Greek Inspired Iceberg Lettuce Salad

Imagine a refreshing salad that transports you to the sun-kissed Mediterranean coast!

Introducing our SIMPLE Greek Inspired Iceberg Lettuce Salad:

– Crisp iceberg lettuce leaves provide a cool base
– Juicy cherry tomatoes burst with sweetness
– Garden cucumbers with a refreshing juiciness that’s both cooling and invigorating
– Creamy feta cheese adds a tangy, salty flavor
– Savory Kalamata olives bring a depth of flavor
– A drizzle of heart healthy extra-virgin olive oil
– Dried oregano adds a herbaceous note

While not necessarily a traditional Greek salad, it is a delicious celebration of our favorite Greek flavors, with the crunch of iceberg lettuce as the perfect foundation.

It’s light, refreshing, and perfect with grilled chicken, salmon, or shrimp for a quick lunch or dinner that will leave you feeling really GREAT without that afternoon slump.

Reflecting on well over a decade of food and recipe writing, I’ve observed a persistent stigma surrounding iceberg lettuce. I notice comments like “it’s void of nutrients” “waste of time” etc.

Despite its widespread criticism, I have always LOVED iceberg lettuce and truly enjoy its refreshing sweet crunch added to salads, sandwiches, and tacos.

I still buy several heads of iceberg each week. It’s usually on sale and a budget friendly way to boost volume in our meals. It is such a wonderful crunchy way to deliver other veggies and favorite salad items with a light vinegar or creamy dressing.

Two words for proof: Wedge Salad

The crunchiness is unmatched.

Let’s dive into the iceberg lettuce facts:

Not only is it ridiculously low in calories, cholesterol-free, and sodium-light, but it’s also packed with vitamins and minerals that will keep you feeling great this summer!

A cup, or 72 grams of shredded iceberg lettuce contains 96% water and 10 calories.

Yes, its high-water content means that the number of vitamins and minerals are lower than other leafy greens, but it’s still worth adding into your meals especially if you enjoy it like I do!

Vitamin A, C, and K, plus calcium, magnesium, potassium, and folate – oh yes! These superstars support immune function, bone health, antioxidant awesomeness, and even help prevent bone fractures. And let’s not forget about the fiber and water content, which will keep your gut happy and your digestive system happy.

But wait, there’s more! Iceberg lettuce has been shown to help with cholesterol management and lower the risk of heart attacks. It’s like a heart-healthy secret superhero, fighting off bad cholesterol and keeping our blood vessels in tip-top shape!

So, next time you’re building a salad, sandwich, or snacking on some crudités, don’t overlook this crunchy, refreshing lettuce. Embrace the iceberg, friends – your body, bank account (and taste buds) will thank you!

References:

WebMD

Medical News Today 

Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

4 servings

Ingredients:

• 1 large head iceberg lettuce, chopped
• 4 small garden-fresh cucumbers, sliced
• 1 lb cherry or grape tomatoes, quartered
• 1 medium red onion, diced
• 1 yellow bell pepper, seeded and diced
• 1 cup kalamata olives, pitted
• 1/2 cup crumbled or cubed feta cheese
• 1 Tbsp everything bagel seasoning or hemp seeds
• 1 Tbsp dried oregano
• 3 Tbsps extra virgin olive oil
• 2 Tbsps wine vinegar or apple cider vinegar
• sea salt and pepper, to taste

Instructions:

Prepare and chop all your fresh veggies and place them in a large bowl.

Add olives, feta cheese, everything bagel or hemp seeds, and oregano.

Drizzle with vinegar and oil and season with freshly ground pepper to taste.

Gently toss everything to combine well.

Taste test then add additional vinegar or seasonings and sea salt if desired.

Toss and serve, you’re going to love it!

Enjoy!

Rachel

The post Greek Inspired Iceberg Lettuce Salad first appeared on Clean Food Crush.

Caprese Zucchini Boats

Before we know it, it’ll be full-on garden ZUCCHINI + TOMATO SEASON! Do you plant zucchini or tomatoes?

If not, throughout the summer zucchini and tomatoes are in-season and so plentiful that you’ll find them overflowing at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a bag on your front porch as mine often do here in Utah. ⁣

Nothing, I mean nothing compares to the gorgeous flavor of a warm juicy tomato straight off the vine in the summer.

