Tomato Basil Chicken Stew

With the up coming winter storm, I wanted to stock up on something warm and healthy! This was super easy, it took maybe 30 minutes time tops. You can also do it in a crockpot!

You will need:

One rotisserie chicken, white meat shredded and set aside
1 oz olive oil
1.5 cups of chopped carrots
1.5 cups of chopped celery
1 cup of chopped white onion
4 garlic cloves, chopped
2 cans (28 oz) of whole tomatoes, undrained
1 can of cannellini beans, drained and rinsed
2 handfuls of baby spinach
1/4 cup of chopped basil
salt and pepper to taste
crushed red pepper to taste

In a large stock pot, saute carrots, onions, celery and garlic until onions are golden and tender (about 10 minutes). Then all add the ingredients.  Mash up the tomatoes in the pot. Give it a few good stirs and bring to a boil. Cover partially and reduce to a simmer for about 15 minutes. That's it! I served mine with organic whole wheat bread. Enjoy!

* You can always add some water if you want to make it more soupy!

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Chicken and Broccoli Alfredo

You will need:

your favorite pasta

large bunch of fresh broccoli

2 chicken breasts

sesame oil

2 tbsp butter

2 sliced garlic cloves

2 ox cream cheese

1 pint heavy whipping cream

2 cups Parmesan

garlic salt

salt and pepper

dried onions

For the Pasta and Broccoli:
Cook your favorite pasta according to package. Add some fresh broccoli in the water to quickly cook. Meanwhile...

For the Chicken:
Saute two chicken breasts with sesame oil. Cook until no longer pink and then dice it up!
Meanwhile...

For the sauce:
Melt 2 tablespoons of butter in a sauce pan and add 2 sliced cloves of garlic.  Add 2 ounces of cream cheese and mix until melted. Add one pint of heavy cream and 2 cups of Parmesan cheese. Add whatever seasonings you like. We added garlic salt, pepper, and dried onions. Cook over medium heat until the sauce thickens.

Drain the pasta and broccoli and then return to the pot. Add the chicken and pour over the sauce. Give it a big stir. Top with crushed red pepper and enjoy!!


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Whole Wheat Blueberry Protein Muffins

Makes 24 mini muffins
1¼ cups whole-wheat flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons coconut oil or unsalted butter, softened
½ cup sugar
2 scoops of vanilla protein powder
1 large egg
½ cup Almond Milk
1 teaspoon bourbon vanilla extract
1 cup frozen blueberries
A handful of sugar (for sprinkling)

Preheat the oven to 375°F. Grease a mini muffin pan. Mix together all ingredients, and fold in the blueberries. Pour into the greased mini muffin pan. Top each muffin with extra sugar. Bake for 14 minutes or until golden brown.

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