Category Archives: HEALTHY

Fresh, flavorful and for the most part healthy recipes you will love. Helping you cook easy recipes and feel the joy of food.

Creamy Fish & Potato Chowder

Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special. Of course, no chowder is complete without oyster crackers bobbing on top. And since it’s done in just 25 minutes, you’ll be making this warming meal all year round!

Time to Prep ingredients


Like with many good meals it starts off with a lot of chopping. So lets start with trimming the ends off the celery, and then finely chop. Next we take 2 cloves of garlic and finely chop about 2 teaspoons. 

Next it’s time to prepare the scallions. Take your scallions and thinly slice. Once you are done put them to the side for later.

Once you’re done with the scallions take the thyme pick and finely chop ¼ of the leaves, discarding stems; and save remaining sprigs for step 4.

Finally we scrub the potatoes, It’s always important to make sure you get all the grit and grime off.  Take your potatoes and cut into ½-inch pieces. 

It’s time to make some fragrances by Sautéing the aromatics

I prefer to use a large pot but you can also use a Dutch oven. Heat 1½ tablespoons oil over medium-high.

Now take you celery, garlic, ¾ of scallions, and 1 teaspoon salt and toss it in to the pot. Keep stirring, until the ingredients are softened and the smell is wonderful. Should take about 2–3 minutes. Stir in 1 tablespoon flour and cook for about 1 more minute. And you are ready to move onto the next step.

Add a little broth

Stir seafood broth concentrate and 2 cups of water into your pot of aromatics and bring to a boil over high heat.

Then we add the cut potatoes and half of the remaining thyme sprigs and bring to a boil. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.

You are almost done.

Take your Cook cod and make sure that it is defrosted, then cut cod into 2-inch pieces, then add to pot. Add a cover and let it simmer over low just until the cod is nice and flakes. Shouldn’t take more than 6–8 minutes. Gently stir in mascarpone cheese in and cook until heated through, about 2 minutes.

https://chefparttime.com/wp-content/uploads/2020/10/Untitled-design-21.mp4


Finally steps are to remove and discard thyme sprigs. Season chowder with a little salt and pepper. Ladle into bowls, and serve chowder with oyster crackers. 

Fish Chowder

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special. 

Ingredients

  • 5 oz celery
  • garlic
  • 1 oz scallions
  • 2 Yukon gold potatoes
  • ¼ oz fresh thyme
  • 1 pkt seafood broth concentrate
  • 10 oz pkg cod fillets
  • 3 oz mascarpone cheese
  • 1 oz oyster crackers
  • olive oil
  • kosher salt & ground pepper
  • all-purpose flour

Instructions

  1. Prep ingredients: Trim celery, then finely chop. Finely chop 2 teaspoons garlic. Trim half of the scallions, then thinly slice (save rest for own use). Scrub potatoes, then cut into ½-inch pieces. Pick and finely chop ¼ of the thyme leaves, discarding stems; save remaining sprigs for step 4.
  2. Sauté aromatics: Heat 1½ tablespoons oil in a medium Dutch oven or pot over medium-high. Add celery, garlic, ¾ of the sliced scallions, and 1 teaspoon salt. Cook, stirring, until softened, 2–3 minutes. Stir in 1 tablespoon flour and cook, stirring, about 1 minute.
  3. Add broth: Stir seafood broth concentrate and 2 cups water into pot and bring to a boil over high heat.
  4. Cook potatoes: Add potatoes and half of the remaining thyme sprigs (save rest for own use); bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.
  5. Cook cod: Cut cod into 2-inch pieces, then add to pot. Cover and simmer over low just until cod easily flakes, 6–8 minutes. Gently stir in mascarpone and cook until heated through, about 2 minutes.
  6. Finish & serve: Remove and discard thyme sprigs. Season chowder to taste with salt and pepper. Ladle into bowls, then garnish with chopped thyme and remaining sliced scallions. Serve chowder with oyster crackers. 
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 954Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 185mgSodium: 1200mgCarbohydrates: 100gFiber: 7gSugar: 6gProtein: 62g
© chefparttime
Category: DINNER

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Healthy Spicy Fish Taco with a tangy Slaw

Who doesn’t love a good fish taco? Fresh salsa adds a pop of flavor that’s too good not to put a smile on your face. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions. We combine that with a creamy cilantro-cabbage slaw and pan-seared cod and you have yourself an amazing family friendly dinner meal. Like I said in the beginning who doesn’t like a tasty fish taco.

