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Back to Healthy with Hart
|Easy Lime Chicken|
Season chicken with salt & pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cook 4 minutes on each side or until browned. Remove from pan; keep warm.
Add chicken broth, brown sugar, 2 T. lime juice, and mustard to pan; cook over medium hear, scraping pan to loosen browned bits.
Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 T lime juice and butter, stir until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
Salt the bottom of a soup pot, add ground bison/beef and brown. Drain fat. Add celery, carrots, onion, to pan. Cook on medium heat until slightly tender.
Add the remaining ingredients (with the exception of the pasta) and bring to a boil. Turn down to low, cover and cook for at least 30 minutes.
Cook pasta according to package. Add to soup before serving.
|Pear & Walnut Rice Salad with Vinaigrette|
Combine all ingredients in medium bowl. Toss to coat.
DirectionsCut apple into slices and cut grapes in half. Place chopped lettuce into bowl. Top with walnuts, apple slices and grape halves. Add olive oil and red wine vinegar to taste. Toss salad to evenly coat the ingredients with the dressing and transfer onto a plate.
DirectionsCook rice. Add 1 T olive oil to pan or wok and heat on medium-high heat. Once the pan is hot, add onions, peppers, sprouts, snap peas and edamame. When vegetables are heated through, add chicken. Once chicken is heated, add soy sauce, stir mixture and remove from heat. Serve stir-fry over rice.
DirectionsIn a medium bowl, toss chicken with sherry, ginger, and 1 1/2 t cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 t cornstarch; set sauce aside.
In a large skillet, heat 1 T oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 t oil to skillet and cook remaining chicken. Transfer to plate.
To same skillet, add 1 t oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic softens, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.
|Salsa with Crackers or Lettuce Leaves|
DirectionsPlace all fruits, vegetables into a bowl. Add lime juice and salt & pepper to taste. Toss together. Use on crackers and/or lettuce leaves.
|Pineapple Fried "Rice" (Quinoa)|
DirectionsThis is the perfect recipe to introduced your kids to quinoa!
1. Bring the quinoa, chicken broth and water to a boil in a saucepan over high heat. Reduce to medium-low, cover, and simmer until the quinoa is tender, and the liquid has been absorbed, about 15-20 minutes.
2. Beat the eggs in a bowl. heat a skiller over medium heat. cook and stir eggs until scrambled. Remove eggs from the skillet and set aside. Heat oil over medium-low heat. cook and stir garlic for 2 minutes, then stir in green onions to heat through. Stir in pineapple and cilantro, then add the cooked quinoa. Toss with scrambled eggs and soy sauce until thoroughly heated.
Use as a side dish or, feel free to add cashews, chicken, and make it a meal!
|Fish with Pico Garlic Rub|
DirectionsFor the rub, mix first 5 ingredients.
Coat fish with flour.
Heal olive oil in skillet on medium heat. Place fish in skillet; cook 3 to 4 minutes. Turn and brush on garlic rub. Cook 3 to 4 minutes.
Remove fish from skillet; squeeze lime juice all over, and serve immediately.
Makes 3-4 servings
|Scallops with Citrus and Quinoa|
DirectionsCook the quinoa according to package directions. Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter, keep warm.Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley. Serves 4If you don''t like scallops, you can substitute with 1 lb of shrimp!Recipe courtesy of Food Network Magazine
|corn, lemon, feta, basil|
DirectionsHeat a small skillet on medium heat and melt the butter. Toss in the corn and saute 2-3 minutes. Juice half of lemon over the corn as it sautes and season with salt & pepper. Stir another 2 minutes then transfer to a small serving dish. Toss the corn with feta, torn basil and paprika.www.beautyandherfeast.com
|The Best Baked Sweet Potato Fries!|
DirectionsPreheat oven to 450. Cut potatoes into fry-shaped pieces. In a mixing bowl or a plastic bag, coat potatoes with olive oil. Season with spices, sprinkle in corn starch (a teaspoon or so).Pour the fries onto a non-stick baking sheet covered with parchment paper (foil produces mixed results) Arrange the fries in an even layer.Bake 15 min, then flip fries and cook another 15 minutes until crispy.
