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Fresh Life Fam: Week of September 14th

October 19th 2020
We hope you enjoy the recipes this week! If you decide to make any, we'd love to see how they turn out! Snap a pic, share it with us on social media and be sure to tag @freshlifeorganics!!


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LOADED BAKED SWEET POTATO
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INGREDIENTS
4 medium sized sweet potatoes
1/2 cup fat free Greek yogurt, or light sour cream
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro

INSTRUCTIONS
Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat.
Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
Add black beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
Enjoy!

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ROASTED ROMAINE SALAD
SHEET PAN DINNER
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INGREDIENTS
FOR TOMATOES AND GARLIC
1 pint grape or cherry tomatoes, halved
12-15 cloves of garlic (about 1 head), peeled
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
FOR CHICKEN
3/4 cup grated Parmesan or Pecorino cheese
3/4 cup panko bread crumbs
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 to 1.75 pounds boneless skinless chicken breasts, cut into 1-inch cubes
FOR LETTUCE
2 romaine hearts, cut in half from top to bottom
1-2 teaspoons olive oil (if you have spray, that works great - just give them a good coating on the cut side)
1/4 teaspoon salt
1/4 teaspoon pepper
FOR FINISHING
balsamic glaze


INSTRUCTIONS
Preheat oven to 425°F. In a small bowl, stir together halved grape tomatoes, garlic cloves, olive oil, balsamic vinegar, salt and pepper. Spread onto a large rimmed sheet pan.
Bake tomatoes and garlic for 10 minutes or until starting to soften.
Meanwhile, in a medium bowl, stir together cheese, Panko bread crumbs, oregano, garlic powder, salt and pepper. Add chicken to this mixture and toss to coat chicken in breadcrumbs and seasonings.
Stir tomatoes and garlic and add chicken in an even layer to sheet pan. Bake for another 10 minutes.
While the chicken is baking, prep the romaine by brushing or spraying cut side with olive oil. Sprinkle with salt and pepper.
After the chicken has been in the oven for 10 minutes, flip over chicken pieces and give the tomatoes another stir. Add romaine hearts to sheet pan, cut sides up.
Return to oven and continue to cook for 5-8 minutes or until lettuce is golden brown on top and chicken reaches an internal temperature of 165°F.
Serve immediately. Place roasted romaine on a plate and add chicken, tomatoes, and garlic on top. Finish with a drizzle of balsamic glaze.


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Fresh avocados contain lycopene and beta-carotene, which are important carotenoid antioxidants. The highest concentration of these antioxidants is located in the dark green flesh closest to the peel, according to the California Avocado Commission. Antioxidants help reduce cell damage!

The antioxidants in blueberries have been shown to reduce a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol.

Categories: #Healthy Lifestyle
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