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. 

Steel Cut Oats

1 cup steel cut oats
4 cups of water (less water if you like thick oatmeal)
1/2 cup of half and half
1 pink lady or granny smith apple (diced)
3 cinnamon sticks
4-6 dashes of nutmeg (1tsp)
1tsp vanilla extract

Combine all ingredients into a crock-pot and cook on low for 8-10hours(overnight).  Yummy goodness when you wake up!!

Toppings or extras:
Throw in some dried cranberries or raisins...you can do this in the beginning or on the top after the oats are all cooked.  Add some walnuts, pecans or sliced banana's if you want as well.  Brown sugar is not needed, as it is already sweet....so taste it first :)

Yields 4-6 servings:
193calories per serving (4servings)
128 calories per serving (6servings)
Calories do not included added toppings or extra's

Black Bean Salad

1 can black beans, rinsed and drained
1 cup quartered grape tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon Olive Oil

Combine all the ingredients and toss well.

Yields: 4 servings (1/2cup each serving)
85 calories per serving, 4g fat, 3.3g protein, 14.8g carbs. 4.7g fiber

Dig in!!!!!

Spinach & Feta Turkey Burgers w/ Caramelized Balsamic Onions

Ingredients

1lb lean ground Turkey
1 package of Cream of Spinach (powdered. Knorr's brand is best)
1 cup Feta Cheese (regular or low fat)
1 egg
8-10 shakes of Mrs. dash Table blend
1 large spoonful of minced garlic

Directions

Mix all items together in a bowl, form into 4 burger patties.  Grill on pan pr broil in oven until cooked thoroughly.  Top with Onions (follow recipe on blog).  I like to serve it with Sweet Potato Fries or a Green Salad.

Sweet Potato Fries

Ingredients

1 Large Sweet Potato per person (I prefer to use Yams, much better sweetness...I have also used Fingerling Potatoes or Russet in a pinch)
1 TBSP Minced Garlic
1/2 TBSP Mrs. Dash Table Blend or Lemon Pepper
2 TBSP Fresh Chopped Basil
1 TBSP EVOO
Salt and Pepper (a dash of each)

Cut potatoes into 1/4 in - 1/2 in wedges, make sure to keep skin on potatoes.  Place in a Ziploc bag.  Add all other ingredients into the bag, seal and shake until all potatoes are well coated.  Place on a baking sheet and bake at 350 degrees for 30 minutes or until potatoes are cooked thoroughly.  Serve with Garlic and Mayo dipping sauce (recipe below)



Garlic and Mayo Dipping Sauce

1/2 cup Mayonnaise
1 TBSP Lemon Juice
1 TBSP Minced Garlic

Mix all ingredients together in a bowl, add a little more of any ingredient depending on your taste buds :)

Pesto

Recipe is subject to the amount desired by individual.  I typically use a handfull of basil for one person, 1 TBSP garlic and 2+ Sun-dried tomatoes.

Fresh Basil Leaves
Minced Garlic
Sun-dried Tomatoes (packed in oil or rehydrate)
Extra Virgin Olive Oil

In a food processor, combine Basil, Garlic and Sun-dried tomatoes.  Pulse till well blended.  Slowly add EVOO while still blending...until desired consistency (a medium thickness paste)

Banana Cream Salad w/ Pineapple Dressing

Salad Recipe: use as a side dish or dessert

16oz Cream Cheese (light – Do not use Non-fat

4TB Mayonnaise

3TB Lemon Juice (add to fruit)

2sm Cans Crushed Pineapple (save juice for pineapple sauce)

2/3 cup Chopped Walnuts

5-6 Med Bananas (diced)

½cup Maraschino cherries (chopped)

1 container Light Cool Whip

    (may substitute whipped heavy cream)

Squeeze out pineapple juice until fruit looks dry and put aside for sauce

Add Lemon Juice to prepared fruit

Soften cream cheese and mayonnaise until creamy

Add Walnuts to fruit

Add and fold in cream cheese mixture

Add and fold in cool whip

Put into glass serving dish

PINEAPPLE DRESSING 

Need double boiler - If you do not have one, put a metal bowl on top of a pot containing water.

¼ CUP sugar

Dash Celery Salt

2 TB Cornstarch

1½ cups Pineapple Juice (add water if necessary) **

4 slightly beaten egg yolks (may use egg beaters – sauce will be fluffy rather than pudding like)

¼ cup lemon juice

Mix Sugar, cornstarch, celery salt, and set in the top of a double boiler, stir in the pineapple juice.

Cook over boiling water, stirring constantly until mixture thickens and looks clear like.

Cover and cook for 10 minutes, stirring occasionally.

Take a tablespoon of the cooked mixture and add to slightly beaten egg yolks – do this about three times.  Then add egg yolk mixture to the sauce in the double boiler.

Cook over hot water; stirring constantly for 3 minutes; remove from heat and stir in lemon juice. 

Put in a serving container, cover and chill until ready to serve.

Tablespoon Dressing over individual salad servings.

If you are making a double batch you cannot double the ingredients, you must make two separate batches of sauce.

ORANGE DRESSING

**Substitute orange juice for the pineapple juice.

Gideon's Cranberries

1 Navel Orange
1 1/2 Cups Organic Cane Sugar
1/2 Cup Chopped Toasted Pecans
1/2 TBSP Grated Ginger
4 cups Fresh Whole Cranberries

Grate Orange Peel and combine sugar and ginger in a medium sauce pan.  Juice the orange and add the juice to the sauce pan.  Simmer on Medium heat until sugar is dissolved.  Add cranberries and cook until they pop...about 5 to 10 minutes.  Add pecans and cool.  Best if cooled over night.

Chicken Salad Cups

This is my mom's recipe and it is super yummy.  Perfect for a get together or family night munchies.
http://debbiesdivinecuisine.blogspot.com/2010/10/chicken-salad-cups.html

Master Mix Pancakes/Waffles

3 cups Organic Master Mix
2 1/2 Cups Organic Low Fat Milk
1 Egg
1 cap full of Vanilla Extract

Blend all ingredients until mixed well.  Milk can be added if the batter is too thick.
Makes a minimum of 18 pancakes and 6 waffles....the smaller you make them the better, as this mix is thicker than Bisquick or other pancake mixes.
We like to add fresh fruit on top of pancakes/waffles and top with Organic Blue Agave Nectar instead of Syrup.

TJ's Chili

Brown 2 lbs of extra lean beef or turkey

Mix in 3 T of minced garlic

Mix in 1 large red onion, 1 yellow onion, 1 white onion (large diced chunks)

Cook on low for 15 minutes

Add in (along with sauce in can if you don't want it too thick)

3 cans of red kidney beans

2 cans of pinto beans

2 cans of ranch style pinto beans

1 large can of sweet baked beans (Busch’s with Maple is good)

1 large can of tomato sauce

Add Chili Seasonings to flavor, usually the hotter the better. 
Yields 16 (1cup) servings @ 200 calories each, toppings not included

Top with Shredded Cheese, Light Sour Cream and chopped chives.  Now DIG IN!!!!

Mango & Cilantro Salsa

Ingredients

3 Mangoes
2 Chvies
1TBSP or more of chili powder
drizzle of Agave Nectar
1+ TBSP Cilantro
Salt to taste

Directions
Add all ingredients to food processor and blend until slightly smooth, keep a few chunks in.  Add more chili powder or cilantro depending on your liking.