Preparing your ingredients

Like any good meal it all starts off with preparing the ingredients. Take you fresh cilantro and chop the leaves and stems together. I like to use a large cutting board and just move the ingredients to the edges when i’m finished. 

Next we take the tomatoes and chop them into small pieces and put that to the side. Here is a little video that shows a couple of ways to easily cut a tomato.

Now it’s time to prepare a little heat for this dish.  Finely chop 2 tablespoons of the pickled jalapeños (add more depending on your heat preference). 

Next we have to trim the ends of the scallions, then thinly slice them. If you are lazy you can also just chop them to keep it simple.

Finally take the cod, make sure it is defrosted and pat the cod dry, then cut into 1-inch pieces.

Time to make the slaw

For most tacos people just put some lettuce in there and call it a day. For this recipe lets take it up a notch and make a little slaw. Not only will it taste good but it will also act as a counter balance to the spicy fish and jalapeños.

In a large bowl, combine 4 tablespoons of sour cream. Then add 3 teaspoons vinegar, and ½ teaspoon sugar. Whisk together using a fork until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Don’t forget to taste before you move onto the next step. Add a little bit more of whatever you feel is lacking. This recipe is a base you can always tailor to your specific taste buds.

Add your chopped cilantro and the 4 cups of shredded cabbage. Make sure to mix well and again taste before moving on if it’s the way you like to then you are all good. But don’t be afraid to add more salt of vinegar to get your desired taste.

Time to make us some salsa

Next in a small bowl add your tomatoes, chopped pickled jalapeños, and scallions. Mix them together and season to taste with a little salt and pepper. If you like it really hot add more jalapenos or bust out the tabasco and add a few shakes in.

Giving it that restaurant feel

One of  the things most people love about going out to there favorite mexican restaurant are the Warm tortillas. You don’t notice how important it is until its not there. You don’t want to bite into a cold flour tortilla. So let’s heat a medium nonstick skillet over medium-high.

Add tortillas to a skillet and toast on one side until warm, about 30 seconds. Watch carefully if you don’t want to burn it. Then transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

It’s time to make the cod

This is going to be the simplest part of the meal. In a medium  bowl, add combine ½–1 teaspoon of taco seasoning (depending on heat preference) and season with salt. Now take the seasoning and sprinkle over the cod pieces.

Heat 2 tablespoons of oil in a large skillet over medium-high. Add seasoned cod, and cook until lightly browned, 2–3 minutes don’t forget to move the pieces around to prevent them from sticking. Transfer to a paper towel-lined plate and sprinkle with salt.

You are almost done making the perfect fish taco

Give the slaw and salsa one more seasoning of salt and pepper if needed.t. Add cod to warm tortillas with salsa and slaw alongside. And you are ready for dinner.

Spicy Fish Tacos with Fresh Salsa & Creamy Slaw

Yield: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Fresh salsa adds a burst of flavor that's too good not to call out. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions. 

Ingredients

  • ¼ oz fresh cilantro
  • 2 plum tomatoes
  • 2 oz pickled jalapeños
  • 1 oz scallions
  • 10 oz pkg cod fillets
  • 4 tsp sour cream 
  • 6 (6-inch) flour tortillas
  • ½ tsp taco seasoning
  • apple cider vinegar (or whitewine vinegar)
  • sugar
  • neutral oil
  • kosher salt & ground pepper
  • 7 shredded cabbage blend (use 4 cups)

