New Recipes I've Tried

Asparagus Risotto.

Italian Beef Fontina Sandwich.


Both of these dishes were absolutely delicious!
It was fun to try the new recipes and they were a HUGE hit with the family!
I put the links on both meal titles... check them out and my more of her delicious recipes!

Minestrone Soup

You know, when I started this new blog, I wasn't really sure the direction it would go. I know I'm posting a lot of recipes, but after reading a bunch of books, I realized I didn't know what "real" food was. A lot of them tell you what to eat and NOT to eat, but I think we've gotten so far away from what is "real", we really don't know what to eat or how to eat it! We now need books and nutritionist to tell us what we should and shouldn't eat. That's crazy to me! What scares me more was how little I knew about what I was actually eating.

Eating well is hard, it's an adjustment, it taste different (and better), you have to spend more time preparing your food (in theory) and it's a bit more expensive. In my opinion, all worth it! Plus, what we buy is what we are voting for. Check out this trailer and/or watch the movie.
If you are anything like me, after throwing out all the "garbage" food and reading the labels, you wonder... what CAN I eat!
That's why I've been posting recipes. I'm trying to find options for me, my husband & kids and even you!
I know that eating better seems like a challenge, but with little steps, it's do-able! Your body and health will thank you.

Knowledge is power!

So here was last night's dinner.
Minestrone Soup!

Onion, Celery, Carrot, Garlic & Spinach

After all ingredients have been added, simmering!

Yum!!

I have made this soup several times. My family and I have LOVED it every time. I did make some slight modifications, but here is the original recipe (and I have made the original recipe many times).

My modifications last night:
I add 2 cloves of garlic, minced
I used a cup of spinach, finely chopped (I added the carrots, celery, garlic & onion, cooked those for about 5 minutes. Then I added the spinach. cooked another 2 minutes and then added the broth).
I did not use Mushroom, Zucchini or Squash (this time!) I was in a hurry, but they are delicious in the soup.

Follow the directions on her site and you will love this soup too.

Enjoy!

What's for dinner??? Garlic & Onion Chicken!

Last time I stepped into Harmon's I bought myself some organic, free range, no-antibiotic's or hormone chicken. I was so excited to eat it, but I wasn't sure what to make.
I saw this seasoning in my cupboard, and decided it would be yum!

This is what you will need:
1 lb Organic Boneless/Skinless Chicken Breast
2 cups Organic Chicken Broth
Onion and Garlic Seasoning (My Mother-in-Law got this from TJ Max)
Salt/Pepper to taste
2 tbsp. Olive Oil

This is how I made it:
I got my crock pot out. Turned it to high, poured in 2 cups of chicken broth. (let it warm up while you are getting the chicken ready)
In a zip-lock bag, I threw the chicken, 1 tbsp. of olive oil, salt/pepper, onion & Garlic seasoning.
I coated the chicken. (Adding some fresh lemon and thyme would be yum! I Just didn't have any)
Warm the skillet with 1 tbsp. olive oil. Once warm, add chicken. Let brown, turn over, let the other side brown.
Then place the chicken in the crock pot. Let cook for 1 hr on high. Turn down to low or warm for another 1/2 hr to 1hr.

I steamed some broccoli to go with this meal, but I had a whole breast left over. So, the next day I had that and a spinach salad for lunch!

Enjoy!

Taco Lettuce Wraps

Last night, I decided that I wanted to make Tacos. I Didn't have all the ingredients I needed, so I stopped at Harmon's. I grabbed some Grass Fed Ground Beef, Vine Ripe Tomato, Avocado, & Tortilla's. Now, here was my delimma... Harmon's does not have a healthy tortilla (Or I just couldn't find any) Some had whole wheat, but it was all refined. So I went with the usual.
After making the taco's, eating one and still wanting another, I was thinking to myself... How can I make this better? How can I make a yummy taco without this refined bread tortilla???
How about a Taco Lettuce Wrap? It was perfect!
So, here's the recipe!

What you will need:
1 Pound Ground Beef (I used 93/7 Organic, Grass Fed Beef).
1 Can of Black, Kidney and/or Pinto beans (My son wanted black tonight).
McCormick Taco Seasoning or your own Taco mix, if you have it. (A little FYI... After I started reading labels, I checked all my seasoning packets ( I had a few), to my surprise, they were "good," no bad "stuff" in them!)
1 Tomato
1 Avocado
Romaine Lettuce Leaves
1/2 Cup or Less of Shredded Cheese
Any other veggies you would like on top!

How to make it:
First get out your Romaine Lettuce Leaves. Keep them long, wash, pat dry on paper towel. set aside (that way they can dry).
Open can of beans, which ever you've chosen. Drain. Rinse in strainer (makes sure there are no more bubbles). Set aside.
Brown your hamburger meat (you can use any kind of meat you like) over med/high heat. Once the meat is brown add taco seasoning, bean and 3/4 cup water.