This is the PERFECT recipe for summer, since I’m COMPLETELY OBSESSED with anything Caprese – ohhh please just give me that fresh basil aroma…combined with sweet juicy tomatoes…and creamy melty mozzarella….my love language for sure.

4 servings

Ingredients:

• 4 medium zucchini
• 1 Tbsp extra-virgin olive oil
• 2 fresh garlic cloves, pressed
• sea salt and ground pepper, to taste
• 12 ozs mozzarella, cut into pieces
• 6 small vine-ripened tomatoes, sliced
• fresh basil leaves

Instructions:

Place a rack in the center of your oven and preheat to 375 degrees f.

Halve each zucchini lengthwise and make several thin cuts on diagonally as shown in the video, making sure you don’t go all the way through. This will help them cook faster.

Sprinkle zucchini lightly with salt and set aside for 5-10 minutes. Once zucchini has “sweat” out some moisture, blot with a paper towel. This step helps prevent watery/mushy zucchini.

Arrange your prepared zucchini halves, cut side up, on a parchment paper lined sheet pan.

In a small bowl, combine the oil and garlic. Brush or spritz the zucchini with the oil mixture, then sprinkle with sea salt and pepper. Bake for 10 minutes.

Meanwhile, slice your mozzarella into 2-inch pieces and slice the tomatoes.

Once the zucchini is finished baking, remove from the oven and top with a slice of mozzarella followed by a tomato slice. Repeat this pattern until all the zucchinis are covered, as shown in the photos.

Bake for 5 more minutes, or just until the cheese is nice and melty. Don’t over bake!

Quickly chop the basil and sprinkle your caprese zucchini with it.

Serve while hot.
Enjoy!
Rachel

The post [VIDEO] Caprese Zucchini Boats first appeared on Clean Food Crush.

Lemony Tuscan Artichoke Soup

Lemon + artichoke lovers are going to be in pure bliss with this bright, zesty, beautiful soup!

Hot soup is very filling and cozy year-round.

Soup helps to stretch the family grocery budget while filling up those bellies with fresh, whole-food ingredients you have carefully chosen yourself.

Thanks to the fresh lemon zest and the artichokes, this soup is bright and light enough to enjoy throughout the springtime and summer months.

I make soup of some sort at least once a week, year-round; it’s quick, easy, nourishing, budget-friendly, and my family always loves it.

Soup is especially great to keep on the stovetop throughout the evening when we have different family members (teenagers and young adults) rolling in at various times after their work, sports, and activities.

I often double or triple my batch so that we have future meals. Soup is ALWAYS better the next day once the flavors have more time to develop.

With full-time working parents + 6 adult/teenage kids at home, I am ALL about the FAST and easy dinner ideas throughout the week. After a long day the very last thing I want to do is spend hours in the kitchen!

The fresh lemon zest really elevates and brightens your soup! Don’t skip it!

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your soup a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

Since you’re only using one pan, clean-up is easy too!

Lemony Tuscan Artichoke Soup can easily be made plant based/vegetarian by using vegetable broth and unsweetened coconut milk or cashew milk.

More Protein:
Add cooked chopped chicken or flaked salmon.

Use ANY milk of your choice. My personal preferences for this soup are unsweetened coconut milk, unsweetened almond milk, or unsweetened cashew milk.

How To make your own Ghee

Homemade Bone Broth Recipe

Leftovers stay good in the fridge for up to 5 days.

8 servings

Ingredients:

• 2 Tbsps extra-virgin olive oil, avocado oil, unrefined organic coconut oil, or ghee
• 1 large yellow onion, diced
• 4 ribs celery, sliced
• 4 medium carrots, peeled and sliced
• 4 fresh garlic cloves, chopped
• large pinch red pepper flakes
• 4 medium potatoes, peeled and diced into 1/2 inch cubes
• 2 x 14 oz jars artichoke hearts, drained
• 1/2 cup sun-dried tomatoes, chopped
• 2 Tbsps capers, drained
• 6 cups chicken bone broth
• 2 cups milk of choice
• 1/4 cup Arrowroot powder, gluten-free flour, or cornstarch
• 2 Tbsps fresh lemon juice
• 2 tsp lemon zest
• sea salt and black pepper, to taste
• 4 cups freshly chopped kale or spinach

optional toppings:

• freshly grated Parmesan cheese
• lemon wedges
• red pepper flakes

Instructions:

Heat your oil in a large stock pot or Dutch oven over medium heat.

