Garlic Herb Chicken Patties and a Fresh Salad

Garlicky, herby chicken patties; crispy on the outside and moist and tender on the inside, next to a fresh salad bursting with flavor make for one tasty dinner!

Yum

If your looking for easy weeknight meals that are fresh and healthy, look no further cause I've got a winner of a dish for you today!

It couldn't be easier than whipping up some chicken patties that are served along a nice fresh salad and some basmati rice.  Garlicky, herby chicken patties; crispy on the outside and moist and tender on the inside, next to a fresh salad bursting with flavor make for one tasty dinner!

We're eating light and fresh around here, and this meal fits the bill!  On the table in less than 30 minutes you can have a healthy start to your new year with this zesty tasting meal.

GARLIC HERB CHICKEN PATTIES AND A FRESH SALAD

Ground chicken gives the dish a little change of pace and tastes wonderful with the addition of scallions, parsley, garlic, and a little kick from some spices.  You can certainly make this with ground turkey if you prefer, buy why not give the chicken a try?  Something new to add to your repertoire 
of protein ingredients, plus it's super yummy!  

I made these into small bite sized patties, but do what you want.  Meatballs? sure...large chicken patties...perfect!  Even make a little dipping sauce of sour cream or yogurt and some sriracha to go along side.  Just be sure not to handle them too much to keep them tender.

The salad is really simple, and really fresh!  Sometimes the best things are the simplest, don't you agree?  Sliced cucumber, avocado, and tomato make it simple.  Just douse it with a little lemon juice and your all set.  Through in some rice like we did and dinner is served, all under 30 minutes!

Enjoy!







Garlic Herb Chicken Patties and a Fresh Salad

serves: 6

Patties:
1 lb ground chicken
1 tablespoon chopped scallion
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh garlic, minced
1 tablespoon olive oil
1 teaspoon butter

Salad:
1 medium cucumber, sliced
1/2 avocado, diced
1/2 cup cherry tomatoes, halved
1 lemon

Combine all ingredients for the chicken patties, through the garlic, in a medium bowl and very gently mix until everything is evenly combined. Do not over mix or you will get a tough patties. 

Heat 1 tablespoon oil and 1 teaspoon butter in a skillet over medium high heat and divide the chicken mixture into eight equal parts. Flatten gently to form the little chicken patties, about the size of a sausage patty.  Place in the skillet and cook about 5 minutes per side, searing each side, and cooking until internal temperature reaches 160ºF.  A good sear will ensure they are crispy on the outside and moist on the inside. Remove from the skillet and set aside on paper towels to drain.

Combine the cucumber, avocado, and tomatoes. Slice lemon in half.  Slice one half into wedges and squeeze the other half over the vegetables. Serve alongside the patties and a lemon wedge.

Raspberry Almond Baked Oatmeal

Happy New Year!  Let's have a healthy breakfast to start off the new year.

Oatmeal is full good nutrients and fiber.  It's great for breakfast as it keeps you full until lunch time, plus during these cold winter months oatmeal is a warm comforting food to eat!

We typically eat a nice breakfast on the weekend and this dish fits right in with our Sunday breakfast plans.  Plus, you can put this dish together the night before if you choose and just bake it in the morning.  However, it doesn't take very long to put this together.  

Another plus is that this should you have leftovers this dish keeps well in the refrigerator for 3-4 days making this a great take along dish of leftovers that you can just potion and heat up in the microwave.  Add a splash of milk for a creamier dish if you want.

We love baked oatmeal.  I like it because it's moist and creamy without being overly mushy.  MGG on the other hand likes to add a little more milk to his portion for extra creaminess.  I also love that this dish is a little tart from the berries, a little spicy from the ginger, and little sweet from natural honey (healthy stuff here!) and a little crunchy from the almonds.  It's a winning combination.

This is the perfect way to start off the new year for those who want to eat something healthier.

Enjoy!




