Ingredients
2 large cucumbers
1/2 onion
2-3 tomatoes
{For the dressing}
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. oregano
1/8 tsp. salt
Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.
Ingredients
12-16 ounces smoked sausage
1 Tablespoon olive oil
4 cloves garlic, minced or pressed
1 bell pepper, roughly chopped
1 medium onion, chopped
1-3 teaspoons Cajun seasoning. How much to add depends on the brand you use and the heat level your family enjoys. I used the full 3 teaspoons
3 cups penne pasta
2 to 2 1/2 cups low sodium chicken broth
1 cup milk
1 Tablespoon cornstarch
Instructions
Heat the oil over medium heat in a 10 or 12 inch skillet with a lid
Slice the sausage into rings
Cook the sausage, garlic, onion, and bell pepper for 4-5 minutes or until the sausage is brown and the vegetables are tender
Sprinkle with the seasoning
Add the pasta and chicken broth
Bring to a boil, cover and reduce heat to a simmer
Cook for 15-20 minutes, stirring occasionally to prevent sticking, or until pasta is tender and most of the broth is absorbed
Whisk together the milk and cornstarch
Add to pasta and sausage
Cook for another 3-5 minutes or until a sauce is formed.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Directions
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Ingredients:
2 teaspoons olive oil
1/4 cup diced onion
4 garlic cloves, minced
4 boneless skinless chicken breast halves
4 tablespoons brown sugar
Directions:
Heat oven to 450°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.
Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.
Bake at 450°F. for 20 to 30 minutes or until chicken is fork-tender and juices run clear.
Ingredients:
1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken stock
1 cup shredded cheddar/jack cheese
S & P to taste
Optional toppings:
Sour cream
Cilantro
Green Onions
Tomatoes
Avocado
Directions:
In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.
Ingredients:
4 boneless chicken breasts
1 tablespoon olive oil
1 large onion
1 large green bell pepper
1 cup sliced mushrooms
1 clove garlic
1 teaspoon Italian seasoning
Salt & pepper to taste
1 tablespoon dijon mustard
1/2 cup shredded mozzarella cheese
Directions:
Grill chicken until cook thoroughly.
Heat oven to 350 degrees.
Warm olive oil in pan, cook onion, bell peppers, and mushrooms until soft. Add in garlic and Italian seasoning and mix together and set aside.
Slice up chicken breasts and place in bottom of 8x8 baking dish. Spread dijon mustard across the chicken. Top with cooked vegetables and then add on mozzarella cheese.
Bake for 10 minutes until cheese is bubbly and melted.
INGREDIENTS
1 tablespoon olive oil
1 pound hamburger
1 (15-ounce) can tomato sauce
2 cups salsa, homemade or store-bought
2 cups cooked elbows pasta
1 Roma tomato, diced
1 cup corn kernels
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS
Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium potatoes, cut into 1/2-inch cubes
1/3 cup olive oil
1 1/2 tsp. salt
1 TBS. freshly ground pepper
1 TBS. paprika
2 TBS. garlic powder
6 TBS. hot sauce
Topping:
2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon
1 c diced green onion
Directions:
Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together theolive oil, salt, pepper, paprika, garlic powder &hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into acooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
INGREDIENTS
1 tablespoon olive oil
2 cloves garlic
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.
Ingredients
1 Tablespoon Olive Oil
2 cups Long Grain Rice
4 cups Low Sodium Chicken Broth
2 whole Limes, Juiced And Zested
1/4 cup Chopped Cilantro
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed
Olive Oil For Brushing
Salt For Sprinkling
1 can Seasoned Black Beans (15 Ounce Can)
6 whole Burrito-sized Flour Tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Monterey Jack Cheese
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce
Instructions
Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
Brush zucchini and squash slices, along with the ears of corn, with olive oil.
Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside.
Set aside to cool, then dice them.
Heat the beans in a small saucepan until hot.
Warm the tortillas in the microwave for 30 seconds.
To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you'd like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!
INGREDIENTS
2 1/2 cups enchilada sauce, divided
1 tablespoon olive oil
8 ounces ground beef
1 (4.5-ounce) can diced green chiles
Kosher salt and freshly ground black pepper, to taste
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
1 1/4 cups Monterey Jack cheese, divided
1 1/4 cups shredded cheddar cheese, divided
12 (6-inch) flour tortillas, warmed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
INSTRUCTIONS
Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
Place into oven and bake until bubbly, about 20 minutes.
Serve immediately, garnished with cilantro, avocado and tomato, if desired.
INGREDIENTS
1 cup warm water (sometimes I need more or less)
1 tablespoon olive oil
1 egg
3½ cups flour
1 teaspoon salt
2 teaspoons yeast
½ cup honey or sugar
INSTRUCTIONS
Mix all ingredients together in mixer with dough blade until dough forms. It should be dry enough to not be sticky but wet enough to not crumble.
