Creamy Chicken & Biscuits

This is the ultimate crowd pleasing comfort food! It’s just perfectly decadent from the creamy chicken base, and then the warm buttery biscuits to soak everything up. It’s hearty from all the shredded bits of chicken and so flavorful. This is a favorite recipe, especially in the fall. You can even eat this for breakfast! I mean, who’s judging here? 😉

I actually used chicken stock from my leftover rotisserie chicken in addition to store-bought low sodium chicken broth. All those juices that were left at the bottom when cooking the chicken were saved and used in this recipe. You can use whatever you have, but know you have that flavorful option as well!

• Servings: 6-8
• Time: 50 minutes
• Difficulty: easy
• Print

Yields 6-8 Servings

INGREDIENTS:

For the base:

• 12 Tablespoons unsalted butter
• 1 1/2 chopped onion
• 5 Cups chicken stock or broth* (I used half of each)
• 2 Cups heavy cream or milk
• 2/3 Cups flour
• 1/2 Cup Corn kernels- frozen or fresh
• 1/2 Cup finely chopped carrots
• 1/4 Cup frozen spinach
• Salt and pepper to taste
• 1/2 teaspoon knorr chicken flavor bouillon* (optional)
• 1/4 cup shredded or grated parmesan cheese
• 1 lb Shredded cooked chicken breast

For the drop biscuits:

• 2 Cups pancake mix
• 1 teaspoon baking powder
• 8 tablespoons cold cubed butter
• 2 egg yolks
• 1/2 Cup milk
• Dried Herbs

DIRECTIONS:

1.) Drizzle a large pot with oil and cook the diced unions until they are translucent.

2.) Add the butter and melt with the onions.

3.) Add the flour and cook until you form a paste then slowly add in the chicken stock/broth along with the seasonings (salt, pepper) and the chicken flavor bouillon.

4.) Allow it to bubble up a little bit 1-2 minutes then add the milk. Mix everything together and then add the vegetables- corn, diced carrots, and spinach. Cover and cook for 6-8 minutes.

5.) Stir in the cooked shredded chicken, and the parmesan cheese. Then turn off the heat and pour the creamy chicken mixture into a greased casserole dish.

6.) Make your biscuits! Mix the flour, and baking powder together.

7.) Add the cubed butter and with a pastry mixer or fork mix it in until the butter resembles pea sizes throughout the mixture.

8.) Slowly add in the milk just until you reach a sticky fluffy dough (you may add more or less milk depending on the consistency).

9.) with an ice cream scoop or a large spoon, spoon the drop biscuits into the creamy chicken casserole one at a time 6-8 biscuits). Make sure to spread then out evenly.

10.) Top the biscuits off with a little bit of the dried herb mix and brush with extra milk on top if desired.

11). Bake for 35 minutes or until the biscuits are baked through- nice and golden brown and fluffy. Make sure to move the biscuits half way through since they tend to expand quite a bit.

12.) Serve warm. Store it tightly with plastic wrap and foil in the fridge for 4 days. When reheating, gently place it in a microwave safe bowl and heat for about 1-2 minutes.

Enjoy!

-Hilda ❤

Advertisement

Meal Prepping!

I’ve meal prepped for just about 6 years, and found that it helps keep me motivated to stick to my healthy eating habits throughout the week. It doesn’t have to be complicated! Even cutting up some vegetables, and fruits makes the world of a difference. I find that it really saves so much time since as for me- I’m busy working from home all week.

I felt that this was the perfect opportunity to share different ways that you could meal prep at home. The beautiful thing here is that you can customize this whichever way you’d like.

A couple of tips to help you get started (not required but highly recommended):

1. Create a grocery list of the food you’ll need. This helps minimize waste.
2. Make sure you have plenty of clean, air tight containers or zip lock bags
3. Once you have all your ingredients create a quick strategy such as cooking/ baking what ever takes the longest to cook first. That way we use time wisely.
4. Make sure you have plenty of storage in the fridge or freezer. I have a tiny fridge/freezer so I have to make sure I make plenty of space.