Instructions

  1. Prep ingredients: Finely chop cilantro leaves and stems together. Finely chop tomatoes. Finely chop 2 tablespoons–¼ cup of the pickled jalapeños (depending on heat preference). Trim scallions, then thinly slice. Pat cod dry, then cut into 1-inch pieces.
  2. Make slaw: In a medium bowl, combine all of the sour cream, 2 teaspoons vinegar, and ½ teaspoon sugar, whisking until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Add cilantro and 4 cups shredded cabbage, tossing to combine and gently squeezing with your hands to wilt the cabbage. Set aside until step 6.
  3. Make salsa: In a small bowl, combine tomatoes, chopped pickled jalapeños, and scallions. Season to taste with salt and pepper. 
  4. Warm tortillas: Heat a medium nonstick skillet over medium-high. Working in batches, add tortillas to skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
  5. Cook cod: In a small bowl, combine ½–1 teaspoon taco seasoning (depending on heat preference) and season with salt. Sprinkle seasoning all over cod. Heat 2 tablespoons oil in same skillet over medium-high. Working in batches, add cod, and cook until lightly browned, 2–3 minutes. Transfer to paper towel-lined plate and sprinkle with salt.
  6. Finish & serve: Season both slaw and salsa to taste with salt and pepper. Serve cod on tortillas with salsa and slaw alongside.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 83mgSodium: 1096mgCarbohydrates: 51gFiber: 13gSugar: 20gProtein: 43g
© chefparttime
Cuisine: Mexican / Category: seafood recipes

Chipotle Low Carb Chicken Bowl

Chipotle Chicken Bowl Recipe: It’s hard to improve upon a chipotle burrito bowl—unless you’re making the chipotle chicken bowl at home, which is exactly what we do here! The crunchy flour tortilla holds a refreshing salad comprised of lettuce, radishes, and fresh cilantro.

Sweet corn and golden-brown chicken breast are added on top, along with a drizzle of smoky chipotle mayo as the finishing touch. So get ready to make a great Chipotle Chicken Bowl Recipe.

The History Of The Taco Bowl

The earliest version of taco salads were called Ta-Cups. Made of “ground beef, beans, sour cream and cheese served in a small bowl made entirely of Fritos.” The creator was none other than the founder of Fritos himself, Elmer Doolin. Doolin had a habit of inventing all sorts of Frito based foodstuffs: Frito sauce for meat, Frito Jello pie, Frito dressing for salad, and eventually his Ta-Cup.

Doolin’s Fritos brand ran a restaurant at Disneyland called Casa de Fritos. Which was very influential in introducing Americans to “Mexican” food. Elmer Doolin added the Ta-Cup to the menu at the restaurant in 1955, and they became extremely popular. Over the years the dish grew in size. Like the American waistline into the taco bowl we know today (although it would be cool if taco bowls were still made out of giant Fritos).

Also worth noting is the Morales family, who ran Casa de Fritos. They invented another well-known snack food at the restaurant “Doritos”.

Wine Pairing

Moscato wine is low in alcohol, sweet and a little bit fizzy. It is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of  its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.

Tips for cooking chicken

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.
DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.

Chipotle Low Carb Chicken Bowl

Yield: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

It’s hard to improve upon a taco bowl—unless you’re making the crispy taco bowl at home, which is exactly what we do here!

Ingredients

  • 1 lime
  • garlic use 1 large clove
  • 2 boneless skinless chicken
  • breasts
  • 2 10-inch flour tortillas
  • 1⁄4 oz fresh cilantro
  • 1 head green leaf lettuce
  • use half
  • 2 red radishes
  • 3 1⁄2 oz pkts chipotle mayo
  • 1 cup of fresh or frozen corn
  • kosher salt & ground pepper
  • neutral oil such as vegetable

