3-4 limes (1/3c)
1/4 cup olive oil 1 can unpressed coconut milk 3-4 cloves garlic pressed 1/4 teaspoon ground ginger 2 teaspoons seasoned salt* 1/2 teaspoon black pepper 1/2 cup fresh parsley, chopped Combine all ingredients and pour over your chicken. Refrigerate for at least 30 min before cooking. If making this as a freezer meal, add all ingredients to a gallon size freezer bag, label and store until needed. Cooking Options: Bake (thawed or fresh) at 425 for 20-25 minutes - I use a meat thermometer to cook to 160 degrees then rest for five minutes before slicing; crockpot for 5-6 hours on low (6-7 hours from frozen); or grill (thawed or fresh) for 3-4 minutes per side, again using a meat thermometer to 160 degrees and allow to rest for five minutes before slicing. Instant Pot: Add the chicken, marinade and all, and cook on manual for 8-10 minutes depending how large your breasts are. Quick Release and serve immediately. If cooking from frozen, double your IP cook time to 16-20 minutes. Variations
*Homemade Seasoned Salt 1/4c pink himalayan salt 4t black pepper 1t paprika Combine well and store in a jar or container. |
This recipe made it's first appearance in my Marinating Chicken post. It's so good, I decided it needed a post of its own! Grilling this is our favorite way to cook it, but all the cooking methods below taste delicious.
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Instant Pot Directions: Turn your IP to saute setting and brown the meat in the bottom until cooked through and crumbled. Turn off. Add everything up to the kale. You'll see in the pics my bone broth was frozen. You can use it either fresh, thawed or frozen! Put your lid on and seal, then set the soup setting for 7 minutes. Quick release and stir in all your reserved ingredients. If you want the broth a little thicker, mash or puree some of your beans before adding them in. Serve immediately.
Stove Top Directions: Brown the meat in a sauce pan on medium high heat until cooked through and crumbled. Add in the garlic, onion, celery, carrots, ginger and salt and saute until fragrant 3-4 minutes. Add your broth, water, bay leaves and kale and bring to a gentle boil. Lower to simmer and cover for 30-45 min. Stir in all your reserved ingredients. If you want the broth a little thicker, mash or puree some of your beans before adding them in. Serve immediately. BONUS: Instant pot fast navy beans. No soaking!!! Rinse and sort, add to the IP and cover with water. 1t salt, 1 garlic clove, a chunk of onion or 1t onion powder and a bay leaf. Use the bean setting for 25 min then NPR for 10 minutes. Perfectly cooked beans! I cook 2lb at a time and freeze in portions.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
This picture absolutely doesn't do the deliciousness of this meal justice, but it was a weeknight and you guys.... weeknights can be such a disaster!! I forgot to snap a pic of my pretty plate made, although we were eating on paper plates that week anyway. So, anyway, here's two recipes for meatloaf in one and some freezing instructions for you. Enjoy.
Mix all ingredients up to the 1/4 can tomato paste well, then form into a loaf in a large glass baking dish. If you're making the topping, combine the tomato paste, water, coconut sugar, salt, paprika, apple cider vinegar and aminos. Mix well, consistency is smooth and slightly thicker than ketchup ketchup. Spread across the top of the loaf. Bake at 375 for 20-30 min or until an inserted thermometer reads 155. Topping recipe makes enough for two. You can freeze the topping and remaining 1/4 can of tomato paste separately and use another time, or you can prep a second meatloaf, bag or store the the topping separately, then freeze. Thaw and spread the topping or top with ketchup before baking.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Hoisin Chicken Marinade
1T Hoisin
1/4c Sesame Oil 1/4c Olive Oil 1/4c Liquid Aminos or Soy Sauce 2T fresh chives, chopped 1t salt 1t onion powder 1t garlic powder 1T Rice Vinegar Whisk together all ingredients until mixed well. Pour over chicken and marinate at least 3-4 hours or overnight. I split my marinade between two freezer bags, one with 4 chicken breasts and the other with 1.5lb of chicken thighs. Grill 3-4 min per side, or bake in the oven at 425 for 20 min, or until an internal temp of 155. Mango Avocado Salsa
2 Mangos, cubed
1 Avocado, cubed 1 Shallot, minced 2T Fresh Basil, chopped 3T Lime Juice 2T Olive Oil 1/2t Pink Himalayan Salt 1/2-1t Crushed Red Pepper, depends how spicy you like Fresh Ground Pepper Combine all ingredients and toss well. Allow to chill at least 30 min before serving. Try changing up the flavors by using cilantro or mint instead of basil. Yum!
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
This recipe was inspired by a complicated recipe I saved years ago and never tried. You know why, because it was complicated and I don't have time for that! I threw this together right in the middle of my crazy holiday prep and it was simple and delicious. I'm totally lacking in pictures this time because I was too distracted with the craziness, but you don't need pictures to make this.
The bonus here is my homemade chicken rub recipe that you can make and store for future use! It's preservative free and absolutely fantastic. I use it by itself or as a base for BBQ, and in this case to season a chicken before I covered it with delicious fresh Florida citrus. You know I'm always looking for new orange recipes to try when we get our lake oranges every year around Christmas. Plus a good friend has the most amazing lemon tree that just produces and produces, so we always look forward to her lemons around the same time! This chicken dish looks fancy and tastes like you put in a lot of effort, without taking too much time. I prepped it ahead and refrigerated until I was ready to bake it. It doesn't need to marinate, but at least 30 min in the fridge allows a little time for the flavors to really enhance. It can be prepped the night before or moments before baking. Topping it with dried herbs adds great flavor, but if you have fresh herbs on hand (hint, hint Tower Garden) WOWZA! You really can't go wrong!
I do a lot of shopping at our local Earth Fare, and when something we eat often goes on sale I buy a lot. This weekend I stocked up on chicken breasts, and scored 20 breasts for just under $40. That's less than $2 per breast! Woo!
If I just throw them in the freezer, I end up struggling to make meals with them, so I like to do several different marinades at once and stock the freezer in portions. All of the marinades I'm sharing with you today freeze really well, and have versatile cooking options. I've cooked all of these on the grill, in the oven or in the crock pot and they come out slightly different each way, but all delicious. Tip: if we serve whole breasts, they all get eaten really fast with no leftovers. If we slice the meat before serving, everyone seems to eat less and we have leftovers. Every time! It saves us money in the end, plus we can have some leftover chicken slices on top of our delicious jar salads we can't get enough of. Any of these chicken recipes go well with a steamed or sauteed veggie, potato, rice or a salad. I pick what we have as sides based on what my fresh produce delivery brings us. First, we needed dinner for us plus guests that evening, so I quickly sprinkled some of my dry ranch seasoning on four of the breasts in a glass pan and stuck it in the fridge to marinate. Then I put two more breasts in a labeled and dated quart size freezer bag and stuck the bag in the freezer. Two meals, done. If you're making freezer meals, label the bags first with contents, date and any cooking instructions. Cooking Options: Bake at 425 for 20-25 minutes - I use a meat thermometer to cook to 160 degrees then rest for five minutes before slicing; crockpot for 5-6 hours on low; or grill for 3-4 minutes per side, again using a meat thermometer to 160 degrees and allow to rest for five minutes before slicing. _ |
About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos. Links
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