Raspberry Almond Baked Oatmeal

serves 6

1½ cups rolled oats
1 tsp. ground ginger
½ tsp. salt
¼ cup dry-roasted almonds, coarsely chopped
2 cups of low fat milk
¼ cup honey (or maple syrup)
2 Tbsp olive oil
1 tsp. vanilla
1 cup fresh raspberries + more for topping

Preheat oven to 350 degrees F.

Prepare a 3 qt casserole dish or an 8x8 baking dish with non-stick cooking spray.  

In a large bowl, combine oats, ginger, salt, and chopped almonds.  In a separate bowl, whisk together milk, honey (or maple syrup), oil and vanilla then add to oat mixture, stirring until just combined. Fold in fresh raspberries.  Spread the mixture into your baking dish.

Bake for 30 to 35 minutes until oats have set.  Remove oatmeal from oven and let stand for 10 minutes. Top with additional fruit and drizzle with a little honey or maple syrup if desired. Enjoy!

Source: Eatyourselfskinny

Dump and Go Slow Cooker Chicken and Gravy

It only takes 5 Ingredients and a Slow Cooker to make this hearty comfort meal!

It's New Year's Eve!  I'm kissing 2019 goodbye and looking forward to a strong, positive and forward moving 2020.  How about you?

We don't really make resolutions for the New Year as resolutions tend to be specific and goal oriented and let's be honest, we never really stick to them for very long.  Instead we do something we call New Year's "intentions".  I heard about these several years ago and they really resonated with me.  

Deepak Chopra said, “intentions are the starting point of every dream—the seed of creation.”  Don't you just love that?  Intentions are statements and declarations of what you both desire and consciously intend to be, learn, do, have, feel or experience in a coming period of time, like the coming year.  Instead of saying, "I want to lose 10 pounds" say "I would love to have a better relationship with food."

Some of my intentions deal with taking charge of my life and job.  Not to allow circumstances control me.  Just getting my strength back and creating my destiny.  Another has to do with food.  Such as, not stressing over creating the most perfect dish each night, and not worrying about repeat dishes.  As a blogger I cook a new dish most days with little repeats.  This is tiring!  So my intention is to ease up on cooking new meals constantly and to create a base of EASY dishes I can count on in a pinch.  In comes today's recipe.

DUMP AND GO SLOW COOKER CHICKEN AND GRAVY

Comfort food galore....and easy to boot!  This is a simple version of my mom's chicken and gravy she served while I was growing up...but easier.  All you need is a slow cooker and 5 ingredients.  Dump and go recipes are just that.  You literally dump everything in the slow cooker and turn it on.  4 hours later you will have the most wonderful chicken and mushrooms with gravy.  

Use whatever chicken pieces you enjoy.  I used boneless skinless chicken breast since that's what I had on hand.  Serve this with mashed potatoes or rice and a vegetable and a dinner roll and you are set.  But what about leftovers???  Yes! leftovers are fabulous too!  Just shred up that chicken and put it in a toasted french roll, and don't forget to drizzle on the mushrooms and some gravy. Ah Mazing!  

Go ahead and take a cooking break!  You deserve it, and this fabulous meal.
Enjoy!





Dump and Go Slow Cooker Chicken and Gravy


serves 4-6

2 pounds chicken pieces - I used boneless skinless chicken breasts
1 (1-ounce) packet dried onion soup mix
2 (.75 to 1-ounce) packets brown gravy mix
3 cups water
8 oz sliced baby bella mushrooms

Mix the onion soup mix, gravy mixes and water together in the bottom of the slow cooker. Add the chicken, making sure it is covered with liquid.  Add the mushrooms and then cover.  Cook on low for 4 hours.

Note: if you prefer a thicker sauce mix 1 tablespoon of cornstarch with 2 tablespoons of water. Pour this in the slow cooker and stir. Turn the heat to high and cook for 20 minutes.