These Lasagna rolls are fun to make, make a ton when you double the recipe, and will please anyone. The fresh spices and nutmeg jazz up the flavors. You can choose to make half with sauce, or half without red sauce. You can use Alfredo sauce or your own jar marinara. I made this sauce & it was SPICY!! I kept some off the side as the kids & Dave wouldn't have eaten something so spicy. I loved the spicy sauce! Lasagna Rolls http://www.foodista.com/recipe/LYYTJFHX/veggie-lasagna-rolls-w-peppery-pecorino-marinara
Love Chili but not the same old boring kind? I made a few adjustments with this recipe. I used Dark Red Kidney Beans, Cannelini White Beans and Black Beans. I used my pressure cooker to cook the chicken, as it makes it so tender, it's easier to shred. I added more corn (frozen) than what the recipe calls for. Enjoy!
Green Bean Casserole. What's not to Love. If you have been using "Campbell's Soup" for all these years; I ask you to please, please try a more Natural way of making this Recipe. In case you hadn't already viewed "Food, Inc" Documentary, you will be Inspired by my "New" Recipes. It is Awful to think I could support a Haunting, Animal Cruelty Operation on my Blog. So, just so you know: all the ingredients I use from here forth are only Farm- Fresh Local Ingredients, as much as I can financially support: Whole Foods, Stew Leonard's & Trader Joe's. Enjoy this easy casserole. I promise you, you will feel better inside feeding this to your loved ones, and yourself. http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html
A chicken casserole without processed ingredients. How can this be? Copy & make my recipe. So healthy & no one (even your kids) will miss the fat & sodium of traditional casseroles.
1 Family package boneless, skinless chicken breasts (about 4 breasts) Reserve 1/2 cup chicken broth
1 Package Frozen steam ready chopped Broccoli florets (or 1 large bunch fresh broccoli steamed and chopped)
1 pack of Success 10 minute boil rice (white or brown)
1/2 cup water chestnuts (if desired)
1 1/2 cups skim milk
3 Tbsp. cornstarch
1 package fresh mushrooms, chopped
2 Tbsp. lemon juice
3 Tbsp.plain yogurt
6-8 slices reduced fat cheese (I use Sargento mozzarella)
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3/4 cup bread crumbs
1. Cook chicken in pressure cooker 13 minutes, or boil chicken 20 min. Cut/shred chicken to bite size pieces. Cook rice bag in saucepan 10 min. Microwave broccoli bag or steam fresh large bunch & chop.
2. Preheat oven to 350 degrees. Spray 9x13x2 inch baking dish with nonstick cooking spray. Add chicken, broccoli, rice, & water chestnuts to pan. Stir together.
3. In a lage saucepan combine milk and cornstarch with a metal whisk over medium-high heat, stirring constantly until thick. Add some reserved chicken broth and cornstarch to sauce as it thickens. Stir until just slightly thick. Remove from heat. Add mushrooms, lemon juice and yogurt to sauce. Mix sauce with rice, broccoli, & chestnut mixture in baking pan .
4. Place cheese slices cut in 1/2 on top of casserole. Sprinkle with bread crumbs. Bake in preheated oven 350 degrees for 25-30 minutes.
*Add cooked carrots, peas or asparagus for an extra veggie punch*
* I double/eyeball extra ingredients to have plenty of leftovers*
Easy recipe and consistently great. Cooked on Convection setting, (take them out at 11 minutes if cooking convection), you'd think these were baked at a popular cookie store. (I use King Arthur Bread Flour for a lighter cookie).
A friend gave me this recipe a few years ago. I've tweaked it to my liking. This recipe is cooked in a crock pot on low heat. This wonderful stew will smell your house with a heavenly aroma and your taste buds will come alive, awakening them to the flavor of rosemary and white wine. Serve over linguine and grated parmesan cheese on top.
