Turmeric Chicken Soup

2 Tbsps olive oil, unrefined coconut oil, or ghee

2 shallots

5 cloves fresh garlic

1 1/2 boneless skinless chicken breast or thighs

8 oz wild mushrooms

5 large carrots

5 celery ribs

1 cup uncooked brown rice

4 cups chicken or turkey bone broth

2 cups water

2 Tbsp freshly grated ginger

2-3 tsp turmeric powder

cayenne pepper, freshly ground black pepper and sea salt, to taste

2 Tbsp freshly squeezed lemon juice

zest of 1/2 lemon

2 Tbsp freshly chopped parsley, to garnish 

Cut your chicken in half to cook faster.  Dice carrots, celery, and shallots.  Mince or grate the garlic and ginger.  Heat oil in a large stockpot, over mediuum-high heat.  

Add in the shallots and garlic; saute for 3-4 minutes until softened.  Stir in mushrooms, carrots and celery, then continue to cook for another 5 minutes until veggies are tender-crisp.  Stir in chicken, rice, broth, water, ginger and turmeric powder.  Season with some cayenne pepper, black pepper and sea salt to your taste.  I added a teeny pinch of each.

Cover an allow to simmer on low for about 25-40 minutes or until chicken and rice is cooked and tender.  Remove chicken pieces onto a plate and using 2 forks, shred it just a bit.  Return shredded chicken back into your pot, along with the lemon juice and zest; stir well.  

Taste and adjust seasonings according to your taste.  Garnish the soup with chopped parsley and serve hot.

Chocolate Chip Cinnamon Coffee Cake

 1 yellow cake mix

1 box vanilla instant pudding

1 cup sour cream

1 tsp vanilla

4 eggs

 1/2 cup oil

2 cups chocolate chips

1/2 cup coconut

1/2 cup walnuts, chopped

1/2 cup sugar

2 tsp cinnamon

Mix the first 6 ingredients with a mixer until fully combined, about 2 minutes.  Combine all of the streusel ingredients.  In a greased bundt or tube pan spread 1/2 of the batter.  On top of that sprinkle half of the streusel mixture than the other half of the cake mix and lastly the last half of the streusel.  Bake in 350 degree oven for 50-60 minutes or until tester comes out dry.

Spaghetti Squash Breakfast Casserole

 3 cups cooked spaghetti squash

1 lb raw ground turkey

6 eggs

1 cup shredded reduced fat cheese

2 cups chopped fresh bell peppers

1 cup chopped brown mushrooms

2 cups chopped kale

1 cup sliced cherry tomatoes, for topping

3/4 tsp salt

1 tsp pepper

1/4 cup chopped red onion

 

Cook the spaghetti squash in the oven or microwave.  Saute the onions, ground turkey, peppers until cooked and tender.  Set aside.

Pull apart the insides of the spaghetti squash with a fork Set aside.

Mix all ingredients together thoroughly.  Pour into a 8x8 or 9x9 baking dish.  Top with tomato slices.  Bake at 375 degrees for 1 hour.  The dish is ready when the center is firm and set.  Let cool for about 5 minutes and serve.

Makes 6 servings

Kodiak Blueberry muffins

 2 ripe mashed bananas

2 cups Kodiak cake mix

1 egg

1 cup almond milk

1/4 cup maple syrup

splash of vanilla

blueberries (can use frozen)

1/2 tsp salt

1 tsp cinnamon (optional)

Preheat oven to 350 degrees.  Combine ingredients and bake for 18 minutes.

Cranberry Salsa

 1 (12 oz) bag of cranberries

2 green onions

3 Tbsp cilantro

1/4 tsp cumin

3/4 cup sugar

1 jalapeno (seeds removed)

Rinse cranberries and remove soggy ones.  Chop and combine all ingredients together.  Serve with crackers of your choice and enjoy!

Creamy Hot Cocoa

 Prep:  2 minutes   Cook:  5 minutes   Total:  7 minutes

Servings 4

1/3 cup unsweetened cocoa powder

3/4 cup white sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk

3/4 tsp vanilla extract

1/2 cup half and half cream

Combine the cocoa, sugar and pinch of salt in a saucepan.  Blend in the boiling water.  Bring this mixture to an easy boil while you stir.  Simmer and stir for about 2 minutes.  Watch that it doesn't scorch.  Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!  Remove from heat and add vanilla.  Divide between 4 mugs.  Add the cream to the mugs of cocoa to cool it to drinking temperature.

