Weekly Recipes Worth Sharing 4/20-4/27


This list is kinda short again this week because I have been so busy plus I forget to take pictures of dinner two nights in a row because the kids were going bananas, but here are the few I have to share!

Smoked Apple Chicken Patties on top of Sweet Potato Cakes

smokedapple

 

This is one of those recipes that tastes gourmet but is really super simple.  Here are the ingredients for the chicken patty/”burger”.

– 1 lb ground chicken

-1 apple peeled and diced

-1 bunch of spinach, chopped

-Grill Mates Apple Wood Rub (to your liking)

Combine all of the ingredients and then form into patties and grill.  Yup, that simple.

I can’t take credit for the sweet potato cake/bun and mine was a little underdone because I was starving and didn’t have the patience to wait until it was crispy.  The recipe came from Inspiralized.com and here is the link to it.  The combo of flavors from the smoked apple chicken and the sweet potato was amazing.  Definitely one of those recipes I am going to add to my go-to dinner list!

Tarragon-Mustard Baked Chicken 

tarragonchicken

 

Ingredients:

-1 1/2 to 2 lbs of chicken tender cuts

-1 bunch of carrots (or like 5 medium size carrots) sliced into sticks

– 1 large onion, sliced

– 3 or 4 russet potatoes (depending on size and quantity you want in your dish)

– enough dashes of tarragon to equally cover all tenders

-generous dashes of mustard powder to equally cover all tenders

-salt and pepper

-1/2 cup of water or enough to just cover the bottom of the baking dish to prevent burning

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Directions:

Once prepared and assembled, bake at 350 degrees for about 45 minutes, chicken is done when juices run clear.  The bake time really depends on your oven so keep checking to make sure chicken isn’t overdone.  This came out really amazing and moist when I made it and had a bit of a kick to it because of the mustard powder.  It didn’t take too long to prepare and everyone loved it including my children!
Lemon-Thyme Baked Cod with Green Chard & Carrot Fries

lemonthymecod

 

Baked Cod:

– 1 large wild caught cod filet
-1 lemon, zested & juiced
-1/4 cup dry white wine
-dried thyme
-garlic powder
-onion powder
-paprika
-salt & pepper

Directions:

Place cod in baking dish and pour in wine. Zest entire lemon on top of the fish, cut in half & then squeeze the juice onto it. Sprinkle the fish with the remaining spices to your liking & taste preferences. Bake at 375 for about 20 minutes. The bake time will depend on the size of the fish and your oven.

Green Chard:

-1 bunch of chard, chopped
-drizzle of olive oil
-splash of dry white wine
-few dashes of garlic powder
-few dashes of onion powder
-salt & pepper

Directions:

In a large skillet or pan, sauté chard and the olive oil, once a little soft add the wine and seasonings. Continue to sauté for another 5 minutes or so until the chard is completely soft.

Carrot Fries:

– 1 bunch or bag of carrots, cut into sticks
-2 tablespoons coconut oil
-salt
-pepper
-thyme

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Directions:

Toss cut carrot sticks, coconut oil, thyme, salt & pepper together in a large bowl. Place on lined baking sheet or on top of a wire rack over a baking sheet. Bake at 400 degrees for about 15 minutes or until it reaches your desired doneness (some like it crispy


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  • April 28, 2014
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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!