Instructions

  1. Prep ingredients: Preheat oven to 425°F with a rack in the upper third. Squeeze 1 tablespoon lime juice, then cut remaining lime into wedges. Peel and finely chop 1 large garlic clove. Pound chicken to an even 1⁄2-inch thickness, if necessary. Season chicken with a pinch each salt and pepper. Generously brush tortillas with oil, then season on both sides with salt and pepper.
  2. Bake taco bowls: Use 2 (14-inch) sheets aluminum foil. Form each sheet into a loose 4-inch ball. Place foil balls on rimmed baking sheet, then top with tortillas, pressing edges down around the balls. Bake until lightly browned and just crisp, about 5 minutes. Carefully flip tortilla bowls; discard foil. Return to oven until lightly brown in spots, about 1 minute.
  3. Make lime-garlic sauce: In large bowl, combine 1 teaspoon each lime juice and oil, 1⁄2 teaspoon salt, 1⁄2 teaspoon garlic, and a few grinds pepper.
  4. Prep salad: Reserve a few whole cilantro leaves for garnish, then finely chop remaining cilantro leaves and stems. Halve lettuce lengthwise, then thinly slice one half crosswise, discarding stem (save rest for own use). Thinly slice radishes. In a small bowl, whisk chipotle mayo with 1–2 teaspoons water to make a spoonable sauce.
  5. Cook chicken & corn: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken, cook until golden-brown, 2–3 minutes. Flip chicken; add corn, remaining garlic, and 1⁄4 cup water. Cover; cook chicken, 2–3 minutes, or until cooked through. Transfer chicken to lime-garlic sauce, turning to coat. Cook corn until water evaporates, 1–2 minutes. Season with salt and pepper.
  6. Assemble salad & serve: In a large bowl, toss lettuce, radishes, and half the cilantro with remaining lime juice and 2 tablespoons oil. Season to taste with salt and pepper. Serve salad in tortilla bowls. Top with chicken lime-garlic sauce, corn, then a drizzle of the chipotle mayo and garnish with whole cilantro leaves. Serve remaining mayo and lime wedges on the side. Enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 861Total Fat: 46gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 138mgSodium: 1056mgCarbohydrates: 65gFiber: 11gSugar: 8gProtein: 52g
© chefparttime
Cuisine: Dinner / Category: HEALTHY

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Homemade Chicken Pot Pie

Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits: This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie.

This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken. Topped with fluffy black pepper-thyme biscuits, and you have yourself an amazing meal.

Brief History of Chicken Pot Pie

A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry.

Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas.

The Romans took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie.

Chicken Pot Pie

Yield: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken.

Ingredients

  • 1 medium yellow onion
  • 2 carrots
  • 2 celery
  • 1⁄4 oz fresh thyme
  • 1 lb boneless skinless chicken thighs
  • 3.2 oz self-rising flour 1
  • 1 pkt chicken broth
  • concentrate
  • 2 oz peas
  • kosher salt & ground pepper
  • milk
  • olive oil

Instructions

  1. Prep ingredients: Preheat oven to 450°F with a rack in upper 1⁄3. Peel and finely chop onion. Trim ends from carrots and celery; thinly slice. Tie remaining thyme leaves into a bundle using one of the thyme stems as twine.
  2. Brown chicken: Pat chicken dry, trim any fat, and cut into 1-inch pieces. Season chicken with 1⁄2 teaspoon salt, and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken in a single layer and cook, without stirring, until well browned, about 3 minutes. Flip and brown on other side, about 2 minutes. Transfer chicken to a plate.
  3. Cook vegetables: Add 1 tablespoon oil to same skillet over medium-high. Add carrot, onion, celery, thyme sprigs, and 1⁄2 teaspoon salt. Cook, covered, until vegetables are softened, about 3 minutes. Uncover and cook until vegetables are tender and browned, 2-3 minutes more. Add 2 tablespoons of the flour (save rest for step 5) and cook, stirring, about 1 minute.
  4. Simmer stew: Return chicken and any accumulated juices to skillet along with 1⁄2 cup milk, chicken broth concentrate, and 1 cup water, scraping browned bits from bottom of skillet. Bring to a simmer. then remove skillet from heat, remove thyme sprigs, then stir in peas.
  5. Make biscuits: In a medium bowl, combine 1⁄3 cup milk, 2 tablespoons oil, chopped thyme, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon salt.Add remaining flour to bowl and stir just until evenly combined. Do not over mix.
  6. Cook biscuits & serve: Dollop 10-12 level tablespoons of dough over stew. Transfer skillet to the upper oven rack and bake until lightly browned, 10-12 minutes. Let cool 5 minutes before serving.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 736Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 289mgSodium: 1820mgCarbohydrates: 56gFiber: 6gSugar: 7gProtein: 68g
© chefparttime
Cuisine: Dinner / Category: MEAT AND CHICKEN