Olive Oil Pasta

 Total Time:  15 minutes

1 lb spaghetti noodles

2 Tbsp salt

1/4 cup + 2 Tbsp extra virgin olive oil

8 garlic cloves minced

1/2 tsp red pepper flakes

2 tsp lemon juice

3 Tbsp finely chopped fresh parsley

1.  Bring a large pot of water to a boil.  Add in 2 Tbsp salt to the water and cook the pasta according to package directions.

2.  In a small sauce pan, pour in 1/4 cup olive oil and heat over low heat for 60 seconds.  Add in garlic and red pepper flakes.  Stir an cook 60 seconds.  Remove from heat.

3.  Pour olive oil mixture over the cooked and drained pasta.  Add in additional 2 tbsp of olive oil.  Pour in lemon juice and parsley and toss until pasta is coated.

Note:  if desired add cooked chicken or vegetables to pasta

Meatball Bake

 1 lb ground beef

3 eggs 

3 cloves garlic

1 tsp salt

1 tsp oregano

black pepper, to taste

1 tsp paprika

1/2 grated onion

1 grated potato

1 1/2 cups flour bread crumbs

parsley to taste

tomato sauce

mozzarella cheese

 

Add eggs to ground beef in a large bowl.  Mix.  Add cloves, salt, oregano, black pepper and paprika,  Mix well.  Add grated onion and grated potato.  Mix well.  Add flour. Mix.  Add parsley.  Roll into balls.  

Brush olive oil in the bottom of a 9x13 pan. Place 12 meatball in pan.  Bake at 375 degrees for 40 minutes.

After meatballs are cooked pour tomato sauce on top and add shredded mozzarella cheese. Bake for another 10 minutes.

 

Crock Pot Egg Casserole

 Makes 8 servings

1 lb Italian sausage, or ground turkey 

1 tsp fennel seeds

1 tsp olive oil

1 red bell pepper, seeded and diced small

1/3 cup chopped green onions

1/2 cup crumbled feta cheese, or any cheese of choice

1 cup unsweetened milk (dairy or non dairy, or unsweetened organic coconut milk from a can)

12 large eggs

1 Tbsp Dijon mustard, or dry mustard

1/4 tsp chili powder

1/4 tsp ground white pepper

1/2 tsp sea salt

avocado or olive oil cooking spray

In a large mixing bowl, whisk your eggs, milk, mustard, chili powder, pepper and sea salt; whisk until well combined and frothy, then set aside.

Heat oil in a heavy skillet over medium heat.  Once hot, add in the turkey/sausage with the fennel seeds, and cook for 8 minutes, until nicely browned.  Remove from the heat and set aside. 

For assembling:  Spray your crock pot with cooking spray.  Add in the cooked turkey/sausage, followed by peppers, green onions and crumbled cheese.  Pour the beaten egg mixture over the top of all your layers.  

Cover with the lid and cook on LOW for 3-4 hours or on HIGH for 1-2 hours, until eggs are fluffy and fully set in.

Small Roasted Potatoes

 7 small potatoes, cut in half

butter

black pepper

oregano

paprika

garlic, minced

juice of lemon 

parsley

green onions

In a pot boil potatoes in water for 15 minutes.  Cook until fork tender.  Drain water.  Melt 1 Tbsp butter all over the the bottom of large pan.  When melted place potatoes face down in a single file to crisp up.  Add black pepper. Then add oregano, paprika and garlic mix well.  Cook.  Add lemon juice, parsley and green onions.  The inside of potato will be soft and the outside crispy.

Coconut Cookies (Meringues)

 3 egg whites

3/4 cup sugar

1/4 tsp cream of tartar

1 cup sweetened coconut flakes

3/4 cup cornflake crumbs, from 2 cups cornflakes crushed almost to powder

1.  Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

2.  Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about   8- 10 minutes.

3.  Fold in the coconut and cornflake crumbs.

4.  Drop by spoonful onto parchment lined cookie sheets.

5.  Bake for about 18 minutes or until golden.

Christmas Crack

 3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Grahams cereal

1 cup sliced or diced almonds

1 1/2 cups sweetened, shredded coconut

1 cup granulated sugar

1 cup light-corn syrup

3/4 cup butter

1 tsp vanilla extract

1/2 tsp almond extract

 

1.  Put all cereals, almonds, and coconut in a mixing bowl and keep to the side.

2.  In a saucepan bring to a boil: sugar, corn syrup, and butter.  Once boiled, simmer for 2 minutes (mixture will thicken).

