Chicken, Avocado, Lime, and Cilantro Soup

CHicken, Avocado, Lime & Cilantro Soup

Chicken, Avocado, Lime and Cilantro Soup

I was sick with a terrible sinus infection. And I just wanted homemade chicken noodle soup.

The problem was that I didn’t have any of the ingredients I needed. And there was no chance I could make it to the store.

So I looked and my fridge at what I had and this is what I came up with. It was so delicious! And my whole family ate it and they said it was delicious as well. Home run!

Here’s to using what you’ve got in the pantry!  This ingredient list is simple:   [Read more...]

Chicken, Plantains, and Spinach in Coconut Milk

ChickenPlantainsSpinach

Chicken, Plantains, and Spinach in Coconut Milk
Yield – 6-8 servings

I love curry recipes. And this one is similar but a little different. It has tons of flavors and even my kids loved it. The curry will give it some spice but not too much. And if you don’t like curry you could leave it out. This dish doesn’t have to have it. If you haven’t had plantains before they basically taste like potatoes. I think they make this meal very hearty. You can serve it over rice or you can serve it up just as is. Either way it’s great!

Ingredients

  • 1-2 tbsp coconut oil
  • 1 lb of chicken breasts
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2 green plantains, peeled and chopped in small bite size pieces
  • Onion, 1
  • 1 (14 oz) can of coconut milk
  • Bag of spinach
  • salt/pepper, to taste
  • cilantro and avocado

Instructions

  1. Chop up the chicken, plantain, and onion into small bite size pieces.
  2. Get your oil hot and brown up the chicken. Sprinkle on the curry powder. Let it cook completely and brown up nicely.
  3. In another pan, I like to saute the onions and plantains.
  4. Once the plantains, onions, and chicken are done, you will add the coconut milk and the rest of your spices.
  5. Turn temperature on low, cover, and simmer for about 10-15 minutes.
  6. Then add the bag of spinach and let the spinach wilt in.
  7. Serve with a dash of fresh cilantro and a few slices of avocado!

Chicken, Plantains, and Spinach in Coconut Milk

Ingredients

  • 1-2 tbsp coconut oil
  • 1 lb of chicken breasts
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2 green plantains, peeled and chopped in small bite size pieces
  • Onion, 1
  • 1 (14 oz) can of coconut milk
  • Bag of spinach
  • salt/pepper, to taste
  • cilantro and avocado

Instructions

  1. Chop up the chicken, plantain, and onion into small bite size pieces.
  2. Get your oil hot and brown up the chicken. Sprinkle on the curry powder.Let it cook completely and brown up nicely.
  3. In another pan, I like to saute the onions and plantains.
  4. Once the plantains, onions, and chicken are done, you will add the coconut milk and the rest of your spices.
  5. Turn temperature on low, cover, and simmer for about 10-15 minutes.
  6. Then add the bad of spinach and let the spinach wilt in.
  7. Serve with a dash of fresh cilantro and a few slices of avocado!
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Rachael Walkup has been married to her best friend for 8 years. They have two kids – a 4 yr old boy and a 2 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

Easy Homemade Salsa

A note from Tiffany: This is a post from contributing writer, Rachael. It’s been a while since she’s had a recipe post for us, but she is the one who puts everything together for the Traditional version of the Weekly Meal Plans. Rachael and her family lost their home to fire on Saturday. Thankfully, they are all safe. Please keep Rachael, her husband and their two little ones in your prayers. They are hanging on to this verse. “Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.”
—James 1:2–4

EasyHomemadeSalsa

Want to know why I will never buy salsa again? That’s easy – it’s because I will always make it myself from here on out!

Recently a good friend of mine passed along a salsa recipe. You can find that recipe here. I tweaked the recipe and love how it turned out so I had to share with you.

Here is my recipe but just know you can customize it completely to fit your needs. You could skip the jalapeno if you don’t like spicy. You could add black beans or corn to have a different spin. If you like it chunky just add an extra can of diced tomatoes at the end. So many ideas!

Easy Homemade Salsa

What you need:

  • 1 can of whole tomatoes 28 – 32 oz, drained
  • 1 red onion, quartered
  • a couple garlic cloves whole or minced (whatever you have)
  • 2 Tbsp of lime
  • 2 tsp of salt
  • 2 tsp of cumin
  • a large handful of fresh cilantro (I used almost a whole bunch)
  • 1 can of jalapenos (I used a 4 oz can)

What to do:

Put everything in a food processor and blend until consistency is like you prefer. Serve chilled!

Note – this salsa is best once it sits together a bit in the fridge. Also, I not sure how long it lasts but it has been gone in 4-5 days in my house.

