Hi Everybody!

Hi I have some pretty exciting news for everyone. It’s part of the reason you haven’t heard from me in a few weeks. I have been working on moving my blog over to self hosting so I can control everything about it! It has been a long and informative process, but I am really excited for the future.

Hopefully, Hunters Healthy Kitchen will continue to grow and you will stay apart of the process. For a little bit some things may not look right but I am in the process of fixing everything so bare with me! I am also trying to move over my wordpress.com followers to my new self hosted blog. If you would like to subscribe by email please do so on your own at www.huntershealthykitchen.com and on the right side bar enter your email address.

Again let me know if there are any problems. Can’t wait to share my next recipe with all of you!

Please visit and let me know what you think of the redesign @ my newly formatted blog.  




Biscuit Pot Pie

biscuit pot pie

This Biscuit Chicken Pot Pie uses flaky biscuits as the crust topping and healthier sweet potatoes as well as the traditional vegetables you will find in any good pot pie.

This is comfort food and one of my all time favorites! 🙂

Biscuit Pot Pie is something I have been wanting to try and make for a while now. I did not make my own biscuits for this recipe but next time I will definitely try to! I hear it’s not too difficult. The main reason I did not make my own is because of lack of time. Instead, I used the low-fat biscuits you find in dairy section – and they were still great!
biscuit pot pie

While doing research to prepare for this recipe I thought of using sweet potatoes instead of traditional russet or red. I did not see a lot of recipes using sweet potatoes but I think that it added a great flavor and healthy aspect to the dish! Besides sweet potato I used carrots, celery, peas, onions, and I had half a squash so last minute I threw that in there – yum!
biscuit pot pie

The only downside to the sweet potato is as I’m sure your aware of is that they take a long time to cook. You have to be sure to give time to cook your potatoes at a low simmer with the carrots, onions, and celery – until tender! If you do this your sweet potatoes will be perfect in the Biscuit Pot Pie. I also used chicken that I had leftover from making stock for my Matzo Ball Soup. Half of the chicken went into the soup and the other half in to a container so I could re-purpose it for a new recipe!

If you are a fan of classic Chicken Pot Pie you have to try this Biscuit Pot Pie… you are missing out!

What you need:

  • 2 1/2 cups of shredded chicken (you could use rotisserie chicken if you want)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium chopped onion
  • about 4 diced carrots
  • 3 or 4 sliced in half and diced into small pieces
  • 2 small sweet potatoes peeled and diced to the same size of the carrots
  • 1 cup of frozen peas
  • half a green squash diced (optional)
  • about 2 cups of chicken broth
  • 1 cup of milk (plus a little more if needed)
  • 3-4 tablespoons of all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh thyme
  • 1 can (16.3 0z) Pillsbury Grands! Flaky Low-Fat Biscuits

What to do:

  1. Heat a large saute pan over medium heat. Add the butter and olive oil. Add the onion and cook for 3-4 minutes. Next add the sweet potato and saute for another minute and add the celery and carrots. Cook for another 10 minutes until sweet potatoes begin to soften.
  2. Add 2 cups of chicken broth and thyme and bring to simmer. Add the green squash and frozen peas, cover and cook until sweet potato are tender (about 10 more minutes).
    biscuit pot pie
  3. While the sweet potato is cooking whisk together the milk and flour. It should be a little thick.
  4. When sweet potato is tender stir in the shredded chicken. Next mix in the milk-flour mixture and the filling should begin to thicken. (If it looks like it needs to be a little thicker add a little more milk and a little more flour).
    biscuit pot pie
  5. If making a head stop here and pour into a 9×13 baking dish cover and refrigerate. If you are going to bake it now preheat the oven to 375 degrees.
  6. Place the biscuits over the top of the filling mixture should be enough to cover the top of the pot pie.
    biscuit pot pie
  7. Bake for about 12-15 minutes. Check biscuits at 12 and make sure they are not over cooking. Take out and let rest for 5 minutes. Serve immediately.
    biscuit pot pie
  8. This makes nice leftovers the biscuits soften nicely in the microwave – if you are lucky enough to have leftovers!

Serving Size: 1 Biscuit Per Person



What’s you favorite way to eat Chicken Pot Pie?

Roasted Shrimp with Feta

Roasted Shrimp with Feta, Fennel, and Breadcrumbs 

Roasted Shrimp with Feta

This dish is just amazing. It’s one of those things that sound just okay but once you make it the final product is so good! The feta adds a nice salty and creaminess with breadcrumbs for a crunch and fennel in replace of onion.

