We always seem to have leftover chicken because I often make up a big batch at the beginning of the week to toss into salads or whatever. This recipe came together very easily because it’s full of ingredients that were in my fridge and pantry at the time. Talk about a win!
The dressing is a cinch to make. Just whisk together the garlic, ginger, rice vinegar, canola and sesame oils, soy sauce and brown sugar in a small bowl.
Simply make up a batch of quinoa according to the package directions. In a large bowl, add the quinoa shredded carrots, purple cabbage, edamame, diced red bell pepper and green onion and toss with the dressing until it’s nicely combined.
Either enjoy it right away or let it hang in the fridge for up to five days. It probably won’t last that long though…you will eat it all!!
Enjoy!
- 1 C. uncooked quinoa - cooked according to package instructions
- 1 cooked chicken breast, sliced thin
- 1 medium carrot, grated
- ½ red bell pepper, seeded and chopped
- ½ C shelled endamame
- 2 C purple cabbage, sliced into thin strips
- ¼ C green onions, green tops only - chopped
- 1 clove garlic, minced
- 1 tsp freshly grated ginger
- ½ C rice vinegar
- 2 Tbsp canola oil
- 1 Tbsp toasted sesame oil
- 2 tsp soy sauce
- 1 tsp brown sugar
- For the dressing:
- In a small bowl whisk all ingedients together, set aside
- For the Salad:
- Add cooked and cooled quinoa, sliced chicken, grated carrots, red pepper, endamame, cabbage and green onions to a large bowl. Whisk dressing again before pouring over salad, toss to coat. Either serve immediately or chill, can store in the fridge for up to 5 days.
Baked Honey Sriracha Wings
These baked honey sriracha wings are so easy to make. You have to bake them for a while though so they get nice and crispy. That’s the secret here. You won’t even know that they are not fried. Great news huh?
So all you do is combine all of the ingredients (except for the wings) in a small saucepan, bring it to a boil for like 2 minutes, and whisk away while it’s cooking. Then remove it from the heat and set it aside. This will allow the sauce to cool and thicken while the wings are baking in the oven.
Then place the wings on a parchment lined baking sheet and pop them in the oven. Bake them for about 20 minutes then flip them over and continue baking for about another 10 minutes. You want them to be cooked through and a nice golden brown color.
Once they are cooked, remove them from the oven and place them in a bowl so you can pour the yummy sauce all over them. You want to make sure they are nice and coated with the sauce. After that, transfer them back onto a parchment lined baking sheet (I like to put a new fresh clean one on my sheet pan). You can drizzle any remaining sauce over the top of the wings if you’d like. I totally do that because the sauce is just so dang good.
Then just pop them back into the oven for an additional 5 minutes so the sauce gets all yummy and sticky! You can top them off with some sesame seeds and green onions if you want them to be all pretty and fancy like! Your guests will be so impressed. But you can also skip that part and just throw them onto a platter and put them on the coffee table for the savaged beasts to attack! And I assure you that they will! ha
These wings are perfect for your football party! Here’s another game day favorite!
http://www.goodthymekitchen.com/fully-loaded-chicken-chorizo-blue-corn-nachos/
- 1.5 pounds chicken wings (12 wings)
- ¼ C honey
- 1 tsp lemon
- 1 tsp freshly grated ginger
- 2 Tbsp soy sauce
- 3 Tbsp brown sugar
- 1 ½ tsp sriracha
- 1 clove garlic - minced
- Pre-heat oven to 425 °. In a small sauce pan, whisk together all ingredients (except chicken wings) and bring to a boil for 2 minutes. Remove sauce from heat and set aside to cool and thicken.
- Place chicken wings on a baking sheet lined with parchment paper. Season chicken with salt and cracked pepper. Bake for 20 minutes, turn over and bake another 5-10 minutes until cooked through and golden brown.
- Place wings in a medium bowl and toss with sauce until coated evenly. Return wings to baking sheet and bake for another 5 minutes.
- Remove wings from the oven and transfer to a serving plate. Garnish with sesame seeds and green onions and serve immediately.
Asian Chicken Meatballs with Spicy Peanut Sauce
Okay, enough with the balls…lets move on to the peanut sauce. Let me just start with the disclaimer that you will most likely be eating spoonfuls of this stuff. It’s the perfect compliment to the flavors in the meatballs and it’s highly addicting! Use this peanut sauce on chicken skewers, toss with noodles, as a dip for summer rolls or even keep it simple eat it with a stalk of celery.
Serve these up as an appetizer at your next dinner party or actually don’t bother waiting for your next dinner party, make them for dinner tonight!!
