Tuesday, November 28, 2017

Italian Veggie Soup

This soup not only smells delicious, but was a HIT with the entire family!!
Nina asked to eat it ever night!  HA!
And it probably helped that I served it along side our favorite Italian bread with butter.
Top it off with some parmesan cheese and its the perfect cold day comfort food! 
Happy Cooking,

Italian Veggie Soup
6-8 slices of nitrate free turkey bacon, chopped
2 T olive oil
1 pkg of Minestrone Souped vegetables (found at Wegmans; if you don't have these just substitute with 1 leek, 3 carrots, 2 stalks of celery, and 1 potato chopped)
1/2 onion, diced
1 medium sized zucchini, diced small (my kids and hubby HATE zucchini so this is a way for me to hide it)
1 can of Great Northern Beans, drained and rinsed
1 jar of no-sugar added pasta sauce  (any flavor will do, but I prefer roasted garlic)
3 tsp of Chicken Better than Bullion (chicken stock paste - it is a healthy, organic, natural alternative to bullion cubes)
6 cups of water
1/2 box of alphabet pasta

In a large stock pot or dutch oven, cook the bacon until crisp.  Add the olive oil if it starts to burn...some turkey bacon is so low in fat it may burn before crisping up without the olive oil added.  If not, add the oil with the veggies. 

Cook the veggies for about 5 minutes, stirring occasionally.
Add the rest of the ingredients.
Cover and bring to a boil over medium heat.
Reduce the heat to low and simmer for about an hour, stirring every 15 minutes.
Add the pasta, stir to combine, cover and cook an additional 12 minutes or until pasta is tender.
Serve immediately.   So yummy! 

Thursday, October 5, 2017

Egg Roll in a Bowl

Ever want some healthy, quick and delicious asian inspired meals to make at home???
Well this egg roll in a bowl is fantastic!!!
You can eat it as is, or serve it over rice. 
We made it along side a tofu & veggies stir-fry with brown rice noodles so we would have leftovers of each to enjoy this week.  
Hope you enjoy it as much as our entire family did!

Happy Cooking!

Egg Roll in a Bowl
1 pound ground pork
1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
5 cloves garlic, minced
1 teaspoon ginger, minced
⅓ cup soy sauce
2 tablespoons sesame oil

In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
In a large skillet, brown the pork over medium-high heat.
Add the shredded cabbage and carrots, and stir to combine.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
Serve over rice, garnished with green onions if desired.

Wednesday, October 4, 2017

Pumpkin Spice Steel Cut Oatmeal

I love pumpkin spice ANYTHING in the Fall!!!
Who's with me??
So I decided to make some oatmeal this week for breakfast.
The house smelled amazing this morning and I had leftovers for the next 2 days.

The best part about this recipe?  
You can make it on the stove top or overnight in the crockpot.

What's the difference?
In the crockpot the steel cut oats have a chance to cook longer and get much softer, so the texture becomes more like real oatmeal - dare I say a bit more mushy.
On the stovetop, they retain their texture - I personally LOVE the meatyness of a steel cut oat versus regular oatmeal.  

Either way, I hope you love them!!
Happy Cooking!

Pumpkin Spice Steel Cut Oatmeal - STOVE TOP VERSION
3 cups of water
1.5 cups steel cut oats
1/2 tsp pumpkin pie or apple pie spice
1/2 tsp vanilla extract
dash of salt
1/2 cup canned pumpkin (just 100% pumpkin)
1 T maple syrup

In a large pan, bring the water to a boil (I used the pot I usually boil water in for pasta....steel cut oats are known for boiling over...I don't want a mess on my stove!!).  
Add the oats, spice, salt, and vanilla - stir and simmer for 25 minutes.  Stir occasionally as it cooks.

Add the canned pumpkin and maple syrup - stir until well mixed.  Allow it to cook for an additional 5 minutes (add more water if starting to dry out).  

Take off of the heat and allow to stand for 1 minute before serving.

Pumpkin Spice Steel Cut Oatmeal - CROCKPOT VERSION

Tuesday, October 3, 2017

Black Bean and Butternut Squash Enchiladas

We love to have meatless Mondays and I'm always looking for new and exciting recipes to try!!
This week I was inspired by Owen.
He's becoming more adventurous with his food and he LOVES Mexican and Tex-Mex.
However,  I still struggle to get him to eat his veggies.
So I decided to plan a sneak attack.
I was going to sneak more veggies into his favorites.  Heck, I may even get my hubby to enjoy squash!!

