Tag Archives: carrots

Chicken and Veggies (Crock Pot)

New chicken recipes for the crock are always welcome in my house ! I love to be able to put a meal together and then walk away and have it ready to eat hours later. This one has all the flavor of a nice chicken soup, but has a thick sauce and is more like a chicken stew. As with any crock recipe, if you like you meat browned (which the crock will not do), either pre-sear it, or at the end place under a hot broiler for just a few minutes.

Chicken and Veggies (Crock Pot)
Chicken and Veggies (Crock Pot)

4 servings
190 calories per serving

4 boneless skinless chicken breasts
1 c potatoes, peeled and quartered
2 carrots, cut in small pieces
½ onion, chopped small
1 rib celery, chopped
½ c frozen lima beans
¾ c water
½ t salt
¼ t pepper
¼ t onion powder
¼ t garlic powder
½ t basil flakes
½ can low fat cream of chicken soup

Place chicken in crock and add vegetables, water, salt, pepper and other spices. Pour soup over the veggies. Cover and cook on high 4 hours.

Cheesy Stovetop Chicken and Veggies

This is so cheesy that you can’t help but think you’re cheating on your diet – but you’re not ! Not by a long shot ! This is quick and easy to prepare and a great dish that deserves to be added to your permanent recipe box.

Cheesy Stovetop Chicken and Veggies
Cheesy Stovetop Chicken and Veggies


4 servings
280 calories per serving

1 T oil
1 lb. chicken tenders
¼ t pepper
¼ t salt
¼ t garlic powder
¼ t onion powder
20 oz. package of broccoli and cauliflower in cheese sauce
3 oz. frozen peas and carrots
2 t basil flakes
¼ c grated parmesan cheese

Heat oil on medium high heat and add chicken and sprinkle with salt and pepper and cook 5 minutes or until brown. Stir in veggies and reduce heat to medium and cook 10 minutes until chicken is done and cheese sauce is melty. Then stir in parmesan and basil and continue cooking on low 3 minutes or so.

Vegetable Paella

This is loaded with veggies and tastes so good ! It’s way quicker than a regular paella and if you really want some seafood in there, add some Buttery Baked Shrimp. Paella is a great healthy dinner that the whole family will enjoy.

Vegetable Paella
Vegetable Paella

6 servings
362 calories per serving

3 T oil
½ onion, chopped
½ green bell pepper, chopped
½ poblano pepper, seeded and chopped
12 oz. sliced mushrooms, roughly chopped
2 cloves garlic, minced
1 t paprika
1 t oregano
½ t pepper
¼ t red pepper flakes
1 ½ c brown rice (MINUTE rice)
2 ½ c vegetable stock / broth
14.5 oz. can diced tomatoes
1 ½ t salt
9 oz. baby spinach leaves, chopped roughly
1 c frozen peas and carrots, thawed
1 c frozen or canned artichoke hearts
2 T red vinegar
¼ c chopped parsley

Heat oil in a Dutch oven or large soup pot on medium heat and cook onion 7 minutes. Add bell pepper, poblano pepper, mushrooms and salt and cook 5 minutes then add garlic, paprika, oregano, red pepper and black pepper and continue cooking another minute or two. Add stock and tomatoes and salt and bring to a boil. Then stir in rice. Cover and reduce heat to low and cook 7 minutes. Stir in spinach, peas, artichokes, vinegar and half the parsley. Season with salt and pepper to taste and cover again and let sit 5 minutes for all the juices to absorb. Serve with parsley garnish.

Chopped Salad

The idea of a chopped salad is to get all the ingredients chopped uniformly and small – otherwise, it is just not a chopped salad ! And to me, prepping things in this fashion DOES make a difference in the flavor of the salad. There is something about getting a bunch of the ingredients in your mouth at the same time – it just makes for a flavor explosion !

Chopped Salad
Chopped Salad

6 servings
200 calories per serving

1/2 c white balsamic vinegar
3 stalks celery, finely diced
2 carrots, finely diced
1 yellow bell pepper, finely diced
1 large peach, diced
1 medium cucumber, peeled, seeded and diced
2 c coarsely chopped arugula or spring mix or any other crisp greens
1 c thinly sliced napa cabbage
3 T olive oil
Salt and pepper to taste
3 oz. crumbed low fat goat cheese
½ c slivered almonds or pine nuts, toasted
1 large hard boiled egg, sliced
Smoked paprika

Mix together all the veggies with oil and vinegar. Season with salt and pepper and then add in cheese and almonds. Top with eggs and sprinkle with paprika.

To toast the almonds, simply place in a hot skillet and sauté until toasty and starting to brown.

Rice and Veggies

Since your carbs and veggies are together in one dish, this recipe is a great side dish to complete a fish or chicken dish. It has just the right amount of veggies and a lovely mild flavor.

Rice and Veggies
Rice and Veggies

6 servings
147 calories per serving

1 T oil
1 c chopped onion
½ c chopped carrots
1/2 c chopped celery
½ c chopped red peppers
14.5 oz. chicken broth
1 ½ c Minute white rice, raw
1 c frozen peas
Salt and pepper to taste

Heat oil in skillet and sauté onions, carrots, celery, peppers, salt and pepper for 7 minutes. Add broth and bring to a boil and stir in the rice and peas. Cover and simmer 5 minutes then remove from heat and let stand 5 minutes so liquid is absorbed.