- 1 pound ground chicken breasts
- 2 Tbsp minced bell pepper (red, orange or yellow)
- 1 Tbsp minced red onion
- 1 Tbsp freshly grated ginger
- 1 clove garlic - minced
- ¼ C minced cilantro
- 1 Tbsp 0% greek yogurt
- ½ tsp kosher salt
- 1 Tbsp good quality olive oil
- ½ C smooth peanut butter (we used Skippy natural)
- 1 clove garlic, pressed
- 2 Tbsp soy sauce
- 2 tsp toasted sesame oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp fresh grated ginger
- 1 Tbsp fresh lime juice
- ½ tsp red pepper flakes
- 1 Tbsp brown sugar
- ¼ C warm water
- Preheat a large skillet on medium high heat.
- Combine chicken, bell pepper, onion, ginger, garlic, greek yogurt, cilantro and salt in a bowl. Use you hands to incorporate all ingredients, be sure not to overmix.
- Form the chicken mixture into equal size balls.
- Drizzle skillet with olive oil and cook meatballs, roughly 3-4 min per side. Cover with lid for the last minute of cooking. Once cooked, transfer to a plate.
- Whisk all ingredients together until smooth. Serve alongside meatballs as a dipping sauce.
Soy Ginger Glazed Salmon with Black Rice
I don’t think think I could ever get sick of salmon. Well, there was actually this one time years ago that a friend of ours was staying with us for a couple of months. She was training for a fitness competition and she literally ate salmon every night for dinner. We weren’t eating the salmon with her every night, but just watching her eat it for 2 months straight definitely made me a little sick of salmon! Random story and lucky for me I’m over my temporary aversion to salmon.
Definitely our favorite way to prepare salmon is to sear each side to create a golden crust. Since we always recommend buying center cut salmon, you should usually end up with a thicker cut. We prefer flash searing each side for about 2 minutes per side and finish the cooking in the oven on high heat for a couple of minutes.
Add a spoonful of the soy ginger glaze over the top of the salmon before it goes into the oven and serve it over edamame black rice. This is definitely one of those dinners that will be on repeat for us in 2021. Happy New Year and happy healthy cooking!!
- 1 lb. wild salmon - center cut
- 1 lb. wild salmon - center cut
- olive oil
- olive oil
- pinch of salt
- pinch of salt
- ¼ C soy sauce
- ¼ C soy sauce
- 1 clove garlic - minced
- 1 clove garlic - minced
- ½ tsp freshly grated ginger
- ½ tsp freshly grated ginger
- 1 Tbsp dijon mustard
- 1 Tbsp dijon mustard
- 1 Tbsp brown sugar
- 1 Tbsp brown sugar
- 2 C cooked black pearl rice
- 2 C cooked black pearl rice
- ½ C edamame
- Preheat oven to 450 °. Heat a large oven proof skillet or grill pan over medium high heat. Drizzle salmon with olive oil and top with pinch of salt.
- Cook salmon skin side up for about 2 minutes until a golden crust forms. Turn salmon over and cook for another 2 min.
- Drizzle soy ginger sauce over top of salmon and transfer to oven for 2 minutes. Remove from oven and serve over black rice with edamame.
- In a small bowl, whisk together soy sauce, garlic, ginger, dijon and brown sugar until combined.
- Cook according to package directions. Once rice is cooked, stir in edamame.
Seared Ahi with Wasabi Cream
Stephanie Heymann Photography
The prep is simple, heat a skillet over medium–high heat (more on the high side), add a touch of olive oil, generously salt and pepper the ahi and sear each side for approximately 2 minutes per side. Ahi is served rare/slightly raw in the center so the cook time is minimal. Let the fish rest for a few minutes before cutting against the grain. Ahi is great as a protein over salad, in a rice bowl or on it’s own with a side of steamed veggies.
Stephanie Heymann Photography
We prepared this ahi with a simple wasabi cream to drizzle over the top. The wasabi cream adds a bit of heat and compliments the ahi. Ginger is a great garnish to have on the side. This is a quick and easy meal that anyone can make; it requires very few ingredients and very little time. It’s the perfect weeknight meal!
- 1 lb ahi tuna steaks
- kosher salt
- course ground pepper
- 1 tsp olive oil
- ½ C Fage 0% greek yogurt
- 1 Tbsp vegenaise or mayonaise
- 2 Tbsp prepared wasabi paste - can adjust by adding more or less depending on the level of heat preferred
- ¼ tsp kosher salt
- add all ingredients together and mix thoroughly. Store in the refrigerator until ready to serve.
