I don't know about you, but life has all of a sudden become super hectic! My little family has been back and forth from the Dominican Republic and gearing up for another round next week. Life of a diplomatic family! Here in NYC, we are FINALLY getting some Spring weather. And it's been amazing. New season means new dishes to try! So here you go, my go-to healthy dinner that is so unreal, you'll want to make it every night of the week.
Ingredients:
Heat a large skillet on medium high heat and cook the chicken until done. Salt and pepper each side. Set aside when done and let it cool. Spiral the zucchini into noodles and put in a large bowl. Boil a large pot of salted water and cook your pasta according to the directions. In a blender or food processor, combine the garlic, avocado, tahini, lemon juice, pistachios, basil, mint, jalapeño and olive oil. Blend it until it becomes a pesto sauce. Add more olive oil if needed to thin. Add the parmesan and salt and pepper to season. When done, pour the sauce over the hot pasta and zucchini noodles. Toss and add the chicken. Top with more parmesan and chili flakes.
1 Comment
These bad boys were delicious and my new go-to recipe. Perfect for a date night with your significant other or during the week when you're craving a little comfort food. We are still on a little health streak over here in my house and I've been cooking a lot of protein at night - trying my hardest to do low carb dinners! I love pork chops and I'm so happy I was able to do this quick/easy recipe without a lot of prep. This paired with a night in watching Big Little Lies = the best night of the week.
Ingredients:
Heat a large skillet (I used a cast iron skillet) on medium to high heat. Sprinkle salt and pepper on both sides of the chops. Add the pork chops to the skillet and cook each side around 4- 5 minutes or until browned. Remove the pork chops to the side and add the honey, mustard and wine to the skillet. Let it boil low for 2 minutes. Put the pork chops back into the pan and cook another 5 minutes and then turn the chops and cook until your pork they are no longer pink. Drizzle sauce on chops! I served with a side salad and roasted veggies. |
Hola!My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree Archives
October 2019
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