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Tasty Recipes to Try

 

FAJITA PASTA

Print Recipe

Ingredients
  

  • 2 LARGE BONELESS SKINLESS CHICKEN BREAST, CUT INTO CHUNKS
  • 2 TBS OLIVE OIL, DIVIDED
  • 1 MEDIUM RED ONION, SLICED
  • 1 MEDIUM RED BELL PEPPER, SLICED
  • 1 MEDIUM YELLOW BELL PEPPER, SLICED
  • 1 MEDIUM JALAPENO, SEEDED AND SLICED
  • 3 CLOVES GARLIC, MINCED
  • 1 TSP CUMIN
  • 3/4 TSP SMOKED PAPRIKA
  • 1/2 TSP SALT
  • 14.5 OZ DICED FIRE-ROASTED TOMATOES
  • 1 3/4 CUP LOW SODIUM VEGETABLE OR CHICKEN BROTH
  • 8 OZ UNCOOKED WHOLE WHEAT PASTA
  • 1/2 CUP UNSWEETENED PLAIN ALMOND MILK (OR MILK OR CHOICE)
  • JUICE OF 1/2 A LIME

Instructions
 

  •  Season the chicken pieces with some salt and pepper.
    Set a large nonstick skillet (that has a lid) over medium heat. Add in 1 tablespoon of the olive oil. When hot, add the chicken to the pan. Toss to coat and cook for about 5 to 7 minutes, until cooked through and starting to brown. With a slotted spoon, remove the chicken pieces from the pan to a medium bowl and set aside.
    Set the skillet back over medium heat and add in the remaining 1 tablespoon olive oil. When hot, add in the onion, peppers and jalapeno. Cook for about 5 to 7 minutes, until tender.
    Stir in the garlic, cumin, paprika, and salt and cook for about 30 seconds, until fragrant. Remove the veggies from the pan to the bowl with the chicken and set aside.
    Add the tomatoes, broth and pasta to the skillet. Bring the liquid just to a boil, then cover, reduce the heat and simmer fairly vigorously for about 11 to 14 minutes, stirring occasionally (and more frequently toward the end of the cooking time), or until the pasta is tender and the liquid is absorbed. Turn off the heat. 6. Stir in the milk, lime juice and the chicken / veggies. Allow the pasta to rest for about 5 minutes before serving. Taste and season with additional salt as needed.

FIESTA LIME CHICKEN

Print Recipe

Ingredients
  

  • 3-4 BONELESS CHICKEN BREAST
  • 2 LIMES
  • 2 CUPS PICO DE GALLO
  • 1/2 CUP LOW FAT CHIPOTLE DRESSING
  • 1/2 CUP LOW FAT SHREDDED CHEESE

Instructions
 

  • Slice the Chicken Breasts in halves, season them, place in a casserole dish in the oven on 400 for 15 minutes 
    Slice the limes into wedges, pull the chicken out and squeeze the lime juice over each piece of chicken. Placing the lime wedges into the baking dish with the chicken.
    Pour some chipotle sauce Pico and some cheese over each piece of chicken then continue to bake for another 15 minutes in the oven.
    Remove and serve with a side of yellow rice.

CUCUMBER, TOMATO, & DILL SALAD

Print Recipe

Ingredients
  

  • 4 LARGE CUCUMBERS, SLICED
  • 4 TOMATOES, SLICED
  • 1 ONION, THINLY SLICED
  • 1 TBS DRIED DILL WEED
  • 1/2 CUP WHITE VINEGAR
  • 1/2 CUP WATER

Instructions
 

  • In a large serving bowl, combine cucumbers, tomatoes, onions and dill.
    In a medium size bowl combine, vinegar, and water & stir.
    Pour the liquid mixture over the cucumber mixture. C
    over and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

PHILLY CHEESESTEAK STUFFED PEPPERS

Print Recipe

Ingredients
  

  • 3 BELL PEPPER
  • 1 PACKAGE OF MUSHROOMS
  • 1 ONION
  • 1 PACKAGE OF SHREDDED STEAK
  • 1 PACKAGE OF SHREDDED ITALIAN CHEESE
  • 6 SLICES PROVOLONE CHEESE
  • OIL FOR COOKING
  • SALT AND PEPPER TO TASTE

Instructions
 

  • Sautee mushrooms. Add diced onions and cook through.
    Remove, toss with Italian cheese and set aside.
    In the same skillet, cook sliced beef. Return the mushrooms and onions. Season to taste. Slice and clean peppers.
    Fill the peppers and cover with a slice of cheese.
    Bake at 400℉ for 25 minutes. 

Tuscan Chicken Over Zucchini Noodles

Print Recipe

Ingredients
  

  • 6-8 SKINLESS, BONE-IN CHICKEN THIGHS
  • 1 TBS OLIVE OIL
  • 6 CLOVES GARLIC, MINCED
  • 1 CUP HEAVY CREAM
  • 1/3 CUP CHICKEN BROTH
  • 3-4 CUP GRATED PARMESAN CHEESE
  • 1 TBS ITALIAN SEASONING
  • 1 TSP CRUSHED RED PEPPER FLAKES
  • 1/2 CUP CHOPPED SUNDRIED TOMATOES
  • 2 CUPS CHOPPED SPINACH

Instructions
 

  • 1.To prepare your crockpot chicken thighs recipe: heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant. 
    2. Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.
    3. Meanwhile, place the chicken thighs at the bottom of your CrockPot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.
    4. When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.
    5. Pour the cream sauce evenly over the chicken thighs in the CrockPot. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.
    6. Cook your crockpot Tuscan Garlic Chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, gently remove the chicken thighs from the crockpot and set it aside.
    7. Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crock pot and stir for a few minutes, until the spinach wilts.
    8. Return the chicken to the slow cooker, and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the Tuscan chicken when serving. Serve chicken over zucchini noodles or cauliflower rice.

VEGETARIAN TACO SKILLET

Print Recipe

Ingredients
  

  • 1 TBS OLIVE OIL
  • 1 CHOPPED ONION
  • 1 CHOPPED RED BELL PEPPER
  • 1 CLOVES CHOPPED GARLIC
  • 1 CUP QUINOA
  • 2 CUPS VEGETABLE BROTH
  • 15 OZ FIRE ROASTED TOMATOES
  • 4 OZ MILD GREEN CHILES
  • 3 TSP CHILI POWDER
  • 2 TSP GROUND CUMIN
  • 3/4 TSP SMOKED PAPRIKA
  • 1/2 TSP DRIED OREGANO
  • 1 TSP SALT
  • 1/4 TSP BLACK PEPPER
  • 15 OZ BLACK BEANS, RINSED AND DRAINED
  • 1 CUP FROZEN CORN
  • 1/4 CUP CHOPPED CILANTRO
  • 1 1/2 CUPS SHREDDED MEXICAN BLEND CHEESE

Instructions
 

  • In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper; cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook for one minute. Add the quinoa, vegetable broth, tomatoes, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper.
    Stir until combined and let come to a boil. Reduce heat to low and cover with a lid. If your pan doesn’t have a lid you can cover with a baking sheet. Simmer for 15 to 18 minutes or until the quinoa is cooked. Remove the lid and stir in the black beans, corn, and cilantro.
    Top with shredded cheese and put the lid back on for 3 to 5 minutes or until the cheese is melted. Top with green onions, avocado, cilantro, and diced tomatoes. Spoon onto plates and serve warm with tortilla chips and salsa or pico de gallo. Season with additional salt and pepper, if necessary.

TORTELLINI

Print Recipe

Ingredients
  

  • 2 PINTS CHERRY TOMATOES
  • 1/3 CUP EXTRA VIRGIN OLIVE OIL
  • 1/2 TSP KOSHER SALT
  • 1/4 TSP CRACKED BLACK PEPPER
  • 1 LB REFRIGERATED CHEESE TORTELLINI
  • 1 CUP FRESH BASIL LEAVES, THINLY SLICED

Instructions
 

  • Preheat oven to 425°F.
    Put a large pot of water on to boil.
    Place tomatoes in a shallow baking dish or Add oil, salt and pepper and toss to combine. Roast for 25 minutes.
    Reduce oven temperature to 200° and continue cooking until the tomatoes are soft and juicy, about 15 minutes.
    Meanwhile, cook tortellini according to package directions. Drain.
    Add the roasted tomatoes to the drained tortellini and toss. Top with basil.