Well it was a success!!!
Owen asked for seconds and John liked it too!
You've got to give these a try!
I drizzled them with extra enchilada sauce and topped it off with Greek yogurt.  Avocado would be delicious too.
Want to keep it vegan?  No problem!
Skip the cheese and substitute almond or coconut milk yogurt, or even soy yogurt.
So delicious!

Happy Cooking!

Black Bean and Butternut Squash Enchiladas 
  • 1 cup red enchilada sauce (homemade or store-bought, I used Frontera brand)
  • 1 tsp olive oil
  • 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
  • salt and pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 10 oz can diced tomatoes with green chilies
  • 1 1/2 cups reduced sodium canned black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1 tsp tsp chili powder
  • 1/4 cup water
  • 8 medium corn tortillas 
  • 1/2 cup reduced-fat shredded Mexican cheese (optional)
  • Greek or any plant based yogurt, for serving (optional)
  • Avocado, diced, also for serving (optional)

  1. Preheat the oven to 400°F.
  2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
  3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.

  1. Add cubed butternut, tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. 

  1. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

  1. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

  1. Top with remaining enchilada sauce and cheese (optional) and bake, covered with foil until hot and the cheese is melted, about 10 minutes. 

  1. Top off with yogurt and/or avocados and enjoy!! 

Tuesday, September 19, 2017

Easy Crockpot Pulled Pork

Pulled pork! 
And this one was made in the crockpot.
Even better!!!!!! 

Plus, you can make Multiple Dinners from this 1 Recipe!!!! 
The first night, we made pulled pork tacos with both hard and soft shells.   Then I had about 5-6 cups of leftovers - enough to make 2 more dinners out of it. 
I'm going for Asian lettuce wraps and taquitos this week,  but google leftover pulled pork and you'll see just how many ideas are out there!!

Happy Cooking!

Easy Crockpot Pulled Pork
3lbs of pork loin, trimmed of fat
your favorite BBQ rub or a combination of salt, pepper, garlic powder, onion powder, paprika, chili powder, dried chilis, and/or cayenne (easy on the cayenne and chilis...they can get HOT )
1/2 large onion, quartered
2 stalks of celery, cut in 3rds
1/2 cup water 

Place the onions and celery on the bottom of slow cooker.  
Rub the pork loin with seasonings and place over the veggies.  
Pour the water on the bottom so pork will not dry out.
Cook on low for 8 hours.  That's it!
Shred apart and be creative with how you serve it.    Enjoy! 

Pumpkin Chocolate Chip Baked Oatmeal Cups

I've got 2 words for you:   
Pumpkin 🎃

I just made these for after-school snacks this week but ate 2 for lunch. 😍
Couldn't resist. 🤤
Gluten free and the only sugar comes from the chocolate chips & 2 T coconut sugar to sweeten up that pumpkin a bit. 
I think I might be addicted. 

Happy Baking!!

Pumpkin Chocolate Chip Baked Oatmeal Cups 

1 1/4 cup of plant-based milk (I used unsweetened Ripple milk)
1 large egg
2 T coconut sugar (you can substitute agave or honey)
3/4 cup of pure pumpkin puree (100% pumpkin)
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
2 1/2 cups of regular oats (not steel cut)
1/2 cup mini-chocolate chips

Preheat the oven to 350 degrees. 

Whisk together the milk, egg, sugar, pumpkin, vanilla, and spices.  Add the oats and stir until well combined.  Add in the chocolate chips.  Theses are super chocolatey, and you could easily get away with less, but this chocolate lover wanted them all!!!!

In a non-stick muffin tin sprayed with olive oil, evenly distribute the batter between the 12 cups.  
I thought about using tin foil muffin tins, but wasn't sure if they would stick.  If you try it, let me know! 

Bake at 350 for 30 minutes until golden brown on the top and along the sides. 

Cool for 10 minutes before devouring.   Allow them to cool completely before storing in the fridge for 1 week or the freezer for up to 3 months.  
Seriously SO GOOD.
I may not even share them with the kids.  

Tuesday, July 4, 2017

Lemony Pasta Salad with Feta and Walnuts

Are you looking for a simple summer pasta salad???
Then look no further!
This is so yummy!  With the lemony burst from the dressing and the bite from the feta, its so delicious!!
Even my son asked for more.
And you can throw the entire thing together in the time it takes to cook the pasta.
Happy Cooking!!
Lemony Pasta Salad with Feta and Walnuts
8 oz whole grain pasta, cooked according to package directions 
2 cups of baby spinach, chopped
1/2 cup feta, cubed
1/3 cup raw walnuts, chopped
1 lemon, juiced
1 T lemon zest
1 T white wine vinegar
3 T olive oil
Salt & Pepper to taste

In a large bowl whisk together the lemon juice, zest, vinegar, olive oil, salt & pepper.  Add in the pasta, spinach, feta and walnuts.  Stir until combined and serve.  Enjoy!!!  