I first had this dish almost two years ago and have been thinking about making it ever since. I have had it in the back of my mind but every time I never ended up making it. Shrimp is a protein that I like to make for a nice meal on the weekends when I have a little extra time to enjoy it. However, Roasted Shrimp with Feta is really easy to make so you could definitely enjoy this on a weekday.

roasted shrimp with feta

The one thing I would do differently is use fresh bread crumbs. I used pre made because I didn’t have bread for fresh and it was easier to grab it out of cabinet. Next time, I think I will definitely try fresh.

If you love shrimp you need to try this dish. You can also make this for a small dinner party because it looks like it is really complicated but in reality is so easy. The recipe is from Barefoot Contessa and the episode Summertime Easy but I enjoyed the comfort that it brings in the winter. I would serve it with some jasmine rice and roasted asparagus.

Here’s What You Need:

  • 4 tablespoons good olive oil, divided
  • 1 1/2 cups medium-diced fennel
  • 1 tablespoon minced garlic (3 cloves)
  • 1/4 cup dry white wine
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 teaspoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
  • 5 ounces good feta cheese, coarsely crumbled
  • 1 cup fresh bread crumbs (pulse day old bread in food processor)
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon zest

What to do:

  1. Preheat oven to 400 degrees.
  2. Heat 2 tablespoons of olive oil in an oven proof heavy skillet over medium-low heat. Add the fennel and cook for 8 to 10 minutes, add the garlic and cook for additional 30 seconds.
  3. Add the wine and bring to boil let reduce by half. Add the tomatoes with the liquid, tomato paste, oregano, salt, and pepper. Simmer over medium-low heat for 10-15 minutes, stirring occasionally.
  4. While the fennel sauce is cooking make the breadcrumb topping. Combine: breadcrumbs, parsley, lemon zest, 2 tablespoons olive oil. Put aside.
  5. Arrange the shrimp in a circle tales up and going the same way in one layer. Sprinkle the feta over the top of the shrimp. Top with the breadcrumb mixture in an even layer.
    roasted shrimp with feta
    roasted shrimp with feta
    roasted shrimp with feta
  6. Bake for 15-20 minutes, until shrimp is cooked, and breadcrumbs are browned. Make sure you watch so breadcrumbs do not burn. I cooked mine for 15 minutes and let sit for 1-2 minutes. Squeeze juice of half a lemon over the top.
    Roasted shrimp with feta
  7. Serve with jasmine rice and roasted asparagus.



Braised Chicken Thighs with Tomato

get yo man chicken

A flavorful dish that slowly cooks the chicken in a tomato and herb sauce leaving you with tender chicken thighs.

The truth is… I was getting sick of chicken. But chicken is always a good option when you need something quick and inexpensive to make. The trick is to find different ways of making it. I found this chicken while searching through Food Network recipe’s and I came across “Get Yo Man Chicken” by Neely. From the picture I could see chicken thighs and a tomato sauce that looked really yummy, so I decided to give it a try.

I’m glad I made this because we really enjoyed it and the braised chicken thighs were not expensive to make. I feel like this is what I think of when I think of comfort food. A warm dish that gives you a hug. Pair it with a little bit of orzo and broccoli rabe and you have an amazing dinner.

This is a great dish to make if you have company  coming over and it also makes really great leftovers. If you wanted to omit the orzo you could do so and have something a little more low-carb. I love how the tomato sauce from the chicken coats the orzo once you plate it up. And the smells….yum!

What you need:

  • 2 tablespoons olive oil
  • 6 chicken thighs, skinless
  • 1 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 medium onion, sliced
  • 1 cup chicken stock
  • 1/2 cup white wine – I used Cupcake
  • 1 (14.5-ounce) can crushed tomatoes in thick puree
  • 1 teaspoon dried thyme
  • 1/2 tablespoon dried rosemary
  • Orzo for serving underneath
  • Broccoli Rabe blanched for several minutes
  • 2 tablespoons chopped fresh parsley leaves

What to do:

  1. Heat a medium to large skillet over medium high.
  2. Pat chicken thighs dry with paper towel and season both sides with salt and pepper. Brown the chicken meat-side down first, turning once, 4 minutes on each side. Transfer to a plate for later.
    browned chicken
  3. Pour off some of the extra chicken fat leave about 1 tablespoon. Add onion and sauté for about 3 minutes. Add stock and wine scraping off brown bits from the bottom of the pan. Turn heat to high and let it reduce by half, about another 3 minutes.
  4. Pour in the can of crushed tomato and dried herbs, salt and pepper. Let it get warm and put the chicken thighs back into the pan in an even layer. Cover and cook on medium-low for 40 minutes.
    get yo man chicken
  5. Serve chicken over warm orzo with a ladle of sauce on top. Sprinkle with fresh parsley and serve with broccoli rabe.
    get yo man chicken


