Food & Drink · Uncategorized

Meal prep: one pan balsamic chicken and veggies.

Earlier this month I shared my meal prep plan and recipe for Turkey Taco Salad and keeping my promise to you, may I present: One Pan Balsamic Chicken and Veggies.

Please, say hello to one of the EASIEST meals ever. This is perfect as a lunch or dinner making it the ideal meal prep recipe also. It’s low on prep time, has few ingredients, and is huge on flavor (while conveniently being super healthy)! There’s a 2-ingredient balsamic glaze which triples as first: a marinade, second: a sauce for cooking, and third: a dipping sauce. This is how I think every meal should be made. Whisk two ingredients together and use that base three times.

Then the veggies are like an empty-out-your-fridge kind of ordeal. Throw them all together on a pan, toss them with some olive oil , a little seasoning, roast them, and they too seep up some of that delicious balsamic glaze.

balsamic chicken 1

Honestly the only tricky thing about this dish is the timing! I wish I could give an exact time, but all ovens are different and the sizes of your chicken tenderloins won’t necessarily be the same size as mine. We’ve made this dish probably 7 times now (new favorite!), and each time the chicken has cooked a little differently.

I’ve had the chicken cook all the way through in 7-10 minutes and another time it took about 14 minutes. With timing the chicken, you’ll want to time the veggies slightly different. The veggies need about 20-25 minutes to get well roasted. At 20-25 minutes cooking time for the veggies, the carrots will still have a slight crunch (we love that) while the broccoli and tomatoes are perfectly roasted! **If you don’t like your tomatoes ultra tender, throw them in after about 5-10 minutes.**

balsamic chicken 3

If you have super small chicken breasts, I’d roast the veggies for 15 minutes, add the chicken and cook for another 7-10 minutes. Larger chicken breasts, roast the veggies for 10 minutes, add the chicken and cook for another 10-14 minutes. Just be prepared to check the chicken a few times (meat thermometer comes in handy here!) so you don’t overcook the chicken. No one likes dry chicken!

Here is what you will need:

6 tablespoons of balsamic vinegar

1/2 cup zesty Italian seasoning (I use a fat free version)

1.25 pounds of chicken breasts

2 heads of broccoli

1 cup of baby carrots

1/2 pint of cherry tomatoes

1 teaspoon Italian seasoning

3 tablespoons of olive oil

1/2 teaspoon of garlic powder

balsamic chicken 4

Here is what you will need to do:

Preheat the oven to 400 degrees F. Spray a large baking sheet with nonstick spray (line with parchment paper if you baking sheet isn’t already nonstick or the balsamic + Italian mixture will stick to it) and set aside.

Whisk together the balsamic vinegar and zesty Italian seasoning.

Trim the chicken breasts of fat and undesired parts.

Place 1/3 cup of the balsamic and Italian mixture in a large resealable bag and add the chicken breasts. Coat and place in the refrigerator to marinate for at least 30 minutes and up to 6 hours

Chop the broccoli into bite sized prices and the carrots in half before placing on the prepared baking sheet along with the cherry tomatoes. Cover with the Italian seasoning, olive oil and garlic (you can add salt and pepper if you’d like) Roast in the oven for 10-15 minutes

Remove the pan and flip the veggies over. Place the chicken breasts in a cleared area in the middle of the veggies. Brush with 1/3 cup of the balsamic and Italian mixture over the chicken

Cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor your chicken so it doesn’t overcook.

** Serve with the remaining balsamic and Italian mixture. This is great over rice of quinoa

Portion these up into your meal prep containers and away you go! Use the left over sauce by packaging them into these little containers and you can dip away while you eat or apply to the meal.

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XOXO.

B.

 

 

Food & Drink · Uncategorized

Meal prep: Taco salad

Before you get the hang of it, the thought of meal prep might make you think of an entire day spent slaving away in the kitchen, using up every last pan and storage container you own. When you put it that way, ordering takeout sounds so much easier. But getting ready for the week doesn’t have to be such a process at all. As long as you find easy recipes and cook enough servings at once, you can be in and out of the kitchen in an hour. Seriously! Over the next couple of weeks I am going to share some of my easy meal prep recipes with you.. you’ll be fulfilling those New Year’s resolutions in no time.

