This chicken dish is incredibly flavorful, thanks to a slice of prosciutto, spinach and goat cheese wrapped up inside. As the chicken cooks in broth, the flavor of the prosciutto coats each chicken breast. After cooking, the broth you use to cook the chicken in the skillet can be used as a flavorful lemon sauce. You can add a little flour to thicken it up, or leave it alone. Serve the chicken rolls with a side of rice or couscous and a side salad to make a complete, healthy dinner.
Chicken Saltimbocca Recipe
- 1 cup frozen chopped spinach, thawed
- 1/3 cup crumbled goat cheese
- 1/4 tsp nutmeg
- 3 thin sliced chicken breasts
- 3 slices prosciutto
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp lemon juice
- Salt and pepper to taste
- Wash and dry the chicken breasts, and set on a piece of parchment paper.
- Sprinkle the chicken with salt and pepper.
- Add the spinach, goat cheese and nutmeg to a Magic Bullet cup and blend until creamy.
- Add a slice of prosciutto on top of each chicken breast, then spread 1/3 of the spinach mixture on each.
- Roll up each chicken breast and secure with 2-3 toothpicks.
- Heat the oil in a skillet and brown each side of the chicken, about 2 minutes per side.
- Add the broth and lemon juice and bring to a boil.
- Cook the chicken for 12 minutes, turning over halfway, until the breasts are cooked through.
Makes 3 chicken rolls
Sometimes you need to start your morning off with a boost. Combining blueberries with spinach and other tasty ingredients, this green and blue smoothie does just that! It’s easy and healthy, and will satisfy even the most difficult to please of morning bellies.
Blue and Green Smoothie Recipe
- 1 cup blueberries
- 2/3 cup spinach
- 1 banana, frozen
- 2 tbsp. Greek yogurt
- 1/2 cup orange juice
- 1 tsp. agave
- Handful of almonds
- Combine all ingredients in Magic Bullet and blend. That’s it!
A surefire way to cure that morning sluggishness!
If you’re anything like me, you’re always on the look-out for healthy, delicious, vegetable-based side dishes that come together quickly and can be on hand for almost any meal. Ta da! Here’s a recipe that doesn’t even involve any cooking, just some pantry ingredients (well, they’re in my pantry — you might need to buy them, but then you’ll have them) mixed up in the Magic Bullet for a delicious, and indeed authentically Chinese, side dish. The use of Chinese black (Chinkiang) vinegar here gives a distinctive, vaguely smoky tang, and you can mix up as many or as few other Chinese ingredients to provide as simple or more complex a dish as you like. My version is spicy with sweetness from sugar, depth of flavor from sesame oil and soy, and a good bit of bite from fresh garlic.
Plus, if you have a flair for the dramatic, you can smash these cucumbers with a side of a cleaver (the smashing apparently helps them soak up the dressing) to really impress your friends. Or you can just smoosh them down on the cutting board, like I did. Up to you, really.
Smashed Cucumbers with Chinese Black Vinegar Recipe
- 1 cucumber, peeled if you like, smashed on the counter then cut roughly into 1 inch cubes
- 2 cloves garlic, peeled
- 1 tbl Chinese black (Chinkiang) vinegar
- 1 tbl roasted peanuts
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp sugar
- 1 tsp hot chili oil (optional)
- Blend peanuts in the Magic Bullet until roughly chopped. Remove to bowl.
- Blend garlic in the Magic Bullet. Add vinegar, oils, sugar, and soy sauce and blend just slightly.
- Toss cucumbers with vinegar blend in a big bowl. Serve, garnishing with peanuts.
Years ago, before I had children, I went through a vegan phase. Still to this day, I love my vegan and vegetarian dishes even though I don’t fully eat that way any more. I remember often craving creamy pasta dishes made with heavy cream and loads of parmesan cheese! This was a dish I’ve made for years to satisfy that craving. I’ve made it for many non-vegans as well, and they have all loved it! You won’t even notice there isn’t a drop of heavy cream! You can add parmesan cheese if you would like and even switch up the vegetable from sweet potato to butternut squash. Whichever way you make this, I guarantee you will love it!