Continue to cook until it thickens up 5-7 min.
Cut up your Avocado and Tomato.
I like to make a guacamole spread with my avocado. It's really advanced. I scoop all the avocado into a bowl. Mash with a fork and add a little lemon pepper salt. Whala!

How to assemble:
Get a romaine lettuce leaf, spread on some guacamole. Add hamburger meat, little cheese and tomato.

Enjoy!

Spinach and Carrot Meat Loaf, Potatoe Fries & Spinach Salad

Yumm! Who doesn't love Meatloaf? Well, I didn't think I liked meatloaf, until I finally tried it this year. One night, I went by my sister's house. I don't remember why, but she was making this delicious meal! I had to have her recipe. She told me she didn't have a "recipe" she just threw things together.
So, here's the recipe (my sister's recipe). I alter mine based on what I have in my fridge at the time. This is tonight's version!
My kids love this, even my 2 year old ate it!

Here's what you will need:
1 1/2 Pounds of ground beef (grass feed beef)
1 cup Bread Crumbs (I usually pulse Italian style croutons in a food processor)
1 Onion, diced. (I generally us a yellow)

1/2 Cup Baby Spinach, chopped up.
2 Carrots (finely dices)
2 Cloves of Garlic. ( I generally use my minced for this)
2 Eggs, lightly beaten.
1 1/2 tsp Salt
1/2 tsp Pepper
2 Tb Dijon Mustard
2 Tb Worcestershire Sauce
1/2 Cup BBQ Sauce or Ketchup ( I prefer BBQ Sauce)

How to make it:
Preheat over 350 degrees F.

Heat 2 tablespoons olive oil in a pan on med heat. Saute onion and garlic until translucent, then add celery and carrots, cook for 5 min. take off stove, let cool.

In a seperate bowl. Mix together the beef, bread crumbs, onion mixture, egg, salt, pepper, mustard, Worcestershire. Form this mixture into a loaf and place it in a shallow pan. Pour BBQ sauce or ketchup over the meat loaf.
(I generally use a bread loaf pan. I put the entire mixture in pan, then with my fingers, make a sort of ledge around the entire mixture, then pour sauce on top)

Bake 1 hour.

If you are making these fries. Get these prepped and throw them in at the same time as the meatloaf. I baked them for 1 hour @ 350 degrees F. They were perfect!

In the meantime:
I made my homemade balsamic vinaigrette (look under salad dressing).
Cut up a tomato.
Grab some Baby Spinach.

Enjoy!

Potatoe Leek Soup

I got this recipe from a friend, but I've altered it a bit, so it's more of my recipe now, then his.
I love this soup, my kids and husband love this soup. It's a great, yummy soup.

Here's what you will need:

4-5 Medium Yukon Gold Potatoes (Small Dice)
2- Leeks (Whites only, please)
1-White Onion
4-Cloves of Garlic (or you can use minced. I generally do, but for this recipe, I use fresh).
1 1/2 to 2-Quarts Chicken/Veg. Broth (Organic)
Extra Virgin Olive Oil. -EVOI
Salt/Pepper

Optional ingredients:
White Wine
Fresh Lemon Juice
Cloves (to sprinkle on top)
Chewy Italian Style Bread

How to make this:
Cut up Leeks (whites only), Onion, Garlic and Potato.
1/4 cup EVOI in large enameled cast iron pot. (Or you can use a soup pot, or large cooking pan) Heat oil over med/high heat. Get warm.
Add Leeks, Onion, & Garlic (and white wine, if you are using it). Saute until translucent.
Add 1 1/2 quarts of Chicken/veg broth- Bring to a boil
Add potatoes
Let it all cook on the stove until potatoes are soft. I just let it simmer a while. I let ALL those flavors just soak each other up!

If you are using bread. Which I did, preheat over 375 degrees. Cut up bread, drizzle on a little olive oil. bake for 5-7 min.

After the potatoes are soft, scoop into a blender (this generally takes a couple trips) and puree'. Start the blender off slow, so boiling HOT soup doesn't come flying out the top.
If it seem too thick, you can add a little chicken/veg broth or milk to lighten it up.
Mine was perfect tonight with just 1 1/2 pints of broth.
Salt and Pepper
At this point, you can also add fresh lemon juice, if you would like.

I added a little dried parsley on top.

Scoop into a bowl. Grab a slice of bread.

Enjoy!

Quinoa- Last Night's Dinner

So, after my fantastic trip to Costco. I found Organic Quinoa, pronounced (Keen-WAH). It is one of the healthiest grains you can eat. In Jonny Bowden's, "150 Healthiest Foods on Earth", he considers this a "Super Food". Considered a high-protein grain, high in lysine and high in amino acids, you can use this grains to make flour, soup and even breakfast cereal.
Quinoa has lower sodium content and is higher in calcium, phosphorus, magnesium, potassium, copper, manganese, and zinc than wheat, barley or corn. It's particularly high in iron 1/2 cup contains almost 8mg, way more than any other cereal grain, and a hefty 5 g of fiber. **

After hearing ALL this wonderful "stuff" about Quinoa. I decided we would have that for dinner Last night.

