the dressing is literally just yogurt, vinegar and honey.  That’s it!  It has this perfectly delicious and tangy flavor that goes so well with all of the ingredients in this broccoli slaw salad!  We are confident that you are going to love this one!  Serve it up at your next gathering or add it to your list for the upcoming week!

To serve, just toss everything together in a large bowl and divvy up!


Broccoli Slaw Salad
 
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Serves: 6
Ingredients
  • 4 C broccoli florets chopped small and thin
  • 1 C carrots, spiralized (grated if no spiralizer)
  • 1 green apple, cored and spiralized (cut into small strips if no spiralizer)
  • ½ C golden raisins
  • ⅓ C roasted pecan halves
  • ⅓ C blue cheese, crumbled
  • kosher salt and ground pepper to taste
For the Dressing:
  • ½ C 0% Greek yogurt
  • 1 Tbsp apple cider vinegar
  • 1½ C raw honey
Instructions
  1. Add all salad ingredients to a large bowl except for S&P.
  2. In a seperate small bowl mix yogurt, vinegar and honey until combined.
  3. Add dressing to the salad and combine until coated. Season with S&P and serve.

Orange-Ginger Grilled Pork Tenderloin with Charred Broccoli Rabe

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Grilled pork tenderloin is the answer if  you’re looking for a really easy and delicious weeknight dinner.  Everyone in my family loves pork tenderloin, and this orange ginger grilled pork tenderloin is no exception.  The marinade is so simple to make and takes only minutes.  You just need some soy sauce (or tamari), fresh ginger, orange juice, honey, whole grain dijon mustard and brown sugar.  You may have most, if not all of these ingredients in your pantry and fridge now.  If not, no biggie, just add them to your next grocery list…you will be happy that you did!  Now, you only need to marinate the pork for an hour but you certainly can let it go much longer.  If you want to get it going in the morning before you head to work, that’s a great idea!!  How nice to come home after a long day and have dinner ready to go on the grill?  I love the days that I’m super prepared like that!  It’s definitely not every day, that’s for sure…but it sure feels good when it happens, right?  Anyway, I digress…back to the “other white meat”….

To make this grilled pork tenderloin just right, let the pork get all absorbed with the marinade in the fridge. Then about 30 minutes before you are ready to cook it, let it hang out on the counter so it’s not super cold when you put it on the grill.  This will help ensure even cooking.  You may already know that but for those who didn’t, now you do!

While the meat is on the grill, you can prepare your side dish.  Tonight’s veggie choice is some charred broccoli rabe. Yum!!  Another easy peasy one to make.  Just clean her up with a  quick wash, pat dry (make sure to dry really well) and drizzle with a little olive oil and balsamic vinegar and season with some salt and pepper and you are good to go.  Once you remove the pork from the grill, cover it with foil and let it rest for about 10 minutes. This is the perfect time to cook the broccoli.  It doesn’t take long on the grill.  Just throw it on there and let it go for about 5 min.  You can give it a quick turn half way through to make sure it’s nice and charred on both sides.  Slice up the delicious grilled pork tenderloin and plate it with the broccoli. Pair it with Tomato Stuffed Wedge Salad and dinner is served!!  Enjoy.


Orange-Ginger Grilled Pork Tenderloin with Charred Broccoli Rabe
 
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Serves: 4-6
Ingredients
  • 1-2 lb pork tenderloin
  • ½ C soy or tamari
  • ½ C freshly squeezed orange juice - juice from approx 1 orange
  • 1 Tbsp fresh ginger, grated
  • 2 Tbsp raw honey or brown sugar
  • 2 Tbsp whole grain dijon mustard
  • 1 bunch broccoli rabe
  • drizzle of good quality olive oil
  • drizzle of balsamic vinegar
  • S&P
Instructions
  1. Trim pork tenderloin of any excess fat and silverskin. Place pork in a large ziploc freezer bag.
  2. In a small bowl add soy, orange juice, ginger, honey and grain mustard. Whisk together until mixed. Pour the marinade into the ziploc bag, covering the pork. Remove all of the air from the bag before sealing. Marinate in the fridge for at least 1 hour - and up to one day.
  3. Heat grill to high heat. While grill is heating remove pork from fridge and leave out for about 30 minutes.
  4. Prep the broccoli rabe by rinsing and drying thoroughly. Lightly drizzle with olive oil and balsamic and season with S&P.
  5. Grill each side of pork for about 5-7 minutes per side, flipping halfway. Remove from grill when the internal temperature reaches 140 degrees. Place pork in foil and wrap it up allowing it to rest for 10 minutes.
  6. While the pork is resting grill the brocolli for approx 5 minutes until slightly charred. Remove pork from foil, slice and serve alongside charred broccoli rabe.

