Healthy Archives – Cook Eat Run

Chicken, Healthy, Main, Recipes21 day fix, chicken, whole grain Chicken & Chickpea Curry A fast and healthy weeknight dinner. Omit the chicken for a great vegetarian main dish! Serve with Naan and a side salad.

Chicken & Chickpea Curry A fast and healthy weeknight dinner. Omit the chicken for a great vegetarian main dish! Serve with Naan and a side salad.
  1. Heat a dutch oven to high and add 2 tbsp olive oil. When the oil is hot, add the chicken and season with salt and pepper. Cook the chicken until cooked through, 6-8 minutes. Remove the chicken to a bowl. Do not wipe out the pan.
  2. Pulse jalapeno, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
  3. Heat remaining 2 tbsp oil in the dutch oven over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
  4. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with sugar. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas, chicken and garam masala, season with salt & pepper, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for at least 5 minutes, up to one hour. The longer it simmers, the better the flavor. Serve topped with cilantro, if desired.
  5. Can be made ahead by one day and reheated. Leftovers freeze up to 2 months.

Beef, Healthy, Main, Recipeshealthy, keto, low carb spaghetti-squash-casserole-150x150-7937661 Spaghetti Squash Casserole From our friends at Eating Well, a yummy, fast weeknight dinner. The squash melts into the casserole. Great way to get your kids to eat extra veggies!

spaghetti-squash-casserole-150x150-7937661 Spaghetti Squash Casserole From our friends at Eating Well, a yummy, fast weeknight dinner. The squash melts into the casserole. Great way to get your kids to eat extra veggies!
  1. Preheat oven to 400 degrees.
  2. Spray a cookie sheet with cooking spray. Season squash with salt and pepper on the flesh. Place squash flesh side down and roast in the oven for 40 minutes. Remove and scrape the squash into a bowl, set aside. This can be done a day ahead of time.
  3. Heat an ovenproof skillet to high and add the olive oil. Cook beef for 5 minutes, breaking up with a spoon. Add onions, red pepper, italian seasoning and season with salt and pepper, until beef is no longer pink.
  4. Stir in tomatoes and squash and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
  5. Top with cheese and transfer the pan to the oven. Bake until bubbling, about 15 minutes. Rest for 5 minutes before serving.

This is a great weeknight dinner.  Cook the squash ahead of time and it’s really fast to make.  The squash melts into the casserole.  Great for those picky veggie eaters, they won’t even notice they are eating veggies!

spaghetti-squash-casserole-6333506

roasted-poblano-salsa-604x270-7760491 Chicken, Healthy, Main, Recipeschicken, clean, mexican, salsa

This is a delicious, fast, super healthy weeknight dinner.  The secret ingredient is sweet pepper relish.  It balances out the tartness of the stewed tomatoes.  The sauce is so good!  You could easily substitute chicken for the pork.

Enjoy!

Pork Chops with Stewed tomato sauce

  • 1 (14½-ounce) can stewed tomatoes
  • 4 boneless pork chops
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, forced through a press
  • 1 cup chopped onions
  • 1 tablespoon Italian seasoning
  • 1 teaspoon crushed red pepper (optional)
  • 2 tablespoons sweet relish
  1. Heat oil in a pan on high. Nonstick or stainless works.
  2. Season pork chops with salt and pepper. When the pan is hot, add the pork chops. Let the pork chops cook for 5 minutes. Do not move them, you want to create a caramel brown color. Flip the pork chops and cook for 3 minutes more. Remove the pork chops and tent with foil.
  3. To the same pan (do not clean the pan!). Add the onions and reduce the heat to medium. Stir and cook for 5 minutes, scraping up the brown bits.
  4. Add the garlic, Italian seasoning, red pepper flakes if using and season with salt and pepper. Stir well and cook for 1 minute.
  5. Add the tomatoes and relish to the pan. Stir well. Add the pork chops and any juices that have accumulated back to the pan and simmer for 3 minutes or until pork chops are done (145).

 

We just got back from an amazing vacation in the South of France and out of all the dinners and lunches we had, the Ratatouille that I had was my stand out favorite.  The restaurant that served it had chopped all the veggies very small and uniform in size, much smaller than what you would typically see.  This really allowed the flavors to blend together.

When I got home I looked up a few recipes on line, there are so many.  A lot have you cook each veggie on it’s own and then add them at the end, that sounded like a lot of extra work and dishes to me.  I just cooked the veggies in order so they would all be done at the same time.  The fresh basil at the end is great.  Add any other fresh herbs you have on hand.

