Unique does cooking
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If you've been along on this ride, you know I'm trying to live a healthy lifestyle. Partially because I want to be healthy and lose weight AND because I'm going on a trip next month and I want to look Ah-Mazing in my swimsuit! #DoNotJudge
I love food! I love all kinds of food! One thing I miss about home is the food! Tuesdays come and I want tacos but the shells aren't the healthiest choice and they are a no-go if you're following the Keto diet. I saw these Keto Chicken Quesadillas and I put it on my list for my next Taco Tuesday craving. Best.Decision.Ever!
I didn't have to add much cheese on top of my fillings because the "tortilla" is nothing but cheese. The cheese lover I live with and call my husband was extremely ecstatic to try them. I have to admit, I was too.
If you try these one important thing to do is after you bake the cheese for about 5 or so minutes, let it cool. I made the mistake of not letting the cheese shell cool and it made the quesadilla very hard to move from the pan to the plate and it could only be eaten with a knife and fork. The beauty of Taco Tuesday is devouring them with your hands. Next time I'm actually going to let them cool in the shape of tacos. If you'd like taco shells when you take the shell out of the oven let it cool over the handle of a wooden kitchen utensil or anything really that will allow it to hang.
You can also use whatever meat you prefer or no meat and you can add whatever vegetables you like in your quesadilla. The first time I tried this I only did green peppers and onions with chicken. The second time I did green pepper, red pepper, and onions and chicken When we had leftovers my husband asked me to add mushrooms to his. So add whatever you like, to make it Uniquely You!
Enough talking, let's get to the Recipe!
2-4 chicken breasts or whatever meat you prefer or no meat
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
1 1/2 cups of cheddar
1 1/2 cups of mozzarella
Sour cream - if desired
Salsa - if desired
1. Preheat oven to 350F.
2. Cover bottom of skillet with olive oil.
3. Chop all vegetables.
4. Saute vegetables.
5. While veggies are cooking, cut meat into bite sized chunks. (If using shrimp, skip this step.)
6. Once veggies are cooked through, remove from heat.
7. Add 1 TBSP oil to skillet.
8. Cook meat all the way through.
9. While meat is cooking, mix cheddar and mozzarella in bowl.
10. Cover baking sheet with parchment paper.
11. Make preferred tortilla size circles on parchment paper.
12. Bake cheese for 5 minutes or until cheese is bubbly.
13. Let cheese cool.
14. Add veggies back to meat. Let simmer.
15. Once cheese has cooled for about 5 minutes, flip the cheese.
16. Place chicken and veggies on half of the cheese tortilla.
17. Close quesadilla and press firmly closed.
18. Bake for 2-5 minutes.
19. Remove from oven and let cool briefly.
20. Enjoy and remember to be Uniquely You!
As always if you try this please tag @UniqueDoes on Instagram and use #UniqueDoes. Follow on facebook and be sure to subscribe to the blog so you know when a new post is live.
Be Kind to One Another and Be Uniquely You. Until next time...
If you're following the blog you know we're on a path to eating healthier. A friend of mine started a keto lifestyle and she posted these lasagna stuffed peppers and I just had to have the recipe and try it. As usual I had to put my own twist on it!
I decided to use ground chicken but you can use whatever meat you like or you can go meatless. I also added onions and mushrooms. If you're not a fan of either take them out. If you are living a keto lifestyle use 1/2 an onion rather than a whole one. My husband loves these and has requested them to be in the regular rotation. If you try these be sure to tag @UniqueDoes on Instagram or #UniqueDoes on facebook! Let's grow our community and share recipes!
So...on to the recipe!
6-8 Peppers - Any color will work. (I used red, yellow, and green.)
1 LB Ground chicken (optional)
1 onion - chopped
6 baby bella mushrooms - sliced (Optional)
3 TBSP Garlic - chopped
1 TBSP Seasoning Salt
1 TBSP Pepper
1 TBSP Italian Seasoning
2 TBSP Olive Oil
1 jar of pasta sauce
1 cup Mozzarella
15 oz Ricotta Cheese
1. Preheat oven to 350 F.
2. Cut tops of peppers and clean out.
3. Bake peppers for 15-20 min.
4. In medium skillet, over medium heat, add 1 TBSP Olive Oil.
5. Add ground chicken.
6. Season with seasoning salt, pepper, and Italian seasoning.
6. Brown chicken.
7. Drain chicken.
8. Add chopped onion to skillet.
9. Once onions are translucent, add garlic.
10. Add mushrooms.
11. Let sauté until garlic is aromatic.
12. Return ground chicken to skillet.
13. Let cook for about 2-4 min.
14. Add pasta sauce.
15. Let simmer.
16. Remove peppers from oven.
17. Place 1 Spoonful of meat sauce in each pepper.
18. Top with 1 spoonful of Ricotta cheese.
19. Repeat steps 17 and 18 until peppers are filled.
20. Top with mozzarella cheese.
21. Bake for 5-7 min or until cheese is bubbly/brown.
22. Enjoy and be uniquely you!
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If you try the recipe tag us on Instagram. Come back next week for a new recipe!
I've been seeing so many of my friends begin or continue on their healthy eating paths. It has inspired me to take control of the eating that my household does. My husband and I have agreed to choose healthier options when we do our meal planning. So, we both scoured Pinterest for inspiration and I landed on lettuce wrapped fajitas.
This is perfect for those who are doing keto meals, vegans and vegetarians, and anyone leading a healthy lifestyle!
