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Chicken Shawarma with Vegetables

Active Time: 30 minutes

Total Time: 1 hour

Ingredients:

  • 1 pound zucchini, sliced 1/4 inch thick
  • 1/2 pound green beans
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 6 skinless, boneless chicken thighs
  • 1 garlic clove, minced
  • 1 cup plain low-fat yogurt
  • 2 tablespoons fresh lemon juice 
  • Six 6-inch pitas, split horizontally
  • 1/2 small red onion, thinly sliced

Directions:

  1. Preheat the oven to 425°. In a medium bowl, toss the zucchini and green beans with 2 tablespoons of the olive oil and season with salt; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with 2 tablespoons of the olive oil. Rub the spice paste all over the chicken and season with salt. Arrange the chicken on another baking sheet.
  2. Roast the chicken on the lower rack and the vegetables on the upper rack of the oven for 15 minutes, until the vegetables are tender and the chicken is nearly cooked through. Remove the vegetables. Preheat the broiler and broil the chicken on the upper rack, turning once, until crisp and browned, 10 minutes; cut into strips.
  3. Meanwhile, heat the remaining 1/4 cup of olive oil in a small skillet. Add the garlic and cook over moderate heat until lightly browned, about 30 seconds. Remove from the heat and whisk in the yogurt and lemon juice; season with salt.
  4. Arrange the pitas cut side up on a work surface and brush each round with about 1 1/2 teaspoons of the yogurt sauce. Divide the chicken, roasted vegetables and red onion among the pitas and roll the bread around the filling into tight cylinders.
  5. Heat a griddle over moderately high heat. Cook the rolls seam side down until golden and crisp, about 2 minutes. Turn and toast the other side. Cut each roll in half and serve with the remaining yogurt sauce.

Nutrition:

Per serving: 430 cal, 42g carb, 19g fat, 23 g protein, 4g fiber

Original recipe from Food & Wine can be found here!

Recipe of the Week: Roasted Vegetable Tacos

PREP TIME: 5 minutes COOK TIME: 25 minutes TOTAL TIME: 30 minutes

Servings: 10 (tacos)

Ingredients:

VEGETABLES

  • 2 cups chopped cauliflower
  • 2 whole carrots, chopped
  • 5 baby potatoes, quartered
  • 1 whole delicata squash (or summer squash), sliced into rings and halved (seeds removed)
  • 2 Tbsp avocado or melted coconut oil
  • 1/4 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 Tbsp maple syrup

GREEN SAUCE

  • 5 cloves garlic, crushed
  • 1-2 small serrano peppers, seeds / stems removed
  • 1 cup packed cilantro, thick bottom stems cut off
  • 1 cup packed flat-leaf parsley
  • 3 Tbsp ripe avocado
  • 1/4 tsp salt, plus more to taste
  • 3 Tbsp lime juice
  • 1 Tbsp avocado oil (optional)
  • 1 Tbsp maple syrup
  • 3 Tbsp Water to thin (plus more as needed)

FOR SERVING

  • ~10 yellow or white corn
  • optional: Toasted or raw pumpkin seeds
  • optional: Fresh chopped cilantro
  • optional: Fresh chopped radish
  • optional: Limes

Instructions:

  1. Preheat oven to 375 degrees F and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F to brown for 5 minutes.
  2. In the meantime, prepare magic green sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
  3. Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
  4. To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of magic green sauce and enjoy.
  5. Best when fresh. Store leftovers separately in the refrigerator for a few days.

Nutrition:

Serving: 1 taco  Calories: 106      Carbohydrates: 20.9 g    Protein: 2.8 g              Fat: 1.7 g            Fiber: 3.6 g         Sugar: 4.5 g

Original recipe from Minimalist Baker can be found here!

Recipe of the Week: Roasted Veggie Enchilada Casserole

Prep Time: 45 mins
Cook Time: 60 mins
Total Time: 1 hour 45 minutes
Yield: 6 to 8 servings

Roasted Veggie Enchilada Casserole

INGREDIENTS

Roasted veggies

  • 1/2 medium head of cauliflower, cut into 1/2-inch chunks
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 2 red bell peppers, cut into 1” squares
  • 1 medium yellow onion, sliced into wedges about 1/2” wide
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon ground cumin, divided
  • Salt
  • Freshly ground black pepper

Remaining ingredients

  • 2 1/4 cups (18 ounces) red salsa, either homemade or jarred
  • 1/2 cup chopped fresh cilantro, plus extra for garnish
  • 9 to 10 corn tortillas, halved
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 2 big handfuls (about 2 ounces) baby spinach leaves
  • 2 cups shredded Monterey Jack cheese

INSTRUCTIONS

  1. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
  2. On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
  3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
  4. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9? square baker. Stir the cilantro into the salsa.
  5. To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
  6. Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
  7. Make a second layer of tortillas (press down on the mixture a little to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
  8. Make a third layer of tortillas. Top with the remaining salsa, vegetables, and cheese.
  9. Cover the pan with parchment paper or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
  10. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

Original recipe from Cookie & Kate can be found here!

Recipe of the Week: Rice and Bean Salad Bowl

Prep: 35 mins
Total: 35 mins
Servings: 4

Rice and Bean Salad Bowl

Ingredients:

Tahini Sauce

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • 1 clove garlic

Salad

  • 1 can (14 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) red kidney beans, drained and rinsed
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup finely chopped red onion
  • 2 stalks celery, finely chopped
  • 3 tablespoons fresh lemon juice, plus wedges for serving
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 3 cups cooked short-grain brown rice
  • 1/4 head red cabbage, cut into thin slices
  • 2 avocados, cut into wedges
  • 1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped
  • 1 small cucumber, cut into rounds
  • 2 cups upland cress or watercress, tough stems removed

Directions

Step 1- Tahini Sauce:

Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.

