Friday, September 1, 2017

Mixing It Up in the Kitchen ( 3 Clean Eating Recipes)

1. Veggie Lasagna Rollups:

These are an old fave around here. I don’t make it that often…but all of the boys love it! I make some trade outs from the traditional recipe in the link so it’s a little cleaner/healthier. Still just as delicious though, and you can sneak all kinds of veggies in!

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Ingredients:

  • brown rice lasagna pasta
  • 16 oz organic cottage cheese
  • 10 oz frozen spinach
  • 5-6 oz frozen kale
  • 1 1/2 diced squash & zucchini
  • 1/2 c mushrooms
  • pasta sauce
  • 2 c mozzarella
  • 1/4 c Parmesan cheese
  • salt & pepper
  • 2 eggs
  • Italian seasoning
  • (It’s healthier if you buy the cheese in block form and shred it yourself. You really want to try to eat organic dairy & veggies from the dirty dozen list organic when possible. Our grocery store didn’t have what I was looking for this time, so I used mostly the GoVeggie “cheese” and just sprinkled a little of the reg moz on top. Add in whatever veggies your family likes! I think carrots, green peppers, mushrooms, and onions would be delish too!Jonathan does NOT like onions or chunky tomatoes, so I leave them out & try to buy sauce that isn’t super chunky.)

Directions: Boil lasagna noodles according to directions on the box. Rinse, drain, dry, lay flat. In the meantime, combine 16 oz cottage cheese, 1 c of mozzarella, veggies (thawed & diced if needed), salt, pepper, Italian seasoning & stir together. Cover 13x9 pan with pasta sauce. Roll mixture individually into lasagna noodles and fold up into a rollup. Place with seam down into the pan. Cover each rollup with sauce and sprinkle with mozzarella and Parmesan cheese. (I can usually fit 9-10 rollups in one pan.)  Bake covered on 375 for 25 min, uncovered for 5. Great leftovers too!

2. Crockpot Thai Peanut Chicken Lettuce Wraps:

This is such an easy peasy recipe. Awesome for a busy night because you can just toss it all in the crockpot & you’re ready to go! I added brown rice/quinoa mix too. I ate mine in lettuce wraps, but I think the boys would have preferred noodles.

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Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1 small red, orange, & yellow pepper sliced
  • 1 white onion (we leave this out)
  • 1/2 c chunky peanut butter
  • 1 tbsp lime juice
  • 1/2 c bone broth (TONS of benefits!)
  • 1/4 c coconut aminos (or Bragg’s liquid aminos- both are healthy soy sauce alternatives)
  • 2 tbsp of honey (Monuka honey has tons of benefits too!)
    2 Tablespoons of honey
  • 1/4 c crushed peanuts for topping
  • large butter lettuce leaves for lettuce wraps
  • sprouted grain brown rice (quinoa or noodles would work too)
  • optional: cilantro as a topping (I think I am the only person I know who does NOT like cilantro!)

Directions: Place sliced peppers at the bottom of the crockpot with chicken on top. In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken. Cook for 3-4 hours on HIGH or 6 hrs on LOW.  When 15 minutes remain of cooking time, shred chicken with a fork. Cover and continue cooking for the remainder of the time.  Remove from crockpot and serve with brown rice, noodles, or quinoa in lettuce wraps! Top with peanuts & cilantro if you want. (I bet a little bit of fresh grated ginger would go great with this too!)

3. Crack Slaw: I’m going to have to change the name of this one because I cannot stand calling it this, but this is the recipe’s name if you search for it.

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Ingredients:

  • 2 cloves garlic
  • 2 tbsp sesame seed oil
  • 1 lb grassfed lean ground beef
  • 10 oz. cole slaw salad mix
  • 1 tbsp sriracha
  • 2 tbsp coconut aminos or Bragg’s liquid aminos
  • 1 tsp vinegar (I used apple cider vinegar)
  • 1/4 tsp black pepper
  • 1/2 tsp pink Himalayan sea salt
  • 1 tsp sesame seeds
  • 1 stalk green onion

Directions: Heat your sesame seed oil in a large wok and crush 2 garlic cloves into it. Cook until fragrant. Add in a pound of ground beef and break up with a wooden spoon. Once your ground beef is browned, about 5-10 minutes, add in your slaw salad mix and toss to combine. Add in sriracha (I waited on this till after because I didn’t know if it would be too hot for the boys), liquid aminos, and vinegar & toss. Let this cook for about 5 minutes for the slaw mix to wilt. Season with salt, pepper and sesame seeds & serve with a sprinkle of green onion!

1 comment:

Niki Riat said...

I strongly dislike cilantro, you're not alone, friend!