Slow Cooker Lemon Mediterranean Chicken

 

Mediterranean Lemon Chicken

Esther
A lemony, easy chicken you can put together in minutes.
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 1 - 1-5 pound Boneless Skinless Chicken Thighs
  • 1 can Chic Peas
  • 4 T Capers
  • 4 cloves Garlic
  • 2 Lemons

Spices

    Instructions
     

    • In a crock pot add the chicken thighs squeeze 2 lemons on top and season generously with all the spices, except paprika. Top with the chic peas and capers and then sprinkle the paprika on top.
      Cover and cook on low 7 hours or high 3.5-4 hours.

    Cabbage Soup

     

    Cabbage Soup

    A Min Din Spin on a classic favorite soup to kick start your diet. This version has no tomatoes, and can be made in minutes with just a few simple ingredients.
    Course Main Course
    Cuisine American
    Servings 6

    Ingredients
      

    • 1/2 c celery
    • 1/2 c onion
    • 1 container sliced mushrooms
    • 1 1/2 box vegetable soup
    • handful hot pepper
    • 3 T Juice from hot pepper
    • 5 cubes frozen garlic
    • 1 bag shredded cabbage

    Instructions
     

    • Spray the bottom of a large pot with olive oil spray Sauté the onion and celery until translucent. Add the mushrooms and garlic and soup. Once soup comes to a boil add the whole bag of cabbage and cook until tender. Add the peppers ( from jar and juice). Season with salt, pepper, and onion powder to taste.

    Pumpkin Chicken Chili

     

    Pumpkin Chicken Chili

    Here is a quick, healthy meal you can make in 5 minutes. Perfect for those “chilly” nights.
    Course Main Course
    Cuisine American
    Servings 6

    Ingredients
      

    • 16 ounces fully cooked chicken breast
    • 15 ounce canned pumpkin
    • 16 ounced butternut squash soup
    • 1 cup chopped white onion
    • 1 handful cilantro
    • 1 tbsp cumin white kidney beans

    Instructions
     

    • In a large pot place the soup and pumpkin and stir to blend over m/ h heat
    • Chop chicken into bite size pieces and add to the soup. I like to use Trader joes Just Chicken.
    • Drain beans and add to pot. Stir and add onions while soup is hot.
    • Add cumin and salt and pepper to taste. Right when it is done add a large handful of fresh chopped cilantro. Add this at the end so it doesn’t wilt.
    • If it is too thick add a drop more of the soup. ( you can buy the container in 32 ounce)
    • Enjoy.

    Mashed Brussel Sprouts

    Esther
    Sometimes the best recipes happen by accident, such is the case with these amazing mashed brussel sprouts. We always roast them and when they are crisp we take a glass and smash them a bit before we drizzle with a balsamic. This time I started with little frozen sprouts I found at trader joes. When I went to smash them I noticed it was mashing, I reached for my little blender and the rest is history. Move over mashed potatoes there is a new side in the house, and this one is guilt free.
    Course Side Dish
    Servings 4

    Equipment

    • Blender

    Ingredients
      

    • 1 bag frozen brussel sprouts
    • 1 tbsp heavy cream ( optional )
    • 1/4 c vegetable stock

    Instructions
     

    • Roast sprouts from frozen on a cookie sheet for 20 minutes at 425
    • When sprouts are done add to a blender with remaining ingredients until smooth. Season with salt, pepper , and garlic. Add more stock as needed to get the consistency you desire.
    • Enjoy!

    Rigatuni Lemon

     

    Rigatuni Lemon

    Happy National Pasta Day!!! I created this recipe special to share on Good Day Columbus, and now I want to share this with all of you ! Super quick and easy with ingredients you most likely have on hand. I did hear( so I googled and it has been tested) that if you cool pasta completely and then re heat it, your body can digest it better and it will not create the rise on glucose. For my gluten free friends you can swap out the rigatoni with hearts of palm noodles, making this a keto friendly dish as well. Enjoy!
    Course Main Course
    Cuisine Italian
    Servings 3

    Ingredients
      

    • can tuna packed on olive oil
    • 8 ounces rigatoni
    • 1 tbsp capers
    • 1/2 c shredded parmesan cheese

    Instructions
     

    • Cook noodles till al dente in a large pot of salted water with a dash of olive oil. Rinse in cold water until noodles are completely cooled.
    • Place noodles back in the pot and add tuna with the olive oil , don’t drain the can, juice of one large lemon , the capers plus a tablespoon of juice from the capers, stir well.
    • Add the cheese and let it melt. Serve right away with with a sprinkle of cheese and black pepper on top.
    • Enjoy!

    CHICKEN CRUST PIZZA

    CHICKEN CRUST KETO PIZZA

    This delicious gluten free, keto friendly pizza uses cooked chicken breast, to make the easiest 2-minute crust. Once you try my version, it is the only recipe you will use.  Great with so many toppings.  Use your imagination to create your favorites.  Get creative with your sauce as well.  I have used zough, truffle aioli, and spicy mayo to name a few.  Send me your favorites to be featured. 
    Prep Time 2 mins
    Cook Time 35 mins
    Total Time 37 mins
    Course Main Course
    Cuisine Italian
    Servings 4

    Ingredients
      

    • 12 ounces cooked chicken breast I like Trader Joes, Simply Chicken
    • 2 eggs
    • 1/4 C grated parmesean

