Doin' Some Cookin'... Chicken with Tomatoes and Thyme

Sunday dinners don't always have to be something extravagant. I want to be able to enjoy my last day off before the work week and not be in the kitchen the majority of the day.

This recipe for Chicken with Tomatoes and Thyme takes 10 minutes to prep and the oven does the rest of the work taking about 50 minutes to cook.

The flavors of Summer in one pan on a cold winter's night result in a satisfying dish. With temps currently dipping below 30 degrees here in Houston I am definitely dreaming of those hot summer nights again.

If I wasn't currently on a round of Whole30 I would have enjoyed a glass of two of wine while this was cooking and to go with dinner. The chicken and tomatoes produce a lot of juice which would be perfect with some crusty garlic bread. Damn you Whole30!

Tasty but simple this is perfect to serve for guests and makes plenty of leftovers.

Chicken with Tomatoes and Thyme

Adapted From: Real Simple

Makes 4 Servings

Stars of the Show:

• 1 lemon, sliced into rounds
• 1 (28 oz) can diced tomatoes
• dried thyme, to taste
• 1 tbsp capers
• 4 chicken thighs
• 4 chicken drumsticks
• salt and pepper, to taste
• 2 tbsp olive oil

And Action:

Preheat oven to 400 degrees. 

In a small bowl, combine tomatoes and their liquid, lemon, thyme, and capers.

Season the chicken with 1 tsp salt and 1/2 tsp pepper.

Add tomato mixture and chicken into a baking dish. Drizzle with olive oil.

Roast until chicken is golden brown and cooked through, about 50 minutes. Enjoy!

Freezer Meal: 

In a small bowl, combine tomatoes and their liquid, lemon, thyme, and capers.

Season the chicken with 1 tsp salt and 1/2 tsp pepper. 

Divide into 4 1-quart resealable plastic freezer bags putting one thigh and one drumstick into each bag. Freeze up to 3 months until ready to cook.

Thaw overnight.

Preheat oven to 400 degrees. 

Add tomato mixture and chicken into a baking dish. Drizzle with olive oil.

Roast until chicken is golden brown and cooked through, about 50 minutes. Enjoy!

Doin' Some Cookin'... Herb Roasted Pork Tenderloin

Pork tenderloin is an affordable piece of meat that is easy to fix and hard to mess up, especially when prepared in the slow cooker.

The spice blend used for this recipe turns a bland piece of meat into something packed with lots of flavor. The cumin is what really stands out, which I really like.

I shredded the pork before dinner and served it with roasted potatoes and green beans. Little Man cleaned his plate which is always the greatest compliment.

This is a great make ahead recipe, see freezer instructions below.

Herb Roasted Pork Tenderloin

Adapted From: Thriving Home

Makes 4 Servings

Stars of the Show:

• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 1/4 lb pork tenderloin

And Action:

Combine all the spices in a small bowl and mix well. 

Place the pork tenderloin in the slow cooker and drizzle with the olive oil.

Rub the seasoning all over the pork tenderloin. Pressing into the meat so the seasoning adheres. 

Cook on low for 8 hours. Enjoy!

Freezer Meal: 

Make the seasoning mix, drizzle olive oil on pork, and press the seasoning into the meat. 

Place the uncooked pork in gallon-sized freezer bags, seal, and freeze.

The night before, thaw in the refrigerator. 

Place in the slow cooker and cook on low for 8 hours. Enjoy!

Doin' Some Cookin'... Roasted Stuffed Pork Tenderloin

Dinner date night worthy meal you can cook at home. This pork tenderloin is stuffed with bacon and spinach and roasted to perfection creating a juicy piece of meat before getting drizzled with a lemon parsley oil. A really classy meal that is worth lighting candles and dimming the lights. Hell, if you're not following Whole30 pop open a bottle of wine and serve with a side of Greek smashed potatoes. 

Roasted Stuffed Pork Tenderloin

Adapted From: Paleo Cupboard

Makes 4 Servings

Stars of the Show for the Pork Tenderloin:

• 1 lb pork tenderloin, butterflied and pounded thin
• 3 slices cooked bacon
• dried thyme, to taste
• sea salt and pepper, to taste
• onion powder, to taste
• 1 garlic clove, minced
• 4 cups spinach, wilted in bacon grease

Stars of the Show for the Lemon Parsley Oil:

• 2 tbsp olive oil
• 1/2 lemon juiced
• parsley, sea salt, and pepper, to taste

And Action:

Preheat oven to 375 degrees. 

Spread the spinach bacon mixture on the pork tenderloin and sprinkle the seasonings on top with the garlic. Roll the tenderloin and place on a baking sheet sprayed with nonstick cooking spray. 

Cook for 30-35 minutes or until the inside reaches 145 degrees.

While the tenderloin cooks mix the lemon parsley oil in a small bowl. 

When the pork is done cooking transfer to a cutting board and allow to rest for 10 minutes lightly covered in aluminum foil. Slice into rolls and serve with the lemon oil. Enjoy!

Doin' Some Cookin'... Herb Crusted Pork Chops

I admit it. I have zero willpower to fully commit to losing this effin' weight I've packed on. No shit, I have packed on ten pounds every year since I got hired at my current company which is a desk job. With the weight gain has come a loss of motivation. The reason for the loss of motivation is because I feel extremely loved just the way I am. If I felt down on myself I'm sure I'd be more motivated. Word to my coworkers: Stop loving me so much! #conceited

There are days where I plan ahead... meal planning and making time for workouts.