|Orange Balsamic Glazed Chicken|
DirectionsMix marinade, pour over chicken in ziploc bag. Squeeze out as much air as possible and seal the ziploc bag. Place in frig for an hour or two, shaking the ziploc bag occasionally. Save marinade when done!After marinating, place the chicken pieces on a rack in a roasting pan and roast, skin side up, uncovered, in a 350 degree oven for about an hour. After the first 30 minutes, you can begin to brush the chicken with glaze every 15 minutes.For the glaze, combine in small saucepan: orange marinade that was reserved, 1/2 C honey. Simmer until the volume of liquid is reduced by half and begins to slightly thicken. Any leftover glaze can be served over the chicken.
|Spinach Salad w/ Hot Bacon Dressing - Even Your Kids Will Eat|
DirectionsMake salad with first four ingredients. For dressing, heat remaining ingredients in a saucepan.
|Gulf Coast Shrimp Gumbo|
|Nourishing Breakfast Casserole from OhLardy.com|
DirectionsPreheat oven to 350. Heat 1 T good fat in skillet and add sausage, saute until cooked, breaking up with a spoon. Remove sausage and place in bowl. Add pepper and onion to hot fat in skillet, saute until medium soft. Add chopped spinach and cook until wilted. Remove veggies and add to sausage mixture. In a small bowl, whisk together eggs and milk. Season with s&p. In a 9x13 pan (buttered on bottom and sides), scatter half the bread on the bottom of pan. Spoon 1/2 sausage/veggie mixture over bread. Top with 1/2 of the cheese. Repeat with another layer of bread, sausage/veggie and cheese. Pour milk and egg mixture over the casserole. Let sit for 30 minutes so the bread really soaks up the liquid. Sprinkle the casserole with the parmesean cheese. Bake for 1 hour. If top starts to get too brown, cover with foil at the end.
|Baked Coconut Shrimp|
DirectionsPreheat oven to 375. Line a large, rimmed baking sheet with foil and mist with cooking spray. Place 3 wide, shallow bowls on work surface. To first bowl, add flour; to second bowl, add eggs and beat lightly; to third bowl, add panko, coconut, salt and pepper and stir to combine. Pat shrimp dry with paper towels. Holding 1 shrimp by the tail, dip in flour, shaking off excess. Quickly dip in egg, then in coconut mixture, coating thoroughly. Place on baking sheet and repeat with remaining shrimp. Bake for 8-11 minutes, turning once, until shrimp are firm to the touch and lightly browned.Meanwhile, in a small saucepan on low, combine jam, lime juice, fish sauce and cayenne and cook, stirring constantly, until sauce is fluid and warmed through.Serve with shrimp.
|Chili-Rubbed Salmon with Pineapple-Avocado Salsa|
DirectionsDirections...... For the salmon: Combine the oil and vinegar in a shallow dish. Combine the chili powder, salt and sugar in a small bowl. Use it to rub the salmon fillets all over, gently pressing it into the flesh, then place the fillets in the oil-vinegar mixture. Turn them over so both sides are coated; let them marinate at room temperature for 20 minutes while you prepare the salsa. Preheat the oven to 350 degrees. For the salsa: Combine the pineapple, avocado, scallion, pepper, salt and the tablespoon of lime juice in a mixing bowl; toss to mix well. Heat a medium nonstick skillet that is ovenproof over medium-high heat. (Alternatively, lightly grease an ovenproof baking dish with nonstick cooking oil spray.) When the pan is hot, add the fillets (if skin-on, place them skin side up) and cook for 1 minute. Turn them over, then transfer the skillet to the oven. Roast for 8 to 10 minutes per inch of thickness or to desired degree of doneness. Remove from the oven; use a wide spatula to transfer each piece to individual plates. Spoon the salsa on top of each fillet. Cut the remaining lime in half and squeeze over each portion. Serve immediately….. with rice of your choice
DirectionsCombine oats, almond butter, agave and chia seeds in a bowl. Chill in the fridge for at least an h our and then form the mix into 12 small (1/2-inch) balls. Liquify chocolate chips in the microwave, and spoon small amount onto the tops of balls. Store in fridge!