Meal prepping in bulk:

This method of meal prepping is my current FAVORITE. Why? because it takes no time at all and it still allows me to eat what I want- just with healthier choices. If I feel like making a salad, I throw it all together. If I feel like eating a sandwich, I throw it all together in my sandwich, pasta, etc. You catch my drift, right? It’s so easy.

1. GRILLED VEGETABLES: asparagus, bell peppers, onions, mushrooms, tomatoes, corn, zucchini, mushrooms, eggplant etc.
   • The char these veggies get from the grill gives them so much flavor in bowls, sautes, scrambles, soups, salads, and pizzas. I like to slice em up, coat them with some olive oil, season with salt and pepper, then throw them on the grill for about 6-8 minutes until they get nice grill marks. I then transfer them into my airtight container and they keep well in the fridge 4-5 days.
2. ROASTED VEGETABLES: potatoes, sweet potatoes, broccoli.
   • I drizzle some olive oil, top potatoes with salt & pepper, and roast them in the oven at 450 for about 30 minutes. Broccoli is seasoned the same, but takes about 15-20 minutes (keep an eye on those).
3. GRILLED CHICKEN
   • I like to marinate the chicken breast overnight with lemon, minced garlic, 1 tablespoon of mustard, salt, pepper, olive oil. If I don’t have time to marinate overnight, I marinate at least 30 minutes then I grill them up about 8 minutes per side or until the temperature reaches about 165 degrees F.
4. FRESH FRUIT: sliced strawberries, raspberries, blackberries, blueberries
   • A great way to clean your berries is by putting all of them in a big bowl, covering them with cold water and 1 tsp or so of apple cider vinegar or white distilled vinegar (not too much) and letting them sit for up to 5 minutes. No more – or else they’ll get soggy. Drain them, dry them up with a cloth or paper towel just a little bit, then transfer them into an airtight container and put them in the fridge.
   • It makes it so easy to just grab these clean berries, put them in cereal, oatmeal, or just as a quick snack!
5. FRESH VEGETABLES: cut celery, cucumber, carrots
   • I typically just cut the ends off of celery hearts, peel cucumbers and slice them into coins or strips, and rinse them along with the celery and baby carrots and place in airtight containers and put them in the fridge.
   • They make such a great snack with hummus, or guacamole!
6. BAKED GOODS: Healthy muffins, donuts, snack balls/bars
   • I make baked goods every week, or every couple weeks to make sure I satisfy my sweet tooth 🙂 I have a few recipes on the blog you can check out!
   • They are excellent for a snack, dessert, or breakfast.
7. GRAINS/LEGUMES: cooked quinoa, brown rice, black beans, lentils, chickpeas
   • Cooked grains are amazing in burrito bowls, buddha bowls, or in a saute. I even add them to salads to add a bit of satiety.
   • Cauliflower rice is also an amazing alternative even though it’s not considered a grain/legume but rather…a veggie!
8. SAUCES/DIPS/SPREADS: guacamole, tahini sauce, pesto, peanut sauce, hummus
   • Store bought hummus is excellent, but sometimes I like to switch it up and make my own sauces like my avocado sauce. I put this on everything! This is a great way to add flavor to your veggies, or dishes.
9. EGGS: Hard boiled eggs, frittatas, egg muffins
   • I find eggs to be such an essential source of protein! To make perfectly hard boil eggs, fill your pot with water and leave about 3 inches of space, bring the water to a boil, then carefully place the eggs into the pot and boil on high for 12 minutes. Turn off the heat, drain the eggs, and run them in cold water or an ice bath until cool enough to peel. Peel them up, then store them in airtight containers. It’s an amazing snack, breakfast, or amazing in my tuna salad recipe!
   • Check out my this Kale Frittata you can make ahead and store in the fridge 4-5 days! Just warm up in the microwave or oven until it’s warm and delicious.
   • Egg muffins are also delicious for a quick grab and go breakfast! Just spray muffin tins with cooking oil, beat eggs with some milk, and pour into muffin tins, sprinkle cooked bacon, turkey, or sausage, and cheese on top. Bake at 350 for 16-20 minutes and ta-da! Let them cool, then store them in the fridge 4-5 days.