Wednesday, May 31, 2017

Overnight Protein Oats

You know what I'm thankful for???
Breakfast waiting for me in the morning. 😋
You know I LOVE my Mason Jars, and this on-the-go breakfast is PACKED with protein and healthy carbs to fuel your body.
Even my plant-based version has 22 grams of protein.

You can use any kind of fruit, yogurt or milk but it MUST be ROLLED OATS. (Not quick cooking or steel cut - won't work)
So so good!!!!
I've made this with frozen fruit too and it works.
Just make the night before and set in fridge.
You need at least 10 hours for the chia and oats to soak in the milk.
I usually make 3 at a time and they taste just as good on the 4th day.

Happy Cooking!!

Overnight Protein Oats

1/2 cup vanilla almond milk yogurt
1/2 cup rolled oats
1/4 cup chocolate Ripple milk (pea protein)
1/2 cup unsweetened original Ripple milk (pea protein)
1 T chia seeds
1/2 cup fresh strawberries

Layer in a mason jar as you see in the picture.    Let it sit for 10 hours or overnight.  Enjoy!!!

Tuesday, May 16, 2017

Lemon Pasta with Arugula, Artichokes and Roasted Red Peppers

Meatless Monday tonight!!!
Lemon arugula pasta with artichokes and roasted red peppers. 😋
With my favorite high protein pasta - Banza.
It's made with chickpeas - 25 grams of protein and 13 grams of fiber per serving. 🙌🏽
Perfect way for me to sneak protein in my carb loving kids.
You can watch me make it over on Healthy Home Revolution. Video is posted!!
It was sooooooooooo good!!!
Happy Cooking!

Lemon Pasta with Arugula, Artichokes and Roasted Red Peppers
8 oz of Banza or any other Penne pasta (I use this because I want my meatless dish to remain high protein)
1 T grass-fed butter
1 T olive oil
zest and juice of 1/2 lemon
2 cups baby arugula
1 cup of artichoke hearts, (canned), drained and chopped
1 cup of roasted red peppers, (from a jar), drained and chopped
1 T capers
salt and pepper to taste, (although I ended up forgetting this and it still tasted delicious!! Ha!)

Cook pasta according to package directions, being careful not to overcook it.  Prep all other ingredients during this time.  
In a separate bowl, whisk together the olive oil, lemon juice and lemon zest. 
In a large saute pan, over medium heat, melt the butter and all it to get frothy and light brown, being careful not to burn it.  
Turn the heat off and immediately add the cooked pasta and the remaining ingredients.
Toss to coat and if needed, add some pasta water to add more sauce.  Mine didn't need it, but everyone has their own preference.  
Serve immediately and enjoy!!! 

Monday, March 20, 2017

Simple Italian Tortellini Soup

This soup is simple and hearty.  It can be thrown together quickly, and even prepped ahead of time, as a simple weeknight meal.  And perfect for a chilly evening!

The trick is to cook the tortellini in a separate pot and keep them separate from the soup.  That way it doesn't soak up all of the soup liquid and lose their shape.  Upon serving, you just place a serving of tortellini on the bottom of the bowl and label the soup on top.  Delicious!!

Happy Cooking!

Simple Italian Tortellini Soup
2 T olive oil
1 cup chopped onion
1 cup chopped fennel bulb
3 cloves of garlic, minced
1 (8 oz) pkg of baby portobello mushrooms
1 T tomato paste
1 (15 oz) can of fire-roasted tomatoes
1 (15 oz) can of chickpeas, drained and rinsed
4 cups vegetable stock
salt and pepper
4 cups of baby spinach
1 pkg of whole wheat tortellini, cooked according to package instructions   
1 tsp red wine vinegar
3-4 T chopped fresh parsley

Heat the oil in a large dutch over over medium high heat.  Add the onion, fennel, and mushrooms.  Cook for about 15 minutes or until all the liquid evaporates.   Push veggies to the side, add garlic, and allow to cook for about 30 seconds, constantly stirring so it doesn't burn.  Stir in the tomato paste and cook for about a minute.   Add the stock, tomatoes and chickpeas.  Bring to a boil and reduce heat to simmer.  Simmer for about 10 minutes.  Stir in the spinach and cook for another 5 minutes.   Remove pan from hear and stir in vinegar and parsley. 

Serve immediately in large bowls over the tortellini.  So yummy!  Enjoy!