Saute your onion, celery, carrots, garlic, and red pepper flakes for about 5 minutes.

Add in the diced potatoes, artichokes, sun-dried tomatoes, capers, and chicken bone broth. Bring your soup to a boil then slightly reduce the heat and allow it to gently simmer for 15 minutes, or just until the potatoes are tender.

Meanwhile, in a small bowl, whisk the Arrowroot/flour with 1/2 cup milk until smooth. Then pour this slurry over the rest of your milk and stir to combine well.

Once the potatoes are cooked, drizzle in the milk mixture while stirring and continue to simmer until your soup is creamy, about 5 minutes.

Stir in the fresh kale or spinach, fresh lemon zest and juice then season with sea salt and pepper, to your taste.

Top with freshly grated parmesan, lemon wedges, and additional red pepper flakes if desired.

Enjoy it while it’s hot.

Rachel

The post Lemony Tuscan Artichoke Soup first appeared on Clean Food Crush.

Greek Inspired Lemon Chicken

What a beautiful dish to serve throughout the springtime!

Our Greek Inspired Lemon Chicken is busting with bright flavors and truly couldn’t be simpler to prepare!

Minimal ingredients are needed for MAXIMUM flavor!

Here are my side dish serving suggestions that will go so well with this chicken:

Chopped Greek Salad

Greek Chickpea Salad + Tzatziki Dressing 

Italian Style Tomato + Avocado Chopped Salad!

Creamy Cucumber Chopped Salad 

Spinach, Feta, and Rice Casserole

Rachel’s tips:

Because we are using only a few simple ingredients here, I recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

If you’re a garlic lover (like me!), then you’re really going to enjoy this dish! Don’t be shy with the garlic…add more to your heart’s desires.

ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do!

Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

The fresh lemon zest really elevates your dish! Don’t skip it!

Since you’re only using one pan, clean-up is easy!

4 servings

Ingredients:

• 8 bone-in chicken thighs
• 2 Tbsps extra-virgin olive oil or avocado oil
• juice and zest of 1 fresh lemon
• 5 fresh garlic cloves, pressed
• 2 Tbsps dried oregano
• 2 Tbsps Dijon mustard
• sea salt and black pepper, to taste
• Optional garnish: fresh lemon slices and chopped fresh parsley or dill

Instructions:

Pat chicken dry using a paper towel.

In a small bowl, stir together the oil, lemon juice, zest, garlic, oregano, mustard, sea salt, and pepper.

Add your chicken to a baking dish, large enough to fit them all in a single layer without overlapping.

Drizzle chicken with your marinade and rub them to coat well on all sides.
Allow the chicken to marinate for at least 30 minutes in the refrigerator (Or, if time allows, cover and refrigerate overnight).

Once ready to bake, remove your chicken from the fridge and preheat your oven to 350 degrees f.

If desired, tuck a few fresh lemon slices around your chicken and sprinkle with fresh herbs, as shown.

Bake your chicken for 45 minutes, or until the inside of each chicken thigh reads 165 degrees f.
Enjoy!
Rachel

The post Greek Inspired Lemon Chicken first appeared on Clean Food Crush.

Spaghetti Squash Lasagna Casserole

If you LOVE Spaghetti Squash + Lasagna, then you’re also going to love me for sharing this INCREDIBLE recipe that marries the flavor of both!

Insanely satisfying and comforting, as most hot casseroles topped with melty cheese are.

We get extra fiber + nutrients here thanks to this incredible noodly squash. Great source of protein too, thanks to the ground meat + cottage cheese.

I’m so excited for you to try this and can’t wait to hear how your family likes it!

Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly during the colder months.

Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of creamy sauce, marinara sauce, meat sauce, buttery herb sauce, or melted cheese you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal.

Top it just as you would noodles and ENJOY!

This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.

It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.

It can seem a little intimidating the first time you make it, but it’s actually very simple.

Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.

Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash.

If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.

Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!

How often do you eat spaghetti squash?

REFERENCE:

HealthLine
CleanFoodCrush 

Use a high-quality marinara sauce:

You can use the brand of your choice.

When shopping for store bought marinara sauce:

I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but we don’t need added sugar in the ingredients list.)

