4 slices of bacon 1 1/2 lbs. of potatoes, peeled & cubed 1 small onion, chopped 2 celery stalks, chopped 3 cups of milk 1 can chicken broth 8 oz. of Mexican style velveeta cheese, cubed 1 can of corn, drained Salt and pepper to taste
Cook bacon in a fry pan until crisp. Remove bacon and drain on paper towels. Reserve 2 T. of the bacon grease and put in a large sauce pan. Add potatoes and onions. Cook for 2 minutes.
Stir in chicken broth and milk (I use fat free half and half). Bring to a boil & reduce heat. Simmer for 10 minutes stirring occasionally. Add remaining ingredients; cook 5 minutes or until cheese is melted and potatoes are tender. Crumble bacon and stir into soup right before serving. Serves 8.
4 cups arugula 1 large ripe Honeydew melon or cantaloupe ½ c chopped fresh mint leaves 2 small limes, juiced Fresh ground pepper Local honey or agave for drizzling Olive Oil
In a large bowl, cube your melon, add mint and drizzle very lightly with olive oil and give a quick gentle toss. Add remaining ingredients to taste. Serve over bed of arugula.
1c onion, chopped 1c yellow pepper, chopped 2 Tbls oil 2 tsp ground cumin 1 1/2 tsp oregano 2 tsp chili powder 2 boxes (or 15oz cans) black beans, drained 2 1/2 c cooked, ground turkey 1 and 3/4 box (or 1 and 3/4 16 oz cans) pumpkin puree 1 box (or 14 oz can) diced tomatoes 3 c chicken broth salt & pepper to taste dash of cinnamon to taste dash of red pepper flakes to taste
Saute onions and pepper in oil till soft. Stir in oregano, cumin, chili powder, cinnamon and red pepper flakes; cook 1 minute to release fragrances. Add all remaining ingredients and heat through. Taste test spices (we like a little more cinnamon in our house than most)
2 heaping cups mixed cabbage (greens & purples), shredded thin 1 apple, peeled and chopped 1 carrot, grated 1/2 small red onion, sliced thin 1/4 c golden raisins 3-4 Tbls light olive oil 1 T Champagne vinegar (or apple cider vinegar) to taste 1-2 tsp Organic raw agave nectar, to taste 1/2 tsp caraway seed 1/2 tsp dill Dash of cumin Himalayan Salt (or sea salt) & fresh ground pepper to taste.
Toss cabbage, apple, carrot, onion and raisins into a large bowl and combine. Drizzle with a little olive oil (don't go overboard!). Sprinkle with vinegar, agave nectar, carawy, dill, cumin, salt and pepper, to taste. Toss to coat evenly. Taste test and serve immediately.
4 Potatoes 4 Large Carrots ½ large onion 2 Tbsp of chicken bouillon ½ tsp of salt 1/8 tsp of pepper 1 turkey kielbasa sausage 1 cup of regular milk
Dice up the potatoes, carrots, and onion and sauté in 2 Tbsp Butter for about 8-10 minutes. Meanwhile slice up the cabbage and heat up 6 cups hot water. Add the cabbage to the veggies listed above and sauté for a few more minutes until the cabbage wilts down a little. Stir 2 Tbsp of chicken bouillon into your hot water and then pour onto your veggies. Add ½ tsp of salt and 1/8 tsp of pepper and taste to see if you need more salt/pepper/bouillon. Simmer for 15 to 20 minutes until veggies are soft. Slice up your turkey kielbasa sausage and add to the soup. If you have powdered milk, mix 1 cup of powdered milk double strength (I use 4 Tbsp of powder to 1 c. of hot water), or just 1 cup of regular milk, or a small can of condensed milk. Add to soup. Mix 1 ½ Tbsp of corn starch with a little bit of cold water to add to the soup to thicken slightly. Bring the soup back to a boil and it’s ready!
1 sm. jicama, julienned 2 ripe avocados, cut in half Juice of 1 lemon 3 Tbs balsamic vinegar 3 Tbls extra virgin olive oil Salt & pepper 1/2 sm. red onion, minced
Sprinkle the jicama on 4 salad plates and place avodado half on top of jicama. Sprinkle the lemon juice on the avocados. Combine vinegar and oil and season with salt and pepper. Divide the red onion among the 4 avocado halves & sprinkle on top, then fill the avocado "well" with vinegar and oil dressing.
