Skillet Fajita Chicken + Veggies with Spanish Cauliflower Rice + Guacamole

 

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This chicken + veggie skillet recipe is a staple in our house. This meal cures my craving for Tex-Mex, but without all the unnecessary calories and carbohydrates from tortillas, rice and beans.

 

Skillet Chicken + Vegetables (scroll to bottom for recipe)

 

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Guacamole (scroll to bottom for recipe)

 

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Spanish Cauliflower Rice (scroll to bottom for recipe)

 

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Skillet Chicken and Veggies

  

Ingredients

  • 2 – 6 ounce boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red onion, sliced
  • Olive oil
  • Salt + pepper (or Cavender’s Greek Seasoning)
  • Your favorite fajita seasoning

 

Directions

  • Marinate chicken with olive oil and fajita seasoning (you can even buy the pre-marinated chicken breasts from Central Market or Whole Foods)
  • Toss veggies with olive oil and Cavender’s Greek seasoning (or salt and pepper)
  • Heat olive oil in a large cast iron skillet
  • Cook the chicken for about 10 – 12 minutes or until a thermometer reads 165 degrees (flip the chicken halfway through)
  • Remove the chicken and set aside
  • Add more olive oil to the skillet if needed. Add the peppers and onions and cook for about 7 – 8 minutes, stirring frequently
  • Cut chicken into strips
  • Combine chicken and veggies and top with guacamole

 

Makes 2 servings

 

 

Guacamole

Ingredients

  • 2 ripe avocados
  • ½ white onion, small dice
  • 2 Roma tomatoes, small dice
  • 5 Serrano peppers, seeds and veins removed and minced
  • 1/3 cup cilantro, chopped
  • Juice of 3 limes
  • 1teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper

 

Directions

  • Cut the avocados in half, remove the seeds and scoop the flesh into a large bowl
  • With a fork, mash the avocado. Don’t overdo it; you want the guacamole to be a little bit chunky
  • Add the juice of 1 of the limes to the mashed avocado and stir to combine
  • Add the diced onions, diced tomatoes, minced Serrano peppers and chopped cilantro and stir to combine
  • Add the cumin, salt and pepper and stir to combine
  • Add the juice of the remaining 2 limes
  • Taste the guacamole and adjust seasonings if needed
  • Best if you can refrigerate the guacamole for at least 30 minutes before serving

 

 

Spanish Cauliflower Rice

 

Ingredients

  • ½ head cauliflower, riced
  • ½ white onion, small dice
  • 2 jalapeno peppers, minced
  • 3 cloves of garlic, minced
  • 1 ½ tablespoons tomato paste
  • 1 tablespoon chicken or vegetable broth
  • 1 tablespoon cumin
  • ½ tablespoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Cilantro, chopped for garnish

 

Directions

  • In a large skillet heat the tablespoon of olive oil over medium-high heat
  • Add the diced onion and minced jalapeno and cook for about 3 minutes
  • Add the minced garlic and cook for about 1 more minute. Be sure not to brown the garlic (you may need to reduce the heat)
  • Add the riced cauliflower and combine with the onion, jalapeno and garlic
  • Add the tomato paste, chicken broth, cumin, chili powder, salt and pepper. Stir to combine
  • Reduce heat to low
  • Cover and cook for about 3 – 5 minutes
  • Garnish with chopped cilantro

 

Makes 4 servings

 

Jenn Likover, RD

  
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Ceviche

 

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In preparation for Cinco de Mayo, I’ll be posting healthy Mexican inspired recipes all this week. First up, ceviche! My husband recently came back from the Bahamas with 3 Yeti coolers full of Mahi Maui so this ceviche recipe has been a go-to recipe to deplete some of our fish supply!  You can make this recipe with any white fish.

