Saturday, April 8, 2017

Slow Cooker Meatball Soup

Love this recipe so much! Why? It's cheap, yummy, and you can freeze all the ingredients in a gallon bag to throw in the crockpot later.

1 (20 ounce) package mini Italian meatballs
24 oz jar of marinara sauce
4 cups beef stock or broth
1 pound carrots, peeled and chopped
2 red bell peppers, seeded and chopped
1 small yellow onion, diced
1 (14.5 ounce) can diced tomatoes, drained
Put all ingredients in a slow cooker on low for 8 hours. OR, put all ingredients in a gallon freezer bag and lay flat to freeze. Defrost overnight in the refrigerator and then put in the crock pot on low for 8 hours. Either way, it's cheap, quick, and tasty!
Don't want to buy meatballs? Make my Easy Baked Meatball recipe.
Recipe adapted from

Friday, March 31, 2017

Quick White Bean Parmesan Spinach Soup

1 tablespoon olive oil
1 yellow onion, diced
6-8 cloves garlic, minced
6 cups low sodium chicken broth
1 (15-ounce) can diced tomatoes, drained
1 teaspoon sugar
¾ cup shredded Parmesan cheese
1 tablespoon Italian dried herbs
1 teaspoon kosher salt
½ teaspoon black pepper
4 (15-ounce) cans white beans, drained and rinsed
4 cups baby spinach (about 6 oz.), chopped

In a large pot or saucepan, heat olive over medium high heat. Add onion and cook until onions are translucent. Add garlic and cook for about 2-3 minutes more, while stirring occasionally. Add in the broth, tomatoes, sugar, ¾ cup of parmesan cheese, Italian herbs, salt and pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
Stir in the white beans and spinach, and continue to simmer gently until the spinach has wilted, (about 2 minutes). Serve immediately and top with a little more parmesan cheese.
recipe adapted from

Monday, March 6, 2017

Edemame Quinoa Salad

1 1/2 cups uncooked quinoa
3 cups chicken broth
Boil chicken broth and add in rinsed quinoa. Simmer on low for 15-20 minutest until quinoa is cooked, then remove from heat and let stand for 20 minutes. Put in container and chill in fridge.
When you're ready to assemble the salad grab a large bowl and dump in:
1 cup celery, sliced
1 (15-oz) can corn, drained
1 (15-oz) can garbanzo beans, rinsed and drained
¾ cup cilantro, finely minced
1 heaping cup dried cranberries
*1 (12-oz) package frozen edamame, thawed
2 red bell peppers, diced
1 cup sliced almonds toasted
3 Tablespoons olive oil
5 Tablespoons lime juice
salt to taste
Mix together gently and serve! I like to keep salad's like this in the fridge ready to eat for a lunch.

*If you don't like or don't want to try edamame lima beans are about the same taste wise or you can just omit them all together. I encourage you to try them though, they are delicious in this salad.

Thursday, February 23, 2017

Mandarin Quinoa and Kale Salad

For the Salad
1 cup quinoa (cooked)
5 cups kale
1/2 cup dried cranberries
1 cup mandarin orange segments from a 15 ounce can
1/4 cup toasted sliced almonds
1/2 cup feta cheese, crumbled

For the Dressing
zest of one orange
2 large cloves garlic, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 1/2 teaspoons dijon mustard
2 tablespoons orange juice (from the zested orange)
2 tablespoons rice wine vinegar
4 tablespoons olive oil

Cook the quinoa as instructed on the package, I like to boil it in chicken broth for extra flavor. When quinoa has absorbed the broth, stir in the dried cranberries and remove from heat. Cover and let rest for 10 minutes. Remove the lid and cool to room temperature, or you can keep it in the fridge until you're ready to put together the salad.

Drain the can of mandarin oranges and pat dry. Set aside. For the vinaigrette, in a small bowl combine the orange zest, garlic, pepper, salt, dijon, orange juice, vinegar and olive oil. Whisk until emulsified.

Assemble the salad by combining the cooled quinoa and cranberries, kale and oranges in a bowl. Toss with a few tablespoons of the vinaigrette, until well coated, but not soupy (you may not use all the vinaigrette in this salad, but keep it to serve with other vegetables or over chicken or fish.)
Lightly toss the salad with the feta cheese and almonds. Serve.

