Pop-in-the-Oven Beef Stew | #recipes #beef #SundaySupper

Pop-in-the-Oven Beef Stew #SundaySupper

No browning of the beef is required for this easy Pop-in-the-Oven Beef Stew recipe. Simple, healthy comfort food that the whole family will love! {gluten free, dairy free} 

Pop-in-the-Oven Beef Stew | #recipes #beef #SundaySupper

This Pop-in-the-Oven Beef Stew is my absolute favorite beef recipe.  It is a simple recipe made with wholesome ingredients that is pure, healthy comfort food. Pop-in-the-Oven Beef Stew  is packed with beef, lots of vegetables, is easy to make and is just delicious.  What could be better?   Well, my friends, it gets better.  What if I told you that all that you need to do is mix up a simple sauce, cut the vegetables, cube the meat, and that’s it.  There is no browning of the meat required…just put everything in the pot and then pop it in the oven!  A few hours later you will have perfectly browned and tender beef and vegetables….

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Baked Sweet and Sour Chicken with Quinoa

Baked Sweet and Sour Chicken is a healthy 30-minute meal made with chicken, lots of vegetables, and a light sweet and sour sauce.  It takes just minutes to prepare, making this Baked Sweet and Sour Chicken an ideal weeknight meal that is much healthier than its take-out counterpart.

Here the Baked Sweet and Sour Chicken is served over the ever trendy super-seed, quinoa.  You can easily substitute brown rice, or another favorite grain, or eliminate it all together for a lower carb option.

Baked Sweet and Sour Chicken with Quinoa
Yields: 4 servings
  • 3 tablespoons honey
  • 1 tablespoon ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1 tablespoon water
  • 1 pound boneless, skinless chicken breast, cut into 2-inch pieces
  • 1 red bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 green bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 large carrot, peeled and cut into thick coins
  • 6 scallions, trimmed and cut into 2-inch pieces
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • salt and pepper, to taste
  • nonstick cooking spray
  1. Preheat oven to 400 degrees. Spray 13x9-inch baking dish with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk honey, ketchup, soy sauce, vinegar, ginger and 1 tablespoon water.
  3. Toss chicken in 3 tablespoons of honey mixture and place in prepared baking dish. Toss peppers, carrots and scallions in remaining honey mixture and pour evenly over chicken.
  4. Loosely cover baking dish with foil, leaving one end open to vent. Bake for 25 to 35 minutes, or until chicken is thoroughly cooked and vegetables are tender.
  5. Meanwhile, put quinoa and broth in a medium sauce pan. Bring to a boil over high heat. Then cover, reduce to a simmer (medium-low) for 15 minutes, or until liquid is absorbed and quinoa is tender. Season with salt and pepper, as desired.
  6. Divide quinoa on plates and spoon chicken and vegetables over quinoa.
Slightly adapted from Family Circle, June 2013

If you enjoy this recipe, you may also enjoy:

Buffalo Chicken Quinoa Salad

Lighter Sesame Chicken


Buffalo Chicken Quinoa Salad |

Buffalo Chicken Quinoa Salad

Buffalo Chicken Quinoa Salad is a delicious entree salad made with quinoa, broccoli, carrots, tossed with a healthier version of buffalo chicken. Quick and easy, perfect for a weeknight!
Buffalo Chicken Quinoa Salad |
This Buffalo Chicken Quinoa Salad is darn near perfection.  We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa.  Sprinkle blue cheese (or cheddar) on top, as desired, and you’re looking at a delicious and healthy Buffalo Chicken Quinoa Salad.

Not only is this salad am-a-zing, but it can be made in under 30 minutes!  The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce.  Put it all together and dinner is served!  (Leftovers make great lunches too)

Buffalo Chicken Quinoa Salad |

Buffalo Chicken Quinoa Salad
Yields: 3 to 4 servings
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 2 boneless, skinless chicken breasts (about 8 to 10 ounces) OR 2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 2 to 3 green onions chopped, whites and greens separated
  • Cooking spray
  • ½ cup hot sauce (I recommend Frank's hot sauce)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • Optional toppings: blue cheese crumbles or shredded cheddar cheese
  1. Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
  2. Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  3. While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
  4. Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
  5. Pour ¼ cup sauce over shredded chicken, tossing to coat.
  6. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
  7. Sprinkle with remaining chopped green onion and serve.

Buffalo Chicken Quinoa Salad |

I drew inspiration from this recipe and my Baked Buffalo Chicken Tenders recipe.

healthy carrot zucchini bread

Carrot Zucchini Bread

Carrot Zucchini Bread | #recipes
Carrot Zucchini Bread is a moist, delicious twist on zucchini bread.  If you have extra zucchini, this is definitely a must-make!

The end of summer is one of my favorite times of year because it means zucchini is everywhere.  Zucchini is such a versatile vegetable that gets turned into delicious dishes, both savory and sweet, with so many possibilities!  I found myself with some zucchini and some leftover carrots from making Carrot Cake Pancakes.  My first instinct was to make pancakes (which might come later), but Carrot Zucchini Bread has been on my list for quite a while.  A quick bread with double veggies has got to be a good thing.  Carrot Zucchini Bread is a super tasty, fun twist on zucchini bread!

Carrot Zucchini Bread
Yields: 1 loaf (12 servings)
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 eggs
  • ½ cup canola oil
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1¾ cup grated zucchini (squeeze out some excess moisture)
  • ½ cup grated carrot
  1. Preheat oven to 350 degrees. Grease a 8x4 loaf pan (or spray with baking spray) and set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda and cinnamon.
  3. In a large bowl, whisk eggs and oil until well blended. Add sugar and vanilla, and whisk until combined. Add zucchini and carrot, stirring until combined.
  4. Add flour mixture to zucchini mixture, gently folding until just combined.
  5. Pour mixture into prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 to 10 minutes and then move to wire rack to cool completely.

Adapted from

Carrot Zucchini Bread | #recipes

Carrot Cake Pancakes |

Carrot Cake Pancakes

 Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!  
After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes.  He wanted them for breakfast, lunch, and dinner.  And I can’t blame him really.  These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots.  There is a touch of brown sugar to give a little sweetness.  While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle.  Either way is excellent.  Pineapple, or whatever your favorite topping, would also be tasty.  Enjoy this little taste of spring!

Carrot Cake Pancakes
Yields: 4 servings
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • ¼ cup chopped walnuts or raisins (optional)
  • Cooking spray
  • 2 ounces neufachtel cream cheese, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
  6. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.