 

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Ingredients

  • 1 pound white fish
  • 1 ½ cups fresh lime juice
  • 2 – 3 tomatoes, small dice
  • 1 white onion, small dice
  • 3 jalapeno peppers (or Serrano peppers if you want more heat), seeds and veins removed, minced
  • 1/3 cup cilantro, chopped
  • 1 ½ tablespoon sugar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 avocado, diced
  • Salt & pepper to taste

 

Directions

  • Dice the fish into bite size pieces
  • Combine the fish and the lime juice. There should be enough lime juice so the fish is completely covered and floating in the lime juice
  • Allow the fish to “cook” in the lime juice in the refrigerator for at least 30 minutes or up to 4 hours. The fish should turn completely white and appear cooked
  • Meanwhile dice/mince the tomatoes, jalapenos, onions and cilantro and combine in a bowl
  • Once the fish is cooked, combine the fish and the prepared vegetables. Add the sugar, olive oil, a few tablespoons of the lime juice and season with salt and pepper
  • Add the diced avocado right before serving so it does not begin to brown
  • The ceviche can be enjoyed on its own or with tortilla chips

 

 

Jenn Likover, RD

  
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Cauliflower Fried Rice

 

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What’s better than fried rice? Fried rice that you don’t have to feel guilty about because it is made from cauliflower, so it is super low calorie and low carb, but DELICIOUS!

 

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Ingredients

  • 1 – 2 tablespoons of canola oil
  • ½ head cauliflower, “riced” (see here for directions on how to “rice” cauliflower)
  • 1 small yellow onion, diced
  • 1 cup carrots, small diced
  • ½ cup celery, small diced
  • 1 cup frozen peas, thawed
  • 2 garlic cloves, minced
  • 2 eggs
  • Green onions, chopped

For the sauce

  • 3 tablespoons coconut aminos or low sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon fresh minced ginger or ground ginger
  • Pinch of red pepper flakes
  • Salt and pepper to season

 

Directions

  • Rice the cauliflower, see here for detailed directions
  • Dice the onion, carrots and celery
  • Combine all the ingredients for the sauce and set aside
  • Heat canola oil in a large skillet or wok
  • Add the onions, carrots and celery and saute over medium-high heat for about 4 minutes
  • Add the garlic and saute for about 1 more minute. Make sure not to burn the garlic (you may need to reduce the heat)
  • Move all the vegetables to one side of the pan
  • Add the eggs to the empty side of the pan and scramble
  • Once eggs ate scrambled, incorporate them into the vegetables
  • Add the “riced” cauliflower and peas and stir to combine
  • Drizzle in the sauce and stir well to combine
  • Let the entire rice dish cook for about 3 – 4 more minutes, so that the cauliflower rice is heated and all the flavors combine
  • Top with green onions and serve

 

 

Jenn Likover, RD

  
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Paleo Pancakes

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My friend, Veronica, introduced me to this Paleo pancake recipe years ago and it has been a favorite with my patients and clients ever since.   The recipe comes from Robb Wolf’s book, “The Paleo Solution,” which is a fantastic read!

The recipe is so simple, just 3 ingredients, and it is PACKED with protein. Each pancake has almost 10 grams of protein!

These pancakes are great for breakfast (served with berries and just a touch of syrup) or cold as a snack (I love to have one as a post workout snack). Due to all of the protein and healthy fat in them, these pancakes are super filling, I can eat just one in the morning and be completely satisfied until lunch.

 

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Ingredients

  • 1 cup almond butter (I find the kind you grind yourself at Central Market or Whole Foods works the best)
  • 1 cup unsweetened applesauce
  • 4 large eggs
  • Coconut oil to grease your pan

You can flavor your pancake mix with a little bit of cinnamon or vanilla extract

 

Directions

  • Mix the almond butter, applesauce and eggs together (it should look like traditional pancake batter once it is all mixed together)
  • Heat a small amount of coconut oil in a non-stick skillet (just enough to grease the pan)
  • Ladle a large spoonful of the pancake mix into the skillet
  • Let cook for about 1 – 1.5 minutes and then flip
  • Cook for about 1 more minute on the second side

I find these cook the best when I keep the heat relatively low (medium- low on my stovetop)

 

Makes 10 pancakes

 

Jenn Likover, RD

  
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Dean Fearing’s Tortilla Soup

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There are some recipes that are just so perfect there is absolutely no reason to change or modify them! Dean Fearing’s tortilla soup is one such recipe. This tortilla soup is so dang delicious, there is no reason in the world to change one single thing about his recipe. Added benefit, it is already super healthy, the only teeny tiny change I made was leaving out the cheese when serving.

This recipe can be found in Dean’s cook book, The Texas Food Bible, but as I know the recipe can look daunting, I decided to show it step by step and prove just how simple it is to make.

