Low Carb Chicken Tetrazzini – and a giveaway!

I really love the Del Real Foods company.

Two years ago, I participated in a recipe contest using Del Real products, and although I wasn’t one of the winners, they gave me a free trip to Los Angeles to film my very first recipe video! (If you haven’t checked out my awesome video, click here.)

In addition to Del Real just making great food  – authentic Mexican food that only requires heating – they are also a caring and thoughtful company. A few months after I filed the video, I began treatment for Stage 2 breast cancer, but Del Real Foods didn’t forget about me … they even sent me a huge box of free, delicious, easy-to-cook food! It was such a blessing to me to have healthy and tasty food that I didn’t have to spend precious energy cooking.

So in addition to being a great company that makes healthy food, they are also just good people.

Recently, I came home to this.

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Isn’t that a beautiful sight?

Yep, I knew right away that it was packed full of delicious Del Real food, but it also contained a cool lunch box, a sweet reusable shopping bag, a couple of water bottles and two awesome t-shirts. And the good people at Del Real Foods want to share the same box with one of my lucky readers!

But first, here is my favorite new recipe using Del Real Foods shredded chicken.

I first got the idea for this recipe from a video I saw on the Fit Men Cook Instagram page, where they used spaghetti squash and rotisserie chicken to create a low-carb (read: no pasta) chicken tetrazzini. I adapted this recipe to a) add Del Real pre-cooked shredded chicken, b) add red onion and “zoodles” (spiralized zucchini) to the spaghetti squash (for extra colors and flavors), and c) I cooked it all in little acorn squash bowls, just to make them adorable.

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Low-Carb Chicken Tetrazzini

(adapted from Fit Men Cook)

  • 1 package of Del Real shredded chicken;
  • Two acorn squashes, with the tops sliced off and the insides scooped out;
  • 1 spaghetti squash, sliced into rings
  • 1 zucchini, spiralized
  • 1/2 red onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup grated cheddar or Monterey jack cheese
  • 3/4 cup milk (can substitute coconut milk or other milk)
  • 1 cup chicken broth
  • 1/2 cup parmesan cheese
  • 1/2 panko or breadcrumbs (optional)
  • 2 tbsp. diced rosemary
  • 2 tbsp. dried thyme
  • 2 tbsp. parsley
  • 1 tbsp. extra virgin olive oil

First, slice the spaghetti squash into rings and remove the seeds inside. Lay each slice on a baking sheet (with a spray of olive oil) and bake for about 20 minutes at high heat. Let it cool; then you can easily remove the “spaghetti” on the inside.

(Note: unless you are using your spaghetti squash for a “boat” or something, this is probably the easiest and fastest way to prepare it. Save time and try it this way the next time you make spaghetti squash for anything!)

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Mix the squash, the zoodles, the herbs and half of the parmesan cheese, and set aside.

In a medium saucepan, sauté the garlic and onion with olive oil and let cook until the onions are translucent. Add the milk, the cheese, and the chicken broth and let simmer until it thickens slightly.

Blend the squash mixture with the milk mixture, then add in the shredded chicken. Then fill the acorn squashes (or mason jars), cover with more parmesan cheese (and optional breadcrumbs) and bake at 300 for about 20 minutes until the cheese and crumbs form a crust on top.

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Note: This mixture is quite tasty by itself and can be used as a healthy side dish as well as baked in a large casserole dish for a party or large dinner. I decided to use mason jars and squash, mostly so I could use the mason jars for an easy lunch, but this recipe is totally adaptable.

Pin or save the recipe card here:

chickentetrecipecard

Now, for the giveaway.

The Del Real Foods company has offered to let one of my lucky readers get this huge gift box full of food, t-shirts and water bottles, as well as this totally adorable lunch box and grocery bag. (I told you they were nice!)

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Here’s what the lucky winner will receive:

  • Two (2) Del Real Foods water bottles;
  • Two (2) Del Real Foods t-shirts (“Home is where the Tacos Are”);
  • One (1) Del Real Foods lunchbox with utensils;
  • One (1) Del Real Foods twine reusable grocery bag;
  • One variety pack of delicious Del Real Foods food products (actual products may vary)

(Note: when a winner is randomly selected, I will be contacting the winner for their mailing address. The box will be shipped to the winner by Del Real Foods.)

