Lemon Artichoke Chicken Pasta

Every time I searched “easy spaghetti squash recipe,” all kinds of really complicated recipes came up. They all required a bunch of spices and baking time…etc.

I don’t know about y’all, but I like to throw together a good meal FAST, with minimal ingredients.

So I just made up my own recipe…. Behold LEMON ARTICHOKE CHICKEN PASTA!

Sounds fancy, but it’s very easy.

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INGREDIENTS:

* 1/2 spaghetti squash

* Chicken (I love Weight Watchers chicken breast because of the simple ingredients list)

* Lemon Pepper

* Canned artichoke hearts (I used marinated RESSE)

* Coconut Oil (my favorite is Tropical Traditions virgin coconut oil (in depth coconut oil review coming soon))
EXTRA CREDIT STUFF YOU DON’T HAVE TO USE:

*** sliced lemon to bake with chicken

*** coconut butter for the squash
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First, bake your chicken with a scoop of coconut oil.
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While the chicken is in it’s final stages (done- just browning) add the lemon pepper AND artichoke hearts (drained).



Turn down to a low simmer while you pop a 1/2 spaghetti squash in the MICROWAVE (face up- seeds scraped out) for 10 minutes.

Once it’s finished scrape out the “noodles” with a fork onto your plate. Make a bed for the chicken and artichokes.

Then add your chicken and artichokes- and voila- you’ve thrown together a pretty meal!

The lemony chicken and the tangy artichoke flavor will mix well with the virginal noodles of the squash. There is truly no need to complicate with oils and other spices.

GOOD LUCK and let me know what you think!

Extra EXTRA credit:
Pack 1/2 for your Whole30 Lunch Box tomorrow!

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My Paleo PB & J

I was craving a peanut butter and jelly sandwich today…

…and this is what I came up with.

It’s a groundbreaking invention….really.
💁

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Ingredients: STRAWBERRY, SUNFLOWER SEED BUTTER

This will help me still stick with my WHOLE 30 challenge (only 9 more days!)!

Easy Whole30 Lunch Box

I wake up at 2am every morning.
(Well….2:17am after a few visits with the snooze button)

My work day starts at 3am!

The morning show starts at 4:30am…. That means “camera ready” and WIDE AWAKE (preferably genuinely happy) by 4:20.

Before my Whole30 endeavor; my morning was made up of a vending machine Starbucks “frappe” with a side of vending machine peanut butter crackers (that’s protein? right?).

Now that I’m completely overhauling my eating habits, the biggest thing I’ve found is that organization and prep time is key!

I pack my breakfast/lunch every evening. It’s become part of my bedtime routine.

Here is an example of some EASY Whole30 lunch items I pack… (Complete with a Donut Shop k-cup!)

This is a simple soft boiled egg, a little avocado and a small tomato—all sliced, mixed together and topped up with a little salt.

A 1/2 banana sliced with fresh raspberries– sometimes I’ll will freeze my fruit so that it keeps the rest of my lunch bag colder longer.


This is my favorite snack of all.
Simply wrap a slice of avocado in a piece of low sodium turkey. (NO PREPACKAGED MEAT! I usually buy 1 pound at a time, medium sliced, from the Publix Deli.)

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What do you pack for lunch?

Let me know! I love new ideas!

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Frozen Almond-Butter-Banana Minis

Easy snack for your meal prep day!

Slice a banana into a mini-muffin pan.
Cover some (or all) with melted almond butter.

Put in a ZipLock and keep them in the freezer.

Pop them out for a quick frozen treat. Beware- they thaw fast! 🙂

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Easy Baked Apple Dessert – Whole30 Approved

So easy.
So healthy!

Slice two apples and arrange in a brownie pan. Sprinkle with cinnamon and add dollops of coconut spread (taste like butter- but better for you).

Bake on 350 degrees for 20 to 25 minutes!

Yummmmmm!!!

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Meal Preppin’

I’m a prepper now.

I’m prepping for those terrible days when I’m hAngry and have nothing to eat.

Sunday was my first time preppin’!

I hard-boiled eggs, sliced and diced vegetables and made some egg muffins.

Pretty excited! Hope I can keep the habit going!

I also went all Chocolate Covered Katie and made some chunky monkey “ice cream” using some overripe bananas.

First, I smushed two full bananas with a fork. (no blender- wanted to keep it a little “chunky”)

Then added a tablespoon of unsweetened coco powder…. (next time I will add less)

And finally a tablespoon of almond butter….

Then I froze it.

The result isn’t exactly the most beautiful thing in the world (Chris said it looked like chili!), but it’s a sweet treat that is a really good substitute for ice cream.

Try it and let me know what you think!

… I thought I was out of food.

I’m out of food.

Or at least I thought I was until I rummaged and scavenged through my refrigerator. I found a lone portobello mushroom from a recipe past… and a few asparagi. Rummaged some more and found a little spinach and made used my final 3 eggs.

Then is was time to get relatively creative.

