Arugula Pesto Stuffed Chicken

I love pesto, and like

experimenting with different ingredients to make it. Here is one version you may not have tried..yet.
ingredients:

6 thin chicken cutlets

pesto:
3 cups fresh baby arugula
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
half tsp sea salt
1 tsp cracked black pepper
3/4 cup walnuts, I like to toast mine in a  dry skillet for 4-5 minutes and cool.
1/2 lemon juiced and zested
1 large clove garlic, chopped
Italian seasoning, I like the McCormick Italian grinder seasoning.

combine pesto ingredients in a food processor or mini chopper and process until chunky.
Slowly drizzle in olive oil until smooth, but not soupy. I use about 1 tbsp.

In a large casserole dish spread a little Olive oil. Place 1 chicken cutlet flat and spread with pesto. Fold one side up and then roll the rest up tightly. Place seam side down in casserole dish. Repeat with the rest of the chicken. Sprinkle Italian seasoning on top and more black pepper. Bake in preheated 375 degree oven for 25-30 min or until a fork goes through the chicken easily.

Shrimp "Fried Rice" Cauliflower

Shrimp "Fried Rice " Cauliflower is a take on my favorite take-out- fried rice. I had seen this idea but didn't think I would like it- maybe the texture would be off? Guess what? I was craving fried rice and my tablet wasn't charged, so I came up with this/. Feel free to embelish as you like. I like it, hope you do too!

Ingredients:

1/2 large onion, chopped
2-3 carrots, diced
1/2 lb or 6 stalks asparagus, trimmed into 2" pieces.
1 head of cauliflower, rinsed and trimmed
1 tsp sea salt
1/2 - 1 tsp cracked black pepper
1/2 lb fresh shrimp

1 tbsp coconut oil
plus 1 tbsp coconut oil
1-3 tsp Sirachha hot sauce (if desired)>

Put half the cauliflower in food processor** and pulse until it looks like rice. Remove to a bowl and do the same with the other half.

Get 2 skillets going- 1 tbsp coconut oil in each. Saute cauliflower in one and the onions and carrots and asparagus in the other for 3-4 min. Add shrimp to the vegetables and saute, add salt and pepper.
Add 1/4 cup water or vegetable stock to the cauliflower and cover. Simmer on low for 3-4 min. (I actually did this for 5 min, I like it very soft. When the shrimp is pink and firm it is done. You can add the hot sauce to the vegetables if you like it spicy. Toss with the cauliflower.

** If you do not have a food processor you can use a box grater and /or chop into fine pieces.

Roasted Vegetable Soup

This soup will warm you and fit the bill for any vegetarians at your dinner table.

ingredients: 
1 medium butternut squash, diced
2 shallots, chopped
1 clove garlic, chopped
3/4 cup cremini or button mushrooms, trimmed and cut in half
1 32 oz box vegetable broth
sea salt and fresh cracked pepper
2 Tbsp extra virgin olive oil
garnish-
1 tbsp plain yogurt mixed with 1/2 lime, juiced
1/2 avocado, sliced

On a sheet pan lined with foil, spread out vegetables and mix with the olive oil, coating as many as you can. Roast in a preheated 400 degree oven for 40 min until lightly browned. In a large soup pot combine the broth and vegetables and warm on medium setting, adding salt and pepper to taste.

With an immersion blender combine and whip the ingredients until smooth. Ladle into bowls and top with a few slices of avocado and 1 tsp of the yogurt.

Better Than Take-Out Spicy Broccoli

It's Friday night! Time to order out, or not. Here's a great spicy treat to make instead.
ingredients

1 large head broccoli, trimmed and broken into pieces
1 Tbsp coconut oil
1 tsp sea salt
1 Tbsp Siraccha
1 12/2 tsp. honey
1 large clove of garlic, minced
1 1" piece if ginger, minced
1 -2 tsp toasted sesame seeds
2 scallions, chopped.


Melt the coconut oil in a skillet that has a lid. Add broccoli and stir fry for 2 min. to get a little color on it.  Add ginger and garlic and saute another 2 min. Add 1/4 cup water and cover for 3 min. . Mix Siraccha and honey together and pour over broccoli, mixing in without breaking broccoli up, let heat up for a min or two.. Take off heat and sprinkle with sesame seeds and scallions.