6 cups broccoli, finely chopped (or a combo of broccoli and cauliflower) 1/3 cup grated Colby jack or Cheddar cheese 6 pieces bacon, cooked crisp and broken in small pieces 1/2 cup celery, chopped Grape tomatoes and/or natural sunflower seeds for garnish
Dressing:
1/2 cup good quality mayonnaise (or Vegenaise if you want it healthier- just NOT Miracle Whip) 1 Tbls fresh-squeezed lime juice 1 tsp sugar (or 1 packet Stevia or Splenda) 1/4 tsp lemon pepper 2 Tbls fat free half-and-half
1. Place salad ingredients (except for grape tomatoes & sunflower seeds) into serving bowl. 2. Combine the dressing ingredients in a small dish. Pour the dressing over the salad and mix it well. 3. Garnish, if desired, with grape tomatoes and sunflower seeds.
Note: Leftovers keep well in the refrigerator for up to 3 days.
2 Tbls organic virgin coconut oil 1 small onion, diced 2 Tbls minced garlic (optional) 2 jalapenos, finely diced (removed seeds if too hot) 6 c low sodium chicken broth 1 (14.5 oz) can fire roasted diced tomatoes 1 (15 oz) box black beans, drained & rinsed 3 chicken breasts or one rotisserie cooked and shredded 2 limes, juiced, plus wedges for garnish salt and freshly ground black pepper 1 c roughly chopped fresh cilantro leaves favorite tortilla crisps or strips 1 avocado pitted and diced 1 cup monterrey cheese Fresh corn off the cob Sliced olives Sour cream
In a large saucepan heat the oil. Add onions and cook for 2 minutes. Once the onions have softened add the garlic (if using) and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, turn heat off and add fresh squeezed lime juice and cilantro.
In seperate bowls have fresh corn off the cob, olives, avocado, cheese, shredded chicken, tortilla crisps/strips.
Add your desired "ingredients" and ladle soup over. May add a dollop of sour cream on top if you wish.
1/2 c. olive oil 2 zucchini, chopped 1 large onion, chopped 2 red bell peppers, chopped 4 cloves garlic, minced 1 can Italian plum tomatoes & juice 1 1/2 lbs tomatoes, chopped 2 T. chili powder 1 T. ground cumin 1 T. Basil 1 T. Oregano 2 t. Pepper 1 T. Salt 1 Can red kidney beans & juice 1 Can black beans & juice 1 Can garbanzo beans & juice 2 T. dried dill 1 16oz. container light sour cream (optional)
Heat olive oil in a pan and add onion, garlic, zucchini, & red peppers. Saute about 5 minutes. Add remaining ingredient, except sour cream. Bring to a boil, turn down heat and simmer 30 minutes. Stir in sour cream and serve.
Use a little bit of water to saute veggies instead of oil. As water is soaked up and evaporated add a tsp more of water at a time until veggies are soft.
BLUE CHEESE VINAIGRETTE - makes 1 1/2 cups (from Disney's Dine-In Theater Restaurant at Disney World)
1/4 cup white balsamic vinegar 1 Tbls Dijon mustard 7 Tbls extra virgin olive oil 2 Tbls chopped fresh basil 1/2 cup crumbled blue cheese Coarse salt and freshly ground black pepper, to taste
In a blender or food processor, combine vinegar and mustard. Slowly add olive oil in a steady stream, then basil. Stir in blue cheese. Season to taste with salt and pepper.
1 tsp olive oil 1/2 tsp roasted cumin 1 1/2 tsp garam masala 2 tsp madras curry powder 1/2 medium onion, minced 2 cloves garlic, minced 16 oz (about 2 cups) chopped peeled butternut squash 1 cup light coconut milk 3 cups fat free vegetable or chicken broth salt and fresh pepper to taste chopped fresh cilantro (optional)
Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro.
5 cups chicken broth 2 cups shredded chicken breast 1 tomato, diced 2 cloves garlic, minced 1-1/2 cups scallions, chopped fine 2 ripe hass avocados, diced 1/2 cup cilantro, chopped fine 4 lime wedges 2 tsp olive oil salt + fresh pepper to taste pinch cumin pinch chipotle chile powder (optional)
In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.
Southwest Potato Corn Chowder
ReplyDelete4 slices of bacon
1 1/2 lbs. of potatoes, peeled & cubed
1 small onion, chopped
2 celery stalks, chopped
3 cups of milk
1 can chicken broth
8 oz. of Mexican style velveeta cheese, cubed
1 can of corn, drained
Salt and pepper to taste
Cook bacon in a fry pan until crisp. Remove bacon and drain on paper towels. Reserve 2 T. of the bacon grease and put in a large sauce pan. Add potatoes and onions. Cook for 2 minutes.
Stir in chicken broth and milk (I use fat free half and half). Bring to a boil & reduce heat. Simmer for 10 minutes stirring occasionally. Add remaining ingredients; cook 5 minutes or until cheese is melted and potatoes are tender. Crumble bacon and stir into soup right before serving. Serves 8.