What you will need to make it:
1/2 Cup Organic Quinoa
1-2 Cups Vegtable/Chicken Broth, or Water
1 Tlb Balsamic Vinaigrette- or you could just use Salt & Pepper to taste.
Handful of Green Beans
Rotisserie Chicken

Salad dressing:
1/2 cup Extra Virgin Olive Oil
3 Tlb. of Balsamic Vinegar (organic)
2 tsp. Dijon Mustard (I really only used about 1)
2 Cloves of minced garlic (I used just less then 2 tsp of the minced)
Salt & Pepper (I just eyed it, I cupped my hand and maybe did 1/4 tsp of both)

Put dressing ingredients in a blender ball or bowl and mix it all up. Will stay good in air tight container for about a week. (I used up the dressing in just 2 days)

How to make it:
In a medium saucepan add 1/2 cup Quinoa & 1-2 cups of chicken/Veg broth, or water. Bring to boil and continue to boil until liquid has evaporated.
After liquid has evaporated, turn off heat, cover with lid and let stand for 5 min.

While the Quinoa is cooking, get a medium size saute pan.
Turn to Med Heat.
Wash some green beans.
Put green beans in Saute Pan- (I used just a little butter 1/4 tsp)
Stir around, add balsamic Vinaigrette Let cook until tender (about 5-7 min)
Take green beans off the heat. Let cool for a few min.
Cut up into thirds.
Set Aside.

When Quinoa is done, Add green beans. Stir together.

Cut out slices of Rotisserie Chicken- place on plate.
Add Quinoa/Green bean mixture.

Enjoy!






** taken directly from 'The 150 Healthiest Foods on Earth'-by Jonny Bowden, Ph.D., C.N.S.

Tuna Fish Lettuce Wraps

Yesterday, I made Tuna Fish Lettuce Wraps! Yum!
My goal is to eat 1 carbohydrate, 1 protein, 1 fat and as many veggies as I can get 3 x a day, plus 1 snack. I have all my bases covered on this one.
Tuna- Protein
Orange-Carbohydrate
Mayo-Fat
Lettuce-Veggie

Makes 3-4 lettuce wraps.

What you will need:
3-4 Romaine Lettuce Leaves
1 Can Tuna Fish/Albacore (My cans are large, so if you are using grocery store cans, I would use 2)
1-2 Tlb. Light Mayo
3-4 baby dill pickles, diced.
About 1/4 tsp. Salt & Pepper to taste (add more or less, depending on taste for you).
1 Orange or Clement (You could also use any other fruit of interest. I just have a bunch of Clements).

How to make this:
Pull apart some Romaine Lettuce Leaves. Wash and pat dry with paper towel. Set aside.
Open can into glass bowl.
Add 1 Tlb. Mayo (I prefer light, you can add more if you like).
I like to add a couple baby dill pickles, chopped up. Little Salt & Pepper, to taste. (I like more pepper, then salt)
Mix all together.
Peel Orange.
Scoop 2-3 Tlb. Onto Lettuce leaf (or as much as you would like).

Enjoy!

Chicken Spinach Clement Salad

Today for lunch, (I just had to share it!) I made the MOST delicious Salad. YUMMMM!
It's a Chicken Spinach Clement Salad.

How to make this master piece...

This could serve 2-4 people
Items needed:
1 Chicken Breast
1 Bag/Container of Baby Spinach (Organic)
1-2 Clements (because they are so small, more is you are serving more people )
1/2 cup Extra Virgin Olive Oil
3 Tlb. Balsamic Vinegar
2 tsp. Dijon Mustard
2 cloves (2 tsp) Minced Garlic
Salt & Pepper

Preperation:
Grill or broil your chicken breast 10-15 min. (I made chicken the other night, I had 1 breast left over). Cube chicken. Set aside.
Wash spinach, pat dry.
Peel clements, cut each individual orange in half. (after I peeled the orange, I just split the orange in half, then cut that in half again, with a knife. Faster then cutting each one individually. Or you could line them all up and cut in half, either way!)

Putting it together:
Put Spinach in a self serve bowl, add cut up Clements, add chicken. Drizzle on dressing. That's it!


Salad dressing:
1/2 cup Extra Virgin Olive Oil
3 Tlb. of Balsamic Vinegar (organic)
2 tsp. Dijon Mustard (I really only used about 1)
2 Cloves of minced garlic (I used just less then 2 tsp of the minced)
Salt & Pepper (I just eyed it, I cupped my hand and maybe did 1/4 tsp of both)

Put dressing ingredients in a blender ball or bowl and mix it all up. Will stay good in air tight container for about a week. (I used up the dressing in just 2 days)