Ingredient: thyme

Irish Lamb Stew

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Irish Lamb Stew
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Course Main Dish
Keyword Irish Lamb Stew
Servings
Ingredients
  • 1 lb lamb boneless, cut into 2 inch pieces
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 2 tbsp grapeseed oil
  • 2 medium onions cut into wedges
  • 4 medium carrots cut into 3 inch lengths
  • 1 1/3 cup meat broth
  • 1 tsp thyme dried
  • 1 lb potatoes peeled and halved, 4 small
  • 1/3 cup Parsley chopped
Course Main Dish
Keyword Irish Lamb Stew
Servings
Ingredients
  • 1 lb lamb boneless, cut into 2 inch pieces
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 2 tbsp grapeseed oil
  • 2 medium onions cut into wedges
  • 4 medium carrots cut into 3 inch lengths
  • 1 1/3 cup meat broth
  • 1 tsp thyme dried
  • 1 lb potatoes peeled and halved, 4 small
  • 1/3 cup Parsley chopped
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Instructions
  1. Heat oven to 350 degrees.
  2. Pat lamb dry and roll pieces in salt and pepper.
  3. Heat oil in heavy bottom pot over medium high heat. Add meat, stirring to brown all sides.
  4. Set meat aside and add onions and carrots. Cook about 5 minutes until lightly browned.
  5. Add meat and broth, reducing heat to simmer. Add thyme and potatoes.
  6. Cover the pot and cook in the oven for an hour. Remove, skimming fat from stew. Garnish with parsley.

Creamy White Bean Soup

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Creamy White Bean Soup
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Servings
Ingredients
  • 1 medium onion diced
  • 3 medium carrots diced
  • 3 stalks Celery diced
  • 3 cloves garlic diced
  • 1 tbsp olive oil
  • 1 1/2 cups vegetable broth reduced sodium
  • 1 1/2 cups water
  • 4 1/2 cups cooked navy beans or 3 – 15cans navy or cannellina beans rinsed and drained
  • 1 tsp smoked paprika
  • 1 tsp Rosemary dried
  • 1/2 tsp thyme dried
  • 1 tsp Sea salt
  • 1 tsp course black pepper
  • 1/4 cup Parsley fresh, chopped
Servings
Ingredients
  • 1 medium onion diced
  • 3 medium carrots diced
  • 3 stalks Celery diced
  • 3 cloves garlic diced
  • 1 tbsp olive oil
  • 1 1/2 cups vegetable broth reduced sodium
  • 1 1/2 cups water
  • 4 1/2 cups cooked navy beans or 3 – 15cans navy or cannellina beans rinsed and drained
  • 1 tsp smoked paprika
  • 1 tsp Rosemary dried
  • 1/2 tsp thyme dried
  • 1 tsp Sea salt
  • 1 tsp course black pepper
  • 1/4 cup Parsley fresh, chopped
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Instructions
  1. In a medium skillet, saute onions, carrots, celery and garlic for 8-10 minutes in olive oil until soft.
  2. In a stockpot, add water, veggies stock and 3 cups or 2 cans of beans. Puree mixture with a hand blender, then add veggies and spices.
  3. Bring to a boil and simmer for 20-30 minutes.

Maple Mustard Chicken

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Maple Mustard Chicken
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Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 4 5-oz chicken breasts free range
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp olive oil
  • 2 tbsp chicken broth
  • 2 tbsp white wine
  • 1/4 cup pure maple syrup
  • 2 tsp thyme fresh, lightly crushed
  • 3 cloves garlic thinly sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp stone ground mustard
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 4 5-oz chicken breasts free range
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp olive oil
  • 2 tbsp chicken broth
  • 2 tbsp white wine
  • 1/4 cup pure maple syrup
  • 2 tsp thyme fresh, lightly crushed
  • 3 cloves garlic thinly sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp stone ground mustard
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Instructions
  1. Rub salt and pepper on chicken.
  2. Leave for 30 minutes to tenderize.
  3. Preheat oven to 400 degrees.
  4. Heat oven safe skillet over medium high temperature.
  5. Add olive oil and when hot, add chicken.
  6. Brown chicken on both sides and remove from skillet.
  7. Add broth, wine, syrup, thyme and garlic.
  8. Cook over medium heat for 2 minutes, stirring frequently.
  9. Add vinegar and mustard, cook for an additional minute, stirring frequently. Add chicken back to the skillet.
  10. Spoon sauce over chicken and roast in oven for 10 minutes.
  11. Remove chicken and let stand for 5 minutes.
  12. Cook and stir sauce over medium heat, on the stove top, for another minute, and then pour over chicken.