I hope you found these meal prep ideas super helpful! Sometimes I do more, sometimes I do less. This just gives you an idea of how much you can do for the week ahead. It saves so much time, and you’re able to customize the meals as much as you want.

Cheers!

-Hilda ❤

Sweet Potato Buddha Bowl

This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.

You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.

• Servings: 1
• Time: 15 minutes
• Difficulty: easy
• Print

 

Recipe: Yields 1 Buddha Bowl

INGREDIENTS:

• 4-6 Cups Baby Spinach
• 1/4 Chopped Avocado
• Micro Greens * (optional but helps boost nutrients)
• 4 oz. Ground Turkey
• 1/2 Cup Roasted Sweet Potato
• 2 Tablespoons Hummus
• Coconut or Olive Oil for Cooking

DIRECTIONS:

• Start by heating a non-stick skillet, and adding a little bit of oil.
• Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
• Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
• If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.

*Note – this recipe stores well in the fridge for about 3-4 days!*

Bon apettite!

Hilda ❤

Kale Salad with Apple Cider Vinaigrette

Are you ready for an amazing, healthy, delicious lunch recipe? This is my FAVORITE salad, and i’ve been making it for YEARS…that’s right…YEARS. It’s fresh, healthy, and keeps me full for hours.

Not to brag but I do get complements on how pretty this salad looks when I go out to eat with my office colleagues! It’s quite funny actually. It’s as delicious as it looks, and perfect all year round.

You can easily assemble 4-5 of these salads in tightly sealed tubs for that busy week meal prep! They store beautifully in the fridge all week long.

To make this an easy meal prep:

1. Chop and roast a couple lbs of sweet potatoes. I drizzle olive oil on them, sprinkle some salt and pepper, and bake them in a cookie tray at 450 degrees F for about 30 minutes. Store them in a freezer bag in the freezer making it easy to just add on top of this yummy salad or any dish!
2. Grill your chicken in advance, and then chop it up. I love buying chicken tenderloins and marinating them with lemon juice, cilantro, garlic, mustard, salt, and pepper then grilling them for about 6-8 minutes on each side until juices run clear and internal temp is about 365 F.
3. To assemble- grab a 7-8 cup plastic storage tub, and place the greens first, then the rest of the ingredients on top (except for the nuts).
4. Roast the nuts in advance then divide them individually into snack baggies or wrap them in foil and then pour on top of the salad before eating.
5. Put the dressing in 1/4 Cup containers individually as well so you can drizzle onto the salad just before eating.

• Servings: 1-2
• Time: 15 mins
• Difficulty: easy
• Print

Recipe: Yields 1 Big Salad or 2 Side Salads

INGREDIENTS:

For the Salad-

• 5 oz. Roughly Chopped Raw Kale (or 2 Cups)
• 1/4 Chopped Avocado
• 1/2 Cup Roasted Diced Sweet Potato
• 2 Tablespoons Crumbled Feta Cheese
• 4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
• 2 Tablespoons Nut and Raisin Trail Mix

For the Dressing-

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 2 Teaspoons Spicy Brown Mustard
• 1 Tablespoon Honey
• salt & pepper

DIRECTIONS:

• Start by making the salad dressing. In a small bowl whisk olive oil, vinegar, mustard, honey, salt and pepper until creamy and dressing consistency.
• Next, remove the tough stems from the kale leaves and chop them into small pieces, so that the salad is easy to eat. Add the kale to the bowl of dressing, and use your hands to “massage” the dressing into the kale. The kale should soften and shrink as you do this.
• Add the rest of your ingredients on top, and mix everything together! For an extra kick of flavor, you can roast the nut and raisin mix over some foil in the toaster oven until they are nice and golden. Let them cool, chop them up, then add them to the salad.