Big Game Pulled Pork BBQ Nachos

SO, I made pulled pork yesterday for these nachos. SO easy, so delicious. And no one wants to be trapped in the kitchen when the big game is on. Or, for me, any game!

Do the pork the day before or two days before and game day will be stress free.

Crock Pot Pulled Pork:

I like to use pork loin for my pulled pork, not traditional, but I like the leaner taste.

3-5 lb pork loin. Trim as much of the visible fat as you can and discard.
Mix marinade ingredients in a bowl-
1 cup apple cider vinegar
1/4 cup Worcestshire sauce
2 cloves minced garlic
1/4 cup Harissa (spicy hot pepper sauce) or you can substitute  any hot sauce
1/2 cup CHili Sauce (or Catchup)
 1 Tbsp salt
1 tbsp cracked black pepper
12/ cup brown sugar

Place pork loin in crock pot set on high and pour marinade over top. Cover and cook on high for 6 hrs. Take meat out and shred and return to sauce. Pile on toasted buns or use for Ultimate BBQ Nachos.

Mango Banana Dream Smoothie

Mango Banana Dream Smoothie

ingredients:

Layer in blender:

1 cup coconut water
1 cut up banana
1 cup fresh mango, cut in chunks
1/2 cup frozen raspberries
2 Tbsp flax seeds
3/4 cup plain yogurt

Give them a whirl and watch the happiness happen!

makes 2 servings

Butternut Squash Soup with Bacon and Apple

Butternut Squash soup is such a satisfying meal in colder Autumn or Winter months. I love to serve it with hearty croutons and some pumpkin seeds on top.

ingredients:

2 tablespoons extra-virgin olive oil

2 celery stalks, diced

1 onion , diced

1 shallot, minced

4 cups cubed fresh butternut squash

2 stalks fresh thyme

4 cups organic chicken stock

1/2 teaspoon sea or Himalayan salt

1  teaspoon ground black pepper

1 cubed fresh Ginger Gold apple, (or any that is tart/sweet)

1-2  slices Applewood bacon, chopped

Croutons

Pumpkin seeds, plain or toasted

Heat oil in a large Dutch Oven. Add  celery,  shallot, onion and bacon. Cook until vegetables have begun to soften,  3 to 4 minutes. Stir in butternut squash, thyme, apple and salt and pepper. Cook until bacon is crisp and apple and butternut squash are soft, (5 min).  Pour in chicken stock. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Remove thyme stems. Use an immersion blender to purée soup. Or,  let the soup cool for 5 min. and carefully purée in batches in a blender. Serve topped with pumpkin seeds and toasty croutons.If you're feeling a little decadent (and who says that's a bad thing?), you can stir in 3/4 cup half and half or light cream before serving. I just did.

Grilled Seafood Supper

I don't think there is anything better than fresh seafood grilled on a breezy summer night. I found shrimp and tuna steaks, freshly flown in from Alaska at the market and knew I had to make them into something special for dinner. The herbs compliment them both and everything was easy like a summer morning (or evening).

Ingredients:

1 lb. fresh shrimp, deveined and tails off
1 tuna steak
4 small zucchini, cut into 3 pieces lengthwise
1/2 loaf crust french or Italian bread
1/2 stick butter, softened
large handful parsley
2 or 3 sprigs fresh mint
2 scallions, green and white parts
handful fresh basil
1 Tbsp balsamic vinegar
1 fresh lime, juiced
sea salt
cracked black pepper
1/2 jalapeno, sliced thin
extra virgin olive oil


Basic marinade/chimichurri- combine parley,mint, basil, salt and pepper, lime juice, scallions, salt and pepper, and 1 clove garlic- either in a food processor, mini chopper and mince by hand. Add 1/2 cup olive oil.

Divide into 4 parts. 1/4 -marinate tuna, keep chilled, (no longer than half hour).

1/4-  Zucchini marinade-Add the balsamic to the remaining marinade and cover zucchini, set aside.

