Salmon with Creamy Cucumber Salad
Adapted from www.realsimple.com
- 4 skinless salmon 6 ounce pieces
- 1 tbsp olive oil
- 1/4 tsp cayenne pepper
- kosher salt and black pepper
- 1 lemon thinly sliced
- 1/2 cup plain low-fat greek yogurt
- 1 tbsp cider vinegar
- 1 english cucumber thinly sliced
- rye bread for serving
- Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until opaque throughout, 8 to 12 minutes.
- Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat.
- Serve the salmon with the cucumber-fennel salad and bread.
Juiciest Rib-Eye Steak
Adapted from www.recipe4living.com
- 1 tablespoon freshly ground black pepper
- 1 tsp. granulated garlic powder
- 1/2 tablespoon coarse sea salt
- Preheat your grill to high heat.
- Rub the steaks evenly with pepper, garlic powder, and salt.
- Place on grill and cook for four minutes on each side to achieve medium-rare. Cook longer if desired.
- Remove and allow 10 minutes before serving.
Crock Pot Potato Soup
Recipe adapted from www.islowcooker.com
- Add potatoes, garlic powder, onion and chicken stock into crock pot.
- Cover. Cook on high for 5 hours or low for 8 hours.
- Remove soup from crock pot. Puree in blender or food processor with cream cheese. Pour back into crock pot to keep warm. Enjoy!
During the winter, I'm ALL about the comfort food. Anything hearty, warm, and full of carbs is what I crave. It's just a bonus when I can use the slow cooker! I am a big fan of the Chief Smokehouse Italian sausage links... have you tried them? We love to grill them up in the summer-time, and serve them on toasted buns with some spaghetti sauce.
I'm not about to get out my grill in 12*F weather, so I put my slow cooker to work this weekend. Pan-seared sausages are cooked low & slow with sweet onions & bell peppers, in a rich tomato sauce full of basil. We served up the sausage pieces over pasta, but I've already got my eye on an Italian sub for leftovers tomorrow!
I used a mixture of sweet and hot Italian sausages... cut them into thirds and give them a quick sear in a hot pan. Then place them in your slow cooker. Repeat with sliced onions and sliced bell peppers.
Layer everything up and cover it with tomato sauce. A little bit of Italian seasoning, and let that slow cooker do its magic!
Soooo good! Add in some grated Parmesan cheese and fresh basil just before serving and you won't be disappointed.
Slow Cooker Italian Sausage & Peppers
Servings/Yield: 8-10 servings
- 3 lbs sweet or hot Italian sausage links
- 2 sweet onions, thinly sliced
- 3 bell peppers , thinly sliced
- 1-2 tablespoons minced garlic
- 2-3 tablespoons vegetable oil
- salt & fresh ground pepper, to taste
- 28-oz can tomato sauce
- 28-oz can crushed tomatoes
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (if desired)
- ½ cup grated Parmesan cheese
- fresh basil, finely chopped
1. Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Cut Italian sausage links into thirds. Place half the sausage pieces in the pan; brown about 2-3 minutes on each side. Repeat with remaining sausages. Place the sausages in the bowl of a slow cooker.
2. Add another drizzle of vegetable oil to the pan; add the sliced onion. Season with salt & pepper and cook 3-4 minutes until crisp tender. Add to sausages in slow cooker.
3. Add the sliced bell pepper to the pan; cook 3-4 minutes until crisp tender. Add minced garlic and cook 1 minute more until fragrant. Add to onions in slow cooker.
4. Pour tomato sauce and crushed tomatoes over sausages and vegetables in the slow cooker. Add Italian seasoning and crushed red pepper flakes if desired. Cook on low 5-6 hours until Italian sausage is tender.
5. Just before serving, stir in Parmesan cheese and fresh basil. Serve with pasta or on toasted buns with provolone cheese.
Source: adapted from Iowa Girl Eats
Today, I've got a variation on one of my favorite treats ever... the Scotcheroo! This cereal treat is typically made with peanut butter, butterscotch, and milk chocolate, encompassing three of my favorite flavors.
Hippie Crispy Treats
are a more grown-up version, full of antioxidants (hello dark chocolate) and healthy fats (thanks to almond butter and coconut oil). A little sprinkle of sea salt on top makes it the perfect indulgence. Made with all-natural ingredients, these could almost
be considered healthy! ;)
The method is the same - bring the sweeteners to a boil (maple syrup & corn syrup), and then stir in the nut butter and chocolate. Mix in the cereal and press it all into a pan.
For the topping, melt some bittersweet chocolate with a bit of coconut oil and spread it over the top. This creates a silky chocolate layer that is irresistible, especially with a sprinkle of sea salt.
Whole grain cereal, almond butter, coconut oil... I've pretty much decided it'll make a perfectly balanced breakfast!
Hippie Crispy Treats
Servings/Yield: 10-16 servings
- ½ cup pure maple syrup
- ½ cup corn syrup
- ½ cup creamy almond butter
- ½ cup bittersweet chocolate chips
- 2 tablespoons coconut oil
- 4 cups cornflakes cereal
- For the topping:
- 1 cup bittersweet chocolate chips
- 2 tablespoons coconut oil
- ¼ teaspoon sea salt
1. Spray an 8x8-inch baking pan with cooking spray. Set aside.
2. In a medium saucepan, combine maple syrup and corn syrup. Bring to a rolling boil; let boil 1 minute. Remove from heat; stir in 1/2 cup bittersweet chocolate chips, coconut oil, and almond butter. Stir until smooth.
