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Posts tagged ‘easy recipes’

UltimateMama’s girls are always excited to make these clever, easy, minimalist, nutritious, and tasty avocado boats.  The best thing about them is that they can be eaten right out of the avocado! Avocados are high in healthy fats and great anytime of day.

Ultimate Avocado Boat recipe (for 8 people):

-4 avocados

-6 plum tomatoes cut into cubes (or use a pint of washed cherry tomatoes which you won’t need to cut)

-1 container of fresh mozzarella balls (bocconcini) or you can cube one larger mozzarella ball

-4 tablespoons diced red onion (scallions work well too)

-2 tablespoons of lime juice

To do:  scoop out the “meat” from each avocado but remember to keep the “shell”.  In a large bowl, gently stir cubed avocado chunks, tomatoes, mozzarella, onions, and lime juice. Carefully, spoon into each of your eight avocado “shells” and serve!

 

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UltimateMama and her girls love to make this refreshing summer salad for lunch guests.  It is quick, easy, delicious, and filled with nutrients.  Best of all, it is colorful as well as easy to eat poolside.

Ultimate Pineapple and Chicken Summer Salad recipe

-Fresh kale

-Pineapple chunks

-Red (or yellow) potatoes cut in chunks

-Grilled chicken cubed (UltimateMama usually uses leftovers from the prior evening)

-Balsamic vinegar

To do:  wash and dry the kale, add the rest of the ingredients, and lightly drizzle with balsamic vinegar. Serve in pretty summer bowls.

Optional:  Add some feta or goat cheese.

 

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UltimateMama loves cooking one-pot dishes for her family. She tends to serve the dish then freeze the rest for another day!  UltimateMama’s kids enjoy this easy chicken tagine or chicken stew recipe because it is warm and sweet.  UltimateMama loves the fact that it is packed with nutrients.

UltimateMama’s Easy Chicken Tagine or Easy Chicken Stew recipe as follows:

 

• 1 tablespoon olive oil

• 1 medium-sized red onion, finely chopped 

• 1 teaspoon ground ginger

• 2 garlic cloves, chopped finely

• 1 pound boneless chicken breast, cut into cubes

• 1 Fuji apple without the skin that is diced 
• 1 cup of carrots, diced (save yourself time and used the baby ones)
• 1 parsnip, peeled and diced
• 1 red pepper, remove seeds and cut into cubes or thin strips
• 1 large sweet potato, peeled and cubed
• 1 large beefsteak tomato, cubed

• 1 can garbanzo beans, drained (15 oz can)
• 2 cups chicken broth 

• 1 teaspoon ground cinnamon

• 2 tablespoons orange juice 
• 2 large figs 

1. Get a heavy pot with a lid and heat the olive oil over medium-high heat. Saute the onion, ginger, and garlic cloves for about 4 minutes.

2. Add the chicken breast and cook all sides, about 10 minutes.

3. Add the apple, carrot, parsnip, red pepper, sweet potato, tomato, garbanzo beans (chickpeas), and broth.

4.  With a wooden spoon, stir in the cinnamon, orange juice, and figs. Bring to a boil then reduce the heat, cover, and simmer for 35-45 minutes. Make sure chicken and vegetables are tender, especially parsnip and carrot.   

5. Serve some and freeze the rest for another meal! You can serve it with rice, couscous, noodles, or alone!

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