MELON MINT SALAD
ReplyDelete4 cups arugula
1 large ripe Honeydew melon or cantaloupe
½ c chopped fresh mint leaves
2 small limes, juiced
Fresh ground pepper
Local honey or agave for drizzling
Olive Oil
In a large bowl, cube your melon, add mint and drizzle very lightly with olive oil and give a quick gentle toss. Add remaining ingredients to taste. Serve over bed of arugula.
HALLOWEEN CHILI
ReplyDelete1c onion, chopped
1c yellow pepper, chopped
2 Tbls oil
2 tsp ground cumin
1 1/2 tsp oregano
2 tsp chili powder
2 boxes (or 15oz cans) black beans, drained
2 1/2 c cooked, ground turkey
1 and 3/4 box (or 1 and 3/4 16 oz cans) pumpkin puree
1 box (or 14 oz can) diced tomatoes
3 c chicken broth
salt & pepper to taste
dash of cinnamon to taste
dash of red pepper flakes to taste
Saute onions and pepper in oil till soft.
Stir in oregano, cumin, chili powder, cinnamon and red pepper flakes; cook 1 minute to release fragrances.
Add all remaining ingredients and heat through.
Taste test spices (we like a little more cinnamon in our house than most)
Goes great with spiced sweet potato cornbread.
VEGAN COLESLAW
ReplyDelete2 heaping cups mixed cabbage (greens & purples), shredded thin
1 apple, peeled and chopped
1 carrot, grated
1/2 small red onion, sliced thin
1/4 c golden raisins
3-4 Tbls light olive oil
1 T Champagne vinegar (or apple cider vinegar) to taste
1-2 tsp Organic raw agave nectar, to taste
1/2 tsp caraway seed
1/2 tsp dill
Dash of cumin
Himalayan Salt (or sea salt) & fresh ground pepper to taste.
Toss cabbage, apple, carrot, onion and raisins into a large bowl and combine. Drizzle with a little olive oil (don't go overboard!). Sprinkle with vinegar, agave nectar, carawy, dill, cumin, salt and pepper, to taste. Toss to coat evenly. Taste test and serve immediately.
Optional: Nix raisins and add walnuts for more crunch.
DeleteCountry Cabbage Soup
ReplyDelete4 Potatoes
4 Large Carrots
½ large onion
2 Tbsp of chicken bouillon
½ tsp of salt
1/8 tsp of pepper
1 turkey kielbasa sausage
1 cup of regular milk
Dice up the potatoes, carrots, and onion and sauté in 2 Tbsp Butter for about 8-10 minutes.
Meanwhile slice up the cabbage and heat up 6 cups hot water.
Add the cabbage to the veggies listed above and sauté for a few more minutes
until the cabbage wilts down a little.
Stir 2 Tbsp of chicken bouillon into your hot water and then pour onto your veggies.
Add ½ tsp of salt and 1/8 tsp of pepper and taste to see if you need more salt/pepper/bouillon.
Simmer for 15 to 20 minutes until veggies are soft.
Slice up your turkey kielbasa sausage and add to the soup.
If you have powdered milk, mix 1 cup of powdered milk double strength (I use 4 Tbsp of powder to 1 c. of hot water), or just 1 cup of regular milk, or a small can of condensed milk. Add to soup.
Mix 1 ½ Tbsp of corn starch with a little bit of cold water to add to the soup to thicken slightly.
Bring the soup back to a boil and it’s ready!
AVOCADO AND JICAMA SALAD
ReplyDelete1 sm. jicama, julienned
2 ripe avocados, cut in half
Juice of 1 lemon
3 Tbs balsamic vinegar
3 Tbls extra virgin olive oil
Salt & pepper
1/2 sm. red onion, minced
Sprinkle the jicama on 4 salad plates and place avodado half on top of jicama. Sprinkle the lemon juice on the avocados. Combine vinegar and oil and season with salt and pepper. Divide the red onion among the 4 avocado halves & sprinkle on top, then fill the avocado "well" with vinegar and oil dressing.
POTLUCK BROCCOLI SALAD (serves 8)
ReplyDelete6 cups broccoli, finely chopped (or a combo of broccoli and cauliflower)
1/3 cup grated Colby jack or Cheddar cheese
6 pieces bacon, cooked crisp and broken in small pieces
1/2 cup celery, chopped
Grape tomatoes and/or natural sunflower seeds for garnish
Dressing:
1/2 cup good quality mayonnaise (or Vegenaise if you want it healthier- just NOT Miracle Whip)
1 Tbls fresh-squeezed lime juice
1 tsp sugar (or 1 packet Stevia or Splenda)
1/4 tsp lemon pepper
2 Tbls fat free half-and-half
1. Place salad ingredients (except for grape tomatoes & sunflower seeds) into serving bowl.
2. Combine the dressing ingredients in a small dish. Pour the dressing over the salad and mix it well.
3. Garnish, if desired, with grape tomatoes and sunflower seeds.
Note: Leftovers keep well in the refrigerator for up to 3 days.