DirectionsFrom "Grain Brain".... Here's a dip that's a mix between guacamole and hummus. Try it with pre-cut raw veggies or pre-cooked cubed chicken. Cook the arugula in the olive oil in a large skillet or saucepan over medium-high heat until wilted. Add the arugula to a food processor with the other ingredients and process until smooth. Add 1/4 C. water or more and process until the mixture is a medium-thick consistency. Serve immediately or store in an airtight container in the refrigerator for up to two days.
|Potato and Sweet Potato Tian|
DirectionsPreheat oven to 350. Toss together all potatoes, apple, leeks, oil, and 1 t. salt. Season with pepper. Transfer to a 9-by-12 inch oval baking dish, spread into a thin layer, and cover with parchment-lined foil. Bake for 15 minutes. Raise oven temperature to 400. Remove, uncover, and top with Gruyere. Bake until bubbling and top is browned, about 30 minutes.
|Bowtie Pasta with Roasted Fennel and Sausage|
Directions1. Preheat the oven to 400°F. Toss the fennel with 2 tablespoons of olive oil and spread into an even layer on a large rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, until golden brown and tender. 2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until al dente. Drain the pasta and reserve 1 cup of the cooking liquid. 3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook for 5 to 6 minutes, breaking up the sausage with the back of a spoon, until cooked through. Add the garlic and wine and cook for about 1 minute, until the wine is evaporated. Add the sun-dried tomatoes, parsley, pasta, roasted fennel, and Parmesan cheese and toss to combine. If needed, add some of the reserved cooking liquid to create a sauce for the pasta.
|Savory Mustard Potatoes|
Directions(Serves 8) Heat oven to 350. In a large bowl, toss together red potatoes, dijon mustard, garlic, rosemary, olive oil, dry vermouth, course salt and freshly ground pepper to taste. Spread on a large baking sheet. Bake about 1 hour, occasionally tossing potatoes with spatula, until the crust is deep brown. Serve immediately.
|Crispy Quinoa Sliders|
DirectionsIn a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Drain and spread on baking sheet to cool. In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese, chives, garlic, s&p. Mix in the quinoa and bread crumbs. Let stand 10 min. Using a 1/4-cup measure, scoop 12 mounds and form each one into a 1/2-inch thick patty. In a large nonstick skillet, heat 1 T of oil. Add the patties and cook until golden on the bottom, 3 minutes. Add 1 T of oil to skillet, flip the patties and cook for 3 minutes until crisp. Repeat with the remaining patties and oil.
|Shrimp and Sugar Snap Peas in Curried Coconut Sauce|
DirectionsMakes 4 servingsMelt butter in large skillet on medium-high. Add shrimp and peas; sprinkle with curry/garlic powder/salt. Cook and stir 5 minutes or until shrimp begins to turn pink. Stir coconut milk, wine & lime juice into cornstarch until it becomes smooth. Add to shrimp mixture. Bring to boil on medium heat 2 minutes, stirring constantly. Sprinkle with onions.
|Mango Salsa for Grilled Grouper (or fish or your choice!)|
DirectionsCombine all ingredients. Mix well and let stand at room temp for 20 minutes.