MINESTRONE SOUP

JENNIFER
Print Recipe

Ingredients
  

  • 2 TSP OLIVE OIL
  • 1/2 MEDIUM ONION, FINELY CHOPPED
  • 2 MEDIUM CARROTS, CHOPPED
  • 1 CLOVE GARLIC, FINELY CHOPPED
  • 4 CUPS LOW-SODIUM ORGANIC VEGETABLE BROTH
  • 2 CUPS TOMATO SAUCE
  • 1 LB SWISS CHARD, STEMS TRIMMED, LEAVES CHOPPED
  • 1 MEDIUM RUSSET POTATO, PEELED, CHOPPED
  • 1 CAN CANNELLINI BEANS, DRAINED AND RINSED
  • 1/2 TSP SEA SALT
  • 1/2 TSP GROUND BLACK PEPPER
  • 6 TSP GRATED PARMESAN CHEESE
  • 6 TSP CHOPPED FRESH FLAT LEAVE (ITALIAN) PARSLEY

Instructions
 

  • Heat oil in a large saucepan over medium heat.
  • Add onion, carrot, and celery; cook, stirring frequently for 8 minutes, or until onion is translucent.
  • Add garlic; cook, stirring frequently for 1 minute.
  • Add broth, Tomato Sauce, chard, and potato. Bring to a boil for 8minutes, or until chard is wilted and potato is tender.
  • Add beans; cook, stirring occasionally, for 2 minutes. Season with salt and pepper.
  • Serve immediately sprinkled evenly with cheese and parsley.

CHICKEN DEVANE

VICKIE
Print Recipe

Ingredients
  

  • 16 OUNCES FROZEN BROCCOLI
  • 16 OUNCES FROZEN CAULIFLOWER
  • 1 CAN CREAM OF CHICKEN SOUP/98% FAT FREE
  • 1/2 CUP LIGHT MAYONNAISE
  • 1/2 CUP PLAIN FAT FREE GREEK YOGURT
  • 1 TSP CURRY POWDER
  • 2 TSP LEMON JUICE
  • 1 CUP FAT FREE CHEESE
  • 2 TBSP BREAD CRUMBS
  • 1 LB CHICKEN BREAST, DICED

Instructions
 

  • Microwave Broccoli and Cauliflower, drain, and place in a greased 13 x 9-inch pan.
  • Cook diced chicken and spread over broccoli and cauliflower mixture.
  • In a separate bowl mix: soup, mayo, yogurt, curry powder, and lemon juice.
  • Spread the mixture over the chicken.
  • Next, sprinkle the cheese over the soup mixture and sprinkle the bread crumbs on top.
  • Bake at 350" for 30 minutes or more, until bubbly.

SEARED AHI TUNA & ARUGULA PEAR SALAD

LAURA
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2

Ingredients
  

  • 2 4-6OZ AHI TUNA STEAKS
  • KOSHER SALT
  • FRESHLY GROUND BLACK PEPPER
  • 2 TBSP BLACK SESAME SEEDS
  • 2 TBSP WHITE SESAME SEEDS
  • 1 TBSP VEGETABLE OIL
  • JUICE OF 1 LIME (FOR DRESSING)
  • 2 TBSP EXTRA VIRGIN OLIVE OIL (FOR DRESSING)
  • 2 TSP TOASTED SESAME OIL (FOR DRESSING)
  • 2 TSP FRESHLY GRATED GINGER (FOR DRESSING)
  • 1 TSP HONEY (FOR DRESSING)
  • 4 CUP LOOSELY PACKED ARUGULA
  • 1/2 ASIAN PEAR, THINLY SLICED
  • 2 RADISHES, THINLY SLICED
  • 1 PERSIAN CUCUMBER, THINLY SLICED

Instructions
 

  • Season tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides.
  • In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness. Transfer to a cutting board.
  • Make salad: In a medium bowl, whisk together dressing ingredients. Season with salt and pepper.
  • In a large bowl, combine all salad ingredients. Add dressing and toss gently. Slice tuna.
  • Divide salad between plates and top with tuna.

Notes

This was a delicious 15 minute meal.  I love quick and healthy recipes.    The arugula and pear salad added a lot of flavor.  Any protein could be used in place of the tuna.

CHICKEN TORTILLA SOUP

LUCY
Print Recipe
Servings 8

Ingredients
  

  • 1 ½ TSP GROUND CUMIN
  • 1 ¼ TSP CHILI POWDER
  • 1/2 TSP GARLIC POWDER
  • 1/2 TSP SALT, PLUS MORE TO TASTE
  • 2 BONELESS SKINLESS CHICKEN BREASTS
  • 2 TBSP OLIVE OIL
  • 1 CUP DICED ONION
  • 1/4 CUP DICED GREEN BELL PEPPER
  • 1/4 CUP DICED RED BELL PEPPER
  • 3 CLOVES GARLIC, MINCED
  • 10 OUNCES DICED TOMATOES AND GREEN CHILES, SUCH AS ROTEL
  • 4 CUPS LOW-SODIUM CHICKEN BROTH
  • 4 CUPS HOT WATER
  • 3 TBSP TOMATO PASTE
  • 30 OUNCES BLACK BEANS, DRAINED
  • 3 TBSP CORNMEAL
  • 5 SMALL CORN TORTILLAS
  • GARNISHES: DICED AVOCADO, DICED RED ONION, SOUR CREAM, CHOPPED FRESH CILANTRO

Instructions
 

  • Preheat the oven to 375 degrees F. 
  • Start by mixing together the cumin, 1 teaspoon of the chili powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chili powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

Notes

Chicken Tortilla soup is a hearty winter soup. It’s filling yet healthful and easy to make in a crockpot.

SAUSAGE AND APPLE STUFFED ACORN SQUASH

DEANNA
Print Recipe
Servings 4

Ingredients
  

  • 2 SMALL ACORN SQUASHES OR 1 LARGE
  • 1 ONION, CHOPPED
  • 2 CELERY STALKS, CHOPPED
  • 1 TBSP OLIVE OIL
  • 1 TSP SALT
  • 1 TSP PEPPER
  • 1 TSP FRESH ROSEMARY
  • 3 CLOVES GARLIC, CHOPPED
  • 1/2 LB SAUSAGE
  • 1 APPLE, CHOPPED
  • 1 CUP PANKO BREADCRUMBS
  • 1/2 CUP PARMESAN CHEESE

Instructions
 

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400ËšF (200ËšC) for40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add
    Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes

IMMUNE BOOSTING CHICKEN SOUP

ERIN
Print Recipe

Ingredients
  

  • 2 TBSP EXTRA-VIRGIN OLIVE OIL
  • 2 CUPS ONION, CHOPPED FINE
  • 2 INCHES GINGER, CHOPPED FINE
  • 2 CUPS LEEKS, CHOPPED
  • 2 CUPS SHIITAKE MUSHROOMS, CHOPPED
  • 2 CUPS CARROTS, CUT INTO 1/4-INCH ROUNDS
  • 2 CUPS SWEET POTATO, DICED
  • 1 CUP CELERY, SLICED
  • 1/2 TSP GREY OR PINK SEA SALT
  • 8 CUPS CHICKEN STOCK
  • 1/2 CUP PARSLEY, FRESHLY CHOPPED
  • 1/2 CUP FRESH BASIL, FRESHLY CHOPPED
  • 1 TBSP OF EACH OREGANO, THYME, AND ROSEMARY, CHOPPED
  • 2 WHOLE BAY LEAF
  • 4 CUPS KALE, WASHED AND TORN
  • 1 CUP SNOW PEAS OR GREEN BEANS, CHOPPED
  • 4 SKINLESS CHICKEN THIGHS, CHOPPED INTO CUBES
  • 5 CLOVES GARLIC, SLICED AND DIVIDED

Instructions
 

  • Heat oil in a soup pot over medium heat. Add onions, 3 garlic cloves, ginger and leeks. Cook until softened — about 3 minutes.
  • Add chopped vegetables, chicken, salt, chicken stock and bay leaf. Increase temperature to high, bring to a boil and reduce heat so soup simmers. Cook for approximately 25 minutes until vegetables soften, but aren’t mushy.
  • Stir the kale, peas, fresh herbs, 2 cloves of fresh finely chopped garlic into the soup. Simmer for another few minutes to blend flavors and soften kale. Adding these ingredients at the end ensures that the veggies are bright green and the garlic is providing maximum immune benefits.