1 Family Pack Boneless, Skinless Chicken Breasts (at least 5 Breasts)
1 Package Fresh Cut Butternut Squash and/or Sweet Potato Chunks (cut 1 whole squash into chunks, or 3 skinned sweet potatoes into chunks)
1 Package Sliced Mushrooms (large or small depending on how much you like)
1 1/2 cups cut carrot chunks (1/2 inch pieces)
3 shallots, chopped
2 Tbsp. minced garlic
1 1/2 cups dry white wine (Sauvignon Blanc or other dry wine)
1 1/2 cups water
2 Tbsp. Dried or Fresh Rosemary
1 tsp. salt
1/2 tsp. freshly ground pepper
1. Cut chicken breasts in half. Place all ingredients in slow cooker; stir to combine. Cook on low 5-6 hours. Serve stew over linguine; shred chunks of chicken with fork if you like. Top with lots of grated parmesan cheese.
A simple recipe that you can enjoy with fresh local veggies. I serve the pan roasted veggies over Near East Whole Grain Roasted Pecan & Garlic rice. A great vegetarian meal with plenty of leftovers for lunch!
Pan Roasted Yellow & Zucchini Squash with Eggplant
1 Large Eggplant
2 large Yellow Squash
3 Medium Zucchini Squash
Drizzle of EVOO
Salt & Pepper
Favorite Grain (Couscous, Rice, or Quinoa)
1. Preheat oven to 400 degrees
2. Cube Eggplant and squash. Place on foil on large baking pan.
3. Drizzle EVOO over the cubed veggie mix and toss. Add Salt & Pepper.
4. Roast veggies for about 30-35 minutes or until tender. Place veggies on top of rice or eat alone!
I'm not a big dessert eater. If you haven't already noticed. I'd gladly take a bowl of veggies or rice over a sweet dessert. But when I do get a craving, these strawberry biscuits really hit the spot! Whole Foods has an organic quick baking mix I like to use. These are incredibly easy to make...almost TOO easy! Biscuit Strawberry Shortcakes http://www.cooks.com/rec/doc/0,196,149161-252195,00.html
After my sister brought over a salad and store bought balsamic vinaigrette, I tried to copy the dressing and this is what I got! Emeril's recipe calls for brown sugar, I also have used white sugar and it tastes just as good. This dressing has endless possibilities. Double, even tripe the recipe. You'll never want to buy dressing again (you may even sneak your own little container for your next dinner out on top of your salad--it's THAT good)! Balsamic Vinaigrette http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html
I made this one up. Sort of. Actually, someone made this similar dish for me when I had my baby Rachel 3 years ago. I tried many different ways to copy the recipe until I mastered it to my own taste. There is no link for this one--my very own creation. I know this will be a favorite as it only takes seconds to make!
4 boneless, skinless chicken breasts (the very best are Bell & Evan's at Highland Park Market or any Organic kind)
1 cup Grape tomatoes sliced in quarters and chopped
1 Tbsp. minced garlic from jar
1 cup crumbled feta cheese
3-4 Tbsp. freshly chopped Basil (or 1/2 Tbsp. dried)
3 Tbsp. EVOO
Salt and Pepper
I like my title better than the Yahoo recipe given. For lots of leftovers I doubled the recipe and added Badia Complete Seasoning (found in the Hispanic section of the grocery store) until my personal taste, and Better Than Bouillon to add punch to the broth. A great stew to make with fresh garden veggies. I used green & yellow squash, carrots, green beans, peas and baby spinach. What a delight when my 3 year old said she loves the squash--it's all about flavor in this dish! http://shine.yahoo.com/channel/food/recipes/chicken-stew-with-tortellini-536298/;_ylt=AoXLHm0xLcPVQCVBkySY4qLjgKU5
This recipe is so good. And I'm glad when my husband loves new things I make. You can get a rotisserie chicken and cut it up or any leftover chicken or turkey on the grill for this recipe. I made this for the first time 2 months ago & I know you will also love it!
This clam chowder is so good, but not all of the fat. If you click on the second comment on the link to the recipe you will see that draining the bacon fat, using cream & skim milk cut out the fat. I have made this many times over the past 15 years & is one of our favorites!
When was the last time you had Eggs Benedict? Don't be afraid, it is so easy. If the homemade Hollandaise Sauce scares you, Knorr makes an instant Hollandaise packet that tastes very good. Serve this with my Rosemary Roasted Potatoes or Asparagus.