 

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Above are all of the ingredients you will need to make the soup “broth”

 

  • 6 cups chicken stock
  • 4 cups tomato puree
  • 2 cups onion puree (made by processing 2 large peeled and roughly sliced white onions in the food processer until smooth)
  • 8 garlic cloves, peeled
  • 4 corn tortillas, cut into long strips
  • 5 ancho chilies, stems and seeds removed (I soaked mine in hot water for 10 minutes to rehydrate them, but I don’t think this is necessary as they will simmer in the soup for at least 45 minutes)
  • 2 jalapeno peppers, seeded and roughly chopped
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 2 tablespoons fresh cilantro, chopped
  • 1 bay leaf
  • 3 tablespoons of olive oil (not shown)

 

 

Step by step Directions

 

Step 1

  • Heat the 3 tablespoons of olive oil in a large Dutch oven over medium heat
  • Once oil is heated add the tortilla strips and garlic, cook for 5 minutes stirring constantly

 

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Step 2

  • Add the onion puree, cook for 10 minutes stirring frequently

 

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Step 3

  • Add the ancho chilies, chopped jalapeno peppers, tomato puree, chicken stock, cumin, coriander, cilantro, bay leaf and salt and pepper. Bring to a boil. Reduce heat to simmer, cover and simmer for 45 minutes

 

 

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Step 4 (not shown)

  • Once soup has simmered for at least 45 minutes. Turn off heat and let soup cool a little bit. Transfer soup to your blender or food processor and process until smooth, you may have to do this in batches. Take proper precautions, as the soup is still hot

Step 5 – Make crispy tortilla strips

  • Cut 4 corn tortillas into strips
  • Heat oil (peanut or vegetable oil) in a cast iron pot. You want the oil to be about ½ inch high (enough oil that a candy/deep fry thermometer can measure the oil temp
  • Heat oil to 350 – 375 degrees
  • Drop tortilla strips into the hot oil and fry for about 2 – 3 minutes, until they are golden brown
  • Remove tortilla strips with tongs and set on a plate lined with paper towel and let cool

 

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Step 6 – Prepare your toppings

These are the toppings Dean includes in his soup, you can add them all or choose your favorites

  • 1 cup smoked boneless skinless chicken breasts, diced (you can get this from your favorite BBQ restaurant to save a lot of time)
  • 1 cup avocado, diced
  • ½ cup green cabbage, thinly sliced
  • ¼ cup red radishes, julienned
  • 1 tablespoon jalapeno peppers, minced (more if you want an added kick)
  • ½ cup shredded white cheese

 

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Step 5 and 6 can be done while the soup is simmering

 

To serve

  • Evenly distribute the “toppings” between 4 large soup bowls. Ladle the soup over the “toppings” and garnish with the crispy tortilla strips and cilantro

 

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Ingredients

For the soup

  • 6 cups chicken stock
  • 4 cups tomato puree
  • 2 cups onion puree (made by processing 2 large peeled and roughly sliced white onions in the food processer until smooth)
  • 8 garlic cloves, peeled
  • 4 corn tortillas, cut into long strips
  • 5 ancho chilies, stems and seeds removed (I soaked mine in hot water for 10 minutes to rehydrate them, but I don’t think this is necessary as they will simmer in the soup for at least 45 minutes)
  • 2 jalapeno peppers, seeded and roughly chopped
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 2 tablespoons fresh cilantro, chopped
  • 1 bay leaf
  • 3 tablespoons of olive oil

For the “toppings”

  • 1 cup smoked boneless skinless chicken breasts, diced (you can get this from your favorite BBQ restaurant to save a lot of time)
  • 1 cup avocado, diced
  • ½ cup green cabbage, thinly sliced
  • ¼ cup red radishes, julienned
  • 1 tablespoon jalapeno peppers, minced (more if you want an added kick)
  • ½ cup shredded white cheese

To garnish

  • 4 corn tortillas and peanut or vegetable oil to make crispy tortilla strips
  • Chopped cilantro

 