1/4 Shrimp- add jalapenos to the mixture and marinate, set aside in fridge until ready to grill.
The remaining 1/4 sauce can be passed or drizzled over grilled tuna, shrimp and zucchini.

Bread- spread softened butter on the half, cut lengthwise, set aside.

When you are ready to grill, assemble the containers of marinated seafood, zucchini and bread on a sheet pan. Grill zucchini first, add bread, and lastly tuna and shrimp until cooked (8-12 min depending on setting of your grill.

Meditteranean Salad

I call this Meditteranean salad, but, really it can be anything you like. This salad combiens some of my favorite ingredients. Enjoy!
Ingredients:

1 Bag prewashed baby arugula
4 cherry tomatoes, cut in half
1/2 cup kalamata olives, pitted
1/4 cup slivered sundried tomatoes
1/2 English cucumber, thinly sliced
1 can water packed white tuna

1 small jar marinated artichoke hearts, drained
handful; chopped parsley, basil
1/4 cup cubed feta cheese
dressing:
1/2 lemon, juiced
2 Tbsp balsamic vinegar
1 Tbsp extra Virgin Olive Oil
Sea salt and cracked black pepper

Arrange the arudula in a large bowl and add the other ingredients on top./ Mix dressing ingredients with a fork and drizzle over top.
Serves 2

Zucchini Pizza Boats

These taste like a pizza- carb free.
ingredients:

4 zucchini, sliced in half lengthwise
1 cup tomato sauce (I used chunky cherry tomato and chillies sauce, see pic)
1 cup shredded mozzarella
1/2 cup shredded Parmesan cheese or mix (I used Parmesan and fontina)
1- 1/2 cups fresh baby spinach
1/2 cup sliced olives
1 cup sliced sauteed mushrooms
olive oil

Hollow out zucchini and place in a casserole dish that you have greased with a little olive oil. Top with spinach, mushrooms and sauce. Add olives and cheeses. Bake in a preheated 375 degree oven, covered until cheese is bubbly and zucchini are tender.

JB's Chipotle Macaroni Shrimp Salad

My husband loves this salad, and I may have posted it a while ago, but I changed it a little.
Ingredients:

1/2 pound cooked macaroni
1/2 pound cooked,chopped shrimp
3/4 cup mayonaise
1/2 yellow pepper, chopped
1/4 red onion,minced or chopped finely
1 tsp salt
1 tsp pepper
1 Tbsp chipotle (chop one from the can, you can freeze the rest) Use some of the sauce from the can, too, if you like it a little more spicy

Gluten free Pancakes with Fresh berry glaze

Who doesnt love pancakes? These are high protein and gluten free.

ingredients:

4 eggs
1 1/2 cups cottage cheese
3/4 cup oats
1/2 tsp salt.

Blend the cottage cheese in blender or food processor until lump free. Then add the rest of the ingredients and pulse until smooth.

In a non-stick skillet, heat 1 tsp butter or oil (for flavor) until hot and use 1/4 cup scoop to make 4 pancakes. Cook on medium until bubbles appear and flip for another 1-2 min. Continue making 4 at a time, recipe makes about 16 pancakes. Can be frozen for a quick breakfast or snack.

Blueberry Raspberry glaze. In a saucepan combine 1 pint blueberries, 1 pint raspberries and 2 tbsp honey. Add 2 Tbsp water and heat until berries are breaking up and sauce has thickened slightly, (about 10-15 min). Serve over the pancakes. If you have any leftovers, add to hot oatmeal or muffin batter.

20 Minute Beef Stir Fry

I have a confession to make- I don't stir fry my Stir Fry! Instead, I steam the veggies. Less fat, less mess and tastes delicious. The secret is in the sauce.

Ingredienns:

4 Bella Sandwich steaks (I buy them from QVC- they can go from freezer to pan)

2 cups broccoli
1 cup mushrooms, quartered
3/4 cup fresh snow peas, trimmed
3 cloves garlic, minced (I use a rasper)
4 carrots, peeled and cut in chunks on the diagonal
1 package rice noodles

Sauce:

1 Cup Makoto Ginger Dressing
3 heaping tablespoons chunky peanut butter
1-2 Tbsp Sirracha hot sauce (I like Ninja Squirrel)

GArnish
1/2 cup slivered almonds, toasted
3 scallions, chopped

Fill a large pot with water and bring to boiling.  Add the rice noodles and cook for 3 minutes, drain and set aside to keep warm.

