Coriander Chicken Fajitas

Ingredients

Seasoning

• 2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
• 1 1/2 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper

Fajita filling

• 2-3 boneless skinless chicken breasts , sliced into 1/2-inch thick strips (slice extra wide strips in half)
• 1 of each red , green, yellow and orange bell peppers, cored and sliced into strips 
• 1 large yellow onion , halved and sliced from top to root
• 2 cloves garlic , minced
• 3 Tbsp olive oil
• 2 Tbsp fresh lime juice
• 3 Tbsp chopped cilantro

Season sliced chicken with seasoning mixture. Cook Chicken and veggies separately and combine. Toss with chopped cilantro and lime juice. Serve in warm tortillas with toppings (sour cream, avocado, salsa, cheese, etc.) makes great salad leftover

from cooking classy

Healthier Oatmeal Chocolate Chip Energy Bites

Serves: 20-24

Prep Time: 20 minutes

Ingredients

• 1 cup rolled oats
• 1/2 cup almond butter (or substitute peanut butter)
• 1/2 cup chocolate chips
• 1/3 cup raw honey
• 1/4 cup ground flaxseed

Directions

• Step 1: 
  In a large bowl, mix all ingredients together.
• Step 2: 
  Roll out teaspoon sized balls and place on a baking sheet covered with parchment paper.
• Step 3: 
  Freeze until set about one hour.
• Step 4: 
  Enjoy and keep leftovers in a Ziploc bag in fridge or freezer.

via hip2save.com

Sous Vide Flourless Chocolate Cake

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 170F / 76.7C

Ingredients

• 4 large eggs, cold
• ½ pound semisweet chocolate (chips or squares, chopped) bittersweet may also be used
• 4 ounces butter
• OPTIONAL INGREDIENTS
• 2 tbsp unsweetened cocoa for dusting the cakes 

Directions

1. Prepare your water bath, set the Sous Vide to 115°F / 46.1°C. Place chocolate, butter in a ziplock freezer bag and place in the water bath for 15 minutes to melt chocolate. Agitate or massage the bag every 5 minutes to ensure the mixture is well blended. 
2. Remove the bag and set the Anova Sous Vide Precision Cooker to 170°F / 76.7°C. 
3. Prepare six 4oz (125ml) mason jars by spraying the inside liberally with non stick spray or grease with butter. 
4. Beat the eggs in the bowl of a standing mixer at high speed until the volume doubles.
5. Turn the mixer on low, cut the corner off the freezer bag and drizzle the melted chocolate mixture in slowly until the mixture is totally homogeneous.
6. Scrape the batter into the prepared canning jars and smooth the surface by tapping the jar firmly but gently on the palm of your hand. 
7. Screw the canning jar lids on FINGER TIGHT ONLY. Place jars carefully into your water bath for 60 minutes. 

Finishing Steps

1. Remove jars carefully from the hot water bath and set on a wire rack; cool to room temperature. Cover and refrigerate at least 6 hours. (The cakes can be covered and refrigerated for up to 10 days.) If you peek you may find the cake looks not quite set while it is warm, it will firm up as it cools. 
2. About 30 minutes before serving, run a thin knife around the edge of the cakes (they may just slip out of the cup on their own.) You may garnish with berries, cream, or sieve a light sprinkling of unsweetened cocoa over the cake to decorate.

via Jen Stone recipes.anovaculinary.com

Chicken Souvlaki with Tzatziki and Israeli Salad

THE ULTIMATE CHICKEN SOUVLAKI WITH TZATZIKI AND ISRAELI SALAD

• Author: Chris Cockren
• Prep Time: 25 (plus marinating time)
 