Candied Butternut Squash

Candy? Did you say candy? Oh wait no, it’s just Butternut Squash.
candied butternut squash

Butternut Squash is a delicious winter squash that I love to use as often as possible. It is naturally sweet but I love to enhance that flavor with some other sweet flavors. Today, I am featuring the low calorie and delicious Butternut Squash! You have probably seen this vegetable in the supermarket or farmers market as a large oddly shaped vegetable.

It can seem daunting to cut up a Butternut Squash, and if that’s not for you the supermarket sells the precut cubes for not too much more than buying it per pound. If are buying this per pound it’s pretty simple to cut up. Begin by peeling the vegetable until all the skin is removed and slice in half. Scoop out the inside if there are any seeds. Cut the squash smaller pieces and then into cubes. Careful running your knife through the vegetable it can be tough to cut!

You can use butternut squash in so many delicious recipes and also substitute it for yams, sweet potatoes, or regular potatoes! I decided to use a little bit of honey, light brown sugar, and cinnamon to candy these.

What you need:

  • 3 pound butternut squash peeled, seeded, and cut into cubes
  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • salt
  • pepper
  • 1 tablespoon olive oil

What to do:

  1. Preheat the oven to 400 degrees.
  2. Prepare butternut squash into cubes and place into a large bowl. Toss with brown sugar, honey, cinnamon, salt pepper, and olive oil.
    candied butternut squash
  3. Pour into a dish to bake. I prefer the butternut squash to be close together instead of a roasting effect so they can cook in their juices and create a yummy sauce.
    candied butternut squash
  4. Cook for about 40 minutes or until soft, let sit for a few minutes so it can come together and serve.
    candied butternut squash

Oven-Roasted Broccoli with Parmesan Bread Crumbs

Oven-Roasted Broccoli

More side dishes! I love having endless side dish option, each one a little different. Broccoli is one of my favorite vegetables. When cooked properly it can be super delicious and nutritious.

If available, fresh vegetables are always better than frozen. I find that roasting vegetables is one of my favorite ways to serve broccoli. You don’t need to roast them to a crisp and remove all the nutritious value to get the flavors that roasting gives. The Barefoot Contessa is always roasting vegetables on her show and I love that. She understands how easy and simple it is. You don’t need to blanch your vegetables before roasting as many recipes online call for.

This recipe uses parmesan and Italian breadcrumbs to add some flavor and crunch to this delicious and tasty dish. The key to cooking vegetables perfectly is to not over cook them. I hate when that happens. You just need to take a little bit of the bite and rawness out of the vegetables and then it is perfect. This is also important because you leave more of the nutritious value that is in the raw vegetable. As you keep cooking it the nutrition goes away.

Serve this with your favorite protein for dinner like Salmon (see here for the best salmon seasoning), turkey meatloaf, or a steak.

I love this because of the zingy parmesan that adds a nice salty flavor and breadcrumbs which gives the broccoli a little bit of texture. Make this the next time someone calls your broccoli boring. 😛

What you need:

  • 2 heads of broccoli, stems removed and cut into small pieces
  • 4 tablespoons olive oil
  • 1/4 cup of breadcrumbs
  • 1/4 cup of grated parmesan cheese
  • salt and pepper
  • garlic powder to taste

What to do:

  1. Preheat oven to 400 degrees.
  2. While oven is preheating prepare broccoli and rinse with water in a colander. Pat dry broccoli and place on a baking tray.
  3. Pour olive oil over broccoli and mix to coat. Once coated sprinkle over parmesan and breadcrumbs. By using the olive oil first this allows the cheese and breadcrumbs to stick to the broccoli. Season with salt, pepper, and garlic powder to finish
    Oven-Roasted Broccoli
  4. Roast for 15-20 minutes until slightly browned but still tender. Serve with your favorite protein for dinner.

The Perfect Salmon Seasoning

Salmon is a healthy protein that you should include in your diet.

Perfect Salmon


This Magic Salmon Seasoning is one of my long time favorite ways of preparing salmon. It is so good the seasoning becomes a flavorful and delicious crust!