Breakfast Quiche

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Breakfast Quiche
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Servings
Ingredients
  • 1 tbsp olive oil Extra Virgin
  • 2 cups Yellow squash slices, 1/8-inch-thick
  • 2 cups Zucchini slices, 1/8-inch-thick
  • 1/4 cup shallots chopped
  • 1 tomato sliced
  • 1 tbsp thyme fresh, chopped
  • 1 cup milk 2% reduced-fat
  • 3/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 4 slices turkey bacon cooked and crumbled (optional)
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup mozzarella cheese part skim, 3 ounces shredded
  • 1 pie crust
Servings
Ingredients
  • 1 tbsp olive oil Extra Virgin
  • 2 cups Yellow squash slices, 1/8-inch-thick
  • 2 cups Zucchini slices, 1/8-inch-thick
  • 1/4 cup shallots chopped
  • 1 tomato sliced
  • 1 tbsp thyme fresh, chopped
  • 1 cup milk 2% reduced-fat
  • 3/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 4 slices turkey bacon cooked and crumbled (optional)
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup mozzarella cheese part skim, 3 ounces shredded
  • 1 pie crust
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Instructions
  1. Use a 9″ Pie Plate.
  2. Line with one crust.
  3. Spray pie plate with non-stick spray.
  4. To prepare the filling, heat a large nonstick skillet over medium-high heat.
  5. Add oil to pan; swirl to coat.
  6. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently.
  7. Cool the squash mixture slightly.
  8. Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk.
  9. Arrange squash mixture evenly in pan, and sprinkle with 3/4 cup mozzarella cheese.
  10. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set.
  11. Cool for 15 minutes on a wire rack.

Honey Mustard Chicken with Roasted New Potatoes

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Honey Mustard Chicken with Roasted New Potatoes
A great twist on a classic dish with lots of flavors. This sweet and savory chicken dish comes together quickly- perfect for weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Main
  • 4 Chicken thighs skinned (use local free range)
  • 1 lb red potatoes small potatoes, cut into halves
  • Pepper to taste
  • olive oil
Honey Mustard Paste
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp thyme minced
  • 1 bunch green onion minced (easy to grow, on your own!)
Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Main
  • 4 Chicken thighs skinned (use local free range)
  • 1 lb red potatoes small potatoes, cut into halves
  • Pepper to taste
  • olive oil
Honey Mustard Paste
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp thyme minced
  • 1 bunch green onion minced (easy to grow, on your own!)
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Instructions
  1. Preheat oven to 375 degrees F
  2. Sprinkle chicken with pepper.  Place in 13 x 9-inch baking dish.  Combine mustard, honey, onion & thyme, in a small bowl to form a paste.  Spread over chicken, covering completely.
  3. Add potatoes to pan & sprinkle with olive oil. Sprinkle potatoes with pepper.
  4. Bake about 50 minutes, stirring potatoes once until potatoes and chicken are tender.
Recipe Notes

You may have to add a little water or white wine to scrape the drippings at the end.

Three Herb Broiled Tomatoes

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Three Herb Broiled Tomatoes
A delicious and easy appetizer, side dish or lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 4 medium tomatoes cut in half and stem removed
  • ¼ cup bread crumbs Italian seasoned
  • 1 tbsp basil fresh and finely chopped or 1/4 tsp dried
  • 1 tbsp Oregano fresh and finely chopped or 1/4 tsp dried
  • 1 tbsp thyme fresh and finely chopped or 1/4 tsp dried
  • 4 tsp Parmesan or Asiago grated
  • 1 tsp Pepper
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 4 medium tomatoes cut in half and stem removed
  • ¼ cup bread crumbs Italian seasoned
  • 1 tbsp basil fresh and finely chopped or 1/4 tsp dried
  • 1 tbsp Oregano fresh and finely chopped or 1/4 tsp dried
  • 1 tbsp thyme fresh and finely chopped or 1/4 tsp dried
  • 4 tsp Parmesan or Asiago grated
  • 1 tsp Pepper
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Instructions
  1. Sprinkle bread crumbs, herbs, cheese and pepper over the 8 tomato halves and broil for 20 minutes.

Veggie Confetti

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Veggie Confetti
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
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Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
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Instructions
  1. For the Salad: Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
  2. For the Marinade: Combine marinade ingredients in a small food processor or blender. Mix until smooth

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Copyright 2020 On Track Lifestyles. All Rights Reserved.

On Track Lifestyles
PO Box 13641
Florence, SC 29505

View our Privacy Policy

(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.