Easy Homemade Salsa

Ingredients

  • 1 can of whole tomatoes 28 - 32 oz, drained
  • 1 red onion, quartered
  • a couple garlic cloves whole or minced (whatever you have)
  • 2 Tbsp of lime
  • 2 tsp of salt
  • 2 tsp of cumin
  • a large handful of fresh cilantro (I used almost a whole bunch)
  • 1 can of jalapenos (I used a 4 oz can)

Instructions

  1. Put everything in a food processor and blend until it's the desired consistency you like best. Serve chilled.
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Rachael Walkup has been married to her best friend for 8 years. They have two kids – a 4 yr old boy and a 2 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

15 min Gluten-free BLT Pizza

Have you ever had one of those nights that you literally had 15 minutes to get dinner on the table? I seem to have them a lot. We get home – it’s dinner time and everyone is hungry! This little gem is one of my favorites. Now that I discovered it, my family asks for it once a week. I hope that it becomes a favorite in your home too.

You’ll need:

  • Gluten-free pizza crust
  • 2 cups of Mozzarella Cheese
  • Bacon bits (homemade or bought)
  • 1/4 cup of sliced green onions
  • 1 tomato chopped
  • 1 cup of shredded lettuce
  • 1/2 cup of ranch (I make mine like this)

What to do:

  1. Preheat the oven to 375.
  2. Lay the pizza crust out on a pan.
  3. Cover with the cheese, bacon, and green onions.
  4. Bake for 5-7 minutes until all toppings are melted and lightly browned.
  5. Mix the tomato, lettuce, and ranch together in a bowl.
  6. Serve the pizza with the lettuce mixture on top of it.

15 min Gluten Free BLT Pizza

Ingredients

  • Gluten-free pizza crust
  • 2 cups of Mozzarella Cheese
  • Bacon bits (homemade or bought)
  • 1/4 cup of sliced green onions
  • 1 tomato chopped
  • 1 cup of shredded lettuce
  • 1/2 cup of ranch

Instructions

  1. Preheat the oven to 375.
  2. Lay the pizza crust out on a pan.
  3. Cover with the cheese, bacon, and green onions.
  4. Bake for 5-7 minutes until all toppings are melted and lightly browned.
  5. Mix the tomato, lettuce, and ranch together in a bowl.
  6. Serve the pizza with the lettuce mixture on top of it.
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Rachael Walkup has been married to her best friend for 7 years. They have two kids – a 3 yr old boy and a 1 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

 


Easy Apple Crumb Cake

I was headed to a family get together last week and needed to bring dessert. I couldn’t decide what to make so I looked around in a pantry and what I found created this deliciousness! This is one of the easiest desserts I’ve ever made and so good. I hope you enjoy as well. And its very customizable. You could use any type of cake mix. I think it would be good with spice cake. And you could use other fruits. Peaches would be so good too. If this gets your creative juices flowing and you make an alteration to this recipe please comment and let us know!

Here’s what you need:

  • A box of cake mix (any kind will do – I used yellow cake)
  • 1 stick of butter
  • Dash of cinnamon
  • 1/2 cup of brown sugar, packed
  • handful of nuts (I used walnuts)
  • 2-3 apples, sliced and skinned

Here’s what you do:

  1. Preheat the oven to 350 degrees and spray a 13 X 9 pan.
  2. Prepare the apples. Core, slice, and peel the skin off of them. I made mine very thin slices of apple.
  3. Layer the apples in the pan, then sprinkle with cinnamon.
  4. Pour the cake mix evenly over the cinnamon apples.
  5. Next you sprinkle the brown sugar over the cake mix, then sprinkle the nuts over the top.
  6. And the last step is to slice the butter real thin and cover the top.
  7. Bake for 35 minutes or until brown and bubbly.
  8. Serve with a scoop of vanilla ice cream.

 

Easy Apple Crumb Cake

Ingredients

  • A box of cake mix (any kind will do - I used yellow cake)
  • 1 stick of butter
  • Dash of cinnamon
  • 1/2 cup of brown sugar, packed
  • handful of nuts (I used walnuts)
  • 2 apples - cored, sliced and peeled

Instructions

  1. Preheat the oven to 350 degrees and spray a 13 X 9 pan.
  2. Prepare the apples. Core, slice, and peel the skin off of them. I made mine very thin slices of apple.
  3. Layer the apples in the pan, then sprinkle with cinnamon.
  4. Pour the cake mix evenly over the cinnamon apples.
  5. Next you sprinkle the brown sugar over the cake mix, then sprinkle the nuts over the top.
  6. And the last step is to slice the butter real thin and cover the top.
  7. Bake for 35 minutes or until brown and bubbly.
  8. Serve with a scoop of vanilla ice cream.
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Rachael Walkup has been married to her best friend for 7 years. They have two kids – a 3 yr old boy and a 1 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

Easy Crockpot Chicken Fajitas

Chicken Fajitas in the slow cooker

Who doesn’t love Mexican food? I don’t know anyone. Honestly, I could eat it every night. I discovered an easy way to make fajitas in the crockpot. The best part is all the flavors really cook well together. And leftovers are even better. We were so hungry the day I made these that I forgot to take a finished product picture. But you can imagine they were very yummy!

