Julie Boyle, Author at 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.

Instructions

  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

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

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!

Instructions

  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.

Recipe Notes

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!

Chicken, Healthy, Main, Recipeschicken, clean, mexican, salsa

Chicken Tray Bake with Roasted Poblano Salsa

Fast, delicious and healthy weeknight dinner.

Chicken Tray Bake with Roasted Poblano Salsa

Fast, delicious and healthy weeknight dinner.

Instructions

  1. Heat oven to 450 degrees. In a small bowl, stir together the chili powder and 2 teaspoons kosher salt.
  2. On a large sheet pan toss the poblanos, onions, tomatoes, jalapenos and 1 tbsp of the chili powder and the oil. Mix well.
  3. Add the sugar and oregano to the remaining chili powder mixture. Season the chicken with salt and pepper and then rub the chicken with the chili mixture. Add the chicken to the sheet pan and arrange the garlic in the middle of the pan.
  4. Roast until the thighs reach 175 degrees and breast (if using) reaches 160 degrees. Remove chicken from the pan.
  5. Pour all the veg and any remaining oil and juices into a mixing bowl. Smash the veggies leaving them a little chunky. Stir in the vinegar and cilantro. Season with salt and pepper.
  6. Serve the chicken with the salsa. I like to serve this with rice or cauliflower rice with a side salad. Corn and black beans are also a good side with it.

September 3, 2019Chicken, Main, Recipescurry, healthy, thaiJulie Boyle

It’s the time of year when we all get a little tired of grilling and want to get back in the kitchen and try something new.  This was so easy and delicious.  Feels special enough for a dinner party, but easy enough for a weeknight!

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Coconut Curry Braised Chicken

3.5.3208

 

January 2, 2019Healthy, Main, Pork, Recipesketo, low carb, pork chopsJulie Boyle

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!

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Pork Chops with Stewed tomato sauce

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December 29, 2018Chicken, Main, RecipesJulie Boyle

According to Daniel Boulud, this is his grandmothers recipe that she made for him as a child and it has great memories.  This is my kind of french food, one pot, delicious and not fussy.  Use this recipe as a starting point and swap out or add other veggies.  I’ve added parsnips, you can add carrots, butternut squash, whatever you have on hand.

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Daniel Boulud’s Chicken Grand Mere

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December 27, 2018Beef, Main, Make Ahead, Recipesitalian, pasta, raguJulie Boyle

What to do with the leftover prime rib?  Why not make the absolute best ragu?  This was absolutely delicious and a great way to not waste such expensive leftovers!  Enjoy!

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Leftover Prime Rib Porcini Ragu

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July 23, 2018Desserts, Recipesblueberry, cobblerJulie Boyle

Fresh July blueberries.  Bubbling in the oven with cobbler topping turning lightly brown.  Served in a bowl with vanilla ice cream melting all over it.  Summer heaven in a bowl!  Tip:  You can cook this for about 25 minutes in the morning, ahead of when you want to serve it and then just finish in the oven later when you want to eat it.

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Blueberry Cobbler

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August 22, 2017Healthy, Make Ahead, Recipes, Sides21 day fix, veganJulie Boyle

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!

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Ratatouille

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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.

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Pineapple BBQ Chicken Skewers

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