Notes

I loved this soup! I got Covid right before holiday break and wanted a healthy, immune boosting soup. This recipe did the trick. I love how the recipe tells you why all of the health benefits of each ingredient. It really helped and was very tasty! 

AIR FRYER GARLIC CHICKEN AND BROCCOLI

ERIN
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Equipment

  • AIR FRYER

Ingredients
  

  • 1 LB BONELESS SKINLESS CHICKEN BREAST OR THIGHS, CUT INTO 1" BITE SIZED PIECES
  • 1/2 LB BROCCOLI, CUT INTO BITE SIZED PIECES
  • SALT & PEPPER TO TASTE
  • 3 TBSP VEGETABLE OIL
  • 3 CLOVES GARLIC, MINCED
  • 1 TBSP SOY SAUCE
  • 1 TSP SESAME SEED OIL
  • 2 TSP RICE VINEGAR
  • 2 TSP HOT SAUCE

Instructions
 

  • MAKE THE MARINADE- IN A LARGE BOWL WHISK TOGETHER THE OIL, GARLIC, SOY SAUCE, SESAME SEED OIL, RICE VINEGAR AND OPTIONAL HOT SAUCE
  • FOR CRISPY CHARRED BROCCOLI: ADD CHICKEN AND BROCCOLI INTO THE BOWL WITH THE MARINADE. TOSS INGREDIENTS TOGETHER TO EVENLY COAT WITH THE MARINADE. MAKE SURE TO MIX WELL SO THE CHICKEN AND BROCCOLI CAN ABSORB THE MARINADE. THERE SHOULDN'T BE MUCH OF THE SAUCE LEFT IN THE BOTTOM OF THE BOWL.
  • PLACE THE MARINATED CHICKEN AND VEGGINS INTO THE AIR FRYER BASKET
  • AIR FRY AT 380 DGREE FOR 16-20 MINS, SHAKING AND GENTLY TOSSING A COUPLE TIMES WHILE COOKING. MAKE SURE TO TOSS WELL SO THAT EVERYTHING COOKS EVENLY.
  • CHECK THE CHICKEN TO MAKE SURE IT IS COOKED THROUGH. IF NEEDED, COOK FOR AN ADDITIONAL 2-5 MINUTES.
  • ADD ADDITONAL SALT AND PEPPER TO TASTE.

THE BEST HEALTHY TURKEY CHILI

KRISTIN
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 2 TSP OLIVE OIL
  • 1 YELLOW ONION, CHOPPED
  • 3 CLOVES GARLIC, MINCED
  • 1 MEDIUM RED BELL PEPPER, CHOPPED
  • 1 LB EXTRA LEAN GROUND TURKEY OR CHICKEN
  • 4 TBSP CHILI POWDER
  • 2 TSP GROUND CUMIN
  • 1 TSP DRIED OREGANO
  • 1/4 TSP CAYENNE PEPPER
  • 1/2 TSP SALT
  • 28 OUNCES CAN DICED TOMATOES OR CRUSHED TOMATOES
  • 1 ¼ CUPS CHICKEN BROTH
  • 30 OUNCES DARK RED KIDNEY BEANS, RINSED AND DRAINED
  • 15 OUNCES SWEET CORNS, RINSED AND RAINED
  • FOR TOPPINGS: CHEESE, AVOCADO, TORTILLA CHIPS, CILANTRO, SOUR CREAM

Instructions
 

  • Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 
  • Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  • Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 
  • Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Notes

I used turkey breast cut into very small cubed pieces instead of ground meat and it turned out great!

LINDA
Print Recipe

Ingredients
  

  • 1/4 CUP BUFFALO CHICKPEA
  • 1/2 STICK VEGAN BUTTER
  • 4 TBSP FRANK'S HOT SAUCE
  • 1/8 TSP GARLIC POWDER
  • PINCH OF CAYENNE PEPPER
  • PINCH OF KOSHER SALT
  • 2 TSP COCONUT SUGAR OR BROWN SUGAR
  • 2 TSP OLIVE OIL
  • 1 MEDIUM YELLOW ONION, DICED
  • 4 CLOVES GARLIC, MINCED
  • 1-2 15 OZ CAN CHICKPEAS, DRAINED AND MASHED

Instructions
 

  • First make the buffalo sauce. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove). To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated.
  • Then make the Chickpeas. Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher, leaving some beans intact.
  • Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is simmering, add the diced onion. Cook for 4 to 5 minutes or until softened, then add the garlic and cook for an additional 1 minute.
  • To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil. Reduce the heat to low and simmer for 2 minutes, stirring occasionally, then turn off the heat.
  • Serve as side dish or in tacos, over salads, or add to quesadillas.

Notes

Review; This is a great recipe for anyone who is looking for a sweet, but, slightly spicy dish. If you want it less spicy, feel free to add more sugar of your choice! It is also a great vegan dish that many people could enjoy.

SQUASH SOUP

BRIDGET
Print Recipe

Ingredients
  

  • 1 PEELED AND SEEDED BUTTERNUT OR ACORN SQUASH
  • 1 LARGE ONION
  • 1 PEELED, CORED DICED APPLE
  • MINCED GARLIC TO TASTE
  • CHICKEN BROTH

Instructions
 

  • Sauté chopped onion
  • add a peeled / cored apple that has been diced, add minced garlic
  • Add this to chunks of peeled, seeded squash.
  • Add chicken broth to pot & Slowly simmer until squash chunks are no longer chunks. Add seasoning as you like
  • Purée, ladle into a bowl, add roasted pecans, pepitas, or even croutons and enjoy.

RED PEPPER & PARMESAN TILAPIA

SHELLEY
Print Recipe
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1 LARGE EGG, LIGHTLY BEATEN
  • 1/2 CUP GRATED PARMESAN CHEESE
  • 1 TSP ITALIAN SEASONING
  • 1/2 TO 1 TSP CRUSHED RED PEPPER FLAKES
  • 1/2 TSP PEPPER
  • 4 TILAPIA FILLETS (6 OUNCES EACH)

Instructions
 

  • Preheat oven to 425°. Place egg in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg and then in cheese mixture.
  • Place fillets in a15x10x1-in. baking pan coated with cooking spray. Bake until fish just begins to flake easily with a fork, 10-15 minutes.

Notes

I have made the following recipe many times, as written and with different fish. It is so versatile, tasty, and quick (less than 30 min). The family really enjoys it.

BLACK BEAN BROWNIES

AMANDA
Print Recipe

Ingredients
  

  • 15 OUNCES CANNED BLACK BEANS, DRAINED
  • 3 EGGS
  • 3 TBSP VEGETABLE OIL
  • 1/4 CUP COCOA POWDER
  • 1 PINCH OF SALT
  • 1 TSP BAKING POWDER
  • 1 TSP VANILLA
  • 3/4 CUP SUGAR
  • 1 TSP INSTANT COFFEE
  • 1 CUP CHOCOLATE CHIPS
  • 1/8 CUP CHOPPED NUTS

Instructions
 

  • Blend all the ingredients except the chips in a blender until smooth.  Pour into a greased 8x8 square pan and cover the top with the chips, add more if needed. Chopped nuts can also be added to the top. Bake at350 for about 30 minutes until the top looks dry. The sides may pull away from the edge of the pan.

Notes

I modified the black bean recipe to add a stronger chocolate taste and some chopped nuts.  The meal can be gluten free as well as vegetarian.

TOMATO SOUP WITH CHEESE DUMPLINGS

AMANDA
Print Recipe

Ingredients
  

  • 2 TSP OLIVE OIL, TRY ONE WITH BASIL
  • 2 CLOVES GARLIC
  • 1 LARGE CAN CRUSHED TOMATOES
  • 3 CUPS VEGETABLE BROTH
  • 1/3 C + 1 TBSP FREEZE DRIED BASIL OR 1/2 CUP FRESH CHOPPED BASIL
  • 1/2 CUP RICOTTA CHEESE PART SKIM
  • 1/4 CUP GRATED PARMESAN CHEESE
  • 2 EGG WHITES
  • 1 TSP SALT
  • 1/2 TSP BLACK PEPPER
  • 1/4 TSP GARLIC POWDER
  • 2/3 CUPS FLOUR

Instructions
 

  • Saute the garlic in the oil on medium heat for a couple of minute until it starts turning brown. Then add the rest of the soup ingredients and bring to a boil. Simmer for 7 -8 minutes. Stir occasionally.
  • Combine the cheeses, egg whites and spices in a small bowl and mix thoroughly. Add the flour and mix until a soft dough forms. Form about 8-10dumplings smaller than a golf ball and drop them into the soup to cook for 2 to4 minutes.
  • This makes 4-5 servings. Each can be topped with shredded parmesan cheese or fresh sliced basil.