Friday, December 16, 2016

Chickpea Stew

This recipe doesn't seem like it makes a lot but you pair it with brown rice. It's very filling and feed my family of 5 just right.

2 -15 ounce cans chick peas, drained
1 tbsp olive oil
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, chopped
1 medium tomato, chopped
1 carrot, diced
1 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1 tbsp tomato paste
2 cups water
1/2 tsp salt

Heat oil in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano. Add tomato paste and water, cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened. Mash some of the chickpeas, with the back of a fork to thicken stew. Season with salt and pepper. Served in a bowl a long side brown rice.

Adapted from

Black Bean and Butternut Squash Stew

2 tablespoons coconut oil
1 medium onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 spring onions, chopped
*1 cup butternut squash, peeled and cut into 1/2 inch cubes
2 cans black beans drained
1 can lite coconut milk
1 cup chicken broth or water
1 cup kale, chopped
3-4 dashes of allspice
1 teaspoon salt

Heat coconut oil in a large pot on medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 4 minutes. Stir in garlic and spring onion and cook for 1 minute. Add butternut squash and stir to cook for about 2 minutes. Add black beans, coconut milk and broth. Bring to a boil, then reduce heat to simmer for 20 minutes. Stir in greens and cook for about 4 minutes, season with pepper, allspice and salt.

*Make it easy on yourself and buy the already peeled and chopped up butternut squash, found in the produce section of your grocery store.

Adapted from

Thursday, December 8, 2016

Creamy Chicken and Wild Rice Soup

1 1/2 cups uncooked wild and brown rice blend
Boneless Skinless Chicken Thighs (about 1.5 pounds)
1 large onion, diced (a heaping cup)
2 cups chopped celery
2 cups chopped carrots
2 bay leaves
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tsp chicken bullion
4 cups low sodium chicken broth
3 cups water
1/2 cup heavy cream

Combine all ingredients except cream in a large slow cooker.Cook on low for 6-8 hours. Remove bay leaves and discard.  Remove chicken thighs, shred and return to slow cooker.Stir in 1/2 cup heavy cream. Taste and season with salt and pepper as needed before serving.

Note: I just cut the whole stalk of celery with the leaves for soup - they have great flavor.

Tuesday, November 29, 2016

Lemon Blueberry Coconut Oatmeal

I'm on a oatmeal kick and this is one of my favorites!

Combine in a pot:
1/2 cup old fashion oats (not the quick cooking kind)
1 cup unsweetened vanilla almond milk
zest of 1/2 a lemon
1 1/2 tsp lemon juice
1/4 tsp coconut extract
dash of cinnamon
dash of salt

Bring to boil and simmer for 10-12 minutes. Then add:

1 packet sugar free substitute like splenda (or add some sugar)
1/3 cup fresh blueberries
2 TBS unsweetened coconut

Yummy! Makes a hearty serving for one or two small servings.
Taken from the Hungry Girl Clean & Hungry cookbook.

Friday, November 11, 2016

Orange Cranberry Almond Steel Cut Oatmeal

1 cup Steel Cut Oats
1 1/2 cup Almond milk
2 cups water
1/2 TBS cinnamon
1/2 TBS Vanilla extract
zest of 1/2 an orange
juice of 1/2 and orange
1/8 tsp salt
1/4 cup dried cranberries

Put all ingredients in 2 qt. baking dish and stir to combine. Put in large slow cooker and fill slow cooker with water until 1 inch below baking dish side. (As shown in this recipe)

Turn on low for 8 hours. Stir before serving. Serving size is 1/2 cup. Add almond milk until desired consistency and top with sliced almonds.

*I add a packet of Truvia for sweetness.
Recipe adapted from

Saturday, October 29, 2016

Tuscan Chicken Pasta

I made this for our family reunion this year and it was a hit! I made it ahead of time and brought it frozen. It took double the time it told me to heat it up (maybe because I doubled it), but once it was ready it was devoured.