Creamy Sweet Potato Pasta Sauce Recipe
- 3 cup penne pasta
- 1 large sweet potato, peeled and steamed
- 2 cup vegetable broth
- 2 tb. butter, or olive oil
- ½ onion diced
- 3-4 garlic cloves
- 1 tb. fresh sage, plus more for topping
- Lots of pepper, to taste
- Salt to taste
- ¼ tsp. nutmeg
- Optional, ½ c. fresh parmesan cheese
- Bring a large pot of water to boil. Cook pasta according to package directions. In the larger Magic Bullet Blender, add the sweet potato and vegetable broth. Puree until creamy and fully blended. Set aside.
- In a pan on low/medium heat add the butter and melt. Next add in the onions and garlic. Stir and cook until translucent, about 4-5 minutes. Next add in the sage and toss for 1 minutes.
- Pour in the blended sweet potato. Stir and then sprinkle in the spices. Adjust until desired taste has been reached. Top with extra chopped fresh sage and fresh parmesan.
This St. Patrick’s Day, wow your friends with this mint chocolate chip cheesecake dip! No baking required, and minimal clean-up necessary to make this festive dip or dessert. All you need is cream cheese, powdered sugar, peppermint extract, green food coloring, and mini chocolate chips. I like to serve this mint chip cheesecake dip with graham crackers, but you can also serve it with bars of chocolate – yum! Every bite tastes like a mint chip cheesecake.
Mint Chip Cheesecake Dip Recipe
- 4 oz cream cheese, room temperature
- 2 tbsp powdered sugar
- 1/4 tsp peppermint extract
- A few drops of green food coloring
- Mini chocolate chips
- Add the cream cheese, powdered sugar, peppermint extract and food coloring to a Magic Bullet cup and blend until smooth and a nice minty green color.
- Transfer to a bowl filled with mini chocolate chips, and shape into a circle.
- Serve with graham crackers or bars of chocolate.
Makes 1/2 cup
Chickpeas are often overlooked as a salad topping or smaller component of a larger dish… but they’re so much more versatile than that! This recipe combines a can of chickpeas with household spices to blend up a hearty vegetarian-friendly burrito that you’ll find yourself making over and over again.
Chickpea Burrito Recipe
- 1 can of chickpeas, not drained
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1 tsp. red pepper flakes
- 1 tbsp. lime juice
- Small amount of salt & pepper
- Soft tortillas
- Combine all ingredients in Magic Bullet and blend.
- Add to heated skillet, stirring occasionally. The mixture will begin to thicken as the liquid burns off. Cook and stir it as you would scrambled eggs, until the mixture has the consistency of mashed potatoes.
Top it with some avocado slices and dried cilantro, and you’ve got yourself a happy little burrito!
Do you know mapo tofu? This classic Chinese meal uses an unusual (to the American palette) combo of ground beef and tofu for an incredibly interesting effect. The combination of the meaty beef and the silken tofu creates a fascinating textural contrast, and the beef combined with fermented ingredients creates an incredibly savory mouthfeel. Plus, the famous Sichuan peppercorns are used to generate a distinctive, spicy-but-vaguely-numbing effect.
This recipe requires a few unusual ingredients that you may need to go online to purchase, but once you do it’s totally worth it: my version comes together in a matter of minutes for an incredibly flavorful, unusual weeknight dinner. You can even add some hearty greens for what is truly a one-pot meal.
Mapo Tofu Recipe
- 1 lb silken tofu
- ¼ lb ground pork or beef
- 4 scallions, sliced
- 2 tbl preserved Chinese vegetable or fermented black beans
- 1 bunch hearty greens, sliced (optional)
- 2 cloves garlic, peeled
- 1 2-inch piece ginger, peeled
- ¼ cup chicken broth
- 2 tbl Sichuan peppercorns (half ground, half not)
- 2 dried red chilis
- ¼ cup vegetable oil
- 1 tsp cornstarch
- 2 tsp water
- 4 tsp fermented Chinese bean paste
- 4 tsp Chinese rice wine
- 2 tsp soy sauce
- 4 tsp chili oil
- 1 tbl brown sugar
- Blend the garlic, ginger and preserved vegetable (or black beans) in the Magic Bullet.
- Add vegetable oil, chilis and whole Sichuan peppercorns to pan over medium-high heat. Cook two minutes until sizzling, maybe beginning to brown. Drain peppercorns and discard.
- Raise heat to high until oil lightly smokes. Add ground meat and cook, stirring, for one minute.
