10 Minute Chicken Marinara

I know you can't even cook chicken in 10 minutes - this is a bit of a cheat recipe. Food Network people do it all the time so let's let it slide - deal?



Ingredients:
2 19oz can of crushed tomato
1 medium yellow onion
3 cloves of garlic
4 Tbsp of italian seasoning blend
1 Tbsp heaping with brown sugar
Olive oil
Salt and pepper
Roasted Chicken Meat


Directions:
Soften the diced onion in olive oil with salt and pepper. Add minced garlic then crushed tomatoes. Combing with seasoning and brown sugar and let heat through then add chopped or pulled chicken meat.


I had a roast chicken that I used the chicken breasts for other meals but not a fan of the rest of the meat. It's just so convienient when you're busy! I normally like to make chicken stock with the bones (you get your moneys worth from this $9 purchase!) but again no time…

Ya, so super simple and quick meal ideas that are pure comfort and healthy.

Flour-less Fall Cookies

Are you ready? Ok…

Living proof that you don't need a recipe to bake - so these cookies consist of some variation of the recipe listed below!

Ingredients:

1 Can of pumpkin puree (not pie filling)
1/4 Peanut butter (all natural)
1/4 Butter or margarine
2 Inches of finely grated ginger
2 Eggs
1Tsp vanilla
3/4 Packed brown sugar
1 Tsp of cinnamon
1/8 Tsp of ground clove
1/8 Tsp of ground nutmeg
1/8 Tsp of ground ginger
1 1/2 Tsp of baking soda
4 Cups of oats
3/4 Cup of slivered almonds
pinch of salt

Directions:
Mix, scoop, plop and press with a fork onto parchment paper. Bake at 350 for 10-12 minutes depending on how big your plops are. I find that flour less cookies take longer then regular ones would to hold their shape.

Served with my homemade  ginger latte you can also find on my blog!

Roasted Fall Vegetable & Lentil Soup

AKA Cooking Therapy: This soup making process was very therapeutic for a full-time student like myself to take the time to make something like this. Healthy and creative - this soup is pure Fall comfort for the body and soul in a bowl.




Ingredients:

• 1 Cup of dried green lentils (cooked separately)
• 2 Chicken stock cubes (or veg)
• 1 Yellow medium yellow
• 3 Stalks of celery
• 3 Carrots
• 1 Medium Butternut squash
• 1 Sweet potato
• 3 Cloves of garlic
• 1 Tbsp of italian seasoning blend
• Canola oil
• Salt and pepper

Directions:
Roast the sweet potato and carrot cubes together (as they take longer (about 45 minutes at 350 - toss halfway through). I tossed these ingredients with oil and italian seasoning blend.
Roast the butternut squash and garlic together as they both take 25 minutes at 350. I tossed the squash with oil salt and pepper. I cut the tips off the garlic and wrap in tin foil with a drop of oil.
Cook green lentils in a pot 1:2 cups of water. Rinse before cooking and I added 1/2 a chicken stock cube to add flavour. Bring to a boil then lightly simmer - takes about 25 minutes.
In the pot: slowly soften the diced onion in oil, salt and pepper - add celery and toss. Then add all the roasted veg and lentils and cover with water - add remaining chicken stock and bring to a boil. Let cool then blend it up!

Yes this soup is pretty labour intensive but it's so enjoyable! Great for fall - hearty and flavourful.

Thanksgiving Quinoa Feast Salad

This is a delicious seasonal quinoa salad recipe! It's been brewing in my head for a couple days then I kept adding today when I made it and that ain't bad!

1 Cup of uncooked quinoa (then cooked)
1 Small butternut squash roasted with S&P and hint of cinnamon
Celery
Carrots slivered and diced
Yellow pepper
Dried cranberries
Roasted sunflower seeds

If you want dressing…
It totally doesn't need it but….
Lemon juiced
Dijon mustard
Honey
Balsamic
Olive Oil

Creamy Cauliflower Parsley Sauce

Jack pot - this does not taste healthy but it must be based on the ingredients it is!

1 Medium yellow onion diced

2 Large cloves of garlic (roasted)

1/2 Cauliflower head

1 Stalk of celery chopped

1 Cup of vegetable broth

(or 1 Cube and water)

1/2 Cup 2% Milk

1 Tbsp butter

2 Tsp dried parsley

(fresh if you have!)

Salt and pepper

Directions: Brown the onion over medium heat with salt and pepper, (think half way to french onion soup browned) add 1 stalk of celery chopped. Add chopped cauliflower and vegetable broth. Simmer until cauliflower is fork-tender. Add roasted garlic and parsley then let cool a bit. Season with some more pepper and mix in a blender with milk and butter until smooth.


I would have substituted the butter for 1/2 an avocado but there was none to be found - oops!


Bye-bye fatty alfredo this is de-light-ful. Garnish with parsley. I served mine over brown rice spaghetti.

Meatless Monday Mexican Salad

I know it's Tuesday but Monday just sounds better here…

This is a delicious quick meal that is perfect for week nights!

Ingreedients:

Leafy salad mix
Bell pepper
Tomato
Cucumber
Celery
Corn
Black beans
Avocado
Cheddar cheese

Dressing:

Half 2% plain yogurt
Half salsa

PB&J Granola Bars

Natural peanut butter and home made raspberry jam granola bars with dried apricots, sunflower seeds, and roasted slivered almonds = Oh yes I did!!! MmmmHmmmm. They are really good.

They are no-bake and keep in your freezer until enjoyed. 

1 Cup of rolled oats

1 Cup of diced dried apricots 

(rehydrate in boiling water if too dry)

1/4 Cup roasted sunflower seeds

3/4 Cup roasted slivered almonds

2/3 Cup peanut butter

1/4 Cup of jam

Directions: Roast seeds & nuts at 350 for about five minutes on parchment paper. Add to oats and dried fruit in a bowl.

Heat up PB&J in a saucepan and mix dry and wet ingredients. Press down tightly in a square baking dish lined with parchment paper. Cover with tin foil and chill in the freezer at least 15 minutes before enjoying.

Best bars for back to school! I'm sure almond butter would do the trick here too :)