Click this link and enter as many options as you can to increase your chances of winning!

 

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The Fit Foodie 5k is tomorrow!

I am really excited, you guys. I am honored this year to be a Fit Foodie Ambassador for this year’s John Hancock Hosts The Cooking Light & Health Fit Foodie Festival & 5K at Liberty Station in San Diego.

Me last year with the Recipe Renovator team

That means that I and a crew of my friends will be representing Starbright’s Kitchen tomorrow – and we are super excited!

I’ve been training for weeks to get ready. It’s great exercise – the 5k is on an easy track – but it’s not just the race … it’s also the food! Don’t leave when the race is over, because the fun foodie part is the best…

The Fit Foodie 5k will also feature cooking demonstrations, celebrity guests, and tons of free swag from the many amazing sponsors.

 

Be sure to check back to this page after the race for a cool giveaway. 🙂

If you still want to register, it’s not too late!

Visit http://www.fitfoodierun.com and use my code “STARBRIGHTFF” for $10 off of registration!

Chicken Artichoke Soup

This soup is perfect for a rainy and gloomy day. I first tried it at an unassuming French bistro/deli in downtown San Diego for lunch one day, and I shortly thereafter became TOTALLY obsessed with it.

It’s creamy yet tangy, light yet hearty, and pretty healthy, all things considered. I replaced the heavy cream (which I am sure the fancy French bistro used) with coconut milk and a little whole milk, and I also added extra lemon juice and a few more hearty vegetables.

chicken artichoke stew in the pot

The best and easiest way to make this is in your slow cooker crock pot. This recipe makes five quarts, so feel free to cook it on the stovetop or halve the recipe  – but even five quarts of this amazing soup will disappear quickly.

chicken artichoke soup

Chicken Artichoke Soup

(makes 5 quarts)

  • 2 (12-oz.) jars marinated artichoke hearts, including the liquid
  • 3-4 lbs boneless and skinless chicken thighs, chopped
  • 1 white onion, diced
  • 2 large carrots, diced
  • 3-4 garlic cloves, diced
  • about 2 cups frozen corn kernels
  • 1 handful chopped fresh spinach
  • 1 (13-oz.) can coconut milk
  • 15-20 oz. water
  • 1/2 cup whole milk or cream
  • 1/4 cup lemon juice
  • 5-6 dashes hot sauce
  • salt and pepper

Combine all ingredients (except the salt) in a 5-quart slow cooker. Cook on the high setting for approx. 4-5 hours or until the chicken is cooked thoroughly. Taste the soup first and then add salt as needed  — you won’t need much salt, depending on the saltiness of the marinated artichokes, but you don’t want to over-salt the soup, so be careful.

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The Franken-Cookie

  • Sometimes, you just can’t decide. I was recently at home with a sweet tooth and a pantry full of goodies, and I couldn’t decide if I wanted an oatmeal cookie, a peanut butter cookie, or a chocolate chip cookie. I mean, who can choose?

So I created the Frankencookie. The best parts of all three cookies, rolled into one giant, soft, sweet — and not drastically unhealthy — snack.

Frankencookie

The Franken-Cookie

(makes about a dozen large cookies or 16-18 small ones)

  • 3 cups oatmeal, quick-cooking or old-fashioned
  • 1 cup creamy peanut butter
  • 1/2 cup chocolate chips
  • 1/2 cup coconut oil
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup shredded coconut
  • 1/4 cup chopped walnuts (optional)

Preheat oven to 325. Mix together the oatmeal, flour, brown sugar, salt, cinnamon and baking soda. Slowly add the coconut oil, peanut butter, eggs and honey, and mix well until completely blended. Then add the coconut and chocolate chips (and the walnuts if you are choosing that option).

Form the dough into balls (makes about 12 large cookies or about 18 small ones) and bake for 15-20 minutes or until golden brown.

Frankencookies

Thanks to coconut oil instead of butter or oil, and brown sugar and honey instead of granulated white sugar, this is even a *relatively* healthy cookie.

