I Eat Therefore I Cook

Effortless Cooking for Busy Lives

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CHICKEN SHAWARMA BOWL

I was so excited when I finally got the boyfriend to enjoy eating Lebanese food. That meant I could finally start cooking my favorite type of cuisine. These chicken shawarma bowls are extremely healthy, filling and have a great depth of flavor.

Peel baby carrots:

Slice chicken breasts into 1/2 inch pieces:

Season carrots:

Season chicken:

Saute onions and garlic with spices:

veggies

Add rice and chicken broth:

chicken borth

Chicken breasts finished:

All finished:

chicken shawarma

CHICKEN SHAWARMA BOWL

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Spiced Chicken and Carrots with Turmeric Rice and Taziki.
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • FOR THE CHICKEN
  • 3 boneless skinless chicken breasts
  • 1 TBSP Turmeric
  • 1 TBSP Cumin
  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Ground Pepper
  • 1 TSP Salt
  • Juice of ½ a lemon
  • FOR THE CARROTS:
  • 8 small carrots
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Turmeric Powder
  • 1 TBSP Olive Oil
  • FOR THE RICE:
  • 1 cup long grain rice
  • ½ TBSP Olive Oil
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 2 TSP Turmeric
  • 2 TSP Cumin
  • 2 TSP Ground Pepper
  • 2 Cups Low Sodium Chicken Broth
  • Juice of ½ a lemon
  • FOR THE GARNISH:
  • Pita Chips, Naan Bread or Pita Bread
  • ½ cup Hummus
  • ½ cup Parsley, roughly chopped
  • 16 Cherry Tomatoes, halved
  • FOR THE TAZIKI:
  • ½ cup Greek Yogurt
  • 1 TBSP Fresh Dill
  • 1 TBSP Garlic Powder
  • 2 TSP Pepper

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Peel carrots. On a baking sheet toss carrots with olive oil. Add spices and toss. Place in oven and cook for 30 minutes, flipping at 15 minutes.
  2. Meanwhile, slice chicken breasts into ½ inch bite-sized pieces. On a separate baking sheet, place chicken. Squeeze juice over chicken. Add spices and toss until evenly distributed. Place chicken in the oven and bake till chicken is cooked through for about 23 minutes. Once done, set aside and let rest.
  3. As the chicken and carrots are cooking, prepare rice. Add olive oil to a medium pot on medium-high heat. Add onion and garlic, stirring so garlic does not burn, and cook about 2 minutes. Add spices and stir to distribute evenly. Add rice, chicken broth an lemon juice. Bring to a boil and then cover and reduce to a simmer till rice is thoroughly cooked through about 20 minutes.
  4. Make Taziki: Stir together yogurt with dill, garlic powder, and pepper. Place in refrigerator till ready to serve.
  5. Serve: Place rice on the bottom, then chicken. Add dollops of hummus and taziki on top of chicken.Sprinkle parsley and tomatoes on top. Scoop up with pita chips, naan or pita bread.
  6. ENJOY!

By

Chicken Tortilla Soup

chicken-tortilla-soup

This is the boyfriends all time favorite dish. He would like it injected into his body via IV, but I require the normal method of ingestion, which includes a spoon. This is a low fat, healthy dish with a great depth of flavor.

Make the Pico De Gallo:

You can make this ahead of time and let it sit. The longer you let it sit the better the flavors get. If you have leftover Pico de Gallo, eat it as a side with the chip! So delicious.

Cut up the veggies:

Don’t worry about sizes too much, you will blend everything together later.

Shred the chicken and open cans:

Add the veggies to the pot:

Add the spices:

Add the green chilies and tomatoes:

Add the broth:

chicken soup

Puree the veggies and add the tortillas:

Slice the tortillas and place on a baking sheet:

Garnish and eat!

Chicken Tortilla Soup

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 6
Healthy and Hearty, this Soup will have you licking the bowl.
Ingredients

FOR THE SOUP:

  • 2 cups rotisserie chicken, shredded
  • 46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)
  • 14.5 oz can fire roasted diced tomatoes
  • 4.5 oz can green chilies
  • 2 TBSP chili powder
  • 1 TBSP paprika
  • 4 cloves garlic, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 bell pepper, roughly chopped
  • 1 cup frozen corn, thawed
  • 6 corn tortillas, sliced into 1/2 inch pieces
  • 1 TBSP Olive Oil

FOR PICO DE GALLO:

  • 4 tomatoes
  • 1/2 red onion
  • 1/2 cup cilantro
  • 2 limes, juiced

FOR GARNISH:

  • 2 Limes, juiced
  • 1 jalapeno, sliced into 1/2 inch pieces
  • cheddar cheese, grated
  • avocado, sliced into bite-sized slices
  • 6 corn tortillas
  • 2 TBSP Olive Oil
  • Sour cream

Instructions:

  1. Make pico de gallo: diced tomatoes and red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.
  2. Add 1 TBSP Olive Oil to a large pot on medium-high. Add onion, bell pepper, and garlic. Cook until onion is softened, about 5 min. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use a stick blender to puree broth until the consistency is smooth. Add tortillas and puree with a stick blender until smooth.
  3. Replace pot on heat and add chicken and corn. Mix and let simmer 15 minutes. Remove from heat.
  4. Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices. Place on baking sheet and drizzle with olive oil. Toss together. Cook until crispy, about 10 minutes.
  5. Place soup in a bowl. Add the garnish of lime juice, jalapeno, cheddar cheese, avocado, pico de gallo, a dollop of sour cream and tortilla strips.
  6. ENJOY!

