Southwest Quinoa Bowl

Fill up on this healthy, easy-to-make quinoa bowl made with fresh ingredients.

Southwest Quinoa Bowl
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Southwest Quinoa Bowl
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Ingredients
  • 1 package quinoa brown rice blend
  • 1 tablespoon red onion, diced
  • 1-2 tablespoons avocado, diced
  • 1/4 cup black beans, rinsed and drained
  • 1 tablespoon cilantro, chopped
  • 1/4 cup corn
  • 2 tablespoons shredded cheese
Servings:
Instructions
  1. Make quinoa rice blend according to package instructions. Set aside.
  2. Place 1 cup of quinoa rice blend in a bowl. Top with remaining ingredients.

Slow Cooker Teriyaki Chicken Thighs

With sweet and savory ingredients, this slow cooker teriyaki chicken recipe is easy to make, yet big on flavor—and is sure to be a big hit at the dinner table, too!

Slow Cooker Teriyaki Chicken Thighs
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Slow Cooker Teriyaki Chicken Thighs
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Ingredients
  • 3 lbs boneless, skinless chicken thights
  • 3/4 cup sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup cider vinegar
  • 1 clove garlic, minced
  • 3/4 teaspoons ground ginger
  • 4 teaspoons cornstarch
  • 4 teaspoon cold water
Servings:
Instructions
  1. Place chicken thighs in the bottom of a five-quart slow cooker. In a small bowl, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Pour over chicken, and cook (covered) on low for 4-5 hours or until chicken is tender. Remove chicken and place on a serving platter, and keep warm. Transfer cooking juices to a small saucepan, skimming fat as needed, and bring to a boil. In a small bowl, stir together cornstarch and cold water until smooth. Add to cooking juices, and return to a boil, cooking and stirring for 1-2 minutes or until thickened. Serve sauce with chicken over rice or vegetables, if desired.
Recipe Notes

Recipe adapted from tasteofhome.com.

Cauliflower Pizza Crust

You’ll never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Try this tasty, low-carb recipe as a healthy alternative to traditional pizza crust.

Cauliflower Pizza Crust
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Cauliflower Pizza Crust
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Ingredients
  • 1 head cauliflower
  • 1 tablespoon Greek seasoning
  • 1 clove garlic minced
  • 2 tablespoons Parmesan cheese
  • 1/2 cup mozzarella shredded
Servings:
Instructions
  1. Preheat oven to 400°F. Remove stems from cauliflower and break apart. Add to food processor and pulse until finely chopped. Steam or microwave for 5 minutes. Place cauliflower in a towel and squeeze until all moisture is released. Place cauliflower and remaining ingredients in a food processor and pulse until well combined. Transfer to a greased baking sheet and press into a rectangle shape approximately ¼ inch thick. Cook for 12-15 minutes. Remove from oven. Top with sauce and cheese. Bake for about 5 minutes or until cheese is melted.
Recipe Notes

Recipe courtesy of Carla Cohen.

Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes

Comfort food at its best, this is the perfect family dinner recipe for a cold Minnesota winter night.

Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
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Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
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Ingredients
  • 2 teaspoons olive oil
  • 3 pounds boneless beef shoulder roast
  • 1 ½ teaspoons salt divided
  • ¾ teaspoon pepper divided
  • 1 cup chopped onion
  • 1 tablespoon chopped fresh thyme
  • 1 cup beef broth unsalted
  • ¾ cup apple cider pasteurized
  • 3 pounds peeled sweet potatoes cut crosswise into 1-inch pieces
  • 2 teaspoons minced garlic
  • 2 tablespoons maple syrup
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water
Servings:
Instructions
  1. Heat oil in stockpot over medium heat. Place beef roast in stockpot; brown evenly. Remove roast, pour off drippings, and season with one teaspoon of salt and ½ teaspoon of pepper.
  2. Add onion and thyme to stockpot; cook and stir for 3-5 minutes or until onion is tender. Add broth and cider, then increase heat to medium-high. Continue to cook and stir for 1-2 minutes or until browned bits attached to stockpot are dissolved.
  3. Return roast to stockpot and bring to a boil. Reduce heat, cover tightly, and simmer 2 ½ hours.
  4. Add sweet potatoes and garlic to stockpot; continue simmering, covered, for 30 minutes or until sweet potatoes and pot roast are tender. Remove roast and keep warm.
  5. Transfer sweet potatoes and garlic to large bowl, leaving cooking liquid in stockpot. Add maple syrup, ginger, ½ teaspoon salt, and ¼ teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
  6. Carve roast into slices and serve with mashed sweet potatoes and gravy.
Recipe Notes

Recipe adapted from beefitswhatsfordinner.com.

Thai Lemongrass Chicken

Thai Lemongrass Chicken
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Thai Lemongrass Chicken
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Ingredients
  • 1 tablespoon coconut oil
  • 1 package chicken thighs
  • 1/4 red onion
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons green curry paste
  • 1 tablespoon coconut palm sugar
  • 1/2 cup vegetable broth
  • 1 can coconut creme
  • 1 tablespoon lime juice
  • 2 drops lemongrass essential oil
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons cilantro chopped
  • 1 tablespoon basil chopped
  • 2 teaspoons cornstarch
Servings:
Instructions
  1. Set Instant Pot to sauté mode. Heat coconut oil until melted, then add chicken, browning on both sides. Remove chicken from pot and add onion, garlic, and ginger, cooking until soft. Add curry paste, coconut palm sugar, broth, coconut creme, lime juice, lemongrass oil, fish sauce, and soy sauce. Stir until combined, then add chicken back to pot and cook on manual for seven minutes, followed by a quick release. Mix cornstarch with one tablespoon of cold water, stir into mixture, and set to sauté until thickened.