|Basic Creamy Hummus|
DirectionsThe night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy. Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
|Cilantro-Lime Chicken & Pineapple Skewers|
DirectionsCombine the serrano pepper, cilantro, lime zest and juice, brown sugar, oil and s&p to taste in a medium bowl. Add the chicken and stir to coat thoroughly; cover with plastic wrap (or put marinade/chicken in resealable plastic bag and press out as much air as possible) Refrigerate for at least two hours and up to eight hours.When ready to cook the chicken, prepare the grill for direct heat. If using a gas grill, heat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill. Have 8 wooden skewers at hand. While grill is heating, prepare the skewers. Thread the cubes of chicken and pineapple onto them, alternating the fruit and meat. Each skewer should have about 8 pieces total.Arrange aluminum foil on the grate to shield the ends of the skewers from the heat of the grill. Carefully place skewers on the grate. cover and grill for about 5 minutes, then turn the skewers. Cover and cook for five minutes. If the chicken is not done, cover and grill until fully cooked (170 degrees)
|Sausage & Quinoa One Pot Supper|
DirectionsIn a large pot, cook sausage, onions and sage over medium-high heat until just browned, about 10 minutes. Add cider, pre-cooked quinoa, cranberries, salt Stir in kale, cover and set aside off of the heat for 5 minutes. Uncover, fluff with a fork and serve.Notes: When cooking the quinoa, I use half water/half chicken brothThe hard cider is an alchoholic beverage - (good to know BEFORE you tell your kids it's okay to drink!)
|Kale Salad with Apple, Cranberries and Pecans|
DirectionsServes 4Preheat oven to 350, spread pecans on baking sheet. Toast them until lightly golden and fragrant, about 5-10 minutes, tossing them once or twice to make sure they bake evenly.Pull the kale leave from the rough stems. Chop the kale into small, bite-size pieces. Transfer kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.Thinly slice the radishes, add them to the bowl.Coarsely chop the pecan and cranberries and add them to the bow. Chop the apple into small, bite sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad.
|Salmon on Greens with Lime Ginger Dressing|
DirectionsPreheat broiler. Combine first 3 ingredients in a small bowl, reserving 3/4 cup juice mixture for dressing. Place salmon fillets on a broiler pan coated with cooking spray. Baste fillets with remaining juice mixture. Broil 4 minutes on each side or until desired degree of doneness, basting once after turning. Sprinkle fillets with salt.Divide salad greens evenly among 4 plates, arrange salmon and mango on top of greens. Drizzle with reserved dressing.
|Fruity Patootie Pockets|
DirectionsIn a medium bowl, mix peanut butter, mayonnaise and honey to combine well. Toss mixture with chicken and grapes. Spoon into whole pitas. Slip in a few slices of apple on top of the chicken mixture.Makes 4 pitas
|Gruyere and Goat Cheese Frittata|
DirectionsPreheat oven to 400.In an ovenproof skillet over medium-high heat, add the oil and heat until hot. Add the onions, salt, and pepper. Cook 3 to 4 minutes while stirring occasionally, until the onions are translucent. Add the spinach and water and cook, while mixing, until the spinach is wilted (about 1 to 2 minutes). Pour in the eggs and sprinkle on the cheeses. Cook 1 to 2 minutes, until the mixture begins to set, 10 to 12 minutes.Remove from the oven and serve.Change up the frittata by using different types of cheese, leafy greens, and vegetables.
|Coconut Lime Chicken|
DirectionsMarinate chicken in 1 1/2 T. lime juice.Grill or saute chicken. Warm coconut milk over low heat. Season with sea salt, lime zest and cayenne pepper. Add the remaining lime juice to coconut mixture. Pour sauce over chicken and garnish with gr. onions and cilantro. Serve with quinoa or couscous.
|Blueberry, Butternut Squash and Quinoa Salad|
DirectionsServes 6Preheat oven to 450. In large bowl, toss squash with 1 T. of oil. Spread on rimmed baking sheet; bake until tender about 22 minutes. Let cool.Meanwhile, in medium saucepan, bring quinoa, chicken broth & 1 C. water to a boil. simmer for 15-20 minutes. Fluff with a fork; cool.In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper. Set aside. In large bowl combine squash, green onions, blueberries, lettuce and quinoa. Drizzle with dressing; toss to combine.Notes: I added some walnuts on top! Also, the recipe called for arugula but I prefer mixed greens. I use Ancient Harvest quinoa because it doesn''t need to be rinsed.