I REALLY prefer sauce in glass jars – much better flavor and no leaching from cans.

A good marinara sauce contains just a few simple ingredients such as tomatoes, garlic, and herbs.

Splurge on the high-quality sauce when you can, because your dish will taste exactly like the sauce you use.

Rachel’s Quick Homemade Marinara

Here are a few more of my go-to spaghetti squash recipes

Simple Spaghetti Squash Skillet

Bolognese Stuffed Spaghetti Squash 

Fresh Pesto Spaghetti Squash Skillet w/ Sun-dried Tomatoes

Spaghetti Squash tossed with Fresh Basil Pesto

Buffalo Chicken Stuffed Spaghetti Squash 

6 servings

Ingredients:

• 2 large spaghetti squash (around 3-4 lb each)
• 2 Tbsps avocado oil or extra-virgin olive oil, divided
• 1 1/2 lbs lean ground beef, bison, turkey, or pork (or any combo)
• 1 tsp garlic powder
• 1 Tbsp Italian seasoning
• sea salt and black pepper, to taste
• 1 x 24 oz jar marinara sauce
• 1 cup cottage cheese
• 1/2 cup fresh ground or shredded parmesan cheese
• 1/2 cup freshly shredded cheese like mozzarella, Colby Jack, or cheddar

Instructions:

Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut both of your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.

Brush all insides lightly with 1 Tablespoon of oil and season lightly with sea salt and pepper.

Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.

Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.

Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Let cool slightly.

Heat the remaining 1 Tablespoon of oil in a skillet and cook the beef until it starts to brown. Drain and remove any excess grease. Sprinkle it with garlic powder, Italian seasoning, sea salt and pepper.

While your beef cooks, place the marinara sauce and cottage cheese in a blender and blend together until creamy.

Pour this creamy sauce over your cooked beef, stir to combine well.

To assemble your casserole, scoop the fleshy noodles out of the spaghetti squash; Divide it in half.

Use the first half to layer your lasagna casserole dish. Drizzle with half of the beef sauce then sprinkle with 1/2 cup of parmesan cheese.

Repeat the layers finishing the top with your remaining shredded cheese.
Bake at 375 degrees f. for 25 minutes, or until bubbly.
Enjoy it while it’s hot.
Rachel

The post Spaghetti Squash Lasagna Casserole first appeared on Clean Food Crush.

Spicy Sticky Chicken

Welcome to your NEW most favorite chicken recipe! You only need a few simple ingredients, and your family will be begging you to make this one often!

That Sweet & Spicy combo is incredible.

Saucy + Sassy, lil’ bite sized morsels are just as tasty as it gets.

Be sure to use fresh pressed garlic and grated fresh ginger root, (not powder) this will give your sauce an amazing, tangy-fresh melt-in-your-mouth flavor that is definitely worth the effort.

You can add more or less hot sauce, depending on your own heat preference.

Chicken thighs are often on sale and more affordable than breasts, so they make for a great choice.

We enjoy this Chicken for a quick dinner idea (with a side of cooked brown rice or quinoa & steamed broccoli), but it’s also great for prepping ahead, so you have a few lunches to grab-n-go throughout the week.

Feel free to double or triple this recipe to fit your family size…it turns out GREAT!

Stays great in the fridge (in sealed containers) for 3 days.

4 servings

Ingredients:

• 1 Tbsp avocado oil or olive oil
• 1 1/2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
• sea salt and ground pepper, to taste
• 5 fresh garlic cloves, pressed
• 2-inch-long fresh ginger root, peeled and grated
• 1 Tbsp ground flax seed
• ¼ cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
• 3 Tbsps raw honey or pure maple syrup
• 3 Tbsps hot sauce, or to taste
• freshly chopped parsley as an optional garnish

Instructions:

Heat the oil in a large skillet over medium heat.

Add the chopped chicken in a single layer and season with sea salt and pepper to taste.

Cook the chicken undisturbed for around 3 minutes, then stir and continue to cook until nicely golden brown.

Once the chicken is golden and almost cooked through, stir in the garlic, ginger, and ground flax seed.

Sauté for 1 minute. Pour the coconut aminos, honey, and hot sauce.

Reduce the heat to a low and simmer the sauce for a couple of minutes, until it thickens.

Remove from heat and serve while hot. Your spicy sticky sauce will continue to thicken.
Enjoy!
Rachel

The post Spicy Sticky Chicken first appeared on Clean Food Crush.