Homemade Meatballs

Quick, easy, and delicious! These meatballs are a perfect addition to a dish or served as an appetizer.

Homemade Meatballs
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Homemade Meatballs
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Ingredients
  • 1 1/2 cups breadcrumbs
  • 1 tablespoon oregano
  • 1 teaspoon ground pepper
  • 3 eggs
  • 2 teaspoons fresh garlic minced
  • 1 teaspoon salt
  • 2 teaspoons granulated onion
  • 1/2 cup Parmesan grated
  • 2 pounds ground bison or grass-fed beef
Servings:
Instructions
  1. Preheat oven to 450 degrees. Blend all ingredients together in a large bowl and roll into 1 1/2 inch balls.
  2. Bake meatballs on a baking sheet for 15-20 minutes or until firm and cooked through.
  3. Remove meatballs from the oven and place in a slow cooker with your favorite barbecue sauce or serve with a red sauce and pasta.

Honey Citrus Chicken

Looking for something sweet and savory? Satisfy your craving with this recipe!

Honey Citrus Chicken
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Honey Citrus Chicken
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Ingredients
  • 1 medium organic pineapple peeled, cored, and coarsely chopped
  • 1 medium organic jalapeño chili seeded and finely chopped
  • 1 teaspoon organic garlic minced
  • 1 cup orange juice
  • 1/2 cup fresh organic lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons (packed) fresh organic cilantro chopped
  • 2 tablespoons (packed) fresh organic basil chopped
  • 1 tablespoon ground black pepper
  • 1 teaspoon organic orange peel grated
  • 1 teaspoon organic lime peel grated
  • 8 large skinless, boneless organic chicken breast halves
  • 2 tablespoons honey
  • 3 tablespoons organic butter
  • fresh cilantro sprigs
  • fresh basil sprigs
Servings:
Instructions
  1. Puree pineapple, jalapeño, and garlic in a blender until almost smooth. Pour pineapple puree into 13x9x2 inch glass dish. Add orange juice, lime juice, soy sauce, cilantro, basil, black pepper, orange peel, and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours, turning frequently.
  2. Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
  3. Heat the grill to medium-high and brush with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
  4. Transfer the chicken to a platter. Garnish with cilantro and basil sprigs. Serve, passing sauce separately.

Cilantro Lime Chicken

This healthy dish is bursting with flavor—perfect to wow your family or dinner guests.

Cilantro Lime Chicken
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Cilantro Lime Chicken
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Ingredients
  • 4 tablespoons extra-virgin olive oil divided
  • 2 ct limes, juiced
  • 1/4 cup freshly chopped cilantro
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1 pinch crushed red pepper flakes
  • 4 ct bone-in, skin-on chicken thighs
  • kosher salt
  • freshly ground black pepper
  • cooked white rice for serving
Servings:
Instructions
  1. Whisk together two tablespoons of the oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken, tossing until coated. Marinate in the fridge for 30 minutes to two hours.
  2. When ready to cook, preheat oven to 425 degrees. In a large, ovenproof skillet, heat remaining two tablespoons of oil on medium-high. Season chicken with salt and pepper to taste, then add to skillet, skin-side down, pouring remaining marinade over top. Sear until skin is golden and crispy, about six minutes. Flip and cook for two additional minutes.
  3. Transfer skillet to oven and bake until chicken is cooked through, about 10-12 minutes. Serve over rice, drizzled with pan drippings.

Chicken and White Bean Soup

CHICKEN AND WHITE BEAN SOUP
Chicken and White Bean Soup
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CHICKEN AND WHITE BEAN SOUP
Chicken and White Bean Soup
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Ingredients
  • 3 cups rotisserie chicken or chopped cooked chicken breast
  • 1 onion, diced
  • 2 parsley leaves, chopped
  • 3 carrots, peelded and chopped
  • 1 tbsp oil
  • 6 cups low-sodium chicken broth
  • 15 oz can white beans, rinsed
  • salt and pepper to taste
Servings:
Instructions
  1. Shred the meat from the rotisserie chicken, omitting the skin and bones.
  2. Sauté the onion, celery, and carrots in the oil over low to medium heat until the onions turn translucent (about 10 minutes).
  3. Add the broth and chicken, and simmer for another 10 minutes.
  4. Then, stir in the beans, and cook for five minutes. Season to taste, and serve.

Chicken Cacciatore

chicken cacciatore
Chicken Cacciatore
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Olive oil, quinoa, fresh red pepper, and Greek seasoning make this light dish the perfect meal for any occasion.
chicken cacciatore
Chicken Cacciatore
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Olive oil, quinoa, fresh red pepper, and Greek seasoning make this light dish the perfect meal for any occasion.
Ingredients
  • 3 tbsp olive oil
  • 1 package chicken thighs
  • 2-3 cloves garlic, minced
  • 1 onion, thinly slices
  • 1 red pepper, thinly sliced
  • 1 cup quinoa
  • 1 can diced tomatoes
  • 2 teaspoons Greek seasoning
  • 2 cups chicken broth
  • salt and pepper to taste
Servings:
Instructions
  1. In a large skillet, add oil and heat on medium.
  2. Add chicken and lightly brown on both sides.
  3. Remove chicken and set aside.
  4. Add garlic, onions, and red pepper, and sauté until soft.
  5. Add quinoa to pan and stir.
  6. Add tomatoes, Greek seasoning, and broth to pan. Place chicken on top and cover and simmer for 20 minutes, giving a stir and flipping chicken about half way through.