3.  Take off heat, add vanilla and almond extracts.  Pour over cereal mixture and toss to evenly coat.  Be careful, syrup will be very hot!

4.  Store in airtight container 

Recipe:  from thedomesticboss

Angel Hair with Shrimp and Asparagus

 1 bunch asparagus, tough ends removed, quartered

1 Tbsp olive oil

6-8 ripe plum tomatoes, diced

2 cloves garlic, thinly sliced

16 oz large shrimp, peeled and de-veined

3/4 cup chicken broth

kosher salt and fresh pepper, to taste

1/2 tsp herbs de Provence, or use your favorite herbs

1/2 tsp red pepper flakes, gives it a little kick

8 pz angel hair pasta, wheat or gluten-free

1.  Season shrimp with salt and pepper.  Heat a large skillet on high heat.

2.  When skillet is hot, spray with oil and add shrimp.

3.  Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan.  Set aside.

4.  Reduce skillet heat to medium, add olive oil and garlic and saute until golden, careful not to burn, about 1 minute.

5.  Add tomatoes and season with salt and pepper.  Simmer until tender, about 4 minutes.

6.  Add the broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.

7.  Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.

8.  While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente.  Drain when done.

9.  After sauce simmers 10 minutes, return shrimp to sauce the finish cooking, about 1 minute (Do not overcook or shrimp will get tough).

10.  Add pasta to the sauce and toss well.

11.  Divide equally in 4 bowls and top with a good grated cheese.

Roasted Eggplant Parmesan

 2 1/2 lbs eggplant (2-3), cut into half moons

olive oil

salt and pepper

oregano

Jar of marinara sauce

1/2 cup fresh basil, julianed

1 lb buffalo sliced mozzarella cheese, cut into thick slices

8 oz garlic and herb flavored goat cheese

1 1/2 cups Parmesan cheese, grated

1 1/3 cups plain bread crumbs, panko or 2 slices of bread (chopped in food processor) 

1/4 cup fresh basil, chopped

4 cloves garlic, minced

1/4 cup olive oil

1 tsp salt

 

To make breadcrumbs:

2 slices of bread (1 ), or panko, or plain breadcrumbs

1/4 cup basil

4 cloves garlic

1/4 cup olive oil

1 tsp salt

Combine together

 

1. Cut the eggplant into half moons.  Will fill up about 3 pans.  Brush olive oil, salt and pepper, oregano on both sides and roast in a 400 degree oven for 10 minutes.  Turn over and roast for another 10 minutes until eggplants slices are tender. 

2.  Layer a casserole dish with 1/3 of each: starting with marinara sauce, roasted eggplant,  basil (save some for the breadcrumbs), mozzarella cheese, goat cheese, Parmesan cheese. Layer 3 times ending with Parmesan cheese.  Add bread crumbs on top.

3.  Bake in oven for 40-50 minutes

 

 

 

Baked Farro and Butternut Squash

 6 slices of bacon 

1/2 cup onion, chopped

1 Tbsp butter

1 Tbsp olive oil

2 tsp fresh thyme

2 tsp salt

1 tsp pepper

1 1/2 cups pearled farro

3 cups chicken stock, heated to a simmer on stove top

3 cups butternut squash, cut into 1 inch pieces

1/2 cup Parmesan cheese, grated into long shreds

 

In a 375 degree oven for 25 minutes cook bacon on a baking sheet with a wire rack. Meanwhile, saute onion in butter and olive oil in a pot on the stove top.  Add fresh thyme, salt and pepper.  Add the pearled farro and bring to a simmer.  

Add in the warm chicken stock and then the butternut squash. Put on lid and bake for 20 minutes in the oven. Cut up the cooked bacon and add to the pot along with Parmesan cheese.  Return back to oven for 20 minutes with the lid off.

 

Recipe:  Ina Garten

Crock Pot Pineapple Glazed Ham

 3 lb boneless ham, precooked classic brand (1/2 ham in packaging)

20 oz can crushed pineapple

1/3 cup brown sugar

2 Tbsp dijon mustaard

Spray the bottom of crock pot with nonstick cooking spray.  Slice ham into thick slices (4 or 5).  Place slices on bottom of crock pot overlapping if needed.  In a small bowl mix together pineapples, brown sugar and dijon mustard.  Spread mixture on top of ham slices.  Cook on low for 4-6 hours or high for 2-4 hours.

