If you asked me who is playing this weekend for Super Bowl I honestly would only be able to name one of the teams – and only because of all the major love or hate for this particular team do I even know that they are playing. Super Bowl is fun, but for me it’s not about the football. I’ve never been a big NFL fan but I do enjoy watching sports and participating in sport watching festivities that include food and beverage so there’s that.

Anyone else feel me here?

We all need good appetizer recipes to put out during Super Bowl and if you can throw in a few healthier ones even better! Here are a few of my favorite healthy appetizers I think would be a hit on Sunday whether you are hosting a party at your house or going to watch somewhere and need to bring a dish.

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Pin this Mexican Chicken Soup recipe here.

MEXICAN CHICKEN SOUP

We had a cold snap this weekend (nothing compared to everywhere outside of Florida) and with the colder weather I knew I was making soup on Sunday. Let’s be real though, I like to make soup almost every week no matter the weather or season. I also love making soup in my Instant Pot – it has been a game changer as far as hands-off cooking goes. I put the ingredients in, set the cook time and walk away to do the things I need to do. Next thing you know, dinner is ready.

I’m really starting to believe in the Instant Pot Magic I’ve been hearing so much about.

I love a good chicken and vegetable soup and this time around I was craving Mexican spices so I made this quick and easy Mexican Chicken Soup recipe in the Instant Pot based on mostly pantry ingredients with a few staple veggies I always have in the fridge. The best part is I’ll be having leftovers all week for lunch.

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Pin this Chicken Pear and Avocado Salad recipe for later!

Originally published October 27, 2014

Since summer, my husband and I have been really working hard at eating well and losing weight (using a Fitbit and tracking in My Fitness Pal). I can’t tell you how much easier and more motivating it is to accomplish this when you have a partner. Especially when your partner lives in your house and is your husband.

It’s one thing for me to make healthy choices just for myself…but when I know that my cooking and meal prep also helps my husband achieve his healthy living goals, well for some reason that pushes me a little more. I know he appreciates it too.

This salad. This chicken and pear salad with avocado and walnuts is a product of our healthy living partnership.

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For the last couple of months, I’ve been doing a great job of not only planning out dinners each week, but also going through my beloved cookbook collection to try out new recipes. I have quite a few favorite go-to cookbooks, two of them from my friend Mary of Barefeet In The Kitchen blog. Her style of cooking is my style of cooking – simple and perfect for our busy family.

I shared with you Mary’s Cheesy Southwest Beef & Potato Skillet from her first cookbook a couple of years ago and let me tell you, this dish is requested OFTEN in my house. My kids love it and have nicknamed it “cheeseburger on a plate”, I’m thinking the beef, cheese and potatoes have something to do with that. I’ll take it.

Mary’s most recent cookbook The Weekday Lunches & Breakfasts Cookbook is just as awesome as her first one. She writes her recipes so well, with clear and easy instructions that her young sons can follow and cook from. I love how she involves her family in the kitchen (if you follow her on Instagram you can catch glimpses of her sweet family).

This Asian Chicken and Broccoli Stir Fry is the first I tried from her new cookbook and it’s one I know I’ll be making again. Seriously, so simple and comes together in under 30 minutes – my family loved it. I cooked it for dinner but it would be absolutely perfect if you are looking for something to meal prep for lunches throughout your week.

How do you make healthy chicken and broccoli stir fry?

1. Heat large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
2. Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
3. While the chicken is cooking, stir together the soy sauce, honey and chili paste. Add the sauce to the skillet and stir to combine.
4. Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

All you need for this healthy chicken and broccoli stir fry is a skillet and a few ingredients – you can’t beat that!

I also cooked up her Slow Cooker Green Chile Pulled Pork last week which was great for quick quesadillas or rice bowls. There are so many recipes I have marked to try including her Slow Cooker Nutty Coconut Granola and Taco Rice (all pictured in collage below).

In addition to sharing Mary’s healthy chicken and broccoli stir fry recipe, we are giving away a copy of her newest cookbook, The Weekday Lunches & Breakfast Cookbook, as well as a bonus copy of her first cookbook, The Weeknight Dinner Cookbook. These are two cookbooks I feel will be a wonderful addition to anyone’s kitchen – especially busy families like mine and hers. These cookbooks are true gems! See directly below to enter giveaway. Recipe follows.

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Asian Chicken and Broccoli Stir Fry

• Author: Mary Younkin | The Weekday Lunches & Breakfasts Cookbook
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4-5 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Asian

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Quick, easy and healthy! This Asian Chicken and Broccoli Stir Fry from The Weekday Lunches & Breakfasts Cookbook is a great addition to your weekday lunch or dinner rotation.

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Ingredients

• 1 1/2 tablespoons light flavored oil or refined coconut oil, divided
• 1 medium onion, sliced thin
• 4 garlic cloves, minced
• 1 1/2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
• 1 1/2 teaspoons cornstarch
• 1/3 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon chili paste
• 3 cups bite-size broccoli florets
• Cooked rice for serving (optional)

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Instructions

1. Heat large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
2. Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
3. While the chicken is cooking, stir together the soy sauce, honey and chili paste. Add the sauce to the skillet and stir to combine.
4. Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

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Notes

Great for meal prep: Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.

Note: Boneless skinless chicken breasts can be used in place of thighs in this recipe (I used chicken breast because it’s what I had in freezer). However, breasts will cook faster, so take care not to overcook.

Looking for more skillet meals that are great for make-ahead lunches or dinners? Check these out:

Skillet Italian Sausage and Peppers

Skillet Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus

Southwest Chicken Skillet

Sweet Potato Skillet Tex Mex Style

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Believe it or not, after a fun-filled, relaxing summer, we are gearing up for back-to-school life. In fact, today is my kids’ official first day of school. I know, it just doesn’t seem right to start this early, does it? I say this every year.