Serve hot or at room temperature. This makes a really big batch.  You will have leftovers for lunch the next day.  Which is what I had today, and it was even better the next day!

  • Olive Oil
  • Large Vidalia onion, diced small
  • 2 Tbsp finely chopped garlic
  • 1 Tbsp herbes de provence
  • Large eggplant, peeled, diced small
  • 4 Small zucchini, seeds removed, diced small
  • 1 Red pepper, diced small
  • 2 Cups finely chopped tomato
  • ½ cup chopped basil
  1. In a hot large non stick pan add 2 Tbsp olive oil.
  2. Add the onions and cook at high heat for 5 minutes until they are starting to carmelize.
  3. Add the garlic & herbs de provence and cook for 1 minute. Season with salt and pepper.
  4. Add 1 Tbsp more olive oil. Add the eggplant and cook for 8 minutes until it is soft and starting to carmelize.
  5. Add the zucchini and red pepper. Season with salt and pepper and cook for 5 minutes.
  6. Add the tomatoes, taste for seasoning (you will likely need to add more) and cook for 5 minutes. Add a little more olive oil if it’s starting to stick.
  7. Add the basil, cook for 1-2 minutes until it is wilted.

  July 10, 2017Chicken, Healthy, Main, RecipesJulie Boyle

OMG these were so yummy!!!  The chicken stays really tender after marinating in the BBQ sauce.  Make sure you only partially cook the bacon as it will finish on the grill.

Pineapple BBQ Chicken Skewers

  • 1 Cup BBQ sauce
  • 1½ Pounds boneless chicken breast cut into 1 inch cubes
  • 1 Pineapple cut into 1 inch cubes
  • 8 slices of thick cut bacon
  1. Marinate the chicken with ½ cup BBQ sauce for at least 30 minutes and up to 6 hours.
  2. Partially cook the bacon and slice into 2 inch slices.
  3. Thread 2 pieces of chicken, a piece of bacon, a piece of pineapple and then repeat on the skewers.
  4. Heat a grill to high and cook the skewers on high, brushing with the remaining BBQ sauce.
  5. Total cooking time will be between 8 and 12 minutes depending on your grill.

  June 20, 2017Healthy, Main, Pork, RecipesJulie Boyle

I am in search of new grilling and marinade recipes.  Sometimes it is easy to get stuck doing the same ol same ol every day.  This marinade is a little sweet and tangy at the same time.  It would also be great on chicken or swordfish.  We all agreed it should be in the rotation!

Cuban Marinated Pork Chops

  • ¾ cup extra virgin olive oil
  • ¾ cup orange juice
  • ½ cup lime juice
  • 1 cup cilantro
  • ¼ mint
  • 8 garlic cloves
  • 1 Tbsp oregano
  • 1 Tbsp cumin
  • 1 Tbsp orange zest
  • 8 pork chops
  1. Place extra virgin olive oil thru cumin in a food processor and run until it is finely chopped. Add the marinade to a zip lock bag. Add the zest to the bag and season with salt and pepper.
  2. Add the pork chops and marinate at least 30 minutes and up to 2 hours.
  3. Grill at high temperature until cooked through, 8- 10 minutes.

 

  • 2 Boneless, skinless chicken breast
  • 2 Slices Provolone
  • 2 Slices Proscuitto
  • 2 Tbsp pesto
  • 1 Tomato sliced thin, seasoned with salt & pepper
  • Olive oil
  1. Heat the oven to 350.
  2. Slice the chicken breast vertical to form a “book”, fold open.
  3. Spread the pesto on the chicken.
  4. Add the prosciutto, then the tomatoes, then the provolone.
  5. Fold the chicken back together (close the book) and season well on both sides with salt & pepper.
  6. Heat a non stick pan and coat the pan with olive oil.
  7. Cook the chicken on both sides for 5 minutes until golden brown. Place the chicken on a cookie sheet and finish in the oven for 10-15 more minutes until chicken is cooked through.

 

To call this a “recipe” is kind of a joke.  Chicken + BBQ sauce + Slow cooker = Easiest dinner ever.  The chicken is so delicious, it’s hard to believe you did nothing.  Continue reading Crockpot BBQ Chicken →

June 15, 2016Fish, Healthy, Main, Recipes21 day fix, indianJulie Boyle

I was looking for a new way to cook fish and found this  recipe at the allrecipes.com site.  It is super quick to whip together on a week night and super delicious.  Continue reading Indian Fish Curry →