Pork Tenderloin

2 pork tenderloin

 1 Tbsp rosemary, finely chopped 

1 Tbsp thyme, finely chopped

1 Tbsp salt

1 tsp black pepper

olive oil

Prosciuto, sliced thin

string

Preheat oven to 450 degrees.  In a small bowl combine the spices.   Rub olive oil on both sides of tenderloin on a baking sheet. Sprinkle the spices onto the loins after the olive oil. If the ends are thinner tuck them under so it is all the same thickness. Wrap slices of prosciuto in a singe layer around the tenderloin. Tie with a string to stay in place while baking.  Bake for 20 minutes at 450 degrees.  An oven thermometer should read 140 degrees when tenderloin is done.  Let it rest for 15 minute covered with foil.  To serve remove string and slice on a diagonal.  

Serves 6

Recipe: from Ina Garten

Chocolate Fudge

 14 oz can sweetened condensed milk

12 oz bag of semi sweet chocolate chips

1 tsp vanilla

Combine condensed milk and chocolate chips in bowl and melt in microwave in 30 second increments.  When melted and smooth add vanilla.  Pour into an 8x8 or 9x9 inch pan lined with parchment paper.  Place in fridge for 2 hours until set.  

Variations:

Marble (using 1/2 semi sweet chocolate chips and 1/2 white chocolate chips)

Mint (using mint chocolate chips or peppermint extract)

Nut ( use almond extract and 1/4-1/2 cup chopped pecans, walnuts or cashews)

Broccoli Casserole

2 cups vegetable broth or water

1 cup quinoa, rinsed under running water in a mesh sieve for a minute and drained

16 oz broccoli florets, either prepackaged or sliced from 2 large bunches of broccoli

2 Tbsp olive oil

3/4 tsp salt

10 twists of freshly ground black pepper

1/4 tsp red pepper flakes, (optional)

8 oz (about 2 1/2 cups) freshly grated cheddar cheese, divided

1 cup milk

1/2 Tbsp butter or 1 1/2tsp olive oil

1 clove garlic, pressed or minced

1 slice whole wheat bread 

 

1.  Preheat oven to 400 degrees.  Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.  To cook the quinoa:  Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot.  Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed.  Cover and set aside to steam for 10 minutes.

3.  To roast the broccoli:  Slice any large broccoli florets in half to make bite-sized pieces.  Transfer the broccoli to your prepared baking sheet and toss with 2 Tbsp olive oil, until lightly coated on all sides.  Sprinkle with  salt and arrange in a single layer.  Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.

4.  To make the breadcrumbs:  Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender.  Process until the bread has broken into  small crumbs.  In a small pan over medium heat, melt the butter.  Add the garlic and cook just until fragrant, stirring often.  Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp.  Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)

5.  Reduce the oven heat to 350 degrees.  Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine.  Set aside 3/4 cup of the cheese for later, then add the rest of the cheese to the pot.  Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.

6.  Pour the cheesy quinoa into a 9 inch square baking dish and top with the roasted broccoli.  Stir until the broccoli is evenly mixed in with the quinoa.  Sprinkle the surface of the casserole with the reserved 3/4 cup cheese, then sprinkle the breadcrumbs on top.

7.  Bake, uncovered, for 25 minutes, until the top is golden.  Allow to cool for 10 minutes before serving.

Lentil Soup with Butternut Squash and Kale

 Prep Time:  15 min     Cook Time:  50 min    Total Time:  1 hour 5 min

Serves 6

1/2 Tbsp olive oil

1 large onion, diced

1 medium carrot, diced

2 leeks, white part only, cleaned and chopped

1 celery stalk, diced

2 Tbsp tomato paste

6 cups vegetable broth

1 lb peeled and diced butternut squash, 1/2 inch diced

2 oz green lentils, (1/3 cup)

1 bay leaf

1/2 tsp kosher salt

black pepper

3 cups packed chopped Lacinato kale, stems removed

1.  Heat a heavy pot or Dutch oven over medium heat.

2.  When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

3.  Add the tomato paste and cook 2 minutes, stirring

4.  Add the broth, bay leaf and lentils and bring to a boil.

5.  Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

6.  Add the butternut and cook until tender, about 15 minutes more.  Discard the bay leaves, season with salt and pepper, to taste.

