Dinner Recipes

Artichoke Rosemary Chicken – One Pot Dish

This is such a healthy that makes your chicken "melt-in-your-mouth" moist and bursting with flavor!  Everything is made all in one pan so there is very minimal cleanup.  This would be a great dish to serve if you were having company.  This recipe makes appx 8 servings, so you could cut the servings in half to make a smaller amount. Ingredients (makes appx 8 servings) 4 lb boneless, skinless chicke ...[Read More]

Easy Crockpot Salsa Chicken

I had an event Saturday and Sunday this weekend and so I didn't have much extra time to prep my meals for the week. This is a problem, because I am out of my "bulk" food that I usually cook on the weekends and eat throughout the week. So, before I head to bed I just threw one big package of boneless, skinless chicken breasts (I bought a big 5-lb package earlier in the week so it was already in my ...[Read More]

Low Carb Curry Chicken Lettuce Wraps

I made this for lunch today and it was so good! It took me less than 15 minutes from start to finish, and this is definitely something you could cook in bulk earlier in the week and bring with you to work for lunch. Ingredients: Wrap Ingredients (makes about 5 servings): -2lb chicken breast -1 Tbsp low-sodium soy sauce -1/3 cup low-sodium chicken broth -Yellow curry powder (probably about 3 Tbsp o ...[Read More]

Venison Steak Strips

Here is a dinner I like to make sometimes - it tastes really good! We have a friend who hunts a lot and so we trade salmon we catch for venison from him. I love it because venison is one of the leanest meats you can get.  You could make this recipe with top sirloin (beef) if you don't have access to venison. Ingredients: 1 lb venison roast or steaks 1-2 Tbsp low-sodium soy sauce 1-2 Tbsp Worcester ...[Read More]

Grilled Chicken Kabobs

Here is one of my favorite dinners to make! I usually make a whole bunch so that I can easily eat them throughout the week. Here I used 5 lbs chicken breasts, 3 bell peppers (2 yellow, 1 orange), 3 yellow squash, 2 large red onions, about 10 baby portabella mushrooms. You could use any kind of vegetables, these are just the ones I happened to have in my fridge. I cut the chicken into chunks the da ...[Read More]

Delightfuly Spicy Flounder

Dinner tonight. Two 4oz wild flounder filets (I get mine frozen at Costco). Cooked on stovetop in lime juice, oregano, chili powder, and black pepper. Asparagus, red pepper, and mushrooms thrown in pan for last few minutes. Brown rice on side. Yum!! Was really fast to cook up too.

Curry Lime Chicken

This is one of my favorite ways to cook chicken (or fish). It's really quick and easy too. I trim the fat off my chicken breasts and cut it into strips. Then I put enough lime juice in the bottom of my frying pan to cover the bottom (fresh lime juice tastes better but the bottled stuff works great in a rush). Then I turn my stove on medium heat and put my chicken strips down on the lime juice. I s ...[Read More]

Grilled Venison Steaks

Dinner tonight! Grilled venison, rosemary sweet potatoes, and roasted asparagus. None of it was very time consuming and I had dinner started and on the table in less than 30 minutes. The sweet potatoes were cooked like this (http://nataliehodson.com/healthyrecipes/rosemary-sweet-potatoes/) and the asparagus was my "death by garlic" recipe 🙂 I just put two big bunches of asparagus on a cookie sheet ...[Read More]

Spicy Spinach Turkey Burger

Last night I grilled turkey burgers on the George Foreman grill. I did a variation of Jamie Eason's turkey burger recipe. We didn't have zucchini at the house and I didn't want to run to the store so I just added a bunch of spinach that I already had in my fridge to the ground turkey, spices, then I added 2 egg whites and some red pepper flakes to give the burgers a little bite to them - so good!! ...[Read More]

Smoky Chicken Tortilla Soup

This just might be the best thing I have ever made. If you don't want to make ANY of the recipes I post - you should at least try this one! It turned out so so good! Although I can't really take credit for it. It actually is a Rachel Ray recipe but I changed a bunch of ingredients to make it clean 🙂 I tripled the recipe in the cookbook and it made about ten to twelve 1.5-cup servings. It only took ...[Read More]