- Heat olive oil in a large skillet over medium high heat. Generously season both sides of ahi tuna steaks with kosher salt and course ground pepper. Sear each side for approximately 2 minutes per side. Ahi should be served rare, you want a very rare center with seared sides. Remove from pan and set aside to rest for a couple of minutes. Cut against the grain into approximately ½ inch strips. Serve with wasabi cream drizzled over the top or on the side.
Healthy Orange Chicken
We make this as a weeknight meal a lot because you can have it on your table in less than 30 minutes. Really, who has time spend more than 30 minutes on dinner during the week? Kids LOVE it and surprise surprise, it makes amazing leftovers…but you probably won’t have any!
The zest and juice of one large orange adds a ton of flavor, mixed with freshly grated ginger, honey, hoisin and garlic. Is your mouth watering yet? The sauce thickens up to perfectly coat the chicken and vegetables for the ultimate bite every time. It’s okay, we won’t judge you if you break out in the wave at your dinner table.
- 1½ lbs chicken cutlets cut into 1 inch pieces
- 1 tsp peanut oil + additional tsp oil
- 1 large red bell pepper, seeded and sliced thin
- 2 C sliced mushrooms
- 1 large handful snow peas
- S&P
- toasted sesame seeds
- zest of 1 large naval orange
- juice of 1 large naval orange - approx ½ C
- ¼ C honey
- ¼ C low sodium soy sauce
- ¼ C unseasoned rice vinegar
- 1 Tbsp hoisin sauce
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, finely grated
- pinch of crushed red pepper flakes
- 2 Tbsp corn starch mixed with 2 Tbsp warm water
- In a large skillet heat peanut oil over medium heat. Season chicken with S&P and add to skillet, cooking approximately 3 minutes per side, until almost cooked. Remove chicken and set aside on a paper towel lined plate.
- While chicken is cooking mix all ingredient for sauce together with a wire whisk. Set aside.
- Heat remaining peanut oil and add mushrooms, sautee for approx 3 minutes. Add snow peas and sliced red bell peppers and cook for an additional 2 minutes. Add chicken and sauce, bring to a boil for about 2 minutes until sauce thickens. Serve over brown rice or quinoa and garnish with toasted sesame seeds.
Orange-Ginger Grilled Pork Tenderloin with Charred Broccoli Rabe
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.
- 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
- Trim pork tenderloin of any excess fat and silverskin. Place pork in a large ziploc freezer bag.
- 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.
- Heat grill to high heat. While grill is heating remove pork from fridge and leave out for about 30 minutes.
- Prep the broccoli rabe by rinsing and drying thoroughly. Lightly drizzle with olive oil and balsamic and season with S&P.
- 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.
- 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.
Molasses Cookies
The Tresomega Nutrition’s coconut oil is really the secret to making these molasses cookies so soft and ooey gooey. Coconut oil is a great substitute for butter or other fats in baking not only because it tastes amazing but because there are some major health benefits to baking with coconut oil. Coconut oil is high in natural saturated fats which increase the healthy cholesterol in your body; it also helps convert the “bad” cholesterol into good cholesterol. Not to mention in helps promote heart health and it lowers the risk of heart disease. Okay, coconut oil pretty much rocks because you can also slather it all over your body as a moisturizer or in your hair to help keep it shiny and conditioned. Who knew??
If you haven’t used the Tresomega Nutrition’s coconut oil brand, you can purchase it at http://www.tresomega.com
or at Sams.com, Amazon.com or Walmart.com. Tresomega Nutrition also has some other great products like GF pasta and coconut flour.
The dough for the molasses cookies only takes a few minutes to whip up. The hard part is having to refrigerate the dough for an hour or two before forming into balls and dipping in sugar. When these molasses cookies come out of the oven the neighbors might be ringing your doorbell because your house will smell amazing. I wish there was a fresh from the oven molasses cookie candle scent. The scent probably already exists, I feel like there is a candle scent for everything!! If someone tracks one of those candles down let us know because I want it!! There is no possible way you can have just one of these cookies, they just call your name and you have to go in for seconds, or thirds or fifths. Just saying!!!
These molasses cookies are perfect for your upcoming cookie exchange party or holiday get together. Make sure to save an extra stash to keep at home, you definitely want to save some of these for yourself!!