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{#ThingsOrganizedNeatly anyone? lol}
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It works!!

Now it’s time to go to the grocery store!

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Adventures in Spaghetti Squash

Finally decided to hop on the Spaghetti Squash train.  So happy I did!

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I made up my own dressings on the fly.

In both, I used parsley, sage, rosemary and regular olive oil.

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I added grape tomatoes for this one..

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This is what the “pasta” looks like when it’s cooked. All you do is slice it in 1/2 and pop it in the microwave for 8 minutes! That’s it. Then just scrape out the “noodles” with a fork.

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Squeeze a little lime and add chicken for a fabulous, healthy, Whole30 approved meal!

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This is another dressing I made for the second 1/2 of the squash for night #2. It’s the same as the grape-tomatoes dressing…but this time I used olives and cracked pepper.

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Have fun experimenting with this fun vegetable!! It’s easy and really is the perfect substitute for noodles.  Also, it is much more filling!

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CHOCOLATE CHILI NIGHT!!

What? CHOCOLATE? With….ground beef? 😁😳

I had to try it.

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My good friend (who has completed the WHOLE30 before) suggested THIS recipe.

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I’m embarrassed to say…. but I’ve cooked more in my kitchen in these past few days than I have in the past 9 months we’ve lived in this house!! (Do skillet meals count? Lol)

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I’m also not the biggest meat eater…so the Whole30 is really forcing me to branch out!

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This batch will last me a few days! Calling this my “Meal Prep Sunday”… And by the way, IT’S FANTASTIC! Totally Paleo and Whole30 approved.

Click HERE for the full RECIPE

from The Clothes Make the Girl.com

{SIDE NOTE: Trying to convince my friend to start at blog. I’ll keep y’all posted if she ever starts sharing her awesome tips and tricks with the world!}

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Whole 30 challenge- first few days

A few meals…
Using lots of eggs…
Loving avocado, locks and trying new fruits.

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These are pictures from my first BIG Whole30 shopping trip…

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Expensive start….but most of the stuff will last me a long time.
I used my first day of WHOLE30ing to make egg muffins! Easy as can be. Most are in the freezer now.

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So easy! Just bake on 350 for 25 minutes! Don’t use paper liners like I did… they get soggy.
Freeze and reheat for healthy snacks.

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This is my festive drink I carried to a BBQ. It’s just ice-water with a lime…. But it makes it look fun!

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Also, my neighbor kindly left out all seasonings and marinades on my burger. That made it easy to participate on the fun without straying form my 30-day-challenge. 🙂

Anyone else doing the WHOLE30 with me during the month of June?

Liz Lemon Frozen Greek Yogurt

I highly recommend trying Ben and Jerry’s newest and cutest flavor; Liz Lemon frozen Greek Yogurt! It’s delicious!

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Baking with my Best Friend!

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The Perfect Iced-Tea

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Fresh Apple Pie

Nothing cuter than brothers making a homemade apple pie! When we go to the mountains we like to pick apples off the apple tree…. then uncle Norman makes his famous apple pie. He knows the recipe by heart. 🙂

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Cookie Dough Dip

 

O.M.G

Imagine THIS at the cookie swap!

Cookie Dough Dip

Inspired by this awesome recipe.

  • 1 1/2 cups chickpeas (1 can, drained) (250g)
  • 1/8 tsp plus 1/16 tsp salt
  • tiny bit over 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
  • up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
  • Sweetener (see note below, for amount)
  • 1/3 cup chocolate chips
  • 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.

Found this on Chocolate-Covered Katie!

 

The Colors of Thanksgiving

Reds…oranges…yellows… and a little touch of green.
Love this naturally occurring thanksgiving color pallet!

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Cranberry sauce is my FAVORITE!!
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Peach Drink!
We’ve all been obsessed since we were little kids.
It’s a staple at the kids table.
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Would you like some potatoes with your butter?
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My plate!
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My cousin has beautiful natural blonde hair!
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We love to all play games outside after the giant feast!! Got to burn a few calories…
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This is part of a picture of me when I was five. Maw Maw has it sitting out on a table. Thank goodness my legs straightened out!!!
I loved my sparkly red Wizzard of Oz shoes.

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Perfect Summer Meal!

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Fresh, cold shrimp with cocktail sauce and a fresh salad. One of my favorite summer meals.

 

BEST SALAD RECIPE… EVER

If you are in the mood for something SWEET, CRUNCHY, STRAWBERRY-EY and HEALTHY then this is the salad for you!

strawberry

Strawberry-Romaine Salad

1 head romaine lettuce – washed and torn

1 pint strawberries – washed and sliced

Dressing :

¼ cup red wine vinegar

1/3 cup olive oil

¼ to 1/3 cup sugar

½ tsp salt

Crunchies :

½ cup sliced almonds

½ cup sugar

On medium to high heat – melt and keep stirring . Cool .

Mix all ingredients and let set about 20 minutes before

serving.

I promise you will not be able to put your fork down. It satisfies even the pickiest of eaters.

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