POMEGRANATE CHICKEN WITH ALMOND COUSCOUS

Chicken is usually a go-to protein for most people for their dinner meal, but it can definitely get boring if you cook it the same way all the time. 

This Pomegranate Chicken dish is definitely a delicious way to switch up your chicken for a meal! 

Give it a try next time you cook chicken, and let me know what you think!

 ENJOY! xoxo Jen

 

Pomegranate Chicken With Almond Couscous

INGREDIENTS:

1 tbsp vegetable oil
1 cup couscous
1 chicken stock cube
1 large red onion, halved and thinly sliced
6-8 chicken breasts
4 tbsp spice paste or 2 tbsp harissa
1 cup bottle pomegranate juice
1/2 cup pack pomegranate seeds
1/2 cup pack toasted, flaked almond
A small pack of mint chopped

 

Bring water to a boil and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.

Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.

After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

Greek Spaghetti Squash Bowls

I LOVE spaghetti squash, and I love it, even more, when it has got a ton of good stuff loaded on top of it!

It is the perfect swap out for pasta, and there are tons of different ways you can make the spaghetti squash.  After this one, get creative and see what other things you like to put on it!

ENJOY! xoxo Jen

 

Greek Spaghetti Squahs Bowl

INGREDIENTS:

1 medium-large spaghetti squash
1lb 94% lean ground turkey
1/2 TBS minced garlic
1 large red bell pepper, chopped
1/2 medium sweet onion, chopped
1 14oz can quartered artichoke hearts, rinsed and drained
3 cups fresh spinach
6 oz feta, crumbled

HOMEMADE GREEK SEASONING:

1/2 TBS dried oregano
1 tsp dried basil
1/2 tsp ground onion
1/4 tsp marjoram
1/4 tsp thyme
salt and pepper to taste

 

 

INSTRUCTIONS:

Preheat oven to 400ºF. Fill a 9×13 baking pan with 1/2 cup of water and set aside.

Cut squash lengthwise and scoop out seeds. Place squash cut side down in a baking pan with water. Bake squash for 30 minutes or until soft

Meanwhile, prepare the stuffing: In a large skillet over medium-high heat add oil, garlic and chopped onion; stir frequently until fragrant, about 3-4 minutes. Add chopped bell pepper and continue cooking on medium heat until vegetables are slightly soft about 15 minutes.

Using the same skillet on medium heat, brown turkey burger about 1-2 minutes on each side; add Greek seasonings and crumble the meat as it cooks fully.

Turn stovetop to low heat; add vegetables back into the skillet with turkey. Add in artichoke hearts and fresh spinach. Cover skillet with a lid and cook until spinach is wilted, about 5 minutes, then stir to combine. Turn stove off.

Once squash is done baking, flip over and scrape inside with fork so the squash strands come loose. Once the bowl is fully scraped, add in the mixture until full and top with crumbled feta if using.

Return stuffed squash back to the oven for 5 more minutes to melt the cheese.

 

Crock-Pot Mexican Casserole

Turn your Taco Tuesday in Crock-Pot Mexican Casserole Tuesday!… Not so catchy, but this casserole is THAT GOOD!

Requires very little prep time, and besides browning the meat and cooking the onions, this requires very little work on your part! So it makes an amazing dinner for any night of the week!

ENJOY! xoxo Jen

 

Crockpot Mexican Casserole

INGREDIENTS:

1 tablespoon extra-virgin olive oil
1 pound ground turkey — or chicken, I used 93% lean ground turkey
1 medium yellow onion — diced
1 cup uncooked quinoa
2 cans red enchilada sauce
1 can black beans — drained and rinsed
1 can fire-roasted diced tomatoes
1 cup of corn
1 red bell pepper — diced
1 green bell pepper — diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 cup water
1 cup shredded Mexican blend
For serving: chopped fresh cilantro — diced avocado, chopped green onion, sour cream or plain Greek yogurt

 

DIRECTIONS:

Heat the olive oil in a large skillet over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.

To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.

Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.