First up…Turkey Taco Salad.

taco salad2

Up until recently, if you looked in my fridge you would never find ground turkey in there. Ever. I had never used it before and had absolutely no idea what to do with it and it never made its way on my shopping list. Today, that’s another story. I. am. obsessed. We hardly eat ground beef anymore and instead we substitute with turkey. Chili? No problem. Tacos? Absolutely! Meatballs? Hell ya!! Taco Salad? BRING IT ON! I started making this salad for dinner but my fiance and I were so in love, it got put on the meal prep rotation. It is so simple and quick to make and requires limited ingredients. I like to package everything separately when meal prepping so nothing gets soggy and mushy. during the week. Obviously, if you are making this and eating it right away you an toss everything together and enjoy.

Here is what you will need:

♥ 1 tablespoon of extra virgin olive oil

1 1/2 pounds of ground turkey*

1 package (1.25oz) of taco seasoning

6 cups of sliced/shredded romaine lettuce

1/2 cup of pico de gallo (homemade of store bought)

6 tablespoons of Greek yogurt

6 tablespoons of shredded Mexican cheese blend

1 lime cut into wedges

taco salad

Here is what you will need to do:

Heat the olive oil in a large stockpot of dutch oven over medium high heat. Add the ground turkey and cook until browned. This should take about 3-5 minutes. Make sure to crumble the turkey as it cooks. Stir in the taco seasoning and drain an excess fat.

♥ Place the romaine lettuce into resealable sandwich bags.

♥  Fill the pico de gallo, Greek yogurt and cheese into separate containers with lids. I personally like to use these shot cups but you can use anything you have as long as it seals.

♥ Place everything into your meal prep containers and enjoy!!

** You could substitute the ground turkey for ground pork or beef if you wanted to.

Are you a ground turkey newbie also? What do you use ground turkey for? What is your favorite meal prep?

Don’t forget to subscribe to LiveLaughLearn.blog to stay up to date and follow on Instagram @LiveLaughLearn.blog

XOXO.

B.

 

 

 

Food & Drink · Uncategorized

That really really good salad.

Over the holidays I drew the salad straw for 2 different potluck parties that we went to. This surprisingly excited me for two reasons. One being I wanted to be creative and step outside the basic Caesar and Greek salad options that usually turn up at a potluck. And the second being, I have been trying to get as much salad and veggies into me lately since we are going on vacation soon!

You may have seen this salad appear on my stories just before and just after Christmas, but it is soooo good and simple I wanted to expand on it and have it live permanently on the blog for you and your taste buds.

really good salad 1

I knew I was going to make my own dressing for these and I knew I wanted different layers of crunch and texture so I just let myself run wild at the grocery store. What is great about this is that you can add or subtract really what ever you want to make it your own. In the summer I think this would be really good with some pears chopped up in the mix. I would add bacon to this salad also when I make it next but we had vegetarians in the mix and I didn’t want to exclude them.

really good salad 2

Here is what you will need:

  1/2 cup of slivered almonds

♥ 2 heads of romaine lettuce

3 stalks of kale

1/2 cup of halved cherry tomatoes

1/2 cup quartered cucumber slices

1/2 cup of shredded mozzarella and parmesan cheese

1 cup of croutons

For the dressing

1/4 cup of lemon juice

3 minced cloves of garlic

/4 cup extra virgin olive oil

salt and pepper

Here is what you will need to do:

In a dry skillet, toast the slivered almonds for a few minutes, stirring often, until lightly browned and fragrant. Remove from heat and set aside.

Chop the kale and romaine into thin strips. In a bowl, toss together the cherry tomatoes, cheeses, croutons and nuts.

In a small bowl, whisk together the lemon juice and garlic. (I like to do this right in my measuring cup to save a dish) Pour the oil slowly into the mixture, whisking constantly. Season to taste with salt and pepper. Toss the salad with the dressing and serve.

Do you had a good salad or dressing recipe to share? I would love to hear about it and test it out! Let me know in the comment section!

Don’t forget to subscribe to LiveLaughLearn.blog to stay up to date and follow on Instagram @LiveLaughLearn.blog

XOXO.

B.