Hope you enjoy this recipe!

Hilda ❤

Advertisements

Kale Frittata

I love me a good frittata for so many reasons. It packs a punch of healthy nutrients and you can eat it for pretty much any meal. It transports really well for picnics or work lunches too! I love making these ahead for the week to make it an easy grab and go meal. It also pairs beautifully with a side of toast smothered in peanut butter, a muffin, or fruit! The possibilities are endless.

I hope you enjoy this healthy and delicious dish as much as I do!

• Servings: 4
• Time: 40 mins
• Difficulty: easy
• Print

 

Yields 4 Slices

INGREDIENTS:

• Olive Oil or Cooking Spray
• 1/4 Cup White Onion
• 1/2 Shredded Zucchini 
• 1/2 Cup Sliced Mushrooms (Optional)
• 1/4 Cup Bell Pepper Strips
• 1 Garlic Clove Minced
• 5 oz or 2 Cups Chopped Raw Kale
• 1/2 Cup Unsweetened Almond Milk or Milk of Choice
•  20 Egg Whites or 10 Eggs
• 1/2 Cup Mozzarella Cheese
• 1/4 tsp Chili Flakes (Optional)
• Salt and pepper to taste

DIRECTIONS:

• Preheat the oven at 425 F.
• Start by drizzling an oven safe pan, and adding the kale. Cook for about a minute then drizzle a little bit of water to allow it to steam and wilt. Cover it with a lid, and add the rest of the veggies until they’re partially cooked through.
• Meanwhile whisk the egg whites (or eggs), and the milk.
• Add the wisked egg whites into the pan with the cooked veggies and with a wooden spoon move it around a little bit.
• Add in the salt, pepper, cheese evenly then put it in the oven.
• I usually bake for about 8-10 minutes until the top is bubbly and set. Then I cool it completely and slice it with a pizza cutter into 4 slices!

NOTES

• It keeps well in the fridge in an airtight container for 4-5 days.
• Use any veggies you want here, or add some chicken or sausage for an extra punch of protein!
• You can substitute eggs for egg whites, or any kind of cheese or milk in a pinch. (I’ve made it with feta cheese as well- so tasty!)

Enjoy!

Hilda ❤

The Best Healthy Tuna Salad

I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house 🙂

• Servings: 2
• Time: 10 mins
• Difficulty: easy
• Print

Recipe: Yields 2 Servings

INGREDIENTS:

• 1 5 oz Can of Albacore White Chunk Tuna
• 1/4 Cup of Hummus
• 1/2 Avocado Diced into Cubes
• 2 Chopped Hard Boiled Eggs
• 1/4 Cup of Finely Diced Celery
• 1/4 Cup of Finely Diced Onion
• Salt and Pepper to taste
• 1 Teaspoon Dijon Mustard
• 1 Tablespoon ACV (Apple Cider Vinegar)
• 1/4 Cup of Roasted Sweet Potato
• 1/4 Cup Mixed Roasted Nuts with Raisins
• 2 Cups Mixed Greens or Baby Spinach
• Vinaigrette of choice or extra ACV for finish

Directions

• Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
• Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.

Hope you enjoy this recipe!

-Hilda ❤

Gingerbread Loaf

This is such a wonderful bread – it smells like the holidays there’s no doubt about that but it’s special all year round. I am sitting here on a cozy, rainy, spring morning sipping on my coffee and enjoying the perfect slice as we speak. It makes you happy, it tastes nostalgic, it’s delightful. Go ahead make this delicacy for your perfect cozy morning, afternoon treat, or just because ;).