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Creamy Tuscan Chicken with Sun-dried Tomatoes

How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?

https://lifetimevibes.com/wp-content/uploads/2020/09/Under-the-Tuscan-Sun-1.mp4

Smother your chicken in a quick sauce of sun-dried tomatoes, garlic, and a very soft Italian cheese with a fresh, milky, almost sweet flavor like Mascarpone. It adds a silky texture that adds an amazing creaminess to the sauce. 

On a nice fall day there is nothing better than a low crab healthy tuscan chicken. You can make it in one pan so it’s easy to clean. And it’s just tasty. If you don’t mind a little extra carbs you can add it onto rice. Or you can just have chicken with spinach and sun-dried tomatoes and a nice creamy sauce. 

How to Make Tuscan Chicken:

Step one Preparing the ingredients: 

Preheat your broiler and make sure the rack is 6 inches away form the heat source. Add 1 tablespoon butter in a small bowl and set aside at room temperature to soften for later use. Finely chop 1 teaspoon garlic its about  2 pieces off a clove. Take your onion and cut into 1-inch pieces. Pat sun-dried tomatoes dry, and then coarsely chop.

Time to take care of the chicken 

Pat your chicken dry, then pound to ½-inch thickness, if it is necessary. Take a small bowl, and combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a large pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it stick to the chicken.

Cooking your chicken:

In a medium skillet heat 1 tablespoon oil over medium–high. Add chicken and cook until lightly browned and cooked through, It should be about 3 to 4 minutes per side. Transfer to a plate.

Time to make the sauce: 

Heat 1 tablespoon oil in the same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add your sun-dried tomatoes and ¾ teaspoon of the garlic. Cook, stirring, until fragrant, should take about 30 seconds. Stir in chicken broth concentrate and ⅔ cup water and bring to a simmer. Take a wooden spoon and, scrap up browned bits to add to the sauce. Cook until reduced by ⅓, about 3 minutes. Lastly  stir in mascarpone to give it that creamy feel.

Add a little color in the form of spinach: 

Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.

Adding a little carb to the meal making the garlic bread & serve: 

Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes.

Storing Creamy Tuscan Chicken:

Leftovers with this dish is going to be unlikely.  But if you have some, this is how you should save it.  First let it cool completely, then, within the first 2 hours of cooking. Make sure you can store it in an airtight container. If you leave it in the refrigerator it’s good for 3 to 4 days If you freeze it it can last for up to 6 months.

Creamy Tuscan Chicken with Sun dried Tomatoes

How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?

  • olive oil
  • kosher salt & ground pepper
  • butter
  • all-purpose flour
  • 1 ciabatta roll
  • 5 oz baby spinach
  • 3 oz mascarpone cheese
  • 1 pkt chicken broth concentrate
  • Italian seasoning (use 1 tsp 12 oz pkg boneless, skinless chicken breasts)
  • 2 oz sun-dried tomatoes
  • 1 medium onion
  • garlic
  1. Prep ingredients: Preheat broiler with top rack 6 inches from heat source. Place 1 tablespoon butter in a small bowl and set aside at room temperature to soften until step 6. Finely chop 1 teaspoon garlic. Cut onion into 1-inch pieces. Pat sun-dried tomatoes dry, then coarsely chop.
  2. Season chicken: Pat chicken dry, then pound to ½-inch thickness, if necessary. In a small bowl, combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a generous pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it adhere.
  3. Cook chicken: Heat 1 tablespoon oil in medium skillet over medium–high. Add chicken and cook until lightly browned and cooked through, 3–4 minutes per side. Transfer to a plate.
  4. Build sauce: Heat 1 tablespoon oil in same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add sun-dried tomatoes and ¾ teaspoon of the garlic; cook, stirring, until fragrant, 30 seconds. Stir in chicken broth concentrate and ⅔ cup water. Bring to a simmer; cook, scraping up browned bits, until reduced by ⅓, 3 minutes. Stir in mascarpone.
  5. Add spinach: Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.
  6. Make garlic bread & serve: Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes (watch closely as broilers vary). Serve creamy Tuscan chicken with garlic bread alongside.