I love this for Breakfast, Lunch, Brunch or Snack. A quick "I don't have time to eat because I have 3 kids" & "I need to grab something quick" kinda meal. (I add chopped grape tomatoes to the recipe)...
Simple: Cut Asparagus at an angle from the bottom--about 1 inch. Spread 2 bunches of Asparagus onto a foil lined baking sheet. Drizzle about 2 TBSP. of Olive oil, a few shakes of: Salt, Pepper, Garlic Powder, & Onion Powder on top. Use your fingers to toss & rub spices all along the Asparagus. Bake 400 degrees until the spears just start to wilt when you pick them up. (About 10-15 min). If they wilt completely over--they're OVERDONE--be sure to check often..
When I want Chinese I make this recipe. It's so good and a lot cheaper & healthier than the take-out version. Add my broccoli recipe, sugar snap or snow peas and cooked sliced carrots or shredded carrots. Then add some cooked sliced chicken.
Warm Peanut, Chicken & Broccoli Noodles with Broccoli
8 oz. Spaghetti or Vermicelli
1/2 cup vegetable broth or chicken broth
1 tsp. sugar
1/2 cup creamy peanut butter
2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 cup each snow peas, and carrots
2 cups cooked chicken, sliced thinly and cut in pieces
First, make the broccoli then set aside covered. (Note: You can add carrots & snap peas to garlic broccoli recipe all at once and saute, just double the sauce.)
1. If using chicken: Sautee chicken in 3 tbsp. oilve oil (pound out so chicken is very thin). When chicken is cooked through, slice into thin strips then slice strips in 1/2.
2. Cook the noodles in a pot of boiling salted water until tender yet slightly firm in the center, about 8 minutes.
3. Meanwhile, mix the broth and sugar in a small saucepan and stir over medium heat until hot and the sugar dissolves. Pour into a medium bowl and whisk in the peanut butter, tamari, or soy sauce, vinegar, and oil.
4. Drain the noodles and add to the bowl. Mix in broccoli, veggies and chicken strips.
These pancakes are so filling and so healthy. I like to make these before hiking or strenuous days I know I'll be going without lunch. These are thick and hearty. I know they'll become your favorite too.
Oatmeal Pecan Pancakes
1 1/4 cups unbleached all-purpose flour or whole grain pastry flour
1 cup old-fashioned rolled oats
3/4 cup coarsely chopped pecans (or walnuts)
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg, slightly beaten
1 1/2 cups organic milk (or soy milk, almond milk or rice milk)
1 tablespoon GMO-free canola oil or light olive oil
In a large bowl, whisk together the flour, oats, nuts, brown sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together the egg, milk, and oil. Pour into the dry ingredients and stir just until moistened, leaving a few lumps (the batter will thicken as it stands).
Coat a nonstick griddle with a little oil or cooikng spray and heat over medium heat. When hot, drop the batter by half-cupfuls onto the griddle and cook until the edges begin to look dry and the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1 to 2 minutes.
These are so easy you'll want to make them every single week. Make my Guacamole with these and you'll think you went to "Taco Heaven"...
1 Package Chicken Tenders
1 11.5 oz. Package Tortillas (smaller size tortillas)
1 8 oz. Package shredded cheese of your choice (I use Cabot shredded Cheddar)
Romaine Lettuce shredded (1 1/2 cups)
Fat-Free Sour cream
1. Make Guacamole Recipe:http://christina-mycreativespot.blogspot.com/2011/03/guacamole.html
2. Heat grill to 400 degrees. Brush chicken both sides with olive oil, and shake as much Adobo to your spice liking on both sides. Cook for about 15 minutes or until no longer pink.
3. Cut chicken tenders into strips. Shred lettuce into fine strips.
4. Warm tortillas in microwave for 30 seconds or place on grill until slightly toasted. Place chicken, cheese, and lettuce in tortilla, then top with guacamole and sour cream.
Extra tortillas can be put right on the grill until crunchy and served with leftover Guacamole.