Sweet & Spicy Fresh Cucumber Salsa

Crisp fresh-tasting cucumber salsa for snacking or slathering on fish, chicken, or shrimp tacos for a tangy new spin!

Many were asking about the green cucumber salsa that was featured in our tortilla chip video the other day.

So, we quickly filmed a recipe video for you because this salsa is so fast and TASTY to make, and is great to enjoy year-round thanks to those greenhouse-grown English cucumbers that are now widely available.

Sweet & Spicy Fresh Cucumber Salsa is creative, simple, unexpected, and completely DELICIOUS on top of fish or chicken but also fantastic as a quick snack or addition to your BBQ or holiday buffet.

I LOVE spicy foods so I usually add several jalapeños, but you can add less jalapeño to keep things more on the mild side if you want.

Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño peppers seeds then you’ll tame down the heat a good bit, leaving the flavor.

Do you like chopping veggies?

I’ve found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present.

It’s incredibly soothing after a busy day and the finished result always makes me feel a great sense of accomplishment because my family will be eating all of these beautifully prepared fresh vegetables.

ALWAYS use freshly-squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your salsa a strange metallic or overly acidic taste.

Want to get the most juice possible from each of your fresh limes? Of course, we do!

Here’s a quick trick:

On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!

6 servings

Ingredients:

• 2 large English cucumbers, finely diced

• 1 medium red onion, finely diced

• 2 large Granny Smith apples, finely diced

• 2 fresh limes, juiced

• 1 bunch fresh cilantro, finely chopped

• 1-2 jalapeño peppers, finely chopped

• 1 Tbsp raw honey or pure maple syrup

• sea salt and ground pepper, to taste

Instructions:

Finely dice the cucumbers, red onion, and apples then place them into a large bowl.

Quickly drizzle your freshly squeezed lime juice over the apples to prevent them from browning.

Add the cilantro leaves, jalapeno, and honey.

Season lightly with sea salt and pepper and toss well to combine.

Taste test, then adjust ingredients as desired.

Serve with corn chips, smothered over chicken, fish, shrimp, or over tacos, and enjoy!
Rachel

The post Sweet & Spicy Fresh Cucumber Salsa first appeared on Clean Food Crush.

Quick Chicken Arrabbiata Skillet

The name means ‘angry’ – (Arrabbiata literally means “angry” in Italian); and like the beloved pasta sauce this quick chicken skillet packs a little punch depending on the amount of chili flakes we add!

I love this recipe because it’s super flavorful, uses minimal ingredients, and quick!

This skillet isn’t meant to be truly authentic, but to deliver some of the flavors of a favorite dish, while being something you can quickly and easily create in your own kitchen.

Add less chili flakes for a milder version, or more if you like it a little spicy

Serve over brown rice or quinoa if desired.

Use a high-quality marinara sauce:
You can use the brand of your choice.

When shopping for store bought marinara sauce:

I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but we don’t need added sugar in the ingredients list.)

I REALLY prefer sauce in glass jars – much better flavor and no leaching from cans.

A good marinara sauce contains just a few simple ingredients such as tomatoes, garlic, and herbs. Splurge on the high-quality sauce when you can, because your dish will taste exactly like the sauce you use.

Quick Homemade Marinara:

If you do not have wine on hand, you may substitute wine for bone broth.

The wine adds a rich flavor and deglazes the skillet.

All of the alcohol will cook out of your final sauce, so no worries there.

Do not use “cooking wine” as most of those have a flavor much like rubbing alcohol….

For best flavor and results, use a decent to nicer bottle of wine that one would actually drink, because this will produce the very best flavor.

6 servings

Ingredients:

• 2 Tbsps olive oil or avocado oil

• 2 lbs chicken breasts or tenders boneless and skinless, cut into 1-inch cubes

• sea salt and pepper to taste

• 1 large onion chopped

• 6 cloves fresh garlic, chopped

• 1/2 cup red wine

• 1/2 tsp red pepper flakes, or more to taste

• 24 ozs high quality marinara sauce

• 2 tsps dried oregano

optional toppings:

• handful of fresh basil

• freshly grated parmesan cheese

Instructions:

Heat the oil in a large skillet over medium-high heat. Add your chicken pieces and season lightly with sea salt and pepper.