1 16oz box of bowtie pasta
4 TBS butter
4 cloves garlic, minced
1/2 TBS dried basil
8oz. cream cheese, softened
8oz. jar sun-dried tomatoes, rinsed, drained and chopped.
2 cups milk
2 cups Parmesan cheese, grated (the real stuff!)
1/2 tsp ground black pepper
1/2 tsp salt
1 cup chicken, cooked and cubed

Melt butter in skillet, add garlic and cook for 2 minutes. Cut cream cheese in cubes and add to skillet with basil, stirring constantly until it's melted and creamy, then add in sun dried tomatoes. Add milk slowly with whisk until it becomes a sauce. Add in a handful of Parmesan cheese at a time and melt it into the sauce. Let cook on medium heat for another 5-10 minutes.

Cook pasta as directed on package. Combine sauce, pasta and chicken, serve!

*NOTE: For a freezer meal once it cools off a little put into a 9x13 aluminum pan and cover with foil. Label with instructions to reheat on 350 for 40 minutes and freeze.

Recipe from Six Sisters Stuff

Tuesday, June 28, 2016

Raspberry Almond Scones

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted
butter, cut into 1/4-inch cubes
1 cup heavy cream
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup fresh raspberries

For the Almond Glaze:
1 cup powdered sugar
4-5 tablespoons heavy cream or milk
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a nonstick pad and set aside.

In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)

Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.

Place scones on prepared baking sheet. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.

While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!

Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.

Taken from

Wednesday, June 8, 2016

Grecian Dutch Oven Chicken and Potatoes

It's true that some of the best dishes are created in a dutch oven. This is one of them! You can do this at home in your oven, or if you're a pro with the charcoal method, when you camp.

whole chicken
1 lemons, sliced into thin rounds
1 TBS chopped garlic
1 TBS dried oregano
salt and pepper
2-3 pats of butter
8 russet potatoes, peeled and thickly diced

Preheat oven to 375 degrees. Put whole chicken in the center of the dutch oven, surround it with the potatoes, and generously salt and pepper it.  Add the garlic and oregano and spread it around evenly. Place the lemon slices and butter pats on top.

Add lid and cook 1½ hours, you want the temp to get to 165 degrees for a chicken. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.

Remove from pan, and carve!

Adapted from

Sunday, May 29, 2016

Pineapple Slaw

3 TBS Greek yogurt
1 TBS rice vinegar
2 TBS pineapple juice
1 TBS brown sugar
1 tsp orange zest
pinch of salt and pepper
2 cups shredded cabbage
1/3 cup green onions, chopped
3 TBS fresh cilantro, chopped
1 cup fresh pineapple, or can of pineapple tidbits (drained)

Add greek yogurt, vinegar, juice, sugar, zest, salt and pepper. Whisk together to combine. Add cabbage, green onion, and cilantro. Toss well.

*NOTE: Goes well with Hawaiian Hula Pork with Coconut Rice

Hawaiian Hula Pork with Coconut Rice

Hawaiian Hula Pork
3 pound pork roast
2 1/2 cups pineapple juice
2 tsp ground ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup soy sauce
2/3 cup ketchup
1/4 cup rice vinegar

Place in Crock pot on low for 7-8 or high for 5-6. Pull out pork and shred, place back in juice.

Coconut Rice
1 cup uncooked Jasmine rice
1 cup light, canned coconut milk
3/4 coconut water
1/2 tsp salt
1 TBS coconut oil

About 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow to rice to cook ten minutes on low and then turn the head off completely and let the rice sit on the stove, covered for another 20 minutes (don't peek). Fluff with fork.

*NOTE: Really good with Pineapple Slaw

Monday, March 21, 2016

Creamy Lemon Spinach Ravioli

No leftovers here! This barely feed my hungry family of 5. Loved it because it's super tasty and fresh, very few ingredients, and it took just a few minutes to make.

18-20oz fresh cheese ravioli, uncooked
1/2 of an 8-oz. tub Chive & Onion Cream Cheese
1 cup milk
1/4 cup Parmesan Cheese
6oz. bag baby spinach leaves
2 Tbsp. chopped fresh dill
zest of 1 lemon
1 cup cherry tomatoes, quartered

Cook pasta as directed on package. Meanwhile, melt cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well. Drain pasta. Add to cream cheese sauce, toss to coat. Top with tomatoes and serve.

Adapted from a Kraft recipe.
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