3. Place cornflakes in large mixing bowl. Pour melted chocolate mixture over cereal; mix until combined. Spread into prepared 8x8-inch pan and press into an even layer.
4. For topping, melt chocolate chips with coconut oil in a microwave-safe bowl at 30 second intervals, stirring between each, until smooth. Spread over cereal mixture and sprinkle with sea salt. Let sit 1 hour in refrigerator or 3-4 hours at room temperature to firm up. Cut into bars and serve.
Source: adapted from Alexandra's Kitchen
Adapted from www.ahealthfulheart.com
- Heat olive oil over medium heat in a large sauce pan
- Dice chicken into 1-inch size cubes
- Add onions to the pan and cook until they start to become translucent
- Add the chicken, salt & pepper, and saute´ for 5 minutes
- Add sweet potatoes and frozen peas, mix well
- Add crushed tomatoes, black beans, the rest of the seasonings and stir well
- Let everything simmer on medium high heat for 5-10 minutes
- Add the kale, mix well and let simmer on low for 15-20 minutes or until the sweet potatoes and chicken are entirely cooked through
Hello, and Happy New Year! It's been a few weeks... I apologize for my absence. I moved my cupcake business (Sara's Sweets
) out of my home and into a storefront on December 15, and it was quite crazy those first few weeks! No better time than the week before Christmas to open a bakery, right??!
Well, after 3 weeks of eating nothing but PB sandwiches and frozen pizza (and cupcakes galore), and then all sorts of indulgences over Christmas, I was more
than ready to get back in the kitchen this weekend to prepare some wholesome nutritious meals.
My husband & I aren't ones to do extreme fad diets - we try to practice moderation, with the occasional indulgence. We try to make healthy choices when we can, and this nacho swap is a great option. Traditional ground beef is substituted with lentils & quinoa... when the nachos are topped with all the traditional toppings, it's hard to even notice a difference!
Start off by preparing the lentils & quinoa. In a big pot, combine a large can of enchilada sauce and 2 cups of vegetable or chicken stock to a boil. Add the lentils & quinoa, and let simmer about 45-60 minutes, until the lentils have softened and most of the moisture is absorbed.
About 15 minutes before serving, make the cheese sauce. I have struggled with cheese sauces in the past, but have finally figured out the trick! Make sure the burner is on LOW, or completely off the heat when it's time to add the cheese. Add just a small handful at a time, and whisk until completely smooth after each addition.
That's about it! Use your favorite additional nacho toppings to finish them off. We love to use fresh avocado and fresh cilantro... but it's really up to you! These are SO much better for you than restaurant or stadium nachos. The cheese sauce is made with real ingredients that you can actually pronounce - no preservatives! Best wishes for a healthy & happy 2016!
Servings/Yield: 4-6 servings
- For the lentils:
- 1 cup uncooked lentils, rinsed
- ½ cup uncooked quinoa, rinsed
- 30-oz can enchilada sauce
- 2 cups vegetable or chicken stock
- 1 teaspoon salt
- For the cheese sauce:
- ¼ cup unsalted butter
- ¼ cup flour
- 1½ cups milk
- ½ teaspoon salt
- 1½ cups freshly grated cheese, (mix of monterey jack & pepper jack)
- To assemble the nachos:
- 1 bag tortilla chips
- your favorite salsa
- shredded lettuce
- chopped avocado
- chopped tomato
- chopped cilantro
1. Bring the enchilada sauce and vegetable stock to a simmer in a large saucepan. Add lentils & quinoa; simmer 45-60 minutes until lentils are soft and have absorbed most of the liquid.
2. When the lentils are almost soft, start the cheese sauce. Melt the butter in a small saucepan over medium-low heat. Add the flour; whisk to combine. Cook 2-3 minutes until it turns brown. Slowly whisk in the milk; cook, whisking constantly until the mixture has thickened. Remove from the heat and add the freshly grated cheese one handful at a time. Whisk between each addition to melt the cheese. Add the salt and whisk until smooth.
3. To assemble nachos, pour nachos on a plate or platter. Top with lentil mixture, and drizzle with cheese sauce. Top with salsa, shredded lettuce, avocado, tomatoes, and fresh cilantro.
Source: adapted from Pinch of Yum
Easy Eats – Crockpot Sauerkraut & Sparerbs Recipe
Adapted from lifeasmom.com
- olive oil
- 3 lbs pork strips (country style)
- salt & pepper
- 1 can sauerkraut
- dried dillweed
- potatoes (hot, boiled, peeled, drained)
- Heat a small amount of oil in a skillet. Heat until hot. Season pork strips with Lawry’s salt and pepper. Brown in skillet quickly, until all sides have a nice crust.
- Place in crockpot. Pour sauerkraut and its juices over pork strips. Sprinkle with dill weed. Cook on high for four hours, or until meat falls apart.
- Meanwhile, prepare potatoes. Serve meat and kraut over potatoes. Adjust seasonings.