Chicken & Broccoli Soba Noodle Salad with Peanut Sauce

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Chicken and broccoli soba noodle salad with peanut sauce for the big Win tonight!  Yep, it’s a family favorite and well, another way to mix up the chicken and broccoli thing.  So, my kids have recently been telling me that I’ve been making too much chicken and they are “bored” with it!  C’mon, can’t a lady catch a break? (insert eye roll emoji)  I happen to think they are just lucky that I make them dinner at all!!  ha  Okay, sorry.  That was a quick diversion but I needed to get that off my chest.  This dish however, is not something that the family will tire of.  They actually love it and I think you will too.  It’s a cinch to make and also happens to be bursting with flavor.

So real quickly, I must jump on my soba noodle high horse just so you know why we are fans.  Soba is Japanese for buckwheat.  These buckwheat noodles are a nutritional powerhouse.  They are packed full of protein, fiber, iron and are low in fat.  While they are not a carb free noodle, they are lower in carbs than a white flour pasta.  Soba noodles have a texture that is very similar to pasta and have nutty flavor.

So to make this dish,  you just need to cook the noodles according to the package directions, rinse with cold water and set aside.  Cook the chicken in a large skillet over medium and set that aside to cool so you can shred it.  Then prepare the peanut sauce by whisking all of the ingredients together.  Your last step is to steam the broccoli so it’s not hangin out too long waiting for all the other ingredients.  Just give it a quick steam so it’s al dente and not mushy.  Mushy broccoli is a major no no.

Once everything is ready to go, toss the ingredients together in a large bowl with the peanut sauce.  Top with the green onions and red pepper flakes and you are good to go!  Feed the family chicken like this and they literally can’t complain!


Soba Chicken & Brocolli Noodle Salad with Peanut Sauce
 
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Serves: 4-6
Ingredients
  • 9 oz package soba noodles
  • 1 lb chicken tenders
  • 2 tsp sesame oil
  • 2 C brocolli
  • ⅓ C green onions, chopped
  • S&P
For the Peanut Sauce:
  • ⅔ C creamy natural peanut butter
  • ⅓ C red wine vinegar
  • Juice from 2 large limes
  • ¼ C coconut aminos
  • 3 Tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 Tbsp fresh grated ginger
  • ½ tsp crushed red pepper flakes (+ more to taste)
  • ⅓ C warm water
Instructions
  1. Cook soba noodles according to oackage directions, drain and rinse with cold water. Set aside
  2. Season chicken with S&P. Heat sesame oil in a large skillet over medium heat. Cook each side approximately 4 minutes until cooked through. Transfer to a paper towel lined plate to cool. Once cooled, shred into bite sized pieces.
  3. While chicken is cooking add all ingredients for peanut sauce and whisk until completely smooth.
  4. Cut brocolli into small florets. Steam for 3-4 minutes until al dente.
  5. Add soba noodles to a large bowl. Add shredded chicken, brocolli and sliced green onions. Pour half over peanut sauce over the top and toss to coat. Store in the fridge or serve immediately. Drizzle additional peanut sauce over the top of each serving.