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recipe card - Frankencookie

Easy and healthy Cranberry-Date Bars

I don’t know about you guys, but the “cherry pie” Larabars are one of my favorite go-to snacks. I was recently checking out the package, and noticed this:

cherry pie larabars

That’s right! In addition to being raw, paleo, gluten-free, vegan, vegetarian, kosher, dairy-free and soy-free, it only has three ingredients!

This year, I entered the Cape Cod Select Blogger Challenge, to join fellow food bloggers in creating some delicious new recipes starring Cape Cod Select Premium Frozen Cranberries.

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I decided to make these “cherry pie” bars with cranberries instead of cherries. These are easy to make, really healthy and unprocessed, and YUMMY. I also added a touch of honey and cinnamon to counteract some of the tartness of the cranberries.

cape cod select premium cranberries

First, the ingredients. I know there are only three, but they’re important.

The Cape Cod Select Premium Frozen Cranberries come frozen, so remove the bag from the freezer a few hours prior to making these. Then they’ll be easier to chop into small pieces.

I purchased this package of date paste, or baking dates:

baking dates

Just be sure to check the ingredients. If it says anything other than “dates,” buy something else. No additives are needed. Dates are naturally very sweet, so you don’t want anything with added sugars or oils.

If you can’t find date paste locally (I found it at my local Indian/Asian market), try purchasing it online. If you would rather make it from scratch, try this recipe.

As far as the almonds, the easiest way is to buy a package of the sliced almonds, and then break them up in the bag before you add them to the cranberries and dates.

  • 1 16-oz package of Cape Cod Select Premium Frozen Cranberries, defrosted and diced
  • 1 10-oz bag of sliced almonds, crushed into very small pieces
  • 1 13-oz package of date paste (see note above)
  • 1 tsp. ground cinnamon
  • 2 tbsp. honey

Step 1: Make sure all ingredients are as small as possible. Dice the cranberries, crush the almond slices, and make sure the date paste is smooth. Combine all ingredients in a large mixing bowl and blend completely.

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At this point, try to squeeze out as much excess juice as possible.

Step 2: Transfer to deep-dish baking pan and make sure it is packed in tightly. Bake on the lowest setting in your oven for approx. 2 hours.

Note: Fresh-frozen cranberries are naturally much juicier than dried cherries, so you have a couple of options to dry the bars. If you have a dehydrator, you can also dehydrate then for 3-5 hours on the high setting.

bars on the dehydrator

Step 3: Wrap each bar individually. Keep chilled.

cranberry date bars

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Learn more about Cape Cod Select Premium Frozen Cranberries:

Facebook: https://www.facebook.com/capecodselect/#

Twitter: https://twitter.com/CapeCodSelect

Instagram: https://www.instagram.com/capecodselect/

Pinterest: https://www.pinterest.com/capecodselect/

Store Locator: http://www.capecodselect.com/store-locator/

 

Easy sourdough bread

Sourdough is one of my favorite types of bread ever, and I can’t believe it’s so easy!

If you don’t have your own sourdough starter, you can find instructions on how to make one here. But I got mine from a lady giving it away in a Facebook group post; and if you know anyone who makes their own bread, chances are very good that they have a sourdough starter to share with you.

It’s very simple: you start with this 8-oz jar of bubbly liquid. You can store it in the refrigerator, and once a week, you take it out and empty out half (4 oz.).

You can use this to give to a friend so they have starter, or you can use it for baking bread or a myriad of other sourdough things: muffins, biscuits, crackers, pizza dough, bread, English muffins, even sweet breads and muffins like blueberry or banana. Then you add 4 oz. of water and 4 oz. flour, and mix well. Now you have starter for next week.

sourdough starter

By the way, you can also keep your starter at room temperature and discard/feed it every day, but who has time for that?! That method is for people who have the time to bake a loaf of bread every day.

Here is a simple, quick bread baking method (no, really, this IS quick, most sourdough bread recipes require at least 12-24 hours for proofing and rising). You can make this in one evening after work or weekend morning/afternoon.

Easy Sourdough Bread

  • 4 3/4 cups bread flour*
  • 3 tbsp. white sugar
  • 1 1/2 cups sourdough starter
  • 2 1/2 tsp. salt
  • 1 package active dry yeast (0.25 oz.)
  • 1 cup warm milk
  • 2 tbsp. softened butter
  • 1 egg
  • 1 tbsp. water

First, combine 1 cup of the flour with the salt, sugar and yeast, and mix well. Add the wet ingredients (sourdough starter, milk and butter) and once fully incorporated, slowly add the rest of the flour.