With the transition to back-to-school comes a new schedule and routine that we are all very familiar with – one that includes homework, after school activities and sports and alarm clocks. For me, it means getting on the ball with putting dinner on the table – a meal that is nutritious, will be eaten by everyone and comes together easily. Back-to-school means it’s time for the slow cooker to help out in the kitchen during the week. My family loves creamy soups made with milk and this Slow Cooker Creamy Chicken and Wild Rice Soup is one I make for them often. It’s filled with chicken, vegetables, whole grains and dairy that provides them with the fuel they need to jump back into their busy school life.

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Well, I’ve officially entered the part of summer where I don’t want to cook anymore. It’s so hot out and I’m kinda tired!

The last thing I want to do is spend time over a stove in the kitchen. I’ve declared somewhat of a kitchen strike this past weekend and I am trying my hardest to come up with a plan for this week to keep it as simple as possible as far as dinnertime goes. I’ve always said the slow cooker (this is the one I use) is my friend in the summer (side note: so is this panini press – paninis all summer long!) and I’m going to put it to good use this week, making this slow cooker shredded chicken for starters.

I try to cook extra chicken most weeks so that I can have it on hand to use in soup, salad, sandwiches or endless Mexican dishes. Sometimes I cook it in the slow cooker but if I’m in a pinch I’ll grab a rotisserie at the grocery store and use that instead.

Either way, having shredded chicken prepped is a lifesaver when you’re trying to eat well and feed a family (and not eat out every night). Here is a great post on how to cook shredded chicken that I think you will find helpful as well!

For a little inspiration, I’ve put together a great roundup of healthy recipes using shredded chicken…add to the list and let me know what you like to make with shredded chicken in the comment section. Have a great week!

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I’m a sucker for chicken salad and love having it for quick lunches and dinners, especially in the summer when cooking a hot meal for dinner isn’t always appealing.

This Grilled Lemon Pepper Chicken Salad with Greek Yogurt was inspired by one of the coaches at my gym who got me craving chicken salad so bad at 6am recently that I immediately came home and made this for my parents who were coming over for lunch that day. I love people who can talk about food passionately in the early morning while pushing through burpees, squats, push ups, box jumps and all others forms of self inflicted torture in the spirit of fitness and health.

These are my kind of people.

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Can also be made in the slow cooker – see recipe instructions!

This Summer White Chicken Chili Verde recipe was originally shared with you in June 2014. I’ve updated it with new photos, nutrition information and slow cooker instructions. It’s one I love making – leftovers make for quick healthy lunches. Enjoy!

Soup in the summer? Why yes, of course. I’m all in for soup for any time of the year, especially when it’s full of seasonal veggies like this white chicken chili verde recipe I made last week.

I have always found it best to have soup made and ready to eat in the fridge. It is truly one of my weekly go to meals especially when the late afternoons and evenings are busy with sports and activities or you’re just feeling lazy at dinnertime. It’s fairly easy to put together, though not necessarily quick – and it’s as healthy and chock full of nutrition and goodness as you want it to be. I like to think of soup as a good friend who is always there for you. 🙂

How do you make white chicken chili?

1. In a large soup pot, heat your olive oil over medium heat. Add your onion and garlic and cook for a couple of minutes. Add your peppers and zucchini and cook for an additional 5 minutes until all the vegetables start to soften and are fragrant. Add cumin, oregano, salt and pepper to vegetable mixture and stir.
2. At this time add your beans, broth, salsa and whole chicken breasts. Cover pot and bring to a slow boil. Let simmer for 30-45 minutes until chicken is cooked through (take a fork and pull apart to check).
3. Once chicken is cooked through, pull out onto a plate or cutting board and carefully shred into small pieces using two forks. Add shredded chicken back into the soup pot and cook uncovered for another 10-15 minutes. Taste for salt and pepper and adjust.
4. Serve with lime, fresh cilantro, cheese or Greek yogurt as toppings.

There is a great local produce market that I absolutely love to visit. I always leave there with way more fruits and veggies than I need, or can possibly cook in a week. I guess you can say this soup was inspired by a desperate attempt to clear out the produce drawer before anything went to waste. In the picture above you see some beautiful cubanelle peppers (that I can never ever resist) and a variation of zucchini I can only find at this produce market in the spring and summer.

If you don’t have either of these types of peppers or zucchini just substitute another kind of green pepper (poblano or bell would be great) or zucchini. Cubanelles typically have no heat and they have a light mild flavor so they are fun to cook with when you can find them (my grocery store tends to have them year round, I’m not sure if that’s a regional thing or not).

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I originally shared this Buffalo Chicken Salad recipe back in February of 2012. As I’m getting myself “back in the salad” this week, I’ve been browsing my salad archives to find some of my favorite go-to salad recipes. This slaw based Buffalo Chicken Salad is a little different than my usual lettuce based salad and is so easy to put together – which is why I love it so much.

Since Super Bowl Sunday I’ve been having major cravings for buffalo sauce and blue cheese dressing. I am not a huge wing person (I don’t really care for chicken on the bone), but I love anything doused in hot wing sauce and dunked in blue cheese dressing. My love of buffalo sauce and blue cheese was born when I was in college working at a sports bar (the Gainesville Ale House – fun times!). There, I fulfilled my cravings daily with a basket of crispy french fries dunked in hot wing sauce and blue cheese…hello amazing (and hello 15lbs on the scale).

This Buffalo Chicken Salad (slaw salad actually) has become my current – waistline friendly – answer to my cravings. I ate this salad for lunch everyday for a week.

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