Notes

I made tomato-basil soup with cheese dumpling and paired it with mini carrots & garlic hummus. The soup is best made in the summer with fresh basil, but I decided to play around with it to try a winter friendly version that better suits not living near stores with a large variety of fresh produce. I thought it turned out well. It also froze very well, so it’s great as a future school lunch.

ONE-PAN SWEET CHILI TURKEY LETTUCE WRAPS

TONI
Print Recipe
Total Time 25 minutes

Ingredients
  

  • 1 LB GROUND TURKEY
  • SWEET SOY GLAZE
  • BABY ROMAINE LETTUCE
  • SWEET THAI CHILI SAUCE
  • 1/4 CUP CILANTRO
  • 1 YELLOW ONION
  • 1 LIME
  • 1 BELL PEPPER
  • 1/2 CUP PEANUTS
  • COOKING OIL
  • SUGAR
  • SALT & PEPPER
  • BUTTER

Instructions
 

  • Wash and dry produce. • Core, deseed, and finely dice bell pepper. Halve, peel, and finely dice onion. Trim and discard root end from lettuce; separate leaves. Quarter lime. Finely chop cilantro.
  • Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
  • Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer veggies to a plate. • Add a drizzle of oil to same pan. Add turkey*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until turkey is cooked through, 2-4 minutes. • Stir in cooked veggies, then add sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 2-3 minutes more. • Remove from heat and stir in a squeeze of lime juice to taste.
  • Divide lettuce leaves between plates; fill with turkey mixture. Garnish with candied peanuts and cilantro. Serve with remaining lime wedges on the side. TIP: Alternatively, serve turkey mixture, candied peanuts, and cilantro in separate bowls and let everyone assemble their own wraps!

KAREN
Print Recipe

Ingredients
  

  • 2 ZUCCHINI
  • 2 SUMMER SQUASH
  • 1 SMALL ONION
  • 1 LB LEAN HAMBURG
  • 16 OUNCE LOW SODIUM TOMATO SAUCE
  • CANOLA OIL, ENOUGH TO COVER SAUCE PAN
  • SEASON TO TASTE WITH GARLIC, PEPPER, A SMALL AMOUNT OF SALT.

Instructions
 

  • Slice the zucchini, summer squash and onion 
  • Pour the canola oil into the saucepan
  • Add the zucchini, summer squash and onion in the sauce pan and cook until they are transparent.  Add the hamburg and brown the hamburg.  Add the tomato sauce and bring to a simmer.
  • Season to taste with the garlic pepper, and salt.  You can add red pepper if you like it spicy. 
    Serve it alone or over brown rice. 

Notes

This is very tasty as a stand alone dish or over rice. 
It is low carb and low calorie. 

RED, GOLD, BLACK AND GREEN CHILI

LANCE
Print Recipe
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1/2 CUP BULGUR
  • 1/2 CUP HOT WATER
  • 3 CUPS CANNED TOMATOES, UNDRAINED
  • 3 TBSP OLIVE OIL
  • 3 CUPS ONIONS, CHOPPED
  • 3 CLOVES GARLIC, MINCED
  • 1 TSP GROUND CUMIN
  • 1 TBSP HOT PEPPER SAUCE OR 1/4 TSP CAYENNE
  • 2 GREEN BELL PEPPERS, CHOPPED
  • 2 CUPS CORN
  • 1 ½ CUPS RED KIDNEY BEANS, DRAINED COOKED
  • 1 ½ CUPS BLACK BEANS, DRAINED COOKED
  • SALT
  • CHEDDAR CHEESE OR MONTEREY JACK
  • CILANTRO

Instructions
 

  • Place the bulgur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
  • Cover and bring to a boil on high heat, then lower the heat and simmer gently.
  • Heat the olive oil in a large saucepan. Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
  • When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
  • Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
  • Stir the corn and beans, and heat thoroughly on low heat.
  • Taste the bulgur. When it is cooked but still chewy, add it to the pan with its liquid.
  • Cover and simmer for a few minutes for the flavors to meld.
  • Add salt to taste. Serve plain or topped with grated cheese and fresh cilantro.

Notes

I've been making this chili for two decades now.  I had never eaten green peppers before getting married and was unsure about including them at first.  The key is chopping them small, so they blend in with the other ingredients.
 
I've made the vegetarian version with bulghur wheat and in recent years I've substituted a pound of ground beef to keep my hoard of carnivores happy.
 
I have used twice the amount of black and kidney beans to stretch the recipe.
With a variety of personal tastes, I skip the hot sauce and cayenne when cooking and have hot sauce at the table for individuals wanting more kick to their chili.
 
Tortilla chips or corn bread on the side round out the meal.
 

AVOCADO EGG SALAD RECIPE

KRISTA
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2

Ingredients
  

  • 1 LARGE AVOCADO, PEELED, PITTED AND FINELY DICED
  • 3 HARD BOILED EGGS, ROUGHLY CHOPPED
  • 2 TBSP RED ONION, CHOPPED
  • 2 TBSP MAYONNAISE
  • 1 TBSP CHIVES, CHOPPED
  • 1 TBSP PARSLEY, CHOPPED
  • 1 TSP LEMON JUICE
  • SALT AND PEPPER
  • LETTUCE LEAVES, OPTIONAL, FOR SERVING

Instructions
 

  • ADD ALL OF THE INGREDIENTS TO A MIXING BOWL AND STIR TO COMBINE
  • EAT THE AVOCADO EGG SALAD PLAIN, TOPPED ON YOUR FAVORITE BREAD OR ON LETTUCE LEAVES

Notes

This is great for lunch in a pita or flat bread or on a bed of lettuce for dinner for a quick, delish, whole food, weeknight meal! I use fat-free Greek yogurt in place of the 2 tablespoons of mayonnaise just a personal preference!!  

EASY CRESCENT VEGGIE PIZZA

MARCIA
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 10 minutes
Servings 32

Ingredients
  

  • 2 8OZ PACK REFRIGERATED PILLSBURY ORIGINAL CRESCENT ROLLS OR 2 CANS CRESCENT DOUGH SHEET
  • 1/2 CUP SOUR CREAM
  • 1 TSP DRIED DILL WEED
  • 1/8 TSP GARLIC POWDER
  • 1/2 CUP SMALL FRESH BROCCOLI FLORETS
  • 1/3 CUP QUARTERED CUCUMBER SLICES
  • 1 PLUM TOMATO, SEEDED, CHOPPED
  • 1/4 CUP SHREDDED CARROT

Instructions
 

  • Heat oven to 375°F.
  • If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  • Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

FRUIT PIZZA

MARCIA
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings 8

Ingredients
  

  • 3/4 CUP SUGAR
  • 1 ¼ CUP FLOUR
  • 1/4 TSP BAKING POWDER
  • 1/4 TSP SALT
  • 1/2 CUP BUTTER, SOFTENED
  • 1 TSP VANILLA EXTRACT
  • 1 LARGE EGG
  • 12 OUNCES CREAM CHEESE, SOFTENED
  • 1/4 CUP BUTTER, SOFTENED
  • 1 TSP VANILLA
  • 1 ¼ CUP POWDERED SUGAR
  • 7-10 STRAWBERRIES, SLICED
  • 5-6 KIWIS, SLICED
  • 1 MANGO, SLICED
  • 1/2 CUP BLUEBERRIES
  • 1 SMALL BUNCH OF GRAPES, HALVED

Instructions
 

  • Make the Crust: Mix the butter, sugar, egg, and vanilla until well combined. (You can use an electric mixer or just mix with a spoon if your butter is melted.) Add flour, baking powder, and salt. Mix until combined. Chill the dough for 30 minutes.
  • Bake the Crust: Preheat the oven to 350 degrees. Grease a 14-inch pizza pan or round baking stone, or line with parchment. Roll the chilled dough out onto it, leaving some space around the edge. Bake for 12 minutes. Allow it to cool.
  • Make the Cream Cheese Frosting: Using an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla until smooth and creamy. Spread over the cooled cookie crust and chill again to firm up the frosting.
  • Make It Fancy: Top with fruit!