Monday was one of those days.

I made these herb crusted pork chops for dinner with a side of roasted broccoli and potatoes. You know, a healthy well balanced meal. This dinner was also a celebration of sorts because it was my 4 year work anniversary. Little Man loved our "dinner date" (we consider it a "dinner date" anytime we light candles at the table) and he raved about how amazing this meal was. I posted a couple of photos on Facebook and had a friend request I bring leftovers to work, he too raved about it. Success!

Grown up version of Shake and Bake except... I made it and no one helped. Haha!!

Herb Crusted Pork Chops

Adapted from: Eat Yourself Skinny

Makes 4 Servings

Stars of the Show:

• 4 boneless pork chops
• 2 tbsp dijon mustard
• 1/2 cup panko breadcrumbs
• dried thyme, to taste
• dried parsley, to taste
• sea salt and black pepper, to taste
• 1 tbsp olive oil

And Action:

Preheat oven to 450 degrees. 

Rub mustard evenly over the pork chops. Combine panko, thyme, parlsey, salt and pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large nonstick oven-proof skillet over medium heat. Add oil to the pan and swirl to coat. Add the pork chops, saute for 3 minutes each side or until golden brown.

Turn pork oven and place in the oven for about 8 minutes. Enjoy!

Doin' Some Cookin'... Carrot Soup with Ginger & Thyme

This soup is thick, comforting, and creamy tasting without the added fat of cream. This recipe couldn't be easier to make, it's healthy, and fairly inexpensive. I'm always on board with this and especially like that it makes a large enough batch for leftovers to take to work for lunch. 

Carrot and ginger are the perfect pair. They were made for each other. The ginger in this soup gives it a nice little kick. 

The only thing I would do differently next time is to roast the carrots instead of just boiling them and maybe adding a sweet potato with it. I can only imagine how much more delicious this soup would be. Don't get me wrong, it's great just the way it is.

Ease into Spring while the cooler temps are sticking around by making this soup to ring in the vernal equinox and know the promise of more daylight hours is upon us. Yay!

Carrot Soup with Ginger & Thyme

Adapted From: Every Day with Rachael Ray

Makes 4 Servings

Stars of the Show:

• 6 cups low sodium veggie broth
• 1 1/2 lb baby carrots
• 2 shallots, chopped
• 1 tbsp fresh ginger, minced
• olive oil, for drizzling
• dried ground thyme, to taste

And Action:

Add veggie broth, carrots, shallots, and ginger into a saucepan; simmer 20 minutes until carrots are tender. Puree in batches in a food processor. Drizzle with olive oil and season with thyme to taste. Enjoy!

Doin' Some Cookin'... Herb Salted Garlic Parmesan French Fries and Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Holy hell! This dinner was quite ambitious for a Monday night, especially after an exhausting day at work. Note to self, make this on a weekend and preferably when your patience levels are high.

The potatoes get double fried and believe me it is totally worth it. Then they are tossed in a garlic parmesan herb salt.

This meal is carb heavy... and wine heavy... as in, I drank the bottle of wine after using the splash of it  to make the au jus. At least now I'll be able to sleep off the carb overload.

Herb Salted Garlic Parmesan French Fries

Adapted from : How Sweet It Is

Makes 2 Servings

Stars of the Show:

• 2 russet potatoes, thinly sliced, like french fries
• 1 qt canola oil
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1/2 tbsp sea salt
• 1/4 tsp garlic powder
• 1/3 cup grated parmigiano reggiano cheese

And Action:

Add potatoes to a bowl of ice water and let sit for 30 minutes. Place two layers worth of paper towels on a baking sheet and remove the potatoes from the water. Take more paper towels and pat dry the potatoes. 

Add oil to a large pot and heat over medium high heat until the temperature reaches 350 degrees (use a candy thermometer). Add the potatoes in batches and fry for 2-3 minutes. Remove and place on paper towels to drain the oil. 

Let the potatoes cool, about 10 minutes.

Make the garlic parmesan herb salt using the rest of the ingredients.  

Fry the potatoes again until browned and crispy. Toss with the garlic parmesan herb salt. 

Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Adapted From: Food.com

Makes 4 Servings

Stars of the Show:

• 2 tsp olive oil
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp basil
• 1/4 cup red wine
• 2 tbsp soy sauce
• 1 can (14.5 oz) beef broth
• 1 french baguette, cut into 4 portions and split in half
• 1 (4 oz) package garlic and herb goat cheese
• 1 lb thinly sliced peppered roast beef

And Action:

To make the au jus: In a medium saucepan heat oil, then add onion powder, garlic, and the other dried herbs. Stir often for 1 minute. The add red wine and soy sauce. Increase the heat, bring to a simmer and let the sauce reduce by half. Add beef broth and simmer for 5 minutes. 

To make the sandwiches: Spread the cheese evenly on both sides of the baguette. Divide roast beef among the sandwiches. Close the sandwiches, place on a baking sheet, and bake at 450 degrees for about 3 minutes. Serve with small cups of the au jus for dipping.