Need help? Here’s how Laura does it

 

By

CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

I am always looking for salads that don’t make you feel like you are eating a salad, but an actual meal.This does the trick. Not only that, but it makes you feel summer is coming with the basil and char on the steak and peppers. I can feel my feet in the sand now and the waves crashing on the beach….oh wait I don’t live in California anymore. Scratch that. I can feel the extreme Texas heat and bugs everywhere, but hey, summer anywhere is still summer.

Prep the veggies to be charred:

Cook the steak:

All Done:

vegetables

CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Smoky Steak tops crisp lettuce and sweet veggies
Author: Meagan { I Eat Therefore I Cook}
Serves: 2

INGREDIENTS

FOR THE SALAD:

  • 4 Cups Romaine Lettuce, Shredded
  • 8 oz skirt steak
  • 1 TBSP Olive Oil
  • 2 Bell Peppers
  • 3 Shallots
  • 2 TBSP Grated Parmesan Cheese
  • ¼ Cup Basil, Shredded
  • 4 TBSP Red Wine Vinegar
  • FOR THE STEAK RUB:
  • 2 TBSP Chili Powder
  • 1 TBSP Brown Sugar
  • 1 TBSP Paprika
  • 1 TSP Cayenne Pepper
  • 1 TBSP Salt
  • 1 TBSP Ground Pepper

FOR THE CROUTONS:

  • 2 Ciabatta Rolls
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder
  • 1 TBSP Olive Oil

INSTRUCTIONS

  1. In a small bowl, combine the chili powder, brown sugar, paprika, cayenne pepper, salt, and pepper. Mix together. Rub on both sides of skirt steak. Place in a container and place in the fridge for at least 40 minutes to overnight.
  2. Preheat the broiler and grill pan on high. Chop bell pepper into ½ inch slices. Slice shallot into thin ¼ inch rings. In a large bowl, toss with 1 TBSP olive oil and place on baking sheet. Slice ciabatta into bite-sized pieces. On a separate baking sheet, toss ciabatta with 1 TBSP olive oil. Sprinkle garlic and onion powder on bread.Place in oven, with veggies on upper rack and bread on lower and cook for 15 minutes.
  3. Reverse trays with the bread tray on top and the veggie tray below and cook for 2 more minutes. Cook the bread until it is golden brown. Cook the veggies until they are soft and slightly charred.
  4. Meanwhile, cook a steak by placing on a hot grill pan for 3 minutes per side.
  5. Serve salad. Place romaine on the bottom, then half the veggies on each plate, then the croutons, basil, Parmesan cheese, and steak. Drizzle red wine vinegar over top.
  6. ENJOY!

By

NAVY BEAN AND TORTELLINI SOUP

Low Calorie and easy, this soup is great for a weeknight vegetarian meal. Even the boyfriend who hates vegetarian meals liked this one. This soup is peppery, spicy, light and still hearty. Don’t be scared by the mustard greens, they add a great flavor to the soup. But if you cant find them add any greens you like.

NAVY BEAN AND TORTELLINI SOUP-2

Cut up and wash veggies:

wash veggies

Place spices in cheesecloth:

cheesecloth

Wrap it up:

spice wrap

Add them to the broth with spices:

broth with veggies and spices

Take veggies out and add tortellini:

tortellini

Add the mustard greens:

mustard greens

NAVY BEAN AND TORTELLINI SOUP

NAVY BEAN AND TORTELLINI SOUP

Creamy Tortellini with Peppery Mustard Greens in a Flavorful Broth
Author: Meagan { I Eat Therefore I Cook}
Serves: 2

INGREDIENTS

  • 1 carrot
  • 1 stalk celery
  • 3 cups mustard greens
  • 3 sprigs of thyme
  • ¼ cup parsley
  • 1 small onion
  • 1 can navy beans
  • 1 TBSP peppercorns
  • 1 bay leaf
  • 2 TBSP EVOO
  • 1 vegetable bullion cubes
  • 1 TSP Red Pepper Flakes
  • 1 TBSP garlic powder
  • 2 cups of fresh tortellini
  • salt and pepper
  • 1 TBSP Chili Powder
  • 2 TBSP Grated Parmesan Cheese

INSTRUCTIONS

  1. Wash carrot, celery, mustard greens, thyme. Cut carrot and celery into 1-inch pieces. Tear mustard greens off of the stem and into bite-sized pieces. Finely chop parsley. Peel an onion and cut into quarters. Strain and rinse navy beans.
  2. Add thyme, peppercorns and bay leaf to cheesecloth and tie tightly with string.
  3. In a large pot add EVOO and turn heat to high. Add carrots, onion, and celery. Cook until fragrant about 2 min.
  4. Add 6 cups of water, cheesecloth packet, bullion cube, red pepper flakes and garlic powder. Bring to a boil and then simmer for about 15 min.
  5. Strain out all solid items. Bring back to a boil and add tortellini cooking 3-4 minutes or until tender.
  6. Add navy beans and mustard greens and cook until tender for about 4 minutes.
  7. Top with parsley and grated Parmesan cheese.

NOTES

Adapted from a Plated Recipe

Tools Needed:

– Cheesecloth

– Kitchen String