NUTRITION PER SERVING
Calories 880kcal, Fat 57.0g, Proteins 52.0g, Carbs 51.0g
ALLERGENS
Wheat, Soy and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Tuscan shrimp with tasty white beans

Tuscan shrimp with tasty white beans: If you are looking for a quick seafood meal thank Shrimp is your go to favorite for quick-cooking seafood. Add a hearty cannellini beans and some tasty garlic bread. And you have yourself a worthy, quick one-pot meal.

https://lifetimevibes.com/wp-content/uploads/2020/09/Tuscan-shrimp-with-tasty-white-beans.mp4

This is a dish that can be thrown together quickly from ingredients that you can easily keep on-hand.  As long as you have some canned cannellini beans some shrimp and a couple of vegetables you have your self a tasty meal.

How to make Tuscan shrimp with white beans

Prep ingredients:

Before you start cooking we need to prepare the ingredients. First you need to rinse and drain beans. Next take your scallions and trim the ends. Then thinly slice your scallions and separate the dark dark greens. Take your celery wash and thinly slice and put to the side. Scrub your carrot, then halve lengthwise, and thinly slice into nice little half-moons. And finally pick and chop 2 teaspoons tarragon leaves, discarding stems.

Sauté shrimp:

The simplest part of this recipe is gong to be sauteing the shrimp. Make sure to pat the shrimp dry. Than heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Than transfer to a plate for later.

Cook vegetables and making the sauce:

Take one tablespoon oil and heat it in same skillet over over medium-high. Now add your celery, carrots, and scallion whites and light greens. Don’t forget to season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Now add your seafood broth concentrate or 1 cup of seafood stalk. Than put in your beans, 1 cup water if you use broth concentrate, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender about 2–3 minutes.

Make tarragon oil:

Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up. Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).

Finish & serve your Tuscan shrimp:

Now its time to finish off the meal. Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving. Use your toasted rolls for dipping and you have a satisfying meal.

Tuscan Shrimp

Yield: 2
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Tuscan shrimp with tasty white beans: If you are looking for a quick seafood meal thank Shrimp is your go to favorite for quick-cooking seafood. 

Ingredients

  • 1 pkt seafood broth concentrate
  • 10 oz pkg shrimp
  • 2 mini French rolls
  • ¼ oz fresh tarragon
  • 4 oz carrot
  • 2 oz celery
  • 1 oz scallions
  • 1 can cannellini beans
  • olive oil
  • kosher salt & ground pepper white wine vinegar (or red wine vinegar)

Instructions

  1. Prep ingredients: Rinse and drain beans. Trim scallions, then thinly slice, keeping dark greens separate. Trim ends from celery, then thinly slice. Scrub carrot, then halve lengthwise, and thinly slice into half-moons. Pick and finely chop 2 teaspoons tarragon leaves, discarding stems. Halve rolls lengthwise.
  2. Sauté shrimp: Pat shrimp dry. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Transfer to a plate.
  3. Cook vegetables & sauce: Heat 1 tablespoon oil in same skillet over over medium-high. Add celery, carrots, and scallion whites and light greens; season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Add broth concentrate, beans, 1 cup water, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender, 2–3 minutes.
  4. Make tarragon oil: Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up.
  5. Toast rolls: Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).
  6. Finish & serve: Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving, if desired, with toasted rolls for dipping.

