Springtime Dinner

Fresh corn on the cob, grilled chicken in red pepper infused oil, and baked gluten free sweet potato fries

RECIPE: Quick & Delicious Mexican Dinner!

Grilled chicken with peppers and onions in a McCormick's Grill Mates Mexican Fiesta marinade packet. I made some Mexican rice on the side and added peas, carrots, and corn to it and tossed everything together, ate with some blue corn chips.
My fiance Jesse used the veggies and the marinade but grilled strips of steak and put everything in corn tortillas with queso, salsa, and hot sauce for homemade spicy tacos!

RECIPE: Northstar Sweet Basil Burrito Inspired Dish!

MMM this was delicious! Grilled chicken and peppers in basil infused oil, made some brown rice, added pesto and voila! So good, my homemade version of the sweet basil burrito from Northstar. 

RECIPE: Tomato Veggie Stew!

This recipe is my savior during the cleanse, especially because I work such long days figuring out what to eat for lunch is always tough. I made this on a Sunday night and reheated for lunch a few different days throughout the week. My fiance loves to eat this too!

This recipe is from Advocare tumblr:

Tomato Basil Chicken Stew

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: About 4-6 servings

Ingredients

• 1 Tbsp. olive oil
• 1 small white onion, chopped
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 4 cloves garlic
• 2 (28 oz.) cans whole tomatoes (with their juices)
• 1 (14 oz.) can cannelinni beans
• 3 cups shredded cooked chicken
• 2 handfuls baby spinach
• ¼ cup roughly chopped fresh basil
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ tsp. crushed red pepper flakes

Method

Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.

Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.

Serve with freshly-grated Parmesan cheese.

Hummus Crusted Chicken on a Bed of Veggies!

Hummus Crusted Chicken & Veggies

This chicken is served on a bed on zucchini, squash and onion. Hindsight I wish I would’ve added peppers or something with a bit more flavor, maybe mushrooms if you like those. I also served it with Uncle Bens Wild Rice and then my fiancé added Siracha to his and loved it.

3-4 Chicken Breasts

1 zucchini diced or shredded

1 butternut squash diced or shredded

¼ cup of diced onion

4 minced garlic cloves

2 tablespoons olive oil

Hummus, I used roasted red pepper

Smoked paprika, salt, pepper, and other seasonings to your liking

2 lemons

Preheat oven to 450 degrees. Put all of the veggies in the bottom of greased baking pan. Add oil and toss. Lay the chicken breasts on top, season with salt and pepper and anything else desired. Coat the top of the breasts with hummus. Add paprika. Cut 1 lemon and squeeze the juice out over the dish. Cut the remaining lemon and place throughout the dish. Pop it in the oven for 25-30 minutes (depends on how thick the breasts are).

If you want prepare some type of rice and serve altogether!