Cook until the chicken starts to nicely brown on all sides, about 4-5 minutes.

Add the onion and garlic then cook for another 2-3 minutes until they soften.

Add the wine to deglaze the skillet, allowing it to bubble until almost fully reduced, stirring constantly.

Add the chili flakes, and saute for a few seconds then add the remaining ingredients to your skillet and stir to combine well.

Simmer for about 10 minutes, stirring occasionally, until all the flavors combine, and the chicken is cooked through.

Serve over cooked brown rice or quinoa then topped with freshly grated parmesan cheese and fresh basil if desired.
Enjoy!
Rachel

The post Quick Chicken Arrabbiata Skillet first appeared on Clean Food Crush.

Loaded Veggie + Chicken Casserole

Another delicious casserole created to use up that leftover chicken in the fridge!

Do you have cooked shredded chicken in the fridge that needs to be used up? Maybe some random veggies too? You can use any veggies you have on hand, it’ll turn out great!

Incredibly flavorful, super satisfying, and just so GOOD!

Hot bubbly casserole is very filling and cozy, especially throughout the colder months.

Casserole can help to stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.

I often double up casserole recipes because it always tastes even better the next day, and also freezes very well.

So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS dish!

Here are a few more of our FAVORITE casserole recipes for you to try:

Creamy Chicken + Broccoli Casserole

Creamy Chicken Zucchini Casserole

Tex-Mex Style Breakfast Casserole

Hot N’ Hearty Melty Cabbage Casserole

Melty Chili Bake Casserole

What’s really in those seasoning packets?!

I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are usually made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors.

Not to mention making my own taco seasonings actually tastes better too!

BEST Homemade Taco Seasoning Mix

You’ll never purchase those store-bought packets again, after making it yourself!!

So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.

Ingredients:

• 2 Tbsps chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp crushed red pepper flakes

• 1/2 tsp dried oregano

• 1 tsp paprika

• 3 tsps ground cumin

• 2 tsps sea salt

• 2 tsps ground black pepper

Instructions:

• In a small mixing bowl, whisk all ingredients until combined well.

• Store in an airtight container.

To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste.

Usually, 1-2 Tablespoons per pound of ground meat is perfect.

Cheese please:

Instead of buying pre-shredded cheese, I like to find a block of grass-fed or higher-quality cheese ON SALE and shred it myself….or better yet, enlist one of the kids for this duty.

Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and beautiful melting quality.

Homemade Mayonnaise:

Delicious Creamy Homemade Mayonnaise

6 servings

Ingredients:

• 1 red bell pepper, seeded & diced

• 1 yellow bell pepper, seeded & diced

• 1 red onion, diced

• 1 pint cherry tomatoes

• 4 fresh garlic cloves, minced

• 3 heaping cups chopped fresh kale leaves, thick stems removed

• 2 Tbsps homemade taco seasoning (recipe above)

• 1 Tbsp avocado oil or olive oil

• 1 x 15 oz can chickpeas, drained and rinsed

• 4 cups cooked shredded chicken

• 1/2 cup homemade mayonnaise or plain Greek yogurt

• sea salt and ground black pepper, to taste

• 1 cup freshly shredded cheese

Instructions:

Preheat your oven to 350 degrees f.

Place the peppers, onion, garlic, tomatoes, kale, and taco seasoning in a large bowl.

Drizzle with your oil and thoroughly toss then rub with your hands to evenly season the veggies paying special attention to the kale.

Add in the chickpeas, chicken, and mayonnaise or Greek yogurt, sea salt and freshly ground black pepper to taste then toss well to combine.

Transfer half of your veggie-chicken mixture to a large baking dish and sprinkle with half of the cheese. Repeat with the remaining half of the ingredients topping with cheese.

Cover your dish tightly with foil and bake in your preheated oven for 30 minutes, then uncover and broil for a few minutes, just until nicely golden-brown.

Enjoy!

Rachel

The post Loaded Veggie + Chicken Casserole first appeared on Clean Food Crush.

Chickpea Soup with Turkey Meatballs

Loaded with bright flavors and crave-worthy homemade meatballs, this soup is every bit as delicious as it is good for you.

Hearty meatballs, flavorful veggies, fiber-packed creamy chickpeas, and a touch of freshly squeezed lemon juice + zest to keep it bright!