    Instructions
     

    • Place chicken in a ninja and pulse to grind.   Add eggs and cheese right in the ninja and pulse for a few seconds till a dough forms. It will be moist, so I like to use gloves.  Place on parchment lined cookie sheet and bake for 20-25 minutes at 420 degrees.  Remove from oven and top with your favorite sauce and toppings.  Place back in oven for an additional 12-15 minutes.  
      Enjoy
    Keyword keto, pizza, gluten free, chicken crust pizza , easy recipe

    Gluten Free Sugar Free Avocado Bread

    Gluten Free Sugar Free Avocado Bread

    Move over banana bread, there's a new fruit bread in town. Not really new this recipe dates back to 1973,and has had millions of views on tic tok. This gluten free, sugar free version may just be your new favorite way to use up some ripe avocados. 
    Prep Time 6 mins
    Cook Time 50 mins
    Total Time 56 mins
    Course Breakfast

    Ingredients
      

    • 2 ripe avocados
    • 3/4 c monk fruit maple syrup
    • 2 c gluten free flour
    • 1 tsp baking powder
    • 3 eggs

    Instructions
     

    • In a large mixing bowl cream together the avocados, and the syrup on low setting with an electric hand mixer. 
       Add in 3 eggs and blend well
      Mix in the flour and baking powder until it is all well blended. 
      Bake for 45-50 minutes in a preheated oven set to 350 degrees

    Gluten Free Cookie Cream Cheese Fruit Pie

    What doe's Galantine's Day and the Super Bowl have in common? They both fall on the same day this year. I had to come up with a "Fan Favorite" dessert that everyone would "Love", You will reduce over 800 calories by omitting the butter, and the sugar free jam and reduced calorie cream cheese make this the perfect light dessert to serve not only on Sunday but anytime you crave something sweet. 
    Prep Time 5 mins
    Cook Time 13 mins
    Total Time 18 mins

    Ingredients
      

    • 1 box Gluten Free Cookie Mix
    • 8 ounces Low Fat Cream Cheese
    • 1 jar Zero Sugar Strawberry Jam
    • 10 Strawberries
    • 2 egg whites

    Instructions
     

    • Preheat oven to 350 degrees. Place cookie dough mix in a bowl, don't follow box instructions, instead add 2 egg whites and enough water to make the mix into a cookie like dough. Spread dough on the bottom of either a heart shaped pan or a 8x8 non stick pan that has been sprayed with non stick spray.
      Bake for 13 minutes. Let cool completely before removing from pan.
      While cake is baking prepare the cream cheese layer. Tip, wash out cake batter bowl and whisk to cut down on mess. Whisk room temperature softened cream cheese, electric hand held works best, until smooth, add in the jar of jam and mix. Place in fridge to thicken while cake is cooling.
      When cookie/cake is completely cooled remove from pan and place on a serving platter. It is best to flip over and place the cream cheese layer on the bottom side of the cookie . Spread enough mixture to cover top of cookie. You will have plenty of mixture left over to dollop on top of cake when serving, or to use during the week mixed into your oatmeal and protein smoothies for extra yummies.
      Top with sliced strawberries, and garnish with whipped cream .

     

    Two Ingredient Peanut Butter Cookies

    Esther
    Do you believe in magic?  Well you may after you try your hand at these amazing gluten free, sugar free vegan cookies.  So easy you will want to make a fresh batch every day.  With a little imagination, this simple recipe goes a long way, add a cup of oats and make no bake energy balls.  Add a bit of jelly and you've got pb&j thumbprint cookies. 
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Servings 10

    Ingredients
      

    • 1 cup all natural peanut butter fresh ground works best
    • 3 T monk fruit syrup or pure maple syrup

    Instructions
     

    • Place peanut butter in a bowl and add the syrup.  Mix until a dough consistency is formed.  On a parchment lined baking sheet place little balls of dough about 2 inches apart, and then press down with the palm of your hand to flatten.  Use a fork to make criss cross pattern on cookies.  Bake for 10 minutes in an oven that has been preheated to 350 degrees.  Let cool completely on cookie sheet.  Enjoy. 

     

    Broccoli Cheddar Soup

    Esther
    It's holiday time and one of the most beloved appetizers is the oh so popular charcuterie board, but what do you do with all of the leftovers?  It is a shame to let good food go to waste!! Have no fear Min Din's got you covered with a super simple soup you can make in 10 minutes.  I have cut out steps that cost you time, but don't compromise the flavor.  What's so great about this recipe is by substituting some of the items, you can come up with so many different soup options.  For example, take out the broccoli, add a bag of cubed potato's, scallions, and bacon bits, you get a loaded baked potato soup.   Start with the basic stock and add chicken and rice and you have cream of chicken and rice. I think you see where I am going with this.  I hope you enjoy, keep me posted on how you like it. 
    Cook Time 10 mins
    Total Time 10 mins
    Course Main Course
    Cuisine American

    Ingredients
      

    • 4 T salted butter
    • 4 T gluten free flour
    • 2 C vegetable broth
    • 2 C half and half
    • 2 T heavy cream
    • 1 C finely minced carrots
    • 1 bag broccoli florets defrosted
    • 1 shallot minced fine
    • 8 ounces good quality cheddar cheese chopped

    Instructions
     

    • In a large pot melt 4T butter and whisk in the flour as soon as they are blended add in the broth, cream, and half and half ( cream is optional but will add to the richness) 
      Place the shallot in a chopper to mince super fine, do the same with the carrots, and add both to the pot,
      Add the bag of broccoli and cut up the cheese as well and add to the pot. Season generously with paprika, salt and pepper. You are saving lots of time by not having to sauté the veggies first, and by using the frozen broccoli it is softer faster.