Grilled Salmon with Oven Roasted Veggies & Lemon Dijon Sauce

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Grilled salmon with oven roasted veggies is your new easy, healthy and delicious weeknight dinner.  It’s also really quick to whip up so there are no excuses as to why you can’t eat healthy on a busy weeknight!  This recipe right here is exactly what you have been looking for.  We used some of our favorite veggies that we had on hand for this one tonight and I’m not gonna lie, it was really really good.  It would be rude if we didn’t share this one with you.

Start by preheating your oven so it gets nice and hot while you are prepping the rest of the dish.

Toss the broccoli, asparagus, tomatoes and garlic in a bowl with a little olive oil, then spread them out on a parchment lined sheetpan and sprinkle with kosher salt.

Pop them into the oven and set the timer for 15 minutes.

While the veggies are doing their thing in the oven, you can whip up the lemon dijon sauce.  On a side note, sauces and dressings are literally game changers and they don’t have to be complicated.  We do a ton of homemade dressings and sauces and they are never more than a few ingredients whipped up in the blender.

For this sauce, all you need is shallot, honey, dijon, greek yogurt, lemon, and olive oil.  That is it!  Add them all into a blender minus the olive oil and blend them up.  Slowly add the olive oil until it’s nicely immulisified.  Season with a little salt and pepper and set it aside.

Season the salmon with a little olive oil and kosher salt and sear it flesh side down on an oven proof grill pan.  It’s best if the pan is nice and hot so you get those pretty grill marks on the salmon.  Cook for 3 minutes then turn the fish over and cook for an additional 3 minutes.

To top it off, place the salmon in the oven with the veggies and cook for another 3 minutes.  Keep an eye on everyone as we don’t want any burning to take place!

Remove the veggies and salmon from the oven, plate them and drizzle with the lemon dijon sauce.  Enjoy!  This dish has the potential to make it into the weekly rotation more than once!

 

 

Grilled Salmon with Oven Roasted Veggies & Lemon Dijon Sauce
 
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Serves: 2
Ingredients
  • 1 lb center cut wild salmon filet, cut into 2 equal portions (skin on)
  • 1 clove garlic, pressed
  • 1 Tbs + 2 tsp good quality olive oil
  • 1 C mini hierloom tomatoes, halved
  • 1 C brocolli, chopped into small florets
  • 6 spears asparagus, chopped at an angle - tough stalks discarded
  • kosher salt
For the Lemon Dijon Sauce:
  • 1 shallot, chopped
  • 1 Tbsp raw honey
  • 1½ Tbsp dijon mustard
  • 1 Tbsp 0% greek yogurt
  • juice of 1 large lemon
  • ¼ C olive oil
  • kosher salt to taste
Instructions
  1. Preheat oven to 425 degrees
  2. In a medium bowl add garlic and 1 Tbsp olive oil. Add tomatoes, brocolli and asparagus and toss to coat.
  3. Line a small rimmed sheetpan with parchment paper. Spread veggies out evenly across pan. Sprinkle with kosher salt.
  4. Set oven timer for 15 minutes.
  5. While the salmon is cooking add shallot, honey, dijon and lemon juice to a blender or use an immersion blender. Blend on high until pureed. With the blender running slowly drizzle in olive oil. Season with kosher salt to taste. Set aside.
  6. Heat an oven-proof grill pan over medium high heat. Coat salmon flesh with remaining olive oil. Season with kosher salt.
  7. Sear salmon flesh side down for 3 minutes until golden brown sear marks appear. Flip the salmon with a spatula and cook with skin side down for an additonal 3 minutes. Time the salmon being done on the stove with the oven timer turning off.
  8. Transfer salmon (keep on the grill pan) to the oven and set the timet for an additonal 3 minutes. Keep the veggies in the oven as well. Watch carefully as you don’t want the salmon to overcook.
  9. Remove salmon and veggies from oven. Use a metal spatula to slide the salmon off of the skin, place the salmon on serving plates. Top with roasted veggies and drizzle with lemon dijon sauce.