In a large non-stick skillet, brown the steaks, breaking up in pieces until cooked (about 2-4 min). Drain and set aside. Add vegetables and garlic to the skillet, cover and cook on high heat for 6 minutes. Add a tsp of oil if they brown, mine didn't because the pan was wet from the meat.When the vegetables are al dente, pour the sauce on top and mix in. Cover and cook on simmer for 3 min, then add the beef and simmer another 3 min.Spoon mixture over rice noodles in a large bowl and top with scallions and almonds.

5 Day Salad Bar

Trying to eat healthy can be time consuming. I like the health benefit of eating salad 5 days a week but don't always take the time to put a satisfying salad together, so I decided to prep my "salad bar" once a week. The night before I pick out what I want in my salad and I'm off to work, feeling a little bit healthier. The food prep pictured took me under an hour.

Besides the basics shown in the picture below, I like to add some protein. I feel it's way more satisfying. This could include leftover rotisserie chicken, tuna, simply turkey (turkey breast cooked without preservatives and sodium- I get it at a local deli that cooks their own.) cooked shrimp or fish, (I love salmon in salads) from last night's dinner, leftover turkey burgers or hard boiled eggs. Toppings may include sunflower seeds, pumpkin seeds, toasted almonds or walnuts, dried cranberries, slices of apples, orange, pineapple. Other accompaniments can include green olives, artichokes, avacados, shredded brussels sprouts, roasted red peppers (I make my own), cooked green beans or cauliflower, broccoli. Whatever you like can go into your own healthy lunch!

The bonus? whatever is leftover at the end of the work week can be turned into Stir frys (see the big salad bowl?), soups, or frittatas.

Mexican Veggie Tamale Casserole

Im making these for my vegetarian tonight. You could also add shredded chicken (which I make in the crockpot, recipe at the end).

ingredients:

1 package small corn tortillas (about 12 in a package)
2 pouches Frontera tomatillo taco sauce (or use your fav)
1 onion, diced
3 cloves garlic, minced
2 tbs coconut oil (or vegetable oil)
1 can fire roasted tomatoes, drained
3 cups shredded monterey jack cheese, or half moneterey jack half with jalapenos)
1 cup salsa (I like 1 packet boil in Green Mountain Gringo)
1 packet/bag brown rice (remove from packet)
1 small can green chilis
1 can black beans, rinsed and drained
1 tsp garlic powder
1 tsp chili powder
1-2 tsp cumin (I actually used 1 Tbs because we love it)

Heat coconut oil in skillet until hot and add garlic and onions. Stir for 3-4 min until soft. Set aside. In a large casserole dish, pour in 1 packet of taco sauce. Lay as many tortillas to cover the bottom. Combine beans, tomatoes, rice and onions/garlic, chilis,  and seasonings. Add salt and pepper to taste. Layer on 1/3 of the filling. Add 1/3 of the cheese. Continue for 2 more layers. Top with remaining salsa and cheese. Bake in preheated 400 degree oven for 25-30 min until cheese is melted and bubbling.

To add chicken, I like to make it in the crockpot=or you can use shredded rotisserie chicken.
2 chicken breasts
2 tsp cumin
1 cup chopped onions
2 cloves garlic, minced
salt and pepper
1 tsp chili seasoning, I like chipotle chili
12/ cup taco sauce or cnchilada sauce
1 small can green chilis
combine and cook on high for 3 hrs, then shred.

Winter Dinner

Nothing like comfort food or BBQ on a cold winter's night. This is both. Crock Pot Buffalo chicken, Creamy Baked Mac n Cheese and Cole Slaw.

Creamy Broccoli Soup

Creamy Broccoli Soup
There's nothing like a warm bowl of soup in the winter. Although limited (if any) cream is added, this soup is smooth and satisfying.