Directions

  • Heat the 3 tablespoons of olive oil in a large Dutch oven over medium heat
  • Once oil is heated add the tortilla strips and garlic, cook for 5 minutes stirring constantly
  • Add the onion puree, cook for 10 minutes stirring frequently
  • Add the ancho chilies, chopped jalapeno peppers, tomato puree, chicken stock, cumin, coriander, cilantro, bay leaf and salt and pepper. Bring to a boil. Reduce heat to simmer, cover and simmer for 45 minutes
  • Once soup has simmered for at least 45 minutes. Turn off heat and let soup cool a little bit. Transfer soup to your blender or food processor and process until smooth, you may have to do this in batches. Take proper precautions, as the soup is still hot
  • While the soup is simmering, prepare your toppings
  • To serve evenly distribute the “toppings” between 4 large soup bowls.       Ladle the soup over the “toppings” and garnish with the crispy tortilla strips and cilantro

 

Notes

  • If the soup seems too thick after you process it you can add more chicken stock
  • You can make the “soup” portion of this recipe ahead of time and keep in refrigerator and reheat when ready to serve

 

Makes 4 servings

 

 

Jenn Likover, RD

  
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Skinny Turkey Bolognese with Spaghetti Squash

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Pasta and red sauce is seriously my favorite meal ever, like I could eat it every single night.  This low-cal, low-carb version is every bit as delicious as traditional pasta and red sauce and so simple and quick to make.  I PROMISE you will not miss the pasta!

 

Here is a quick comparison of pasta vs. spaghetti squash:

Spaghetti Squash – 1 cup

  • Calories – 42
  • Carbs – 10 g

Whole Wheat Pasta – 1 cup

  • Calories – 175
  • Carbs – 40 g
    

 

Ingredients

For the “pasta”
 

  • 1 spaghetti squash (a small spaghetti squash makes 2 servings, a medium makes 3 servings and a large makes 4 servings)

For the sauce (makes about 3 servings)

  • 1 pound lean ground turkey
  • 1 small yellow onion, small dice
  • 1 tablespoon olive oil
  • 1 – 2 teaspoons Cavender’s Greek seasoning or salt and pepper
  • ½ – ¾ jar of Rao’s pasta sauce (I like the Arrabbiata as it has a little spice to it)

 

Directions

For the spaghetti squash

  • Preheat oven to 425 degrees
  • Cut the squash in half lengthwise
  • Scoop out seeds
  • Lightly drizzle olive oil all over squash and season with pepper, use your hand to rub the olive oil and pepper all over the flesh of the squash
  • Bake the squash, flesh side up, for about 45 minutes
  • Let squash cool and then fork out the flesh.  It will come out in tiny strands that look like small pasta noodles

See here for further instructions on how to prepare spaghetti squash

 

For the sauce

  • Heat 1 tablespoon of olive oil in a medium-high sided sauce pan
  • Once oil is hot, brown the turkey over medium-high heat
  • When the turkey is close to being cooked, add the onions and stir to combine
  • Add the Cavender’s Greek seasoning or salt and pepper.  Continue to cook the turkey and onions until the onions soften and the turkey is completely browned
  • Reduce heat and add the sauce.  Cover and simmer for about 15 minutes
  • Top spaghetti squash with sauce and garnish with Italian parsley

 

Jenn Likover, RD

  
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Slow Cooker Green Chili Chicken Soup

 

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I purchased this fancy All Clad Slow Cooker for a Chili cook-off this past Fall (which we won), but have not used it since – to be totally honest I have never been a huge fan of the Crock Pot. The thought of just throwing raw chicken (or any meat) in with a bunch of ingredients and just letting it all cook kind of grossed me out and made me a little nervous regarding food safety. Plus, I am a huge proponent of browning chicken and any aromatics I plan to cook with, and if I am going to have to dirty my Dutch oven for this step, I might as well just use the Dutch oven on the stove top for the whole dish. Major downside to this is that if you have your gas range fired up, you really can’t just leave your house 🙂

Anyway, a huge selling point for me on this All Clad Slow Cooker was that it had an “All in One Browning Function” – upon further research I discovered that you can simply switch the cooker to “Browning” mode, let it heat up, add a little oil and brown your chicken and aromatics right in the slow cooker! I was a tad bit skeptical about how this would work, but it worked PERFECTLY, was incredibly easy and my chicken turned out DELICIOUS!

This soup is so so so quick + easy to make and was a definite hit with my husband and his brother. Oh, and it is uber hea;thy – low cal, low carb,…ENJOY!

