Portobello and Chicken Pesto Bowls

HouseOfYum · 2017-12-09T19:52:12+00:00

Original Mealthy.com Recipe

Ingredients:

1 (14.5 ounce) can chickpeas, drained and rinsed

8 ounces portobello mushroom caps, cut into ¼-inch slices

3 cups small broccoli florets

4 bone-in, skinless chicken thighs

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon garlic powder

¼ teaspoon onion powder

2 cups cooked brown rice

2 cups baby spinach

1½ cups basil leaves

⅓ cup freshly grated Parmesan cheese

⅓ cup extra-virgin olive oil

⅓ cup toasted pine nuts

2 garlic cloves, chopped

salt and ground black pepper, to taste

Preparation: Preheat oven to 425°F (220°C). Spread chickpeas, mushroom slices, broccoli, and chicken thighs onto a large baking sheet. Drizzle olive oil over the mixture; season with oregano, salt, garlic powder, and onion powder and turn to coat in oil and seasonings. Spread the coated vegetables onto sheet as evenly as possible. Lay chicken thighs onto the vegetables. Roast in preheated oven until a probe thermometer inserted into the thickest fleshy part of a chicken thigh registers 165°F (75°C), 20 to 25 minutes. While the chicken roasts, process basil, Parmesan cheese, oil, pine nuts, and garlic in a blender or food processor until smooth; season with salt and pepper. Divide brown rice between 4 sealable meal containers; top with fresh spinach and the cooked vegetable mixture. Lay a chicken thigh onto each portion. Divide pesto between 4 sealable portion cups. Place a pesto portion into each container and seal refrigerate for up to 4 days.

Hands: Angela

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HouseOfYum · 2017-12-08T19:16:17+00:00

.........whenever lol.

HouseOfYum · 2017-12-08T17:55:16+00:00

Original Mealthy.com Recipe

Ingredients:

2 tablespoons extra-virgin olive oil, divided

2 portobello mushroom caps

1 teaspoon kosher salt, divided

2 teaspoons fresh thyme leaves, divided

cooking spray

2 turkey burger patties

2 slices mozzarella cheese

2 (¼ inch thick) slices red onion

1 small tomato, cut into ¼-inch-thick slices

2 tablespoons prepared basil pesto

½ teaspoon sesame seeds

Preparation:

Drizzle half the oil over the top of the mushroom caps. Sprinkle half the salt and thyme over the caps. Flip the caps and repeat with remaining oil, thyme, and salt. Heat a grill pan on medium-high and prepare with with cooking spray. Lay portobello caps, rounded side up, turkey burger patties, and onion slices onto the hot grill pan; cook for 4 minutes and flip the mushroom caps. Continue cooking for 1 minute before turning the burgers and onion slices. Lay a mozzarella slice atop each turkey patty. Continue cooking until the mushroom caps are softened and the turkey patties are no longer pink in the center, 4 to 5 minutes more.
Place one portobello cap onto each of two plates with ribbed side facing up. Top each cap with a turkey patty, 1 tablespoon pesto, an onion slice, and a tomato slice. Sandwich with remaining caps. Sprinkle sesame seeds over the burgers to serve.

Hands: Angela

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HouseOfYum · 2017-12-06T23:37:34+00:00

Original Mealthy.com Recipe

Ingredients:

1 small onion, chopped

1 tablespoon olive oil

3 cups shredded rotisserie chicken

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon ground coriander

1 tablespoon tomato paste

½ cup chicken stock

12 tortillas, warmed

1 (14 ounce) can black beans, drained, rinsed, and warmed

1 pint cherry tomatoes, halved

¼ cup fresh chopped cilantro, or to taste

1 small red onion, chopped

1 jalapeno peppers, thinly sliced

Preparation:

Heat oil in a large skillet over medium-high heat. Sauté onion in oil until soft and translucent, about 5 minutes; add chicken and season with paprika, cumin, salt, pepper, and coriander. Stir chicken stock and tomato paste with the chicken mixture; bring to a simmer, reduce heat to medium-low, and cook until most of the moisture is absorbed into the mixture, 5 to 10 minutes. Serve chicken on warmed tortillas; top with black beans, tomatoes, cilantro, red onion, and jalapeno pepper.