Chef Paul Prudhomme’s Magic Seasoning is great on everything, not just salmon! I use this on vegetables, salad, and even eggs! This is a mandatory seasoning to add to your cabinet. You will end up using it on everything. You can order it on Amazon here, or check your local supermarket ($6.99)! If you eat salmon, you need to get this! This seasoning will also last for a long time with many uses. 

Salmon has earned its research reputation as a health-supportive food based largely on its unusual omega-3 fatty acid content. Omega 3’s have been linked to healthy brain function, the heart,  joints and general wellbeing. When you go to the store to pick out your salmon it can be hard to decide which one to choose. If you can find wild caught Salmon at your local fish store that is always a good choice.

You will also more commonly see farm raised salmon which makes up almost 80% of salmon we see today. There is a controversy that the farm raised salmon is high in pesticides and may pose as a safety concern. Many restaurants are still serving farm raised salmon. The choice is up to you. When I went to the store there were 3 options: wild caught (18.99 a pound), organic farm raised (13.99 a pound), and farm raised (7.99 a pound). I went with the organic farm raised (mainly because I’m on a budget)!

What you need – Baked Salmon: 

  • a little less than 1 pound of salmon cut in half, for two people (4-6 ounces per person)
  • Magic Salmon Seasoning
  • (you don’t need any extra salt or pepper)

What to do 

  1. Preheat oven to 400 degrees.
  2. Pat dry Salmon filets. Sprinkle Magic Salmon Seasoning on filet covering the sides and top evenly. Place on a baking tray and bake for about 15-20 minutes depending on thickness of salmon. Should be flaky when finished cooking.
    Magic Salmonthe best salmon
  3. Serve with roasted broccoli and green salad.
    Perfect Salmon

This is a great recipe to make on a weeknight because it is easy to prepare and also a great source of protein.

I love Magic Salmon Seasoning, It can go on anything!

Ultimate Pulled Pork Quesadilla

Got leftover pulled pork?

ultimate pulled pork quesadilla

A few weeks ago I made the Best Ever Pulled Pork recipe (see link to check it out) and of course it made so much that I had leftovers. Leftovers can be a blessing and a burden at the same time. When you are in a rush it’s great to have in the refrigerator. But sometimes you have that dish or meal that lasts forever and never seems to go away. When you are in a rush working and living your busy lives take advantage of those leftovers. I hate letting food go to waste!

I wanted to repurpose the pork so it seemed new and exciting as leftovers. Using a George Foreman indoor grill can be a good way to hide old leftovers in a tortilla. This pork didn’t really need to be hidden but it was still fun to eat.

Fill this Pulled Pork Quesadilla with your favorite flavors. We made a few different versions – some with black beans, corn, salsa, avocado, Mexican cheese, and of course pulled pork. Mix your favorite add ins to the middle of the tortilla. A really simple meal that is super filling and tasty.

Substitute grilled chicken or steak for the pork if that’s what you have in your refrigerator.

What you need:

  • Leftover “Best Ever Pulled Pork”
  • Large flour tortilla (whole wheat is a good option also) 1 per person
  • 1 red bell pepper sliced and sautéed
  • 1 can black beans drained and rinsed
  • 1 avocado sliced thin
  • 2 tablespoons shredded cheese
  • 1 can corn
  • salsa optional

What to do:

  1. Take a large flour tortilla and put a generous portion of Best Ever Pulled pork, a portion of peppers, a sprinkle of beans, corn, 2 strips of thin avocado, cheese, and salsa if desired. Fold in half and place in George Foreman indoor grill.
  2. No need to flip just cook until grill marks appear on the Quesadilla and cheese is melted.
    pulled pork quesadilla
  3. Slice with a pizza cutter into strips and enjoy!
    ultimate pulled pork quesadilla

One Quesadilla per person. 

Easy Turkey Sausage Lasagna

Turkey Sausage Lasagna

A slightly lighter option then pork and still adds major flavor to this Lasagna

Turkey Sausage Lasagna

Lasagna is one of my guilty pleasures. It is such a comfort food. As a kid my Grandma made a big platter of lasagna for almost every holiday, and that was always my favorite part. She hasn’t made lasagna in quite a few years because she is not able to cook like she used to, but making this definitely reminded me of al the flavors that I love.

A quick homemade tomato sauce with the turkey sausage, fried onions, red pepper flakes, tomatoes, and herbs is a delicious base for the lasagna. You may think lasagna, why is a healthy kitchen posting this? Well the truth is everything in moderation. You can eat a piece of lasagna if you love it, eat what you love. Just don’t eat the whole platter!