- Add garlic, ginger, scallion whites, and yucai and cook until fragrant.
- Add chili-bean paste, wine, soy sauce, brown sugar, and chicken stock and bring to a boil. Lower heat to medium. If using the hearty greens, add them and cook until wilted, about four minutes.
- Combine cornstarch and cold water in a small bowl and mix with a fork until homogenous. Pour in cornstarch mixture and cook for 30 seconds until thickened.
- Lower heat to medium, add tofu and carefully fold in, being careful not to break it up too much. Let tofu get hot for a few minutes.
- Stir in chili oil, scallion greens, and ground peppercorns and serve.
Fennel is one of my favorite vegetables to cook with, because it is incredibly flavorful. It also adds wonderful flavor to soups. In this soup recipe, I combine chopped fennel with onion, tomatoes, broccoli, kale and white beans. By blending half of the soup and adding it back in, you create a nice, creamy texture. Chop off the fronds and add on top of the soup for an elegant presentation!
Fennel Bean Soup Recipe
- 2 tbsp olive oil
- 1 fennel bulb, chopped
- 1 yellow onion, chopped
- 4 cups chicken broth
- 1 can white beans, drained
- 1 can diced tomatoes
- 1 cup broccoli florets
- 1 cup chopped kale
- 1 tsp thyme
- 1/4 tsp pepper
- Add the oil to a large pot over medium heat, then add the onion and fennel.
- Cook for 10 minutes, then add the broth, beans, tomatoes, broccoli, kale, thyme and pepper.
- Bring to a boil and cook for 25 minutes.
- Cool to room temperature and transfer half of the soup to a Magic Bullet pitcher and blend.
- Add back into the soup, stir and reheat before serving.
Makes 4 servings
Sometimes you just need to get yourself out of the house in the morning. This banana protein shake is simple, quick and tasty, and guaranteed to get your day started off on the right foot!
Simple Banana Protein Shake Recipe
- 1 scoop of protein powder
- 1 banana
- 1 1/2 cup milk
- Cut banana into chunks. Add to Magic Bullet and blend together with the protein powder and milk. That’s it!
Boost yourself into a great day!
Okay, my love for Sichuan Chinese food may be getting a little out of control, but here’s a recipe for a healthy, delicious side dish that packs a TON of flavor and is extremely easy to make. You will need Chinese preserved vegetables, which can be bought online very easily or from any decent Asian grocery store. (Once you pop open the can, the vegetable will keep for months in the fridge.) For deep fermented flavor with truly minimal effort, it’s worth a little shopping. A touch of sugar and the classics of ginger and garlic add layers of flavor and sweetness, and a handful of dried red peppers (available in the “Latino” section of most supermarkets) add heat and a hint of smoke.
With the Magic Bullet this dish all comes together in no time at all. Sichuan peppercorns get blended up into that distinctive, vaguely anise-like, mouth-tingling powder. The fermented vegetable goes in as big pieces and comes out perfectly sized for cooking. Finally, I use my “best green beans ever” technique for perfectly al dente green beans in no time flat.
Sichuan Green Bean Recipe
- 1 lb green beans, ends trimmed, cut into three inch pieces if necessary
- 1 tsp Sichuan peppercorns
- 1 piece of preserved Sichuan vegetable (about two tablespoons when diced)
- Handful of dried red peppers, or to taste
- 4 cloves garlic, peeled.
- 1 two-inch piece of ginger, peeled
- 1 tsp sugar
- 3 scallions, sliced
- Vegetable oil
- Add peppercorns to Magic Bullet and blend. Remove to small bowl. Add vegetable to Magic Bullet and blend. Remove to bowl. Add the garlic to the Magic Bullet, blend, and move to bowl. Add the ginger to the Magic Bullet, blend, and move to bowl.
- Add green beans to skillet on high heat with dash of vegetable oil. Cook for 7 minutes, stirring occasionally, until green beans are thoroughly browned.
- Add ¼ cup water. Cover and reduce heat to medium-low. Allow green beans to steam for 2 minutes, until cooked through but still a touch al dente.
- Raise heat to high. Add blended mixture, the scallions, and the red peppers to the pan. Cook until garlic is mellowed and flavors meld, another two to three minutes. Add the sugar, stir everything up, and serve.