Chicken & Vegetable Buddha Bowl with Sun-Dried Tomato Pesto

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This chicken and vegetable buddha bowl with sun dried tomato pesto is an absolute staple in our home.  The flavor of the sun-dried pesto is out of this world and it’s really easy to make.  It’s perfect to whip up and have on hand to throw on top of your favorite veggies, grains or pasta and of course, chicken too!  We love to make pestos out of lots of different veggies, herbs and nuts.  This recipe uses toasted walnuts for a delicious earthy flavor.

For the sun-dried pesto, simply add the sun-dried tomatoes (packed in oil), garlic, tahini and lemon juice to a food processor and pulse until combined.  Add in the walnuts and pulse until broken down.  Then just steam up some broccoli, saute the spinach, bake a couple chicken tenders and cook the riced cauliflower according to package directions.

Assemble the buddha bowl by placing the riced cauliflower on the bottom, then top with the steamed broccoli, sautéed spinach, chicken tenders and a big scoop of the delicious pesto.  We sprinkled to the top with our favorite seasoning from Trader Joe’s, it’s called Everything but the Bagel.  If you haven’t had this stuff, you have to buy some.  It’s so good and we literally put it on everything!  Ha!


Chicken & Vegetable Buddha Bowl with Sun-Dried Tomato Pesto
 
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Serves: 1-2
Ingredients
  • 2 chicken tenders, trimmed
  • good quality olive oil
  • 1 C brocolli florets, steamed
  • 1 C spinach, stemmed
  • ½ C cauliflower rice, prepared
  • Everything but the bagel seasoning (Trader Joe’s)
  • kosher salt and cracked pepper
For the Sundried Tomato Pesto:
  • 7-8 oz jar sundried tomatoes packed in oil
  • 1 clove garlic
  • juice of 1 medium lemon
  • 1 Tbsp tahini
  • ¼ C water
  • ¼ C walnuts, toasted
  • kosher salt & cracked pepper
Instructions
  1. Preheat oven to 375. Line a small rimmed baking sheet with parchment paper. Cover chicken with
  2. tsp olive oil and a pinch of salt, sprinkle both sides with everything seasoning. Bake for 18 minutes.
For the Sundried Tomato Pesto:
  1. Using a food processor add sundried tomatoes with oil, garlic, lemon juice, tahini and water. Pulse on high until completely incorporated. Add walnuts and pulse until broken down. Season with S&P to taste.
  2. Heat a skillet over medium heat with 1 tsp olive oil. Add spinach and cook for about 1 minute until wilted. Remove from heat and set aside.
  3. Assemble bowl with cauliflower rice on the bottom. Top with steamed brocolli, sauteed spinach, chicken and a big spoonful of sundried tomato pesto. Sprinkle a few shakes of everything seasoning over the bowl and serve immediately.

Broccoli Cheddar Soup

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Broccoli cheddar soup happens to be a family favorite in our house!  This recipe is a total WIN!  Our GTK version is lightened up on calories but not on flavor.  The other bonus is that this soup is really easy to make.  You are going to want to put this one in your rotation…especially now that it’s officially soup season.  Well, that’s a stretch in Arizona but we are getting close and we don’t care anyway.  We want it to be soup season, so it is!

You don’t even need very may ingredients for this recipe. Just your broccoli crowns, some celery, garlic, fresh thyme, and a little cheese, butter, cream and chicken stock.  You might even have a few of these on hand!

Just simply start by cooking up the celery and onions in your dutch oven or large soup pot until the onions nice and translucent. This will take roughly 5 minutes. Then add in the broccoli, thyme and chicken stock and bring to a boil.  Reduce the heat to a simmer and cook for 10 minutes until the broccoli is cooked through.  Remove from the heat and use an immersion blender or transfer to a blender to puree.  If you used a blender, transfer the soup back to the pot and add the cream and cheese and season it with salt and pepper.  Yum!  You are gonna love this recipe!  We just know it!