Notes

ALLERGENS

Fish, Shellfish, Wheat and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 704Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 349mgSodium: 2965mgCarbohydrates: 74gFiber: 15gSugar: 6gProtein: 67g
© chefparttime
Cuisine: Dinner / Category: FISH AND SEAFOOD

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Four healthy Lettuce wrap recipes

I am such a huge sucker for lettuce wraps. They are so low in carbs always a plus. Lettuce wrap are the easiest, quickest meal you could ever make. And if you have a little skill in the kitchen, you could even get this on the dinner table in less than 15 minutes. And finally what makes Lettuce wraps so amazing they are budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?

Korean Steak Lettuce Cups recipe 

Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler. The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish. 

Korean Steak Lettuce Cups recipe and a wine pairing

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap Recipe

Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.

Vietnamese Fish Lettuce Wraps

Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

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Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari. This mix creates a deep savory notes. Bibb lettuce makes a perfect base for the stir-fried chicken. Finish off with fresh mint leaves, crunchy garlic, pickled cucumbers, and a squeeze of lime juice and you have a flavorful dish.

https://lifetimevibes.com/wp-content/uploads/2020/09/Spicy-Turkey-Lettuce-Wraps99.mp4

Asian Lettuce Wraps! Who doesn’t love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang’s Lettuce Wraps (and Pei Wei’s), and they are so easy to make. They can be ready in 20 minutes!

How to make an amazing spicy turkey Wraps

Pickling your cucumbers

Halve cucumber you can peel it if you want to but that’s a little extra work so I skipped it. Take you cucumber and thinly slice crosswise into half-moons. Take your mint leave and pick and coarsely chop, discarding stems. In a medium bowl, toss together your cucumbers, with half of the chopped mint. Add 1 tablespoon of vinegar and a pinch each of salt and sugar. Let marinate until you are ready to serve.

Prepping your ingredients

Finely chop 1 teaspoon garlic. Next rinse and gently pat dry 6 large lettuce leaves; wrap in a damp towel until step 6 to get rid of the moisture. Finely chop half of a onion. And finish it off by chopping 1 teaspoon of the serrano pepper.

Prepping your sauce

In a small bowl, whisk together tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for later on.

Sauté turkey

Take one 1 tablespoon oil and medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.

Finish turkey

Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.

Assemble your Turkey Lettuce Wraps

Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.

My Go-To Healthy Lettuce Wraps Recipe

There’s just something so satisfying about finger food, as in no forks or chopsticks required. Turkey Lettuce Wraps allows you to just pick it up and dive in! None of that chopping it up and eating it slowly, just shove it in your face because you are hungry, right?

Spicy Turkey Lettuce Wraps

Yield: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

Ingredients

  • 1 lime
  • 10 oz pkg ground turkey
  • ½ oz tamari
  • 1 serrano chile
  • 1 medium yellow onion (use half)
  • 1 head bibb lettuce
  • garlic (use 1 large clove)
  • ¼ oz fresh mint
  • 1 cucumber
  • kosher salt & ground pepper
  • neutral oil
  • sugar
  • white wine vinegar (or redwine vinegar)

Instructions

  1. Pickle cucumbers: Halve cucumber (peel, if desired), then thinly slice crosswise into half-moons. Pick and coarsely chop mint leaves, discarding stems. In a medium bowl, toss to combine cucumbers, half of the chopped mint, 1 tablespoon vinegar and a pinch each of salt and sugar. Let marinate until ready to serve.
  2. Prep ingredients: Finely chop 1 teaspoon garlic. Rinse and gently pat dry 6 lettuce leaves; wrap in a damp towel until step 6. Finely chop half of the onion (save rest for own use). Finely chop 1 teaspoon of the serrano pepper (save rest).
  3. Prep sauce: In a small bowl, whisk to combine tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for step 5.
  4. Sauté turkey: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.
  5. Finish turkey: Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.
  6. Assemble & serve: Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.