Check out Tresomega Nutritions social media links as well:
Facebook: https://www.facebook.com/TresomegaFoods/
Twitter: https://twitter.com/TresomegaFoods
- 1 C. dark brown sugar, packed
- ¾ C coconut oil (Tresomega Virgin Coconut Oil)
- 1 extra large egg
- 1 Tbsp 0% plain greek yogurt
- 1 tsp vanilla
- ½ C molasses
- 2½ C flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tap cinnamon
- ¼ C sugar crystals or granulated sugar
- Add brown sugar and coconut oil to a mixing bowl. Use an electric hand-mixer to cream the ingredients together. Add egg, greek yogurt, vanilla and molasses and continue to beat until combined. Slowly add the flour in ½ C increments. Add remaining ingredients except for sugar and beat until incorporated.
- Refrigerate dough for 1-2 hours.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Use a cookie scooper to scoop out dough, roll into balls and dip one side of ball into sugar. Line cookie dough sugar side up on the baking sheet. Bake for 9 minutes, remove from oven and cool for 10 minutes before transfering to a wire rack to cool.
Roasted Carrot Soup with Ginger and Coconut Milk
Can we take a minute to have a little laugh about the carrot with sexy legs in the middle of the pan? Not bad legs for a carrot!!
I began making this soup with the game plan that I was going to just make a straight up roasted carrot soup. It wasn’t until after the carrots were in the dutch oven that I decided to change it up and try putting a Thai spin on the soup by adding coconut milk, fresh ginger and lime. Good decision….just adding those simple ingredients changed everything about this soup. The flavor combos go so well together….like, SO well!
One disclaimer is that my husband and I absolutely LOVED this soup but my kids were not overly excited about it….actually not excited at all. If you asked them how they liked the soup they would probably give it a big thumbs down. With that being said…I shared the soup with a couple of other adults and they were obsessed. My kids are not fans of cooked carrots so it makes sense that they weren’t fans of the soup. So there you go, I guess you can’t win em all!
Once the roasted carrots are pureed with the coconut milk, onions and other ingredients the roasted carrot soup turns this beautiful shade of orange. Like show stopping shade of orange! Drizzle a little chili oil over the top, a squeeze of lime and some fresh mint and you watch out because you are in for a great soup experience!
- 2 lbs carrots (peel top layer with vegetable peeler)
- good quality olive oil
- 1 Tbsp butter
- 1 yellow onion, minced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 C chicken broth (can sub vegetable broth)
- 13.5 oz can coconut milk
- juice of 1 medium lime
- kosher salt
- **option garnish - chile oil to drizzle, fresh mint, squeeze of lime
- Preheat oven to 425.
- Cut carrots to even sizes and spread out over parchment lined rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast for 30 minutes.
- Heat a large dutch oven or soup pan over medium heat. Add butter and a drizzle of olive oil. Once melted add onions and sautee for approximately 10 minutes. Add garlic and ginger and continue to cook for another 2 minutes. Add roasted carrots and chicken broth.
- Use an immersion blender to blend soup until completely pureed. Add coconut milk and lime juice and mix with the immersion blender until incorporated. Season with kosher salt to taste
- Serve with a drizzle of chile oil, fresh mint and an additional squeeze of lime if desired.
Chilean Sea Bass en Papillote
For the marinade, we just combined coconut aminos (a perfect healthy, gluten free substitute for soy sauce), sesame oil, hoisin, fresh ginger and honey in a small bowl and whisked them together.
To assemble the packets, start by placing the bok choy down first, then top with the sea bass, then the peppers and mushrooms. Drizzle with the marinade and fold it up. Pop it into the oven to bake for about 15-18 minutes, depending on the thickness of the fish. Go ahead, pour yourself a nice glass of wine because you just earned it! Dinner is easy peasy tonight. It’s like one pot cooking!! We are sure you are going to love this recipe.
- 2 pieces chilean sea bass (approx 1 lb total weight)
- 1 red bell pepper julienne-cut
- 6 shitake mushrooms, sliced
- 2 small head bok choy, sliced
- ½ C coconut aminos
- 2 tsp sesame oil
- 2 tsp hoisin sauce
- 2 tsp honey
- 1 tsp fresh ginger, grated
- 2 parchment bags (can purchase at specialty grocery stores or on Amazon - can also wrap in parchment paper instead)
- Preheat oven to 375 degrees.
- In a small bowl whisk together coconut aminos, sesame oil, hoisin, honey and ginger.
- Place 2 parchment bags on a large rimmed sheet pan. Divide the vegetables evenly. Place bok choy in the bags, place the sea bass filets on top of bok choy, top with peppers and mushrooms. Pour half of sauce into each bag. Fold bags over pushing out any air and leave the folded side down to secure the bag.
- Bake for 15 minutes, if filets are really thick bake for 18 minutes.
- Remove from oven, cut open parchment bags. Transfer fish and veggies to a plate and spoon sauce from the parchmebt bag over the top to serve.