Check out some of our other favorite soup recipes:

Roasted Carrot Soup with Ginger and Coconut Milk

http://www.goodthymekitchen.com/best-tomato-soup-ever/


Broccoli Cheddar Soup
 
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Serves: 4
Ingredients
  • 1 Tbsp butter
  • 1 Tbsp good quality olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks with leaves, chopped
  • 1 head broccoli, cut into florets
  • 1 Tbsp fresh thyme
  • 32 oz chicken stock
  • ½ C cream
  • ½ C grated cheddar cheese + more for topping
  • kosher salt and ground black pepper to taste
Instructions
  1. Heat a large dutch oven or soup pan over medium heat. Add butter and olive oil. Add onions and chopped celery and sautee for 5 minutes until onions become transluscent.
  2. Add broccoli, thyme and chicken stock and bring to a boil. Reduce to heat to simmer, cover for 10 minutes until brocolli is cooked through.
  3. Remove from heat and use an immersion blender or transfer soup to a blender to puree.
  4. Return soup to pot and add cream, cheese and season with S&P. Serve immediately

Chicken Broccoli Bake with Quinoa

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Growing up, did you ever have that chicken broccoli casserole with white rice and condensed soup?  Yep, we did too and as kids we sure loved it but times have changed and so have we.  However, we absolutely still do have the occasional craving for a deliciously hearty warm, comfort food dish.  Well, if you can relate, you need to look no further as we are introducing you to our new favorite!  This chicken broccoli bake is made with quinoa instead of rice and we swapped out the condensed soup and added in some milk and Greek yogurt.  Winning!!

Image of the chicken broccoli mixture simmering before we bake it.

Simply begin by heating up a large skillet over medium-high heat and melt the butter.  Add in the shallots, garlic and fresh thyme and saute them together for about 3 minutes.  Add in the wine (because, duh!) and cook for another minute bringing the flavors together.  The smell is outa this world!  Yum!  Whisk in the flour until it’s nice and smooth, then you can add in the evaporated milk and chicken stock and bring it to a simmer.  Add in the broccoli and cook for about 3 minutes.

Add in the quinoa, chicken, yogurt and half of the cheese.  Stir it all together so the cheese gets all melty.  I know…it’s going to be so good!!  You can’t wait for this new take on chicken broccoli casserole.  We felt the same way when we were making it.  Season with salt and pepper.

Image of chicken broccoli bake ready for the oven.

Pour the mixture of chicken broccoli into a casserole dish and top with the remaining cheese.  Pop it into the oven and let her go for about 15 minutes.  Then, switch you oven to broil and watch it carefully as the cheese gets all golden and bubbly.  Perfect!  You can take it out now….

Image of chicken broccoli bake from baking dish to plate.

Go ahead, tell everyone that dinner is ready and just watch their faces light up as they take their first bite!

Image closeup of chicken broccoli bake with quinoa.

Chicken & Broccoli Bake with Quinoa
 
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Serves: 6
Ingredients
  • 1 Tbsp unsalted butter
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 Tbsp fresh thyme
  • ½ C dry white wine
  • 1 Tbsp flour
  • 12 oz can evaporated milk
  • ½ C chicken stock
  • 2 C broccoli florets, cut small
  • 2 C cooked quinoa
  • 2 C grilled chicken breast, cooked and shredded
  • 1 C 0% greek yogurt
  • 1 C gouda cheese, grated
  • kosher salt and cracked pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat a large skillet over medium-high heat. Melt butter, add shallots, garlic and thyme and cook for 3 minutes. Add wine and cook for an additional minute. Whisk in flour until smooth. Add evaporated milk and chicken stock and bring to a simmer. Add broccoli and cook for 3-4 minutes. Add quinoa, chicken, yogurt and half of cheese and stir until combined and cheese is melted. Season with S&P to taste.
  3. Add mixture to a casserole dish. Sprinkle the top with additional cheese. Bake for 15 minutes. Turn oven to broil for 3 minutes or until golden brown. Watch the casserole carefully on broil to make sure it doesnt burn. Remove from oven and allow to cool for a few minutes before serving.