Lift dough out of bowl, spray with olive oil (I spray the bowl) and place dough back in bowl covered with towel, allow to rise for 30-60 minutes.
Knead with dough blade (will deflate).
Remove from bowl, place dough on flowered surface and knead by hand a few times.
Divide in half.
Roll into 2 loaf shapes and place in loaf pans (mist pan with olive oil first).
Cover and allow to rise (depends upon temp in room, but usually around 60 minutes – it should be slightly over the top edge of the pan, do not allow to over-rise).
Bake at 350 for around 20-30 minutes or until golden brown on top. At around the 15 minute mark, I mist the top of the loaf with olive oil and continue cooking until done.
Ingredients
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)
Directions
Preheat an oven to 425 degrees F (220 degrees C).Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Ingredients:
1 onion, diced
1 cup long grain rice
1 can Rotelle tomatoes, undrained
2 cups vegetable or chicken broth
2 tbsp olive oil
salt
shredded cheese - cheddar or Monterrey jack
Directions:
Heat oil on skillet or sauce pan over medium high heat. Stir in onion and cook until translucent. Add rice and stir frequently for 2-4 minute so grains don't burn. Add tomatoes and mix to combine with rice. Slowly add in broth and bring to a boil. Cover and simmer on low for 20 minutes, mixing occasionally to prevent rice from sticking on the bottom of the pan. Remove from heat, add salt for taste and fluff with a fork. Let rice cool down for at least 5 minutes before serving. Serve warm in individual bowls and drizzle with cheese on top so it melts.
Ingredients:
¼ of a large head of cauliflower “riced”
1 tsp. olive oil
3 cloves garlic, minced
1 large egg (white), lightly beaten
½ cup mozzarella cheese
½ tsp. Italian seasoning, divided
Marinara Sauce for dipping
DIRECTIONS:
Preheat the oven to 350. Line a cookie sheet with parchment paper and spray it with cooking spray.
To “rice” the cauliflower, use your cheese grater (or food processor). When you’re done, you should have about 1.5 cups lightly packed. Place the riced cauliflower into a microwavable bowl and microwave until softened, about 5 minutes depending on your microwave (no need to add any water, drain).
While that is cooking, heat the oil in a small skillet over low heat and add your garlic until softened. When your cauliflower is softened, add the garlic mixture, lightly beaten egg white, Italian seasonings, and 3/4 of the mozzarella. Stir and mix well, then spread onto your prepared pan.
Bake until they start to turn golden brown; about 30 minutes. Remove from the oven, flip the loaf over so the bottom side is now on top and add the remaining cheese and a sprinkle more of the Italian herb seasoning. Bake for another 10 minutes or until the cheese is melted and golden.
Cool (until they harden slightly) and cut into pieces and serve hot or warm. Heat up marinara sauce and serve.
Ingredients:
3 sliced zucchini
1 cup mushrooms
3 tablespoons olive oil
2 tsps black pepper
2 1/2 tsps McCormick Southwest Seasoning
Directions:
In a medium size bowl mix together oil, pepper, and southwest seasoning.
Add veggies and toss until all coated.
Heat skillet over medium-high heat. Add veggies and sautee 5 to 7 minutes.
Be sure to stir often. Once veggies are tender turn off heat.
Let sit for 2 minutes.
Ingredients:
1 tablespoon olive oil
2 cups thinly sliced yellow zucchini
2 cups thinly sliced green zucchini
1 teaspoon dill weed
2 tablespoons fresh cilantro
2 green onions, chopped
2 tablespoons lemon juice
Directions:
In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.
Ingredients:
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
Instructions:
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
Ingredients:
5 lbs. of potatoes – peeled and quartered
Olive oil
Seasonings:
Dashes of:
Garlic powder
Fresh ground black pepper
Salt
Paprika
Chili powder
Dried oregano
Directions:
Preheat Oven 350 Degrees:
Pat-dry the potatoes with a paper towel and place in a large baking dish. Drizzle olive oil over the potatoes.
In a small bowl combine dashes of the seasonings and sprinkle over the potatoes. Season the potatoes to your taste. Toss the potatoes.
Place in the oven and bake for 40-45 minutes, until a fork tender and desired crispiness is reached.
These potatoes go great with breakfast, lunch or dinner.
Ingredients:
2-3 lbs. boneless skinless chicken breasts, cut into bite sized pieces
2 tbls. cornstarch
2 tbls. extra virgin olive oil
2 large cloves garlic, crushed
1/4 tsp. ground ginger or more if you like a stronger ginger flavor
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper - or more if you like it spicy
2 tbls. applesauce, sweetened or not
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 tbls. ketchup
1 tbls. cider vinegar
1/2 cup water
1/3 cup lite soy sauce
DIRECTIONS:
Whisk all ingredients into a crockpot. Add chicken and coat with mixture.
Cook on low for 8 hours or high for 4 hours.
Serve over rice.