Notes

ALLERGENS

Soy and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 150mgSodium: 819mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 40g
© chefparttime
Cuisine: Dinner / Category: HEALTHY

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Shrimp Tostadas with Lime Yogurt

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.

https://lifetimevibes.com/wp-content/uploads/2020/08/Shrimp-Tostadas.mp4

Finally we whip up a quick lime yogurt to spread and put it on the warm tortillas for a thin layer of creamy goodness and to help the toppers stick to the crunchy base.

I am personally a huge fan of tostadas. They are one of my favorite Mexican dishes. I really love that they are so versatile. You can pretty much put anything on them from beef to shrimp even vegetarian style! I always like to start with a layer of something soft like avocado, refried black beans or salsa. But in this case we are going to use a nice lime Yogurt sauce.  

If yow want you can even add a little heat to the shrimp but don’t burn your mouth. You can adjust the spiciness of the shrimp up or down with how much jalapeño tabasco sauce and fresh jalapeños you use as some peppers are hotter than others. If you like a lot of heat, leave in the jalapeño seeds.

Preparing your ingredients for you Shrimp Tostadas

Take your scallions and trim the ends, then finely chop into little pieces. Take 2 large garlic cloves and chop finely. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. The last part of your prep is to zest and juice lime, but make sure to keeping them separate.

Marinate shrimp

In a medium bowl, combine 2 teaspoons of chipotle and half of the lime juice and half of the chopped garlic. Add shrimp to the large bowl and, season with salt. Toss the shrimp and make sure to coat the shrimp for maximum flavor.

Make beans & lime-yogurt

Make sure to rinse and drain your black beans. Than in a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic. Add 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil. I am a big fan of seasoning to taste so make sure you sample and adjust salt and pepper as needed. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.

Time to Make tostadas

This part is a little tricky so make sure you pay close attention. You do not want o burn the tortillas. Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).

Cook shrimp

This is going to be the simplest part of the recipe. Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.

Assemble & serve your Shrimp Tostadas

Its time to complete your meal. Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

What you’ll need: 1 oz scallions 2 cloves garlic 1 oz fresh cilantro 1 oz chipotle chiles in adobo sauce 1 lime 12 oz large shrimp 1 can black beans 1 Tbsp red wine vinegar 7 oz 2% Greek yogurt 6 white corn tortillas coarse salt olive oil neutral oil, such as vegetable or safflower

Equipment: zester strainer small skillet

Shrimp Tostadas with Lime Yogurt

Yield: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier.

Ingredients

  • 6 6-inch corn tortillas
  • 1 container Greek yogurt
  • 1 can black beans
  • 10 oz pkg shrimp 2
  • 1 oz chipotle chiles in adobo sauce
  • 1 lime
  • 1 oz fresh cilantro
  • garlic (use 2 large cloves)
  • 1 oz scallions
  • kosher salt & ground pepper red wine vinegar (or white wine vinegar)
  • neutral oil
  • medium skillet
  • microplane or grate

Instructions

  1. Prep ingredients: Trim scallions, then finely chop. Finely chop 2 large garlic cloves. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. Zest and juice lime, keeping them separate.
  2. Marinate shrimp: In a medium bowl, combine 2 teaspoons chipotle and half each of the lime juice and chopped garlic. Add shrimp, season with salt, and toss to coat.
  3. Make beans & lime-yogurt: Rinse and drain black beans. In a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic, 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil; season to taste with salt. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.
  4. Make tostadas: Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).
  5. Cook shrimp: Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.
  6. Assemble & serve: Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 670Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 303mgSodium: 2559mgCarbohydrates: 81gFiber: 22gSugar: 6gProtein: 59g
© chefparttime
Cuisine: Dinner / Category: FISH AND SEAFOOD

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Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

https://lifetimevibes.com/wp-content/uploads/2020/08/cod-curry.mp4

There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.

Ingredients:

  • 2 cod fillets
  • 1¾ cups light coconut milk
  • ½ cup brown rice
  • ½ lb cherry tomatoes
  • 1 lime
  • 2 cloves garlic
  • 6 small sweet peppers
  • 1½ tsps mustard seeds
  • 2 tsps curry powder
  1. Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

  2. Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

  3. Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

  4. Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

  5. Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

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