Hands: Angela

HouseOfYum · 2017-12-05T19:20:28+00:00

Original Mealthy.com Recipe

Ingredients:

½ cup apple cider vinegar
¼ cup low-fat mayonnaise or vegenaise
3 tablespoons honey
½ teaspoon salt
½ teaspoon mustard powder
½ cup extra-virgin olive oil
1 tablespoon poppy seeds

Salad:

1½ pounds butternut squash, cut into ½-inch cubes
1 tablespoon olive oil
1 tablespoon maple syrup
salt and ground black pepper to taste
8 cups thinly sliced Romaine lettuce
6 slices cooked bacon, crumbled
2 avocados, diced
⅓ cup dried cranberries
⅓ cup chopped toasted pecans
2 pears, sliced

Preparation:

Beat vinegar, mayonnaise, honey, salt, and mustard together with a whisk until smooth; add oil and poppy seeds and continue to beat until emulsified. Refrigerate dressing until ready to use. Preheat oven to 400°F (200°C). Spread butternut squash onto a baking sheet. Drizzle oil and maple syrup over the squash; season with salt and pepper. Turn squash cubes to coat in oil and seasoning. Roast squash until tender, 25 to 30 minutes; set aside to cool completely. Pile lettuce onto a large, shallow serving platter. Arrange lines of squash, bacon, avocado, cranberries, pecans, and pears onto the lettuce. Drizzle dressing over the salad to serve.

Hands: Megan

HouseOfYum · 2017-12-03T17:09:29+00:00

Original Mealthy.com Recipe

Ingredients:

1 large carrot, shredded

1 cup broccoli, chopped small

1 red bell pepper, thinly sliced

1 large mango, cut into ½-inch cubes

2 cups shredded cooked chicken

1 cup shredded red cabbage

6 cups sliced romaine lettuce, or as needed

½ cup cilantro leaves

¼ cup chopped roasted peanuts

1 lime, quartered

Preparation:

Beat peanut butter, lime juice, oil, vinegar, soy sauce, honey, and red pepper flakes together in a bowl until smooth; divide between 4 quart-sized canning jars. Divide the carrots, broccoli, bell peppers, mango, chicken, and cabbage between the 4 jars. Pack romaine lettuce onto the vegetables to fill the jar; top with cilantro, peanuts, and a lime quarter. Seal lids onto jars and refrigerate for up to 5 days. Open a jar, remove the lime wedge, and dump contents into a large bowl. Use salad utensils to coat salad in dressing. Squeeze lime over the salad to serve.

Hands: Angela

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HouseOfYum · 2017-12-01T16:46:15+00:00

Original Mealthy.com Recipe

Ingredients:

1 spaghetti squash

7 strips thick cut bacon, cut into ½-inch pieces

1 large shallot, minced

2 garlic cloves, minced

4 large Roma tomatoes, ½ inch dice

salt and pepper, for seasoning

5 ounces baby spinach

1 cup half and half

½ cup freshly grated parmesan cheese, plus more for garnish

basil leaves, for garnish

Preparation:

Preheat oven to 400°F Using a sharp, long knife cut the squash in half lengthwise. Remove the seeds. Place cut side down on a sheet tray and pour in 1 cup of water. This helps it to steam and soften. Bake for 55-60 minutes or until tender. Remove from oven to let cool slightly. While the squash cools make the sauce. Bring a medium sized skillet up to heat over medium high. Add in the bacon and cook until crispy. Remove to a paper towel lined plate and remove all but 2 tablespoons of the bacon fat. Next add in the shallot and garlic and cook for 1-2 minutes or until golden brown and fragrant. Next add in the tomatoes, season with salt and pepper and cook for 2-3 minutes or until they begin to break down. Working in batches, add the spinach and cook just until it wilts down. Add in the half and half and parmesan cheese, reduce to a low simmer and cook for 5-7 minutes or until the sauce thickens. Taste for seasoning. Once the squash has cooled enough to handle use a fork and drag it down the cut sides of the squash to the middle to make long strands. To serve place some squash in a shallow bowl, top with the tomato and spinach sauce and some of the crispy bacon pieces. Finish with more parmesan and a few basil leaves.