• Servings: 8
• Time: 1 Hour
• Difficulty: easy
• Print

Recipe: Yields 1 loaf (8 Slices)

Ingredients

• 1 ½ Cup of All Purpose Flour
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 ½ Teaspoon Ground Ginger
• ¾ Teaspoon Ground  Nutmeg
• ¼ Cup of Sugar
• ½ Cup of Molasses
• 1 Cup of Buttermilk
• 2 Eggs
• ⅓ Cup of Melted Butter (Cooled)
• 1 Teaspoon Vanilla
• Powdered Sugar For Dusting

Directions

• Preheat the oven to 325 degrees, and grease your loaf pan with nonstick cooking spray or butter (I used a 3×9 which is smaller than your standard pan).
• In a small bowl, mix the dry ingredients ( Flour, BP, BS, Salt, Ginger, Nutmeg).
• In a separate bowl mix the wet ingredients (Sugar, Molasses, Buttermilk, Eggs, Butter, Vanilla).
• Pour the wet ingredients into the dry ingredients and mix it with a spatula until it is just combined (do not over mix – the dough will be lumpy). 
• Pour the mixture into your loaf pan.
• Bake it for 46 minutes or until the toothpick comes out clean
• Let it cool for about 20 minutes, then you’re ready to take it off the pan! Run a knife around the edges then turn it into a plate.
• Let it cool completely, then dust it with powdered sugar.

Enjoy! 🙂

-Hilda

Bacon Eggs Benedict

A brunch staple at our house is a decadent Eggs Benedict. It’s the perfect treat! This is my version of a simple yet delicious Eggs Benedict your guests will absolutely love! I paired these with my crispy cast iron potatoes that are also a hit.

• Servings: 2
• Time: 30 mins
• Difficulty: moderate
• Print

Recipe: Yields 2 Servings

Ingredients:

For the Hollandaise:

• 5 Tablespoons of Unsalted Butter
• 2 Large Eggs
• Juice of Half/One Lemon to Taste
• Kosher Salt and Freshly Ground Pepper

For the Poached Eggs:

• 1/2 Tablespoon of Distilled Vinegar
• Kosher Salt
• 4 Large Eggs

For the Benedict and Assembly:

• 2 English Muffins, Split
• 4 Slices of Thick Cut Bacon
• 1 Tablespoon of Butter
• Flakey Sea Salt
• Coarsely Ground Black Pepper

Directions:

• 1) Make the Hollandaise: Melt the butter in a small sauce pan in medium heat until it’s foamy but not yet beginning to brown. It takes about 3-4 minutes.
• Place egg yolks and two tablespoons of water in a blender. Start blending, and very slowly, incorporate the melted butter in increments until it’s all incorporated. If the sauce is too thick to blend, add about 1/2 teaspoon of extra water. Once it’s done blending, add the lemon juice, salt, and pepper, and mix until just combined.
• Transfer the hollandaise into a small bowl, and cover it with plastic wrap (so the skin doesn’t form at the top) and set it aside while you prep the rest.
• 2) Poach the Eggs: Fill a medium pot with inches of water, add vinegar, season with salt, and bring it to medium heat (look for a few bubbles) then turn it to simmer so that it’s not boiling. Crack one egg individually to each small ramekin (so you can easily put it inside of the simmering water). Now begin to swirl your water and drop one egg at a time (very carefully) – then leave it alone for 4 minutes :).
• Now that the eggs are poached, carefully lift it out of the water and onto a paper towel (or clean kitchen towels) and sprinkle each with just a hint of salt. Now, set it aside.
• 3) Cook the Bacon: In a medium skillet place your slices of bacon over medium-high heat until each side is nice and crispy (about 6 minutes total) then transfer the slices into a cutting board and slice each in half. Place the sliced muffins into the bacon grease to let them toast for a couple of minutes then transfer them into a plate.
• 4) Assemble the Eggs Benedict: Smoother each english muffin slice with butter, Place 2 half slices of the bacon on top of each muffin, then carefully place the poached egg on top, and then spoon each with your hollandaise sauce. At the end you can top it off with a little bit of coarsely ground black pepper, chopped chives, or dill if you desire.

To make this an incredible meal, make my crispy potatoes to soak up all of that eggy goodness! This will be one of your favorite meals- I guarantee!

-Hilda