Ground turkey was on sale this past week, plus I had a few cans of chickpeas (garbanzos) in the pantry, so Chickpea Soup with Turkey Meatballs was created and will forever be a go-to family soup recipe when we’re hungry for something just a little different than the usual.

These past several years I’ve been focusing on becoming extra creative with less expensive (more affordable) foods.

How can I create delicious meals or dishes for less money? You too?!

I think it’s a necessity these days to keep our family budget in check without compromising our health and FLAVOR!

Soup always tastes even better the next day. This meatball soup stays great refrigerated for 3 days, or frozen for up to 2 months.

Rachel’s Notes:

Use ANY milk of your choice. My personal preferences for this soup are unsweetened coconut milk or unsweetened cashew milk.

ANY broth works GREAT here! Use vegetable broth OR add chicken bone broth to increase the protein and nutrients.

Homemade Instant Pot Vegetable Broth

Homemade Bone Broth Recipe

Garbanzo beans, or chickpeas are full of protein, fiber and are loaded with vitamins and minerals.

Canned or pouches of chickpeas or garbanzo beans are readily available at local grocers and online retailers such as Amazon.

I always keep them in my pantry because I don’t always plan ahead to soak my own beans, so the canned ready-to-eat option shaves a lot of time off prep!

That being said, cooking your own dried chickpeas or beans at home is more cost-effective, and you’ll get to choose and control what is added such as salt or herbs.

Using dried chickpeas or beans (not canned):
The package of dried beans/chickpeas will have directions for you to soak and cook them at home, you’ll just need to plan ahead the day before you’re going to follow my soup recipe below.

When I’m using dried chickpeas (or beans!) I usually soak them overnight with PLENTY of water because they will expand.

After an overnight soak, I’ll rinse them off, then add fresh water to the pot.

Simply cook them over a low simmer for around 2 hours.

Your chickpeas can be cooked all by themselves or with garlic cloves, onion pieces, carrots, celery, bay leaves, sea salt, or even broth added to the pot for flavor.

Don’t overcook them, as we still want a firm texture much like canned chickpeas.

Allow to cool and dry completely, then follow the directions for the recipe below.

6 servings

Ingredients

For the soup:

• 2 Tbsps olive oil or avocado oil

• 1 large onion, finely diced

• 3 large carrots, chopped

• 4 celery ribs, finely chopped

• 4 fresh garlic cloves, pressed or minced

• 1 Tbsp dried oregano

• 1/2 tsp red chili flakes

• 2 Tbsps tomato paste

• 2 x 15oz cans of chickpeas, drained and rinsed well

• 6 cups chicken or turkey bone broth

• zest and juice of one fresh lemon

optional:

• freshly chopped herbs of choice

• dollop of plain Greek yogurt

For the meatballs:

• 2 slices Ezekiel bread or gluten-free bread, well toasted

• 2-3 Tbsps milk of choice

• 1-1/2 lbs ground turkey or chicken

• 1 large egg

• 2 tsps smoked paprika

• 1 tsp onion powder

• sea salt and ground pepper, to taste

• 2 Tbsps olive oil or avocado oil

Instructions:

To make your soup:
In a large stockpot or Dutch oven, heat your oil over medium-high then add the onion, carrots, celery, and garlic.

Saute until vegetables soften. Stir in the oregano, chili flakes, tomato paste, and chickpeas.
Pour in your bone broth, together with the lemon zest and juice, and stir to combine.
Simmer the soup over low heat for 15-20 minutes to allow the flavors to combine.

To make your meatballs:

Meanwhile, to make the meatballs, prepare a medium bowl and a large bowl.
In your medium bowl, soak your toasted bread with the milk. Allow it to sit for about 5 minutes.

In the large bowl, combine the ground turkey, egg, and spices and combine very well.
Drain and discard the milk, then squeeze the moisture out of the bread.

Add the soaked bread to your bowl with the meat. Thoroughly mix to combine, then form into even meatballs, making about 12-14.

Heat your oil in a large skillet over medium heat. Add in meatballs and cook for about 6-8 minutes, or until golden brown on all sides and just cooked through.

To finish your soup:
Carefully transfer your cooked meatballs into the soup. Continue to simmer for a few minutes more.

Serve the soup warm with freshly chopped herbs of choice.
Enjoy!
Rachel

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