I know what you're thinking..another boring Shepherd's Pie recipe. Not this one! Beef stock and Worcestershire sauce add pizazz to this classic dish. Double the recipe and freeze one unbaked in a foil pan. You may never know when you can bless someone & their family if they are sick, and/or you are too busy/tired too cook. (FAST, if you use frozen mixed veggies & instant potatoes).
Over the years I have tried many, many Chicken and Dumpling recipes. As fussy as I am, I finally mastered a recipe by combining these 2 recipes. One is for the soup part and the other just for the dumplings. The butter in the dumplings make it much tastier--even the kids like them. Here they are:
The next time you have a nice thick, hearty, bakery baked bread--use this butter recipe. Every time I make it the crowd goes wild! So fast, so easy! It will taste like you were in the kitchen all day preparing! (I add a little honey, and if I don't have the cream I omit--it tastes just as good)
Last summer my friend made this for lunch. I quickly fell in love. I immediately made the recipe as our next family meal. Beautifully presented like in the picture. The kids love the partially cooked/crunchy green beans, hard boiled eggs and the tuna. A great way for them to eat salad. I cheat and use canned whole or sliced white potatoes. This recipe calls for salmon, I'd grill it with olive oil and rosemary, personally, or canned tuna is so easy too. I use a pre-made bottled Italian or Balsamic vinaigrette and this tastes just fine. I omit the anchovies!
For this speeding fast recipe, I used a small turkey ham. I cooked it in the oven the night before. Today I cut it up into cubes. Pancetta or turkey bacon is fast and easy to use too. I didn't have fresh dill, but used some from my spice cabinet. Kids will love it!
My wonderful neighbor Christine made this and gave me the recipe. It has now been a family favorite. The kids love it! I do add a little jarred pasta sauce and use curly elbow macaroni. Great for leftovers too!
This is great for a weeknight dish. You can add toasted pine nuts instead or omit nuts altogether. Precooked chicken strips or using chicken tenders makes it easier. If you hadn't noticed already, I love cooking with lemons!!
This pasta dish I love. It is a springtime "Chic" dish. I like to use gorgonzola cheese and flower shaped pasta in this. It is so refreshing with the fresh dill herb and great with a little crumbled pancetta or bacon in it. This will taste like spring!
This is so fresh tasting. I serve this over my Chicken Burritos. Everyone will love the sweetness of the mangos with a little spice in the burritos. *If you don't have time to make the salsa, use mango or pineapple salsa pre-made in the produce section of the grocery store to serve over burritos* Enjoy!
Cheesy Chicken Burritos
3-4 Boneless, Skinless Chicken Breasts boiled for 20 min. then shred with 2 forks (or my favorite: pressure cook breasts for 10 min. and add chicken broth instead of water to the seasoning packet and mix)
2 packets (or more) Goya Sazon Low Sodium Seasoning Mix
3 Tbsp. Water
8 oz. Bag of Shredded Colby Jack and Monterey Jack cheese, or any shredded cheese of liking
1 10.5 oz. bag Flour Tortillas
Low-Fat Sour Cream
1. In a large bowl mix chicken, seasoning mix packets to taste and water or chicken broth together (add more water/broth to fully coat seasoning if needed).
2. Add 1/2 bag of shredded cheese & mix well.
3. Fill tortillas with 2 heaping tablespoons of chicken, roll burrito style, place tortilla in large casserole pan coated with cooking spray
4. Repeat step 3 until all tortillas are used. Spray tops of tortillas with cooking spray. Top tortillas with the rest of shredded cheese.
5. Bake for 20 minutes. Serve with sour cream and Mango salsa on top of burritos.
The easiest and low-carb lunch is just your refrigerator and pantry away. I cut the top of a tomato, cut out the seed pulp and stuff it with Tuna or Chicken Salad. There really is no measuring, that's what makes this so great. I like to put my Tomato on top of mixed salad greens and sprinkle with olive oil, balsamic vinegar, salt & pepper. This can also be made with egg salad. All low-carb for when you're feeling "weighed down or sluggish".