Here’s what you’ll need to make this quick, weeknight supper of Easy Crockpot Chicken Fajitas:  [Read more...]

Greek Pita Sandwiches

Saturdays are my sandwich days. Usually I  have a hearty soup brewing all day. So I put together a delicious and easy sandwich for lunch. This recipe came about because I had some leftovers from a greek salad and frozen meatballs in the freezer. I thought hmm…that could work. And well, it worked. It was so good! [Read more...]

5 Minute Lunch – BLT Salad

Some days at home you just need a quick lunch. My favorite one to make is a BLT salad. And the secret is in the dressing. My grandma taught me to make this dressing. Not only is it easy but it’s also delicious. This salad is a weekly go-to because I typically have these leftovers in the fridge by the end of the week. It’s just enough for one. Or you could double or triple to make for more people.

Here’s what you need:  [Read more...]

Chicken Curry in the Slow Cooker

You’ve got to love a good crockpot meal. Especially one that tends to make enough that there are plenty of leftovers for lunch! This one is super easy to make, budget friendly, and really yummy!

This isn’t a spicy dish, unless you use hot salsa.  The coconut milk cools the heat and makes it creamy.

 

Chicken Curry in the Crockpot

Ingredients

  • 3-4 lbs of Chicken Thighs
  • 1 medium onion chopped
  • 3 tbsp of Curry
  • 1 can of coconut milk - unsweetened
  • 16 oz of salsa (whatever heat you like - I use Medium)

Instructions

  1. Put the chicken thighs down on the bottom of the crockpot.
  2. Mix the chopped onion, salsa, curry, and the salt/pepper.
  3. Pour the sauce mixture over the top and cook for 4 hours on high or 8 highs on low.
  4. When it's finished cooking, just pull the chicken out and place on a platter. Then you will pour in the coconut milk in the crockpot and mix well.
  5. Serve the chicken with the sauce over the top. I like to serve with rice on the side.
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Rachael Walkup has been married to her best friend for 6 years. They have two kids – a 2 yr old boy and a newborn little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

Sweet n’ Smokey Salmon

I’m excited to introduce you to Rachael, one of the new contributing writers for EaH.  I love her recipe for Sweet n’ Smokey Salmon.  I know that crunchy coating would be a hit with my family.  Rachael blogs at Confessions of a Mom on a Tight Rope.

During the summer, we spend a lot of afternoons at the pool. This leaves little time to make a good, fresh dinner. So, I like to have a few meals that are easy and fast to make. I call them my “go-to meals.”

The meal has to be something I can make in 30 minutes or less. This one takes me about 20 minutes. And it is so delicious. The recipe is below and I also have some step by step photos for you. Enjoy!

You’ll need the following:

You’ll need the following:

  • 1 ½ lbs of salmon, skinned
  • ¼ cup of smoked almonds, whole
  • 2 teaspoons of chili powder
  • 1 ½ teaspoons of paprika
  • 1 teaspoon of garlic powder and onion powder
  • ¼ cup of maple syrup
  • 2 tbsp of light soy sauce
  • A dash of kosher salt & cracked pepper
  • Ziplock bag
  • Cooking oil

Sweet n’ Smokey Salmon

Yield: 4-6 servings

Sweet n’ Smokey Salmon

Ingredients

  • 1 ½ lbs of salmon, skinned
  • ¼ cup of smoked almonds, whole
  • 2 teaspoons of chili powder
  • 1 ½ teaspoons of paprika
  • 1 teaspoon of garlic powder and onion powder
  • ¼ cup of maple syrup
  • 2 tbsp of light soy sauce
  • A dash of kosher salt & cracked pepper
  • Ziplock bag
  • Cooking oil

Instructions

  1. Cruxh the almonds. I put them in the Ziploc and roll over them with a rolling pin until it’s the consistency of breadcrumbs.
  2. Add in the chili powder, paprika, garlic powder, and onion powder.
  3. Spray salmon with cooking spray and coat all over with the almond/spice mixture. I cut mine in pieces and drop in the Ziploc and shake til covered. Note – you don’t want the salmon to be too thick or it won’t cook as fast.
  4. Preheat a large frying pan on medium for a few minutes. Spray with cooking spray and drop in the salmon.
  5. Cook for around 4 minutes on each side. The goal is the salmon will separate easily with a fork.
  6. Once the salmon is done, remove it from the pan.
  7. Add the syrup and soy sauce just for 2 minutes until it thickens.
  8. Serve salmon with the sauce over it. I serve mine over simple coconut rice with asparagus on the side.

Notes

Recipe altered from an original recipe from Publix Apron Simple Meals

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 Hope you enjoy the meal. And if you do, please share with others through the share buttons.

Rachael Walkup has been married to her best friend for 6 years. They have two kids – a 2 yr old boy and a newborn little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

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