Make this for you friends and family and they will love it, and I doubt there will be a lot of leftovers for you to snack on. You could also make this a veggie lasagna by using zucchini in replace of noodles which would make it very low carb. But for me, my family is Italian and loves the noodles, oh and cheese :0 !

Here's what you will need:

For the sauce: 2 tablespoons of olive oil, 1 small yellow onion, 4 cloves of garlic chopped, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, salt and pepper, 1 pound of turkey sausage casings removed, 2 cans (28 ounces) crushed tomatoes.

For the filling: 1 – 15 ounces container of low fat ricotta cheese, 1/2 cup of grated parmesan, 1 large egg lightly beaten, 2 tablespoons fresh chopped parsley, 1/2 teaspoon kosher salt, and pepper to taste.

To assemble: 1 box no boil noodles, 12 ounces shredded low fat mozzarella cheese, 1/4 cup of parmesan, 1 tablespoon fresh chopped parsley.

What to do: 
  1. Begin by making the sauce: Heat oil in a large sauce pan and add onion, garlic, oregano, basil, red pepper flake, salt and pepper cook for about 8 minutes until soft.
  2. Add sausage breaking up pieces with a wooden spoon, cook over medium heat until browned and cooked through about 6-8 minutes.
  3.  Add tomatoes and bring mixture to a boil let simmer for about 30 minutes. Prepare filling and preheat oven to 375 degrees if baking right away.
  4. Make the filling: Combine ricotta cheese, parmesan, egg, parsley, salt and pepper in a bowl and put aside until ready to assemble.
    ricotta filling
  5. When sauce is done assemble the lasagna: Spread a thin layer of sauce in the bottom of a baking dish about 1 ladle full, layer 3 noodles on top, top with more sauce about 1 1/2 cups, dollop ricotta mixture on top spread around evenly, sprinkle mozzarella cheese on top. Repeat steps 2-3 more times depending on your baking dish. Finish with mozzarella and parmesan cheese. (At this point you can either bake the lasagna or refrigerate/freeze until you are ready to eat it) Cover tightly with tin foil.
    turkey sausage lasagna
  6. When ready to bake place lasagna in oven with tin foil at 375 degrees for 20 minutes. Remove tin foil and cook for another 30 minutes. Let sit for 15 minutes before serving. Enjoy!! Sprinkle with parsley.

This recipe was inspired by Chow.com



Quick Chicken in a Pan Sauce

Tasty Chicken Cutlets In a Quick Pan Sauce


Say goodbye to boring grilled chicken cutlets that you are probably eating. This chicken in a quick pan sauce is far from boring and adds some jazz to your chicken.

So what is a pan sauce? A pan sauce is a cooking technique that involves removing browned bits from the bottom of your pan and with a liquid to make a sauce. It may seem like a difficult concept but it’s actually really easy! You can use your favorite white wine to deglaze the pan and make the sauce.

I served this recipe with cauliflower couscous which complimented the chicken and soaked up the sauce and is very low carb. Cauliflower couscous is really easy to make all you need to do is use a food processor and process the cauliflower until its the size of small couscous. Then sauté it in a pan and add your favorite seasonings. After all the food on Thanksgiving it was time to have something a little lighter. This recipe only takes about 25 minutes so it’s perfect for a weeknight and everyone will love it!

This recipe is from Serious Eats and can be found here.

What you need:

  • 1 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken cutlet or really any type
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup dry white wine
  • 1/2 cup water chicken stock
  • 1/4 cup chopped fresh parsley leaves, plus 2 tablespoons for garnish

What to do: 

  1. Heat a large skillet with olive oil and 2 tablespoons of butter. While skillet is heating put flour in a shallow bowl. Salt and pepper both sides of chicken and then coat the chicken with flour and add 2 or 3 pieces without over crowding the pan.
  2. Cook until browned on first side for about 5 minutes then flip and cook until just cooked through about 2-3 more minutes depending on your cut of chicken. Remove from pan and let sit on a plate while you finish cooking the other pieces of chicken working in batches.
  3. Once all the chicken is cooked and too the side make the pan sauce. Add the wine to the skillet over medium heat let it bubble and scrape the bottom of the pan. Pour in the chicken stock and let cook for another 3 minutes until mixture reduces. Add 1 tablespoon of butter and swirl around the pan until melted. Turn off the heat.
  4. Put the chicken back in the pan and then add the parsley while coating the chicken. Serve with lemon wedges if you wish and something that will soak up the yummy sauce.