I did have to put my own twist on it because if I didn't it wouldn't be Unique! You can put your own twist on it to fit your eating preferences.
I made the fajita seasoning because after reading the labels I felt it was too much salt. (When you know better, you do better.)
So on the recipe!
2 chicken breasts - sliced in strips
2 green peppers
1 red pepper
1 yellow pepper
1 large onion
1 package of mushrooms
Whole Romaine lettuce leaves
2 tsp. Cayenne Chili Powder
1 tsp. Sea Salt
1 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Cumin
1. Heat medium skillet with olive oil.
2. Preheat oven to 350F.
3. Slice chicken breasts.
4. Place sliced chicken in skillet and cook until no pink. (*Optional: LIGHTLY Season chicken with favorite seasonings.)
5. While chicken is cooking slice all vegetables. Feel free to add different vegetables.
6. Remove chicken and place in medium bowl.
7. Add onions to skillet. Saute 1-2 min.
8. Add all peppers. Saute 1-2 min.
9. Add mushrooms. Saute 1-2 min.
10. Add sauteed vegetables to bowl with chicken.
11. Top chicken and vegetables with all Fajita Seasonings.
13. Place chicken and vegetables on aluminum lined baking sheet.
14. Bake for 5-7 min or until all vegetables are tender.
15. Serve in romaine lettuce and top with your favorite toppings!
16. Enjoy and remember to be uniquely you!
As I've stated before I'm a teacher in the UAE. I love being a teacher here. It's quite different. This dish was inspired by my obligation to GO WITH THE FLOW at school. CLICK HERE FOR MORE UNDERSTANDING. I made grilled chicken for dinner last night and used the leftovers for my Stir Fry. JUST GOING WITH THE FLOW!
Leave out the chicken and alter the sauce and this is suitable for your favorite Vegan, use shrimp instead of chicken and this will please your favorite Pescatarian, or if you cook for beef lovers you can use beef. I'm going to serve mine over brown rice before I began trying to lead a healthy lifestyle I served it over white rice.
This recipe is made with an original stir fry sauce. I've made this many times before but I used store bought sauce and I always planned out my vegetables. Today I just used whatever vegetables I had in my fridge and decided to make my own stir fry sauce. Feel free to use store bought sauce. You won't even notice the change. If you're vegan or are cooking for a vegan use vegetable broth instead of chicken broth, use agave nectar instead of honey, use beet sugar or nix the sugar altogether and you'll have a vegan approved stir fry sauce!
Let's get cooking!
If you're a frequent visitor here you know I'm on a mission to eat healthy and lose weight. This recipe does not contribute to my mission. #DoNotJudge
I love bread! Bread and fried chicken wings are my weaknesses. When I decided to make the Lasagna Rolls I immediately got excited because that meant bread! This recipe is so simple and can be paired with any meal.
Let's Get Cooking!
I have been craving lasagna. I don't know if it's because it's so filling or if it's because I love pasta. I wanted to try something new. Since being in the UAE, I've made a regular lasagna and a lasagna ring for a party we hosted. So, I went into my repertoire and pulled out these delicious roll ups! They are so cheesy and in my house anything cheesy will be devoured.
I can assure you that every member of your family is going to love these roll ups. Usually we eat salad and pasta but this time I paired our roll ups with Garlic Cheese Bread and it wasn't even store bought. Click here to be taken to that recipe!
Let's Get Cooking!
Meatballs are always a hit as appetizers. Whenever I make spaghetti for my household, there is always a request to add meatballs. Back in the US I would use store bought meatballs.
A few days ago there was a request for Swedish Meatballs. I have not seen those in the local store so I did what every good wife would do. I went to Pinterest to see what my options for recipes were. As always I looked at different recipes for inspiration, checked my cabinets for what I could use, and got to it! Needless to say these meatballs were devoured!
Let's get cooking!
I think most people want to lose weight and/or eat healthier. I too, am in that number. I have been searching for healthy dishes to try and dishes that will satisfy my cravings for all things deemed bad.
I scoured Pinterest, my favorite getaway, and found several recipes for pizza not made on dough.
*Insert look of shock*
*Insert look of disgust* because I mean why ruin something SOOOOOO GOOD!?!
I was, however, pleasantly surprised. I combined a few recipes and ran to the store to get what I needed to make my own! Come cook with me!
No video this time but pictures galore!
I love foil packs! They are easy. The clean up is easy. And it leaves the meat so tender and juicy. I saw various versions of this recipe on Pinterest. I decided to attempt this myself! I added mushrooms and I seasoned my salmon.
I absolutely loved this! I made this before and used store bought teriyaki sauce. This time I made my own teriyaki sauce. #WorthIt
This was easy enough but I had to really search for some of the ingredients. I went to various stores but I got everything that I needed.
You can use the vegetables of your choice. I used broccoli, carrots, and mushrooms. I think asparagus would be good too.
You can pair this white or brown rice. I paired my serving with white rice. My husband wanted his with tri color fusilli. It's good no matter what you pair it with!
Let's get cooking!
Every holiday I look forward to a cheesy baked macaroni and cheese. If I'm honest, I look forward to macaroni and cheese on a random day. In my opinion, my Mom made the best macaroni and cheese. It was cheesy and delicious! I wanted to learn how to make it so I asked my Mom to teach me. She didn't have exact measurements so this recipe took me many attempts to perfect.
I like to use a medium and sharp cheese but there is no reason why you can't use the 2 cheeses of your choice. If you want extra cheese, use extra cheese. The beauty of this recipe is you have to keep trying until you get it the way you like!
Come cook along with me!