Step 2- Salad:

In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.

Step 3- Serving

For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Squeeze a lemon wedge over top and drizzle with tahini sauce.

Original recipe from Martha Stewart can be found here!

Recipe of the Week: Turkey Stuffed Cubanelle Peppers

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 5-6

Turkey Stuffed Cubanelle Peppers

Ingredients:

  • 5-6 Cubanelle peppers
  • 1 teaspoon olive oil
  • 1 jalapeno pepper chopped
  • 1 small yellow onion chopped
  • 1 pound ground turkey
  • 1 tablespoon red chili powder
  • 1 teaspoon corn starch
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • ½ cup water or chicken stock
  • 1 cup shredded Manchego cheese

For Serving: Fresh chopped herbs, spicy chili flakes, pesto or zhug (optional)

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Heat a large pan to medium heat and add the olive oil.
  3. Add the jalapeno and onion and cook until softened, about 4-5 minutes.
  4. Add the ground turkey and cook it through, stiring as you go, about 8 minutes.
  5. Stir in the seasonings and water or chicken stock. Simmer for 10 minutes to let the flavors mingle and the moisture to evaporate. Remove from heat.
  6. Slice the Cubanelle peppers in half lengthwise and scoop out the innards. Set them onto a large baking sheet.
  7. Scoop the seasoned ground turkey into the pepper halves then top them with Manchego cheese.
  8. Bake them for 20 minutes for slightly crunchier peppers, or 30 minutes for softer.
  9. Remove and sprinkle with spicy chili flakes, fresh chopped herbs, and pesto, zhug or chermoula, if desired.

Nutrition:

Calories: 280, Carbohydrates: 8g, Protein: 23g, Fat: 17g

Original recipe from Chili Pepper Madness can be found here!

Recipe of the Week: Chicken Pot Pie Soup

PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
YIELD: 6

Chicken Pot Pie Soup

Ingredients:

  • 1 tablespoon olive oil or ghee
  • 5 pounds boneless, skinless chicken breast, diced
  • 2 celery stalks, diced
  • 2 large carrots, peeled and sliced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 6 ounces baby bella mushrooms, diced
  • 1 1/2 pounds Yukon gold potatoes, diced into small chunks
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1/4 teaspoon dried sage
  • 1 teaspoon salt (plus more to taste)
  • 2 dried bay leaves
  • 3 cups chicken broth
  • 2 cups full fat coconut milk
  • 1 cup frozen peas
  • 2 tablespoons arrowroot starch

Directions:

  1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the olive oil or ghee to the pot and then add the diced chicken. Cook for four to six minutes until the chicken is cooked through and is no longer pink. Remove from the pot and set aside.
  2. Add the diced onion, diced celery, carrots, garlic, and mushrooms to the pot. Cook for two to three minutes until the onions begin to become translucent.
  3. Add the diced potatoes, dried thyme, sage, salt, pepper, and bay leaves to the pot and stir until well combined.
  4. Pour in the chicken broth and coconut milk. Stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and let the soup simmer uncovered for 10 to 15 minutes until the potatoes are fork tender.
  5. Stir in the arrowroot starch. The soup should thicken as the arrowroot starch is stirred in.
  6. Add the chicken back to the soup and stir in the frozen peas. Cook the soup for 5-10 more minutes until the chicken and peas are heated through. Season with additional salt and pepper to taste. Serve and enjoy!

Nutrition:

Calories Per Serving: 460
Fat: 22g
Carbohydrate: 35g
Protein: 33g

Original recipe from All the Healthy Things can be found here!

Recipe of the Week: Healthy Pumpkin Bread

PREP: 15 mins
COOK: 55 mins
TOTAL: 1 hr 10 mins
SERVINGS: 10 slices (1 8×4-inch loaf)

Ingredients:

  • 2 tablespoons canola oil (or melted and cooled coconut oil)
  • 1/2 cup honey
  • 1 large egg (at room temperature)
  • 1/3 cup plain non-fat Greek yogurt (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour

Instructions:

  1. Preheat oven to 325*F. Lightly coat an 8×4 inch loaf pan with baking spray.
  2. In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
  3. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
  4. Spread the batter into the prepared loaf pan.
  5. Bake for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Nutrition:

SERVING: 1 slice (of 10)

CALORIES: 161kcal, CARBOHYDRATES: 30g, PROTEIN: 4g, FAT: 4g

Original recipe from Well Plated can be found here!

Recipe of the Week: Ground Turkey Sloppy Joes

Yields: 6 servings

INGREDIENTS:

Ground Turkey Sloppy Joes
  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, pressed
  • 1 lb. lean ground turkey or chicken
  • 1 tbsp. chili powder
  • 1/4 tsp. ground cinnamon
  • 1 (8-ounce) can tomato sauce
  • 1/4 c. sweet relish
  • 2 tsp. Worcestershire sauce
  • 2 tbsp. red wine vinegar, divided
  • 3 Persian cucumbers, thinly sliced
  • 1/2 c. thinly sliced red onion
  • 6 thick slices toast or split burger buns

DIRECTIONS:

  1. Heat oil in a large skillet over medium heat. Add yellow onion, bell pepper, and carrot. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add turkey and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add chili powder and cinnamon. Cook, stirring occasionally, 1 minute. Add tomato sauce and relish.
  3. Simmer until beginning to thicken, 2 to 4 minutes. Stir in Worcestershire and 1 tablespoon vinegar.
  4. Toss together cucumbers, red onion, and remaining tablespoon vinegar in a bowl. Season with salt. Let sit, tossing occasionally, 4 to 6 minutes.
  5. Spoon meat mixture on top of toast and top with pickles.

Original recipe from Country Living can be found here!