7.  Add the kale and cook 7 minutes longer until the kale is tender.

Winter Butternut Squash Brussels Sprouts Caesar Salad

 Prep Time: 15 min    Cook Time:  30 min    Total Time:  45 min

For the butternut squash:

3 cups 1/2 inch cubed butternut squash

1 Tbsp olive oil

1/2 Tbsp honey or pure maple syrup

Freshly ground salt and pepper

For the sweet and salty toasted pecans:

1/2 cup pecan halves

1-2 tsp pure maple syrup

sea salt

For the salad:

1 lb (16 oz) burssels sprouts, ends trimmed and yellow outer leaves removed

3/4 cup seeds from 1 small pomegranate

1 large apple, thinly sliced (honeycrisp or pink lady apple are great)

1/2 cup chopped Medjool dates

1/3 cup shaved Manchego (or shaved Parmesan)

For the Caesar dressing:

1/4 cup tahini

2 Tbsp olive oiljuice from 1/2 large lemon

1 clove garlic, finely minced

1 tsp finely diced capers

1 tsp caper brine (from the jar of capers) 

1 tsp dijon mustard

1-2 Tbsp warm water, to thin dressing

Freshly ground salt and black pepper

1.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper and add butternut squash cubes.  Drizzle with olive oil, honey or maple syrup, salt and pepper.  Toss to coat  the butternut squash with the oil.   Roast for 30 minutes, flipping halfway through.  Butternut squash is done with fork tender.

2. While butternut squash is cooking, you can toast pecans:  add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown.  Once golden brown, turn off the heat and stir in a tsp or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt.  Remove from heat and allow to cool.

3.  Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.  If you don't have a food processor, feel free to use a sharp knife to thinly slice.  Add shredded brussels sprouts to a large bowl.

4.  Next, mix the dressing ingredients together in a small bowl until smooth:  Tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, Dijon mustard, warm water and freshly ground black pepper.  Taste and add a pinch of salt if necessary.

5.  Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels.  Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking.  If not, season with a bit of freshly ground salt and pepper.  Next, you can choose to serve this on a platter or in a bowl.  Platters are pretty for entertaining.

6.  If making on a platter:  add all of the brussels sprouts coated with dressing to a large platter.  Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.

7.  If making in a bowl:  stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved parmesan and toasted pecans.  Gently toss again so that everything is combined.

  Serves 6

Notes:

TO make paleo, vegan and dairy free simple leave off the cheese.  Make sure to also use maple syrup instead of honey for the butternut squash.

IF you want to make this a full meal, add1 (15 oz) can of drained chickpeas.

Veggie Patties with Black Beans

 4 serving

2 cans black beans, rinsed and drained

1 onion, minced

3 cloves garlic, minced

2 carrots, shredded

1/2 cup quick-cook oats (50 g)

1 Tbsp soy sauce

1 tsp cumin

1/2 tsp coriander

1/2 tsp chili powder

1.  Heat one Tablespoon of olive oil in a pan.  Combine onions, garlic, salt, and pepper and cook until onions are translucent.

2.  Add carrots, and seasonings of choice until carrots are tender.  Remove pan from heat.

3.  In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.

4.  Mix and form four patties.  Place in freezer for 30 minutes to set.

5.  Cook patties on a pan coated.  Serve on a bed of lettuce, with tomato slice, mushrooms and onions

Crock Pot Spit Pea Soup with Ham Hock

 Prep Time:  5 minutes   Cook Time:  10 hours    

16 oz bag of dried split peas

1 tsp olive oil

1 medium chopped onion

2-3 cloves of garlic, chopped

2 large carrots, chopped

1 smoked ham hock, about 11 ounces (assuming 4 oz meat removing bone and skin)

6 cups chicken broth

black pepper, to taste

salt (add if not using ham hock)

1.  Wash and drain the peas in a colander.

2.  In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 minutes.

3.  Transfer to the crock pot and add peas, carrots, ham hock and chicken broth, cover and cook on LOW 10 hours, until the peas are tender.

4.  Remove ham hock and season with black pepper.

5.  Discard the skin of the ham hock and shred the pork off the bone, and back to the soup.

Notes:

IF you can't find smoked ham hocks, use a leftover ham bone or ham steak.

IF you don't eat pork, you can swap the ham for a smoked turkey leg.

TO make this vegetarian, leave the ham out, swap the broth for vegetarian broth and add more salt.

TO freeze pea soup, let the soup cool then transfer to freezer safe containers in portions and label the soup with the date and time.  To reheat, thaw overnight in the refrigerator then reheat on the stove or microwave.

Recipe: by skinnytaste