Meal Prep Monday: Cilantro Lime Chicken

Every once in a while, I make a meal and realize “DANG IT! I should have been documenting this for the blog! It’s great!”

This happened last week when I threw together some left over cilantro and chicken with a squeeze of lime over all of it. What came out was a delicious chicken with a citrusy kick.

Being the blogger that I am, I decided to make it again and this time get some pictures so I could share my experiment with you all!

With this in mind, I picked up some fresh cilantro, a ripe lime, and some chicken tenders. I like cooking with tenders because it feels like they go further. Instead of cutting into a larger chicken breast, we can scoop out a few tenders to add to a salad or to put over rice.

When I made this last week, I cooked it in my favorite avocado oil but this week I pulled out my favorite butter instead. I find this Plugra butter cooks chicken like a dream. The chicken browns smoothly and ends up juicy and flavorful.

While the butter heats in the pan, I seasoned my chicken tenders in some Garlic Lovers seasoning from Flavor Gods. I toss them around in a generous coating and drop them into the pan when the butter is good and melted.

 

Cooking the chicken tenders on medium in the butter, I chop up the cilantro and slice the lim in half. I don’t cook the chicken in the cilantro for very long. I fact, I leave the cilantro and lime for the very end after both sides of the chicken have browned.

It takes maybe 5-6 minutes on each side in the Plugra to get the right brown coloring and the chicken is about 95% cooked through. THEN I throw on the cilantro. Right towards the end.

As the cilantro starts to wilt a little I squeeze the lime over the chicken and then turn the chicken over one last time.

In the end I’m left with tender, juicy, flavorful chicken cooked perfectly and ready for our lunches for the week!

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Meal Prep Monday: Garlic Chipotle Chicken Tenders

Lately I’ve been in a cooking funk. Cooking the same things over and over. I’ve haven’t been thinking outside the box.

Seeing as we’ve been slogging through my cooking funk, we’ve fallen back on some unhealthy habits. I haven’t been cooking as much as I usually do so we buy dinner out or throw together sandwiches.

This slip up has caused my husband and I talk seriously about cleaning up our diets and cutting out the processed things and sugar. We’ve been reading up on different meal plans like paleo cooking and taking a few notes from the Whole30.

Starting September 1st, we’re starting a cleaner, whole foods approach to eating. Which means I need to kick it up a notch and start cooking again! More meal planning and prep on the weekends to include all our good veggies and fruits and proteins to keep us on track.

To add to our already lacking refrigerator, I made up some simple, tasty garlic and chipotle chicken tenders with vegetables.

I love my avocado oil and I hope to visit the downtown market before the end of its season so I can get another bottle. I recently discovered pre-minced garlic. Where have you been ALL MY LIFE? I mean I love fresh stuff but if I can have it already cut for me, yes please!

We keep a few packs of frozen veggies although I also buy fresh when I can. I like the crunch of the water chestnuts in this pack. It’s a nice change from the peas and carrots.

I like cooking with tenders because they are smaller and can be used in a number of ways. They can be eaten on their own, on a salad, in a rice bowl, or even shredded in a burrito.  You can do the same with a chicken breast but I find having the smaller sized cuts makes it more time efficient when portioning the chicken out.

While the oil and the garlic cook over medium heat, I coat the chicken in some Flavor God chipotle seasonings. Because they are low in sodium, I don’t feel that you can over flavor them so I’m pretty liberal with the seasonings.

I decided to mix it up the seasonings with the veggies and add in some Garlic Lover.

In the end, I mashed some potatoes with thyme, parmesan cheese, and butter to balance out dinner that night and we loved it. The chipotle seasoning really added a smokey kick that went well with both the veggies and the mashed potatoes.

By just mixing up the seasonings, this chicken was a change up from other chicken I’ve made. You can eat healthy and stick to what you know but having a options for seasonings really helps to change it up so things don’t get boring. Playing in the kitchen is one of my favorite things while sharing what I discover is my second favorite thing!

Thanks for popping by today. Don’t forget to check out our most recent podcast, episode #12!

Meal Prep Monday: Turkey Chili

Hey friends! Today I’m introducing new category to Hobbies Up To Here: Cooking!

While this site focuses a lot of the crafting side of hobbies, we also have a few non-craft hobbies. One of mine is cooking. I love to cook and find new, healthy ways to feed my family!

I try to plan out our meals on Sunday for the whole week and try to include three different types of protein so we don’t get bored. I bake some chicken, make some pulled beef or pork, bake some fish, or mix some ground turkey up for a chili.

For today’s post I’m going to share my turkey chili recipe. I love making this because it works as a chili over rice meal, with veggies, over lettuce, even in a wrap. But after a few days, when I’m worried the guys will be bored of chili, I change it up and make it into a pasta bake with some tomato sauce and noodles.

Turkey Chili

2.5 lb ground Jenni-O Lean Turkey

2 bags C&W Southwest Blend frozen veggies

1 packet low sodium mild taco seasoning

Everything Flavor God seasoning

First I coat my pot with olive oil then I brown the turkey on medium-high heat. I like to cook it alone so I can drain the meat and not lose the seasonings. After I brown then drain the turkey, I season with the Flavor God Everything seasoning and the taco packet.

Once it’s mixed and seasoned I continue to cook the meat on medium-low while I throw in the bags of southwestern veggie mix. If you want to add a different mixture of veggies or beans, go right ahead. I recently discovered this package from C&W and it work for us but there is a lot of room for creativity here.

Once it’s all mixed together I throw in a jar of Mateo’s gourmet mild salsa. I discovered this salsa recently and love it in the chili! It’s great with the other seasonings and gives it a little moisture.

I find that what makes a chili good is the flavor so I try to use low sodium seasonings so it doesn’t become too overpowered by salt. Instead I let the flavors of the salsa really stand out along with the taco packet and whatever else I add to it.

Later in the week, I’ll boil a pot of curly noodles, add some tomato sauce and new seasonings to the turkey then I’ll stir it together into casserole dish. I’ll bake at 350 degrees for 30 minutes then top with cheese for a nice change up to our weekly meal plan.

Don’t forgot to listen to our most recent podcast.

Until next time, enjoy!

Hobbies Up To Here: Episode #3

We’re back this week with our third episode.

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We talk about making a mess, cooking off the cuff, social sewing, and organizing your craft room.

This week’s posts include these beautiful quilted squares for her current WIP.

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Dori shared her ideas and wishes for a dream craft room.

Thanks to Janine at Life of Janine and Creature Comfort Quilts for adding to our conversation about a dream craft room.

The affordable table suggested to us can be found here at Leah Day.

 

Our cooking this week has been flavored by Flavor God seasonings. Super happy with what we’ve used so far. Highly recommend their sampler pack.

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Here is a preview of my work in progress, the Marvel Quilt.