Creamy Cilantro Lime Chicken

This Creamy Cilantro Lime Chicken is an easy low carb and gluten free meal perfect for any night of the week. Serve with some roasted veggies and rice for a complete meal!

Course: Main 

Cuisine: Mexican 

Servings: 4 servings

Calories: 320 kcal

Original Author: Isabel Eats

Ingredients

• 4 6-ounce boneless skinless chicken breasts
• 1 teaspoon coarse sea salt
• 1 teaspoon black pepper
• 1 1/2 tablespoon olive oil
• 1/2 cup diced yellow onions
• 1 4-ounce can diced green chiles
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon ground coriander
• 1/3 cup heavy cream
• 2 tablespoons chopped cilantro, plus more for garnish

Instructions

1. Preheat oven to 375 degrees F. Use a meat tenderizer to pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.

2. In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.

3. Place skillet in oven and bake for 10 to 15 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.

4. Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.

5. Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.

6. Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.

7. Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.

8. Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

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Nutrition Facts

Creamy Cilantro Lime Chicken

Amount Per Serving (1 /4th of recipe)

Calories 320Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 6g30%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 112mg37%

Potassium 370mg11%

Total Carbohydrates 4g1%

Sugars 2g

Protein 35g70%

Vitamin A9%

Vitamin C15%

Calcium5%

Iron9%

* Percent Daily Values are based on a 2000 calorie diet.

Two-Meat Lasagna

Prep 30 mins • Cook 45 mins • Inactive 15 mins • Total 1 hour, 30 mins • Yield 8-10 very large servings

Ingredients

• 3/4 lb. lean ground beef

• 1 lb. bulk Italian ground sausage

• I box whole wheat lasagna noodles (about 14 noodles)

• 2 cups marinara sauce

• 1 cup Alfredo sauce 

• 2 ¼ cups ricotta cheese

• 24 ounces shredded mozzarella** (I used 8oz)

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

2. Cook lasagna noodles according to package instructions. Drain pasta and any excess water. 

3. While the noodles cook, get started on the meat. In a large skillet over medium high heat, brown beef and sausage until no longer pink. Drain off fat and return cooked meat to the skillet.

4. Stir in pasta sauce and Alfredo sauce.

5. Spoon enough of the meat sauce into the bottom of the prepared dish to cover in a thin layer (about 1 ½ cups). Add a layer of noodles. 

6. Spread a layer of ricotta (about ¾ cup) over the noodles. Drop small spoonfuls of the ricotta all over the top and then use the back of a spoon or spatula to gently spread it in an even layer.

7. Sprinkle a layer of mozzarella over top of the ricotta.

8. Repeat layers twice more.

9. Finish with a final layer of sauce, sprinkle with another 1 cup of mozzarella.

10. Bake lasagna, uncovered, for about 45 minutes (or until heated through). Allow the lasagna to stand for about 15-30 minutes before slicing and serving.

Notes

Smaller Family? Cut the ingredients in half and prepare the lasagna in an 8-inch square dish. Cooking and baking instructions remain the same.

Prep Ahead: This is the idea make-ahead dinner! Assemble the lasagna as instructed through Step 9. Cover tightly and keep in the refrigerator overnight or freeze for up to 3 months. When ready to bake, thaw the lasagna in the refrigerator overnight. Allow the dish to sit on your counter for about 30 minutes to come to room temperature, and then proceed with baking as instructed.

Recipe by The Seasoned Mom at https://www.theseasonedmom.com/lasagna-recipe/

Grilled Corn Salad with Avocado

YIELD: 6 servings (about 6 cups total)

PREP TIME: 15 minutes

COOK TIME: 7 minutes

TOTAL TIME: 25 minutes

Ingredients:

FOR THE GRILLED CORN SALAD:

• 1 bag frozen corn or 5 corn cobs 
• 1-1/2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 pint halved cherry tomatoes (about 2 cups)
• 1 medium avocado, peeled, pitted, and diced
• 1 small red bell pepper, cored and finely chopped
• 4 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 cups packed arugula (Optional)

FOR THE DRESSING:

• 1/4 cup fresh lime juice (from about 2 limes)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

Directions:

1. Option 1) Brush olive oil on corn cobs and grill. Carefully, slice corn kernels off cob and into bowl. Option 2) Preheat an iron skillet with olive oil. Toss corn with oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the pan and let cool.
2. Tansfer corn to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
3. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Original recipe from wellplated.com

Ham and Cheese Quiche

I was looking for something different to make that was either low-carb or high-protein. I found this very easy recipe online and it has become a quick favorite. Sometimes I add bacon, sometimes spinach and sometimes just leftovers in the refrigerator. The entire family loves it. 

Ingredients

• 1 tablespoon butter
• 1/2 medium yellow onion, chopped
• 4 eggs, lightly beaten
• 1 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups diced ham
• 1 cup shredded swiss cheese
• 1 cup shredded cheddar cheese
• 1 deep dish frozen pie crust

Instructions

1. Preheat oven to 375 degrees.
2. Melt butter in a small nonstick pan and cook onion until soft. Let cool slightly.
3. In a large bowl, whisk together eggs, half-and-half, salt and pepper.
4. Stir in ham and both cheeses.
5. Stir in cooked onion.
6. Pour filling into pie crust, set on a baking sheet and place in oven for 40 to 45 minutes, or until set.
7. Serve warm or chilled

Pork Loin with Chorizo Nut Crumble served with Apples and Onions

 

Ingredients 

4 Red onions cut into rough half moons 

4 Pink Lady apples, cut into chunks 

3 Tbsp olive oil 

2-1/4 lbs Pork Loin

Zest of one lemon 

1 Tbsp of butter 

10 ounces of green beans steamed 

Salt and black pepper

Chorizo Nut Crumble 

2 oz semi-cured chorizo cut up a small as possible

1/3 cup mixed hazelnuts, walnuts and almonds 

2 Garlic cloves

Directions

Sauté the onions and apples and 2 tablespoons olive oil over low heat. Stir occasionally to prevent them sticking, and slowly cook for 30 to 60 minutes depending on how soft you want the apples. Add 3 tablespoons water and keep over low heat while you prepare the pork.

To make the chorizo not crumble, put the chorizo nuts and garlic in a small food processor. Where is until it's over rubble smaller than peas bit bigger than breadcrumbs.

Preheat the oven to 350°. Dry the pork loin Thorley and cut into pieces that will fit lengthwise in a frying pan. Season with women's asked salt and pepper. Heat 1 tablespoon of olive oil in the frying pan until smoking. One at a time, quickly sear each piece of pork for no more than 30 seconds on each side until you have a thin brown crust. Transfer the pork pieces to a baking sheet. Dab it with pea size pieces of butter on the length of the pork.

Cook the pork in the oven for 17 to 20 minutes until cooked but slightly blushing pink on the center allowed to rest for 8 to 10 minutes before slicing into medallions.

Cook the crumble in dry frying pan until the nuts are browned in the chorizo is cooked through. Serve the pork with the stripe of the softened apples with the steamed beans on the side scattered with the nut crumble.

Avocado Chicken Salad with Peanut Dressing

Where do I begin?! YUM ... that's where. I wanted something healthy and fresh for dinner. I searched for a few ideas online and came across this salad dish and changed it up just a bit. I am in love with the dressing and used the leftovers for a burger the next day. It could even be used as a dip or hummus for chips.


Ingredients
1 lb boneless, skinless chicken breast
Salt and fresh cracked pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 cups spinach

1 carrot, julienned
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped

Quinoa

The Avocado Peanut Dressing

1/4 avocado
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar

1/4-1/2 cup olive oil
1/2 teaspoon salt + 1/4 teaspoon black pepper

Directions

1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.

2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.

3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.

4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!

Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.

Lemon Blueberry Breakfast Cake

INGREDIENTS

• 1/2cup unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from 1 large lemon
• 7/8 cup* + 1 tablespoon sugar for sprinkling
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk**

* 7/8 cup = 3/4 cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

INSTRUCTIONS
Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/