CHICKEN TORTILLA SOUP
ReplyDelete*Great for a crowd!
2 Tbls organic virgin coconut oil
1 small onion, diced
2 Tbls minced garlic (optional)
2 jalapenos, finely diced (removed seeds if too hot)
6 c low sodium chicken broth
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) box black beans, drained & rinsed
3 chicken breasts or one rotisserie cooked and shredded
2 limes, juiced, plus wedges for garnish
salt and freshly ground black pepper
1 c roughly chopped fresh cilantro leaves
favorite tortilla crisps or strips
1 avocado pitted and diced
1 cup monterrey cheese
Fresh corn off the cob
Sliced olives
Sour cream
In a large saucepan heat the oil. Add onions and cook for 2 minutes. Once the onions have softened add the garlic (if using) and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, turn heat off and add fresh squeezed lime juice and cilantro.
In seperate bowls have fresh corn off the cob, olives, avocado, cheese, shredded chicken, tortilla crisps/strips.
Add your desired "ingredients" and ladle soup over. May add a dollop of sour cream on top if you wish.
Vegetarian Chili - Serves 12
ReplyDelete1/2 c. olive oil
2 zucchini, chopped
1 large onion, chopped
2 red bell peppers, chopped
4 cloves garlic, minced
1 can Italian plum tomatoes & juice
1 1/2 lbs tomatoes, chopped
2 T. chili powder
1 T. ground cumin
1 T. Basil
1 T. Oregano
2 t. Pepper
1 T. Salt
1 Can red kidney beans & juice
1 Can black beans & juice
1 Can garbanzo beans & juice
2 T. dried dill
1 16oz. container light sour cream (optional)
Heat olive oil in a pan and add onion, garlic, zucchini, & red peppers. Saute about 5 minutes. Add remaining ingredient, except sour cream. Bring to a boil, turn down heat and simmer 30 minutes. Stir in sour cream and serve.
Heather's Variation:
DeleteUse a little bit of water to saute veggies instead of oil. As water is soaked up and evaporated add a tsp more of water at a time until veggies are soft.
Nix the garlic and sour cream.
Right before serving, stir in a smashed avocado.
Serve over your favorite corn chips.
BLUE CHEESE VINAIGRETTE - makes 1 1/2 cups
ReplyDelete(from Disney's Dine-In Theater Restaurant at Disney World)
1/4 cup white balsamic vinegar
1 Tbls Dijon mustard
7 Tbls extra virgin olive oil
2 Tbls chopped fresh basil
1/2 cup crumbled blue cheese
Coarse salt and freshly ground black pepper, to taste
In a blender or food processor, combine vinegar and mustard. Slowly add olive oil in a steady stream, then basil. Stir in blue cheese. Season to taste with salt and pepper.
WHITE BEAN CHICKEN CHILI
ReplyDeleteServes approx 8
1 rotisserie chicken (deboned and shredded)
2 tsp salt
1/2 tsp pepper
4 tsp oregano
2 tsp cumin
1/2 tsp red pepper flakes
1 medium onion, chopped
1 large jalapeno, finely diced
3 boxes Cannellini or white kidney beans, drained, rinsed & divided
4 c chicken broth, divided
1/4-1/2 c lime juice
2 Tbls olive oil
fresh, chopped cilantro
avocado, diced
In a seperate bowl smash 1 box of beans with 1/2 c chicken broth to form a paste.
In a large pot, saute onion, jalapeno, salt, pepper, oregano & cumin till onions are translucent and oils released from spices.
Add shredded chicken and stir to combine. Add remaining broth, beans and lime juice and stir well. Taste test for seasonings and lime juice.
Right before serving stir in a heaping handful of chopped cilantro and top with fresh diced avocado.
Coconut Curry Butternut Squash Soup
ReplyDelete1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste
chopped fresh cilantro (optional)
Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro.
Chicken and Avocado Soup
ReplyDelete5 cups chicken broth
2 cups shredded chicken breast
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped fine
2 ripe hass avocados, diced
1/2 cup cilantro, chopped fine
4 lime wedges
2 tsp olive oil
salt + fresh pepper to taste
pinch cumin
pinch chipotle chile powder (optional)
In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.