Chicken and Veggies with Orzo

This meal as just the right amount of each ingredient and everything tasted great. To save yourself time, use the pre-cut carrots and zucchini available at your grocer !

Chicken and Veggies with Orzo
Chicken and Veggies with Orzo

4 servings
380 calories per serving

1 c uncooked orzo
½ c chicken broth
1 T lemon juice
2 t cornstarch
2 T oil
3 boneless skinless chicken breasts (3/4 lb.) cut in half lengthwise and then cut in thin strips
2 cloves garlic minced
½ t salt
1 c julienne cut carrots
1 yellow bell pepper cut into thin strips
2 c julienne cut zucchini

Cook orzo according to package instructions. Combine broth, juice and cornstarch and mix well. Heat 1 T oil and cook chicken, garlic and salt 5 minutes or until chicken is no longer pink then remove from skillet and keep warm. Heat 1 T oil and cook carrots and bell pepper 3 minutes then add zucchini and cook another 3 minutes. Stir the broth mix until smooth and then add to the skillet and cook 2 minutes or until thickened then add orzo and chicken and heat through.

Turkey Slaw-Wich

A quick sandwich to throw together that doesn’t taste like a boring sandwich ! The slaw gives it a nice twist.

Turkey Slaw-Wich
Turkey Slaw-Wich

1 serving
290 calories per serving

½ c coleslaw blend (shredded cabbage and carrots)
1 T Miracle Whip
1 t Dijon mustard
2 slices whole wheat bread, toasted
3 slices deli roasted turkey breast
1 slice fat free American cheese

Mix coleslaw, Miracle Whip and Dijon then make sandwiches with all the ingredients.

Veggie Stir Fry

Stir fry is a nice way to add a veggie side dish without it being a green salad or just a can of veggies opened up and heated. They don’t take much time (especially if you buy pre-chopped veggies at your supermarket). And I like that you can throw in just about anything and easily change it up – try adding some baby corn, or water chestnuts or bean sprouts (all available in the canned in the Asian section of your market) and you have a whole new dish – the same sauce still works !

Veggie Stir Fry
Veggie Stir Fry

4 servings
34 calories per serving

¼ c chicken broth
1 T orange juice
1 T soy sauce
1 ½ t cornstarch
1 ½ t grated ginger root
3 cloves garlic, minced
¼ t red pepper flakes
1 ½ c small cauliflower florets
1 c julienned carrots
1 c zucchini, halved and thinly sliced
¼ t salt
¼ t pepper
½ t garlic powder
2 t chili garlic sauce (available in the Asian section of your market)
Pam

Stir broth, juice, soy and starch together and set aside. Spray a large skillet with Pam and heat on medium high – then add ginger, garlic and red pepper flakes and cook 30 seconds or so. Then add cauliflower and cook 2 minutes. Then add carrots and cook another 2, then add zucchini and cook 2 more. Stir in the broth mix and bring to a simmer then cover, add the chili garlic sauce and cook 1 minute or until the sauce is thick and turns glossy.

Moo Shu Wraps

This is an excellent homemade version of vegetable moo shu that you can get at most Chinese restaurants. Hoisin sauce is available in the Asian section of most markets – be sure not to leave that out, it’s what makes this dish really authentic tasting.

Moo Shu Wraps
Moo Shu Wraps

8 wraps
150 calories per wrap

¼ c stir fry sauce
2 t cornstarch
3 c shredded Chinese cabbage / Napa cabbage
2 c fresh bean sprouts
1 c coarsely chopped fresh mushrooms
1/3 sliced green onions
2 medium carrots coarsely shredded
2 medium red bell pepper, in thin strips
16 t hoisin sauce
8 6 inch flour tortillas, heated
Pam

Combine stir fry sauce and cornstarch. Spray a skillet with Pam and heat to medium high then add cabbage, sprouts, mushrooms, onions, carrots and peppers and cook 5 minutes. Then add stir fry sauce and cook another 3 minutes. Spread 2 t hoisin sauce on each tortilla and then top each with veggie mix using a slotted spoon so liquid is left in the pan. Roll up each tortilla and serve with extra sauce and green onions.

Rosemary Chicken with White Beans

This was a perfect meal to serve for guests – tasty, elegant, refined. It was also so perfectly seasoned with the dressing, rosemary and sundried tomatoes. This is one of those recipes that will be made again and again !

Rosemary Chicken with White Beans
Rosemary Chicken with White Beans

4 servings
380 calories per serving

1/3 c low fat Italian dressing
4 boneless skinless chicken breasts (3 oz. each)
¼ c water
2 medium carrots, sliced
2 stalks celery, sliced
¼ c chopped drained sun dried tomatoes in oil
1 t rosemary leave flakes
19 oz. cannellini beans, rinsed and drained

Heat dressing in skillet and cook chicken 5 minutes per side or until browned. Reduce heat to medium low and add water, carrots, celery, tomatoes and rosemary then cover and simmer 10 minutes or until chicken is done. Stir in beans and cover and cook 5 minutes or until beans are warm.

Rosemary Chicken with White Beans
Rosemary Chicken with White Beans
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