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!

Blueberry, Spinach & Protein Shake Smoothie (Don't knock it, until you try it!)

My friend came up with this recipe. I'm not sure what possessed her to do this, but it's pretty dang good! Don't knock it until you try it!
This is a great recovery run protein shake, quick breakfast or lunch... or even a snack!

What you will need:
8 oz of Milk and/or Water (I use half of each)
1/2-3/4 Cup of fresh or frozen Blueberries
1/2 Cup of fresh or frozen spinach (You can buy a bag and throw it in the freezer)
1/4- 1/2 Cup of Ice
1 Scoop of Vanilla Protein Powder

How to make it:
I add the Milk and/or Water, Spinach, Blueberries, Ice and Protein Powder. Today, I added 1/2 a banana (Nanette, just ignore this part) . If you wanted, you could add any other fruit you would like.
Blend (for a good min or two) and serve.

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!

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)