Makes 4-6 servings


ingredients:


2 heads broccoli, washed and trimmed
32 oz chicken or vegetable stock
2 cloves of garlic, minced
1 medium onion, diced
sea salt and fresh ground pepper
2-3 stalks celery, minced or chopped finely
3 Tbsp olive oil
1.2 cup half and half or light cream


for garnish-
croutons-
1/2 whole grain baguette, cut into cubes
1 tbsp. olive oil
1 tsp garlic powder

plain Greek yogurt
1 Cup shredded cheddar cheese

In a Dutch Oven or large pot, heat olive oil until hot, add celery and onion, sauté for 3-4 minutes until soft. Add garlic and stir until fragrant- 2 minutes. Pour in stock and add broccoli. If stock does not cover broccoli, add a little more stock or water. Cover and bring to boil, simmer until broccoli is tender, about 30-40 minutes. With a hand stick blender, blend until smooth. OR- puree in a blender carefully, and do not fill until full, if necessary you can do this in two batches in blender. Add back to pot and stir in half and half, if desired. Season with sea salt and pepper- about 1 tsp of each.


For croutons- toss the bread cubes with the olive oil, place on a baking sheet and toast in 375 degree oven until browned and crispy, about 30-40 min., turning halfway.
Serve the soup with croutons, cheddar and a dollop of yogurt.

Necessity is the Mother of Invention...sometimes applies to a nightly weekend meal. Grape Nuts Chicken tastes fried but isn't. I had a whoel box of GrapeNuts that no one was eating, leftover roasted Italian cauliflower, baked acorn squash a...nd fresh (yes, still) Duffields corn accompanied this delightful meal. Here's the recipe for the chicken- it's easy, too and only 4 ingredients.
Coconut oil spray, (found it where they sell Pam), 3 boneless chicken breasts (I cut them in half to thin them out), 1/2 cup mayonnaise (or plain yogurt), 1 cup of grape nuts, salt, garlic powder and pepper. Crush the GrapeNuts in a food processor. Coat the chicken with a little mayo, and dip in the crumbs. Spray a little coconut oil spray into a a casserole dish, place chicken in and spray tops. Season with garlic, salt and pepper. Bake in preheated 375 degree oven 15 min, turn and finish baking. Mine took about 25 min, depends on the thickness of the chicken. Served the chicken with Sky Valley Thai Peanut 

Sauce.

 

 

Chicken Thai Salad

I am officially banishing boring salads. You can too. Make this delicious, spicy, crunchy salad and you won't go back to plain old, plain salad again.
Ingredients:

Salad

• 2 boneless cooked, skinless chicken breasts, shredded
• 1 head Napa cabbage,  shredded
• 1 large carrot, shredded
•  
• ½ cup chopped, fresh cilantro
• ½ cup chopped, green onions
• ½ cup chopped peanuts

Dressing

• 2 cloves garlic
• 3 chili peppers, chopped
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 Tbsp honey
• 1 lime, juiced
• 1 tablespoon coconut oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water
•  

Mix dressing ingredients in a mini chopper and pulse until smooth. Mix salad ingredients and toss with dressing until well coated. Sprinkle top with peanuts, green onions  and cilantro. Chill before serving. Keep leftovers refrigerated for up to one day. Enjoy!

Spaghetti Broccoli casserole

½ lb Thin Spaghetti 3 cups Fresh or Frozen Broccoli 1 Medium Onion, chopped ½ lb sliced American Cheese 1 cup Light Cream or Half & Half 2 cups Grated Cheddar Cheese 1 Tbsp Butter
Quick enough for a week night and enough to feed a crowd.			Directions: Butter a 2 quart casserole dish. Cook broccoli in salted water until crisp tender and drain. Saute onion in the Tbs butter until translucent and soft. Cook the spaghetti until al dente and drain. Put spaghetti in casserole, top with slices of American cheese. Pour the half and half or cream over. Add the onion and the broccoli. Top with the shredded cheddar cheese. Bake in a preheated 350 degree oven for about 25-35 minutes until bubbly and lightly browned on top. Take casserole out of oven and let sit 5-7 min. *Note- because oven temps may vary, you may need to add 5 min to cook time.