Turn dough out onto a flour-covered surface and knead for 5-10 minutes, then put it back into the mixing bowl (add a little oil first to prevent sticking). Cover and let the dough rise for about 1 hour.

After about an hour, punch down the dough and form into loaves (you can use traditional rectangular bread loaf pans, or form the dough into a ball and bake it in a round cake or pie pan). Let rise another hour.

Bake at 375 degrees for about 20 minutes, then sprinkle the egg wash (a large egg scrambled with 1 tbsp. water) on top of each loaf. Then bake another 20 minutes, or until golden brown.

sourdough bread

*Tip: You can totally use all-purpose flour for this recipe, and it will make a fine loaf of bread. But bread flour is much finer and softer, and will lead to a softer and better piece of bread.

There’s a great post to read about bread makers here.

Need more tips for your starter? Check out these tips and tricks on the King Arthur Flour blog.

Mason Jar Salads and Mason Jar Dressings

These Mason jar salads are all the rage nowadays, and I am happy to say, I made these before they were cool.

Nothing to it, really, just get all of your favorite salad fixings together, plus a few mason jars. I like to use the wide-mouth pint jars (Ball and other companies even have them in pretty colors), and if you can obtain a few reusable plastic lids (like these), that would be even better.

mason jar salad

I generally like to keep it simple, so I make the same salad for every day. You can obviously change it up so you can have a different salad every day.

Once you have all of your supplies and ingredients, there are only two rules:

  1. Keep the dry stuff dry.
  2. Keep the wet stuff wet.

So, start with the dressing. Fill each jar with a tablespoon or two of your favorite or chosen dressing.

Next, add other wet salad ingredients: fresh tomatoes, legumes, fruits, beans or corn, pre-cooked (and pre-cooled) pasta, avocados, feta cheese, tofu, hardboiled eggs, etc.

Then try to put a “barrier” like chickpeas, quinoa, cucumbers or beets, but if you can’t create a barrier, just make sure the layers cover the whole jar.

Put your greens (lettuce, romaine, spinach, kale, etc.) at the top along with anything else that needs to stay dry, like tortilla crisps or crispy bacon bits.

That’s it!

Now you have premade, healthy meals that are ready to go all week.

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Mason Jar Dressings

OK, so these aren’t popular (yet, anyway) but they should be. You know that jar of strawberry jam or raspberry preserves in your fridge that you never use? The one that has just enough that you can’t use it for anything else? What about that one jar of mustard that only has a few teaspoons left? Do you have a container of yogurt that you need to use before it goes bad?

Oh yeah. We’re using up your fridge leftovers with this one.

First, take that almost-empty jar out of the fridge. Shake it around a little. Make sure it isn’t filled with toast crumbs from the last time you used it. The contents of this jar will be your binder.

Next, determine what flavors go well with that binder. Raspberry or strawberry (or other berries) go well with balsamic or dark vinegars. Mustard – particularly spicy mustard – is best accented with white or white wine vinegar. Then add fresh or dried herbs.

Here are a few ideas to mix it up:

  • Berry jam/jelly  +    Balsamic vinegar       +   fresh rosemary or basil = Balsamic Berry Dressing
  • Greek yogurt      +     White wine vinegar   +  fresh dill and lemon = Creamy Dill Dressing
  • Dijon mustard    +     White vinegar +  fresh or dried oregano = Herby Mustard Dressing
  • Pure Honey    +    Apple Cider vinegar  +  sriracha and lime = Spicy Honey Vinaigrette
  • Greek yogurt  + cilantro, lime, hot sauce + fresh, mashed avocado  = Baja Goddess Dressing
  • Creamy peanut butter + soy sauce, rice vinegar + cilantro, ginger = Peanut Ginger Dressing
  • Fresh hummus + white vinegar + feta cheese and fresh basil/herbs = Greek Hummus Dressing

Once you have established the flavors and the binder, simply add a few tablespoons of extra virgin olive oil and put the lid on the mason jar and shake vigorously until completely blended.

Baja Goddess Dressing

Baja Goddess Dressing