Notes

Review: It is yummy and is always a colorful "hit" at gatherings. It's just the right amount of sweet, but pieces/serving sizes are usually small. 

SLOW COOKER LASAGNA SOUP

MANDY
Print Recipe

Ingredients
  

  • 1 LB 95% LEAN GROUND BEEF
  • 1 ONION, DICED
  • 6 CLOVES GARLIC, MINCED
  • 28 OUNCES CANNED CRUSHED TOMATOES
  • 16 OUNCES MARINARA SAUCE
  • 3 CUPS CHICKEN BROTH
  • 2 TSP ITALIAN SEASONING
  • 10 WHOLE WHEAT LASAGNA NOODLES
  • 1 ZUCCHINI, CHOPPED
  • 6 OUNCES FRESH SPINACH
  • 1/2 CUP PARMESAN CHEESE
  • SALT AND PEPPER

Instructions
 

  • Add the ground beef, onion, and garlic to a skillet. Brown for 5-7 minutes, breaking up the meat as it cooks. You can also do this directly in the slow cooker if you have a sauté feature. Season with salt and pepper.
  • Add this to the slow cooker along with the crushed tomatoes, marinara sauce, chicken broth, and Italian seasoning. Cook on low for 4 hours (you can cook it up to 8 hours as well).
  • Open the slow cooker and add the noodles, zucchini, and spinach. Cook for 25-30 minutes until the lasagna noodles are tender.
  • Stir in the Parmesan cheese and season with salt and pepper as needed.

Notes

This soup is low calorie compared to other homemade soups. It has great flavor and is filling! The whole wheat lasagna noodles were hard to find, so I used whole wheat penne and it was fine! I added the whole box, which soaked up some of the fluid, so mine turned out thicker than soup, but I really liked it like that! The zucchini was a nice touch! I did need some salt and pepper, as it was a tad bland. If I made it again, I would use Chicken Stock and a tomato sauce with more flavor - I used traditional and it wasn't enough. 

BLACK AND WHITE BEAN SAUSAGE SOUP

JESSICA
Print Recipe
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 TBSP EXTRA-VIRGIN OLIVE OIL
  • 3 CUPS PREDICED MIREPOIX
  • 3 CLOVES GARLIC, CHOPPED
  • 4 CUPS REDUCED-SODIUM CHICKEN BROTH
  • 2 RED POTATOES, CUT INTO 1/2" CUBES
  • 1/2 LB ITALIAN SAUSAGE, CASINGS REMOVED
  • 15 OUNCES BLACK BEANS, DRAINED AND RINSED
  • 15 OUNCES WHITE BEANS, DRAINED AND RINSED
  • 3 TBSP PESTO

POTSTICKER NOODLE BOWLS

DEREK
Print Recipe
Servings 5

Ingredients
  

  • 8 OUNCES GLUTEN FREE RICE NOODLES
  • 1/2 CUP LOW SODIUM GLUTEN-FREE TAMARI OR SOY SAUCE
  • 3 TBSP LOW SODIUM GLUTEN-FREE TAMARI OR SOY SAUCE
  • 1/4 CUP CHICKEN BROTH
  • 2 TSP RICE VINEGAR
  • 1/2 TSP FRESHLY GRATED GINGER
  • PINCH OF RED CHILI PEPPER FLAKES
  • 2 EGGS
  • 1 TBSP HIGH HEAT COOKING OIL
  • 1 LB GROUND PORK
  • WHITE PEPPER
  • 14 OUNCES COLESLAW MIX
  • 7 GREEN ONIONS, GREEN PARTS CHOPPED INTO 2" PIECES, WHITE AND LIGHT GREEN PARTS INTO 1/2" PIECES
  • 2 CLOVES GARLIC, MINCED

Instructions
 

  • Soak rice noodles according to package directions. Meanwhile, whisk together 1/2 cup + 2 Tablespoons Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chili pepper flakes in a small bowl then set aside. Whisk together eggs in a small dish then set aside. Mix pork with remaining 1 Tablespoon Tamari or soy sauce in a bowl then set aside.
  • When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or 12"+ skillet over high heat. Add pork then season with white pepper and stir fry until cooked through, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until coleslaw is just beginning to wilt, 1 minute. Add garlic then stir fry for 30 seconds.
  • Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
  • Drain noodles then add to the wok and stir fry for 1 minute. Add sauce then stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before the noodles soften. Taste then add a splash of water or broth if noodles are too salty. Scoop into bowls or plates then serve.

Notes

Potsticker bowls were very good! Substituted the rice noodles for Udon noodles but both would work.  Added a few more veggies for a healthier take. Quick, easy, and kid friendly!

ROASTED BROCCOLI AND CAULIFLOWER "CAESAR"

RHONDA
Print Recipe
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 TBSP DIJON MUSTARD
  • 2 TBSP OLIVE OIL, DIVIDED
  • 1 TSP WORCHESTERSHIRE SAUCE
  • 1 FINELY CHOPPED ANCHOVY OR 1 TSP FISH SAUCE
  • 1 CLOVE GARLIC, MINCED
  • 1/2 TSP BLACK PEPPER
  • 12 OUNCE BAG HANNAFORD BROCCOLI AND CAULIFLOWER
  • 1/4 LOAF FRENCH BREAD, TORN INTO SMALL PIECES
  • 2 TBSP GRATED PARMESAN CHEESE, PLUS MORE FOR SERVING
  • 1 TBSP LEMON JUICE

Instructions
 

  • PLACE A RACK IN UPPER-MIDDLE OF OVEN AND HEAT TO 400 DEGREES. LINE A BAKING SHEET WITH PARCHMENT AND SET ASIDE.
  • IN A LARGE BOWL, WHISK MUSTARD, 1 TBSP OIL, THE WORCHESTERSHIRE SAUCE, ANCHOVY, GARLIC, AND PEPPER UNTIL SMOOTH. BREAK BROCCOLI AND CAULIFLOWER FLORETS LARGER THAN 1" INTO SMALLER PIECES, THEN ADD VEGETABLES TO BOWL AND TOSS WELL TO COAT. TRANSFER TO PREPARED BAKING SHEET AND RESERVE BOWL.
  • ROAST UNTIL VEGETABLES ARE BROWNED IN SPOTS BUT NOT QUITE TENDER, ABOUT 10 MINUTES. MEANWHILE, COMBINE BREAD AND REMAINING 1 TBSP OIL IN NOW-EMPTY BOWL AND TOSS TO COAT. THEN ADD CHEESE AND TOSS AGAIN, SET ASIDE.
  • STIR VEGETABLES WELL, THEN PUSH TO ONE SIDE OF BAKING SHEET. SPREAD BREAD OVER EMPTY SIDE, THEN CONTINUE TO BAKE UNTIL VEGETABLES ARE TENDER AND CROUTONS ARE CRISPY, ABOUT 10 MINUTES.
  • TRANSFER VEGETABLES TO A PLATTER AND DRIZZLE WITH LEMON JUICE. SPRINKLE CROUTONS AND MORE CHEESE OVER TOP AND SERVE.

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GROUND TURKEY ENCHILADA STIR-FRY WITH COUSCOUS

MARY
Print Recipe
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1/2 CUP WHOLE WHEAT COUSCOUS
  • 1 LB LEAN GROUND TURKEY
  • SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 TSP OLIVE OIL
  • 2 CUPS BUTTERNUT SQUASH, PEELED, SEEDED AND DICED
  • 1 CUP BROCCOLI FLORETS
  • 15 OUNCES NO SODIUM ADDED BLACK BEANS
  • 10 OUNCES ENCHILADA SAUCE
  • 1/2 CUP SALSA
  • SUGGESTED TOPPINGS: CHOPPED FRESH CILANTRO, DICED AVOCADO, SHREDDED CHEESE & LIME JUICE

Instructions
 

  • Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside. 
  • Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined. 
  • Serve with the couscous and top with suggested toppings as desired.