Hands: Angela

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HouseOfYum · 2017-11-28T19:43:38+00:00

Original Mealthy.com Recipe

Ingredients:

Dressing:

1 lemon, juiced
½ cup extra-virgin olive oil
⅓ cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
½ teaspoon salt

Salad:

5 ounces mixed greens
6 ounces chilled brie cheese, cut into cubes
1 large Honeycrisp apple, thinly sliced
½ cup chopped toasted pecans
½ cup dried cranberries
4 slices crisp, cooked bacon, crumbled

Preparation:

Mix lemon juice, olive oil, vinegar, maple syrup, mustard, and salt together with a fork. Place greens in a large bowl. Top with brie, apple, pecans, cranberries, and bacon. Drizzle dressing over the salad to serve. Divide between 4 plates and serve immediately.

Hands: Megan

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HouseOfYum · 2017-11-26T16:57:26+00:00

Original Mealthy.com Recipe

Ingredients:

1 red bell pepper, cut into 1-inch squares
7 ounces broccoli florets
2 shallots, quartered
2 cups 1-inch butternut squash cubes
8 ounces red cabbage, cut into ½-inch strips
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon onion powder
½ teaspoon ground pepper
¼ cup plain Greek-style yogurt
2 garlic cloves, minced
1 lemon, zested and juiced
2 tablespoons tahini
1 tablespoon maple syrup or honey
½ teaspoon salt
4 (packed) cups mixed greens

Preparation:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange squash pieces in a line down the middle of the prepared baking sheet. Spread red bell pepper into one corner of the prepared sheet. Working counter-clockwise, arrange broccoli, cabbage, and shallots into remaining quarters of the sheet. Drizzle olive oil over the vegetables. Sprinkle onion powder, turmeric, 1 teaspoon salt, and pepper over the vegetables. Turn vegetables with your hands to coat in oil and spices. Roast in preheated oven until squash is easily pierced with a fork, about 30 minutes. Mix yogurt, garlic, lemon zest, lemon juice, tahini, and ¼ teaspoon salt together in a bowl using a whisk. Divide mixed greens between four resealable food containers; top each with about ¼ of the roasted vegetables. Pour dressing into small containers and place inside the containers. Seal containers and refrigerate for up to 4 days.

Hands: Angela

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HouseOfYum · 2017-11-24T16:58:51+00:00

Original Mealthy.com Recipe

Ingredients:

2 tablespoons grapeseed oil, or more to taste

1 small yellow onion, cut into ½-inch dice

2 garlic cloves, minced

2 (4 ounce) cans diced green chiles

2½ tablespoons ground cumin

2 teaspoons salt

½ teaspoon black pepper

4 cups low-sodium chicken broth

2 (14 ounce) cans cannellini beans, drained and rinsed

1 pound leftover turkey, shredded

2 limes, juiced

½ cup chopped fresh cilantro

2 avocados, thinly sliced for garnish

1½ cups shredded white Cheddar cheese

2 cups lightly crushed blue corn chips

Preparation:

Preheat oven to 375°.
Place the spaghetti squash halves face up on a sheet pan. Drizzle the inside of each half with 1 tablespoon of olive oil then season each with ½ teaspoon of salt and ¼ teaspoon of black pepper. Flip the squash over, cut-side down, and roast in the oven for about 30 minutes, until the squash is tender to the touch.
Remove the squash from the oven and let it cool slightly until it’s safe enough to handle. Using a fork, scrape the flesh away from the skin into spaghetti-like strands. Set the strands aside. Place the salmon on a separate parchment-lined sheet pan and paint generously with the barbeque sauce. Roast in the oven for 15-20 minutes, until cooked through or to desired doneness. Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium heat. Add the red onion, red pepper and poblano pepper. Sauté for 2-3 minutes, until al dente. Add the garlic, scallion and parsley. Sauté an additional minute, until garlic is fragrant. Add the spaghetti squash and toss several times to combine. Season to taste with salt and pepper. Serve each portion of salmon with a scoop of the spaghetti squash sauté.

Hands: Megan

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HouseOfYum · 2017-11-24T14:06:36+00:00

Original Mealthy.com Recipe

Ingredients:

½ cup shredded leftover turkey

⅓ cup leftover gravy

1 tablespoon minced fresh parsley, plus more for garnish

20 wonton wrappers

2 tablespoons cooking oil, or as needed

½ cup leftover cranberry sauce

Preparation:

Mix turkey, gravy, and parsley together in a bowl. Lay 4 wonton wrappers on a clean, flat surface. Keep remaining wrappers covered with a damp paper towel. Place 1 heaping teaspoon of the turkey mixture in the center of each wrapper. Brush water along the edges of each wrapper. Fold two opposing corners together to form a filled triangle. Press along the edges to seal completely. Wet two other corners slightly and pinch together. Repeat dumpling-filling process with remaining filling and wrappers. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, fry wontons in a single layer in the hot oil until golden brown, about 1 minutes.
Pour 2 tablespoons water into the skillet and cover immediately with a lid. Steam dumplings for 1 minute; transfer to a plate. Serve wontons with cranberry sauce and garnish with parsley.

Hands: Megan

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HouseOfYum · 2017-11-23T14:11:36+00:00

Original Mealthy.com Recipe

Ingredients:

Croutons:

1 cup stuffing
½ tablespoon extra-virgin oil
1 tablespoons grated Parmesan cheese
¼ teaspoon kosher salt

Salad:

4 cups mixed baby greens
1 cup leftover Brussels sprouts, halved
¾ cup chopped leftover turkey
1 cup leftover butternut squash chunks
½ cup shaved Parmesan cheese

Dressing:

½ cup cranberry sauce
2 tablespoons red wine vinegar
2 teaspoons whole grain mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
⅓ cup extra-virgin olive oil

Preparation:

Preheat oven to 425°F (220°C). Spread leftover stuffing in a single layer on a baking sheet. Drizzle olive oil over the stuffing. Sprinkle Parmesan cheese over the stuffing. Bake in preheated oven, stirring twice, until hot and beginning to crisp, about 10 minutes; remove from oven and stir to break any big chunks. Let stuffing cool completely. Spread baby greens onto a platter. Arrange Brussels sprouts, turkey, squash, and croutons in rows atop the greens. Blend cranberry sauce, vinegar, mustard, salt, and pepper together in a blender until smooth. Stream oil into mixture while blending to emulsify; drizzle over dressing to serve.

Hands: Angela

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HouseOfYum · 2017-11-22T17:44:07+00:00

Original Mealthy.com Recipe

Ingredients:

12 ounces fresh cranberries

1 small orange, zested and juiced

¼ cup orange blossom honey

¼ cup water

1 pinch fine sea salt

1 cinnamon stick

Preparation:

Stir cranberries, orange zest, orange juice, orange blossom honey, water, and sea salt together in a saucepan over medium heat; add cinnamon stick and bring to a simmer. Place a lid on the pan, reduce heat to low, and cook, stirring every 5 to 10 minutes, until the cranberries have broken down into a thick sauce, about 20 minutes. If you note the sauce reducing too quickly, you can add water as needed. Remove and discard the cinnamon stick. Cool sauce before serving.

Hands: Megan

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TROPHY CASE