 

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Ingredients

  • 1½ – 2 pounds boneless skinless chicken breasts (about 2 – 3 chicken breasts)
  • 1 white onion, small dice
  • 4 stalks celery, small dice
  • 5 garlic cloves, minced
  • 1½ tablespoons cumin
  • 1 tablespoon Mexican oregano
  • ½ tablespoon onion powder
  • ½ teaspoon Cayenne pepper (more if you like heat)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • A little extra salt + pepper to season chicken with
  • 2 tablespoons of olive oil
  • 16 ounces salsa Verde – I used Central Market’s Hatch Green Chili Salsa Verde
  • 4 cups chicken stock
  • 4 ounces canned diced green chilies
  • 15  ounces canned white navy beans, rinsed very well and drained
  • Fresh cilantro leaves for garnish

If you like extra heat you can seed and dice a few jalapeno peppers or Serrano peppers and add them during the last hour of cooking

 

 

Directions 

  • Stir together the cumin, oregano, onion powder, Cayenne pepper, 1 teaspoon of salt and 1 teaspoon of pepper, set aside
  • Wash chicken and pat dry, trim any fat
  • Lightly brush the chicken with olive oil and season with salt and pepper
  • Add about 1 tablespoon of oil to your slow cooker and switch to “Browning” mode – wait for cooker to preheat – once it is heated (to about 350 degrees F) add the chicken
  • Brown for about 8 – 10 minutes per side
  • Remove chicken and set aside
  • Add the remaining 1 tablespoon of oil
  • With your slow cooker still in the “Browning” mode, add your onions and celery and sauté for about 4 minutes, stirring constantly
  • Add the garlic and seasoning mix and stir well to combine
  • Switch your slow cooker to low
  • Add the chicken stock, salsa verde, green chilies, white navy beans and the chicken
  • Cook on low for about 5 hours or on high for about 3 hours
  • Test your chicken with a thermometer to make sure it has reached 165 degrees F
  • Remove chicken, shred and return it to the soup
  • Garnish with fresh cilantro

 

Makes 6 servings

 

Jenn Likover, RD

  
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Pesto Zucchini Noodles (Paleo + Vegan)

This recipe is my healthy makeover of one of my all-time favorite dishes from one of my all-time favorite restaurants, Acquolina. At Acquolina, this dish is made with Trofie pasta and the most divine pesto, at home I opt to use zucchini noodles and this Against All Grain pesto recipe to lighten it up a bit. I promise it is still unbelievably delicious and savory…but if you ever find yourself in Aspen, I highly recommend you have dinner at Aquolina and try the real deal.

…..and this recipe is PALEO + VEGAN – very rare that I create such a yummy dish that checks both those boxes!!!

 

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Ingredients

  • 2 medium zucchinis, spiralized
  • ½ cup cherry tomatoes, halved or quartered (depending on size)
  • ½ cup Haricot Verts, trimmed, and cut in half
  • 1 tablespoon olive oil
  • 2 tablespoons pesto sauce – I like this recipe or sometimes I buy it pre-made from Central Market.  If you want to keep this recipe 100% paleo + vegan you can leave out the 2 tablespoons of Parmesan cheese

 

Directions

  • Spiralize both zucchinis – see here for instructions on how to make zucchini noodles
  • Blanch the haricot verts
  • Heat the 1 tablespoon of olive oil in a large saucepan over medium heat
  • Add the haricot verts and cook stirring constantly for about 4 minutes
  • Add the tomatoes and continue to cook and stir for about 2 more minutes
  • Add the zucchini noodles and use tongs to toss noodles with haricot verts and tomatoes, cook for about 2 more minutes
  • Add the 2 tablespoons of pesto and toss well to combine

 

Makes 2 servings

 

Jenn Likover, RD

  
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A Grain Free Thanksgiving

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Happy almost Thanksgiving! Here are a few of my a lll-time favorite healthy, grain free, low carb and almost Paleo Thanksgiving recipes. I PROMISE you won’t miss the potatoes!