Notes

The meal was Ground Turkey Enchilada Stir-Fry with Couscous. It took way longer to make than the estimated time. It was good, but a little bland. I would make it spicier the next time.

SWEET POTATO PUMPKIN SOUP

ERIN
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 CUPS

Ingredients
  

  • 1 TSP VEGETABLE OIL
  • 1 CUP CHOPPED ONION
  • 1 TSP GROUND GINGER
  • 1/2 TSP CURRY POWDER
  • 1/4 TSP GROUND CUMIN
  • 1/4 TSP GROUND NUTMEG
  • 2 CLOVES GARLIC, MINCED OR 1/2 TSP GARLIC POWDER
  • 2 CUPS SWEET POTATO, PEELED AND CUBED
  • 2 CUPS LOW SODIUM, NONFAT CHICKEN BROTH OR VEGETABLE BROTH
  • 1 ½ CUPS WATER
  • 15 OUNCES PUMPKIN
  • 1 CUP NONFAT OR 1% MILK
  • 3 TBSP LOW-FAT SOUR CREAM

Instructions
 

  • HEAT OIL IN LARGE POT OVER MEDIUM-HIGH HEAT
  • ADD ONION AND SAUTE FOR 3 MINUTES
  • ADD GINGER, CURRY, CUMIN, NUTMEG, AND GARLIC AND COOK FOR 1 MINUTE
  • STIR IN THE SWEET POTATO, BROTH, WATER, AND PUMPKIN AND BRING TO A BOIL. REDUCE HEAT AND SIMMER TO 15 TO 20 MINUTES, OR UNTIL THE SWEET POTATO IS SOFT, STIRRING CONSTANTLY
  • STIR IN THE MILK UNTIL HEATED THROUGH (DON'T BOIL)
  • LADLE INTO BOWLS AND TOP WITH 1/2 TBSP LOW-FAT SOUR CREAM
  • REFRIGERATE LEFTOVERS WITHIN 2 HOURS

Notes

I am not normally a huge fan of pumpkin but the combination with sweet potato and spices is delicious.

HOT BUCKWHEAT BREAKFAST

TIEAH
Print Recipe

Ingredients
  

  • 1 CUP WHOLE BUCKWHEAT OATS
  • 2 CUPS UNSWEETENED VANILLA ALMOND MILK
  • 1/4 TSP GROUND CINNAMON
  • 1 MASHED BANANA
  • 2 TBSP GROUND FLAXSEED
  • 2 TBSP CHOPPED WALNUTS
  • PINCH OF SEA SALT

Instructions
 

  • Place the buckwheat, milk, cinnamon, salt and mashed bananas in a medium saucepan.
  • Bring to a boil, stirring frequently.
  • Cover the pan and reduce heat to low. (Keep on eye on it! Mine boiled over, even at low heat, so you may need to vent the lid.)
  • Simmer for 15 to 20 minutes, until the buckwheat is tender.
  • Top with ground flaxseed and chopped walnuts.
  • When it’s done, there will be no more liquid.

Notes

I added additional almond milk to my bowl (that’s also how I like to eat oatmeal). Enjoy!

GARLIC SNAP PEAS

KATHY
Print Recipe

Ingredients
  

  • 1/2 TSP OLIVE OIL
  • 1 CLOVE CRUSHED GARLIC
  • 1/2 TSP SALT, DASH OF PEPPER
  • SNAP PEAS

Instructions
 

  • COOK PEAS IN BOILING WATER UNTIL TENDER.
  • SAUTE REMAINING INGREDIENTS WITH PEAS.

Notes

Enjoy, my whole family loved this recipe. Was a real treat.

PURPLE EGGPLANT LASAGNA

JOAN
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 38 minutes

Ingredients
  

  • 1 LB LEAN GROUND BEEF
  • 1 LARGE EGG, WHISKED
  • 1/2 MEDIUM ONION, PEELED AND CHOPPED
  • 1/8 TSP SALT
  • 1/8 TSP BLACK PEPPER
  • 1/4 CUP DRIED PARSLEY
  • 1 LARGE EGGPLANT
  • 2 CUPS SHREDDED WHOLE MILK MOZZARELLA CHEESE
  • 1 CUP NO-SUGAR-ADDED PASTA SAUCE
  • 1 LB WHOLE MILK RICOTTA CHEESE

Instructions
 

  • PREHEAT OVEN TO 350 DEGREE. GREASE 13X9 CASSEROLE DISH
  • IN A LARGE SKILLET OVER MEDIUM HEAT, BROWN BEEF 10-15 MINUTES UNTIL COOKED THOROUGHLY. DRAIN FAT. ADD ONION AND PARSLEY AND COOK 2-3 MINUTES UNTIL SOFT. ADD PASTA SAUCE AND BRING TO BOIL WHILE STIRRING FREQUENTLY (3-5 MINUTES). TURN OFF HEAT.
  • IN A MEDIUM BOWL, MIX RICOTTA CHEESE AND EGG AND THEN SEASON WITH SALT AND PEPPER.
  • CUT UNPEELED EGGPLANT LENGTHWISE IN THIN SLICES NO MORE THAN 1/8". YOU SHOULD HAVE ENOUGH FOR TWO COMPLETE LAYERS IN YOUR BAKING DISH.
  • IN THE CASSEROLE DISH, ADD 1/4" LAYER OF RICOTTA CHEESE MIXTURE TO PREVENT EGGPANT FROM STICKING. ON TOP OF RICOTTA LAYER, MAKE AN EVEN LAYER OF HALF THE EGGPLANT SLICES.
  • SPREAD A LAYER OF HALF OF THE REMAINING RICOTTA CHEESE MIXTURE.
  • NEXT, SPREAD 1 CUP MOZZARELLA CHEESE, THEN HALF OF THE MEAT/PASTA SAUCE AND THE REST OF THE EGGPLANT, FOLLOWED BY THE REST OF THE RICOTTA MIXTURE AND LEFTOVER MEAT MIXTURE. FINALLY, TOP WITH REMAINING 1 CUP MOZZARELLA CHEESE.
  • COVER DISH AND FOIL. BAKE 40 MINUTES. REMOVE THE FOIL AND COOK AN ADDITIONAL 5 MINUTES TO BROWN CHEESE.
  • LET COOL 15 MINUTES, THEN CUT AND SERVE.

Notes

Great recipe with low carbs. Just as good as a leftover. 

BAKED HADDOCK W/ QUINOA AND ROASTED BRUSSEL SPROUTS

SARAH
Print Recipe

Ingredients
  

  • HADDOCK
  • 1 CAN LOW SODIUM CHICKEN BROTH
  • CHERRY TOMATOES
  • GARLIC CLOVES
  • SALT AND PEPPER TO TASTE
  • QUINOA
  • WHOLE FRESH BRUSSEL SPROUTS
  • EXTRA VIRGIN OLIVE OIL
  • LEMON JUICE

Instructions
 

  • Place the haddock filets in a glass baking dish.  Pour the Can of chicken broth over the haddock. 
  • Add fresh garlic cloves, sliced, over the top of the filets.
  • Cut your cherry tomatoes in half and place the halves on top of the filet.
  • Salt and pepper to your liking and bake in the oven at 350 degrees for 10-12 minutes or until haddock is flakey to the touch with a fork.
  • Quinoa – prepare according to directions on box.
  • Wash the Brussel sprouts and cut each in half, removing any outside leaves that are bad. 
  • Place oil in pan on stove top and heat.  Place Brussel sprouts in pan cut side down (you are browning them) on medium heat. 
  • Leave in pan cut side down until a golden brown. Once a golden brown, add fresh garlic slices to pan. 
  • Once a golden brown, add fresh garlic slices to pan. 
  • Add enough water to the pan to allow the sprouts to steam(about ¼ cup). 
  • Cover and let simmer until soft.
  • Remove from pan and place in bowl.  Sprinkle with lemon juice, salt and pepper. Toss and serve.