Cashew Chicken with Coconut Cauliflower Rice

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If there is such a thing as the cashew chicken jackpot then I think we hit it! Even better you don’t have to drive to pick it up, you can skip the take-out and actually  make this at home, from scratch, with ingredients you probably have sitting around right now.  Our kiddos even give this dish their stamp of approval, cauliflower rice and all!

cashew1

If you have yet to substitute grain rice with cauliflower rice it’s about time you try it out starting with this coconut cauliflower rice. We’re aware it’s all the rage right now and slightly weird at the same time but hey….all the more reason to give it a try.  It’s one of those trendy foods that actually tastes good and is good for you so double score! If you don’t feel like taking the extra step to pulse the cauliflower florets in a food processor no worries, most grocery stores are hip enough to know that we are all busy so they actually sell cauliflower already riced and ready to go.

cashew3

What are you waiting for? You really need to add this to your meal list….sorry, we just get really excited about good food that’s also good for you.  Winner winner it’s cashew chicken for dinner!

cashew4

 

Cashew Chicken with Coconut Cauliflower Rice
 
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Serves: 4-6
Ingredients
  • 1 lb organic chicken cutlets, trimmed and cut into bite size pieces
  • 8 oz mushrooms, sliced
  • 3 C broccoli florets
  • 1 bell pepper, seeded and sliced into thin strips (yellow, orange or red)
  • 2 Tbsp olive oil
  • pinch of kosher salt
  • ½ C chicken broth
  • 2 Tbsp cornstarch mixed with ¼ C warm water
  • 1 C unsalted, raw cashews
  • ½ C chopped water chesnuts
  • 3 C cauliflower rice (Add cauliflower florets to a food processor and pulse until it's the consistency of rice. You can also purchased pre-made cauliflower rice in the produce section of most grocery stores)
  • ¼ C light coconut milk
For the Sauce:
  • ¼ C low sodium soy sauce
  • 3 Tbsp hoisin sauce
  • ¼ C unseasoned rice vinegar
  • 1 Tbsp packed dark brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp freshly grated ginger
  • 1 clove garlic, minced
Instructions
  1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add chicken, season with a pinch of kosher salt. Brown each side for about 2 minutes. Remove from heat and place chicken on a paper towel lined plate.
  2. In a small bowl add soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, ginger and garlic. Mix with a spoon.
  3. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add mushrooms, broccoli and bell pepper and sautee for 6-8 minutes. Add ½ C chicken broth and allow to cook for another minute. Add soy sauce mixture, cornstarch/water, cashews and water chesnuts. Mix together and reduce to simmer, cover and cook for 3-5 minutes until sauce thickens.
  4. While dish is cooking, heat another sautee pan over medium high heat. Add cauliflower rice and coconut milk and cook for 3-5 minutes.
  5. Distribute coconut cauliflower rice evenly in low bowls. Add cashew chicken over the top and serve.

Pasta with Broccoli Rabe, Mushrooms, Roasted Red Peppers & Goat Cheese

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Last night was one of those nights, like many nights in our house, that I had absolutely nothing planned for dinner. I had 4 hungry mouths looking at me asking what I was making and 3 of those mouths had been asking me what they were having for dinner since the second I picked them up from school. I guess that means that they think about food as much as I do! Sometimes I tell them that I have no idea what I’m making for dinner but secretly I have a few options up my sleeve; this was not one of those nights. I had to scramble and scrounge for a few ingredients I could throw together to make a meal.  Often times it’s those nights that I end up making something very easy and simple that becomes a family favorite.  This was one of those nights, all four of those hungry mouths absolutely loved this dinner…including mine, so that makes five!

The last of my produce was a large stalk of broccoli rabe and a package of crimini mushrooms, and I happened to have a bit of goat cheese left.  I found a jar of roasted red peppers, gluten free brown rice pasta and some chicken broth in the pantry.  These few ingredients mixed with a couple of other kitchen staples turned into an awesome dinner that I’m pretty sure you will be happy that we are sharing with you.  Now don’t be like me with no dinner plans, go grab these ingredients and serve this awesome pasta dish up tonight!