• Cook Time: 10-15 minutes
 
• Total Time:-50988781.266667 minute
• Yield: 4 servings

INGREDIENTS

• 2 pounds boneless chicken breast, cut into 1″ cubes
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• Kosher salt
• Freshly ground black pepper

for the Tzatziki

• 1 cup plain Greek yogurt
• 1/2 cucumber, peeled
• 1 lemon, juiced
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh mint
• 1/4 teaspoon dried oregano
• Kosher salt

for the Israeli Salad

• 1 cucumber, peeled and seeds removed, finely diced
• 2 plum tomatoes, peeled and seeds removed, finely diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoon chopped parsley
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Combine lemon juice, olive oil, garlic, and oregano in a ziploc bag.  Season generously with Kosher salt and freshly ground black pepper.  Add chicken and shake gently to distribute marinade over chicken.  Allow to marinate at least 6 hours, but preferably overnight for maximum flavor.
2. Remove chicken from fridge and skewer.  Heat grill over medium-high/high heat and lightly oil grates.  Grill chicken on both sides until browned and just cooked through.  Serve with tzatziki and Israeli Salad.

for the tzatziki

1. Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, two tablespoons lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings (add more lemon juice, etc.) as desired.

for the Israeli Salad

1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.

NOTES

Feel free to serve this on a bed of rice along with some pita, or atop some lettuce for a great salad!

via sharedappetite.com

Apple Cranberry and Almond Coleslaw

Apple Cranberry and Almond Coleslaw

4.96 from 21 votes

Did you make this recipe? Leave a review.

Yield: About 8 servings

Ingredients

Dressing

• 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
• 1/4 cup mayonnaise
• 1/4 cup honey
• 2 Tbsp apple cider vinegar
• Salt and freshly ground black pepper

Coleslaw

• 1 small cabbage , shredded (6 - 7 cups packed)
• 1 1/2 cups matchstick carrots
• 2 large gala apples , sliced into matchsticks (about 3 cups)
• 1/2 cup sliced green onions
• 3/4 cup sliced almonds or 1 cup slivered almonds
• 3/4 cup dried cranberries

Instructions

1. In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
2. In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.
3. Recipe source: Cooking Classy
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Garlic Parmesan Tilapia

4.5 from 6 votes

 Print

5-Ingredient Garlic Parmesan Tilapia

 Prep Time 5 minutes

 Cook Time 10 minutes

 Total Time 15 minutes

 Servings 4

 Author The Seasoned Mom

Ingredients

• 4 tilapia fillets about 8 ounces each
• 2 tablespoons butter melted
• Juice from 1 lemon
• 1 teaspoon garlic powder
• ¼ cup grated Parmesan
• Salt and pepper to taste
• Lemon wedges for serving
• Minced fresh parsley for serving
• 2 cups Libby’s® Vegetable Pouches for serving (1/2-cup serving per person)

Instructions

1. Preheat oven to BROIL.
2. Place tilapia on a large, rimmed baking sheet that has been sprayed with cooking spray.
3. Combine melted butter, lemon juice, and garlic powder in a small bowl. Brush the butter mixture on both sides of the fish.
4. Place the fish on the prepared baking sheet, bottom side UP, and broil for 5 minutes. Flip the fish over, sprinkle with Parmesan cheese, and return to the broiler for 5-6 more minutes. The fish will flake easily with a fork when it’s done.
5. Garnish with lemon wedges and parsley.

via theseasonedmom.com

Coconut Oil Chocolate Chip Cookies

INGREDIENTS:

1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar 
1 egg, room temperature
pinch of vanilla powder (or 1 teaspoon vanilla extract)
3/4 cup semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.

In a medium sized bowl, whisk together flour, baking powder, and baking soda. Set aside.

In another bowl, using an electric hand mixer, cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well-combined. Gradually pour in dry ingredients, beating until well-incorporated after each addition. Stir in chocolate chips.

Using a medium cookie scoop (about 1 and 1/2 tablespoons), scoop out balls of dough onto prepared cookie sheets, spacing them 2 inches apart from one other.

Bake for 9 minutes, or until edges are just starting to turn light brown. Let cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

via confessionsofaconfectionista.com