Couscous and Cranberries

"Get in my Belly" Good Food

Lemon Chicken With Veggies



6 TB Olive Oil
2 lemons, 1 thinly sliced, 1 juiced
4 tsp minced garlic
1 tsp kosher salt
½ tsp freshly ground black pepper
¾ pound trimmed green beans
8 small red potatoes, quartered
4 boneless skinless chicken breasts


Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.

Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.

Cook at 350 for 1 hour – 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.

recipe & photo @ Lil Luna

Creamy Bacon & Avocado Zoodles


Photo: A Sweet Life


1 ripe California avocado
1 chopped jalapeño, seeds removed
1 clove garlic
2 tbsp freshly squeezed lime juice
2 tbsp chopped fresh cilantro
1 tbsp avocado oil
1/8 to 1/4 tsp chipotle powder or chili powder
Salt and pepper to taste
2 to 4 tbsp water
4 medium zucchini
4 slices bacon, cooked crisp and crumbled


In a blender or food processor, combine avocado, jalapeño, garlic, lime juice, cilantro, avocado oil, chipotle or chili powder, and salt and pepper. Blend until smooth. Add water a few tbsp at a time and continue to process until a thick but pourable consistency is achieved.

Cut zucchini with a spiral cutter. Cook uncovered in the microwave for 1 or 2 minutes on high, until hot and just tender.

Divide zucchini among 4 plates and top with avocado sauce and crumbled bacon. Serve warm.

recipe @ A Sweet Life

Chicken & Broccoli Casserole



Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)


Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.

Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.

Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

recipe @ Food Network

Spicy & Cream White Bean Chicken Chili


Photo: A Hint of Honey


1 pound chicken, cooked and cubed
1 medium onion
1-1/2 t. garlic powder
1 Tablespoon vegetable oil
2 (15 oz) cans white beans, drained and rinsed
1 (14 oz) box chicken broth
2 (4 oz) cans green chili
1 t. salt
1 t. cumin
1 t. dried oregano
1/2 t. pepper
1 (8 oz) container sour cream
1/2 cup heavy whipping cream (can use half- &-half for a thinner consistency)


Cook chicken, onion and garlic powder in oil until no longer pink and nicely browned.  Add remaining ingredients (except sour cream and cream) and heat until boiling.

Reduce heat and simmer uncovered 30 minutes.

Remove from heat and add sour cream and cream.

This is spicy and delicious!  Enjoy!