Wild Rice and Carrots

1 (8.5 ounces) packaged pre-cooked wild rice

1 1/2 TBSP unsalted butter

1 cup thinly sliced carrots

1 TBSP chopped fresh parsley

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Prepare rice according to the package directions.

Melt butter in large non-stick pan over medium heat.  Add carrots, cook 8 minutes or until tender, stirring often.  Stir in rice, parsley, peper and salt, cook for 1 minute.  Serve as a side dish to salmon or grilled chicken.

Serves 4 @ 114 calories per serving

Now dig in!!!

Sausage and Black-Eyed Pea Hash

8 ounces diced turkey/chicken sausage

1 cup sliced celery

1 cup chopped tomato

1 medium red bell pepper, cubed

1.4 cup water

2 teaspoons chopped or tried thyme

1 TBSP minced garlic

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 can black-eyed peas, rinsed and drained

1 TBSP EVOO

4 large eggs

ground pepper to taste

Heat a large skillet or non-stick pan over medium heat.  Add sausage, sauté 4 minutes or until lightly browned.  Add celery, tomato, and red pepper...sauté 3 minutes.  Add water and next 5 ingredients.  Simmer 2 minutes or until peas are thoroughly heated.  Cook eggs in a separate pan, either fry or poach them.

Place pea mixture evenly on 4 plates and top with eggs and sprinkle pepper on top.

Sometimes I replace the peas with garlic roasted potatoes from a previous meal.  Just remove the water component.

Now dig in!!

Grilled Mozzarella and Spinach BLT's

12 slices turkey bacon
1 cup basil leaves
3 cups fresh baby spinach
8 slices of sourdough or other type of bread
8 ounces of mozzarella (sliced or shredded)
1 large beef tomato, thinly sliced
cooking spray

Cook bacon to desired crispness.  Layer ingredients evenly on 4 slices, top with remaining slices of bread.  Grill like a normal grilled cheese sandwich with cooking spray.  Serve with a green salad.

Now dig in!!!!

Chicken Noodle HomeSoup

4quarts Low Sodium Chicken broth
2 lbs cooked chicken breast or 4 chicken breasts
1 chopped yellow onion
1 teaspoon lemon pepper seasoning
2 TBSP minced garlic
4 bay leaves
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 TBSP chopped fresh parsley
1/3 cup cooking sherry
2teaspoons dried rosemary leaves
1 cup grated parmesan cheese
3/4 cup heavy cream
salt and pepper to season

Bring Chicken broth to a boil, add carrots and cook for 3minutes.  Add celery and continue to cook for 5-10minutes.  Add egg noodles and cook according to directions on package.
When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary.  Add parmesan and cream.  Cook for another 2minutes.  Add seasoning, if needed.

Serve with biscuits, baguette slices, or garlic toast.

Now dig in!!!!

Peper Jack, Chicken, and Mango Quesadillas

Here's another recipe great for getting the kids in the kitchen with you...perfect for lunch or dinner...

1 Teaspoon Agave or Honey
1.2 teaspoon fresh lime juice
1/2 cup low fat sour cream or greek yogurt
4 (8inch) whole wheat tortillas
3/4 cup (3ounces) shredded monterey jack cheese or a mexican cheese blend
1 cup chopped skinless chicken breast (left overs from another night or rotisserie)
1 mango, sliced thin
1 TBSP fresh chopped cilantro
Cooking Spray

Combine Honey/Agave and lime juice in a small bowl, stir with a whisk.  Add sour cream into the mixture and whisk till well blended.  Cover and refrigerate until ready to serve.

Place tortillas on a flat surface and sprinkle cheese over half of all the tortillas, top each with equal parts of chicken, mango, and cilantro.  Fold over tortilla and grill on medium heat (don't forget to spray the pan first).  If you have a George Forman grill, it's a life saver for these types of things.

Cut quesadillas into wedges and serve with sauce.  Add a spinach salad with vinaigrette dressing for an extra yummy meal.
Serves 4 @ 364 calories.

Now dig in!!

Deluxe Grilled Cheese

8 slices of Monterey Jack or Colby Jack Cheese
8 slices Whole Wheat Bread
8 Sliced cooked Turkey Bacon
1 Small Beef Tomato, thinly sliced
1 Ripe Avocado, thinly sliced (optional)
1 Cup Spinach
EVOO or butter for grilling

Place one slice of cheese on every bread slice.  Layer all ingredients evenly on half the bread slices, top with remaining slices.  Place EVOO or butter in a skillet or grilling pan (I use my George Forman Grill to make it super easy).  Once bread is browned and cheese melted, cut sandwiches in half and serve.  I like to pair these with a nice dill pickle or a coleslaw salad.

Great family night or movie night dinner!  It's a great meal to have the kids help assemble...simple for any age group.

596 calories per sandwich

Now Dig In!!

Tex Mex Chicken Soup

My family gobbled this up!  So simple and very yummy ;)

1 Medium Yellow Onion, Chopped
2TBSP minced garlic
1 Red Bell Pepper, Chopped
1 jalapeño, seeded and minced
1 TBSP chili powder
1/2 teaspoon ground cumin
1/2 teaspoon freshley ground pepper
3 cups shredded rotisserie chicken or 2 chicken breasts(uncooked/frozen is fine)
4 cups low-sodium chicken broth or enough to completely drown the chicken...LOL
2 cups frozen corn
1small can fire-roasted tomatoes
1 (15oz) canned black beans
1/4 cup fresh chopped cilantro
3+ ounces of queso fresco, crumbled
8 lime wedges

Combine all red ingredients into a crockpot.  Cook on Low heat for 8-10hours.  Add black ingredients 2hours prior to serving/cook time completion.  Serve in individual bowls and garnish with blue ingredients.

Serves 8 (1cup servings) @186 calories per serving

Green Eggs and Ham

1tablespoon Basil Pesto
1egg
1 slice of your favorite bread. I use baguettes if available.
2 slices of Turkey Bacon
1tablespoon Parmesan cheese

Toast bread and set aside.  Cook bacon to desired crispness.  Cook egg by poaching or frying in a small pan.  Spread 1/2 pesto on bread, layer bacon slices withe egg on top.  Spread left over pesto on egg and sprinkle with Parmesan cheese.  Now Di In!,

Master Mix

1/3 cup baking powder
1/4 cup Organic cane sugar
9 cups Organic uncle ached Flour
1 1/4 cup Organic Olive Oil
1 teaspoon Organic Cinnamon
1teaspoon Organic Nutmeg
1teaspoon vanilla extract

Combine all ingredients in a mixer and mix till the consistency of cornmeal.  Place in a Ziploc freezer bag and store in the freezer for up to 6months.  You may store on the counter or in a pantry for 6weeks.