CABBAGE, KIELBASA & APPLES

DAWN
Print Recipe

Ingredients
  

  • 1 HEAD CABBAGE- CORED AND CHOPPED INTO QUARTERS
  • 5-10 APPLES- CORED AND CUT INTO WEDGES, SKINS ON OR OFF
  • 1 LEAN TURKEY KIELBASA

Instructions
 

  • In a large Dutch Oven, place ingredients.
  • On very low heat, start cooking until there is liquid in the bottom of the pot (so the bottom doesn't burn), or add just a bit of water if you're cooking with medium-low heat. 
  • Optional--Add raisins or onions to your taste
  • Once the cabbage and apples have produced liquid, turn the heat up a bit to finish cooking.
  • Cooking Time:  One and a half to 2- or 3-hours 
  • Crockpot Option--This meal could also be cooked in a crockpot on Low 10-12 hours or High 5-6 hours.
  • Meal is done when the cabbage and apples are cooked to your liking.

Notes

We have this meal starting in the fall and all the way through the winter--Everyone in my house loves it! 

CHICKEN BURRITO SKILLET

CHRISTIE
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 3 CUPS BONELESS & SKINLESS CHICKEN BREAST OR THIGHS, CUBED
  • 15 OUNCES LOW SODIUM BLACK BEANS RINSED & DRAINED
  • 1 ½ CUPS BROWN OR WHITE RICE RINSED & DRAINED
  • 2 CUPS FRESH OR FROZEN CORN
  • 1 TSP CUMIN
  • 1 TSP CHILI POWDER
  • 1 TSP GARLIC POWDER
  • 1 TSP ONION POWDER
  • 1/2 TSP SALT
  • 15 OUNCES LOW SODIUM DICED TOMATOES NOT DRAINED
  • 3 CUPS LOW SODIUM CHICKEN BROTH
  • 1 ½ CUPS CHEDDAR MARBLE OR TEX MEX CHEESE, SHREDDED

Instructions
 

  • Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 TBSP oil to coat.
  • Add chicken, black beans, rice, corn, cumin, chili powder, garlic powder, onion powder and salt. Sauté for 5 minutes, stirring occasionally.
  • Add diced tomatoes and broth; stir and bring to a boil. Cover with a tight lid and simmer on low for brown rice - 20 minutes, white rice - 10minutes.
  • Open the lid, give a gentle stir, cover and cook for another 20minutes – brown rice and 5 minutes – white rice. Or until rice is soft.
  • Remove the lid, sprinkle with cheese, turn off heat, cover and let stand for 5-10 minutes until cheese melts.
  • Garnish with cilantro, avocado, green onion and lime. Serve hot.

Notes

I thought this was really easy and loved that I could freeze the extra left overs. 

HAM AND CHEESE CRUSTLESS QUICHE

JENNIFER
Print Recipe
Servings 6

Ingredients
  

  • 1 TBSP VEGETABLE OIL
  • 1/2 CUP DICED WHITE OR YELLOW ONION
  • 1½ CUPS CHOPPED HAM
  • 1 TSP MINCED GARLIC
  • 8 LARGE EGGS
  • 3/4 CUP WHOLE MILK CAN USE HALF-AND-HALF OR HEAVY CREAM
  • 1 TBS ALL-PURPOSE FLOUR
  • 1/2 TSP SALT
  • 1/2 TSP FRESH GROUND BLACK PEPPER
  • 1/2 CUP SHREDDED GRUYERE CREAM
  • 1/2 CUP SHREDDED SHARP CHEDDAR CHEESE
  • 1 TBSP CHOPPED FRESH CHIVES

Instructions
 

  • Preheat oven to 375degrees F. Coat a 9-inch deep-dish pie plate with non-stick cooking spray.
  • Add vegetable oil to a12-inch skillet and place over MEDIUM heat. Add diced onion. Sauté, stirring occasionally for about 3 minutes or until softened. Add ham and garlic to the skillet with the onions and cook, stirring, for just another minute or two or until ham is warmed through and garlic is fragrant. Spoon mixture into the prepared pie dish and spread out evenly.
  • In a large mixing bowl, whisk together eggs, milk (or cream), ½ teaspoon salt, ½ teaspoon pepper ,and flour. Pour egg mixture over the ham and onions in the pie plate. Sprinkle with Gruyere, cheddar, and chives.
  • Bake 30 to 40 minutes, until golden brown and completely set in the center. Cool slightly before cutting into wedges.

THANKSGIVING TURKEY SALAD

MARY
Print Recipe

Ingredients
  

  • CHOPPED TURKEY
  • FRESH BABY SPINACH
  • CHOPPED SALAD MIX FOR EXTRA CRUNCH
  • DICED AVOCADO
  • GOAT CHEESE
  • CRAISINS
  • RASPBERRY VINAIGRETTE DRESSING
  • PECANS AND SUNFLOWERS SEEDS FOR EXTRA CRUNCH

Instructions
 

  • MIX ALL INGREDIENTS AND ENJOY!

PROTEIN BALLS

REBECCA
Print Recipe

Ingredients
  

  • 1 CUP HONEY
  • 1 CUP PEANUT BUTTER
  • 2 CUPS OATMEAL
  • 1/2 CUP PROTEIN POWDER
  • 1/2 CUP CHOCOLATE CHIPS
  • 1/2 CUP COCONUT
  • 1/4 CUP RAISINS

Instructions
 

  • FORM INTO BALLS, CHILL AND ENJOY

TURKEY CHILI

JOANNE
Print Recipe

Ingredients
  

  • 1-1½ LBS LEAN GROUND TURKEY OR BUFFALO MEAT
  • 1/2 CUP DICED RED ONION, OR MORE IF DESIRED
  • 2 TBS FRESH PARSLEY OR CILANTRO
  • 1 TBS CHILI POWDER
  • 1 TBS MINCED GARLIC
  • 1/2 TSP CRUSHED RED CHILI FLAKES
  • 15 OUNCES WHITE BEANS
  • 15 OUNCES KIDNEY BEANS (NO SUGAR ADDED)
  • 15 OUNCES BLACK BEANS
  • 15 OUNCES PINTO BEANS
  • 15 OUNCES LENTILS OR ADZUKI BEANS
  • 4 CUPS CHOPPED ZUCCHINI
  • 28 OUNCES CRUSHED TOMATOES
  • 1 TSP SEA SALT

Instructions
 

  • Brown the turkey or buffalo meat in a skillet and drain.
  • Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside.
  • Open and partially drain all 5 cans of beans; I leave a little liquid into make my chili a little juicier. Add the beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.
  • Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

Notes

This is a great recipe.  Although if made to the proportions above, be ready to freeze some!

SKINNY CAJUN SHRIMP ALFREDO PASTA

TARA
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 8 OUNCES PASTA
  • 1 LB SHRIMP (SHELLED)
  • 2 TSP OLIVE OIL
  • 3 TSP CAJUN SEASONING
  • 2 TBSP UNSALTED BUTTER
  • 2 CLOVES GARLIC, MINCED
  • 2 TBSP ALL-PURPOSE FLOUR
  • 1 ¾ CUP MILK
  • 1/2 TSP DRIED THYME
  • 1/2 TSP DRIED OREGANO
  • 1/4 TSP SALT
  • 1/4 TSP PEPPER
  • 1/4 CUP SHREDDED PARMESAN CHEESE

Instructions
 

  • Cook the pasta according to the package directions in a large pot of boiling water. Drain.
  • Meanwhile, heat a non-stick skillet over medium heat.
  • Toss the shrimp with the olive oil and the Cajun seasoning.
  • Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink.
  • Set aside and keep warm.
  • In a medium saucepan, over medium heat, melt the butter.
  • Add the garlic and cook, stirring for about 30seconds, until fragrant.
  • Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
  • Slowly whisk in the milk, stirring until it is incorporated and smooth.
  • Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly.
  • Reduce the heat to a low simmer until the pasta is ready.
  • Toss together the pasta and alfredo sauce and serve with the Cajun shrimp on top.
  • Garnish with parsley and additional parmesan if desired.