|Detox-Friendly Layered Black Bean Dip|
DirectionsHeat the oil in a skillet over medium heat. Add onions and saute for 3-4 minutes until soft. Add 2 of the minced garlic cloves and saute for another 2 minutes. Remove from heat.Place the black beans into a food processor and add half the onion/garlic mix, jalapeno pepper, juice from 1 lime, cumin, water and 1/2 t. salt. Process until smooth and set aside.Stir in half the cilantro to the remaining onion/garlic mixture.Scoop the flesh out of the avocados and mash down with the juice of second lime to form a paste. Set aside.Place the tomatoes in a bowl and add the juice of the 3rd lime, scallions, remaining cilantro, remaining garlic, chili powder, remaining salt and pepper. Stir until mixed.In an 8x8 glass baking dish, spread the bean mixture evenly over the bottom. Then, spread the onion/cilantro mix over the top and then the avocado mix. Sprinkle tomato mixture on the top to finish.Dip with cucumber, celery, carrots or rice crackers.
|Detox-Friendly Chicken Satay|
Directionscut the chicken lengthwise into pieces that are 1" wide, set aside.Blend the rest of the ingredients very well until a smooth paste is formed.Put the marinade in a large ziploc bag with the chicken pieces, marinate for 2-4 hours in fridge.After marinating, soak about 20 skewers in cold water for 30 minutes and then take out the chicken. Skewer the chicken about every inch or so. Reserve the marinade.Grill the chicken on a med/high heat on the grill, turning the pieces every five minutes. When you first turn the chicken, brush on the reserved marinade. It should take about 10-15 minutes. If grilling is not an option, you can cook under the broiler.
DirectionsScoop the flesh of the avocados into a mixing bowl. Add all the other ingredients. Mix all ingredients together until desired consistency. Do not over mix.Chill for several hours before serving. Serve with celery, cucumber, carrots, rice crackers.
DirectionsDrain the beans and reserve liquid. Blend beans in a food processor with remaining ingredients. If mixture seems dry, add some of the reserved liquid slowly to the blender to make a smooth paste. Chill for several hours before serving.
|Detox-Friendly Turkey Chili|
DirectionsIn a large pot, saute the red onion, bell pepper and garlic cloves in olive oil until the onions become translucent.Add the turkey meat and continue to stir until the meat is cooked.Stir in the cumin, coriander and chili powder. Pour in the water.Add the tomatoes and tomato paste, sauce. Keep at a simmer about 5-10 minutes to allow the spices to absorb, then add beans and cook for 5 more minutes.Garnish with chopped scallions.
|Home Fries with Sausage Breakfast|
DirectionsHeat chicken sausage. In a pan, saute sweet potato and kale in olive oil til soft, sprinkling in red pepper flakes.
|Salmon-Avocado Super Salad|
DirectionsServes 2-4Cook quinoa according to package directions for two servings. (I use half chicken broth, half water instead of all water when cooking quinoa)Rinse salmon and pat dry with paper towel. Season on both sides with salt & Pepper. Heat 1 T olive oil in nonstick pan over medium heat. Sear until browned on outside and slightly opaque - about 5 minutes per side.Meanwhile, wash tomatoes, cilantro and scallions. Halve tomatoes and finely chop cilantro and scallions. Peel red onion and mince.Juice 1 1/2 limes into a large bowl. Add tomatoes, cilantro, scallions, onion, 1 T. olive oil and vinegar. Toss to combine. Stir in cooked quinoa. Taste and add s&p as needed. Divide evenly into bowls. Half avocado. Scoop out flesh and cut into thin slices. Squeeze over remaining half lime. Flake salmon with a fork. Top with avocado and salmon and serve.