 

 

Green Beans with Caramelized Onions, Dried Cranberries and Pecans

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Ingredients

  • 1 pound fresh Haricot Verts (French green beans)
  • 1 large red onion, sliced
  • 3 tablespoons butter, divided
  • ½ cup dried cranberries
  • ½ cup sliced pecans
  • Salt and pepper to taste

 

Directions

  • Heat 2 tablespoons of the butter in a large skillet
  • Add the sliced onions and cook over medium heat until onions are caramelized, about 20 minutes
  • Meanwhile bring a large pot of water to a boil, add the green beans and cook beans until just tender (best to cook beans al dente)
  • Drain beans and add them to the skillet with the caramelized onions
  • Reduce heat to low and add the dried cranberries, sliced pecans and remaining tablespoon of butter, toss to combine
  • Season with salt and pepper to taste

 

Makes 6 servings

 

 

Boursin Cauliflower Mash

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Ingredients

  • 1 head cauliflower
  • 2 cups chicken or vegetable broth
  • ½ Boursin wheel
  • Salt and Pepper to taste
  • Parsley, chopped for garnish

 

Directions

  • Remove leaves and stalk of cauliflower and cut into florets
  • Place the cauliflower and broth in a large saucepan (don’t worry that the liquid does not completely cover the cauliflower, you are just using it to steam the cauliflower)
  • Bring broth and cauliflower to a boil, cover and steam for about 20 minutes, until cauliflower is very tender, but not falling apart. Use tongs to move around cauliflower a few times during cooking so that all pieces are able to absorb some of the broth
  • Drain the cauliflower and transfer to a food processor
  • Add the Boursin cheese and pulse until smooth
  • Season with salt and pepper to taste
  • Garnish with parsley

 

Makes 4 servings

 

Maple Glazed Rainbow Carrots with Goat Cheese and Tarragon

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Ingredients

  • 2 pounds rainbow carrots, peeled and sliced
  • 2 – 3 tablespoons olive oil  (or 2 tablespoons olive oil and 1 tablespoon butter)
  • 2 tablespoons maple syrup
  • ¼ cup goat cheese, crumbled
  • ½ tablespoon tarragon, chopped
  • Salt and pepper to taste

 

Directions

  • Heat 2 tablespoons of olive oil in a large high-sided skillet over medium-high heat
  • Add the carrots and sauté until tender (about 20 minutes), cover with a lid to expedite cooking time and keep the carrots from drying out
  • You may need to add 1 more tablespoon of olive oil or 1 tablespoon of butter if carrots get too dry during cooking
  • Once carrots are tender add the 2 tablespoons of maple syrup, salt and pepper and toss to combine
  • Reduce heat to low and cover and cook for about 5 more minutes
  • Mix in goat cheese and tarragon before serving

 

Makes 6 servings

 

 

Jenn Likover, RD

  
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Zucchini + Goat Cheese Frittata

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I’ve been making this frittata once a week now for the past month. I was trying to think of new ways to utilize the plethora of zucchini I have growing in my garden and frittatas are an excellent way to use any extra veggies you have laying around your kitchen! This dish is awesome as it is so simple to make and you can refrigerate the leftovers and just warm a slice up each morning throughout the week. I would not normally add bacon, but Clay insisted, and it ends up just being half a slice of bacon per piece…and really we all know bacon makes everything better!

 

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Ingredients

  • 9 eggs
  • ¼ cup milk
  • ½ cup goat cheese
  • ½ cup zucchini, chopped
  • ½ cup red onion, chopped
  • ½ cup red bell pepper, chopped
  • ½ teaspoon herbs de Provence
  • 3 slices of bacon

Directions

  • Heat oven to 425 degrees
  • Cook bacon in the non-stick skillet you plan to use for your frittata (I recommended an 8 – 10 inch non-stick skillet)
  • Once bacon is cooked, set aside, let cool and then chop
  • You can use the remaining bacon fat to coat the skillet and to cook the veggies. If you choose to skip the bacon, coat the skillet with a little bit of olive oil
  • Once oil is hot, add zucchini, peppers and onions. Cook until veggies are soft, about 5 minutes
  • Whisk together eggs and milk and then pour the mixture over the veggies
  • Crumble the goat cheese and bacon into the skillet
  • Sprinkle the herbs de Provence on top of the frittata
  • Let cook over medium-high heat for about 4 minutes, do not scramble. Once edge just begins to brown transfer the skillet into the oven
  • Cook for about 15 minutes or until done
  • Let frittata cool for a minute or two and then slide onto serving platter. Cut into 6 slices

 

Makes 6 servings

 

 

Jenn Likover, RD

  
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