30 MINUTE CHICKEN BRAISED IN COCONUT MILK WITH SWEET POTATOES AND RICE

BAILEY
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 1 ½ LBS BONELESS SKINLESS CHICKEN THIGHS OR BREASTS
  • 1 TBSP GROUP TUMERIC
  • 2 TSP GROUND GINGER
  • 3 TBSP SESAME OIL OR EXTRA VIRGIN OLIVE OIL
  • 2 MEDIUM SHALLOTS, CHOPPED
  • 2 CLOVES GARLIC, MINCED OR GRATED
  • 1 INCH FRESH GINGER, PEELED AND GRATED
  • 1/4 TSP CAYENNE PEPPER, USE MORE OR LESS TO YOUR TASTE
  • 1/2 CUP FRESH CILANTRO, CHOPPED PLUS MORE FOR SERVING
  • 1 MEDIUM SWEET POTATO, PEELED AND CUT INTO 1 INCH CHUNKS
  • 1-2 CUPS LOW SODIUM CHICKEN BROTH
  • 2 CUPS CANNED COCONUT MILK
  • 2 TBSP FISH SAUCE
  • 2 CUPS FRESH BABY SPINACH
  • JUICE OF 2 LIMES
  • 2 CUPS COOKED RICE, FOR SERVING

Instructions
 

  • Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  • Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
  • Reduce the heat to low.  Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.
  • Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.

Notes

My review is that this meal is simple to make and DELICIOUS. I recommend skipping the rice, and eating it with a piece of naan. I also made this in the summer and substituted kale from my garden for the spinach. 

HAM PIN WHEELS

AMBER
Print Recipe

Ingredients
  

  • 2 8 OUNCE PACKS CREAM CHEESE, SOFTENED
  • 1 ENVELOPE RANCH SALAD DRESSING MIX
  • 3 GREEN ONIONS, CHOPPED
  • 11 FLOUR TORTILLAS (8 INCHES)
  • 22 THIN SLICED OF DELI HAM

Instructions
 

  • In a small bowl, beat cream cheese and salad dressing mix until smooth.
  • Stir in onions.
  • Spread about 3 tablespoons over each tortilla; top each with two ham slices.
  • Roll up tightly and wrap in plastic.
  • Unwrap and cut into 3/4-in slices.

Cucumber Shrimp Salad with Lemon and Herbs

Angela
Print Recipe
Total Time 15 minutes

Ingredients
  

  • 2 CUPS COOKED SHRIMP, CHOPPED
  • 2 CUPS DICED CUCUMBER, ENGLISH OR PERSIAN CUCUMBERS PREFFERED.
  • 1 CUP DICED RED BELL PEPPER
  • 1 JALAPENO, SEEDS REMOVED AND MINCED
  • 2 TBSP CHOPPED FLAT LEAF PARSLEY
  • 1 TBSP CHOPPED FRESH MINT
  • 2 TBSP FRESH LEMON JUICE
  • 1 TBSP OLIVE OIL
  • KOSHER SALT AND FRESH GROUND BLACK PEPPER TO TASTE

Instructions
 

  • ADD ALL INGREDIENTS TO A SERVING BOWL
  • STIR TOGETHER UNTIL COMBINED AND COATED IN THE LEMON JUICE AND OLIVE OIL
  • SEASON TO TASTE AND SERVE.

Rotisserie Chicken Salad

Jerilynn
Print Recipe

Ingredients
  

  • Rotisserie Chicken
  • Avocado
  • Grapes
  • Apple
  • Mayo
  • Salt & Pepper To Taste

Instructions
 

  • Using a fork, pull rotisserie chicken off, and place into mixing bowl.
  • Chop the following ingredients into bite sized pieces – avocado, apple, and grapes.
  • Add those ingredients into the bowl.
  • To the bowl add mayo, salt, and pepper.
  • Using a large fork combine all ingredients.
  • Place rotisserie chicken salad into your favorite bread/pita or wrap.

Notes

I make this weekly for my lunches. It is quick, easy to assemble and delicious. This rotisserie chicken salad is packed with protein and fruit. Adding it into a wrap or pita gives you just enough carbs to continue your day! 

KALE AND BEAN SOUP

Lisa
Print Recipe

Ingredients
  

  • 1 MEDIUM ONION, DICED
  • 1 CUP CELERY, SLICED
  • 1 CUP CARROTS, SLICED
  • 4 CLOVES GARLIC
  • 6 CUPS CHICKEN BONE BROTH
  • 1 CAN WHITE BEANS (15 OZ. DRAINED AND RINSED)
  • 3 CUPS KALE, CHOPPED
  • SALT AND PEPPER TO TASTE

Instructions
 

  • Sauté onion, celery, carrots, and garlic for approx. 5 minutes, until slightly softened.
  • Add bone broth, beans, and kale.
  • Simmer approx. 10 minutes.
  • Season to taste.
    I made this soup to eat as my lunch all week. I added the turmeric and ginger, because I was looking for antioxidant foods to help me fight colds, flu, and COVID.  The bone broth purchased was unsalted, so I ended up adding about 3 tsp of chicken bouillon to make it palatable.  I think I would like the soup better if I made it with regular chicken broth, as opposed to bone broth - but I'm trying to find ways to eat bone broth daily for its health benefits.  It's an acquired taste!

Stuffed Acorn Squash

Savanna
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients
  

  • 2 MEDIUM TO LARGE ACORN SQUASHES, HALVED AND SEEDED
  • 1/4 CUP OLIVE OIL, DIVIDED
  • 2 PINCHES EACH SEA SALT AND GROUP BLACK PEPPER
  • 1/2 CUP QUINOA, RINSED
  • 1 YELLOW ONION, DICED
  • 2 TBSP APPLE CIDER VINEGAR
  • 2 TBSP RAW HONEY
  • 4 TSP FRESH LIME JUICE
  • 1 TBSP DIJON MUSTARD
  • 1/2 TSP GROUND CAYENNE PEPPER
  • 2 CUPS SPINACH, FINELY CHOPPED
  • 1/2 CUP NATURALLY SWEETNED DRIED CRANBERRIES, CHOPPED
  • 1/2 CUP RAW UNSALTED WALNUTS, CHOPPED

Instructions
 

  • Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes.
  • Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.
  • Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes.
  • In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat.
  • To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit.
  • To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.

Allen
Print Recipe

Ingredients
  

  • 1 CAN CHICKEN BROTH
  • 2 SMALL ZUCCHINIS SLICED
  • 2 SMALL YELLOW SQUASH SLICED
  • 2 SWEET PEPPERS DICED
  • 1 CAN STEWED TOMATOES
  • 1 LARGE ONION DICED
  • 3 GREEN ONIONS SLICED
  • 2 TBSP FRANKS HOT SAUCE
  • 1 CLOVE GARLIC SLICED THIN
  • SALT AND PEPPER TO TASTE

Instructions
 

  • SERVE OVER RICE

Notes

This is a very tasty recipe ( and healthy).

Sauteed Scallops

Natalie
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving. 
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 1/4 cup butter
  • 2 cloves crushed garlic
  • 2 sprigs fresh rosemary
  • 1 lb scallops

Instructions
 

  • In a medium size saucepan melt butter over medium-high heat.
  • Add crushed garlic and whole sprigs of rosemary to the saucepan.
  • Add scallops, cook for 2 minutes on each side (or until desired consistency).
  • Remove the garlic and rosemary from pan.
  • Serve alone or over rice/pasta.

Notes

I tried this new recipe of scallops but modified it to be over rice instead of pasta to make it less carb and less calories.  It was absolutely delicious and I will definitely make it again. It was a small portion which is perfect for me as the only person in the household the majority of the time and it was so quick to prepare.
I hope you enjoy it.

Minestrone Soup

Jennifer
 I just wanted to share the healthy recipe that I tried last month for the December Wellness Challenge.
Print Recipe

Ingredients
  

  • 2 tsp olive oil
  • 1/2 medium onion finely chopped
  • 2 medium carrots finely chopped
  • 4 cups low-sodium organic vegetable broth
  • 2 cups Tomato Sauce
  • 1 lbs swiss chard stems trimmed, leaves chopped
  • 1 medium russet potato peeled, chopped
  • 1 can cannellini beans drained and rinsed
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 6 tsp grated Parmesan cheese
  • 6 tsp chopped fresh flat leave (Italian) parsley

Instructions
 

  • Heat oil in a large saucepan over medium heat.
  • Add onion, carrot, and celery; cook, stirring frequently for 8 minutes, or until onion is translucent.
  • Add garlic; cook, stirring frequently for 1 minute.
  • Add broth, Tomato Sauce, chard, and potato. Bring to a boil for 8 minutes, or until chard is wilted and potato is tender.
  • Add beans; cook, stirring occasionally, for 2 minutes. Season with salt and pepper.
  • Serve immediately sprinkled evenly with cheese and parsley.

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