brocollipasta1

Pasta with Broccoli Rabe, Mushrooms, Roasted Peppers & Goat Cheese
 
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Serves: 4-6
Ingredients
  • 10 oz GF brown rice pasta - or pasta of choice
  • 1 bunch broccoli rabe, bulky stems removed
  • 8 oz crimini mushrooms, sliced
  • ¾ C roasted red peppers, coarsely chopped
  • 1 tsp unsalted butter
  • 1 tsp good quality olive oil
  • 1 shallot, minced
  • ½ C dry white wine
  • 1 C chicken broth
  • 2 oz goat cheese, crumbled into chunks
  • 1 tsp red pepper flakes - optional
  • S & P to taste
Instructions
  1. Fill a large stock pot with water, generously salt and bring to a boil. Add broccoli rabe and remove with a mesh strainer after 30 seconds. Place broccoli into ice cold water (blanche), and then drain. Add pasta to the same pot of boiling water and cook according to package instructions.
  2. In a large skillet over medium heat melt butter and olive oil. Add shallots and sautee for 1 minute. Add sliced mushrooms and continue to cook for about 5 minutes. Turn up the heat to medium-high and add white wine. Let the wine cook off for about 1 minute. Add roasted peppers and chicken broth and simmer for about 3 minutes. Add broccoli rabe and season to taste with S & P, add red pepper flakes for spice (optional). In a large serving bowl add pasta, pour in the vegetables and sauce from the skillet and fold together. Top with goat cheese and additional red pepper flakes if you like it extra spicy!
Good Thyme Tip - Chicken is a great addition to this dish if you want to add protien.

Sesame Ginger Chicken with brown rice ramen noodles

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You get invited to a friend’s house for dinner. You ask what you can bring and they say, “how about a side dish?” You want to make something new, something that everyone will love. Well, here it is! We just made your life so much easier right? Everyone will say, “Wow, this salad is so amazing, can I have the recipe?” Seriously, someone will ask that! And you will say, “you won’t believe how easy this was to make.” And everyone will be thinking…how does something so simple taste so good? Isn’t this what happens at every dinner party you attend? Okay, that could be a stretch but you get the point right? You really cannot go wrong with this easy to make sesame ginger sauce. The smell alone makes you want to drink it! The ingredients are probably in your fridge and cupboard right now. If they are not, you must add the missing one’s to your next grocery list because you are going to want to make this one. We have good news too…it’s also very versatile. If you don’t have rice noodles, you can substitute with thin spaghetti or angle hair pasta. You can omit the chicken to make it a vegetarian dish and can add other fun crunchy vegetables of your choice instead. You can also serve it hot or cold. Don’t be afraid to experiment. Try it and let us know your thoughts!

sesamegingerchicken

Sesame Ginger Chicken with brown rice ramen noodles
 
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Serves: 4
Ingredients
  • 2 tablespoons sesame oil
  • ¼ cup soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 1 teaspoon siracha
  • 1 tablespoon freshly grated ginger
  • ¼ cup chopped green onion
  • 2 cups chopped broccolini
  • 1 cup chopped snap peas
  • 1 red bell pepper thinly sliced
  • 2 tablespoons minced garlic
  • 10 oz package of rice noodles (or thin spaghetti noodles)
  • 1 pound boneless skinless chicken breasts - cut into bite sized pieces and seasoned with salt and pepper
  • 1 tablespoon peanut oil (or canola or olive oil)
  • 1 tablespoon sesame seeds
Instructions
  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, siracha and fresh ginger and set aside.
  2. In a medium saucepan, boil about 2 cups water and cook broccolini pieces for about 1 minute. Drain water and transfer to a bowl of ice water until chilled. (About 1 more minute). Remove from chilled water and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5-7 minutes. Add the garlic and cook about another minute. Remove from heat and allow chicken to cool.
  4. While chicken is cooling, boil water and cook noodles according to package directions. Once cooked, rinse in colander with cold water.
  5. In a large bowl, combine all ingredients, broccolini, snap peas, red bell pepper, green onion, chicken and noodles. Pour sauce over top and mix until well combined. Sprinkle with sesame seeds.
This dish can be served hot or cold. If serving cold, refrigerate until ready to enjoy.